Stability of the antimicrobial activity of acetogenins from avocado seed,under common food processing conditions,against Clostridium sporogenes vegetative cell growth and endospore germination

Anticlostridial activity of acetogenins from avocado seed was further characterised, and their stability and effectiveness under food processing conditions, and in a model food system, studied for the first time. Isolated AcO‐avocadenyne (1) and AcO‐avocadene (2) showed anticlostridial potential, particularly the latter molecule. Enriched acetogenins extracts, obtained at laboratory scale (EAE) and semi‐commercially (Avosafe^®), presented similar MIC values (3.9–9.8 ppm) and a bacteriostatic effect. Extracts bioactivity showed resistance to heat (≤120 °C), high hydrostatic pressure (HHP; 300–600 MPa, 3–6 min, 25 °C) and salt (≤3% w/v). In addition, the extract was most stable at pH ≥ 7.0 and potency against endospores increased after HHP treatment and exposure to pH 9.5, suggesting a positive effect on solubility or structure of particular acetogenins. In a model food system processed by HHP, acetogenins were retained; however, initial quantities gradually declined by 63% and 32% at 25 and 4 °C, respectively, at the end of the storage period (42 days). Most stable molecules (persediene (4) > persenones > AcO‐avocadene (2)) possess a keto or trans‐enone group at C‐4 in the aliphatic chain, which could support hydrogen donation to surrounding carbon atoms and confer antioxidant activity. Active endospores were completely inhibited by 5000 ppm Avosafe^® in the model food system (37 °C, 72 h) and lower concentrations (500–1000 ppm) resulted in 1–2 log reduction of a 3 log inoculum target. Efficacy information generated in the present work is considered crucial to improve scientific knowledge on spore inhibition properties of avocado acetogenins.     

Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates

The effect of pH on colour and iron content (Fe) of peptide fractions obtained from bovine haemoglobin concentrate (BHC) hydrolysates was studied. Four hydrolysates were obtained using three enzymes: Protex‐6‐L (P), Fungal–Protease–Concetrate (FC) and Flavourzyme (F). BHC and its hydrolysates (P, FC, P + F, FC + F) were fractioned at pH 4.5, 7.0 and 9.5. Solubility and Fe from different fractions were measured. Correlations between CIELAB colour parameters and Fe from different fractions were analysed. The colour from different fractions varied from red to yellow (a* and b* positives). Lightness values (L*) ranged from twenty‐four to seventy. FC4.5 and FC + F4.5 fractions were the clearest and yellow (higher L*, b*, h), while BHC9.5 and P + F9.5 fractions had the lowest values of L*, b* and h. There was an inverse linear relationship between b* and L* parameters and Fe from fractions. This relationship could be associated with the pH of extraction. As pH increases Fe significantly increases and lower b* and L* values were obtained.     

Non‐minimum phase switched systems: HOSM‐based fault detection and fault identification via Volterra integral equation

In this paper, the problem of continuous and discrete state estimation for a class of linear switched systems with additive faults is studied. The class of systems under study can contain non‐minimum phase zeroes in some of their ‘operating modes’. The conditions for exact reconstruction of the discrete state are given using structural properties of the switched system. The state space is decomposed into the strongly observable part, the non‐strongly observable part, and the unobservable part, to analyze the effect of the unknown inputs. State observers based on high‐order sliding mode to exactly estimate the strongly observable part and Luenberger‐like observers to estimate the remaining parts are proposed. For the case when the exact estimation of the state cannot be achieved, the ultimate bounds on the estimation errors are provided. The proposed strategy includes a high‐order sliding‐mode‐based fault detection and a fault identification scheme via the solution of a Volterra integral equation. The feasibility of the proposed method is illustrated by simulations. Copyright © 2013 John Wiley & Sons, Ltd.     

