bluuebunny/crossref_metadata_2025 huggingface dataset:
Ecotoxicological Assessment of Potentially Toxic Elements in Waterworks Sludge Amended Soils Using Bermudagrass Bioassay
Authors: Ng Sai Leung
Published: February 2023

Waterworks sludge has the potential to be used as a soil amendment, but the ecotoxicological risk of potentially toxic elements should not be underestimated. In this regard, this study determined the contents of nine potentially toxic elements (Cr, Ni, Cd, Cu, Pb, Zn, As, Mn, and Al) of bermudagrass [Cynodon dactylon (L.) Pers.] grown in waterworks sludge amended soils. Treatments involved different loading rates of waterworks sludge, soil types, and fertilization options that represented different scenarios of greening applications. The recommended metal levels in plant tissues and maximum tolerable levels for feeding cattle are adopted as benchmarks for gauging the ecotoxicological risk to the first and second trophic levels of the ecosystem, respectively. No recommended levels for potentially toxic elements are exceeded when sludge loading rate is not higher than 50% (wt/wt). When various fertilization treatments are applied to 25% (wt/wt) sludge amended soils, the accumulation of aluminum and zinc deserves our attention because a few samples exceed the recommended levels. They are mainly samples of below-ground biomass. Overall, using waterworks sludge as a soil amendment does not cause an obvious ecotoxicological risk. The findings can provide a valuable reference to other cities for the sustainable management of waterworks sludge.
Limitations and Opportunities of Spatial Planning to Enhance Wildfire Risk Reduction: Evidences from Portugal
Authors: Tedim Fantina , Samora-Arvela André , Coimbra Catarina , Aranha José , Correia Fernando , Pinto Diogo M. , Figueiras Célia , Magalhães Cláudia
Published: February 2023

Spatial planning potential for reducing natural risks including wildfires is widely recognized. This research is focused on Portugal, a wildfire-prone country in southern Europe, where the competencies for spatial planning lie on four geographical levels: (i) the national and regional levels, with a strategic nature, set the general goals or the agenda of principles for spatial planning and (ii) the inter-municipal and municipal levels use regulative land-use planning instruments. There is a trend to bring together spatial planning and wildfire management policies. Thus, this paper aims to identify which are the main difficulties and which are the major opportunities, regarding the implementation of the new Integrated Management System for Rural Fires (IMSRF) and the challenge of integrating wildfire risk reduction in the Portuguese spatial planning framework. Through a survey of municipal professionals with experience in applying the legislation of both policies, the major difficulties and the opportunities of alignment of these two spheres are identified, which can be extrapolated for the whole country or countries in a similar context.
A Cost Assessment of Tree Plantation Failure under Extreme Drought Events in France: What Role for Insurance?
Authors: Brèteau-Amores Sandrine , Brunette Marielle , Andrés-Domenech Pablo
Published: February 2023

Research Highlights: We analyze the costs of plantation failure and evaluate the distribution of replantation costs and risk sharing between the forestry company and the forest owner in France. Background and Objectives: Due to the lack of a clear definition of drought, forestry companies are increasingly considered as liable for plantation failure, increasing their costs and leading to financial instability. In this context, this paper aims to address the following questions. In the case of plantation failure, is it less costly to replant, not replant, or restart the whole plantation? What is the impact of changing the liability scheme between the company and the forest owner in terms of replantation costs and risk sharing? Materials and Methods: We performed a cost assessment of different itineraries of plantations as a function of different mortality rates. The breakdown of the replantation costs between the company and the forest owner was also investigated. Results: No replanting is the least expensive option for the forest owner, followed by replanting and then by starting the whole plantation anew. Reducing the company’s liability is an interesting option to reduce its exposure to risk. Conclusions: Modifications of the company’s liability allows for the inclusion of private insurance contracts against plantation failure.
Hazop Analysis of a Bioprocess for Polyhydroxyalkanoate (PHA) Production from Organic Waste: Part B
Authors: Lauri Roberto , Incocciati Emma , Pietrangeli Biancamaria , Tayou Lionel Nguemna , Valentino Francesco , Gottardo Marco , Majone Mauro
Published: February 2023

The production of polyhydroxyalkanoates (PHAs) from industrial waste streams has attracted the attention of researchers and process industries because they could replace traditional plastics. The integrated treatment of civil wastewater along with organic solid wastes in a novel “urban biorefinery” is a very important option to implement a synergic treatment of all relevant bio-waste streams. The development of new biotech processes should consider the occupational health and safety issues from the initial design stages. Among the process hazards analysis techniques, HAZard and OPerability (HAZOP) methodology is widely used for studying both the processes hazards and their operability problems, by exploring the effects of any deviations from design conditions. In the present study, a modified version of HAZOP methodology has been applied to a three-step process developed at pilot scale in the Treviso municipal wastewater treatment plant in order to produce PHA. This paper (part B) shows the results of HAZOP analysis applied to the second process step aimed at culturing the activated sludge under periodic feeding conditions into a sequencing batch reactor (SBR). The analysis applied to the process conditions, corresponding to the maximum PHA content in the biomass, has led to the identification of technical solutions to mitigate the main occupational risks.
Impacts of Reduced (Vacuum) Pressure on Yeast Fermentation as Assessed Using Standard Methods and Automated Image Analysis
Authors: Guadalupe-Daqui Mario , Chen Mandi , Sarnoski Paul J. , Goodrich-Schneider Renée M. , MacIntosh Andrew J.
Published: February 2023

