Improvement of Egyptian vacuum distillates by urea dewaxing

The dewaxing of paraffinic lube stocks is an essential step in the production of lubricants to improve the operability of machines especially in winter. The present work deals with study of the urea dewaxing process of two types of Egyptian vacuum distillates. The effect of different compositions of methanol to water saturated with urea and yield of the oil, percent of wax, pour point, refractive index, viscosity, viscosity index and specific gravity of the oil produced from the two types of distillates (I and II) were evaluated. The operating conditions of the urea adduct formation with n-paraffins using methanol to water mixture achieved the best pour point at −3.88 °C from an initial temperature of 4.4 °C for distillate I at (25/75) methanol to water. At the same ratio of methanol to water the best specific gravity of oil produced changed from 0.865 to 0.867, with viscosity index of 80. Percent yield of 50% for oil and percent wax of 50% were obtained. Results for distillate II, of higher specific gravity, are comparatively higher than those for distillate I. Experiments were carried out at room temperature.     

Synthesis of phthalimide and succinimide copolymers and their evaluation as flow improvers for an Egyptian waxy crude oil

This paper describes the synthesis, characterization and performance evaluation of three phthalimide and three succinimide copolymers of vinyl acetate, styrene and methyl methacrylate as flow improvers for waxy crude oil. The prepared copolymers were named as; (VA)Ph; (St)Ph; (MMA)Ph; (VA)S; (St)S and (MMA)S. These copolymers were characterized by FTIR and ¹H NMR spectroscopy. The molecular weights and nitrogen content of these copolymers were determined by using the GPC technique and the Kjeldhal method, respectively. The rheological properties of crude oil (with and without additives) were studied. From the obtained results, it was remarked that the styrene phthalimide copolymer (St)Ph exhibited the maximum pour point depression (ΔPP_500 ppm = 30). The results of the rheological flow properties showed that the Bingham yield values (τ_β) for crude oil without additives at 15, 27 and 39 °C were 0.286, 0.131 and 0.075 Pa respectively, whereas the τ_β for the treated crude oil by the styrene phthalimide (St)Ph copolymer were 0.021, 0.0164 and 0.0081 Pa at 500 ppm at the same temperatures.     

Effect of packaging material headspace,oxygen and light transmission,temperature and storage time on quality characteristics of extra virgin olive oil

The effect of packaging parameters (transmission to light and oxygen, headspace volume) and storage temperature on quality characteristics of extra virgin olive oil (EVOO) was studied as a function of storage time (0–12 months). Packaging materials tested included clear glass, clear polyethylene terephthalate (PET), clear PET + UV blocker, clear PET covered with aluminum foil and clear polypropylene (PP) bottles. Quality parameters monitored over the 12 month storage period included: acidity, peroxide value (PV), spectrophotometric indices (K₂₃₂, K₂₇₀) and color. Results showed that the best packaging material for olive oil packaging was glass followed by PET. PP proved to be unsuitable for such an application. Exposure of olive oil samples to light, high storage temperatures (35 °C) and large headspace volumes caused substantial deterioration in product quality parameters. The most pronounced effect was that of temperature and light while the smallest effect was that of headspace volume and packaging material permeability to oxygen. Olive oil color was not substantially affected by storage conditions with the exception of storage of olive oil at 35 °C exposed to light for 12 months. Shelf life of extra virgin olive oil was 6 months packaged in clear glass in the dark at temperatures up to 22 °C; 3 months in clear PET in the dark at 22 °C and less than 3 months in clear PP in the dark at 22 °C. When exposed to light, shelf life of olive oil was 9 months when packaged in PET + aluminum foil; 3 months in PET + UV blocker and less than 3 months in clear PET at 22 °C. Product shelf life was less than 3 months at 35 °C. Finally oxygen in the headspace of olive oil resulted in deterioration of product quality. The relative contribution of parameters studied to the retention of olive oil quality was: temperature ≈ light > container headspace > packaging material oxygen permeability.     

