Rainer Huopalahti

Bioactive egg compounds

Composition and Extraction of Egg Components.- Composition and Structure of Hen Egg Yolk.- Low-density Lipoproteins (LDL) or Lipovitellenin Fraction.- High-density Lipoproteins (HDL) or Lipovitellin Fraction.- Phosvitin.- Livetin Fractions (IgY).- Lysozyme.- Ovotransferrin.- Ovalbumin and Gene-Related Proteins.- Ovomucin.- Riboflavin-Binding Protein (Flavoprotein).- Avidin.- Proteases.- Antiproteases.- Minor Proteins.- Structure and Formation of the Eggshell.- Eggshell Matrix Proteins.- Function of Eggshell Matrix Proteins.- Use of Egg Compounds for Human Nutrition.- Nutritional Evaluation of Egg Compounds.- Concepts of Hypoallergenicity.- Egg Enrichment in Omega-3 Fatty Acids.- Enrichment in Vitamins.- Enrichment in Selenium and Other Trace Elements.- Use of Eggs for Human/Animal Health and Biotechnology.- Compounds with Antibacterial Activity.- Egg-Protein-Derived Peptides with Antihypertensive Activity.- Use of IgY Antibodies in Human and Veterinary Medicine.- Egg Compounds with Antioxidant and Mineral Binding Properties.- Use of Lecithin and Lecithin Fractions.- Extraction of Several Egg Compounds at a Pilot Scale.- Use of Egg Compounds for Cosmetics and Pharmaceutics.- Use of Egg Compounds for Cryoprotection of Spermatozoa.- Egg-Protein-Based Films and Coatings.- Magnetic Particles for Egg Research.- Avidin-Biotin Technology.

Advances in supercritical carbon dioxide technologies

The high price of organic solvents, environmental factors and the requirements of, for instance, the medical and food industries for ultrapure products have increased the need to develop new processing techniques. Since the end of the 1970s, supercritical fluid extraction has been used to isolate natural products, but for a long time the applications concentrated on only few products. Now the development of processes and equipment that has lasted for over three decades is beginning to pay off and industries are getting more and more interested in supercritical techniques. This article summarizes some of the advances and the latest developments in the field of supercritical fluid technology focusing on using supercritical carbon dioxide in food, nutraceutical and pharmaceutical applications and takes a quick outlook for the future prospects.

Use of capillary zone electrophoresis in the determination of B vitamins in pharmaceutical products

Abstract The simultaneous determination of several water-soluble vitamins is difficult and often many different analyses have to be done. Capillary zone electrophoresis (CZE) has been claimed to provide a sensitive and high-resolution method for the determination of different kinds of biomolecules. In this study the B vitamins thiamine (B 1 ), riboflavin (B 2 , pyridoxal (B 6 , pyridoxine (B 6 , and pyridoxamine (B 6 , in a pharmaceutical product were determined simultaneously using CZE. An HCl solution was used for the extraction of the vitamins from a multivitamin-multimineral tablet. Electrophoretic experiments were performed with ISCO Model 3850 apparatus equipped with a UV detector. The applied potential was 6.0 kV and 75-μm fused-silica capillary tubing was used. A 5- μl sample was injected via split injection. The electrolyte was 0.020 M sodium phosphate buffer (pH 9.0). Vitamins were recorded at 254 nm. Preliminary results clearly pointed out the feasibility of the simultaneous determination of water-soluble B vitamins in pharmaceutical products by CZE. The relative standard deviation, however, varied from 2.1 to 6.3%.

The Use of Supercritical Fluid Extraction for the Determination of 4-Deoxynivalenol in Grains: The Effect of the Sample Clean-up and Analytical Methods on Quantitative Results

SummaryDeoxynivalenol (DON) is one of the trichothecene mycotoxins produced byFusarium molds in grains. Polar cosolvents in supercritical carbon dioxide (SC-CO2) are needed to extract and isolate the polar DON moiety. This unfortunately results in the extraction of many interfering compounds from the grains into the extracts obtained by supercritical fluid extraction (SFE). Analysis of DON by high performance liquid chromatography (HPLC) using ultraviolet detection (UV) does not provide a specific detection method, although specific detection of DON can be enhanced by using purification steps after SFE. Alternatively, combining SFE with an immunoaffinity method can improve detection specificity and sample cleanup. In this study, SFE was employed to determine DON in grains and cereal products. The effectiveness of the SFE method was compared with two different solvent extraction methods. The extracted DON was quantitatively determined by HPLC-UV using external standardization or competitive enzymelinked immunosorbent assay (ELISA). In some cases, extracts were purified prior to quantitative analysis of the DON by using solvent partitioning, and/or solid phase extraction, or immunoaffinity columns. Therefore, this paper describes the analysis of DON in cereals using different extraction, cleanup and analysis methods.

