bluuebunny/crossref_metadata_2025 huggingface dataset:
Application of Organosilicon Modifier Based on Tetraethoxysilane for the Production of Heat-Resistant Chrysotile Fibers and Reinforced Cement Composites
Authors: Yastrebinsky Roman Nikolaevich , Pavlenko Vyacheslav Ivanovich , Yastrebinskaya Anna Viktorovna , Gorodov Andrey Ivanovich , Akimenko Anastasia Vladislavovna
Published: September 2023

This research is aimed at obtaining boron-containing nanotubular chrysotile fibers with increased neutron absorption capacity. The possibility of using an organosilicon modifier based on tetraethoxysilane to increase the hydrothermal stability of chrysotile, as well as the strength of nanoreinforced composites based on a cement binder is considered. The mechanisms for the synthesis of heat-resistant nanotubular fibers of the composition Mg6(OH)8SiB4O10, which have a chrysotile structure, have been established. To increase the hydrothermal stability of chrysotile, crystalline hydrate phases were localized inside nanotubes using amorphous silica formed as a result of hydrolysis of silicon alkoxide under hydrothermal conditions in an alkaline environment. The modification of chrysotile via amorphous silica increases its hydrothermal stability by 97 °C. It is shown that the introduction of an organosilicon modifier based on tetraethoxysilane into the composition of Portland cement composite material leads to an increase in the structural strength and density of the composite due to the activation of silicate formation processes in the cement matrix, especially under hydrothermal conditions. The experiments showed that the strength of silicon alkoxide-modified samples of composite material increased by 34%.
Reliability Analysis of a Building Real Fire Simulation Training System
Authors: Huang Zhian , Yu Rongxia , Huang Yang , Li Jinyang , Ding Hao , Lei Yukun , Wang Pengfei , Jameel Danish
Published: September 2023

Real fire simulation training systems have gradually become an important method of emergency rescue team training and improvement. However, the failure rate of such systems is high, which threatens the safety of the trainers. Therefore, this study takes a real fire simulation training scenario as the research object and analyzes the system structure of the real fire simulation training base. The system structure of the real fire simulation training base is analyzed and divided into three systems: a smoke and heat training room, a combustion training room, and a water, oil, and gas supply. Then, a reliability model is established, and the reliability is determined. The main structures affecting the reliability of the system are identified, and an optimization plan for improving the structure is proposed. The results show that the combustion training room is the least reliable of the three parts in the real fire simulation training base. The series link in the system structure should be reduced as much as possible to meet the training requirements while the parallel link should be increased, and a reserve system should be added if necessary.
Study on Pyrolysis Behaviors and Characteristics, Thermodynamics, Kinetics, and Volatiles of Single-Base Propellant, a Typical Energy-Containing Material
Authors: Liu Yitao , Zheng Wenfang , Wu Yueqiang , Chen Ruiyu
Published: September 2023

The widespread use of single-base propellant may contribute to serious pollution of the environment. The study of single-base propellant pyrolysis could provide an in-depth understanding of the combustion mechanism, reveal the key steps and reaction kinetics of the combustion process, and reduce the damage when using single-base propellant to the environment. In the present study, the pyrolysis behaviors, pyrolysis characteristic parameters, kinetics, thermodynamics, and volatiles of single-base propellant pyrolysis in an argon atmosphere were studied. The results showed that the main temperature ranges of pyrolysis and heat variation were 400–700 K and 450–520 K, respectively. With the increase in the heating rate, the maximum/average reaction rate of pyrolysis increased, the maximum instantaneous heat flow and the heat flow integral increased, the pyrolysis and combustion performance increased, and the thermal stability decreased. The average global activation energy and pre-exponential factor of the pyrolysis were 202.82 kJ and 9.48 × 1021, respectively. Thermodynamic analysis showed that the single-base propellant pyrolysis was a spontaneous endothermic reaction with a low energy barrier and fast reaction rate, which was beneficial to the formation of active complexes. In addition, information on the main volatiles was obtained, including H2, CH4, C2H4, C2H6, H2O, HCN, HCOOH, NO2, HONO, and CO2.
Studying the Effects of Wave Dissipation Structure and Multiple Size Diffusion Chambers on Explosion Shock Wave Propagation
Authors: Liu Wei , Xu Xiangyun , Yi Huahui , Zhu Lifan
Published: September 2023

Explosion chambers are crucial to the technology used to prevent coal mine gas explosions. Investigating the shock wave propagation law at various coal mine tunnel cross-sections helps ensure mine safety. A self-built, highly explosive experimental setup was used to conduct empirical research on straight tubes, eight sizes of single-stage explosion chambers, and multi-stage tandem explosion chambers. Ansys Fluent numerical simulation software constructed five different tandem explosion chamber models. The wave dissipation efficiency of various types of explosion chambers was calculated, the propagation law and process of shock waves across multiple explosion chambers were examined, and the best size and type of explosion chambers were summarized to increase the wave dissipation efficiency of single-stage explosion chambers. Gun silencers inspired these models. The findings indicate that the three-stage tandem explosion chamber is the best diffusion tandem combination form, the 60° silencer-type explosion chamber is the best single-stage explosion chamber modification program, and the 500 mm × 500 mm × 200 mm explosion chamber is the best single-stage explosion chamber.
The Southeastern U.S. Prescribed Fire Permit Database: Hot Spots and Hot Moments in Prescribed Fire across the Southeastern U.S.A.
Authors: Cummins Karen , Noble Joseph , Varner J. Morgan , Robertson Kevin M. , Hiers J. Kevin , Nowell Holly K. , Simonson Eli
Published: September 2023

