Polylactic acid as a promising sustainable plastic packaging for edible oils

The influence of renewable packaging materials on the oxidative stability of sunflower oil was investigated to evaluate whether they could be used as alternatives to conventional plastics. Two renewable bottle materials, polylactic acid (PLA) and bio-polyethylene (Green-PE) were compared to conventional plastics consisting of virgin and recycled polyethylene terephthalate (PET, r-PET) and regular polyethylene (PE), in a storage study over a period of 56 days. The results showed that the progress of lipid oxidation in PLA was similar to PET and r-PET until day 28, while it was significantly increased in PE and Green-PE. Benzene was detected as the only migration compound in the oil stored in PET and r-PET, with concentrations of 0.153 ± 0.027 µg/g and 0.187 ± 0.024 µg/g after 56 days of storage. The study concluded that PLA could be used as an alternative packaging material for edible oils to replace PET.This work was kindly funded by the Austrian Science Fund (FWF): P 34512. J. Alberdi-Cedeño thanks the EJ-GV for a postdoctoral grant (POS_2020_1_0040). The authors want to thank Sandra Auernigg-Haselmaier for the technical assistance with the LC-MS and the NMR core facility of the Division of Pharmaceutical Chemistry at the University of Vienna for providing access to the NMR instruments

Oxidomics-guided development of cold pressed oils rich in antioxidants by improving manufacturing processes

Edible oils produced by cold-pressing are good sources of tocopherols, carotenoids and chlorophylls, polyphenols, and other antioxidants with positive impact on human health. However, the main problem during production of oils with high level of polyunsaturated fatty acids (PUFA) is lipid oxidation. The main goal of this project is increasing the antioxidant level in cold pressed oils by application of oxidomics approach and modernization of the manufacturing process. The new technology involves a cost-efficient strategy which utilizes the high abundancy of antioxidants present in oilseeds, which are usually lost in the waste, the press cakes such vitamin E, phytosterols and polyphenols. Besides increasing the generation of polyphenols in the seeds and the transfer of polyphenols from the seeds to the oil to enhance the oxidative stability of cold pressed oils rich in PUFA, triggering the formation of carbonyl-amine adducts in the seeds and their transfer to the oil might lead to prolonged shelf life of edible oils. Oxidomics-guided approach in this project will enable combining the increased generation of natural antioxidants in the oil seeds and the transfer of these bioactive compounds to the oil. Modernization of traditional manufacturing processes might lead to oils with prolonged shelf life and higher levels of bioactive constituents. For this purpose, polyphenols, tocopherols / tocotrienols /plastochromanol-8, phytosterols and peptides will be analysed in the (germinated) seeds and oils at different stages and after different production conditions by LC-MS. Oxidomics will also be used to identify changes of the profile of oxidation products using SPME-GC-MS, LC-MS/MS and 1H-NMR

Comprehensive analysis of oxidative stability and nutritional values of germinated linseed and sunflower seed oil

Germination of seeds is known to affect the nutritional composition of cold-pressed oils. This study focused on the effects of germination on the antioxidants and oxidative stability of linseed and sunflower seed oil. As hypothesized, germination led to increased antioxidant activities and tocopherol, chlorophyll and carotenoid content. Analysis revealed a 37.2 ± 3.5-fold and 11.6 ± 1.5-fold increase in polyphenol content in linseed and sunflower seed oil from germinated seeds, respectively. Using LC-HRMS/MS, profiles with up to 69 polyphenolic substances were identified in germinated seed oils for the first time. Germination promoted lipid hydrolysis, as evidenced by NMR, with overall significant decreases in triacylglycerol content leading to increased diacylglycerol and free fatty acid values. Rancimat measurements predicted a 4.10 ± 0.52-fold longer shelf-life for germinated linseed oil. This study successfully demonstrated the potential of germination to develop PUFA-rich oils with enhanced antioxidant capacity and oxidative stabilit

Maternal smoking in early pregnancy disrupts placental function through syncytiotrophoblast and macrophage dysregulation

Smoking in pregnancy is the leading avoidable cause of gestational morbidity and mortality, causally linked to fetal growth restriction (FGR). The placenta, functional interface between mother and fetus is essential for healthy fetal development. For the first time, we studied cell type-resolved smoking effects on placental development at high molecular resolution using single-nucleus RNA sequencing and deep visual proteomics of matched tissues. We validated our findings through an independent cohort and in-vitro cigarette smoke exposure to primary human trophoblast cells. Our results show placental macrophages (Hofbauer cells; HBC) and the syncytiotrophoblast (STB) barrier are most affected by smoking, with dysregulation of cell-cell adhesion, extracellular matrix organization, and stress phenotype. STBs show moderate compositional increases in smokers and in-silico trophoblast differentiation modelling indicates a preferential shift towards the STB lineage in this group. The trophoblast displays a large upregulation of pro-angiogenic effectors, increases in xenobiotic detoxification, reduced mitochondrial function, and vastly altered transmembrane transport. These molecular changes affect placental development with important consequences for fetal growth. We provide insight into placental dysfunction contributing to FGR early in pregnancy, before clinical symptoms appear. We anticipate this data to advance diagnostics and therapies to improve FGR outcomes

Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products

11 Páginas.-- 5 Figuras.-- 2 Tablas.-- Material suplementarioAccelerated storage tests are frequently used to assess the oxidative stability of foods and related systems due to its reproducibility. Various methods and experimental conditions are used to measure lipid oxidation. Differences between laboratories make it necessary to determine the repeatability and reproducibility of oxidation tests performed under the same conditions. The objective of the present interlaboratory study was to evaluate the outcome of a storage test for two different bulk oils, sunflower oil (SFO) and rapeseed oil (RSO), during a period of 9 weeks at 20°C, 30°C, 40°C, and 60°C. Sixteen laboratories were provided with bottled oils and conducted the storage tests according to a detailed protocol. Lipid oxidation was monitored by the formation of conjugated dienes (CD) and the activation energy (Ea) was determined for comparative purposes and statistically evaluated. An increase in CD formation was observed for both oils when the storage temperature was increased in all laboratories. The Ea,1 ranged from 47.9 to 73.3 kJ mol−1 in RSO and from 27.8 to 62.6 kJ mol−1 in SFO, with average values of 58.2 and 46.8 kJ mol−1, respectively. The reproducibility coefficients were 10.9% and 18.2% for RSO and SFO, respectively. Practical applications: In order to compare results on oxidative stability of foods derived from different studies, the reproducibility of storage tests and methods employed to evaluate the oxidation level should be considered. This study provides fundamental data on the reproducibility of lipid oxidation under accelerated storage conditions and defines important parameters to be considered for the conduction of experiments.Open access funding enabled and organized by Projekt DEAL. We thank Brökelmann + Co – Oelmühle GmbH + Co for the donation of the vegetable oils. The authors gratefully acknowledge Lina Stuthmann from the Food Technology Division, Kiel University and Inge Holmberg from the National Food Institute, Technical University of Denmark for their skillful help.Peer reviewe

Contributions of the Austrian Customs Administration to Public Value Creation

Diese Bachelorarbeit befasst sich mit den Beiträgen zur öffentlichen Wertschöpfung der österreichischen Zollverwaltung aus der Sicht ausgewählter Mitarbeiter*innen. Es wurde eine qualitative Forschungsmethode in Form von fünf Expert*inneninterviews angewandt, um die Meinungen der Expert*innen zum Forschungsthema so umfangreich wie möglich erfassen zu können. Die Ergebnisse zeigen, dass die ausgewählten Mitarbeiter*innen, die in verschiedenen Bereichen der Zollverwaltung beschäftigt sind, den Wertschöpfungsbeitrag der Zollverwaltung positiv einschätzen. Allerdings konnte auch Verbesserungs- und Erweiterungspotential festgestellt werden.This bachelor thesis deals with the contributions to public value creation of the Austrian customs administration from the perspective of selected employees. A qualitative research method in the form of five expert interviews was used in order to capture the opinions of the experts on the research topic as comprehensively as possible. The results show that the selected employees, who work in various areas of the customs administration, have a positive view of the customs administration's contribution to value creation. However, potential for improvement and expansion was also identified

Creditors protection of Austrians limited company (GmbH) in view of capital laws' deregulation

Die vorliegende Arbeit beschäftigt sich mit dem GmbH-rechtlichen Gläubigerschutz aus Sicht gegenwärtiger kapitalverfassungsrechtlicher Deregulierungsbestrebungen. Dazu soll zunächst auf die grundlegenden Motive der Deregulierungsbestrebungen eingegangen werden, sowie auch der rechtspolitische Diskussionsstand bezüglich künftig vorstellbarer GmbH-Varianten kurz umrissen werden. Anhand der Darstellung der gegenwärtigen Gläubigerschutzinstrumente soll deren Effizienz aus heutiger Sicht ausgelotet, sowie auch mögliche Alternativen dazu aufgezeigt werden. Dies zunächst vor allem in Bezug auf das Mindeststammkapital. Der letzte Teil der Arbeit widmet sich den vielfältigen Deregulierungsvorschlägen rund um Kapitalaufbringung und Kapitalerhaltung. Es soll gezeigt werden, inwiefern tatsächlich Handlungsbedarf besteht und welche Reformvorschläge dem Schutz der Gläubiger auch nicht abträglich sind. Schlussendlich werden im Rahmen der Zusammenfassung die wesentlichsten Bestrebungen und Ergebnisse der Arbeit noch einmal kurz zusammengefasst und einer abschließenden Wertung unterzogen.The degree dissertation is dealing with limited liability company creditor protection from the perspective of the present deregulation by law. First of all the basic motives are pointed out as well as the current state of the legal policy discussion concerning limited liability companies in the near future, which are discussed briefly.Based on the representation of the current bankruptcy protection instruments the efficiency from today's perspective is explored as well as possible alternatives being presented. Initially with focus on the minimum of the capital stock.The last part of the work is devoted to the different proposals of deregulation concerning capital raising and capital maintenance. It should also be shown in what way a need for action is necessary at the moment and which reform proposals to the protection of the creditors are not detrimental. Finally within the summing-up of the most significant efforts and results of the work they are briefly summarized and subjected to a final score.von Michael PignitterAbweichender Titel laut Übersetzung der Verfasserin/des VerfassersGraz, Univ., Dipl.-Arb., 201

