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At least 415 records · Page 23Linked to original sources
PubMed2002

Isothermal calorimetry study of calcium caseinate and whey protein isolate edible films cross-linked by heating and gamma-irradiation.

The contribution of thermal and radiative treatments as well as the presence of some excipients, namely glycerol, carboxymethylcellulose (CMC), pectin, and agar, on the formation of protein-protein interactions as well as the formation and loss of protein-water interactions was investigated by means of differential scanning calorimetry in an isothermal mode. Protein-water interactions were assessed through measurement of the heat of the wetting parameter. Isothermal calorimetry measurements pointed out that gamma-irradiation does not favor protein-water interactions, as reflected by its endothermic contribution (P < or = 0.05) to the heat of wetting values. Although significant (P < or = 0.05), the effect of the thermal treatment on endothermic responses using isothermal calorimetry was found to be somewhat lower. Among excipients added to biofilm formulations, glycerol generated the most important losses of protein-water interactions, as inferred by its significant (P < or = 0.05) endothermic impact on the heat of wetting values.

Agar↗
PubMed2002

Chitosan as an edible invisible film for quality preservation of herring and atlantic cod.

The effect of chitosan with different molecular weights as coatings for shelf-life extension of fresh fillets of Atlantic cod (Gadus morhua) and herring (Clupea harengus) was evaluated over a 12-day storage at refrigerated temperature (4 +/- 1 degrees C). Three chitosan preparations from snow crab (Chinoecetes opilio) processing wastes, differing in viscosities and molecular weights, were prepared; their apparent viscosities (360, 57, and 14 cP) depended on the deacetylation time (4, 10, and 20 h, respectively) of the chitin precursor. Upon coating with chitosans, a significant (p < or = 0.05) reduction in relative moisture losses of 37, 29, 29, 40, and 32% was observed for cod samples coated with 360 cP chitosan after 4, 6, 8, 10, and 12 days of storage, respectively. Chitosan coating significantly (p < or = 0.05) reduced lipid oxidation as displayed in peroxide value, conjugated dienes, 2-thiobarbituric acid reactive substances and headspace volatiles, chemical spoilage as reflected in total volatile basic nitrogen, trimethylamine, and hypoxanthine, and growth of microorganisms as reflected in total plate count in both fish model systems compared to uncoated samples. The preservative efficacy and the viscosity of chitosan were inter-related; the efficacy of chitosans with viscosities of 57 and 360 cP was superior to that of chitosan with a 14 cP viscosity. Thus, chitosan as edible coating would enhance the quality of seafoods during storage.

Animals↗
PubMed2002

Characterization of color fade during frozen storage of red grapefruit juice concentrates.

Color changes in red grapefruit juice concentrates during storage at -23 degrees C for 12 months were studied. Concentrate (38 degrees Brix) was packed in both plastic (16 oz) and metal (6 oz) cans. Decrease in red intensity (CIE a) in juice color and slight increases in CIE L*, b*, and hue values from analysis of reconstituted juices were the characteristic color changes in concentrate during frozen storage. With respect to fresh concentrate, juice color in stored concentrate shifted toward the direction between negative DeltaC* and positive DeltaL*, indicating the color became slightly paler. A color difference seems to exist between the two containers, especially for the magnitude of DeltaE*; color changes were more pronounced in concentrates packed in plastic. There are significant changes (P < 0.05) in major carotenoid pigments (beta-carotene and lycopene) in the concentrates. More than 20% loss of lycopene and about 7% loss of beta-carotene occurred with plastic containers after a 12-month period. Regression analysis showed that the rate of decline was about 0.291 ppm per month (r = 0.990) for lycopene compared to 0.045 ppm (r = 0.817) for beta-carotene in concentrate stored in plastic. In the metal can, the same trends were observed but pigment losses were slightly smaller than those with plastic. An estimated shelf life for lycopene was 26.1 months in the metal can compared to 18 months in plastic. Shelf life for beta-carotene was more than 39 months, more than twice that of lycopene in plastic container.

Beverages↗
PubMed2004

Incorporation of a high concentration of mineral or vitamin into chitosan-based films.

