Dough rheological properties in relation to cracker‐making performance of organically grown spelt cultivars

Cracker quality is highly influenced by the quality of flour. In this study, two spelt cultivars were analysed and evaluated in relation to cracker‐making performance and factors that influence cracker quality. For comparison, conventional commercial wheat flour was used. Results showed that the tested cultivars differed in their rheological properties. The obtained crackers were also of different qualities. The highest proportion in total variance of cracker quality (>45%) was due to geometric characteristics. The most significant parameter in cracker quality classification was the modified cookie factor. The tested spelt cultivars were able to produce crackers of acceptable quality characterised with lower snap back, higher cookie factor and lower hardness in comparison with control. But, spelt crackers developed less oven spring which negatively reflected to cracker texture. Among the flour and dough quality parameters, gluten quality parameters and zero shear viscosity were significantly correlated with most of the cracker quality attributes.     

Correlation between Antimicrobial,Antioxidant Activity,and Polyphenols of Alkalized/Nonalkalized Cocoa Powders

Many factors can influence antioxidative and antimicrobial characteristics of plant materials. The quality of cocoa as functional food ingredient is influenced through its processing. The main aim of this study was to test if there is difference in polyphenol content, antioxidant capacity, and antimicrobial activity between nonalkalized and alkalized cocoa powders. To estimate polyphenol and flavonoid content in cocoa samples the spectrophotometric microassays were used. Flavan‐3ols were determined with reversed‐phase high‐performance liquid chromatography (RP‐HPLC). Antimicrobial activity against 3 Gram positive bacteria, 4 Gram negative bacteria and 1 strain of yeast was determined using broth microdilution method. Total polyphenol content was 1.8 times lower in alkalized cocoa samples than in natural ones. Epicatechin/catechin ratio was changed due to the process of alkalization in favor of catechin (2.21 in natural and 1.45 in alkalized cocoa powders). Combined results of 3 antioxidative tests (DPPH, FRAP, ABTS) were used for calculation of RACI (Relative Antioxidant Capacity Index) and GAS (Global Antioxidant Score) values that were consistently higher in natural than in alkalized cocoa extracts. Obtained results have shown significant correlations between these values and phenolic content (0.929 ≤ r ≤ 0.957, P < 0.01). Antimicrobial activity varied from 5.0 to 25.0 mg/ml (MICs), while Candida albicans was the most sensitive tested microorganism. Cocoa powders subjected to alkalization had significantly reduced content of total and specific phenolic compounds and reduced antioxidant capacity (P < 0.05), but their antimicrobial activity was equal for Gram‐positive bacteria or even significantly enhanced for Gram‐negative bacteria.     

In Vivo Neocortical [K]o Modulation by Targeted Stimulation of Astrocytes

A normally functioning nervous system requires normal extracellular potassium ion concentration ([K]o). Throughout the nervous system, several processes, including those of an astrocytic nature, are involved in [K]o regulation. In this study we investigated the effect of astrocytic photostimulation on [K]o. We hypothesized that in vivo photostimulation of eNpHR-expressing astrocytes leads to a decreased [K]o. Using optogenetic and electrophysiological techniques we showed that stimulation of eNpHR-expressing astrocytes resulted in a significantly decreased resting [K]o and evoked K responses. The amplitude of the concomitant spreading depolarization-like events also decreased. Our results imply that astrocytic membrane potential modification could be a potential tool for adjusting the [K]o.     

The survival and persistence of Lactobacillus acidophilus LF221 in different ecosystems

Being a human isolate and bacterocin producer with wide antimicrobial spectrum, Lactobacillus acidophilus LF221 fulfills preliminary conditions as a potential probiotic strain. To investigate the LF221 strain with respect to its persistence in complex ecosystems, viable LF221 cells were orally administered to laboratory animals (mice and piglets) and added to cheese milk. During the 10-day feeding of mice with LF221 viable cells, 0.9% of lactobacilli isolated from faeces were identical with LF221 strain. Within the piglets' feeding trial, 920 lactobacilli colonies randomly selected from faecal samples were screened for the presence of LF221-like colonies. During the six times of sampling of piglets' faeces, LF221 colonies were always detected. Even the final sampling 10 days after the last LF221 cell suspension was dosed into piglets revealed the presence of LF221 strain at a concentration of about 3 x 10(8) cells/g of faeces. LF221 intake did not significantly influence the total count of lactobacilli in faecal samples and it had no negative health effects on animals. Analyses of cheese demonstrated that the LF221 strain maintained a high viability during ripening and that it could be detected for at least 6 weeks at a level of about 6.8 x 10(6) cells/g of cheese. According to these results, semihard cheese represents a suitable medium for introducing a potential probiotic LF221 into a diet.     

