bluuebunny/crossref_metadata_2025 huggingface dataset:
Changes in Essential Oil Composition, Polyphenolic Compounds and Antioxidant Capacity of Ajowan (Trachyspermum ammi L.) Populations in Response to Water Deficit
Authors: Mirniyam Gita , Rahimmalek Mehdi , Arzani Ahmad , Matkowski Adam , Gharibi Shima , Szumny Antoni
Published: October 2022

Ajowan (Trachyspermum ammi L.) is considered a valuable spice plant with a high thymol content. Seed yield, essential oil constituents, polyphenolic composition, and antioxidant capacity of ajowan (Trachyspermum ammi L.) populations were evaluated in three (normal, moderate, and severe) water irrigation regimes. The highest essential oil content (5.55%) was obtained under normal condition in the Yazd population. However, both essential oil and seed yield showed significant reductions as a result of water stress. According to gas chromatography–mass spectrometry (GC–MS) analysis, thymol (61.44%), γ-terpinene (26.96%), and p-cymene (20.32%) were identified as the major components of the oil. The highest (89.01%) and the lowest (37.54%) thymol contents were in Farsmar and Hamadan populations in severe stress condition, respectively. Based on HPLC analysis, chlorogenic (3.75–47.35 mg/100 g), caffeic (13.2–40.10 mg/100 g), and ferulic acid (11.25–40.10 mg/100 g) were identified as the major phenolic acids, while rutin was determined as the major flavonoid (11.741–20.123 mg/100 g). Moreover, total phenolic and flavonoid contents were elevated under drought stress treatment, while antioxidants responded inconsistently to stress based on two model systems. Overall, the Yazd population exhibited a superior response to water stress, as evidenced by its less reduced thymol and oil yield content, while Arak and Khormo had the highest accumulation of polyphenolic compounds.
Microstructure Analysis and Quality Evaluation of Jujube Slices Dried by Hot Air Combined with Radio Frequency Heat Treatment at Different Drying Stages
Authors: Yao Xuedong , Zang Yongzhen , Gu Jiangwei , Ding Haiyang , Niu Yubao , Zheng Xia , Zhu Rongguang , Wang Qiang
Published: October 2022

Jujubes have been favored by consumers because of their rich nutrition and wide use. Hot air drying has been commercially and typically used to prolong shelf life and acquire the dried produce. Jujube slices were dried with hot air combined with radio frequency (RF) at different drying stages, namely, early (0–2 h, E-HA + RF), middle (2–4 h, M-HA + RF), later (4–6 h, L-HA + RF), and whole (0–6 h, W-HA + RF) stages. This study aimed to investigate the effects of different RF application stages on the microstructure, moisture absorption rate, color, and ascorbic acid of jujube slices. Compared with the hot air drying (HA) group, the E-HA + RF group obtained the best results among the experimental groups because it reduced the cells with a roundness of less than 0.4 by 5%. Moreover, the M-HA + RF group showed better results than those of other groups, with an 18.6% and 48.8% reduction in cells for a cross-sectional area less than 200 µm2 and a perimeter less than 25 µm, respectively. The minimum total color difference (ΔE = 9.21 ± 0.31) and maximum retention of ascorbic acid (285.06 mg/100 g) were also observed in this group. Therefore, the method of hot air drying assisted by phased RF is viable in the drying industry to improve the quality of dried agricultural products and reduce energy consumption.
Changes in Hop (Humulus lupulus L.) Oil Content and Composition during Long-Term Storage under Different Conditions
Authors: Rutnik Ksenija , Ocvirk Miha , Košir Iztok Jože
Published: October 2022

Hop essential oil, in addition to alpha-acids, is one of the most valuable parameters for brewers, since it is responsible for beer aroma. The hop oil content and hop oil chemical composition deliver various aromas to beer. During storage, the hop chemical composition undergoes many physical and chemical changes that impact its quality. The main purpose of our study was to evaluate the changes occurring in hop oil content and its chemical composition during two years of storage under four different conditions (anaerobic, aerobic, cold room (4 °C), and room temperature) in the form of cones and pellets, supplied by local suppliers in Slovenia. Hop oil content and composition were determined by steam distillation and GC-FID. The greatest decrease in hop essential oil content occurred when the hops were stored under aerobic conditions and at room temperature. Monitoring of eight hop oil compounds under various conditions revealed different behaviors of the changes. The best storage conditions were anaerobic at low temperatures. Oxygen resistance was lower for pellets than for hop cones, whereas high temperature was more devastating for hop cones. In addition to the storage conditions, the hop variety and form were important factors regulating the extent of changes in hop oil content and chemical composition.
Effect of Bacteria Content in Wheat Flour on Storage Stability of Fresh Wet Noodles
Authors: Yang Wen , Zhu Kexue , Guo Xiaona
Published: October 2022

