Effect of Germination on the Functional and Moisture Sorption Properties of High–Pressure-Processed Foxtail Millet Grain Flour

Foxtail millet is one of the commonly cultivated, nutritionally competitive source of protein, fibre, phytochemicals and other micronutrients, as compared to major cereals like wheat and rice. Considering the potential of these grains, the high pressure processed flours of germinated (GFMF) and non-germinated foxtail millet (NGFMF) grains were studied for its functional, moisture sorption and thermodynamic properties. Germination and high-pressure processing of foxtail millet grains significantly improved the functional properties of the flour. Apart from this, the moisture sorption isotherms of both the flours were determined at 10, 25 and 40 °C and the sorption data was fitted to Guggenheim-Anderson-De Boer (GAB) sorption model. The monolayer moisture content for NGFMF and GFMF ranged between 3.235–2.364 and 2.987–2.063 g g^?1, respectively. The isosteric heat of sorption ranged between ? 76.35 to ? 38.23 kJ mol^?1 for NGFMF and 172.55 to ? 34.02 kJ mol^?1 for GFMF at a moisture range of 0 to 36%, whereas, the integral entropy of sorption for NGFMF ranged between ? 0.404 and ? 0.120 kJ mol^?1 K^?1 and for GFMF between ? 0.667 and ? 0.383 kJ mol^?1 K^?1. Along with the validation of the compensation theory, the values of spreading pressures lied in the range of 0–0.078 J m^?2 for NGFMF and 0– 0.124 J m^?2 for GFMF, while, the glass transition temperatures ranged between 82.25 and 28.67 °C for NGFMF and from 51.11 to 11.83 °C for GFMF at all three temperatures.     

Enhancement of Bioactive Compounds and Antioxidant Activities of Olive (<Emphasis Type="Italic">Olea europaea</Emphasis> L.) Leaf Extract by Instant Controlled Pressure Drop

In this work, the effect of Détente Instantanée Contrôlée (DIC) (French for instant controlled pressure drop) on the total polyphenol, flavonoids, α-tocopherol contents, and antioxidant activities of olive leaves was studied. Olive leaf extracts were pre-treated at one cycle DIC under 0.1 MPa pressure for 11 s and followed by an extraction with 95% ethanol at 55 °C during 3 h. The phenolic compounds, flavonoïds, oleuropein, and α-tocopherol contents were determined, showing 66.63 mg gallic acid equivalent (GAE)/g db, 12 mg catechin equivalent (CE)/g db, 43.9 mg/g db, and 0.15 mg/g db for the untreated leaves against 239.37 mg GAE/g db, 28 mg CE/g db, 70.3 mg/g db, and 0.59 mg/g db for DIC-treated leaves, respectively. Therefore, DIC allows more availability of bioactive compounds contributing to a high antiradical activity (DPPH) compared to a synthetic antioxidant butylated hydroxytoluene (BHT). Both extracts showed a total antioxidant capacity (method of phosphomolybdenum) greater than that of the standard BHT. Likewise, both extracts have a reducing power (FRAP test) significant concentration-dependent. The DIC-treated leaves showed a higher antioxidant capacity compared to that of untreated leaves. Thus, DIC could be an effective treatment to promote the extraction of bioactive molecules of high antioxidant activities from olive leaves.     

Design and in vitro evaluation of polymeric formulae of simvastatin for local bone induction

Simvastatin (SVS), a cholesterol-lowering drug, has been shown to stimulate bone formation. This study deals with the design and in vitro evaluation of local delivery systems for simvastatin. They are intended to treat bony defects resulting from periodontitis or to induce osteogenesis around the titanium implants. Granules and gels were formulated using bioerodible/biocompatible polymers, namely hydroxypropylmethyl cellulose (H), sodium carboxymethyl cellulose (C), and chitosan (Ch). The in vitro release profiles and kinetics were evaluated and the swelling and/or erosion was monitored. Differential scanning calorimetry (DSC) and infrared (IR) were used to detect any SVS/polymer interactions that may affect drug release. The results revealed variable extents of controlled drug release from the designed formulae depending on the polymer nature. About 50% cumulative SVS was released from both H granules and gel formulae within 24 h and ∼66% and ∼88% from C granules and gel, respectively. Ch formulae exhibited ∼50% release from granules and ∼30% from gel.     

