Control of nonenzymatic browning in intermediate-moisture foods

Series of compounds called humectants were found to decrease rate of browning when added to intermediate-moisture foods. Twenty percent level of humectant can increase shelf life of foods by factor of 5 or 6

Using EGA-GC to Analyze Nicotine N-oxide in Order to Explain Low Nicotine Concentrations in E-cigarette Liquids

Evolved-gas analysis coupled with gas chromatography (EGA-GC) was used to analyze e-cigarette liquids. Previous analyses of e-cigarette liquids have shown that the determined concentration of nicotine is lower than the advertised concentration. A possible explanation for this phenomenon is that the nicotine in the liquids is being oxidized to nicotine N-oxide by exposure to air and thus reducing the concentration of nicotine. This study focused on analyzing samples of thermally-rearranged nicotine N-oxide. Using EGA-GC, a calibration curve was generated for nicotine N-oxide concentration, which could potentially be used to explain reduced nicotine concentrations in e-cigarette liquids

Soothing properties of glycerol in cough syrups for acute cough due to common cold

The treatment and management of acute cough due to common cold costs billions of dollars of healthcare expenditure and there is a growing opinion that a simple linctus containing glycerol with flavourings such as honey and lemon is a safe and effective treatment for acute cough in children and adults. Glycerol is a component of most cough syrups, and although it is often thought of only as a solvent or thickening agent in cough syrups, it may be a major component for the efficacy of cough syrups due to its special properties of lubrication, demulcency, sweetness, and acting as a humectant. The major benefit of cough syrups in soothing cough is likely due to the properties of the syrup rather than the active ingredients and this review discusses the special properties of glycerol in relation to the treatment of acute cough

An in vivo comparative study on ageing skin: bio-mimetic versus traditional approach to skin moisturisation

Skin dryness is a common condition in elderly individuals. The two main mechanisms to cosmetically alleviate this state rely on the effects of humectants and occlusive substances, mostly in combination. However, products nowadays aim to go beyond the simple humectant and occlusive effects and to deliver ‘moisturising actives’, such as skin-identical lipids, natural moisturising factor (NMF) components, lipid precursors, peptides and amino acids. A relatively recent approach to increasing skin moisturisation is the bio-mimetic mechanism, i.e. using active ingredients with skin-identical lipids and lamellar structure. This study has demonstrated that providing the skin with lipids identical to those that make up the natural skin barrier can improve the skin hydration to a greater extent than a conventional o/w emulsion based on occlusive materials and humectants. In addition, it suggests that using bio-mimetic moisturisers is an effective and long-lasting method to elevate dry skin condition in people over 60

Galvanic Liquid Applied Coating Development for Protection of Steel in Concrete

Corrosion of reinforcing steel in concrete is a major problem affecting NASA facilities at Kennedy Space Center (KSC), other government agencies, and the general public. Problems include damage to KSC launch support structures, transportation and marine infrastructures, as well as building structures. A galvanic liquid applied coating was developed at KSC in order to address this problem. The coating is a non-epoxy metal rich ethyl silicate liquid coating. The coating is applied as a liquid from initial stage to final stage. Preliminary data shows that this coating system exceeds the NACE 100 millivolt shift criterion. The remainder of the paper details the development of the coating system through the following phases: Phase I: Development of multiple formulations of the coating to achieve easy application characteristics, predictable galvanic activity, long-term protection, and minimum environmental impact. Phase II: Improvement of the formulations tested in Phase I including optimization of metallic loading as well as incorporation of humectants for continuous activation. Phase III: Application and testing of improved formulations on the test blocks. Phase IV: Incorporation of the final formulation upgrades onto large instrumented structures (slabs)

Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)

Intermediate Moisture Deep-fried Mackerel seasoned with local ingredients was prepared by infusion method from an aqueous solution containing PEG 200, sorbic acid and BHA. The products were deep-fried at 190°C for 3 and 4 minutes, resulting in water activity (aw) of 0.84 and 0.80 respectively. Tests on chemical, physical and organoleptic properties were carried out. The Intermediate Moisutre Deepfried Mackerel was found to be generallv acceptable

Quick don-doff electrode pastes

Evaluation of electrode pastes for use in electrocardiographs and electroencephalographs found that the one having the desired don-doff properties had to be water soluble or a water dispersible base. Poly /methyl vinyl ether/maleic anhydride/ or starch gels of the gum drop variety are two such bases

Preparation of Lapsi (Choerospondias axillaries roxb.) pulp using IMF technology and study on storage stability

The work was carried out to study the storage stability and food safety aspects of lapsi (Choerospondias axillaries roxb.) pulp stock prepared using Intermediate Moisture Food Technology. Three recipes were designed with the TSS of 55, 60 and 65 oBx and the TSS/Acidity ratio of 20, 25 and 30 respectively so as to achieve the theoretical water activity level of 0.86 to 0.90. Further three treatments using no preservative, potassium sorbate (0.3%) as preservative and pasteurisation with hot filling were done to those recipes. All samples were found to be safe from the food poisoning organism Staphylococcus aureus. All preservative added and pasteurised samples as well as 65 oBx sample with no preservative were stable up to 5 months storage and no Mold growth were observed. Mold observed after 2 month in 55 oBx sample and after 69th day in 60 oBx sample with no preservative. Preservative added samples were faint in colour while pasteurised samples were dark due to browning reaction during heating. No preservative used sample was best in appearance. 65 oBx with no preservative sample was good design but protection from air to prevent browning and use of sorbate to further extend shelf life was found necessary

Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying

The aim of this study was to analyze the effect of the application of dry and wet sucrose infusions, as pretreatments previous to air- and freeze-drying, on mechanical and physical properties of raspberries: water sorption, glass transition temperature (Tg), molecular mobility, texture and rehydration properties. Different dry and wet sugar infusions were prepared using combinations of additives: sodium bisulphite, citric acid, sodium bisulphite and citric acid, and no additives. These specific pretreatments are often used to obtain better sensorial characteristics of fruits upon further drying. After the dehydration step (air- or freeze-drying), all the samples were in the supercooled state. Pretreated samples presented lower Tg values and lower spin–spin relaxation times than control samples. Regarding texture, pretreated samples showed lower firmness than control samples. Also, freeze-dried pretreated samples showed higher firmness and lower deformability than air-dried pretreated ones. When considering the hygroscopicity, freeze-dried samples were more hygroscopic than air-dried ones. The fresh-like dried raspberries obtained could be directly consumed as snacks or incorporated in a composite food, such as a cereal mix. In this latter case, pretreated fruits would be more suitable, since their rehydration capacity at short times was relatively low.Fil: Sette, Paula Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Schebor, Carolina Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentin