Kinematic characterization of the pressure-dependent PCM impregnation process for radiata pine wood samples

This paper reports on the properties of Pinus radiata wood impregnated with an organic phase change material (O-PCM). The tests are aimed at characterizing the kinetics of impregnation (rates, flows, and fronts) and the thermophysical properties (thermal conductivity and specific heat). In particular, a paraffin type O-PCM (octadecane) is used to impregnate dry radiata pine wood in the tangential flow direction at four manometric pressures (0, 1, 2, and 3 bar) and constant temperature of 50 °C. The wood is sapwood from 12-year old P. radiata growing in the Bío-Bío region and dimensioned according to Chilean standard for treated wood sample extraction. The results show that it is viable to impregnate P. radiata wood with O-PCM to improve its thermophysical properties with the purpose of passive conditioning.     

Jumbo squid (<Emphasis Type="Italic">Dosidicus gigas</Emphasis>) quality enhancement using complex bio-preservative during cold storage

Effects of chitosan combined with nisin on quality enhancement in jumbo squid (Dosidicus gigas) were investigated during cold storage (4?±?1 °C). 1% chitosan combined with different concentrations of nisin (0, 2 and 6 g/L) were utilized as preservatives. Changes in human sensory evaluation, GC–MS, total variable counts, and physiochemical indexes, including weight loss, colour, total volatile basic nitrogen and K value, were synchronously measured. Results demonstrated that 1% chitosan combined with 6 g/L nisin maintained high sensory scores, low moisture loss and volatile spoilage products. The optimized method also inhibited microbial propagation, nutrient (protein, nucleotides, etc) degradation, etc. This method is promising in aquatic products quality preservation.     

Screening of the phenolic profile and their antioxidative activities of methanol extracts of <Emphasis Type="Italic">Myrica rubra</Emphasis> fruits,leaves and bark

The phenolic composition in dried Myrica rubra fruits, leaves and bark were investigated for evaluation of its contribution to the antioxidant activity. The fruits, leaves and bark have the abundant phenolic compounds with the total phenolic content of 0.673, 0.276 and 0.136 mg/g (GA equivalents/FW), respectively. Ten phenolic compounds were isolated and identified in methanol extracts of Myrica rubra fruits by GC–MS analysis. Less phenolic compounds were found in leaves and bark than in fruits. However, the leaves and bark contain much higher concentrations of the trans-resveratrol over 100 μg/g than in fruits. The total antioxidant activities against the ·DPPH radical of those three samples were 0.438, 0.184 and 0.092 mg/g (Trolox equivalents/FW), respectively. The quantitative results indicated that a good correlation between the total antioxidant activity, total phenolic contents, and abundance of individual phenolic compound in Myrica rubra plants.     

Antiproliferative and antioxidative activities of cuttlefish (<Emphasis Type="Italic">Sepia pharaonis</Emphasis>) protein hydrolysates as affected by degree of hydrolysis

Bioactivities (including antioxidative and antiproliferative properties) of cuttlefish mantle protein hydrolysates (CPH) with the degree of hydrolysis (DH) of 20.9, 25.5, 30.6, 35.3 and 40.6% (shortened as 20, 25, 30, 35 and 40%, respectively) prepared using alcalase were evaluated. The results indicated that the CPH with 20, 30 and 40% DH showed the greatest activity against DPPH radical scavenging [5.2 µmol TE (torolox equivalent)/g sample], reducing power (0.4 absorbance at 700 nm) and total antioxidant capacity (0.6 mg ascorbic acid equivalent/g sample), which were 2.5, 6.5 and 13.8 times higher than the cuttlefish mantle protein isolate (CPI), respectively. The CPH with the DH of 20% had the highest effect against MDA-231 and T47D cancer cell lines with growth inhibition of 78.2 and 66.2%, which were 6.5 and 6 times higher activities compared to the CPI, respectively. The amino acid profile of CPH indicated that glutamine (15.7%) and asparagine (10.9%) were predominant.     