Development of the high performance magnesium based hydrogen storage alloy

Series of MgNi type alloys with Ti, Al, Zr, Pd and Co additive elements were synthesized by mechanical alloying and their electrochemical hydrogen storage characteristics were investigated. Systematical alloy designing indicated that Mg_0.80Ti_0.15Al_0.05Zr_0.05Ni_0.95 alloy has the best electrode performance. The atomic fractions in this alloy were believed to be optimum to get the reasonable amount of hydrogen storage with the improved cyclic stability. Titanium was estimated to enter into Mg(OH)₂ layer during the discharging process and make this barrier layer more penetrable by elemental hydrogen. Al and/or Al-oxides were predicted to dissolve selectively throughout the barrier hydroxide layer and thus reduce the stability of this layer. The main contribution of Zr was estimated to arise from its large atomic size that Zr atoms can create extra sites for the elemental hydrogen in the alloy structure. As the alloy charge transfer resistances decreased, the alloy retention rates increased. Improvement in the alloy capacity retaining rate was also closely related with the hydrogen diffusion coefficients in the alloy.     

Green Alternatives to Nitrates and Nitrites in Meat-based Products–A Review

Several food additives are added in food for their preservation to maintain the freshness of food (antioxidants) or to slow down or stop the growth of microorganisms (preservative agents). Nitrites and nitrates are used as preservative agents in meat. Nitrites give a smoked taste, a pinkish color in the meat and protect the consumers against the risk of bacterial deterioration. Their addition is however very limited as, in high dose, it can have risks on human health and the environment. Nitrites may also combine with secondary or tertiary amines to form N-nitroso derivatives. Certain N-nitroso compounds have been shown to produce cancers in a wide range of laboratory animals. Thus, alternatives of nitrates and nitrites are the object of numerous research studies. Alternatives, such as the addition of vitamins, fruits, chemicals products, natural products containing nitrite or spices, which have similar properties of nitrites, are in evaluation. In fact, spices are considered to have several organoleptic and anti-microbial properties which would be interesting to study. Several spices and combinations of spices are being progressively evaluated. This review discusses the sources of nitrites and nitrates, their use as additives in food products, their physicochemical properties, their negatives effects and the use of alternatives of nitrites and nitrates in preserving meat products.     

Edible Coating Effects on Fried Potato Balls

The effects of various treatments and frying times on some physical, chemical, and sensorial properties of potato balls coated with chickpea and wheat flour were studied. Potato balls were pre-dusted with chickpea flour (CF) or wheat flour (WF) as an initial coating which was followed by dipping into 0.1% xanthum gum solution as the second coating. The last coating was breading with 1:3 CF/WF, 1:1 CF/WF, and 3:1 CF/WF mixtures. Coated potato balls were fried at 185 °C for 5, 7, and 9 min. The pre-dusting materials, particularly the effect of CF, enhanced yield values and sensorial properties as well as increased adhesion degree as it decreased frying loss. Although, the breading materials raised the yield values compared to the control, the yield and moisture content values decreased with increasing frying time. Frying loss, fat absorption, penetrometer values, and texture values also increased. Results revealed that CF is suitable as a pre-dusting material, and 7 min was the more efficient frying time for coated potato balls.     

A sandwich-type DNA array platform for detection of GM targets in multiplex assay

Over the last decade, array detection has been developed to qualitatively assess the presence of genetically modified organisms (GMOs). To date, DNA array systems have the highest capabilities as a result of GMOs analysis. We describe the construction of an array platform in the sandwich hybridization format for the detection of transgenic promoter of Cauliflower mosaic virus (CaMV; p35S). Sequence-specific signal development has been achieved by a sandwich complex composed of a surface immobilized capture probe and a fluorescein-tagged signal probe, which are partially complementary to the p35S oligonucleotide. We used poly-l-lysine-coated glass slides as support material, on which capture probes were immobilized by a heterobifunctional cross-linker. The comparative results of optimization studies including cross-linker types probe concentrations and hybridization conditions (sequence, temperature and duration) were reported. An optimum hybridization signal was obtained with a 32.5 ? cross-linker, 10???M capture and 20???M signal probe concentrations, respectively. A relatively short hybridization time (2.5?h) provided reproducible array signals. No significant effect of hybridization sequence on the fluorescence intensity was observed. The described platform can specifically detect label-free transgenic sequences with a target of 0.01???M concentration, while the optimized system exhibits great potential for the application of different GMO target sequences (p35S, tNOS, bar and cry) to multiplex array formats.     