In this study the combinatory effect of several extrinsic factors on reduced (vacuum) pressure fermentations was explored. Specifically, the pressure, temperature, and FAN levels of high gravity Saccharomyces cerevisiae fermentations were manipulated, while yeast morphology was assessed using automated multivariate image analysis. Fermentation attributes including yeast growth, viability, and ethanol production were monitored using standard methods. Across all FAN and temperature levels, reduced pressure (vacuum pressure) fermentations resulted in a greater than or equal number of cells in suspension, higher average viability, and greater ethanol production in comparison to atmospheric pressure fermentations; however, the magnitude of the effect varied with extrinsic factors. The image analysis revealed that while yeast size was extremely variable across all fermentations, the ratio of vacuole to cell area consistently decreased over each fermentation and could be used to predict the point where the yeast experienced a sharp decline in viability ending the fermentation. This study showed that a combination of traditional measurements and novel automated analyses can be used by brewers to anticipate performance and endpoints of their fermentations, and that reduced pressure can have significant effects upon the rate and final ethanol concentration of variable industrial fermentations.
ε-Polylysine Derived from Marine Bacteria-A Possible Natural Preservative for Raw Milk Storage
Authors: Bhattacharya Sourish , Mishra Sandhya , Zuorro Antonio , Salama Heba Hassan , Rusu Alexandru Vasile , Trif Monica
Published: February 2023

Despite the fact that researchers have been working on the preservation of raw milk at room temperature for several decades, most of the processes are limited to the use of chemical preservatives. One of the major problems of raw milk self-life is its spoilage at ambient temperature during the summer season. Therefore, in the present study, research has been conducted to control raw milk spoilage at 4 °C and 35 °C (considered in different regions’ ambient temperatures). ε-Polylysine, a natural preservative approved for food use, was isolated from the fermentation broth of Bacillus licheniformis PL26 grown in an M3G medium, and its antimicrobial preservation properties for milk applications were tested. The raw milk samples containing 0.02% w/v ε-polylysine could be stored at 4 °C for up to 16 days without spoilage, however, raw milk samples without ε-polylysine as preservative spoiled on the 8th day even at 4 °C refrigeration conditions. Raw milk containing 0.02% ε-polylysine in combination with 0.2% sodium bicarbonate (added to avoid acidification) could be stored at ambient temperature (35 °C) for up to 48 h. The changes in milk composition, especially of the casein, lactose, and fat stability, during storage under different conditions with/without ε-polylysine, were studied as well. The present study proves that ε-polylysine can be successfully used as a new biopreservative. Therefore, for the dairy industry, a natural preservative to store milk at room temperature during the summer season, replacing synthetic preservatives derived from renewable sources, can be proposed. Once again, marine bacteria seem to be one of the promising sustainable and renewable sources of biologically active compounds such as new food biopreservatives
Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts
Authors: Lima Raissa , Silva Marcos Vinicius T. , Gomes Brendo A. , Macedo Ellis Helena B. C. , Santana Michele N. , Amaral Ana Claudia F. , Silva Jefferson R. A. , Corrêa Pollyane G. , Godoy Ronoel Luiz O. , Santiago Manuela Cristina P. A. , Leitão Suzana G. , Simas Rosineide C. , Carneiro Carla S. , Rodrigues Igor A.
Published: February 2023

The alcoholic fermentation of jabuticaba berries (Plinia spp.) originates from a beverage with an intense taste and aroma, popularly known as jabuticaba wine (JW). In addition, polyphenols transferred from fruit peels to the final product turn this beverage into a promising source of bioactive agents. Here, the chemical profile and antioxidant potential of artisanal JW and derivative extracts were determined. Volatile organic compounds were determined by HS-SPME/GC-MS analysis. The wine was dried by lyophilization and subjected to liquid-liquid partitioning (water: ethyl acetate), resulting in three fractions (JWF1-3). ABTS•+ and DPPH•+ scavenging assays were performed to evaluate the antioxidant capacity. In addition, the extracts’ hematoprotective activity was evaluated against oxidative stress. Finally, the extracts were analyzed by LC-HRMS/MS. HS-SPME/GC-MS analysis highlighted 1,8-cineole as the main compound that contributes to the camphor/mint flavor. JWF2 and JWF3 displayed the highest antioxidant capacity. JWF2 stood out for preventing oxidative damage in red blood cells at 7.8 µg·mL−1 The maximal protection of ascorbic acid occurred at 8.8 µg·mL−1. The LC-HRMS/MS analysis allowed the annotation of seventeen compounds, most of them with recognized antioxidant activity such as anthocyanins, catechins, flavanols, and phenolic acids. The results presented herein reinforce JW as a pleasant beverage with bioactive potential.
A Simple Model of Knowledge Scaffolding Applied to Wikipedia Growth
Authors: Bagnoli Franco , de Bonfioli Cavalcabo’ Guido
Published: February 2023