Salt in food processing; usage and reduction: a review

Salt is one of the most widely used additives in food industries because of its low cost and varied properties. It has a preservative and antimicrobial effect as a direct consequence of the capacity of sodium chloride to reduce water activity values. In addition, sodium chloride is a flavour enhancer as a consequence of its effect on different biochemical mechanisms. It also has flavour enhancing effects from reducing or enhancing the enzymatic activity of some enzymes responsible for the development of different organoleptic parameters. Trends in sodium chloride use in food industries point to salt replacement or reduction by means of the use of sodium chloride substitutes such as KCl or phosphates; flavour enhancers and the optimisation of the physical form of salt. This trend has arisen as a result of the greater awareness of the negative effects of excess dietary intake of sodium, which has been linked to hypertension and consequently an increased risk of cardiovascular disease. The average total daily sodium intake per individual in developed countries is 4–5 g of Na, which is up to 25 times greater than the minimum adult requirement.     

Highly Stretchable and Sensitive Strain Sensors Using Fragmentized Graphene Foam

Stretchable electronics have recently been extensively investigated for the development of highly advanced human‐interactive devices. Here, a highly stretchable and sensitive strain sensor is fabricated based on the composite of fragmentized graphene foam (FGF) and polydimethylsiloxane (PDMS). A graphene foam (GF) is disintegrated into 200–300 μm sized fragments while maintaining its 3D structure by using a vortex mixer, forming a percolation network of the FGFs. The strain sensor shows high sensitivity with a gauge factor of 15 to 29, which is much higher compared to the GF/PDMS strain sensor with a gauge factor of 2.2. It is attributed to the great change in the contact resistance between FGFs over the large contact area, when stretched. In addition to the high sensitivity, the FGF/PDMS strain sensor exhibits high stretchability over 70% and high durability over 10 000 stretching‐releasing cycles. When the sensor is attached to the human body, it functions as a health‐monitoring device by detecting various human motions such as the bending of elbows and fingers in addition to the pulse of radial artery. Finally, by using the FGF, PDMS, and μ‐LEDs, a stretchable touch sensor array is fabricated, thus demonstrating its potential application as an artificial skin.     

Tuning the pH-responsiveness capability of poly(acrylic acid-co-itaconic acid)/NaOH hydrogel: Design,swelling, and rust removal evaluation

The swelling behavior of poly(acrylic acid-co-itaconic acid)/NaOH hydrogel as well as its ability for iron and copper rust removal was studied and established for the first time. Through an experimental design, the influence of the synthesis parameters on hydrogel response was determined. It was found that pH-responsiveness dependence of hydrogel determines its application. In alkaline media, the hydrogel acted as superabsorbent, while in acidic, the most outstanding property was its pickling capability that allowed to clean carbon steel and copper metallic surfaces. Infrared, thermogravimetry, and scanning electron microscopy were performed to determine copolymer formation, thermal properties, and morphology. Metallic crystallographic phases formed during the corrosion processes were determined by X-ray diffractometer. Hydrogel adhesiveness followed by diffusion and dissolution of metal oxides species was identified as the main steps in the rust removal mechanism. This method offers a new, environmentally friendly perspective to eliminate corrosion from metallic surfaces compared with traditional strategies. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020 , 137, 48403.     

Neurogenic Interventions for Fear Memory via Modulation of the Hippocampal Function and Neural Circuits

Fear memory helps animals and humans avoid harm from certain stimuli and coordinate adaptive behavior. However, excessive consolidation of fear memory, caused by the dysfunction of cellular mechanisms and neural circuits in the brain, is responsible for post-traumatic stress disorder and anxiety-related disorders. Dysregulation of specific brain regions and neural circuits, particularly the hippocampus, amygdala, and medial prefrontal cortex, have been demonstrated in patients with these disorders. These regions are involved in learning, memory, consolidation, and extinction. These are also the brain regions where new neurons are generated and are crucial for memory formation and integration. Therefore, these three brain regions and neural circuits have contributed greatly to studies on neural plasticity and structural remodeling in patients with psychiatric disorders. In this review, we provide an understanding of fear memory and its underlying cellular mechanisms and describe how neural circuits are involved in fear memory. Additionally, we discuss therapeutic interventions for these disorders based on their proneurogenic efficacy and the neural circuits involved in fear memory.