Increasing Storage Time Research Articles

Evaluation of Chopped Sugarcane Storage in Different Periods of the Season and Their Influence on the Sugar and Ethanol Process

Sugarcane storage has been studied because of the impact of industrial processes. However, the impact of the use of chopped green cane has not been fully characterized. In particular, there was a lack of information on the influence of the harvest season period on cut stalk storage in the “stock on wheels” model. The present work evaluated the effects of chopped sugarcane storage during the beginning, middle, and final harvest seasons on the quality of intermediate sugar and ethanol processing and products during two seasons. The experimental design was a randomized block with split plots (4 × 3) and four replicates. The primary treatments were sugarcane stored for 0, 6, 12, 18, and 24 h and 0, 12, 24, 36, and 48 h for the 2015/2016 and 2016/2017 seasons. The second treatment included the following seasonal periods: the beginning, middle, and end of sugarcane harvest. The intermediate sugar process was evaluated using extracted juice, a clarification process, clarified juice, and syrup. On the other hand, the quality of the wort, fermentation process, and wine were evaluated for ethanol production. The results revealed that the weight loss of the chopped sugarcane gradually increased. Weight loss is more intense depending on the period of the season when the weather conditions are drying. In terms of the quality of the process and products, a reduction in starch levels was detected with storage of the extracted juice and syrup, probably due to the metabolism of the chopped sugarcane. The maximum storage time of 24 h for sugar‐ and ethanol‐containing products seems possible without reducing the quality of the process or products. However, the continuous weight loss with increasing storage time should reduce the quantity of products obtained.

Results of mycotoxicological monitoring of cattle feed harvested in the Vologda Region

There has been carried a mycotoxicological research of various feed for cattle to find the most contaminated types of feed and the most common mycotoxins. During the long-term monitoring of feed samples similar in species composition, harvesting and storage conditions to determine the dynamics of the number of mycotoxins over 260 plant samples from a number of the Vologda Region farms were studied, among them 61 samples were examined for the simultaneous content of 4 mycotoxins and 22 samples for the simultaneous content of 5 mycotoxins. The content of the main groups of mycotoxins in harvested feeds using the method of EIA analysis was investigated. A total of 509 analyses were conducted for the period of 2022–2024, including 155 analyses for aflatoxin sum, 132 for ochratoxin-A, 105 for zearalenone, 89 for dioxynivalenol (DON), and 28 for T-2 toxin. The research results revealed that 99 % of the studied samples were contaminated with mycotoxins to some extent: all analyzed samples were infected with aflatoxins and zearalenone, 97 % of the samples were damaged by ochratoxin–A and less than a third of the samples were infected with DON. Moreover, a significant part of the samples was contaminated with two or more mycotoxins. Samples of grain, green mass and haylage contained mycotoxins below the maximum allowable concentration (MAC) level, in hay samples the predominant contaminant was T-2 toxin, the content of which was 9 times higher than the MAC level. The results of analysis of silages of different composition proved that the most contaminated were legume and cereal mono-species silages, so the exceeding of MAC for the sum of aflatoxins on average is 4.1–4.2 times, for ochratoxin-A – 1.1–1.3 times. Monitoring of mycotoxin content showed that samples of cereal-bean silage had an increase in the content of a number of mycotoxins with increasing storage time. For instance, the sum of aflatoxins in three-four weeks after harvesting was 3.27 µg/kg, in 4 months – 5.74 µg/kg, in 10 months – 22.31 µg/kg, a similar trend was observed in the determination of zearalenone. On the contrary, the content of ochratoxin-A slightly decreased. Relatively uniform contamination of the studied samples allows predicting both the composition of contaminants and the degree of their contamination of prepared fodder, which should be taken into account by the relevant specialists of livestock enterprises in the region when developing measures and activities aimed at preventing mycotoxicosis.

