Effect of Industrial and Domestic Processing Techniques On the DNA Degradation of Anchovy

Food fraudulent activities have become a serious issue over the world recently. Seafood products have trading and profitable potential in Turkey owing to the abundance of fisheries and other species. While morphological features are commonly used for species identification in raw seafood products, this identification does not meet the correct classification in cryptic species and processed seafood products. Molecular techniques have been utilized for species authentication in processed seafood items successfully. In this study, the effect of different processing techniques on the DNA quality and DNA degradation isolated from raw and processed anchovy was investigated. Anchovy is one of the important species in both fisheries activities and processing and consumption in Turkey. For this aim, DNA was isolated from processed anchovy groups and un-processed anchovy groups as control by the same extraction methods and the quality of DNA was compared among the groups. The most common processing techniques, frying, baking, smoking, roasting, baking and grilling were applied to anchovy. The results revealed that not only different thermal processing but also treatment with acid and salt cause DNA degradation and quality loss of DNA parameters which are essential for authentication of species and traceability for public health.

Effect of drying, blanching, pickling and maceration on the fate of 40K, total K and 137Cs in bolete mushrooms and dietary intake

The effects of blanching, blanching and pickling and maceration on the leaching of 137Cs and 40K from the flesh of three edible bolete mushroom species—Boletus edulis, Leccinum scabrum and Leccinum versipelle—were investigated. Significant (p < 0.05) decreases in activity were observed but varied depending on the treatment. Relative to fresh mushrooms, blanching decreased the activity concentration of 137Cs by 15 ± 13%, and of 40K, by 16 ± 7%, but blanching and pickling (vinegar) reduced activity more effectively, by 55 ± 8% and 40 ± 20% respectively. The corresponding losses of 137Cs and 40K through maceration of dried, powdered mushrooms were 38 ± 11% and 35 ± 14% ww, respectively. These results indicate that traditional domestic processing methods may not be as efficient at excluding 137Cs radioactivity as shown in some other studies. The activity concentration of 137Cs in a typically sized (100 g) portion of a processed mushroom (sourced from nearshore regions of the southern Baltic Sea coast near Gdańsk in 2015) meal was projected to be low, i.e. in the range of 0.51 to 12 Bq kg−1 ww. The corresponding effective dose of 137Cs from blanched, blanched and pickled and macerated mushrooms per capita was also assessed to be low, from 0.001 to 0.010 μSv. Nutritionally, the median concentration of potassium (330 mg) in 100 g portions of blanched or pickled mushrooms would account for around 7% of the adequate adult daily intake. Graphical abstract

SUSTAINABLE DEVELOPMENT OF INTERACTION OF INDUSTRIAL AND TRADE POLICY IN SOCIALLY SIGNIFICANT INDUSTRIES

The development of socially oriented industries is a fundamental component of the socio-economic development of the country. The co-dependence of industries and the state of industry in it gives the research topic relevance, since consumer satisfaction can be achieved both with the help of their own industrial development and with cooperation with foreign industrial companies. The problem of the issue is precisely that most branches of the domestic processing industry, including socially significant ones, are import-dependent, and the level at which the interaction of industrial and trade policy (hereinafter referred to as the IITP) in them determines the future of their further development. The purpose of the study is to determine the essence of the IITP, the sustainability (and) development in socially oriented industries by considering the development both within the interaction itself (setting priorities and distributing roles among the main participants in the interaction of industrial and trade policy), and within its phased implementation as a single organism. The achievement of the author's goal was facilitated by strategic, system and process approaches using general scientific research methods: comparative comparison, abstraction, logic, analysis, synthesis, etc. As a result of the conducted research, the scheme of interaction between the spheres of material and non-material production is presented; the definitions of the IITP are formulated; a cycle-model of the development of the IITP in socially oriented sectors of the national economy is developed; a comprehensive analysis of the set of certain indicators is recommended to assess the sustainability of the IITP development; the definition of the sustainable IITP development from the position of system formation and economic activity is presented.

