Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation.

The design and development of gluten-free foods requires a comprehensive understanding of the behavior of the raw materials to attain the same cooking and nutritional quality as gluten-based food. The objective of this study was to determine the optimal hot-air drying conditions for elaboration of cassava flour to be used in a gluten-free pasta formulation. The results showed that the operational conditions to minimize the hot-air drying time (57 min) to produce cassava flour with higher water holding capacity was 57 ℃ at 3 m/s. Then, the optimal formulation for the pasta was found to be cassava (26 g/100 g), amaranth flour (12 g/100 g), and carboxymethyl cellulose (0.23 g/100 g), which maximized the Aw (0.160), moisture content (3.10 g/100 g), hardness (5.02 N), and protein content (9.30 g/100 g), and it is used for the sensorial analysis, which showed that an earthy taste was the main problem with consumer satisfaction.

Commercially sterilized mussel meats (Mytilus chilensis): a study on process yield.

The processing steps most responsible for yield loss in the manufacture of canned mussel meats are the thermal treatments of precooking to remove meats from shells, and thermal processing (retorting) to render the final canned product commercially sterile for long-term shelf stability. The objective of this study was to investigate and evaluate the impact of different combinations of process variables on the ultimate drained weight in the final mussel product (Mytilu chilensis), while verifying that any differences found were statistically and economically significant. The process variables selected for this study were precooking time, brine salt concentration, and retort temperature. Results indicated 2 combinations of process variables producing the widest difference in final drained weight, designated best combination and worst combination with 35% and 29% yield, respectively. Significance of this difference was determined by employing a Bootstrap methodology, which assumes an empirical distribution of statistical error. A difference of nearly 6 percentage points in total yield was found. This represents a 20% increase in annual sales from the same quantity of raw material, in addition to increase in yield, the conditions for the best process included a retort process time 65% shorter than that for the worst process, this difference in yield could have significant economic impact, important to the mussel canning industry.

Multiobjective optimization approach: thermal food processing.

The objective of this study was to utilize a multiobjective optimization technique for the thermal sterilization of packaged foods. The multiobjective optimization approach used in this study is based on the optimization of well-known aggregating functions by an adaptive random search algorithm. The applicability of the proposed approach was illustrated by solving widely used multiobjective test problems taken from the literature. The numerical results obtained for the multiobjective test problems and for the thermal processing problem show that the proposed approach can be effectively used for solving multiobjective optimization problems arising in the food engineering field.

Impact of overall and particle surface heat transfer coefficients on thermal process optimization in rotary retorts.

This study attempts to examine the significance of recent research that has focused on efforts to estimate values for global and surface heat transfer coefficients under forced convection heating induced by end-over-end rotation in retorting of canned peas in brine. The study confirms the accuracy of regression analysis used to predict values for heat transfer coefficients as a function of rotating speed and headspace, and uses them to predict values over a range of process conditions, which make up the search domain for process optimization. These coefficients were used in a convective heat transfer model to establish a range of lethality-equivalent retort temperature-time processes for various conditions of retort temperature, rotating speed, and headspace. Then, they were coupled with quality factor kinetics to predict the final volume average and surface quality retention resulting from each process and to find the optimal thermal process conditions for canned fresh green peas. Results showed that maximum quality retention (surface and volume average retention) was achieved with the shortest possible process time (made possible with highest retort temperature), and reached the similar level in all cases with small difference between surface and volume average quality retention. The highest heat transfer coefficients (associated with maximum rotating speed and headspace) showed a 10% reduction in process time over that required with minimum rotating speed and headspace. The study concludes with a discussion of the significance of these findings and degree to which they were expected.

Heat transfer models for predicting Salmonella enteritidis in shell eggs through supply chain distribution.

Egg and egg preparations are important vehicles for Salmonella enteritidis infections. The influence of time-temperature becomes important when the presence of this organism is found in commercial shell eggs. A computer-aided mathematical model was validated to estimate surface and interior temperature of shell eggs under variable ambient and refrigerated storage temperature. A risk assessment of S. enteritidis based on the use of this model, coupled with S. enteritidis kinetics, has already been reported in a companion paper published earlier in JFS. The model considered the actual geometry and composition of shell eggs and was solved by numerical techniques (finite differences and finite elements). Parameters of interest such as local (h) and global (U) heat transfer coefficient, thermal conductivity, and apparent volumetric specific heat were estimated by an inverse procedure from experimental temperature measurement. In order to assess the error in predicting microbial population growth, theoretical and experimental temperatures were applied to a S. enteritidis growth model taken from the literature. Errors between values of microbial population growth calculated from model predicted compared with experimentally measured temperatures were satisfactorily low: 1.1% and 0.8% for the finite difference and finite element model, respectively.