CONTAMINATION OF PET BOTTLED CARBONATED SOFT DRINKS SOLD IN NIGERIA AFTER LONG STORAGE DUE TO ANTIMONY LEACHING: RISK ASSESSMENT

This research was carried out to ascertain the rate of leaching of antimony (Sb)from PET bottled soft drinks after long storage and to calculate the health risk associated with this leaching. Six different brands of soft drinks sold in Nigeria (eleven bottles of each) were purchased from 9th mile area of Enugu State. One bottle of each brand was analysed for antimony before storage to serve as control. Five bottles of each brand were exposed to sunlight while five bottles of each brand were stored at room temperature and they were analysed for antimony concentration after 3, 6, 9, 12 and 15 weeks of storage. For sample 1, Sb concentration ranged from 0.004 to 0.010 and 0.004 to 0.011, sample 2 ranged from 0.001 to 0.006 and 0.001 to 0.010, sample 3 ranged from 0.001 to 0.008 and 0.001 to 0.014, sample 4 ranged from 0.002 to 0.007 and 0.002 to 0.010. sample 5 ranged from 0.003 to 0.006 and 0.003 to 0.011, sample 6 ranged from 0.001 to 0.006 and 0.001 to 0.010 for room temperature and sunlight exposed samples respectively. The antimony concentration on the samples were found to exceed the WHO limit of 0.006 at 15 weeks of exposure to sunlight apart from sample 2. It was observed that the cancer risk increased with increase in storage time, temperature and amount of leached antimony increases.

Changes in the freshness of freshwater Japanese icefish (Salangichthys microdon) during chilled and super‐chilled storage

AbstractBackgroundThe Japanese icefish (Salangichthys microdon) is a valuable food resource in Japan; however, its freshness rapidly diminishes during transport and cold storage. In this study, the freshness change during chilled (5°C) and super‐chilled (−1 and −2°C) of S. microdon samples collected from Kasumigaura lake in October and December was assessed by observing their surface structure and determining their drip loss, K values, and free amino acid content.ResultsThe results revealed that more wrinkles formed on the surface of S. microdon samples with increasing storage time. More drip loss occurred in fall than in winter. Higher K values and increased degradation of muscle proteins were observed in winter. Moreover, their free amino acid content increased with storage time at all temperatures.ConclusionThis study suggested that seasonal differences and storage temperature should be considered in selecting the appropriate fishing, handling, and storage methods to maintain the freshness and quality of S. microdon.

Physico-chemical and thermal degradation characteristics of marine red macroalgae for sustainable packaging applications

This study aims to examine the characteristics of Eucheuma cottonii, Gracilaria verrucosa, and Acanthophora spicifera red macroalgae. Eucheuma cottonii showed an average particle size of 58 μm, while Gracilaria verrucosa and Acanthophora spicifera were 84 μm and 72 μm, respectively. Besides, Eucheuma cottonii presented the lowest band of hydroxyl groups, exhibiting the formation of greater intermolecular hydrogen bonds. The red macroalgae biopolymer films were fabricated via a solvent-casting technique. The optimum performance was achieved from Eucheuma cottonii macroalgae with the tensile strength, puncture resistance, and contact angle reached 27.38 MPa, 6.72 N, and 72.58°, respectively. The increase in storage time for six months resulted in a slight decrease in the water barrier and film transparency. It appears feasible to use these red macroalgae as promising sustainable marine biomasses for practical use in eco-friendly packaging materials since the red macroalgae films showed good mechanical, water barrier, and biodegradability properties.

Quality aspects during pine resin storage: Appearance deterioration, turpentine chemical components change, kinetic model and insights into isomerization mechanisms

Pine resin is a promising natural resource with various industrial applications and economic value. However, the quality of pine resin deteriorates during storage, resulting in a decline in the quality of rosin and turpentine. This study compares the effects of deionized and surface water, as well as deionized and surface water containing 5 % impurities, on the quality of pine resin over a six-month storage period. The color of pine resin was evaluated using the CIE L*a*b* color space, and the softening point and acid value of rosin and the refractive index of turpentine obtained from the distillation of pine resin were examined. Furthermore, the alterations in the chemical constitution of turpentine were examined through GC-MS. The results demonstrated that the appearance of pine resin gradually deteriorated with increasing storage time. The acid value and softening point are within normal limits (159 ∼ 170 mg/g, approximately 75 °C), and the color of rosin begins to redden, yellow, and darken with time, with a maximum deterioration to grade 5 at 6 months. The refractive index of turpentine gradually increased with time, from 1.4661 to 1.4687, after 6 months of storage. The pinene content declined, with a maximum decrease of 51.88 % at 6 months. In addition, the network diagram was constructed, which delineates the reaction pathways of pinene during storage. The isomerization of α-pinene and β-pinene produces monocyclic terpenoids, primarily including p-cymene and isoterpinolene. A first-order kinetic model was constructed to describe the mechanism of the transformation of α-pinene and β-pinene. The results provided a scientific rationale for further endeavors to enhance the quality of pine resin and associated commodities during the storage.

