La genética forense en el fraude alimentario: implicaciones jurídicas y sociales

La introducción de las técnicas basadas en el ADN ha dado una nueva dimensión a la forensia dedicada a combatir el fraude alimentario. En este artículo se presentan de manera conceptual estas técnicas y se muestra una serie de ejemplos aplicados. Las ciencias forenses están en continua expansión y sus nuevos procedimientos de análisis pueden aplicarse en los dictámenes periciales y forenses de la Administración de Justicia en el ámbito alimentario.

Cutinases fúngicas: propriedades e aplicações industriais

Cutinases (EC 3.1.1.74) are also known as cutin hidrolases. These enzymes share catalytic properties of lipases and esterases, presenting a unique feature of being active regardless the presence of an oil-water interface, making them interesting as biocatalysts in several industrial processes involving hydrolysis, esterification and trans-esterification reactions. They are also active in different reaction media, allowing their applications in different areas such as food industry, cosmetics, fine chemicals, pesticide and insecticide degradation, treatment and laundry of fiber textiles and polymer chemistry. The present review describes the characteristics, potential applications and new perspectives for these enzymes.

Avaliação cinética da produção de biossurfactantes bacterianos

Biosurfactants present advantages in relation to the synthetic surfactants, as the biodegradability and low toxicity, and can be applied in the food industry, in pharmaceutical products, cosmetics and in the petroleum recovery. This paper aimed at selecting bacteria for biosurfactant production, evaluating the surface tension and the emulsifying activity and studying the fermentation process kinetics. The pure culture of Corynebacterium aquaticum showed capacity to promote emulsions formation and presented the smallest surface tension (28.8 mN m-1), and, in general, larger kinetic parameters, being selected as biosurfactant producer.

Aspectos coloidais da adesão de micro-organismos

The ability of bacteria to attach to surface and develop into a biofilm has been of considerable interest to food industry. Electrostatic, Lifhistz-van der Waals and Lewis acid-base forces are usually considered responsible for the interactions at the interface of the bacterial adhesion. The study of microbial adhesion thermodynamic is important because it represents the reflection of microbial surface and food processing surface physicochemical characteristics. This review examines the most important aspects involved in bacterial attachment to a surface with emphases in thermodynamics of adhesion process.

Biossurfactantes: propriedades anticorrosivas, antibiofilmes e antimicrobianas

Due to the importance of biofilms in the food industry, new products are being developed to enhance the efficiency of cleaning food-contact surfaces. Biosurfactants could be an alternative to synthetic products. The major advantages of biosurfactants over synthetic detergents are their low toxicity and highly biodegradable nature. Biosurfactants may also exhibit antimicrobial, anti-adhesive and anticorrosive activity concomitantly. In this review, we emphasize the potential application of biosurfactants as surface coating agents to prevent corrosion and decrease planktonic and sessile microbial growth.

CARBOXYLATION OF SILVER NANOPARTICLES FOR THE IMMOBILIZATION OF β-GALACTOSIDASE AND ITS EFFICACY IN GALACTO-OLIGOSACCHARIDES PRODUCTION

The present study investigated the carboxylation of silver nanoparticles (AgNPs) by 1:3 nitric acid-sulfuric acid mixtures for immobilizing Aspergillus oryzae β-galactosidase. Carboxylated AgNPs retained 93% enzyme upon immobilization and the enzyme did not leach out appreciably from the modified nanosupport in the presence of 100 mmol L-1 NaCl. Atomic force micrograph revealed the binding of β-galactosidase on the modified AgNPs. The optimal pH for soluble and carboxylated AgNPs adsorbed β-galactosidase (IβG) was observed at pH 4.5 while the optimal operating temperature was broadened from 50 ºC to 60 ºC for IβG. Michaelis constant, Km was increased two and a half fold for IβG while Vmax decreases slightly as compared to soluble enzyme. β-galactosidase immobilized on surface functionalized AgNPs retained 70% biocatalytic activity even at 4% galactose concentration as compared to enzyme in solution. Our study showed that IβG produces greater amount of galacto-oligosaccharides at higher temperatures (50 ºC and 60 ºC) from 0.1 mol L-1 lactose solution at pH 4.5 as compared to previous reports.

