Pomegranate peel phenolics: Microencapsulation,storage stability and potential ingredient for functional food development

In this study, we investigated the effects of microencapsulation conditions on product quality of pomegranate peel phenolics. Our results indicate an optimum air inlet temperature of 160 °C and 1/1 (w/w) or 1/3 (w/w) for phenolics/maltodextrin ratio. No differences were observed amongst the maltodextrins used for coatings. There were also no statistically significant differences in phenolic content of microcapsules for the storage periods of 90 days at 4 °C (p > 0.05). We also evaluated the resultant microencapsulated phenolics for enrichment of the functional properties of regular ice cream used as model food in our studies. Addition of pomegranate peel phenolics at 0.5 and 1.0% (w/w) showed significant improvement of the antioxidant and α-glucosidase inhibitory activities of the enriched ice creams compared with control sample. Antioxidant activity as EC₅₀ and α-glucosidase inhibitory as IC₅₀ of 1.0% phenolic enriched ice creams were 133.3 and 22.9 μg/mL, respectively. More than 75% of the panellists accepted the phenolic enriched ice creams in sensory evaluation, which lends supports to such products for commercial introduction to the general public with the potential as functional foods.     

Object manipulation with a variable-stiffness robotic mechanism using deep neural networks for visual semantics and load estimation

Neural Computing and Applications - In recent years, the computer vision applications in the robotics have been improved to approach human-like visual perception and scene/context understanding....     

Segment‐aware dynamic routing for DASH flows over software‐defined networks

Most of the video streaming applications running over the Internet send video data over HTTP and provide an architecture for video clients to adapt video quality during streaming. In HTTP adaptive streaming, a raw video is encoded at various qualities, each encoded video file is divided into small segments, and the clients may change the segment quality by sending requests for segments having different qualities over time. MPEG has standardized dynamic adaptive streaming over HTTP (MPEG‐DASH) due to this tendency. In this work, we focus on DASH over software‐defined networks (SDN), and we dynamically reroute DASH flows by considering the current network capacity, available bandwidth of the paths, and bitrate of the segments in order to provide high quality of experience (QoE) and fairness among DASH clients. Simulations performed under various network conditions show that the proposed study provides higher QoE and fairness compared with the max‐flow routing approach.     

Negative Magnetization and Superconductivity in the (LaPt2Asx (x = 1, 2) and BaPt2As2 Compounds

Journal of Superconductivity and Novel Magnetism - We have investigated the electrical and magnetic properties of the compounds LaPt2As, LaPt2As2, and BaPt2As2 prepared by conventional solid-state...     

Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars

ABSTRACT: Raspberry (Aksu Kırmızısı, Rubin, Newburgh, Hollanda Boduru, Heritage) and blackberry (Bursa 1, Bursa 2, Jumbo, Chester) cultivars were assayed for antioxidant activity (determined as 2,2-azino-di-[3-ethylbenzothialozine-sulphonic acid][ABTS], 2,2-diphenyl-1-picrylhydrazyl radical [DPPH], and cupric ion reducing antioxidant capacity [CUPRAC]), total phenol, total flavonoid, and total anthocyanin contents. In addition, 10 anthocyanins and anthocyanidins were determined in raspberry and blackberry by liquid chromatography-mass spectrometry (LC-MS/MS). Raspberry and blackberry had the highest ABTS, DPPH, CUPRAC, total phenol, and total flavonoid contents in methanol extracts, whereas total anthocyanin contents were the highest in water extracts. The antioxidant activity of the raspberry and blackberry was directly related to the total amount of phenolic compounds detected in the raspberry and blackberry. All antioxidant activity values were highly correlated with anthocyanin content in blackberry (0.93 ≤ r ≤ 0.99, P = 0.05). On the other hand, high correlation between total flavonoid content and antioxidant activity was recorded in water extract of blackberry (0.91 ≤ r ≤ 0.93, P = 0.05). ABTS value was highly correlated with total flavonoid content in methanol extract (r = 0.90), whereas total flavonoid content was relatively less correlated with DPPH (r = 0.85) and CUPRAC (r = 0.89).     

The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter

In this study, the effects of four different direct-vat-set (DVS) commercial starter cultures (CHN11, CHN22, EZAL BT001 and MM100) and storage temperatures (4  ±  1 and −18  ±  2°C) on the oxidative stability and diacetyl production in butter during a 4-month period were investigated. Samples were taken from butter on days 3, 30, 60, 90 and 120. Analyses of titration acidity, peroxide value, free fatty acids and diacetyl contents of the samples taken were carried out. The effects of the starter cultures on the peroxide value and diacetyl contents were found to be significant ( P  < 0.01) while the storage temperatures significantly affected all parameters tested. Interaction between the type of culture and storage temperature was significant for free fatty acids ( P  < 0.05) and diacetyl content ( P  < 0.01).     

Selected Microbiological Properties of Kashar Cheese Samples Preserved with Potassium Sorbate

Kashar cheese, traditionally produced, is a popular dairy product in Turkey. Kashar cheese—a hard cheese—is frequently contaminated with mould. Potassium sorbate can be used for preservation of Kashar cheese. In this article, the effect of potassium sorbate on the microbiological characteristics of Kashar cheese was studied. It was found that the microbial counts at stored at 4 ± 0.1°C for 12 and 24 hours were not different from that of fresh milk samples. The means of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), coliforms, Staphylococcus aureus, proteolytic microorganisms, lipolytic bacteria, psychrotrophic bacteria and yeast-moulds in the cheese samples were determined as 4.3 × 10⁷, 2.1 × 10⁵, 3.5 × 10, 1.2 × 10, 4.5 × 10⁵, 5.6 × 10⁴, 1.7 × 10³, and 4.8 × 10⁴ cfu/g, respectively. The addition of potassium sorbate to Kashar cheese decreased the coliform and yeast-mould counts. The yeast and mould counts of cheese samples with added dry potassium sorbate were lower than that of fluid potassium sorbate.     

Synthesis and characterization of vanadium oxide thin films on different substrates

In this study, the V₈O₁₅ derivative of vanadium oxide was produced on plain glass, indium tin oxide and silicon wafer substrate layers by taking advantage of wet chemical synthesis which is an easy and economical method. The structural properties of the produced films were examined by XRD and SEM analyses. Besides, Al/VO_x/p-Si metal-oxide-semiconductor (MOS) structure was obtained by the same synthesis method. Doping densities of these MOS structures were calculated from frequency dependent capacitance–voltage measurements. It was determined that the interface states which were assigned with the help of these parameters vary according to frequency.