Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon

The influence of partial replacements of NaCl by KCl (0, 10, 20, and 30%) on the heterocyclic aromatic amine (HAAs) contents and quality characteristics of bacon were investigated. The Na+ content, moisture, aw, pH, L* value, and sensory saltiness decreased and K+ content, a* value, and sensory bitterness increased significantly with increased substituting rates of NaCl by KCl (p < 0.05). There were no significant differences between the control and KCl substitution samples for the b* value, redness, and sensory off-odor (p > 0.05). The creatine content was not affected by the different KCl-substituting rates during the marinating process (p > 0.05), but it diminished in the smoking and frying processes (p < 0.05). The increase in the KCl-substituting rates increased the total heterocyclic aromatic amine (HAA) contents in fried bacon (p < 0.05). Moreover, the nonpolar HAA content in bacon was higher than the polar HAA content (p < 0.05). In summary, the partial replacement of NaCl by KCl increased the total HAA content and led to changes in bacon quality.

Short- and Medium-Wave Infrared Drying of Cantaloupe (Cucumis melon L.) Slices: Drying Kinetics and Process Parameter Optimization

The main objective of the present work was to study the drying kinetics and obtain the optimum process parameters of cantaloupe slices using short-and medium-wave infrared radiation (SMIR) drying technology. The effect of three independent variables of infrared radiation temperature (55–65 °C), slice thickness (5–9 mm) and radiation distance (80–160 mm) on the L value, color difference (∆E), hardness and vitamin C content were investigated by using the Response Surface Methodology (RSM). The results showed that the Page model can adequately predict the moisture content between 55 and 65 °C (R2 > 0.99). The effective moisture diffusivity (Deff) varied from 5.26 × 10−10 to 2.09 × 10−9 m2/s and the activation energy (Ea) of the SMIR drying was 31.84 kJ/mol. Infrared radiation temperature and slice thickness exerted extremely significant effects on L value and color difference (ΔE) (p < 0.01), with higher infrared radiation temperature and thin slice thickness leading to a decrease in the L value and an increase in ΔE. Hardness and vitamin C content were significantly affected by infrared radiation temperature, slice thickness and radiation distance, of which the slice thickness was the most distinct factor affecting the hardness value. Higher infrared radiation temperature and larger slice thickness and radiation distance resulted in higher vitamin C degradation. For the given constraints (maximized vitamin C content and L value, minimized ΔE and hardness value), the optimum drying parameters were infrared radiation temperature 58.2 °C, slice thickness 6 mm and radiation distance 90 mm. Under the optimum drying combination conditions, the experimental values were 65.58 (L value), 8.57 (∆E), 10.49 N (hardness) and 106.58 mg/100 g (vitamin C content), respectively. This study is beneficial to the development of the cantaloupe food processing industry and provides more insights for the application of SMIR drying technology to improve the drying rate and product quality of cantaloupe.

EFFECT OF USING RESISTANT STARCH ON GLYCEMIC INDEX AND RHEOLOGICAL PROPERTIES OF MILKY PUDDING

In this study, resistant starch (RS)-enriched pudding production was performed in order to develop puddings with reduced glycemic index which could be consumed as functional milky dessert to cope with obesity and high blood sugar. Control sample without the resistant starch (RS) and three pudding samples with RS (1%, 2% and 3%) were prepared. Physical analyzes of the samples were performed, their sensory and rheological properties were examined and glycemic index analyzes were implemented in vitro conditions. With the addition of RS, the moisture content of the puddings decreased and there was an increase in L* value. The rheological properties of pudding samples were evaluated using a rheometer. Results showed that, the viscosities of the RS added samples were lower when compared to to the control sample. The glycemic index value decreased with the increase in the RS content of puddings. Sensory analysis test was performed to a group consisting of 10 panelists. 3% RS sample was determined to be more favorable. Analyzes showed that RS caused positive effects on pudding moisture, brightness, rheology and glycemic index. As a result of this study, it was found that the sample containing 3% RS had acceptable and favorable properties.

Effects of Witch Hazel Oil on Damaged Hair

Purpose: This study aims to investigate the effects of applying witch hazel oil on damaged hair.Methods: Adding 2, 4, and 6 g of witch hazel oil, applied to a sample of hairs bleached at level eight, produced formulations intended to enhance hair quality. This sample was compared with a cohort of damaged hair. Lightness (L*) value was measured using a color meter to identify changes in the brightness of the hair sample. In addition, tensile strength, absorbance using methylene blue, and glossiness were measured to verify improvement in damaged hair.Results: The mean L* values of the hairs in the sample were higher when compared with those of healthy hair. However, this effect declined with increased oil dosage. Moreover, no statistically significant difference was observed between damaged hair and the sample. After applying the oil, the mean values for tensile strength in the sample increased in comparison with those of the hair in the damaged hair cohort. However, significant differences were noted for hairs 8L(2), 8L(4), and 8L(6) from the sample. The mean values for absorbance decreased in all the hairs sampled, with significant differences noted for hairs 8L(2), 8L(4), and 8L(6) from the sample. Another measure is glossiness, the mean values of which increased for hairs 8L(2), 8L(4), and 8L(6) from the sample with significant differences.Conclusion: Significant differences in the mean values for tensile strength, absorbance, and glossiness were observed in hairs from the sample treated with varying doses of witch hazel oil, which indicates that the oil can improve the quality of damaged hair. However, we recommend that further studies be conducted to determine improvements in damaged hair using a variety of oils and natural extracts.

