Acid Food Research Articles

Prevalence Of Fissured Tongue Among Iraqi Patients Attending Dental Clinics at The College of Dentistry University of Baghdad

Background: Owing to the fact that fissured tongue etiopathogenesis is still unknown and the presence of a wide variety of predisposing factors that may contribute to its development most importantly its possible association with systemic diseases, thorough research is required to get more information about this condition. Aim of the study: The aim of the study was to ascertain the prevalence, different patterns, and predisposing factors for the development of fissured tongue in the sample of the Iraqi population. Patient and Method: The study was carried out by collecting data from Iraqi patients who were receiving routine dental care and examinations at the Hospital of the College of Dentistry at Bagdad University. Patients’ data were collected and organized in a self-arranged case sheet. The tongues of the patients were examined to record the position and pattern of the fissures on the tongue. Result: Based on the case sheets of the 125 patients involved in the research, 81 had a fissured tongue with age groups between 50 and 59 having the highest prevalence (88%). The single and superficial pattern (52%) and the dorsal surface of the tongue (82.7%) accounted for the highest prevalence of cases recorded. In terms of the predisposing factors, eating acidic and spicy food was the most prevalent reason (43.2%). Conclusion: The results of the study indicate that the fissured tongue is common in the community. All age groups should receive comprehensive oral health treatment. This includes managing underlying systemic disorders by addressing modifiable risk factors and encouraging excellent oral hygiene practices, as well as taking preventative steps and scheduling routine dental examinations.

Serum folate levels, but not vitamin B12, are associated with slower progression in carotid intima-media thickness in a population exposed to mandatory folic acid fortification

Background&AimsFolate and vitamin B12 are vitamins involved in one carbon metabolism. Carotid intima-media thickness (cIMT) is a non-invasive test and an early atherosclerosis marker. The relationship between these vitamins and cIMT is not well established. This study aimed to investigate the association between baseline vitamins and cIMT changes during a median follow-up of 8 years. MethodsProspective cohort study involving 5,061 ELSA-Brasil participants from São Paulo state aged 35-74 years at baseline. Serum folate and vitamin B12 levels and dietary intake were assessed at baseline. Ultrasound cIMT measurements were performed at baseline and wave 3. Linear mixed-effects models, adjusted for covariables, assessed the association between vitamins at baseline and changes in cIMT. Results4,260 participants were included; mean (SD) age was 51.4 (8.9) years and 54.5% were women. Folate (0.02%) and vitamin B12 (2.6%) deficiencies were almost nonexistent. Participants in the 4th quartile of serum folate had a slower cIMT increase during 8 years of follow-up than those in the 1st quartile (1st vs. 4th quartile comparison: β (95% CI): -0.015 (-0.026; -0.004), P: 0.006 for model 3). These findings remained the same after sensitivity analysis for overall dietary supplements and specifically multivitamins use. No association was found between vitamin B12 biomarker and the outcome. Dietary folate intake was also not associated with cIMT changes. ConclusionIn this population exposed to mandatory folic acid food fortification, prevalence of vitamins deficiencies was very low. Highest quartile of serum folate seemed to slow down the increment of cIMT measurements over time.

Factors Influencing the Protective Effect of Salivary Pellicle Against Dental Erosion: A Concise Review

Dental erosion is the irreversible loss of dental hard tissue caused by chemical processes without bacteria involvement. Dental erosion prevalence has increased due to extensive consumption of acidic foods and drinks or suffering from gastrointestinal diseases. Salivary pellicle acts as a physical barrier that impedes direct contact between the tooth surface and erosive acids. Furthermore, it is a selectively permeable membrane that controls the diffusion of erosive acids to the tooth surface. Therefore, salivary pellicle can protect the tooth surface from erosive demineralization. The protective effect of salivary pellicle depends on the intraoral location, tooth substrate, thickness, formation time, composition, the pH level of erosive acids, and exposure time. This concise review aimed to provide an overview on factors influencing the protective effect of salivary pellicle against dental erosion.

Targeted Screening of Lactiplantibacillus plantarum Strains Isolated from Tomatoes and Its Application in Tomato Fermented Juice.

