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Mycotoxins are carcinogenic secondary metabolites of fungi that have been linked to infant growth faltering. In this study, we quantified co-occurring mycotoxins in breast milk and food samples from Haryana, India, and characterized determinants of exposure. Deterministic risk assessment was conducted for mothers and infants. We examined levels of eight mycotoxins (Aflatoxin B1 , B2 , G1 , G2 , M1 , M2 ; Ochratoxin A, B) in 100 breast milk samples (infants 2-4 months) using ultra-high-performance liquid chromatography tandem mass spectrometry. Aflatoxin B1 (AFB1 ), fumonisin B1 (FB1 ) and deoxynivalenol (DON) were detected in several food items (n = 298) using enzyme-linked immunosorbent assays. We report novel data on the presence of mycotoxins in breast milk samples from India. Whereas breast milk concentrations (AFM1 median: 13.7; range: 3.9-1200 ng/L) remain low, AFM1 was detected above regulatory limits in 27% of animal milk samples. Additionally, 41% of infants were above provisional maximum tolerable daily intake (PMTDI) limits for AFM1 due to consumption of breast milk (mean: 3.04, range: 0.26-80.7 ng kg-1 bw day-1 ). Maternal consumption of breads (p < 0.05) was associated with breast milk AFM1 exposure. AFB1 (μg/kg) was detected in dried red chilies (15.7; 0-302.3), flour (3.13; 0-214.9), groundnuts (0; 0-249.1), maize (56.0; 0-836.7), pearl millet (1.85; 0-160.2), rice (0; 0-195.6), wheat (1.9; 0-196.0) and sorghum (0; 0-63.5). FB1 (mg/kg) was detected in maize (0; 0-61.4), pearl millet (0; 0-35.4) and sorghum (0.95; 0-33.2). DON was not detected in food samples. Mothers in our study exceeded PMTDI recommendations for AFB1 due to consumption of rice and flour (mean: 75.81; range: 35.2-318.2 ng kg-1 bw day-1 ). Our findings show the presence of Aflatoxin B1 and M1 at various levels of the food chain and in breast milk, with estimated intakes exceeding PMTDI recommendations. Aflatoxins are known carcinogens and have also been linked to stunting in children. Their presence across the food system and in breast milk is concerning, thus warranting further research to replicate and expand on our findings and to understand implications for maternal and child health.

Exposure to tobacco smoke during pregnancy has been associated with a series of adverse reproductive outcomes; however, the underlying molecular mechanisms are not well-established. We conducted an untargeted metabolome-wide association study to identify the metabolic perturbations and molecular mechanisms underlying the association between cotinine, a widely used biomarker of tobacco exposure, and adverse birth outcomes. We collected early and late pregnancy urine samples for cotinine measurement and serum samples for high-resolution metabolomics (HRM) profiling from 105 pregnant women from the Atlanta African American Maternal-Child cohort (2014–2016). Maternal metabolome perturbations mediating prenatal tobacco smoke exposure and adverse birth outcomes were assessed by an untargeted HRM workflow using generalized linear models, followed by pathway enrichment analysis and chemical annotation, with a meet-in-the-middle approach. The median maternal urinary cotinine concentrations were 5.93 μg/g creatinine and 3.69 μg/g creatinine in early and late pregnancy, respectively. In total, 16,481 and 13,043 metabolic features were identified in serum samples at each visit from positive and negative electrospray ionization modes, respectively. Twelve metabolic pathways were found to be associated with both cotinine concentrations and adverse birth outcomes during early and late pregnancy, including tryptophan, histidine, urea cycle, arginine, and proline metabolism. We confirmed 47 metabolites associated with cotinine levels, preterm birth, and shorter gestational age, including glutamate, serine, choline, and taurine, which are closely involved in endogenous inflammation, vascular reactivity, and lipid peroxidation processes. The metabolic perturbations associated with cotinine levels were related to inflammation, oxidative stress, placental vascularization, and insulin action, which could contribute to shorter gestations. The findings will support the further understanding of potential internal responses in association with tobacco smoke exposures, especially among African American women who are disproportionately exposed to high tobacco smoke and experience higher rates of adverse birth outcomes.

OBJECTIVES: Animal milk can be contaminated with mycotoxins (secondary metabolites of fungi) through poor quality feed and may be a source of human exposure. Our objective was to develop and optimize a method to detect biologically relevant concentrations of 8 mycotoxins (Aflatoxins B1, B2, G1, G2, M1, M2; Ochratoxins A, B) in animal milk. METHODS: We used ultra-high performance liquid chromatography/tandem mass spectrometry using selected reaction monitoring (UHPLC/MS-SRM) to quantify mycotoxins in animal milk samples (total N = 38; n = 10 each from cow and commercial milk and n = 9 from buffalo and goat) from the southern Indian states of Karnataka and Tamil Nadu. Method development was conducted and stable isotope dilution employed, using AFB1-D3 for aflatoxins and OTA-D5 for ochratoxins. We validated the method and examined matrix effects, freeze-thaw and auto-sampler stability. Our dynamic ranges from quantification were between 7.8–5000 pg/mL. RESULTS: Among samples collected from Southern India, 8 of 10 cow [median 103.35 pg/mL; n = 3 > 500 pg/mL]; 0 of 9 buffalo and 10 of 10 commercial [median: 151.5 pg/mL], milk samples were above the LOQ. AFM2 was also seen in samples from both regions, but in lower quantities when compared to AFM1 [median (north): 25.8 pg/mL; median (south): 70.95 pg/mL]. All except 3 samples were below the LOQ (31.3 pg/mL) for OTA, however we detected a sodium adduct of OTA above LOQ, across samples. We found [Na-OTA] in goat milk [median: 5.9 ng/mL] > buffalo [median: 2.2 ng/mL] > commercial [median: 2.04 ng/mL] > cow [median: 0.8 ng/mL]. Other mycotoxins were seen in concentrations close to or below LOQ. We did not identify significant stability issues. CONCLUSIONS: We developed a highly sensitive method with biologically relevant dynamic ranges for detection of mycotoxins in milk samples. We found AFM1, AFM2, and Na-OTA in milk samples from Southern India. Further studies with larger sample sizes are warranted to establish the extent of mycotoxin contamination in milk. FUNDING SOURCES: Funded by University Research Committee, Emory University and International Society for Research in Human Milk and Lactation.

Thermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods. The effects of germination and toasting of yellow peas (Pisum sativum) on flour and dough characteristics were investigated. Wheat flour was substituted with raw, germinated and toasted pea flour (30%). The resulting bread-baking properties were assessed. Toasting increased dough water absorption and improved dough stability compared with germinated and raw pea flour (p

Pulse grains were identified as a key resource for food innovation during the International Year of the Pulse (IYP), 2016. Pulse flour offers a sustainable source of plant protein for innovation in protein enriched cereal based foods. Fava-bean (Vicia faba), green- and yellow-pea (Pisum sativum) flour were analysed for proximate composition, minerals, amino acids, phenolic content, phytic acid and trypsin inhibitory activity. Fava-bean flour had the highest protein content (28 g/100 g), while green-pea flour had the highest total dietary fibre content (15 g/100 g). All three flours contained essential amino acids in adequate quantity, highlighting them as a source of good quality protein for in the formulation of protein-enriched foods. Fava-bean flour had significantly higher phenolic content and antioxidant activity than pea flours (387 mg GAE/100 g and 250 mg AAE/100 g respectively). Pulse flour contained high levels of potassium and zinc, while fava-bean flour was also high in iron. Phytic acid ranged from 543 to 889 mg/100 g; the lowest of which was observed in green-pea flour. Green-pea flour also exhibited the lowest trypsin inhibition (3.7 TIU/mg). Results demonstrate the significant potential of pulse flour to enhance the nutritional value of cereal based foods which is not possible with wheat flour alone.

The fish processing industry generates significant amounts of waste which is usually discarded. The present study investigated the recovery of gelatins from Atlantic mackerel (Scomber scombrus) skins after pre-treatment with different environmentally-friendly organic acids (acetic, citric, lactic, tartaric or malic acid). The chemical composition, the rheological and the textural properties as well as the microstructural characteristics of the extracted gelatins were analysed and compared to commercial bovine hide gelatin. Although the organic acid used in the pre-treatment step did not affect the extraction yield and the chemical composition of the prepared gelatins, differences were observed in terms of rheology and texture. The highest gel strength (p < 0.05) was observed with gelatins extracted after pre-treatment with acetic, citric and malic acids (71 – 80 g). From an industrial point of view, gelatin can be extracted using any of these organic acids with similar yield. However, in order to obtain better rheological and textural properties the use of acetic, citric or malic acid in the pre-treatment step is recommended.

The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20% olive O/W emulsion stabilized with whey protein isolate (WPI) and xanthan gum, in phosphate buffer solution at pH 7. The emulsions were characterised under accelerated storage conditions (40 °C) up to 30 days. Physical stability was evaluated by analysing the creaming rate, mean particle size distribution and mean droplet size, viscosity and rheological properties, while chemical stability was assessed through the measurement of primary and secondary oxidation products. The rheological behaviour and creaming stability of the emulsions were dramatically improved by using xanthan gum, whereas the concentration of WPI and the addition of encapsulated OMW phenolics did not result in a significant improvement of physical stability. The formation of oxidation products was higher when higher concentrations of encapsulated polyphenols were used, indicating a possible binding with the WPI added in the system as a natural emulsifier. This paper might help in solving the issue of using the olive mill wastewater from olive processing in formulating functional food products with high antioxidant activity and improved health properties.

We conducted a cross-sectional study to assess the relationship between pesticide exposures and testosterone levels in 133 male Thai farmers. Urine and serum samples were collected concurrently from participants. Urine was analyzed for levels of specific- and non-specific metabolites of organophosphates (OPs), pyrethroids, select herbicides, and fungicides. Serum was analyzed for total and free testosterone. Linear regression analyses revealed significant negative relationships between total testosterone and the herbicide 2,4-dichlorophenoxyacetic acid (2,4-D) after controlling for covariates (e.g., age, BMI, smoking status). Positive significant associations were found between some OP pesticides and total testosterone. Due to the small sample size and the observational nature of the study, future investigation is needed to confirm our results and to elucidate the biological mechanisms.

