bluuebunny/crossref_metadata_2025 huggingface dataset:
Effects of Different Additives on the Chemical Composition, Fermentation Profile, In Vitro and In Situ Digestibility of Paper mulberry Silage
Authors: Wang Wei , Hao Yangyi , Luo Chenglong , Wang Qianqian , Wang Zhonghan , Li Dong , Yuan Jing , Cao Zhijun , Yang Hongjian , Li Shengli
Published: September 2022

Paper mulberry (Broussonetia papyrifera) plants are served as a local roughage in China, and they are mostly processed as silage for ruminants. This study aimed to explore the effects of different silage additives on the chemical composition, fermentation profile, as well as the in vitro and in situ digestibility of paper mulberry (PM) silage. Four groups consisting of PM silage, three with additives and one without any additives as the control group (CON), were established. The three experimental groups with additives were set up as follows: CON with 5 × 106 CFU per gram of fresh PM weight of lactic acid bacteria (Lactobacillus plantarum) (LAB); CON with 3% fresh PM weight of molasses (MOL) added to the PM silage; and CON with both LAB and MOL added (LM). After 45 days of ensiling at 20 °C, all of the PM treatment groups increased their ash content and decreased their water-soluble carbohydrate content (p < 0.05). Meanwhile, the pH and NH3-N content of the PM silage were lower in the additive treatment groups than in the CON group (p < 0.05). Lactic acid in the LM group was the highest (p < 0.05) among the four groups, and trace amounts of butyric acid was detected only in the CON group. In vitro dry matter digestibility was similar among all groups. Results of the in situ experiment found that the effective digestibility of the PM silage dry matter, as well as the acid detergent fiber digestibility was higher in the LM group than in the CON group (p < 0.05). In conclusion, the addition of LAB, MOL, and their combination can improve PM silage fermentation and improve the in situ digestibility of dry matter and acid detergent fiber; however they do not affect in the vitro digestibility of PM silage.
Effect of Cyanide-Utilizing Bacteria and Sulfur Supplementation on Reducing Cyanide Concentration and In Vitro Degradability Using In Vitro Gas Production Technique
Authors: Sombuddee Napudsawun , Suntara Chanon , Khota Waroon , Boontiam Waewaree , Chanjula Pin , Cherdthong Anusorn
Published: September 2022

The objective of this research was to supplement the cyanide-utilizing bacteria and sulfur in the HCN-rich diet, affecting the gas production and fermentation of rumen in vitro, and lowering the HCN content and the digestion of nutrients. A 2 × 2 × 3 factorial experiment in a completely randomized design was applied during the test. In the experiments, three factors were used. Factor A was the level of CUB at 0 and 108 CFU/mL. Factor B was the level of sulfur in the diet at 0% and 3% of dry matter (DM). Factor C was the three levels of potassium cyanide (KCN) at 0, 300, and 600 ppm. The interaction of CUB × sulfur × KCN affected gas production from the immediately soluble fraction (a) (p < 0.05). However, the greatest ruminal cyanide concentration was found when CUB (with and without), sulfur (3%), and KCN (600 ppm) were introduced at 0 h (p < 0.05). It revealed that the addition of CUB and sulfur had a significant impact on gas accumulation at 96 h (p < 0.05). The addition of CUB with sulfur had an effect on pH at 2 h and ruminal cyanide levels at 6 h (p < 0.05). At 2 h, sulfur supplementation with KCN had an effect on NH3-N (p < 0.01). The addition of sulfur (3%) and KCN (300 ppm) produced the highest ammonia nitrogen. However, the combination of sulfur (3%) and KCN (600 ppm) produced the lowest level of ammonia nitrogen (p < 0.01). CUB supplementation increased the in vitro dry matter digestibility (IVDMD) by 11.16% compared to the without-CUB supplemented group (p < 0.05). Supplementation with 3% sulfur increased the in vitro neutral detergent fiber (IVNDFD) by 16.87% but had no effect on IVDMD or in vitro acid detergent fiber (IVADFD) (p < 0.05). The volatile fatty acid (VFA) such as acetate, propionate, and butyrate were not different when CUB, sulfur, and KCN were added. Doses above 600 ppm had the lowest concentrations of TVFA and propionate (p < 0.01). Based on the results of this investigation, supplementing with CUB and sulfur (3%) may improve cumulative gas, digestibility, and TVAF. Supplementing with CUB, on the other hand, reduced HCN the most, by 54.6%.
Bioconversion of Some Agro-Residues into Organic Acids by Cellulolytic Rock-Phosphate-Solubilizing Aspergillus japonicus
Authors: Mahgoub Samir A. , Kedra Elmadawy G. A. , Abdelfattah Hassan I. , Abdelbasit Howaida M. , Alamoudi Soha A. , Al-Quwaie Diana A. , Selim Samy , Alsharari Salam S. , Saber Wesam I. A. , El-Mekkawy Rasha M.
Published: September 2022

