Aroma-active secondary oxidation products of butter

Butter contains vitamins, minerals and unsaturated lipids, such as polyunsaturated fatty acids (PUFA) and conjugated linoleic acids (CLAs). However the oxidative stability and consequently the shelf-life of milk products are inversely correlated with their PUFA and CLA content. The objective of this study is the evaluation of the oxidative stability and sensory quality of PUFA/CLA-enriched butter versus conventional butter, with both types of butter being produced at ALP. For this purpose, new chemical and sensory-based methods will be developed, as well holistic complementary methods. This paper focuses on a preliminary study achieved using conventional butter, subjected to a long storage and to oxygen and light exposure, to develop a gas chromatography olfactometry (GC-O) method able to detect the aroma-active compounds originated from oxidation. This will be one of the methods used for the evaluation of the oxidative stability of PUFA/CLA-enriched butter

Chemische Zusammensetzung und sensorisches Profil von UFA/CLA angereicherter Butter im Vergleich zu konventioneller Butter

In the last years, there has been a growing demand by consumers for foods combining an increased nutritional value and benefits on human health. Butter enriched in unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) could become a food with added value for its increased content in essential fatty acids, in vitamins and CLA, which has been reported to show potential anticarcinogenic and cholesterol lowering effects. The aim of the present study was to evaluate the chemical composition and the sensory and odour profiles of UFA/CLA enriched butter in comparison to conventional butter. Their fatty acid composition, vitamin and metal ion contents were determined in both kinds of butter. Descriptive sensory analysis and gas chromatography-mass spectrometry coupled to olfactometry (GC/MS/O) were applied to UFA/CLA enriched and conventional butter. The UFA/CLA enriched butter contained significantly higher CLA than conventional butter. α-Tocopherol and iron contents were also significantly higher in UFA/CLA enriched butter. The sensory profile of the UFA/CLA enriched butter showed a less intense creamy odour and cooked milk aroma than conventional butter. UFA/CLA enriched butter revealed a better spreadability. The olfactometric results of the fresh butter samples indicated that the enriched butter had more intense green, sulphury and fruity notes, due to (Z)-3-hexenol, dimethyl disulphide, 2-phenylethyl acetate and δ-decalactone, respectively, compared to conventional butter

Assessment of processing technologies which may improve the nutritional composition of dairy products – Overview of progress

Among consumers there is a growing demand for food products with a natural nutritional-physiological advantage over comparable conventional products. As part of an EU funded project, ALP is examining the possible impact of processing on nutritionally valuable milk components, using the example of conjugated linoleic acids (CLA). The extent to which processing influences the CLA content of the end product was determined by literature research and own investigations of organic and conventional butter. Furthermore, new chemical, sensory-based and bio crystallization methods were evaluated by ALP and the University of Kassel to determine the oxidation stability of butter. In a further step the storage stability of CLA enriched and conventional butter was examined and the different methods will be compared. As a third objective a process for low-input CLA enrichment of milk fat (with a focus on alpine butter) has been developed. Since the process selected for the work is a physical enrichment process, it is accepted by international organic farming and food groups. Among the many benefits ascribed to CLA, it is believed to be an effective agent against cancer. The demand for foods with properties that promote human health is growing. The dairy industry has the opportunity to meet this demand by developing new dairy products with a nutritional-physiological function for the functional food market

Is Neolithic land use correlated with demography? An evaluation of pollen-derived land cover and radiocarbon-inferred demographic change from Central Europe

The transformation of natural landscapes in Middle Europe began in the Neolithic as a result of the introduction of food-producing economies. This paper examines the relation between land-cover and demographic change in a regionally restricted case study. The study area is the Western Lake Constance area which has very detailed palynological as well as archaeological records. We compare land-cover change derived from nine pollen records using a pseudo-biomisation approach with 14C date probability density functions from archaeological sites which serve as a demographic proxy. We chose the Lake Constance area as a regional example where the pollen signal integrates a larger spatial pattern. The land-cover reconstructions for this region show first notable impacts at the Middle to Young Neolithic transition. The beginning of the Bronze Age is characterised by increases of arable land and pasture/meadow, whereas the deciduous woodland decreases dramatically. Changes in the land-cover classes show a correlation with the 14C density curve: the correlation is best with secondary woodland in the Young Neolithic which reflects the lake shore settlement dynamics. In the Early Bronze Age, the radiocarbon density correlates with open land-cover classes, such as pasture, meadow and arable land, reflecting a change in the land-use strategy. The close overall correspondence between the two archives implies that population dynamics and land-cover change were intrinsically linked. We therefore see human impact as a key driver for vegetation change in the Neolithic. Climate might have an influence on vegetation development, but the changes caused by human land use are clearly detectable from Neolithic times, at least in these densely settled, mid-altitude landscapes

