Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

White cabbage (Brassica oleracea L. var. capitata cv. Bronco) was fermented, at 0.5% and 1.5% NaCl, using Lactobacillus plantarum or Leuconostoc mesenteroides as starter cultures and, subsequently, sauerkraut was stored at 4 °C for 3 months. Microbial populations and six biogenic amines (putrescine, cadaverine, histamine, tyramine, spermine and spermidine) were investigated. Fermentation and storage increased aerobic mesophilic bacteria and LAB populations in sauerkrauts, and this was accompanied by a rise in biogenic amine content. L. plantarum sauerkrauts produced with 0.5% NaCl had the highest microbial counts, whilst no differences between salt contents were found with L. mesenteroides. Total biogenic amine amount was lower at 0.5% NaCl than at 1.5% in both induced fermentations and L. mesenteroides produced a lower content than did L. plantarum. Spermidine was the major contributor to the total biogenic amine content, followed by putrescine, whilst histamine was present at the lowest level. The individual and total biogenic amine levels in the experimental sauerkrauts stored at 4 °C for 3 months were below the upper limits reported in the literature for fermented products, indicating good quality and safety of the sauerkrauts. L. mesenteroides starter and 0.5% NaCl were the optimal fermentation conditions for producing sauerkrauts with the lowest biogenic amine contents.     

Rate of evolution of the specific surface area of surface snow layers

The snowpack can impact atmospheric chemistry by exchanging adsorbed or dissolved gases with the atmosphere. Modeling this impact requires the knowledge of the specific surface area (SSA) of snow and its variations with time. We have therefore measured the evolution of the SSA of eight recent surface snow layers in the Arctic and the French Alps, using CH4 adsorption at liquid nitrogen temperature (77 K). The SSA of fresh snow layers was found to decrease with time, from initial values in the range 613-1540 cm2/g to values as low as 257 cm2/g after 6 days. This is explained by snow metamorphism, which causes modifications in crystal shapes, here essentially crystal rounding and the disappearance of microstructures. A parametrization of the rate of SSA decrease is proposed. We fit the SSA decrease to an exponential law and find that the time constant alpha(exp) (day(-1)) depends on temperature according to alpha(exp) = 76.6 exp (-1708/7), with Tin kelvin. Our parametrization predicts that the SSA of a snow layer evolving at -40 degrees C will decrease by a factor of 2 after 14 days, while a similar decrease at -1 degrees C will only require 5 days. Wind was found to increase the rate of SSA decrease, but insufficient data did not allow a parametrization of this effect.     

Snow metamorphism as revealed by scanning electron microscopy

Current theories of snow metamorphism indicate that sublimating snow crystals have rounded shapes, while growing crystals have shapes that depend on growth rates. At slow growth rates, crystals are rounded. At moderate rates, they have flat faces with rounded edges. At fast growth rates, crystals have flat faces with sharp edges, and they have hollow faces at very fast growth rates. The main growth/sublimation mechanism is thought to be by the homogeneous nucleation of new layers at or near crystal edges. It was also suggested that the equilibrium shape of snow crystals would be temperature dependent: rounded above -10.5 degrees C, and faceted below. To test these paradigms, we have performed SEM investigations of snow samples having undergone metamorphism under natural conditions, and of snow samples subjected to isothermal metamorphism at -4 degrees and -15 degrees C in the laboratory. In general, current theories predicting crystal shapes as a function of growth rates, and of whether crystals are growing or sublimating, are verified. However, the transition in equilibrium shapes from rounded to faceted at -10.5 degrees C is not observed in our isothermal experiments that reveal a predominance of rounded shapes after more than a month of metamorphism at -4 and -15 degrees C. Some small crystals with flat faces that also have sharp angles at -15 degrees C, are observed in our isothermal experiments. These faces are newly formed, and contradict current theory. Several hypotheses are proposed to explain their occurrence. One is that they are due to sublimation at emerging dislocations.     

The Transtheoretical Model and obesity: A bibliometric study

The Transtheoretical Model of behaviour change is currently one of the most promising models in terms of understanding and promoting behaviour change related to the acquisition of healthy living habits. By means of a bibliographic search of papers adopting a TTM approach to obesity, the present bibliometric study enables the scientific output in this field to be evaluated. The results obtained reveal a growing interest in applying this model to both the treatment of obesity and its prevention. Otherwise, author and journal outputs fit the models proposed by Lotka and Bradford, respectively.     

