Categories Of Ingredients Research Articles

Stepwise tracking strategy to screen ingredient from Galla Chinensis based on the “mass spectrometry guided preparative chromatography coupled with systems pharmacology”

Ethnopharmacological relevanceGalla chinensis, a traditional Chinese herbal medicine, was widely used to treat ulcerative colitis (UC) in folk prescriptions, however, its active ingredients and mechanism of action in the treatment of UC remain unclear. Aim of the studyThe aim of our study was to discover the lead compounds and anti-inflammatory active ingredients of Galla chinensis and clarify their molecular mechanism for UC treatment. Materials and methodsThe ingredients of Galla chinensis were prepared by column and mass spectrometry guided preparative chromatography. Besides, the relationship among the ingredients of Galla chinensis and targets was predicted by systems pharmacology. Additionally, Lipopolysaccharide (LPS)-induced RAW264.7 macrophages were used as in vitro model. The cell viability, the level of the pro-inflammatory factors, the generation of reactive oxygen species (ROS), and trans epithelial electric resistance (TEER) values were detected to screen out the active ingredients of Galla chinensis. Moreover, 4% dextran sodium sulfate (DSS)-induced ulcerative colitis mice were used as the UC animal model. The disease activity index (DAI), pathological degree of colon tissue, activities of antioxidant-related enzymes and expression level of pro-inflammatory cytokines were performed to assess the anti-UC effects of the active ingredients. Meanwhile, the mRNA expression level of inflammatory factors and antioxidant related genes were analyzed by real-time quantitative polymerase chain reaction (Q-PCR). And the expression of nuclear factor erythroid-2 related factor 2 (Nrf2) pathway related proteins, intestinal mucosal proteins and nuclear factor kappa-B (NF-κB) pathway related proteins in colon tissues were analyzed by Western Blotting. ResultsHerein, a stepwise tracking strategy was adopted to screen out the anti-inflammatory active ingredients of Galla Chinensis based on "preparative chromatography pharmacology combined with mass spectrometry guidance and system". 11 categories of ingredients of Galla chinensis were prepared and ethyl gallate (EG) was screened out the lead compound and anti-inflammatory active ingredient of Galla Chinensis through in silico, in vitro and in vivo studies. In addition, EG had a significant therapeutic effect on ameliorating DSS-induced UC mice and protected intestinal mucosal integrity through Nrf2 and NF-κB signaling pathway. ConclusionEthyl gallate was the lead compound and anti-inflammatory active ingredient in Galla chinensis. And it was discovered for the first time that EG could treat mice with ulcerative colitis. This research not only found the lead compound of Galla Chinensis for UC treatment and determined the possible mechanism, but also provided valuable references for finding lead compounds from natural products by systems pharmacology coupled with equivalent components group technology.

Voice Therapy According to the Rehabilitation Treatment Specification System: Expert Consensus Ingredients and Targets.

Purpose Clinical trials have demonstrated that standardized voice treatment programs are effective for some patients, but identifying the unique individual treatment ingredients specifically responsible for observed improvements remains elusive. To address this problem, the authors used a taxonomy of voice therapy, the Rehabilitation Treatment Specification System (RTSS), and a Delphi process to develop the RTSS-Voice (expert consensus categories of measurable and unique voice treatment ingredients and targets). Method Initial targets and ingredients were derived from a taxonomy of voice therapy. Through six Delphi Rounds, 10 vocal rehabilitation experts rated the measurability and uniqueness of individual treatment targets and ingredients. After each round, revisions (guided by the experts' feedback) were finalized among a primary reader (a voice therapy expert) and two external readers (rehabilitation experts outside the field of voice). Consensus was established when the label and definition of an ingredient or target reached a supramajority threshold (≥ 8 of 10 expert agreement). Results Thirty-five target and 19 ingredient categories were agreed to be measurable, unique, and accurate reflections of the rules and terminology of the RTSS. Operational definitions for each category included differences in the way ingredients are delivered and the way individual targets are modified by those ingredients. Conclusions The consensus labels and operationalized ingredients and targets making up the RTSS-Voice have potential to improve voice therapy research, practice, and education/training. The methods used to develop these lists may be useful for other speech, language, and hearing treatment specifications. Supplemental Material https://doi.org/10.23641/asha.15243357.

