Radiation processing and functional properties of soybean (Glycine max)

Effect of radiation processing (10, 20 and 30 kGy) on soybean for better utilization was studied. Radiation processing reduced the cooking time of soybean and increased the oil absorption capacity of soy flour without affecting its proximate composition. Irradiation improved the functional properties like solubility, emulsification activity and foam stability of soybean protein isolate. The value addition effect of radiation processing has been discussed for the products (soy milk, tofu and tofu fortified patties) prepared from soybean.     

Computer-assisted structure simulation, synthesis, and phase formation of molybdophosphates A1−x Zr2(PO4 3−x (MoO4)x (A is an alkali metal)

Structure simulation is performed for molybdophates of variable composition A_1?x Zr₂(PO₄)_3?x (MoO₄)_x, where A is Na (0≤x≤0.6), K (0≤x≤0.6), K (0≤x≤0.3), Rb (0≤x≤0.2), or Cs (0≤x≤0.1), using the minimization of the interatomic interaction energy; these molybdophosphates crystallize in the NaZr₂(PO₄)₃ (NZP) structure type. The results of the computer-assisted structure simulation are verified by the synthesis of the molybdophosphates and their characterization by X-ray powder diffraction and IR spectroscopy. The crystallization field of the NZP molybdophosphate shrinks as the alkali cation size increases. The key factors that govern the stability of the NZP structure in alkali zirconium molybdophosphates are determined.     

Physical, proximate, functional and pasting properties of flour produced from gamma irradiated cowpea (Vigna unguiculata, L. Walp)

Cowpeas are leguminous seeds widely produced and consumed in most developing countries of sub Saharan Africa. The aim of this study was to determine the physical, proximate, functional and pasting properties of flour obtained from gamma irradiated cowpea. Four cowpea cultivars were irradiated with gamma radiation at dose levels of 0.25, 0.5, 0.75, 1.0 and 1.5 kGy with the unirradiated cultivars serving as controls. The samples were hammer milled, sieved and stored at 4 °C for analysis. Physical, proximate, functional, pasting properties were determined using appropriate methods. In general, the irradiation dose applied to cowpea for insect control did not significantly affect the physical and proximate properties of the flour. However, significant increase (p<0.05) was achieved in paste bulk density, water and oil absorption capacities, foam capacities and least gelation concentrations of flour in general, which may be attributed to the irradiation. The radiation reduced the swelling power and water solubility index significantly. The peak temperature, peak viscosity and setback viscosity of the pastes were significantly (p<0.05) reduced while breakdown viscosity was significantly (p<0.05) increased by the radiation. It was established that the doses used on cowpea affected both the functional and pasting properties of the flour.     

Cluster cations ejected from liquid metal ion source: alkali metals (Li,Na) and group IV elements (Si,Ge, Sn,Pb)

Cluster abundance of Li _n ⁺ (n≤19), Na _n ⁺ (n≤25), Si _n ^z+ (n≤8 forz=1, 3≤n≤7 forz=2), Ge _n ^z+ (n≤11 forz=1, 3≤n≤9 forz=2,n=4 forz=3), Sn _n ^z+ (n≤7 forz=1, 3≤n≤9 forz=2,n=4 forz=3) and Pb _n ^z+ (n≤6 forz=1, 5≤n≤7 forz=2) ejected from a liquid metal ion source has been investigated by mass spectrometry. The abundance spectra of alkali metal clusters showed distinct maxima and steps atn=3, 7, 9, 13 and 19 for Li, and atn=3, 5, 11, 13 and 19 for Na. Mass spectra of Si, Ge and Sn clusters were very similar each other, showing intensity drops aftern=4 and 6 (and alson=10 for Ge) for singly charged clusters. The magic numbers observed are discussed in terms of stability of charged clusters.     

Resistance of the genome of Escherichia coli and Listeria monocytogenes to irradiation evaluated by the induction of cyclobutane pyrimidine dimers and 6-4 photoproducts using gamma and UV-C radiations

The effect of gamma and UV-C irradiation on the production of cyclobutane pyrimidine dimers (CPDs) and 6-4 photoproducts (6-4 PPs) in DNA was investigated to compare the natural resistance of the genome of a Gram-positive bacterium and a Gram-negative bacterium against irradiation. Solution of pure DNA and bacterial strains Listeria monocytogenes and Escherichia coli were irradiated using gamma and UV-C rays. Extracted DNA from bacteria and pure DNA samples were then analysed by ELISA using anti-CPDs and anti-6-4 PPs monoclonal antibodies. The results show that gamma rays, as well as UV-C rays, induce the formation of CPDs and 6-4 PPs in DNA. During UV-C irradiation, the three samples showed a difference in their sensitivity against formation of CPDs (P≤0.05). Pure DNA was the most sensitive while the genome of L. monocytogenes was the most resistant. Also during UV-C irradiation, the genome of L. monocytogenes was the only one to show a significant resistance against formation of 6-4 PPs (P≤0.05). During gamma irradiation, for both types of lesion, pure DNA and the genome of E. coli did not show significant difference in their sensitivity (P>0.05) while the genome of L. monocytogenes showed a resistance against formation of CPDs and 6-4 PPs.     