The effect of bacteria content in wheat flour on shelf life and storage stability of fresh wet noodles (FWNs) was evaluated in this study. Nine kinds of wheat flour with different bacterial contents were selected to make FWNs. With the increase in total plate count (TPC) from 120 CFU/g to 5500 CFU/g in flour, the shelf life of FWNs decreased from 23 d to 9 d at 4 °C. During storage, the acidity increased, which was significantly correlated with the change of TPC (p < 0.05), and the pH value and L* value of FWNs decreased significantly (p < 0.05). Changes in viscosity characteristics of starch components were also detected, the higher the TPC in flour, the more obvious the viscosity decreased. Moreover, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that with the deterioration of FWNs, some low molecular weight protein subunits increased; texture analysis showed that the hardness of noodles increased firstly and then decreased, the adhesiveness increased and the springiness decreased during storage. In summary, choosing flour with low TPC to prepare FWNs can extend the shelf life and slow down the quality deterioration of FWNs during storage at 4 °C.
Postbiotics: Current Trends in Food and Pharmaceutical Industry
Authors: Thorakkattu Priyamvada , Khanashyam Anandu Chandra , Shah Kartik , Babu Karthik Sajith , Mundanat Anjaly Shanker , Deliephan Aiswariya , Deokar Gitanjali S. , Santivarangkna Chalat , Nirmal Nilesh Prakash
Published: October 2022

Postbiotics are non-viable bacterial products or metabolic byproducts produced by probiotic microorganisms that have biologic activity in the host. Postbiotics are functional bioactive compounds, generated in a matrix during anaerobic fermentation of organic nutrients like prebiotics, for the generation of energy in the form of adenosine triphosphate. The byproducts of this metabolic sequence are called postbiotics, these are low molecular weight soluble compounds either secreted by live microflora or released after microbial cell lysis. A few examples of widely studied postbiotics are short-chain fatty acids, microbial cell fragments, extracellular polysaccharides, cell lysates, teichoic acid, vitamins, etc. Presently, prebiotics and probiotics are the products on the market; however, postbiotics are also gaining a great deal of attention. The numerous health advantages of postbiotic components may soon lead to an increase in consumer demand for postbiotic supplements. The most recent research aspects of postbiotics in the food and pharmaceutical industries are included in this review. The review encompasses a brief introduction, classification, production technologies, characterization, biological activities, and potential applications of postbiotics.
A Simple, Efficient, Eco-Friendly Sample Preparation Procedure for the Simultaneous Determination of Hormones in Meat and Fish Products by Gas Chromatography—Mass Spectrometry
Authors: Chafi Safae , Ballesteros Evaristo
Published: October 2022

Food safety can be severely compromised by the presence of chemical contaminants. This has raised a pressing need to develop efficient analytical methods for their determination at very low levels in complex food matrices. In this manuscript, we developed a simple, sensitive, fast, green analytical method for the determination of thirteen natural and synthetic hormones from different families including progestogens, estrogens and androgens in meat and fish products. The method involves direct extraction with a (9:1) acetonitrile–water mixture and subsequent purification of the extract by semi-automated solid-phase extraction on a sorbent column (hydrophilic–lipophilic copolymer of N-vinylpyrrolidone and divinylbenzene). This treatment enriches samples with the target compounds while removing proteins, lipids and other potential interferences from their matrix for the accurate determination of the analytes by gas chromatography–mass spectrometry, all within 15 min. The proposed method exhibits good linearity (r ≥ 0.996), low limits of detection (0.4–15 ng/kg), acceptable recoveries (90–105%) and relative standard deviations (≤7%); in addition, it is scarcely subject to matrix effects (1–20%). The method was successfully used to determine natural and synthetic hormones in meat and fish products from Spain, Portugal, Italy, Germany, Greece, Norway, Morocco and the USA. The analytes were found at especially high levels (30–1900 ng/kg) in mussels, beef and pork.
Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures
Authors: Bondu Caroline , Salles Christian , Weber Magalie , Guichard Elisabeth , Visalli Michel
Published: October 2022

In the context of data management and processing, food science needs tools to organize the results of diverse studies to make the data reusable. In sensory analysis, there are no classification or wheel of textural attributes that can be used to interpret the results of sensory studies. Research from the literature and databases was used to elaborate a list of attributes related to texture. With the help of a group of experts in food texture, work on these attributes and the related concepts was conducted to classify them into several categories, including intensity levels. The classification was represented as a texture wheel, completed by a generic lexicon of definitions of texture concepts. The work can be useful as a reference in texture attributes related to foods, and thanks to implementation in a general ontology based on food processing and observation, it can help query and interpret texture-related results from sensory studies.
Comparative Flavor Profile of Roasted Germinated Wheat (Triticum aestivum L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis
Authors: Aung Thinzar , Kim Bo Ram , Kim Mi Jeong
Published: October 2022

In order to fulfill the objective of the comparative flavor profiling of hot and cold serving, different concentrations of hot (hot infusion) and cold (boiled and cold serving) roasted-steamed-germinated wheat beverages were prepared in order to explore the comparative profile of the amino acids, volatiles, taste, total flavonoid content (TFC), total phenolic content (TPC), and antioxidant capacities, including 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) and the Trolox equivalent antioxidant activity (TEAC). The instrumental analysis was performed using electronic sensors (an electric nose and an electric tongue), high-performance liquid chromatography, and spectrophotometry, and the statistical assessment was conducted using univariate (correlation pattern and heatmap) and multivariate (clustering and principal component analysis) analyses. The cold beverages at the highest concentration showed the highest values of TFC, TPC, DPPH, and TEAC, showing 32.31 ± 1.13 μg CE/100 mL, 202.37 ± 20.94 μg GAE/100 mL, 68.43 ± 3.41 μM TE/100 mL, and 126.66 ± 4.00 mM TE/100 mL, respectively. The correlation analysis revealed a remarkable correlation between the taste and the flavor compounds. The clustering analysis and the PCA clearly divided the key metabolites, which were attributed to the different tastes in the hot and cold beverages. This study clearly demonstrates the impact of different temperatures on the aroma metabolites, the taste, and the characteristics of wheat beverages.
Fermentative Liberation of Ellagic Acid from Walnut Press Cake Ellagitannins
Authors: Brück Wolfram M. , Díaz Escobar Víctor Daniel , Droz-dit-Busset Lindsay , Baudin Martine , Nicolet Nancy , Andlauer Wilfried
Published: October 2022