Prescribed fire is an important land conservation tool to meet ecological, cultural, and public safety objectives across terrestrial ecosystems. While estimates of prescribed burning in the U.S.A. exceed 4.5 million hectares annually, tracking the extent of prescribed fire is problematic for several reasons and prevents an understanding of spatial and temporal trends in landscape patterns of prescribed fires. We developed a regional prescribed fire database from 12 state forestry agencies in the southeastern U.S. using records of burn location, size, and calendar days and evaluated spatial and temporal patterns in burning from 2010 to 2020. Over half of all prescribed fires in the U.S. occur in the Southeast, with five states (Florida, Georgia, Alabama, South Carolina, and Mississippi) comprising over ninety percent of the burned area over a decade. We identified hot spots of concentrated prescribed fire activity on both public and private forestlands across the region, as well as regions of less burning, which often occurred in close proximity to hot spots. Temporally, most prescribed fires occurred in March and February across the region; the least activity was recorded between May and November. Our database reveals that burning is highly concentrated within the region, presumably reflecting local land ownership categories and associated land management objectives. This database and these analyses provide the first region-wide summary of fine-scale patterns of prescribed fire in the U.S. and demonstrate the potential for various analyses beyond this work for air quality modeling and remote sensing, as well as the potential impacts of demographic and land use changes.
Population and Transcriptomic Changes of the Tropical Fish Parasite Caligus confusus (Copepoda: Caligidae) with Seasonal Variations in Sea Temperature
Authors: Pimentel-Acosta Citlalic Altagracia , Caña-Bozada Víctor Hugo , Osuna-Cabanillas Juan Manuel , Fajer-Ávila Emma Josefina , Ovando-Vásquez Cesaré , Morales-Serna Francisco Neptalí
Published: September 2023

Fish–parasite systems could be subject to two scenarios under climate change: (i) increased water temperature might enhance parasite metabolism, allowing the parasite to spread rapidly; (ii) parasitism could decrease if the optimal temperature for growth and transmission is exceeded. Sea lice are parasitic copepods commonly found on marine fish in tropical regions, yet their biology remains poorly investigated. In this study, we analyzed the changes in infection levels and the transcriptomic response of the tropical sea louse Caligus confusus to two seasonal seawater temperatures (30 °C, “warm”, and 21 °C, “cold”). The prevalence of C. confusus was significantly higher in the colder water. A de novo transcriptomic analysis of C. confusus, the first for a tropical sea louse, revealed 426 over-expressed and 1402 down-expressed transcripts at the lower temperature. In particular, we observed over-expression of transcripts encoding vitellogenins (vit-1, vit-2, vit-4, and vit-6) and matrix metalloproteinases (mmp-2 and mmp-9), which are involved in reproduction and development. These results suggest that the cold tropical season physiologically favors C. confusus and that low temperature favors embryo development, which might ultimately lead to a higher prevalence. It is possible, therefore, that climate change could reduce some tropical sea lice populations during extreme warming events.
Semi-Automated Inquiry of Fish Launch Angle and Speed for Hazard Analysis
Authors: Nallamothu Prathyush , Gregory Jonathan , Leh Jordan , Zielinski Daniel P. , Eickholt Jesse L.
Published: September 2023

This study investigated the leap characteristics of rainbow trout (also known as steelhead) (Oncorhynchus mykiss) present in the Laurentian Great Lakes. To aid in the collection and annotation of leaps, a custom web application was developed and through the labeling of key markers, the launch speed, launch angle, and length of the fish were calculated. Data collection took place during migratory runs in the spring of 2022 and 2023 that resulted in 173 total leaps annotated with mean launch angles of 58.73 and 68.2 degrees, in 2022 and 2023, respectively. The mean launch speed normalized by body length was consistent across years at 8.6 body lengths per second. The integration of leaping data with computational fluid dynamics simulations revealed steelhead launch angle aligns closely with the water velocity direction as the velocity magnitude increases. Applications of this study include hazard analyses for unintended escapement and informed design of intelligent migratory barriers such as those to be developed at FishPass, an instream research facility under design for the Boardman (Ottaway) River in Traverse City, MI, USA.
A Novel Method for Sensitive Detection of Vibrio alginolyticus Based on Aptamer and Hybridization Chain Reaction in Aquaculture
Authors: Zhao Yifan , Luo Sheng , Qiao Zhaohui , Zhou Qianjin , Fan Jianzhong , Lu Jianfei , Chen Jiong
Published: September 2023