Improving oxidative stability of flaxseed oil by Zein-Basil seed gum electrospun nanofibers activated by thyme essential oil loaded nanostructured lipid carriers

In this research, zein/basil seed gum (BSG) electrospun active nanofibers (NFs) incorporated with thyme essential oil (TEO) were prepared to extend the oxidative stability of flaxseed oil. TEO was used in two forms free and encapsulated with nanostructured lipid carriers (NLCs). According to Field Scanning electron microscopy (FE-SEM), the NFs with a Zein/BSG ratio of 85:15 was a desirable sample with the best morphology and the lowest fiber diameter (569 nm). According to Fourier transform infrared (FT-IR), no new chemical interaction was confirmed during the electrospinning process. According to X-ray diffraction (XRD) analysis, the pure and active zein NFs didn't have a crystalline structure and were amorphous. The antioxidant activity of NFs estimated by DPPH scavenging analysis, was found to be in the range of 30–40 %. The fabricated NFs were placed in contact with flaxseed oil. Peroxide value (PV), DPPH scavenging activity, and oxidative stability index (OSI) were calculated over 45 days. The PV increased with increasing storage time (p < 0.05), but this change was lower in oil in contact with NFs. A significant increment in DPPH scavenging activity and OSI was observed during the storage of flaxseed oil by active NFs. The results of the study indicate that the zein/BSG NFs incorporated with TEO-loaded NLC has the potential to extend the shelf life of fatty food products such as flaxseed oil.

The establishment of reference intervals for the ClotPro thromboelastometry device in healthy dogs.

To establish reference intervals using a new point-of-care thromboelastometry device in dogs for the extrinsically activated test (EX-test), intrinsically activated test (IN-test), fibrin polymerization test (FIB-test), ecarin test (ECA-test), and tissue plasminogen activator test (TPA-test) and to investigate the effects of storage time on the results. Prospective clinical study in 2022. University teaching hospital. Forty-eight healthy privately or university-owned dogs were prospectively enrolled and included on the basis of normal physical examination and normal baseline laboratory results (CBC, biochemistry profile, prothrombin time, and activated partial thromboplastin time [aPTT]). After a 30-minute storage time, the EX-test, IN-test, FIB-test, ECA-test, and TPA-test were performed on citrated blood samples. To determine the effect of storage time, 11 samples had the EX-test, FIB-test, and IN-test repeated 90 and 150minutes after sample collection. Ten thromboelastometry parameters were evaluated for each test. Reference intervals were calculated using the robust method for parametric data, and the robust Box-Cox transformed or nonparametric methods were used for nonparametric data. Increasing storage time resulted in more hypocoagulable tracings. A correlation was found between the IN-test and aPTT (r=0.62, P<0.0001). Other weak to moderate correlations were seen between thromboelastometry parameters and platelet count and hematocrit. The development of reference intervals for the thromboelastometry device allows for the clinical use of this technology. Analyzing samples after a prolonged storage time of more than 30minutes may result in erroneous results. Results may also be affected by an abnormal hematocrit or platelet count.

Effects of Various Packaging Materials on Physico-Chemical Characteristics of Vacuum Fried Carrot Chips during Storage

Aims: The objective of this study was to determine the effects of type of packaging materials and time of storage on the physicochemical characteristics of vacuum fried carrot chips. Place and Duration of Study: The research work was carried out at the Dept. of Processing and Food Engineering (P&amp;FE), Kelappaji College of Agricultural Engineering and Technology, Tavanur, Kerala during the year of 2019-20. Methodology: The vacuum fried carrot chips were packed into three different packaging materials namely low-density polyethylene stand pouch (LDPE), laminated aluminum flexible pouch and polypropylene. All three packaging materials were tested with and without N2 gas filling. The storage studies were conducted for the vacuum fried carrot chips which was fried under optimized processing conditions: Frying Temperature-100⁰C; Frying Pressure-13 kPa; and Frying Time- 20 min. The experimental study was conducted for 4 months period and data was recorded for every 30 days interval. The packed samples were stored at the ambient temperature (25±5ºC) and relative humidity (70±10%) for storage studies. The quality attributes such as moisture content, water activity, oil content, hardness and colour values of the chips were determined during the storage studies. Results: Based on the research study, the results shown that the oil content remained constant throughout 120 days of storage period in all packaging materials. The water activity, moisture content, hardness and colour values got increased with increase in storage time. The moisture content, water activity and hardness values were less in laminated aluminium pouches with N2 gas filling compared to polypropylene and LDPE.