Biological-based conversion of agricultural residues into bioactive compounds may be considered to be the basis for various vital industries. However, finding a suitable microorganism is a challenge in the bioconversion process. Therefore, this study was conducted to find local fungal isolates able to convert a combination of plant biomass residues into organic acids (OAs). Based on their cellulase and phytase activities and rock phosphate (RP) solubilization potential, an efficient 15 fungal isolates (named F1 to F15) were selected and identified by both morphological and molecular methods using the 18S rRNA sequencing technique. The best fungal isolate (F15) was identified as Aspergillus japonicus. After 4 weeks of incubation below solid-state fermentation (SSF) with a mix of sugarcane bagasse and faba bean straw (3:7), with 7.5% (v/w) fungal inoculum to the growth medium, the biodegradation process by the fungus reached its peak, i.e., maximum cellulolytic activity and RP solubilization ability. Under such fermentation conditions, seven organic acids were detected using HPLC, in the following order: ascorbic acid > oxalic acid > formic acid > malic acid > succinic acid > lactic acid > citric acid. Based on the results, Aspergillus japonicus (F15) could produce OAs and cellulose enzymes, and could be considered a new single-step bio-converter of sugarcane bagasse and faba bean straw residues into OAs. Furthermore, this fungus could be a new source of fungal cellulose, and could present a practical approach to reducing environmental contamination. Additional work is encouraged for more optimization of fermentation conditions.
NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage
Authors: Alhamdan Abdullah M.
Published: September 2022

Fermented milk (laban) with added date syrup can be an excellent candidate for a nutritious drink. Modeling with quality index (Qi) can assist in assessing the quality of the drink’s physiochemical properties. The properties of the laban drink fortified with date syrup were measured and modeled with Qi during shelf life (7 days), and then analyzed with near-infrared spectra (NIR). The aim of this study was to develop a quality index model for the laban drink properties (objective and sensory assessments) and then to predict Qi with a non-destructive measurement of NIR (with partial least-square regression (PLSR) and artificial neural network (ANN) analysis). The results revealed that the developed Qi fits well with measured laban drink properties (viscosity, color, total soluble solids, pH, and sensory assessments during the shelf-life period with R2 = 0.977). The NIR spectrum was efficient to estimate the quality index of the fortified laban drink. It was found that ANN is more appropriate than the PLSR model in estimating the Qi of the Laban drink during cold storage. Thus, non-destructive NIR can predict Qi and can be utilized with great success in the whole chain of production, processing, transportation, storage, and retail market to check the “quality” and “shelf life” of the product.
Development of a Fermented Bitter Gourd (Momordica charantia)–Grape Beverage Using Optimized Conditions
Authors: Maselesele Tintswalo Lindi , Molelekoa Tumisi Beiri Jeremiah , Gbashi Sefater , Adebo Oluwafemi Ayodeji
Published: September 2022

Bitter gourd beverages are well acclaimed for their health benefits, which have propelled their consumption. The beverages are prepared through a fermentation process, which is one of the oldest means of preserving and enhancing the flavour of many foods. Optimized conditions for the fermentation of a bitter gourd–grape beverage were investigated in our previous study. In the present study, a statistical comparison (one-way analysis of variance (ANOVA), Tukey’s honestly significant difference (HSD) test and an independent t-test)) of grape juice, bitter gourd juice and the fermented bitter gourd–grape beverage (with and without enzymes) was carried out to find significant differences among the products. Alcohol was found to be consistent for the four products with p > 0.05, whereas significant differences (p ≤ 0.05) in the pH, antioxidant activity (ferric reducing antioxidant assay (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS)), total titratable acidity (TTA), total soluble solids (TSS), total flavonoid content (TFC) and total phenolic content (TPC) were observed. The fermented bitter gourd–grape beverage (FBGGB) with enzymes had the highest antidiabetic potential content (27.07). The data obtained demonstrate that fermentation indeed enhances the biochemical function of vegetables (in this case, bitter gourd) and could thus be considered for the commercial processing of bitter gourd.
Numerical Simulation of Convective Diffusion of Point Particles in a Laminar Flow Past a Row of Profiled Hollow Fibers
Authors: Kirsch Vasily A.
Published: September 2022

The numerical modeling of transverse laminar flow past a new type of hollow-fiber membranes with external profiling has been performed. A model system of parallel fibers with symmetrical parallel protrusion obstacles or grooves is considered. The absorption of point particles (solute or gas molecules) from a laminar transverse flow of a viscous incompressible liquid (gas) is calculated for a row of fibers, and the dependences of the efficiency of retention of particles by fibers on the Peclet (Pe), Reynolds (Re), and Schmidt (Sc) numbers and on the distance between neighbor fibers in a row are determined. The flow velocity and concentration fields are calculated by numerical solution of the Navier–Stokes equations and the convective diffusion equation in a wide range of Peclet numbers Pe = 0.1 − 105 for Sc = 1, 10, 1000 and Re ≤ 100.
Spatio-Temporal Characterization of Fire Using MODIS Data (2000–2020) in Colombia
Authors: Bolaño-Díaz Sindy , Camargo-Caicedo Yiniva , Soro Tionhonkélé D. , N’Dri Aya Brigitte , Bolaño-Ortiz Tomás R.
Published: September 2022