Introduction Several analytical methods exist for the determination of sulphoraphane or sulphoraphane nitrile from biological matrices and plant extracts. However, no UPLC–MS/MS method exists for the simultaneous detection of both. Objective To develop and validate an UPLC–MS/MS method for the simultaneous analysis of sulphoraphane and sulphoraphane nitrile from Brassica oleracea L. ssp. italica Methods This method was developed utilising an Acquity BEH C8 column with gradient elution combined with tandem mass spectrometry, using positive electrospray ionisation in multiple reaction monitoring mode. Results The retention times for sulphoraphane and sulphoraphane nitrile were 0.4 and 0.6 min respectively, and total run time was 3 min. The method was validated for linearity, sensitivity, precision, accuracy, matrix effects and recovery. The method was employed to determine glucoraphanin hydrolysis products in broccoli and the predominant product was found to vary depending on the variety tested. It was also applied to the accurate determination of sulphoraphane and sulphoraphane nitrile in broccoli samples hydrolysed under different conditions. It was observed that the formation of sulphoraphane and sulphoraphane nitrile was influenced by the temperature of the reaction. Conclusion The validated UPLC–MS/MS method for simultaneous detection of sulphoraphane and sulphoraphane nitrile was shown to be applicable to broccoli plants and is expected to be applicable to other cruciferous sources. Copyright © 2013 John Wiley & Sons, Ltd.

Broccoli florets are rich in health-promoting compounds such as glucoraphanin, the precursor of the bioactive compound sulforaphane. In addition, broccoli byproducts such as stalk also contain health-promoting compounds and represent attractive ingredients in the development of functional foods. The bioconversion of glucosinolates into bioactive isothiocyanates is affected by many factors including heat and therefore cooking of Brassica such as broccoli may result in significant loss of sulforaphane production. The aim of this study was to develop a suitable food system as a vehicle for the delivery of sulforaphane in the human diet in adequate quantities. To this end, the feasibility of dry-mix ready soup as a food matrix for the delivery of broccoli floret and byproducts was evaluated. In particular, this study investigated the bioconversion of glucosinolates into bioactive isothiocyanates during the cooking process of this novel food product by microwave heating. In addition to total isothiocyanate and sulforaphane content, other key physical and biochemical quality attributes of the broccoli floret- and byproduct-enriched soups were investigated. Total isothiocyanate and sulforaphane content in floret- and stalk-enriched soups was high in both cases and increased in the order stalk

The objective of this study was to investigate the efficacy of delactosed whey permeate (DWP) treatment on the physico-chemical, microbial and antioxidant compounds of tomatoes stored at 15 °C for 21 days compared with traditional chlorine treatment. Fresh tomatoes were treated with 3 ml/100 ml DWP or 120 mg/l chlorine solutions and packed in perforated polypropylene bags. The results showed that DWP treatment significantly reduced the number of total aerobic counts (∼1.62 log cfu/g) and yeast and moulds (∼1.66 log cfu/g) of tomatoes compared to chlorine during storage. Moreover, the tomatoes treated by DWP remained firmer (22%) than the control fruits and maintained significantly (p

Summary The aim of this study was to investigate the effect of delactosed whey permeate (DWP) treatment on antioxidant and physicochemical properties of strawberries. Fresh strawberries treated with 3% DWP were analysed for different quality, nutritional and microbiological markers during 10 days of storage at 5 °C. The results showed that DWP treatment significantly reduced incidences of decay (70%) and numbers of total aerobic counts (∼1.4 Log10 CFU g−1) and yeast and moulds (∼1.8 Log10 CFU g−1). DWP treatment also inhibited the loss of firmness (15%) and maintained significantly (P ≤ 0.05) higher levels of vitamin C, total phenols and antioxidant activity of strawberries. Sensory scores confirmed that the DWP-treated strawberries retained a good appearance and overall quality. The aroma and colour attributes were not reduced during storage. These results suggest that DWP treatment has potential to extend the shelf-life and maintain the quality of strawberries during storage.

The present study optimized the ultrasound assisted extraction (UAE) conditions to maximize the antioxidant activity [Ferric ion Reducing Antioxidant Power (FRAP)], total phenol content (TP) and content of individual polyphenols of extracts from marjoram. Optimal conditions with regard to amplitude of sonication (24.4-61.0 μm) and extraction temperature (15-35 °C) and extraction time (5-15 min) were identified using response surface methodology (RSM). The results showed that the combined treatment conditions of 61 μm, 35 °C and 15 min were optimal for maximizing TP, FRAP, rosmarinic acid, luteolin-7-O-glucoside, apigenin-7-O-glucoside, caffeic acid, carnosic acid and carnosol values of the extracts. The predicted values from the developed quadratic polynomial equation were in close agreement with the actual experimental values with low average mean deviations (E%) ranging from 0.45% to 1.55%. The extraction yields of the optimal UAE were significantly (p < 0.05) higher than solid/liquid extracts. Predicted models were highly significant (p < 0.05) for all the parameters studied with high regression coefficients (R(2)) ranging from 0.58 to 0.989.

The effects of three whey permeates were investigated as potential natural washing treatment for fresh-cut tomato and compared with chlorine (120 ppm). Whey permeate-treated samples resulted in equivalent or better than chlorine for all these attributes. Whey permeates were equally effective as chlorine to control the microorganisms of fresh-cut tomato during storage. The microbial counts at day 10 were significantly reduced (∼1.0 log cfu/g) in all the treated samples compared with the control (water-treated) samples. Moreover whey permeate-treated fresh-cut tomatoes showed lower water activity (2%) and peroxidase activities (21%) than chlorinated samples after 10 days of storage. Whey permeate also inhibited the loss of firmness of treated tomato slices. Sensory scores for aroma were significantly higher in whey permeate-treated samples than chlorine-treated samples. Among the three types of whey permeate, delactosed permeate showed the best results in maintaining the quality of fresh-cut tomato. PRACTICAL APPLICATIONS The market sales of ready-to-eat fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes. The marketing of fresh-cut vegetables is limited by their short shelf life due to the quick decline in post-processing quality. Many attempts have been made to increase the shelf life of fresh-cut fruit and vegetables, and many attempts have been made to increase the use of whey permeate, a valuable by-product of the cheese processing industry. This paper takes an interesting approach by attempting to use whey permeate as a preserving agent of fresh-cut tomato quality during storage.