Impact of storage temperature on physical stability and protein-lipid Co-oxidation in whey protein functional emulsions

The aim of this study was to investigate the effect of different storage temperatures (4 °C, 25 °C and 45 °C, denoted as T-4, T-25 and T-45, respectively) on the physical stability and protein-lipid co-oxidation of whey protein functional emulsions during the storage period at storage times of 1, 2, 3 and 6 months. At the 6th month of storage, samples stored at 45 °C were less physically stable than samples stored at 4 °C, as evidenced by an increase in particle size (5.50%), a decrease in zeta potential (7.93%), and a decrease in adsorbed protein concentration (36.8%). The most severe protein-lipid co-oxidation was induced in whey protein functional emulsions under 45 °C temperature conditions with increasing storage time. Protein oxidation products (carbonyls, N′-formyl-L-kynurenine, and sulfhydryl groups) and lipid oxidation products (lipid hydroperoxides, thiobarbituric acid reactive substances) were at their highest levels, and significant molecular changes were observed in the molecules of adsorbed protein or unadsorbed proteins. As the storage temperature rises it exposes the active sites such as internal sulfhydryl and hydrophobic groups in the protein, promoting cross-linking and aggregation. Cluster and correlation analyses showed that protein-lipid co-oxidation of emulsions inevitably occurs during storage, but low-temperature storage can delay this process. This study is of guiding significance for the quality maintenance of functional nutritional emulsions and the selection of storage conditions. In addition, this study may provide clearer solutions to the problems of whey protein denaturation and formation of lipid oxides caused by protein-lipid co-oxidation in the food industry, as well as to the problem of increasing the shelf life of products by choosing the appropriate storage, packaging, and transportation temperatures.

Influence of storage time of fermented soghurt on the changes in fat and protein biomolecules through Confocal Laser Scanning Microscopy (CLSM) under refrigeration condition

The aim of the study is to assess the significance of storage duration on fermented Soghurt (soy curd), focusing on changes in fat and protein biomolecules analyzing with CLSM, viscosity measurements, and particle size distributions under refrigerated conditions. Soghurt prepared with 1% yogurt culture (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) was analyzed for storage stability under refrigerated conditions for up to 15 days measuring the pH, acidity, microbial counts, viscosity, particle size distribution and scanning electron microscopy for structural analysis. Even though lactic counts were not affected significantly during the storage periods, yeast & mold counts and coliform counts were absent up to 15 days during the storage. However, the product could be stored upto 7 days under refrigeration condition (6–8 °C). During the storage period, it was observed that the viscosity of soghurt increased with increase in storage time. Particle size distribution was estimated during the entire storage periods for soghurt and it was observed that smaller particle was mostly found in the range of 3.0–50.0 µm while bigger particles were in the range of 57.0–910.0 µm. Further, larger aggregates with big particle sizes were observed during prolonged storage period. The CLSM study showed the appearance of proteins and fats being dispersed slowly during the storage due to the proteolytic and lipolytic activities of yoghurt cultures after 5 days of storage under refrigeration condition.

