Double Bond Stereochemistry Influences the Susceptibility of Short-Chain Isoprenoids and Polyprenols to Decomposition by Thermo-Oxidation

Isoprenoid alcohols are common constituents of living cells. They are usually assigned a role in the adaptation of the cell to environmental stimuli, and this process might give rise to their oxidation by reactive oxygen species. Moreover, cellular isoprenoids may also undergo various chemical modifications resulting from the physico‐chemical treatment of the tissues, e.g., heating during food processing. Susceptibility of isoprenoid alcohols to heat treatment has not been studied in detail so far. In this study, isoprenoid alcohols differing in the number of isoprene units and geometry of the double bonds, β‐citronellol, geraniol, nerol, farnesol, solanesol and Pren‐9, were subjected to thermo‐oxidation at 80 °C. Thermo‐oxidation resulted in the decomposition of the tested short‐chain isoprenoids as well as medium‐chain polyprenols with simultaneous formation of oxidized derivatives, such as hydroperoxides, monoepoxides, diepoxides and aldehydes, and possible formation of oligomeric derivatives. Oxidation products were monitored by GC‐FID, GC‐MS, ESI‐MS and spectrophotometric methods. Interestingly, nerol, a short‐chain isoprenoid with a double bond in the cis (Z) configuration, was more oxidatively stable than its trans (E) isomer, geraniol. However, the opposite effect was observed for medium‐chain polyprenols, since Pren‐9 (di‐trans‐poly‐cis‐prenol) was more susceptible to thermo‐oxidation than its all‐trans isomer, solanesol. Taken together, these results experimentally confirm that both short‐ and long‐chain polyisoprenoid alcohols are prone to thermo‐oxidation.     

Hot Corrosion of Ti–Re Alloys Fabricated by Selective Laser Melting

Selective laser melting (SLM) is an additive manufacturing process that enables novel alloy production by combining metals with significantly different physical properties. In this paper, the hot corrosion behavior of Ti–Re alloys fabricated by SLM was studied in a mixture of Na₂SO₄ and NaCl salts at 600 °C. The morphology and composition of the corrosion products were characterized by scanning electron microscopy with energy-dispersive X-ray spectroscopy and X-ray diffraction to understand the degradation mechanisms. It has been shown that the hot corrosion resistance of Ti–Re alloys was influenced by the chemical inhomogeneity of the oxide scale resulting from the presence of rhenium particles undissolved during the SLM process.     

A Combined Metabolomic and Proteomic Analysis of Gestational Diabetes Mellitus

The aim of this pilot study was to apply a novel combined metabolomic and proteomic approach in analysis of gestational diabetes mellitus. The investigation was performed with plasma samples derived from pregnant women with diagnosed gestational diabetes mellitus (n = 18) and a matched control group (n = 13). The mass spectrometry-based analyses allowed to determine 42 free amino acids and low molecular-weight peptide profiles. Different expressions of several peptides and altered amino acid profiles were observed in the analyzed groups. The combination of proteomic and metabolomic data allowed obtaining the model with a high discriminatory power, where amino acids ethanolamine, l-citrulline, l-asparagine, and peptide ions with m/z 1488.59; 4111.89 and 2913.15 had the highest contribution to the model. The sensitivity (94.44%) and specificity (84.62%), as well as the total group membership classification value (90.32%) calculated from the post hoc classification matrix of a joint model were the highest when compared with a single analysis of either amino acid levels or peptide ion intensities. The obtained results indicated a high potential of integration of proteomic and metabolomics analysis regardless the sample size. This promising approach together with clinical evaluation of the subjects can also be used in the study of other diseases.     

The effect of dietary CLA supplementation on meat and eating quality, and the histochemical profile of the m. longissimus dorsi from stress susceptible fatteners slaughtered at heavier weights

The influence of adding 2% CLA to the morning feed of a group of 20 crossbred fatteners from 70 to 130 kg on meat quality, eating quality and dietetic value of m. longissimus dorsi was evaluated compared with a group of 20 controls. Addition of 2% CLA in feed did not influence fattening and slaughter results and also some traits of meat and eating quality. The only significant differences were observed in dry matter content, in meat flavour and L^*, b^*, and hue angle value. Meat from fatteners from the experimental group had a statistically significant higher content of CLA (P0.01) and lower content of unsaturated fatty acids especially C18: 2, C18: 1 and C20: 4, PUFA fatty acids (P0.01) and a reduction in the ratio of n-6: n-3 PUFA (P0.01). No statistically significant influence of CLA on the content of cholesterol was observed. The results of the current histochemical study showed that dietary CLA supplementation significantly increased both the number and diameter of white fibres, and correspondingly reduced the number and diameter of red fibres. The percentage and diameter of intermediate fibres was unaffected by CLA.     