The present study optimised the accelerated solvent extraction (ASE) conditions (Dionex ASE® 200, USA) to maximise the antioxidant capacity of the extracts from three spices of Lamiaceae family; rosemary, oregano and marjoram. Optimised conditions with regard to extraction temperature (66–129 °C) and solvent concentration (32–88% methanol) were identified using response surface methodology (RSM). For all three spices results showed that 129 °C was the optimum temperature in order to obtain extracts with high antioxidant activity. Optimal methanol concentrations with respect to the antioxidant activity of rosemary and marjoram extracts were 56% and 57% respectively. Oregano showed a different response to the effect of methanol concentration and was optimally extracted at 33%. The antioxidant activity yields of the optimal ASE extracts were significantly (p < 0.05) higher than solid/liquid extracts. The predicted models were highly significant (p < 0.05) for both total phenol (TP) and ferric reducing antioxidant property (FRAP) values in all the spices with high regression coefficients (R2) ranging from 0.952 to 0.999.

The present study investigated the changes in total phenols (TP), rosmarinic acid content and antioxidant capacity of six Lamiaceae herbs (rosemary, oregano, marjoram, sage, basil and thyme) after three drying treatments (air-, freeze- and vacuum oven-drying) stored for 60 days at −20 °C and compared to fresh samples. Ferric reducing antioxidant property (FRAP) and oxygen radical absorbance capacity (ORAC) were used as markers for antioxidant capacity. Air-dried samples had significantly (p

The aim of this study was to optimise the antimicrobial efficacy of plant essential oils (EOs) for control of Listeria spp. and spoilage bacteria using food model media based on lettuce, meat and milk. The EOs evaluated were lemon balm, marjoram, oregano and thyme and their minimum inhibitory concentrations (MIC) were determined against Enterobacter spp., Listeria spp., Lactobacillus spp., and Pseudomonas spp. using the agar dilution method and/or the absorbance based microplate assay. MICs were significantly lower in lettuce and beef media than in TSB. Listeria strains were more sensitive than spoilage bacteria, and oregano and thyme were the most active EOs. EO combinations were investigated using the checkerboard method and Oregano combined with thyme had additive effects against spoilage organisms. Combining lemon balm with thyme yielded additive activity against Listeria strains. The effect of simple sugars and pH on antimicrobial efficacy of oregano and thyme was assessed in a beef extract and tomato serum model media. EOs retained greater efficacy at pH 5 and 2.32% sugar, but sugar concentrations above 5% did not negatively impact EO efficacy. In addition to proven antimicrobial efficacy, careful selection and investigation of EOs appropriate to the sensory profile of foods and composition of the food system is required. This work shows that EOs might be more effective against food-borne pathogens and spoilage bacteria when applied to foods containing a high protein level at acidic pH, as well as moderate levels of simple sugars.

The objectives of this study were to evaluate the antimicrobial activity of plant essential oils (EOs) against foodborne pathogens and key spoilage bacteria pertinent to ready-to-eat vegetables and to screen the selected EOs for sensory acceptability. The EOs basil, caraway, fennel, lemon balm, marjoram, nutmeg, oregano, parsley, rosemary, sage, and thyme were evaluated. The bacteria evaluated were Listeria spp., Staphylococcus aureus, Lactobacillus spp., Bacillus cereus, Salmonella, Enterobacter spp., Escherichia coli, and Pseudomonas spp. Quantitative antimicrobial analyses were performed using an absorbance-based microplate assay. Efficacy was compared using MIC, the half maximum inhibitory concentration, and the increase in lag phase. Generally, gram-positive bacteria were more sensitive to EOs than were gram-negative bacteria, and Listeria monocytogenes strains were among the most sensitive. Of the spoilage organisms, Pseudomonas spp. were the most resistant. Oregano and thyme EOs had the highest activity against all the tested bacteria. Marjoram and basil EOs had selectively high activity against B. cereus, Enterobacter aerogenes, E. coli, and Salmonella, and lemon balm and sage EOs had adequate activity against L. monocytogenes and S. aureus. Within bacterial species, EO efficacy was dependent on strain and in some cases the origin of the strain. On a carrot model product, basil, lemon balm, marjoram, oregano, and thyme EOs were deemed organoleptically acceptable, but only oregano and marjoram EOs were deemed acceptable for lettuce. Selected EOs may be useful as natural and safe additives for promoting the safety and quality of ready-to-eat vegetables.