This study explores the functional attributes of Lactiplantibacillus plantarum (L. plantarum) strains isolated from fermented tomato juice, focusing on their physiological, biochemical, and probiotic characteristics. The identified 66 gram-positive strains included 36 L. plantarum ones, which exhibited robust growth in acidic environments (pH 2.0-5.0) and utilization of various carbohydrates. Notably, seven strains outperformed a commercial strain in extreme acidic conditions. Antioxidant activity varied, with strain A24 showing the highest hydroxyl radical scavenging ability, while strains with high surface hydrophobicity had lower DPPH scavenging activity, indicating no direct correlation between these properties. Strains also showed strain-specific differences in carbohydrate utilization and antibiotic resistance, with some resistant to gentamicin and ciprofloxacin. Survival rates under simulated gastrointestinal conditions were strain-specific, with some strains demonstrating high survival rates, indicating their potential as probiotics. Furthermore, 13 strains used as fermentation starters in tomato juice significantly enhanced antioxidant activity and reduced pH and total soluble solids, indicating efficient sugar utilization and lactic acid production. These findings suggest that L. plantarum strains are well-suited for functional food fermentation and probiotic applications, with strain-specific traits offering versatility for use in acidic food products and probiotic formulations.

Metabolic Conditions and Organ Dysfunctions Risk Factors for Gastrointestinal Cancer in Hypertensive Patients: A Case-Control Study in China.

The associations of metabolic conditions, chronic organ dysfunctions and acidic food consumption with the risk of gastrointestinal cancer are unknown among individuals with primary hypertension. We sought to identify risk factors for gastrointestinal cancer in this population. We conducted a case-control study among individuals who had primary hypertension and were later diagnosed with a type of gastrointestinal cancer, and those who had primary hypertension and were not diagnosed with gastrointestinal cancer at a local hospital from January 2020 to January 2024. We compared sociodemographic, lifestyle, dietary, and medical characteristics between the groups using data extracted from electronic medical records. Univariate and multivariate logistic regression were used to find associations with risk factors. We identified 125 cases of gastrointestinal cancer and 544 controls who were cancer-free. There were significant associations between overall gastrointestinal cancer and hyperlipidemia (OR, 3.37; 95% CI, 1.98-5.72), diabetes mellitus (OR, 2.58; 95% CI, 1.64-4.07), chronic renal failure (OR, 2.45; 95% CI, 1.43-4.20), alcohol consumption (OR, 2.35; 95% CI, 1.49-3.70), heart failure (OR, 2.13; 95% CI, 1.36-3.33), and higher-grade hypertension (OR, 1.97; 95% CI, 1.41-2.74). In this retrospective study of patients who had primary hypertension, we identified several comorbid conditions as indicators for gastrointestinal cancer, including hyperlipidemia, diabetes mellitus, chronic renal failure, alcohol consumption, heart failure, and higher-grade hypertension.

Identification of a divalent metal transporter required for cellular iron metabolism in malaria parasites

Plasmodium falciparum malaria parasites invade and multiply inside red blood cells (RBCs), the most iron-rich compartment in humans. Like all cells, P. falciparum requires nutritional iron to support essential metabolic pathways, but the critical mechanisms of iron acquisition and trafficking during RBC infection have remained obscure. Parasites internalize and liberate massive amounts of heme during large-scale digestion of RBC hemoglobin within an acidic food vacuole (FV) but lack a heme oxygenase to release porphyrin-bound iron. Although most FV heme is sequestered into inert hemozoin crystals, prior studies indicate that trace heme escapes biomineralization and is susceptible to nonenzymatic degradation within the oxidizing FV environment to release labile iron. Parasites retain a homolog of divalent metal transporter 1 (DMT1), a known mammalian iron transporter, but its role in P. falciparum iron acquisition has not been tested. Our phylogenetic studies indicate that P. falciparum DMT1 (PfDMT1) retains conserved molecular features critical for metal transport. We localized this protein to the FV membrane and defined its orientation in an export-competent topology. Conditional knockdown of PfDMT1 expression is lethal to parasites, which display broad cellular defects in iron-dependent functions, including impaired apicoplast biogenesis and mitochondrial polarization. Parasites are selectively rescued from partial PfDMT1 knockdown by supplementation with exogenous iron, but not other metals. These results support a cellular paradigm whereby PfDMT1 is the molecular gatekeeper to essential iron acquisition by blood-stage malaria parasites and suggest that therapeutic targeting of PfDMT1 may be a potent antimalarial strategy.