Toimintolaskentajärjestelmän tuomat mahdollisuudet ja niiden hyödyntäminen elintarviketeollisuuden liiketoiminnassa

Työssä tutkitaan toimintolaskennan käyttöä elintarviketeollisuudessa. Työn tavoitteena on selvittää toimintolaskennan mahdollisuudet ja hyödyt sekä syyt sen käyttöönottoon. Työn teoriaosuus koostuu toimintolaskennasta sekä toimintojohtamisesta. Työn empiirinen osuus koostuu haastattelujen ja havainnoinnin avulla kerätystä aineistosta case-yrityksessä. Toimintolaskennan käyttöä on tutkittu erilaissa yhteyksissä. On pystytty osoittamaan, että teollisuudessa jossa tuotantolinjojen ja erilaisten tuotteiden määrä on suuri, ja jossa eräkoot vaihtelevat paljon esimerkiksi kysynnän mukaan, on toimintolaskennan avulla saatavissa paljon tarkempaa kustannustietoa yrityksen toiminnasta. Kun toimintolaskenta otetaan käyttöön, voi se tuoda yrityksen johtamiseen uutta näkökulmaa. Toimintolaskennan yhteydessä puhutaan yleensä myös toimintojohtamisesta. Nämä kaksi asiaa tukevat toisiaan. Työssä selvitetään toimintolaskennan käyttöönoton vaikutuksia johtamisen muutokseen.

Investointilaskennan kehittäminen elintarviketeollisuuden yrityksessä

Tämän työn tavoitteena on kehittää elintarvikealan yrityksen investointilaskentaa osana teknologiaprosessia. Työssä kehitetään investointien laskennallista mallintamista ja analysoidaan investointeja elintarviketeollisuuden näkökulmasta. Investointilaskennan kehittäminen toteutetaan tapaus-tutkimuksena ottaen huomioon case yrityksen tarpeet. Tässä työssä empiriaosa pohjautuu teoriaan, joka koostuu pääasiassa investointiprosessista, investointilaskennan komponenteista ja investointi-laskentamenetelmistä sekä riskianalyysistä. Työssä käsitellään kohdeyrityksen investointiprosessia ja analysoidaan laskelmien muuttujia kohdeyrityksen kannalta. Investointilaskennan kehittämisellä pyritään analysoimaan investointeja monipuolisemmin pidemmällä aikajänteellä sekä tekemään laskelmia enemmän investointiteorian mukaisella tavalla. Empiriaosan taustalla vaikuttaa kuitenkin vahvasti myös kohdeyrityksessä tehdyt haastattelut sekä osallistuvan havainnoin kautta saadut tiedot. Vaikka investointilaskentaa kehitetään monipuolisemmaksi, kannattaa investointiin liittyviin epävarmuuksiin kiinnittää huomiota. Työn tuloksena yrityksessä otetaankin käyttöön investointeihin liittyvä riskianalyysi.

The role of power relations in strategic supply management – A value net approach

Supplier relationships are key elements of supply management and thus have attracted substantial research interest among academics and practitioners. The collaborative nature of relationships has been the focus of the mainstream research, and limited interest has been channelled towards power in buyer–supplier relationships. However, power is one of the key factors determining the outcomes in many business relations. Hence, one of the main objectives of this dissertation is to clarify how power may influence the nature of buyer–supplier relationships and, moreover, the depth of collaboration. Another main objective is to clarify the role of power relations in strategic supply management. Given the different nature of relationships, the firm needs divergent strategies in its supply management in order to handle them efficiently. Power has been identified as one of the factors that affect the nature of buyer–supplier relationships, and firms should thus develop strategies for handling power relations. Three research questions are addressed in pursuit of these objectives, the aim being to clarify the sources of power, the influence of power on collaboration, and the role of buyer–supplier relationships in the firm’s supply strategy. This dissertation has two parts. The first part provides a synthesis of the overall dissertation, and the second part comprises five complementary research papers. The qualitative research method is applied in an empirical case study from the Finnish food industry. The main contribution of this dissertation is that it clarifies the role of power relations in strategic supply management in value nets, and discloses the nature of power as an influencing factor in supplier relationships. It extends the discussion on power in buyer– supplier relationships in highlighting the context of networks and raising the question of network effects on power relations. It also illustrates how power positions and power relations in value nets can be determined based on the sources of power of the network actors, and shows their influence on collaboration.