The objective of this study was to evaluate the efficacy of plant essential oils (EOs) in combination and to investigate the effect of food ingredients on their efficacy. The EOs assessed in combination included basil, lemon balm, marjoram, oregano, rosemary, sage and thyme. Combinations of EOs were initially screened against Bacillus cereus, Escherichia coli, Listeria monocytogenes and Pseudomonas aeruginosa using the spot-on-agar test. The influence of varying concentrations of EO combinations on efficacy was also monitored using E. coli. These preliminary studies showed promising results for oregano in combination with basil, thyme or marjoram. The checkerboard method was then used to quantify the efficacy of oregano, marjoram or thyme in combination with the remainder of selected EOs. Fractional inhibitory concentrations (FIC) were calculated and interpreted as synergy, addition, indifference or antagonism. All the oregano combinations showed additive efficacy against B. cereus, and oregano combined with marjoram, thyme or basil also had an additive effect against E. coli and P. aeruginosa. The mixtures of marjoram or thyme also displayed additive effects in combination with basil, rosemary or sage against L. monocytogenes. The effect of food ingredients and pH on the antimicrobial efficacy of oregano and thyme was assessed by monitoring the lag phase and the maximum specific growth rate of L. monocytogenes grown in model media. The model media included potato starch (0, 1, 5 or 10%), beef extract (1.5, 3, 6 or 12%), sunflower oil (0, 1, 5 or 10%) and TSB at pH levels of 4, 5, 6 or 7. The antimicrobial efficacy of EOs was found to be a function of ingredient manipulation. Starch and oils concentrations of 5% and 10% had a negative impact on the EO efficacy. On the contrary, the EOs were more effective at high concentrations of protein, and at pH 5, by comparison with pH 6 or 7. This study suggests that combinations of EOs could minimize application concentrations and consequently reduce any adverse sensory impact in food. However, their application for microbial control might be affected by food composition, therefore, careful selection of EOs appropriate to the sensory and compositional status of the food system is required. This work shows that EOs might be more effective against food-borne pathogens and spoilage bacteria when applied to ready to use foods containing a high protein level at acidic pH, as well as lower levels of fats or carbohydrates.

To control the spoilage and safety of food, various preservation strategies have been developed. The use of natural antimicrobials is a recent such strategy, with increasing research and commercial applications. This chapter reviews the range of these natural antimicrobials, their applications and the efficacies of those applications. The direct application of natural antimicrobials to food includes chemical and biological agents and physical intervention methods.

Salad-cut lettuce was washed in calcium lactate solution at different concentrations (0.5%, 1.5% and 3%) and temperatures (4, 25 and 50 °C) for a period of 1 min. The treated salad-cut lettuce was packaged and stored at 4 °C for 10 days. Markers of quality retention: colour, texture, browning, texture related enzymes and sensory properties, were analysed during storage. The use of high temperatures (50 °C) showed a positive effect on enzymes related to quality maintenance. It reduced the activity of the browning-related enzymes polyphenol oxidase and peroxidase but it increased the activity of pectin methyl esterase, an enzyme involved in the maintenance of texture. High calcium lactate concentrations (3%) produced a reduction in the respiration rate of the salad-cut lettuce during storage, but also a loss of luminosity and greenness ( a *). The use of high temperatures and intermediate calcium lactate concentrations (1.5%) proved to be the best washing treatment to maintain the quality of salad-cut lettuce over 10 days storage. These conditions (50 °C and 1.5% calcium lactate) gave higher freshness scores and lower browning scores than conventional chlorine treatment when evaluated by a sensory panel.

The efficacies of calcium lactate and chlorine washing treatments of fresh-cut lettuce and carrots were compared during storage at 4 °C over 10 days. The gas composition of packages, colour, enzyme activity, texture, sensory attributes, microflora and levels of ascorbic acid and carotenoids were evaluated at 1, 3, 7 and 10 days. Calcium lactate treatment was not significantly different to chlorine treatment (p < 0.05) in terms of maintaining colour, texture and acceptability of fresh-cut lettuce and carrots during the entire storage period. The washing treatments did not affect levels of ascorbic acid of fresh-cut lettuce or carrots. Carotenoid levels were higher in calcium lactate-treated carrots than chlorine-treated samples at the end of storage. Mesophilic, psychrotrophic and lactic acid bacteria counts were not significantly different between treatments for both vegetables. Copyright © 2005 Society of Chemical Industry

The use of pesticides for crop production has grown rapidly in Thailand during the last decade, resulting in significantly greater potential for exposure among children living on farms. Although some previous studies assessed exposures to pesticides in this population, no studies have been conducted to evaluate corresponding health effects. Twenty-four children from a rice farming community (exposed) and 29 from an aquaculture (shrimp) community (control) completed the study. Participants completed a neurobehavioral test battery three times at 6 month intervals: Session I: preliminary orientation; Session II: high pesticide use season; Session III: low pesticide-use season. Only sessions II and III were used in the analyses. High and low pesticide use seasons were determined by pesticide use on rice farms. Urinary metabolites of organophosphates (OPs) and pyrethroids (PYR) were analyzed from first morning void samples collected the day of neurobehavioral testing. Rice farm participants had significantly higher concentrations of dialkylphosphates (DAPs) (common metabolites of OPs) and TCPy (a specific metabolite of chlorpyrifos) than aquaculture farm children during both seasons. But, TCPy was significantly higher during the low rather than the high pesticide use season for both participant groups. Rice farm children had significantly higher DCCA, a metabolite of PYR, than aquaculture participants only during the high exposure season. Otherwise, no significant differences in PYR metabolites were noted between the participant groups or seasons. No significant adverse neurobehavioral effects were observed between participant groups during either the high or low pesticide use season. After controlling for differences in age and the Home Observation for Measurement of the Environment (HOME) scores, DAPs, TCPy, and PYR were not significant predictors of adverse neurobehavioral performance during either season. Increasing DAP and PYR metabolites predicted some relatively small improvement in latency of response. However, due to the small sample size and inability to characterize chronic exposure, any significant differences observed should be regarded with caution. Moreover although not statistically significant, confidence intervals suggest that small to moderate adverse effects of pesticide exposure cannot be ruled out for some indicators of neurobehavioral performance.

