bluuebunny/crossref_metadata_2025_split huggingface dataset:
Multidimensional design‐reality gaps in ICT in education projects in the Samoan aidscape
Authors: Tsujita Masami 
Published: September 2023

AbstractMotivationDuring the last decades, Samoa has received much aid to improve the use of information, communication, and technology (ICT) in education. However, the inequality gap in digital education between the global North and South remains wide, including in Samoa. This warrants further study of ICT in education projects in recipient countries.PurposeThis study examines the gap between ICT project design and the reality lived by schoolteachers in Samoa.Methods and approachEmpirical data were collected primarily through informal conversations with current and former teachers and ICT service providers. Their stories supported direct observation of ICT in schools garnered through working as a lecturer at an academic institution in Samoa.I use the concept of aidscape, which reflects the multidimensional nature of aid landscape, to explore the reality gaps across dimensions of the daily life of teachers and examines how these gaps are interrelated at multiple levels.FindingsThe reality of teachers shows interlinking challenges to the use of ICT in schools; challenges of accessing equipment, school culture, user perception, high staff turnover, and labour emigration. Enhancing the use of ICT by teachers requires material, technical, financial, sociocultural, and emotional support simultaneously from various aid actors who operate on different scales.Other challenges, including the high cost of technology and devices, the lack of funding for long‐term projects, the lack of ICT experts in the country and poor connectivity, also contribute to the less than satisfactory results of some ICT in education.Policy implicationsThe way forward lies in better co‐ordination among donors and more effective collaboration between different ministries of the recipient government to develop a combined project team dedicated to ICT in education. This team could work to unravel interconnected issues and tackle challenges one by one to find feasible solutions at the grassroots level, which could then be incorporated into viable national policies.
Temperature and soil moisture change microbial allocation of pesticide‐derived carbon
Authors: Wirsching Johannes , Rodriguez Luciana Chavez , Ditterich Franziska , Pagel Holger , He Rushan , Uksa Marie , Zwiener Christian , Kandeler Ellen , Poll Christian 
Published: September 2023

AbstractTemperature and soil moisture are known to control pesticide mineralization. Half‐life times () derived from pesticide mineralization curves generally indicate longer residence times at low soil temperature and moisture but do not consider potential changes in the microbial allocation of pesticide‐derived carbon (C). We aimed to determine carbon use efficiency (, formation of new biomass relative to total C uptake) to better understand microbial utilization of pesticide‐derived C under different environmental conditions and to support the conventional description of degradation dynamics based on mineralization. We performed a microcosm experiment at two MCPA (2‐methyl‐4‐chlorophenoxyacetic acid) concentrations (1 and 20 mg kg−1) and defined 20°C/pF 1.8 as optimal and 10°C/pF 3.5 as limiting environmental conditions. After 4 weeks, 70% of the initially applied MCPA was mineralized under optimal conditions but MCPA mineralization reached less than 25% under limiting conditions. However, under limiting conditions, an increase in was observed, indicating a shift towards anabolic utilization of MCPA‐derived C. In this case, increased C assimilation implied C storage or the formation of precursor compounds to support resistance mechanisms, rather than actual growth since we did not find an increase in the tfdA gene relevant to MCPA degradation. We were able to confirm the assumption that under limiting conditions, C assimilation increases relative to mineralization and that C redistribution, may serve as an explanation for the difference between mineralization and MCPA dissipation‐derived degradation dynamics. In addition, by introducing to the temperature‐ and moisture‐dependent degradation of pesticides, we can capture the underlying microbial constraints and adaptive mechanisms to changing environmental conditions.
Topography modulates climate sensitivity of multidecadal trends of holm oak decline
Authors: López‐Ballesteros Ana , Rodríguez‐Caballero Emilio , Moreno Gerardo , Escribano Paula , Hereş Ana‐Maria , Yuste Jorge Curiel 
Published: September 2023