In this study, we developed a novel method for the detection of Vibrio alginolyticus, utilizing the specific recognition of an aptamer for V. alginolyticus and signal amplification via hybridization chain reaction (HCR) and horseradish-peroxidase-conjugated streptavidin. The proposed HCR-based multivalent aptamer (multi-Apt) amplifier allows for sensitive detection of V. alginolyticus in a linear range from 10 to 107 CFU/mL. The linear equation is y = 747.5x + 126.2, R2 = 0.986, and the limit of detection (LOD) is 3 CFU/mL. Seawater and freshwater samples were utilized in the spike recovery experiment, yieldng a recovery rates ranging from 94.3% to 108.8%. The relative standard deviation (RSD) for all samples is below 6.73%. Taken together, the proposed method has great potential for application in monitoring of V. alginolyticus in aquaculture environments.
Relative Influences of Inertia and Polymeric Viscoelastic Effects on Nusselt Numbers within Rotating Couette Flows
Authors: Ligrani Phil , Hietsch Valerie , Su Mengying
Published: September 2023

In past investigations of elastic instabilities and elastic turbulence, almost no attention has been devoted to the effects and influences of inertial phenomena. Within the present investigation, Nusselt number data are provided to illustrate the relative influences of inertia and polymeric viscoelastic phenomena within a rotating Couette flow (RCF) environment. Data are provided from experimental measurements of local surface heat transfer characteristics for different flow passage heights, one radial position, and different values of disk rotational speed for polyacrylamide polymer concentrations ρ of 0 ppm, 100 ppm, 150 ppm, and 300 ppm. With this approach, data for a wide range of shear rate γ˙ values, Weissenberg numbers, and first normal stress difference values are provided. Nusselt number data are provided as dependent upon a newly developed P′ parameter, equal to ReEI/Re0.22, which collapse into a single distribution over the range of P′ values considered which range from 0 to about 182. Such characteristics indicate that the P′ parameter provides an appropriate means to simultaneously account for the relative influences of inertia and polymeric viscoelastic effects. The use of such a power law dependence for Re additionally gives P′ values which are dominated by ReEI values when the Weissenberg number Wi is greater than the elastic instability transition onset value. The experimental conditions associated with this value correspond to the change from inertia domination (with buoyance influences) to polymeric viscoelastic domination which occurs for shear rates in the vicinity of 11 to 12 s−1. For Weissenberg numbers greater than the onset value, Nusselt numbers associated with H = 5 mm are generally the highest values measured, with magnitudes that steadily increase with γ˙. Associated Nusselt numbers become as high as about 3.0, whereas zero-shear rate values (obtained with zero rotation) are in the vicinity of 1.0. At lower Weissenberg number magnitudes (below the transition onset value), Nusselt numbers cover a wide range of values as experimental conditions and configuration are varied, as a consequence of the complicated and simultaneous influences of inertia, buoyancy, and dilute polymer presence.
Yogurt Enriched with Mango Peel Extracts (Mangifera indica) in Chitosan–Xanthan Gum Dispersions: Physicochemical, Rheological, Stability, and Antioxidant Activity
Authors: Lastra-Ripoll Santander E. , Quintana Somaris E. , García-Zapateiro Luis A.
Published: September 2023

Different strategies have been developed to incorporate bioactive compounds into food products to improve their biological activity against degradation effects. The aim of this study was to develop natural yogurt enriched with mango (Mangifera indica) peel extracts (MPEs) in chitosan–xanthan gum dispersions and to evaluate their physicochemical, rheological, and antioxidant activity. A hydroethanolic extract of mango peel was obtained, with a yield of 33.24 ± 1.27%, a total content of phenolic compounds of 305.04 ± 10.70 mg GAE/g, and an antioxidant activity of 1470.41 ± 59.75 μMol Trolox/g. The encapsulation of the extracts was achieved using a chitosan–xanthan gum dispersion, resulting in the rheological characteristic of a strong gel. The incorporation of dispersions into yogurt did not modify the physicochemical properties and increased their bioactive properties. The rheological properties show samples with double yield points and a decrease in viscoelastic parameters. These results show dispersions as a strategy to incorporate bioactive compounds into dairy products, preserve the physicochemical and rheological properties of yogurt, and improve their biological activities (such as antioxidant activity) and activities related to the compounds found in the MPE.
Digestion-Related Enzyme Inhibition Potential of Selected Mexican Medicinal Plants (Ludwigia octovalvis (Jacq.) P.H.Raven, Cnidoscolus aconitifolius and Crotalaria longirostrata)
Authors: Calonico Kimberly , De La Rosa-Millan Julian
Published: September 2023

Medicinal plants offer a valuable source of natural compounds with specific and selective bioactivity. These compounds have been isolated since the mid-nineteenth century and are now commonly used in modern medications. L. octovalvis (Jacq.) P.H.Raven, C. aconitifolius, and C. longirostrata are Mexican medicinal plants consumed regularly, and research has shown that they contain bioactive compounds capable of promoting the inhibition of digestive enzymes. This is noteworthy since enzyme inhibitors are bioactive substances that interact with enzymes, diminishing their activity and thereby contributing to the management of diseases and metabolic disturbances. To investigate the activity of these plants, individual analyses were conducted, assessing their proximal composition, bioactive compounds, and inhibition of α-Amylase, α-Glucosidase, lipase, and pepsin. The results revealed that all three plants exhibited enzymatic inhibition. When comparing the plants, it was determined that C. aconitifolius had the lowest concentration required for a 50% inhibition in α-Amylase, α-Glucosidase, and lipase, as indicated by the IC50 values. For pepsin, C. longirostrata demonstrated the lowest IC50 value. By understanding the bioactive compounds present in these plants, we can establish the relationship they have with enzymatic inhibition, which can be utilized for future investigations.
Cryoprotective Effect of NADES on Frozen-Thawed Mirror Carp Surimi in Terms of Oxidative Denaturation, Structural Properties, and Thermal Stability of Myofibrillar Proteins
Authors: Li Haijing , Wang Qian , Li Wenxin , Xia Xiufang
Published: September 2023

