Chemiluminescence as a screening tool for bioactive phytochemicals

The health benefits of antioxidant-rich ‘Mediterranean’ type diets high in grain, olives and red wine are well recognised. Since these foodstuffs consist of a complex matrix of chemical components, to date, the primary challenge lies in prioritising and isolating molecules for a physiologically relevant cell culture assay to assess their human health benefits. Currently, the most common approach requires arduous sample fractionation into smaller ‘crude’ extracts, followed by costly cell culture assays, with the bioactive identified only after a positive response in the cell. The work presented within this poster demonstrates the potential for an acidified potassium permanganate chemiluminescence detector as a much simpler screening tool to identify the best bioactive candidates from a complex sample matrix.

Where do entrepreneurs have the best chances of success? The Asia-Pacific regulatory environment for entrepreneurial Micro And Medium Sized Enterprises (MMES)

Why do some entrepreneurs succeed while others fail in international competition? Perhaps it is better to turn the question around and ask, why is it that a particular country or economy becomes the home base for competitive globally-oriented entrepreneurs? What makes Australia a global leader in wine exports? How did New Zealand make it to global ranks in the creative industries? Why does Singapore have the most businessfriendly environment for entrepreneurs? Why is it “location, location, location”? One of the most powerful factors is the regulatory environment.

Asia-Pacific country-specific and region-specific regulations are diverse, and they seriously affect the climate for start-up entrepreneurs. They range from best-in-the world (e.g. Australia, New Zealand and Singapore) to the dreadful (Indonesia), according to the World Bank. Costs and profits can be affected as much by a government regulation as by a management decision. Fundamental entrepreneurial decisions--such as which lines of business to go into, which products and services to produce and introduce, which investments to finance, how and where to make goods and how to market them, and what prices to charge--are increasingly subject to governmental control.

In this short paper, we examine World Bank and Transparency International data on Asia-Pacific regulatory environments and make statements about how the economies compare to best practice. While I use data collected by other sources, I believe the added value comes through comparing and contrast the regulatory environments of our region in a justifiable and easily understood manner.

Heightened sour preferences during childhood

Basic research has revealed that the chemical sensory world of children is different from that of adults, as evidenced by their heightened preferences for sweet and salty tastes. However, little is known about the ontogeny of sour taste preferences, despite the growing market of extreme sour candies. The present study investigated whether the level of sourness most preferred in a food matrix and the ability to discriminate differences in sour intensity differed between 5- to 9-year-old children and their mothers, by using a rank-by-elimination procedure embedded in the context of a game. Mothers also completed a variety of questionnaires and children were asked several questions to assess whether children's temperament and food preferences and habits related to sour preferences. The results indicated that, although every mother and all but two of the children (92%) were able to rank the gelatins from most to least sour, more than one-third (35%) of the children, but virtually none of the adults, preferred the high levels of sour taste (0.25 M citric acid) in gelatin. Those children who preferred the extreme sour tastes were significantly less food neophobic (P < 0.05) and tended to experience a greater variety of fruits when compared with the remaining children (P = 0.11). Moreover, the children's preference for sour tastes generalized to other foods, such as candies and lemons, as reported by both children and mothers. These findings are the first experimental evidence to demonstrate that sour taste preferences are heightened during childhood and that such preferences are related to children's food habits and preferences. Further research is needed to unfold the relationship between the level of sour taste preferred and the actual consumption of sour-tasting foods and flavors in children.

Sour taste preferences of children relates to preference for novel and intense stimuli

Previous research has suggested that some children have a preference for sour tastes. The origin of this preference remains unclear. We investigated whether preference for sour tastes is related to a difference in rated sour intensity due to physiological properties of saliva, or to an overall preference for intense and new stimuli. Eighty-nine children 7–12 years old carried out a rank-order procedure for preference and category scale for perceived intensity for four gelatins (i.e. 0.0 M, 0.02 M, 0.08 M, 0.25 M added citric acid) and four yellow cards that differed in brightness. In addition, we measured their willingness to try a novel candy and their flow and buffering capacity of their saliva. Fifty-eight percent of the children tested preferred one of the two most sour gelatins. These children had a higher preference for the brightest color (P < 0.05) and were more likely to try the candy with the unknown flavor (P < 0.001) than children who did not prefer the most sour gelatins. Preference for sour taste was not related with differences in rated sour intensity, however those who preferred sour taste had a higher salivary flow (P < 0.05). These findings show that a substantial proportion of young children have a preference for extreme sour taste. This appears to be related to the willingness to try unknown foods and preference for intense visual stimuli. Further research is needed to investigate how these findings can be implemented in the promotion of sour-tasting food such as fruit.