Green extraction process of tannins obtained from Moroccan Acacia mollissima barks by microwave: Modeling and optimization of the process using the response surface methodology RSM

The effect of extraction conditions on polyphenols contents and condensed tannins by microwave-assisted extraction (MAE) was studied for the first time to our knowledge. Moroccan barks of Acacia mollissima was used to extract phenolic compounds. The variables studied are the following: power extraction, time extraction and solvent nature. Five powers extraction were tested: 150 W, 250 W, 300 W, 450 W and 600 W. A significant effect of power extraction on the extractable nature was proved by ANOVA and Student test. The yields were also affected by time extraction. Different solvent (water, ethanol, methanol and ethyl acetate) were tested to evaluate the best extraction solvent according to the extractable nature. Highest polyphenols contents were obtained with methanol. The proportion of this solvent, time extraction and power extraction were optimized using the response surface methodology (RSM). A face-centered composite design (FCCD) was applied to evaluate the effects of these variables on the polyphenols and condensed tannins contents. For each experiment, the extraction yield, the total polyphenolic contents and the condensed tannins contents were quantified using colorimetric essays. The extracts were characterized by their reactivity to formaldehyde and reverse phase high pressure liquid chromatography (RP-HPLC). The highest polyphenols content was obtained at 156 W using 80% of methanol during 5 min. For condensed tannins, the highest content of cyanidin was obtained at 182 W using 20% of methanol during 3.66 min. RSM applied in MAE, permitted to develop green extraction process of polyphenols and tannins extracted, using lower microwave power and methanol proportion with a shortest time extraction and in the same time improve the quantity of extractables obtained from renewable natural resource.     

Determination of myo-inositol hexakisphosphate (phytate) in urine by inductively coupled plasma atomic emission spectrometry

Myo-inositol hexakisphosphate (phytate) is a substance present in urine with an important role in preventing calcium renal calculi development. In spite of this, the use of urinary phytate levels on stone-formers’ evaluation and treatment is still notably restricted as a consequence of the enormous difficulty to analyze this substance in urine. In this paper, a simple procedure for routinary urinary phytate determination based on phosphorus determination through inductively coupled plasma atomic emission spectrometry is described.The method only requires a previous separation of phytate from other components by column anion exchange chromatography. The working linear range used was 0-2 mg l⁻¹ phosphorus (0-7 mg l⁻¹ phytate). The limit of detection was 64 μg l⁻¹ of phytate and the limit of quantification was 213 μg l⁻¹. The relative standard deviation (R.S.D.) for 1.35 mg l⁻¹ phytate was 2.4%. Different urine samples were analyzed using an alternative analytical methodology based on gas chromatography (GC)/mass detection used for inositol determination (phytate was previously hydrolyzed), resulting both methods comparable using as criterion to assess statistical significance P<0.05.     

Effect of irradiation on anti-nutrients (total phenolics, tannins and phytate) in Brazilian beans

The Brazilian bean varieties Phaseolus vulgaris L. var. Carioca and Vigna unguiculata (L.) Walp var. Macaçar were irradiated with doses of 0.5, 1.0, 2.5, 5.0 and 10 kGy and subsequently stored at ambient temperature for 6 months. The anti-nutrients phenolic compounds, tannins and phytate were determined to be 0.48 mg g⁻¹ dry basis, 1.8 mg g⁻¹ dry basis and 13.5 μmol g⁻¹ dry basis in the raw non-irradiated Carioca beans and 0.30 mg g⁻¹ dry basis, 0.42 mg g⁻¹ dry basis and 7.5 μmol g⁻¹ dry basis in the raw non-irradiated Macaçar beans. After soaking and cooking a higher content of phenolic compounds and a lower phytate content was observed in both bean varieties. Tannin content was not affected by soaking and cooking of Carioca beans, but higher after soaking and cooking of Macaçar beans. Using radiation doses relevant for food did not effect the content of the anti-nutrients under investigation in both bean varieties.     

Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta

Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of semolina-based pasta. Fresh pasta was prepared by mixing semolina flour (Triticum durum) with an addition of 3, 5, 7, and 10% (w/w) of spirulina (Arthrospira platensis) powder. Physicochemical and nutritional analyses were done on raw materials, and on fresh pasta before and after cooking. Sensorial analysis was done shortly after cooking pastas. Spirulina had a high content of protein (71.34%), with all the essential amino acids, a high total fiber (8.45%), as well as ash content (5.93%), which significantly increased the nutritional value of the obtained fresh pasta. Supplemented pastas have a significantly better amino acid profile and higher total fiber content (up to 2.99 g/100 g d.m.) than the control sample. Moreover, the addition of spirulina had a significant effect on the pasta’s color, weight gain, and cooking loss after being cooked. The addition of spirulina also affected the scores obtained for the individual parameters (texture, color, flavor, taste, and overall acceptability) of the sensory evaluation.     

Conduction mechanisms of antimony selenide

The electrical resistivity, π, and Seebeck coefficient,S, of the system Sb₂Se₃ were measured in the ambient temperature range 323≤T≤573 K. Both parameters were found to be affected considerably by the temperature of annealing,T _a, in the range 493≤T _a≤653 K and by the time of annealing,t _a, for periods extending to 16h. Additionally, both depended strongly on the ambient temperature. The activation energy of ordering of the present system could be calculated by using the effects of isothermal annealing on the considered physical parameters.     

Effect of Coconut and Chestnut Flour Supplementations on Texture,Nutritional and Sensory Properties of Baked Wheat Based Bread

Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a wide variety of foods, especially when it comes to basic foods. Nuts, such as coconuts or chestnuts, might provide an attractive flavour with benefits to the nutritional quality. In this study, the effect of substituting wheat flour with coconut or chestnut flour (flour contribution level: 5, 10, 15, 30, 50% w/w), was evaluated in terms of the breads specific volume, texture, colour, nutritional composition, and dietary fibre fraction contents. Moreover, a sensory evaluation was conducted to assess potential consumer acceptance. Based on the consumer’s perception, the overall acceptance of bread with 15% w/w of coconut and chestnut flour was in privilege compared to the control sample. As a result, taking all of the tested parameters into account, the breads with 5, 10, and 15% supplementation of chestnut or coconut flour were still of good quality compared to the wheat bread and their fibre content was significantly higher.     

Effects of gamma-irradiation before and after cooking on bacterial population and sensory quality of Dakgalbi

The purpose of this study was to compare the effect of gamma irradiation on the total bacterial population and the sensory quality of Dakgalbi irradiated before and after cooking. Fresh chicken meat was cut into small pieces and used to prepare Dakgalbi. For the preparation of Dakgalbi cooked with gamma-irradiated chicken meat and sauce (IBC), raw chicken meat and Dakgalbi sauce were irradiated and then stir-fried. For the preparation of Dakgalbi irradiated after cooking with raw chicken meat and sauce (IAC), raw chicken meat and Dakgalbi sauce were first cooked and subsequently irradiated. Under the accelerated storage condition of 35 °C for 7 days, bacteria in IBC were below the detection limit (1 log CFU/g) on day 1 but were detected on day 2 and gradually increased hereafter. In IAC, on the other hand, bacteria were not detected at all. Evaluation of sensory quality also decreased on both samples. However, IAC showed a better trend. Our results indicate that IAC protocol was a more effective method for reducing bacterial growth in Dakgalbi.     

Low-temperature specific heat of the cluster compound Au55 (P(C6H5)3)12Cl6

Specific-heat measurements on the cluster compound Au₅₅(P(C₆H₅)₃)₁₂Cl₆ at temperatures 0.06 K ≤T≤3 K and in magnetic fields 0≤B≤6 T are reported. While above 0.6 K the specific heatC is dominated by the inter-cluster vibrational contribution observed previously, an anomalous increase ofC towards lowT is observed below 0.3 K, withC ～T ^?2. This contribution develops into a Schottky-like anomaly forB≥0.4 T, indicating that it might be attributed to local moments which are also observed in ESR measurements. From the height of the anomaly one can infer that approximately one tenth of the Au₅₅ clusters carry a magnetic moment. For 0.6 K≤T≤1 K andB=0 our data indicate the absence of a linear electronic specific-heat contribution expected for bulk Au. This possibly constitutes the first direct observation of the quantum-size effect on electronic energy levels in the specific heat.     