Oil is extracted from walnut leaves behind large quantities of defatted press cake that is still rich in valuable nutrients. Aspergillus oryzae and Rhizopus oligosporus, two molds traditionally used in Asia, have the necessary enzymes to use the nutrients in the walnut press cake. Walnuts and the press cake contain ellagitannins, known as precursors for ellagic acid and urolithins. In this study, experiments to optimize the solid-state fermentation of walnut press cake were performed in order to liberate ellagic acid from ellagitannins. Extracts of fermented products were then analyzed with an HPLC-DAD to measure the liberation of ellagic acid from ellagitannins. Good growth of R. oligosporus and A. oryzae mycelia on the walnut press cake was observed. A single mold culture was subjected to a hydration of 0.8 mL/g, an addition of 37.5 mmol/kg acetic acid (AA) and 1% NaCl, and an incubation temperature of 25 °C; these were observed to be good conditions for solid-state fermentation for walnut press cake. The highest ellagic acid concentration was obtained at 48 h. At 72 h, degradation dominated the liberation of ellagic acid.
Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers
Authors: Criado Celia , Muñoz-González Carolina , Mora María , Fernández-Ruíz Virginia , Chaya Carolina , Pozo-Bayón María
Published: October 2022

The relationship between oral physiology (e.g., salivary protein content) and aroma perception over wine consumption was investigated in previous work. However, the relationship between oral physiology and the consumer’s response to wine is unknown. Additionally, age–gender differences might affect oral physiology and, therefore, inter-individual differences in the consumer’s enjoyment of wine. The aim of this work was to study the effect of biological individual factors such as sex and age on salivary flow rate and total protein content, on wine retronasal aroma perception and on the hedonic and self-reported emotional consumer response to wine. Additionally, the relationship between saliva composition, aroma perception and liking was also assessed. Results showed that age and sex influenced saliva composition and aroma perception in wine consumers in the case of red but not white wines. Younger females reported higher aroma intensity of the black pepper descriptor compared to older females. Correlation analysis confirmed the relationship between salivary flow rate and aroma perception and between the salivary protein content and wine acceptability. The interactions between wine polyphenols–saliva–aroma that occurred in the mouth during the oral processing of wine might partially explain these results, although further research will be required to confirm this hypothesis.
Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters
Authors: Bonatsou Stamatoula , Panagou Efstathios Z.
Published: October 2022

The purpose of this study was to explore the inoculated fermentation of cv. Kalamata natural black olives using selected strains of yeast cultures with multifunctional potential. For this purpose, five yeast starters belonging to Candida boidinii (four starters) and Saccharomyces cerevisiae (one starter), previously isolated from table olive fermentation of the same variety and screened for their technological characteristics and probiotic potential, were inoculated in brines at the beginning of fermentation. Microbial populations (lactic acid bacteria, yeasts, and Enterobacteriaceae), pH, titratable acidity, organic acids, and ethanol were monitored during fermentation for a period of 5 months. At the same time, the survival of each starter was assessed by culture-dependent molecular identification at the beginning (0 days), middle (75 days), and final stages (150 days) of fermentation in the brines and olives (at the end of the process only). The results revealed the coexistence of yeasts and lactic acid bacteria (LAB) throughout fermentation in most processes and also the absence of Enterobacteriaceae after the first 20 days of brining. The population of yeasts remained 2 log cycles below LAB counts, except for in the inoculated treatment with C. boidinii Y28, where the yeast starter prevailed from day 60 until the end of the fermentation, as well as in the inoculated treatment with C. boidinii Y30, where no LAB could be detected in the brines after 38 days. At the end of the process, LAB ranged between 4.6 and 6.8 log10 CFU/mL, while yeasts were close to 5.0 log10 CFU/mL, except for the inoculated fermentation with C. boidinii Y27 and spontaneous fermentation (control), in which the yeast counts were close to 3.5 log10 CFU/mL. At the end of fermentation, the recovery percentage of C. boidinii Y27 was 50% in the brines and 45% in the olives. C. boidinii Y28 and S. cerevisiae Y34 could be recovered at 25% and 5% in the brine, respectively, whereas neither starter could be detected in the olives. For C. boidinii Y30, the recovery percentage was 25% in the brine and 10% in the olives. Finally, C. boidinii Y31 could not be detected in the brines and survived at a low percentage (10%) in the olives.
Effects of Cysteine on Physicochemical Properties of High-Moisture Extrudates Prepared from Plant Protein
Authors: Dai Huihui , An Hongzhou
Published: October 2022