Quality degradation due to the formation and growth of ice crystals caused by temperature fluctuations during storage, transportation, or retailing is a common problem in frozen surimi. While commercial antifreeze is used as an ingredient in frozen surimi, its high sweetness does not meet the contemporary consumer demand for low sugar and low calories. Therefore, the development of new green antifreeze agents to achieve an enhanced frozen-thawed stability of surimi has received more attention. The aim of this study was to develop a cryoprotectant (a mixture of citric acid and trehalose) to enhance the frozen-thawed stability of surimi by inhibiting the oxidative denaturation and structural changes of frozen-thawed mirror carp (Cyprinus carpio L.) surimi myofibrillar protein (MP). The results showed that the amounts of free amine, sulfhydryl, α-helix, intrinsic fluorescence intensity, and thermal stability in the control significantly decreased after five F-T cycles, while the Schiff base fluorescence intensity, amounts of disulfide bonds and surface hydrophobicity significantly increased (p < 0.05). Compared to sucrose + sorbitol (SS), the natural deep eutectic solvents (NADES) effectively inhibited protein oxidation. After five F-T cycles, the α-helix content and Ca2+-ATPase activity of the NADES samples were 4.32% and 80.0%, respectively, higher, and the carbonyl content was 17.4% lower than those of the control. These observations indicate that NADES could inhibit oxidative denaturation and enhance the structural stability of MP.
Cultivated Land Demand and Pressure in Southeast Asia from 1961 to 2019: A Comprehensive Study on Food Consumption
Authors: Qin Yuting , Tang Jiayue , Li Tanglu , Qi Xin , Zhang Dan , Wang Sijia , Lun Fei
Published: September 2023

Southeast Asia plays a crucial role in global food production and trade, yet it grapples with challenges related to food security, regional stability, and security. Cultivated land is the material foundation for ensuring food production. With the development of society and the economy, people’s food consumption has undergone significant changes. This paper employs a comprehensive approach to analyze trends in food consumption, the cultivated land footprint, and associated land pressures in Southeast Asia over the period 1961–2019. The main findings are as follows: (1) Between 1961 and 2019, the total food consumption in Southeast Asia surged by 3.1 times. Notably, the proportion of livestock-based foods increased steadily from 6.62% in 1961 to 16.82% in 2019. (2) Due to advancements in agricultural productivity across Southeast Asia, the cultivated land footprint for food consumption only increased by 0.7 times, showcasing a diminishing demand for grain-cultivated land. (3) On the whole, the pressure of food consumption on cultivated land in Southeast Asia is on the decline, albeit with considerable variations among different countries. The Philippines is facing a relative undersupply, whereas Thailand has experienced the lowest cultivated land pressure. (4) Encouraging a shift towards a Mediterranean-style diet, aligned with existing dietary patterns, holds promise for reducing future pressures on cultivated land and promoting better health outcomes for the populace in Southeast Asia.
Effect of Capsaicin and Dihydrocapsaicin in Capsicum on Myofibrillar Protein in Duck Meat
Authors: Sun Wei , He Wenjie , Guo Danjun , Xu Wei
Published: September 2023

Spice and its extracts have gained widespread utilization as natural and eco-friendly additives, imparting enhancements in flavor, color, and antioxidative attributes to meat-based products. This work aims to study the effect mechanism of capsaicin (CA) and dihydrocapsaicin (DI) in capsicum (chili pepper) on the structure and function of myofibrillar proteins (MPs) in duck meat during thermal treatment. The results showed that at a CA–DI to MP ratio of 1:500 (g/g) following a 12 min heat treatment, the carbonyl content of MPs in duck meat decreased by 48.30%, and the sulfhydryl content increased by 53.42%. When the concentration was 1:500 (CA-DI, g/g) after 24 min of heat treatment, the •OH and DPPH radical scavenging rates were highest at 59.5% and 94.0%, respectively. And the initial denaturation temperature of MPs was the highest at 96.62 °C, and the thermal absorption was lowest at 200.24 J g−1. At the parameter, the smallest particle size and size distribution range of MP were 190 nm (9.51%). Furthermore, the interplay between CA–DI and MPs contributed to a reduction in the protein particle size and intrinsic fluorescence. In summary, the combination of CA–DI and MPs played a crucial role in inducing protein unfolding and disintegration.
Determining the Optimal Vacuum Frying Conditions for Silver Herring (Spratelloides gracilis) Using the Response Surface Methodology
Authors: Chien Hung-I , Hwang Chiu-Chu , Lee Yi-Chen , Huang Chun-Yung , Chen Shu-Chuan , Kuo Chia-Hung , Tsai Yung-Hsiang
Published: September 2023

