Search

ABSTRACT: The aim of the study was to investigate the effect of potassium-based emulsifying salts (ES; 2% wt/wt concentration) with different phosphate chain lengths (dipotassium hydrogenphosphate [K2HPO4; DKP], tetrapotassium diphosphate [K4P2O7; KTPP], pentapotassium triphosphate [K5P3O10; TKPP]) on the physicochemical, viscoelastic, textural, tribological, thermal, and sensory properties of processed cheese (PC; 40% wt/wt DM, 50% wt/wt fat in DM) during a 60d storage period (6°C ± 2°C). On the whole, the hardness of all PC samples increased with the increasing chain length of ES (DKP < TKPP < KTPP) and the prolonging storage period. Moreover, the hardness results were in accordance with those of the rheological analysis. All PC samples exhibited a more elastic character (G′ > G″; tan δ < 1). The type of potassium-based ES affected the binding of water into the structure of the PC. Furthermore, the study confirmed that the manufactured PC received optimal sensory scores, without any excessive bitterness. It could be concluded that the type of applied ES and storage length affected the functional properties of PC. Finally, the information provided in this study could serve as a tool for the dairy industry to help appropriately select potassium-based ES for PC manufacture with desired properties.

In the current study, a comprehensive analysis of biogenic amines in white brined cheeses was conducted. BAs may accumulate in food in high concentrations via the activities of microorganisms that produce decarboxylation enzymes. Neither tryptamine, phenylethylamine, nor spermidine was detected in the monitored cheese samples. Biogenic amines were detected in 20 samples, with tyramine and spermine being the most abundant, particularly in Feta cheeses, where tyramine concentrations exceeded 100 mg/kg in three samples. In 25% of the tested cheeses, total concentration of all the monitored biogenic amines and polyamines exceeded the level of 100 mg/kg, which may be considered of toxicological significance to sensitive persons. Decarboxylase activity was identified in 94 isolates, including significant producers such as Levilactobacillus brevis and Enterococcus durans . The correlation between high total microbial counts and lactic acid bacteria suggests that these microorganisms play a critical role in biogenic amine production. Our findings highlight the importance of monitoring specific microbial populations to mitigate biogenic amine risks in cheese production.

Conventional and also biodegradable polymer microplastics have started to be broadly present in the environment, if they end up in soil, they may influence both abiotic and biotic soil properties. In this study, the interactions of polyethylene wax together with three biodegradable polyesters PLA, PHB and PBAT with a soil matrix were investigated over a 1-year incubation period. Soil organic matter content was measured using UV-VIS, the microbial biomass amount was measured using qPCR, the mineralisation of polymers was measured using UGA 3000, the surface of polymers was observed with SEM, live/dead microorganisms were determined by fluorescent microscopy and microbial consortia diversity was analyzed using NGS. The amount of humic substances was generally higher in incubations with slowly degrading polyesters, but the effect was temporary. The microbial biomass grew during the incubations; the addition of PHB enhanced fungal biomass whereas PE wax enhanced bacterial biomass. Fungal microbial consortia diversity was altered in incubations with PHB and PBAT. Interestingly, these two polyesters were also covered in biofilm, probably fungal. No such trend was observed in a metagenomic analysis of bacteria, although, bacterial biofilm was probably formed on the PE520 surface. Different methods confirmed the effect of certain polymers on the soil environment.

The effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh) cuts in relation to the applied apparatus was evaluated. Diverse results were recorded according to the method, the type of poultry meat, and the cut of poultry meat. Additionally, CL and shear force (SF) values in all examined samples were influenced by the culinary technique, the type of poultry meat, and the poultry meat cut. The lowest CL and shear SF values were reported when the samples were treated using a method with higher heating rates and/or temperatures and shorter cooking times. Additionally, lower values of CL and SF were obtained for chicken meat compared to turkey meat (thighs). In general, the applied culinary technique affected the sensory properties of the samples tested. High sensory scores were recorded for grilled chicken breast fillets and fried turkey breast fillets (irrespective of the applied apparatus). On the whole, it could be stated that culinary techniques at high temperature requiring shorter times (such as frying, grilling, and roasting) were evaluated to be more effective (in terms of CL and SF)., (Copyright © 2022 The Authors. Published by Elsevier Inc. All rights reserved.)

Inorganic selenium, the most common form of harmful selenium in the environment, can be determined using electrochemical sensors, which are compact, fast, reliable and easy-to-operate devices. Despite progress in this area, there is still significant room for developing high-performance selenium electrochemical sensors. To achieve this, one should take into account (i) the electrochemical process that selenium undergoes on the electrode; (ii) the valence state of selenium species in the sample and (iii) modification of the sensor surface by a material with high affinity to selenium. The goal of this review is to provide a knowledge base for these issues. After the Introduction section, mechanisms and principles of the electrochemical reduction of selenium are introduced, followed by a section introducing the modification of electrodes with materials interacting with selenium and a section dedicated to speciation methods, including the reduction of non-detectable Se(VI) to detectable Se(IV). In the following sections, the main types of materials (metallic, polymers, hybrid (nano)materials…) interacting with inorganic selenium (mostly absorbents) are reviewed to show the diversity of properties that may be endowed to sensors if the materials were to be used for the modification of electrodes. These features for the main material categories are outlined in the conclusion section, where it is stated that the engineered polymers may be the most promising modifiers.

This paper deals with the treatment of hazardous zinc-bearing waste using hydraulic binders and silicone polymers, with the aim to allow its safe disposal into landfill. The waste was solidified using hydraulic binders in the first step and then encapsulated using silicone polymers. Samples were characterised using x-ray fluorescence, x-ray diffraction, and scanning electron microscopy. The effectiveness of the process was evaluated by leaching tests in distilled water and in an acidic environment according to Toxicity Characteristic Leaching Procedure. The effect of porosity and pH on the release of pollutants was also studied. Zinc and chloride were identified as the most significant pollutants in the waste. Portland cement did not stabilize them efficiently. The two-step treatment with Portland cement and silicone binders decreased, in the best case, the concentration of zinc and chloride in acidic extracts from 12,400 mg/L and 38,300 mg/L to 21.9 mg/L and 74 mg/L, respectively, and the treated waste complied with regulatory requirements for hazardous waste disposal into landfills. The two-step treatment was also found as a more effective method than microencapsulation using a silicone binder alone. The factor that most affects leachability appears to be the porosity of the encapsulated waste., (Copyright © 2021 Elsevier B.V. All rights reserved.)