Quality Characteristics Research Articles

Effect of the storage process on quality characteristics of hemp-enriched "tsoureki" a rich-dough baked Greek product.

The effects of the storage process on the quality characteristics of a hemp-enriched "tsoureki" (a rich-dough baked Greek product, rich-dough baked product [RDBP]) were investigated. The wheat flour was substituted with defatted hemp flour at selected ratios (0%-50% hemp:wheat flour). The baked products were stored at 25°C and at specific time intervals (0, 1, 4, 7, 10, and 14 days), and their properties were determined, including moisture content, water activity, structure, texture, color, total phenolic content (TPC), and antioxidant activity. Moreover, analyses of phenolic compounds were performed using quadrupole time of flight liquid chromatography-mass spectroscopy, identifying 14 compounds. Both the first-order kinetic model and modified Avrami equation, including the hemp-to-wheat ratio effect in the rate constant, well described the changes in the quality characteristics. The results showed that storage time and hemp incorporation significantly affected the quality of the product. Water activity decreased from 0.901 to 0.859, whereas moisture content decreased from 30.52%-32.33% (0 days) to 26.97%-27.02% w.b. (14 days) with storage time for all hemp additions. Hardness was greatly affected by hemp flour addition and approached 14.72 and 17.85 N after 14 days of storage for 30% and 50% substitutions, respectively. Springiness and cohesiveness decreased with hemp addition and storage time. The color difference of the hemp-enriched products compared to the control sample increased during storage. TPC increased due to the addition of hemp flour, whereas 14 compounds were identified. Based on property correlation, the hemp-enriched RDBP-tsoureki held its high-quality characteristics for 7 days of storage and contained a significant amount of bioactive compounds. PRACTICAL APPLICATION: Industrially produced, defatted hemp is a promising byproduct that can be used to nutritionally enhance baked goods. Modeling results can be used for the prediction of the properties that define product storage ability and also that the hemp-enriched, rich dough-baked Greek "tsoureki" could be produced while maintaining total phenolic content and antioxidant activity during 7 days of storage. These findings are expected to be used in the future in baked goods industry applications to produce goods with an improved nutritional profile.

SLEEP QUALITY AND AVOIDANCE BEHAVIOR IN COMBATANTS WITH POST-TRAUMATIC STRESS DISORDER

Introduction. Post-traumatic stress disorder (PTSD) is often characterized by various symptoms that result in behavioral changes in patients, among which sleep disturbances and avoidant behavior are commonly observed. However, despite evidence indicating a complex bilateral relationship between emotions and sleep, only few studies have explored the associations between sleep disturbances and avoidant behavior in the context of PTSD. The aim of the study is to assess the severity of avoidant behaviour and insomnia in combatants with posttraumatic stress disorder. Materials and methods. We conducted a clinical study of 45 combatants who were divided into 2 groups: group 1 (n=24) included combatants with PTSD; group 2 (n=21) consisted of combatants without PTSD. The Pittsburgh Sleep Quality Questionnaire was used to analyse sleep quality, namely subjective sleep quality, sleep latency, sleep duration, sleep efficiency, sleep disturbances, sleep medication use, and daily dysfunction. Avoidance behavior was measured using a multidimensional experience avoidance questionnaire. Results. We found that group 1 demonstrated worse subjective sleep quality (p=0.002), longer sleep latency (p<0.001), lower sleep efficiency (p=0.019) and more severe sleep disturbances (p<0.001). There were no statistically significant differences between the groups in terms of sleep duration, severity of sleeping pills use, and daily dysfunction. The overall severity of sleep quality disorders was higher in group 1 compared to group 2 (p<0.001). Avoidance behavior (p=0.007) and repression and denial (p<0.001) were more pronounced in group 1 compared to group 2. At the same time, group 1 had lower stress endurance (p<0.001). The overall level of experiental avoidance in group 1 was higher than in group 2 (p<0.001). Numerous associations between sleep quality characteristics and experiental avoidance were found as well. Conclusions. The study has revealed that combatants with PTSD have more pronounced manifestations of behavioural avoidance, repression and denial, as well as a lower level of stress endurance. At the same time, combatants with PTSD demonstrate a deterioration in the subjective quality of sleep, a decrease in its effectiveness and an increase in the severity of its disturbances. It has been found that avoidance behavior in combatants has numerous connections with the characteristics of sleep quality that may be suggested as a potential factor for improving psychotherapeutic interventions.

