Micro and Nano Corrosion in Steel Cans Used in the Seafood Industry 139 Fig. 6. Filiform corrosion formed in internal of tin plate steel cans Fig. 7. Microbiological corrosion in internal of steel cans with plastic coatings. Scientific, Health and Social Aspects of the Food Industry 140 Fig. 8. Microbiological corrosion in internal of steel cans with tin coatings. 1. Endogenous. Originally present in the food before collection, including food animal, which produces the zoonoses diseases, transmitted from animals to humans in various ways, including through the digestive tract through food. 2. Exogenous. Do not exist in the food at the time of collection, at least in their internal structures, but came from the environment during production, transportation, storage, industrialization. Fungi are uni-or multicellular eukaryotic type, their most characteristic form is a mycelium or thallus and hyphae that are like branches. 3.4 AES examination AES analyses were carried out to determine the corrosion products formed in indoor and outdoor of the steel cans. Figure 9a show scanning electron micrograph (SEM) images of areas selected for AES analysis covered by the principal corrosion products which are rich in chlorides and sulfides in tin plate steel cans evaluated. The Auger map process was performed to analyze punctual zones, indicating the presence of Cl - and S 2- as the main corrosive ions present in the steel corrosion products. The Auger spectra of steel cans was generated using a 5keV electron beam (Clark et al, 2006), which shows an analysis of the chemical composition of thin films formed in the steel surface (Figure 9b). The AES spectra of steel cans in the seafood plants show the surface analysis of two points evaluated in different zones of the steel probes. The peaks of steel appear between 700 and 705 eV, finding the chlorides and sulfides. In figure 10, the spectra reveals the same process as in figure 9 wit plastic coatings, with variable concentration in the chemical composition. In the two regions analyzed, where the principal pollutant was Cl - ion. In the region of steel surface were observed different concentrations of sulfide, carbon and oxygen, with low levels concentrations of H 2 S, which damage the steel surface. Micro and Nano Corrosion in Steel Cans Used in the Seafood Industry 141 The standard thickness of 300 nm of tin plate and plastic coatings of internal and external of steel cans was determined by the AES technique with the sputtering process. (a) (b) Fig. 9. Corrosion products of tin plated steel: (a) SEM microphotograph and (b) AES analysis, three months exposure. (a) (b) Fig. 10. Corrosion products of plastic coatings: (a) SEM microphotograph and (b) AES analysis, three months exposure. Scientific, Health and Social Aspects of the Food Industry 142 4. Conclusions Corrosion is the general cause of the destruction of most of engineering materials; this destructive force has always existed. The development of thermoelectric industries, which generates electricity and the increased vehicular traffic, has changed the composition of the atmosphere of industrial centers and large urban centers, making it more corrosive. Steel production and improved mechanical properties have made it a very useful material, along with these improvements, but still, it is with great economic losses, because 25% of annual world steel production is destroyed by corrosion. The corrosion of metals is one of the greatest economic losses of modern civilization. Steel used in the cannery industry for seafood suffer from corrosion. The majority of seafood industries in Mexico are on the coast, such as Ensenada, where chloride and sulfide ions are the most aggressive agents that promote the corrosion process in the steel cans The air pollutants mentioned come from traffic vehicles and from the thermoelectric industry, located around 50kms from Ensenada. Plastic coatings are better than tin coating because, on the plastic coatings do not develop microorganisms and do not damage on the internal surface. 