Cholesterol-Lowering Properties of Whole Cowpea Seed and Its Protein Isolate in Hamsters

Hypercholesterolemic hamsters were fed for 4 wk on diets rich in saturated fatty acids and cholesterol, differing only in protein source (20%): casein (control group, HC), whole cowpea seed (HWS), and cowpea protein isolate (HPI). Hamsters fed on HWS and HPI presented significant reductions in plasma total cholesterol and non-HDL cholesterol. HPI and HC presented similar protein digestibility, which were significantly higher than that of HWS. Animals fed on HWS presented significantly higher levels of bile acids and cholesterol in feces than did the animals fed on casein or HPI diets. Histological analyses of the liver showed that HC diet resulted in steatosis widely distributed throughout the hepatic lobule, while HWS and HPI diets promoted reductions in liver steatosis. The effectiveness of HWS for modulating lipid metabolism was greater than that of HPI, as measured by plasma cholesterol reduction and liver steatosis.

Effects of processing methods on amaranth starch digestibility and predicted glycemic index

Amaranth has attracted a great deal of interest in recent decades due to its valuable nutritional, functional, and agricultural characteristics. Amaranth seeds can be cooked, popped, roasted, flaked, or extruded for consumption. This study compared the in vitro starch digestibility of processed amaranth seeds to that of white bread. Raw seeds yielded rapidly digestible starch content (RDS) of 30.7% db and predicted glycemic index (pGI) of 87.2, the lowest among the studied products. Cooked, extruded, and popped amaranth seeds had starch digestibility similar to that of white bread (92.4, 91.2, and 101.3, respectively), while flaked and roasted seeds generated a slightly increased glycemic response (106.0 and 105.8, respectively). Cooking and extrusion did not alter the RDS contents of the seeds. No significant differences were observed among popped, flaked, and roasted RDS contents (38.0%,46.3%, and 42.9%, respectively), which were all lower than RDS content of bread (51.1%). Amaranth seed is a high glycemic food most likely because of its small starch granule size, low resistant starch content (< 1%), and tendency to completely lose its crystalline and granular starch structure during those heat treatments.

Microbiological Shelf Life of Pasteurized Milk in Bottle and Pouch

Shelf life of pasteurized milk in Brazil ranges from 3 to 8 d, mainly due to poor cold chain conditions that prevail throughout the country and subject the product to repeated and/or severe temperature abuse. This study evaluated the influence of storage temperature on the microbiological stability of homogenized whole pasteurized milk (75 degrees C/15 s) packaged in high-density polyethylene (HDPE) bottle and low-density polyethylene (LDPE) pouch, both monolayer materials pigmented with titanium dioxide (TiO(2)). The storage temperatures investigated were 2, 4, 9, 14, and 16 degrees C. Microbiological evaluation was based on mesophilic and psychrotrophic counts with 7 log CFU/mL and 6 log CFU/mL, respectively, set as upper limits of acceptability for maintaining the quality of milk. The microbiological stability for pasteurized milk packaged in HDPE bottle and stored at 2, 4, 9, 14, and 16 degrees C was estimated at 43, 36, 8, 5, and 3 d, respectively. For milk samples packaged in LDPE pouch, shelf life was estimated at 37, 35, 7, 3, and 2 d, respectively. The determination of Q(10) and z values demonstrated that storage temperature has a greater influence on microbiological shelf life of pasteurized milk packaged in LDPE pouch compared to HDPE bottle. Based on the results of this study, HDPE bottle was better for storing pasteurized milk as compared to LDPE pouch.

DAMPED WAVE EQUATIONS WITH FAST GROWING DISSIPATIVE NONLINEARITIES

Let a > 0, Omega subset of R(N) be a bounded smooth domain and - A denotes the Laplace operator with Dirichlet boundary condition in L(2)(Omega). We study the damped wave problem {u(tt) + au(t) + Au - f(u), t > 0, u(0) = u(0) is an element of H(0)(1)(Omega), u(t)(0) = v(0) is an element of L(2)(Omega), where f : R -> R is a continuously differentiable function satisfying the growth condition vertical bar f(s) - f (t)vertical bar <= C vertical bar s - t vertical bar(1 + vertical bar s vertical bar(rho-1) + vertical bar t vertical bar(rho-1)), 1 < rho < (N - 2)/(N + 2), (N >= 3), and the dissipativeness condition limsup(vertical bar s vertical bar ->infinity) s/f(s) < lambda(1) with lambda(1) being the first eigenvalue of A. We construct the global weak solutions of this problem as the limits as eta -> 0(+) of the solutions of wave equations involving the strong damping term 2 eta A(1/2)u with eta > 0. We define a subclass LS subset of C ([0, infinity), L(2)(Omega) x H(-1)(Omega)) boolean AND L(infinity)([0, infinity), H(0)(1)(Omega) x L(2)(Omega)) of the `limit` solutions such that through each initial condition from H(0)(1)(Omega) x L(2)(Omega) passes at least one solution of the class LS. We show that the class LS has bounded dissipativeness property in H(0)(1)(Omega) x L(2)(Omega) and we construct a closed bounded invariant subset A of H(0)(1)(Omega) x L(2)(Omega), which is weakly compact in H(0)(1)(Omega) x L(2)(Omega) and compact in H({I})(s)(Omega) x H(s-1)(Omega), s is an element of [0, 1). Furthermore A attracts bounded subsets of H(0)(1)(Omega) x L(2)(Omega) in H({I})(s)(Omega) x H(s-1)(Omega), for each s is an element of [0, 1). For N = 3, 4, 5 we also prove a local uniqueness result for the case of smooth initial data.

Highly Stable, Edible Cellulose Films Incorporating Chitosan Nanoparticles

The need for biodegradable polymers for packaging has fostered the development of novel, biodegradable polymeric materials from natural sources, as an alternative to reduce amount of waste and environmental impacts. The present investigation involves the synthesis of chitosan nanoparticles-carboxymethylcellulose films, in view of their increasing areas of application in packaging industry. The entire process consists of 2-steps including chitosan nanoparticles preparation and their incorporation in carboxymethylcellulose films. Uniform and stable particles were obtained with 3 different chitosan concentrations. The morphology of chitosan nanoparticles was tested by transmission electron microscopy, revealing the nanoparticles size in the range of 80 to 110 nm. The developed film chitosan nanoparticles-carboxymethylcellulose films were characterized by Fourier transform infrared spectroscopy (FT-IR), thermogravimetric analysis, solubility tests, and mechanical analysis. Improvement of thermal and mechanical properties were observed in films containing nanoparticles, with the best results occurring upon addition of nanoparticles with 110 nm size in carboxymethylcellulose films. Practical Application Carboxymethylcellulose films containing chitosan nanoparticles synthesized and characterized in this article could be a potential material for food and beverage packaging applications products due to the increase mechanical properties and high stability. The potential application of the nanocomposites prepared would be in packaging industry to extend the shelf life of products.