bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparison between collet and cooking extrusions on physicochemical properties of whole grain barley
Authors: Chang Chiawei , Lin Jenshinn 
Published: September 2016

AbstractThe experiment was designed to study physicochemical properties of collet and cooking extrudates of hulless barley with different extrusion parameters: feed moisture content, screw speed, and temperature. The lightness (L*) and total color difference (ΔE) values were increased with increasing screw speed and decreasing feed moisture content in collet extrudates. The maximum shear force (MSF) decreased with the increase of temperature in collet extrusion, while MSF was increased with increasing temperature under same feed moisture content condition in cooking extrusion. The degree of gelatinization (DG) showed tendency to be increased at higher feed moisture content, lower screw speed, and higher extrusion temperature. Scanning electron microscope observation of extrudates with the lowest MSF, which was obtained from collet extrusion at 12% feed moisture content, 400 rpm screw speed, and 110 °C showed less dense structure and less un‐gelatinized starch, compared to collect extrudates that had the highest MSF. Soluble dietary fiber of hulless barley (7.84%) was increased after collet extrusion up to 0.34% and decreased after cooking extrusion up to 0.92%. Feed moisture content was the most influencing variable on L*, ΔE, MSF, and DG values of collet extrudates, whereas temperature was the most influencing variable on dietary fiber content.Practical applicationsThe results obtained are useful for the food industry for value addition of hulless barley by extrusion cooking. Parameters (feed moisture content, screw speed and temperature) and extrusion methods (collet or cooking extrusions) needed to produce extrudates with expected psychochemical properties can be predicted from this study.
Model generation and process optimization of microwave‐assisted aqueous extraction of anthocyanins from grape juice waste
Authors: Varadharajan Venkatramanan , Shanmugam Sethupathi , Ramaswamy Arulvel 
Published: September 2016

AbstractThe microwave‐assisted extraction of anthocyanins from grape juice waste was investigated in this study. The optimization was implemented using response surface methodology with Box–Behnken design and genetic algorithm (GA). Anthocyanins from grape juice waste were extracted under various microwave power (100–600 W), exposure time (1–5 min) and solvent/solid ratio (10–50 ml/g). The total monomeric anthocyanin yield was considered as the response for optimization experiments. The results indicated that the quadratic model was significant for the chosen response at p < .0001. The analysis of variance and response surface plots showed a significant interaction of all the selected independent variables over anthocyanin extraction process. The maximum anthocyanin yield of 1.31881 mg/g of grape juice waste was predicted by response surface methodology, and the prediction was improved to 1.32244 mg/g of grape juice waste by GA. A confirmatory experiment performed under optimum conditions showed anthocyanin yield of 1.3215 mg/g of grape juice waste. Hence, this model was successful in predicting anthocyanin extraction from grape juice waste under microwave‐assisted extraction conditions.Practical applicationAnthocyanin pigments find a broad range of implementation as food colorants, antioxidants, and anticancerous agents. The waste residue obtained during grape juice production and processing is also rich in anthocyanins and can be used as an alternative source for anthocyanin extraction. This study exploits the use of grape juice waste for anthocyanin extraction, and it can be the best way of waste management and cost reduction in grape juice production units.
Supercritical fluid extraction of essential oil from mint leaves (mentha spicata): Process optimization and its quality evaluation
Authors: Shrigod Nehul M. , Swami Hulle Nishant R. , Prasad R. V. 
Published: September 2016

AbstractSupercritical fluid extraction of mint leaves was carried out at different process parameters using central composite rotatable design. The effects of temperature (35–55 °C), pressure (100–300 bar), dynamic time (20–90 min), and particle size (0.2–1.0 mm) were evaluated with respect to essential oil yield and carvone content in volatile oil. The particle size was found to have the most significant effect (p < 0.05) on essential oil yield followed by pressure, temperature, and dynamic time. Although in case of carvone content, pressure showed the most significant effect (p < 0.05) followed by particle size and dynamic time. The optimized SFE process parameter obtained though numerical optimization was 48 °C, 151 bar, 0.40 mm and 37.5 min, respectively having essential oil yield of 1.4%, carvone content of 998 mg/100 g and desirability value of 0.53. Quality of essential oil of mint obtained by SFE was compared with hydrodistilled oil. The essential oil obtained using SFE showed highest antimicrobial activity against E. coli and a moderate activity against S. typhi and S. aureus.Practical applicationsThe optimization of SFE process for mint oil extraction using response surface methodology approach is presented in the present study. The data obtained can be useful for scale up of batch scale SFE extraction of mint oil to a pilot or large scale system. A quadratic polynomial equation was developed, which can predict the oil yield as well as carvone content of mint leaves within the studied domain of the experimental SFE conditions. From the results obtained from this study, SFE can be used in industry for producing mint oil having high carvone content. The recommended operating condition for mint oil extraction is temperature 48 °C, pressure 151 bar, particle size of mint leaves 0.40 mm and dynamic extraction time of 37.5 min.
The impact of vertical centrifugation on olive oil quality
Authors: Guerrini Lorenzo , Luca Pantani Ottorino , Parenti Alessandro 
Published: September 2016

