bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of glycation on protein structure, amino acid composition and digestibility of silver carp mince
Authors: Liu Junya , Hu Yun , Wei Huihui , Shi Wenzheng 
Published: February 2022

SummaryThis study was to investigate the effects of glycation on the quality of silver carp mince (SCM) proteins. The browning index (BI), sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE), Fourier transform infrared spectroscopy (FTIR), total amino acid composition, chemical score, protein digestibility and reductive power of digested products were determined. The correlation between the degree of glycation, protein structure and protein nutritional quality was analysed. The results showed that the BI value of SCM‐G increased with the increase in heating time. Myosin heavy chain (MHC), myosin light chain (MLC), tropomyosin and actin were the main protein reactants for glycation. Glycation led to the expansion of the secondary structure of SCM proteins. Glycation reduced lysine and cysteine content but did not change the first limiting amino acid (Val) in SCM. The essential amino acid content of glycated SCM remained consistent with the amino acid nutritional requirements for children and above recommended by FAO/WHO. In addition, glycation did not change protein digestibility but significantly increased the reducing power of digested products with increasing degree of glycation. These results provided a theoretical basis for the application of glycation in food processing industry and the development of aquatic products with high nutritional value.
Efficacy of Cinnamomum camphora essential oil loaded chitosan nanoemulsion coating against fungal association, aflatoxin B1 contamination and storage quality deterioration of Citrus aurantifolia fruits
Authors: Das Somenath , Singh Vipin Kumar , Chaudhari Anand Kumar , Dwivedy Abhishek Kumar , Dubey Nawal Kishore 
Published: February 2022

SummaryThe present study demonstrates the first time investigation on Cinnamomum camphora essential oil (CCEO) loaded chitosan nanoemulsion coating on Citrus aurantifolia fruits to ensure protection against Aspergillus flavus infestation and aflatoxin B1 (AFB1) contamination. Encapsulation of CCEO was confirmed through scanning electron microscopy (SEM), X‐ray diffractometry (XRD) and Fourier transform infrared spectroscopy (FTIR). CCEO‐loaded nanoemulsion displayed improved in vitro antifungal (1.0 µL mL−1) and antiaflatoxigenic activity (0.8 µL mL−1) as compared to unencapsulated CCEO. Additionally, CCEO nanoemulsion inhibited synthesis of ergosterol, enhanced the leakage of Ca2+, K+ and Mg2+ ions and retarded methylglyoxal biosynthesis in A. flavus cells. CCEO nanoemulsion coating on C. aurantifolia fruits remarkably reduced weight loss, total soluble solids and titrable acidity along with inhibition of A. flavus contamination and AFB1 secretion during storage. Moreover, nanoemulsion coated fruits maintained the enzymatic antioxidant viz. superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) activities without affecting sensory attributes, thereby strengthening the practical applicability of CCEO nanoemulsion as nano‐green smart fruit preservative.
Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours
Authors: Kemski Megan M. , Cottonaro Aurora , Vittadini Elena , Vodovotz Yael 
Published: February 2022

AbstractInclusion of breadfruit (BF) and unripe plantain (UP) in gluten‐free muffins was investigated along with a 1:1 BF/UP blend muffin and compared to controls made with gluten‐free rice (RI) or traditional wheat (WH) flour. The alternative flours had a 10% higher fibre content than WH and 2%–4% higher than RI flours. Muffin batter viscosity of RI and WH was initially much lower (3‐10 times) than UP, BF and BF/UP blend batter. Additionally, starch gelatinisation temperature was increased by 4%–14% for batter made from BF or UP flours, which can provide structural benefits to baked muffins. Muffins made with BF/UP were the hardest (34.7N), followed by BF (31.7N) and RI muffins (30.7N), with UP (28.4) and WH muffins (26.9N) being the softest. Interestingly, overall acceptability of gluten‐free muffins showed that both BF/UP and BF flour muffins scored significantly higher than UP and RI muffins indicating their commercial potential.
Physicochemical and microbiological changes in postmortem crayfish (Procambarus clarkii) stored at 4 °C and 25 °C
Authors: Yan Sunjie , Yu Dawei , Tang Chuhan , Shen Jiandong , Xu Yanshun , Xia Wenshui , Jiang Qixing , Yang Fang 
Published: February 2022