Aceleración de la deshidratación osmótica de frambuesas (Rubus idaeus) por medio de calentamiento óhmico / Acceleration of osmotic dehydration process through ohmic heating of foods: raspberries (Rubus idaeus)

Frambuesas (Rubus idaeus) se deshidrataron osmóticamente a través de un tratamiento convencional bajo el supuesto de solución homogénea, utilizando como medio una solución de glucosa al 62% a una temperatura de 50ºC. También se deshidrataron osmóticamente por medio de calentamiento óhmico, utilizando como medio una solución de glucosa al 57%, con voltaje variable (para mantener una temperatura entre 40-50ºC) y unaintensidad del campo eléctrico <100 V/cm. Al comparar los resultados se observa una evidente disminución en el tiempo de proceso al utilizar el calentamiento óhmico. En algunos casos, ésta reducción alcanzó hasta un 50%. Esto se explica por el efecto adicional al daño térmico que se genera en un proceso óhmico, denominado electroporación.

Acceleration of osmotic dehydration process through ohmic heating of foods: raspberries (Rubus idaeus). Raspberries (Rubus idaeus) were osmotically dehydrated by applying a conventional method under the supposition of a homogeneous solution, all in a 62% glucose solution at 50ºC. Raspberries (Rubus idaeus) were also osmotically dehydrated by using ohmic heating in a 57% glucose solution at a variable voltage (to maintain temperaturebetween 40 and 50ºC) and an electric field intensity <100 V/cm. When comparing the results from both experiments it was evident that processing time is reduced when ohmic heating technique wasused. In some cases this reduction reached even 50%. This is explained by the additional effect to the thermal damage that is generated in an ohmic process, denominated electroporation.

[Thiamine retention as a function of thermal processing conditions: canned salmon]. / Retención de tiamina como función de las condiciones de proceso térmico en salmón en conserva.

The present work studied the effect of different treatments at high temperatures on the nutritional properties of thiamine retention and color measurement experimentally. Canned salmon (Salmo salar) was processed under different temperatures and time conditions (110 degrees C for 135 minutes; 114 degrees C for 89 minutes; 118 degrees C for 69 minutes and 121 degrees C for 62 minutes). Thiamine was determined by HPLC before and after the process. Color changes, due to processing conditions, were also measured utilizing a Hunter colorimeter. The canning was prepared in 300 x 407 cans and sterilized until Fo value reached 6 min. The nutritional value or index represented by the B1 vitamin or thiamine was affected by high temperature and time exposition. The lowest loss of thiamine of 19.2% was obtained in the canned salmon sterilized at 114 degrees C for 89 minutes. The color in canned salmon was different from the raw material, with a severe loss of red color and a greater clarity of the meat.

Retención de Tiamina como función de las condiciones de proceso térmico en Salmón en conserva / Thiamine retention as a function of thermal processing conditions: canned salmon

Se estudió el efecto de distintos tratamientos de esterilización sobre la calidad nutricional expresada como retención de tiamina y sobre la pérdida de color en conservas de salmón (Salmo salar). En la materia prima y en las conservas se determinó el contenido de tiamina mediante HPLC y la variación de color mediante colorímetro triestímulo Hunter. Las conservas se elaboraron en envase salmonero y se esterilizaron hasta alcanzar el valor Fo = 6 min. El valor nutricional representado por la tiamina se vio afectado por las altas temperaturas y por el tiempo de exposición al calor. La mayor retención de tiamina fue de 19,2% y se obtuvo en las conservas que se procesaron a 114°C por 89 min. El color de las conservas de salmón varió significativamente respecto a la materia prima, se produjo pérdida de coloración roja y mayor claridad de la carne.

The present work studied the effect of different treatments at high temperatures on the nutritional properties of thiamine retention and color measurement experimentally. Canned salmon (Salmo salar) was processed under different temperatures and time conditions (110°C for 135 minutes; 114°C for 89 minutes; 118°C for 69 minutes and 121°C for 62 minutes). Thiamine was determined by HPLC before and after the process. Color changes, due to processing conditions, were also measured utilizing a Hunter colorimeter. The canning was prepared in 300 x 407 cans and sterilized until Fo value reached 6 min. The nutritional value or index represented by the B1 vitamin or thiamine was affected by high temperature and time exposition. The lowest loss of thiamine of 19.2% was obtained in the canned salmon sterilized at 114°C for 89 minutes. The color in canned salmon was different from the raw material, with a severe loss of red color and a greater clarity of the meat.