AbstractVertical centrifugation is an important step in continuous virgin olive oil production. It is used to clarify the oil, through the separation of water and suspended solids. Despite its effectiveness, the centrifuge can impair quality. In particular, it requires water to work, which reduces the concentration of minor compounds in the oil, and introduces dissolved oxygen. This paper reports the impact of the use of a vertical centrifuge on olive oil quality, with particular respect to minor compounds. Tests were carried out on two common cultivars (Arbequina and Coratina) 1 month after production and after six months of storage. The vertical centrifuge was found to impair parameters related to oxidation, such as peroxide value and K232. Particularly, the vertical centrifuge was able to increase the peroxide number of about 2 meqO2/kg. In addition, it oxidizes phenols and consequently reduces the ratio of oxidized and nonoxidized forms of secoiridoids. Furthermore, it removes both hydrophobic (i.e., roughly 25 mg/kg of tocopherols was removed) and hydrophilic antioxidants (biophenolic compounds). Phenols are removed as a function of the oil/water partition coefficient. A total phenols decrease of 47 mg/kg in Arbequina and 117 mg/kg in Coratina was due to vertical centrifugation. Finally, the vertical centrifuge oxidizes the oils and led to the detection of the rancid defect after six months of storage by an olive oil sensory panel group.Practical applicationsThe use of the vertical centrifuge in VOO production is a debated issue. In fact, despite some producers recently started to avoid vertical centrifugation for their top quality products. However, vertical centrifugation is a fundamental step in VOO production, and little is still known on the influence of this centrifuge on VOO quality.
Listeria spp. contamination in a butcher shop environment and Listeria monocytogenes adhesion ability and sensitivity to food‐contact surface sanitizers
Authors: Silva Danilo A. L. , Camargo Anderson C. , Todorov Svetoslav D. , Nero Luís A. 
Published: September 2016

AbstractThis study evaluated the occurrence of L. monocytogenes in the processing environment of a butcher shop, and the in vitro adhesion capacity and sensitivity of isolates to two sanitizers: A (Mister MaxDG1, chlorine based) and B (B‐Quart Sept, quaternary ammonium based). Of the total of 40 samples, 75% were positive for Listeria spp. and 22.5% for L. monocytogenes. 20 isolates were from serogroup 1/2c or 3c, with positive results for all tested virulence genes. All isolates presented adhesion potential. The evaluated sanitizers had the potential to inhibit isolates growth and adhesion, and removed formed biofilms. After evaluation, the sanitizers were adopted by the butcher shop in its sanitation routine, being effective against L. monocytogenes. Collected data allowed identification of adhesion potential by L. monocytogenes and the effectiveness of the tested sanitizers to control contamination by this pathogen.Practical applicationsThe presented study shows the adhesion potential of L. monocytogenes, as well as the resistance of isolates to chlorine and quaternary ammonium based sanitizers, relevant to food facilities cleaning. Finally, we demonstrated the effects of chlorine and quaternary ammonium sanitizers activity on L. monocytogenes biofilm, leading further procedures to avoid adhesion.
Promoting anti‐listeria activity of lemongrass oil on pork loin by cold nitrogen plasma assist
Authors: Cui Haiying , Wu Juan , Li Changzhu , Lin Lin 
Published: September 2016

