Effect of native and acetylated‐crosslinked waxy corn starch‐beeswax coatings on quality attributes of raspberries during storage

Edible coatings (ECs) are a thin layer of a mixture of edible materials, applied in the liquid state and dried over the surface of a food product to maintain its quality during storage. This work was aimed to study the effect of ECs made from wx corn starch (WCS) or acetylated cross‐linked starch (ACLS) added with beeswax on fresh raspberry quality attributes during short‐term cold storage. Freshly harvested fruits were coated, dried, packed in plastic trays and stored up to 8 days at 4°C. During storage quality parameters such as firmness, respiration rate, anthocyanins content, total phenols, color changes, and weight loss were evaluated. A clear effect on control of respiration rate was observed in coated raspberries. Respiration rate of uncoated fruit was 4.5 ± 0.28 mmol/kg/h and decreased to 4.2 ± 0.27 for ACLS and to 4.1 ± 0.08 mmol/kg/h for WCS‐coated raspberries, after 56 h of storage at 15°C. Ethylene production followed a similar trend under these conditions decreasing from 0.043 ± 0.005 to 0.034 ± 0.004 mmol/kg/h for uncoated and ACLS coated fruits, respectively, indicating an effect on ripening control. Additionally, ACLS and WCS coatings permitted the preservation of color without affecting anthocyanins content. However, the presence of anaerobic metabolites and reduction of terpenes production in cold stored coated raspberries indicated hypoxic conditions, which can adversely affect shelf‐life quality attributes of raspberries such as firmness and weight loss.     

Curtailing Oxidation‐Induced Loss of Myosin Gelling Potential by Pyrophosphate Through Shielding the S1 Subfragment

In muscle food processing, where oxidation is inevitable, phosphates are usually added to improve water binding. This present study attempted to investigate the interactive roles of protein oxidation and pyrophosphate (PP) during thermal gelation of myosin. Myosin isolated from pork muscle was solubilized in 0.5 M NaCl at pH 6.2 then oxidatively stressed with an iron‐redox cycling system that produces hydroxyl radicals with or without 1 mM PP and 2 mM MgCl₂ at 4 °C for 12 or 24 h then heated to 50 °C at 1.3 °C/min. Protein conformational stability was measured by differential scanning calorimetry, and covalent cross‐linking was examined by sodium dodecyl sulfate–polyacrylamide gel electrophoresis following chymotrypsin digestion. The binding of PP to myosin suppressed disulfide bond formation in myosin subfragments 1 and 2 and partially inhibited oxidation‐initiated cross‐linking of heavy meromyosin during myosin gelation with a lesser effect on light meromyosin. In the presence of PP, myosin exhibited less loss of conformational integrity upon oxidation than myosin without PP. Rheological analysis from 20 to 75 °C indicated up to 32% decreases (P < 0.05) in elastic modulus (G′) of myosin gels due to oxidation. However, the presence of 1 mM PP, which also lowered the gelling capacity of myosin, inhibited the oxidation‐induced G′ by nearly half (P < 0.05). These results suggest that the protection of myosin head from oxidative modification by PP can be a significant factor for the minimization of gelling property losses during cooking of comminuted meats.     

Structural Stability and Viability of Microencapsulated Probiotic Bacteria: A Review

Probiotics are live microorganisms that confer a number of health benefits when consumed in adequate amounts, mostly due to improvement of intestinal microflora. Bacterial strains from the genera Lactobacillus, Bifidobacterium, and Bacillus have been widely studied and are used to prepare ready‐to‐eat foods. However, the physicochemical stability and bioavailability of these bacteria have represented a challenge for many years, particularly in nonrefrigerated foodstuffs. Microencapsulation (ME) helps to improve the survival of these bacteria because it protects them from harsh conditions, such as high temperature, pH, or salinity, during the preparation of a final food product and its gastrointestinal passage. The most common coating materials used in the ME of probiotics are ionic polysaccharides, microbial exopolysaccharides, and milk proteins, which exhibit different physicochemical features as well as mucoadhesion. Structurally, the survival of improved bacteria depends on the quantity and strength of the functional groups located in the bacterial cell walls, coating materials, and cross‐linkers. However, studies addressing the role of these interacting groups and the resulting metabolic impacts are still scarce. The fate of new probiotic‐based products for the 21st century depends on the correct selection of the bacterial strain, coating material, preparation technique, and food vehicle, which are all briefly reviewed in this article.     