Formation and diffusion mechanism of histamine in the muscle of tuna fish

This study investigates the formation and accumulation of histamine in the fresh meat of tuna fish. Under sterilized conditions, histamine was not detected in the muscles of Thunnus obesus (T. obesus) stored at 20 °C and 25 °C for 72 h (data not shown). And histamine formation and the diffusion mechanism was studied in T. obesus meat inoculated with two histamine-forming bacteria, Morganella morganii NBRC 3168 (M. morganii NBRC 3168) and Photobacterium phosphoreum NBRC 13896 (P. phosphoreum NBRC 13896) and stored at 20 °C and 25 °C for 3 days. The histamine level of the inoculated A1 point accumulated at a level above 4000 mg/kg in the T. obesus sample inoculated with M. morganii NBRC 3168 for 48 h. And the most level of the histamine in the remote B point was 2000 mg/kg at the time the sample was inoculated with M. morganii NBRC 3168 and stored at 25 °C. For the P. phosphoreum NBRC 13896 however, the level of histamine at the inoculated point A was 1800 mg/kg for 48 h when it was stored at 25 °C, while the highest level of histamine distant from the inoculum site B point was found to be approximately 1800 mg/kg. In contrast, when stored at 20 °C, histamine level was higher for the sample inoculated with P. phosphoreum NBRC 13896 than with M. morganii NBRC 3168. While histamine was diffused from the inoculation point in the M. morganii NBRC 3168 sample, it was diffused not only from the inoculated point, but also the remote area in the P. phosphoreum NBRC 13896 sample.     

Antimicrobial activity of clove (Syzgium aromaticum) oil in inhibiting Listeria monocytogenes on chicken frankfurters

The ability of Listeria monocytogenes to survive and grow at refrigeration temperature in some ready to eat (RTE) poultry products is a public health concern. The inhibitory effect of clove oil (1% and 2%, v/w) applied to the surface of RTE chicken frankfurters was determined on seven strains of L. monocytogenes inoculated at low (10²–10³ cfu/g) or high cell numbers (10⁴–10⁶ cfu/g), and stored at 5 °C for 2 weeks or at 15 °C for 1 week. All strains of L. monocytogenes survived and grew on control frankfurters at 5 °C and 15 °C but growth was inhibited under both storage conditions in the presence of either 1% or 2% clove oil. Depending on the sensory considerations, the addition of clove oil to frankfurters may be an effective strategy to control L. monocytogenes in chicken frankfurters.     

Assessment of n-alkanes and acyclic isoprenoids (geochemical markers) in crudes: A case study of Iraq and Niger delta,Nigeria

This study was designed to determine the ratios of the isoprenoids and n-alkanes in an imported crude oil sample (Bassrah from Iraq) and four crude oil samples (Bodo, Bonny-Export, Escravos and Penningston) from the Niger Delta region of Nigeria to ascertain the levels of maturity and as an indicator of the depositional environment of the crudes. The physical properties of the crudes: viscosity, density and °API gravity were also determined. Fractionation of the crudes was done using a new approach coded NAASAR, (n-alkanes, asphaltenes, aromatics and resins) comprising urea adduction followed by gas chromatographic analyses (for n-alkanes), n-heptane precipitation (for asphaltenes) and column chromatography (for resins). Results showed °API gravities Bassrah 28.03°, Bodo 31.89°, Bonny-Export 33.8°, Escravos 33.8°, and Penningston 33.8° indicating that Escravos, Penningston and Bonny-Export crudes are light crudes while Bodo and Bassrah crudes are medium crudes. The n-alkanes profiles of the five crudes were determined by gas chromatography ranged from n-C₈H₁₈ to n-C₄₀H₈₂ with total weight percent n-alkane yield Bassrah 11.2, Bodo 47.41, Bonny-Export 32.47, Escravos 5.58, Penningston 30.75 were obtained by urea adduction. The pristane to phytane ratios were computed, Bassrah 1.51, Bodo 1.48, Bonny-Export 1.08, Escravos 1.01 and Penningston 2.41. Isoprenoids to n-alkane ratios Pr/n-C₁₇ in the same order of the crudes were 0.85, 0.83, 0.67, 0.65, 0.95 while phytane to n-C₁₈ ratios were 0.61, 0.55, 0.62, 0.61 and 0.43. The results established the increasing level of maturity as obtained from Pr/n-C₁₇ ratio in the order: Penningston < Bassrah < Bodo < Bonny-Export < Escravos. The result of Pr/Ph ratios show the same trend in the level of maturity. Penningston crude with Pr/Ph ratio 2.41 shows that the crude is deposited in fluviomarine and coastal swamp environment while Bassrah, Bodo, Bonny-Export and Escravos crudes indicate aquatic depositional environment (anoxia) condition.     

