Effects of Green Tea Extract and α‐Tocopherol on the Lipid Oxidation Rate of Omega‐3 Oils,Incorporated into Table Spreads,Prepared using Multiple Emulsion Technology

Abstract: This study examined the effectiveness of fat and water soluble antioxidants on the oxidative stability of omega (ω)‐3 rich table spreads, produced using novel multiple emulsion technology. Table spreads were produced by dispersing an oil‐in‐water (O/W) emulsion (500 g/kg 85 camelina/15 fish oil blend) in a hardstock/rapeseed oil blend, using sodium caseinate and polyglycerol polyricinoleate as emulsifiers. The O/W and oil‐in‐water‐in‐oil (O/W/O) emulsions contained either a water soluble antioxidant (green tea extract [GTE]), an oil soluble antioxidant (α‐Tocopherol), or both. Spreads containing α‐Tocopherol had the highest lipid hydroperoxide values, whereas spreads containing GTE had the lowest (P < 0.05), during storage at 5 °C, while p‐Anisidine values did not differ significantly. Particle size was generally unaffected by antioxidant type (P < 0.05). Double emulsion (O/W/O) structures were clearly seen in confocal images of the spreads. By the end of storage, none of the spreads had significantly different G′ values. Firmness (Newtons) of all spreads generally increased during storage (P < 0.05). Practical Application: Lipid oxidation is a major problem in omega‐3 rich oils, and can cause off‐odors and off‐flavors. Double emulsion technology was used to produce omega‐3 enriched spreads (O/W/O emulsions), wherein the omega‐3 oil was incorporated into the inner oil phase, to protect it from lipid oxidation. Antioxidants were added to further protect the spreads by reducing lipid oxidation. Spreads produced had good oxidative stability and possessed functional (omega‐3 addition) properties.     

Neuroprotective effects of NMDA receptor glycine recognition site antagonism: dependence on glycine concentration

High-affinity NMDA receptor glycine recognition site antagonists protect brain tissue from ischemic damage. The neuroprotective effect of 5-nitro-6,7-dichloro-2,3-quinoxalinedione (ACEA 1021), a selective NMDA receptor antagonist with nanomolar affinity for the glycine binding site, was examined in rat cortical mixed neuronal/glial cultures. ACEA 1021 alone did not alter spontaneous lactate dehydrogenase (LDH) release. Treatment with ACEA 1021 (0.1-10 microM) before 500 microM glutamate, 30 microM NMDA, or 300 microM kainate exposure was found to reduce LDH release in a concentration-dependent fashion. These effects were altered by adding glycine to the medium. Glycine (1 mM) partially reversed the effect of ACEA 1021 on kainate cytotoxicity. Glycine (100 microM-1 mM) completely blocked the effects of ACEA 1021 on glutamate and NMDA cytotoxicity. The glycine concentration that produced a half-maximal potentiation of excitotoxin-induced LDH release in the presence of 1.0 microM ACEA 1021 was similar for glutamate and NMDA (18 +/- 3 and 29 +/- 9 microM, respectively). ACEA 1021 also reduced kainate toxicity in cultures treated with MK-801. The effects of glycine and ACEA 1021 on glutamate-induced LDH release were consistent with a model of simple competitive interaction for the strychnine-insensitive NMDA receptor glycine recognition site, although nonspecific effects at the kainate receptor may be of lesser importance.     

Effects of gas atmosphere, antimicrobial dip and temperature on the fate of Listeria innocua and Listeria monocytogenes on minimally processed lettuce

The growth and survival of inoculated strains of Listeria innocua and L. monocytogenes on minimally processed lettuce were studied. The effects of package atmospheres (lettuce sealed within packages after flushing with 100% N₂ or without flushing with N₂, lettuce sealed within perforated packages), antimicrobial dips (100 p.p.m. chlorine solution for 5 min, 1% citric acid solution for 5 min) and storage temperatures (3°C and 8°C) were investigated. Populations of L. innocua and L. monocytogenes on undipped lettuce stored at 3°C gradually decreased (by 1–1.5 log cycles) during a 14 day storage period. By contrast counts on lettuce stored at 8°C did not change significantly ( P > 0.05). Flushing packages of lettuce with 100% N₂ followed by storage at 8°C resulted in a significant increase ( P < 0.05, by 2–3 log cycles) in L. innocua and L. monocytogenes counts during storage. L. innocua , strain NCTC 11288, behaviour was similar to that of L. monocytogenes (strains ATCC, 19114 and NCTC 11994) under these storage temperatures and atmospheres. Using L. innocua as a model for L. monocytogenes , it was found that dipping lettuce in a chlorine or citric acid solution followed by storage at 8°C resulted in a significant increase ( P < 0.05, by 2 log cycles) in L. innocua populations compared with undipped samples. It is concluded that N₂ flushing or use of antimicrobial dips combined with storage at 8°C, both enhanced the survival and growth of Listeria populations on shredded lettuce.     

