Delmopinol hydrochloride inhibits Campylobacter jejuni on skinless poultry meat, stainless steel, and high-density polyethylene food contact surfaces.

Delmopinol hydrochloride (delmopinol) is a cationic surfactant that is effective for treating and preventing gingivitis and periodontitis. This study evaluated the effectiveness of delmopinol for reducing attachment of Campylobacter jejuni to chicken meat, stainless steel, and high-density polyethylene (HDPE). These test materials were spot-inoculated with a C. jejuni culture. After 10 min, samples were sprayed with 0.5% or 1.0% delmopinol, 0.01% sodium hypochlorite, or distilled water. After a 1, 10, or 20 min contact time, samples were rinsed, which were serially diluted onto Campy-Cefex Agar. For additional samples, solutions were applied before inoculation with C. jejuni. Cultures remained undisturbed for 1, 10, or 20 min. Samples were then rinsed and plated as above. When C. jejuni was inoculated before treatments, 1% delmopinol application led to mean log reductions of 1.26, 3.70, and 3.72 log cfu ml-1, greater than distilled water alone, for chicken, steel and HDPE, respectively. When C. jejuni was inoculated after spray treatments, 1% delmopinol reduced C. jejuni by 2.72, 3.20, and 3.99 mean log cfu ml-1 more than distilled water for chicken, steel and HDPE, respectively. Application of 1% delmopinol, resulted in a significantly (P < .05) greater log reduction than a 0.01% sodium hypochlorite or distilled water application.

Mining for humoral correlates of HIV control and latent reservoir size.

While antiretroviral therapy (ART) has effectively revolutionized HIV care, the virus is never fully eliminated. Instead, immune dysfunction, driven by persistent non-specific immune activation, ensues and progressively leads to premature immunologic aging. Current biomarkers monitoring immunologic changes encompass generic inflammatory biomarkers, that may also change with other infections or disease states, precluding the antigen-specific monitoring of HIV-infection associated changes in disease. Given our growing appreciation of the significant changes in qualitative and quantitative properties of disease-specific antibodies in HIV infection, we used a systems approach to explore humoral profiles associated with HIV control. We found that HIV-specific antibody profiles diverge by spontaneous control of HIV, treatment status, viral load and reservoir size. Specifically, HIV-specific antibody profiles representative of changes in viral load were largely quantitative, reflected by differential HIV-specific antibody levels and Fc-receptor binding. Conversely, HIV-specific antibody features that tracked with reservoir size exhibited a combination of quantitative and qualitative changes marked by more distinct subclass selection profiles and unique HIV-specific Fc-glycans. Our analyses suggest that HIV-specific antibody Fc-profiles provide antigen-specific resolution on both cell free and cell-associated viral loads, pointing to potentially novel biomarkers to monitor reservoir activity.

Reduction of giant parietooccipital fibrous dysplasia using dynamic mirror image guidance: a case report and review of the literature.

BACKGROUND: Craniofacial fibrous dysplasia (CFD) typically occurs in the facial bones and anterior cranial vault and can produce both disfigurement and functional limitations for patients disfigurement. Treatment consists of reducing the abnormal bone. Bone contouring can become challenging when the exposure does not extend to the corresponding normal contralateral structures for comparison or when normal landmarks are not available, which may compromise the overall aesthetic outcome. We describe a technique using dynamic mirroring to accurately contour the involved part of the cranium in a case of giant CFD. OBSERVATIONS: A 49-year-old male presented with a giant deforming fibrous dysplasia of the right mastoid and parieto-temporo-occiput that was causing functional limitations due to the size of the bony mass. This was managed with multidisciplinary bony reduction. Several neurovascular structures were in proximity to the areas of planned drilling of the expansile lesion, and dynamic mirroring of the uninvolved left skull was utilized to maximize safety and symmetry of reduction. High-speed drilling of the right occipital bone was performed until the navigation system alerted the surgeon that symmetric depth had been achieved. There were no complications from the procedure and this technique maximized the limits of symmetric reduction without significantly increasing surgical complexity or duration. LESSONS: Dynamic mirroring of bony structures in the posterior cranium is not commonly employed in neurosurgical practice. This technique may help improve the aesthetic outcomes of bony reduction in craniofacial dysplasia and a variety of similarly managed bony lesions, contour cranioplasties, and in unilateral craniosynostosis surgery.

Grape pomace and its secondary waste management: Biochar production for a broad range of lead (Pb) removal from water.

