Traditional methods for the determination of meat quality-relevant parameters are rather time-consuming and destructive, whereas spectroscopic methods offer fast and non-invasive measurements. This review critically deals with the application of handheld and portable Raman devices in the meat sector. Some published articles on this topic tend to convey the impression of unrestricted applicability of mentioned devices in this field of research. Furthermore, results are often subjected to over-optimistic interpretations without being underpinned by adequate test set validation. On the other hand, deviations in reference methods for meat quality assessment and the inhomogeneity of the meat matrix pose a challange to Raman spectroscopy and multivariate models. Nonetheless, handheld and portable Raman devices show considerable potential for some applications in the meat sector.
Hemp and hemp seed press cake—a by-product of hemp oil production—are high-protein, gluten-free raw materials that are often used to enhance the nutritional value of breads. The addition of hemp materials, however, often negatively impacts the technological parameters of breads. Consequently, this study investigated whether and how much the addition of various by-products of hemp seed press cakes to wheat bread mixtures adversely affects the texture and colour profile. The texture profile and colour were determined using a texture analyser and tristimulus measurements. The particle size of raw materials was also measured. Principal component analysis was then used to visualise the correlation between all measured values as well as nutritional parameters. The results showed that the addition of only 1% of some hemp raw materials caused significant technological changes (p > 0.05). Hemp raw materials increased bread hardness and decreased elasticity. The colour of breads containing 1% hemp was also visibly darker than the reference bread. The addition of more hemp led to further darkening and the deterioration of the technological parameters of the products. Consequently, while various hemp materials have high nutritional value, a balance with sensory properties, e.g., textural and colour, has to be reached.
The packaging of fresh meat has been studied for decades, leading to improved packaging types and conditions such as modified atmosphere packaging (MAP). While commonly used meat packaging uses fossil fuel-based materials, the use of biodegradable packaging materials for this application has not been studied widely. This study aimed at evaluating the sustainability of biodegradable packaging materials compared to established conventional packaging materials through analyses of the quality of freshly packaged pork. The quality was assessed by evaluating sensory aspects, meat color and microbiological attributes of the pork products. The results show no significant differences (p > 0.05) in ground pork and pork loin stored in biodegradable MAP (BioMAP) and conventional MAP for the evaluated sensory attributes, meat color or total bacterial count (TBC) over extended storage times. The data suggest that BioMAP could be a viable alternative to MAP using conventional, fossil fuel-based materials for the storage of fresh meats, while simultaneously fulfilling the customers’ wishes for a more environmentally friendly packaging alternative.
Due to globally increasing problems concerning biodeterioration of paints, it is worthwhile to enhance the determination of colony forming units (CFU) as a gold standard method via more rapid and culture-independent techniques. Here, we combined traditional culture-dependent techniques with subsequent sequencing, quantitative qPCR, and a serial quantification method (most probable number; MPN) to detect paint degrading bacteria in general and sulfate-reducing bacteria (SRB) in particular. During our investigation of three water-based paints that showed visible contamination, we found high bacterial counts of up to 107 CFU mL−1. Subsequent sequencing allowed the identification of common paint degraders including Bacillus sp. and Pseudomonas sp., but less frequently detected bacteria such as Rhodococcus sp. and Delftia spp. were also found to be present. MPN, as well as dsrA-targeted qPCR to detect SRB, only showed positive results for two out of three samples. These results coincided with the inherent physicochemical properties of the paints offering suitable conditions for microbial growth or not. The MPN method can be used for a diversity of aerobic and anaerobic bacteria and is rapid and reproducible. A combination of culture-independent techniques such as qPCR or NGS can help to fully elucidate the bacterial diversity in spoiled paint by also recovering anaerobic and unculturable ones.
