bluuebunny/crossref_metadata_2025 huggingface dataset:
Elucidation of protein aggregation in frozen cod and haddock by transmission electron microscopy/immunocytochemistry, light microscopy and atomic force microscopy
Authors: Badii Farah , Zhdan Peter , Howell Nazlin K
Published: August 2004

Polyclonal antibodies raised to both native cod myosin and actin as well as to aggregated proteins obtained from frozen cod stored for 11 months at −10 °C were used to investigate disposition of muscle proteins in frozen cod and haddock fillets by transmission electron microscopy. Specimens from cod and haddock fillets, stored at −10 °C, treated with anti‐aggregate antibody as the primary antibody, showed significantly more gold particles, especially around the protein aggregates and muscle fibres compared with fish stored at −30 °C. Samples that were treated with anti‐myosin or anti‐actin antibody showed opposite results. Similar binding properties were observed in ELISA experiments involving the reaction of actin and myosin to both native and aggregate antibodies; thus immunological tests can be used for monitoring aggregate and texture changes in frozen stored fish. In addition, atomic force microscopy images obtained from cod muscle also indicated structural changes in frozen cod muscle proteins. The mica surface was covered with a continuous layer of muscle proteins comprising mainly small globular particles and a few large particles for the control cod sample stored at −30 °C for 11 months. In contrast, cod fillets stored at −10 °C showed a thin layer of proteins with small holes and an increased number of large particles denoting aggregates. Formation of ice crystals between the muscle fibres of frozen cod and haddock muscle was monitored without thawing by light microscopy at −20 °C. The micrographs showed a greater proportion of large ice crystals and extensive protein fibre changes in fillets stored at −10 °C compared with the control at −30 °C. Copyright © 2004 Society of Chemical Industry
Bioavailability of calcium and magnesium from faba beans (Vicia faba L var major), soaked in different pH solutions and cooked, in growing rats
Authors: Aranda Pilar , López‐Jurado María , Fernández Mar , Moreu María del Carmen , Porres Jesús M , Urbano Gloria
Published: August 2004

The nutritive utilisation of calcium and magnesium from faba beans (Vicia faba L var major), soaked in different pH solutions and then cooked, was studied in growing rats. Prior to the cooking process the beans were soaked in acid (pH 2.6 and 5.3) or basic (pH 8.4) solutions. Processing of the bean seeds did not produce appreciable losses of Ca or Mg by solubilisation. Digestive utilisation of calcium was high and did not vary with the different processing conditions assayed. Metabolic utilisation of calcium was significantly improved by soaking and by soaking plus cooking. Both digestive and metabolic utilisation of magnesium were significantly improved by all the different processes assayed. The observed improvement in the nutritive utilisation of Ca and Mg was correlated with a higher weight gain of the animals but not with the content of these minerals in the femur and longissimus dorsi muscle. The higher dietary intake of cellulose, lignin and phytate found in the processed faba bean diets did not have a negative effect on the digestive utilisation of the minerals studied. Overall, soaking in basic solution plus cooking was the most effective treatment. The processing conditions studied were inexpensive and easily applied and have great potential for application at household or industry level for human and animal nutrition. Copyright © 2004 Society of Chemical Industry
Stability, sensory quality, texture properties and nutritional value of fish oil‐enriched spreadable fat
Authors: Kolanowski Wojciech , Swiderski Franciszek , Jaworska Danuta , Berger Stanislaw
Published: August 2004

A Correction has been published for this article in Journal of the Science of Food and Agriculture 84(15):2142 (2004).

The intake of omega‐3 long‐chain polyunsaturated fatty acids (PUFAs) in the typical Western diet is usually below the recommended level. Without radical changes of eating patterns the diet may be enhanced by enrichment of foods with unhydrogenated fish oil, which is the richest source of the long‐chain omega‐3s, eicosapentaenoicacid (EPA) and docosahexaenoicacid (DHA). The aims of the study were to establish the sensorily acceptable fish oil enrichment level of a reduced‐fat spread, to enhance the omega‐3 long‐chain PUFA content and to evaluate the enriched spread's stability during 3 months of storage (6°C, limited exposure to light and air). Samples were prepared in an industrial pilot plant. Overall sensory quality, intensity of fishy flavour, texture properties (sensory and instrumental), peroxide value, acid number and fatty acids composition were measured. A spread enriched by addition of 30.0 g kg−1 of unhydrogenated fish oil could be stored for up to 3 months without significant decrease of the measured stability indicators. A daily portion of this enriched spread (30 g) would provide 0.25 g of EPA and DHA, significantly increasing long‐chain omega‐3 levels in the average diet. Copyright © 2004 Society of Chemical Industry
Induction of chitinase in response to Aspergillus infection in sorghum (Sorghum bicolor (L) Moench)
Authors: Ratnavathi CV , Sashidhar RB
Published: August 2004