Manaca, batata y ñame: posibles sustitutos del trigo en alimentos para dos etnias del Amazonas venezolano / Manaca, sweet potato and yam: possible substitutes of wheat in foods for two ethnic population in Venezuelan Amazon

En este estudio se obtuvieron harinas a partir de la manaca o acai (Euterpe oleracea Mart), de la batata (Ipomea batatas), y del ñame (Dioscorea spp.), especies vegetales cultivadas en el Amazonas venezolano. A dichas harinas se les determinó su composición proximal, actividad de agua (aw), contenido de Fe, Ca, Zn, Mg, Cu, Na y K y se usaron como ingredientes de productos destinados a dos etnias del Amazonas Venezolano (Piaroa y Hiwi). Se formularon dos tipos de productos que tradicionalmente contienen harina de trigo en su formulación (ingrediente que ellos conocen por la transculturización), a los fines de sustituirla total o parcialmente por las harinas de manaca, batata y/o ñame. Para seleccionar los productos a formular se consideraron los gustos y hábitos alimentarios de las dos etnias, la facilidad y sencillez de las preparaciones. Los productos que se formularon fueron galletas y "torticas". Para decidir la(s) formulación(es) definitiva(s) se realizaron evaluaciones sensoriales a nivel de laboratorio y en las comunidades indígenas Piaroa y Hiwi. Destaca el alto contenido de grasa (16%), fibra dietética (59,7%) y hierro (73,7mg/100g) de la harina de manaca. Dos tipos de galletas y dos de "torticas" fueron igualmente aceptadas por las comunidades indígenas Las galletas aportan un alta cantidad de hierro (aproximadamente 24mg/100g). Se demostró la factibilidad de sustituir la harina de trigo por harina de manaca, batata y ñame en productos aceptados por dos etnias del amazonas venezolano.

In this study, flours from manaca or acai (Euterpe oleracea Mart), sweet potato (Ipomea batatas), and yam (Dioscorea spp.), species grown in the Venezuelan Amazon, were obtained. The proximal composition, water activity (aw), Fe, Ca, Zn, Mg, Cu, Na and K content were determined for the flours of manaca, sweet potato and yam. These flours were used as ingredients of products for the inhabitants of the indigenous populations of the Venezuelan Amazon (Piaroa and Hiwi). Two types of products that traditionally contain wheat flour in their formulation (ingredient they know by transculturation) were formulated; an attempt to substitute it totally or partially by the manaca, sweet potato and/or yam flours was made. For the selection of the products to be formulated, the preferences and eating habits of the indigenous communities and ease and simplicity of the preparations to be developed, were considered. The two products formulated were cookies and "small cakes". To decide on the formulation(s) of the final product(s), sensorial evaluations were made in the laboratory and in the indigenous communities Piaroa and Hiwi. High fat content (16%), dietetic fiber (59.7 %) and iron (25mg/100g) in manaca or acai flour were remarkable. Two types of cookies and two of "small cakes" were equally accepted by the indigenous communities. Cookies supply a high iron amount (about 24%). The feasibility of substituting the wheat flour by manaca, sweet potato and yam flour in products accepted by two ethnic populations of the Venezuelan Amazon was demonstrated.

[Evaluation of commercial UHT milk and optimization of industrial process]. / Evaluación de leches UHT comerciales y optimización del proceso industrial.

From the nutrition al point of view milk is one of the most complete food in the diet of mammals. It contains nearly all the nutrients necessary to sustain life, but milk can deteriorate very easily, either by microbiological contamination or by biochemical reactions during processing and/or storage. The objective of this research study was to design a modified UHT treatment to achieve commercial sterilization and maximize the stabilization of the heat-treated product during storage. To search for a modified UHT process, a mathematical model coupled with an optimization routine (complex method) was developed. The mathematical model considers Kinetics for the inactivation of Bacillus stearothermophilus and several quality factors. To attain the objective function, several commercial UHT milk were analyzed and for the computer search the minimization of hydroxy methyl furfural (HMF) formation was considered and also including constraints for protease and lipase inactivation. The complex optimization procedure was implemented to search for the optimum modified UHT treatment.. One of the optimum modified UHT treatments was the combination of two pre-treatment (3.16 minutes at 62.30 degrees C and 6 minutes at 75 degrees C) in addition with a UHT treatment (0.75 s at 148.8 degrees C). This treatment attains the maximum product stability with a negligible effect on composition and color formation in the treated milk (HMF formation less than 3 mg/mL).

Proteome analysis of polyacrylamide gel-separated proteins visualized by reversible negative staining using imidazole-zinc salts.

