Journal Articles

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    Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties
    (1/05/2015) Acevedo-Fani A; Salvia-Trujillo L; Rojas-Graü MA; Martín-Belloso O
    Edible films including active ingredients can be used as an alternative to preserve food products. Essential oils (EOs) exhibit antimicrobial activity against pathogenic microorganisms but their low water solubility limits the application in foods. To improve water dispersion and protect EOs from degradation, nano-sized emulsions emerge as a viable alternative. Nanoemulsions containing EOs and polysaccharides could be used to form edible films with functional properties. This study was focused on the evaluation of physical, mechanical and antimicrobial properties of alginate-based edible films formed from nanoemulsions of EOs. Nanoemulsions containing thyme (TH-EO), lemongrass (LG-EO) or sage (SG-EO) oil as dispersed phase and sodium alginate solution as continuous phase were prepared. The average droplet size of nanoemulsions was reduced after the microfluidization treatment exhibiting multimodal size distributions. The ζ-potentials of nanoemulsions were between-41mV and-70mV depending on the type of EO used. The lowest whiteness index was found in SG-EO nanoemulsions, whereas those containing TH-EO showed the highest value. Films formed from SG-EO nanoemulsions exhibited higher transparency, water vapor resistance and flexibility than films formed from TH-EO or LG-EO. Edible films containing TH-EO were those with the strongest antimicrobial effect against inoculated Escherichia coli, achieving up to 4.71Log reductions after 12h. Results obtained in the present work evidence the suitability of using nanoemulsions with active ingredients for the formation of edible films, with different physical and functional properties.
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    Improved consistency in 2D gel electrophoresis: Sheep plasma as a test case
    (John Wiley & Sons, 2017) Brown S; Norris GE
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    Carcass characteristics and meat quality of Hereford sired steers born to beef-cross-dairy and Angus breeding cows.
    (2016-11) Coleman LW; Hickson RE; Schreurs NM; Martin NP; Kenyon PR; Lopez-Villalobos N; Morris ST
    Steers from Angus, Angus×Holstein Friesian, Angus×Holstein Friesian-Jersey and Angus×Jersey cows and a Hereford sire were measured for their carcass and meat quality characteristics. Steers from the Angus×Holstein Friesian cows had a greater final body weight and carcass weight (P<0.05). Steers from Angus×Jersey cows had the lowest carcass weight and dressing-out percentage (P<0.05). There was a greater fat depth over the rump at 12 and 18months of age for the steers from Angus cows (P<0.05) but, not at 24months of age. The steers had similar meat quality characteristics across the breed groups. Steers from Angus×Holstein Friesian and Angus×Jersey cows had a higher ratio of n6 to n3 fatty acids. Using beef-cross-dairy cows to produce steers for meat production does not impact on meat quality. Using Jersey in the breed cross reduced the carcass tissues in the live weight and the potential meat yield.