Electron paramagnetic resonance (EPR) study of the short-living radicals generated thermally in phosphorylated maize starch with different amounts of amylose

Quantitative electron paramagnetic resonance (EPR) spectroscopy was used for the determination of a number and properties of short-living radicals generated thermally in maize starch with various amounts of amylose. The EPR spectra of radical adducts with N-tert-butyl-α-phenylnitrone (PBN) spin trap reveal the presence of three types of radicals of mobility related with their localization in the zones of various degree of crystallinity. Hylon VII, which represents a matrix with a high content of amylose, offers better conditions for free rotation of radical species, whereas waxy maize, containing almost exclusively amylopectin, exhibits more restricted dynamics

Number Size Distribution of Ambient Particles in a Typical Urban Site: The First Polish Assessment Based on Long-Term (9 Months) Measurements

This work presents results from the long-term measurements of particle number carried out at an urban background station in Zabrze, Poland. Ambient particles with aerodynamic diameters of between 28 nm and 10 μm were investigated by means of a DEKATI thirteen-stage electrical low pressure impactor (ELPI). The particle number-size distribution was bimodal, whilst its density function had the local maxima in the aerodynamic diameter intervals 0.056–0.095 μm and 0.157–0.263 μm. The average particle number in winter was nearly twice as high as in summer. The greatest number concentrations in winter were those of the particles with diameters of between 0.617 and 2.41 μm, that is, the anthropogenic particles from fossil fuel combustion. Approximately 99% of the particles observed in Zabrze had aerodynamic diameters ≤1 μm—they may have originated from the combustion of biomass, liquid, and gaseous fuels in domestic stoves or in car engines. The daily variation of particle number was similar for both seasons—the highest values were observed in the morning (traffic rush hour) and in the afternoon/late evening (traffic and house heating emissions). An additional maximum (0.028–0.056 μm) observed in the early afternoon in summer was due to the intensive formation of new PM particles from gas precursors

Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food

Light microscopy (LM) is commonly used in the study of biological materials to determine the morphology of cells and tissues. The potential of this technique for studying the structure of food products is also recognized but less known. Especially rare are information regarding LM studies of the supramolecular structure of starch. The aim of the work was to fill this gap by providing data on the possibilities for application of LM in starch studies. It was shown that in spite of an enormous progress in the development of microscopic techniques, including both increase of resolution and improvement of image analysis methods, light microscopy still has a huge potential for starch studies. The advantage of LM over other microscopic techniques is the possibility of differentiating between amylose and amylopectin by iodine staining. That makes LM especially useful in the analysis of the process of gelatinization of starch, the extent of molecular dispersion of its macromolecules, and the changes in its structure caused by modification. Moreover, it can be particularly useful for studying the changes in the supramolecular structure of starch in a food product matrix, providing more information than scanning electron microscopy (SEM)–the most common technique used for these purposes

Characterization of Volatile Organic Compounds in Kiwiberries (<i>Actinidia arguta</i>) Exposed to High Hydrostatic Pressure Processing by HS-SPME/GC-MS

HS-SPME/GC-MS analysis was carried out to characterize the profile of volatile organic compounds (VOCs) in kiwiberry cultivars (Geneva and Weiki) exposed to high hydrostatic pressure (HHP) (450–550–650/5 and 15 min). The sum of individual VOCs in Geneva (6.493 mg/kg) and Weiki (11.939 mg/kg) samples was found to be significantly reduced after processing, particularly for pressurization conditions of 650 MPa/15 min (decrease of 62%) and 550 MPa/15 min (decrease of 84%), respectively. On the other hand, Geneva and Weiki exposed to 450 MPa/5 min manifested the lowest loss in the sum of the VOCs. Geneva exposure to 450 MPa/5 min led to an increase in the hexanal (r = 0.782) and linalool (r = 0.806) content. Sample pressurization (450 MPa/15 min) promoted the formation of methyl butanoate, ethyl hexanoate, and cis-geraniol, simultaneously increasing the benzaldehyde (r = 0.886) concentration. However, the treatment of Weiki at 450 MPa/5 min favored trans-2-heptenal (r = 0.999) and linalool (r = 0.970) formation, as well as the (-)-terpinen-4-ol (r = 0.848) and geraniol (r = 0.694) content. Ethyl butanoate, hexanal, and 1-octen-3-ol were highly concentrated in the HHP-treated (450 MPa/5 or 15 min) Weiki. Pressurization decreased the terpenoid contribution, but also increased the contribution of alcohols and aldehydes to the overall VOC number in both tested cultivars

Quality Parameters of Juice Obtained from Hydroponically Grown Tomato Processed with High Hydrostatic Pressure or Heat Pasteurization

The effect of processing such as high hydrostatic pressure (HHP) (400-600 MPa/15 min) or low pasteurization temperature (LPT) (74°C/2 min) or high pasteurization temperature (HPT) (90°C/1 min) on selected quality parameters of juice obtained from hydroponically cultivated beef tomatoes was investigated. The total polyphenols content (TPC), total phenolic index (TPI), Trolox equivalent antioxidant capacity (ABTS) and ferric reducing antioxidant power (FRAP) were analysed in the fresh and processed juices stored for 0, 7 and 14 days. What is more, colour parameters (L∗,a∗,b∗,∆E), the activity of polyphenol oxidase (PPO) and peroxidase (POD) and microbial stability were also analyzed following the juices storage. Among all the tested samples, the juice exposed to 600 MPa for 15 min showed superior quality. Samples treated with 600 MPa for 15 min and stored for 0, 7 and 14 days had high TPC, TPI, ABTS, FRAP and a∗ values. As demonstrated, these tested samples at the end of the storage period retained 90% and 95% of their polyphenol content and antioxidant capacity, respectively. As in the case of pasteurization, juice processing at 600 MPa for 15 min clearly reduced the activity of food-spoiling enzymes (PPO, POD) as well as the microbial count. The obtained results showed that TPC was significantly and positively correlated with TPI, ABTS and FRAP parameters

Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition

The effects of addition of germinated pea flour on rheological properties of wheat dough, and on the structure and quality of wheat bread were observed. Dough structure and bread quality were inversely related to the supplementation level of pea flours. At the comparable level of supplementation, the Theological properties of dough, crumb structure and texture, and quality of breads made with pea-wheat blends were found to be either very good, for up to 12.5% addition of 2-day germinated pea flour, or more satisfactory than those for the blends with non-germinated pea flour. Significant differences in microstructure of wheat and supplemented dough and bread were observed at 12.5% addition of germinated pea flour (GPF) as a result of changes in the water-starch-protein interactions. Differences in microstructure of dough and bread were found to be closely related to the textural properties of bread.Peer Reviewe