The effects of cysteine addition (0%, 0.05%, 0.10%, 0.15%, 0.20%, 0.25%) on the physicochemical properties of plant-based extrudates by high-moisture extrusion were investigated. The texturization degree, rheological properties, hardness, springiness and chewiness of the extrudates significantly improved with the addition of cysteine (<0.15%). Analysis of the microstructure showed that the addition of cysteine (<0.15%) improved the formation of the fiber structure in the extrudates. Cysteine (<0.15%) promoted the formation of new disulfide bonds and non-covalent bonds by changing the disulfide bonds of protein molecules and enhanced the cross-linking degree between proteins. However, the excessive addition of cysteine (>0.15%) had a negative impact on the formation of fiber structure. Analysis of secondary structure suggested that the ordered β-sheet structures gradually converted to the disordered β-turn and random coil structures with the addition of cysteine (>0.15%). In addition, analysis of odor properties with the addition of cysteine using an electronic nose showed the difference in volatile components of the extrudates mainly existed in halides, hydrocarbons, sulfides and amines. On the whole, the addition of cysteine could improve the quality of plant-based extrudates.
Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies
Authors: Li Xiaoyu , Wang Qiuyu , Hao Jia , Xu Duoxia
Published: October 2022

In this study, rice bran oil bodies (RBOBs) were filled with varying concentrations of flaxseed gum (FG) to construct an RBOB-FG emulsion-filled gel system. The particle size distribution, zeta potential, physical stability, and microstructure were measured and observed. The molecular interaction of RBOBs and FG was studied by Fourier transform infrared spectroscopy (FTIR). In addition, the rheological and the tribology properties of the RBOB-FG emulsion-filled gels were evaluated. We found that the dispersibility and stability of the RBOB droplets was improved by FG hydrogel, and the electrostatic repulsion of the system was enhanced. FTIR analysis indicated that the hydrogen bonds and intermolecular forces were the major driving forces in the formation of RBOB-FG emulsion-filled gel. An emulsion-filled gel-like structure was formed, which further improved the rheological properties, with increased firmness, storage modulus values, and viscoelasticity, forming thermally stable networks. In the tribological test, with increased FG concentration, the friction coefficient (μ) decreased. The elasticity of RBOB-FG emulsion-filled gels and the ball-bearing effect led to a minimum boundary friction coefficient (μ). These results might contribute to the development of oil-body-based functional ingredients for applications in plant-based foods as fat replacements and delivery systems.
Seaweed Slurry Improved Gel Properties and Enhanced Protein Structure of Silver Carp (Hypophthalmichthys molitrix) Surimi
Authors: Leng Liping , Zou Haotian , Wang Yingzhen , Yu Chenxu , Qi Hang
Published: October 2022

In order to improve the gel quality of silver carp (Hypophthalmichthys molitrix) surimi, the texture and rheological properties and microstructure of silver carp surimi gel products were analyzed by adding Laminaria japonica (LJ), Undaria pinnatifida (UP) and Sargassum fusiforme (SF) slurries. After adding kelp slurry (KS), the gel strength reached the highest level of 1047.26 ± 85.04 (g·mm). The carbonyl content and surface hydrophobicity of surimi protein increased, while the free amino groups, total sulfhydryl groups, and fluorescence intensity decreased significantly. The results of transform infrared spectroscopy (FT-IR), circular dichroic (CD), and Raman spectra showed that the KS promoted the change of the secondary structure of protein. Scanning electron microscopy (SEM) images revealed that kelp slurry had a more compact gel microstructure. In conclusion, the kelp slurry could significantly increase the gel strength, improve the quality of surimi products, enrich the nutrition of silver carp surimi, and have great significance for expanding the application range of seaweed.
Effect of the Concentration, pH, and Ca2+ Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean
Authors: Quintero Julián , Torres Juan D. , Corrales-Garcia Ligia Luz , Ciro Gelmy , Delgado Efren , Rojas John
Published: October 2022

Given consumer trends propelling a movement toward using plant protein in the food industry and searching for alternative protein ingredients by the industry, this study aimed to assess the influence of factors such as protein concentration, medium pH, and the presence of a divalent ion (Ca2+) upon the rheological properties such as viscosity change and gel formation of dispersion proteins extracted from quinoa, black beans, and lentils. A solution of each protein was prepared by varying its concentration (2.5%, 5.0%, and 10%), the pH (5.0, 7.0, and 9.0), and the incorporation of calcium chloride (0.0% and 1.0%). Each obtained solution was subjected to rheological tests to determine the parameters: consistency index (K), flow behavior (n), the storage (G’) and loss (G’’) modules, and the phase shift angle (δ). The results demonstrate that the incorporation of Ca2+, the shift in protein levels, and the decrease in pH modified the rheological behaviors of proteins, which were also influenced by the structural characteristics of each protein studied. However, thermal treatment and protein concentrations caused the most significant impact on proteins’ rheological behavior, forming gels independently of other conditions. It was possible to study and interpret the studied proteins’ rheological variations according to the environment’s conditions.
Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review
Authors: Nurmilah Siti , Cahyana Yana , Utama Gemilang Lara , Aït-Kaddour Abderrahmane
Published: October 2022

