Calcium ion‐induced self‐healing pattern of chemically crosslinked poly(acrylic acid) hydrogels

Poly(acrylic acid) hydrogels crosslinked with N,N′‐methylenebisacrylamide were synthesized by free radical polymerization. Polymerization conditions had a significant influence over the gel content and swelling behaviour of the hydrogels. The incorporation of calcium ions led to the origin of a self‐healing feature. The self‐healing behaviour and mechanical performance of the hydrogels were systematically investigated. The hydrogels showed good tensile strength of 1 MPa and excellent stretchable behaviour where hydrogels regained instantaneously. Hydrogel pieces joined together to become an integrated matrix as soon as two cut pieces were brought in contact. The hydrogels possessed a marked healing efficiency of 97% within 6 h at room temperature without any external intervention. The results are explained in terms of the dynamic mobility of calcium ions within the dual‐crosslinked networks of the poly(acrylic acid) hydrogels. © 2017 Society of Chemical Industry     

Antioxidant Activity of Sesame (Sesamum indicum L.) Cake Extract for the Stabilization of Olein Based Butter

This study investigated the effect of ethanolic sesame cake extract on oxidative stabilization of olein based butter. Fractionation of cream was performed by the dry fractionation technique at 10 °C, ethanolic sesame cake extract (SCE) was incorporated into olein butter at three different concentrations; 50, 100, 150 ppm (T₁, T₂, T₃) and compared with a control. The total phenolic content of SCE was 1.72 (mg gallic acid equivalent g^?1 dry weight). The HPLC characterization of ethanolic sesame cake revealed the presence of antioxidant substances viz. sesamol, sesamin and sesamolin in higher extents. The DPPH free radical scavenging activity of SCE was 83 % as compared to 64 and 75 % in BHA and BHT. Fractionation of milk fat at 10 °C significantly (p < 0.05) influenced the fatty acid profile of olein and stearin fractions from the parent milk fat. Concentration of oleic acid and linoleic acid in olein fraction was 29.62 and 33.46 % greater than the parent milk fat. The loss of C18:1 in 90 days stored control and T₃ was 24.37 and 3.58 %, respectively, 58 % C18:2 was broken down into oxidation products over 8.55 % loss in T₃. The peroxide value of control, T₁, T₂, BHT and T₃ in the Schaal oven test was 8.59, 8.12, 5.34, 4.52 and 2.49 (mequiv O₂/kg). The peroxide value and anisidine value of 3 months stored control and T₃ were 1.21, 0.42 (mequiv O₂/kg) and 27.25, 13.25, respectively. The concentration of conjugated dienes in T₃ was substantially less than the control. The induction period of T₃ was considerably higher than BHT with no difference in sensory characteristics (p > 0.05). Ethanolic SCE can be used for the long‐term preservation of olein butter, with acceptable sensory characteristics.     

Nutraceutical and Functional Scenario of Wheat Straw

In the era of nutrition, much focus has been remunerated to functional and nutraceutical foodstuffs. The health endorsing potential of such provisions is attributed to affluent phytochemistry. These dynamic constituents have functional possessions that are imperative for cereal industry. The functional and nutraceutical significance of variety of foods is often accredited to their bioactive molecules. Numerous components have been considered but wheat straw and its diverse components are of prime consideration. In this comprehensive dissertation, efforts are directed to elaborate the functional and nutraceutical importance of wheat straw. Wheat straw is lignocellulosic materials including cellulose, hemicellulose and lignin. It hold various bioactive compounds such as policosanols, phytosterols, phenolics, and triterpenoids, having enormous nutraceutical properties like anti-allergenic, anti-artherogenic, anti-inflammatory, anti-microbial, antioxidant, anti-thrombotic, cardioprotective and vasodilatory effects, antiviral, and anticancer. These compounds are protecting against various ailments like hypercholesterolemia, intermittent claudication, benign prostatic hyperplasia and cardiovascular diseases. Additionally, wheat straw has demonstrated successfully, low cost, renewable, versatile, widely distributed, easily available source for the production of biogas, bioethanol, and biohydrogen in biorefineries to enhance the overall effectiveness of biomass consumption in protected and eco-friendly environment. Furthermore, its role in enhancing the quality and extending the shelf life of bakery products through reducing the progression of staling and retrogradation is limelight of the article.     

Onion: Nature Protection Against Physiological Threats

Onion (Allium cepa L.) is found in various regions of Europe, North America, Asia, and Africa. It is one of the classic examples of Allium species used not only for culinary preparations but also for medicinal purposes. Onion with a variety of purposes is often used as a raw material in many dishes and accepts almost all of the traditions and culture. Owing to its storage characteristics and durability of shipping, onions have been traded more widely than most vegetables. The pungent fractions of garlic are mostly sulfur-containing moieties while its two chemical groups have marked effect on human health. These are flavonoids and ALK (EN)-based cysteine sulfoxides (ACSOs). Compounds in onions have been reported with a range of health benefits, including anticancer properties, antiplatelet activity, antithrombotic activity, antiasthmatic activity, and antibiotic effects.     