The aim of this study was to examine the applicability of delactosed whey permeate (DWP) treatment on preserving the quality and antioxidant attributes of fresh-cut tomato. Tomatoes were treated with 3% DWP by dipping, spraying and a combination of both, stored at 4 °C for 10 days and compared with the industrial standard, chlorine. The combination of dipping and spraying of DWP showed the best results for all the markers tested. The combined treatment of dipping and spraying of DWP significantly lowered total counts (∼1.0 log cfu/g), yeast and moulds (∼1.2 log cfu/g), inhibited the loss of firmness (25%) and reduced POD activity (15%) of the tomato slices after 10 days compared to the chlorine treatment. Moreover, DWP-treated tomatoes maintained significantly (p

Gelatines were extracted from mackerel and blue whiting bones after chemical or enzymatic pre-treatments and their functional properties (solubility, foaming and emulsifying properties) were analysed. The pre-treatment significantly (p

The present study optimized pressurized liquid extraction (PLE) conditions using Dionex ASE® 200, USA to maximize the antioxidant activity [Ferric ion Reducing Antioxidant Power (FRAP)] and total polyphenol content (TP) of the extracts from three spices of Lamiaceae family (sage, basil and thyme). Optimal conditions with regard to extraction temperature (66–129 °C) and solvent concentration (32–88% methanol) were identified using response surface methodology (RSM). For all three spices, results showed that 129 °C was the optimum temperature with regard to antioxidant activity. Optimal methanol concentrations with respect to the antioxidant activity of sage and basil extracts were 58% and 60% respectively. Thyme showed a different trend with regard to methanol concentration and was optimally extracted at 33%. Antioxidant activity yields of the optimal PLE were significantly (p < 0.05) higher than solid/liquid extracts. Predicted models were highly significant (p < 0.05) for both total phenol (TP) and FRAP values in all the spices with high regression coefficients (R2) ranging from 0.651 to 0.999.

Gelatines from mackerel (Scomber scombrus) heads were extracted after pre-treatment with different organic acids (acetic, citric, lactic, malic and tartaric acids). The organic acid slightly affected the extraction yield, but not significantly (p>0.05). The amino acid profiling found that glycine, proline and hydroxyproline were the major amino acids present in all extracted gelatines. FTIR and 1H NMR analyses showed that lactic and tartaric acids degraded the mole-cular structure of the gelatines. The composition and physicochemical properties were also af-fected by the organic acid used. Gelatine extracted after pre-treatment with acetic acid showed a significantly (p

A total of 38 phenolic compounds in the solid/liquid extracts of five Lamiaceae spices, rosemary, oregano, sage, basil, and thyme, were identified in the present study using LC-ESI-MS/MS. These compounds were distributed in four major categories, namely, hydroxycinnamic acid derivatives, hydroxybenzoic acid derivatives, flavonoids, and phenolic terpenes. Among them, the category of flavonoids was the largest, with 17 compounds. Identification of the phenolic compounds was carried out by comparing retention times and mass spectra with those of authentic standards. If standards were unavailable, phenolic compounds were identified on the basis of accurate mass of pseudomolecular [M - H](-) ions and tandem mass spectrometry (MS/MS) data. The results of accurate mass measurements fit well with the elemental composition of the compounds. The diagnostic fragmentation patterns of the compounds during collision-induced dissociation (CID) elucidated the structural information of the compounds analyzed.

The objective of this study was to investigate if there were any differences in the physicochemical and sensory properties of organic and conventional potatoes (cv. Orla). The conventional potatoes had a lower dry matter content (P [less-than or equal to] 0.05) and a slightly softer texture (P [less-than or equal to] 0.05) than the organic potatoes. The trained panel perceived the conventional baked potato to be slightly softer, less adhesive and wetter than the organic baked potato (P [less-than or equal to] 0.05). However, the consumer panel found no significant difference between the organic and conventional baked potato samples for the sensory attributes of appearance, aroma, texture and taste acceptability.

Four pyrethroid (permethrin, cyfluthrin, cypermethrin, deltamethrin) and 3 organophosphorus (chlorpyrifos, diazinon, malathion) pesticides were measured in 4 days of 24 h duplicate diet samples collected from 12 Atlanta adults over two cycles (2005-2006). Samples were composited into 9 categories, by food type, to evaluate their contribution to daily intakes. The resulting 437 samples were analyzed using a multiresidue method using liquid-liquid and solid-phase extraction followed by quantification via gas chromatograph with electron-capture detection. Total daily intakes (mg/kg-d) were calculated by summing the mass of a pesticide in all composites collected that day and dividing by body weight. Chlorpyrifos, diazinon, and cypermethrin in were detected in a range of composite types at frequencies > or =30%, whereas other pesticides were detected at lower frequencies. Concentrations ranged from the detection limits (0.38-0.88 ng/g) to several hundred ng/g, exceeding U.S. tolerances in a few cases. We also detected pesticides in some foods labeled organic. Total daily intakes were below the U.S. Environmental Protection Agency's oral reference doses, except in 6% of cases when the organophosphorus concentrations were summed. Results show frequent dietary exposure of our participants to the target pesticides from a range of food types.