Sodium is a necessary nutrient for regulating extracellular fluid and transferring molecules around cell membranes with essential functions. However, the prevalence of some diseases is related to unnecessary sodium intake. As a result, a particular problem for the food industry remains a matter of sodium content in foods. It is considered that customer acceptance is associated with salt perception dynamics related to the evolution of food production. It is a significant challenge and technique to minimize the salt content of various foods and provide replacement products with substantial reductions in salt levels. This review summarizes salt reduction strategies related to health problems based on traditional review methodology, with practical and methodological screening performed to determine the appropriate reference sources. Various technological (salt replacement, food reformulation, size and structural modifications, alternative processing, and crossmodal odor interaction) and behavioral strategies (memory process, gradual salt reduction, and swap) are identified in this work, including a deeper understanding of the principles for reducing sodium content in foods and their effect on food characteristics and potential opportunities for the food industry. Thereby, the food industry needs to find the proper combination of each strategy’s advantages and disadvantages to reduce salt consumption while maintaining product quality.
Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity
Authors: Espitia-Hernández Pilar , Ruelas-Chacón Xóchitl , Chávez-González Mónica , Ascacio-Valdés Juan , Flores-Naveda Antonio , Sepúlveda-Torre Leonardo
Published: October 2022

Sorghum contains antioxidants such as tannins. However, these are considered antinutritional factors since they are responsible for the low digestibility of proteins and carbohydrates. Nevertheless, these can be extracted by solid-state fermentation (SSF). Therefore, this study aimed to evaluate the effects of SSF from Aspergillus oryzae and Aspergillus niger Aa210 on the tannin contents, phenolic profiles determined by HPLC-MS, and antioxidant activities (ABTS, DPPH, and FRAP) of two genotypes of sorghum. The results showed that with SSF by A. niger Aa210, a higher tannin content was obtained, with yields of 70–84% in hydrolyzable tannins (HT) and 33–49% in condensed tannins (CT), while with SSF by A. oryzae the content of HT decreased by 2–3% and that of CT decreased by 6–23%. The extracts fermented by A. niger at 72 and 84 h exhibited a higher antioxidant activity. In the extracts, 21 polyphenols were identified, such as procyanidins, (+)-catechin, (-)-epicatechin, scutellarein, arbutin, and eriodictyol, among others. Therefore, SSF by A. niger was an efficient process for the release of phenolic compounds that can be used as antioxidants in different food products. It is also possible to improve the bioavailability of nutrients in sorghum through SSF. However, more studies are required.
Assessing the Levels of Robusta and Arabica in Roasted Ground Coffee Using NIR Hyperspectral Imaging and FTIR Spectroscopy
Authors: Sahachairungrueng Woranitta , Meechan Chanyanuch , Veerachat Nutchaya , Thompson Anthony Keith , Teerachaichayut Sontisuk
Published: October 2022

It has been reported that some brands of roasted ground coffee, whose ingredients are labeled as 100% Arabica coffee, may also contain the cheaper Robusta coffee. Thus, the objective of this research was to test whether near-infrared spectroscopy hyperspectral imaging (NIR-HSI) or Fourier transform infrared spectroscopy (FTIRs) could be used to test whether samples of coffee were pure Arabica or whether they contained Robusta, and if so, what were the levels of Robusta they contained. Qualitative models of both the NIR-HSI and FTIRs techniques were established with support vector machine classification (SVMC). Results showed that the highest levels of accuracy in the prediction set were 98.04 and 97.06%, respectively. Quantitative models of both techniques for predicting the concentration of Robusta in the samples of Arabica with Robusta were established using support vector machine regression (SVMR), which gave the highest levels of accuracy in the prediction set with a coefficient of determination for prediction (Rp2) of 0.964 and 0.956 and root mean square error of prediction (RMSEP) of 5.47 and 6.07%, respectively. It was therefore concluded that the results showed that both techniques (NIR-HSI and FTIRs) have the potential for use in the inspection of roasted ground coffee to classify and determine the respective levels of Arabica and Robusta within the mixture.
A Generalization of Routh–Hurwitz Stability Criterion for Fractional-Order Systems with Order α ∈ (1, 2)
Authors: Yang Jing , Hou Xiaorong , Li Yajun
Published: October 2022

Based on the generalized Routh–Hurwitz criterion, we propose a sufficient and necessary criterion for testing the stability of fractional-order linear systems with order α∈1,2, called the fractional-order Routh–Hurwitz criterion. Compared with the existing criterion, ours involves fewer and simpler expressions, which is significant for analyzing the robust stability of high-dimensional uncertain systems. All these expressions are explicit ones about the coefficients of the characteristic polynomial of the system matrix, so the stable parameter region of fractional-order systems can be described directly. Some examples show the effectiveness of our method.
Averaging Principle for a Class of Time-Fractal-Fractional Stochastic Differential Equations
Authors: Xia Xiaoyu , Chen Yinmeng , Yan Litan
Published: October 2022

In this paper, we study a class of time-fractal-fractional stochastic differential equations with the fractal–fractional differential operator of Atangana under the meaning of Caputo and with a kernel of the power law type. We first establish the Hölder continuity of the solution of the equation. Then, under certain averaging conditions, we show that the solutions of original equations can be approximated by the solutions of the associated averaged equations in the sense of the mean square convergence. As an application, we provide an example with numerical simulations to explore the established averaging principle.
Generalized Hermite-Hadamard Inequalities on Discrete Time Scales
Authors: Wang Qiushuang , Xu Run
Published: October 2022