Vacuum frying (VF) is a selective technique for producing high-quality fried food that is mostly used on vegetables, fruits, and potato chips. It is rarely applied to the production of aquatic (especially fish) products. The purpose of this study is to explore whether VF technology can be applied to the preparation of dried silver herring products and to obtain the optimal VF conditions. The response surface methodology (RSM) was used to examine the factors affecting the quality of silver herring (Spratelloides gracilis) products after VF, namely temperature (75, 90, and 105 °C), duration (25, 35, and 45 min), and concentration (0, 15, and 30%) of maltose solution used to immerse the samples during pre-processing. The results indicated that VF temperatures had significant impacts on water activity (Aw), moisture content, yield, oil content, lightness (L* value), and colour difference (ÄE). The higher the VF temperature, the lower the Aw, moisture content, yield, and oil content of the product, but the higher the L* value and ΔE. Next, a longer VF duration resulted in higher oil content of the product. Maltose concentration was significantly and positively correlated with the yield and fracturability of the product. RSM analysis indicated that the optimal combination of processing conditions was a VF temperature of 105 °C, VF duration of 25 min, and maltose concentration of 27%. Under these VF conditions, the silver herring products had a moisture content of 3.91%, Aw of 0.198, oil content of 21.69%, L* value of 28.19, ΔE of 27.31, and fracturability of 359 g/s. In summary, vacuum frying technology is suitable for the preparation of dried silver herring products, and this study can provide the optimal processing conditions for seafood processors to obtain better quality.
Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread
Authors: Wojciechowicz-Budzisz Agata , Pejcz Ewa , Spychaj Radosław , Harasym Joanna
Published: September 2023

The aim of the study was to determine the influence of the different shares (0/100, 5/95, 10/90 and 15/85 ratios) of a ground psyllium fiber (PF) mixture of 80% psyllium seeds (Plantago psyllium) and 20% psyllium husk (Plantago ovata Forsk) on the quality characteristics, chemical composition, total polyphenolic content (TPC), and antioxidant activity of rye bread (RB). The study was conducted with rye flour (RF) type 580 and 720 and two dough preparation methods (single-phase—1F, two-phase—2F). The inclusion of psyllium fiber in rye bread resulted in an increase in the overbaking of bread by 12.4%, total protein by 1.7%, ash by almost twofold, and TDF content by more than twofold. Psyllium fiber addition also led to a twofold improvement in antioxidant activity and an increase in TPC from 35.5 to 109.1 mg GAE/100 g d.m., as well as enhanced porosity of the crumb from 7.1 to 7.6 points on the Mohs scale. However, it caused a decrease in specific loaf volume by 10%, springiness by 3.5%, chewiness by almost 12%, and gumminess of the crumb by 8.1%. A darkening of the crust (reduction in the L* value by 10.7%) and crumb (reduction in the L* value by 37.6%) was observed as well. Notably, the results indicated that a 10% share of PF can be considered a potentially beneficial and functional ingredient, promoting health benefits without negatively affecting the physical and sensory qualities of rye bread. This suggests the potential use of PF for enhancing the nutritional value of RB without compromising its overall quality.
Effects of Starch Molecular Structure and Physicochemical Properties on Eating Quality of Indica Rice with Similar Apparent Amylose and Protein Contents
Authors: Zhu Dawei , Zheng Xin , Yu Jing , Chen Mingxue , Li Min , Shao Yafang
Published: September 2023

It is important to clarify the effects of starch fine structure and protein components on the eating quality of indica rice. In this study, seven indica rice varieties with similar apparent amylose content (AAC) and protein content (PC) but different sensory taste values were selected and compared systematically. It was found that except for AAC and PC, these varieties showed significant differences in starch molecular structure and protein components. Compared with rice varieties with a low sensory taste value, varieties with a higher sensory taste value showed significantly lower amylose and higher amylopectin short chains (degree of polymerization 6–12) content; the protein component showed that the varieties with good taste value had higher albumin and lower globulin and glutelin content (p < 0.05). Rice varieties with lower AC, globulin, and glutelin content, as well as a higher content of albumin and amylopectin short chains, resulted in a higher swelling factor, peak viscosity, breakdown value, and ratio of hardness to stickiness, in which condition cooked rice showed a higher sensory taste value. Moreover, this study indicated that rice varieties with a higher content of albumin and amylopectin short chains were conducive to the good appearance of cooked rice. This study lays the foundation for the taste evaluation of good-tasting indica rice.
Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials
Authors: Torán-Pereg Paula , Deba-Rementeria Shuyana , Estrada Olaia , Pardo Guillermo , Vázquez-Araújo Laura
Published: September 2023