Wheat batter physical properties as influenced by starch/flour types and egg contents

Batter liquid–solid phase interactions can play a critical role in determining the functionality, including adherence, appearance and texture of end use coated product. Batter chemical composition is a key factor affecting batter characteristics. The effect of substituting wheat flour with fractions of rice flour, native corn starch, modified waxy corn starch, tapioca starch and lupine flour ranging from 26 to 56% of the solid phase and egg levels ranging from 6 to 35% of the liquid phase on the rheological properties of batter systems was studied. Results indicated that lupine flour had the greatest water holding capacity (WHC) ranging from 93.9 to 119.3% of various lupine flour percent to egg levels used. Flow behaviour index of batter flour treatments ranged from 0.91 to 1.87; values that were significantly (P?<?0.05) greater than a 100% control wheat flour. Consistency coefficient of treatments ranged from 0.01 to 0.37 mPa sⁿ; values that were significantly lower than wheat flour (i.e., 5 mPa sⁿ). Egg level used in this study had minimal effect on treatment rheological properties. The changes in WHC and viscoelastic properties of treatments were attributed to changes in protein and fibre contents and structure as a result of replacing wheat flour with starch/flour. Protein–starch–lipid matrix formation and variation in water absorption kinetics of treatments most probably wrought batter functionality. The increase in pasting properties with the increase in starch/flour contribution suggested an increased contribution of starch in forming a net effect of batter treatments pasting viscosities. Results of this study provide vital information for the potential use of starch types to enhance the rheological properties of coating applications including adhesion and water holding capacity of substituted batter treatment.     

Assessment of egg freshness by prediction of Haugh unit and albumen pH using an artificial neural network

Eggs are a good source of high quality protein and knowing their quality (physical and chemical properties) during storage is of great importance. Thus, the aim of this research was to design a computer vision system to assess egg freshness during storage time. To this end, 210 intact eggs were collected and stored for 30 days under room conditions (25?±?2 °C and 20?±?3%). After imaging, every other day, some internal and external quality characteristics including yolk height, yolk and albumen pH, yolk and albumen density and Haugh unit (HU) were measured as destructive parameters and area index (D) egg weight as non-destructive parameters. Based on Pearson correlation coefficients, area index were significantly correlated with all destructive variables (p?<?0.05). In order to predict egg freshness, artificial neural network was trained by Levenberg–Marquardt, scaled conjugate gradient, Bayesian regulation, resilient and radial basis algorithms. The best result of artificial neural network for HU and albumen pH prediction was achieved by the Levenberg–Marquardt algorithm with the correlation coefficient of 0.93 and 0.87, respectively.     

Hyperspectral imaging as an effective tool for prediction the moisture content and textural characteristics of roasted pistachio kernels

The objective of this study was to develop calibration models for prediction of moisture content and textural characteristics (fracture force, hardness, apparent modulus of elasticity and compressive energy) of pistachio kernels roasted in different conditions (temperatures 90, 120 and 150 °C; times 20, 35 and 50 min and air velocities 0.5, 1.5 and 2.5 m/s) using Vis/NIR hyperspectral imaging and multivariate analysis. The effects of different pre-processing methods and spectral treatments such as normalization [multiplicative scatter correction (MSC), standard normal variate transformation (SNV)], smoothing (median filter, Savitzky–Golay and Wavelet) and differentiation (first derivative, D¹ and second derivative, D²) on the obtained data were investigated. The prediction models were developed by partial least square regression (PLSR) and artificial neural network (ANN). The results indicated that ANN models have higher potential to predict moisture content and textural characteristics of roasted pistachio kernels comparing to PLSR models. High correlation was observed between reflectance data and fracture force (R²?=?0.957 and RMSEP?=?3.386) using MSC, Savitzky–Golay and D¹, compressive energy (R²?=?0.907 and RMSEP?=?15.757) using the combination of MSC, Wavelet and D¹, moisture content (R²?=?0.907 and RMSEP?=?0.179) and apparent modulus of elasticity (R²?=?0.921 and RMSEP?=?2.366) employing combination of SNV, Wavelet and D¹, respectively. Moreover, Vis–NIR data correlated well with hardness (R²?=?0.876 and RMSEP?=?5.216) using SNV, Wavelet and D². These results showed the capability of Vis/NIR hyperspectral imaging and the central role of multivariate analysis in developing accurate models for prediction of moisture content and textural properties of roasted pistachio kernels.     

