Electron spin resonance (ESR) studies on the formation of roasting-induced antioxidative structures in coffee brews at different degrees of roast

The antioxidative properties of coffee brew fractions were studied using electron spin resonance spectroscopy using 2,2,6,6-tetramethyl-1-piperidin-1-oxyl (TEMPO) and Fremy's salt (nitrosodisulfonate) as stabilized radicals. TEMPO was scavenged by antioxidants formed during roasting and not by chlorogenic acid, whereas Fremy's salt was scavenged by all antioxidants tested including chlorogenic acid. The stabilized radical TEMPO allowed the exclusive measurement of roasting-induced antioxidants. The roasting-induced antioxidant activity of coffee brews increased with increasing degree of roast, and most of these antioxidants were formed during the initial roasting stage. The majority of these roasting-induced antioxidants were present in the high molecular weight fractions, indicating that the formation of these antioxidants preferably occurs at specific high molecular weight structures, likely being arabinogalactan and/or protein moieties which might be part of the melanoidin complex. It was found that chlorogenic acids most probably do not lose their antioxidant activity and phenolic characteristics upon incorporation in coffee melanoidins. The parameter fast reacting antioxidants (FRA) was introduced as an alternative for the antioxidative potential. FRA levels showed that coffee fractions rich in roasting-induced antioxidants exposed their antioxidant activity relatively slowly, which must be a consequence of its complex structure. Finally, the melanoidin content and the roasting-induced antioxidant activity showed a positive and linear correlation for the coffee brew fractions, showing that roasting-induced antioxidants are present within melanoidins. This is the first time that the formation of roasting-induced antioxidants could be directly correlated with the extent of Maillard reaction and melanoidin formation in a complex product such as coffee.     

Effects of protein composition and enzymatic activity on formation and properties of potato protein stabilized emulsions

In the present study emulsions were made with various potato protein preparations, which varied in protease inhibitor and patatin content. These emulsions were characterized with respect to average droplet size, plateau surface excess, and the occurrence of droplet aggregation. Droplet aggregation occurred only with potato protein preparations that contained a substantial amount of protease inhibitors and could be prevented only at pH 3. The average droplet size of the emulsions made with potato proteins appeared to be related to the patatin content of the preparation used. Average droplet size was found to be dominated by the patatin-catalyzed lipolytic release of surface active fatty acids and monoglycerides from the tricaprylin oil phase during the emulsification process. Addition of monoglycerides and especially fatty acids, at concentrations representative of those during emulsification, was shown to cause a stronger and much faster decrease of the interfacial tension than that with protein alone and to result in a drastic decrease in droplet size. The patatin used was shown to have a lipolytic activity of 820 units/g with emulsified tricaprylin as the substrate. Because of the droplet aggregating properties of the protease inhibitors, the patatin-rich potato preparations seem to be the most promising for food emulsion applications over a broad pH range, provided the lipolytic activity can be diminished or circumvented.     

High molecular weight melanoidins from coffee brew

The composition of high molecular weight (HMw) coffee melanoidin populations, obtained after ethanol precipitation, was studied. The specific extinction coefficient (K(mix)) at 280, 325, 405 nm, sugar composition, phenolic group content, nitrogen content, amino acid composition, and non-protein nitrogen (NPN) content were investigated. Results show that most HMw coffee melanoidins are soluble at high ethanol concentrations. The amino acid composition of the HMw fractions was similar, while 17% (w/w) of the nitrogen was NPN, probably originating from degraded amino acids/proteins and now part of melanoidins. A strong correlation between the melanoidin content, the NPN, and protein content was found. It was concluded that proteins are incorporated into the melanoidins and that the degree of chemical modification, for example, by phenolic groups, determines the solubility of melanoidins in ethanol. Although the existence of covalent interaction between melanoidins and polysaccharides were not proven in this study, the findings suggest that especially arabinogalactan is likely involved in melanoidin formation. Finally, phenolic groups were present in the HMw fraction of coffee, and a correlation was found with the melanoidin concentration.     

The invasive alien plant, <Emphasis Type="Italic">Impatiens glandulifera</Emphasis> (Himalayan Balsam), and increased soil erosion: causation or association? Case studies from a river system in Switzerland and the UK

Purpose

A monitoring investigation undertaken along the River Ibach, northwest Switzerland over the winter 2012/2013, found that riparian areas recently supporting the invasive plant Himalayan Balsam (HB) recorded significantly higher erosion rates than nearby uninvaded areas. This communication sythesises the latest findings about the influence of HB on sedimentation processes, again, from the Ibach, but also from a second river system in southwest UK.

Materials and methods

Erosion pins, a micro-profile bridge and a digital caliper were used to measure changes in soil surface profile (SSP) at selected riparian areas supporting HB plants along both rivers. Values were statistically compared against equivalent data recorded from nearby reference areas supporting mixed perennial vegetation. A comparison of source and sediment geochemistry was also undertaken on soil from HB-invaded and uninvaded floodplain areas along the Ibach, to assess the potential for identifying the extent to which either group acts as a sediment source.

Results and discussion

Erosion pin data indicate that soil loss from HB-colonised areas was significantly greater than soil loss from reference areas in two out of the four periods at the River Ibach site, and in two out of three measurement periods at the River Taw site. Colonisation of new HB sites may initially occur by hydrochorous processes, but HB plants may increase colonisation potential by trapping additional fine sediment and organic matter, including viable HB seeds. Geochemical results from the Ibach suggest that high inputs of suspended sediment originate from sources close to the river channel, but HB-invaded floodplain sources have geochemical properties that are most similar to suspended river sediment.

Conclusions

The findings from both rivers led us to rethink our original hypothesis; that HB promotes soil erosion, to an amended hypothesis in which HB may be associated with areas where high erosion is sometimes recorded. Whilst initial colonisation may be due to hydrochorous processes, as HB becomes increasingly established, the displacement of perennial vegetation increases the risk of erosion during the winter period when live HB plants are absent. Preliminary geochemical findings of floodplain soils supporting different vegetation types along the Ibach tentatively suggest that at least some material originating from HB sites may enter the watercourse.

     

Characterization of Functional Properties of Gluten Proteins in Spelt Cultivars Using Rheological and Quality Factor Measurements

Wet glutens of 27 European spelt (Triticum aestivum ssp. spelta (L.) Thell.) cultivars were examined using fundamental rheological methods (oscillatory and creep tests) in conjunction with the determination of moisture contents of these glutens and the wet gluten contents of the flours. Furthermore, SDS sedimentation volumes were determined. A special baking test for spelt was developed that encompassed the characteristic elements used in the production of traditional German spelt speciality breads. Various significant correlations between gluten properties and baking results were found for three sets of spelt cultivars obtained from different demographic locations and years of harvest. Furthermore, the relationship between baking results (response) and gluten properties (predictors) could be modeled quite well with the help of multiple linear regression analysis. Radar charts used to profile the gluten properties of a particular cultivar showed a great amount of diversity within the spelt material, but there were also similarities between several cultivars. The differences between spelt cultivars should be taken into account when characterizing spelt in general terms or when comparing spelt and modern wheat.