We illustrate a simple model of knowledge scaffolding, based on the process of building a corpus of knowledge, each item of which is linked to “previous” ones. The basic idea is that the relationships among the items of corpus can be essentially drawn as an acyclic network, in which topmost contributions are “derived” from items at lower levels. When a new item is added to the corpus, we impose a limit to the maximum unit increase (i.e., “jumps”) of knowledge. We analyzed the time growth of the corpus (number of items) and the maximum knowledge, both showing a power law. Another result was that the number of “holes” in the knowledge corpus always remains limited. Our model can be used as a rough approximation to the asymptotic growth of Wikipedia, and indeed, actual data show a certain resemblance with our model. Assuming that the user base is growing, at beginning, in an exponential way, one can also recover the early phases of Wikipedia growth.
Characterization and Simulation of Acoustic Properties of Sugarcane Bagasse-Based Composite Using Artificial Neural Network Model
Authors: Puyana-Romero Virginia , Chuquín Jorge Santiago Arroyo , Chicaiza Saúl Israel Méndez , Ciaburro Giuseppe
Published: February 2023

Environmental sustainability and environmental protection represent essential challenges for the well-being of the community. The use of eco-sustainable materials in architecture is necessary for the transformation of urban centers into modern sustainable cities, to reduce air pollution and protect natural ecosystems, decrease greenhouse gas emissions and improve the energy efficiency of buildings. In this study, sugar cane processing waste was used as an alternative and ecological acoustic material, combining it with natural binders used in construction, such as plaster and clay. To make the composite, the fibers were separated from the bark, then the fibers were assembled with the binder in the frames, and finally the frame with the composite was subjected to a drying process. Specimens of various thicknesses were prepared and the sound absorption coefficient (SAC) at normal incidence was calculated. Subsequently, to compare the acoustic performances of the samples, a simulation model for the prediction of the SAC based on the artificial neural network (ANN) was created. The results suggest the adoption of the simulation model to review the acoustic properties of the material.
Transcriptomic Analysis and Functional Gene Expression in Different Stages of Gonadal Development of Macrobrachium rosenbergii
Authors: Zhong Zhenxiao , Chen Guozhu , Tu Haihui , Yao Xinyi , Peng Xin , Lan Xuan , Tang Qiongying , Yi Shaokui , Xia Zhenglong , Cai Miaoying , Yang Guoliang
Published: February 2023

In order to decipher the functional genes and reveal the molecular mechanism of gonadal development in Macrobrachium rosenbergii, a comparative transcriptome analysis was performed on the testes and ovaries at different developmental stages. A total of 146,537 unigenes with an N50 of 2008 bp and an average length of 1144 bp were obtained from the sequencing raw data via quality control and denovo assembly. Identification of differentially expressed genes (DEGs) showed that there were 339 and 468 DEGs among the different developmental stages of testes and ovaries, respectively, and 7993 DEGs between the testes and ovaries. The KEGG enrichment analysis identified 13 candidate pathways related to gonadal development, including insulin synthesis, oocyte maturation, and steroid biosynthesis, which were involved in biological processes such as regulation of hormone metabolism, sex cell proliferation and development, and amino acid metabolism. The DEGs related to the above pathways such as insulin-like growth factor 1 receptor (IGF1R), heat shock protein 90 (Hsp 90), and cyclooxygenase (COX) genes were highly expressed during yolk protein synthesis, indicating that these genes might be involved in yolk accumulation and oogenesis. Meanwhile, calmodulin (CaM) and other genes were highly expressed during spermatogenesis, suggesting that these genes might play an important role in spermatogenesis. Ten differentially expressed genes in the KEGG signaling pathway, including CRQ, COX, APP, Cdc42, Hsd17b12, Art-1, Hsp70, Hsp90, PRMT1, and GP, were selected for real-time quantitative PCR (RT- qPCR) to validate the transcriptome data, and the results showed that RT- qPCR obtained consistent results with the RNA-Seq data. The present findings provide new insights into the molecular regulation mechanism of gonadal development in M. rosenbergii.
Non-Singular Burton–Miller Boundary Element Method for Acoustics
Authors: Sun Qiang , Klaseboer Evert
Published: February 2023

The problem of non-unique solutions at fictitious frequencies that can appear in the boundary element method for external acoustic phenomena described by the Helmholtz equation is studied. We propose a method to fully desingularise in an analytical way the otherwise hyper-singular Burton–Miller framework, where the original boundary element method and its normal derivative are combined. The method considerably simplifies the use of higher-order elements, for example, quadratic curved surface elements. The concept is validated using the example of scattering on a rigid sphere and a rigid cube, and its robustness and effectiveness for external sound-wave problems are confirmed.
Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach
Authors: Zhang Lili , Liang Li , Qiao Kaina , Pu Dandan , Sun Baoguo , Zhou Xuewei , Zhang Yuyu
Published: February 2023

A nontargeted fingerprinting approach combined with the chemometrics method and sensory analysis was used to assess the differences in taste-chemical compositions of chicken breast soup with different ages and their sensory qualities. The sensory evaluation results showed that the overall taste as well as the sourness, saltiness, and umami scores of the soup were increased with the age of chicken. Fifty-nine compounds were identified from four soup samples by liquid chromatography-tandem quadrupole time-of-flight mass spectrometry (LC-QTOF-MS/MS), and their total content was the highest in the 90 wk soup samples. Six upregulated compounds (carnosine, hypoxanthine, inosine, inosine 5′-monophosphate (5′-IMP), adenosine 5′-monophosphate (5′-AMP), and lactic acid) were identified as potential contributors to the taste characteristics of the 90 wk soup samples by orthogonal projections to latent structures–discriminant analysis (OPLS-DA). Additional experiments showed that 5′-AMP particularly contributed to the sourness of the soup, while carnosine contributed to the saltiness and umami of the soup.
The Disturbance of the Antioxidant System Results in Internal Blue Discoloration of Postharvest Cherry Radish (Raphanus sativus L. var. radculus pers) Roots
Authors: Wang Xingyu , Liu Yu , Zhao Wenting , Wang Pan , Zhao Shuang , Zhao Xiaoyan , Wang Dan
Published: February 2023