Effects of a citrus based juice on biomarkers of oxidative stress in metabolic syndrome patients

Bioactive substances found in numerous foods can be successfully and safely used to modify various cellular functions and affect the oxidative stress. The aim of this study was to analyze the effect of a citrus-based juice (juice citrus (95%) with 5% of aronia extract (Aronia melanocarpa)) on biomarkers of oxidative stress in patients with metabolic syndrome compared with healthy individuals. The study comprised 20 healthy subjects and 33 patients with metabolic syndrome. Eighteen patients consumed daily 300 mL of a citrus-based juice during 6 months and 15 patients consumed 300 mL of a placebo beverage. The control group consumed a citrus-based juice (CJ). Before, and at sixth months after consuming of a citrus-based juice the following parameters were determined: 15-isoprostane F₂, 8-hydroxydeoxyguanosine (8-OHdG), reduced and oxidized glutathione (GSH/GSSH), carbonyl groups and oxidized LDL (ox-LDL). After consuming CJ during 6 months the values of 8-OHdG, carbonyl groups and LDL-ox decreased in both analyzed groups and the values of GSH/GSSH increased. Significant differences were observed in both groups. Thus consumption of citrus-based juice improved the biomarkers of oxidative stress in metabolic syndrome patients.     

EXPERIMENTAL STUDY OF THE SELECTIVE HYDROGENATION OF STEAM CRACKING C2CUT. FRONT END AND TAIL END VARIANTS

Selective hydrogenation is the habitual industrial process to eliminate the most unsaturated hydrocarbons, which are harmful for later applications. In this paper, the kinetics of the selective hydrogenation of a C₂ mixture over two palladium/alumina catalysts with both front end and tail end variants, have been studied. Experiments have been carried out to analyse the influence of temperature, hydrogen/acetylene molar ratio, carbon monoxide content in the feed and hydrocarbon volumetric flow rate on the corresponding conversion and selectivity.

The experiments were performed in an integral plug flow reactor and the integral method was used for the kinetic analysis. The minimization of the objective function was made by the Marquardt algorithm for multiple response and the continuity equation set integrated by fourth order Runge-Kutta technique.

The most adequate models were the power law type for the experimental range. The comparison between experimental and observed values of the acetylene and ethane molar fraction in the hydrocarbon mixture, which are used for minimization, confirm the suitability of the fit.     

Effect of treatment with α‐galactosidase,tannase or a cell‐wall‐degrading enzyme complex on the nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour

The effect of treatment with α‐galactosidase, tannase or a cell‐wall‐degrading enzyme complex under optimal conditions of pH, temperature and length of incubation time on the chemical composition and nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour was studied. Soaking of pea flours in combination with enzyme treatment led to reductions of 77–90% in the levels of α‐galactosides, and of 60–80% in the levels of trypsin inhibitor activity, increasing the content of total available sugars, which was highest in the pea flour treated with the cell‐wall‐degrading enzyme complex. All the treatments assayed caused a significant improvement in daily food intake, whereas the nutritive utilisation of protein was not increased in any of the pea products tested when compared to the raw pea flour. However, all the soaking and enzymatic treatments led to a significant improvement in daily weight gain associated with a higher dietary intake of food and total available sugars. Copyright © 2007 Society of Chemical Industry     

Determining Minor Head Losses in Drip Irrigation Laterals. I: Methodology

Minor head losses at emitter insertions along drip laterals were predicted by a derivation of Bélanger’s theorem and analyzed by the classic formula that includes a friction coefficient K multiplied by a kinetic energy term. A relationship was established for K as a function of some emitter geometric characteristics. These take into account the flow expansion behind the reduction of the cross-sectional area of the pipe due to obstruction by the emitter. Flow constrictions at emitter insertions were estimated by analogy with contraction produced by water jets discharging through orifices. An experimental procedure was also developed to determine minor losses in situ, in the laboratory or in the field. An approach is suggested to calculate either K or the emitter equivalent length le as a function of lateral head losses, inlet head, and flow rate. Internal diameter and length of lateral, emitter spacing, emitter discharge equation, and water viscosity must be known. Approximate analytical relations to study flow in laterals were developed. They may be used to design and evaluate drip irrigation units. Analytical and experimental procedures are validated in the companion paper by Juana et al.     

Effect of natural and controlled fermentation on flatus‐producing compounds of beans (Phaseolus vulgaris)

Fermentation of grain legumes is an efficient method to reduce the concentration of α‐galactosidic compounds that are known to be flatulence producers. Soluble dietary fibre has also been implicated in flatulence production; however, little information exists about the effectiveness of fermentation in diminishing the effects of these compounds. The objective of this work was to study the effect of natural fermentation (NF) and controlled fermentation (CF) on the content of α‐galactosides and dietary fibre in dry beans (Phaseolus vulgaris) for 24, 48, 72 and 96 h. After 48 h, the pH during NF dropped from 6.15 to 4.00 and the nominal acidity increased six times; for CF, however, although the decrease in pH was similar to that for NF, the nominal acidity increased only three times after 48 h. Insoluble fibre content did not change the pH significantly after 96 h for NF and CF. Soluble fibre suffered an apparent removal after 48 h of NF and underwent a sharp reduction of 66% after 96 h of CF. The concentration of stachyose (the main α‐galactoside in raw beans) diminished notably after 48 h and 96 h NF (72% and 95% respectively), whereas with CF only 11% was removed after 96 h. NF of P vulgaris seems to be more effective than CF in reducing the flatulence‐producer factors (α‐galactosides and soluble dietary fibre). Copyright © 2003 Society of Chemical Industry