R. Romano

The use of ultrasound in food technology I: inactivation of peroxidase by thermosonication

Abstract The combined effect of high power ultrasound and temperature on the activity of peroxidase type VI from horseradish suspended in water was studied. The tests were performed at 80°C using power ultrasounds having frequencies of 20, 40, and 60 kHz. Accordingly, the actual ultrasonic powers varied in the range from 0 to 120 W. Combined treatments were carried out by using a laboratory scale plant operating in continuous and in batch mode. In continuous experiments, 46 ml of suspension was circulated in the plant having a sanitation chamber of 20 ml. In the other case, two sets of experiments were carried out by using a sanitation chamber of 100 ml treating 40 or 80 ml of suspensions, respectively. It was found that the decimal reduction time of peroxidase at 80°C, D80, reduces from 65 to 10 min ca. when ultrasounds are applied. In particular, D80 varies with ultrasonic power, sonotrode geometry and volume of suspensions submitted to the treatment. It has been demonstrated that the influence of these variables on the decimal reduction time can be grouped by considering the ultrasound power density, i.e. the ultrasound power per unit area of tip of the probe and unit volume of suspension.

Nitrocellulose film substrate minimizes fragmentation in matrix-assisted laser desorption ionization time-of-flight mass spectrometry analysis of triacylglycerols.

The potential of matrix-assisted laser desorption ionization time-of-flight (MALDI-TOF) mass spectrometry (MS) for the analysis of intact triacylglycerols (TAGs) is generally limited by the extensive in-source prompt fragmentation. The sequential deposition of matrix and TAGs over the stainless steel target precoated with a thin layer of nitrocellulose (NC) drastically reduced fragmentation in the MALDI-TOF MS profiling of oils and fats. The NC MALDI-TOF MS profiles of native and thermally stressed virgin olive oil and butter are reported as case studies, along with test analyses of a standard mixture of mono-, di-, and triacylglycerols. Mass spectra were almost completely devoid of both fragment and matrix ion signals, thus disclosing relevant information, especially in the low molecular mass range. The detection of several partial acylglycerols of low abundance and minor TAGs that are barely observed with other techniques also provided evidence for an increased dynamic range of NC MALDI-TOF MS that was due to the minimization of suppressive effects. The NC film substrate also improved the shot-to-shot and sample-to-sample reproducibility of the ion production through the exhibition of a more homogeneous matrix/analyte cocrystallization, thus enabling MALDI-based measurements to a consistent quantification of TAGs.

Comparison of the frying performance of olive oil and palm superolein.

Deep-fat frying is an important method of food preparation in which foods are immersed in hot oil. Repeated use of frying oils is a common practice, and in the presence of atmospheric oxygen it produces various undesirable reactions in used oils. Stable frying oils usually require low linolenic acid (LnA < 3%), increased oleic acid (OA > 40%), and decreased linoleic acid (LA < 50%). The aim of this study was to establish the behavior of palm superolein (PSO) (OA 45%; LA 12.5%; LnA 0.2%) and olive oil (OO) during repeated, discontinuous deep frying of French fries. The behavior of the oils under controlled heating conditions was also studied by maintaining all of the process variables the same as those in deep frying, except that there was no food in the oil. The PSO selected to be tested in this study may represent an alternative to OO as a frying medium. Although PSO presented a faster increase in some oxidation indices, such as free fatty acid and total polar compounds, for other indicators, PSO showed better behavior than OO (less formation of C8:0 and lower peroxide value).

Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system

The effect of season of the year associated with changes in feeding and management system (pasture-based vs. confinement) on milk and cheese fatty acid profile and on sensory properties of Caciocavallo cheese was evaluated on 3 mountain dairy farms. Each farm used a pasture-based feeding system from April to June and from September to October (PS), and a confinement system for the rest of the year (CS). As a consequence of grazing, PS milk showed higher percentages of C18:3, cis-9,trans-11 conjugated linoleic acid, and trans-11 C18:1, and a reduced percentage of C16:0. The fatty acid profile of cheese largely reflected that of the corresponding raw milk from which cheese was made. This led to a significant decrease of atherogenic index in cheeses produced from cows on pasture. Based on sensory analysis, cheese from animals kept on pasture was more yellow and had a lower intensity of butter and smoked odors than did CS cheese. In addition, grazing induced a lower intensity of bitter and a higher intensity of spicy flavors compared with cheese from CS animals. In regard to texture, pasture feeding resulted in higher intensity of friability and graininess. All cheeses performed well in consumer tests; the panel found all samples more than acceptable for overall liking, and for liking according to appearance, taste/flavor, and texture. Overall liking of Caciocavallo cheese, as assessed by slope analysis, was affected primarily by taste/flavor (raw slope k=0.88) and texture (k=0.97), whereas appearance had a lesser effect (k=0.72). The acidic and sensory profiles of cheese were well discriminated, with healthier cheeses produced by grazing cows. Therefore, wider use of pasture should be promoted to accentuate this favorable feature. Based on the specific nutritional and sensory characteristics of mountain Caciocavallo cheese, particularly that obtained from grazing animals, efforts should be made to indicate the quality of this cheese to the consumer and improve product recognition.