Effects of Zataria multiflora Boiss. essential oil and nisin on Bacillus cereus ATCC 11778

The effects of different concentrations of Zataria multiflora Boiss. essential oil (EO, 0.0%, 0.005%, 0.015%, 0.03% and 0.045%) and nisin (N, 0.0, 0.25, 0.5, 1.5 and 2.5 μg ml⁻¹), pH values (7.4, 6.5 and 6.0), temperatures (Ts, 10, 20 and 30 °C) and storage times (Ds, up to 43 days) on log₁₀ probability percentage of growth initiation (log P%) of one vegetative cell of Bacillus cereus in brain heart infusion broth were evaluated in a factorial design study. The log P% of the organism was significantly affected (P < 0.01) by the values of EO, N, pH, T and D.The combinations of T ⩾ 20 °C, EO ⩽ 0.03% and pH values (7.4, 6.5 and 6.0) could not obviously affect the growth of the organism in this study. Whereas, the strong inhibitory action was observed by increasing EO concentration to 0.045 at T ⩾ 20 °C and selected pH values (7.4, 6.5 and 6.0) and by decreasing temperature to 10 °C at EO ⩾ 0.015% and pH values used in this study. The inhibitory effect of N also was enhanced by decreasing storage temperature to 10 °C at the selected pH values (7.4, 6.5 and 6.0) in this study.The growth of the organisms was strongly affected by increasing EO concentration to 0.03% in combination with N concentrations used at the selected temperatures in this study. The growth of the organism was completely inhibited at combinations EO ⩾ 0.015%, N ⩾ 1.5 μg ml⁻¹, T ⩽ 30 °C and pH ⩽ 7.4 during 43 days of storage in this study. This synergistic effect of EO and N was enhanced in lower pH values (6.5 and 6.0) in the present study. The growth of organism was completely inhibited at combinations of EO ⩾ 0.005 and N ⩾ 1.5 μg ml⁻¹ at pH = 6.0, and EO ⩾ 0.03 and N ⩾ 0.5 μg ml⁻¹ at pH ⩽ 6.5 during the study at the selected Ts (30, 20 and 10 °C).     

Survival and growth of Listeria monocytogenes in lubricants used in the food industry

The survival and growth of three Listeria monocytogenes strains in 10 lubricants (synthetic and mineral-oil based) used in the food industry, and rapeseed oil, was investigated at room temperature (20 °C) and refrigerated (5 °C). Additionally, the transfer of L. monocytogenes from lubricants to stainless steel surfaces and vice versa was investigated. Though the amount of L. monocytogenes in most lubricants, both pure and soiled, decreased significantly (p < 0.05) during the 14 d test period, lubricants may act as sources of contamination on the basis of the results obtained on the survival of L. monocytogenes. In general, temperature had significant effect (p < 0.05) on listericidal effect of lubricants contrary to soiling (p > 0.05), however the effect of both factors was dependent on lubricant (p < 0.05). The results clearly showed that L. monocytogenes survived in synthetic conveyer belt lubricant diluted in water. In addition, L. monocytogenes was transferred significantly (p < 0.05) from stainless steel surfaces into conveyer-belt lubricants and into mineral-oil based hydraulic oil.     