Sweet lemon mechanical damage detection using image processing technique and UV radiation

Non-destructive measurement of qualitative parameters of agricultural produce is quite beneficial in the postharvest operations. The consequential effect of mechanical damage in citrus fruits is rarely visible in their appearance compared to other commodities. The purpose of this study was to propose a fast, non-destructive method for sweet lemon mechanical damage detection using image processing technique and UV radiation. For this purpose, 135 sweet lemons were tested based on a completely randomized factorial design. In order to examine mechanical damage, the independent variables included drop height, fruit diameter and tempering period (holding time at room temperature after treatment). Fruits were dropped from heights of 2, 2.5 and 3 m onto the ground. Then images were captured under UV light having a wavelength of 365 nm, 1, 3 and 6 days after treatment. The images were sent to a PC and analyzed using MATLAB software. “Green Spot Index” or GSI was defined to show the extent of mechanical damage. Results of the analysis of variance showed that the percentage of green spots on fruit skin is significant at the 1% level considering the main and double interaction effects of drop height and fruit diameter. Green spot index significantly increases with the level of mechanical damage. Accuracy of the developed method in differentiating the bruised and undamaged fruits was found to be 100%.     

A novel potentiometric pH electrode based on sulfated natural Fe<Subscript>3</Subscript>O<Subscript>4</Subscript> and analytical application in food samples

A novel solid state potentiometric pH electrode based on sulfated natural Fe₃O₄ silicone was fabricated. The optimum potentiometric performances such as Nernstian response, response time, selectivity, life-time and reproducibility of pH electrodes were investigated by using a computer-controlled potentiometric device. Moreover, the potentiometric performance of the solid state pH electrodes was studied with different mixtures sulfated natural Fe₃O₄, silicone and graphite powder. The best potentiometric behavior of proposed pH electrode was obtained with a composition of 20% (w/w) sulfated natural Fe₃O₄, 40% (w/w) graphite powder and 40% (w/w) silicone. The sub-Nernstian response for pH electrode was exhibited with a slope of 30.8?±?1.4 mV/pH (r?=?0.9963) from pH 2 to pH 12. In addition, the dynamic response time was found as 10 s in acidic medium and further the proposed pH electrode can be used for at least 1 year without any significant slope of the pH–potential curve. The selectivity coefficient of pH electrode was interpreted according to fixed interference method in the presences of Na⁺, Li⁺, K⁺, NH₄⁺, SO₄^2?, CH₃COO^? and NO₃^? ions. The reproducibility of pH electrode was calculated in pH 4 and pH 6 phosphate buffers and it was found as 0.24 RSD (%) and 0.27 RSD (%) respectively. The proposed pH electrode was used to determine of pH in acid?bases titration compared with glass pH electrode and is highly stable in corrosive systems including HF solution. Terminally, the pH value was successfully determined in some soft drinks and milk samples by proposed solid state pH electrode at 95% confidence level with satisfactory agreement compared with glass pH electrode.     

Antioxidant and anticholinesterase activity of essential oils and ethanol extracts of <Emphasis Type="Italic">Thymus algeriensis</Emphasis> and <Emphasis Type="Italic">Teucrium polium</Emphasis> from Algeria

This study aimed to investigate the cholinesterase (ChE) inhibitory and antioxidant activities of essential oil (EO) and ethanolic extract (EE) of two Lamiaceae medicinal plants from Algeria: Thymus algeriensis Boiss. & Reut. and Teucrieum polium subsp capitatum. The chemical composition of EOs analyzed by GC and GC–MS revealed the presence of carvacrol (43.2%), p-cymene (18.7%) and γ-terpinene (14.8%) as major compounds in T. algeriensis, while germacrene D (25.0%), bicyclogermacrene (10.4%), β-pinene (11.3%) and spathulenol (5.8%) were the most important components in T. polium oil. The best inhibitory activity on acetylcholinesterase (AChE) was exhibited by the EO of T. algeriensis. On the other hand, T. polium oil was more efficient against butyrylcholinesterase (BChE) than against AChE, whereas EEs showed weak or no inhibitory effect, particularly against AChE. Antioxidant activity was evaluated by β-carotene bleaching, ferric and cupric reducing powers and inhibition of ABTS^?+, DPPH^? and superoxide radicals. EOs showed different antioxidant trends depending on the assay used while ethanol extracts had high activity with all tests.