AbstractForest decline events have increased worldwide over the last decades being holm oak (Quercus ilex L.) one of the tree species with the most worrying trends across Europe. Since this is one of the tree species with the southernmost distribution within the European continent, its vulnerability to climate change is a phenomenon of enormous ecological importance. Previous research identified drought and soil pathogens as the main causes behind holm oak decline. However, despite tree health loss is a multifactorial phenomenon where abiotic and biotic factors interact in time and space, there are some abiotic factors whose influence has been commonly overlooked. Here, we evaluate how land use (forests versus savannas), topography, and climate extremes jointly determine the spatiotemporal patterns of holm oak defoliation trends over almost three decades (1987–2014) in Spain, where holm oak represents the 25% of the national forested area. We found an increasing defoliation trend in 119 out of the total 134 holm oak plots evaluated, being this defoliation trend significantly higher in forests compared with savannas. Moreover, we have detected that the interaction between topography (which covariates with the land use) and summer precipitation anomalies explains trends of holm oak decline across the Mediterranean region. While a higher occurrence of dry summers increases defoliation trends in steeper terrains where forests dominate, an inverse relationship was found in flatter terrains where savannas are mainly located. These opposite relationships suggest different causal mechanisms behind decline. Whereas hydric stress is likely to occur in steeper terrains where soil water holding capacity is limited, soil waterlogging usually occurs in flatter terrains what increases tree vulnerability to soil pathogens. Our results contribute to the growing evidence of the influence of local topography on forest resilience and could assist in the identification of potential tree decline hotspots and its main causes over the Mediterranean region.
A biorefinery model for the production of oil and biomethane using castor plants
Authors: Testa Giorgio , Corinzia Sebastiano Andrea , Calcagno Silvio , Cosentino Salvatore L. , Piccitto Alessandra 
Published: September 2023

AbstractCastor (Ricinus communis L.) is an important oilseed crop worldwide whose inedible oil is widely used in the industrial, pharmaceutical, and agricultural sectors. Castor plants show high conversion potential for use as biorefining feedstocks. The present study was conducted to investigate the effects of two nitrogen fertilization levels (0 and 120 kg N ha−1) on seed and oil yield. From a biorefinery perspective, the residual biomass of seed processing was analyzed in terms of fiber composition and biomethane production carrying out a biological pretreatment using two white‐rot fungi (Pleurotus ostreatus and Irpex lacteus). Nitrogen fertilization resulted in an increase in seed and oil yields and a difference in capsule husk composition. Fungal pretreatment of capsule husks showed promising effects on anaerobic digestion, increasing the biomethane yield compared to untreated biomass. The highest lignin degradation and the lowest cellulose loss during pretreatment were obtained with I. lacteus, and this fungal pretreatment resulted in the highest biomethane yield (103.2 NmL g−1 volatile solids) for the fertilized biomass.
Citizenship of the agricultural transfer population and property income‐‐empirical evidence from the Chinese region
Authors: Zhang Yongqi , Chen Xi 
Published: September 2023

AbstractIn urbanization, achieving common prosperity is a common complication faced by human society in the process of development. The citizenship of the agricultural transfer population (CRM) is a vital urbanization goal in developing countries. However, there is rare empirical evidence on the citizenship of agricultural migrants and property income. The relaxation of household registration restrictions and property policy changes under China's new urbanization plan provide crucial material for the test of their causal effects. The results of this study suggest that the citizenship of the agricultural transfer population can be divided into two stages: identity conversion and service sharing. Both the initial household registration conversion and the later service sharing are conducive to the growth of property income of the residents who have switched from agriculture to non‐agriculture. Besides, the increase in transfer length of the “rural‐to‐non‐native” residents further strengthens the positive effect of service parity on property income. This implies that governments and relevant authorities in developing countries should emphasize the construction of a policy system for equalizing basic public services to facilitate the reduction of income disparity while stimulating economic growth. Additionally, the mechanism analysis reveals that the underlying logic of the citizenship of agricultural migrants lies in the ability to enrich total property, adjust asset allocation behavior, reinforce the efficiency of financial asset allocation, and achieve an increase in property income. The quantitative results of this study provide effective information for future sustainable urban development, especially for rational urbanization in developing countries.
Effects of fatty acid chain length on structure and in vitro enzymatic digestibility of type 5 resistant starch
Authors: Qin Renbing , Zhu Jiaming , Li Guanglei , Zeng Jie , Sun Yangyang , Xiang Fengjuan 
Published: September 2023