Influence of microstructure and roughness level on corrosion resistance of the austenitic stainless steel welded joint

The influence of microstructure and surface roughness of the X5CrNi18-10 austenitic stainless steel-welded joint on resistance to uniform, pitting, and intergranular corrosion, as well as on the stability of the passive film, was evaluated. The microstructure was revealed by optical microscopy and scanning electron microscopy, whereas surface topography and roughness levels were determined by atomic force microscopy. Corrosion characteristics were obtained by the electrochemical potentiokinetic reactivation method with double loop, electrochemical impedance spectroscopy method, as well as by potentiodynamic measurements. The degree of sensitization of heat-affected zone (HAZ) was significantly lower than the threshold value required for the occurrence of intergranular corrosion. However, HAZ showed a significantly greater tendency to pitting and uniform corrosion compared to weld metal and base metal. No effect of roughness levels (RMS from 3.6 to 54 nm) on the pitting potential value of the welded joint was observed (unlike in HAZ). The polished surface shows significantly higher corrosion resistance than the grinded surface. Generally, polishing improved corrosion resistance, especially in HAZ, which is very important because HAZ is a critical place for the occurrence of pitting and other types of corrosion.     

Quality Characteristics and Antioxidant Properties of Breads Supplemented with Sugar Beet Molasses-Based Ingredients

Osmotic dehydration in sugar beet molasses as hypertonic medium was used to treat apples, plums, carrots and cabbage. Following the treatment, the fruits/vegetables were dried and ground. The obtained powders or pure beet molasses were incorporated into white wheat bread at 5 and 10% levels (flour basis). The results showed that the mineral content (K, Mg, Ca) and antioxidant potential of breads were significantly improved. The most marked was the increase in K content: 89.1% (bread with molasses)-94.1% (bread with plum), at 5% level. The highest increase in antioxidant potential was measured in the breads made with plum (62.5–81.6% for 5 and 10% levels, respectively).     

Silica coated ferrite nanoparticles: Influence of citrate functionalization procedure on final particle morphology

In this paper, magnetic nanoparticles (Fe₃O₄ and NiFe₂O₄) were coated with a biocompatible silica shell via hydrolysis and condensation of tetraethyl orthosilicate (TEOS) by the Stöber process. Magnetic nanoparticles, prepared by chemical co-precipitation from iron and nickel salts, were functionalized with citric acid, in order to provide their deagglomeration and to enable their coating with silica. The parameters of the functionalization procedure were varied (concentration–pH and type of treatment), in order to examine if and how this particular step of preparation affects the final morphology of the core-shell particles. Transmission electron microscopy, zeta potential and particle size measurements revealed that the morphology and the size of obtained core shell particles depend significantly on the core particle size, and thus on the parameters of the functionalization step.     

Printing of antimicrobial microcapsules on textiles

One of the processes for the application of functional compounds that alter textile properties is encapsulation. In our research, a microencapsulated biocide was used to produce an antimicrobial textile product. Melamine–formaldehyde polymer wall microcapsules with a triclosan core were applied to a cotton fabric by screen printing. Printed samples were dried and cured. The fabric hand properties of washed and unwashed samples were tested and the antibacterial activity against Staphylococcus aureus and Escherichia coli was evaluated. The quantity of free formaldehyde on the printed and washed samples was monitored for 2 months. The results show that microcapsules with triclosan can be successfully applied to a cotton fabric by printing, where they provide good antibacterial protection without substantially changing the fabric properties. The quantity of formaldehyde on the unwashed samples is high and it changes with time; however, it significantly decreases with washing.