Internal blue discoloration in cherry radish (Raphanus sativus L. var. radculus pers) roots can appear after harvest. The antioxidant system and content of reactive oxygen species (ROS) will affect the blue discoloration. Currently, the reason for the blue discoloration is not yet clear. In order to reveal the mechanism of the blue discoloration of cherry radish, we selected the blue discolored cherry radish as the research object and the white cherry radish as the control. The difference in the antioxidant system between them were compared, including related enzymes and non-enzymatic antioxidants in this system. Meanwhile, the changes in the contents of 4-hydroxyglucobrassicin as a precursor substance and ROS were compared. The results showed that the activities of typical antioxidant enzymes decreased and the cycle of Glutathione peroxidase (GPX) and Ascorbic acid–Glutathione (ASA–GSH) was disturbed, leading to the reduction of antioxidant effect and the failure of timely and effective decomposition of superoxide anions (O2•−) and hydrogen peroxide (H2O2). In addition, the elevated level of O2•− and H2O2 led to the disorder of the antioxidant system, while the 4-hydroxybrassinoside was oxidized under the catalysis of peroxidase (POD) and eventually led to the internal blue discoloration in cherry radish. These results can provide a theoretical basis for solving the blue discoloration problem.
Elucidation of Non-Intentionally Added Substances from Plant Fiber/Plastic Composites by UPLC-QTOF/MS
Authors: Zhang Hong , Su Qi-Zhi , Shang Gui-Qin , Weng Yun-Xuan , Zhu Lei
Published: February 2023

Plant fiber/plastic composites (PPCs) have been widely used in food contact materials (FCMs) for many benefits, such as their claimed better environmental footprint compared to conventional plastics. However, their safety is still not fully understood and must be comprehensively evaluated. Non-volatiles extracted from six PPCs with different plant fibers and polymer matrices were characterized by employing ultra-high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry in combination with various spectral libraries and manual elucidation, taking into account spectral similarity and characteristic product ions. A total of 115 compounds were tentatively identified, 50 of which were oligomers or their derivatives from the sample with polylactic acid (PLA) and polybutylene adipate terephthalate (PBAT) as the polymer matrix, and some of them were Cramer rules class III substances based on the threshold of toxicological concern (TTC). Seven reaction products between PLA and PBAT monomers, as well as four derivatives of melamine, were elucidated and well detailed for the first time. In addition, bisphenol S was detected in all samples even though its origin remains to be further explored. Isoprothiolane, as an insecticide and fungicide used to control a range of rice pests, was identified in the sample with rice husk as fillers, experimentally confirming the presence of agrochemicals in samples containing plant fibers.
Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds (Phoenix dactylifera L.) as a Functional Food
Authors: Alqahtani Nashi K. , Alnemr Tareq M. , Alqattan Abdullah M. , Aleid Salah M. , Habib Hosam M.
Published: February 2023

Processed cheese has rapidly been established as a commercial product in recent years. A new ingredient, a byproduct from date fruit seed (DFS), was obtained and tested as a fortified fiber from food industrial waste in block-type processed cheese. This is the first inclusive investigation to report such a test. Different concentrations of DFS (0%, 5%, 10%, 15%, and 20%) were added to block-type processed cheese as a partial substitution for butter. The current investigation was undertaken to estimate the impact of the partial substitution of butter by DFS and its effect on the product’s quality in terms of its shelf life and physicochemical, microstructure, color, and sensory properties. Quality was assessed over a 150-day storage period. The results indicate that adding DFS to cheese increased its nutritional value due to the addition of fiber. Additionally, the texture profile of cheese was decreased in terms of hardness, adhesion, springiness, and cohesiveness. The overall structure of cheeses became less compact and had a more open cheese network, which increased with increasing DFS% and duration of storage. Moreover, DFS exhibited the darkest color with increasing ratios of supplementary DFS and duration of storage. Based on the results found in the present investigation, it was concluded that an acceptable quality of block-type processed cheese could be achieved using DFS fiber at 5% and 10% levels of fortification.
Treatment of Ready-To-Eat Cooked Meat Products with Cold Atmospheric Plasma to Inactivate Listeria and Escherichia coli
Authors: Csadek Isabella , Vankat Ute , Schrei Julia , Graf Michelle , Bauer Susanne , Pilz Brigitte , Schwaiger Karin , Smulders Frans J. M. , Paulsen Peter
Published: February 2023