Fire is a process of disturbance of natural ecosystems that can be used for land management and soil preparation for agricultural purposes, but can also drastically affect biodiversity and the distribution and abundance of species by changing land use and altering the microclimate. The analysis of data on thermal anomalies has become a valuable tool for the study of places with low monitoring of the occurrence of fires. In this study, information from the MODIS sensor was used to analyze the spatio-temporal distribution of fires in the five natural regions of Colombia (Caribbean, Andean, Pacific, Orinoquia, and Amazon) in the period of 2000–2020. Nevertheless, MODIS fire hotspots present some difficulties in estimating the magnitude of fire activity, due the relations between active fires and burned areas, which are not constant in space and time. The method used in this work consisted to performance an inter-annual and intra-annual analysis of thermal anomalies data and identifying the incidence of temperature in the occurrence of fires. The fire density (defined as the number of fires per unit area) and the fire trends over the study period were also analyzed. Inter-annual fire peaks were recorded in 2004 (8.21%) and 2007 (8.04%), and three main fire hotspots were identified in the Orinoquia, Andean, and Caribbean regions. Moreover, 87% of fire peaks were observed in the dry season (December–March). On the other hand, the highest incidence of thermal anomalies occurred in the Orinoquia region (83409 ± 185 fires), and the highest incidence of fires per unit area was recorded in the Andean region (0.162 ± 0.086 fires-km2-year). Fire activities varied strongly according to region and year over the study period. Significant correlations were observed between temperature and fire density in the Andean (Rho = 0.7506), Pacific (Rho = 0.7364), and Caribbean (Rho = 0.5571) regions. Thus, temperature seem to be a driver of fire density in these regions.
Statolith Microstructure Estimates of the Age, Growth, and Population Structure of Purpleback Flying Squid (Sthenoteuthis oualaniensis) in the Waters of the Xisha Islands of the South China Sea
Authors: Lu Huajie , Chen Ziyue , Liu Kai , Ou Yuzhe , Zhao Maolin , Sun Tianzi
Published: September 2022

In this study, we aimed to estimate the age, growth, and population structure to explore the life history of purpleback flying squid (Sthenoteuthis oualaniensis) by statolith microstructure in the waters of the Xisha Islands of the South China Sea. The purpleback squid, S. oualaniensis, has been the most important economic cephalopod resource of the South China Sea; however, little is known about its life history, especially its age and population structure. The age and growth pattern have been explored via the statolith microstructure of this species of squid, specimens of which were caught randomly between January and March and between May and August of 2018, 2019, and 2020 in the waters surrounding the Xisha Islands of the South China Sea. The results indicated that the range of the mantle length (ML) was 63–229 mm for females and 59–184 for males, and the body weight (BW) ranged from 13 to 435 g for females and from 7 to 152 g for males; the ages were estimated as being between 81 and 298 days for females and between 67 and 286 days for males, respectively. The hatching date extended from January to December, with a peak between November and March of the following year, suggesting the presence of one spawning group (winter–spring group). Significant differences existed between the ML growth and the BW growth. The relationships between ML and age were best described by the linear function for females and the power function for males; the relationship between BW and age were best described by the exponential function for females and the power function for males, based on our AIC models, respectively. S. oualaniensis is a fast-growing squid; the growth rate is the fastest during the young life stage, and it decreases after the subadult stage (120–150 days). After the first spawning behavior, the inflection point of the growth was recognized at the age of 180–210 days (6–7 months). This study provided basic, favorable information for the fishery biology, ecology, and resource management of purpleback flying squid (S. oualaniensis) of the South China Sea.
Improving Growth, Digestive and Antioxidant Enzymes and Immune Response of Juvenile Grass Carp (Ctenopharyngodon idella) by Using Dietary Spirulina platensis
Authors: Faheem Mehwish , Jamal Rafia , Nazeer Nadia , Khaliq Saba , Hoseinifar Seyed Hossein , Van Doan Hien , Paolucci Marina
Published: September 2022

The present study was designed to investigate the effect of Spirulina platensis (SP) supplemented diets on the growth performance, digestive enzymes, hepatic antioxidants and innate immunity biomarkers in juvenile grass carp (Ctenopharyngodon idella). Two hundred and forty grass carp juveniles (average weight 4.81 ± 0.13 g) were divided into four treatment groups in triplicates (20 fish/replicate) and fed with diets containing 0, 1, 5, and 10% Spirulina for 90 days. A significant increase in growth (p < 0.05) was observed in fish fed with diets having 1 and 5% Spirulina. Intestinal protease and lipase activities increased significantly (p < 0.01) in fish fed with a diet having 5% Spirulina while intestinal amylase activity increased significantly (p < 0.01) in fish fed with diets having 1, 5, and 10% Spirulina. Hepatic lipid peroxidation decreased significantly (p < 0.05) in fish fed with a 1 and 5% Spirulina supplemented diet. The activity of catalase, glutathione-S-transferase, and glutathione levels increased significantly (p < 0.05) in the livers of fish fed with 1% Spirulina supplemented diets while no significant difference (p > 0.05) was observed for hepatic superoxide dismutase levels when compared to the control. Significant increases in the skin mucus protease (p < 0.05), antiprotease (p < 0.01), lysozyme (p < 0.001), and peroxidase (p < 0.05) activities were observed in fish fed with 5% Spirulina-supplemented diets. Gene expression analysis of head kidney showed that fish fed with a 1% Spirulina diet had significantly (p < 0.01) higher expression of tnf-α, il-8, and inf-γ. In conclusion, the present study suggested that the inclusion of 5% Spirulina platensis in the diet of grass carp has positive effects on growth, digestive enzymes, antioxidants, and innate immunity.
Antibacterial and Antibiofilm Effect of Honey in the Prevention of Dental Caries: A Recent Perspective
Authors: Deglovic Juraj , Majtanova Nora , Majtan Juraj
Published: September 2022

