Sulfur dynamics in mineral horizons of two northern hardwood soils. A column study with 35S

Sulfur dynamics of two Spodosols were ascertained using soil columns constructed from homogenized mineral soil from nothern hardwood ecosystems at the Huntington Forest (HF) in the Adirondack Mountains of New York and Bear Brook Watershed in Maine (BBWM). Columns were leached for 20 weeks with a simulated throughfall solution with³⁵SO₄ ^2-. Sulfur constituents were similar to those of other Spodosols, with the organic S fractions (C-bonded S and ester sulfate) constituting over 90% of total S. HF soil columns had higher total S (14.9 mol S g^-1) than that for the BBWM soil columns (7.4 mol g^-1) primarily due to higher C-bonded S in the former.Initially, adsorbed SO₄ ^- accounted for 5 and 4% of total S for the BBWM and HF soil columns, respectively. After 20 weeks, adsorbed SO₄ ^2- decreased (81%) in BBWM and increased (33%) in HF soil columns. For both HF and BBWM soil columns, C-bonded S increased and ester sulfate decreased, but only for HF columns was there a net mineralization of organic S (5.6% of total S). The greatest decrease in ester sulfate occurred at the top of the columns.Leaching of³⁵S was less than 0.5% of the³⁵S added due to its retention in various S constituents. There was an exponential decrease in³⁵S with column depth and most of the radioisotope was found in C-bonded S (70–88 and 70–91% for BBWM and HF, respectively). The rapid turnover of adsorbed SO^2- ₄ was reflected in its high specific activity (834 and 26 kBq mol^-1 S for BBWM and HF, respectively). The lower specific activity of adsorbed SO₄ ^2- in HF was attributable to greater isotopic dilution by non-radioactive SO^2- ₄ derived from greater organic S mineralization in the HF versus the BBWM columns.Both soil columns initially had high levels of NO^- ₃ which resulted in the generation of H⁺ and net retention of SO₄ ^2- in the early phase of the experiment due to pH dependent sulfate adsorption; later NO₃ ^- decreased and SO₄ ^2- was desorbed. Leaching of NIO₃ ^- and SO₄ ^2- was correlated with losses of Mg²⁺ and Ca²⁺ of which the latter was the dominant cation.Analyses using both S mass balances and radioisotopes corroborate that for BBWM soil columns, SO^2- ₄ adsorption-desorption dominated the S biogeochemistry while in HF soil columns, organic S mineralization-immobilization processes were more important. It is suggested that similar techniques can be applied to soils in the field to ascertain the relative importances of SO₄ ^2- adsorption processes and organic S dynamics.     

Controlling the Three-Dimensional Printing Mechanical Properties of Nostoc Sphaeroides System

The main purpose of this paper is to explore the opportunities for fresh Nostoc sphaeroides (N. sphaeroides) to be applied to 3D food printing. N. sphaeroides is rich in nutrients and its paste possesses shear thinning properties. It was found the product obtained by 3D food printing with fresh N. sphaeroides had poor printability and was easy to collapse. In this study, we compared the addition of different potato starch (2%, 4%, 6% and 8%) to the characteristics of 3D printing of the N. sphaeroides gel system. The results obtained from the rheological analysis showed that the 6% potato starch added to of N. sphaeroides gel can be utilized for 3D food printing. The addition of potato starch increased the viscosity of the mixture so the printed lines were not easily broken, and the “self-supporting ability” of the material itself was enhanced to maintain a good shape without collapse. Texture profile analysis also showed that the 6% starch added printed product had the best gumminess parameter. In order to get a better printed product, the effects of printing parameters (nozzle diameter (Dn), extrusion rate (Vd) and nozzle moving speed (Vn)) on material printing performance and product formability was tested. When Dn, Vd, Vn were = 1.2 mm, 20 mm³/s, 25 mm/s, respectively, the printed product was having similar to the target product, with less breakage and less the changing of shape. Overall results show that 3D printing technology is a rising method for producing N. sphaeroides-based new products.