Ready-to-eat meat products have been identified as a potential vehicle for Listeria monocytogenes. Postprocessing contamination (i.e., handling during portioning and packaging) can occur, and subsequent cold storage together with a demand for products with long shelf life can create a hazardous scenario. Good hygienic practice is augmented by intervention measures in controlling post-processing contamination. Among these interventions, the application of ‘cold atmospheric plasma’ (CAP) has gained interest. The reactive plasma species exert some antibacterial effect, but can also alter the food matrix. We studied the effect of CAP generated from air in a surface barrier discharge system (power densities 0.48 and 0.67 W/cm2) with an electrode-sample distance of 15 mm on sliced, cured, cooked ham and sausage (two brands each), veal pie, and calf liver pâté. Colour of samples was tested immediately before and after CAP exposure. CAP exposure for 5 min effectuated only minor colour changes (ΔE max. 2.7), due to a decrease in redness (a*), and in some cases, an increase in b*. A second set of samples was contaminated with Listeria (L.) monocytogenes, L. innocua and E. coli and then exposed to CAP for 5 min. In cooked cured meats, CAP was more effective in inactivating E. coli (1 to 3 log cycles) than Listeria (from 0.2 to max. 1.5 log cycles). In (non-cured) veal pie and calf liver pâté that had been stored 24 h after CAP exposure, numbers of E. coli were not significantly reduced. Levels of Listeria were significantly reduced in veal pie that had been stored for 24 h (at a level of ca. 0.5 log cycles), but not in calf liver pâté. Antibacterial activity differed between but also within sample types, which requires further studies.
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception
Authors: Renzetti Stefano , Aisala Heikki , Ngadze Ruth T. , Linnemann Anita R. , Noort Martijn W.
Published: February 2023

With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat imports and stimulate the local economy through new value chains. However, studies addressing the technological functionality of blends of these crops and the sensory properties of the obtained breads are scarce. In this study, cowpea varieties (i.e., Glenda and Bechuana), dry-heating of cowpea flour and cowpea to sorghum ratio were studied for their effects on the physical and sensory properties of breads made from flour blends. Increasing cowpea Glenda flour addition from 9 to 27% (in place of sorghum) significantly improved bread specific volume and crumb texture in terms of instrumental hardness and cohesiveness. These improvements were explained by higher water binding, starch gelatinization temperatures and starch granule integrity during pasting of cowpea compared to sorghum and cassava. Differences in physicochemical properties among cowpea flours did not significantly affect bread properties and texture sensory attributes. However, cowpea variety and dry-heating significantly affected flavour attributes (i.e., beany, yeasty and ryebread). Consumer tests indicated that composite breads could be significantly distinguished for most of the sensory attributes compared to commercial wholemeal wheat bread. Nevertheless, the majority of consumers scored the composite breads from neutral to positive with regard to liking. Using these composite doughs, chapati were produced in Uganda by street vendors and tin breads by local bakeries, demonstrating the practical relevance of the study and the potential impact for the local situation. Overall, this study shows that sorghum, cowpea and cassava flour blends can be used for commercial bread-type applications instead of wheat in Sub-Saharan Africa.
Pork Fat and Meat: A Balance between Consumer Expectations and Nutrient Composition of Four Pig Breeds
Authors: Chernukha Irina , Kotenkova Elena , Pchelkina Viktoriya , Ilyin Nikolay , Utyanov Dmitry , Kasimova Tatyana , Surzhik Aleksandra , Fedulova Lilia
Published: February 2023

Food fat content is one of the most controversial factors from a consumer’s point of view. Aim: (1) The trends in consumer attitudes towards pork and the fat and meat compositions in Duroc and Altai meat breeds and Livny and Mangalitsa meat and fat breeds were studied. (2) Methods: Netnographic studies were used to assess Russian consumer purchasing behavior. Protein, moisture, fat, backfat fatty acid content from pigs, longissimus muscles, and backfat from (A) Altai, (L) Livny, and (M) Russian Mangalitsa breeds were compared with those from (D) Russian Duroc. Raman spectroscopy and histology were applied to the backfat analysis. (3) Results: The attitude of Russian consumers to fatty pork is contradictory: consumers note its high fat content as a negative factor, but the presence of fat and intramuscular fat is welcomed because consumers positively associate them with better taste, tenderness, flavor, and juiciness. The fat of the ‘lean’ D pigs did not show a “healthy” fatty acid ratio, while the n-3 PUFA/n-6 PUFA ratio in the fat of the M pigs was the best, with significant amounts of short-chain fatty acids. The highest UFA content, particularly omega 3 and omega 6 PUFA, was found in the backfat of A pigs with a minimum SFA content. The backfat of L pigs was characterized by a larger size of the adipocytes; the highest monounsaturated and medium chain fatty acid contents and the lowest short-chain fatty acid content; the ratio of omega 3 to omega 6 was 0.07, and the atherogenicity index in L backfat was close to that of D, despite the fact that D pigs are a meat type, while L pigs are a meat and fat type. On the contrary, the thrombogenicity index in L backfat was even lower than the D one. (4) Conclusions: Pork from local breeds can be recommended for functional food production. The requirement to change the promotion strategy for local pork consumption from the position of dietary diversity and health is stated.
Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil
Authors: Liu Yijun , Li Leshi , Xia Qiuyu , Lin Lijing
Published: February 2023