A Step-by-Step Approach for Assessing Human Skin Irritation Without Animal Testing for Quasi-Drugs and Cosmetic Products

Introduction: Animal tests of cosmetic ingredients and products have been banned in the EU since 2013. However, in Japan, the application of new quasi-drugs requires the generation of 24-hour data on primary and cumulative skin irritation by animal testing. Such data are unreliable because an ingredient predicted as nonirritating after short exposure (4 hours), based on the Organization for Economic Co-operation and Development (OECD) test guidelines (TG)404, may cause irritation after a longer application period in human skin irritation tests. With insufficient data to draw conclusions about the irritation potential of an ingredient, there remains a high probability of skin irritation occurrence after extended exposure to the ingredient. Materials and Methods: This study assessed whether the skin irritation caused by quasi-drugs and cosmetic products can be evaluated in a step-by-step manner. Results: A workflow was developed considering several key steps such as the component characteristics based on physicochemical properties or the ingredient category based on existing information from animal tests and human patch test results, and its utility was assessed using the reconstructed human epidermis (RhE) test (OECD TG439), animal testing, the human patch test, and the human cumulative skin irritation test. Conclusion: The RhE test and the aforementioned human skin tests can be employed to evaluate test substances that cause weak or nonskin irritation categorized as “harmless ingredients”—thereby avoiding animal testing.

The nutritional impact of replacing dietary meat with meat alternatives in the UK: a modelling analysis using nationally representative data.

Dietary patterns high in meat compromise both planetary and human health. Meat alternatives may help to facilitate meat reduction; however, the nutritional implications of displacing meat with meat alternatives does not appear to have been evaluated. Here, the ninth cycle of the National Diet and Nutrition Survey was used as the basis of models to assess the effect of meat substitution on nutritional intake. We implemented three models; model 1 replaced 25 %, 50 %, 75 % or 100 % of the current meat intake with a weighted mean of meat alternatives within the UK market. Model 2 compared different ingredient categories of meat alternative; vegetable, mycoprotein, a combination of bean and pea, tofu, nut and soya. Model 3 compared fortified v. unfortified meat alternatives. The models elicited significant shifts in nutrients. Overall, carbohydrate, fibre, sugars and Na increased, whereas reductions were found for protein, total and saturated fat, Fe and B12. Greatest effects were seen for vegetable-based (+24·63g/d carbohydrates), mycoprotein-based (-6·12g/d total fat), nut-based (-19·79g/d protein, +10·23g/d fibre; -4·80g/d saturated fat, +7·44g/d sugars), soya-based (+495·98mg/d Na) and tofu-based (+7·63mg/d Fe, -2·02μg/d B12). Our results suggest that meat alternatives can be a healthful replacement for meat if chosen correctly. Consumers should choose meat alternatives low in Na and sugar, high in fibre, protein and with high micronutrient density, to avoid compromising nutritional intake if reducing meat intake. Manufacturers and policy makers should consider fortification of meat alternatives with nutrients such as Fe and B12 and focus on reducing Na and sugar content.

Identifying Ingredient Substitutions Using a Knowledge Graph of Food

People can affect change in their eating patterns by substituting ingredients in recipes. Such substitutions may be motivated by specific goals, like modifying the intake of a specific nutrient or avoiding a particular category of ingredients. Determining how to modify a recipe can be difficult because people need to 1) identify which ingredients can act as valid replacements for the original and 2) figure out whether the substitution is “good” for their particular context, which may consider factors such as allergies, nutritional contents of individual ingredients, and other dietary restrictions. We propose an approach to leverage both explicit semantic information about ingredients, encapsulated in a knowledge graph of food, and implicit semantics, captured through word embeddings, to develop a substitutability heuristic to rank plausible substitute options automatically. Our proposed system also helps determine which ingredient substitution options are “healthy” using nutritional information and food classification constraints. We evaluate our substitutability heuristic, diet-improvement ingredient substitutability heuristic (DIISH), using a dataset of ground-truth substitutions scraped from ingredient substitution guides and user reviews of recipes, demonstrating that our approach can help reduce the human effort required to make recipes more suitable for specific dietary needs.

Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects.

Food innovation is moving rapidly and comprises new categories of food products and/or ingredients with a natural and ecological origin. Monocultivar olive pomaces, individually or combined, can be a source of natural bioactive compounds suitable for food or cosmetic applications. This work aimed to assess the phenolics content and antioxidant activity of four monocultivar olive pomaces (Arbosana, Koroneiki, Oliana, and Arbequina) and forty-nine blends prepared with different proportions of each. Additive, synergistic, and antagonistic effects were studied. Among the monocultivar pomaces, Koroneiki and Arbosana were the richest in total phenolics (~15 mg gallic acid eq./g). Most of the interactions found in the blends were additive or synergistic, while very few antagonistic effects were observed. The best results were obtained for those blends where the Koroneiki variety predominated: (i) 90% Koroneiki, 4.75% Oliana, 3.75% Arbequina, 1.5% Arbosana; (ii) 65% Koroneiki, 29% Oliana, 3.25% Arbequina, 2.75% Arbosana; and (iii) 85% Koroneiki, 8.75% Arbequina, 3.5% Arbosana, 2.75% Oliana. In sum, these combinations can be advantageous in comparison to the individual use of monocultivar pomaces, presenting a higher potential to be used as functional ingredients or for bioactive compounds extraction, having in view the obtention of natural preservatives or food/cosmetic formula enhancers.

Blue light protection, part II-Ingredients and performance testing methods.

There are numerous cosmetic ingredients that have been identified to have blue light protection benefits. The urge to learn more about blue light protection claims has led to several substantiation test methods that can be utilized by companies to prove product efficacy. PartII of this article provides up-to-date information on cosmetic ingredients that can provide protection from blue light, and methods companies can use to substantiate blue light protection claims. An Internet search was completed using the Google Scholar database and a cosmetic ingredient supplier database (UL Prospector) for ingredients and relevant literature. Multiple ingredient categories, for example, algae-derived ingredients, UV filters, botanical extracts, antioxidants, and vitamins, are available on the market to fight against blue light-induced skin damage. There is not a formal standardized method to test for blue light protection; however, spectrophotometers, imaging devices, measuring oxidative stress, and visual evaluations are some of the methods being used today. The number of ingredients launched for blue light protection and new methods developed to test products for blue light protection claims is expected to increase in the near future as we are learning more about the mechanism of damage that occurs in the skin upon blue light exposure.

18719 Assessment of the level of UVA Protection Factor provided by various sunscreens marketed in the US

Exposure to ultraviolet A (UVA) and B (UVB) radiation damages skin, causing premature aging and increased skin cancer risk. Although UVB (290-320 nm) is predominantly responsible for sunburn and DNA damage, UVA (320-400 nm) penetrates deeper into the skin, damaging underlying tissue, resulting in the appearance of premature aging. Broad secondspectrum sunscreens provide protection against both types of UV rays and are generally recommended by dermatologists for effective skin protection. However, not all sunscreens formulated as broad spectrum provide the same level of protection against UVA light, even at the same labeled Sun Protection Factor (SPF). The objective was to evaluate the UVA Protection Factor (UVAPF) of commercially available sunscreens and correlate with type of active ingredient and SPF level. Thirty-two products were selected and categorized as mineral, mineral/chemical hybrid, or chemical sunscreens. Sunscreens ranged from SPF 20 to SPF 50+, with an even distribution of products below and above SPF 50. UVAPF of each sunscreen was determined according to in vitro method (ISO24443:2012). Sunscreens with the same SPF across all active ingredient categories showed variability in UVAPF, supporting the fact that the formulation is critical to protective efficacy. Pure mineral and mineral/chemical hybrid sunscreens were determined to exhibit high UVAPF variability, while chemical sunscreens showed results with lower variability within both SPF 20 to SPF 50+ and above SPF 50 products. All chemical sunscreens utilizing the ingredient avobenzone scored high in this assessment and may be the most appropriate choice for patients seeking the highest level of UVA protection.