SummaryThe effects of saturated fatty acids with different chain lengths (C12, C14, C16, C18) on the structure and digestibility of type 5 resistant starch (RS5s) were investigated. The complexing index (CI), structure, phase transition temperature, digestibility and evaluation glycemic index (eGI) values of RS5s were determined. High‐amylose corn starch VII (HA7) ‐ myristic acid (MA) complex had the highest CI value (41.1%), relative crystallinity (40.4%) and 1047 cm−1/1022 cm−1 (1.0), smallest full width at half maximum (fwhm) of the band at 480 cm−1 (16.4), indicating that RS5 with 14‐carbon saturated fatty acids was more easily to form V‐type crystal complexes with amylose, and the long‐range and short‐range molecular orderliness was the best. With the increase of the carbon chain (12 ~ 18), The peak temperature (Tp) of the complexes gradually increased from the HA7‐lauric acid (LA) complex (112.8 °C) to HA7‐stearic acid (SA) complex (119.1 °C). The content of slow digestible starch (SDS) and eGI values gradually decreased (P < 0.05), and the content of resistant starch (RS) significantly increased (P < 0.05). These results indicated fatty acid chain length and long‐range molecular orderliness were the main factors affecting the digestibility of RS5s.
Effect of spray‐drying or freeze‐drying on the physicochemical parameters, antioxidant activity, and volatile components of craft beer
Authors: Zhong Longbin , Fu Zihuan , Bai Xinpeng , Zhu Hengwei , Zhu Peng , Huang Huan , Liu Yizhe 
Published: September 2023

SummaryConverting craft beer to a powder form allows the concentration of phenolic and volatile compounds. In this study, craft beer was brewed in laboratory brewing equipment and converted to a powder using freeze‐drying and spray‐drying processes. When the freeze‐dried powder was dissolved in water, its physicochemical properties were identical to those of craft beer. Freeze‐drying effectively encapsulated the bioactive compounds in craft beer, with an encapsulation rate of 99.6%, which was 27.6% higher than that of spray‐drying. Headspace solid‐phase microextraction coupled to gas chromatography–mass spectrometry analysis revealed that the esters were effectively retained after freeze‐drying and had the highest retention of 90% for ethyl hexanoate, whereas spray‐drying resulted in the loss of most of the esters. Spray‐dried particles were all spherical, whereas lyophilized particles were irregularly shaped. The particle size ranged from 6.28 to 12.15 μm for spray‐dried powders and from 14.19 to 50.97 μm for lyophilized powders. The findings indicate that both encapsulation methods are effective for the preparation of craft beer powder. However, freeze‐drying can encapsulate the bioactive and volatile compounds in craft beer more effectively than spray‐drying and aid in the better retention of craft beer characteristics.
Development of active packaging film reinforced with nano cellulose extracted from Palmyra palm (Borassus flabellifer) residues for prolonging the shelf life of chicken meat
Authors: Mukkadan Maria J. , Preetha Radhakrishnan , Sreejit V. 
Published: September 2023

SummaryThe development of new packaging materials with biodegradability is gaining more importance nowadays. The packaging materials produced using cellulose can reduce the environmental pollution caused by synthetic polymers. The nanocellulose was extracted from the Borassus flabellifer husk by combining TEMPO (2,2,6,6‐tetramethylpiperidine 1‐oxyl radical)‐mediated oxidation and ultrasonication. The packaging film was developed by the combination of arrowroot starch (5 g), glycerol (2 g), nanocellulose suspension (5%) and neem oil (1 mL) using the solution casting technique. The film was then analysed for different properties, including tensile strength, contact angle measurement, antioxidant properties and antimicrobial properties. The active packaging film showed improved mechanical, antimicrobial and optical properties than the normal starch film. The application study of the active films showed that the chicken meat packed in pure starch films spoiled faster with greater changes in pH, weight loss and hardness than the chicken packed in active films. The incorporation of neem oil in the film prevented the lipid oxidation of chicken meat due to the antioxidant activity of phenolic compounds present in neem oil and resulted in lower peroxide values.
Structural, thermal, techno‐functional and chemical characterization using Fourier Transform Infrared Spectroscopy, Gas‐Chromatography‐Mass Spectrophotometry, Thermogravimetric Analyser, Field Emission Scanning Electron Microscopy and Energy‐Dispersive X‐Ray Spectrometer of Moringa Oleifera flower powder
Authors: Jaglan Poonam , Kaushik Deepika , Kumar Mukul , Kumar Ashwani , Kaur Jasjit , Oz Emel , Brennan Charles , Proestos Charalampos , Brennan Margaret , Ahmad Naushad , Elobeid Tahra , Oz Fatih 
Published: September 2023