This paper is concerned with some new Hermite-Hadamard inequalities on two types of time scales, Z and Nc,h. Based on the substitution rules, we first prove the discrete Hermite-Hadamard inequalities on Z relating to the midpoint a+b2 and extend them to discrete fractional forms. In addition, by using traditional methods, we prove discrete Hermite-Hadamard inequalities on Nc,h and explore the corresponding fractional inequalities involving the nabla h-fractional sums. Finally, two examples are given to illustrate the obtained results.
Fractal Characteristics of River Networks Induced by Dynamical Stochastic Replication
Authors: Kim Hyun-Joo
Published: October 2022

The universal fractality of river networks is very well known, however understanding of their underlying mechanisms is still lacking from a stochastic point of view. In this study, we have described the fractal natures of river networks by introducing a stochastic model where the direction of river flow at a site is determined by the dynamical replication probability which depends on the drainage area at the site rather than at random. We found that the probability induces dynamical persistency in river flows resulting in the self-affine properties shown in real river basins.
Randomly Generating the 3D Mesostructure of Soil Rock Mixtures Based on the Full In Situ Digital Image Processed Information
Authors: Li Zhengsheng , Yi Haiyang , Zhu Cheng , Zhuo Zhuang , Liu Guoshuan
Published: October 2022

Understanding the occurrence and evolution of geological disasters, such as landslides and debris flows, is facilitated by research on the performance of soil rock mixes (SRM). Recently, more and more researchers have been interested in studying the mesostructure reconstruction process of SRM. The present mesostructure generation approaches, however, have several weaknesses. One of the weaknesses is that they do not consider the impact of particle shape and therefore cannot ensure similarity to the in situ SRMs. In this study, a new mesostructure generation method that randomly generates SRMs based on the full in situ digital image processing (DIP) information is proposed. The generation procedure of the proposed algorithm considers the geometry characteristics of in situ SRMs, including the size distribution, particle shape, and 2D fractal dimension of the cross-section. A parametric study was performed to examine how the rock content and particle shape affected the fractal dimension of the generated SRMs. The results indicate that as the rock content increases in intensity, the fractal dimension also increases. Only when the angular particle content is less than 75% does it affect the fractal dimension. The fractal dimension of the generated mesostructures increases with the increase in the angular particle proportion under the same rock content.
Do Output-Dependent Prizes Alleviate the Sabotage Problem in Tournaments?
Authors: Glökler Thomas , Pull Kerstin , Stadler Manfred
Published: October 2022

We investigate whether tournament prizes that depend on joint output (“variable prize tournaments”) can alleviate the sabotage problem which is otherwise inherent in tournament structures. In a game-theoretical model with three contestants, we compare fixed-prize tournaments with tournaments where prizes depend on contestants’ joint output. Our analysis suggests that the incentives to sabotage in a fixed-prize tournament may be counteracted in a variable-prize tournament such that contestants no longer sabotage, but help one another. We empirically test the implications of our model with the help of a classroom experiment where we compare participants’ choices in a fixed-prize treatment (FP) with those of a variable-prize treatment (VP) in a between-subjects design. Given our parametrization, we expect efforts to be identical in both treatments, and we expect sabotage in the FP treatment and no sabotage in the VP treatment. In accordance with the model, we find that participants in the fixed-prize tournament sabotage one another, whereas participants in the variable-prize tournament help one another. At the same time, participants’ effort levels do not vary between the two treatments.
Mechanically Interlocked Hydrogel–Elastomer Strain Sensor with Robust Interface and Enhanced Water—Retention Capacity
Authors: Zhao Wenyu , Lin Zhuofan , Wang Xiaopu , Wang Ziya , Sun Zhenglong
Published: October 2022

Hydrogels are stretchable ion conductors that can be used as strain sensors by transmitting strain-dependent electrical signals. However, hydrogels are susceptible to dehydration in the air, leading to a loss of flexibility and functions. Here, a simple and general strategy for encapsulating hydrogel with hydrophobic elastomer is proposed to realize excellent water-retention capacity. Elastomers, such as polydimethylsiloxanes (PDMS), whose hydrophobicity and dense crosslinking network can act as a barrier against water evaporation (lost 4.6 wt.% ± 0.57 in 24 h, 28 °C, and ≈30% humidity). To achieve strong adhesion between the hydrogel and elastomer, a porous structured thermoplastic polyurethane (TPU) is used at the hydrogel-elastomer interface to interlock the hydrogel and bond the elastomer simultaneously (the maximum interfacial toughness is over 1200 J/m2). In addition, a PDMS encapsulated ionic hydrogel strain sensor is proposed, demonstrating an excellent water-retention ability, superior mechanical performance, highly linear sensitivity (gauge factor = 2.21, at 100% strain), and robust interface. Various human motions were monitored, proving the effectiveness and practicability of the hydrogel-elastomer hybrid.
Synthesis and Modification of Gelatin Methacryloyl (GelMA) with Antibacterial Quaternary Groups and Its Potential for Periodontal Applications
Authors: Vargas-Alfredo Nelson , Munar-Bestard Marta , Ramis Joana Maria , Monjo Marta
Published: October 2022

