Preparation of immobilized Trametes pubescens laccase on a cryogel-type polymeric carrier and application of the biocatalyst to apple juice phenolic compounds oxidation

A new biocatalyst was prepared by the immobilization of a Trametes pubescens laccase, into a wide-pore poly(vinyl alcohol) cryogel. The known enzyme was produced and purified by the previously described procedure. The resulted laccase (yield 40%) has an activity of 46.4 U mg⁻¹ and 12.51 mg mL⁻¹ protein content. The enzyme was subsequently immobilized in a functionalized macroporous cryogel beads by a covalent immobilization technique. The time dependence of the immobilization process and the enzyme loading of the carrier material (5.2 mg g⁻¹ cryogel) were determined by measuring the decrease of protein amount in the enzyme solution. In conversion experiments, a higher stability of the immobilized biocatalyst compared to the free enzyme was evidenced. Steady-state kinetic characterization of four phenols (catechol, caffeic and chlorogenic acids, and catechin) has been performed with free and immobilized laccase, the catalytic parameters being determined and compared. The effect of both laccases (free and immobilized) on the phenol content of retailed apple juice samples, having the same initial composition, was also investigated by working in batch conversion. The variation in phenolic compound content has been compared with that of an untreated apple juice sample having initially the same content of phenolic compounds. A number of advantages resulted in using the immobilized laccase for the apple juice treatment (conservation to some extent of enzyme activity, higher content of phenols preserved, easy separation of the enzyme from the apple juice, therefore avoiding the possible unhealthy effects due to the remaining protein, etc.).     

Thermal inactivation of strawberry polyphenoloxidase and its impact on anthocyanin and color retention in strawberry (Fragaria x ananassa Duch.) purées

Strawberry (Fragaria x ananassa Duch.) cultivars were screened for their polyphenoloxidase (PPO) activities, and thermal stability of PPO was evaluated in vitro for three cultivars under different time–temperature regimes (60, 75 and 90 °C for 3 and 5 min, respectively). Heating strawberry purées should further elucidate the impact of thermal treatments on strawberry PPO in its natural matrix (‘in situ’ activity). To evaluate the consequences of PPO inactivation on anthocyanin and color stability, the purées were stored for 28 days at +20 °C monitoring the contents of monomeric, polymeric (spectrophotometrically) and individual anthocyanins (HPLC–DAD–MSⁿ) as well as color properties (CIE L*a*b*). Antioxidant activities (FRAP), total phenolic (Folin–Ciocalteu) and ascorbic acid contents of freshly prepared and stored purées, respectively, were determined spectrophotometrically. PPO activities varied considerably among the cultivars investigated. Accordingly, different time–temperature regimes were required for their complete in vitro and in situ inactivation. Unexpectedly, thermal inactivation of PPO was disadvantageous regarding pigment and color retention of strawberry purées, which was ascribed to partial regeneration of PPO. Hence, protection of antioxidants, total phenolics and ascorbic acid from oxidative degradation could not be achieved by heating the purées prior to storage.     

Ultra‐low concentration Na2CO3/NaHCO3 solution for texturization of crystalline silicon solar cells

In this work, a novel diluted carbonate/bicarbonate solution was applied for texturization of monocrystalline silicon for solar cells. The content of reactants in the solution was decreased 20 times with respect to the previously optimum found by our group and 12 times with respect to the lowest values reported in the literature as optimum. The use of this low‐cost and nonhazardous solution, free of additives as isopropyl alcohol, can reduce costs in solar cell processing. Copyright © 2011 John Wiley & Sons, Ltd.     

