Factors controlling flavors binding constants to cyclodextrins and their applications in foods

The binding constants of 14 different flavors (Maltol, Furaneol, Vanillin, Methyl Cinnamate, Cineole, Citral, Menthol, Geraniol, Camphor, Nootkatone, Eugenol, p-vinil Guayacol and Limonene) to cyclodextrins (α-cyclodextrin and β-cyclodextrin) have been determined by an UV–Vis spectrophotometric technique. In all cases the binding constant of flavors to β-cyclodextrin are bigger than the corresponding one to α-cyclodextrin. This fact is due to the different size of cyclodextrin cavity. As well as, a relationship between log P of each flavor and the binding constants was found, proving that the driving force for host–guest complex formation is hydrophobic/hydrophilic interactions.     

Feasibility study for the installation of HVAC for a spa by means of energy recovery from thermal water—Part II: Energy analysis

The use of a low temperature geothermal spring together with the heat energy still contained in waste water from the different therapy systems installed in a spa (shower, jets, bathrooms, jacuzzis, pools, ventilation processes) can significantly reduce the operating and maintenance costs of the installation. This covers part of the air conditioning needs of the building and of the heating of thermal water to the appropriate temperature for therapeutic use.In the first part of the study, an analysis of the spring's situation was made, calculating the thermal water needs and presenting the consumption according to the operation schedule on different types of day. In this way, the contribution the spring was capable of giving was compared and the evolution of the thermal water in the tanks was studied. In the second part, the climatic conditions that the spa should meet are studied, along with the loads that it should support, the energy reclaimed from the different heat focuses and the repercussions on the final solution.     

Aroma potential of Brancellao grapes from different cluster positions

In this study the presence of aroma compounds in grapes of Brancellao (Vitis vinifera L.) was investigated in order to obtain its aroma potential fingerprint. It is well known that differences exist in aromatic compounds amongst grapevine varieties at ripening stages. Within the framework of an increasingly competitive market, the chance of obtaining different wines from vines of the same variety grown at the same vineyard is becoming of increasing importance. This can be done through the managing of the vineyard, but also some wineries have assayed the separation of the tip and shoulder berries of the clusters of a specific variety with this objective. In this work it is evaluated that, in the final stages of maturation, differences exist in the probable alcoholic degree, total acidity of the must, as well as in the aromatic composition of skin and flesh of berries coming from the tips and shoulders of the clusters. Gas chromatography coupled to mass spectrometry (GC-MS) was used to determine the aromatic composition, in the skin and flesh of each sample, either tip or shoulder berries from the clusters. The obtained results showed that there was not variability for the probable alcoholic degree and total acidity between the shoulders and tips, whereas there was variability for their aromatic composition. For the berries from the tips of the clusters most of volatiles were found in the flesh (except aldehydes) and spicy and floral nuances (with the only exception of β-ionone) were in higher proportions. For the berries from the shoulders of the clusters, most of volatiles were found in the skin (monoterpenes, norisoprenoids, aldehydes, and C₆ alcohols), where the flesh was slightly richer in aromatic alcohols, volatile phenols and pantolactone; β-ionone and herbaceous nuances were in higher proportions. These results are promising for those wineries that are considering the chance of separating berries from tips and shoulders of the clusters for the elaboration of different quality wines.     

Anthocyanins and flavonols berries from Vitis vinifera L. cv. Brancellao separately collected from two different positions within the cluster

Galicia (N.W. Iberian Peninsula) is a Spanish region with several old-traditional winegrowing areas. Vitis vinifera L. cv. Mencía is one of the most often used to produce quality red wines in the five Galicia Denomination of Origin. However, there are traditional cultivars such as Brancellao, which were not exploited for their potential to produce quality red wines. Dynamics of anthocyanin and flavonol accumulation were studied separately in two different positions within the cluster (tips and shoulders), during 30 days before harvest. The objective of separating berries is to assess the existence of different polyphenol quality in both positions; as a consequence, the selection and harvest of those berries with a higher content of anthocyanins and flavonols could produce red wines with different qualities. Derivatives of five anthocyanins (malvidin, peonidin, petunidin, delphinidin and cyanidin) were detected in skins at both positions within the cluster. Anthocyanin contents stabilized in the 30 days prior to harvest in the berries from the shoulders whereas they continue to increase in those from the tips. Derivatives of six flavonols (quercetin, myricetin, kaempherol, laricitrin, isorhamnetin and syringetin) were detected in skin and flesh at both positions within the cluster. Dynamics of anthocyanins (from 400 to 515 mg/kg in tips; and from 598 to 574 mg/kg in shoulders) and flavonols (from 19 to 29.3 mg/kg in tips; and from 22.7 to 29.4 mg/kg in shoulders) over ripening confirmed that these polyphenols presented upward trends. Therefore, it is not necessary to harvest Brancellao berries separately and a high quality red wine will be obtained with berries from entire clusters regarding these compounds.     