Survival of bacteria in less than thorough cooked,brine-injected steaks

Bacteria that may include enteric pathogens are introduced into muscle tissues when they are injected with brine. Consequently, steaks of such non-intact, non-comminuted tissues should be cooked to temperatures sufficient to render them microbiologically safe. Studies were conducted to identify the minimum safe temperature for cooking those meats. Suspensions of Escherichia coli and Listeria innocua at numbers about 8 log cfu/ml, in broth or in brines containing 2% or 5% of each of NaCl and sodium tripolyphosphate that were not supplemented or were supplemented with 2% soy protein or 2% emulsified sunflower oil were injected into the centres of 3 cm thick steaks. Groups of four steaks injected with each type of suspension were cooked to temperatures at the centres of 50, 55, 60, 65 or 70 °C. Bacteria were recovered from samples from the centres of steaks, on agars that did or did not allow resuscitation of injured cells of each organism. The results indicated that E. coli but not L. innocua was injured by the brines; that supplementing brines with protein or oil did not protect the organisms from injury or inactivation by heating; and that cooking to a central temperature > 60 ? 65 °C was sufficient to inactivate all bacteria in the meat. The centres of steaks were subsequently injected with 0.1 ml portions of five strain cocktails of E. coli O157:H7 or Listeria monocytogenes in broth containing a dye and the bacteria at numbers >8 log cfu/ml. Steaks were cooked to temperatures of 63, 64 or 65 °C, with holding for 0, 1 or 2 min after cooking before excision of all the dyed tissue from each steak and enumeration of bacteria from the tissue on resuscitating media. The results indicated that cooking to 65 °C without holding would be sufficient to reduce numbers of E. coli O157:H7 or L. monocytogenes in non-intact, non-comminuted steaks by ?7 log units.     

Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple,orange, apricot and sour cherry juices

The purpose of this study was to investigate the effect of high hydrostatic pressure with a mild heat treatment on Staphylococcus aureus 485, Escherichia coli O157:H7 933 and Salmonella Enteritidis FDA in apple, orange, apricot and sour cherry juices. The effectiveness of the treatment on polyphenol oxidase activity in apple juice and pectinesterase activity in orange juice were also determined. An inoculum of microorganisms was completely inactivated at 350 MPa and 40 °C in 5 min. The residual polyphenol oxidase activity in apple juice after treatment at 450 MPa and 50 °C for 60 min was obtained as 9 ± 2.2%. The residual pectinesterase activity in orange juice after treatment at 450 MPa and 50 °C for 30 min was determined as approximately 7 ± 1.6%. It compares with 12 ± 0.2% at a treatment of 40 °C and 450 MPa for 60 min. Pressure resistant isoenzymes were thought to be responsible for the final residual activity. The inactivation is irreversible and the enzyme is not reactivated upon storage. High pressure processing constitutes an effective technology to inactivate the enzymes in fruit juices. Pressures higher than 400 MPa can be combined with mild heat (<50 °C) to accelerate enzyme inactivation.     

Superheated steam reduction of deoxynivalenol in naturally contaminated wheat kernels

Contamination of wheat with the Fusarium mycotoxin deoxynivalenol (DON) is a concern to the ethanol industry as it is stable during most processing operations and will be concentrated in the spent grains, which are potentially a valuable feedstock. Superheated steam at four processing temperatures (110, 135, 160, and 185 °C), three steam velocities (0.65, 1.3, and 1.5 m/s), and processing times of 2–15 min were used to treat wheat kernels naturally contaminated with DON to find the best processing parameters for the reduction of DON. A commercial enzyme-linked immunosorbent assay (ELISA) kit was used to determine DON levels in the wheat samples. Samples became increasingly toasted, displaying a brown color with increasing processing temperatures and times, and became friable after processing at temperatures of 160 and 185 °C. Only samples processed at 185 °C and 1.3 m/s exhibited any starch gelatinization. Significant (P < 0.05) reductions in DON levels were seen at 160 and 185 °C but were not generally seen at 110 and 135 °C and the effect of velocity was not significant (P > 0.05). Reductions of up to 52% were achieved at 185 °C and 6 min processing time and were due only to thermal degradation and not to solubilization and extraction.     

