Examination of Simultaneous Extraction Method of 19 Food Additives in Processed Foods

Effect of Various Salts on the Coagulation of Casein

The effect of addition of sodium and potassium chloride to the reciprocal system: KH 2PO 4-Na 2HPO 4-H 2O on pH and composition during freezing

A quantitative method for the determination of chloramphenicol in milk samples was developed based on the QuEChERS (quick, easy, cheap, effective, rugged, and safe) approach for liquid chromatography–tandem mass spectrometry (LC–MS/MS). Homogenized milk samples were extracted with acetonitrile. The partitioning step was performed after the addition of magnesium sulfate and sodium chloride. Chloramphenicol was determined using the electrospray negative ionization mode with tandem mass spectrometry. The procedure was validated according to the requirements of Commission Decision 2002/657/EC. The apparent recovery ranged from 90% to 110% and within-laboratory reproducibility was lower than 12%. The calculated limit of decision was 0.10 μg kg−1 and the detection capability was 0.15 μg kg−1. Validation results demonstrated that this method fulfills criteria for the determination of chloramphenicol in milk.

Evaluation of sugar beet pectin viscosity, surface activity, conductivity and zeta potential in sodium chloride aqueous solutions

A simple method was established for determining 10 preservatives, butylhydroxyanisole and dibutylhydroxytoluene in food. Steam distillation was carried out, and the distillate was trapped with dichloromethane and distilled water. After acidification and addition of sodium chloride, food additives were extracted from aqueous phase with dichloromethane. The food additives were analyzed with a gas Chromatograph equipped with a dual column system of 10% FFAP and 5% DEGS + 1% H3PO4. Column temperature was increased from 140 to 210°C at the rate of 3°C/min, Fluorene was used as an internal standard.Ethyl p-hydroxybenzoate and isopropyl p-hydroxybenzoate were not separated with the 10% FFAP column, but other food additives were simultaneously determined with this column. With the 5% DEGS + 1% H3PO4 column, isobutyl p-hydroxybenzoate and propyl p-hydroxybenzoate were not separated, but the others were simultaneously determined.Added recovery tests were carried out on about 38 foods.

Two 6 × 6 Latin square experiments were conducted with male grower/finisher pigs (initial weight approximately 45 kg) to determine the effects of increasing levels of total dissolved solids (TDS) in water on the partitioning of nutrients from the diet. The first experiment consisted of six water treatments, 0 (distilled water), 370 (tap water), 1000, 4000, 6350, and 8000 ppm TDS. The increased TDS levels were obtained by the addition of sodium bicarbonate, sodium chloride, and sodium sulphate (in the ratio 3:3:1) to the tap water. At these levels there was no significant treatment effect (P > 0.05) on growth rate (GR), digestibility of energy (DE) or crude protein, or metabolizable crude protein. As water TDS increased, metabolizable energy (ME) decreased (P < 0.05) from 3150 kcal kg−1 to 2932 kcal kg−1. In the second experiment, six water treatments were prepared by the addition of magnesium sulphate, sodium sulphate, and sodium chloride (in the ratio of 3:3:1) to tap water (450 ppm TDS) to obtain water containing 1100, 4000, 7000, or 11 700 ppm TDS. Distilled water (0 ppm TDS) was used as a control. No significant treatment effect (P > 0.05) was observed for water intake, urinary output, GR, DE, ME, or metabolizable crude protein. However, sulphates at 11 700 ppm TDS significantly decreased (P < 0.05) the digestibility of dry matter and crude protein. Mineral excretion, in feces and urine, and retention were also examined in both experiments. Key words: Water quality, pigs, salinity, digestibility, minerals

Glass ampoule breakage during the freeze-drying process was prevented by the addition of sodium chloride to the formulation of lyophilization products of sodium thiopental. In order to clarify the ampoule breakage prevention mechanism, the physicochemical behavior of the freeze-drying process was monitored by simultaneous XRD-DSC measurements and thermal mechanical analysis (TMA). During the freezing process of formulated solution, the smaller heat of fusion of crystallized ice with the addition of sodium chloride was observed in comparison to that without sodium chloride. Although a greater amorphous portion remained, a higher crystal habit of hexagonal ice was reproducibly observed in the XRD patterns with the addition of sodium chloride during the freezing process. In the measurement of TMA, the scattering of the thermal expansion rate of formulated solution was significantly reduced by the addition of sodium chloride. These observations indicated that the addition of sodium chloride minimized the scattering of the thermal expansion rate and might be a cause for the inhibition of glass ampoule breakage during the freeze-drying process.

For efficient transdermal delivery of alendronate (ALN) for anti-osteoporotic therapy, we developed a hyaluronic acid (HA) gel sheet that was prepared simply by enhancing HA noncovalent interactions using phosphoric acid and polyhydric alcohol (propanediol and glycerin). HA solution viscosity increased after addition of phosphoric acid, and the HA gel sheet formed after heated drying. The HA gel sheet could be converted to high viscosity state by addition of water. These results indicate that phosphoric acid enhances the noncovalent interactions of HA molecules. The HA gel sheet elicited no skin irritation over 7 days after a 24-h application. The permeation of ALN across rat and human skin was 109 and 7.17 µg/cm2, respectively, up to 24 h after application of the ALN-loaded HA gel sheet, which is sufficient for clinical treatment of osteoporosis. The bioavailability of ALN in rats was ~20% after application of the ALN-loaded HA gel sheet, and plasma calcium levels were effectively reduced 3 days after sheet application. Furthermore, in a rat osteoporosis model, the reduction in tibial bone density was suppressed by treatment with the ALN-loaded HA gel sheet. These results indicate that our phosphoric acid-mediated HA gel sheet is a promising transdermal formulation for efficient ALN delivery.

