Bacteriocin: safest approach to preserve food products

Start of the 21st century with its universal call to feed the hungry is an appropriate time to refocus attention on food security and especially the impact of biopatenting on poor communities who are the primary victims of hunger in our world. Antibacterial metabolites of lactic acid bacteria and Bacillus spp have potential as natural preservatives to control the growth of spoilage and pathogenic bacteria in food. Among them, bacteriocin is used as a preservative in food due to its heat stability, wider pH tolerance and its proteolytic activity. Due to thermo stability and pH tolerance it can withstand heat and acidity/alkanity of food during storage condition. Bacteriocin are ribosomally synthesized peptides originally defined as proteinaceous compound affecting growth or viability of closely related organisms. Research is going on extensively to explore the nascent field of biopreservation. Scientists all over the world are showing their keen interest to isolate different types of bacteriocin producing strains and characterize bacteriocin produced by them for food preservation.     

Temporal and spatial prediction of radiocaesium transfer to food products

A recently developed semi-mechanistic temporal model is used to predict food product radiocaesium activity concentrations using soil characteristics available from spatial soil databases (exchangeable K, pH, percentage clay and percentage organic matter content). A raster database of soil characteristics, radiocaesium deposition, and crop production data has been developed for England and Wales and used to predict the spatial and temporal pattern of food product radiocaesium activity concentrations (Bq/kg). By combining these predictions with spatial data for agricultural production, an area’s output of radiocaesium can also be estimated, we term this flux (Bq/year per unit area). Model predictions have been compared to observed data for radiocaesium contamination of cow milk in regions of England and Wales which received relatively high levels of fallout from the 1986 Chernobyl accident (Gwynedd and Cumbria). The model accounts for 56% and 80% of the observed variation in cow milk activity concentration for Gwynedd and Cumbria, respectively. Illustrative spatial results are presented and suggest that in terms of food product contamination areas in the North and West of England and Wales are those most vulnerable to radiocaesium deposition. When vulnerability is assessed using flux the spatial pattern is more complex and depends upon food product. Received: 26 March 2001 / Accepted: 11 July 2001     

Using conditioned food aversions to protect blueberries from birds: Comparison of two carbamate repellents

This study compared the effectiveness of two carbamate repellents (trimethacarb and methiocarb) in protecting blueberry fields from fruit loss caused by birds (primarily Northern Mockingbirds, European Starlings and Northern Orioles). Methiocarb and trimethacarb reduced berry loss significantly in the treated plots by 25 and 52%, respectively, during the first week after application. Differences between the two repellents in effectiviness, however, were not statistically significant. Moreover, neither repellent reduced berry loss significantly in adjacent untreated plots. These results indicate that both repellants caused birds to avert only from treated berries, and not from the taste or sight of blueberries themselves.     

Carbon fibre composites: integrated electrochemical sensors for wound management

The applicability of employing a carbon fibre mesh as an electrochemical sensing substructure for assessing urate transformations within wound exudates is evaluated. Prototype sensor assemblies have been designed and their response characteristics towards uric acid and other common physiological components are detailed. Modification of the carbon fibre sensor through surface anodization and the application of cellulose acetate permselective barriers have been shown to lead to optimized responses and much greater sensitivity (1440% increase) and specificity. These could enable the accurate periodic monitoring of uric acid in wound fluid. The performance characteristics of the composite sensors in whole blood, serum and blister fluid have been investigated.     

Botanicals authentication in food,food supplements and herbal medicinal products

Nowadays, there is a constant increase of health products (food supplements, medical devices and so on), in the market, despite the crisis that involves a lot of nations at the international level. The plants and their derivatives are present in high percentage in these products and moreover people usually have great trust in plants and in natural products in general. The above-mentioned products are available in the market in the form of tablets, pills, lozenges, syrups and other forms that supplement our diet (food or dietary supplements) or act with a therapeutic effect (herbal medicines). In Italy, about 50% of the sold products contain plants and/or plant extracts, better known as botanicals according to the European Food Safety Authority settlement. It is therefore understandable how the botanicals adulteration and/or the sophistication can heavily weigh on the quality of the finished products, not only from an economic point of view but also in guaranteeing the safety of consumers.     