A kinetic model of stable carbon isotope ratios in gaseous hydrocarbons generated from thermal cracking of n-tetracosane and its application to the Tarim Basin

Based on quantitative modeling and experimental data on n-tetracosane cracking to generate gaseous hydrocarbons in a confined system, we calculated the generation kinetics and carbon isotope kinetics of methane, ethane and propane and determined the main controlling factors influencing the variation of δ¹³C₂ and δ¹³C₃. The carbon isotope of gaseous hydrocarbons from n-C₂₄ cracking to gas are comparable to those from crude oil reported recently, and they can be used to investigate the geochemical characteristics of crude oil cracking to gas under geological conditions. The geological model of n-C₂₄ cracking suggests it is stable at 150 – 160 °C and its cracking temperature ranges from 180 to 200 °C, consistent with geological models of crude oil cracking currently reported. With increasing degree of thermal stress, the changes in δ¹³C₂ and δ¹³C₃ are larger than that of δ¹³C₁. It is shown that isotope accumulation controlled by the recharging history of a reservoir has a considerable impact on the carbon isotope distribution of natural gas. Compared to that of cumulative gas, the carbon isotope ratio of partly accumulation gas is heavier and influences the fractionation of the δ¹³C₂ and δ¹³C₃ curves to a greater extent. The geological model of n-C₂₄ cracking to gas has been used to interpret the origin of carbon isotopic variation of natural gas in some reservoirs in the Tarim Basin.     

High hydrostatic pressure treatment applied to model cheeses made from cow’s milk inoculated with Staphylococcus aureus

Pasteurized milk was inoculated with two strains of Staphylococcus aureus (CECT4013 or ATCC13565) and used to elaborate soft-curd cheeses with approximately 7.5-log CFU/g of S. aureus. Cheeses were submitted to 10 min high hydrostatic pressure (HHP) treatments of 300, 400 or 500 MPa at 5 °C or 20 °C. Staphylococcus enterotoxin (SE) was evaluated in cheeses containing ATCC13565. Counts of S. aureus were measured after HHP treatment (day 1) and after 2, 15 and 30 days ripening at 8 °C. Inactivation increased with pressure and storage time, but was similar for both treatment temperatures. Maximum S. aureus reductions were achieved after 30 days ripening for samples treated at 500 MPa and 5 °C: 6.0 ± 0.1 and 4.7 ± 0.5-log CFU/g for CECT4013 and ATCC13565, respectively. However, SE was detected in all cheese samples containing ATCC13565 before and after HHP and after 30 days ripening.     

Pre-processed bovine milk quality in Trinidad: Prevalence and characteristics of bacterial pathogens and occurrence of antimicrobial residues in milk from collection centres

The study was conducted to assess the impact of the changes in the milk collection system in Trinidad (from twice daily collection to once, introduction of chilling facilities to the collection centres and transportation of milk to the processing plant in insulated truck instead of in metal churns at ambient temperature) on the microbial load and antimicrobial residue quality of the milk as well as the temperature and pH of milk, using standard methods. The presence of antimicrobial residues was detected using the Delvo test kit. Of a total of 266 milk samples from churns, the mean ± sd temperature and log₁₀ ± sd TAPC per ml was 20.36 ± 7.91 °C and 6.3 ± 1.09 respectively. For 20 milk samples from the chillers, the mean temperature and log₁₀ ± sd TAPC per ml was 15.10 ± 2.73 °C and 7.04 ± 0.33 respectively compared with corresponding values for 36 samples collected from the truck, 11.64 ± 4.22 °C and 7.11 ± 0.62 respectively (P < 0.05; X²). The mean TAPC, staphylococcal and E. coli counts per ml of milk from churns were significantly (P < 0.05; X²) higher for milk at low temperature (0–20 °C) compared with milk at high temperature (>30 °C). Eight (4.2%) of 192 milk samples tested contained antimicrobial residues. Of 168 S. aureus isolates tested, 24 (14.3%) were enterotoxigenic while 53 (45.3%) of 117 isolates tested exhibited resistance to various antimicrobial agents while of 386 isolates of E. coli tested, 3 (0.8%) were O157 strain and 129 (64.5%) of 200 isolates exhibited resistance to antimicrobial agents. It was concluded that despite the changes, the microbial load of milk was still high suggesting poor sanitary practices at the farm level. The detection of antimicrobial residues agents coupled with toxigenic S. aureus and E. coli isolates could pose health hazards to consumers.     