Mineral or vitamin E was incorporated into chitosan-based films: 10-200% (w/w chitosan) Gluconal Cal (GC), a mixture of calcium gluconate and lactate; 5-20% zinc lactate (ZL); and 5-20% alpha-tocopheryl acetate (VE) with acetylated monoglyceride (AM). The functionality of film-forming solutions and dried films was analyzed with standard procedures, and mathematical equations were developed to coordinate selected film functionality with the type and concentration of incorporated mineral or vitamin E. GC incorporation significantly increased pH and decreased viscosity of film-forming solutions, but not the addition of ZL or VE. The water barrier property of the films was improved by increasing the concentration of mineral or vitamin E in the film matrix. The tensile strength of the films was more significantly affected by GC or VE addition than film elongation, puncture strength, and puncture deformation. While a major endothermic peak around 200 degrees C was observed in DSC thermograms of chitosan-based films, only 200% GC incorporation altered this endothermic peak. This study demonstrated the capability of chitosan-based film matrix to carry a high concentration of mineral or vitamin E. Such films may be used for wrapping or coating to enhance the nutritional value of foods.

Calcium Gluconate↗
PubMed2004

Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle.

Milk protein-based edible films containing 1.0% (w/v) oregano, 1.0% (w/v) pimento, or 1.0% oregano-pimento (1:1) essential oils mix were applied on beef muscle slices to control the growth of pathogenic bacteria and increase the shelf life during storage at 4 degrees C. Meat and film were periodically tested during 7 days for microbial and biochemical analysis. The lipid oxidation potential of meat was evaluated by the determination of thiobarbituric reactive substances (TBARS). The availability of phenolic compounds from essential oils was evaluated by the determination of total phenolic compounds present in the films during storage. Antioxidant properties of films during storage were also evaluated following a modified procedure of the N,N-diethyl-p-phenylenediamine colorimetric method. Oregano-based films stabilized lipid oxidation in beef muscle samples, whereas pimento-based films presented the highest antioxidant activity. The application of bioactive films on meat surfaces containing 10(3) colony-forming units/cm2 of Escherichia coli O157:H7 or Pseudomonas spp. showed that film containing oregano was the most effective against both bacteria, whereas film containing pimento oils seems to be the least effective against these two bacteria. A 0.95 log reduction of Pseudomonas spp. level, as compared to samples without film, was observed at the end of storage in the presence of films containing oregano extracts. A 1.12 log reduction of E. coli O157:H7 level was noted in samples coated with oregano-based films.

Animals↗
PubMed2006

Single-sided and semisingle-sided NMR sensors for highly diffusive samples: application to bottled beverages.

Single-sided NMR sensors such as the NMR-MOUSE have been very successfully implemented for quality control applications in the rubber and polymer industries. More recently, single-sided NMR was also applied in characterization of the fat components in foods. Both industrial polymers and the fat components in food exhibit relatively low self-diffusion coefficients on the order of 5x10(-11) m2/s or lower. The application of conventional single-sided NMR to highly mobile, watery phases in foods and beverages is hampered by the strong magnetic field gradient present in standard single-sided NMR devices. In this contribution, we present both a single-sided NMR sensor with a reduced magnetic field gradient and another ("semisingle-sided") sensor design with an open sample bay using a single-sided RF coil. The latter design allows much better sensitivity without sacrificing the necessary open access needed for measurements on entire food packages such as bottles. As a first application, the sensors were used for determining the oxygen content in bottles with superoxygenated table water.

Beverages↗
PubMed2006

Impact of storage position on oxygen ingress through different closures into wine bottles.

Wine bottle aging is extremely dependent on the oxygen barrier properties of closures. Kinetics of oxygen ingress through different closures into bottles was measured by a nondestructive colorimetric method from 0.25 to 2.5 mL of oxygen. After 12, 24, and 36 months of storage, only the control (glass bottle ampule) was airtight. Other closures displayed different oxygen ingress rates, which were clearly influenced by the closure type and were independent of bottle storage position (upright, laid down) for most of the closures tested, at least during the first 24 months of the experiment under controlled conditions. The oxygen ingress rates into bottles were lowest in screw caps and "technical" corks, intermediate in conventional natural cork stoppers, and highest in the synthetic closures.

