Spectral quality of photo-selective shade nettings improves antioxidants and overall quality in selected fresh produce after postharvest storage

Growing vegetables under shade nets is currently becoming popular in summer to provide protection from high intensities of light. High temperatures and light quality affect postharvest quality and storage life of vegetables. Photo-selective shade netting technology is an emerging agro-technological concept that aims at the improvement of crop quality by the modification of spectral light and provides physical protection of the crop. Incorporation of various light-dispersive and reflective chromatic additives in the photo-selective nets is responsible for the modification of spectral quality, especially in the UV 200–400 nm, visible (400–700 nm), or far-red (FR; also known as “near infrared”; 705–740 nm) in the infrared region of the spectral region. Altered light-quality changes under the photo-selective nets were shown to improve the accumulation of phytochemicals and aroma compounds, and ultimately, the growth, yield, and quality of the selected vegetables such as tomatoes, sweet peppers, lettuce, and aromatic herbs. The postharvest quality of fresh produce is also influenced by environmental conditions such as light, average temperature, minimum temperature, and day-night temperature differences. During production, light quality under the photo-selective shade nets had a positive effect on the quality parameters and phytochemical content in fresh produce after postharvest storage.

The review includes the use of photo-selective netting in protected agriculture as a preharvest tool to improve aroma volatiles, antioxidants, and overall quality of fresh produce after postharvest storage.     

Bacterial spores in spices and dried herbs: The risks for processed food

Production and world consumption of spices are constantly increasing. Although the antimicrobial properties of some spices are well documented, their use in the agri-food industry is also responsible for microbial contamination and spoilage. Bacterial spores introduced by spices can withstand different preparation processes, particularly thermal treatments, leading to food alterations during storage. This review brings together data from the literature about the prevalence and concentrations of spore-forming bacteria in all commercially available spices. The sporeformers found in spices belong mainly to the genera Bacillus and Clostridium. Such contaminations are very common and sometimes reach high levels, as in pepper and turmeric. Bacillus licheniformis and Bacillus cereus are the most frequently detected species. Studying the harvesting, processing, and storage procedures for spices provides elements to explain why high prevalence and concentrations are observed. Spices are mostly produced in developing countries on small farms using traditional production methods. Spices become contaminated by bacterial spores in two main ways: by contact with soil during harvesting or drying, as for pepper, or by cross-contamination during the water-cooking step, as for turmeric. From these observations, we propose some recommendations. Different methods that can be used to eliminate bacterial spores from spices are presented indicating their efficiency and the limitations of their use.     

Therapeutic agents and herbs in topical application for acne treatment

Acne vulgaris suppresses an individual's self-confidence by causing distress with regard to physical appearance, which affects a significant number of individuals during puberty and is delineated by adolescence. Several treatments have been introduced to decrease the aesthetic and psychological problems caused by acne. The topical application of therapeutic agents has been found to be more feasible than hormonal treatment and laser therapy. The ingredients in topical acne treatments, particularly herbs and naturally derived compounds, have received considerable interest as they have fewer adverse effects than synthetic agents.     

基于最优阈值的叶类中药边缘检测算法研究

提出了一种利用最优阈值分割和形态学处理相结合的边缘检测方法,首先通过Otsu最优阈值算法分割数字图像,然后利用形态学腐蚀运算腐蚀图像,最后利用分割后图像与腐蚀过的图像的相减获得边缘.该方法实现了对叶类中药显微图像效果更优的边缘检测,同时对比了传统边缘检测算法对叶类中药显微图像的图像边缘检测效果,为下一步的叶类中药显微图像的分割与自动识别奠定基础.     

清咽润喉双华李凉果的研制及功效评价

本文以双华李果胚为原料,采用响应面优化四种中草药（金银花、甘草、胖大海、薄荷）提取浓缩液的复配比,结合凉果传统加工工艺研发一种具有清咽润喉功效的双华李凉果,以脂多糖（LPS）诱导的RAW264.7小鼠巨噬细胞为模型,通过对炎症因子（TNF-α、IL-lβ、IL-6、PGE₂、NO）分泌的影响评价其清咽润喉效果。结果表明,四种中草药提取浓缩液的最佳复配浓度分别为:金银花56 mg/m L、甘草59 mg/m L、胖大海61 mg/m L、薄荷105 mg/m L。在炎症反应中,一定浓度的样品均能使炎症因子TNF-α、IL-lβ、IL-6、NO的分泌显著降低（p<0.05）,而对PGE₂的分泌没有显著性影响（p>0.05）;当浓度达到为50 mg/L时的抑制抑制作用最强,对TNF-α、IL-lβ、IL-6、NO的抑制率分别为54.42%、69.14%、38.50%、27.17%,说明研制的双华李凉果能够抑制炎症因子的分泌,具有清咽润喉功效。      