Gelatin methacryloyl (GelMA) hydrogels have been widely used for different biomedical applications due to their tunable physical characteristics and appropriate biological properties. In addition, GelMA could be modified with the addition of functional groups providing inherent antibacterial capabilities. Here, GelMA-based hydrogels were developed through the combination of a GelMA unmodified and modified polymer with quaternary ammonium groups (GelMAQ). The GelMAQ was synthesized from GelMA with a low degree of substitution of methacrylamide groups (DSMA) and grafted with glycidyltrimethylammonium chloride in the free amine groups of the lysine moieties present in the original gelatin. GelMAs with high DSMA and GelMAQ were combined 50/50% or 25/75% (w/w), respectively, and compared to controls GelMA and GelMA with added chlorhexidine (CHX) at 0.2%. The different hydrogels were characterized using 1H-NMR spectroscopy and swelling behavior and tested in (1) Porphyromonas gingivalis to evaluate their antibacterial properties and (2) human gingival fibroblast to evaluate their cell biocompatibility and regenerative properties. GelMA/GelMAQ 25/75% showed good antibacterial properties but also excellent biocompatibility and regenerative properties toward human fibroblasts in the wound healing assay. Taken together, these results suggest that the modification of GelMA with quaternary groups could facilitate periodontal tissue regeneration, with good biocompatibility and added antibacterial properties.
Comparative Mitogenomic Analyses and New Insights into the Phylogeny of Thamnocephalidae (Branchiopoda: Anostraca)
Authors: Sun Xiaoyan , Cheng Jinhui
Published: October 2022

Thamnocephalidae, a family of Anostraca which is widely distributed on all continents of the world except Antarctica, currently consists of six genera and approximately 63 recognized species. The relationships among genera in Thamnocephalidae and the monophyly of Thamnocephalidae, determined using morphological characteristics or gene markers, remain controversial. In order to address the relationships within Thamnocephalidae, we sequenced Branchinella kugenumaensis mitogenomes and conducted a comparative analysis to reveal the divergence across mitogenomes of B. kugenumaensis. Using newly obtained mitogenomes together with available Anostracan genomic sequences, we present the most complete phylogenomic understanding of Anostraca to date. We observed high divergence across mitogenomes of B. kugenumaensis. Meanwhile, phylogenetic analyses based on both amino acids and nucleotides of the protein-coding genes (PCG) provide significant support for a non-monophyletic Thamnocephalidae within Anostraca, with Asian Branchinella more closely related to Streptocephalidae than Australian Branchinella. The phylogenetic relationships within Anostraca were recovered as follows: Branchinectidae + Chirocephalidae as the basal group of Anostraca and halophilic Artemiidae as a sister to the clade Thamnocephalidae + Streptocephalidae. Both Bayesian inference (BI)- and maximum likelihood (ML)-based analyses produced identical topologies.
Combining Monitoring Approaches as a Tool to Assess the Occurrence of the Mediterranean Monk Seal in Samos Island, Greece
Authors: Pietroluongo Guido , Martín-Montalvo Belén Quintana , Ashok Karthik , Miliou Anastasia , Fosberry Jack , Antichi Simone , Moscatelli Sara , Tsimpidis Thodoris , Carlucci Roberto , Azzolin Marta
Published: October 2022

With a current global estimation of 600–700 individuals, Monachus monachus is considered among the most threatened seal species globally and is ranked as “Endangered” by the IUCN Red List of Threatened Species. The Mediterranean distribution of the species is fragmented, and the largest known sub-population inhabits its easternmost areas. The present study analyses the occurrence of M. monachus on Samos Island, in the north-eastern Aegean Sea, Greece. From May 2017 to November 2019, data were collected through a combination of monitoring approaches, including visual monitoring from a land position, opportunistic sightings collected by citizen science, and data of stranded individuals. Results indicate the constant occurrence of monk seals in the waters and coastal areas of Samos Island, confirming the importance of this area for conservation purposes. Furthermore, the results show that an integrated methodological approach can contribute to enhancing and increasing data collection, representing an effective method for conservation studies. This approach could be applied in other locations, allowing the scientific community to identify regions of interest, where to expand targeted monitoring and apply conservation measures.
Effect of Sprint Interval Training on Cardiometabolic Biomarkers and Adipokine Levels in Adolescent Boys with Obesity
Authors: Salus Marit , Tillmann Vallo , Remmel Liina , Unt Eve , Mäestu Evelin , Parm Ülle , Mägi Agnes , Tali Maie , Jürimäe Jaak
Published: October 2022

This study investigated the effect of supervised sprint interval training (SIT) on different cardiometabolic risk factors and adipokines in adolescent boys with obesity. Thirty-seven boys were allocated to either a SIT group (13.1 ± 0.3 years; body mass index [BMI]: 30.3 ± 0.9 kg·m−2) or a control group (CONT) (13.7 ± 0.4 years; BMI: 32.6 ± 1.6 kg·m−2). The SIT group performed 4–6 × 30 s all-out cycling sprints, interspersed with 4 min rest, for 3 sessions/week, during a 12-week period, while the non-exercising CONT group maintained a habitual lifestyle. Anthropometric measurements, triglycerides, fasting insulin and glucose, total cholesterol (TC), high- (HDLc) and low-density (LDLc) cholesterol, leptin and adiponectin in blood, cardiorespiratory fitness (CRF), and a metabolic syndrome severity risk score (MSSS) were calculated before and after the 12-week period. Compared to baseline values, a significant reduction in MSSS was seen in the SIT group after intervention. LDLc showed favorable changes in SIT compared to CONT (−0.06 ± 0.1 vs. 0.19 ± 0.01 mmol·L−1; p = 0.025). Additionally, CRF increased in the SIT group compared to the CONT group (5.2 ± 1.1 vs. −2.1 ± 1.1 mL·min−1·kg−1, p < 0.001). Moreover, a 12-week all-out SIT training effectively improves cardiometabolic health in adolescent boys with obesity.
Stress Distribution Analysis of Threaded Implants for Digital Dentistry
Authors: Ahn Seokho , Kim Jaesung , Jeong Seok Chan , Kim Myungil , Kim Cheolyoung , Park Dongki
Published: October 2022