The successful application of honey in wound care management has been achieved due to honey’s potent antibacterial effects, characterised by its multifactorial action. Impressive clinical efficacy has ignited its further use in diverse clinical disciplines, including stomatology. Indeed, there is increasing usage of honey in dental medicine as a preventive or therapeutic remedy for some periodontal diseases mainly associated with bacteria, such as dental caries, gingivitis and mucositides. Dental caries is undoubtedly a major oral health problem worldwide, with an increasing tendency of incidence. The purpose of this perspective review is to describe the recent progress in the laboratory and clinical use of honey in the prevention of dental caries, with emphasis on the antibacterial and antibiofilm effects of honey. The role of honey in the cariogenic process is also discussed. In addition, the quality of honey and the urgent in vitro evaluation of its antibacterial/antibiofilm properties before clinical use are highlighted. Findings based on data extracted from laboratory studies demonstrate the pronounced antibacterial effect of different honeys against a number of periodontal pathogens, including Streptococcus mutans. Although the promising antibiofilm effects of honey have been reported mainly against S. mutans, these results are limited to very few studies. From a clinical point of view, honey significantly reduces dental plaque; however, it is not superior to the conventional agent. Despite the positive in vitro results, the clinical effectiveness of honey in the prevention of dental caries remains inconclusive since further robust clinical studies are needed.
Oral Administration of Ethanolic Extract of Shrimp Shells-Loaded Liposome Protects against Aβ-Induced Memory Impairment in Rats
Authors: Kuedo Zulkiflee , Chotphruethipong Lalita , Raju Navaneethan , Reudhabibadh Ratchaneekorn , Benjakul Soottawat , Chonpathompikunlert Pennapa , Klaypradit Wanwimol , Hutamekalin Pilaiwanwadee
Published: September 2022

Alzheimer’s disease is characterized by a progressive loss of memory and cognition. Accumulation of amyloid-beta (Aβ) in the brain is a well-known pathological hallmark of the disease. In this study, the ethanolic extract of white shrimp (Litopenaous vannamei) shells and the ethanolic extract-loaded liposome were tested for the neuroprotective effects on Aβ1–42-induced memory impairment in rats. The commercial astaxanthin was used as a control. Treatment with the ethanolic extract of shrimp shells (EESS) at the dose of 100 mg/kg BW showed no protective effect in Aβ-treated rats. However, treatment with an EESS-loaded liposome at the dose of 100 mg/kg BW significantly improved memory ability in Morris water maze and object recognition tests. The beneficial effect of the EESS-loaded liposome was ensured by the increase of the memory-related proteins including BDNF/TrkB and pre- and post-synaptic protein markers GAP-43 and PSD-95 as well as pErk1/2/Erk1/2 in the cortex and hippocampus. These findings indicated the neuroprotective effects of the EESS-loaded liposome on Aβ-induced memory impairment in rats. It produced beneficial effects on learning behavior probably through the function of BDNF/TrkB/pErk1/2/Erk1/2 signaling pathway and subsequently the upregulation of synaptic proteins. The present study provided evidence that the neuroprotective property of the ESSE-loaded liposome could be a promising strategy for AD protection.
Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09
Authors: Zhang Qifeng , Lan Guangqun , Tian Xueyi , He Laping , Li Cuiqin , Tao Han , Zeng Xuefeng , Wang Xiao
Published: September 2022

Natto is a high-value fermented soybean produced by B. subtilis. However, B. subtilis produces a pungent amine odor. This study compared the volatile organic compounds (VOCs), free amino acids (FAAs) and biogenic amines (BAs), nattokinase (NK) of natto made by two-strain fermentation with Bifidobacterium animalis BZ25 and Bacillus subtilis GUTU09 (NMBB) and that of natto made by single-strain fermentation with Bacillus subtilis GUTU09 (NMB). Compared with NMB, volatile amine substances disappeared, ketones and aldehydes of NMBB were reduced, and alcohols increased. Besides that, the taste activity value of other bitter amino acids was lowered, and BA content was decreased from 255.88 mg/kg to 238.35 mg/kg but increased NK activity from 143.89 FU/g to 151.05 FU/g. Correlation analysis showed that the addition of BZ25 reduced the correlation between GUTU09 and BAs from 0.878 to 0.808, and pH was changed from a positive correlation to a negative one. All these results showed that the quality of natto was improved by two-strain co-fermentation, which laid a foundation for its potential industrial application.
Value-Added Utilization of Citrus Peels in Improving Functional Properties and Probiotic Viability of Acidophilus-bifidus-thermophilus (ABT)-Type Synbiotic Yoghurt during Cold Storage
Authors: Fathy Hayam M. , Abd El-Maksoud Ahmed A. , Cheng Weiwei , Elshaghabee Fouad M. F.
Published: September 2022