The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was used as the inspiration for product development, and two different fermentation processes were assessed and characterized by measuring pH, sugar content, instrumental color, volatile composition, and conducting sensory (discriminant test) and microbiological analyses (total plate count). Significant differences were observed among pepper mash samples with respect to their physicochemical characteristics, but the products were considered similar from a sensory standpoint. Both sensory and physicochemical tests suggested that the ingredients added to make the sauces were determinant and had a higher impact on the organoleptic profile of the final product than the fermentation process. Finally, a Napping® test was conducted to determine the attributes that could differentiate the product from the hot sauces found in the current market. The results of the present research allowed the optimization of the elaboration process of the new product, saving time and ingredient costs. The procedures shown in the study could be used as an example of a new product development process in which physicochemical and sensory data are collected and used for decision making.
Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation
Authors: Feng Lin , Gao Shiwei , Liu Panpan , Wang Shengpeng , Zheng Lin , Wang Xueping , Teng Jing , Ye Fei , Gui Anhui , Xue Jinjin , Zheng Pengcheng
Published: September 2023

In order to analyze the changes in the microbial community structure during the pile fermentation of Qingzhuan tea and their correlation with the formation of quality compounds in Qingzhuan tea, this study carried out metagenomic and metabolomic analyses of tea samples during the fermentation process of Qingzhuan tea. The changes in the expression and abundance of microorganisms during the pile fermentation were investigated through metagenomic assays. During the processing of Qingzhuan tea, there is a transition from a bacterial dominated ecosystem to an ecosystem enriched with fungi. The correlation analyses of metagenomics and metabolomics showed that amino acids and polyphenol metabolites with relatively simple structures exhibited a significant negative correlation with target microorganisms, while the structurally complicated B-ring dihydroxy puerin, B-ring trihydroxy galloyl puerlin, and other compounds showed a significant positive correlation with target microorganisms. Aspergillus niger, Aspergillus glaucus, Penicillium in the Aspergillaceae family, and Talaromyces and Rasamsonia emersonii in Trichocomaceae were the key microorganisms involved in the formation of the characteristic qualities of Qingzhuan tea.
Mei-Gin Formula Ameliorates Obesity through Lipolysis, Fatty Oxidation, and Thermogenesis in High-Fat Diet-Induced Obese Rats
Authors: Cheng Hsin-Lin , Chang Wei-Tang , Lin Jiun-Ling , Tsai Chun-Tse , Cheng Ming-Ching , Huang Shih-Chien , Wong Yue-Ching , Hsu Chin-Lin
Published: September 2023

Obesity is a metabolic dysfunction characterized by excessive body fat deposition as a consequence of an energy imbalance. Novel therapeutic strategies have emerged that are safe and have comparatively low side effects for obesity treatment. Functional foods and nutraceuticals have recently received a great deal of attention because of their components with the properties of antimetabolic syndrome. Based on our previous in vitro and in vivo investigations on anti-adipogenesis activity and improved body fat accumulation in serials, the combination of three ingredients (including bainiku-ekisu, black garlic, and Mesona procumbens Hemsl), comprising the Mei-Gin formula (MGF), was eventually selected as a novel inhibitor that exhibited preventive effects against obesity. Herein, we verify the anti-obesity effects of MGF in obese rats induced by a high-fat diet and discuss the potential molecular mechanisms underlying obesity development. Oral administration of MGF significantly suppressed the final body weight, weight change, energy and water intake, subcutaneous and visceral fat mass, liver weight, hepatic total lipids and triglycerides (TG), and serum levels of TG, triglycerides (TC), low-density lipoprotein cholesterol (LDL-C), alanine transaminase (AST), uric acid, and ketone bodies and augmented fecal total lipids, TG, and cholesterol excretion in the high-dose MGF-supplemented groups. Furthermore, the corresponding lipid metabolic pathways revealed that MGF supplementation effectively increased lipolysis and fatty acid oxidation gene expression and attenuated fatty acid synthesis gene expression in the white adipose tissue (WAT) and liver and it also increased mitochondrial activation and thermogenic gene expression in the brown adipose tissue (BAT) of rats with obesity induced by a high-fat diet (HFD). These results demonstrate that the intake of MGF can be beneficial for the suppression of HFD-induced obesity in rats through the lipolysis, fatty oxidation, and thermogenesis pathway. In conclusion, these results demonstrate the anti-obesity efficacy of MGF in vivo and suggest that MGF may act as a potential therapeutic agent against obesity.
Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion
Authors: Conti Veronica , Piccini Chiara , Romi Marco , Salusti Patrizia , Cai Giampiero , Cantini Claudio
Published: September 2023

The aim of this research was to evaluate the levels of antioxidants and polyphenols in pasta enriched with either carrot or olive leaf flours after simulating gastrointestinal digestion. Pasta samples were prepared with fixed amounts of carrot and olive leaf flours (15% and 6% of the total mixture, respectively). We measured the antioxidant capacity and polyphenol content at different stages of the pasta production process, starting from the initial flour to the cooked pasta, and tested samples of the liquid component and solid waste resulting from the digestion process. The antioxidant activity was measured by the FRAP method, while the polyphenol content was measured by the Folin–Ciocalteu method. Vitamin E contents were measured by HPLC. The pasta enriched with carrot (1.26 ± 0.05 mmol/100 g) and olive leaf (2.9 ± 0.07 mmol/100 g) exhibited higher antioxidant power compared to the unenriched pasta (0.8 ± 0.1 mmol/100 g). The polyphenol content followed a similar trend, with values of 131.23 ± 3.08 for olive flour-enriched pasta, 79.15 ± 1.11 for carrot flour-enriched pasta, and 67.5 ± 1.39 for the wheat-only pasta. The pasta samples maintained their antioxidant and polyphenol levels even after undergoing the simulated digestion process. Significantly, the liquid component of the pasta with olive leaf flours had the highest levels of antioxidants and polyphenols during all stages of the digestion process. According to the results of this study, pasta enriched with carrot and olive leaf flours shows promising potential for improving nutritional and functional properties by increasing antioxidant and polyphenol content. The samples were also evaluated by a sensory panel, which showed that fortification modified the perception of some organoleptic attributes without affecting the overall taste of the pasta.
A Reliable Method for Determining the Degree of Orientation of Fibrous Foods Using Laser Transmission and Computer Vision
Authors: Li Jingpeng , Xia Xu , Shi Cuizhu , Chen Xiaoqing , Tang Hao , Deng Li
Published: September 2023