Determination of cadmium and selected micronutrients in commonly used and traded medicinal plants in Turkey

BACKGROUND: Medicinal plants commonly used and traded in Turkey were monitored for their cadmium and selected micronutrient (copper, iron, manganese and zinc) content. RESULTS: Cadmium was not detected in any sample of licorice extract, linden flowers or nettle leaves. However, in the rest of the samples, cadmium was found in the range of 7–126 µg kg^?1, with the highest concentration in chamomile leaf. Of all the monitored trace elements, the highest concentration found was 520 mg kg^?1 iron in zahter. The highest copper, manganese and zinc concentrations were found in rose hips (24 mg kg^?1), Turkish oregano (58 mg kg^?1) and zahter (50 mg kg^?1), respectively. CONCLUSION: The results of the present study reveal that cadmium and trace element concentrations in medicinal plants commonly used as traditional medicines in Turkey are well below the critical levels. Copyright © 2007 Society of Chemical Industry     

Unmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue-Chemometric Tool

Olive oil price and consumers’ preference depend on the commercial grade classification that can decrease if any sensory defect is perceived leading to an economic loss. Enriched oils, obtained by incorporating dried aromatic herbs, spices, or essential oils, which is a common practice in the Mediterranean region, are commercially available. This practice may conceal the fraudulent purpose of masking the perception of sensory defects. The detection of this type of fraud is a difficult task, requiring sensory analysis. Thus, in this study, extra-virgin and lampante olive oils, the latter classification being due to the perception of an intense winey-vinegary defect, were deliberately enriched with different amounts of basil-dried herbs and oregano-dried herbs. Sensory analysis showed that, depending on the aromatic herb and on the added amount (0.011–0.110 g herb per kg oil), the defect intensity could be masked leading to an erroneous classification of flavored lampante oils as flavored virgin oils. In contrast, the electronic tongue-chemometric approach could unmask the defect in flavored oils (predictive sensitivities: 70–78%) and semiquantitatively discriminate flavored oils according to the added levels of basil or oregano (predictive sensitivities: 93–100%). The electronic tongue approach showed satisfactory unmasking performance when compared with the sensory panel, and so, its future application as a quality control taste-sensor device for disclosing olive oil sensory defects masked by the incorporation of flavoring agents may be forseen.     

5味收涩药对奶牛乳腺炎病原菌体外抗菌活性的比较

采用琼脂平板二倍稀释法测定了诃子等5味收涩药对15个种属33种120株奶牛乳腺炎病原菌的最低抑菌浓度,统计分析了它们对葡萄球菌、链球菌、大肠埃希菌、阴沟肠杆菌和单胞菌等共11个种属的MIC50和MIC90,并采用SPSS17.0软件中单因素方差分析法比较分析了5味收涩药分别对葡萄球菌、鲁氏不动杆菌和芽孢杆菌等11个种属菌株押菌活性的强弱.结果表明,5味收涩药对受试菌均有较强的抗菌活性,总体以诃子的抗菌活性最强,其次为乌梅和石榴皮,再次为五味子,活性最差为山茱萸;且5味收涩药对革兰氏阳性菌的抗菌活性较对革兰氏阴性菌的活性强.     

中草药对蛹虫草液体深层发酵的影响

运用均匀性试验,正交试验和Ｄ－最优设计等方法,以菌丝体干重为指标,对蛹昌菌进行液体发酵获得了最佳添加中草药培养基的配方,确定了最适培养条件。     

我国中草药化妆品实现国际标准化初探

分析了中国化妆品行业的现状和问题，指出应发挥我国的优势和特色，大力发展中草药化妆品，提出了促进中草药化妆品国际标准化的观点，并探讨了化妆品行业实现这一目标的途径。