The Effects of Glutathione Monoethyl Ester on Different Biochemical, Oxidant, and Antioxidant Levels During Storage in Leukoreduced Red Blood Cells

Background: It is essential to maintain the quality of the stored blood, because various factors affect the stored red blood cells (RBCs) over time, some red blood cell storage lesions (RCSL) develop during storage, and it could reduce the function of the RBCs. The present study aimed to evaluate the effects of glutathione monoethyl ester on different biochemical changes, oxidant, and antioxidant levels in the leukoreduced RBCs (LR-RBCs) during storage. Materials and Methods: About 10 units of LR-RBC were collected, processed and stored according to the standard operating procedures (SOPs) of the Iranian Blood Transfusion Organization. Each unit divided into 2 equal parts; LR-RBC treated with glutathione monoethyl ester and a control group. Exposure of phosphatidylserine (PS), reactive oxygen species (ROS) and microvesicle derived from the RBCs (RBC-MVs), were measured by the flow cytometry method. ELISA was used to measure the level of glutathione, and 2, 3-diphosphoglycerate (2,3-DPG). Glucose-6-phosphate dehydrogenase (G6PD) enzyme activity was measured with a chemistry autoanalyzer. Results: The levels of glutathione reduced the initial value in the treated group (80%), and the control group (60%), respectively. Exposure of surface PS, ROS and RBC-MVs increased significantly during storage time for consecutive weeks to the amount of GSH. The levels of 2,3-DPG decreased with increasing storage time. Conclusions: Overall, The study suggest that glutathione monoethyl ester is effective to reduce the oxidative stress and the quality of RBCs can be improved.

Low Fibrillation Lyocell Fiber: Analysis of Fiber and its Crosslinking Agent

AbstractIn this paper, the hydrolysis process of Dichlorohydroxytriazine (NHDT) under alkaline conditions are studied. A qualitative and quantitative method for the determination of HNDT and its hydrolysis products are established, which further clarified the hydrolysis mechanism of NHDT. Under alkaline conditions, the hydrolysis products are mainly compound 4, compound 6 and chloride (Cl−). The hydrolysis rate of NHDT at different NaOH concentration and temperature is studied. This research can be used to guide the high efficiency preparation of low fibrillation Lyocell fiber. According to the quantitative detection of wet abrasion numbers and the qualitative analysis of the fiber by SEM after slapping, it is concluded that the low fibrillation Lyocell fiber is less prone to fibrillation under the combined action of wet state and mechanical force. Due to hydrolysis of the unreacted second chlorine resulting in harmful products on the low fibrillation Lyocell fiber, the fibrillation propensity increased with the increase of storage time. The mechanical properties of low fibrillation Lyocell fiber prepared under different fiber states are studied. The tensile breaking strength of low fibrillation Lyocell fiber prepared in the form of sequentially arranged fiber bundles are better, which is closely related to the fiber surface.

Transcriptome analysis reveals regulatory mechanism of postharvest softening in kiwiberry

BackgroundKiwiberry is an emerging edible fruit with market potential owing to its advantages of small size, thin and hairless skin, and sweet taste. However, kiwiberry is highly susceptible to softening after harvest, which poses a challenge for storage and transport. To reveal the underlying cause of kiwiberry softening, it is essential to investigate the characteristics of postharvest fruit and the molecular mechanisms that affect changes in fruit firmness.ResultsMorphological observations and analysis of physical parameters showed that the skin of kiwiberry did not change markedly from the 1st to the 7th day after harvest, while the colour of the inner pericarp gradually turned yellow. By the 9th day of room temperature storage, the kiwiberries began to rot. The hardness decreased rapidly from the 1st to the 5th day postharvest, reaching the low level on the 5th day. The starch and pectin contents of kiwiberry showed a downward trend with increasing storage time. Transcriptome sequencing and weighted gene co-expression network analysis identified 29 key genes associated with the changes in the hardness of kiwiberry after harvest. Gene Ontology enrichment analysis indicated that these 29 genes are mainly involved in pectin metabolism, starch synthesis, starch decomposition, and starch metabolism. In addition, three transcription factors, AGL31, HAT14, and ALC, were identified to be strongly positively correlated with the 29 genes that affect the hardness changes of kiwiberry after harvest, and 28 of the 29 key genes were predicted to be regulated by HAT14.ConclusionsThese results reveal the changes in morphological characteristics and physiological indicators during the postharvest ripening and softening of kiwiberry stored under room temperature conditions. Transcriptome analysis identified 29 key genes and three transcription factors that affect the firmness changes of postharvest kiwiberry. The results of this study thus provide insight into the transcriptional regulatory mechanism of kiwiberry softening during storage to improve the postharvest quality.