Cashew nut kernel oil (CNKO) is an important oil source from tropical crops. The lipid species, composition, and relative content of CNKO were revealed using ultra high performance liquid chromatography time-of-flight tandem mass spectrometry (UPLC-TOF-MS/MS), and the physicochemical properties, functional group structure, and oxidation stability of CNKO at different pressing temperatures were characterized using a near infrared analyzer and other methods. The results showed that CNKO mainly consisted of oleic acid (60.87 ± 0.06%), linoleic acid (17.33 ± 0.28%), stearic acid (10.93 ± 0.31%), and palmitic acid (9.85 ± 0.04%), and a highly unsaturated fatty acid (78.46 ± 0.35%). In addition, 141 lipids, including 102 glycerides and 39 phospholipids, were identified in CNKO. The pressing temperature had a significant effect on the physicochemical properties of cashew kernels, such as acid value, iodine value, and peroxide value, but the change in value was small. The increase in pressing temperature did not lead to changes in the functional group structure of CNKO, but decreased the induction time of CNKO, resulting in a decrease in their oxidative stability. It provided basic data support to guide subsequent cashew kernel processing, quality evaluation, and functional studies.
Effect of Proofing on the Rheology and Moisture Distribution of Corn Starch-Hydroxypropylmethylcellulose Gluten-Free Dough
Authors: Zhang Duqin
Published: February 2023

Dough rheology, mainly enabled by gluten in the traditional dough, determines the end-products’ quality, particularly by affecting gas production and retention capacities during proofing. Gluten-free dough has quite different rheological performance compared with gluten-containing dough. To deepen the understanding of gluten-free dough, variations of rheology and moisture distribution of corn starch-hydroxypropylmethylcellulose (CS–HPMC) gluten-free dough in the process of proofing were studied. Significant differences were found in terms of soluble carbohydrate composition, moisture distribution, and rheology. Arabinose, glucose, fructose, and mannose were the main composition of soluble carbohydrates in CS–HPMC dough, out of which glucose was preferentially utilized during proofing. Non-freezable water content and third relaxation time decreased from 44.24% and 2171.12 ms to 41.39% and 766.4 ms, respectively, whereas the amplitudes of T23 increased from 0.03% to 0.19%, indicating reduced bounded water proportion and improved water mobility with proofing time. Frequency dependence and the maximum creep compliance increased, whereas zero shear viscosity reduced, suggesting decreased molecular interactions and flowability, but improved dough rigidity. In conclusion, the reduced soluble carbohydrates and improved water mobility decreased molecular entanglements and hydrogen bonding. Furthermore, yeast growth restricted a large amount of water, resulting in declined flowability and increased rigidity.
A New Regulatory Network Controls Chilling Injury in Peach Fruit by γ-Aminobutyric Acid
Authors: Song Chunbo , Zhou Cheng , Pan Yongjian , Yang Zhenfeng
Published: February 2023

The control of chilling injury in peach fruit by a new regulator network, that exogenous γ-aminobutyric acid (GABA) regulates the metabolisms of polyamines (PAs), the GABA shunt, and proline, is still unclear. This study found that GABA induced an increase in the expression of PpADC and PpODC and a decrease in the expression of PpPAO expression, resulting in the accumulation of PAs. There was also an increase in the expression of PpGAD, which improved GABA content, and an increase in the expression of PpP5CS and PpOAT, which improved proline content. The correlation analysis showed that an increase in PpADC/PpP5CS expression was closely associated with the accumulation of putrescine and that the synergistic increase in the expression of PpODC and PpGAD/PpP5CS/PpOAT was closely related to the accumulation of spermine, proline, and GABA induced by GABA. Importantly, arginine and PpADC played a key role in putrescine accumulation, whereas ornithine and PpODC/PpOAT played a crucial role in the synergistic accumulation of spermine, proline, and GABA induced by GABA. This study provides new information on GABA-induced cold tolerance in peach fruit.
Comprehensive Evaluation of Rice Qualities under Different Nitrogen Levels in South China
Authors: Ding Chao , Xu Congshan , Lu Bo , Zhu Xuhui , Luo Xikun , He Bin , Elidio Cambula , Liu Zhenghui , Ding Yanfeng , Yang Jie , Li Ganghua
Published: February 2023

There is a need to comprehensively evaluate the rice quality of different rice varieties under different nitrogen treatments. Therefore, in this study, we used twenty-one hybrid indica rice varieties and twenty-three inbred japonica rice varieties with three nitrogen fertilizer levels to investigate differences in rice qualities. As compared with hybrid indica rice, inbred japonica rice had lower coefficient of variation values for grain shape, mild rice percentage, and head rice percentage, but relatively higher coefficient of variation values for chalkiness traits, appearance, and taste value of cooked rice. A principal component analysis and membership function method were used to comprehensively evaluate the qualities of rice. The overall eating quality value by sensory evaluation and head rice percentage explained 61.3% and 67.9% of the variations in comprehensive quality of hybrid indica rice and inbred japonica rice across different nitrogen levels, respectively. We also found that rice comprehensive quality was better under low nitrogen levels for hybrid indica rice, while for inbred japonica rice, properly increasing nitrogen application could improve the comprehensive quality.
Simultaneous Determination of Neonicotinoid and Carbamate Pesticides in Freeze-Dried Cabbage by Modified QuEChERS and Ultra-Performance Liquid Chromatography–Tandem Mass Spectrometry
Authors: Yang Bingxin , Wang Sheng , Ma Wen , Li Guanlin , Tu Mengling , Ma Zhiyong , Zhang Qinghe , Li Hongmei , Li Xianjiang
Published: February 2023