The Influence of Different Foods and Food Ingredients on Acute Postprandial Triglyceride Response: A Systematic Literature Review and Meta-Analysis of Randomized Controlled Trials

The use of postprandial triglyceride (ppTG) as a cardiovascular disease risk indicator has gained recent popularity. However, the influence of different foods or food ingredients on the ppTG response has not been comprehensively characterized. A systematic literature review and meta-analysis was conducted to assess the effects of foods or food ingredients on the ppTG response. PubMed, MEDLINE, Cochrane, and CINAHL databases were searched for relevant acute (<24-h) randomized controlled trials published up to September 2018. Based on our selection criteria, 179 relevant trials (366 comparisons) were identified and systematically compiled into distinct food or food ingredient categories. A ppTG-lowering effect was noted for soluble fiber (Hedges' giAUC = -0.72; 95% CI: -1.33, -0.11), sodium bicarbonate mineral water (Hedges' gAUC = -0.42; 95% CI: -0.79, -0.04), diacylglycerol oil (Hedges' giAUC = -0.38; 95% CI: -0.75, -0.00), and whey protein when it was contrasted with other proteins. The fats group showed significant but opposite effects depending on the outcome measure used (Hedges' giAUC = -0.32; 95% CI: -0.61, -0.03; and Hedges' gAUC=0.16; 95% CI: 0.06, 0.26). Data for other important food groups (nuts, vegetables, and polyphenols) were also assessed but of limited availability. Assessing for oral fat tolerance test (OFTT) recommendation compliance, most trials were ≥4 h long but lacked a sufficiently high fat challenge. iAUC and AUC were more common measures of ppTG. Overall, our analyses indicate that the effects on ppTG by different food groups are diverse, largely influenced by the type of food or food ingredient within the same group. The type of ppTG measurement can also influence the response.

Rehabilitation Treatment Specification System: Methodology to Identify and Describe Unique Targets and Ingredients

Although significant advances have been made in measuring the outcomes of rehabilitation interventions, comparably less progress has been made in measuring the treatment processes that lead to improved outcomes. A recently developed framework called the Rehabilitation Treatment Specification System (RTSS) has potential to identify which clinician actions (ie, ingredients) actively improve specific patient functions (ie, targets). However, the RTSS does not provide methodology for standardly identifying specific unique targets or ingredients. Without a method to evaluate the uniqueness of an individual target or ingredient, it is difficult to know whether variations in treatment descriptions are synonymous (ie, different words describing the same treatment) or meaningfully different (eg, different words describing different treatments or variations of the same treatment). A recent project used vocal rehabilitation ingredients and targets to create RTSS-based lists of unique overarching target and ingredient categories with underlying dimensions describing how individual ingredients and targets vary within those categories. The primary purpose of this article is to describe the challenges encountered during the project and the methodology developed to address those challenges. Because the methodology was based on the RTSS’s broadly applicable framework, it can be used across all areas of rehabilitation regardless of the discipline (speech-language pathology, physical therapy, occupational therapy, psychology, etc) or impairment domain (language, cognition, ambulation, upper extremity training, etc). The resulting standard operationalized lists of targets and ingredients have high face and content validity. The lists may also facilitate implementation of the RTSS in research, education, interdisciplinary communication, and everyday treatment.