Grape pomace (GP) management has been a challenge worldwide. We have previously demonstrated a biorefinery process to recover oil and polyphenols, and produce biofuels from GP sequentially, although over 50% of GP solid waste remains post-processing. To approach zero solid waste during GP processing, herein a pyrolysis process was designed for converting GP and its secondary processing wastes to biochars, which were then evaluated for lead (Pb) adsorption from water. GP lignin pyrolyzed at 700 °C (GPL2700 biochar) with specific surface area of 485 m2/g showed the highest Pb adsorption capacity, and achieved 66.5% of Pb removal from an initially high concentration of 300 mg/L within 30 min. At low initial Pb concentrations (50-3000 µg/L), GPL2700 biochar could reduce Pb concentrations to 0.208-77.2 µg/L. In addition, experimental and modeling results revealed that both physisorption and chemisorption mechanisms were involved in the adsorption process of GPL2700 biochar.

The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation.

BACKGROUND: Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H2 S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the effects of fungicides on yeast during fermentation. The present study explored the effects of three fungicides: elemental sulfur (S0 ) (known to result in increased H2 S in wine); fenbuconazole (used in orchards but not vineyards); and fludioxonil (used in post-harvest storage of apples). RESULTS: Only S0 led to increased H2 S production. Fenbuconazole (≥0.2 mg L-1 ) resulted in a decreased fermentation rate and increased residual sugar. An interactive effect of yeast assimilable nitrogen (YAN) concentration and fenbuconazole was observed such that increasing the YAN concentration alleviated the negative effects of fenbuconazole on fermentation kinetics. CONCLUSION: Cidermakers should be aware that residual fenbuconazole (as low as 0.2 mg L-1 ) in apple juice may lead to stuck fermentation, especially when the YAN concentration is below 250 mg L-1 . These results indicate that fermentation problems attributed to low YAN may be caused or exacerbated by additional factors such as fungicide residues, which have a greater impact on fermentation performance under low YAN conditions. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Dry beans (Phaseolus vulgaris L.) modulate the kinetics of lipid digestion in vitro: Impact of the bean matrix and processing.

The lipid-lowering effect of dry beans and their impact on lipid and cholesterol metabolism have been established. This study investigates the underlying mechanisms of this effect and explore how the structural integrity of processed beans influences their ability to modulate lipolysis using the INFOGEST static in vitro digestion model. Dietary fiber (DF) fractions were found to decrease lipolysis by increasing the digesta viscosity, leading to depletion-flocculation and/or coalescence of lipid droplets. Bean flours exhibited a more pronounced reduction in lipolysis compared to DF. Furthermore, different levels of bean structural integrity showed varying effects on modulating lipolysis, with medium-sized bean particles demonstrating a stronger reduction. Hydrothermal treatment compromised the ability of beans to modulate lipid digestion, while hydrostatic-pressure treatment (600 MPa/5min) enhanced the effect. These findings highlight that the lipid-lowering effect of beans is not solely attributed to DF but also to the overall bean matrix, which can be manipulated through processing techniques.

The sandwich technique for quick and efficient application of negative pressure wound therapy to the feet and hands: a case report.

INTRODUCTION: NPWT is a surgical dressing that combines polyurethane foam with the subsequent application of continuous or intermittent negative pressure. NPWT facilitates granulation tissue production by macrostrain, microstrain and, if desired, fluid instillation. Sealing the polyurethane foam over the wound bed is achieved using acrylic drapes; however, this can be difficult to use in some anatomic sites. Failure to achieve an effective seal can necessitate additional supplies, which has led to increased innovation in developing a more effective NPWT seal over the target wound bed. Obtaining an effective pressure seal on the feet or hands can be difficult because these anatomic sites have distinct curvature for each digit, with multiple interdigital web spaces and independent mobility. In this case report, the authors propose a technique to apply either an acrylic drape or combination acrylic and soft silicone drape utilizing the "sandwich technique" to seal NPWT foam quickly and efficiently to the feet or hands.

Formation of zinc-containing nanoparticles from Zn²âº ions in cell culture media: implications for the nanotoxicology of ZnO.