Evaluation and Improvement of Transesterification Methods of Triglycerides

Abstract The causes responsible for the low reproducibility of the gas chromatographic method used to analyze fatty acid methyl esters, derived from the transesterification of triglycerides in n-hexane by means of methanol potassium hydroxide, were identified and eliminated. Partition coefficients (Kd) of short-chain fatty acid methyl esters between n-hexane and methanol were determined. These results indicate that even under the best experimental conditions, a substantial portion of these compounds are transferred in the methanol phase and therefore are not analyzed. Accurate results, to within 2%, were obtained by rigorously controlling the volume of the reagents and introducing appropriate correction factors. The accuracy of the results, reported as a percentage by weight, did not depend on the completeness of the transesterification reaction. In the analysis of fatty acids as butyl esters, a measurable quantity of butyric ester was lost during the washing phase with water. By contract, butyric acid pe...

Determination of sterols and their esters in fats by way of transesterification in different solvents

The interference of triglycerides in the analysis of sterols and their esters in fats can be eliminated by transesterification of the sample dissolved in n-hexane with a solution of sodium hydroxide 2 mol/L. Since the analytes are distributed equally in n-hexane and in methanol, better results can be obtained by accurate measurements of the volumes, and processing the standards as the samples. Triglycerides and steryl esters are transesterified quantitatively by a solution of sodium hydroxide 2 mol/L using diethyl ether as solvent. At 40°C, ten minutes are sufficient to complete the reaction. The sterols are determined in fats using a mass spectrometer detector, at concentrations as low as 5 mg/Kg. Using FID, it was possible to analyze sterols present in concentrations higher than 100 mg/Kg.

Performance of a protein extracted from potatoes for fining of white musts

In this study, the potentiality of Patatin (P), a protein extracted from potato, as must fining agent was investigated on musts obtained from two South Italy grape cultivars (Falanghina and Greco). Besides P, fining agents as bentonite (B) and potassium caseinate (C) were assayed at different concentrations. The rate of sedimentation, the decline of turbidity during time, the absorbance at 420 nm, the GRP (grape reaction products) and hydroxycinnamic acids (HCA) concentrations were determined. The comparative trials showed that P is a suitable fining agent to prevent browning and decrease haze during must settling because its effect on grape phenolics, brown pigments and turbidity is comparable and/or better than that detected for C. Its use as single fining agent or in combination with B depends on must characteristics.

The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk

Abstract The ability of probiotic bacteria (Lactobacillus acidophilus La5 and Bifidobacterium animalis Bb12), to produce conjugated linoleic acid (CLA) in association with Streptococcus thermophilus and Lb. bulgaricus during milk fermentation has been evaluated in this study. Pasteurized cow milk and infant formula were used. Infant formula was selected for its high linoleic acid content, for being a source of CLA and for its prebiotic compounds, e.g. galacto-oligosaccharides. The microorganisms were not able to increase the CLA content of the fermented products under the given experimental conditions. No statistically significant differences (p > 0.05) occurred between the CLA content in milk and the fermented samples. The CLA contents of 10 commercial fermented milk products were determined. The highest CLA content was observed in fermented milk containing only Str. thermophilus and Lb. bulgaricus.

Determination of nicotine in the soil mixed with tobacco powder as fertilizer.

ABSTRACT The nicotine content of the tobacco powder completely degrades in one week when it is added to a non manured soil. If some organic manure is added to the soil so as to sensibly increase the microbial flora, then nicotine degrades in less than twenty-four hours. In sterilized soil nicotine content is constant over the time because of the total absence of microorganism. In the determination of the nicotine in the soil, accurate analytical results can be obtained by adding methanol to the soil sample at the moment of the sampling. Methanol degrades the enzymatic systems causing a soil sterilization and avoids, therefore, the degradation of the alkaloid. The extracted nicotine is analyzed by means of high performance liquid chromatography in a rapid and accurate manner.

Fruit position within the canopy affects kernel lipid composition of hazelnuts

BACKGROUND The aim of this research was to study the variability in kernel composition within the canopy of hazelnut trees. RESULTS Kernel fresh and dry weight increased linearly with fruit height above the ground. Fat content decreased, while protein and ash content increased, from the bottom to the top layers of the canopy. The level of unsaturation of fatty acids decreased from the bottom to the top of the canopy. Thus, the kernels located in the bottom layers of the canopy appear to be more interesting from a nutritional point of view, but their lipids may be more exposed to oxidation. The content of different phytosterols increased progressively from bottom to top canopy layers. CONCLUSION Most of these effects correlated with the pattern in light distribution inside the canopy. The results of this study indicate that fruit position within the canopy is an important factor in determining hazelnut kernel growth and composition.