Editorial: Evaluation of preharvest and postharvest factors on forage crop quality, physiology, and ensiling characteristics

Editorial: Evaluation of preharvest and postharvest factors on forage crop quality, physiology, and ensiling characteristics

Water function zone: A method to improve the accuracy of remote sensing retrieval of water bodies

In water monitoring, it is always a hot issue to exploring a method to improve the accuracy of remote sensing inversion. To this end, based on the actual investigation of the surrounding environment and water quality characteristics of the Fuyang river, this study has established five distinct water functional zones: reservoir (RS), village river (VR), industrial river (IR), artificial lake (AL), and urban river (UR), which are considered as subdivided datasets. Meanwhile, considering that lakes and reservoirs typically contain relatively stationary or slow-moving water bodies, while river channels are characterized by moving water bodies, three multi-type datasets have been constructed for comparison. These are based on the morphological and flow characteristics of different regions within the Fuyang river and include river channel (R), lake (L), and whole basin (W). Based on multi-spectral images of unmanned aerial vehicle (UAV) and measured water quality data, ten types of inversion models were to invert six kinds of water quality parameters, and compare and analyze the performance of the optimal inversion model of the corresponding data sets. The results show that the multivariate regression model is superior to the univariate regression model, and the mean coefficient of determination (R2) of the subdivided data set is 0.936, and the root mean square error (RMSE) and mean absolute error (MAE) appear decrease in different degrees compared with the W with 3.573 and 2.662, respectively. The mean ratio performance to interquartile (RPIQ) of the corresponding model in UR and VR are 3.963 and 2.748, respectively. Extremely Randomized Trees (ERT) model is more suitable for the inversion of multi-type data sets lacking obvious water quality characteristics and with complex components, while Categorical Boosting (CatBoost) model is more suitable for the inversion of subdivided data sets with obvious water quality characteristics. The current method has practical guiding significance for improving the application level of water monitoring technology in ecological environment protection and urban water resources protection.

Classical Inference of a New PCI CNpmkc for Logistic-Exponential Process Distribution

The process capability index (PCI) has been developed as a useful instrument for measuring how well a product matches customer expectations while also assessing the performance of a process. We are aware that when the quality characteristics of the processes follow normal distribution, conventional PCIs produces superior results. However, these traditional indices could not yield reliable findings when assessing nonnormally distributed processes, which could make decision-making more difficult. In this paper, we take into account the [Formula: see text] process capacity index, which may be used for both normally distributed and nonnormally distributed processes. We have employed 10 traditional methods of estimation to estimate the PCI [Formula: see text] when the process has a logistic-exponential distribution, and the performances of these traditional estimates of the index [Formula: see text] are compared in terms of their mean squared errors through a simulation exercise. Then, we create five PCI [Formula: see text] bootstrap confidence intervals and contrast them based on their average widths and related coverage probabilities. In order to demonstrate the applicability of the suggested methods of estimation, two data sets pertaining to the electronic industries are re-analyzed.

Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology

The aims of this study were to describe and compare the meat quality characteristics of male and female kids from the “Serrana” and “Preta de Montesinho” breeds certified as “Cabrito Transmontano” and reinforce the performance of near-infrared reflectance (NIR) spectra in predicting these quality characteristics and discriminating among breeds. Samples of Longissimus thoracis (n = 32; sixteen per breed; eight males and eight females) were used. Breed significantly affected meat quality characteristics, with only color and fatty acid (FA) (C12:0) being influenced by sex. The meat of the “Serrana” breed proved to be more tender than that of the “Preta de Montesinho”. However, the meat from the “Preta de Montesinho” breed showed higher intramuscular fat content and was lighter than that from the “Serrana” breed, which favors its quality of color and juiciness. The use of NIR with the linear support vector machine regression (SVMR) classification model demonstrated its capability to quantify meat quality characteristics such as pH, CIELab color, protein, moisture, ash, fat, texture, water-holding capacity, and lipid profile. Discriminant analysis was performed by dividing the sample spectra into calibration sets (75 percent) and prediction sets (25 percent) and applying the Kennard–Stone algorithm to the spectra. This resulted in 100% correct classifications with the training data and 96.7% accuracy with the test data. The test data showed acceptable estimation models with R2 > 0.99.

