Thermal Tolerance of the Coffee Berry Borer Hypothenemus hampei: Predictions of Climate Change Impact on a Tropical Insect Pest

Coffee is predicted to be severely affected by climate change. We determined the thermal tolerance of the coffee berry borer , Hypothenemus hampei, the most devastating pest of coffee worldwide, and make inferences on the possible effects of climate change using climatic data from Colombia, Kenya, Tanzania, and Ethiopia. For this, the effect of eight temperature regimes (15, 20, 23, 25, 27, 30, 33 and 35°C) on the bionomics of H. hampei was studied. Successful egg to adult development occurred between 20–30°C. Using linear regression and a modified Logan model, the lower and upper thresholds for development were estimated at 14.9 and 32°C, respectively. In Kenya and Colombia, the number of pest generations per year was considerably and positively correlated with the warming tolerance. Analysing 32 years of climatic data from Jimma (Ethiopia) revealed that before 1984 it was too cold for H. hampei to complete even one generation per year, but thereafter, because of rising temperatures in the area, 1–2 generations per year/coffee season could be completed. Calculated data on warming tolerance and thermal safety margins of H. hampei for the three East African locations showed considerably high variability compared to the Colombian site. The model indicates that for every 1°C rise in thermal optimum (Topt.), the maximum intrinsic rate of increase (rmax) will increase by an average of 8.5%. The effects of climate change on the further range of H. hampei distribution and possible adaption strategies are discussed. Abstracts in Spanish and French are provided as supplementary material Abstract S1 and Abstract S2

Solid lipid microparticles containing water-soluble compounds of different molecular mass: Production, characterisation and release profiles

Solid lipid microparticles were produced by spray chilling using mixtures of stearic acid with lauric acid or with oleic acid, sorbitan tristearate and solutions of glucose or casein or hydrolysed casein. Response used to identify the best conditions for glucose retention was the time for 50% release of the core material, 120-min trials for release into water. The smallest and the greatest retention time conditions were then used for encapsulating casein or hydrolysed casein. The incorporation efficiency, morphology, mean diameter and release behaviour were evaluated. The mean diameters presented no significant differences considering treatment and type of core material. Incorporation efficiency was higher for particles containing casein or hydrolysed casein. Microparticles were spherical and wrinkled. Stearic/oleic matrix was more efficient in retaining glucose than stearic/lauric. For the microparticles containing casein or hydrolysed casein, less release was observed from the stearic/lauric matrix. Release of the hydrolysed casein was higher compared to casein. (c) 2007 Elsevier Ltd. All rights reserved.41322923

Mechanical properties and water vapour permeability of hydrolysed collagen-cocoa butter edible films plasticised with sucrose

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The aim of this study was to develop and characterise edible films produced from hydrolysed collagen and cocoa butter and plasticised with sucrose. The mechanical properties, water vapour permeability, opacity and morphology of the films were characterised. The film composition that yielded the best results was used to produce a coating for application in chocolate panned products. A water-based coating with desirable barrier properties that could replace shellac is important for the environment as well as health, and also because chocolate products have great appeal among children. The films obtained were easily manageable and flexible. Sucrose reduced tensile strength (TS), while hydrolysed collagen at concentrations above 15% increased it. Cocoa butter resulted in less-resistant films. The elongation at break values (EAB%) were higher for films containing higher sucrose concentrations. The water vapour permeability (WVP) ranged from 0.32 to 0.63 g mm m(-2) h(-1) kPa(-1). For the same concentration of cocoa butter, the WVP was directly affected by the thickness of the film, i.e., the greater the thickness, the higher the WVP. Cocoa butter increased film opacity, while sucrose decreased it, particularly at concentrations above 17.5%. High concentrations of hydrolysed collagen produced films with more homogeneous surfaces. The brightness of the product with the coating developed in this study was attractive; however the brightness of the product with shellac was considered more intense. The properties of these films indicate that they are promising systems for coating chocolate panned products. (C) 2012 Elsevier Ltd. All rights reserved.302625631Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq