Effects of using slurry ice during transportation on the microbiological, chemical, and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 degrees C

Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole sea bass (Dicentrarchus labrax) a sparidae fish species of remarkable commercial interests. In this study two different group of chilling methods were used during transportation; in slurry ice packaged (Group A), and flake ice packaged (Group B). The effect of this advanced system during transportation on quality losses and the shelf life of aquacultured sea bass was evaluated. Mesophilic counts for sea bass exceeded 7 log cfu/g, which is considered the maximum level for acceptability for freshwater and marine fish after 13 days for groups A and B. On day 13 TVB-N values of groups A and B, reached the legal limits (35 mg/100 g set for TVB-N) for consumption. According to the results of sensory analyses, up to day 9 all the groups were determined as "acceptable" but on day 13 the groups A and B were no longer acceptable. The main negative aspect related to quality loss in slurry ice group corresponded to the appearance of eyes and gills. Using slurry ice during transportation did not extend the shelf life of sea bass stored at 4 degrees C.     

Food Technological Applications for Optimal Nutrition: An Overview of Opportunities for the Food Industry

Abstract: An increasingly important determinant in food choice is the growing consumer concern about nutrition and health. This focusing of consumer interest on the food supply, and also extensive research and technological developments in food science will provide further opportunities for new product development. The Food‐Based Dietary Guidelines of the World Health Organization (WHO) and European Union (EU) legislation on health claims play an important role in regulating information to the public about a wholesome diet and for improving the availability and affordability of nutritious food choices to consumers. More specifically, the food industry can contribute by reducing the number of energy‐dense products; by improving the nutrient profile of processed food through the reduction of salt, added sugar, trans‐fatty acid, and saturated fat content. As a result, food science and technology are prompted to create a new framework for these food‐based dietary guidelines, principally in the areas of food physics, methods of food storage and preservation, nutrient restoration and fortification of foods, and the development of health‐focused designer foods and functional foods. The aim of this review is to provide an overview of some further opportunities for new product development and nutrition research. Some topics related to the energy reduction of foods include: dilution and structure design, carbohydrate and/or fat substitutes, and inhibition of enzymes in carbohydrate and/or fat digestion; additionally, regulation of some metabolic functions with food‐derived bioactive peptides and probiotics, and enrichment of foods with bioactive compounds are reviewed in this overview as the most promising issues.     

Can we restore the colour of long-term discoloured resin composites by noninvasive methods?

The aim of this study is to investigate the effect of toothbrushing and paste repolishing on the colour restitution of long-term coffee discoloured prefabricated and direct resin composites. One prefabricated (Componeer-Coltène) and three direct resin composites (Brilliant Ever Glow-Coltène, Essentia-GC, Harmonize-Kerr) were tested. Componeer samples were prepared with and without polishing while the other groups were all polished. After baseline colour-measurement, the specimens were immersed in coffee for 3-month and colour-measurement was repeated, then a simulation of 1-year of toothbrushing (Toothbrush Simulation ZM-3.4-SD Mechatronics) with Pro-Expert Professional Protection-Ipana, 3D White Luxe Perfection-Ipana, and White Ruscello-GC toothpaste was performed. Colour-changes (ΔE) after toothbrushing and repolishing with polishing paste (Enamelize, Cosmodent) were calculated. The discolouration occurred after prolonged exposure to a coffee solution was above the clinically acceptable level of ΔE = 2 in all groups, except Componeer polished group. The lowest discoloured group was Componeer polished (ΔE = 1.66 ± 0.32) while the highest was Essentia group (ΔE = 4.30 ± 0.48). The samples toothbrushed with White Ruscello exhibited the greatest colour restitution (ΔE = 2.06 ± 0.75) (P < .05). After paste repolishing, slight colour restitution was observed among all the groups, but the differences between them remained the same as after the toothbrushing procedure. Prolonged exposure to coffee solution affects the colour of the resin composites and noninvasive methods can provide colour restitution below the critical value for visual perception (ΔE = 3.3). Noninvasive procedures such as toothbrushing with a whitening toothpaste or repolishing with a polishing paste may ensure the colour restitution of direct resin composite restorations until a clinically acceptable level.     