Administration of biomacromolecular drugs in effective quantities from conventional vaginal rings is hampered by poor drug permeability in the polymers from which rings are commonly constructed. Here, we report the formulation development and testing of rod insert rings for sustained release of the candidate antiretroviral peptides T-1249 and JNJ54310516-AFP (JNJ peptide), both of which have potential as HIV microbicides. Rod inserts were prepared comprising antiviral peptides T-1249 or JNJ peptide in combination with a hydrophilic excipient (sodium chloride, sodium glutamate, lactose or zinc acetate) dispersed at different loadings within a medical grade silicone elastomer. The inserts were tested for weight change and swelling when immersed in simulated vaginal fluid (SVF). Dye migration into the inserts was also assessed visually over 28 days. In vitro release of T-1249 and JNJ peptide from rings containing various insert types was tested. Weight change and degree of swelling of rods immersed in SVF was dependent on the type and concentration of excipient present. The rods displayed the following rank order in terms of weight change: sodium glutamate > zinc acetate ≈ sodium chloride > lactose. The weight change and degree of swelling of the inserts did not correlate with the level of dye uptake observed. In vitro release of T-1249 was improved through addition of lactose, sodium chloride and sodium glutamate, while release of JNJ peptide was improved through addition of sodium chloride or sodium glutamate. Sustained release of hydrophobic peptides can be achieved using a rod insert ring design formulated to include a hydrophilic excipient. Release rates were dependent upon the type of excipient used. The degree of release improvement with different inserts partially reflects their ability to imbibe surrounding fluid and swell in aqueous environments.

Determination of thymol in human plasma by automated headspace solid-phase microextraction–gas chromatographic analysis

The rheological attributes of polymers as wheat dough are strongly related to its microstructure. To quantify dough protein microstructure confocal laser scanning microscopy combined with image analysis was used. The effect of three experimental factors pH (addition of lactic acid and sodium hydroxide), water addition, and sodium chloride (NaCl) addition on empirical and fundamental rheological properties as well as microstructural protein properties were studied and modeled by applying a response surface methodology. The obtained models revealed high correlations between the experimental factors and the complex shear modulus (R 2 = 0.97), dough resistance (Rmax k; R 2 = 0.91) and stickiness (R 2 = 0.93). Furthermore it was possible to determine microstructural attributes as the area fraction (R 2 = 0.88) and Feret’s diameter (R 2 = 0.86) as a function of pH, water and NaCl addition. Especially measures of Rk max revealed highly significant correlations with the protein microstructure as the branching index (r = 0.79).

Bactericidal effects of various kinds of AWASEZU (processed vinegar, 2.5% acidity) on food-borne pathogenic bacteria including Escherichia coli O157:H7 and other bacteria were examined. the order of bactericidal activities was NIHAIZU (3.5% NaCl was added) > SANBA-IZU (3.5% NaCl and 10% sucrose were added) > plain vinegar (spirit vinegar) > AMAZU (10% sucrose was added). This indicates that their activities were enhanced by the addition of sodium chloride and suppressed by the addition of sugar. On the other hand, when soy sauce was used instead of sodium chloride, the order of bactericidal activities was plain vinegar > AMAZU > NIHAIZU > SANBAIZU. This is mainly because their activities were suppressed by the increase in the pH value. The effect of sodium chloride (0.01-15%) and temperature (10-50 degrees C) on bactericidal activities against E. coli O157:H7 in spirit vinegar (0.5-2.5% acidity) was further examined. When vinegar was used in combination with sodium chloride, predominant synergism on the bactericidal activity was observed. Their activities were markedly enhanced by the addition of sodium chloride in proportion to the concentration. In addition to this, at higher temperatures spirit vinegar killed bacteria much more rapidly. It should be noted that the bactericidal activity of spirit vinegar was extremely enhanced by the combined use of the addition of sodium chloride and the rise of temperature. For example, in 2.5% acidity vinegar, the time required for 3 log decrease in viable cell numbers at 20 degrees C was shortened to 1/140-fold by the addition of 5% sodium chloride, shortened to 1/51-fold by the rise of the reaction temperature at 40 degrees C, and shortened to 1/830-fold; 0.89 minutes by both the addition of 5% sodium chloride and the rise of temperature at 40 degrees C. In order to propose the methods to prevent food poisoning by bacterial infection, bactericidal activities of vinegar solution containing sodium chloride on cooking tools and raw vegetables were examined. Vinegar solution (1-2% acidity, 3-7% NaCl) produced more than 3 log decrease in viable cell numbers of E. coli O157:H7 on the surface of cutting board, and cabbage and cucumber at 20-50 degrees C. These results suggested that the treatment with vinegar solution containing sodium chloride may be one of the useful methods to prevent food poisoning.

Simultaneous preconcentration of a wide variety of organic pollutants in water samples: Comparison of stir bar sorptive extraction and membrane-assisted solvent extraction

Thrombelastograph was used to measure the rennet coagulation properties of buffalo milk. The combined effect of pH with temperature fat and protein contents, addition of whey protein concentrat (WPC) and sodium chloride on rennet coagulation (r) and clot forming (K20) times were evaluated. The fat content had little effect on r or K20 compared to pH. Increasing temperature from 30 to 40 °C or the protein content of UF milk retentate from 3 to 12% decreased K20 and K20 of buffalo milk. The K20 was greatly affected by the replacement of casein with 10, 20, 30 and 40% WPC while r was less affected. Addition of sodium chloride (2–10%) increased and K20 and the effect was more pronounced at low pH. The relations between the studied factors and r and K20 of buffalo milk were calculated and discussed.

Modification of extruded chicken collagen films by addition of co-gelling protein and sodium chloride