Direct conversion of natural gas into COx-free hydrogen and MWCNTs over commercial Ni–Mo/Al2O3 catalyst: Effect of reaction parameters

A commercial hydrotreating nickel molybdate/alumina catalyst was used for the direct conversion of natural gas (NG) into CO_x-free hydrogen and a co-valuable product of multi-walled carbon nanotubes (MWCNTs). The catalytic runs were carried out atmospherically in a fixed-bed flow reactor. The effect of reaction temperature between 600 and 800 °C, and dilution of the NG feed with nitrogen as well as pretreatment of the catalyst with hydrogen were investigated. At a reaction temperature of 700 °C and dilution ratio of NG/N₂ = 20/30, the optimum yield of H₂ (～80%) was obtained with higher longevity. However, using the feed ratio of NG/N₂ = 30/20, the optimum yield of MWCNTs was obtained (669%). X-ray diffraction pattern for the catalyst after the reaction showed that the MWCNTs were grown on the catalyst at all reaction temperatures under study. TEM pictures revealed that the as-grown MWCNTs at 600, 650 and 800 °C are short and long with a low graphitization degree. At 700 °C a forest of condensed CNTs is formed, whereas both carbon nanofibers and CNTs were formed at 750 °C.     

Flavor Release from a Banana Soft Drink Complex Model System: Evaluation of the Efficiency of Different Adsorbents for Trapping the Released Volatiles During Storage

The main objective of the present study was to evaluate the release of aroma compounds from a banana soft drink complex model system in comparison with their release from simple model systems, each contains individual food ingredients. The effect of different food ingredients (sweeteners and thickeners at different concentrations), used in formulation of the soft drinks, on flavor release from simple model systems containing banana flavor was evaluated separately. The optimum release of isoamyl acetate (the most potent odorant of banana aroma) was observed at a concentration of 10% of each investigated sweetener (sucrose, glucose, and corn syrup). Pectin and xanthane showed the highest release at a concentration of 2.5 and 0.8% w/w, respectively. The level of each ingredient that showed the optimum release of isoamyl acetate was selected and used in formulation of a banana soft drink complex model system. The released volatiles were trapped by tenax and activated carbon. The gas chromatographic-mass spectrometric analysis revealed a gradual decrease (p < 0.05) in the volatile compounds release from the complex banana soft drink model system during storage for 90 days. However, the total content of the volatiles adsorbed by activated carbon trap was higher than that trapped by tenax. The percentage of isoamyl acetate to total volatiles (isoamyl acetate/total volatiles %) was calculated for each sample during storage. A distinct linear correlation was found between the calculated values and storage time (r = 0.97 and 0.92 for volatiles trapped by tenax and activated carbon, respectively). Sample stored for 60 days showed the highest value. These findings confirmed the results of aroma sensory evaluation.     

Evaluation of the effects of different remineralizing agents on Streptococcus mutans biofilm adhesion

The aim of the study was to compare the effects of different remineralization methods that are well established in clinical and daily use on S. mutans biofilm adhesion. In this study 72 human third molars were used. From each tooth two pieces of 4?mm x 7?mm enamel blocks were acquired. The samples were divided into 6 groups in which include 10 samples per time period (24h and 48?h) and for each remineralization method; control, flouride, ozone, CPP-ACP, arginine, novamin. After remineralization procedures, enamel surfaces were covered with saliva. 10⁵ CFU/mL of active S. mutans culture were inoculated onto the samples. S. mutans colonies were counted with Plate Count Agar (PCA) decimal dilution method. Micromorphologic effects of different remineralization methods were observed by Scanning Electron Microscopy (SEM). The most S. mutans biofilm formation for both time periods was observed in the control group whereas the less biofilm adhesion was showed in the arginine group. There were no statistically significant differences among remineralization agents (p?>?0.05). In the control group there was statistical difference between 24?h and 48?h (p?<?0.005) but in the other study groups there were no significant difference between the time periods (p?>?0.05). Remineralization agents did not significant differ on S. mutans biofilm adhesion.