Collaborative Impact of Inorganic and Organic Fertilizers Coupled with Kappaphycus alvarezii Bio-stimulant on the Quality Characteristics of Wheat (Triticum aestivum L.)

The study investigates the influence of different factors on the nutritional content of wheat grains, focusing on crude protein, nitrogen, phosphorus, and potassium contents in grain. Results indicate that varying combinations of factors such as NPK fertilization, farmyard manure (FYM) application, and bio-stimulant usage significantly affect nutrient concentrations in grain. Crude protein content, a vital indicator of grain quality, showed variability across the different treatments, with the highest levels observed in plots receiving RDF @100% + FYM@16.5 t ha-1 + SWBS@1250 ml ha-1. The crude protein content primarily relies on the nitrogen levels. In the research, the findings indicated that the nitrogen content was significant, which, in turn, led to a significant crude protein content. The levels of nitrogen, phosphorus, and potassium content also exhibited fluctuations, with significant interactions observed among various factors. These fluctuations are attributed to differences in nutrient uptake and utilization during the different growth stages of the wheat plant. All three factors can enhance the nutrient uptake facilities through soil as well as plant body, therefore, notably, interactions between NPK, FYM, and bio-stimulants exhibited significant effects on nutrient content, particularly at the 0.05 significance level. The findings underscore the importance of holistic agricultural management in enhancing the nutritional value of wheat grains, with implications for food security and agricultural sustainability.

Health Benefits of High Voltage Electrostatic Field Processing of Fruits and Vegetables.

High voltage electrostatic field processing (HVEF) is a food preservation procedure frequently used to produce healthy minimally processed fruits and vegetables (F&V) as it reduces the growth of microorganisms and activates or inhibits various enzymes, thus retarding their natural ripening while preserving and even enhancing native nutritional quality and sensory characteristics. HVEF is one of the various nonthermal processing technology (NTPT) regarded as abiotic stress that can activate the antioxidant system of F&V and can also inhibith spoilage enzymes as, polyphenol oxidase (PPO), lipoxygenase (LOX), pectin methylesterase (PME), polygalacturonase (PG), cellulase (Cel), β-xylosidase, xyloglucan and endotransglycosylase/hydrolase, bringing positive effect on hardness, firmness, colour attributes, electric conductivity, antioxidant compounds, microstructure and decreasing electrolyte leakage (EL), malondialdehyde (MDA) contents and browning degree. This technique can also increase the contents of fructose, glucose, and sucrose and decrease the production of CO2 and H2O2. Additionally, it has been reported that HVEF could be used with other treatments, such as modified atmosphere packaging (MAP) and acidic electrolyzed water (AEW) treatment, to enhance its effects. Future works should deepen on elucidating the activation of the antioxidant systems by applying HVEF of critical enzymes related to the synthesis pathways of phenolic compounds (PC) and carotenoids (Car). Holistic approaches to the effects of HVEF on metabolism based on systems biology also need to be studied by considering the overall biochemical, physical, and process engineering related aspects of this technique.

The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef

This study investigated the effects of ultrasound–assisted immersion freezing (UIF) at different power rates (0, 200, 400, and 600 W) on the changes in beef quality and flavor after braising. The results demonstrated that UIF treatment at 400 W significantly reduced the juice loss (cooking loss decreased from 49.04% to 39.74%) and fat oxidation (TBARS value decreased from 0.32 mg/kg to 0.20 mg/kg) of braised beef. In addition, the tenderness (hardness value decreased from 5601.50 g to 2849.46 g) and color stability of braised beef were improved after UIF treatment. The flavor characteristics of braised beef were characterized using an electronic nose and an electronic tongue. The PCA analysis data showed that the cumulative contribution rates of the first and second principal components were 85% and 93.2%, respectively, with the first principal component accounting for a higher proportion. The UIF–400 W group had the highest concentration for the first principal component, and the differentiation was not significant compared to the control group. The total amino acid values of different power UIF treatment groups were improved compared to the AF treatment group, indicating that UIF can effectively reduce the losses caused by freezing. The results demonstrate that ultrasound–assisted freezing treatment is beneficial in enhancing the tenderness and flavor attributes of beef after braising, providing new insights into the processing of meat products with desirable quality characteristics.

