Phytosterol oxidation in oil-in-water emulsions and bulk oil

Dietary plants sterols (phytosterols) have been shown to lower plasma cholesterol level in humans. Since phytosterols may protect against coronary heart diseases, they are being incorporated into functional foods. However, phytosterols are susceptible to oxidative degradation. The purpose of this study was to evaluate the formation of phytosterols oxidation products (POPs) in oil-in-water emulsions and bulk corn oil. The extent of lipid oxidation was monitored by measuring the lipid hydroperoxides and hexanal, whereas 7-keto derivatives of phytosterols were determined by gas chromatography to follow sterol oxidation. A higher POPs level and formation rate was found in the oil-in-water (o/w) emulsion than in the bulk oil. Interfacial tension measurements showed that phytosterols had a high degree of surface activity, which would allow them to migrate to the oil–water interface of the emulsion droplets where oxidative stress is high.     

Stability of citral in protein- and gum arabic-stabilized oil-in-water emulsions

Citral is a major flavor component of citrus oils that can undergo chemical degradation leading to loss of aroma and formation of off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could provide a novel technique to stabilize citral. The objective of this study was to determine if citral was more stable in emulsions stabilized with whey protein isolate (WPI) than gum arabic (GA). Degradation of citral was equal to or less in GA- than WPI-stabilized emulsion at pH 3.0 and 7.0. However, formation of the citral oxidation product, p-cymene was greater in the GA- than WPI-stabilized emulsion at pH 3.0 and 7.0. Emulsions stabilized by WPI had a better creaming stability than those stabilized by GA because the protein emulsifier was able to produce smaller lipid droplets during homogenization. These data suggest that WPI was able to inhibit the oxidative deterioration of citral in oil-in-water emulsions. The ability of WPI to decrease oxidative reactions could be due to the formation of a cationic emulsion droplet interface at pH 3.0 which can repel prooxidative metals and/or the ability of amino acids in WPI to scavenge free radical and chelate prooxidative metals.     

The Interconnections of the LHC Cryomagnets at CERN: Strategy Applied and First Results of the Industrialization Process

The final interconnections of the LHC superconducting magnets in the underground tunnel are performed by a contractor on a result-oriented basis. A consortium of firms was awarded the contract after competitive tendering based on a technical and commercial specification. The implementation of the specific technologies and tooling developed and qualified by CERN has required an important effort to transfer the know-how and implement the follow-up of the contractor. This paper summarizes the start-up phase and the difficulties encountered. The organization and management tools put in place during the ramping-up phase are presented. In addition to contractual adaptations of the workforce, several configuration changes to the workflows were necessary to reach production rates compatible with the overall schedule and with the different constraints: availability of magnets, co-activities with magnets transport and alignment, handling of non-conformities, etc. Also the QA procedures underwent many changes to reach the high level of quality mandatory to ensure the LHC performance. The specificities of this worksite are underlined and first figures of merit of the learning process are presented.     

Link adaptation for Ka band low Earth orbit Earth Observation systems: A realistic performance assessment

In this paper, a proposal is sketched for realizing high data rate downlinks in next‐generation Ka band low Earth orbit (LEO) Earth Observation (EO) systems. The work aims at realistically assessing the throughput advantage stemming from link adaptation strategies—embraced by most wireless and satellite communication standards—compared with non‐adaptive transmission, which is the approach followed in conventional X band EO systems. The transmission strategies examined include constant, (static and dynamic) variable, and adaptive flavors of coding and modulation, each representing a different performance/system complexity trade‐off. Practicality is pursued to the extent possible by incorporating state‐of‐the‐art orbital, ground station, spacecraft, propagation, physical layer, and system implementation characteristics. The results manifest that under particular conditions, link adaptation offers throughput improvements of up to 100% against non‐adaptive transmission schemes in Ka band LEO EO systems. Copyright © 2012 John Wiley & Sons, Ltd.     

Composition of total sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability

The composition and antioxidant activity of total sterols in extravirgin olive oils obtained with different extraction technologies from olives harvested at two ripening stages, were studied. The antioxidant activity was evaluated with an oxidative stability instrument (OSI), by using a model system (made of a mixture of treated/untreated commercial refined peanut oil) enriched with the total sterol fractions of the extravirgin olive oils. No correlation was found between the OSI time and the extraction technologies, the ripening stages or the actual amount of sterols added. No significant differences were observed in the percent composition of sterols of extravirgin olive oils produced with different technologies during the same harvesting period. The latter, however, had a significant effect on the percent of β-sitosterol and 5-avenasterol in extravirgin olive oils produced with the same technology.     

Multinationals and regional indigenous development

We investigate in how far foreign multinationals have fostered regional indigenous development in Ireland. Specifically, we examine whether foreign presence has induced indigenous plant entry within the same regions and in bordering regions. To this end we employ an entry rate model on an exhaustive panel level data set for Irish manufacturing plants. Our results show that multinationals can foster local development both within and in surrounding regions, although the extent of these effects varies between policy preferential and non-preferential regions.Received: December 2002/Accepted: January 2004This research has benefited from financial support through the RTN research project Specialization versus diversification: the microeconomics of regional development and the spatial propagation of macroeconomic shocks in Europe of the European Commission (grant No. HPRN-CT-2000-00072). We would like to thank Rosella Nicolini for helpful comments. The second author gratefully acknowledges financial support from the Belgian FNRS and the third author acknowledges support from a Marie Curie grant. Usual disclaimers apply.     

Preliminary study on health-related lipid components of bakery products

The purpose of this study was to evaluate the presence of health-related lipid components, in particular trans fatty acids and sterol oxidation products, in four bakery products. Both types of components are known for their adverse biological effects, especially the increase of atherogenic risk, and therefore it is advisable to monitor their presence in food products. Trans fatty acids were determined by silver-ion thin-layer chromatography-gas chromatography, whereas sterol oxidation was assessed by gas chromatography and gas chromatography-mass spectrometry determination of 7-keto derivatives (tracers of sterol oxidation). The amount of trans fatty acids (0.02 to 3.13 g/100 g of product), sterols (34.9 to 128.3 mg/100 g of product), and 7-keto derivatives of sterols (1.88 to 3.14 mg/kg of product) varied considerably among samples. The supply of phytosterols (22.5 to 64.0 mg/100 g of product) was not significant, and the extent of oxidation of most phytosterols to its corresponding 7-keto derivative was low (0.29 to 0.84%), except for that of brassicasterol (2.01 to 3.11%). The quality of ingredients and raw materials seems to have greatly influenced the fatty acid profile, stability, safety, and quality of the final product; these ingredients should be chosen with extreme care to decrease their potential negative health effects and to increase safety of these products.