Formation of alanine, α-aminobutyrate, acetate, and 2-butanol during cheese ripening by Pediococcus acidilactici FAM18098

There is limited information about the contribution of Pediococcus acidilactici, a nonstarter lactic acid bacteria, to cheese ripening and flavour development. Model Tilsit-type and Gruyère-type cheeses were produced using P. acidilactici FAM18098 as an adjunct. The adjunct did not influence the cheese manufacturing processes. The pediococcal log counts ranged from 7.0 to 8.0 cfu g-1 after 90 and 120 days of ripening. P. acidilactici produced ornithine, a result of arginine metabolism by the arginine deiminase pathway, and a-aminobutyrate and alanine while simultaneously metabolising serine and threonine. The analysis of the volatile compounds in the cheeses showed that higher acetate, 2-butanone, and 2-butanol levels and lower diacetyl levels were present in the cheeses produced with P. acidilactici than in the control cheeses. The study illustrates that P. acidilactici can influence amino acid metabolism in cheese; further, ornithine, a-aminobutyrate, and acetate can serve as indicators for the presence of this species. © 2019 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

A High Diffusive Model for Nanomaterials

Considerable attention is today devoted to the engineering of films widely used in photocatalytic, solar energy converters, photochemical and photoelectrochemical cells, dye-sensitized solar cells (DSSCs), to optimize electronic time response following photogeneration. However, the precise nature of transport processes in these systems has remained unresolved. To investigate such aspects of carrier dynamics, we have suggested a model for the calculation of correlation functions, expressed as the Fourier transform of the frequency-dependent complex conductivity σ(ω). Results are presented for the velocity correlation functions, the mean square deviation of position and the diffusion coefficient in systems, like TiO2 and doped Si, of large interest in present devices. Fast diffusion occurs in short time intervals of the order of few collision times. Consequences for efficiency of this fast response are discussed in relation to nanostructured devices

Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record

The detection of direct archaeological remains of alcoholic beverages and their production is still a challenge to archaeological science, as most of the markers known up to now are either not durable or diagnostic enough to be used as secure proof. The current study addresses this question by experimental work reproducing the malting processes and subsequent charring of the resulting products under laboratory conditions in order to simulate their preservation (by charring) in archaeological contexts and to explore the preservation of microstructural alterations of the cereal grains. The experimentally germinated and charred grains showed clearly degraded (thinned) aleurone cell walls. The histological alterations of the cereal grains were observed and quantified using reflected light and scanning electron microscopy and supported using morphometric and statistical analyses. In order to verify the experimental observations of histological alterations, amorphous charred objects (ACO) containing cereal remains originating from five archaeological sites dating to the 4th millennium BCE were considered: two sites were archaeologically recognisable brewing installations from Predynastic Egypt, while the three broadly contemporary central European lakeshore settlements lack specific contexts for their cereal-based food remains. The aleurone cell wall thinning known from food technological research and observed in our own experimental material was indeed also recorded in the archaeological finds. The Egyptian materials derive from beer production with certainty, supported by ample contextual and artefactual data. The Neolithic lakeshore settlement finds currently represent the oldest traces of malting in central Europe, while a bowl-shaped bread-like object from Hornstaad– Ho¨ rnle possibly even points towards early beer production in central Europe. One major further implication of our study is that the cell wall breakdown in the grain’s aleurone layer can be used as a general marker for malting processes with relevance to a wide range of charred archaeological finds of cereal products

Disruption of a mitochondrial protease machinery in Plasmodium falciparum is an intrinsic signal for parasite cell death

The ATP-dependent ClpQY protease system in Plasmodium falciparum is a prokaryotic machinery in the parasite. In the present study, we have identified the complete ClpQY system in P. falciparum and elucidated its functional importance in survival and growth of asexual stage parasites. We characterized the interaction of P. falciparum ClpQ protease (PfClpQ) and PfClpY ATPase components, and showed that a short stretch of residues at the C terminus of PfClpY has an important role in this interaction; a synthetic peptide corresponding to this region antagonizes this interaction and interferes with the functioning of this machinery in the parasite. Disruption of ClpQY function by this peptide caused hindrance in the parasite growth and maturation of asexual stages of parasites. Detailed analyses of cellular effects in these parasites showed features of apoptosis-like cell death. The peptide-treated parasites showed mitochondrial dysfunction and loss of mitochondrial membrane potential. Dysfunctioning of mitochondria initiated a cascade of reactions in parasites, including activation of VAD–FMK-binding proteases and nucleases, which resulted in apoptosis-like cell death. These results show functional importance of mitochondrial proteases in the parasite and involvement of mitochondria in programmed cell death in the malaria parasites