Comparison of aluminum thermal-death-time disks with a pilot-scale pasteurizer on the thermal inactivation of Escherichia coli K12 in apple cider

This study was conducted to compare thermal inactivation kinetics obtained using a pilot-scale pasteurizer and a bench-scale processing system. Pilot-scale pasteurizers are useful for product development, but comparisons on thermal inactivation kinetics with smaller scale systems are lacking. Using an Armfield pilot-scale pasteurizer and aluminum thermal-death-time (TDT) disks, the D-values and z-values of Escherichia coli K12 in apple cider were determined in the temperature range of 54–62 °C. Come-up times to 58 °C were also measured and were 35 and 61 s for the TDT disks and pasteurizer, respectively. The D-values from the TDT disks were 9.66, 4.01, 1.44 and 0.44 min at temperatures of 54, 56, 58, and 60 °C, respectively. The D-values from the pasteurizer were 3.48, 1.22, 0.10 and 0.05 min at temperatures of 56, 58, 60, and 62 °C, respectively. The z-values from the TDT disks and the pasteurizer were 4.68 and 3.60 °C, respectively. There was no significant (P > 0.05) difference in the D-values of the TDT disks and pasteurizer at 56 and 58 °C, while there was a significant (P < 0.05) difference in the D-value at 60 °C and in the z-value. This study revealed that the thermal inactivation kinetics obtained using bench scale TDT disks and an Armfield pilot-scale pasteurizer under certain conditions are similar. However, based on ease of use and other factors, TDT disks are preferable for acquiring thermal inactivation kinetics.     

Desalting and dewatering of crude oil in ultrasonic standing wave field

A standing wave field of ultrasound was established in the designed standing wave tube. The enhancement of ultrasound irradiation on desalting and dewatering process of LU-NING pipeline oil was studied. The results showed that the best conditions of the oil pretreatment was: adding 30 mg/L demulsifier, injecting 5% (v.) wash water, irradiating the crude oil 5 min by 10 kHz ultrasound (intensity 0.38 W/cm², standing wave field), settling for 90 min. The final results of salt and water contents were 3.851 mg/L and 0.37%, respectively. The effect of standing wave field combined with demulsifier was better than that of the demulsifier only. High temperature (80 °C) in the process was better than low temperature. Salt balance study showed that the key of desalting was: the wash water and the oil should be mixed sufficiently to extract the salts into the water as more as possible, the water added in should be provided to be separated out. If one stage of desalting process could not achieve the norm, two stages of desalting process should be considered.     

Efficacy of oregano oil in the inactivation of Salmonella typhimurium on lettuce

This study was conducted to determine the efficacy of oregano oil in the inactivation of Salmonella typhimurium inoculated onto iceberg lettuce. The effect of washing with oregano oil (Oreganum onites), typical of Turkey, at three different concentrations (25, 40 and 75 ppm) and four different treatment times (5, 10, 15 and 20 min) on survival of S. typhimurium inoculated to fresh cut iceberg lettuce were determined at 20 °C and compared with a 50 ppm chlorine wash at the same conditions. The spot and dip inoculation methods for applying inoculum to iceberg and romaine type lettuce were evaluated and the effects of selective and nonselective media on the recovery of S. typhimurium were also examined. Populations of S. typhimurium recovered from spot and dip inoculated lettuce were not significantly different (p > 0.05). No significant differences were found between two different media, and two different lettuce types (p > 0.05). Reductions of S. typhimurium by washing with oregano did not exceed 1.92 logarithmic units regardless of the washing times and concentrations. The effectiveness of washing lettuce with 75 ppm oregano oil on inactivation of S. typhimurium was comparable with that affected by 50 ppm chlorine. The results suggested that oregano oil might be a suitable decontamination alternative to chlorine for lettuce.     

