Microscopic features, mechanical and thermal properties of osmotically dehydrated guavas

The effects of an osmotic dehydration process using sucrose and maltose solutions at 40 and 60 °Brix on microscopic features and some mechanical and thermal properties of guava tissue were studied. Also the addition of calcium lactate to the sugar solutions, aiming at preserving the structure of the processed fruits, was investigated. The guava texture (stress at failure) and the structure as observed by light microscopy were both evaluated, and differential scanning calorimetry (DSC) was used to verify the interaction between calcium ions and cell wall pectin in the guava tissue. The calcium content of the differently treated samples was also related to microscopic features, mechanical and thermal properties of guavas. The osmotic process using sucrose and maltose solutions caused severe structural damage to the guava tissue, and this effect was intensified at higher sugar concentrations and by the use of sucrose solutions. The addition of calcium lactate promoted maintenance of the guava structure, showing turgid cells with well-defined cellular contours, resulting in an increase in hardness and indicating bonding between the Ca²⁺ and cell wall pectin, which was confirmed by the DSC experiments.     

Sequential Microwave-Ultrasound-Assisted Extraction for Isolation of Piperine from Black Pepper (<Emphasis Type="Italic">Piper nigrum</Emphasis> L.)

Piperine is the natural bioactive component of black pepper (Piper nigrum L.) with several astounding therapeutic properties. In this study, sequential microwave-ultrasound-assisted extraction approach was used for isolation of piperine from black pepper. The effect of various factors such as extraction solvent, particle size of pepper, solvent to solid ratio, microwave power and time and ultrasound temperature and time on the extraction yield of piperine was considered. The maximum extraction yield was 46.6 mg piperine/g pepper which was obtained using ethanol as solvent at the particle size of 0.15 mm, solvent to solid ratio of 20:1, microwave power of 100 W for 1 min, and ultrasound temperature of 50 ^° C for 30 min. This extraction yield was higher than those obtained by Soxhlet (39.1 mg/g), microwave-assisted (38.8 mg/g) and ultrasound-assisted (37.0 mg/g) extractions. The purity of the extracted piperine was 81.4% as determined by HPLC analysis. The FTIR and UV-vis analyses confirmed that the structure of piperine remained intact after extraction and purification which is very important for medicinal applications.     

Production of angiotensin-converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382

In this study, ultrafiltered (UF) Iranian white cheese made with adjunct cultures including six Lactobacillus isolates (Lactobacillus brevis, L. casei and L. plantarum) from traditional Iranian Motal cheese. The peptide extract (<5 kDa) of cheese samples were assessed for angiotensin-converting enzyme (ACE)-inhibitory activity during ripening (5 °C). Among the strains used, L. brevis KX572382 (M8) was selected because of the greater increase in (ACE)-inhibitory activity in the cheese (P < 0.05). The highest activity of M8 extract was observed on the 28th (71.72%) day of ripening (P < 0.05). Proteolytic activity assessment and RP-HPLC peptide profile of M8 water-soluble extracts (WSEs) indicated the effect of M8 on further protein degradation due to secondary proteolysis. A total of 7 different peptide sequences, previously known in the literature for their ACE-inhibitory activity, were tentatively identified by LC/ESI-MS in 28-day M8 peptide extract. Although the effect of M8 on pH and the proteolysis development in cheese was significant, no adverse effect was observed on the sensory properties. In conclusion, M8 strain can enhance the functional properties of Iranian UF white cheese.     

Effect of high-pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese

The influence of high-pressure homogenisation (HPH) at 100 MPa on Lacticaseibacillus paracasei 90 (L90) was studied in vitro and in situ (fermented milk and cheese). Lysis and injury signs were observed in cells treated with HPH, which were linked to the release of intracellular enzymes and changes in the metabolic activity of L90. HPH treatment led to a higher lactic acid content and lower pH and pyruvic acid levels in fermented milk. The microbiological and peptide profiles of cheeses were modified by using cells or cell-free extracts of L90. Finally, this study suggests that L90 could release bioactive peptides.     

Privacy‐preserving authentication scheme for on‐road on‐demand refilling of pseudonym in VANET

Privacy in Vehicular Ad Hoc Networks (VANET) is fundamental because the user's safety may be threatened by the identity and the real‐time spatiotemporal data exchanged on the network. This issue is commonly addressed by the use of certified temporal pseudonyms and their updating strategies to ensure the user's unlinkability and anonymity. IEEE 1609.2 Standard specified the process of certifying pseudonym along with certificates structure. However, the communication procedure between the certifying authority and the requesting vehicle was not defined. In this paper, a new privacy‐preserving solution for pseudonym on‐road on‐demand refilling is proposed where the vehicle anonymously authenticates itself to the regional authority subsidiary of the central trusted authority to request a new pseudonyms pool. The authentication method has two phases, the first one uses anonymous tickets, and the second one is a challenge‐based authentication. The anonymous tickets are certificates that do not include the identity of the user. Instead, it contains a reference number and the certifying authority signature. The challenge authentication is identity‐less to preserve the privacy, yet it is used to prevent the misuse of tickets and the impersonation of its owner. Our proposed scheme is analyzed by the use of Burrows, Abadi and Needham (BAN) logic to demonstrate its correctness. It is also specified and checked by using the Security Protocol ANimator (SPAN) and the Automated Validation of Internet Security Protocols and Applications (AVISPA) tools. The logical demonstration proved that this privacy‐preserving authentication is assured. The SPAN and AVISPA tools illustrated that it is resilient to security attacks.