AbstractThis work aims to evaluate the synergetic antimicrobial effects of cold nitrogen plasma (CNP) and lemongrass oil against L. monocytogenes on pork loin. Their possible effects on the physicochemical properties of pork were investigated as well. Lemongrass oil displayed anticipant antibacterial activities against L. monocytogenes at high dose, which could damage the bacterial membrane, leading to the losses of intracellular constituents, including DNA, protein and ATP. Compared with control groups, the number of L. monocytogenes on pork samples was reduced by 2.80 log10 steps after synergy treatment of CNP (500 W, 120 s) and lemongrass oil (5 mg/mL, 30 min). With the assistance of CNP, the satisfactory antibacterial effect for L. monocytogenes on pork was achieved after treatment for low concentration of lemongrass oil. In addition, the potential impacts on sensory attributes of pork were also minimized via combined treatment.Practical applicationsUnder low concentration, lemongrass oil achieved the desired antibacterial effect for L. monocytogenes on pork loin with the assistance of CNP. The potential impacts on sensory attributes of pork loin were minimized via synergetic treatment as well. The synergetic treatment provides a new way for application of plant essential oil in food preservation.
Degradation kinetic models and inactivation of pathogenic microorganisms by dimethyl dicarbonate in fresh mandarin juice
Authors: Assatarakul Kitipong 
Published: September 2016

AbstractThe effect of dimethyl dicarbonate (DMDC) on degradation kinetics and inactivation of Escherichia coli O157:H7, Staphylococcus aureus, Listeria monocytogenes and Salmonella Enteritidis in fresh mandarin juice with and without heat, was studied. Physical and chemical properties were measured to evaluate any possible effect on quality. The best‐fitted model for microbial inactivation by DMDC was a first‐order kinetic model (R2 > 0.98). The rate constant was highest for E. coli O157:H7 (0.0437) and lowest for S. aureus (0.0152). An increasing in DMDC concentration resulted in a greater population reduction, with E. coli O157:H7 being the most sensitive pathogen. D values with 250 ppm DMDC added juices were slightly higher for Gram negative strains but slightly lower for Gram positive strains, when compared to their respective controls (no DMDC). There were no significant differences in pH, °Brix, total acid, total phenolic compound, flavonoid content, color values (L*, a*, b*) and color difference (▵E) between control and DMDC treated samples (P > 0.05). Results show that addition of DMDC can effectively aid in pathogen reduction which leads to a decrease in heating exposure of the fresh mandarin juice, possibly enhancing its quality.Practical applicationsThe addition of DMDC can effectively aid in the microbial reduction against target pathogenic microorganisms including Escherichia coli O157:H7, Staphylococcus aureus, Listeria monocytogenes and Salmonella Enteritidis. Therefore, DMDC can potentially be used as an additional treatment or in combination with other treatment to improve safety issue without significant effects on physical and chemical properties of fresh mandarin juice industry. Moreover, degradation kinetic studies showed that degradation of tested pathogen by DMDC followed first‐order kinetic model and this can be applied for microbial population prediction after DMDC treatment resulting in an improvement the safety of consumers.
Tooth Loss and Decline in Functional Capacity: A Prospective Cohort Study from the Japan Gerontological Evaluation Study
Authors: Sato Yukihiro , Aida Jun , Kondo Katsunori , Tsuboya Toru , Watt Richard G. , Yamamoto Tatsuo , Koyama Shihoko , Matsuyama Yusuke , Osaka Ken 
Published: September 2016

ObjectivesTo describe associations between tooth loss and changes in higher‐level functional capacity.DesignProspective cohort study.SettingTwenty‐four Japanese municipalities between 2010 and 2013.ParticipantsFunctionally independent community‐dwelling persons aged 65 and older (N = 62,333).MeasurementsSelf‐reported number of teeth was used as an exposure variable. The outcome was changes in higher‐level functional capacity measured using the Tokyo Metropolitan Institute of Gerontology Index of Competence (TMIG‐IC), which consists of three domains: instrumental activities of daily living, intellectual activity, and social roles. The TMIG‐IC score ranges from 0 (lowest function) to 13 (highest function). All covariates were chosen from baseline demographic, socioeconomic, health behavior, and health variables based upon evidence from previous studies. Inverse‐probability weighting (IPW) with propensity score and multiple linear regression, estimating nonstandardized coefficients (β) and 95% confidence intervals (CIs), were used.ResultsThe baseline response rate was 65.2%, and the follow‐up rate was 70.1%. During the follow‐up period, participants’ TMIG‐IC score declined by an average of 0.247 points (standard deviation: 1.446). The results showed a significant dose‐response association between tooth loss and decline in higher‐level functional capacity in multiple linear regression models. IPW models estimated the increment in TMIG‐IC score (β = 0.170, 95% CI = 0.114 to 0.227) if edentulous participants gained 20 or more natural teeth.ConclusionTooth loss is associated with future decline in higher‐level functional capacity. IPW models suggest that treatment for tooth loss attenuates decline in higher‐level functional capacity.
Development and validation of a quantitative snack and beverage food frequency questionnaire for adolescents
Authors: De Cock N. , Van Camp J. , Kolsteren P. , Lachat C. , Huybregts L. , Maes L. , Deforche B. , Verstraeten R. , Vangeel J. , Beullens K. , Eggermont S. , Van Lippevelde W. 
Published: September 2016