Stereoisomeric flavour compounds LXXIV: 2-phenylpropanol, 2-phenylpropanal and 2-phenylpropanal dimethyl acetal: structure elucidation and structure-function relationship

The direct enantioseparation of 2-phenylpropanol, 2-phenylpropanal and 2-phenylpropanal dimethyl acetal was achieved, using enantioselective gas chromatography and heptakis-[2,3-di-0-acetyl-6-0-tert.butyldimethylsilyl]--cyclodextrin (DIAC--CD) or octakis-[2,3-di-0-acetyl-6-0-tert.butyldimethylsilyl]--cyclodex-trin (DIAC--CD) as the chiral stationary phase. Their odour characteristics and threshold values were investigated by enantioselective gas chromatography/olfactometry. Starting from commercially available (R)-2-phenylpropionic acid, enantiopure (R)-configured reference compounds were synthesized.     

Quantification of anthocyanins in black carrot extracts (<Emphasis Type="Italic">Daucus carota</Emphasis> ssp.<Emphasis Type="Italic"> sativus</Emphasis> var.<Emphasis Type="Italic"> atrorubens</Emphasis> Alef.) and evaluation of their color properties

Pigment composition of 15 black carrot cultivars (Daucus carota ssp. sativus var. atrorubens Alef.) was screened by HPLC-MS. Up to seven cyanidin glycosides, five of which were acylated with hydroxycinnamic and hydroxybenzoic acids, were identified and quantified in the roots by HPLC-DAD. Contents of individual compounds indicated great differences in the potential of anthocyanin accumulation both between different cultivars and carrots of the same cultivar. Total anthocyanin amounts ranged from 45.4 mg/kg dry matter to 17.4 g/kg dry matter. To the best of our knowledge, this is the first report on the quantification of individual anthocyanins in roots of different black carrot cultivars. The determination of color properties in the extracts under various pH conditions proved black carrot anthocyanins to be applicable as natural food colorants also for low-acid food commodities, whereas a considerable loss of color was noted under nearly neutral conditions. Additionally, relatively high saccharide contents were found in almost all cultivars which may be disadvantageous when coloring concentrates are produced from carrot roots.     

Abreicherung von Flüssiggas aus Erdgas mittels Zeolithmembranen

The depletion of higher alkanes from methane is a key aspect during the conditioning of natural gases or accompanying gases. Membrane technologies could be used as alternative to energy and cost intensive purifications. Against this background the influence of membrane geometry, composition of the gas mixture as well as temperature and pressure was investigated in separation experiments for methane/n‐butane mixtures using MFI membranes.     

Influence of origin source, different fruit tissue and juice extraction methods on anthocyanin, phenolic acid, hydrolysable tannin and isolariciresinol contents of pomegranate (Punica granatum L.) fruits and juices

To gain more comprehensive knowledge of pomegranate (Punica granatum L.) fruit composition and its impact on juice features, fruits and juices produced from fruits of eleven different provenances were investigated by HPLC–DAD-ESI/MSⁿ for their monomeric phenolic and lignan profiles. Total phenolics and antioxidant capacity were monitored by the Folin-Ciocalteu, ferric reducing antioxidative power and Trolox equivalent antioxidant capacity assays. Peels, mesocarp, seeds and juices obtained from isolated arils (PJAs) as well as from entire fruits were separately analyzed. Ellagitannins were found to be the predominant phenolics in all samples except in PJAs. However, due to the low lignan amounts, only isolariciresinol could be quantitated in peels and mesocarp. The peels and mesocarp revealed highest contents of hydrolyzable tannins (27–172 g/kg and 32–263 g/kg, respectively) and isolariciresinol (4.9–19.8 mg/kg and 5.0–13.6 mg/kg, respectively). To the best of our knowledge, a systematic investigation of monomeric phenolic compounds and isolariciresinol considering diverse pomegranate fruits has been performed for the first time. The study demonstrates that raw material and extraction process have significant impact on juice composition and thus must be carefully selected. Furthermore, pomegranate processors should select juice extraction processes according to the final designation of the product, that is, distinguish between dietary products being rich in phenolic compounds having an astringent taste, and juices for consumption having an appealing taste but lower amounts of phenolics, respectively. This study may further contribute to facilitate authenticity control of diverse pomegranate products and help predict sensory and biofunctional characteristics of pomegranate juices.