Sulfluramid volatility reduction by beta-cyclodextrin

Sulfluramid is an expensive active principle of insecticidal baits that is lost by volatilization during the pelletization of baits. To increase the thermal stability of sulfluramid, we tested its molecular encapsulation in beta-cyclodextrin (beta-CD), using molar ratios of 1:1 and 1:2 (sulfluramid:beta-CD), using the complex preparation techniques of coprecipitation and kneading. The physical mixture of sulfluramid and beta-CD was also tested for comparison. The products of complexation were characterized by differential scanning calorimetry, thermogravimetry, and derivative thermogravimetry, indicating the formation of a sulfluramid/beta-CD complex and showing that the release of the complexed sulfluramid occurs in the range of 270-300 degrees C, a temperature range that is well above the temperature at which sulfluramid sublimates (40 degrees C). This result warrants a reduced sulfluramid loss in the preparation of insecticidal baits. The preparation of the complex by kneading with molar ratio of 1:2 gave the highest yield of complex, about 64%, in relation to the theoretical maximum.     

Applications of high-resolution solid-state NMR spectroscopy in food science

The principal applications of high-resolution solid-state NMR spectroscopy, in the field of food science, are reviewed, after a short general introduction, mainly focusing on the potential of these investigations, which are, today, routine tools for resolving technological problems. Selected examples of the applications in the field of food science of high-resolution solid-state NMR spectroscopy both in (13)C and in (1)H NMR particularly illustrative of the results obtainable are reported in some detail.     

Solid-state (13)C CP MAS NMR spectroscopy of mushrooms gives directly the ratio between proteins and polysaccharides

The solid-state (13)C CP MAS NMR technique has the potential of monitoring the chemical composition in the solid state of an intact food sample. This property has been utilized to study mushrooms of different species (Pleurotus ostreatus, Pleurotus eryngii, Pleurotus pulmunarius, and Lentinula edodes), already characterized by chemical analyses for protein and dietary fiber components. Solid-state (13)C CP MAS NMR spectroscopy reveals a large difference in the ratio between the glucidic and the proteic resonances probably depending on the mushroom species. An accurate inspection by model compounds and suitable mixtures of proteins and saccharides gives a methodology to interpret these experimental data. A good correlation (R(2) = 0.93; R(2) = 0.81) has been obtained by comparing the NMR data with the results of the chemical analyses. The results suggest the possibility to perform a taxonomic study and/or a nutritional study on the basis of the ratio between protein and polysaccharide levels determined by NMR or chemical methodologies.     

Genetic variability of Lizard canary breed inferred from pedigree analysis

The genealogical data of 471 (whole population: WP) Lizard canaries of an Italian breeder were analyzed to evaluate the genetic variability of the breed. The reference population (RP) comprised 346 living reproductive birds. Average generation interval was 1.61 ± 0.718 for males and 1.72 ± 0.863 for females. The average value of inbreeding (F) and relatedness (AR) in the RP were 15.83% and 22.63%, while the average increase in inbreeding was estimated to be 6.71% per generation (effective population size = 7.49). The results showed the need to reduce the level of inbreeding which would result in significant loss of genetic variation and in significant inbreeding depression.     

Interaction of curcumin and bixin with β-cyclodextrin: complexation methods, stability, and applications in food

This work aimed to compare methods for the formation of complexes of bixin and curcumin with β-cyclodextrin (β-CD) and to evaluate the stability of the complexes formed by these methods and their food applications. The stoichiometric relationship between curcumin and β-CD was 1:2 and that between bixin and β-CD was 1:1. Curcumin-β-CD and bixin-β-CD complexes formed by kneading, coprecipitation, and simple mixing were evaluated by differential scanning calorimetry (DSC), thermogravimetry analysis (TGA), or nuclear magnetic resonance (NMR-H). For both curcumin and bixin, the best method of complexation was coprecipitation. Complexation of colorants with β-CD promoted an intensification of color and increased water solubility; however, stabilization in the presence of light occurred only for bixin. Application of curcumin-β-CD in cheese and yogurt and bixin-β-CD in the curd did not alter the initial characteristics of the products, which were sensorialy well accepted. Therefore, the complexation of these natural colorants with β-CD favors their use in low-fat foods, broadening the field of industrial application.     

The influence of dietary chestnut and quebracho tannins mix on rabbit meat quality

Tannins were recently evaluated as feed additives in order to increase antioxidant compounds in animal diet, mainly to enhance resistance to lipid oxidation in meat. Rabbit meat is one of the most susceptible animal products, thus the main aim of this study was to evaluate the capacity of tannins to elongate shelf life of rabbit meat. Ninety hybrid rabbits were fed with three different diets: basal diet (control, C) and basal diet supplemented with 0.3% or 0.6% of tannins mix. Meat samples were refrigerated as raw at 4°C up to 11 days and analysed both as raw and cooked for physical‐chemical characteristics, fatty acids profile, lipid oxidation and antioxidant capacity. Results showed that dietary tannins affected meat colour of raw samples (mostly yellowness). Lipid peroxidation (TBARS) of raw samples was lower in tannins group than C group; a further inhibition of peroxidation was showed also in cooked samples only by the highest dose of tannins mix. Moreover, antioxidant capacity (ABTS) of raw samples increased with the percentage of tannins. In conclusion, supplementation with 0.6% of tannins mix seems to positively affect the lipid peroxidation and antioxidant capacity of meat without modifying the intrinsic characteristics of rabbit meat.     

Modification of structure and digestibility of chestnut starch upon cooking: a solid state (13)C CP MAS NMR and enzymatic degradation study.

The modification of starch, which is the major component of the polysaccharide fraction of chestnuts (Castanea sativa), has been studied from the point of view of structure and digestibility to understand the modifications induced by cooking and, specifically, by the Maillard reaction. The study was carried out by enzymatic degradation kinetics, monitoring the glucose released upon time, and by solid state (13)C CP MAS NMR, which has the potential of monitoring the solid state phase changes occurring upon chemical modification due to the cooking process. Results obtained reveal that large changes are induced in the macromolecular structure of starchy materials and that these changes are correlated with changes of digestibility in terms of enzymatic degradation resistance. In the system studied, the extension of the Maillard reaction is not such as to exert a significant influence on structure and/or digestibility of chestnut starch.     

Learning ability of 1-d-old partridges (Alectoris rufa) from eggs laid by hens fed with different n-3 fatty acid concentrations

1.?The diets of commercial strains of laying partridge are usually lower in polyunsaturated fatty acids (PUFA) and n-3 fatty acids than the diets of wild partridges. The aim of this experiment was to examine the effects of three different PUFA and n-3 concentrations in partridge laying diets.

2.?Offspring learning ability (passive avoidance test of 1-d-old chicks) was used to assess the effect of three different maternal diets (144 chicks were tested for each diet). A negative experience, allowing the bird to peck a bead bathed in a bitter liquid (methyl anthranilate—MA), was used for this purpose. The adults had been fed one of three different diets with n-3 contents of 0·48, 4·04 or 7·60 g/kg.

3.?There was better memory retention in the offspring of adults fed the intermediate n-3 content compared to those fed the lower content. Discrimination ratio (DR) of the latency time toward the wrong (red) bead was less for the lower n-3 content (0·48) than for the middle n-3 PUFA content (0·43). DR of the number of pecks toward the wrong beads was greater for the lower n-3 content (0·51) than for the middle n-3 PUFA content (0·71).

4.?The partridges fed the diet containing the lowest concentration of n-3 and PUFA were unable to express the expected behavioural score (neural embryo development index) given the genetic characteristics of the animals.