The degree of organised alignment of fibre structures, referred to as the degree of orientation, significantly influences the textural properties and consumer acceptance of fibrous foods. To develop a new method to quantitatively characterise the fibre structure of such foods, a laser transmission imaging system is constructed to capture the laser beam spot on a sample, and the resulting image undergoes a series of image processing steps that use computer vision to translate the light and dark variations of the original images into distinct ellipses. The results show that the degree of orientation can be reasonably calculated from the ellipse obtained by fitting the outermost isopixel points. To validate the reliability of the newly developed method, we determine the degree of orientation of typical fibrous foods (extruded beef jerky, pork jerky, chicken jerky, and duck jerky). The ranking of the measured orientation agrees with the results of pseudocolour maps and micrographs, confirming the ability of the method to distinguish different fibrous foods. Furthermore, the relatively small coefficients of variation and the strong positive correlation between the degree of organisation and the degree of orientation confirm the reliability of this newly developed method.
Using Workshops to Engage Key Stage Three Children in Disposing Food Packaging Sustainably
Authors: Norton Victoria , Alexi Niki , Lignou Stella
Published: September 2023

Sustainable approaches are generally on the rise; yet clear and accessible information relating to appropriate food packaging disposal is typically lacking. Children need to learn sustainable behaviour from an early age; therefore, targeted education is considered a viable option to inform future generations on sustainable food packaging behaviour. This paper explores children’s behaviour, preferences and knowledge towards food packaging and the role of workshop-based activities in modulating everyday sustainable food packaging behaviour. Two hundred and thirty children (11–14 years old) partook in food packaging workshops involving interactive activities. Children’s most common food packaging issues related to cost, excessive packaging, confusion, motivations, no clear labels, bins being full and no nearby bins. Metal, glass and mixed materials were associated with disposal-related challenges, whereas drinks and fresh produce impacted buying choices from a food packaging perspective. Overall, quiz performance was positive: children were able to identify correctly various food packaging symbols and disposal practices for different food items. In addition, the workshops had a significant impact on learning something new and changing future behaviour. Accordingly, workshops provided an effective approach to engage children in sustainable food packaging behaviour. Future work should focus on strategies to motivate this generation via digital tools to encourage appropriate food packaging behaviour.
Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation
Authors: Haș Ioana Mariana , Vodnar Dan-Cristian , Bungau Alexa Florina , Tarce Alexandra Georgiana , Tit Delia Mirela , Teleky Bernadette-Emőke
Published: September 2023

Interest in functional foods is continuously increasing, having the potential to be an ally in reducing cardiometabolic risk factors. This study focuses on developing and evaluating oat- and millet-based snack bars enriched with freeze-dried elderberry powder (FDEBP), aiming to combine great taste with enhanced nutritional value, antioxidant properties, and prebiotic potential. The research encompassed a sensory evaluation, nutritional assessment, and rheological analysis of the snack bars. A hedonic test was conducted to gauge consumer preferences and overall liking, providing insights into taste, texture, and acceptance. Sensory evaluation revealed positive feedback from participants, and acceptance rating scores ranged from 7 to 8.04, the best score recorded by one of the enhanced bars with 1% FDEBP. The rheological analysis determined the bars’ dynamic storage modulus (G′) and loss modulus (G″), assessing the material’s elasticity and mechanical properties. Results showed that the incorporation of 0.5% and 1% FDEBP in the oat and millet snack bars significantly impacted their rheological properties, enhancing structural strength. Nutritional analysis demonstrated that the snack bars provided a complete mix of macronutrients required in a daily diet. The study sheds light on the potential of functional snack bars enriched with FDEBP, offering a delectable way to access essential nutrients and bioactive compounds in a minimally processed form, without the addition of sweeteners or additives, friendly to the gut microbiota.
Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice
Authors: Andreson Maret , Kazantseva Jekaterina , Malv Esther , Kuldjärv Rain , Priidik Reimo , Kütt Mary-Liis
Published: September 2023