Zinc ions generate a range of poorly soluble Zn-containing nanoparticles when added to commonly used mammalian cell culture media. The formation of these nanoparticles confounds the use of soluble Zn salts as positive controls during cytotoxicity testing of other Zn-containing nanoparticles, such as ZnO. These nanoprecipitates can either be crystalline or amorphous and vary in composition depending upon the concentration of Zn(II) within the medium. The cytotoxicity and immune system response of these nanoparticles in situ are similar to those of 30 nm ZnO nanoparticles. The low residual level of truly soluble Zn species (taken as species passing through a 2 kDa membrane) in cell culture media with serum is insufficient to elicit any appreciable cytotoxicity. These observations highlight the importance of employing appropriate controls when studying ZnO nanoparticle toxicity and suggest a re-evaluation of the conclusions drawn in some previous cytotoxicity studies.

Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach.

Economically feasible and effective hop drying strategies are urgently needed to respond to the increasing number of microbrewers in US. In this study, hops were dried by dehydrator-drying (52 °C), oven-drying (52 °C) and freeze-drying (25 °C) until the final moisture content reached 8-10%. Headspace solid-phase microextraction-gas chromatography-mass spectrometry-olfactometry (HS-SPME-GC-MS-O) was employed to analyze the aroma profiles in all dried hops. Methyl octanoate, ß-myrcene, trans-α-bergamotene, linalool and geraniol were perceived as high-intensity aromas in all samples. Generally, dehydrator-dried hops contained the highest contents of aroma compounds among all groups, showing an increase of 5-23% and 6-37% when compared to freeze- and oven-dried hops, respectively. Principal component and hierarchical cluster analyses also revealed aroma content differences from three drying methods. Dehydrator drying at 52 °C was therefore considered as an alternative and promising drying approach for smaller-scale hop processing, which can largely benefit regional producers and local craft breweries.

A fast and simple ion-pair high performance liquid chromatography method for analysis of primary bile salts in in vitro digested bean samples.

Bile salts (BS) play a key role in cholesterol and lipid metabolism as well as in many other key metabolic pathways. High performance liquid chromatography (HPLC) is the most common technique used to analyze BS in diverse type of samples. However, current HPLC analysis methods used to analyze and quantify single BS in in vitro digested samples showed poor separation of a complex mixture of BS. In this article, we improved a standard method originally used for quantifying individual BS in food samples subjected to in vitro digestion. We also adapted a method previously developed for BS examination in human blood samples to the analysis of these molecules in chyme samples obtained during simulated gastrointestinal digestion. Our method was simple and achieved a fast and successful separation and quantification of four primary BS (sodium salts of taurocholic, glycocholic, taurochenodeoxycholic and glycochenodeoxycholic acids).•A method used to analyze bile salts in human blood samples has been adapted to separate and quantify four primary bile salts in in vitro digested bean samples.•Addition of an ion-pair reagent led to complete separation of glycine and taurine conjugates of chenodeoxycholic and cholic acids within 10 min, and achieved good peak symmetry.•The minimum BS concentration that could be measured was as low as 0.03125mM.

(-)-Epigallocatechin Gallate Stability in Ready-To-Drink (RTD) Green Tea Infusions in TiO2 and Oleic-Acid-Modified TiO2 Polylactic Acid Film Packaging Stored under Fluorescent Light during Refrigerated Storage at 4 °C.

The light-protective effectiveness of titanium dioxide polylactic acid (TiO2 PLA) nanocomposite films (T-PLA) and oleic-acid-modified (OA_TiO2PLA) nanocomposite films was investigated in ready-to-drink (RTD) green tea infusions in oxygen-impermeable glass packaging. The stability of (-)-epigallocatechin gallate (EGCG) was evaluated in RTD green tea infusions in glass packaging covered with PLA (polylactic acid), T-PLA and OT-PLA under fluorescent light during 20 days of storage at 4 °C. Levels of EGCG and color change of RTD green tea infusions were determined. In addition, sensory tests for difference were conducted on green tea infusions in glass packaging without and with complete light protection during 10 days of storage at 4 °C. Of the panelists, 60% noticed sensory differences in the RTD green tea infusion in two different packaging conditions during 10 days of storage under fluorescent light by a triangle test (p < 0.05). During 20 days of storage, levels of EGCG with complete light protection decreased by 10.8% (0.73 mg/mL), and there was a 42.2% loss of EGCG (0.48 mg/mL) in RTD green tea infusions in the glass packaging covered by PLA film. Finally, 3% T-PLA preserved higher levels of EGCG in RTD green tea infusions compared to 1% T-PLA and OT-PLA.

Check-if-apply approach for consumers and utilities to communicate about drinking water aesthetics quality.

