Effect of supercritical carbon dioxide treatment on the Maillard reaction in model food systems

The effect of supercritical carbon dioxide treatment on the development of the Maillard reaction in powdered model systems of lactose/ovine caseinmacropeptide and lactose/β-lactoglobulin at different pH values was studied. Supercritical carbon dioxide treatments in static conditions at 30 MPa and 50 °C for up to 5 h were applied to model systems. Control experiments at 50 °C were also performed. All assayed model systems treated with carbon dioxide under supercritical conditions showed lower extent of the Maillard reaction than control treated samples. Differences between supercritical carbon dioxide treated and control samples increased with pH. These results indicate that supercritical carbon dioxide treatment of food samples does not favour the Maillard reaction and thus can be applied in foods that may require special care to avoid excessive loss of available lysine.     

Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS

BACKGROUND: The volatile composition of alcaparras stoned table olives produced from five of the most representative olive cultivars (cv. Cobrançosa, Madural, Negrinha de Freixo, Santulhana and Verdeal Transmontana) from the Trás‐os‐Montes region (north‐east of Portugal) was analytically characterised using headspace–solid phase microextraction/gas chromatography–ion trap–mass spectrometry. RESULTS: Overall, 42 volatile compounds were identified, belonging to distinct chemical classes: 15 aldehydes, seven esters, five alcohols, five sesquiterpenes, four norisoprenoids derivates, three monoterpenes, o ne ketone and two alkenes. Aldehydes were the major chemical class identified in all olive cultivars studied (more than 74% of all the volatile compounds identified). Hexanal, phenylacetaldehyde and (E,E)‐2,4‐heptadienal were the major volatile compounds identified. CONCLUSIONS: It was possible to discriminate the results obtained from the volatile profile of the five olive cultivars by using principal component analysis. Both qualitative and quantitative fractions of alcaparras table olives were influenced by olive cultivar, which confers a single aroma. This fact certainly influences consumer preference and acceptability towards a specific olive cultivar. Copyright © 2011 Society of Chemical Industry     

Evolution of Chemistry,Morphology and Rheology of Various Polymer Systems along a Twin‐Screw Extruder

Intermeshing twin‐screw extruders have been recently identified as useful in special application niches such as the extrusion of PVC dry blends (counter‐rotating machines) and compounding operations (co‐rotating machines). Thus, it is of interest to study the mechanical and/or chemical effects that occur along the screw axis of the extruders, since they will dictate the characteristics and performance of the final material. This work aims at illustrating the usefulness of a simple experimental tool recently developed for the study of the physical, chemical and morphological evolution along the extruder of polymer based systems, data being presented and discussed for a number of composites and blends.     

P16 and HPV Genotype Significance in HPV-Associated Cervical Cancer—A Large Cohort of Two Tertiary Referral Centers

The expression of p16 is a good surrogate of human papillomavirus (HPV) infection in HPV-associated cancers. The significance of p16 expression, HPV genotype and genera in the outcome of patients with HPV-associated cervical cancer (CC) is unclear. Our aim is to ascertain the prognostic significance of these factors. Data from 348 patients (median age: 47.5 years old) with CC, diagnosed in two referral centers, were retrospectively collected. Advanced disease (FIGO2018 IB2-IV) was present in 68% of patients. A single HPV genotype was identified in 82.8% of patients. The most common HPVs were HPV16 (69%) and HPV18 (14%). HPV genera reflected this distribution. HPV16 tumors presented at an earlier stage. P16 was negative in 18 cases (5.2%), 83.3% of which were squamous cell carcinomas. These cases occurred in older patients who tended to have advanced disease. In the univariate analysis, HPV16 (HR: 0.58; p = 0.0198), α-9 genera (HR: 0.37; p = 0.0106) and p16 overexpression (HR: 0.54; p = 0.032) were associated with better survival. HPV16 (HR: 0.63; p = 0.0174) and α-9 genera (HR: 0.57; p = 0.0286) were associated with less relapse. In the multivariate analysis, only the International Federation of Gynecology and Obstetrics (FIGO) stage retained an independent prognostic value. HPV16, α-9 genera and p16 overexpression were associated with better survival, although not as independent prognostic factors. Patients with p16-negative HPV-associated CC were older, presented with advanced disease and had worse prognosis.     