SummaryThe aim of this research is to characterise the physicochemical and techno‐functional properties of the Moringa oleifera flower powder, and various techniques were used in this regard, such as FTIR, GC–MS, TGA, FESEM, and EDS. The bulk and tapped density of the Moringa oleifera flower powder were found to be 0.44 ± 0.03 (g/cm3) and 0.51 ± 0.01 (g/cm3), respectively. The water absorption index and water solubility index were 10.60 ± 0.10 (g/g) and 8.70 ± 0.20 (%), respectively. The foaming capacity was found to be 15.20 ± 0.20 (%), and the foaming stability was 56.34 ± 0.10 (%). The total phenolic content of the Moringa oleifera flower extract was 15.97 ± 0.223 mg GAE/g, whereas the flavonoid content was 12.38 ± 0.321 mg QE/g. The antioxidant activity of the flower extract was measured by DPPH assay and was found to be 59.65%. The flower extract showed 11 mm and 8 mm of the zone of inhibition against Escherichia coli and Staphylococcus aureus, respectively, whereas, with antibiotic streptomycin, the zones of inhibition were found to be 20 and 18 mm, respectively. Based on the research findings, Moringa oleifera flower powder and extract can be used as food fortification, antioxidant, and antibacterial agents.
Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying
Authors: Kuley Esmeray , Uslu Leyla , Durmus Mustafa , Sakarya Yetkin , Özyurt Gulsun 
Published: September 2023

SummaryThe enhancing impact of fermentation with Lactiplantibacillus plantarum and drying/coating on bioactivity properties of Spirulina platensis was investigated. The fermentation with Lp. plantarum took place anaerobically for 72 h at 37 C. Encapsulation of fresh and fermented samples was made by spray‐drying with a 170 °C air inlet temperature, a 20 mL/min feed flow rate and different ratios of coating material (1:0, 1:1 and 1:2 maltodextrin). Fresh Spirulina capsules exhibited different shapes, mostly rod form whilst fermented Spirulina exhibited a generally spherical shape. 1,1‐diethoxy‐ethane (34.02%) and tert‐butyldimethylsilyl 2,2,3,3,3‐pentafluoropropanoate (26.70%) were identified as the major compounds in fermented Spirulina. The total phenol content of Spirulina was in range from 14.22 mg gallic acid equivalent (GAE)/g for fermented wet spirulina to 77.27 mg GAE/g for fermented spray‐dried Spirulina coated with maltodextrin at a ratio of 1:1. The drying and fermentation processes significantly increased the total phenol content, total antioxidant activity and diphenyl picrylhydrazyl (DPPH) radical scavenging capacity of Spirulina (P < 0.05). Bacteriostatic concentration of fermented spray‐dried Spirulina was 25 mg/mL against Salmonella Paratyphi A, Staphylococcus aureus and Enterococcus faecalis, whereas bactericidal effect was at a concentration of 25 mg/mL vs. Pseudomonas aeruginosa and E. faecalis. The combination of fermentation with Lp. plantarum and drying after coating with maltodextrin of Spirulina enhanced its antimicrobial and antioxidant properties by 0.7–20‐fold compared to fresh, wet Spirulina.
Formation and properties of mung bean resistant starch nanoparticles
Authors: Yan Xiaoxia , Bai Jinlin , Liu Zeyi , Li Shuyi , Zhang Tiehua 
Published: September 2023

SummaryThis study investigated the formation and properties of mung bean‐resistant starch nanoparticles. The mung bean amylose content increased from 56.86% to 68.29% with the ultrasonic time increasing. The particle size, X‐ray diffraction and in vitro digestion of mung bean‐resistant starch nanoparticles were studied. All the nanoparticles presented V‐type crystalline structure, which indicated the formation of starch‐curcumin complex. Results of particle size showed that size distribution curve of resistant starch nanoparticles with ultrasonic treatment of 2 min had only one peak and it was narrower than others. According to the in vitro digestion results, digestibility of resistant starch nanoparticles increased compared with that of native starch, the reason was because of the formation of starch‐curcumin complex. This study provides a method to prepare resistant starch nanoparticles with a higher resistant starch content and could improve the stability and bioavailability of curcumin.
Physical properties of cocoa butter: effect of sucrose esters on oil migration
Authors: Fontenele Domingues Maria Aliciane , Paulo Beatriz Delgado , Teodoro da Silva Thaís L. , Ribeiro Ana Paula Badan 
Published: September 2023