LCA of food products and production systems

This article is a summary of my dissertation in which LCA was applied to food products and production systems. The overall objectives were: (1) to learn more about the feasibility and limitations of LCAs of systems for the production and consumption of foods (food systems); and (2) to generate information on the environmental impact of such systems. Case studies of tomato ketchup and white bread were carried out. The main conclusion is that LCA is very valuable for incorporating environmental aspects in the development of more sustainable food systems. One of the major problems encountered was the great scarcity of environmental data. It was found that there is a need for simplified methods that can be used as a compass to show the direction towards sustainability. Accordingly, the feasibility of combinng the concept of sustainabiliry principles and LCA for product development was examined and discussed. This combination was found to yield a simplified method well suited for screening analysis and product development.     

Free radical-induced chitosan depolymerized products protect calf thymus DNA from oxidative damage

Low molecular weight chitosan (LMWC) and chitooligosaccharides (COs), obtained by persulfate-induced depolymerization of chitosan showed scavenging of OH. and O2.- radicals and offered protection against calf thymus DNA damage. Over 85% inhibition of free radicals and DNA protection were observed. LMWC (0.05 micromol) showed a strong inhibitory activity compared to COs (3.6 micromol). Further, LMWC showed calf thymus DNA condensation reversibly giving stability, as evident from CD, TEM and melting curves (Tm). A fluorescence study suggests the binding of LMWC in the minor groove, forming H-bonds to the backbone phosphates without distorting the double helix structure.     

Influence of fibre architecture on the biodegradability of FLAX/PLA composites

Polymers derived from renewable resources are known for their low impact on the carbon footprint as they are recyclable by decaying processes. When these materials are blended with natural fibres to form composites, they are also highly suitable for technical applications but maintain their outstanding recycling potential. However, as natural fibres increase the strength and alter the polymers' structure, they can also affect the decaying processes. The objective of this study is to investigate the influence of flax fibre reinforcements on the decaying process of poly(lactic) acid (PLA) in flax – PLA composites under composting conditions. The results indicate that the fibres enhance the biodegradation by enlarging the potential surface contributing to the decaying process. At the same time, the fibres act as channels and distribute water and microorganisms in the composite. The decaying process is attributed to fibre decomposition and hydrolysis of PLA which leads to increased degradation rates for composites with high fibre weight content.     

New fungal contaminants of food products in Argentina

Five fungal species were isolated and identified in food products: Ascotricha chartarum, Leptosphaerulina argentinensis, Veronaea coprophila, Scolecobasidium constrictum and Coremiella cubispora. A. chartarum was isolated from paper bag containing sugar and the other four from tomato sauce. Except for L. argentinensis, the other four were new reports and the five species were isolated for the first time in Argentina.     

Implementing environmental labelling of food products in France

Consumers increasingly demand information about the environmental impacts of their food. The French government is in the process of introducing environmental labelling for all food products. A scientific council was set up, and its main conclusions are presented in this article, through six questions: What environmental issues should be considered? What objective should be targeted? What data are needed, and for whom? What methods for assessing environmental impacts? Which environmental scores should be chosen? What label format should be proposed? By answering these questions and considering the context, the available data, the proposed methods and adjustments, and the knowledge of consumer perception of formats, the scientific council considers that a labelling scheme is feasible and relevant.

     

Dietary intake of artificial food color additives containing food products by school-going children

Nutritional risk in children is associated with food safety. This is the first study to identify the food type consumed by 6–17-year-old school-going children in Saudi Arabia. Eight permitted artificial food color additives, including Tartrazine (E102), Sunset Yellow (E110), Carmoisine (E122), Allura Red (E129), Indigo Carmine (E132), Brilliant Blue (E133), Fast Green (E143), and Black PN (E151), and two non-permitted ones, Erythrosine (E127) and Red 2G (E128), were determined using 24-h dietary recall questionnaires. Artificial color additives in 839 food products were divided into nine categories, including biscuits, cakes, chocolates, chips, ice cream, juices and drinks, candy, jelly, and chewing gum, are determined using high performance liquid chromatography and diode array detector. The results indicated a high intake of juices and drinks, ice cream, and cakes, but low consumption of chewing gum among school-going children. Among the permitted artificial food color additives, Brilliant Blue (E133) (54.1%) and Tartrazine (E102) (42.3%) were the most commonly used. Sunset Yellow (E110) in one chocolate sample, Tartrazine (E102) and Sunset Yellow (E110) in one and two juice and drink samples, respectively, and Brilliant Blue (E133) in two candy samples exceeded the permitted level. Therefore, further investigations are needed to provide insights into the possible adverse health effects of high intake of these additives in artificial food coloring on the test population are warranted.