The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers’ expectations. Replacing the original brewing base, adding flavours, or using “backslopping” influence the composition of the symbiotic starter culture of bacteria and yeast (SCOBY). Yet, deep characterisation of microbial and chemical changes in kombucha consortia in coffee and orange juice during backslopping has not been implemented. This study aimed to develop new kombucha beverages in less-conventional matrices and characterise their microbiota. We studied the chemical properties and microbial growth dynamics of lactic-acid-bacteria-tailored (LAB-tailored) kombucha culture by 16S rRNA next-generation sequencing in coffee and orange juice during a backslopping process that spanned five cycles, each lasting two to four days. The backslopping changed the culture composition and accelerated the fermentation. This study gives an overview of the pros and cons of backslopping technology for the production of kombucha-based beverages. Based on research conducted using two different media, this work provides valuable information regarding the aspects to consider when using the backslopping method to produce novel kombucha drinks, as well as identifying the main drawbacks that need to be addressed.
Motivations Associated with Food Choices among Adults from Urban Setting
Authors: Ilić Ana , Rumbak Ivana , Dizdarić Dina , Matek Sarić Marijana , Colić Barić Irena , Guiné Raquel Pinho Ferreira
Published: September 2023

Motivation for food choices is one of the most important determinant of eating behavior, because it comes from within the person. The aim of this study was to observe food choice motivations and estimate differences in demographic and health characteristics towards food choice motives in the adult population (n = 675; 54% women, ≥18 years) from urban setting. Food choice motivations were assessed using an online questionnaire validated by the EATMOT project. Using K-Means cluster analysis, participants were divided into two clusters of six motivational categories for food choices. Regarding the most and least important motivations, participants in cluster 1 chose food based on emotional motivations, and in cluster 2, they chose based on environmental and political motivations. In addition, younger and obese individuals had more pronounced emotional motivations. In conclusion, this study emphasizes the need to address emotional motivations for healthier food choices among overweight and young people. In addition, the prevalence of health motivations and growing awareness of sustainability indicate a willingness to take actions that benefit personal health and the environment. Apart from providing education, it is society’s responsibility to create an environment that promotes the implementation of acquired knowledge and changes in dietary habits.
Measuring the Phytochemical Richness of Meat: Effects of Grass/Grain Finishing Systems and Grapeseed Extract Supplementation on the Fatty Acid and Phytochemical Content of Beef
Authors: Krusinski Lucas , Maciel Isabella C. F. , van Vliet Stephan , Ahsin Muhammad , Lu Guanqi , Rowntree Jason E. , Fenton Jenifer I.
Published: September 2023

Grass-finished beef (GFB) can provide beneficial bioactive compounds to healthy diets, including omega-3 polyunsaturated fatty acids (n-3 PUFAs), conjugated linoleic acid (CLA), and secondary bioactive compounds, such as phytochemicals. The objective of this study was to compare fatty acids (FAs), micronutrients, and phytochemicals of beef fed a biodiverse pasture (GRASS), a total mixed ration (GRAIN), or a total mixed ration with 5% grapeseed extract (GRAPE). This was a two-year study involving fifty-four Red Angus steers (n = 54). GFB contained higher levels of n-3 PUFAs, vitamin E, iron, zinc, stachydrine, hippuric acid, citric acid, and succinic acid than beef from GRAIN and GRAPE (p < 0.001 for all). No differences were observed in quantified phytochemicals between beef from GRAIN and GRAPE (p > 0.05). Random forest analysis indicated that phytochemical and FA composition of meat can predict cattle diets with a degree of certainty, especially for GFB (5.6% class error). In conclusion, these results indicate that GFB contains higher levels of potentially beneficial bioactive compounds, such as n-3 PUFAs, micronutrients, and phytochemicals, compared to grain-finished beef. Additionally, the n-6:n-3 ratio was the most crucial factor capable of separating beef based on finishing diets.
Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening
Authors: Ibrahim Rasha A. , Abd El-Salam Baraka A. , Alsulami Tawfiq , Ali Hatem S. , Hoppe Karolina , Badr Ahmed Noah
Published: September 2023

The milk’s natural flora, or the starter, can preserve cheesemaking and allow for microbial competition. This investigation aimed to improve cheese safety and assess its characteristics using probiotic cell pellets (LCP) or cell-free extracts (CFS). Cheese samples were collected from different areas to investigate the current contamination situation. Six CFSs of probiotics were assessed as antifungal against toxigenic fungi using liquid and solid media and their aflatoxin reduction impact. The most effective CFS was chosen for cheese coating in nanoemulsion. Coated cheese with CFS, LCP, and LCP-CFS was assessed against control for changes in chemical composition, ripening indications, rheological properties, and microbiology. Results showed significant contamination levels in the collected samples, and toxic fungi were present. Lactobacillus rhamnosus CFS has aflatoxins reducibility in liquid media. During cheese ripening, uncoated cheese showed higher fat, protein, salt content, soluble nitrogen, total volatile fatty acids, tyrosine, and tryptophan contents than coated samples, except for LCP-coating treatment. Cheese rheology indicated that coating treatments had the lowest hardness, cohesiveness, gumminess, chewiness, and springiness compared to uncoated cheese. Uncoated cheese had the highest yeast and mold counts compared to the treated ones. The LCP-CFS-coated cheese showed no Aspergillus cells for up to 40 days. Uncoated Ras cheese recorded slightly lower flavor, body, texture, and appearance scores than coated cheeses. In conclusion, coating cheese with L. rhamnosus nanoemulsion has antifungal and antiaflatoxigenic properties, even for LCP, CFS, and CFS-LCP, which could extend cheese shelf life.