Three-dimensional encoding/two-dimensional decoding of medical data

We propose a fully three-dimensional (3-D) wavelet-based coding system featuring 3-D encoding/two-dimensional (2-D) decoding functionalities. A fully 3-D transform is combined with context adaptive arithmetic coding; 2-D decoding is enabled by encoding every 2-D subband image independently. The system allows a finely graded up to lossless quality scalability on any 2-D image of the dataset. Fast access to 2-D images is obtained by decoding only the corresponding information thus avoiding the reconstruction of the entire volume. The performance has been evaluated on a set of volumetric data and compared to that provided by other 3-D as well as 2-D coding systems. Results show a substantial improvement in coding efficiency (up to 33%) on volumes featuring good correlation properties along the z axis. Even though we did not address the complexity issue, we expect a decoding time of the order of one second/image after optimization. In summary, the proposed 3-D/2-D multidimensional layered zero coding system provides the improvement in compression efficiency attainable with 3-D systems without sacrificing the effectiveness in accessing the single images characteristic of 2-D ones.     

Characterization and authentication of a novel vegetable source of omega-3 fatty acids,sacha inchi (Plukenetia volubilis L.) oil

Consumption of omega-3 fatty acids (ω-3’s), whether from fish oils, flax or supplements, can protect against cardiovascular disease. Finding plant-based sources of the essential ω-3’s could provide a sustainable, renewable and inexpensive source of ω-3’s, compared to fish oils. Our objective was to develop a rapid test to characterize and detect adulteration in sacha inchi oils, a Peruvian seed containing higher levels of ω-3’s in comparison to other oleaginous seeds. A temperature-controlled ZnSe ATR mid-infrared benchtop and diamond ATR mid-infrared portable handheld spectrometers were used to characterize sacha inchi oil and evaluate its oxidative stability compared to commercial oils. A soft independent model of class analogy (SIMCA) and partial least squares regression (PLSR) analyzed the spectral data. Fatty acid profiles showed that sacha inchi oil (44% linolenic acid) had levels of PUFA similar to those of flax oils. PLSR showed good correlation coefficients (R² > 0.9) between reference tests and spectra from infrared devices, allowing for rapid determination of fatty acid composition and prediction of oxidative stability. Oils formed distinct clusters, allowing the evaluation of commercial sacha inchi oils from Peruvian markets and showed some prevalence of adulteration. Determining oil adulteration and quality parameters, by using the ATR-MIR portable handheld spectrometer, allowed for portability and ease-of-use, making it a great alternative to traditional testing methods.     

Tools to maintain postharvest fruit and vegetable quality through the inhibition of ethylene action: a review

Ethylene is a plant hormone controlling a wide range of physiological processes in plants. During postharvest storage of fruit and vegetables ethylene can induce negative effects including senescence, over-ripening, accelerated quality loss, increased fruit pathogen susceptibility, and physiological disorders, among others. Apart from the endogenous ethylene production by plant tissues, external sources of ethylene (e.g. engine exhausts, pollutants, plant, and fungi metabolism) occur along the food chain, in packages, storage chambers, during transportation, and in domestic refrigerators. Thus, it is a great goal in postharvest to avoid ethylene action. This review focuses on tools which may be used to inhibit ethylene biosynthesis/action or to remove ethylene surrounding commodities in order to avoid its detrimental effects on fruit and vegetable quality. As inhibitors of ethylene biosynthesis and action, good results have been found with polyamines and 1-methylcyclopropene (1-MCP) in terms of maintenance of fruit and vegetable quality and extension of postharvest shelf-life. As ethylene scavengers, the best results can be achieved by adsorbers combined with catalysts, either chemical or biological (biofilters).     

International Regulations of Propolis Quality: Required Assays do not Necessarily Reflect their Polyphenolic‐Related In Vitro Activities

Propolis has been proposed as a polyphenolic‐rich natural product potentially able to be used for human consumption or even for medicinal proposes. To guarantee a minimum phenolic and flavonoid content and as consequence of their related‐biological activities, international requirements of propolis quality are commonly applied. In this work we assessed phenolic and flavonoid contents of propolis; the antioxidant capacity (toward peroxyl radicals and hypochlorous acid); the ability to generate nitric oxide (NO); and, finally the antimicrobial activity of 6 propolis samples from the VI region of Chile. Our results show that the total phenolic and flavonoid content of propolis samples are not always in agreement with their polyphenolic‐associated in vitro activities. For example, P03 and P06 samples showed the lowest (25 ± 4 GAE/g propolis) and the highest (105 ± 3 GAE/g propolis) total phenolic content, respectively. This was in agreement with flavonoid content and their Oxygen Radical Absorbance Capacity (ORAC) activity. However, this dependence was not observed toward HOCl, NO release and antimicrobial activity. Based on our results, we consider that, in order to guarantee the antioxidant or antimicrobial in vitro effects, the international regulations of propolis quality should contemplate the convenience of incorporating other simple analytical test such as ORAC or antimicrobial tests.     