Citrus peel, a fruit-processing waste, is a substantial source of naturally occurring health-promoting compounds, including polyphenols, and has great potential as a dietary supplement for enhancing the functional properties of food. The present work aimed to investigate the effects of sour orange (SO), sweet orange (SWO), and lemon (LO) peels on the typical physiochemical, antioxidant, antibacterial, and probiotic properties of synbiotic yoghurt fermented by acidophilus-bifidus-thermophilus (ABT)-type cultures during cold storage (0–28 days). High-performance liquid chromatography-diode array detection (HPLC-DAD) analysis showed that the total phenolic content in the SO peel were more than 2-fold higher than that in the SWO and LO peel. The predominant phenolic compounds were myricetin (2.10 mg/g dry weight) and o-coumaric acid (1.13 mg/g) in SO peel, benzoic acid (0.81 mg/g) and naringin (0.72 mg/g) in SWO peel, and benzoic acid (0.76 mg/g) and quercetin (0.36 mg/g) in LO peel. Only 0.5% (w/w) of citrus peel addition did not reduce the overall acceptance of ABT synbiotic yoghurt but led to increased acidity and decreased moisture during cold storage (14 and 28 days). Additionally, compared to control samples without citrus peel addition, supplementation with citrus peels improved the antioxidant property of the ABT synbiotic yoghurt. ABT milks with SO and SWO peel addition had significantly stronger DPPH radical scavenging activities than that with LO peel addition (p < 0.05). Antibacterial analysis of ABT synbiotic yoghurt with citrus peel addition showed that the diameters of inhibition zones against S. aureus, B. subtilis, and E. coli increased by 0.6–1.9 mm relative to the control groups, suggesting the enhancement of antibacterial activities by citrus peels. The viabilities of probiotic starter cultures (L. acidophilus, S. thermophilus, and Bifidobacterial sp.) were also enhanced by the incorporation of citrus peels in synbiotic yoghurt during cold storage. Hence, our results suggest that citrus peels, especially SO and SWO peels, could be recommended as a promising multifunctional additive for the development of probiotic and synbiotic yoghurt with enhanced antioxidant and antibacterial properties, as well as probiotic viability.
A Bioactive Chitosan−Based Film Enriched with Benzyl Isothiocyanate/α−Cyclodextrin Inclusion Complex and Its Application for Beef Preservation
Authors: Wu Hongyan , Ao Xinying , Liu Jianan , Zhu Junya , Bi Jingran , Hou Hongman , Hao Hongshun , Zhang Gongliang
Published: September 2022

A bioactive packaging material based on chitosan (CS) incorporated with benzyl isothiocyanate (BITC) and α−cyclodextrin (α−CD) was fabricated to evaluate its preservative effects on fresh beef stored at 4 °C for 12 d according to the quality analysis. The Fourier-transform infrared (FTIR) spectrum revealed that the major structural moiety of BITC was embedded in the cavity of α−CD, except for the thiocyanate group. FTIR and X-ray diffraction analysis further verified that intermolecular interactions were formed between the BITC−α−CD and CS film matrix. The addition of BITC−α−CD decreased the UV light transmittance of pure CS film to lower than 63% but still had enough transparency for observing packaged items. The CS−based composite film displayed a sustainable antibacterial capacity and an enhanced antioxidant activity. Moreover, the total viable counts, total volatile base nitrogen, pH, thiobarbituric acid–reactive substances, and sensory evaluation of the raw beef treated with the CS−based composite film were 6.31 log colony-forming unit (CFU)/g, 19.60 mg/100 g, 6.84, 0.26 mg/kg, and 6.5 at 12 days, respectively, indicating the favorable protective efficacy on beef. These results suggested that the fabricated CS−based composite film has the application potential to be developed as a bioactive food packaging material, especially for beef preservation.
Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential
Authors: Hadjimbei Elena , Botsaris George , Chrysostomou Stavrie
Published: September 2022

Probiotic fermented milks and yoghurts are acidified and fermented by viable bacteria, usually L. bulgaricus and S. thermophilus, resulting in a thicker product with a longer shelf life. They are a nutrition-dense food, providing a good source of calcium, phosphorus, potassium, vitamin A, vitamin B2, and vitamin B12. Additionally, they deliver high biological value proteins and essential fatty acids. There is accumulating evidence suggesting that yoghurt and fermented milk consumption is related to a number of health advantages, including the prevention of osteoporosis, diabetes, and cardiovascular diseases, as well as the promotion of gut health and immune system modulation. This review aims at presenting and critically reviewing the beneficial effects from the consumption of probiotic fermented milks in human health, whilst revealing potential applications in the food industry.
Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations
Authors: do Amaral Sobral Paulo José , Gebremariam Gebremedhin , Drudi Federico , De Aguiar Saldanha Pinheiro Ana Cristina , Romani Santina , Rocculi Pietro , Dalla Rosa Marco
Published: September 2022

Chitosan (Ch) is a partially crystalline biopolymer, insoluble in pure water but soluble in acid solutions. It has attracted interest from researchers to prepare solutions using different acid types and concentrations. This research aims to study both the effect of chitosan (Ch) or acetic acid (Ac) concentrations, at different temperatures, on rheological and viscoelastic properties of Ch solutions. To study the effect of Ch, solutions were prepared with 0.5–2.5 g Ch/100 g of solution and Ac = 1%, whereas to study the effect of Ac, the solutions were prepared with 2.0 g of Ch/100 g of solution and Ac = 0.2–1.0%. Overall, all analyzed solutions behaved as pseudoplastic fluid. The Ch strongly affected rheological properties, the consistency index (K) increased and the index flow behavior (n) decreased as a function of Ch. The activation energy, defined as the energy required for the molecule of a fluid to move freely, was low for Ch = 0.5%. The effect of Ac was less evident. Both K and n varied according to a positive and negative, respectively, parabolic model as a function of Ac. Moreover, all solutions, irrespective of Ch and Ac, behaved as diluted solutions, with G” > G’. The relaxation exponent (n”) was always higher than 0.5, confirming that these systems behaved as a viscoelastic liquid. This n” increased with Ch, but it was insensitive to Ac, being slightly higher at 45 °C.
Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production
Authors: Ciont Călina , Epuran Alexandra , Kerezsi Andreea Diana , Coldea Teodora Emilia , Mudura Elena , Pasqualone Antonella , Zhao Haifeng , Suharoschi Ramona , Vriesekoop Frank , Pop Oana Lelia
Published: September 2022

