Modified arabinoxylan-based films. Part B. Grafting of omega-3 fatty acids by oxygen plasma and electron beam irradiation.

Arabinoxylans (AXs) are byproducts of the cereal milling industry. To obtain high-value products, AXs have been used as a film-forming agent. Hence, AX-based films are poor water vapor barriers. The objectives of this study were to graft omega-3 (omega3) fatty acids onto AX polymeric chains by using two new technologies: cold plasma and electron beam (EB) irradiation. Results show that the surface hydrophobicity of the modified films is higher than that of a waxy coating or a low-density polyethylene (LDPE) film. In addition, FTIR spectroscopy analysis reveals vibration bands attributed to new chemical functions. Finally, a decrease in water vapor permeability (WVP) is obtained for the film treated with the alpha-linolenic acid-rich oil. This result could be explained by a better diffusion of this shorter polyunsaturated fatty acid into the AX network. Linseed oils provide better barrier properties and a higher surface hydrophobicity than oils extract from marine oils. Edible oils were chosen for edible application of these films to retard moisture transfers in stuffed biscuits.

Transfer of aroma compounds through the lipidic-aqueous interface in a complex system.

The transfer kinetics of aroma compounds from the aqueous phase to the lipidic phase (miglyol) and from miglyol to the aqueous phase have been studied in the presence or absence of a protein, beta-lactoglobulin, and at different pH values. In the presence of beta-lactoglobulin, the transfer at the interface from the aqueous to the lipidic phase decreases, with a greater effect of the presence of the protein at pH 3 than at pH 6. This barrier effect of the protein plays a role in the transfer of the aroma compounds between the different phases of the matrix.

Influence of the food matrix structure on the retention of aroma compounds.

The retention of the aroma compounds in a multicomponent medium like the food matrix is influenced by their affinity with the protein when lipid is present at a low level (0.5%). The effect of the structure of the media is also studied by using two media with the same composition; one was emusified, and the other was not. Among the studied aroma compounds, 2-nonanone and isoamyl acetate present opposite behaviors: the volatility of isoamyl acetate is not affected by the change of the medium structure whereas that of 2-nonanone increases. The decrease of retention of 2-nonanone in an emulsified system would be due to a modification of the fixation site for this compound on the protein or to a competition between the lipid and the aroma compound while the protein is adsorbed at the lipid-water interface.

F.t.-i.r. spectra of oligo- and poly-nucleotides.

Fourier-transform infrared (F.t.-i.r.) spectra of some synthetic mono-, oligo-, and poly-nucleotides and a natural DNA extracted from crab gonad have been recorded. Assignments of the observed frequencies are proposed by reference to our previous interpretation of laser-Raman and F.t.-i.r. spectra of constituents of nucleic acids. The spectra reflected structural differences between poly[d(A-T).d(A-T)] and crab gonad DNA (which is extremely rich in d(A-T) base-pairing). Such differences are mainly due to the effect of hydration on the conformational properties of natural DNA. Although the degree of complexity of the molecules investigated is higher than that of mononucleotides, most of the characteristic i.r. bands remain recognizable and assignable by comparison with the spectra of nucleic acid constituents previously studied.

Relationship between the structure and the properties of carbohydrates in aqueous solutions: sweetness of chlorinated sugars.

The structural basis of the sweet taste of D-galactose, D-glucose, D-mannose, sucrose, and some of their chlorinated derivatives has been derived from an interpretation of their F.t.-i.r. spectra. AH-B glucophores are proposed in the light of the observed OH vibrations, and an explanation of the differences in sweetness of the monosaccharides is proposed. The hydrophobic character of the CH2Cl, "gamma" centre in the tripartite template does not seem to play the same role in monosaccharides and 4,1',6'-trichloro-4,1',6'-trideoxy-galacto-sucrose. The enhancement of sweetness in the disaccharide derivative is due to the enhanced hydrophobicity of the CH2Cl groups as well as to specific interactions with water. A sharp i.r. absorption characteristic of free hydroxyl is found in the spectra of most of the very sweet polyhydroxy compounds.

F.t.-i.r. and laser-Raman spectra of cytosine and cytidine.

Fourier-transform infrared (F.t.-i.r.) and laser-Raman spectra of cytosine and cytidine in the solid state have been recorded and assignments of the frequencies made. Comparison of the observed frequencies for cytosine with those for cytidine permits identification of the bands characteristic of the sugar on the one hand, and of the pyrimidine base on the other.

F.t.-i.r. and laser-Raman spectra of guanine and guanosine.

Fourier-transform infrared (F.t.-i.r.) and laser-Raman spectra have been obtained for solid guanine. The F.t.-i.r. spectrum of guanosine in the solid state was also recorded. Assignments are proposed for the i.r. bands. The molecular basis of the spectral differences between guanine and guanosine are discussed.