Coloring Agents↗
PubMed1999

Prevention of oxidative rancidity in rice bran during storage.

The effect of microwave heat on lipoxygenase (LOX) activity in rice bran under various storage conditions was examined. Raw rice bran from the long-grain variety Lemont was adjusted to 21% moisture content and heated in a microwave oven at 850 W for 3 min. Raw and microwave-heated rice bran samples were packed in zipper-top bags or vacuum packs and stored at room temperature (25 degrees C) or in the refrigerator (4-5 degrees C) for 16 weeks. Samples were analyzed for LOX activity at 4-week intervals. LOX activity did not significantly change from its initial value at week 0 for zipper-top and vacuum-packed samples while stored at 4-5 degrees C for 12 weeks, but decreased at week 16. Vacuum packing did not show a significant impact on LOX activity during 16 weeks of storage. Microwave-heated samples stored in the refrigerator did not show significant change in LOX activity for up to 12 weeks but showed a significant (p < 0. 05) decrease at 16 weeks. Results showed that oxidative rancidity of rice bran could be prevented by microwave heating the samples, packing in zipper-top bags, and storing at 4-5 degrees C for up to 16 weeks.

Food Packaging↗
PubMed2000

Identification and quantification of estrogenic compounds in recycled and virgin paper for household use as determined by an in vitro yeast estrogen screen and chemical analysis.

The use of recycled paper for the manufacture of food contact materials is widespread, but very little is known about the presence of potential contaminants in the paper. The purpose of this study was to assess the worst-case migration of estrogenic active compounds using extracts of paper for household use. Twenty different brands of kitchen rolls, nine of which were made from recycled paper and the remainder from virgin paper, were obtained from retail shops. Paper extracts were subjected to (a) determination of the total estrogenic activity by using an in vitro estrogen screen based on yeast cells stably transfected with the human estrogen receptor alpha and (b) chemical analysis and quantification by GC/MS, GC/FTIR/MS, and GC/FID for detection of a variety of estrogenic compounds. A marked estrogenic response was observed in nine of the extracts, seven of which were made from recycled paper and two from virgin paper. The chemical analysis revealed that extracts made from recycled paper contained levels of bisphenol A ranging from 0.6 to 24 mg/kg of kitchen roll, whereas extracts from virgin paper contained no bisphenol A or only negligible amounts. In contrast, 4-tert-octylphenol, 4-nonylphenols, and di-n-butyl and diisobutyl phthalate were present to a varying degree in both recycled and virgin paper with no apparent preferable distribution between the two paper types. The estrogenic response of the two extracts made from virgin paper appeared to be due partly to the presence of the preservative propyl paraben. Diisopropylnaphthalene, which turned out to be weakly estrogenic active in vitro (EC(50) = 53 microM), was detected in minor amounts in most of the extracts with the major part, ranging from 0.3 to 4.7 mg/kg of paper, found in recycled paper. Our findings that recycled kitchen rolls contain bisphenol A and other xenoestrogens may apply to other types of recycled paper used for food packaging and emphasize the importance of identifying this and other contaminants in recycled paper in general. These data indicate that bisphenol A may be useful as a purity indicator for recycled paper.

Benzhydryl Compounds↗
PubMed2000

Physicochemical, microbiological and sensory changes in stored plantain chips.

Plantain chips were produced from unripe plantain fruits. The chips were packed in polyethylene bags and stored at 30 +/- 2 degrees C for 1, 2 and 3 months, respectively. The storage stability of the chips was evaluated by analyzing periodically for changes in the physicochemical, microbiological and sensory characteristics. Protein and ash contents of the chips did not change (p > 0.05) over time. Fat decreased slightly (p > 0.05) over time. Vitamin C decreased and was negatively correlated with storage time (r = -95; p < 0.05). Peroxide value and microbial count increased with storage (p < 0.05). Sensory scores for chips did not change (p > 0.05) at 2 months storage, but, thereafter, decreased (p < 0.05).

Fats↗
PubMed2000

Phosphorescent porphyrin probes in biosensors and sensitive bioassays.

Platinum(II) and palladium(II) complexes of porphyrins and related tetrapyrrolic pigments emit strong phosphorescence at room temperatures, which is characterized by long lifetimes falling into the sub-millisecond range and long-wave spectral characteristics. These features make the dyes useful as probes for a number of bioanalytical applications, particularly those employing time-resolved fluorescent detection. They can provide high sensitivity and selectivity, together with rather simple instrumental set-up. A number of analytical systems are now under development that are based on the use of phosphorescent porphyrin probes. Experimental results are presented on the following systems: (i) fibre-optic phosphorescence lifetime-based oxygen sensor on the basis of hydrophobic platinum-porphyrins and development of advanced sensing materials and prototype instrumentation; (ii) practical applications of the optical oxygen sensor, including a sensitive immunosensor that employs glucose oxidase labels, a rapid screening method for cell viability in microtitre-plate format, non-destructive measurement of oxygen in packaged foods and reagentless biosensors for metabolites (glucose, lactate); and (iii) the use of water-soluble platinum- and palladium-porphyrins as labels for ultra-sensitive time-resolved phosphorescence immunoassays.

Biological Assay↗
PubMed1997

Reduced oxidation of fresh pork in the presence of exogenous hydrolases and bacteria at 2 degrees C.

Exogenous lipase and phospholipase A2 added to ground pork released free fatty acids (FFA) and reduced lipid oxidation as indicated by TBA values during storage at 2 degrees C. Bovine serum albumin (BSA) added to ground pork to bind FFA accelerated lipid oxidation. Both lipase and phospholipase-producing bacteria increased in numbers, and pseudomonads that produced lipase and phospholipase became the predominant bacteria growing in pork stored at 2 degrees C. The TBA values of ground pork, which were exposed to the growth of natural microbial flora, were reduced up to 84% during storage at 2 degrees C for 16 d. Pseudomonasfragi K1 inoculated into sterilized ground pork reduced TBA values and oxidation volatiles including saturated aldehydes, unsaturated aldehydes, alcohols and ketones.

Animals↗
PubMed1999

Psychrotrophic clostridia mediated gas and botulinal toxin production in vacuum-packed chilled meat.

A cocktail of washed spores from six psychrotrophic Clostridium strains isolated from blown vacuum-packed meats was inoculated onto lamb chumps. A second washed spore cocktail of four toxigenic reference Cl. botulinum strains, types A, B (two strains) and E, and a Cl. butyricum type E strain, was similarly inoculated onto lamb chumps. All inoculated lamb chumps were individually vacuum-packed and placed into storage at various temperatures typical of good to grossly abusive chilled storage (-1 degree C to 15 degrees C). All packs were observed for gas production (pack-'blowing') over a 12 week storage period. On gas production, or after 12 weeks of storage, packs were examined by mouse bioassay for botulinum toxin production. The packs inoculated with the meat isolate cocktail showed evidence of gas production earlier than packs inoculated with reference strains. No botulinum toxin was recovered from the meat isolate inoculated packs, while botulinal toxin was detected in reference strain inoculated packs down to a nominal storage temperature of 2 degrees C.

Animals↗
PubMed2002

Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (Salmo salar) at 2 degrees C.