Flavonoids in Gran Negro berries collected from shoulders and tips within the cluster,and comparison with Brancellao and Mouratón varieties

Galicia (the north-western corner of Spain) is a Spanish region with several old-traditional winegrowing areas. Vitis vinifera L. cv. Mencía is one of the most often used to produce quality red wines but the tendency of the world wine-making market is to reward the production of wines that have particular and differentiated characteristics. In Galicia, there are other red cultivars such as Gran Negro which were not exploited for their potential to produce quality red wines. Dynamics of anthocyanin and flavonol accumulation in Gran Negro berries were studied separately in two different positions within the cluster (tips and shoulders) during 30 days before harvest to assess the existence of different polyphenol quality in both positions and as a consequence, red wines with different qualities. Dynamics of anthocyanins over ripening confirmed that anthocyanins presented upward trends (from 1510 to 1727 mg/kg in tips; and from 1532 to 1728 mg/kg in shoulders) but dynamics of flavonols confirmed that maximum values were reached and stabilised thirty days before harvest (from 45 to 39 mg/kg in tips; and from 49 to 45 mg/kg in shoulders). No differences were observed in anthocyanin and flavonol contents collected from tips and shoulders which indicates that is not necessary to harvest them separately. The results from Gran Negro were compared with those of Brancellao and Mouratón.     

Increasing the Added-Value of Onions as a Source of Antioxidant Flavonoids: A Critical Review

Flavonoids are a large and diverse group of polyphenolic compounds with antioxidant effects. While the flavonoid content and composition profile clearly reflect the genetic background of the cultivar, environmental conditions and agronomic practices are also determinants for the composition of crops at harvest. Considerable research has been directed toward understanding the nature of polyphenols in different products and the factors influencing their accumulation. This review examines the flavonoids as a class of compounds, the role these compounds play in the plant, their contributions to product quality, and recent research on the impacts of environmental factors and cultural practices on flavonoid content in onions, highlighting how this knowledge may be used to modulate their polyphenolic composition at harvest or during post-harvest handling.     

A Critical Review of the Quality and Safety of BADGE-Based Epoxy Coatings for Cans: Implications for Legislation on Epoxy Coatings for Food Contact

BADGE-based epoxy resins have been commercially available for more than 40 years. They are extremely versatile, finding applicationS in many fields in both thermal and ambient cure applications. The present review focuses on their use in the food industry as surface coatings for food and beverage cans, and in particular on their chemical stability in relation to their toxicology and sensorial effects on foods. The implications of these properties of epoxy resins for prospective EU legislation on plastic coatings for food contact is discussed.     

General model to build awnings and external walls with optimum shading interaction

A general model is proposed to optimize the shading interaction between an awning and an external wall that project shadows on the facade of a construction. The original method was presented by the authors in Renewable Energy 28 (2003): 111, for a particular shading proposal. They emphasize the advantage of a one-dimensional approach to solve the problem of this interaction, analyzing the shadows projected by these elements from a side view. The generalized method, presented in this paper, is useful for architects to design shelter projects with more alternatives in the use of such shading devices. The general model also permits study and evaluation of any strategy chosen by the builder to shadow a facade, with an emphasis on windowpane shading, through graphical outputs of the solar performance.     

Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings

Polycyclic aromatic hydrocarbons (PAHs), at least those with high molecular mass, are classified as probable human carcinogens by the US Environmental Protection Agency. The importance of the material used to generate smoke is indicated by the attention that the European Union is paying to list the wood that can be used to produce smoking flavour agents. The paper examines the dependence on the nature of the wood used for smoking on the formation of eight PAHs (selected as markers of PAHs) and transfer of these PAHs into traditional Spanish smoked chorizo sausages with collagen and tripe casings. The results showed that the kind of combustion performed on different materials seriously affected the PAH levels in the smoke generated. Ignition and firing of the material with a flame compared with heating produced more PAHs in the smoke. The levels of PAHs found in the meat and in the collagen and tripe casings of the smoked chorizo samples suggest that the collagen-based casings behave as a better barrier to PAHs.