Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida

Undaria pinnatifida (UP) is a brown algae commonly consumed as food in Asian countries. The purpose of this study was to compare the effects of different domestic cooking methods (i.e., air frying (AF), microwaving, and high temperature and pressure (HTP) cooking) on the nutritional and bioactive substances in UP, as well as on UP color and texture, in order to identify methods to retain beneficial components better. In this study, microwave treatment resulted in better retention of color, polysaccharide (4.17 ± 0.07 mg glucose equivalents (GE)/g dry weight (dw) ), total phenol content (TPC) (1.50 ± 0.0062 mg gallic acid equivalents (GAE)/g dw) as well as chlorophyll a (18.18 ± 0.41 mg/g fresh weight (fw) ) and fucoxanthin (281.78 ± 17.06 μg/g dw). HTP treatment increased the TPC of UP (1.69 ± 0.0075 mg GAE/g dw), and AF treatment resulted in a lower loss of total amino acids (2.14 ± 0.15%). Overall, microwave cooking appeared to be the best among the three in producing cooked UP with high quality. This study provided a useful guideline in selection of cooking for UP which could retain more health-beneficial substances and yield products with better eating qualities to improve human diet.

Dehumidified Air-Assisted Spray-Drying of Cloudy Beetroot Juice at Low Temperature

This paper discusses the physicochemical properties of powders obtained by spray drying of cloudy beetroot juice, using dehumidified air in variants with or without carriers. The inlet air temperature was 130 °C or 90 °C, and the addition of the carriers was at a ratio of juice to carrier solids of 3:2. In the obtained powders, the following physicochemical properties were determined: water content and water activity, apparent density, loose and tapped density, porosity, flowability, particle size and morphology, and the content and retention of betalains. It was possible to dry cloudy beetroot juice without the use of carriers at low temperatures (90 or 130 °C). The 100% beetroot powders were characterized by satisfactory physicochemical properties, often better than those with carriers (including lower hygroscopicity and higher color saturation and yield). A lower loss of betalains was found for the powders with the addition of carriers. The best process yields were obtained for the powder without carriers at 130 °C and 90 °C.

ADT

Data anonymization is commonly utilized for the protection of an individual's identity when his personal or sensitive data is published. A well-known anonymization model to define the privacy of transactional data is the km-anonymity model. This model ensures that an adversary who knows up to m items of an individual cannot determine which record in the dataset corresponds to the individual with a probability greater than 1/k. However, the existing techniques generally rely on the presence of similarity between items in the dataset tuples to achieve km-anonymization and are not suitable when transactional data contains tuples without many common values. The authors refer to this type of transactional data as diverse transactional data and propose an algorithm, anonymization of diverse transactional data (ADT). ADT is based on slicing and generalization to achieve km-anonymity for diverse transactional data. ADT has been experimentally evaluated on two datasets, and it has been found that ADT yields higher privacy protection and causes a lower loss in data utility as compared to existing methods.

Aloe Vera Gel Edible Coating for Shelf Life and Antioxidant Proprieties Preservation of Andean Blackberry

Andean blackberry is cultivated in Colombia due to its national and international commercial importance, in addition to its flavour and high nutritional value. Due to its physicochemical, morphological, and physiological characteristics, it constitutes one of the most unstable fruits in the Colombian fruit and vegetable supply chain, thereby generating economic losses. In this study, a polymer-based coating of Aloe vera and essential oil was designed, and its influence on the shelf life of Andean blackberry stored at 4 °C was studied. Once the appropriate composition was established according to the experimental design, Andean blackberries’ physicochemical parameters, the content of total phenols, and antioxidant activity were monitored over 19 days. The total soluble solids present a change between 5.2 and 5.6° Brix and 5.2 and 7.2° Brix for coated and uncoated fruits between 1 and 19 days, respectively. The coated fruits presented a lower loss compared to the uncoated fruits and the total phenol content presented a higher concentration on day 19 in the coated fruits (412.71 ± 37.5 mg Gallic Acid Equivalents L−1 sample). The coating enabled an increase in the shelf life of the blackberries, from 4 to 19 days, while preserving the physicochemical properties of the fruits. Therefore, the application of coating as a method for the post-harvest preservation of Andean blackberries represents a low-cost, easily available strategy.

Robustness of Central Composite Design and Modified Central Composite Design to a Missing Observation for Non-Standard Models

Missing observations in an experimental design may lead to ambiguity in decision making thereby bringing an experiment to disrepute. Robustness, therefore, enables a process, not to break down in the presence of missing observations. This work constructed a modified central composite design (MCCD) from a four-variable central composite design (CCD) augmented with four center points using the leverage of a hat-matrix. The robustness of the CCD and MCCD were assessed when a design point is missing at the factorial, axial, and center points of the experiment, for a non-standard model, using the loss criterion, D-optimality, D-efficiency, and relative D-efficiency. When the designs are complete the MCCD shows higher D-efficiency and D-optimality for the non-standard model when compared to the CCD. In the absence of an observation from any of the designs, the CCD is found to be a more robust and efficient design compared to the MCCD as it has overall lower loss values at all the factors levels.

Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice

Malolactic fermentation using sea buckthorn (Hippophaë rhamnoides) juice as raw material was performed with six different strains of Lactobacillus plantarum. Increasing juice pH from 2.7 to 3.5 or adapting cells to low pH (i.e., acclimation) prior to inoculation allowed malolactic fermentation with all tested strains. Moreover, reducing pH of the growth medium from 6 to 4.5 with l-malate had little or no impact on biomass production. Volatile profile of sea buckthorn juice was analyzed with HS-SPME–GC–MS before and after fermentation. A total of 92 volatiles were tentatively identified and semi-quantified from sea buckthorn juice, majority of which were esters with fruity odor descriptors. Esters and terpenes were decreased in both inoculated and control juices during incubation. Microbial activity increased the levels of acetic acid (vinegar like), free fatty acids (cheese like), ketones (buttery like), and alcohols with fruity descriptors. Conversely, aldehydes associated with “green” aroma were decreased as a result of fermentation. Juices fermented with DSM 1055 had the highest acid and alcohol content, while fermentation with DSM 13273 resulted in the highest content of ketones. Compared to inoculation with other strains, fermentation with strains DSM 16365 and DSM 100813 resulted in rapid malolactic fermentation, less production of volatile acids, and lower loss of esters and terpenes important for natural sea buckthorn flavor.

Influence of glucomannan edible coating in guava quality during storage

Guava (Psidium guajava) is a highly perishable fruit and is considered as climacteric. Therefore, some alternatives are studied to prolong post-harvest conservation, one of them being the application of edible coatings, which are based on polysaccharides. The objective of this study was to evaluate the post-harvest conservation of uncoated (control – T0) guavas and with edible coating containing 0.5% (T0.5) and 1.0% (T1.0) of konjac glucomannan. The fruits were immersed in the solutions and stored under refrigeration at 4 ° C for analysis at 7 and 15 days of storage. The main parameters evaluated in relation to fruit quality during storage were firmness and color, and with the coating application it was possible to observe a maintenance of these parameters when compared to the control (p <0.05). Besides that, the fruits with coating presented a lower loss of mass. The other parameters evaluated were not influenced by coating addition (p> 0.05), such as pH, acidity, soluble solids, ascorbic acid, luminosity and redness of the peel and color of the pulp. Therefore, coatings made with glucomannan from Konjac may be an alternative to guarantee the quality of fruits during its commercialization, increasing its shelf life.

Is Organic Farming Risky? An Evaluation of WFRP in Organic and Conventional Production Systems

Farm-level data from the Farm Financial Management Database (FINBIN) are used to evaluate the effectiveness of Whole Farm Revenue Protection (WFRP) insurance in diverse farming operations. A panel of diverse Minnesota farms is used to establish actual production history and compute hypothetical performance over three years. This study characterizes the relative riskiness between organic and conventional farms and their comparative insurance performances by avoiding potential adverse selection issues in other studies. Empirical evidence is provided to dispute past empirical findings suggesting that organic farms are riskier than conventional farms, as measured by lower loss ratios.

Impulsive decision-making predicts the course of substance-related and addictive disorders

Background This study investigated whether patterns of impulsive decision-making (i) differ between individuals with DSM-5 substance use disorders (SUD) or non-substance-related addictive disorders (ND) and healthy controls, and (ii) predict the increase of SUD and ND severity after one year. Methods In a prospective-longitudinal community study, 338 individuals (19–27 years, 59% female) were included in one of three groups: SUD (n = 100), ND (n = 118), or healthy controls (n = 120). Group differences in four impulsive decision-making facets were analyzed with the Bayesian priors: delay discounting (mean = 0.37, variance = 0.02), probability discounting for gains and for losses (each − 0.16, 0.02), and loss aversion (− 0.44, 0.02). SUD and ND severity were assessed at baseline and after 1 year (n = 312, 92%). Predictive associations between decision-making and SUD/ND severity changes were analyzed with the Bayesian prior: mean = 0.25, variance = 0.016. Results Compared with controls, the SUD group displayed steeper delay discounting and lower probability discounting for losses; the ND group displayed lower probability discounting for losses (posterior probabilities > 98%). SUD symptom increase after 1 year was predicted by steeper delay discounting and lower loss aversion; ND symptom increase by lower probability discounting for losses and lower loss aversion (posterior probabilities > 98%). There was low evidence for predictive relations between decision-making and the quantity-frequency of addictive behaviours. Discussion Impulsive decision-making characterizes SUD and ND and predicts the course of SUD and ND symptoms but not the engagement in addictive behaviours. Strength of evidence differed between different facets of impulsive decision-making and was mostly weaker than a priori expected.