Some properties of thin medium density fiberboard panels treated with sunflower waste oil vapor

The objective of this study was to investigate the effect of hot waste oil vapor on some of the physical and bending properties of commercially manufactured thin medium density fiberboard (tMDF) panels. The samples were treated with waste oil vapor at a temperature of 220 °C for 10 and 20 min time durations. Based on the findings in this work, the water absorption and thickness swelling of the samples were improved by the treated panels with hot vapor oil and heat. It appears that the samples had some discoloration as a result of treatment processes. It was also observed that modulus of rupture (MOR) and modulus of elasticity (MOE) of the samples were adversely influenced. However, it seems that the thermal conductivity of the samples enhanced by such treatments. Panel products treated with these processes could have some promising potential in various applications including outdoor use.     

Immune evasion by tickborne and host-adapted Borrelia burgdorferi

The Candida glabrata ADE2 gene encoding aminoimidazole ribonucleotide (AIR) carboxylase (EC 4.1.1.21) was isolated by complementation of the ade2-1 mutation in Saccharomyces cerevisiae. The predicted amino acid (aa) sequence is 75% identical to that of S. cerevisiae. Integrative transformation was used to produce a C. glabrata strain bearing a deletion of ADE2 coding sequences. A high-copy-number shuttle vector bearing the ADE2 gene was constructed and contains a fragment of S. cerevisiae mitochondrial (mt) DNA that confers the ability to replicate autonomously in C. glabrata.     

Influence of fluoride-containing solutions on the translucency of flowable composite resins

The aim of this study was to evaluate the influence of fluoride-containing solutions on the translucency of flowable composite resins, with respect the immersion time. Flow-It! (FI) and Natural Flow (NF) composite resins and three commercial brands of fluoride-containing solutions (Fluordent, Fluorgard and Oral B) were used. Specimens were prepared and stored in the solutions at 37°C, until the measurements were made after the following treatments: T1 - after 1 hour in relative humidity; T2 - after 1 h in solution; T3 - 24 h; T4 - 48 h; T5 - after a week; from T9, the measurements were accomplished weekly, up to 30-day immersion. To obtain translucency values an electrophoresis equipment was employed. Data were submitted to ANOVA and Tukey tests. The results disclosed that NF showed highest values of translucency and was statistically different from FI (p< 0.001). As regards the solutions, Fluordent and Oral B presented similar values and were statistically superior to Fluorgard (p< 0.05). Concerning the immersion time, similar results were observed for the different evaluation periods. It may be concluded that the fluoride-containing solutions affected the translucency of the composite resins, independently of the materials used. Among the tested resins, NF presented the best performance.     

Neural identifier for unknown discrete-time nonlinear delayed systems

This work proposes a discrete-time nonlinear neural identifier based on a recurrent high-order neural network trained with an extended Kalman filter-based algorithm for discrete-time deterministic multiple-input multiple-output systems with unknown dynamics and time-delay. To prove the semi-globally uniformly ultimately boundedness of the proposed neural identifier, the stability analysis based on the Lyapunov approach is included. Applicability of the proposed identifier is shown via simulation and experimental results, all of them performed under the presence of unknown external and internal disturbances as well as unknown time-delays.     

Business Architecture： A Case Study of a Medium Enterprise in Mexico

Enterprise architecture is a subject that has increased its importance in the small and medium enterprises in the manufacturing sector of the industry in Mexico. The global competitiveness of the markets has influenced the adoption of methodologies that support the strategic alignment of the processes with the goals and strategic objectives of the firms. The components of the business architecture like mission, vision, strategic objectives, products, organizational structure, business prdcesses, clients and geographic region, were collected from the firm of the case study for the design of the architecture. As a result of the practical application, an implementation model has been created and four strategic objectives were established for to improve productivity and competitiveness. This paper is a result of the architecture in a medium size manufacturing company like partial research project of analysis, design and implementing business architecture of an enterprise using ontologies for representing the core elements of the business architecture; the study presents clearly the importance of the strategic planning for the analysis and the detection of the main faults for the success of the achievement of goals and objectives.