Dehydrated vegetables are popular in instant foods, but few reports have focused on their pesticide residues. This research developed and validated a modified QuEChERS method combined with ultra-performance liquid chromatography–tandem mass spectrometry to determine 19 kinds of neonicotinoid and carbamate pesticides in freeze-dried cabbage. Herein, acetonitrile/water (v/v = 2:1) was selected in the extraction step. Meanwhile, 4 g anhydrous magnesium sulfate and 1 g sodium chloride were applied to the partitioning step. Dispersive solid-phase extraction sorbents were selected, and liquid chromatography conditions were further optimized for dealing with the matrix effect. The limits of quantification ranged from 1.0 to 10.0 μg/kg. The validation results were acceptable, with average recoveries of 78.7–114.0% and relative standard deviations below 14.2%. The method recoveries were closely related to the volume proportion of water in the extractant. Finally, the developed method was applied to real freeze-dried cabbages and four pesticides (propamocarb, imidacloprid, acetamiprid, and thiacloprid) were detected in six samples.
Modulation of Postprandial Plasma Concentrations of Digestive Hormones and Gut Microbiota by Foods Containing Oat ß-Glucans in Healthy Volunteers
Authors: Gotteland Martin , Zazueta Alejandra , Pino José Luis , Fresard Andrea , Sambra Verónica , Codoceo Juana , Cires María José , López Ximena , Vivanco Juan Pablo , Magne Fabien
Published: February 2023

Cereal β-glucans are beneficial health ingredients that reduce cholesterolemia and postprandial glycaemia. However, their impact on digestive hormones and gut microbiota is not yet fully established. Two randomized, double-blind, controlled studies were conducted. In the first study, 14 subjects ingested a breakfast with or without β-glucan from oats (5.2 g). Compared to the control, β-glucan increased orocecal transit time (p = 0.028) and decreased mean appetite score (p = 0.014) and postprandial plasma ghrelin (p = 0.030), C-peptide (p = 0.001), insulin (p = 0.06), and glucose (p = 0.0006). β-glucan increased plasma GIP (p = 0.035) and PP (p = 0.018) without affecting leptin, GLP-1, PYY, glucagon, amylin, or 7α-hydroxy-4-cholesten-3-one, a biomarker of bile acid synthesis. In the second study, 32 subjects were distributed into 2 groups to ingest daily foods with (3 g/day) or without β-glucan for 3 weeks; stools were collected before/after treatment. No changes in fecal microbiota composition/diversity (deep sequencing) were detected with β-glucans. These results indicate that acute intake of 5 g β-glucan slows transit time and decreases hunger sensation and postprandial glycaemia without affecting bile-acid synthesis, these changes being associated with decreased plasma insulin, C-peptide, and ghrelin, and increased plasma GIP and PP. However, regular daily intake of 3 g β-glucan is not sufficient to have an effect on fecal microbiota composition.
Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture
Authors: Araújo-Rodrigues Helena , Martins António P. L. , Tavaria Freni K. , Dias João , Santos Maria Teresa , Alvarenga Nuno , Pintado Manuela E.
Published: February 2023

Serpa is a protected designation of origin (PDO) cheese produced with raw ewes’ milk and coagulated with Cynara cardunculus. Legislation does not allow for milk pasteurization and starter culture inoculation. Although natural Serpa’s rich microbiota allows for the development of a unique organoleptic profile, it also suggests high heterogeneity. This raises issues in the final sensory and safety properties, leading to several losses in the sector. A possible solution to overcoming these issues is the development of an autochthonous starter culture. In the present work, some Serpa cheese Lactic acid bacteria (LAB)-isolated microorganisms, previously selected based on their safety, technological and protective performance, were tested in laboratory-scale cheeses. Their acidification, proteolysis (protein and peptide profile, nitrogen fractions, free amino acids (FAA)), and volatiles generation (volatile fatty acids (VFA) and esters) potential was investigated. Significant differences were found in all parameters analyzed, showing a considerable strain effect. Successive statistical analyses were performed to compare cheese models and Serpa PDO cheese. The strains L. plantarum PL1 and PL2 and the PL1 and L. paracasei PC mix were selected as the most promising, resulting in a closer lipolytic and proteolytic profile of Serpa PDO cheese. In future work, these inocula will be produced at a pilot scale and tested at the cheese level to validate their application.
A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages
Authors: Sallan Selen , Yılmaz Oral Zeynep Feyza , Kaya Mükerrem
Published: February 2023

Nitrosamines are N-nitroso compounds with carcinogenic, mutagenic and teratogenic properties. These compounds could be found at certain levels in fermented sausages. Fermented sausages are considered to be a suitable environment for nitrosamine formation due to acid formation and reactions such as proteolysis and lipolysis during ripening. However, lactic acid bacteria (spontaneous or starter culture), which constitute the dominant microbiota, contribute significantly to nitrosamine reduction by reducing the amount of residual nitrite through nitrite degradation, and pH decrease has an important effect on the residual nitrite amount as well. These bacteria also play an indirect role in nitrosamine reduction by suppressing the growth of bacteria that form precursors such as biogenic amines. In recent years, research interest has focused on the degradation or metabolization of nitrosamines by lactic acid bacteria. The mechanism by which these effects are seen has not been fully understood yet. In this study, the roles of lactic acid bacteria on nitrosamine formation and their indirect or direct effects on reduction of volatile nitrosamines are discussed.
Role of Feeding and Novel Ripening System to Enhance the Quality and Production Sustainability of Curd Buffalo Cheeses
Authors: Di Paolo Marika , Vuoso Valeria , Ambrosio Rosa Luisa , Balestrieri Anna , Bifulco Giovanna , Anastasio Aniello , Marrone Raffaele
Published: February 2023

