Amaranth functional cookies exert potential antithrombotic and antihypertensive activities

In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC₅₀ values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL⁻¹ protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers.     

Linear correlation between pH value of stimulated beef and electrical current intensity

The aim of the present study was to determine mathematical relationships between pH changes in beef 24 h post-slaughter and changes in the intensity of electrical current flowing through bull and heifer carcasses during high-voltage electrical stimulation. The electrical stimulation was applied 40 min postmortem for 120 s. The pH values of m. longissimus thoracis et lumborum were analyzed in the function of electrical current intensity changes and its change during electrical stimulation. Mathematical linear correlations of the y = ax ± b type were demonstrated between pH values at 2, 6, and 24 h postmortem and the initial (I_i) and ultimate (I_u) electrical current intensity values, the difference between them and the initial pH values determined before electrical stimulation. High multiple correlation coefficients (R² = 0.416, α ≤ 0.001) between I_u and pH values 24 h post-slaughter enabled concluding that there is a possibility to predict a pH value of stimulated carcass with high accuracy, and thus also beef quality, based merely on the ultimate electrical current intensity values.     

Long-term sensor measurements of lung deposited surface area of particulate matter emitted from local vehicular and residential wood combustion sources

Abstract

Lung deposited surface area (LDSA) is a relatively new metric that has been argued to be more accurate at predicting health effects from aerosol exposure. For typical atmospheric aerosol, the LDSA concentration depends mainly on the concentration of ultrafine particles (e.g. vehicular exhaust emissions and residential wood combustion) and therefore optical methods cannot be used to measure and quantify it. The objective of this study was to investigate and describe typical characteristics of LDSA under different urban environments and evaluate how a diffusion charging-based Pegasor AQ Urban sensor (Pegasor Ltd., Finland) can be used as an alternative to optical sensors when assessing local combustion emissions and respective LDSA concentrations. Long-term (12?months) sensor measurements of LDSA were carried out at three distinctly different measurement sites (four sensor nodes) in the Helsinki metropolitan area, Finland. The sites were affected mainly by vehicular exhaust emission (street canyon and urban background stations) and by residential wood combustion (two detached housing area stations). The results showed that the accuracy of the AQ Urban was good (R² = 0.90) for the measurement of LDSA when compared to differential mobility particle sizer. The mean concentrations of LDSA were more than twice as high at the street canyon (mean 22 µm² cm^?3) site when compared to the urban background site (mean 9.4 µm² cm^?3). In the detached housing area, the mean concentrations were 12 µm² cm^?3, and wood combustion typically caused high LDSA peaks in the evenings. High correlations and similar diurnal cycles were observed for the LDSA and black carbon at street canyon and urban background stations. The utilization of a small-scale sensor network (four nodes) showed that the cross-station variability in hourly LDSA concentrations was significant in every site, even within the same detached housing area (distance between the two sites ～670?m).     

Supramolecular complexes: Determination of stability constants on the basis of various experimental methods

Stability constants and formation enthalpies of supramolecular complexes of crown ethers and their cyclic and acyclic analogues are determined on the basis of experimental data obtained by different physicochemical methods in the terms of a general approach developed and implemented in the ChemEqui software package. The established regularities of variation of stability of complexes are discussed as dependent on the ligand structure, nature of the cation, solvent, and anion. The applicability of the suggested method of determining complexation selectivity is shown for multicomponent equilibria in solutions.

     

Structure–phase state of the surface layers in rails subjected to differential hardening

A layer-by-layer analysis of the structures, the phase compositions, and the defect substructures of differentially hardened rails has been carried by optical and transmission electron microscopy. It is found that the material volume of the rail head fillet is cooled faster than the volume located along the central axis.     

Quality enhancement of the abundant under‐valued crustacean,lobster krill (Munida spp.), during its chilled storage

Lobster krill (Munida genus) represents an under‐valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite (SMB) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant (P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher (P < 0.05) retention of polyunsaturated fatty acids was found in SMB‐treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under‐utilised lobster krill as a chilled product.