Perillaldehyde improves cognitive function in vivo and in vitro by inhibiting neuronal damage via blocking TRPM2/NMDAR pathway

Background Vascular cognitive dysfunction in patients with vascular dementia (VD) is a kind of severe cognitive dysfunction syndrome caused by cerebrovascular diseases. At present, effective drugs to improve the cognitive function of VD patients still need to be explored. Transient Receptor Potential Melastatin 2 (TRPM2) channel is a nonspecific cation channel that plays a key role in the toxic death of neurons. Perillaldehyde (PAE) has the protective effect of epilepsy and insomnia and other central nervous system diseases. The aim of this study is to explore whether PAE improves cognitive function in VD rats and to investigate the potential mechanisms in vivo and vitro. Methods VD rats were induced by bilateral common carotid arteries occlusion (2-vessel occlusion [2VO]) and treated with PAE for 4 weeks. The neuroprotective effects of PAE was subsequently assessed by the Morris water maze, hematoxylin–eosin (HE) staining, Golgi staining, electron microscopy, Neuron-specific nuclear protein (Neu N) staining, and TdT-mediated dUTP nick end labeling (TUNEL) staining. After primary hippocampal neurons were isolated, cell viability was detected by MTT assay and intracellular Ca2+ concentration was detected by calcium imaging assay. The content of Nitriteoxide (NO), Malondialdehyde (MDA) and Superoxide dismutase (SOD) activity in serum of rats were observed by Enzyme Linked Immunosorbent Assay (ELISA). Immunohistochemistry, Western blot, and Confocal laser scanning were used to detect the expression levels of N-methyl-d-asprtate receptor-2B (NR2B) and TRPM2. Results The results showed that PAE can improve the number and activity of neurons, increase the length and number of dendrites in hippocampus, decrease the Vv value and PE value of neuronal nucleus and mitochondrial structure significantly, increase the s value and L value in nucleus structure, decrease the s value and L value in mitochondrial structure, and improve the learning and memory ability of rats significantly. And PAE can strengthen the ability of antioxidant stress confirmed by increasing the activity of SOD and reducing the production of MDA. The results of western blot, immunohistochemistry and immunofluorescence showed that PAE could reduce the level of TRPM2 and increase the expression of NR2B. Conclusions Taken together, our findings provide evidence that the neuroprotective effects of PAE in VD rats maybe through TRPM2 inhibition and subsequent activation of NMDAR signaling pathway.

Effects of Different Carbonization Conditions on the Color Change of Biochar

The aim of this research was to determine the effects of different carbonization temperature, gas flow rate and heating rates on biochar's color change. Three different carbonization temperatures (400°C, 500°C, and 600°C), two different gas flow rates (0.2 l min-1 and 0.5 l min-1) and two different heating temperature rates (30°C min-1 and 60°C min-1) were used in the experiments. The color changes of biochar were examined utilizing the international approved L*, a*, b* system. Atriplex nitens Schkuhr was used as a biomass source in the experiments. High carbonization temperature and high gas flow rate caused a decrease in the “L” value of biochar. It is an indication that the color is getting darker, when the L value approaches zero. In the study, only the effect of gas flow rate on the "a" value was found to be statistically significant (P≤0.05). The increase in gas flow rate caused the biochar to become darker by increasing the deep red tone. Heating rate and gas flow speed significantly influenced the "b" values of biochar. The slow heating rate and high gas flow rates made the biochar color darker. At end of the research, it can be said that the biochar produced at high carbonization temperature, low heating rate and high gas flow rates will have darker tones.