Product development of a spirit innovation made from horseradish, apple and lingonberry

Diese Masterarbeit beschreibt die Produktentwicklung einer Spirituose aus den Inhaltsstoffen Apfel, Preiselbeere und Kren. Ziel der Arbeit ist es, eine Produktinnovation am Spirituosenmarkt zu entwickeln. In der Arbeit wird die Entwicklung von der Marktrecherche über die Schaffung einer Marke und Erstellung von Produktversuchen bis hin zu sensorischen Verkostungen dargestellt. Weiters werden Extraktionsversuche zu technologischen Verbesserungen in der Herstellung abgebildet. Die Wahl der Inhaltsstoffe basiert auf einer Marktrecherche, die zeigt, dass Konsumentinnen und Konsumenten auf Regionalität und Qualität Wert legen. Zudem wird erkannt, dass bei Spirituosen die Tradition, aber auch die Innovation wichtige Stichworte sind. Somit können die Inhaltsstoffe, die schon als Speise zusammen kombiniert werden, neu in einer Spirituose vereint werden. Die Vermarktung der Spirituoseninnovation basiert auf der Recherche zum Marketing von alkoholischen Getränken. Es wird das Ergebnis ermittelt, dass die Transparenz von Unternehmen gegenüber den Konsumentinnen und Konsumenten eine Rolle spielt. Da im Marketing von Spirituosen die Geselligkeit und der Genuss wichtige Schlagwörter sind, wird das neu entwickelte Produkt als Begleitgetränk zu Speisen beworben. Auf diesen Erkenntnissen aufbauend wird die Marke der Spirituoseninnovation entwickelt. Der Name „Fruchtkristall“ und das dazugehörige Logo bestehend aus einem Spirituosenglas mit Wurzeln auf grünem Hintergrund stehen für die regionalen und hochwertigen Zutaten und die Bodenständigkeit des Produktes. Im Rahmen der praktischen Produktentwicklung zeigen durchgeführte hedonische und analytische sensorische Verkostungen, dass Produktversuche mit dem Apfelschnaps Golden Delicious und Mazeraten aus Kren und Preiselbeere am besten angenommen werden. Die Auswertung der Daten aus der sensorischen Erhebung dient dazu, die Dosierungen auszuwählen und die Wahl der Inhaltsstoffe einzugrenzen. Dadurch wird im Rahmen der Arbeit ein Prototyp ermittelt. Die technologische Weiterentwicklung der Herstellung wird mit Extraktionsversuchen von Kren und Preiselbeere durchgeführt. Dabei wird ersichtlich, dass Extrakte von getrockneter Preiselbeere und frischem Kren aus dem Extraktionsmittel Ethanol/Wasser in der Lage sind, die Mazerate in der Spirituose zu ersetzen.This master's thesis describes the product development of a spirit made from the ingredients apple, lignonberry and horseradish. The aim of the thesis is to develop a product innovation on the spirits market. The thesis describes the development of the product starting with market research, followed by marketing, product trials and sensory tastings. Furthermore, extraction tests for technological improvements in the production are described. The choice of ingredients is based on market research, which shows that consumers value regionality and quality. It is also recognised that tradition, but also innovation, are important issues concerning spirits. Thus, ingredients that are already combined as food can be united in a new way into a spirit drink. The marketing of the spirit innovation is based on the research about marketing of alcoholic beverages. It is concluded that transparency of companies towards consumers is important. Socialising and enjoyment are buzzwords in the marketing of spirits, so the newly developed product is promoted as a drink to accompany food. Based on these findings, the brand of the spirit innovation is then developed. The name "Fruchtkristall" and the related logo consisting of a spirit glass with roots on a green background represent the regional and high-quality ingredients and the down-to-earth nature of the product. Hedonic and analytical sensory tastings show that product trials with Golden Delicious apple brandy and horseradish and lingonberry macerations are best accepted. The evaluation of the data from the sensory survey is used to select the dosages and narrow down the choice of ingredients. In this way, a prototype is developed as part of the thesis. The technological development of the production is conducted with extraction experiments of horseradish and lingonberry. It is shown that extracts of dried cranberry and fresh horseradish from the extraction agent ethanol/water are able to replace the macerates in the spirit.Verena PignitterAbweichender Titel laut Übersetzung von der:dem Verfasser:inMasterarbeit FH JOANNEUM 202