Pomace is a waste product of juice production, but still holds many valuable compounds, such as e.g. antioxidants. However, efficient extraction proves to be challenging as extractability is highly dependent on experimental conditions. Furthermore, antioxidants are also often retained by structural polysaccharides. Consequently, this study investigates the extractability of antioxidants in five different types of pomace in a 2 x 2 x 2 x 3 full factorial fully replicated design to determine the most efficient way of extraction. Therefore, extracting agent, temperature, extraction method as well as the use of enzyme were alternated to investigate the effects of these parameters on the extractability. Main effects as well as interaction effects were estimated with linear mixed models. To study the effects of polysaccharides on the retention of antioxidants, the number of soluble polysaccharides was measured as well and correlated with the increase in antioxidants after enzyme application. The experiments showed that acetone was most suitable as an extracting agent and that the use of pectinase significantly increased the amount of extracted antioxidants. Additionally, ultrasound-assisted extraction is advantageous compared to extraction in water baths. Temperature showed the smallest effect in this experimental design. Lastly, the results also highlight that the amount of soluble polysaccharides do not correlate with the extractability of antioxidants.
Pomace is a residue of juice production, but still holds many valuable compounds, such as antioxidants. However, efficient extraction proves to be challenging, as extractability is highly dependent on experimental conditions. Furthermore, antioxidants are also often retained by structural polysaccharides. Consequently, this study investigates the extractability of antioxidants in five different types of pomace in a 2 × 2 × 2 × 3 full factorial fully replicated design to determine the most efficient way of extraction. Therefore, extracting agent, temperature, extraction method and use of enzyme to break down structural components were alternated to investigate the effects of these parameters on the extractability. Main effects as well as interaction effects were estimated with linear mixed models. To study the effects of polysaccharides on the retention of antioxidants, the amount of soluble polysaccharides was measured and connected to the antioxidant capacity at each experimental condition. The experiments showed that acetone was most suitable as an extracting agent and that the use of pectinase significantly increased the amount of extracted antioxidants. Additionally, ultrasound-assisted extraction is advantageous compared to extraction in water bath. Temperature showed the lowest effect in this experimental design. Lastly, the results also highlight that the amount of soluble polysaccharides does not correlate with the extractability of antioxidants.
The demand for natural cosmetics has steadily increased in recent years. However, challenges occur especially in quality preservation regarding oxidative spoilage of natural cosmetic products, as the use of synthetic preservatives and antioxidants is limited. Therefore, it is important to find nature-based ingredients to ensure shelf life in natural cosmetic formulations. As a result, potential is seen in the use of plant-based antioxidant extracts. The aim of this work was to determine the suitability of the method combination by measuring the antioxidant activity, oxygen concentration, and volatile oxidation products via gas chromatography (hexanal) for the characterization of the influence of some plant extracts on the oxidative stability of natural cosmetic emulsions. Plant extracts of Riesling (Vitis vinifera) pomace, apple (Malus domestica) pomace, coffee (Coffea arabica) grounds, cocoa (Theobroma cacao) husk, and coffee (Coffea arabica) powder extract were incorporated in stable O/W emulsion formulations, while an emulsion without extract functioned as blank. Afterwards, the emulsions were subjected to 3-month accelerated storage tests with and without light exposure. Their oxygen uptake was investigated, and headspace gas chromatography measurements were performed to detect the fatty acid oxidation products formed during oxidative processes in the samples. The results showed that all emulsion samples under light exposure had a higher oxygen uptake and an increase in the characteristic fatty acid oxidation products compared with those stored under light exclusion. However, differences in oxygen uptake under light exposure were observed depending on the plant extract. Therefore, for O/W emulsions, the daily oxygen consumption rate correlated exponentially with the antioxidant activity, and the hexanal concentration correlated linearly with the daily oxygen consumption rate.
The overall goal of the project was to transfer the concept of biorefinery to a biofermentation process to produce e.g. nutrients, enzymes or biopolymers. The feasibility of the strategy was proven in a fermentation process with industrial wastewater containing phenol as a toxic pollutant. The degrading experiments were done with native bacteria and fungi which have been selected according to literature in consideration of degrading attitude, degrading rates and metabolic properties. The second step was to answer the question of to what extent value creation through fermentation of the selected organisms is possible. Questions on how to carry out the procedure, the localisation of the product (intracellular or extra cellular) and its traceability were also pursued. Possible products have been analysed. As a result thereof an enzyme assay has been carried out to verify the units of an extra cellular α-amylase. The third step was to improve the fermentation process through optimisation of parameters like O 2 -transfer and feeding strategies for the minimal substrate. It could be shown that produced biomass could be doubled. Further experiments are necessary to provide for optimised economical process and product utilisation.
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