Influences of annealing temperature on anti-reflective performance of amorphous Ta2O5 thin films

Influences of thermal annealing on structural, optical and morphological properties of the tantalum pentoxide (Ta₂O₅) thin films were investigated and anti-reflective performances were discussed in detail. The Ta₂O₅ thin films were deposited onto Corning Glass (CG), Si, GaAs and Ge substrates by radio-frequency (RF) magnetron sputtering technique using Ta₂O₅ ceramic target. The obtained secondary ion mass spectroscopy (SIMS) analysis results showed that uniform Ta and O distribution have formed throughout depth of the films deposited on substrates. The X-Ray diffraction (XRD) results indicated that the annealed Ta₂O₅ thin films at 100, 200, 300 and 500?°C have exhibited amorphous (a-Ta₂O₅) characteristic. The increased temperature has resulted in increasing the surface roughness from 0.67 to 1.60?nm. The optical transmittance of the annealed thin films has increased from 70.85 to 80.32% with increasing temperature. Spectroscopic ellipsometer (SE) measurement results demonstrated that the increased temperature has increased the refractive index of the Ta₂O₅ thin film from 2.11 to 2.18. The Ta₂O₅ thin film has reduced the average optical reflectivity of the Si, GaAs and Ge substrates by 78, 55 and 70%, respectively. In addition, thermal annealing process has decreased the optical reflectivity of the film. The obtained experimental results showed that single-layer Ta₂O₅ thin films can be used as anti-reflective layer in optical and optoelectronic applications. The best optical transmittance and anti-reflective performance were obtained at the annealing temperature of 500?°C.     

Electrical Properties of MOS Capacitor with TiO2/SiO2 Dielectric Layer

Silicon - The TiO2/SiO2 film being the dielectric layer was grown on the n-Si wafer using radio frequency (RF) magnetron sputtering. Thus, the Au/TiO2/SiO2/n-Si metal-oxide-semiconductor (MOS)...     

Invitro digestion and absorption efficiency of homogenised milk lipids

The effects of homogenisation, heat treatment and their order on in vitro gastric/pancreatic digestions, and in vitro absorption of milk lipids, expressed as free fatty acids, were investigated. Milk, cream or mixture of homogenised/heat‐treated cream and skim milk were subjected to gastric digestion at pH 2 or 6, followed by pancreatic digestion and cell absorption by CaCo‐2 cells. Heat treatment after or prior to homogenisation affected in vitro digestion efficiencies of milk lipids. The presence of milk proteins led to reductions in the levels of gastric/pancreatic digestion of homogenised milk lipids. Absorption of FFA was not affected by gastric digestion pH.     

Some Biochemical Properties of Lipase from Bay Laurel (<Emphasis Type="Italic">Laurus nobilis</Emphasis> L.) Seeds

Lipase was isolated from bay laurel (Laurus nobilis L.) seeds, some biochemical properties were determined. The bay laurel oil was used as the substrate in all experiments. The pH optimum was found to be 8.0 in the presence of this substrate. The temperature optimum was 50 °C. The specific activity of the lipase was found to be 296 U mg protein⁻¹ in optimal conditions. The enzyme activity is quite stable in the range of pH 7.0–10. The enzyme was stable for 1 h at its optimum temperature, and retained about 68% of activity at 60 °C during this time. K _m and V _max values were determined as 0.975 g and 1.298 U mg protein⁻¹, respectively. Also, storage stability and metal effect on lipolytic activity were investigated. Enzyme activity was maintained for 9, 12, and 42 days at room temperature, 4 and −20 °C, respectively. Ca²⁺, Co²⁺, Cu²⁺, Fe²⁺, and Mg²⁺ lightly enhanced bay laurel lipase activity.     

Apparent Specific Heat Capacity of Chilled and Frozen Meat Products

In this article, apparent specific heat capacities of meat and meat products, minced beef, hamburger patties, soudjouk, minced turkey meat, turkey sausage, and turkey soudjouk, were measured at temperatures ranging from ?60°C to +40°C, using a differential scanning calorimeter. Experimental data were compared with values calculated from different predictive models given in the literature. Measured apparent specific heat capacities were also mathematically interpreted as a function of temperature, moisture and fat content by application of nonlinear regression analysis for frozen and unfrozen samples. The developed models were found to be in good agreement with the experimental data.