Enhanced powder characteristics of succinic acid through crystallization techniques for food industry application

During crystallization, succinic acid, an important food additive, exhibit severe agglomeration behaviour, uneven crystal size distribution (CSD), and irregular crystal morphology, resulting in poor powder flow properties. This paper presents an innovative approach to optimize succinic acid crystallization through investigation of novel blade milling method, seeding, and inclusion of green additive, cetyltrimethylammonium bromide (CTAB). CTAB for crystal habit regulation and formation of desired cubic-like morphology. We employ Mask R-CNN, a deep learning-based image analysis tool to quantitatively assess crystal and powder flow properties. Results demonstrate that the inclusion of 0.5 wt% CTAB with two-stage cooling method yields uniform CSD ranging from 30 μm to 160 μm and improves powder properties, reducing the agglomeration degree by 46% and caking ratio to only 6.78%, indicating a decreased tendency for clumping. The integration of crystallization with the proposed deep learning framework not only improves succinic acid food functionality but also showcases highly efficient method for optimizing crystal properties, setting new standard for food crystallization processes. It has been adequately presented with real-time high-precision analysis of CSD, agglomeration, etc, facilitating rapid screening for optimized food quality improvements.

Effect of Pempek Vinegar on Composite Resin Hardness Nanohybrid

Background: Nanohybrid composite resin is a dental restorative material that is widely used in modern dental practice. However, the interaction of these materials with acidic foods and drinks, such as pempek vinegar, can affect their mechanical properties. Materials and Methods: This research is laboratory experimental research with pretest-posttest with only group design. In this study, nanohybrid composite resin was used in the form of a circle on a mold with a thickness of 2 mm and a diameter of 10 mm which was immersed in a solution of pempek vinegar. The number of samples used is 6 samples with 4 test groups. The 4 test groups were divided into immersion times of 1,3,5,7 days. Results: After immersion, the results of the hardness of the composite resin were taken. Using the normality and homogeneity tests, the hardness test results data were processed. It was found that the data were normally distributed and not homogeneous for each data group. After that an analysis was carried out using independent t-test (p <0.005) it was found that there was a significant effect of the hardness of the composite resin on immersion in Pempek vinegar solution which was soaked for 3 days, 5 days and 7 days. Conclusion: Pempek vinegar solution affects the surface hardness of the nanohybrid composite resin which is probably influenced by pH, liquid absorption ability, and soaking time.

Dental erosion and its correlation with bulimia nervosa: a literature review

Dental erosion is the loss of mineralized tooth tissue caused by acids not originating from the oral microbiota. It results from extrinsic factors, such as acidic foods and beverages, or intrinsic factors, such as gastroesophageal reflux and frequent vomiting. Bulimia nervosa (BN), an eating disorder characterized by episodes of binge eating followed by compensatory behaviors such as forced vomiting, can exacerbate dental erosion. The aim of this study was to conduct a narrative literature review on dental erosion, addressing diagnosis, prevention, treatment, and its correlation with BN. A search was conducted on the PubMed platform in July 2023 using MeSH terms “tooth erosion” and “bulimia nervosa” combined with “OR”. After applying inclusion and exclusion criteria, 21 articles were selected, and 6 additional studies were included through manual search. A concerning link between BN and dental erosion was observed, as patients with purging-type BN frequently exhibit dental damage due to the acidic pH of vomit, which leads to mineral loss from the enamel. Early diagnosis and proper management, involving clinical identification and implementation of preventive and therapeutic strategies, are crucial to preventing severe cases. Prevention should focus on reducing acid exposure and maintaining good oral hygiene, while treatment may include fluoride application, restorations, and, in advanced cases, more invasive procedures. Interprofessional collaboration and the de-stigmatization of eating disorders are essential for improving detection and treatment, providing care that addresses both the psychological and physical issues associated with dental erosion.

Linking intraspecies variability of Salmonella enterica isolates under acidic conditions to genotype.