The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial properties and health benefits of fermentation and functional ingredients, leading to significant consumed quantities. Contaminant sources are the raw materials, risks that may occur in the production processes (poor sanitation, incorrect pasteurisation), the factory environment (air pollution), or inadequate (ethanol) consumption. We evaluated the presence of these contaminants in different beer types. This review covers publications that discuss the presence of bacteria (Lactobacillus, Pediococcus), yeasts (Saccharomyces, Candida), moulds (Fusarium, Aspergillus), mycotoxins, heavy metals, biogenic amines, and micro- and nano-plastic in beer products, ending with a discussion regarding the identified gaps in current risk reduction or elimination strategies.
Optimization of Sonication Parameters to Produce a Cashew Apple Bagasse Puree Rich in Superoxide Dismutase
Authors: Fonteles Thatyane , Leite Ana Karoline , Miguel Thaiz , Fernandes Fabiano , Pinheiro Sergimar , Miguel Emílio , Rodrigues Sueli
Published: September 2022

The effects of ultrasound processing parameters on the extraction of antioxidative enzymes and a toxicity assessment of cashew apple bagasse puree were investigated. Ultrasound directly affects the formation of reactive oxygen species such as H2O2, and consequently, superoxide dismutase, catalase, and ascorbate peroxidase activities. S.O.D. activity increased up to 280% after U.S. processing at 75 W/cm2, 1:3 bagasse: water ratio, and 10 min compared to non-processed bagasse. Therefore, the effect of ultrasound in delaying browning could be correlated to the enhanced antioxidant enzyme activity and decrease in peroxidase activity. At center point conditions (226 W/cm2, 1:3 bagasse: water ratio; 6 min), a decrease of 20% and 50% on POD and PPO activities was observed, respectively. No significant acute toxicity or protective effect was observed in unprocessed and sonicated cashew apple bagasse. Although cashew bagasse processed at 75 W/cm2 prevented nauplii death after 24 h of exposure, this data cannot assure the protective effect once the number of dead nauplii on 100 μg/mL was similar. However, these data indicate a possible protective effect, especially in higher cashew bagasse concentrations. The results suggest that sonicated cashew apple bagasse puree, a coproduct obtained from a traditional valued fruit in Brazil, may be used as a source of antioxidative enzymes, which further has great importance in therapeutics.
Development and Characterization of a Novel Sustainable Probiotic Goat Whey Cheese Containing Second Cheese Whey Powder and Stabilized with Thyme Essential Oil and Sodium Citrate
Authors: Garcia Manuel Mântua Esteves , Pereira Carlos José Dias , Freitas Ana Cristina , Gomes Ana Maria Pereira , Pintado Maria Manuela Estevez
Published: September 2022

Probiotic goat whey cheeses with added second cheese whey powder (SCWP) were developed, resulting in creamy and spreadable products. The products contained Lactobacillus rhamnosus and Bifidobacterium animalis, as well as thyme essential oil and sodium citrate. Matrices of probiotic whey cheeses, with and without additives, were produced and stored at 5 °C for 21 days. Microbial and chemical profiles were evaluated weekly. The composition of the optimum matrix, formulated with whey cheese, probiotic culture, SCWP, thyme essential oil and sodium citrate (WCPSTC) was, expressed in % (w/w): protein (10.78 ± 0.08), fat (7.59 ± 0.03), dry matter (25.64 ± 0.13), ash (2.81 ± 0.02) and lactose (3.16 ± 0.04). Viable cell numbers of both probiotic cultures in matrix WCPSTC remained above 107 CFU g−1. This finding is of the utmost importance since it proves that both probiotic bacteria, citrate and thyme essential oil can be combined in order to increase the shelf-life and functional value of dairy products. All matrices’ pH values decreased during storage, yet only matrix WCPSTC remained above 5.0 pH units. The results indicated that the development of a probiotic whey cheese incorporating a dairy by-product, SCWP, is possible without compromising its chemical, microbiological or sensorial stability.
Food and Gut Microbiota-Derived Metabolites in Nonalcoholic Fatty Liver Disease
Authors: Jeong Min Kyo , Min Byeong Hyun , Choi Ye Rin , Hyun Ji Ye , Park Hee Jin , Eom Jung A , Won Sung Min , Jeong Jin Ju , Oh Ki Kwang , Gupta Haripriya , Ganesan Raja , Sharma Satya Priya , Yoon Sang Jun , Choi Mi Ran , Kim Dong Joon , Suk Ki Tae
Published: September 2022

Diet and lifestyle are crucial factors that influence the susceptibility of humans to nonalcoholic fatty liver disease (NAFLD). Personalized diet patterns chronically affect the composition and activity of microbiota in the human gut; consequently, nutrition-related dysbiosis exacerbates NAFLD via the gut–liver axis. Recent advances in diagnostic technology for gut microbes and microbiota-derived metabolites have led to advances in the diagnosis, treatment, and prognosis of NAFLD. Microbiota-derived metabolites, including tryptophan, short-chain fatty acid, fat, fructose, or bile acid, regulate the pathophysiology of NAFLD. The microbiota metabolize nutrients, and metabolites are closely related to the development of NAFLD. In this review, we discuss the influence of nutrients, gut microbes, their corresponding metabolites, and metabolism in the pathogenesis of NAFLD.
NMR-Based Metabolomics to Decipher the Molecular Mechanisms in the Action of Gut-Modulating Foods
Authors: He Weiwei , Bertram Hanne Christine
Published: September 2022