AbstractBackgroundA short, reliable and valid tool to measure snack and beverage consumption in adolescents, taking into account the correct definitions, would benefit both epidemiological and intervention research. The present study aimed to develop a short quantitative beverage and snack food frequency questionnaire (FFQ) and to assess the reliability and validity of thisFFQagainst three 24‐h recalls.MethodsReliability was assessed by comparing estimates of theFFQadministered 14 days apart (FFQ1 andFFQ2) in a convenience sample of 179 adolescents [60.3% male; mean (SD) 14.7 (0.9) years]. Validity was assessed by comparingFFQ1 with three telephone‐administered 24‐h recalls in a convenience sample of 99 adolescents [52.5% male, mean (SD) 14.8 (0.9) years]. Reliability and validity were assessed using Bland–Altman plots, classification agreements and correlation coefficients for the amount and frequency of consumption of unhealthy snacks, healthy snacks, unhealthy beverages, healthy beverages, and for the healthy snack and beverage ratios.ResultsSmall mean differences (FFQ1 versusFFQ2) were observed for reliability, ranking ability ranged from fair to substantial, and Spearman coefficients fell within normal ranges. For the validity, mean differences (FFQ1 versus recalls) were small for beverage intake but large for snack intake, except for the healthy snack ratio. Ranking ability ranged from slightly to moderate, and Spearman coefficients fell within normal ranges.ConclusionsReliability and validity of theFFQfor all outcomes were found to be acceptable at a group level for epidemiological purposes, whereas for intervention purposes only the healthy snack and beverage ratios were found to be acceptable at a group level.
The influence of statins on osseointegration: a systematic review of animal model studies
Authors: Sendyk D. I. , Deboni M. C. Z. , Pannuti C. M. , Naclério‐Homem M. G. , Wennerberg A. 
Published: September 2016

SummaryRecent research data have suggested that the beneficial action of statins in bone tissue could improve osseointegration around titanium implants by increasing the bone implant contact (BIC), the expression of bone morphogenetic protein‐2 (BMP‐2) and vascular endothelial growth factor (VEGF). The aim of this systematic review was to evaluate the influence of statins on osseointegration of titanium implants in animal studies. Two reviewers searched independently four databases (MEDLINE, SCOPUS, WEB OF SCIENCE and the Cochrane Library), until March 15, 2016. The Cochrane Collaboration’s Tool for Assessing Risk of Bias was used to assess the quality of the included studies. Papers that reported outcome data considering bone implant contact (BIC), mechanical tests or other histological evaluation were eligible for inclusion. 312 references were eletronically retrieved, 21 full‐text papers were screened and 17 studies were included. Thirteen trials presented histomorphometry data on bone implant contact measures. All of them showed a significant improved BIC when using statins. Despite data from included studies point to beneficial effects, standardized studies and with less risk of bias, are needed to clarify the role of statins on osseointegration.
Effects of Dietary Carbohydrase Supplementation on Performance and Apparent Digestibility Coefficients in Pacific White Shrimp, Litopenaeus vannamei
Authors: Qiu Xuan , Davis D. Allen 
Published: September 2016