SummaryThe physicochemical and microbiological parameters of postmortem crayfish stored at 4 °C and 25 °C were evaluated in order to reduce safety risks of crayfish from temperature abuse during transportation and storage. Results showed that hepatopancreas of postmortem crayfish had significantly higher contents of total volatile basic nitrogen, biogenic amines (BAs) and higher microbial loads than tail meat, regardless of storage temperature. Enterobacteriaceae and Pseudomonas counts reached log 6.41 log10 CFU g−1 and 6.31 log10 CFU g−1 in hepatopancreas of crayfish at 25 ℃ for 6 h. Putrescine and cadaverine were the main BAs in tail meat with levels of 28.18 ± 0.73 mg kg−1 and 187.32 ± 3.57 mg kg−1, respectively, whilst cadaverine, spermidine and spermine were the major BAs in hepatopancreas, reaching 283.45 ± 3.95 mg kg−1, 62.87 ± 9.02 mg kg−1 and 155.31 ± 4.55 mg kg−1, respectively, after postmortem storage at 25 °C for 12 h. With time increasing, Acinetobacter, Flavobacterium, Aeromonas and Chryseobacterium at 25 °C and Acinetobacter, Flavobacterium, Psychrobacter at 4 °C in tail meat as well as Bacteroides and Muribaculaceae at 25 °C, and Acinetobacter, Psychrobacter at 4 °C in hepatopancreas, gradually became the major genus at the end of storage. Based on the results of spoilage microorganisms and biogenic amines, crayfish stored at 4 °C and 25 °C could be edible within 24 h and 6 h, respectively.
Improving the nutraceutical value of mango during ripening by postharvest irradiation with blue LEDs via enhancing of antioxidant enzyme activities
Authors: Chávez‐Zaragoza Karen , Morales‐Guerrero Alejandro , Colín‐Chávez Citlali , Tovar‐Díaz Luis , Ornelas‐Paz José de Jesús , Osuna‐Castro Juan A. , Vargas‐Arispuro Irasema , Martínez‐Téllez Miguel A. , Virgen‐Ortiz Jose J. 
Published: February 2022

SummaryLight‐emitting diodes (LEDs) are emerging as a clean technology for improving the postharvest preservation of fruits. Mangoes were irradiated with blue LEDs (75 µmol s‐1 m−2) and then stored for 15 days. The fruit quality, including the content of antioxidant compounds and activities of antioxidant enzymes, was evaluated during storage. The treatment with blue LEDs delayed the changes associated with the senescence processes, including the changes in softening, weight loss, total soluble solids content, and titratable acidity. Treatment also caused increases in the antioxidant capacity (1.33‐fold), ascorbic acid (1.69‐fold), total phenolic (1.33‐fold), flavonoids (1.50‐fold), and carotenoids content (1.18‐fold) compared to control. At the end of storage, blue LEDs treatment maintained higher phenylalanine ammonia‐lyase (1.28‐fold), peroxidase (1.58‐fold), catalase (2.21‐fold), and ascorbate peroxidase (1.51‐fold) activities. Our findings indicate that blue LEDs might be a potential elicitor that modulates oxidative homeostasis and improves the antioxidant and nutritional status of mango by enhancing the activity of antioxidant enzymes.
Exploring the effect of microwave treatment on phenolic flavonoids, antioxidant capacity, and phenolic in vitro bioaccessibility of sorghum
Authors: Li Ren , Wang Qi , Peng Hui , Zhao Guoliang , Zhang Dongjie , Li Zhijiang 
Published: February 2022

SummaryThe effect of microwave treatment on phenolics, flavonoids, antioxidant capacity, and phenolic in vitro bioaccessibility of white and red sorghum was evaluated. After microwave treatment for 40 s, the contents of free, bound, and total phenolics in white and red sorghum increased by 15.6–42.6, 4.0–23.4, and 19.7–66.0 mg gallic acid equivalents 100 g−1 dry weight (DW), respectively, and the contents of free, bound, and total flavonoids increased by 9.4–11.2, 4.8–5.4, and 14.2–16.6 mg rutin equivalents 100 g−1 DW, respectively. With increasing microwave treatment time, the contents of phenolic acids and flavonoids in white and red sorghum first increased and then decreased. Additionally, the changes in antioxidant capacity indicated a similar trend with phenolic contents for white and red sorghum. In vitro gastrointestinal digestion indicated that microwave treatment had no effect on the phenolic bioaccessibility of white and red sorghum but increased the release amount of phenolic acid and antioxidant capacity.
Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis
Authors: Anugerah Maria Putri , Faridah Didah Nur , Afandi Frendy Ahmad , Hunaefi Dase , Jayanegara Anuraga 
Published: February 2022