There is a lack of information about Salmonella enterica strains under acidic conditions and their association with their genome. This study characterized intraspecies variability in the growth of 167 S. enterica isolates under two acid conditions (pH 4 and 5) and linked to the whole genome sequencing (WGS) data. A total of 1002 curves for each condition were obtained using turbidimetry measurements, and Baranyi and Roberts model was used to estimate the maximum rate of change (rcmax; OD600 nm h-1). Strains were categorized into slow, intermediate, and fast; and associations with their WGS data were performed. Huge variability in was observed at both conditions (pH 5=0.016-0.066 OD600nm h-1 and pH 4=0.003-0.028 OD600nm h-1). The majority of isolates was classified as intermediate (59.5% at pH 5 and 46.1% at pH 4). Strains classified as fast had a low frequency of allABCD genes at both pHs, and any of them having the presence of pefABCD, spvBCR, aadA2, dfrA12, and gyrA_D87G genes were linked to virulence or antimicrobial resistance. This study suggests that strains with fast capacity for growth under acidic conditions could have a fitness cost in their virulence or resistance potential. PRACTICAL APPLICATION: Data presented in this study could be used to select representative strains to evaluate the exposure assessment in different food items, mainly the growth and survival in acidic foods.

The influence of storage conditions on hygiene condition and eicosapentaenoic acid oxidation in Nannochloropsis algae for sustainable food supply.

Nannochloropsis algae contain approximately 20% polyunsaturated fatty acids (PUFA) and hold significant potential for high-quality eicosapentaenoic acid (EPA) food industrialization. However, EPA in Nannochloropsis sp. is prone to oxidation, and microbial growth is a critical factor affecting the shelf life of fresh food. Storage composition and temperature are primary factors influencing microbial growth, yet these aspects are not fully understood. This study investigates the effects of temperature and encapsulation on EPA content in nano-products over time. Nano-powder and nanobeads derived from Nannochloropsis sp. served as raw materials. Additionally, changes in aerobic plate counts and coliform groups were monitored. The results indicated that nanobeads, due to their more complex processing and less mature packaging, were more susceptible to coliform contamination compared to nano-powder. In terms of EPA stability, nanobeads exhibited a longer storage life than nano-powder. The oxidation rate of both nano-powder and nanobeads was faster at 37 °C than at 25 °C. These findings can inform general shelf life estimation, rapid detection of total lipid content in nano-products and macro extraction of nano-oil. Moreover, they have significant implications for delaying EPA oxidation in nano-products and improving hygienic quality control for microbial detection. © 2024 Society of Chemical Industry.

Comparison of acidified and conventional low acid thermal processing of white mushroom in glass jars as influenced by reciprocating agitation

The objective of this study was to evaluate the quality advantage that can be gained by combining acidified low-acid food thermal processing (ALTP) (pH < 4.6) and reciprocating agitation thermal processing (RATP) of mushroom. Mushroom was selected as a low acid food which is conventionally subjected to low-acid food conventional thermal processing (LACP) (pH > 4.6). Glass jars were used as containers. LACP was established to target a commercial sterilization process (Fo value of 5.0 min at 121.1 °C), while ALTP was established to get an equivalent pasteurization process (Fo value of 10.0 min at 90 °C). Heat penetration data was obtained to establish the above targeted processes and to assess the influence of processing conditions on the heating rate index and heating lag factor. Once processed, the associated quality parameters were evaluated and compared. Process variables included three processing temperatures (115, 120, 125 °C for LACP and 90, 95 and 100 °C for ALTP) and three RATP conditions (0, 1.0 and 2.0 Hz agitation). The results revealed higher rates of heat penetration and lower processing times for both LACP and ALTP processes as the reciprocation frequency increased. Quality retention advantages were realized as the process temperature was increased in each case. The best advantage was delivered with ALTP. Although the rate of heat transfer was the highest at 2.0 Hz, the best quality was observed at a moderate agitation frequency (1.0 Hz) as product texture breakdown was avoided. This is the first study that combined ALTP and RATP and compared them with LACP.

Dietary Influence on Bladder Pain Syndrome: A Systematic Review.