Is it good for me? A content analysis of the healthiness of foods advertised in magazines

ABSTRACT This paper used Fooducate product ratings to evaluate the healthiness of food products being advertised in 15 U.S. magazines over a 1-year period (N = 623 food products), and compared those ratings across product categories, magazine genres, types of claims, and the presence of endorsement seals. Novel food rating apps like Fooducate offer scholars the ability to credibly assess food products in analyses of media content. In line with the academic grading scale where “A” is excellent and “D/F” is poor/failing, results indicate an average grade of approximately a “C+” (M = 2.57; SD = 0.80). Products in the ingredient, beverage and food pyramid categories received the highest scores, whereas foods high in fat/sugar, dietary supplements, and prepackaged meals scored significantly lower. Of the five magazine genres explored, health and food magazines featured the healthiest foods while fashion and women’s magazines featured the least healthy. In addition, products making health claims were significantly healthier than products without such claims, supporting their accuracy. Finally, advertisements with endorsement seals had the highest health ratings of any category assessed. Implications based on previous work in food advertising research are discussed, such as the benefit of including this topic in adult nutrition literacy initiatives.

People analytics effectiveness: developing a framework

PurposeThe purpose of this paper is to explore the key ingredients that people analytics teams require to contribute to organizational performance. As the information that is currently available is fragmented, it is difficult for organizations to understand what it takes to execute people analytics successfully.Design/methodology/approachTo identify the key ingredients, a narrative literature review was conducted using both traditional people analytics and broader business intelligence literature. The findings were summarized in the People Analytics Effectiveness Wheel.FindingsThe People Analytics Effectiveness Wheel identifies four categories of ingredients that a people analytics team requires to be effective. These are enabling resources, products, stakeholder management and governance structure. Under each category, multiple sub-themes are discussed, such as data and infrastructure; senior management support; and knowledge, skills, abilities and other characteristics (KSAOs) (enablers).Practical implicationsMany organizations are still trying to set up their people analytics teams, and many others are struggling to improve decision-making by using people analytics. For these companies, this paper provides a comprehensive overview of the current literature and describes what it takes to contribute to organizational performance using people analytics.Originality/valueThis paper is designed to provide organizations and researchers with a comprehensive understanding of what it takes to execute people analytics successfully. By using the People Analytics Effectiveness Wheel as a guideline, scholars are now better equipped to research the processes that are required for the ingredients to be truly effective.

Zero-Shot Ingredient Recognition by Multi-Relational Graph Convolutional Network

Recognizing ingredients for a given dish image is at the core of automatic dietary assessment, attracting increasing attention from both industry and academia. Nevertheless, the task is challenging due to the difficulty of collecting and labeling sufficient training data. On one hand, there are hundred thousands of food ingredients in the world, ranging from the common to rare. Collecting training samples for all of the ingredient categories is difficult. On the other hand, as the ingredient appearances exhibit huge visual variance during the food preparation, it requires to collect the training samples under different cooking and cutting methods for robust recognition. Since obtaining sufficient fully annotated training data is not easy, a more practical way of scaling up the recognition is to develop models that are capable of recognizing unseen ingredients. Therefore, in this paper, we target the problem of ingredient recognition with zero training samples. More specifically, we introduce multi-relational GCN (graph convolutional network) that integrates ingredient hierarchy, attribute as well as co-occurrence for zero-shot ingredient recognition. Extensive experiments on both Chinese and Japanese food datasets are performed to demonstrate the superior performance of multi-relational GCN and shed light on zero-shot ingredients recognition.

In situ nanomechanical properties of natural oil bodies studied using atomic force microscopy

Natural oil bodies (OBs) from plant organs represent an important category of functional ingredients and materials in a variety of industrial sectors. Their applications are closely related to the membrane mechanical properties on a single droplet level, which remain difficult to determine. In this research, the mechanical properties of the membranes of OBs from soybean, sesame, and peanut were investigated in-situ by atomic force microscopy (AFM). Different regions of the force-deformation curves obtained during compression were analyzed to extract the stiffness Kb or Young’s modulus of the OB membranes using Hooke’s law, Reissner theory, and the elastic membrane theory. At higher strains (ε = 0.15–0.20), the elastic membrane theory breaks down. We propose an extension of the theory that includes a contribution to the force from interfacial tension based on the Gibbs energy, allowing effective determination of Young’s modulus and interfacial tension of the OB membranes in the water environment simultaneously. The mechanical properties of the OBs of different sizes and species, as well as a comparison with other phospholipid membrane materials, are discussed and related to their membrane compositions and structures. It was found that the natural OBs are soft droplets but do not rupture and can fully recover following compressive strains as large as 0.3. The OBs with higher protein/oil ratio, have smaller size and stronger mechanical properties, and thus are more stable. The low interfacial tension due to the existence of phospholipid-protein membrane also contributes to the stability of the OBs. This is the first report measuring the mechanical properties of OB membranes in-situ directly.