We used a multiresidue, gas chromatography/mass spectrometry-based method to measure seven pyrethroid, five organophosphorus (OP), and six organochlorine pesticides in soil collected from 11 Atlanta homes in 2006. Our objective was to collect preliminary data for a larger study of pesticide exposures among Atlanta children. The pyrethroid insecticides (cis- and trans-permethrin, bioallethrin) were the most commonly detected analytes, giving evidence of widespread outdoor use among our study homes. Our pyrethroid insecticide detection frequencies were higher than those reported in a recent study of Ohio and North Carolina homes; however, our maximum values were approximately half of those reported. We detected the target OP pesticides in only a few samples, but we found two restricted-use OP pesticides--methyl parathion and terbufos--and thus possible evidence of illegal residential use or environmental persistence in soil. We also detected dichlorodiphenyltrichloroethane (DDT) and dichlorodiphenyldichloroethane (DDE) in samples from six homes. Although our small sample size limits comparison to other studies, our results provide evidence that residential soil is a potential source of human exposure to both current and historically used pesticides.

Mushrooms have a short postharvest shelf life compared to most vegetables, due to a very high metabolic activity and high water content, making them prone to microbial spoilage and to exhibit enzymatic browning. Storage conditions and natural product variability are both important factors that affect the management of mushrooms, and both of them can be managed using monitoring systems. In order to study the effect of the temperature and relative humidity on the whiteness decrease and appearance of brown spotting, an image analysis system was employed. Twenty five batches of mushrooms were subjected to combinations of three storage temperatures ( T ) (5 °C, 15 °C and 25 °C) and three storage relative humidity (RH) (70%, 80% and 90%). Further validation experiments were performed at lower and higher temperatures. The study showed that the kinetics of colour degradation and spotting followed a logistic pattern, and that best storage conditions to delay the onset of browning and spotting could be found at high relative humidities (

Optimisation of short time blanching (steaming) was investigated using response surface methodology by analysing quality and microbial and nutritional markers over the shelflife of packaged fresh-cut lettuce. Steamer treatment time (5–10 s) and storage (1–10 days) were used as independent factors in order to optimise the process. Longer treatments (>10 s) were not feasible because of extensive damage caused to lettuce tissue. Significantly (p < 0.05) higher values of luminosity (L*), greenness (−a*) and sensory panel scores (fresh appearance, general acceptability and absence of browning) were obtained with samples treated for longer times with the steamer. Activity of browning-related enzymes present in photosynthetic tissue decreased in all the cases, however, longer treatment time (7.5–10 s) was needed with vascular tissues to reduce to similar activity values. These differences could be explained by the variation in tissue thickness. The longest steam treatment (10 s) reduced and maintained significantly (p < 0.05) lower mesophilic load than shorter treatments (5–8.5 s). However, significant (p < 0.05) decreases in vitamin C and carotenoids were observed in samples treated with longer treatments. Steamer treatment of 10 s could be considered the optimum time for maintaining the shelflife (mainly texture and browning) of fresh-cut lettuce for 7–10 days in optimum conditions.

The thermal degradation kinetics of pectin methylesterase (PME) from carrot and lettuce were studied. Fresh extracts were exposed to temperatures from 55 to 70 degrees C until the enzyme was inactivated. A model based on the presence of two forms of the enzyme, one active and one non-active, is proposed. The natural variability of the PME activity was taken into the model in the form of normally distributed random effects. The common model parameters obtained (cleavage constant (0.0395+/-0.0062 s(-1)), degradation constant (0.556+/-0.112 s(-1)), cleavage energy of activation (469+/-23 kJ mol(-1)) and degradation energy of activation (488+/-18 kJ mol(-1))) show that the PME degradation kinetics of the two vegetables can be explained with a single set of parameters.

Fresh-cut vegetables have gained acceptance during the recent years by the consumers due to the new trends in life style. The consumers demand fresh, healthy and convenient foods. The textural changes of fruits and vegetables are related with enzymatic and non-enzymatic processes. Enzymatic degradation is catalysed by pectin methyl esterase and polygalacturonase. The pectin first is partially demethylated by PME, resulting in a lower degree of methylation and polygalacturonic acid and the latter will be depolymerised by PG. This causes a drastic loss of texture. The stimulation of PME at temperatures between 50 ◦C to bleaching conditions has been correlated with texture maintenance. The maintenance is due to the favourable effect in the limited beta-elimination and to complex formation of demethylated pectin with calcium ions. The aim of this work was evaluate the effect of temperature on the PME extracted from two different types of vegetables, lettuce and carrot. The study of the effect of PME in the different tissue was also evaluated (peel and core for carrot, vascular and photosynthetic for lettuce). Since the activation of PME is related with the enhancement of the texture optimised the time and temperature was the main objective for leafy and root vegetables. The denaturation kinetics of pectin methylesterase (PME) present in carrot and lettuce were studied. Fresh extracts from the vegetables were exposed to four levels of temperature (55, 60, 65, 70) till activity extinction. A model based on the presence of two forms of the enzyme, one active and one non-active (proto enzyme), was proposed. Mixed effects modelling was used to cope with the natural variability of the enzyme activity values found . No differences in PME activity values were found for the different fresh tissues of the lettuce (vascular and photosynthetic), while in carrots the differences were observed. Peel showed significant higher (p& lt;0.05) values than core. Model parameters obtained describing the kinetics of the enzyme degradation were not significantly different for the two vegetables (p& lt;0.05), supporting the hypothesis of a common enzyme. IUFoST 2006 DOI: 10.1051/IUFoST:20060063

The effects of heat shock on PPO and POD activity in minimally processed Iceberg lettuce was examined during storage (10 days). The results were compared with the effect of temperature on crude extracts of these enzymes (in vitro analysis). Fresh-cut lettuce washed at 50 degrees C showed significantly lower PPO and POD activity throughout storage than lettuce washed at 4 degrees C and 25 degrees C. These results were consistent with a sensory analysis in which the panellists found the lowest browning scores in those samples treated at 50 degrees C. When PPO and POD were analysed in vitro, the samples treated at 50 degrees C showed a rapid loss of POD activity and a similar but slower loss of PPO activity in all tissues, while incubation at 4 degrees C and 25 degrees C showed no significant loss of activity. While heat shock did not lead to significant loss of activity it did repress the synthesis of PPO and POD during storage.