Bladder Pain Syndrome (BPS) is a chronic condition characterized by discomfort or pain in the bladder region, often exacerbated by bladder filling and alleviated by voiding. Despite numerous theories regarding its etiology, the potential dietary influence on BPS symptoms has not been thoroughly elucidated. This systematic review aimed to synthesize evidence on the relationship between nutritional factors and the exacerbation or amelioration of BPS symptoms. An extensive search was conducted across multiple electronic databases, including PubMed/MEDLINE, EMBASE, Cochrane Library, Web of Science, Scopus, CINAHL, and Google Scholar, to identify studies exploring the impact of diet on interstitial cystitis/bladder pain syndrome(IC/BPS). Comparative analysis was employed to synthesize data from the selected studies, focusing on identifying corroborative and conflicting evidence regarding diet and IC/BPS. The analysis revealed recurring themes across the eight selected studies, including the association of certain foods and beverages with the worsening of IC/BPS symptoms. Patients frequently reported dietary sensitivities, particularly to acidic and spicy foods, caffeine, and alcohol. Evidence from the studies suggests that dietary modifications, both self-directed and structured interventions, may improve symptom severity and overall patient quality of life. Additionally, tools developed and validated for assessing dietary sensitivities could facilitate better management of IC/BPS through personalized diet plans. The impact of individual substances such as caffeine and tea was underscored, indicating their potential as modifiable risk factors in IC/BPS symptomatology. The collective evidence from the reviewed studies confirms the importance of dietary influence on IC/BPS symptom management. An individualized approach to dietary counseling based on patient sensitivities could be beneficial. However, the diversity in study methodologies and outcomes indicates a need for more uniform research to establish standardized dietary guidelines for IC/BPS patients.

Employing genome-wide association studies to investigate acid adaptation mechanisms in Listeria monocytogenes

Listeria monocytogenes is a critical foodborne pathogen known to develop adaptation traits in mildly acidic food processing environments. This study analyzed the genomic data of 49 strains derived from clinical and food sources, utilizing genome-wide association studies (GWAS) to explore the correlation between the genotypic and phenotypic traits of L. monocytogenes, thereby identifying the genetic determinants of its acid adaptation capability. The findings revealed no significant association between the collected acid adaptation genes and the bacterial growth parameters. The GWAS results indicated that numerous single nucleotide polymorphism (SNP) sites were significantly correlated with the growth parameters of L. monocytogenes in a pH = 5.0 acidic environment, whereas the associations diminished as the pH approached neutrality at pH = 6.7. Analysis and annotation of synonymous mutation loci revealed that non-synonymous mutations primarily impact function. The phenotypes pH = 5.0, ΔpH (5.0–5.5), SNPλ, and SNPμmax show the strongest associations with non-synonymous mutation loci. The genes lmo0017, lmo1173, lmo0794, and lmo2783 are significant non-synonymous mutation loci influencing acid adaptation. These genes play critical roles in intracellular pH regulation, cell wall synthesis and environmental response control, directly or indirectly affecting bacterial acid tolerance. Future research could leverage existing data combined with machine learning and causal inference methods to further dissect the genotype-phenotype causal relationships, identifying causative genetic factors that govern the acid adaptation in L. monocytogenes, providing insights for risk assessment and management strategies in food safety.

Walnuts as functional food and nutraceutical: A bibliometric study of research trends on nutritional potential, phytochemistry and its health benefits

AimThis study aims to conduct a bibliometric analysis of English walnut (Juglans regia L.) using the Scopus database. This study has also attempted to explore walnut’s nutritional potential, phytochemistry, and functional properties for overall human health benefits. MethodologyThis study uses the R-Bibliometrics package software to explore the Scopus database from 2002 to 2021. The keywords used are “Walnut” OR “Juglans regia” OR “Nutritional Potential” OR “Functional Food” OR “Phytochemistry” OR “Human health”. ResultsThe global trends and bibliometric analysis of walnut from 2002–2021 found that there was a total of 9868 documents indexed in 3151 Scopus-indexed sources. The agricultural and biological sciences recorded the maximum net publication, while the dentistry field recorded the minimum. Countries like China and the United States were the major funding sources, having the maximum net publications all over the globe. Upon analysing international collaboration, countries such as China, the USA, Italy, Iran, Spain, and the United Kingdom emerged as the world’s top collaborators. Maximum co-occurrences of the following keywords found are walnut, omega-3 fatty acid, Juglans regia, and walnut food. The most productive journals in walnut research recorded according to Bradford Law, the most productive walnut research journals were Acta Horticulture, Food Chemistry, Plant Diseases, Journal of Agricultural Hortiscience, Scientia Horticultureae, Nutrients, Molecules, PloS One, and Journal of Ethnopharmacology. People around the world use walnuts in a variety of foods and consider them an integral part of their diets. Walnut contains a variety of bioactive compounds, such as polyphenols, alkaloids, and juglone, as well as nutrients like omega-3 fatty acids, which make it a functional food for humans. Walnuts are much more than just a culinary item in traditional foods; they can provide a variety of human health benefits. ConclusionsThis study attempted to conduct a bibliometric analysis to analyze global trends and research productivity of walnut as a functional food in terms of phytochemistry, nutritional potential, and human health benefits. This study will help to identify the research gap, offer opportunities for multidisciplinary research, and present a novel visualisation map for walnut research. This study declared walnut a functional food for the future.

