Assessment of the bioavailability of toxic and non-toxic arsenic species in seafood samples

Bioavailability of total arsenic, toxic (arsenite, As(III); and arsenate, As(V)), and non-toxic (monomethylarsonic acid, MA; dimethylarsonic acid, DMA; arsenobetaine, AB; and arsenocholine, AC) arsenic species has been assessed in different raw seafood samples (white fish, cold water fish and molluscs) by using an in vitro model that combines simulated gastric and intestinal digestion/dialysis methods. Correlations between arsenic species bioavailability and seafood nutrient contents (fat and protein) have also been established. Total arsenic content in seafood samples, and dialyzable and non-dialyzable fractions, were analyzed by inductively coupled plasma – mass spectrometry (ICP–MS) after a microwave-assisted acid digestion treatment. The determination of the different arsenic species concentrations in the samples (after an optimised matrix solid phase dispersion (MSPD) approach) and in the dialyzable fraction was done by high performance liquid chromatography (HPLC) coupled to ICP-MS as a selective detector. Accuracy of the procedure (total arsenic determination) was assessed by analyzing DORM-2 and BCR-627 certified reference materials. The accuracy of the in vitro procedure was established through a mass-balance study. After statistical evaluation (95% confidence interval), good accuracy of the whole in vitro process, for total arsenic and for arsenic speciation, was observed. High dialyzability percentages for total arsenic and for arsenic species were found (i.e. from 84.6 ± 1.7% to 106 ± 2.6%). Bioavailability of arsenic exhibits a negative correlation with the fat content of the seafood. However, no correlation was observed between the bioavailable fraction of total arsenic and arsenic species and the protein content of the seafood studied.     

Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process

Aloe vera (Aloe barbadensis Miller) gel was dried at five inlet temperatures 50, 60, 70, 80 and 90 °C, in a convective dryer with a constant air flow of 2.0 ± 0.2 m/s. Rehydration ratio, water holding capacity, texture, microstructure and total polysaccharide content were evaluated. Drying kinetics was estimated using the Weibull distribution (r² > 0.97 and Chi-square < 0.0009). Values of scale and shape parameters ranged from 90.94 to 341.06 (min) and 1.43 to 1.49, respectively. Furthermore, the influence of temperature on the model parameters as well as on the quality attributes was analysed using a least significant difference test (p-value < 0.05). These effects were more evident for the long drying period (e.g. 810 min at 50 °C). However, minor alterations in the structural properties and total polysaccharide content were produced at drying temperatures of 60–70 °C, resulting in a high quality gel.     

Tuning the Stability of Graphene Layers by Phthalocyanine‐Based oPPV Oligomers Towards Photo‐ and Redoxactive Materials

In contrast to pristine zinc phthalocyanine (1), zinc phthalocyanine based oPPV‐oligomers (2–4) of different chain lengths interact tightly and reversibly with graphite, affording stable and finely dispersed suspensions of mono‐ to few‐layer graphene—nanographene (NG)—that are photoactive. The p‐type character of the oPPV backbones and the increasing length of the oPPV backbones facilitate the overall π–π interactions with the graphene layers. In NG/2, NG/3, and NG/4 hybrids, strong electronic coupling between the individual components gives rise to charge transfer from the photoexcited zinc phthalocyanines to NG to form hundreds of picoseconds lived charge transfer states. The resulting features, namely photo‐ and redoxactivity, serve as incentives to construct and to test novel solar cells. Solar cells made out of NG/4 feature stable and repeatable photocurrent generation during several ‘on‐off’ cycles of illumination with monochromatic IPCE values of around 1%.     

Multiclass determination of sunscreen chemicals in water samples by liquid chromatography-tandem mass spectrometry

A novel analytical method based on solid-phase extraction (SPE) and liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) for the determination of UV sunscreen agents in the water environment is presented. After a thorough investigation of SPE and LC-MS/MS conditions, it permits the enrichment and determination of nine of these compounds in a single methodology, including three very polar sulfonates (e.g., 2-phenylbenzimidazole-5-sulfonic acid, PBSA) and six other less polar compounds (e.g., benzophenone-3, BP-3; octocrylene, OC,...). Other important matters of concern in the determination of UV filters at trace levels in water, i.e., adsorption on glassware and blank contamination problems, have also been discussed and minimized. This methodology affords detection limits between 7 and 46 ng L-1 and SPE recoveries in the range 63-102% from different real water matrixes, except for butylmethoxydibenzoylmethane (BM-DBM), which was not determinable in wastewater samples due to adsorption problems. The application of the method allowed reporting the levels of benzophenone-4 (BP-4) in environmental water samples for the first time, where it was identified as one of the most important in concentration among the UV filters studied, particularly in wastewater (237-1481 ng L-1).     

As, Hg, and Se flue gas sampling in a coal-fired power plant and their fate during coal combustion

As, Hg, and Se are the most volatile elements in the flue gas from a coal-fired power plant. Significant amounts of these elements cause an undesired direct gaseous emission, which leads to a serious environmental health risk. The main focus of this study is to evaluate the possibility of simultaneous sampling of these volatile elements using an accurate official method for Hg (the most volatile element). A study of As, Hg, and Se emissions from a 1400 MW coal-fired power plant equipped with electrostatic precipitators (ESPs) was carried out for the combustion of a mixture of two types of coal. Simultaneous sampling of coal, bottom ash, fly ash, flue gas, and particles associated with the gas phase has been performed. Flue gas has been sampled by the Ontario Hydro Method Sampling Train, an ASTM method for Hg speciation. This sampling method was tested for As and Se sampling. As and Se determinations have been performed by HG-AAS, and Hg has been determined by CV-AAS. The results were used to examine the following: overall mass balances, relative distribution of these elements in the coal-fired power plant; As, Hg, and Se concentrations in coal and combustion residues; and predominant oxidation state for Hg in flue gas. The mass balances obtained for As, Hg, and Se were satisfactory in all cases; nevertheless, relative enrichment values in fly ash for As and Se were low; therefore, we concluded that As sampling in flue gas can be conducted by application of the Ontario Hydro Method; nevertheless Se released in the gas phase is not completely collected by this sampling train. Application of this sampling method allowed for performance of Hg speciation. The results indicated that Hg(II) was the predominant species in flue gas. It has also been proved that 24%, more than 99.8%, and 90% for As, Hg, and Se in the stack emissions, respectively, were in the gaseous phase.     

Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids

This work explores the ability of different yeast strains from different species of the genus Saccharomyces (S. cerevisiae, S. uvarum and S. kudriavzevii) and hybrids between these species to release or form varietal aroma compounds from fractions of grape odourless precursors. The de novo synthesis by the yeasts of some of the varietal aroma compounds was also evaluated. The study has shown that de novo synthesis affects some lipid derivatives, shikimic derivatives and terpenes in all species and hybrids, with some remarkable differences amongst them. The release or formation of aroma compounds from precursors was found to be strongly linked to the yeast or hybrid used, and the triple hybrid S. cerevisiae × S. bayanus × S. kudriavzevii in particular and secondarily the hybrid S. cerevisiae × S. bayanus were highly efficient in the production of most varietal aroma compounds, including γ-lactones, benzenoids, volatile phenols, vanillin derivatives and terpenols. The presence of precursors in the fermenting media caused a surprising levelling effect on the fermentative aroma composition. Altogether, these results suggest that it is possible to modulate wine aroma by employing different yeast species in order to create new wines with different aromatic notes.     

Pigment composition and color parameters of commercial Spanish red wine samples: linkage to quality perception

Anthocyanins play a crucial role in wine color. Thus, their analysis results essential for evaluating their contribution to perceived color in wines, attribute directly linked to quality judgements. In this context, this study was aimed at: (1) defining the color space of a relative large number of commercial oaked Spanish red wines and (2) establishing a linkage between wine coloring, anthocyanic composition, and quality perception of this set of wines. Therefore, CIELab parameters (a ₁₀*, b ₁₀*, L ₁₀*), monomeric anthocyanin contents analyzed by HPLC with ultraviolet and mass detection, and polymeric pigment content estimated by a protein precipitation assay combined with bisulfite bleaching were evaluated in a total of 58 wine samples. Principal component analysis was performed on color variables, and their correlations were discussed. The results have evidenced the important role played by the pyranoanthocyanic compounds since they seem to be the main contributors to the red color of these aged wines, and they have been demonstrated not to increase their yellow nuances. On the other hand, results highlight that, regardless of the time of aging, wines presenting more red (higher values for a ₁₀* and for low molecular weighted anthocyanins) and lower yellow nuances (lower values for b ₁₀* and T) as well as a darker color (lower in L ₁₀* and higher in CI) are in general evaluated with higher quality scores by wine experts.     

Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process

 Eight young white wines produced in Aragon from Macabeo and Chardonnay grapes were stored under an oxygen atmosphere in the dark at room temperature. Changes in the colour and volatile compound composition were recorded over a period of 13 weeks. Significant changes in the volatile compound composition were detected through analysis of variance (ANOVA) of repeated measures, considering both grape variety and browning tendency as discriminant categories. The amounts of fatty acids and fermentation esters in the wine were significantly changed by the oxidative storage. Some of these changes can be attributed to acid-ester hydrolysis equilibria, but not others, such as the decrease in concentrations of octanoic and decanoic acids. The oxidative storage also affected most of the unsaturated fatty-acid-derived compounds: trans-2-octenal, trans-2-nonenal, trans-2-decenal and 1-octen-3-ol were all found to increase in the first stages of storage, while hexanol decreased slightly. Volatile phenols behaved very differently: while phenol and 4-ethylphenol initially increased and later decreased, eugenol increased through the process and 4-vinyl-guaiacol disappeared. Benzaldehyde and furfural increased while methionol and terpenols disappeared. Only furfural was found to be linked with the tendency of the wine to brown, while only linalool and benzaldehyde were found to be linked whith the grape variety. The levels of some odorants previously isolated by sniffing detection were temptatively monitored, and significant changes in their concentrations were found to occur during the process. Received: 16 December 1996 / Revised version: 27 March 1997     

Knowledge dynamics as drivers of innovation in Haute Cuisine and culinary services

This paper analyses current innovation processes in Haute Cuisine and develops new insights into the nature of Haute Cuisine innovation and its institutional and organisational preconditions. The paper proposes an innovation paradigm that explains the roles of symbolic, synthetic and analytical knowledge during the various phases of innovation and challenges the innovation activity in Haute Cuisine as a linear model. It also explains the continuum between tacit and explicit knowledge throughout the innovation process. Symbolic knowledge has instilled Haute Cuisine and culinary tendencies, is a key element in its marketing and has allowed local cuisine to be branded internationally. The article aims to fill a research gap that has recently arisen on the existing tensions between idea creation and exploitation in Haute Cuisine innovation. The role of science appears as a tool that supports a chef’s creativity but does not substitute or drive it. This paper fulfills an identified need to study the innovation processes of Haute Cuisine to which academia has dedicated scarce attention. The paper analyses a case study, with a strong institutional focus, a complex and relevant example of the innovation tendencies in Haute Cuisine. It presents a rich case that comprises the complete process from the original inspiration to the final commercialisation.