Globally, consumers judge their drinking water through its aesthetic qualities because tastes, odors, and appearances are readily detectable by untrained consumers. Consumer feedback is critical to the water industry for efficient resolution of aesthetic water quality issues, although consumer descriptions of taste and odor issues can sometimes be unfocused or confusing. A user-friendly approach can facilitate consumer communications to utilities in the challenging task of describing drinking water taste and odor issues. The purpose of this study was to develop a list of taste and odor descriptors and test a novel "check-if-apply" approach to describe drinking water quality. The final list contained 28 individual and/or groups of descriptors. 75 participants tested water samples impacted by various tastants or odorants: duplicate samples of chloraminated tap water, tap water with heptanal, tap water with 2-methylisoborneol (MIB), tap water with NaCl, bottled water, and bottled water with CuSO4. Participants used a 9-point hedonic scale (1 = 'dislike extremely'; 9 = 'like extremely') to rate overall liking of each sample, and they used the check-if-apply list to describe the taste or odor. Participants also answered a brief questionnaire and used a 5-point scale (1 = 'very difficult'; 5 = 'very easy') to evaluate their experience using the check-if-apply list. Significant differences were observed in acceptability and sensory profile of samples (p-value <0.05). Tap water with MIB had the lowest acceptability mean score (3.43 ± 1.74), while flavorless bottled water had the highest acceptability mean score (6.23 ± 1.47). 'Salty', 'metallic', 'chemical' and 'musty/earthy' were the dominant descriptors for NaCl, CuSO4, heptanal, and MIB, respectively. Most participants (81%) found the check-if-apply list as 'somewhat easy' to 'very easy' to use (mean = 3.44 ± 1.07) and suggested it as a user-friendly lexicon for consumers and utilities to communicate about water quality.

Effect of alpha-cyclodextrin-cinnamic acid inclusion complexes on populations of Escherichia coli O157:H7 and Salmonella enterica in fruit juices.

Cinnamic acid (CA), a naturally occurring organic acid found in fruits and spices, has antimicrobial activity against spoilage and pathogenic bacteria, but low aqueous solubility limits its use. The purpose of this study was to determine the effectiveness of solubility-enhancing alpha-cyclodextrin-CA inclusion complexes against Escherichia coli O157:H7 and Salmonella enterica serovars suspended in apple cider or orange juice at two different incubation temperatures (4 and 26 degrees Celsius). Two concentrations (400 and 1,000 mg/liter) of alpha-cyclodextrin-CA inclusion complex were aseptically added to apple cider inoculated with E. coli O157:H7 (7 log CFU/ml) and orange juice inoculated with a cocktail of six Salmonella enterica serovars (7 log CFU/ml). Samples were extracted at 0 min, at 2 min, and at 24-h intervals for 7 days, serially diluted in 0.1 % peptone, spread plated in duplicate onto tryptic soy agar, and incubated at 35 degrees Celsius for 24 h. Populations of E. coli O157:H7 in apple cider were significantly reduced (P < or = 0.05) during the 7-day sampling period in all solutions regardless of temperature. Compared with the controls, populations were significantly reduced by the addition of 400 and 1,000 mg/liter inclusion complex, but reductions were not significantly different (P > or = 0.05) between the two treatment groups (400 and 1,000 mg/liter). Salmonella was significantly reduced in all solutions regardless of temperature. There were significant differences between the control and each inclusion complex concentration at 4 and 26 degrees Celsius. Coupled with additional processing steps, alpha-cyclodextrin-CA inclusion complexes may provide an alternative to traditional heat processes.

Retention of primary bile salts by dry beans (Phaseolus vulgaris L.) during in vitro digestion: Role of bean components and effect of food processing.

The positive effect of common beans on reducing blood cholesterol levels has been linked to their ability to sequester bile salts (BS) and prevent their recycling. We have examined the preferences of major bean components (soluble/insoluble fiber, starch and proteins) to retain BS, and the role played by the bean matrix. Additionally, the kinetics of BS-release were evaluated in bean flours generated by a combination of hydrothermal or high-hydrostatic pressure (HHP), and mechanical treatments. An in vitro digestion model combined with dialysis was used to evaluate separately the retention of primary individual BS. Soluble fiber retained a significant proportion of BS mainly due to an increased digesta viscosity; however, the protein fraction exhibited the greatest BS retention without affecting viscosity. The thermal properties of proteins and starch were more significantly affected in presence of tauro-chenodeoxycholate, which correlated to the affinity of both fractions to retain more hydrophobic BS during digestion. Glyco-chenodeoxycholate and tauro-cholate were the most and least effectively retained BS by bean flours, respectively. Neither of the processing treatments had an impact on the binding preferences of bean flours to the primary BS; however, the largest BS retention was caused by HHP at 600 MPa. Bean materials preferentially delayed the release of chenodeoxycholate BS, which is probably related to BS micelle formation. These findings demonstrate that a combination of viscosity, molecular and compositional factors is triggering the BS-retention capacity of beans, and indicate the importance of evaluating contribution of individual bean components and as whole system.