Cuticular and Suberin Polymers of Edible Plants. Analysis by Gas Chromatographic-Mass Spectrometric and Solid State Spectroscopic Methods

Cutin and suberin are structural and protective polymers of plant surfaces. The epidermal cells of the aerial parts of plants are covered with an extracellular cuticular layer, which consists of polyester cutin, highly resistant cutan, cuticular waxes and polysaccharides which link the layer to the epidermal cells. A similar protective layer is formed by a polyaromatic-polyaliphatic biopolymer suberin, which is present particularly in the cell walls of the phellem layer of periderm of the underground parts of plants (e.g. roots and tubers) and the bark of trees. In addition, suberization is also a major factor in wound healing and wound periderm formation regardless of the plants’ tissue. Knowledge of the composition and functions of cuticular and suberin polymers is important for understanding the physiological properties for the plants and for nutritional quality when these plants are consumed as foods. The aims of the practical work were to assess the chemical composition of cuticular polymers of several northern berries and seeds and suberin of two varieties of potatoes. Cutin and suberin were studied as isolated polymers and further after depolymerization as soluble monomers and solid residues. Chemical and enzymatic depolymerization techniques were compared and a new chemical depolymerization method was developed. Gas chromatographic analysis with mass spectrometric detection (GC-MS) was used to assess the monomer compositions. Polymer investigations were conducted with solid state carbon-13 cross polarization magic angle spinning nuclear magnetic resonance spectroscopy (13C CP-MAS NMR), Fourier transform infrared spectroscopy (FTIR) and microscopic analysis. Furthermore, the development of suberin over one year of post-harvest storage was investigated and the cuticular layers from berries grown in the North and South of Finland were compared. The results show that the amounts of isolated cuticular layers and cutin monomers, as well as monomeric compositions vary greatly between the berries. The monomer composition of seeds was found to differ from the corresponding berry peel monomers. The berry cutin monomers were composed mostly of long-chain aliphatic ω-hydroxy acids, with various mid-chain functionalities (double-bonds, epoxy, hydroxy and keto groups). Substituted α,ω-diacids predominated over ω-hydroxy acids in potato suberin monomers and slight differences were found between the varieties. The newly-developed closed tube chemical method was found to be suitable for cutin and suberin analysis and preferred over the solvent-consuming and laborious reflux method. Enzymatic hydrolysis with cutinase was less effective than chemical methanolysis and showed specificity towards α,ω-diacid bonds. According to ₁₃C CP-MAS NMR and FTIR, the depolymerization residues contained significant amounts of aromatic structures, polysaccharides and possible cutan-type aliphatic moieties. Cultivation location seems to have effect on cuticular composition. The materials studied contained significant amounts of different types of biopolymers that could be utilized for several purposes with or without further processing. The importance of the so-called waste material from industrial processes of berries and potatoes as a source of either dietary fiber or specialty chemicals should be further investigated in detail. The evident impact of cuticular and suberin polymers, among other fiber components, on human health should be investigated in clinical trials. These by-product materials may be used as value-added fiber fractions in the food industry and as raw materials for specialty chemicals such as lubricants and emulsifiers, or as building blocks for novel polymers.

Kohti elintarviketuotannon kriisiä

Kirjallisuusarvostelu

Lämpöpumppujärjestelmät integroidussa kylmä- ja lämpötehon tuotossa

Tässä työssä tutkittiin lämpöpumppujärjestelmiä, joilla tuotetaan samaan aikaan kylmä- ja lämpötehoa. Höyryn puristus lämpöpumppu on yleisimmin käytetty lämpöpumpputyyppi ja sen pääkomponentit ovat kompressori, lauhdutin, paisuntaventtiili ja höyrystin. Lämpöpumppu tuottaa samaan aikaan kylmätehoa höyrystimellä ja lämpötehoa lauhduttimella. Lämpöpumpun toiminta-arvoihin vaikuttaa valittujen lämpötilatasojen lisäksi voimakkaasti valitun kiertoaineen termodynaamiset ominaisuudet sekä kompressorin painesuhteeseen verrannollinen isentrooppihyötysuhde. Uusissa lämpöpumpuissa käytetään HFC yhdisteitä sekä sekoituksia kiertoaineina, mutta myös luonnolliset aineet, kuten ammoniakki, ovat lupaavia korvikkeita CFC yhdisteille. Sopivia sovelluskohteita kylmä- ja lämpötehon yhteistuotannolle ovat kauppa- ja asuinrakennukset, hotellit, toimistot, elintarviketeollisuus ja -myymälät sekä vierekkäiset jää- ja uimahallit ja hiihtoputket. Kylmä- ja lämpötehon yhteistuotannolla voitaisiin saavuttaa merkittäviä säästöjä ja päästövähennyksiä. Esimerkiksi jäähallien kylmäkoneiden lauhdelämmön hyödyntämisessä olisi Suomessa potentiaalia 6-10 miljoonan euron vuotuisiin säästöihin. Kylmä- ja lämpötehon yhteistuotanto voidaan toteuttaa hyödyntämällä kylmäkoneen lauhdelämpöä toisella lämpöpumpulla. Toinen vaihtoehto on käyttää eri tilojen samanaikaiseen lämmittämiseen ja jäähdyttämiseen HPS lämpöpumppua tai moniyksikköistä lämpöpumppua.