X-Ray Powder Diffraction Data—Identification and Structure Elucidation of Unknown Stone—Rietveld Refinement Approach

A dark and lead to silver grey soft irregular-shaped with heavy weight stone has been analysed as a part of research work for determining the components of the stone thereby leading to identify curiously to pinpoint whether the stone is in a category of gemstone, radioactive elements, raw or ingredients for making a powerful bomb or otherwise. In addition to the physical and optical parameters measured such as specific gravity, hardness, luster, transparency, cleavage, streak and other associated minerals for identification of unknown stone, Powder X-ray diffraction (PXRD) is one of the primary techniques in identification of minerals to examine the physico-chemical make-up of unknown materials, and has also been employed using Philips, DY993 X-ray Powder Diffractometer. The diffraction spectrum has been measured with the proportional counter in the 2° to 100° range at room temperature 300 K. This study reveals that the stone is not a category of precious stone; instead it is a category of mineral deposition, PbS, Galena.

Risk Assessment of Copper and Molybdenum and Other Minerals in Feed Ingredients and Finished Feeds

This is a risk assessment for six mineral contaminants and four essential minerals. A total of 1,466 samples were collected from 18 product categories during 2010 to 2018. The 18 product categories were divided into 11 finished feed (689 samples) categories and seven feed ingredient categories (777 samples). Mineral and vitamin/minerals mixes (565 samples) were the predominant products in the seven feed ingredient categories, and beef cattle feed (351 samples) was the predominant product in the 11 finished feed categories. Samples from the 18 product categories were analyzed for up to 10 minerals: arsenic (As), cadmium (Cd), chromium (Cr), copper (Cu), lead (Pb), molybdenum (Mo), mercury (Hg), nickel (Ni), selenium (Se), and thallium (Tl). Cr, Cu, Mo, and Se are essential nutrients, and the other six are contaminants. The ratios of mean concentrations of the 6 inorganic contaminants across the 11 finished feeds were low compared to the seven feed ingedients categories. This implies that the risk of toxicity from the potential carryover of the six contaminants from feed ingredients to finished feeds is low. The mean Cu concentrations were high and the mean Mo concentrations were low in the four finished feed categories for ruminants (cattle, sheep, and goats). The ideal copper:molybdenum (Cu:Mo) ratio is &gt;6:1 and &lt;10:1 in the four finished feed categories for ruminants. The calculated Cu:Mo ratio of 26:1 shows a nutritional imbalance between Cu and Mo that may cause Cu toxicosis with long-term exposure.https://doi.org/10.21423/jrs-v07post

The Role of Lipid Composition in the Sensory and Physical Properties of Lipsticks

AbstractThe perception of lipstick texture upon application is a key driver of consumer satisfaction. However, formulators may only rely on the absence of knowledge about the relationship between ingredients and product sensory properties. Lipsticks are made of a complex anhydrous mixture that contains about 80% lipids (oils, waxes, and butters). The goal of this work was thus to investigate the combined effect of multiple lipid ingredients on the sensory and physical properties of a cosmetic product such as lipstick. To this end, we first analyzed a typical lipstick formula and its related categories of ingredients. This allowed us to create a simplified, yet realistic lipstick system. Based on this, we formulated 36 lipsticks varying in oil and butter composition according to three mixture designs. All products were evaluated by a panel of sensory experts—with a focus on the slipperiness and melting perception—and analyzed using texture measurements. The physical and sensory results both show that the oils had the strongest impact on the lipstick properties while the impact of the butter was negligible. Moreover, the perceived slipperiness of lipsticks was closely related to the viscosity of the oil mixture present in the formula (R2 = 0.87). Further analyses of lipstick physicochemical properties by differential scanning calorimetry suggest that the nature and amount of oil influence the crystallization of butter and wax, which could explain the dominant impact of the oils on the sensory and mechanical properties of lipsticks.