Fortification of yogurt with cloves extract: Quality characteristics, sensory attributes, and antioxidant evaluation

The purpose of the current study was to evaluate the impact of different concentrations of clove extract (CE: 0%, 0.5%, 1.0%, and 2.0%) on the viscoelasticity, viscosity, syneresis, texture, sensory quality, and antioxidant properties of set yogurt up to 21 days in cold storage. The addition of CE enlarged the total suspended solids (TSS) and mineral contents while reducing whey separation. On the other hand, CE existence dropped the consistency index (k) and elastic modulus (G’) of yogurt gels and further lessening was observed with prolonged storage period. Moreover, the textural firmness remained unaffected whereas gels that are more cohesive were attained with integration of CE. Similarly, total phenolics and free radical scavenging activity increased significantly (p &lt; 0.05) by CE supplementation, and amplified lipid oxidation was observed with increased storage time. Addition of CE lowered the lightness (L*) index and manipulated the organoleptic properties whereas the sample with 1% CE showed improvement in texture and flavor; however, the overall acceptability reduced for samples with higher concentration of CE.

Shelf life and storage stability of cold plasma treated kiwifruit juice: kinetic models

ABSTRACT This study examined the quality changes and shelf life of cold plasma (Cold plasma-optimized, S2: 30 kV/5 mm/6.7 min and Cold plasma-extreme, S3: 30 kV/2 mm/10 min) and thermally-treated (S4: 90°C/5 min) kiwifruit juice packed in glass and polyethylene terephthalate bottles stored at 5, 15, and 25°C. Cold plasma and thermally treated juice samples were analyzed for peroxidase activity, microbial enumeration, bioactive compounds degradation, and sensory quality for up to 120 days. The residual activity of peroxidase enzyme in S2 sample after cold plasma treatment was 23.85%, decreasing with increase in storage time and temperature. After cold plasma and thermal treatment, the aerobic mesophiles and yeasts and molds count were below detectable limits in kiwifruit juice. Aerobic mesophiles and yeasts & molds emerged in S2, S3, and S4 samples stored at 5°C after 70, 70, and 90 days, respectively. The total color change increased with increase in storage time and temperature, whereas ascorbic acid, total phenolic content, total antioxidant capacity, and overall acceptability decreased. The shelf life of S2 in glass bottles was 100, 80, and 60 days at 5, 15, and 25°C based on total color change ≥ 12, ascorbic acid loss ≥ 50%, microbial count ≥ 6 Log CFU/mL, or overall acceptability < 5. Quality indices, including total color change, overall sensory acceptability, and ascorbic acid, were modeled, and zero-order model performed better than first and second-order reaction models. Furthermore, Arrhenius, Eyring, and Ball models were employed to model temperature-dependent reaction rates, and the Ball model performed better. So, the zero-order reaction and Ball model were combined to predict kiwifruit juice’s shelf life.

Novel GSK-3 inhibitor based universal dentin bonding system: A comprehensive analysis of dentinal repair and improved bond strength

The aim of the study was to describe the formulation of a novel universal adhesive system, based on a GSK-3 (glycogen synthetase kinase-3) inhibitor (Tideglusib®), and to evaluate its bond strength and dentinal repair capability. Tideglusib® was added to Ultradent Peak Universal Dentin Bonding Agent to make experimental adhesives (0.5 %, 1 %, 2 % final concentration). They were applied to teeth which were sectioned, stored for 24 h, or 2 years then bond strengths measured. Baseline stiffness of bonded dentin beams was tested using the three-point bending test. Animal experiments were performed to provide specimens for microcomputed tomography imaging after adhesive application. Collagen matrix was evaluated using transmission electron microscopy. The cytotoxicity of the modified adhesives was determined using fibroblastic cells. Molecular modelling evaluated binding of the Tideglusib® molecule to active sites on collagen and the adhesive components. TGFβ-1/and BMP-2 in human dentin matrices were measured and interfaces were scanned using SkyScan 2211. Adhesives’ stability tests were done. ResultsRMSD (root mean square deviation) analysis indicated simulation has equilibrated with changes for globular proteins (p < 0.05). Specimens from 0.5 %, and 1 % Tideglusib® groups displayed adhesive penetration with Micro-CT imaging and a significant increase in dentin density was seen. Specimens from the same groups showed cells with large masses of cytoplasm with focal adhesion points. Bond strength decreased significantly (p < 0.05) with increased storage time. Gradual release (p < 0.05) of both TGFβ-1 and BMP-2 from hTDMs with 0.5 % and 1 % Tideglusib® groups occurred and higher elastic moduli (p < 0.05). Collagen-based amide and proline Raman bands were seen in the Tideglusib® groups. ConclusionIncorporation of Tideglusib® in experimental Universal Adhesive System at 1 % improved adhesive bond strength and promoted dentinal repair. Application of Tideglusib® based adhesive conserve mechanical properties of the tooth structure and promote regenerative capability so can be expected to extend the service life of adhesive restorations in clinical situations.