SummaryIt is known that emulsifiers can modify the crystallisation behaviour of fats, improving their stability. In this sense, changes in the crystallisation behaviour of cocoa butter (CB) may contribute to reducing oil migration through its crystalline structure. This study analysed the effect of adding sucrose stearate (S‐370) and sucrose behenate (B‐370) emulsifiers at different concentrations on oil migration in CB. The compatibility diagram curves indicated a miscible phase behaviour between CB and the emulsifiers S‐370 and B‐370 at concentrations of 0.1%, 0.3% and 0.5%, confirming the compatibility between its components. There is a significant difference (P ≤ 0.05) for the melting point of mixtures containing 0.3% and 0.5% of S‐370, yet we can consider that all samples reach their total melting point at 35 °C. However, the samples containing S‐370 showed a higher firmness profile than those containing B‐370, corroborating the results of compatibility and melting point. CB exhibited characteristic two‐step isothermal crystallisation at 17.5 °C, with distinct effects of the emulsifiers for each crystallisation step. S‐370 and B‐370 modify the solid dissolution process and oil migration through cocoa butter. The physical properties of CB were altered by adding S‐370 and B‐370. The oil migration process differed for each emulsifier, although diffusion, the identified migration mechanism, is the same for both.
Effects of highland barley protein and β‐glucan addition on the flour structure, bread quality and starch digestibility of whole wheat bread
Authors: Zhang Qi , Yang Yueyue , Jin Zhengyu , Jiao Aiquan 
Published: September 2023

SummaryWhole wheat bread is rich in nutrition, but its starch digestibility is unsatisfactory. Thus, how to reduce its digestibility has attracted much attention. This study investigated the effects of highland barley protein and β‐glucan on the pasting properties, and thermal properties of whole wheat flour to reveal the mechanism of highland barley protein and β‐glucan regulating the in vitro digestibility. The digestibility results showed that β‐glucan and protein could slow down starch digestion to some degree. The cross‐section structure determination results indicated that β‐glucan and protein decreased the porosity. The differential scanning calorimetry and thermogravimetric analysis results showed that β‐glucan and protein increased the onset of pasting, decreased the peak temperature and enthalpy of pasting and decreased the thermal stability. The Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy results revealed a blue‐shift in the ‐OH position of the bread added with protein and β‐glucan (from 995.59 to 996.07 cm−1), indicating that the hydrogen bonding might form intramolecularly. In this study, the addition of highland barley protein and β‐glucan was proved to be helpful in decreasing the in vitro digestibility and showed modification in the texture quality of bread, which might be suitable for diabetic patients.
A novel infrared roasting to improve the flavour profile of virgin rapeseed oils
Authors: Wang Mengzhu , Fan Liuping , Li Jinwei 
Published: September 2023

SummaryIn this work, a novel roasting method for virgin rapeseed oil (VRO) production was proposed. The effect of infrared roasting (IR) on oxidation stability, Maillard reaction, glucosinolate degradation and volatiles of VRO was evaluated at 110–170 °C. The results showed that VROs from IR exhibited better oxidation stability (higher oxidative stability index and DPPH radical scavenging activity) of VROs than that from traditional roller roasting (TRR). This was attributed to the higher contents of tocopherols (748.78 mg kg−1) and canolol (680.69 mg kg−1) measured in IR‐VROs than tocopherols (682.15 mg kg−1) and canolol (564.28 mg kg−1) in TRR‐VROs. IR could provide a more effective thermal fracture of rapeseed, facilitating to higher releases of tocopherols and canolol. Moreover, during IR, free amino acid (from 25.60 to 15.03 mg kg−1), reducing sugars (from 7.65 to 2.04 mg kg−1) and glucosinolate (from 28.73 to 13.00 mg kg−1) were decreased more than TRR, especially at 150 °C, indicating more intense Maillard reaction and glucosinolate degradation. Hence, more nitriles/isothiocyanates (657.43 μg kg−1) and pyrazines (269.64 μg kg−1) were generated in IR‐VROs than TRR‐VROs (600.82 and 163.89 μg kg−1, respectively). From sensory analysis, the flavour profile of IR‐VRO was more than TRR‐VRO at 150 °C. IR holds the potential to produce VROs with better flavours.