Chitinase is an antifungal protein which is induced in higher plants during infection and stress. In this paper the induction of chitinase activity in response to infection by Aspergillus parasiticus (NRRL 2999) in six sorghum (Sorghum bicolor (L) Moench) genotypes and its association with aflatoxin production were investigated. Chitinase was induced in all six genotypes (two each of red, yellow and white sorghum) when infected by A parasiticus (NRRL 2999). The induction of chitinase activity was highest in the white cultivars, followed by the yellow and red genotypes, compared with healthy grains. In the white cultivars the chitinase activity increased on the 6th and 9th days after infection and was four‐ to fivefold higher than in healthy grains. The total aflatoxin produced was lower in the red genotypes than in the yellow and white genotypes. The white genotypes showed maximum total aflatoxin production at 6 days after infection. The aflatoxins produced in the white genotypes were comparable to those in the red genotypes. There was a significant positive correlation between chitinase activity and aflatoxin production in red sorghum (r2 = 0.600, p ≤ 0.001) and white sorghum (r2 = 0.411, p ≤ 0.001). Maximum chitinase activity was observed on day 12 in all genotypes under healthy conditions. Copyright © 2004 Society of Chemical Industry
Influence of the season on the relationships between NMR transverse relaxation data and water‐holding capacity of turkey breast meat
Authors: Bianchi Maurizio , Capozzi Francesco , Cremonini Mauro A , Laghi Luca , Petracci Massimiliano , Placucci Giuseppe , Cavani Claudio
Published: August 2004

In the last few years the poultry industry has seen a significant deterioration in meat quality properties during the summer season. The objective of this study was to evaluate the seasonal effect (summer and winter) on turkey meat quality assessed by both conventional and low‐resolution nuclear magnetic resonance (LR‐NMR) analysis. Eighty‐eight breast muscle samples (35 winter and 53 summer) from BUT‐Big 6 turkeys belonging to 16 different flocks, were randomly collected from a commercial processing plant. The samples were analysed for transverse relaxation times (T2) by LR‐NMR and for initial pH (15 min post mortem), ultimate pH (24 h post mortem) and pH after cooking, temperature at 15 min post mortem, water‐holding capacity (WHC, drip loss, filter paper press wetness and cooking loss) at 24 h post mortem, colour of raw and cooked meat and chemical composition (moisture, lipids and proteins). The results indicate that, during the summer season, turkey breast meat undergoes a relevant WHC decrease. Cluster analysis of the raw LR‐NMR data evidenced the presence of two groups corresponding to samples harvested in each different season. Correlations between the LR‐NMR signal and the conventional parameters measuring WHC were obtained by a recently proposed type of principal component regression (PCR) termed relative standard deviation PCR. Copyright © 2004 Society of Chemical Industry
A new methodology to appraise the physical characteristics of maize silage by image processing: effect of the ensiling process
Authors: Arvis V , Michalet‐Doreau B , Debain C
Published: August 2004

We present a new computer vision method for measuring the physical characteristics of maize silages based on the extraction of image textural features, namely five Haralick features, the moments of order 1 and 2 on the grey levels of the image, and a fractal parameter. To show the effectiveness of these features for characterising the physical properties of the maize silage, a trial was performed on three maize cultivars (Zea mays L, a mid–early hybrid and an early hybrid) to study the effects of the ensiling process. The features could discern effects of the ensiling process on the physical properties of the maize silage. These effects were neither significant by comparing particle size distributions, nor with chemical compositions, whereas a biological response (degradation in the rumen) to the ensiling process exists. Thus image textural features seemed to give new and interesting measurements of the physical properties of the silage, explaining the biological response better than other methods. Furthermore, the ensiling effect was not the same with all the maize types and varied with the proportion of large particles in the silages. Linear relations between features before and after the ensiling process made it possible to predict a measure on a silage knowing its value on the parent forage. Copyright © 2004 Society of Chemical Industry
Study of the oxidative degradation of farmed salmon lipids by means of Fourier transform infrared spectroscopy. Influence of salting
Authors: Guillén Maria D , Ruiz Ainhoa , Cabo Nerea
Published: August 2004

Farmed salmon fillets were dry‐salted for 24 h. Both salted and unsalted samples were submitted to oxidative conditions at 50 °C in an oven with circulating air. Lipids of both samples were extracted daily from aliquots and studied by Fourier transform infrared spectroscopy. The infrared spectra of salmon lipids are similar to those of vegetable edible oils, with differences in the frequency and absorbance of some bands due to their different acyl group compositions. The infrared spectra of salted and unsalted fish lipid samples remain unchanged during a period of time, which is shorter for the salted salmon. After this period, changes in the frequency and absorbance of some bands of the spectrum are observed owing to the presence of oxidation products. Therefore the reduction in the oxidative stability of farmed salmon lipids caused by the dry‐salting process is proved and the usefulness of this technique for studying the oxidative stability of fish lipid samples as well as their oxidation degree is shown. Copyright © 2004 Society of Chemical Industry
Chemical composition of two muscles of the common duiker (Sylvicapra grimmia)
Authors: Hoffman Louwrens C , Ferreira Abraham V
Published: August 2004

Ten mature male common duikers (Sylvicapra grimmia) were cropped and their M longissimus dorsi (LD) and M biceps femoris (BF) dissected in order to determine the chemical composition of the meat of this species. There was no significant difference in proximate chemical composition between the LD and the BF. The duiker muscle had a moisture content of 713.1 g kg−1, a high protein content (257.7 g kg−1) and a low fat content (20.6 g kg−1). Potassium and phosphorus were the minerals and lysine and leucine the amino acids present in highest concentrations in the meat. The LD contained higher levels of sodium and zinc than the BF but lower levels of alanine, leucine and lysine. Stearic acid, palmitoleic acid, oleic acid and linoleic acid constituted the greatest proportion of fatty acids in the meat. The common duiker's meat also had a high polyunsaturated fatty acid content (414.2 g kg−1 total fatty acids), allowing it to be considered a healthy food commodity. Copyright © 2004 Society of Chemical Industry
Effect of pre‐treatment and smoking process (cold and hot) on chemical, microbiological and sensory quality of mackerel (Scomber scombrus)
Authors: Iliadis Konstantinos N , Zotos Anastasios , Taylor Anthony KD , Petridis Dimitrios
Published: August 2004