UPLC-MS-ESI-QTOF characterization and evaluation of the antibacterial and modulatory antibiotic activity of Ziziphus joazeiro Mart. aqueous extracts

Plant extracts are defined as complex heterogeneous mixtures composed of diverse active ingredient categories which characterize their bioactivities. Ziziphus joazeiro Mart., belonging to the Rhamnaceae family, is an endemic caatinga species with a wide economic potential and application in medicine. In the search for new antibacterial drugs, due to the manifestation and development of bacterial antibiotic resistance mechanisms, medicinal plants, with their broad pharmacological aspects, have led to the development of several phytomedicines. With this in mind, the objective of the present study was to identify the chemical composition of the Ziziphus joazeiro leaf and stem bark aqueous extracts through the UPLC–QTOF-MS/MS method, as well as to verify their antibacterial and modulatory action. Cold extract maceration was used to prepare the Z. joazeiro leaf and stem bark aqueous extracts (AEL and AEB). The broth microdilution method was used for the antibacterial and modulatory activity evaluations. This study is the first to report on the Ziziphus joazeiro extract analyzes by ultra-performance liquid chromatography. The UPLC-MS-ESI-QTOF analysis revealed compounds already present in the Ziziphus genus. The extracts did not present antibacterial activity, however, they presented significant modulatory activity when combined with antibiotics. The results highlight the need for further detailed compound identification analysis and toxicity evaluation of these extracts.

La terminología de la gastronomía puertorriqueña: reflexiones en torno a su trasfondo y representación

Our investigation looks into the background behind the terminology used in five Puerto Rican cookbooks, published in two key periods in Puerto Rico’s history: the fifties, a period characterized by political changes in the island, and the first decade of the 21st century. Based on a terminological analysis that takes into account different levels of context, including the cultural context, the culinary domain, the textual production, and the use of the terms in the corpus, we arrive at some/several conclusions regarding the conceptualization of the culinary domain in Puerto Rico. Finally, we propose a terminological database that considers the culture-specific aspects of this terminology. In order to illustrate the various levels of context and how they are incorporated in our research, as well as how the information is represented in the database, we describe how these levels of context influence the configuration and representation of the terms in the ingredient category identified as viandas.

An Integrated Approach for the Design of Emulsified Products

Consumer‐oriented chemical‐based products, including emulsified ones, are structured products constituted by numerous chemicals, and they are used every day by millions of people. They are still mainly designed through trial‐and‐error‐based experimental techniques. A systematic approach, integrating model‐ and experiment‐based techniques, for design of these products could significantly reduce both time and cost connected to product development by doing only the necessary experiments and ensuring chances for innovation. In this work, we present an integrated methodology for the design of emulsified formulated products. The methodology consists of three stages: the problem definition stage, the model‐based design stage, and the experiment‐based verification stage. In the problem definition stage, the consumer needs are translated into a set of target thermophysical properties and into a list of categories of ingredients, which are to be included in the formulation via a robust knowledge base. In the model‐based design stage, structured databases, dedicated algorithms, and a property model library are employed for designing a candidate base case formulation. Finally, in the experiment‐based verification stage, the properties and performances of the proposed formulation are measured by means of tailor‐made experiments. The formulation is then validated or, if necessary, refined thanks to a systematic list of actions. All these tools have been implemented as a new template in our in‐house software called the Virtual Product‐Process Design Laboratory and have been illustrated via a case study (a hand wash detergent) where the complete methodology (all three stages) is for the first time applied. © 2018 American Institute of Chemical Engineers AIChE J, 65: 75–86, 2019