Influence of oil droplet size on the oxidative stability of the free and encapsulated fractions of freeze-dried microencapsulated sunflower oil

The effect of oil droplet size (ODS) on the oxidative stability (OS) of dried microencapsulated oils has been scarcely studied, and results are contradictory. A few studies have shown increased OS when the ODS was reduced and this was attributed to a decrease in the surface oil content (SOC). Yet, in such studies, only the total oil fraction was evaluated. In the present work, the free (FO) and encapsulated oil (EO) fractions of freeze-dried microencapsulated sunflower oil were analysed to study the effect of changes in the ODS by using different homogenisation pressure (15 or 70 MPa) in the emulsification step. The OS of both the free and encapsulated fractions increased when the ODS was significantly reduced in two samples with different encapsulation matrix, namely caseinate/lactose and maltodextrin/sucrose/gelatine. A reduction in the SOC would explain the increased stability of the FO, but not that of the EO. An additional protective role of the interfacial film could have been involved. In conclusion, if the encapsulation matrix and the interfacial region are effective as oxygen barriers, a reduction in the ODS of the parent emulsion by an increase in the homogenisation pressure will result in capsules more stable against lipid oxidation.     

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant capacity. Cooked faba beans showed the highest TPC, followed by soybeans and lentils or peas. TPC ranged from 10.4 ± 0.2 to 52.9 ± 0.3 mg/100 g and was positively correlated with antioxidant activity. Cooking resulted in increased TPC and antioxidant activity of the methanolic extracts, caused by cell disruption and improved extraction of polyphenols. Although polyphenols were lost in the cooking water, boiled legumes had more polyphenols than those resulting cooking broths. In vitro gastrointestinal digestion resulted in increased TPC and antioxidant capacity of the extracts. Soybeans showed the highest amount of bioaccessible polyphenols. The release of phenolics from cooked legumes was mainly achieved during the intestinal phase. Literature data may underestimate the TPC and antioxidant capacity of pulses.     

Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil

The influence of the drying method, freeze-drying and spray-drying, on the oxidative stability of microencapsulated sunflower oil depended on the type of encapsulation matrix. For a dairy-type matrix, formed by sodium caseinate and lactose, greater losses of tocopherols were detected during spray-drying, but both the free and encapsulated oil fractions were more stable against lipid oxidation than their freeze-dried counterparts. Results suggested that the free oil was also constituted by droplets that preserved their interfacial membrane and were protected by the matrix. Therefore, the free oil was not necessarily the non-encapsulated fraction. For a matrix constituted by gelatine, maltodextrin and sucrose, the emulsion showed low stability and a great destabilisation during spray-drying. No significant effect of the drying method on the oxidative stability of the encapsulated fraction was found with this matrix, but the free oil of the spray-dried sample oxidised faster, probably due to the emulsion destabilisation observed, which gave rise to a great amount of oil on the particle surface as a consequence of large droplets poorly stabilised.     

A new amperometric biosensor for fructose determination based on epoxy-graphite-TTF-TCNQ-FDH-biocomposite

In this work a novel amperometric biosensor for fructose determination in solutions was developed. The device was constructed by the incorporation of a tetrathiofulvalene-tetracyanoquinodimethane organic conducting salt and fructose dehydrogenase enzyme, include in a polymeric matrix of epoxy resin and graphite powder. Because of the electrocatalytic function of the salt, the direct transfer of the electron between the reduced prosthetic group (PQQH₂) of the enzyme and the transducing material, was verified at a low working potential (150 mV vs. Ag/AgCl), where the interfering reactions were minimized. The response time at 90% of the steady state value was less than 20 s. The current response was directly proportional to the D-fructose concentration from 0.01 to 0.3 mmol/l with a detection limit of 0.005 mmol/l (signal/noise of 3) and a sensitivity of 1.9985 μA/mmol. The biosensor sensitivity diminishes when its surface is not polished between successive determinations, and remains constant (rsd=1.85, n=10) when the surface is polished between determinations. The effects of temperature and pH on the biosensor response were studied and analyzed; also the properties of the enzyme (Km _ap, I _max, Q₁₀) were determinate in this work. The biosensor was used to determine fructose in high fructose syrups and there were not significant differences between these results and those obtained by HPLC (p≤0.05). During 4 months, in intermittent determinations the biosensor kept 100% of its original sensitivity and after 18 months stored at 4°C, it only lost 32% of its sensitivity. The simplicity, low working potential, high stability and good performance of this biosensor shows a great potential for its use in the fructose determination.