The sensory, hygienic, toxicological and nutritional profiles of hot‐ and cold‐smoked mackerel samples were studied with various pre‐treatments. The panellists assessed all smoked samples as barely to quite acceptable products whilst the product immersed in 120 g kg−1 sodium chloride and 60 g kg−1 fructose prior to smoking was assessed as very acceptable regarding its sensory characteristics. The available lysine in all hot smoked samples was reduced to the same extent (32%) whilst a very good correlation (r = 0.912) was observed between loss of available lysine and colour formation of the cold‐smoked products, indicating the high contribution of lysine in the interactions with carbonyls. Histamine was found in highly unacceptable levels even in the unprocessed samples (600 mg kg−1) and strongly increased (2220 and 2250 mg kg−1) in the cold‐ and hot‐smoked samples, respectively, due to all treatments. These are levels which would be expected to cause symptoms of scombrotoxin poisoning. Benzo(a)pyrene, fluoranthene and perylene were at high levels both in cold‐ (2.1, 4.3 ± 0.04 and 7.2 ± 0.05 µg kg−1) and hot‐smoked samples (9.2, 7.8 ± 0.03 and 9.4 ± 0.14 µg kg−1, respectively) and were, as expected, influenced by the temperature. The aerobic bacteria remained at acceptable levels, since salt and high temperature prevent bacterial growth. Copyright © 2004 Society of Chemical Industry
Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables
Authors: Bahorun Theeshan , Luximon‐Ramma Amitabye , Crozier Alan , Aruoma Okezie I
Published: August 2004

Ten Mauritian vegetables, broccoli, cauliflower, white cabbage, lettuce, Chinese cabbage, mugwort, carrot, onion, tomato and chilli pepper, were analysed for their total phenol, flavonoid, proanthocyanidin and vitamin C contents and antioxidant capacity. Antioxidant activities of the vegetables ranged from 0.43 to 3.68 µmol g−1 fresh weight Trolox equivalent antioxidant capacity (TEAC) and from 0.60 to 8.47 µmol g−1 fresh weight ferric reducing antioxidant power (FRAP). Levels of total phenols in the vegetables varied between 132 and 1189 µg g−1 fresh weight and those of total flavonoids between 45 and 944 µg g−1 fresh weight, while proanthocyanidins were detected at very low levels in only a few vegetables. Vitamin C contents varied between 25 and 748 µg g−1 fresh weight. Quercetin was the dominant flavonoid aglycone in the hydrolysed vegetable extracts, with values in the range of 15–390 µg g−1 fresh weight. There were strong correlations between antioxidant capacity and total phenols (TEAC, r = 0.91; FRAP, r = 0.83) and total flavonoids (TEAC, r = 0.89; FRAP, r = 0.82). Vitamin C contents showed poor correlation with TEAC values (r = 0.33), while no correlation was observed with FRAP values. Highest antioxidant capacities were observed in Chinese cabbage (Brassica chinensis L), onion (Allium cepa L), mugwort (Artemisia vulgaris Cantley) and broccoli (Brassica oleracea L var botrytis L subvar cymosa). Mauritian vegetables therefore represent a significant source of phenolic antioxidants, with quercetin derivatives being most abundant, and this may contribute to their potential health benefits. Copyright © 2004 Society of Chemical Industry
Influence of wine turbidity on the accumulation of biogenic amines during aging
Authors: Jiménez Moreno Nerea , Ancín Azpilicueta Carmen
Published: August 2004

In this work the concentration of biogenic amines in filtered and unfiltered wine during aging in oak barrels was studied. Red wine from Merlot grapes was used. The wine remained for 243 days in barrels of American oak (Quercus alba) and French oak (Quercus sessilis) from the Allier and Nevers regions. Results showed that the different degree of wine turbidity did not have any influence on the accumulation of biogenic amines during the aging period. Histamine and tyramine were degraded at the end of aging; however, the concentration of histamine in both matured wines was higher than 8 mg l−1, which could be a toxic danger to consumers. Putrescine and cadaverine were formed during aging and were not degraded. Phenylethylamine + spermidine were formed, above all, towards the end of the aging period, and the concentration of spermine did not show any appreciable variation. Copyright © 2004 Society of Chemical Industry
Effects of carrier matrix and dosing frequency on digestive kinetics of even‐chain alkanes and implications on herbage intake and rate of passage studies
Authors: Giráldez F Javier , Lamb C Stuart , López Secundino , Mayes Robert W
Published: August 2004