Preservation of vitamins content in Cuccìa using an innovative method of processing

Abstract

Cuccìa is a traditional Sicilian food prepared by boiling whole durum wheat kernels, in water, for many hours. This process destroys the vitamins E and B contents of crude kernels. It was rated a method to prepare the Cuccìa, preserving the vitamin content. Four varieties of durum wheat were processed comparing the traditional cooking method (TR-boiling for 5/6?hours), and an innovative one (IN-grains scarification, germination, and cooking at 50?°C for 2?hours). On soups obtained the content of biotin, niacin and α-amylase activity were determined. ANOVA showed the cooking method influences biotin and niacin content having values from 0.56 and 0.72?ng ml^?1 (raw grain) and values close to 0 (TR), while only a 10% decrease (IN) respectively for both vitamins. On the contrary, α-amylase activity was reduced with IN method. The IN method combined with ancient grains, produces the soup with a good vitamin B amount.     

Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (Xanthosoma sagittifolium) Flour and Corn Starch

The feasibility of obtaining resistant starch type III (RS3) from malanga flour (Xanthosoma sagittifolium), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of RS3 made from malanga flour was carried out through the evaluation of the chemical composition, color attributes, and thermal properties. In addition, the contents of the total starch, available starch, resistant starch, and retrograded resistant starch were determined by in vitro enzymatic tests. A commercial corn starch sample was used to produce RS3 and utilized to compare all of the analyses. The results showed that native malanga flour behaved differently in most of the evaluations performed, compared to the commercial corn starch. These results could be explained by the presence of minor components that could interfere with the physicochemical and functional properties of the flour; however, the RS3 samples obtained from malanga flour and corn starch were similar in their thermal and morphological features, which may be related to their similarities in the content and molecular weight of amylose, in both of the samples. Furthermore, the yields for obtaining the autoclaved powders from corn starch and malanga flour were similar (≈89%), which showed that the malanga flour is an attractive raw material for obtaining RS3 with adequate yields, to be considered in the subsequent research.     

Site-Directed Mutagenesis Improves the Thermostability and Catalytic Efficiency of Aspergillus niger N25 Phytase Mutated by I44E and T252R

Aspergillus niger phytase (PhyA) has been used as a feed supplement to improve the bioavailability of phytate phosphorus to swine and poultry. However, it is unable to maintain its stability due to high temperature during the feed pelleting process. In this study, we performed site-directed mutagenesis in the Aspergillus niger N25 phyA ^m gene at residue 44I and 252 T, and they were replaced by glutamic acid and arginine. Single-site mutants I44E-PhyA and T252R-PhyA, as well as double-site mutant I44E/T252R-PhyA, were constructed to improve the thermostability of PhyA through hydrogen bondings and ionic interactions. The three mutant enzymes all showed more than 20 % improvement in thermostability compared to the wild-type enzyme after being heated at 80 °C for 10 min. Their melting temperatures (T _m) were increased by 1, 1, and 1.2 °C, respectively. The k _m values of I44E-PhyA, T252R-PhyA, and I44E/T252R-PhyA for sodium phytate were 78, 44, and 79 % lower (P <0.05) than that of the wild-type enzyme. Overall catalytic efficiency (k _cat/k _m) of I44E-PhyA, T252R-PhyA, and I44E/T252R-PhyA was improved by 310, 155, and 84 % (P <0.05) than that of the wild type, respectively. The catalytic efficiency did not seem to be negatively affected by the improvement in thermostability.     

High-Pressure Processing and Ultrasonication of Minimally Processed Potatoes: Effect on the Colour,Microbial Counts,and Bioactive Compounds

HPP at 600 MPa alone, and in combination with US at 20 kHz (200 W), was applied to minimally processed potatoes of two commonly grown cultivars in Ireland. Changes in colour and microbial load (Enterobacteriaceae, total aerobic count, Salmonella, yeasts, and moulds) were monitored in vacuum-packaged potatoes during 14 days of storage at 4 °C. HPP and HPP/US significantly (p < 0.05) affected the colour parameters a*, b*, L*, and ΔE of minimally processed potatoes compared to the controls. Microbial growth was delayed in most of the treated samples with respect to those untreated (controls), while HPP completely inactivated Enterobacteriaceae in both cultivars. Total phenolic content and antioxidant activities were not altered in the treated samples of both varieties when compared to the controls. The levels of chlorogenic acid, ferulic acid, and caffeic acid were decreased after both treatments, with a significant (p < 0.05) increase in quinic acid in the treated samples as opposed to those untreated. A significant (p < 0.05) decrease in the levels of glycoalkaloids, namely α-chaconine and α-solanine, in HPP- and HPP/US-treated potatoes was also observed. These findings suggest that HPP and US can extend the shelf-life of minimally processed potatoes with a negligible impact on their antioxidant activity and phenolic content.     