Analysis of Gastritis Prevention with Halal Food Consumption

Gastritis is an inflammation of the stomach lining that can be acute, chronic, diffuse or localized. When the defense mechanisms of the gastric mucosa are overwhelmed with bacteria and other irritants, localized inflammation occurs in the gastric mucosa. Common symptoms of gastritis include abdominal discomfort, bloating, headache, nausea, and vomiting, as well as discomfort or burning in the upper abdomen, nausea, and vomiting. and become bloated. Chills and fever may interfere with daily life. Because of the high incidence of gastritis, it is necessary for everyone, especially in productive age, to change a bad diet, such as consuming spicy foods, acidic foods or drinks, irregular meal times, and excessive portions of food, into a good lifestyle with healthier food consumption and of course halal. Diet and eating habits are the main components that affect a person's health and nutrition, therefore, as a Muslim, consuming halal and thoyyib food is an obligation. One must pay careful attention to the halal and health aspects. This research was conducted with a strategy of searching for journals used in the literature review. Some journals mentioned that consuming a balanced diet can help prevent gastritis. The study also found that consuming a variety of fruits and vegetables, such as papaya, apples, bananas and strawberries can help reduce gastritis. In addition, plenty of fish, seafood, such as salmon, sardines, tuna and seafood products rich in vitamin D can help prevent gastritis. There is also aloe vera extract shows that it effectively reduces indigestion and does not aggravate it. Research conducted on the relationship between halal food consumption and gastritis showed a significant relationship between food choices and gastritis

Insights on tiger nut (Cyperus Esculentus L.) oil-loaded microcapsules: characterization and oxidation stability analysis

In this paper, tiger nut oil-loaded microcapsules (TNOMs) were prepared by complexation soybean protein isolate (SPI) and maltodextrin (MD) as wall materials using the spray drying method with tiger nut oil (TNO) as the core material, and its physicochemical properties and stabilities were characterized and analyzed. Under the optimum conditions, the encapsulation efficiency (EE) of TNOMs could reach up to 91.23%. Of note, after 60 days of storage at 60 °C, the peroxide value (PV) of TNO was almost 21.8 times as much as that of TNO encapsulated. Furthermore, TNOMs had good thermal stability below 200 °C and are sufficient for the general food processing needs. By fitting Arrhenius oxidation kinetics model, it was predicted that the shelf life of the product stored at 25 °C was 352.48 d. Therefore, it is promised to be applied to the development of high oleic acid food in the future. This study offered a theoretical framework for utilization and broadening the range of applications of TNO in the food industry.

Different amino acid compositions and food quality of particulate organic matter driven by two major phytoplankton groups in the Ross Sea

Understanding the amino acid (AA) composition of phytoplankton-derived particulate organic matter (POM) is crucial for unraveling phytoplankton physiology and assessing food quality. This study investigated AA compositions and food quality of POM associated with two phytoplankton groups in the Ross Sea polynya. The Phaeocystis antarctica (P. antarctica)-predominant group, with P. antarctica overwhelmingly contributing to its composition, demonstrated a fresh state and heightened physiological activity. In contrast, the P. antarctica and diatoms-mixed group exhibited superior essential amino acids (EAAs) contributions and a higher EAA index (EAAI), indicating enhanced food quality. Dissimilarity Index values provided nuanced insights into degradation stages not captured by other indices. Despite lower physiological activity, diatoms in the mixed group stood out as crucial sources of high-quality nutrition for higher trophic levels in the Ross Sea polynya. The observed variations in AA compositions not only reflected the phytoplankton community structure but also provided insights into their physiological conditions. Given the ongoing climate-induced environmental changes potentially influencing phytoplankton communities, this study underscores the potential impacts on the intricate food web dynamics in the Ross Sea polynya. The assessment of AA composition emerged as a valuable tool for understanding the ecological implications for higher trophic levels in this polar region.