Domestic Processing Effects on Antioxidant Capacity, Total Phenols and Phytate Content of Sorghum

Background: Whole grains may reduce chronic disease risks and these benefits are related to food matrix components, especially phenolic acids. However, food processing may change the total phenol content and antioxidant capacity. Objective: This study aims to evaluate the effect of processing on the antioxidant capacity and total phenols, tannins and phytate contents in the sorghum grain of seven genotypes. Methods: Antioxidant capacity (AC), total phenolic content (TPC), tannins and phytate content were evaluated in unheated sorghum grains (USG), heated sorghum grains (HSG) and popped sorghum grains (PSG) of seven genotypes. Results: AC ranged from 66.5% to 92.9% in USG, decreased after PSG in all genotypes, and maintained after HSG, except for BRS 506. TPC and tannins were higher in BRS 305. PSG decreased tannin content in all genotypes. TPC of HSG was higher than the USG in BRS 310, BRS 305, BR 501 and BR 700 genotypes. PSG affected TPC content mainly in BRS 305 and BR 700. AC and tannins were especially affected by the popping conditions. There was no difference in the phytate content among all genotypes, which were maintained after HSG in BRS 506, BRS 305, BR 700 and CMSXS 136. Conclusion: AC, TPC, tannins and phytate content were affected by the processing conditions, however, those changes may be related to the compounds type and sorghum genotype.

Correlation of High Performance Liquid Chromatography (HPLC) and Spectrophotometric Methods to Assess the Post Harvest Storage and Processing Changes in Total β-carotene Contents in Selected Nigeria Vegetables

The aim of this study was to correlate analytical methods (HPLC and spectrophotometric) in assessing the changes in total β-carotene contents in leafy vegetables during ambient temperature storage (29+2°C) and domestic processing (5 min,100°C.) The vegetables analyzed were: Telfairia occidentalis, Amaranethus hybridus, Talinum triangulare,Pterocarpus mildbraedli and Gnetum africanum. Total–carotene was determined spectrophometrically, while HPLC was used for detailed analysis of carotenoides. Lutein, β -cryptoxanthin and β-carotene isomers were identified and quantified. Results indicated that the raw vegetables were rich in lutein (124.03-655.95 µg/gdwt) and total β -carotene (45.42 – 246.93 µg/gdwt). Beta–cryptoxanthin was detected in small quantity (5.05-11 µg/gdwt). However, spectrophotometric result indicated a total–carotene content range (186.10 – 953.78 µg/gdwt). Cooking increased significantly (P< 0.05), the lutein (382. 92 – 1158.83 µg/gdwt), total β -carotene (738.53 – 1756.51 µg/gdwt) contents of the samples, however, it decreased the % trans–β-carotene contents. Storage conditions in the study increased significantly (P< 0.05) the contents of total β -carotene and total–carotene except in the case of Gnetum africanum leaf. A regression model for the two methods of analysis of β -carotene with a coefficient of correlation r = 0.925 and coefficient of determination r2 = 0.856, which allows for the calculation of total β - carotene from total-carotene content was obtained.

Brassicaceae-Derived Anticancer Agents: Towards a Green Approach to Beat Cancer

Cancer is the main cause of mortality and morbidity worldwide. Although a large variety of therapeutic approaches have been developed and translated into clinical protocols, the toxic side effects of cancer treatments negatively impact patients, allowing cancer to grow. Brassica metabolites are emerging as new weapons for anti-cancer therapeutics. The beneficial role of the consumption of brassica vegetables, the most-used vegetables in the Mediterranean diet, particularly broccoli, in the prevention of chronic diseases, including cardiovascular diseases, diabetes, and obesity, has been well-documented. In this review, we discuss the anti-tumor effects of the bioactive compounds from Brassica vegetables with regard to the compounds and types of cancer against which they show activity, providing current knowledge on the anti-cancer effects of Brassica metabolites against major types of tumors. In addition, we discuss the impacts of industrial and domestic processing on the compounds’ functional properties before their consumption as well as the main strategies used to increase the content of health-promoting metabolites in Brassica plants through biofortification. Finally, the impacts of microbiota on the compounds’ bioactivity are considered. This information will be helpful for the further development of efficacious anti-cancer drugs.