Identification and characterization of proteins isolated from natural sources by polyacrylamide gel electrophoresis has become a routine technique. However, efficient sample proteolysis and subsequent peptide extraction is still problematic. Here, we present an improved protocol for the rapid detection of polyacrylamide gel-separated proteins, in situ protein modification, proteolytic digestion and peptide extraction for subsequent protein identification and characterization by capillary high-performance liquid chromatography/tandem mass spectrometry. This simple technique employs the rapid imidazole-zinc reverse stain, in-gel S-pyridylethylation and proteolytic digestion of microcrushed polyacrylamide gel pieces with proteases. This technique obviates the need for buffer exchange or gel lyophilisation due to all of the sample manipulation steps being carried out at near neutral pH and thus lends itself readily to automation.

Characterization of a novel GDP-mannose:Serine-protein mannose-1-phosphotransferase from Leishmania mexicana.

Protozoan parasites of the genus Leishmania secrete a number of glycoproteins and mucin-like proteoglycans that appear to be important parasite virulence factors. We have previously proposed that the polypeptide backbones of these molecules are extensively modified with a complex array of phosphoglycan chains that are linked to Ser/Thr-rich domains via a common Manalpha1-PO4-Ser linkage (Ilg, T., Overath, P., Ferguson, M. A. J., Rutherford, T., Campbell, D. G., and McConville, M. J. (1994) J. Biol. Chem. 269, 24073-24081). In this study, we show that Leishmania mexicana promastigotes contain a peptide-specific mannose-1-phosphotransferase (pep-MPT) activity that adds Manalpha1-P to serine residues in a range of defined peptides. The presence and location of the Manalpha1-PO4-Ser linkage in these peptides were determined by electrospray ionization mass spectrometry and chemical and enzymatic treatments. The pep-MPT activity was solubilized in non-ionic detergents, was dependent on Mn2+, utilized GDP-Man as the mannose donor, and was expressed in all developmental stages of the parasite. The pep-MPT activity was maximal against peptides containing Ser/Thr-rich domains of the endogenous acceptors and, based on competition assays with oligosaccharide acceptors, was distinct from other leishmanial MPTs involved in the initiation and elongation of lipid-linked phosphoglycan chains. In subcellular fractionation experiments, pep-MPT was resolved from the endoplasmic reticulum marker BiP, but had an overlapping distribution with the cis-Golgi marker Rab1. Although Man-PO4 residues in the mature secreted glycoproteins are extensively modified with mannose oligosaccharides and phosphoglycan chains, similar modifications were not added to peptide-linked Man-PO4 residues in the in vitro assays. Similarly, Man-PO4 residues on endogenous polypeptide acceptors were also poorly extended, although the elongating enzymes were still active, suggesting that the pep-MPT activity and elongating enzymes may be present in separate subcellular compartments.

Complex assembly of calgranulins A and B, two S100-like calcium-binding proteins from pig granulocytes.

Calgranulin A (CAGA) and calgranulin B (CAGB) are two S100-like calcium-binding proteins that in human, bovine and mouse granulocytes are associated into a heterocomplex. We have previously identified in pig granulocytes the porcine homologue of CAGA and a novel S100-like protein which was named calgranulin C (CAGC). As pig CAGA is not associated with CAGC, we herein investigate its possible association with other proteins. CAGA was purified from pig granulocytes by gel filtration followed by Mono Q chromatography. The purified fractions were analysed by SDS-polyacrylamide gel electrophoresis, isoelectric focusing, mass spectrometry, chemical cross-linking and hydrophobic interaction chromatography. The CAGA-associated protein was further characterized by amino acid sequencing. Two CAGA-containing fractions were isolated. One of them was identified as a CAGA homodimer. The other fraction consists of a heterocomplex containing CAGA and a pI 7.0 calcium-binding protein; this protein has a molecular mass of 15,877.9 +/- 3.8 Da (mean +/- SD) whereas it migrates on 10 and 16% polyacrylamide gels as a 24- and 20-kDa protein, respectively. The pI 7.0 protein was identified by internal amino acid sequencing as the porcine homologue of CAGB. The stoichiometry of the heterocomplex was estimated to be 1:1. Both the CAGA homodimer and CAGA/CAGB were found to be non-covalently associated. Unlike the homodimer, CAGA/CAGB was bound to a Phenyl Superose column in a calcium-dependent manner. Our results suggest that pig granulocytes contain, in addition to CAGC, a CAGA homodimer and a CAGA/CAGB heterodimer. It is proposed that CAGB/CAGB and the CAGA homodimer may play different roles in vivo.