In vitro evaluation of antibacterial and antioxidant activities of the essential oil and methanol extract of endemic Zataria multiflora Boiss

The present study was conducted to evaluate in vitro antibacterial and antioxidant properties of essential oil and methanol extracts from a unique and endemic plant, Zataria multiflora Boiss. The antibacterial test results showed that the essential oil of the plant strongly inhibited the growth of all of the microorganisms studied especially the Gram-negative strains. The polar fraction of methanol extract has been effective against Gram-positive strains, while the non-polar fraction has shown activity similar to essential oil. The antioxidant potential of the samples was evaluated using two separate methods, inhibition of free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ammonium thiocyanate systems. Sub fractions of the methanol extract were able to reduce the stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) with an IC₅₀ of 11.7 ± 1.58 and 16.2 ± 1.61 μg/ml, respectively for non-polar and polar ones, which the activity of the latter almost is equal to synthetic antioxidant BHA (18.2 ± 1.94 μg/ml). Inhibition values of linoleic oxidation were calculated to be 82.4% and 80.3% for the polar and non-polar fractions, respectively. The essential oil to be showed more inhibition (89.7 ± 2.5), similar to the synthetic antioxidants BHA (97.8 ± 2.94) and ascorbic acid (93.2 ± 2.1). The chemical composition of hydrodistilled essential oils of Z. multiflora was analyzed by GC/MS. A total of 25 compounds representing 99.78% of the oil were identified: thymol (37.59%), carvacrol (33.65%); para-cymene (7.72%), γ-terpinene (3.88%) and β-caryophyllene (2.06%) were the main components comprising 84.9% of the oil. Results here show that the essential oil and methanol extract of Z. multiflora possess antioxidant and antibacterial activity, and therefore it could be used as a natural preservative ingredient in food and/or pharmaceutical industries.     

Effect of chemical structure on the cloud point of some new non-ionic surfactants based on bisphenol in relation to their surface active properties

A series of non-ionic surfactants were prepared from bisphenol derived from acetone (A), acetophenone (AC) and cyclohexanone (CH). The prepared bisphenols were ethoxylated at different degrees of ethylene oxide (27, 35, 43). The ethoxylated bisphenols were non-esterified by fatty acids; decanoic, lauric, myristic, palmitic, stearic, oleic, linoloic and linolinic. Some surface active properties for these surfactants were measured and calculated such as, surface tension [γ], critical micelle concentration [CMC], minimum area per molecule [A_min], surface excess [C_max], free energy of micellization and adsorption [ΔG_mic] and [ΔG_ads]. At a certain temperature, the cloud point was measured for these surfactants. From the obtained data it was found that; the cloud point is very sensitive to the increase of the alkyl chain length, content of ethylene oxide and degree of unsaturation. The core of bisphenol affected the cloud point sharply and they are ranked regarding bisphenol structure as BA > BCH > BAC. By inspection of the surface active properties of these surfactants, a good relation was obtained with their cloud points. The data were discussed on the light of their chemical structures.     

Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20 °C

The objective of this work was to evaluate the inactivation induced by ultra high pressure homogenisation (UHPH) of Staphylococcus aureus ATCC 13565 and Staphylococcus carnosus CECT 4491 inoculated into milk and orange juice considering the effect of inlet temperature of the sample (6 and 20 °C) on the lethality values and on the production of sublethal injuries. Samples of UHT whole milk and UHT orange juice were inoculated at a concentration of approximately 7.0 log (CFU/ml) and pressurized with a dual valve UHPH machine at 300 MPa at the primary homogenising valve and at 30 MPa on the secondary valve. Viable and injured bacterial counts were measured 2 h after UHPH treatment and after 3, 6, and 9 days of storage at 4 °C for milk, and after 3, 6, 9, 12, and 15 days of storage at 4 °C for orange juice. The inlet temperature, the food matrix and the kind of strain influenced significantly (P < 0.05) the lethality level, which was higher for S. aureus in whole milk at an inlet temperature of 20 °C. No sublethal injuries were detected after treatments. The change over time of viable counts for both strains showed a very strong decreasing tendency during the storage at 4 °C for orange juice, while the strain S. carnosus showed a low decreasing tendency and greater resistance when inoculated in milk and pressurized at 6 °C.