An experiment was carried out to investigate the digestive kinetics of various even‐chain alkanes adsorbed into different carrier matrices and to assess their potential use to estimate faecal output, herbage intake and rate of passage in goats. The carrier matrices (alkanes) tested were cellulose powder (C24 and C28 alkanes), paper bungs (C26 alkanes), Gilson paper filters (C30 alkanes) and shredded paper (C32 alkanes). Effects of carrier matrix and dosing frequency (once or twice daily) on diurnal fluctuations of faecal marker concentrations were simulated by modelling the faecal excretion curves of each marker. C32 alkanes adsorbed into shredded paper showed the longest transit time (TT) and the slowest fractional outflow rate from a fast compartment (k2) and consequently a greater total mean retention time (TMRT) than the other markers. In contrast, both C24 and C28 alkanes absorbed into cellulose powder showed the fastest k2 and the shortest TT and TMRT. Our results suggest that relative differences in rate of passage associated with different nutritional treatments can be investigated using even‐chain alkanes as rate of passage markers for comparative studies. Faecal outputs measured or estimated using C28, C30 or C32 alkanes as external markers were not significantly (P > 0.05) different, but the accuracy of estimation was higher with C28 and C32 alkanes (r = 0.81 and 0.83 respectively). On average, faecal output was significantly (P < 0.05) overestimated by 31% (SEM 9.4) and 35% (SEM 11.2) with C24 and C26 alkanes respectively. There were no significant (P > 0.05) differences between observed and estimated herbage intakes when pairs C31/C30 and C33/C32 were used, this latter pair of alkanes giving the best prediction. With the other alkane pairs (C25/C24, C27/C26 and C29/C28), estimates were biased, although actual and predicted values were significantly (P < 0.05) correlated. The simulation study revealed that, when markers were dosed twice a day, there were no significant (P > 0.05) differences between even‐chain alkanes in the amplitude of the diurnal fluctuation of their faecal concentrations. However, when the marker administration was as a single dose per day, C32 alkane absorbed into shredded paper resulted in the narrowest range of variation, with no significant differences among the other carrier matrices. Copyright © 2004 Society of Chemical Industry
Carbohydrate composition and physico chemical properties of artisanal honeys from Madrid (Spain): occurrence of Echium sp honey
Authors: Sanz ML , González M , de Lorenzo C , Sanz J , Martínez‐Castro I
Published: August 2004

Artisanal honey samples produced in Madrid province (central Spain) were characterised from their melissopalynological analysis, carbohydrate composition and physicochemical parameters. Melissopalynological analysis showed that Echium sp pollen appeared as the dominant palynomorph in most samples. It was also observed that many honey samples were natural blends from both nectar and honeydew botanical origins. Twenty‐five carbohydrates (glucose, fructose, 16 disaccharides and seven trisaccharides) were detected and quantified. Discriminant analysis was used to describe the variability of compositional data, which was probably associated with the different honey sources analysed (honeydew, Echium sp and other nectar plants), which in turn was related to the physiographical conditions (plain or mountain) occurring in Madrid province. Copyright © 2004 Society of Chemical Industry
DNA tests based on coat colour genes for authentication of the raw material of meat products from Iberian pigs
Authors: Fernández Ana , Fabuel Estela , Alves Estefânia , Rodriguez Carmen , Silió Luis , Óvilo Cristina
Published: August 2004

Traceability in the meat supply chain depends on systems based on electronic identification, but DNA tests would be suitable to audit the genetic origin of some labelled meat products. Differentiated labelling is required for highly prized meat products from purebred Iberian pigs and from animals crossbred with the Duroc breed. A panel of breed specific markers based on polymorphisms found in two coat colour genes was investigated in the present study. The genotyping of the G/C or A/G polymorphisms at nucleotide positions −160 and 727 bp of the melanocortin receptor 1 (MC1R) gene can be indistinctly used to discriminate the Duroc specific allele (MC1R*4) from all the alleles (MC1R*3, MC1R*6 and MC1R*7) found in the Iberian breed. It allows one to differentiate unambiguously samples from purebred Iberian and ${1 \over 2}$ Duroc crossbred genotypes. The additional genotyping of the A/G polymorphism at position 2462 of the pink‐eyed dilution (OCA2) gene, four microsatellites (SW24, SW413, SW874 and SW1057) and nine amplified fragment length polymorphism (AFLP) markers would allow one to detect ${1 \over 4}$ Duroc crossbred genotypes with a probability of exclusion of the pure Iberian origin greater than 0.968. The validation of batches of marketed products may be achieved with more single tests on pooled DNA samples. Copyright © 2004 Society of Chemical Industry
Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks
Authors: Ojijo Nelson KO , Neeman Ishak , Eger Shaul , Shimoni Eyal
Published: August 2004

Functionality of conventional fat spreads can be achieved without hydrogenation by the formation of stable network structures upon cooling of mixtures of monoglycerides (MGs) and vegetable oils from the melt. Such mixtures are healthy substitutes for margarine and butter. The effects of MG content, cooling rate and shear on the temperature ramp, mechanical spectra and hardness of olive oil/MG gel networks were investigated. A minimum MG volume fraction was necessary for formation of a gelled network, but this concentration was less than that needed for a space‐filling network structure. Onset of gel network or structure formation was indicated by a sudden divergence in value of the elastic modulus G′. The temperature at onset of structure formation, To, final G′ value and network hardness all increased with increase in MG content. High cooling rates led to low final G′ values but harder networks, and vice versa. Maximum gel network development occurred when moderate shear (about 300 s−1) was applied at incipient gelation. Copyright © 2004 Society of Chemical Industry
Effect of fungal damage by Fusarium spp and Diaporthe/Phomopsis complex on protein quantity and quality of soybean seed
Authors: Meriles José M , Lamarque Alicia L , Labuckas Diana O , Maestri Damián M
Published: August 2004

Seeds from three soybean genotypes were tested to evaluate the effect of fungal damage by Fusarium spp and Diaporthe/Phomopsis complex on protein quantity and quality. Fungus‐infected seeds had higher protein contents than uninfected ones. A selective degradation of soluble proteins was detected in seeds infected with either fungus. Some of the storage proteins degraded were identified as α′, α and β subfractions of the β‐conglycinin, and A3 subfraction of the glycinin. Furthermore, reductions in lipoxygenase and trypsin inhibitor activities were observed in fungus‐infected seeds. Amino acid composition did not vary between infected and uninfected seed lots, so protein degradation should not affect amino acid structures. Copyright © 2004 Society of Chemical Industry
Effect of milk fat replacement by polyunsaturated fatty acids on the microbiological, rheological and sensorial properties of fermented milks
Authors: Martín‐Diana Ana B , Janer Carolina , Peláez Carmen , Requena Teresa
Published: August 2004