Effect of lecithin concentration on properties of sucrose-free chocolate masses sweetened with isomalt

Rheological properties such as Casson viscosity and yield value strongly affect costs and efficiency of the chocolate making process. The addition of a proper amount of lecithin to the blend of chocolate ingredients results in a decrease of both the aforementioned parameters. However, overdosing of lecithin leads to worse sensory attributes and flow properties of the chocolate mass. Our studies on rheological properties of isomalt-containing dark chocolate masses and sucrose-containing milk chocolate masses revealed that the critical lecithin concentration was 0.9 g/100 g; and the Casson yield value of both the types of chocolate blends was enhanced above this content. The same phenomenon, i.e. chocolate thickening, was observed at lecithin concentrations of 0.4 g/100 g and 0.6 g/100 g for milk chocolate masses sweetened with isomalt, and for dark chocolate masses sweetened with sucrose, respectively.     

Antioxidative capacity of tomato products

The antioxidative capacity of methanol/water and hexane extracts of five tomato juices, four canned tomatoes and four tomato pastes was measured using two test systems: with 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS⁺) and with linoleic acid emulsion. In both the ABTS assay and the linoleic acid system, most of the antioxidative capacity of analysed products was from the methanol-water fraction, which contained polyphenols and ascorbic acid. On the basis of the wet weight of the tomato products, tomato pastes had the highest activity towards ABTS⁺ (micromoles of Trolox equivalents per gram) followed by tomato juices, and canned tomatoes. The inhibition of formation of thiobarbituric acid-reactive substances in the linoleic acid emulsion was strongly dependent on antioxidant concentration. The results suggest that tomato products, in addition to fresh tomatoes, may also be important in supplying dietary antioxidant, especially polyphenols and carotenoids.     

New or lesser known cultivar selection as a tool for sensory and nutritional value enhancement of osmo-convectively dried sour cherries

Taking into consideration the economic importance of sour cherry growing in Europe as well as the arising perspective of novel sour cherry product development, an investigation outlining the processing usefulness of some promising sour cherry cultivars that could lead to a better final product quality was undertaken. Nine new or lesser popular cultivars of sour cherries were compared to ‘English Morello’ with particular consideration given to processing suitability for osmo-convective drying. The quality of raw material was characterized taking into account fruit size, soluble solids content, acidity and pro-health properties. To assess the quality trait stability of individual cultivars, standard deviations were calculated. As a measure of ascertaining the fruits' suitability for drying, the sensory properties of osmo-dried products produced by the examined cultivars were considered. The gathered data demonstrates high seasonal variations in quality traits of the most investigated cultivars, which could well restrict their processing usefulness, especially for osmo-drying, as this product was found highly sensitive to fluctuation of raw material uniformity. Among the tested cultivars ‘Nefris’ emerged the most suitable for processing purposes. Fruits of this cultivar gave high quality dried product of repeatable sensory attributes characterized by significantly better pro-health properties than that of ‘English Morello’.     

New contact acoustic emission detector for texture evaluation of apples

A new contact acoustic emission detector (CAED) was developed for the instrumental texture evaluation of apples. The goal of this work was to determine the relations between instrumental parameters and sensory texture attributes, and to develop calibration models for prediction of the sensory texture of apples with CAED. Seven apple cultivars were used for the construction and validation of the models. CAED is particularly useful for evaluation of sensory crispness, crunchiness and hardness. There is also a significant correlation of acoustic emission counts with juiciness, mealiness and overall texture. Validation of the models indicates better prediction of these sensory attributes by total acoustic emission counts than prediction by puncture firmness in terms of variance explained, root-mean-square of a model prediction, and bias.     

Implementation of chemometrics in quality evaluation of food and beverages

Conventional methods for food quality evaluation based on chemical or microbiological analysis followed by traditional univariate statistics such as ANOVA are considered insufficient for some purposes. More sophisticated instrumental methods including spectroscopy and chromatography, in combination with multivariate analysis—chemometrics, can be used to determine food authenticity, identify adulterations or mislabeling and determine food safety. The purpose of this review is to present the current state of knowledge on the use of chemometric tools for evaluating quality of food products of animal and plant origin and beverages. The article describes applications of several multivariate techniques in food and beverages research, showing their role in adulteration detection, authentication, quality control, differentiation of samples and comparing their classification and prediction ability.     

The stability of the casein–gluconate matrix in reduced‐lactose kefir with soluble fraction polysaccharides containing β‐glucan from Pleurotus ostreatus

In this experimental study, the soluble fraction of polysaccharides (SFP) was isolated from the fruiting bodies of Pleurotus ostreatus mushrooms, to stabilise the casein–gluconate kefir matrix. Soluble fraction of polysaccharides dissolved in water or in milk was added to the lactose‐reduced milk (0.5% w/v). Fermentation was carried out at 22 °C (to pH 4.4, 31°SH). Kefirs with SFP dissolved in the milk showed higher firmness, cohesiveness and consistency than the control kefir. The dissolving of SFP in the milk reduced spontaneous whey syneresis and prevented changes in water holding capacity. Soluble fraction of polysaccharides decreased the feeling of prickling in the kefirs and their mouth‐coating properties.