Influence of Supercritical Antisolvent Micronization Parameters on Nalmefene HCl Powder Characteristics

Supercritical antisolvent precipitation (SAS) is a promising technique for the micronization of pharmaceutical compounds. Like all the manufacturing processes, SAS might induce solid-state modifications, the formation of undesired polymorphic forms or degradation products and the presence of solvent residues in the final product. In this work, the influence of SAS process parameters on nalmefene HCl powder characteristics was investigated. Ethanol was used as the liquid solvent and supercritical carbon dioxide as antisolvent. Micronization experiments were performed at pressures of 130 and 150 bar, in the temperature range 40–67°C, and CO2 molar fraction was between 0.95 and 0.97. Amorphous particles and particles with different degrees of crystallinity and different sizes were obtained by varying the antisolvent molar fraction at different operating conditions. High-performance liquid chromatography and headspace gas chromatography analyses were performed to verify the purity of the micronized product and the absence of residual ethanol. The structural characteristics of micronized nalmefene HCl particles were studied by differential scanning calorimetry, X-ray powder diffraction and thermogravimetry analyses. The micronization process did not induce degradation of the compound and a product with a solvent residue less than 2 p.p.m. was obtained. The process induced the modification of nalmefene HCl from hydrated to anhydrous form; at particular conditions a solvate form was also obtained.

The content and composition of aroma compounds in three different cultivars of dill,Anethum grapeolens L.

ZusammenfassungDer Gehalt und die Zusammensetzung der Aromastoffe in drei Züchtungen von Dill, Dura Sv, Dukat OE und Mammut WW, wurden zwei Jahre lang an zwei Orten in Finnland während der frühen Stufe der Reife (vor der Knospen-Formation) studiert. Die Aromastoffe wurden durch Lösungsmittelextrahierung isoliert und die konzentrierten Extrakte mit Capillar-GC-MS analysiert. Zwischen den drei Sorten wurden große Unterschiede im Gehalt des Gesamtaromas festgestellt. Der Aromagehalt von Dura (2 200 mg/kg frischer Dill, 1,1 % der Trockensubstanz) war zwei- bis dreimal höher als beiden anderen Sorten. Obwohl 22 Aromastoffe identifiziert wurden wurde der Gehalt von nur fünf Hauptkomponenten, α-Phellandren, 3,6-Dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran, β-Phellandren, Limonen und p-Cymen, in den drei Sorten miteinander verglichen. In allen Sorten waren α-Phellandren und das Benzofuranoid die Hauptkomponente. Ihre Gehalte waren am höchsten in der Sorte Dura (680 und 1 110 mg/kg frischer Dill). Die Auswahl der Sorten ist das beste Mittel, die Qualität des Dills zu verbessern.SummaryThe content and composition of aroma compounds in the three dill cultivars Dura Sv, Dukat OE and Mammut WW at an early stage of maturity (before bud formation) were studied during two seasons at two different localities in Finland. The aroma compounds were isolated by solvent extraction and the concentrated extracts were analysed by capillary GC-MS. Great differences in the total aroma content were found between the three cultivars. Dura gave the best results (2,200 mg/kg fresh weight, 1.1 % of dry weight), 2- to 3-fold compared with the two other cultivars. Although 22 aroma compounds were identified the amounts of only five main components α-phellandrene, 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran, β-phellandrene, limonene and p-cymene were compared in the three cultivars. They composed of 70–90% of the total aroma compounds. In all cultivars α-phellandrene and the benzofuranoid were the major components. Theircontents were highest in the Dura cultivar (680 and 1,110 mg/kg of fresh dill, respectively). The selection of cultivars is the best way to improve the quality of the dill herb.

Enzyme-Assisted Oil Extraction of Lutein from Marigold (Tagetes erecta) Flowers and Stability of Lutein during Storage

Marigold ( Tagetes erecta ) flowers are a rich source of lutein pigment, which is usually extracted with organic solvents. In this study, lutein was extracted from marigold flowers with enzyme-assisted oil extraction without using organic solvents. Extraction produced oil that contained 0.36 mg/ml lutein (present as lutein esters but calculated as free lutein), and the yield was comparable to solvent extraction. The oil containing lutein was used to produce oil-in-water emulsions with different polysaccharide mixtures as stabilizers and some emulsions were also spray dried. Wet emulsions, dry emulsions, and oil containing lutein were stored in the dark at 20–22°C for 10 weeks, and the amount of lutein esters was monitored during storage. Stability of lutein was good in oil (85% of the initial amount) and in wet emulsions (77–91%) but slightly worse in spray-dried emulsions (67–75%). Enzyme-assisted oil extraction of lutein from marigold flowers is a potential alternative to solvent extraction with comparable efficiency. In addition, there are no solvent residues in the lutein preparation. Preliminary storage tests showed good stability of lutein in oil or in emulsions stored in the dark at room temperature, and these preparations could be used in different food products.