5. References AHRAE; Handbook; Heating, Ventilating and Ari-Conditioning; applications; American Society of Heating, Refrigerating and Air-Conditioning Engineers Inc.; 1999. Altos Hornos de Mexico, Acero AHMSA para la industria petrolera y de construccion; www.ahmsa.com, consulted, may 2011. Annual Book of ASTM Standards, 2000, Wear and Erosion: Metal Corrosion, Vol. 03.02. Asami K., Kikuchi M. and Hashimoto K.; An auger electron spectroscopic study of the corrosion behavior of an amorphous Zr 40 Cu 60 alloy; Corrosion Science; Volume 39, Issue 1, January 1997, Pages 95-106; 1997. ASTM G140-02; Standard Test Method for Determining Atmospheric Chloride Deposition Rate by Wet Candle Method; 2008. ASTM G91–97; Standard Practice for Monitoring Atmospheric SO2 Using the Sulfation Plate Technique (SPT); 2010. Avella M, De Vlieger JJ, Errico ME, Fischer S, Vacca P, Volpe MG.; Biodegradable starch/clay nanocomposite films for food packaging applications. Food Chem; 93(3):467–74; 2005. BANCOMEXT, Datos de producción pesquera en México; Brody A, Strupinsky ER, Kline LR. Odor removers. In: Brody A, Strupinsky ER, Kline LR, editors. Active packaging for food applications. Lancaster, Pa.: Technomic Publishing Company, Inc. p 107–17; 2001. Brody Aaron L., Bugusu Betty, Han Jung h., Sand Koelsh, Mchugh Tara H.; Innovative Food Packing Solutions; Journal of Food Science; 2008. Brown H, Williams; Packaged product quality and shelf life. In: Coles R, McDowell D, Kirwan MJ, editors. Food packaging technology. Oxford, U.K.: Blackwell Publishing Ltd. p 65–94; 2003. Canning Green Beans (CGB); Ecoprofile of Truitt Brothers Process; Institute for Environmental Research and Education; 2007. Micro and Nano Corrosion in Steel Cans Used in the Seafood Industry 143 Clark A. E., Pantan C. G, Hench L. L; Auger Spectroscopic Analysis of Bioglass Corrosion Films; Journal of the American Ceramic Society; Volume 59 Issue 1-2, Pages 37–39; 2006. Cooksey K.; Effectiveness of antimicrobial food packaging materials. Food Addit Contam 22(10):980–7; 2005. Doyle ME. ; Nanotechnology: a brief literature review. Food Research Institute Briefings [Internet]; http://www.wisc.edu/ fri/briefs/FRIBrief Nanotech Lit Rev.pdf; 2006. FAO, Corporate Repository Report; consulted in Finkenzeller K.; RFID handbook: fundamentals and applications. 2nd ed. West Sussex, U.K.: JohnWiley & Sons Ltd. 452 p.; 2003. http://www.fao.org/documents/en/Fisheries%20and%20aquaculture%20manage ment%20and%20conservation/topicsearch/3, 2011. http://www.financierarural.gob.mx/informacionsectorrural/Documents/Sector% 20pesquero/SectorPesqueroM%C3%A9xicoFR07.pdf, consulted, june 2011. Ibars JR, Moreno DA, Ranninger C.; Microbial corrosion of stainless steel; Microbiologia. Nov;8(2):63-75; 1992. ISO 11844-1:2006. Corrosion of metals and alloys - Classification of low corrosivity of indoor atmospheres- Determination and estimation of indoor corrosivity. ISO, Geneva, 2006. ISO 11844-2:2005. Corrosion of metals and alloys - Classification of low corrosivity of indoor atmospheres - Determination and estimation attack in indoor atmospheres. ISO, Geneva, 2005. ISO 9223:1992, Corrosion of metals and alloys, Corrosivity of Atmospheres, Classification. Lange J, Wyser Y.; Recent innovations in barrier technologies for plastic packaging—a review. Packag Technol Sci 16:149–58.; 2003. Lopez B. Gustavo, Valdez S. Benjamin, Schorr W. Miguel, Zlatev R., Tiznado V. Hugo, Soto H. Gerardo, De la Cruz W.; AES in corrosion of electronic devices in arid in marine environments; AntiCorrosion Methods and Materials; 2011. Lopez B.G.; Ph.D. Thesis; Caracterización de la corrosión en materiales metálicos de la industria electrónica en Mexicali, B.C., 2008 (Spanish). Lopez B.G.; Valdez S. B.; Schorr M. W.; ‘’Spectroscopy analysis of corrosion in the electronic industry influeced by Santa Ana winds in marine environments of Mexico’’; INTECH Ed. INDOOR AND OUTDOOR POLLUTON, 4; Edited by Jose A. Orosa, Book, 2011. Lord JB.; The food industry in the United States. In: Brody AL, Lord J, editors. Developing new food products for a changing market place. 2nd ed. Boca Raton, Fla.: CRS Press. p 1–23; 2008. Moncmanova A. Ed. ; Environmental Deterioration of Materials, WITPress, pp 108-112; 2007. Nachay K. ; Analyzing nanotechnology. Food Tech 61(1):34–6; 2007. Ray S, Easteal A, Quek SY, Chen XD; The potential use of polymer-clay nanocomposites in food packaging. Int J Food Eng 2(4):1–11; 2006 Soroka, W, "Fundamentals of Packaging Technology", Institute of Packaging Professionals (IoPP), ISBN 1-930268-25-4; 2002. Walsh, Azarm, Balachandran, Magrab, Herold & Duncan Engineers Guide to MATLAB, Prentice Hall, 2010, ISBN-10: 0131991108. Scientific, Health and Social Aspects of the Food Industry 144 Weiss J, Takhistov P, McClements J.; Functional materials in food nanotechnology; J. Food Science; 71(9):R107–16; 2006. Yam KL, Takhistov PT,Miltz J.; Intelligent packaging: concepts and applications; J Food Sci 70(1):R1–10; 2005. 