SummaryAnnealing is one of starch physical modification techniques that can increase resistant starch (RS) content. However, the effect of annealing on RS varies based on botanical sources. Starch crystal type and relative crystallinity are two important characteristics of starch. This study aimed to compare the influence of annealing on starch crystallinity and different starch crystal type (A, B and C) and investigate its effect on RS content by literature meta‐analysis study. The literature review was carried out using 22 research articles and 101 data points. The result showed relative crystallinity increase from the highest changes to the lowest, respectively; C‐type crystal (18.98%) followed by B (13.60%) and A‐type crystal (8.17%). Meta‐analysis study results showed a significant increase of RS content on starches with A‐type crystal (SMD = 6.46; 95% CI: 3.22–9.70; P < 0.01) and a positive relationship between the degree of crystallinity and RS content after annealing modification.
Oxidative characteristics and gel properties of porcine myofibrillar proteins affected by l‐lysine and l‐histidine in a dose‐dependent manner at a low and high salt concentration
Authors: Guo Xiuyun , Wu Junjun , Meng Xiangren , Zhang Yawei , Peng Zengqi 
Published: February 2022

SummaryThis study investigated the effects of l‐lysine (Lys) and l‐histidine (His) on the oxidative characteristics and gel properties of porcine myofibrillar proteins (MP). Results showed that Lys and His had a strong ferrous ion‐chelating ability and hydroxyl radical‐scavenging activity. Moreover, Lys and His inhibited the protein carbonyl formation and MP aggregation at 0.2 M and 0.6 M NaCl, respectively, in a dose‐dependent manner. Furthermore, 2 and 4 mg mL−1 Lys and His decreased the oxidation‐induced loss of the tertiary structure of MP accompanied by the lower surface hydrophobicity. The water‐holding capacity and gel strength of MP gels increased with increasing Lys and His concentrations due to more regular and lamellar structures with smaller and homogeneous pores at 0.6 M NaCl and more orderly crosslinking via fibrous filament at 0.2 M NaCl. In summary, Lys and His chelated the ferrous ions and scavenged hydroxyl radicals, decreased the oxidation‐induced physicochemical changes, thus preventing oxidative damage during the formation of a three‐dimensional gel network, which resulted in better gel quality.
Nanoencapsulated Lippia origanoides essential oil: physiochemical characterisation and assessment of its bio‐efficacy against fungal and aflatoxin contamination as novel green preservative
Authors: Tiwari Shikha , Upadhyay Neha , Singh Bijendra Kumar , Dubey Nawal K. , Dwivedy Abhishek K. , Singh Vipin Kumar 
Published: February 2022

SummaryThe study explores in vitro antifungal and aflatoxin B1 inhibitory potency of chemically characterised Lippia origanoides EO (LOEO) encompassed in chitosan nanoparticle (CS‐LOEO‐Np). CS‐LOEO‐Np was physico‐chemically characterised through XRD, SEM and FTIR analyses. CS‐LOEO‐Np exhibited improved antifungal and AFB1 inhibitory efficacy (0.05 and 0.045 µl mL−1, respectively) in contrast to LOEO (0.30 and 0.25 µl mL−1, respectively). Bioactivity of LOEO loaded nanoparticle was enhanced as reflected by depletion in ergosterol content, rapid cellular ion release and reduced methylglyoxal content. IC50 value equivalent to 4.17 µl mL−1 displayed better antioxidant potency of CS‐LOEO‐Np as compared to LOEO (IC50 = 6.20 µl mL−1). CS‐LOEO‐Np preserved sensorial attributes of stored Nigella sativa (model food matrix) samples and have higher lethal toxicity dose, that is LD50 = 8832 mg kg−1. Hence, CS‐LOEO‐Np could serve as novel green candidate to ensure food security with better nutritional and sensorial features.
Enrolment in workplace multimodal training programmes: The weight of trainee reactions to previous training experiences
Authors: Chauvin Rachel , Yennek Nora , Laurent Pauline , Lôrant Sonia , Fenouillet Fabien 
Published: February 2022

