Hot water bath treatments assisted by microwave energy to delay postharvest ripening and decay in strawberries (Fragaria × ananassa)

BACKGROUND: A lab‐scale approach using microwave (MW)‐assisted hot water treatments was developed and tested to assess the potential of this heating method to delay postharvest ripening and decay in strawberries. Strawberries (Fragaria × ananassa) immersed in water were exposed to microwaves at a frequency of 2450 MHz for 3 min at 514 W or 1 min 50 s at 763 W to reach an average temperature of 43.8 ± 0.6 °C at the fruit centre. Another batch was treated in hot water at 45 °C for 15 min, and a final batch was not treated (control). RESULTS: After 9 days of refrigerated storage (3 °C and 90% relative humidity), all heat‐treated strawberries showed significant retention of quality parameters such as colour and firmness and significantly lower yeast and mould populations (P < 0.05). CONCLUSION: Strawberries subjected to MW‐assisted hot water treatments showed significantly better retention of lightness compared with conventionally treated berries. A short (1 min 50 s) treatment at 763 W was the best choice to prevent strawberry decay. Copyright © 2011 Society of Chemical Industry     

Physicochemical and sensory characteristics of cookies containing residue from king palm (Archontophoenix alexandrae) processing

The aim of this study was to evaluate the chemical properties of the flours prepared with residues from organic king palm processing, and also to determine the cookie-making performance of residue blends from organic king palm processing and wheat flour, as well as the effect of the blends on the consumers' acceptance and purchase intent of high-fibre cookies. The king palm flours (PFs) contained high contents of total dietary fibre and total ash. Blends containing 0%, 10%, 15%, 20% and 25% of either PF or sieved king-palm flour (SPF) replacing wheat flour were prepared. The total dietary fibre content of the cookies ranged from 4 to 7 g (100 g)⁻¹ on a dry-matter basis. The level of these components improved with increased amounts of PF and SPF in the blends. All the cookies were acceptable and approved in relation to purchase intent.     

PVA hydrogels loaded with a Brazilian propolis for burn wound healing applications

PVA hydrogels offer many suitable characteristics for burn wound dressings. However, unmodified PVA gels do not act against infection. Propolis is a natural antimicrobial agent suitable for incorporation into PVA gels. PVA–propolis gels were produced by freeze–thawing method, and their microstructure, mechanical, and swelling properties (in standard PBS and a PBS‐based solution with pH 4.0) were characterized. The propolis release profiles and the gel's antibacterial and cytotoxicity properties were also investigated. The presence of propolis in the gels interfered with the PVA crystallization profile and with the mechanical properties. All samples swelled at least 400% in both media. The propolis was mostly released to the media in the first day of immersion. PVA–propolis gels with concentrations of 15% propolis or more were active against the gram‐positive bacterium Staphylococcus aureus, which is associated with initial colonization of the wound. All PVA–propolis samples acted as barriers to microbial penetration. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 42129.     

Is the TMPM-ICD9 revolution in trauma risk-adjustment compatible with imperfect administrative coding?

Background

TMPM-ICD9 is the latest injury-severity measure based on empirical estimation from ICD-9-CM codes. It is candidate to replace expert-based AIS measures worldwide because of easier accessibility and better predictive performances. In Italy and other countries administrative ICD coding is generally less complete than dedicated AIS coding. We attempted to ascertain how this affects TMPM performances.

Methods

Discrimination (c statistics) and calibration (calibration curves, Akaike's criterion) of hierarchical logistic regression models for hospital mortality comprising TMPM or ISS were compared using trauma-registry data on 3570 patients of years 2007–2009. The completeness of AIS vs. ICD-9-CM coding was also investigated through the ratio of the respective numbers of codes per patient. Model discrimination was further analyzed after stratification according to the above ratio (>1 and ≤1).

Results

The models with TMPM showed worse performances. The differences, concerned calibration (graphical evidence) in univariate models and discrimination (−1.2% of area under the ROC curve, p < 0.05) in models completed with age, gender, mechanism of injury, motor GCS and systolic pressure. In parallel, ICD coding was less complete than AIS, as expected: 68% of patients had a ratio >1. The discrimination of TMPM vs. ISS models improved when the ratio changed from >1 to ≤1.

Conclusions

The predictive performances of TMPM-ICD9 vs. ISS were lower than in the previous studies; the sub-optimal quality of ICD coding was a main cause. Imperfect administrative coding may hence hamper the TMPM-ICD9 revolution, although in our setting the negligible differences and the ready availability of administrative data may still give reason for adopting TMPM-ICD9.     

Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy

This work was aimed at showing the capacity of selected sourdough lactic acid bacteria to hydrolyze wheat and rye allergens. Hydrolysis was investigated after wheat sourdough fermentation and after treatment of wheat and rye sourdough breads with pepsin, trypsin and pancreatin, which mimicked the digestive process. As shown by immunoblotting with sera from allergic patients, wheat sourdough fermentation caused the disappearance of some IgE-binding proteins (albumins/globulins and gliadins mainly) with respect to the chemically acidified dough used as the control. The IgE-binding protein profile of wheat and rye sourdough breads differed from those of baker's yeast breads. The signals of the IgE-binding proteins contained in the sourdough breads disappeared after in vitro digestion with pepsin, trypsin and pancreatin. The same effect by digestive enzymes was not found for baker's yeast breads which showed persistent IgE-binding proteins. As shown by ELISA inhibition assays, the presence of IgE-binding low molecular weight proteins/peptides in sourdough breads significantly decreased with respect to baker's yeast breads. Proteolytic activity by selected sourdough lactic acid bacteria may have an importance during food processing to produce pre-digested wheat and rye dough which contains IgE-binding proteins degradable by digestive enzymes.     

Vertical greening systems and the effect on air flow and temperature on the building envelope

The use of horizontal and vertical greening has an important impact on the thermal performance of buildings and on the effect of the urban environment as well, both in summer and winter. Plants are functioning as a solar filter and prevent the adsorption of heat radiation of building materials extensively. Applying green façades is not a new concept; however it has not been approved as an energy saving method for the built environment. Vertical greening can provide a cooling potential on the building surface, which is very important during summer periods in warmer climates. In colder climates evergreen species create an external insulation layer and contribute to energy savings and loss of heat. In this study an analysis of the effect on air flow and (air and surface) temperature of vertical greening systems on the building level is presented. An experimental approach was set up to measure the temperature (air and surface) and the air flow near and on different types of green façades and a living wall system to evaluate the influence of wind velocity and its effect on the thermal resistance. A comparison between measurements on a bare façade and a plant covered façade has taken, in the beginning of autumn, to understand the contribution of vegetation to the thermal behaviour of the building envelope.     

Impact of yeast starter formulations on the production of volatile compounds during wine fermentation

The most diffused starter formulation in winemaking is actually represented by active dry yeast (ADY). Spray‐drying has been reported as an appropriate preservation method for yeast and other micro‐organisms. Despite the numerous advantages of this method, the high air temperatures used can negatively affect cell viability and the fermentative performance of dried cells. In the present study, 11 wine S. cerevisiae strains (both indigenous and commercial) were submitted to spray‐drying; different process conditions were tested in order to select the conditions allowing the highest strain survival. The strains exhibited high variability for tolerance to spray‐drying treatment. Selected strains were tested in fermentation at laboratory scale in different formulations (free fresh cells, free dried cells, immobilized fresh cells and immobilized dried cells), in order to assess the influence of starter formulation on fermentative fitness of strains and aromatic quality of wine. The analysis of volatile fraction in the experimental wines produced by selected strains in different formulations allowed identification of > 50 aromatic compounds (alcohols, esters, ketones, aldehydes and terpenes). The results obtained showed that the starter formulation significantly influenced the content of volatile compounds. In particular, the wines obtained by strains in dried forms (as both free and immobilized cells) contained higher numbers of volatile compounds than wines obtained from fresh cells. Copyright © 2014 John Wiley & Sons, Ltd.     

Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria

Autochthonous lactic acid bacteria from emmer flour were screened based on the kinetic of acidification and used to ferment beverages containing emmer flour, emmer gelatinized flour, and emmer malt at percentages ranging 5-30% (wt/wt). Preliminarily, the concentration of raw flour and malt was selected based on sensory analysis. Different protocols were set up for the manufacture of four different beverages which used Lactobacillus plantarum 6E as the starter. Emmer beverages were mainly differentiated based on the concentration of organic acids, carbohydrates, amino acids, dietary fibers, vitamins, antioxidant and phytase activities, and volatiles and sensory profiles. Wheat flour bread was used as the control to determine the hydrolysis index (HI = 100), as an indirect estimation of the glycemic index. The beverage made with 30% (wt/wt) of gelatinized flour showed an HI of 56%, its viscosity was improved by using an EPS-producing strain and it allowed the survival of the potential probiotic Lactobacillus rhamnosus SP1 at cell density of ca. 5 × 10⁸ cfu/ml throughout storage at 4 °C. Among the exploited biotechnological options, this latter beverage could be considered as a promising novel functional food.     

Studying and designing emotions in live interactions with the audience

Multimedia Tools and Applications - In the last decade, a number of projects have investigated the use of digital technologies to increase the engagement of the audience in live interactive...     

Swelling degree prediction of polyhydroxybutyrate/chitosan matrices loaded with “Arnica-do-Brasil”

Polyhydroxybutyrate and chitosan have been studied as materials for drug delivery systems (DDSs) due to their biodegradability and biocompatibility. The aim of this work was to produce amphiphilic polyhydroxybutyrate/chitosan matrices that form porous structures (scaffolds) after swelling in water and arnica extract. The matrices were analyzed by TGA, SEM, XDR, DSC, and FTIR. Thin plate spline interpolation method (TPSIM) was used to predict the swelling of the matrices generating three-dimensional data fitted, showing the influence of time and concentration variables on both fluids absorption. Polyhydroxybutyrate/chitosan samples containing 60 wt % (weight percent) of chitosan formed a porous structure as they were submitted to arnica loading, and the obtained device was able to deliver arnica in physiological medium. Thus, the produced matrices have a strong potential to perform both as scaffolds and DDS © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136, 47838.