The Aerial Parts of Agrimonia procera Wallr. and Agrimonia eupatoria L. as a Source of Polyphenols,and Especially Agrimoniin and Flavonoids

Plants of the genus Agrimonia L. perfectly fit the current trends in nutrition and food technology, namely, the need for raw materials with a high content of bioactive natural compounds, including polyphenols, which could be added to food. The composition of polyphenolics, including agrimoniin and flavonoids, in the aerial parts of Agrimonia procera Wallr. (A. procera) and Agrimonia eupatoria L. (A. eupatoria) (Rosaceae) was determined using HPLC-DAD-MS. The polyphenolic content of A. procera was found to be 3.9%, 3.2%, 2.9%, 1.8% and 1.1%, and that of A. eupatoria was determined to be 1.3%, 0.3%, 0.9%, 0.6% and 0.5% in the dry matter of leaves, stems, fruits, seeds and hypanthia, respectively. Except for A. procera hypanthia, agrimoniin was the main polyphenolic compound in the aerial parts of the studied Agrimonia species. Both plants are also a valuable source of flavonoid glycosides, especially apigenin, luteolin and quercetin. The obtained data indicate that both A. procera and A. eupatoria are potentially good sources of polyphenols (albeit significantly different in terms of their qualitative and quantitative composition), and may not only be a medicinal raw material, but also a valuable material for food use such as nutraceuticals or functional food ingredients.     

Structural and hydration studies of waxy and mealy potato starch cultivars by deuterium,carbon-13 CP-MAS/MASS NMR,and electron microscopy

Proton and deuterium pulsed Nuclear Magnetic Resonance (NMR) techniques were employed to investigate the hydration properties of raw and cooked (steamed, oven baked and microwave baked) waxy (LaSoda and Pontiac) and mealy (Russet Burbank and Norchip) potato cultivars and starches. Three water components (T_2Q internal, T_2A medium and T_2B long component) were resolved in potato cultivars and starches. The first water component T_2Q is assigned to the anisotropically bound water within the potato starch granule structure. The T_2A corresponds to trapped water, whereas, the T_2B-long component is assigned to the average between weakly bound and free water populations. The anisotropically bound water (T_2Q internal) in potato cultivars and starches does not seem to be in fast chemical exchange with free and weakly bound water populations. Well defined powder patterns with a residual deuterium quadrupole splitting of about 1 kHz were observed at 22°C for raw potato cultivars and starches (17%, w/w). The quadrupole splitting, however, disappeared after cooking as a result of heat induced structural changes, and only rapidly, isotropically reorienting water remained. The T_2A and T_2B values were also significantly affected by the cooking method. The T_2B values of cooked potatoes were shorter than those of raw potatoes. Heat induced structural changes were reflected in the shorter T_2B value of the cooked and crushed potatoes. Lower average ¹H NMR transverse relaxation rates were observed in cooked waxy (LaSoda) in comparison with those of other potatoes.     

Evaluation of Bond Covalency and Bond Valence in Sr-Doped Perovskite-Type Compounds

Formulas for decomposing of complex crystals to a sum of binary crystals are described and applied to the study of bond covalency in La_1−xSr_xFeO₃ (0.0≤x≤0.9) and Ca_1−xSr_xMnO₃ (0.0≤x≤0.5). The bond valence is treated by bond-valence sums scheme. The results indicate that, for both compounds, with the increasing doping level, the bond covalency and bond valence show the same trend, namely, larger bond covalency corresponds to higher bond valence. For La_1−xSr_xFeO₃, with the increase of doping level, the bond covalency of La−O, Ca−O decreases in the orthorhombic (0.0≤x≤0.2) and rhombohedral (0.4≤x≤0.7) systems, then increases slightly for the cubic (0.8≤x≤0.9) system, but that of Fe−O increases for all crystal systems. A sharp decrease in bond covalency was observed where the crystal changes from orthorhombic to rhombohedral, while a smooth trend was seen for the rhombohedral-to-cubic transition. On the other hand, for orthorhombic Ca_1−xSr_xMnO₃, the bond covalency of Ca−O, Sr−O, and Mn−O (4-coordinate site) decreases with the increasing doping level, that of Mn−O (2-coordinate site) increases.