Fractionation of Hen Egg and Oat Lipids with supercritical Fluids Chemical and functional Properties of Fractions

Hen eggs and oats (Avena Sativa) are important materials for the food industry. Today, instead of merely satisfying the feeling of hunger, consumers are asking for healthier, biologically active and environmentally friendly products. The growing awareness of consumers’ increasing demands presents a great challenge to the food industry to develop more sustainable products and utilise modern and effective techniques. The modification of yolk fatty acid composition by means of feed supplements is well understood. Egg yolk phospholipids are polar lipids and are used in several applications including food, cosmetics, pharmaceuticals, and special nutrients. Egg yolk phospholipids are excellent emulsifiers, typically sold as mixtures of phospholipids, triacylglycerols, and cholesterol. However, highly purified and characterised phospholipids are needed in several sophisticated applications. Industrial fractionation of phospholipids is usually based on organic solvents. With these fractionation techniques, some harmful residues of organic solvents may cause problems in further processing. The objective of the present study was to investigate the methods to improve the functional properties of eggs, to develop techniques to isolate the fractions responsible for the specific functional properties of egg yolk lipids, and to apply the developed techniques to plant-based materials, too. Fractionation techniques based on supercritical fluids were utilised for the separation of the lipid fractions of eggs and oats. The chemical and functional characterisation of the fractions were performed, and the produced oat polar lipid fractions were tested as protective barrier in encapsulation processes. Modifying the fatty acid compositions of egg yolks with different types of oil supplements in feed had no affect on their functional or sensory properties. Based on the results of functional and sensory analysis, it is evident that eggs with modified fatty acid compositions are usable in several industrial applications. These applications include liquid egg yolk products used in mayonnaise and salad dressings. Egg yolk powders were utilised in different kinds of fractionation processes. The precipitation method developed in this study resembles the supercritical anti-solvent method, which is typically used in the pharmaceutical industry. With pilot scale supercritical fluid processes, non-polar lipids and polar lipids were successfully separated from commercially produced egg yolk powder and oat flakes. The egg and oat-based polar lipid fractions showed high purities, and the corresponding delipidated fractions produced using supercritical techniques offer interesting starting materials for the further production of bioactive compounds. The oat polar lipid fraction contained especially digalactosyadiacylglycerol, which was shown to have valuable functional properties in the encapsulation of probiotics.

Tuotekustannuslaskentamallin kehittäminen elintarvikealan yritykseen

Työn tavoitteena oli kehittää tuotekustannuslaskentamalli elintarvikealan yritykseen. Laskentamallin avulla halutaan saada tarkempaa tietoa tuotteiden kustannuksista ja kannattavuuksista. Työ muodostuu teoreettisesta kirjallisuusselvityksestä sekä empiirisestä case-tutkimuksesta. Aineiston perusteella kohdeyritykselle saatiin kehitettyä tuotekustannuslaskentamalli. Työn tutkimusote on konstruktiivinen. Laskentamallin kehittäminen edellytti välillisten kustannusten kohdistamisperiaatteiden määrittämistä. Välilliset kustannukset kohdistetaan perinteisellä kaksivaiheisella menetelmällä. Kustannukset kohdistetaan ensin niille kuuluville kustannuspaikoille. Kustannuspaikoilta kustannukset kohdistetaan edelleen tuoteryhmille ja tuotteille. Kohdeyrityksen tuotekustannuslaskenta on aikaisemmin perustunut ainoastaan standardikustannuslaskentaan. Kehitetyn kustannuslaskentamallin avulla tuotteiden kustannuksista ja kannattavuudesta saadaan tarkempaa tietoa, koska välillisten kustannusten kohdistamiseen luotiin selkeät menetelmät. Parantunutta kus-tannustietoa voidaan hyödyntää tuotteita koskevissa päätöksentekotilanteissa.