Manipulation of the dry bean (Phaseolus vulgaris L.) matrix by hydrothermal and high-pressure treatments: Impact on in vitro bile salt-binding ability.

The capacity of high-fiber foods to sequester BS during digestion is considered a mechanism to lower serum-cholesterol. We investigated the effect of hydrothermal (HT) and high-hydrostatic-pressure (HHP) on the bile salt (BS)-binding ability of dry beans, and how this relates to changes in bean microstructure, fiber content (insoluble-IDF/soluble-SDF), and viscosity. HT and HHP-600 MPa led to significant IDF reduction, including resistant starch (RS), whereas 150-450 MPa significantly increased RS, without modifying IDF/SDF content. Microscopy analysis showed that heating disrupted the bean cell wall integrity, protein matrix and starch granules more severely than 600 MPa; however, tightly-packed complexes of globular starch granules-protein-cell wall fiber formed at HHP ≤ 450 MPa. While HT significantly reduced BS-binding efficiency despite no viscosity change, HHP-treatments maintained or enhanced BS-retention. 600 MPa-treatment induced the maximum BS-binding ability and viscosity. These results demonstrate that BS-binding by beans is not solely based on their fiber content or viscosity, but is influenced by additional microstructural factors.

Flavor compounds in Vine Tea (Ampelopsis grossedentata) infusions.

Vine tea (Ampelopsis grossedentata) is a tea traditionally used in Chinese herbal medicine that is rich in the natural antioxidant dihydromyricetin (ampelopsin). In addition to its multiple health benefits, vine tea extracts and dihydromyricetin have been suggested as potential natural antioxidants for food applications, such as soybean oil and meat products. However, there is still little information available on vine tea chemistry, and in particular the volatile profile and sensory characteristics, which can affect product acceptability and restrict its use as a natural antioxidant. The objective of this exploratory study was to identify potential volatile components present in vine tea in order to support further research and applications in the food industry. Vine tea infusions brewed from commercial samples were characterized by acidic pH values and a dark, reddish-yellow color. Twenty-one volatile compounds were identified as potential flavor components of vine tea, including aldehydes and ketones. Further studies are suggested to quantify the volatile compounds and understand their importance to vine tea's aroma profile. Sensory studies are also suggested to access consumer's acceptability of vine tea and products containing vine tea as an ingredient.

Interaction effect of LED color temperatures and light-protective additive packaging on photo-oxidation in milk displayed in retail dairy case.

Effect of varied LED color temperatures on photo-oxidation in 2% fat milk and protection efficiency of packaging with and without light-protective additives (LPA) under different color temperatures was firstly evaluated. Riboflavin (Rb) is one of the critical photo-sensitizers in 2% milk when exposed to LED light. Higher color temperature with higher relative intensity of Rb absorbance region resulted in lower Rb and vitamin A retention, lower dissolved oxygen content, and higher TBARS value in milk packaged with non-LPA packaging. Yellow pigmented packaging that completely blocked the Rb absorbance region of all three LED color temperatures successfully reduced the rate of degradation of milk nutrients and flavor. TiO2-added packaging partially block the destructive light wavelength; higher level of TiO2 provided a longer protection on milk freshness. Combination of appropriate LED color temperature and LPA-packaging provided a cost-effective solution for minimizing photo-oxidation in retail dairy case.

Novel Electrospun Pullulan Fibers Incorporating Hydroxypropyl-ß-Cyclodextrin: Morphology and Relation with Rheological Properties.