A modified milk (W3DD) where fat had been replaced by oils enriched in ω‐3 polyunsaturated fatty acids was used for the manufacture of a set‐type fermented product. In order to improve the organoleptic properties of the product, 30 g l−1 whey protein concentrate (WPC) was added during the manufacturing process. Samples were fermented employing a commercial probiotic starter culture (ABT‐2), which contained Streptococcus thermophilus ST‐20Y, Lactobacillus acidophilus LA‐5 and Bifidobacterium lactis BB‐12. The acidification process was dependent on the WPC addition, which favoured the increase of viable counts, but fermentation was not influenced by the milk fat composition. The highest counts of the probiotic strains, L acidophilus LA‐5 (3.3 × 105 cfu g−1) and B lactis BB‐12 (5.5 × 107 cfu g−1), after 21 days of storage at 4 °C, were found in fermented products derived from W3DD supplemented with WPC. Addition of WPC also increased the firmness of the products and reduced syneresis. No apparent colour changes due to fat composition or WPC supplementation were observed in the products. Milk fat replacement by oils rich in ω‐3 polyunsaturated fatty acids had a negative influence on the product texture but did not affect the typical yoghurt flavour. These defects were overcome by the addition of 30 g l−1 WPC, which improved the appearance, texture and general acceptability scores in the product. Copyright © 2004 Society of Chemical Industry
The effect of sowing date and growth stage on the essential oil composition of three types of parsley (Petroselinum crispum)
Authors: Petropoulos SA , Daferera D , Akoumianakis CA , Passam HC , Polissiou MG
Published: August 2004

Essential oils obtained by simultaneous distillation–extraction (SDE) from leaves, petioles and roots of three types of parsley (turnip‐rooted, plain leaf and curly leaf type), sown on three different dates, were analysed by GC‐MS (gas chromatography–mass spectrometry) analysis. Parsley plants were found to produce mainly β‐phellandrene, 1,3,8‐p‐menthatriene, α‐,p‐dimethylstyrene, myristicin, β‐myrcene and apiole. In some cases α‐ and β‐pinene were also found, whereas β‐elemene was detected, especially in the curly leaf type. The growth stage, plant tissue and date of sowing, as well as the climate conditions, all had a significant effect on the essential oil composition by altering the ratio of the above substances. Copyright © 2004 Society of Chemical Industry
Low‐temperature wine‐making using yeast immobilized on pear pieces
Authors: Mallios P , Kourkoutas Y , Iconomopoulou M , Koutinas AA , Psarianos C , Marchant R , Banat IM
Published: August 2004

A biocatalyst was prepared by the immobilization of Saccharomyces cerevisiae AXAZ‐1 yeast cells on pear pieces and tested for grape must fermentation in both batch and continuous conditions. The immobilized yeast cells were stable and active even at low temperatures (<10 °C). Wine production under batch fermentation at 8 °C was completed within 15 days while at 3 °C it took 36 days. In continuous fermentation, the bioreactor was operated for 33 days, then stored for 12 days at 10 °C, and re‐run for another 15 days without any diminution of the ethanol productivity. Total acidity of the produced wines remained within the ranges usually observed in dry wines, while volatile acidity was found in rather increased levels. The concentrations of higher alcohols (1‐propanol, isobutyl alcohol and amyl alcohols) were relatively low, while ethyl acetate was detected at up to 118 mg l−1, contributing to the fruity aroma of the wines produced. Preliminary sensory evaluations carried out in the laboratory indicated the fine quality of the produced wines. Copyright © 2004 Society of Chemical Industry
Phenolic compounds and the colour of oranges subjected to a combination treatment of waxing and irradiation
Authors: Moussaid Mostafa , Caillet Stéphane , Nketsia‐Tabiri Joséphine , Boubekri Cheikh , Lacroix Monique
Published: August 2004

The effects of waxing, irradiation doses and storage on phenolic compounds and colour of irradiated oranges were investigated. Mature oranges (Citrus sinensis (L) Osbeck var Maroc late) waxed or unwaxed were treated with 0, 1 or 2 kGy radiation and stored up to 9 weeks at 20 °C and 40–50% RH. Colour of the oranges, total phenols and flavones in the peel were measured. Phenolic compounds increased with irradiation dose and storage time. Hue angle, L* value and chroma of the orange colour were more affected by waxing and storage time than the irradiation treatment. Changes in the phenolic compounds were linked with changes in the redness and saturation of the orange colour. Irradiation stimulated synthesis of flavones; waxing controlled changes induced by irradiation. These results may aid in maintaining the quality and safety of oranges during storage. Copyright © 2004 Society of Chemical Industry
Oxidative behaviour of Blanquilla pears treated with 1‐methylcyclopropene during cold storage
Authors: Larrigaudière Christian , Vilaplana Rosa , Soria Yolanda , Recasens Inmaculada
Published: August 2004