AbstractA growth trial and a digestibility trial were conducted to evaluate the efficacy of carbohydrase supplemented to practical shrimp feeds. The 5‐wk growth trial investigated the effects of carbohydrase supplementation at 0, 0.01, 0.02, 0.03, 0.04, and 0.05% in soybean‐based diets on the performance of juvenile Pacific white shrimp, Litopenaeus vannamei. No significant differences were observed in final biomass, final mean weight, weight gain, feed conversion ratio, and survival across all treatments. The digestibility trial was conducted to evaluate the effects of carbohydrase supplementation at 0.02%, which is the recommended dose by the company that developed the carbohydrase on apparent digestibility coefficients of dry matter, protein, and energy of Pacific white shrimp. Protein digestibility was significantly improved when fed diets contained 0.02% carbohydrase in contrast with the basal diet. No significant differences were found in apparent digestibility coefficients of dry matter and energy. Based on the positive results on protein digestibility, further research regarding the efficacy of exogenous enzymes and their application is warranted.
Intestinal dysfunction in Parkinson's disease: Lessons learned from translational studies and experimental models
Authors: Pellegrini C. , Colucci R. , Antonioli L. , Barocelli E. , Ballabeni V. , Bernardini N. , Blandizzi C. , de Jonge W. J. , Fornai M. 
Published: September 2016

AbstractBackgroundSymptoms of digestive dysfunction in patients with Parkinson's disease (PD) occur at all stages of the disease, often preceding the onset of central motor symptoms. On the basis of these PD‐preceding symptoms it has been proposed that PD could initiate in the gut, and that the presence of alpha‐synuclein aggregates, or Lewy bodies in the enteric nervous system might represent one of the earliest signs of the disease. Following this hypothesis, much research has been focused on the digestive tract to unravel the mechanisms underlying the onset and progression of PD, with particular attention to the role of alterations in enteric neurotransmission in the pathophysiology of intestinal motility disturbances. There is also evidence suggesting that the development of central nigrostriatal neurodegeneration is associated with the occurrence of gut inflammation, characterized by increments of tissue pro‐inflammatory markers and oxidative stress, which might support conditions of bowel neuromotor abnormalities.PurposeThe present review intends to provide an integrated and critical appraisal of the available knowledge on the alterations of enteric neuromuscular pathways regulating gut motor activity both in humans and preclinical models of PD. Moreover, we will discuss the possible involvement of neuro‐immune mechanisms in the pathophysiology of aberrant gastrointestinal gut transit and neuromuscular activity in the small and large bowel.
Modern management of phagocyte defects
Authors: Lanini Lorenza Lisa Serena , Prader Seraina , Siler Ulrich , Reichenbach Janine 
Published: September 2016

AbstractPhagocytic neutrophil granulocytes are among the first immune cells active at sites of infection, forming an important first‐line defense against invading microorganisms. Congenital immune defects concerning these phagocytes may be due to reduced neutrophil numbers or function. Management of affected patients depends on the type and severity of disease. Here, we provide an overview of causes and treatment of diseases associated with congenital neutropenia, as well as defects of the phagocytic respiratory burst.
Allergic rhinitis causes loss of smell in children: The OLFAPEDRIAL study
Authors: Langdon Cristóbal , Guilemany José María , Valls Meritxell , Alobid Isam , Bartra Joan , Dávila Ignacio , del Cuvillo Alfonso , Ferrer Marta , Jáuregui Ignacio , Montoro Javier , Sastre Joaquín , Valero Antonio , Mullol Joaquim 
Published: September 2016

AbstractBackgroundThe objective of the OLFAPEDRIAL study was to assess the olfactory dysfunction in allergic paediatric population, which has been scarcely studied.MethodsObservational, cross‐sectional and multicentre study evaluated the sense of smell in untreated allergic rhinitis (AR) paediatric patients aged 6–12 years.ResultsForty‐four per cent (551 of 1260) of children with AR reported smell dysfunction, with both loss of smell frequency (52.1%, p < 0.001) and intensity (0.75 ± 0.84, p < 0.0001) being more frequent in patients with persistent than intermittent AR (38.0% and 0.51 ± 0.73, respectively). In addition, both loss of smell frequency and intensity increased according to disease severity (m‐ARIA classification) but always being significantly higher in persistent (p < 0.0001) than in intermittent AR.ConclusionsChildren with allergic rhinitis present a mild–moderate loss of smell frequency and intensity which is clearly related to the disease duration and severity. The loss of smell can be considered, as in adults, a clinical marker of disease severity.