Metabolomics deals with uncovering and characterizing metabolites present in a biological system, and is a leading omics discipline as it provides the nearest link to the biological phenotype. Within food and nutrition, metabolomics applied to fecal samples and bio-fluids has become an important tool to obtain insight into how food and food components may exert gut-modulating effects. This review aims to highlight how nuclear magnetic resonance (NMR)-based metabolomics in food and nutrition science may help us get beyond where we are today in understanding foods’ inherent, or added, biofunctionalities in relation to gut health.
Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus)
Authors: Ding Yixuan , Zhou Ting , Liao Yueqin , Lin Huimin , Deng Shanggui , Zhang Bin
Published: September 2022

The aim of this study is to investigate the effects of deep frying (DF) and air frying (AF) on the quality and flavour profile of hairtail (Trichiurus lepturus) fillets. The changes of some physicochemical indices such as moisture content, oil content, colour, thiobarbituric acid reactive substances (TBARS) and peroxide values (POV) in hairtail fillets were detected with increasing frying time. According to these physicochemical indices and sensory evaluation, deep frying for 7 min under 190 °C (DF7) and air frying for 24 min under 190 °C (AF24) were selected as samples for their great quality. The flavour fingerprint of hairtail (Raw, DF7, AF24) was developed and volatile compounds were investigated by HS-GC-IMS. A total of 28 volatile substances including aldehydes, alcohols, ketones and others were identified both in the DF7 and AF24 samples. There are differences in the aroma fingerprint between the DF7 and AF24 samples. DF was characterised by 2-Heptanone, (E)-2-Heptenal, 2-Pentyfuran and 1-Pentanol, AF was characterised by 2-methylbutanol, Ethyl methyl ketone-M and 3-hydroxy-2-butanone. These findings suggest that the aroma of hairtail fillets after DF7 and AF24 was significantly different and supply flavour information and practical applications of the fried hairtail fillets.
Marketing Organic Food from Millennials’ Perspective: A Multi-Theoretical Approach
Authors: Tan Booi Chen , Pang Suk Min , Lau Teck Chai
Published: September 2022

This study examines the significant differences between the socio-demographic characteristics of Millennials in Malaysia and their intention to purchase organic food. In addition, the study also investigates the factors that influenced their purchase intention using a multi theoretical approach based on the Theory of Planned Behavior and Protection Motivation Theory. A questionnaire-based approach was applied. Data were collected via a face-to-face method at organic and non-organic food shops located in Klang Valley, Malaysia. SPSS and PLS-SEM were used to analyze 214 useable samples. The results from the independent sample T-test and ANOVA test showed that there were no significant differences between gender, age, marital status, educational level and ethnicity and intention to purchase organic food; while occupation, monthly income and prior purchase experience were found to have differences on this intention. In addition, a structural model was tested and revealed that response efficacy and attitude positively influenced organic food purchase intention; and attitude was the most important predictor of this intention. Knowing the influencing factors and differences of the target market from the socio-demographic characteristics will enable firms to create more specific selling points to market organic food to the right target markets, hence, contributing towards sustainability in the country.
Transcriptional Profiling Reveals Adaptive Response and Tolerance to Lactic Acid Stress in Pichia kudriavzevii
Authors: Du Hai , Fu Yan , Deng Nan , Xu Yan
Published: September 2022

Pichia kudriavzevii plays an important role in fermented foods and beverages. In the long domestication process of traditional fermentation, the mechanism of response to lactic acid, a common metabolite and growth inhibitor, is currently unclear in P. kudriavzevii. In this study, the tolerance to lactic acid of P. kudriavzevii C-16, isolated from fermented grains, was compared with its type strain ATCC 24210. Under lactic acid stress, P. kudriavzevii C-16 showed increased biomass yields and lactic acid consumption rates. Then, mRNA sequencing was used to analyze the response to lactic acid in P. kudriavzevii C-16. Results showed that 92 and 96 genes were significantly upregulated, 52 and 58 genes were significantly downregulated, respectively, in P. kudriavzevii C-16 cultured for 12 h and 24 h. The genes, which involved in pyruvate metabolic pathway, ABC transporter proteins, glutamate metabolic pathway, and the biosynthetic pathway of leucine and valine, were observed to be differentially expressed between the P. kudriavzevii C-16 and its type strain ATCC 24210. By analyzing the production of higher alcohols, the concentrations of isobutyl alcohol and isoamyl alcohol produced by P. kudriavzevii C-16 increased significantly. It was consistent with the up-regulation of genes that biosynthesized related amino acids.
Certain Weighted Fractional Inequalities via the Caputo–Fabrizio Approach
Authors: Chinchane Vaijanath L. , Nale Asha B. , Panchal Satish K. , Chesneau Christophe
Published: September 2022

The Caputo–Fabrizio fractional integral operator is one of the important notions of fractional calculus. It is involved in numerous illustrative and practical issues. The main goal of this paper is to investigate weighted fractional integral inequalities using the Caputo–Fabrizio fractional integral operator with non-singular e−1−δδ(ϰ−s), 0<δ<1. Furthermore, based on a family of n positive functions defined on [0,∞), we investigate some new extensions of weighted fractional integral inequalities.
Multifractal Characteristics of China’s Stock Market and Slump’s Fractal Prediction
Authors: Li Yong
Published: September 2022