AIMS: To evaluate the microbial spoilage, formation of biogenic amines and shelf life of chilled fresh and frozen/thawed salmon packed in a modified atmosphere and stored at 2 degrees C. METHODS AND RESULTS: The dominating microflora, formation of biogenic amines and shelf life were studied in two series of storage trials with naturally contaminated fresh and thawed modified atmosphere-packed (MAP) salmon at 2 degrees C. Photobacterium phosphoreum dominated the spoilage microflora of fresh MAP salmon at more than 10(6) cfu g(-1) and the activity of this specific spoilage organism (SSO) limited the shelf life of the product to ca 14 and 21 d in the two experiments. Despite the high levels of P. phosphoreum, less than 20 mg kg(-1) histamine was observed in fresh MAP salmon prior to sensory spoilage. Freezing eliminated P. phosphoreum and extended the shelf life of MAP salmon at 2 degrees C by 1-2 weeks. Carnobacterium piscicola dominated the spoilage microflora of thawed MAP salmon and probably produced the ca 40 mg kg(-1) tyramine detected in this product at the end of its shelf life. CONCLUSIONS: Photobacterium phosphoreum dominated the spoilage microflora of fresh MAP salmon but produced only small amounts of biogenic amines in this product. The elimination of P. phosphoreum by freezing allowed this bacteria to be identified as the SSO in fresh MAP salmon. SIGNIFICANCE AND IMPACT OF THE STUDY: The identification of P. phosphoreum as the SSO in fresh MAP salmon facilitates the development of methods to determine and predict the shelf life of this product, as previously shown with fresh MAP cod.

Animals↗
PubMed1998

Migration resistant, blood-compatible plasticized polyvinyl chloride for medical and related applications.

Plasticized polyvinyl chloride (PVC), although not a blood-compatible polymer, is the material of choice for the manufacture of blood bags and hemodialysis tubing throughout the world. PVC is usually plasticized with di-(2-ethylhexyl phthalate) (DEHP) to impart flexibility and low temperature properties to the final product. DEHP belongs to a class of agents called hypolipidemic hepatocarcinogens, and it migrates in small quantities into the storage medium such as blood, plasma, or serum, resulting in a number of toxic effects. It has been shown that the migration resistance and blood compatibility of flexible PVC could be significantly improved by grafting polyethylene glycol (PEG), the most blood-compatible polymer known today, onto the surface of flexible PVC by the classical Williamson ether synthesis reaction. The technique is simple and versatile enough to produce blood-compatible, migration resistant PVC surfaces for many medical applications. The method may also find use for preventing plasticizer migration from PVC cling films and polyvinylidene chloride films used extensively in food packaging.

Animals↗
PubMed2000

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil.

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPLC with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1 mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether) analysed in the same products in the context of a previous study.

Animals↗
PubMed2000

Migration of bisphenol-A diglycidyl ether (BADGE) and its reaction products in canned foods.

Bisphenol-A diglycidyl ether (BADGE) is used as an additive or starting agent in coatings for cans. The presence of hydrochloric acid in the organosol (PVC-based) lacquers results in formation of chlorohydroxy compounds of BADGE. These compounds, as well as BADGE itself, are potential migrants into the preserved food and are of toxicological concern. In the present investigation the presence of BADGE and the chlorohydroxy compounds (BADGE.HCl and BADGE.2HCl) in various kinds of canned foods from 30 brands have been determined by HPLC with fluorescence detection. BADGE was found in levels up to 5.1 mg/kg in the food and only in food from cans containing BADGE.HCl and BADGE.2HCl in the lacquers. BADGE was found both in fish in oil and in fish in tomato sauce, however, the highest amounts were found in the fatty foodstuffs. BADGE.HCl and BADGE.2HCl were found in concentrations up to 2.4 mg/kg and 8.3 mg/kg, respectively. Unlike BADGE, BADGE.2HCl was found in similar concentrations in fish in oil and in fish in tomato sauce. In aqueous and acidic foodstuffs BADGE readily hydrolyses into mono- and dihydrolysed products (BADGE.H2O and BADGE.2H2O). In this study BADGE.H2O was not found in any food sample, whereas BADGE.2H2O was found in levels up to 2.6 mg/kg. The Scientific Committee for Food (SCF) of the European Commission has proposed that a limit of restriction of 1 mg/kg food shall include BADGE itself and BADGE.H2O, BADGE.HCl, BADGE.2HCl and BADGE.HCL.H2O. The present results indicate that the migration of BADGE.HCl and BADGE.2HCl, compounds with almost no data on toxicity, implies a greater problem than BADGE.H2O and BADGE.2H2O.

Bisphenol A-Glycidyl Methacrylate↗