8 Characteristics and Role of Feruloyl Esterase from Aspergillus Awamori in Japanese Spirits, ‘Awamori’ Production Makoto Kanauchi Miyagi University Japan 1. Introduction Feruloyl esterases (EC 3.1.1.73), known as ferulic acid esterases, which are mainly from Aspergillus sp. (Faulds & Williamson, 1994), can specifically cleave the (1→5) ester bond between ferulic acid and arabinose. The esterases show high specificity of hydrolysis for synthetic methyl esters of phenyl alkanoic acids (Kroon and others, 1997). The reaction rate increases markedly when the substrates are small soluble feruloylated oligosaccharides derived from plant cell walls (Faulds and other, 1995; Ralet and others, 1994). These enzymes have high potential for application in food production and other industries. Ferulic acid links hemicellulose and lignin. In addition, cross-linking of ferulic acids in cell wall components influences wall properties such as extensibility, plasticity, and digestibility, as well as limiting the access of polysaccharides to their substrates (Borneman et al., 1990). Actually, feruloyl esterase is used for Awamori spirit production. Awamori spirits are Japanese spirits with a distinctive vanilla-like aroma. Feruloyl esterase is necessary to produce that vanilla aroma. Actually, lignocellulosic biomass is one means of resolving energy problems effectively. It is an important enzyme that produces bio-fuel from lignocellulosic biomass. As explained in this paper, Awamori spirit production is described as an application of feruloyl esterase. The vanillin generating pathway extends from ferulic acid as precider, with isolation of Aspergillus producing feruloyl esterase, which is characteristic of the enzyme. Moreover, the application of feruloyl esterase for beer production and bio-fuel production is explained. 2. Awamori spirits 2.1 Awamori spirit characteristics Awamori spirits have three important features. First, mash of Awamori spirit is fermented using koji, Aspergillus sp. are grown on steamed rice, which is the material and saccharifying agent used in Awamori spirit production. That fermentation is done in a pot still. Mash used in Awamori spirit processing is different from beer brewing, in which fermenting is done with saccharified mash by malt. Their fermentative form is call ‘parallel fermentation’ which progresses simultaneously with saccharification and fermentation. The resultant Scientific, Health and Social Aspects of the Food Industry 146 fermentative yeast can produce high concentrations of ethanol, approximately 16–18%, from mash of Awamori without osmotic injury. Secondly, highly concentrated citric acid is produced in this process from koji made by black Aspergillus sp., classified as Aspergillus awamori. Because of this acid, the mash maintains low pH. It is usually made in the warm climate of Okinawa, with average temperatures of 25°C in all seasons. Koizumi (1996) describes that spoiling bacteria are able to grow in mash under pH 4.0 conditions. Moreover, although amylase from Aspergillus oryzae is inactivated at less than pH 3.5, that from Aspergillus awamori reacts stably at pH 3.0. Furthermore, the mash ferments soundly under those warm conditions. Finally, aging is an important feature of Awamori spirits, which have a vanilla aroma that strengthens during aging. The Awamori spirit is aged in earthen pots for three years or more. Particularly, the spirit aged for more than three years, called ‘Kusu’, is highly prized. The vanilla aroma in Scotch whisky, bourbon, or brandy is produced from lignin in barrel wood during aging. Kusu is not aged in barrels, but it does have a vanilla aroma resembling those of aged Scotch whisky, bourbon, and brandy. Differences between Awamori spirit and other beverages are shown in the table. History and production methods of Awamori spirits are described below. Awamori Sake Whisky Brandy Type Distilled beverage Brewed beverage Distilled beverage Distilled beverage Place Okinawa Mainly Japan Worldwide Worldwide Production Temperature All seasons average annual temperature (25°C) Mainly winter 0–4°C Room temperature (10–15°C) Room temperature (15–20°C) Material Indica rice Japonica rice Barley, corn Grapes Mash Parallel Fermentation Containing citric acid produced by Parallel fermentation, Containing lactic acid produced by Lactic acid Single Fermentation Not Containing Acid Single Fermentation containing Malic acid from Material Saccharifying agent Koji Koji Malt - Microorganisms Aspergillus awamori Awamori yeast Aspergillus oryzae Sake yeast Lactic acid Whisky yeast Wine yeast Characteristics and Role of Feruloyl Esterase from Aspergillus Awamori in Japanese