The increasing use of 1‐methylcyclopropene (1‐MCP) to extend the commercial life of fruit constitutes an attractive way of improving packing house competitiveness. This compound prevents the effects of ethylene in a wide range of fruit and vegetables. However, despite the extensive literature relating to this action on ethylene, little is known about its other physiological effects. In this work, pears (Pyrus malus L cv Blanquilla) were treated with 100 ppb 1‐MCP immediately after harvest and stored in air for 5 months. Differences in oxidative stress and in antioxidant potential between controls and 1‐MCP‐treated fruits were established, determining the changes in the levels of hydrogen peroxide, ascorbate content and ionic leakage during storage. Activities of the H2O2‐generating enzyme superoxide dismutase (EC 1.15.11) and the H2O2‐scavenging enzymes catalase (EC 1.11.1.6), ascorbate peroxidase (EC 1.11.1.11) and unspecific peroxidase (EC 1.11.1.7) were also determined. 1‐MCP‐treated fruits exhibited lower levels of hydrogen peroxide, ascorbate and lower ionic leakage during storage. In accordance with this result, 1‐MCP‐treated fruits also exhibited higher enzymatic antioxidant potential. These results challenge the hypothesis that the beneficial effects of 1‐MCP on ripening were not exclusively due to its action on ethylene but also to an increase in antioxidant potential in pear. Copyright © 2004 Society of Chemical Industry
Effects of irradiation in combination with waxing on the essential oils in orange peel
Authors: Moussaid Mostafa , Caillet Stéphane , Nketsia‐Tabiri Joséphine , Boubekri Cheikh , Lacroix Monique
Published: August 2004

The study evaluated the effects of waxing, irradiation dose and post‐irradiation storage time on the essential oils in orange peel. Mature oranges (Maroc late) waxed or unwaxed were treated with 1 or 2 kGy radiation and stored for 9 weeks at 20 °C and 40–50% RH. Essential oils from the peel were extracted and analysed by GC. Results showed that D‐limonene was significantly lower in waxed oranges; levels in samples treated with 2 kGy were higher than those in non‐irradiated or treated with 1 kGy. Linalool, methyl anthranilate and 3,7‐dimethyl‐2,6‐octadienal decreased as the dose increased. Levels of linalool increased with storage time but D‐limonene was unaffected. These results may aid in guaranteeing the quality of orange essential oils during storage time. Copyright © 2004 Society of Chemical Industry
Antimutagenic and antioxidant activities of cascalote (Caesalpinia cacalaco) phenolics
Authors: Veloz‐García Rafael A , Marín‐Martínez Raúl , Veloz‐Rodríguez Rafael , Muñoz‐Sánchez Claudia I , Guevara‐Olvera Lorenzo , Miranda‐López Rita , González‐Chavira Mario M , Torres‐Pacheco Irineo , Guzmán‐Maldonado Salvador H , Cardador‐Martínez Anaberta , Loarca‐Piña Guadalupe , Guevara‐González Ramón G
Published: August 2004

There is an increasing awareness and interest in the antioxidant behaviour and potential health benefits of phenolic acids. The identification of novel sources of phenolic acids has been also of scientific interest. Cascalote (Caesalpinia cacalaco) pods are known to be a good source of ‘tannins’, the name by which industry in Mexico recognizes phenolic extract. Phenolics were determined as gallic acid equivalents g−1. The antimutagenic activity against aflatoxin B1 and the antioxidant activity, using two different methods, of the extract were also evaluated. Gallic acid accounts for almost 90% of the phenolic extract of cascalote, the remaining 10% was tannic acid. Antimutagenic activity of cascalote phenolics was dose‐dependent, showing an inhibition level of 64.42% at the highest dose assayed. Antioxidant and antiradical activities were also dose‐dependent. The highest antioxidant activity showed by cascalote phenolics was 73.5%, higher than that of Trolox. The highest antiradical activity of cascalote phenolics was 75.3%, higher than that of BHT and Trolox. Cascalote pods are an outstanding source of gallic and tannic acids. Copyright © 2004 Society of Chemical Industry
Aflatoxin‐detoxification achieved with Mexican traditional nixtamalization process (MTNP) is reversible
Authors: Méndez‐Albores JA , Villa GA , Del Rio‐García JC , Martínez EM
Published: August 2004

To evaluate the effectiveness of maize detoxification achieved with the Mexican traditional nixtamalization process (MTNP), grain contaminated with 678.3 µg/kg of total aflatoxins was processed into tortillas. The MTNP caused an apparent 93.2% decrease in aflatoxin content in tortillas. However, extracts acidification prior to mycotoxin quantification caused in maize dough (masa) a 57.2% reformation of the original aflatoxin and 33.9% in tortillas. According to these results, the MTNP seems not to be safe for total detoxification, since a high percentage of the original aflatoxin content can be reverted to the original fluorescent form by the acidic medium. Acidification of the aflatoxin extracts, as occurs during digestion, would lead to a rebuilding of the aflatoxin molecule. Copyright © 2004 Society of Chemical Industry
Plant‐mediated lipolysis and proteolysis in red clover with different polyphenol oxidase activities
Authors: Lee Michael RF , Winters Ana L , Scollan Nigel D , Dewhurst Richard J , Theodorou Michael K , Minchin Frank R
Published: August 2004