AbstractThis study investigated the extent to which trainees’ perceptions about previous training experiences determine their decision to re‐enrol in future multimodal training programmes. A post‐training reaction instrument adapted to multiple training modalities was developed. The results showed that trainees’ perceptions of the training design and utility for professional activities had an impact on their intention to attend training, which in turn affected the decision to re‐enrol in English as a foreign language training programme measured four months later. Trainees less satisfied with their training experience also considered it less useful to reach their goals and were less likely to re‐enrol in future programmes on the same topic. Nevertheless, the level of pre‐training motivation to learn and task self‐efficacy should be monitored, as they can strongly affect perceived training usefulness. Practical and research implications are proposed in the discussion.
Academic staff within vocational education responding to learners needs
Authors: Carlyon Tracey , Naufahu Margaret 
Published: February 2022

AbstractThe establishment of Te Pūkenga—New Zealand Institute of Skills and Technology, in 2019 was a result of the Review of Vocational Education (ROVE) undertaken in Aotearoa New Zealand. ROVE was committed to hearing the voices of all stakeholders to ensure excellence for all New Zealanders in vocational education. Against the backdrop of this review, research was undertaken by an Institute of Technology Polytechnic to learn more about how academic staff perceive they respond to their learners needs. In particular, the research focussed on the relationships academic staff have with their students; current feedback practices; and how authentic and engaging opportunities for learning occurs. Findings, as reported on in this article, showed academic staff are acutely aware of the central role they play in meeting their students’ needs and have a strong commitment towards student success. Nonetheless, data also highlighted some clear tensions and constraints for academic staff, including lack of time, high workloads, insufficient support, and inadequate resources. The authors suggest in addition to accessing professional learning opportunities, that overcoming some of these challenges may require fundamental, high level changes within vocational education institutions.
White Noise Test from Ordinal Patterns in the Entropy–Complexity Plane
Authors: Chagas Eduarda T. C. , Queiroz‐Oliveira Marcelo , Rosso Osvaldo A. , Ramos Heitor S. , Freitas Cristopher G. S. , Frery Alejandro C. 
Published: February 2022

SummaryThis article serves two purposes. Firstly, it surveys the Bandt and Pompe methodology for the statistical community, stressing topics that are open for research. Secondly, it contributes towards a better understanding of the statistical properties of that approach for time series analysis. The Bandt and Pompe methodology consists of computing information theory descriptors from the histogram of ordinal patterns. Such descriptors lie in a 2D manifold: the entropy–complexity plane. This article provides the first proposal of a test in the entropy–complexity plane for the white noise hypothesis. Our test is based on true white noise sequences obtained from physical devices. The proposed methodology provides consistent results: It assesses sequences of true random samples as random (adequate test size), rejects correlated and contaminated sequences (sound test power) and captures the randomness of generators previously analysed in the literature.
Postoperative pain after primary molar pulpectomy using rotary or reciprocating single files: A superior, parallel, randomized clinical trial
Authors: Elheeny Ahmad Abdel Hamid , Abdelmotelb Mahmoud Ahmed 
Published: February 2022

AbstractAimTo compare postoperative pain intensity between two single‐file systems with different kinetics (the OneShape file with continuous rotation vs. the WaveOne Gold file with reciprocation movement) after primary molar pulpectomy.DesignThis superiority, parallel, randomized clinical trial included 164 healthy children aged 6 to 8 years with asymptomatic, necrotic, maxillary primary second molars due to caries. An equal number of children were assigned to the two groups. The teeth of children in Group 1 were instrumented with the OneShape rotary system (Micro‐Mega), whereas teeth of children in Group 2 were instrumented with the WaveOne Gold reciprocating system (Dentsply Maillefer). Postoperative pain intensity was assessed using a 4‐point pain scale at 6, 12, 24, 48 and 72 h and 1 week after treatment. The parent of each participant received 6 flashcards that included four faces and a word describing each face. A chi‐square test was used to compare postoperative pain intensity. The level of significance was set to 5%.ResultsOver the follow‐up period, no significant difference in postoperative pain intensity was found between the two groups (p > .05). Although the absolute risk reduction maximum limit of 95% CI equal or exceeded the predetermined proportional difference of 0.15, pain intensity was inconclusive at 6, 24, and 48 hours denoting that the superiority of the OneShape single‐file over the WaveOne Gold single‐file could not be declared.ConclusionsPostoperative pain intensity associated with a rotary vs. reciprocating file system was nearly similar.
Combination of fractional carbon dioxide laser and topical triamcinolone vs intralesional triamcinolone for keloid treatment: A randomised clinical trial
Authors: Tawaranurak Niti , Pliensiri Pitchaya , Tawaranurak Krongthong 
Published: February 2022