Spirits, ‘Awamori’ Production 147 Fermentative Temperature High temperature (27–30°C） Low temperature (10–15°C） Middle temperature (15–25°C) Middle temperature (15–26°C) Alcohol concentration 25–30% 15–16% 40–50% 40–50% Aging period Approximately 3 years or more Very short term More than 3 years More than 3 years Aging vessel Mainly earthen pot Mainly stainless tank Barrel Barrel Taste and aroma Vanilla like Estery, fruit-like Vanilla like Vanilla like Table 1. Awamori spirit and other alcoholic beverages 2.2 History of Awamori Awamori spirits are traditionally produced in Okinawa, which has 47 production sites. Awamori spirits are produced from long-grain rice and rice imported from Thailand. Partly because it uses long grain rice imported from Thailand for production, it is believed that Awamori spirit production methods were brought from Thailand (Koizumi, 1996). According to one account (Koizumi, 1996) of Okinawa’s history, ‘Ryukyu’ was an independent country ruled by king Sho in 1420, which traded with the countries of Southeast Asia. At the time, the port of Naha bustled as a junction port between Japan and the South China Sea Islands, Indonesia, Cambodia, Vietnam, the Philippines, and Thailand. Awamori spirits were brought from there and also traded. In 1534, ‘Chen Kan's Records’, reported to his home country, China, noted that Awamori spirits have a clear aroma and were delicious; he noted also that Awamori spirits had been brought from Thailand. Moreover, it was written that long-grain rice harvested in Thailand was used in Awamori spirit production, and the distilled spirits were aged in earthen pots. Their ancient technology of Awamori spirit production is followed by the present technology. Distillation technology was brought also via Thailand from China, as it was with Awamori spirits. Furthermore, they transported the technology eventually to the main islands of Japan. The cradle of distillation technology is actually ancient Rome. In that era, distillation methods were used to produce essential oils in the following manner: plant resin was boiled in a pan on which a wool sheet had been placed. After boiling, the upper wool sheet was pressed to obtain the essential oil. That is a primitive distillation method. The distillation method brought to Okinawa was superior to the Roman method, but the efficiency of distillation was low, according to Edo period accounts: 360 mL of distillate was obtained from 18 l of fermented alcohol beverages. Eventually, 72 ml of spirits were distilled from the first distillate (Koizumi, 1996). We can infer the alcohol concentration experimentally: fermentative alcoholic beverages (Sake) have approx. 10% alcohol concentration, the first distillate has approximately 20% alcohol concentration, and final spirits have approximately 30% alcohol concentration. The distillate yield by the original method was lower than that of the present method because the condenser was not a water- cooled system. Scientific, Health and Social Aspects of the Food Industry 148 2.3 Awamori spirits production method Fig. 1. Schemes of Awamori spirit production. 2.3.1 Rice Awamori spirits are produced using long-grain rice imported from Thailand. Oryza sativa is a perennial plant. Kato (1930) reported rice taxonomy. He reported some differences in Indica rice strains (imported from Thailand) and Japonica rice strains (grown in Japan): rice grains of Indica strain are longer than those of Japonica rice strain. Its leaves are light green. Moreover, Indica rice grains are longer than Japonica rice grains. The two strains sterilize in mating with each other. Furthermore, they relate to each other as subspecies, Oryza sativa subsp. japonica and Oryza sativa subsp. indica. Some merits exist for the use of imported Thailand rice as the material for production. 1. The rice material is cheaper than Japanese rice. 2. Because the indica rice is not sticky, it is easy to work with during koji preparation. 3. Mash temperatures of mash using Indica rice are easy to control because this rice is hard and saccharifies slowly. 4. The alcohol yield from Indica rice is higher that from Japonica strains. 5. Indica rice has been used to produce Awamori spirit since it was brought from Chiame, Thailand (Nishiya, 1991). The rice strains differ not only in grain size and shape but also in starch characteristics. Rice contains starches of two types: amylose and amylopectin. The structure is shown in the figure. [...]