Information on associations between chlorpyrifos residues in food and personal exposure to chlorpyrifos would be valuable for evaluating the relationship between personal exposure and possible health effects. We used food consumption records, chlorpyrifos levels in duplicate plates, and measures of 3,5,6-trichloro-2-pyridinol (TCPy) in urine obtained from human volunteers in the National Human Exposure Assessment Survey in Maryland (NHEXAS-MD) to evaluate a food consumption-chemical residue model for estimating dietary intake of chlorpyrifos. Model inputs were the NHEXAS-MD food consumption records and chlorpyrifos residues in specific foods measured in the U.S. Food and Drug Administration Total Diet Study (TDS) market baskets from 1993 to 1997. The estimated mean and standard deviation of chlorpyrifos concentration (microg/kg) in duplicate plates (n=203) were within 20% and 50%, respectively, of the corresponding parameters of measured chlorpyrifos levels. However, predicted and measured concentrations in the 78 duplicate plates with detectable levels of chlorpyrifos were not significantly associated according to Spearman correlation analysis (r=0.04, p=0.7667) and linear regression (p=0.2726). Measured and estimated chlorpyrifos intakes for observations with non-zero values for each intake measure (n=71) were moderately associated on a rank (Spearman's r=0.24, p=0.0462) and linear basis (regression r(2)=0.07, p=0.0242). Measured intakes of chlorpyrifos from food and urinary TCPy were significantly correlated in rank order (n=87, Spearman's r=0.30, p=0.0041) and linear (n=87, Pearson's r=0.22, p=0.0409) analyses. Correlation coefficients between estimated intake of chlorpyrifos from food and TCPy were significantly different from zero (n=87; Spearman's r=0.22, p=0.0393; Pearson's r=0.21, p=0.0479). Comparing mean measured chlorpyrifos intake from food (0.46 microg/day) to mean estimated TCPy excretion via urine (6.3 microg/day), dietary intake of chlorpyrifos accounted for approximately 7% of TCPy in this population. These findings suggest the food consumption-chemical residue model can yield reasonably accurate estimates of the population distribution of dietary chlorpyrifos intake, but has little ability to predict dietary exposure for individuals; and that intake of chlorpyrifos from food is a minor contributor to TCPy in urine.

As part of a longitudinal investigation of environmental exposures to selected chemical contaminants, the National Human Exposure Assessment Survey (NHEXAS), food consumption and duplicate diet samples were obtained in each of six sampling cycles from up to 80 individuals in Maryland during 1995–1996. Duplicate diet samples were weighed and analyzed for arsenic, cadmium, chromium and lead and were used to derive average daily intakes of each element. Mean log-transformed concentrations of arsenic and cadmium in duplicate diet samples and derived intakes of chromium were found to vary significantly among sampling cycles. Repeated observations of dietary exposure metrics from the same individual over time were highly variable. The results suggest that distributions of dietary exposure to arsenic and cadmium do vary for a population within a 1-year period, while those for chromium and lead do not. This may result in single measurements of exposure being sufficient to characterize population variability for these latter two elements. However, even for those elements not displaying statistically significant temporal variability for the population, a single dietary exposure measurement may still not be sufficient to characterize accurately chronic dietary exposure levels for individuals.

In the last two decades James Joyce’s art has been increasingly reinvestigated in terms of its cultural content. Of central interest to many of these studies are the partially constrained cultural boundaries, and just as importantly, the partial ineffectiveness of cultural constraints, in latecolonial Ireland. What is argued is that an Anglo-Irish / Gaelic-Irish dichotomy, or two competing stories, is represented in Joyce’s art in a way that invites a closer investigation of Irish cultural relations, being that the studies in question suggest cultural configurations that are not fully constrained by a colonial dichotomy. As this suggests, the representations of cultural boundaries in Joyce’s art are of particular interest in a contemporary context. Subsequently, there are three windows in James Joyce’s “The Dead” that organise important boundaries in the short story. Firstly, there is the window in the Morkan’s drawing-room at 15 Usher’s Island which offers a view of the ‘north’ of the city of Dublin. This is a window from which Gabriel Conroy’s view is undisclosed, while his imaginary gaze is drawn towards Phoenix Park to the ‘west’ of the Morkan’s rented residence, and specifically, to a symbol of Anglo-Irish importance, the Wellington Monument (Joyce 1994: 34). Secondly, there is the ‘west’ facing window of the Gresham Hotel from which Gabriel both looks “down into the street” (53), again his view is undisclosed, and from the bed, where he ponders his journey ‘westwards’ (59).This time, the imaginary view is enriched with universal symbols of Ireland which are foreshadowed, earlier in the short story, with Gaelic-Irish significance.