Polyphenol oxidase (PPO) is an enzyme involved in the browning reaction of red clover leaves, when cut or crushed and exposed to air. PPO starts the browning process by oxidizing endogenous phenols to quinones, which contain electrophilic sites. These sites react with nucleophilic sites of other compounds such as proteins. The leaf tissue of two lines of red clover (cv. Milvus, a genotypic mutant with reduced PPO activity (LowPPO) and the wild‐type, NormalPPO) were extracted in phosphate–citrate buffer, and a third treatment was prepared by extracting the LowPPO leaves in phosphate–citrate buffer plus 50 mM ascorbate to inhibit PPO activity (AscPPO). These extracts were compared over a 12 h time course in terms of proteolytic and lipolytic activity. Characterization of the tissues showed PPO activities of 9.11, 1.85 and 0 Δ optical density g−1 fresh weight min−1, which were reflected in the extent of phenol (derived from quinones) binding to protein after 12 h incubation 102.3, 83.2 and 45.8 mg bound phenol g−1 protein (p < 0.001) for NormalPPO, LowPPO and AscPPO, respectively. Proteolysis measured as free amino acids released into the incubation was significantly reduced (p < 0.001) with increasing PPO activity, with values after the 12 h incubation of 0.03, 0.08 and 0.14 g g−1 protein for NormalPPO, LowPPO and AscPPO, respectively. Lipolysis, measured as the proportional decline in the membrane lipid polar fraction, was likewise reduced (p < 0.001) with increasing PPO activity, with values after the 12 h incubation of 0.12, 0.20 and 0.22 for NormalPPO, LowPPO and AscPPO, respectively. Changes that occurred in the lipid fractions (polar fraction, diacylglycerol, triacylglycerol and free fatty acids) during the incubations are also reported and discussed. These results support the selection of forages high in PPO activity to reduce protein and lipid loses in silo and potentially in the rumen. Copyright © 2004 Society of Chemical Industry
Papain hydrolysates of casein: molecular weight profile and encapsulation in lipospheres
Authors: Barbosa Cristiane MS , Morais Harriman A , Delvivo Fernanda M , Mansur Herman S , De Oliveira Mônica C , Silvestre Marialice PC
Published: August 2004

Some reaction parameters were tested in the hydrolysis of casein by papain, in order to prepare hydrolysates with high oligopeptide contents, for either dietetic or pharmaceutical purposes. Five casein hydrolysates were prepared and then fractionated by size‐exclusion HPLC. The rapid correct fraction area method was used for quantifying peptides and free amino acids. Among the five reaction conditions tested, three produced similar peptide profiles. However, the use of a temperature of 37°C and an E:S ratio of 2% is probably the most economical condition for use in large‐scale manufacture. With the aim of masking the bitterness of these preparations, a new method, based on the encapsulation in lipospheres, was used. Also, second derivative spectrophotometry was used for the first time to measure the extent of encapsulation of protein hydrolysates, which changed from 50% to 83%. Moreover, the efficiency of this system was evaluated by analysing other parameters, which showed a reduction of hydrophobicity and bitterness of all samples, as well as good chemical stability during 60 days of storage under refrigeration. The electron microscopical analysis of liposheres showed an average size around 5.0 ± 1.0 µm. Copyright © 2004 Society of Chemical Industry
Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract
Authors: Singh Gurdip , Marimuthu P , Catalan C , deLampasona MP
Published: August 2004

GC and GC‐MS analysis of volatile oil obtained from Piper nigrum L resulted in the identification of 49 components accounting for 99.39% of the total amount, and the major components were β‐caryophyllene (24.24%), limonene (16.88%), sabinene (13.01%), β‐bisabolene (7.69%) and α‐copaene (6.3%). The acetone extract of pepper showed the presence of 18 components accounting for 75.59% of the total amount. Piperine (33.53%), piperolein B (13.73%), piperamide (3.43%) and guineensine (3.23%) were the major components. The oil was found to be 100% effective in controlling the mycelial growth of Fusarium graminearum in inverted petriplate technique. The acetone extract retarded 100% mycelial growth of Penicillium viridcatum and Aspergillus ochraceus in food‐poisoning technique. Volatile oil and acetone extract were identified as a better antioxidant for linseed oil, in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Copyright © 2004 Society of Chemical Industry
Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter
Authors: Shirsat Nicky , Brunton Nigel P , Lyng James G , McKenna Brian , Scannell Amalia
Published: August 2004

Samples of meat emulsion batter were steam or ohmically cooked (at voltage densities ranging from 3 to 7 V cm−1) to standardized cook values (Cs) or to target end point temperatures (EPT). Higher ohmic voltage densities produced faster heating rates. Texture profile analysis (TPA) of ohmic and steam‐cooked frankfurters showed no significant difference (p ≥ 0.05) in any of the attributes assessed with the exception of springiness, which was significantly lower (p < 0.05) in ohmically cooked samples heated to similar Cs values, although this trend was less pronounced in samples cooked to similar EPT. Instrumental colour evaluations revealed that ohmically cooked samples (cooked both to similar Cs and EPT) differed from steam‐cooked in both a* and hue angle values (especially at 5–7 V cm−1 (p < 0.05)). Although instrumental measurements revealed differences in selected texture and colour attributes, panellists were not able to distinguish between steam and similar EPT ohmically cooked samples (p < 0.05). Thus while subtle differences may exist in the eating quality of ohmic and steam‐cooked emulsions, these differences are unlikely to be of an order of magnitude to affect consumer acceptance of ohmically cooked meat emulsion products. Copyright © 2004 Society of Chemical Industry
Utilization of protein concentrates from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds in cookie formulations
Authors: Giami SY , Barber LI
Published: August 2004

Cookies (soft type biscuits) were produced from blends of wheat flour containing graded levels (0–25%) of protein concentrates prepared from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds and evaluated for nutritional, baking and sensory properties. Protein quality was investigated using weanling albino rats fed diets that were formulated to supply 10% protein using cookie samples, with casein as a control. Cookies produced from blends containing protein concentrates from germinated seeds had higher contents of crude protein and lower levels of polyphenol and phytic acid, compared with cookies supplemented with concentrates from ungerminated seeds. The use of up to 15% concentrate from ungerminated seeds in the blends produced cookies with spread ratio, hardness, colour and flavour similar to the 100% wheat flour (control) cookies. Cookies supplemented with concentrates from germinated seeds at 15–25% levels were nutritionally comparable to diets based on casein, but at the expense of acceptability. Copyright © 2004 Society of Chemical Industry
Influence of an increased NaCl concentration on yield and quality of cherry tomato grown in posidonia (Posidonia oceanica (L) Delile)
Authors: Serio Francesco , Gara Laura De , Caretto Sofia , Leo Lucia , Santamaria Pietro
Published: August 2004