The buffalo dairy sector is extending its boundaries to include new buffalo cheese productions beyond mozzarella, overcoming some barriers that make cheeses expensive and unsustainable. This study aimed to evaluate the effects of both the inclusion of green feed in the diet of Italian Mediterranean buffaloes and an innovative ripening system on buffalo cheese quality, providing solutions capable of guaranteeing the production of nutritionally competitive and sustainable products. For this purpose, chemical, rheological, and microbiological analyses were carried out on cheeses. Buffaloes were fed with or without the inclusion of green forage. Their milk was used to produce dry ricotta and semi-hard cheeses, ripened according to both respective traditional (MT) and innovative methods (MI); these are based on automatic adjustments of climatic recipe guided by the continuous control of pH. Green feed enhances the nutritional profile of the final products (high content of MUFAs and PUFAs). As far as the ripening method is concerned, to our knowledge, this is the first study that tests aging chambers, commonly used for meat, for the maturing of buffalo cheeses. Results pointed out the MI validity also in this field of application, as it shortens the ripening period without negatively compromising any of desirable physicochemical properties and the safety and hygiene of the final products. Conclusively, this research highlights the benefits of diets rich in green forage on productions and provides support for the ripening optimization of buffalo semi-hard cheeses.
Comprehensive Investigation of Thermal and Flow Features of Alloy Based Nanofluid Considering Shape and Newtonian Heating Effects via New Fractional Approach
Authors: Muhammad Shah , Anwar Talha , Asifa  , Yavuz Mehmet
Published: February 2023

The core purpose of this work is the formulation of a mathematical model by dint of a new fractional modeling approach to study the dynamics of flow and heat transfer phenomena. This approach involves the incorporation of the Prabhakar fractional operator in mathematical analysis to transform the governing system from a conventional framework to a generalized one. This generalized model evaluates the improvement in thermal efficacy of vacuum pump oil because of the inclusion of aluminum alloy nanoparticles. The flow of the under-observation nanofluid starts due to the combined effects of natural convection and the ramped velocity function at the boundary. Meanwhile, an analysis of the energy equation is conducted by taking the Newtonian heating mechanism into consideration. The characteristics of platelet-, brick-, cylinder-, and blade-shaped alloy nanoparticles are incorporated into the primary system using shape-dependent relations for thermal conductivity and viscosity. Both the classical and generalized models are solved to derive the exact solutions by first inserting some dimension-independent quantities and then operating the Laplace transform on the succeeding equations. These solutions are utilized for the development of graphical illustrations to serve the purpose of covering all features of the problem under consideration. Furthermore, changes in energy and flow functions due to the dominant influences of the relevant contributing factors are delineated with appropriate physical arguments. In addition, the numerical results of the skin friction coefficient and Nusselt number are displayed via multiple tables to analyze the disturbance in shear stress and discuss the contribution of the fractional parameters, the volume concentration of the considered nanoparticles, and the shape factor in the boost of the thermal potential of the considered nanofluid. The findings imply that aluminum alloy nanoparticles have the ability to produce a 44% enhancement in the thermal effectiveness of vacuum pump oil. Moreover, the flow velocity is reduced as the loading range of the nanoparticles rises.
First-Passage Times and Optimal Control of Integrated Jump-Diffusion Processes
Authors: Lefebvre Mario
Published: February 2023

Let Y(t) be a one-dimensional jump-diffusion process and X(t) be defined by dX(t)=ρ[X(t),Y(t)]dt, where ρ(·,·) is either a strictly positive or negative function. First-passage-time problems for the degenerate two-dimensional process (X(t),Y(t)) are considered in the case when the process leaves the continuation region at the latest at the moment of the first jump, and the problem of optimally controlling the process is treated as well. A particular problem, in which ρ[X(t),Y(t)]=Y(t)−X(t) and Y(t) is a standard Brownian motion with jumps, is solved explicitly.
Effects of Hausdorff Dimension on the Static and Free Vibration Response of Beams with Koch Snowflake-like Cross Section
Authors: Samayoa Didier , Mollinedo Helvio , Jiménez-Bernal José Alfredo , Gutiérrez-Torres Claudia del Carmen
Published: February 2023

In this manuscript, static and free vibration responses on Euler–Bernoulli beams with a Koch snowflake cross-section are studied. By applying the finite element method, the transversal displacement in static load condition, natural frequencies, and vibration modes are solved and validated using Matlab. For each case presented, the transversal displacement and natural frequency are analyzed as a Hausdorff dimension function. It is found that the maximum displacement increases as the Hausdorff dimension increases, with the relationship ymax=k0.79lndH+0.37, being k the iteration number of pre-fractal. The natural frequencies increase as ω∼M2.51, whereas the bending stiffness is expressed as EI=1165.4ln(dH+k). Numerical examples are given in order to discuss the mechanical implications.