In this study, stability evaluation is performed through structural analysis based on digital dental implant design variables. The design variables include the implant length and thickness, cortical bone thickness, and elastic modulus of the cancellous bone. Subsequently, the stress in the external cortical bone, in which numerous nerves exist, is analyzed. Results show that stress increases as the implant length decreases. However, when the implant length is 10 mm, the stress decreases, owing to stress dispersion at the lower section of the implant. Moreover, as the implant thickness increases, the stress decreases. As the elastic modulus of the cancellous bone decreases, the stress exerted on the cancellous bone decreases; consequently, the stress exerted on the cortical bone increases. Finally, as the thickness of the cortical bone increases, the stress decreases when a vertical load is applied. However, when a load is applied in the oblique direction, the stress increases. Based on data obtained via digital radiography, which is a digital dental technology, a more precise implantation plan will be established by substituting the data via structural analysis.
Comparison of Chemical and Biological Methods of Filtering Cryptosporidia from Water
Authors: Sučik Monika , Valenčáková Alexandra
Published: October 2022

Despite the fact that Cryptosporidium spp. is a parasite which commonly causes diarrhea, it still receives little attention. In our experiment, we focused on comparing the biological (N. davidi shrimp) and physical (zeolite with different thicknesses) possibility of filtering cryptosporidia from a small volume of water, which could contribute to increasing the catchability of this parasite. We monitored the ability to capture oocysts of the parasite Cryptosporidium parvum, genotype IIaA11G2R1, found in water samples. We infected drinking water with feces with a known number of cryptosporidial oocysts. One gram of sample contained ±28 oocysts. We filtered eight water samples with different concentrations of oocysts (0.1–2 g of infected stool per 15 L of water) using zeolite with a particle thickness of 0.2–0.6 mm and 0–0.3 mm. This was followed by purification, centrifugation and isolation utilizing the isolation kit AmpliSens® DNA-sorb-B, which is intended for stool. In total, 120 shrimp were divided into four aquariums (A, B, C, n = 30) including the control (K), while drinking water with the same parameters was infected with different concentrations of oocysts (A: 2.5 g, B: 2 g, C: 1 g of infected stool per 15 L of water). We took 10 individual shrimp and processed them in three time intervals (6 h, 12 h and 24 h). We processed them whole, and we isolated the DNA utilizing the isolation kit AmpliSens® DNA-sorb-AM, which is intended for tissues. Detection was carried out by molecular methods, namely the Nested PCR targeting of the region of the GP60 gene (60 kD glycoprotein). Gel electrophoresis showed the presence of C. parvum in seven zeolite-filtered water samples, and the parasite was not found in the water sample with the lowest number of oocysts filtered through the smaller-particle zeolite. There were 67 C. parvum-positive shrimp. Whereas the most positive shrimp were identified at 12 h of sampling, the least were identified at the 24 h mark. No shrimp positive for C. parvum was found in the control group. By sequencing, we confirmed the presence of C. parvum, genotype IIaA11G2R1, in all positive samples. We thus proved that the filtration capabilities of zeolite and N. davidi can be used for the rapid diagnosis of the presence of protozoa in a small amount of studied water.
Exposure to PAHs during Firefighting Activities: A Review on Skin Levels, In Vitro/In Vivo Bioavailability, and Health Risks
Authors: Sousa Gabriel , Teixeira Joana , Delerue-Matos Cristina , Sarmento Bruno , Morais Simone , Wang Xianyu , Rodrigues Francisca , Oliveira Marta
Published: October 2022

Occupational exposure as a firefighter is a complex activity that continuously exposes subjects to several health hazards including fire emissions during firefighting. Firefighters are exposed to polycyclic aromatic hydrocarbons (PAHs), known as toxic, mutagenic, and carcinogenic compounds, by inhalation, dermal contact, and ingestion. In this work, a literature overview of firefighters’ dermal exposure to PAHs after firefighting and data retrieved from skin in vitro/in vivo studies related to their dermal absorption, bioavailability, and associated toxicological and carcinogenic effects are reviewed. The evidence demonstrates the contamination of firefighters’ skin with PAHs, mainly on the neck (2.23–62.50 ng/cm2), wrists (0.37–8.30 ng/cm2), face (2.50–4.82 ng/cm2), and hands (1.59–4.69 ng/cm2). Concentrations of possible/probable carcinogens (0.82–33.69 ng/cm2), including benzopyrene isomers, were found on firefighters’ skin. PAHs penetrate the skin tissues, even at low concentrations, by absorption and/or diffusion, and are locally metabolized and distributed by the blood route to other tissues/organs. Lighter PAHs presented increased dermal permeabilities and absorption rates than heavier compounds. Topical PAHs activate the aryl hydrocarbon receptor and promote the enzymatic generation of reactive intermediates that may cause protein and/or DNA adducts. Future research should include in vitro/in vivo assays to perform a more realistic health risk assessment and to explore the contribution of dermal exposure to PAHs total internal dose.