     

ZBP1 promotes fungi-induced inflammasome activation and pyroptosis,apoptosis, and necroptosis (PANoptosis)

Candida albicans and Aspergillus fumigatus are dangerous fungal pathogens with high morbidity and mortality, particularly in immunocompromised patients. Innate immune-mediated programmed cell death (pyroptosis, apoptosis, necroptosis) is an integral part of host defense against pathogens. Inflammasomes, which are canonically formed upstream of pyroptosis, have been characterized as key mediators of fungal sensing and drivers of proinflammatory responses. However, the specific cell death pathways and key upstream sensors activated in the context of Candida and Aspergillus infections are unknown. Here, we report that C. albicans and A. fumigatus infection induced inflammatory programmed cell death in the form of pyroptosis, apoptosis, and necroptosis (PANoptosis). Further, we identified the innate immune sensor Z-DNA binding protein 1 (ZBP1) as the apical sensor of fungal infection responsible for activating the inflammasome/pyroptosis, apoptosis, and necroptosis. The Zα2 domain of ZBP1 was required to promote this inflammasome activation and PANoptosis. Overall, our results demonstrate that C. albicans and A. fumigatus induce PANoptosis and that ZBP1 plays a vital role in inflammasome activation and PANoptosis in response to fungal pathogens.     

Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate

This study examined the effects of different gums viz. gum arabic (GA), guar gum (GG), k-carrageenan gum (KG), and xanthan gum (XG) on rheological and 3D printing characteristics of vitamin D (Vit D) enriched orange concentrate (OC) wheat starch (WS) blends. The textural and microstructural properties of printed objects from above mixture were evaluated and compared. The addition of gums induced an increase in apparent viscosity, storage modulus (G′), and loss modulus (G″) of the OC-WS mixtures, while GA decreased the apparent viscosity and G′. Nuclear magnetic resonance (NMR) analysis of 3D printed samples revealed that the movement of transverse time (T₂) toward closer to 0 ms indicated an increase in immobilized and bound water populations suggesting the gel formation. The slight shift toward shorter wavelength in FT-IR results for the broadband centered around 3400 cm^?1 after addition of gums possibly caused an increase of G′ and load bearing capacity of the blends. 3D printing characteristics revealed that the objects printed using KG containing blend possessed maximum fidelity to the target geometry and good loading bearing capacity, preventing collapsing over time due to the proper G′ value. At tanδ of 0.238, OC-WS-KG mixture achieved the best printing condition. Higher tanδ of GA (0.038) containing samples led to an unwanted collapse of the printed constructs. The objects printed using KG also exhibited the smoothest visible surface as well as microstructure and best mastication properties. Considering the studied features, vitamin D enriched OC with WS-KG was found to be the best match for orange fruit concentrate-based 3D food printing. This work demonstrates the novel ways to develop fortified 3D printed foods.     

Improving Hydrophilic Barriers of Encapsulated Compounds in Ca-Alginate Microgel Particles through a New Ionotropic Gelation Method for Double Emulsion Droplets

The ability of encapsulation to protect hydrophilic–bioactive food compounds from harsh environments can be improved by strengthening the hydrophilic barriers of encapsulated food compounds in Ca-alginate microgel particles via the integration of oil into the microgels. This study introduces a one-step procedure to integrate water-in-oil (W/O) emulsion droplets directly into Ca-alginate microgels during the production using the impinging aerosols system. A water-in-oil-in-water (20 kg m⁻³ alginate solution) (W₁/O/W₂) double emulsion was prepared using a high speed homogeniser followed by a microfluidiser. The microstructure of the W₁/O/W₂ emulsion was analysed using optical and fluorescence microscopy. The mean diameters of the W₁/O/W₂ emulsion droplets and resultant microgels were in the range of 27.8–65.4 μm and 160–420 μm, respectively. Food dye was used as a proxy for a hydrophilic food compound and its release from the microgels was significantly decreased when it was encapsulated in the W/O emulsion droplets. Based on the numerical analysis, the presence of the W/O emulsion droplets in the gel network reduced the degree of gelation of the microgel because the diffusion rate of Ca²⁺ cation in the microgel is reduced. The degree of gelation of the W/O emulsion droplets encapsulated microgel is 0.6 when the diameter of the droplet is reduced to 77.5 μm and the concentration of CaCl₂ solution is doubled to 22 kg m⁻³. The potentiality of the impinging aerosol system to produce Ca-alginate microgels to encapsulate hydrophilic compounds with improved barriers is presented in this work.

     

Effect of Carbonation of Supersaturated Lactose Solution on Crystallisation Behaviour of Alpha-Lactose Monohydrate