A comparison of distribution and composition of intramuscular fat in Duroc Jersey and Hampshire pigs at 100 kg liveweight

The intramuscular fat content, its fatty acid composition and that from the triglyceride fraction, were determined in several muscles from the right sides of four Duroc Jersey and four Hampshire castrated male pigs slaughtered at 100 kg liveweight. The Hampshires had heavier muscles than the Duroc Jersey pigs, but did not show significant differences in the percentages of intramuscular fat. The concentrations of linoleic acid were, in general, higher in the Hampshire than in the Duroc Jersey pigs and in many muscles the differences were highly significant (p < 0·05) The concentrations of linoleic acid (18:2) in the triglyceride fraction did not differ among muscles within breeds but were higher in Hampshire than in Duroc Jersey pigs.     

Colloidal aggregation induced by the reduction in pH and the synthesis of new molecular structures during the milk fermentation process

The use of different inocula in the milk‐to‐yoghurt transformation influences the kinetics of the fermentation process. The aim of this work was to study the kinetics induced by Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (Lb–St). The milk‐to‐yoghurt transformation showed no delay in the production of lactic acid for yoghurt produced using Lactobacillus johnsonii with S. thermophilus (La1–St) or Lactobacillus casei with S. thermophilus (Lc1–St); the delays were 20–70 min and 40–80 min, respectively. The absence of delay was 1.0/min (Lb–St) as compared with 0.015/min (La1–St) and 0.7/min (Lc1–St). The kinetics was fitted using second‐order reaction.     

Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation

Oil (healthier lipid combination of olive, linseed and fish oils)-in-water emulsions stabilized with different protein systems (prepared with sodium caseinate (SC), soy protein isolate (SPI), and microbial transglutaminase (MTG)) were used as pork backfat replacers in low-fat frankfurters. Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation of frankfurters were analyzed and found to be affected by the type of oil-in-water emulsion and by chilling storage (2° C, 41 days). Although the lipid oxidation levels attained were low, replacement of animal fat by healthier oil combinations in frankfurter formulation did promote a slight increase in lipid oxidation. Residual nitrite was affected (P < 0.05) by formulation and storage. Only 51-61% of the added nitrite was detectable in the product after processing and 17-46% at the end of storage. The microbial population was low in all formulations during chilling storage. Spermine was the most abundant amine (19-20 mg/kg), but similar in level to all samples.     

Interaction between copper chloride and caffeine as seen by diffusion at 25 °C and 37 °C

A Taylor dispersion method is used to measure ternary mutual diffusion coefficients (D₁₁, D₂₂, D₁₂ and D₂₁) for aqueous solutions of CuCl₂ (1) + caffeine (2) + H₂O-(3) at 25 °C and 37 °C at carrier concentrations from (0.000 to 0.020 mol dm⁻³), for each solute, respectively. The results are compared with these obtained for the binary systems, that is, CuCl₂ (1) + H₂O (2) and caffeine (1) + H₂O (2), also reported here. From these data it is possible to make conclusions about the influence of the caffeine solutes in diffusion of copper chloride.     

Gram-Negative Flagella Glycosylation

Protein glycosylation had been considered as an eccentricity of a few bacteria. However, through advances in analytical methods and genome sequencing, it is now established that bacteria possess both N-linked and O-linked glycosylation pathways. Both glycosylation pathways can modify multiple proteins, flagellins from Archaea and Eubacteria being one of these. Flagella O-glycosylation has been demonstrated in many polar flagellins from Gram-negative bacteria and in only the Gram-positive genera Clostridium and Listeria. Furthermore, O-glycosylation has also been demonstrated in a limited number of lateral flagellins. In this work, we revised the current advances in flagellar glycosylation from Gram-negative bacteria, focusing on the structural diversity of glycans, the O-linked pathway and the biological function of flagella glycosylation.