Alterations in quality characteristics and bioactive compounds of blackberry fruits subjected to postharvest salicylic acid treatment during cold storage.

Blackberry deteriorates rapidly after harvest due to its sensitive structure, limiting their storage time to about a week and resulting in significant economic losses. The study was conducted to determine the effects of salicylic acid applications on postharvest fruit quality in blackberries, the harvested fruit was immersed in salicylic acid solutions prepared at concentrations of 0.5, 1, and 1.5 mM for 15 min. Measurements and analyses such as weight loss, decay rate, soluble solids contents (SSC), pH, acidity, respiration rate, vitamin C, organic acids, and phenolic compounds were performed on fruits stored for 12 days with intervals of 4 days. Applying salicylic acid to fruits resulted in significantly less weight loss and decay rate. Salicylic acid application was effective in increasing SSC rate and decreasing titratable acidity with increasing storage time, and lower SSC and higher titratable acidity were measured with this application. Salicylic acid maintained organic acids and vitamin C postharvest. The decreases in individual phenolic compound levels occurred with extended storage time. Salicylic acid application generally was effective in maintaining concentrations of phenolic compounds during storage, and it was found to be effective on fruit quality, with effectiveness varying depending on application dosage. The study identified 1.5 mM as the most effective dosage of salicylic acid, which could be utilized to maintain postharvest quality and extend cold storage in blackberries.

Isothermal retrogradation preparation of type III resistant starch from extruded-debranched starch: Structure and in vitro digestibility

The extrusion-debranching method is suitable for the industrial production of resistant starch (RS) with high thermal stability. In this study, corn starch treated with extrusion and pullulanase debranching was subjected to different temperatures for different days (1 d, 3 d, and 7 d) and was evaluated by analysing its digestion, crystallization and thermal characteristics. Although the generally accepted optimal retrogradation temperature of starch is 4 °C, it was observed that in vitro digestibility was most reduced by retrogradation at 45 °C, with an RS content of up to 60.19 % on day 7. Retrograding at 45 °C formed more perfect and dense crystals with a mass fractal (Dm) of up to 2.68 and C + V type crystalline pattern. The crystalline pattern of samples stored at 80 °C were A + V and the others were B + V. In addition, samples retrograded at lower temperature showed higher thermal stability. While an increase in storage time at a constant temperature can lead to a reduction in the in vitro digestibility of starch, this effect is not as pronounced as that of temperature.

Effect of frozen storage on the quality of frozen instant soup rice noodles: From the moisture and starch characteristics

This study aimed to simulate frozen instant soup rice noodles (FISRN) and investigate the effects of long-term frozen storage (−18 °C, 180 days) on the quality characteristics, moisture status, and starch retrogradation of FISRN. The findings indicated that the extent of starch retrogradation gradually increased over 90 days, which elevated the RS rate and inhibited starch digestibility. However, recrystallization resulted in a gradual increase in ice crystal size after 90 days, which disrupted the ordered structure formed by starch retrogradation, reduced the degree of starch order, and accelerated the rate of starch digestion. Furthermore, a longer relaxation time (T24) was detected by NMR with increasing storage time. The weakly bound water in FISRN was gradually converted to free water. Texture results suggested that the hardness of FISRN experienced a general decrease. The cooking loss increased progressively from 3.66 % to 8.10 %. Scanning electron microscope demonstrated that the internal porous network structure of FISRN became inhomogeneous, and a significant number of apertures were formed on the surface. Overall, starch retrogradation and ice recrystallization significantly impact the quality of FISRN during long-term frozen storage. The findings may potentially influence the consumption and market circulation of FISRN positively.