The effect of dissolution of carbon dioxide (CO₂) in lactose solution on the particle size, morphology, yield and densities of crystallized alpha-lactose monohydrate (α-LM) was investigated. Dry ice was added into a 50% w/w aqueous lactose solution (relative supersaturation S_R = 4.55) at 0, 500 and 1000 ppm in batch mode and closed system at 40°C. Agitation and sonication then were applied to the carbonated aqueous lactose solution for creating CO₂ bubbles to assist the nucleation process. For ultrasound (US) treatment, the aqueous lactose solution was sonicated at 50% amplitude for 1 min. All samples (CO₂ + agitation and CO₂ + US + agitation) were then agitated for 3 h at 25°C upon crystallisation process. Regardless of mechanical treatment, prior addition of CO₂ at higher concentration tended to induce formation of smaller crystals with triangular and trapezoidal-shaped morphologies whilst non-carbonated lactose favoured generation of bigger tomahawk-shaped crystals. A remarkable increase in α-LM yield was found in 1000 ppm carbonated sample prior to sonication as against non-carbonated counterpart. The crystal size d(0.5) was also found significantly lower (~32 μm) for the carbonated sample as compared to those of non-carbonated sample (~56 μm). The bulk and true densities of α-LM powder obtained were independent on CO₂ concentration added but addition of 1000 ppm CO₂ affected the packed densities of α-LM. Carbonation of lactose solution can be considered as an additional tool to manipulate crystal size, shape and yield of α-LM that may suitable for pharmaceutical and food applications.     

Starch pastes thinning during high-pressure homogenization

High-pressure homogenization induced thinning of potato and cassava starch paste was investigated. The starch slurries at a concentration of 2.0 wt.% were heated at 90 °C for 1 h and then rapidly cooled in tap water. The cooled starch pastes were homogenized at various pressures ranging from 0 to 100 MPa using a lab-scale high-pressure homogenizer. The influence of homogenizing pressure on the temperature, apparent viscosity, electrical conductivity, and percent light transmittance of homogenized starch pastes were determined. Temperatures of homogenized starch pastes increased linearly with the increase of the applied pressure, and the rate was 0.177 °C/MPa and 0.186 °C/MPa for potato and cassava starch pastes, respectively. After high-pressure homogenization, the apparent viscosities of the starch pastes decreased, while the percent light transmittances of them increased. However, the electrical conductivities of starch pastes were not affected by homogenization.     

The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams

Recombined cream (RC, 23 % fat w/w) and standardised commercial cream (CC, 28 % fat w/w) were studied to understand the effects of manipulating fat globule size at the micron-/nano-scale on the stability and rheological properties of cream. All samples were adjusted to a fat: protein ratio of 5:1 and a fat: emulsifier (Tween 80) ratio of 30:1 to stabilize emulsion. For both CC and RC, different emulsions with droplet sizes covering micron- (3.9 μm), sub-micron (0.5 – 0.6 μm) and nano-metric scales (0.13 – 0.29 μm) were obtained using either the homogeniser (7/3 MPa) or the microfluidiser (85 MPa and 42 MPa). Fat globules from both RC and CC had high zeta potential values (-28 to -43 mV) and maintained their reduced size after 1 month of storage at 4 °C, providing evidence of emulsion stability. Droplet size had a significant effect on rheological characteristics of all creams produced. Nano-sized RC tended to have a rigid structure (solid/gel-like form) as compared to micron-sized RC (liquid-like form) as reflected by higher phase angle. Surprisingly, the rheological properties of CC exhibited an opposite tendency to that of RC. This implies that the observed rheological properties of CC and RC could not be fully explained by the discrepancy in droplet size. Differences in interfacial properties between RC and CC might also play a role in the rheological behaviour of the creams. Results indicated the stable high milk fat emulsions could be successfully created by reducing the globule size. These findings would be useful in understanding how micron-/nano-sized emulsions can be utilised in further application or processing of creams.     

Dissolution of sucrose crystals in the anhydrous sorbitol melt

The dissolution of a sugar (sucrose as a model) with higher melting point was studied in a molten food polyol (sorbitol as a model) with lower melting point, both in anhydrous state. A DSC and optical examination revealed the dissolution of anhydrous sucrose crystals (mp 192 degrees C) in anhydrous sorbitol (mp 99 degrees C) liquid melt. The sucrose-sorbitol crystal mixtures at the proportions of 10, 30, 60, 100 and 150 g of sucrose per 100 g of sorbitol were heat scanned in a DSC to above melting endotherm of sorbitol but well below the onset temperature of melting of sucrose at three different temperatures 110, 130 and 150 degrees C. The heat scanning modes used were with or without isothermal holding. The dissolution of sucrose in the sorbitol liquid melt was manifested by an increase in the glass transition temperature of the melt and corresponding decrease in endothermic melting enthalpy of sucrose. At given experimental conditions, as high as 25 and 85% of sucrose dissolved in the sorbitol melt during 1 h of isothermal holding at 110 and 150 degrees C, respectively. Optical microscopic observation also clearly showed the reduction in the size of sucrose crystals in sorbitol melt during the isothermal holding at those temperatures.