It is necessary to quantitatively describe or illustrate the characteristics of abnormal stock price fluctuations in order to prevent and control financial risks. This paper studies the fractal structure of China’s stock market by calculating the fractal dimension and scaling behavior on the timeline of its eight big slumps, the results show that the slumps have multifractal characteristics, which are correlated with the policy intervention, institutional arrangements, and investors’ rationality. The empirical findings are a perfect match with the anomalous features of the stock prices. The fractal dimensions of the eight stock collapses are between 0.84 and 0.98. The fractal dimension distribution of the slumps is sensitive to market conditions and the active degree of speculative trading. The more mature market conditions and the more risk-averse investors correspond to the higher fractal dimension and the fall which is less deep. Therefore, the fractal characteristics could reflect the evolution characteristics of the stock market and investment philosophy. The parameter set calculated in this paper could be used as an effective tool to foresee the slumps on the horizon.
Influence of Transesterification Catalysts Synthesized with Citric Acid on the Quality and Oxidative Stability of Biodiesel from Black Soldier Fly Larvae
Authors: Kathumbi Lilies K. , Home Patrick G. , Raude James M. , Gathitu Benson B. , Gachanja Anthony N. , Wamalwa Anthony , Mibei Geoffrey
Published: September 2022

In biodegradable waste management, use of Black Soldier Fly Larvae (BSFL) is a promising method for bioconversion of waste into crude insect fat as feedstock for biodiesel production. Biodiesel is a renewable alternative to fossil fuel, but it is more susceptible to oxidative degradation over long-term storage. This study investigates the effectiveness of NaOH and CaO catalysts synthesized with citric acid (CA) in improving the oxidative stability of biodiesel. The biodiesel and biodiesel/diesel blends derived from BSFL were stored at 63 °C for 8 days. The quality of biodiesel was determined by analysis of the physicochemical and fuel properties by: Fourier transform infrared (FTIR) spectroscopy, ultraviolet visible spectrophotometer (UV-Vis), gas chromatography-mass spectroscopy (GC-MS), bomb calorimeter and titration methods. Properties that were analyzed included: peroxide value, acid value, iodine value, refractive index, density, calorific value, total oxidation (TOTOX), anisidine value and fatty acid profile. The results showed that catalysts synthesized with CA retarded the decomposition of unsaturated fatty acids, resulting in a significant delay in the formation of hydroperoxides. Besides, 10-oxo-octadecanoic acid, an antioxidant, was present in biodiesel produced using catalysts synthesized with CA, hence enhancing the stability of biodiesel against oxidation. Catalysts synthesized with CA slowed the decomposition of monounsaturated fatty acids by 6.11–11.25%. Overall, biodiesel produced using catalysts synthesized with CA was observed to degrade at a slower rate than biodiesel produced using commercial calcium oxide. The reduced degradation rates demonstrate the effectiveness of the synthesized catalysts in enhancing the oxidation stability and consequently the fuel qualities of biodiesel from BSFL under accelerated storage.
Strategies for Generating Human Pluripotent Stem Cell-Derived-Organoid Culture for Disease Modeling, Drug Screening, and Regenerative Therapy
Authors: Gania Zakiya , Noorintan Syarifah Tiara , Septiari Ni Putu Diah Pradnya , Fitriany Dhea Sandra , Torizal Fuad Gandhi
Published: September 2022

Human pluripotent stem cells (hPSCs) have become a powerful tool to generate the various kinds of cell types comprising the human body. Recently, organoid technology has emerged as a platform to generate a physiologically relevant tissue-like structure from PSCs. Compared to an actual human organ, this structure more closely represents a three-dimensional microenvironment than the conventional monolayer culture system for transplantation, disease modeling, and drug development. Despite its advantages, however, the organoid culture system still has various problems related to culture methods, which have become a challenge for attempts to obtain similar physiological properties to their original tissue counterparts. Here, we discuss the current development of organoid culture methods, including the problems that may arise from the currently available culture systems, as well as a possible approach for overcoming their current limitations and improving their optimum utilization for translational application purposes.
Restoring Functionalities in Chicken Breast Fillets with Spaghetti Meat Myopathy by Using Dairy Proteins Gels
Authors: Wang Chaoyue , Susta Leonardo , Barbut Shai
Published: September 2022

The use of caseinate, whole milk powder, and two whey protein preparations (WP; 2% w/w) was studied in minced meat made with normal breast (NB), and ones showing spaghetti meat (SM). SM is an emerging myopathy known for muscle fiber separation and lower protein content, costing $100s of millions to the industry. Using SM without dairy proteins resulted in a higher cooking loss (SM: 3.75%, NB: 2.29%; p < 0.05), and lower hardness (SM: 29.83 N, NB: 34.98 N), and chewiness (SM: 1.29, NB: 1.56) compared to NB. Using dairy proteins, except WP concentrate and WP isolate, significantly improved yield and increased hardness. Adding WP isolate to SM resulted in a similar texture profile as NB samples without dairy proteins (34 and 35 N hardness; 0.22 and 0.24 springiness; 1.57 and 1.59 chewiness values, respectively). Adding caseinate and whole milk to SM showed a more substantial effect of improving water-holding capacity, increasing hardness, gumminess, and chewiness compared to adding WP; i.e., adding caseinate and milk powder resulted in higher values for those parameters compared to NB without additives. Overall, it is shown that dairy proteins can be added to SM to produce minced poultry meat products with similar or higher yield and texture profiles compared to using normal breast fillets.