The incidence of diapause in seventeen populations of the flour moth, Ephestia kuehniella Zeller (Lepidoptera: Pyralidae)

Samples of Ephestia kuehniella were examined for diapause at 20 and 25°C in continuous darkness, continuous light and three other photoperiods. The samples came from five flour mills and five unheated stores in England, and from Scotland, Egypt, Finland and Japan, together with three laboratory reared stocks. Some larvae entered diapause in all but three of the English stocks, in all stocks from other countries, and in a 10-yr old laboratory stock from Japan but not in two other stocks reared in the laboratory for over 30 yr. In continuous darkness at 25°C, the incidence of diapause exceeded 10% in eleven stocks, 25% in eight, and 50% in three stocks, while in darkness at 20°C the proportions were usually much smaller. In other light regimes there was a much lower incidence of diapause, 10% being reached in only six experiments out of more than eighty. Markedly more larvae entered diapause when reared on the maize or wheat flour available in mills than on a nutritious laboratory diet of wheatfeed, glycerol and yeast.     

Effects of gas atmosphere and temperature on the respiration rates of whole and sliced mushrooms (Agaricus bisporus)--implications for film permeability in modified atmosphere packages

ABSTRACT:  An open flowthrough respirometer was used to determine the respiration rates of whole and sliced mushrooms as a function of O₂, CO₂, and storage temperature. Respiration rates were measured under the following O₂ concentrations: 20, 15, 10, 5, and 2% at 5 temperatures (4, 8, 10, 13, and 16 °C). The effects of 5 CO₂ concentrations (0, 2, 5, 10, 15%) at two O₂ levels (2 and 20%) were also examined at these temperatures. Mushroom respiration increased with temperature following an Arrhenius-type relationship; activation energies and corresponding Q₁₀ values were calculated. Lowering the oxygen concentration significantly decreased the respiration rate. The effects of reducing O₂ levels were greater at higher storage temperatures. Both activation energies and Q₁₀ values were lower under reduced O₂ atmospheres compared with those in air. A Michaelis–Menten enzyme kinetics model was evaluated for describing the influence of gas concentrations on respiration rate. The effects of O₂ fitted the O₂ enzyme kinetics model well. CO₂ exhibited small inhibitory effects on respiration of whole and sliced mushrooms, especially at low O₂ concentrations and low temperatures. The enzyme model was used to predict respiration under an optimal modified atmosphere for mushrooms, and the required film O₂ and CO₂ permeabilities were defined for key pack design parameters.     

Processable Thermally Conductive Polyurethane Composite Fibers

The demand for wearable electronics has resulted in an increasing interest in the development of functional fibers, with a specific focus upon the development of electrically conductive fibers incorporable into garments. However, the production of thermally conductive fibers for heat dissipation has been largely neglected. Owing to the very rapid development of miniaturized wearable electronics, there is an increasing need for the development of thermally conductive fibers as heat sinks and thermal management processes. In this study, thermally conductive but electrically insulating boron nitride nanopowder (BNNP) fillers are used to effectively enhance the thermal conductivity and mechanical properties of elastomeric polyurethane fibers. Thermal conductivity enhancement of more than 160% is achieved at very low loadings of BNNP (less than 5 wt%) with an improvement in the mechanical properties of the unmodified fiber. These thermally conductive fibers are also incorporated into 3D textile structures as a proof of processability.     

Stabilization of Camelina Oil with Synthetic and Natural Antioxidants

Camelina oil was found to have a much lower Oil Stability Index and higher p-anisidine rates in the oven storage test than either rapeseed or sunflower oils. Stabilization of camelina oil was evaluated with 21 food grade synthetic and natural antioxidants and antioxidant formulations, using both the Oil Stability Index (OSI) and the oven storage test. The Oil Stability Index of camelina oil was able to be increased above that of rapeseed oil with TBHQ and its formulation with citric acid, and above that of sunflower oil with EGC, EGCG, carnosic acid, propyl gallate, rosemary extract with ascorbyl palmitate or with gallic acid. para-Hydroxyphenols were found to be more effective than ortho-hydroxyphenols and monohydroxyphenols had no significant effect on the OSI. Good correlation (R ² = 0.96) was found between the stabilizing effect of ortho-hydroxyphenols and the molarity of the phenyl hydroxyl groups per weight of antioxidant. The oven storage test carried out with six of the evaluated antioxidants indicated that p-anisidine rates of camelina oil stabilized with commercial formulations of TBHQ with citric acid or rosemary extract with ascorbyl palmitate were about the same as that of sunflower oil, an almost 90% rate reduction when compared to camelina oil. Accordingly, camelina oils stabilized with TBHQ/citric acid and rosemary extract/ascorbyl palmitate formulations were more stable than rapeseed and sunflower oils, respectively in terms of OSI induction times and p-anisidine rates.     

The effects of cultivar and physiological age on quality and shelf-life of coleslaw mix packaged in modified atmospheres

Two cultivars of ‘Dutch’ cabbage were used to determine conditions whereby coleslaw made from them could be stored under modified atmospheres (MA) with minimal deterioration. The cabbage was sliced and mixed (4:1) with shredded carrot. The effects of storing the cabbages prior to processing, the cultivar identity, and use of low temperatures and MA storage on the quality and storage life were investigated. Quality in terms of appearance and aroma were measured as well as bacterial contamination before and during storage. Cultivar (cv.) Marathon rather than cv. Lennox gave a product of higher quality, with a better shelf‐life, particularly when packaged under micro‐perforated PA‐160 film rather than oriented polypropylene (OPP). Long‐term storage of cabbage prior to processing had detrimental effects on the acceptability of MA packaged coleslaw. Attempts were made to explain the findings in terms of differences in microbial counts. Guidelines were established that could be used in the production of high quality coleslaw mix packaged in MA.