THE IMPACTS OF APPLYING NATIONAL PAYMENT GATEWAY IN THE INDONESIAN PAYMENT SYSTEM AS THE ECONOMIC DEMOCRACY IMPLEMENTATION

<p><em>The National Payment Gateway (NPG) is developed to make the payment infrastructure more efficient, reliable, and secure for both local and international transactions. This is in line with the state's efforts to implement the constitutional rights of citizens contained in Article 33 of the 1945 Constitution. State efforts in the NPG urged to be done to support the fulfillment of the constitutional rights of citizens in the economic field.</em> <em>Therefore, this study aims to determine the impact of applying NPG in the Indonesian payment system as a form of fulfilling the constitutional rights. This study uses a type of legal normative research in the form of legal behavior products. The results show that the application of NPG could be the basis for processing mass payment transactions through the integration of all payment channels and domestic processing which has not been carried out efficiently. Therefore, the NPG rules and mechanisms are determined for all domestic payment transactions and instruments from domestic issuers, with all the processes carried out locally. This was conducted to broaden people's acceptance of non-cash transactions and a way of making it become an integral part of Bank Indonesia's efforts in facilitating non-cash movements within the country.</em> <em>NPG is also part of the fulfillment of the constitutional rights of the community, in which the community is given the ease and efficiency in making transactions as a form of economic democracy with the principle of togetherness, equitable efficiency, sustainability, by maintaining a balance of progress and national economic unity.</em></p>

Starch Digestion Enhances Bioaccessibility of Anti-Inflammatory Polyphenols from Borlotti Beans (Phaseolus vulgaris)

The consumption of beans has been associated with chronic disease prevention which may be attributed to the polyphenols present in the seed coat and endosperm. However, their bioaccessibility is likely to be limited by interactions with bean matrix components, including starch, protein and fibre. The aim of this project was to evaluate the effect of domestic processing and enzymatic digestion on the bioaccessibility of polyphenols from Borlotti beans (Phaseolus vulgaris) and to test their anti-inflammatory properties in a macrophage cell model. In vitro digestion of cooked beans released twenty times more polyphenols (40.4 ± 2.5 mg gallic acid equivalents (GAE)/g) than domestic processing (2.22 ± 0.1 mg GAE/g), with starch digestion contributing to the highest release (30.9 ± 0.75 mg GAE/g). Fluorescence microscopy visualization of isolated bean starch suggests that polyphenols are embedded within the granule structure. LC-MS analysis showed that cooked Borlotti bean contain flavonoids, flavones and hydroxycinnamic acids, and cooked bean extracts exerted moderate anti-inflammatory effects by decreasing mRNA levels of IL1β and iNOS by 25% and 40%, respectively. In conclusion, the bioaccessibility of bean polyphenols is strongly enhanced by starch digestion. These polyphenols may contribute to the health benefits associated with bean consumption.

STRATEGIES FOR WOMEN’S EMPOWERMENT IN HOUSEHOLD INDUSTRIES IN THE PROVINCE OF SOUTH SULAWESI

The study was conducted in 4 districts or cities in the province of South Sulawesi, namely Takalar, Maros, Gowa, and Barru. The locations were deliberately chosen with the consideration that they are the potential development areas for women working in product diversification processed in domestic processing industries. The study had been carried out for six (6) months, from May 2019 to October 2019. The subjects of the study were 50 groups of women in small and medium enterprises (SMEs). The data was analyzed by using the analysis of excellence, analysis of R/C ratio, and SWOT analysis. The results of the study showed that the level of financial feasibility of the women groups in product diversification processed in domestic processing industries needed to be developed. Therefore, strategies that can be applied for women’s empowerment are: increasing work motivation and skills to support the sustainability of the production, improving product quality and quantity to access broad market especially the export market, improving the government programs for women’s empowerment, and conducting mentoring and coaching needed for the women’s groups. The W-O strategies that can be done are strengthening capital for business development, building partnerships and strengthening networks, ensuring that the production equipment assistance programs are equitable and in accordance with the groups’ needs, improving the quality of faculty of political sciences and communication graduates in accordance with the quality assurance standards (ISO) through mentoring and coaching. In addition, the S-T strategies that can be applied are strengthening the SME institutional groups and improving coaching to SME groups. Furthermore, the W-T strategies that can be implemented are conducting market research on the development of product quality and quantity.

The Effect of Processing on Digestion of Legume Proteins

The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and sustainability turns the focus on protein (bio)availability. This paper reports the effect of these processing methods on the legume protein digestibility. Overall, the protein digestibility increases after processing by the different methods. However, since both the type of legume and the applied methods differ it cannot be concluded which specific method is best for the individual legume type.