Tomato (Solanum lycopersicum) Carotenoids and Lycopenes Chemistry; Metabolism,Absorption, Nutrition,and Allied Health Claims—A Comprehensive Review

Tomato (Solanum lycopersicum) is one of the most essential herbaceous plants that have been probed against various life sight related disorders owing to array of phytochemicals. It is important source of vitamin C, potassium, folic acid, and carotenoids, such as lycopene. Carotenoids are the pigments synthesized during fruit ripening and responsible for the final red color of the tomato. Consumption of tomato and tomato-based products contribute to the absorption of carotenoids and lycopenes in human serum. Lycopene is chemically acyclic carotene with 11 conjugated double bonds, normally in transconfiguration while isomerization occur in blood plasma for its better absorption. It has ability for adenosine deaminase inhibition that plays important role in the regression of tumor. Tomato also contain other active compounds, namely, neoxanthin, lutein, α-cryptoxanthin, α-carotene, β-carotene, cyclolycopene, and β-carotene 5, 6-epoxide. These components provide synergistic effect against various threats but still need further attention of the researchers. Both in vitro and in vivo studies have elucidated the potential of tomato against variety of metabolic syndromes. Latest research highlights the relationship between consuming tomato and its products with reduced risk of various maladies like obesity, hyperglycemic and hypercholesterolemic attributes, cardiovascular disorders, and cancer insurgences. Moreover, tomato and its bioactive components hold potential to become effective modules in diet-based regimens; however, integrated research and meta-analysis are still required to enhance meticulousness.     

Rice Bran: A Novel Functional Ingredient

Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It provides more than one fifth of the calories consumed worldwide by the human. It is the second leading cereal crop and staple food of half of the world's population. It is grown in at least 114 countries with global production of 645 million tons; share of Asian farmers is about 90% of the total produce. Rice bran, brown outer layer of rice kernel, is mainly composed of pericarp, aleurone, subaleurone layer, and germ. It contains appreciable quantities of nutrients like protein, fat, and dietary fiber. Furthermore, it contains substantial amount of minerals like K, Ca, Mg, and Fe. Presence of antioxidants like tocopherols, tocotrienols, and γ-oryzanol also brighten prospects of rice bran utilization for humans as functional ingredient to mitigate the life-threatening disorders. Moreover, in the developing countries, budding dilemma of food crisis, arising due to lower crop yields and escalating population, needs to utilize each pent of available resources. To provide enough food to all people, there is the holistic approach of using the by-products generated during food processing and preparations. Rice is being processed in well-established industry, but the major apprehension is the utilization of its by-products; rice bran (5–8%) and polishing (2–3%) that are going as waste. Rice processing or milling produces several streams of materials including milled rice, bran, and husk. In developing countries, rice bran is considered as a by-product of the milling process and commonly used in animal feed or discarded as a waste. The potential of producing rice bran at the global level is 29.3 million tons annually, whereas the share of Pakistan is worked out to be 0.5 million tons. In present paper, attempt has been made to highlight the significance of these valuable but neglected ingredients under various headings.     

Utilization of dairy byproduct proteins, surfactants, and enzymes in frozen dough

Use of natural additives is gaining popularity among the masses as they are becoming more conscious about their diet and health. Frozen dough products are one of the recent examples of value-added cereal products which face stability problems during extended storage periods of times. Dairy whey proteins, surfactants, and certain enzymes are considered important natural additives which could be used to control the water redistribution problem in the dough structure during the storage condition. They interact with the starch and gluten network in a dough system and thus behave as dough improvers and strengtheners. These natural additives not only help to bind extra moisture but also to improve texture and sensory attributes in frozen dough bakery products.     

NoC映射问题中的列举路径分配算法

映射和路径分配是片上网络在编译过程中两个相辅相成的重要步骤,对系统的通信功耗影响很大。该文针对片上网络映射过程中现有路径分配法寻径不充分的问题,提出了一种基于列举的路径分配算法。该算法通过列举各通信流的所有合法路径,对路径的各种组合方式进行充分搜索。同时将路径分配算法应用到禁忌搜索映射算法中,并对映射算法做了改进,以适应路径分配算法。仿真结果表明,基于列举的路径分配算法提高了满足约束的路径被搜索到的概率,优化了映射算法的结果。     

TCP Algorithms and Multiple Paths: Considerations for the Future of the Internet

A TCP flow is expected to traverse over a single path. This is in order to avoid performance problems especially on account of reordering of packets and acknowledgements. Reordering can occur on account of the use of different paths with diverse bandwidth and delay characteristics. We argue that the present approach prevents us from getting the advantages associated with multiple paths. Specifically, use of multiple paths for a flow can be advantageous in improving the performance as well as the dependability of a flow. We model the effects of reordering and derive conditions under which the performance of a TCP flow improves with the use of multiple paths. We also provide recommendations for choosing amongst multiple paths. We then verify the conditions using simulations. We also illustrate the applicability of the derived conditions to multiple flows.