AbstractTo compare the therapeutic effect of fractional carbon dioxide (CO2) laser + topical triamcinolone (TA) with intralesional TA on keloids. Twenty‐two participants were randomised into two groups: group A, treated with fractional CO2 laser + topical TA, and group B, treated with intralesional TA. The interventions were performed at every 4‐week interval until the keloids were resolved or at the completion of 1 year. At each session, the scar volume, Vancouver Scar Scale (VSS) were assessed. Recurrence was observed for 1 year. The mean scar volumes and VSS scores were not significantly different between the two groups. After 1 year, the scar volume change in group B was greater than group A (86.5% vs 59.1%, P‐value = .016). The mean VSS scores were significantly decreased in group A (8.0 ± 1.5 to 4.8 ± 1.6, P‐value <.001) and group B (8.4 ± 0.8 to 4.8 ± 1.6, P‐value <.001). The keloids were completely resolved in 63.6% and 72.7% of the patients, and recurrence was observed in 9.1% and 18.2% of the patients in groups A and B, respectively. The combination of fractional CO2 laser with topical TA was an alternative option for the treatment of keloids.
Theoretical estimation of dielectric loss of oxide glasses using nonequilibrium molecular dynamics simulations
Authors: Urata Shingo , Hijiya Hiroyuki , Niwano Kazuhiko , Matsui Jun 
Published: February 2022

AbstractTo theoretically explore amorphous materials with a sufficiently low dielectric loss, which are essential for next‐generation communication devices, the applicability of a nonequilibrium molecular dynamics simulation employing an external alternating electric field was examined using alkaline silicate glass models. In this method, the dielectric loss is directly evaluated as the phase shift of the dipole moment from the applied electric field. This method enabled us to evaluate the dielectric loss in a wide frequency range from 1 GHz to 10 THz. It was observed that the dielectric loss reaches its maximum at a few THz. The simulation method was found to qualitatively reproduce the effects of alkaline content and alkaline type on the dielectric loss. Furthermore, it reasonably reproduced the effect of mixed alkalines on the dielectric loss, which was observed in our experiments on sodium and/or potassium silicate glasses. Alkaline mixing was thus found to reduce the dielectric loss.
A survey of fermentation parameters, bacterial community compositions and their metabolic pathways during the ensiling of sorghum
Authors: Wang Siran , Shao Tao , Li Junfeng , Zhao Jie , Dong Zhihao 
Published: February 2022

Abstract

Aims
To investigate the fermentative products, bacterial community compositions and their metabolic pathways of sorghum (Sorghum dochna Snowden) during ensiling.

Methods and Results
Sorghum was harvested at soft dough stage and ensiled in laboratory-scale silos (10 L capacity). Triplicate silos were sampled after 1, 3, 7, 15, 30 and 60 days of ensiling, respectively. The bacterial communities on day 3 and 60 were assessed through high-throughput sequencing technology, and 16S rRNA gene-predicted functional profiles were analysed according to the KEGG (Kyoto Encyclopedia of Genes and Genomes) using Tax4Fun. The sorghum silages had high lactic acid (~85.4 g kg−1 dry matter [DM]) contents, and low pH (~3.90), butyric acid (~1.27 g kg−1 DM) and ammonia nitrogen (~86.3 g kg−1 total nitrogen [TN]) contents. During the ensiling, glucose was the first fermentable substrate, and the contents of xylose and arabinose were increased. The dominant genus Lactococcus on day 3 was replaced by Lactobacillus on day 60. The metabolism of amino acid, energy, cofactors and vitamins was inhibited, whilst the metabolism of nucleotide and carbohydrate was promoted after ensiling. 1-Phosphofructokinase and pyruvate kinase of bacterial community played important roles in stimulating the lactic acid fermentation.

Conclusions
Knowledge about bacterial community dynamics and their metabolic pathways during sorghum ensiling is important for understanding the fermentative profiles and may promote the production of nutritious and stable sorghum silage.

Significance and Impact of the Study
The high-throughput sequencing technology combined with 16S rRNA gene-predicted functional analyses revealed the differences in silages not only for distinct bacterial community but also for specific functional metabolites. This could provide some new insights into bacterial community and functional profiles to further improve the silage quality.