Determination of halophenolic wood preservant traces in milk using headspace solid-phase microextraction and gas chromatography–mass spectrometry

QSPR study on the polyacrylate-water partition coefficients of hydrophobic organic compounds

The partition coefficient is essential for the analysis of organic chemicals using solid-phase microextraction (SPME) techniques. In this study, a quantitative structure-property relationship (QSPR) model was developed with chemical descriptors for the prediction of the polyacrylate (PA)-water partition coefficient (K_PA-w). The major variables influencing K_PA-w in the QSPR model were CrippenlogP (crippen octanal-water partition coefficient), RNCG (relative negative charge-most negative charge/total negative charge), VE2_Dzv (average coefficient sum of the last eigenvector from the Barysz matrix/weighted by van der Waals volume), and ATSC4v (centred Broto-Moreau autocorrelation-lag 4/weighted by van der Waals volume). The relative determination coefficient (R²) and cross-validation coefficient (Q²) were 0.898 and 0.858, respectively, which implied that the model had excellent robustness. Mechanistic interpretation suggested that the factors affecting the partitioning process between PA and water are the hydrophobicity, relative negative charge, and van der Waals volume of a chemical. The results of this study provide a good tool for predicting the log K_PA-w values of diverse hydrophobic organic compounds (HOCs) within the applicability domain to reduce experimental costs and the time required for innovation.

Quality and sensory acceptability of a chilled functional apple ready-dessert

An apple and dairy based ready-dessert with an added prebiotic was stored and chill temperatures and number of quality attributes were monitored during chill (4 °C) storage for 30 days. All ready-desserts were thermally processed by sous vide (P (90) > 10 min). The stability of the dairy component in ready-desserts was monitored by measuring volatile free fatty acids. Changes in these components were more evident in prebiotic-enriched samples compared to controls. However, no significant differences were observed over storage in control and prebiotic-enriched ready-desserts. This was supported by sensory analysis that showed no significant changes over storage in control or prebiotic-enriched samples. Of the other quality parameters, the addition of prebiotic inclusions resulted in lower L and b values and dry matter (p < 0.05), while increasing (p < 0.05) soluble solids content compared to control samples. Fluctuations in some of the quality parameters were also observed over storage. Rheological characteristics, i.e. flow behaviour (n), consistency index (K), storage (G'), loss (G″) and complex (G*) moduli were unaffected by prebiotic inclusion. However, storage affected the rheological characteristics of ready-desserts. A decrease (p < 0.05) in flow behaviour (n) led to concomitant increases in consistency index (K) and complex modulus (G*) values in control samples.