Plant bioactive determinations using flow analysis, chromatography with chemiluminescence detection

The development of rapid analytical methodologies for the determination of plant bioactives including antioxidants, amino acids and opium alkaloids was investigated using novel flow analysis and liquid chromatographic techniques. These methodologies were applied to the wine, food and pharmaceutical industries.

The determination of bioactive compounds using HPLC with chemiluminescence detection

This dissertation investigated the selectivity and sensitivity of high performance liquid chromatography with various chemiluminescence detection protocols for the determination of biologically important compounds in beverages, wines and biomedical matrices. The work showed conclusively that this technology could successfully identify wines from different geographic locations and also monitor their maturation.

Agitate (edgy electronic guitar, piano, drums, synth sadness)

Agitate is an instrumental piece featuring some experimental sounds (a crystal wine glass being tapped and a plastic wrapper being ripped and processed) and more traditional sounds piano/guitar and synths (several pads and a drum beat) put together to create an atmosphere of tension. Good for cinema type projects.

Agitate loop 01

Agitate Loop 1 is an instrumental piece featuring some experimental sounds (a crystal wine glass being tapped and a plastic wrapper being ripped and processed) and more traditional sounds piano/guitar and synths (several pads and a drum beat) put together to create an atmosphere of tension.

Agitate loop 02

Agitate Loop 02 is an instrumental piece featuring some experimental sounds (a crystal wine glass being tapped and a plastic wrapper being ripped and processed) and more traditional sounds piano/guitar and synths (several pads and a drum beat) put together to create an atmosphere of tension.

Agitate piano short

Agitate Piano Short is an instrumental piece featuring some experimental sounds (a crystal wine glass being tapped and a plastic wrapper being ripped and processed) and more traditional sounds piano/guitar and synths (several pads and a drum beat) put together to create an atmosphere of tension. Good for cinema type projects.

Agitate short 01

Agitate Short 01 is an instrumental piece featuring some experimental sounds (a crystal wine glass being tapped and a plastic wrapper being ripped and processed) and more traditional sounds piano/guitar and synths (several pads and a drum beat) put together to create an atmosphere of tension.

Agitate short 02

Agitate Short 02 is an instrumental piece featuring some experimental sounds (a crystal wine glass being tapped and a plastic wrapper being ripped and processed) and more traditional sounds piano/guitar and synths (several pads and a drum beat) put together to create an atmosphere of tension.

Health labelling can influence taste perception and use of table salt for reduced-sodium products

Objective : To investigate the effect of front-of-pack labels on taste perception and use of table salt for currently available and sodium-reduced soups.

Design : Within-subject design.

Setting : Sensory laboratory.

Subjects : Participants (n 50, mean age 34·8 (sd 13·6) years) were randomly served nine soups (250 ml each) across 3 d. Servings differed in: (i) health label (i.e. no health label, reduced-salt label or Heart Foundation Tick); and (ii) sodium reduction (no reduction – benchmark, 15 % less sodium or 30 % less sodium). Before tasting, participants rated their expected salt intensity and liking. After tasting, participants rated their perceived salt intensity and liking, after which they could add salt to the soup to make it more palatable.

Results : Reduced-salt labels generated a negative taste expectation and actual taste experience in terms of liking (P < 0·05) and perceived saltiness (P < 0·05). Perceived saltiness of sodium-reduced soups decreased more (P < 0·05), and consumers added more salt (P < 0·05), when soups carried the reduced-salt label. The tick logo and soups without health labels had no such influence on taste perception.

Conclusions : Emphasizing salt reduction by means of a front-of-pack label can have a negative effect on taste perception and salt use, especially when consumers are able to taste differences between their regular soup and the sodium-reduced soup. Overall health logos which do not emphasize the reduction in salt are less likely to affect perceived salt intensity and therefore are viable solutions to indicate the healthiness of sodium-reduced products.

Developing a presence in a mainstream market with a product perceived as offbeat

Generally when one thinks of Australian wine regions images of the Barossa Valley, the Hunter Valley or Margaret River may be conjured up as they have developed a presence in the mainstream market. Queensland, by contrast, may be perceived as offbeat, despite its similar quality and growing conditions. This study explores the plausibility of Queensland developing a presence in a mainstream market with findings from a survey completed by 347 people. The results indicate that when consumers choose their wine on the basis of terroir that personality, reputation and label design are the most important elements. Positioning wine from Queensland on its personality may hold the key to having an offbeat product compete in a mainstream market.