Fibers produced by electrospinning from biocompatible, biodegradable and naturally occurring polymers have potential advantages in drug delivery and biomedical applications because of their unique functionalities. Here, electrospun submicron fibers were produced from mixtures containing an exopolysaccharide (pullulan) and a small molecule with hosting abilities, hydroxypropyl-ß-cyclodextrin (HP-ß-CD), thus serving as multi-functional blend. The procedure used water as sole solvent and excluded synthetic polymers. Rheological characterization was performed to evaluate the impact of HP-ß-CD on pullulan entanglement concentration (CE); the relationship with electrospinnability and fiber morphology was investigated. Neat pullulan solutions required three times CE (~20% w/v pullulan) for effective electrospinning and formation of bead-free nanofibers. HP-ß-CD (30% w/v) facilitated electrospinning, leading to the production of continuous, beadless fibers (average diameters: 853-1019 nm) at lower polymer concentrations than those required in neat pullulan systems, without significantly shifting the polymer CE. Rheological, Differential Scanning Calorimetry (DSC) and Dynamic Light Scattering (DLS) measurements suggested that electrospinnability improvement was due to HP-ß-CD assisting in pullulan entanglement, probably acting as a crosslinker. Yet, the type of association was not clearly identified. This study shows that blending pullulan with HP-ß-CD offers a platform to exploit the inherent properties and advantages of both components in encapsulation applications.

The Facial Action Coding System for Characterization of Human Affective Response to Consumer Product-Based Stimuli: A Systematic Review.

To characterize human emotions, researchers have increasingly utilized Automatic Facial Expression Analysis (AFEA), which automates the Facial Action Coding System (FACS) and translates the facial muscular positioning into the basic universal emotions. There is broad interest in the application of FACS for assessing consumer expressions as an indication of emotions to consumer product-stimuli. However, the translation of FACS to characterization of emotions is elusive in the literature. The aim of this systematic review is to give an overview of how FACS has been used to investigate human emotional behavior to consumer product-based stimuli. The search was limited to studies published in English after 1978, conducted on humans, using FACS or its action units to investigate affect, where emotional response is elicited by consumer product-based stimuli evoking at least one of the five senses. The search resulted in an initial total of 1,935 records, of which 55 studies were extracted and categorized based on the outcomes of interest including (i) method of FACS implementation; (ii) purpose of study; (iii) consumer product-based stimuli used; and (iv) measures of affect validation. Most studies implemented FACS manually (73%) to develop products and/or software (20%) and used consumer product-based stimuli that had known and/or defined capacity to evoke a particular affective response, such as films and/or movie clips (20%); minimal attention was paid to consumer products with low levels of emotional competence or with unknown affective impact. The vast majority of studies (53%) did not validate FACS-determined affect and, of the validation measures that were used, most tended to be discontinuous in nature and only captured affect as it holistically related to an experience. This review illuminated some inconsistencies in how FACS is carried out as well as how emotional response is inferred from facial muscle activation. This may prompt researchers to consider measuring the total consumer experience by employing a variety of methodologies in addition to FACS and its emotion-based interpretation guide. Such strategies may better conceptualize consumers' experience with products of low, unknown, and/or undefined capacity to evoke an affective response such as product prototypes, line extensions, etc.

Lignin-Based Biopolymeric Active Packaging System for Oil Products.

Antioxidant activity of enzymatically modified soybean protein film with two different forms of added lignin (alkali lignin and lignosulfonate) was investigated using two stimulated food systems involving direct and indirect contact with soybean oil and fish fatty acid ethyl ester (FAEE). For the direct system, control and lignin-doped films were added to oil vials which were stored at dark under 40 °C whereas for indirect, films were used to cover oil-containing glass vials stored under standard commercial lighting conditions. Autoxidation of oil samples in the direct contact system was determined by peroxide value (PV), color, headspace oxygen, and volatile compounds, while for the indirect contact system photoxidation was determined by using PV and color. For the direct contact system with soybean oil, the PV was significantly lower during storage for both lignins used compared to the control (packaging system without lignin film). There was not a significant effect of lignin on the color of the oils (P > 0.05). Modified films tested in this study did not have a significant effect on headspace oxygen contents of oil samples; however, it resulted in reduced volatile compounds for both soybean oil and fish oil samples. Based on our observation, soybean protein films with lignin showed a greater impact on soybean oil than fish oil, possibly because of high initial oxidation levels in the fish oil. Enzymatic modified soy protein films with lignin are alternative active packaging materials for highly sensitive to oxidation by radical and UV light. PRACTICAL APPLICATION: Plastic packaging materials require the use of petroleum oil and are not biodegradable. Packaging materials made from renewable, biodegradable biopolymers are of great interest but often suffer from performance problems, such as weak mechanical properties compared to petroleum-based plastics. Applying modified biopolymeric film with lignin in the inner layer of food packaging system improved some aspects of their performance during storage, not only by preventing the migration of chemical compounds from the package to the food but also by radical scavenging activity and UV-blocking ability of the packaging system.