Tomato plants cv Naomi were grown in posidonia (Posidonia oceanica (L) Delile) with two NaCl salinity levels in nutrient solution (EC: 3 and 6 dS m−1) or with the NaCl level 3 dS m−1, in the most frequently used substrate in soilless systems, eg rockwool, to determine the effect of substrate or EC on yield, contents of minerals, antioxidants with nutritional and health values (vitamin C, lycopene, α‐tocopherol and glutathione) as well as parameters affecting the organoleptic quality in cherry tomato fruits. Total yield was not influenced by substrate, but it was higher with 3 dS m−1 than 6 dS m−1 salinity. The yield reduction was compensated by the improvement of dry matter, total soluble solids, vitamin C and α‐tocopherol, while lycopene and glutathione contents were not affected by NaCl. On average, when tomato plants were grown in the presence of the higher NaCl level, the fruit diameter was between 25 and 35 mm (considered optimal for cherry tomato) while, with 3 dS m−1, it was greater than 35 mm. Copyright © 2004 Society of Chemical Industry
Long‐term impact of nitrogen and potassium fertilizers on yield, soil nutrients and biochemical parameters of tea
Authors: Venkatesan Selvaraj , Murugesan Subramanian , Ganapathy Muthukumar NK , Verma Dinesh P
Published: August 2004

A field experiment was conducted with tea cultivar UPASI‐9 over a period of 9 years to evaluate the long‐term effects of nitrogen (N) and potassium (K) fertilizers on yield, biochemical parameters, soil and leaf nutrient status. The yield increase was as high as 66% over the control for N application of 450 kg ha−1 year−1. Polyphenol and amino acid contents increased with increase in K application rate. Positive and significant correlation was found between nitrate reductase activity and the amino acid content of the tea shoots. While ammoniacal nitrogen in the soil was not affected by the application of fertilizer, ammonium acetate extractable K increased. The failure to apply fertilizer resulted in depletion of the organic matter status of the soil. Although increased rate of nitrogen application increased the overall yield of made tea (kg ha−1 year−1), the specific yield (kg kg−1 N) declined. The soil tended to become acidic from frequent application of high doses of nitrogenous fertilizer. The leaf NK status was significantly influenced by the various treatments. Copyright © 2004 Society of Chemical Industry
Absolute rate constants for the gas‐phase reactions of O(3P) atoms with CF2CFCl and (E/Z)‐CFClCFCl at 298 K. Reactivity trends of the halogen‐substituted ethenes series
Authors: Teruel Mariano A. , Taccone Raul A. , Lane Silvia I.
Published: August 2004

Absolute rate coefficients for the gas‐phase reactions of CF2CFCl and (E/Z)‐CFClCFCl with O(3P) atoms have been measured at 298 K using a discharge flow tube coupled to a chemiluminescence detection system. The observed rate constant values are (4.5 ± 0.4) × 10−13 and (1.5 ± 0.3) × 10−13 cm3 molecule−1 s−1, respectively. The experiments were carried out under pseudo‐first‐order conditions with [O(3P)]0 ≪ [alkene]0. These results are compared to those of O atom reactions with other chlorine‐ and fluorine‐substituted ethenes. Different factors that affect the rate of addition to the double bond are considered. The O(3P)/chloroethenes reactions do not obey the reactivity trend with the ionization potential, as is the case in the alkene and methyl‐substituted alkene reactions. © 2004 Wiley Periodicals, Inc. Int J Chem Kinet 36:525–533, 2004
Principal problems in Bose-Einstein condensation of
dilute gases
Authors: Yukalov V I
Published: August 2004

A survey is given of the present state of the art in
studying Bose-Einstein condensation of dilute atomic gases. The
bulk of attention is focused on the principal theoretical
problems, though the related experiments are also mentioned. Both
uniform and nonuniform trapped gases are considered. Existing
theoretical contradictions are critically analysed. A correct
understanding of the principal theoretical problems is necessary
for gaining a more penetrating insight into experiments with
trapped atoms and for their proper interpretation.
A proposal for high resolution photolithography using optical
limiters
Authors: Rostami A , Rahmani A
Published: August 2004

The main problem of the traditional photolithography in
microelectronics and photonics Engineering (minimum line-width)
can be relaxed using optical limiters. In this work, nonlinear
Bragg Grating (Kerr-Like non-linearity) is used as an optical
limiter. Also, a suitable setup configuration for high-resolution
photolithography based on optical limiter is proposed. The minimum
line-width for integrated systems with our proposed configuration
depends on the Grating parameters. We show that, the linear and
nonlinear index of refractions profile, and the number of layers
in the proposed grating, determines the minimum line-width.
Nano-optical dimension of coherent anti-Stokes Raman scattering
Authors: Zheltikov A M
Published: August 2004

The potential of coherent anti-Stokes Raman scattering
(CARS) as a local probe for nanocomposite materials is
theoretically analyzed. In view of the interference nature of CARS
spectra and the high spatial resolution, CARS is argued to be
ideally suited for the metrology of nanostructures and
nanocomposite materials, as well as for the sensing of
Raman-active species in a nanocomposite host, allowing a
nano-scale extension of CARS methodology, referred to as nanoCARS.
Local-field-enhancement of CARS in nanostructures allows the
creation of efficient nanoCARS sensors.