Bibliometric Analysis and a Call for Increased Rigor in Citing Scientific Literature: Folic Acid Fortification and Neural Tube Defect Risk as an Example.

The health benefits of vitamin B9 (folate) are well documented, particularly in regard to neural tube defects during pregnancy; however, much remains to be learned regarding the health effects and risks of consuming folic acid supplements and foods fortified with folic acid. In 2020, our laboratory conducted a population-based analysis of the Food Fortification Initiative (FFI) dataset to determine the strength of the evidence regarding the prevalence of neural tube defects (NTD) at the national level in response to mandatory fortification of cereal grains with folic acid. We found a very weak correlation between the prevalence of NTDs and the level of folic acid fortification irrespective of the cereal grain fortified (wheat, maize, or rice). We found a strong linear relationship between reduced NTDs and higher socioeconomic status (SES). Our paper incited a debate on the proper statistics to employ for population-level data. Subsequently, there has been a large number of erroneous citations to our original work. The objective here was to conduct a bibliometric analysis to quantitate the accuracy of citations to Murphy and Westmark's publication entitled, "Folic Acid Fortification and Neural Tube Defect Risk: Analysis of the Food Fortification Initiative Dataset". We found a 70% inaccuracy rate. These findings highlight the dire need for increased rigor in citing scientific literature, particularly in regard to biomedical research that directly impacts public health policy.

Effect of induced electric field parameters on physiochemical characteristics and microorganism of orange juice

AbstractThe induced electric field (IEF) was produced via an oscillating magnetic field, for direct heating of orange juice within a winding coil. During the process, the applied magnetic field was at the range from 0.07 to 1.43 T with 50 kHz. Then, the numerical relationships between excitation voltage, magnetic field, IEF, induced current density, magnetomotive force and energy efficiency were investigated. Since a rectangular wave of excitation voltage was applied, the sawtooth waveform of induced voltage or IEF loaded on the juice was observed. As the magnetic field increased, outlet temperature and induced current density in the juice was improved, the maximum values were 99.5°C and 0.50 A/cm2, respectively, at a conductivity 4.53 mS/cm for the residence time of 4.5 min. However, the efficiency of the process exhibited a negative correlation with the escalation of excitation voltage. At initial colony count about 4.50 log colony‐forming units/mL, the IEF pasteurization reduced all the aerobic microorganisms, molds, and yeasts in the juice, which were evaluated at detectable limits below 1 log colony‐forming units/mL. Moreover, all treatments had no significant effects on pH, total soluble solids and titratable acidity of the juice (p &gt; 0.05). In particular, there was also no significant change in color parameters after IEF pasteurization (p &gt; 0.05). It indicated a significant decrease in vitamin C and total phenolic content of the control groups (p &gt; 0.05), but no significant change in carotenoid content was observed in all treated juice (p &gt; 0.05). heating technology using IEF has the potential to the pasteurization of fruit juice.Practical applicationsInduction electric field technology has progressed rapidly in the past 2 years, it can use oscillating alternating magnetic field to realize the direct heating of liquid food. The process has thermal and non‐thermal effects, at 65–70°C, within 15–30 s to achieve the commercial asepsis of acidic liquid food. After the pasteurization, it can better maintain the color and flavor of the juice. We have assembled a laboratory prototype for testing in the early stage, the processing capacity is at the range of 0–10 L/h. Currently, the system has been able to reach the pilot production scale with the processing capacity of 100–500 L/h. Through the use of highly permeable magnetic materials, the energy consumption per ton of juice processing is controlled at 120 k·Wh level for the pasteurization and is expected to achieve a larger processing capacity in the future.