Rasyona Kakule Tozu İlavesinin Yumurtlayan Bıldırcınlarda Performans, Yumurta Kalitesi ve Serum Biyokimyasal Parametrelerine Etkisi

The present research was carried out to determine the effects of the addition of cardamom powder at different levels (0, 1, 2, 3 or 4 g/kg) to diet on performance, egg quality, and serum parameters in laying quails. In the experiment, a total of 120 laying quails at the age of 20 weeks were randomly distributed to 5 treatment groups with 6 subgroups (4 quails each). Quails were fed with experimental diets for 10 weeks. In the experiment, the feed intake of quails significantly increased with the supplementation of cardamom powder at the level of 3 g/kg to the diet, while other performance parameters were not affected. Eggshell thickness advanced with the addition of 1 g/kg cardamom powder to diet. Egg yolk L* value increased at the level of 4 g/kg, but a* value decreased with the addition of cardamom powder. Other egg quality parameters were not affected by the addition of cardamom powder to the diet. In addition, the supplementation of cardamom powder to the diet significantly reduced serum cholesterol levels of quails. According to the results obtained from the experiment, the addition of cardamom powder at the level of 3 g/kg to the diet increased the feed intake of quails, while the supplementation of 1 g/kg was effective in improving the eggshell quality and serum cholesterol level.

The effect of enriched cyclopoid copepods on the coloration and feeding rate of Betta splendens

Copepods with a wide range of sizes, species, and nutritional compositions are preferred as live food for rearing of Betta splendens larvae. This research focuses on evaluating the efficiency of copepod enrichment diets in improving the coloration and feeding rate of B. splendens. Copepod were enriched with Chlorella sp. (T1), capsicum (T2), mixed vegetable (carrot + spinach), (T3), yeast (T4) and rice bran (T5) in 24 hours prior the feeding tests. As a result, proximate analysis of enriched-copepods showed that T1 (70.88±0.41) has highest protein content and T5 (22.01±0.59) has the highest lipid content. The specific growth rate and survival rate of B. splendens was highest in the treatment T1 (2.56±0.07%; 91.11±1.92%) and followed closely by T3 (2.49±0.51%; 85.55±8.39%). Feeding rate, T3 (70.08±3.88%) presented highest rate compared to other treatments. The different enrichment diets used were significantly impact the coloration test on body of L* value (P=0.001, P<0.05), T3 (66.11±3.60) appeared darker in color in contrast to others. As for a* value, the coloration was not impacted with the use of different enrichment on copepods (P=0.158, P>0.05) was detected for T1 (2.84±0.73) that gave a redder shade than other treatments did. T3 (2.40±0.30) exerted a more yellowish shade than the rest for b* value with a significant difference (P=0.015, P<0.05). The current study demonstrates that, rice bran, capsicum and mixed vegetable enrichment (carrot and spinach) have the potential to be an effective means of increasing B. splendens coloring and feeding rate. This potential diet can be further used as a substitution to artificial foods in producing sustainable culture of ornamental fish in the aquaculture industry.

The effect of tapioca flour and milk powder on the quality of analog mushroom processed from surimi

Surimi is a myofibril protein concentrate that can be processed into various innovative analog products. Innovation surimi research into analog mushroom products was formulated with tapioca flour (12% & 15% ) and milk powder (2.5% & 5%) has been done. The surimi that was formulated using both ingredients and other material was molded and steamed to become a surimi jelly in mushroom shape. Observations of analog mushroom were made on proximate analysis, pH, texture profile, colour, and sensory evaluation. The results showed that the more tapioca concentrations added, will affect of the decrease of ash and protein content, texture profile value (springiness, cohesiveness), and sensory value (appearance, texture and taste), but increase of hardness, brightness (L* value) and yellowness (+b*) of analog mushrooms. While the addition of concentration milk powder has an effect increasing of fat content, brightness (L* value) and texture profile value (gumminess & chewingness). Mushroom analogs treated with 12% tapioca flour and 5% milk powder produce analog mushroom that have physical (lightness, L* value), texture profile value (hardness, springeness, cohesiveness, gummines and chewingness) and sensory properties (texture and taste) better compared to other treatments

Physicochemical and color characteristic of the Bawakaraeng Forest Honey, South Sulawesi

Honey is a thick liquid produced by bees consisting of natural sugars derived from flower nectar or plant secretions. The content of monosaccharides and fructose causes the sweetness of honey, and glucose compounds are naturally found in honey derived from the juices of food carried by bees. This study aims to determine physicochemical and color characteristics of forest honey from Bawakaraeng Mountain with the quality of honey obtained in accordance with the Indonesian National Standard. Characterization of the physicochemical quality of total sugar content was measured using a refractometer, acidity by pH meter, and color characteristics by Hunter Methods using chromameter instruments. In the results, color characterization of forest honey L* 22.28-22.46; a* 3.30-3.37; b* 4.74-4.87, L value indicates a lightness level that tends to be dark and a yellow-red chromatic color range (YR). Then water content is 21.06%, total sugar content is 49.53%, and pH 4. Finally, physicochemical and color characteristics analysis of forest honey needs to be studied more rapidly on the content of bioactive compounds and their benefits for health. The potential of forest honey from the Sinjai Regency is a new functional food that provides high antioxidant content value and rich nutrients.