... technological means to provide a benefit; a food in which the bioavailability of a component has been modified; or a combination of any of the above (Ashwell 2002) Regardless of the various definitions, the main purpose of functional food should be clear – to improve human health 166 Scientific, Health and Social Aspects of the Food Industry and well-being However, health claims are a very convenient tool... they were bound strongly 1 56 Scientific, Health and Social Aspects of the Food Industry Fig 6 SDS–PAGE of feruloyl esterase We investigated Michaelis constants of the feruloyl esterase A Lineweaver–Burk plot is shown to calculate the Km of the feruloyl esterase: its Km was 0.0019% (0.01 mM) Koseki reported that Km was 0. 26 0 .66 mM (Koseki and others, 20 06) The feruloyl esterase has higher affinity... components of endosperm cell walls in barley, occupying 75% of the cell wall (MacGregor and Fincher, 1993) The amount of -glucans is negatively correlated with yields of the amount of wort in the mashing process (Bourne and others,1982; Kato and others, 1995) The amount of -glucan in grain shows levels of decomposition of cell wall in barley endosperm The malt contained a great amount of -glucan,... black Aspergillus of many kinds was isolated Then the strains were cultivated on xylan plate medium (1.5% xylan, 0.5% yeast extract, 0.5% polypeptone 154 Scientific, Health and Social Aspects of the Food Industry and 1% agar) for the first screening The strain with a clear zone on the plate medium was screened and the strain was assayed for feruloyl esterase activity Results show that the largest clear... Biochem Biotechnol., Vol 45, No 46, pp 897-915 162 Scientific, Health and Social Aspects of the Food Industry Zhixian, H., Dostal, L & Rosazza, J.P.N (1994) Purification and characterization of a ferulic acid decarboxylase from Pseudomonas fluorescens J Bacteriol., Vol 1 76, No 19, pp 5912-5918 Part 2 Social and Economic Issues 9 Functional Foods in Europe: A Focus on Health Claims Igor Pravst Nutrition... for the use of nutrition and health claims were accepted in 2004, and amended in 2008 and 2009, followed by Recommendations on the scientific basis of health claims (Grossklaus 2009) In the European Union, harmonisation was achieved in 20 06 with Regulation (EC) No 1924/20 06 on nutrition and health claims made on foods, which requires authorization of all health claims before entering the market The. .. distinct flavor 152 Scientific, Health and Social Aspects of the Food Industry Recently however, ferulic acid is converted to 4-vinyl guaiacol by microorganisms as Saccharomyces cerevisiae (Huang and others, 1993), Pseudomonas fluorescens (Huang and others, 1993), Rhodotorula rubra (Huang and others, 1994), Candida famata (Suezawa, 1995), Bacillus pumilus (Degrassi and others, 1995) and Pseudomonas fluorescens... campaigns of the food industry can obviously have very strong effects, particularly if consumers perceive them as trustworthy It must be noted that the labelling of nutrition information on foods in the EU is currently not mandatory, except for foods with nutrition and health claims This is about to change under the accepted Regulation on the provision of food information to consumers However, most food. .. symptoms As prescribed Table 1 The borderline between food and medicine (Raspor 2011) 4 Functional foods in the context of regulation To promote the use of any particular functional food its beneficial effects must be communicated to consumer This is usually done through the use of nutrition and health claims in the labelling and advertising of foods In this context, functional foods in Europe are probably... varieties is 63 .5°C (59 67 %) No definite differences were found in the values of maximum viscosity and breakdown between Japonica and Indica varieties Juliano et al (1 964 a) obtained narrower pasting temperature ranges for Japonica rice flour (62 67 °C) than for Indica (62 – 76. 5°C) Gelatinization temperature of Indica rice was the highest among major cereals as waxy (Japonica) 62 °C, 66 °C for maize, and 62 °C for . Koseki and others (20 06) . The protein was unbound by 10% and 11% SDS solution. It is considered that they were bound strongly. Scientific, Health and Social Aspects of the Food Industry 1 56. polypeptone Scientific, Health and Social Aspects of the Food Industry 154 and 1% agar) for the first screening. The strain with a clear zone on the plate medium was screened and the strain. steaming the rice, the seed mash is inoculated to the steamed rice. Scientific, Health and Social Aspects of the Food Industry 150 Furthermore, the inoculated rice is incubated at 40°C and