Effect of pulsed electric field processing on the quality characteristics and enzyme activity of tender coconut water.

Tender coconut water (TCW) is a natural drink rich in natural electrolytes, minerals, salts and sugars; it has good health benefits. But, its shelf-life is very limited because of the active nature of enzymes present in it when exposed to air. Therefore, the processing of TCW is necessary to inactivate the enzymes. So, this study aims to observe the effect of various process parameters of pulsed electric field (PEF) on the quality parameters of TCW. For the treatment of TCW with PEF, a full-factorial design of experiments was followed with process parameters such as three levels of electric field intensity (8, 12, and 16 kV/cm), two levels of pulse width (PW) (50 and 70 μs), and six levels of the number of pulses (2000 to 12,000 pulses) were considered at a constant pulse OFF time of 75 ms. PEF treatment did not significantly change pH, total soluble solids, and viscosity. However, it significantly affected vitamin C, colour, and total and reducing sugars. PEF treatment significantly enhanced the total phenolic content and antioxidant activity by 23.17% and 42.49%, respectively. At the same time, significant inactivation of polyphenol oxidase (100%) and peroxidase (60.2%) was observed at PEF treatment conditions of 16 kV/cm, 70 μs PW, and 12,000 pulses. Moreover, no significant change in the sensory acceptability of PEF-treated TCW (16 kV/cm, 70 μs PW, 12,000 pulses) when compared to the untreated/fresh TCW, which is a promising sign.

Changes in Quality Characteristics of Strawberry Tree (Arbutus unedo L.) Fruit Packed with Perforated Polyethylene Terephthalate During Cold Storage

Changes in Quality Characteristics of Strawberry Tree (Arbutus unedo L.) Fruit Packed with Perforated Polyethylene Terephthalate During Cold Storage

Оптимизация эксплуатации газобаллонного оборудования технологического транспорта АК «АЛРОСА», использующего компримированный природный газ в качестве моторного топлива в условиях Якутии

The paper justifies the relevance of using compressed natural gas as the motor fuel for utility vehicles in conditions of the high north and the Republic of Yakutia. Natural gas as an alternative energy carrier is stated to have a number of advantages over diesel fuel, however, its use in extremely low temperatures, in particular, in Yakutia, is associated with some challenges. A number of technical solutions are proposed to maintain a constant temperature of compressed natural gas contained in the gas cylinders onboard of the utility vehicles. The paper provides a detailed description of the methods to maintain the required temperature of the compressed natural gas in the gas cylinders using heat from the exhaust gases of the combustion engine, as well as by means of flexible electric strip heaters. One of the possible ways to separate heavy hydrocarbons (C5-C7) that negatively affect the performance characteristics of the combustion engines and the operation efficiency of the gas cylinder equipment is described for production of the compressed natural gas for utility vehicles. Technical requirements are determined for rubber products of the gas cylinder equipment that operate at low ambient temperatures. The article suggests the optimal quality characteristics of the frost-resistant rubbers and sealing materials that are most suitable for application in conditions of Yakutia.

Evaluation of Some Popular Rice Varieties of Bangladesh for Physical and Cooking Quality Properties

Rice is the primary staple meal in many parts of the world. Therefore, both consumers and producers must pay close attention to the physical and cooking characteristics of grains. The present study was conducted to evaluate the physical and cooking quality characters in twenty popular Bangladeshi boro rice genotypes along with one japonica rice genotype. A high degree of significant variation was observed for all the characters studied. Genotypes BRRI dhan55, BR16, BRRI dhan57, BINA dhan-6 and BINA dhan-14 has the maximum length of grain before cooking (L1). BRRI dhan36, BRRI dhan57, BRRI dhan55 and BINA dhan-6 were the best performer in terms of grain length after cooking (L2). BRRI dhan57 and BRRI hybrid dhan1 were best for width of grain before cooking (W1). BRRI dhan57, BRRI dhan29 and BRRI dhan36 were exhibited minimum width of grain after cooking (W2). Yukihikari, BRRI hybrid dhan3 and BRRI dhan36 were best for grain elongation ratio. Highest grain length/width ratio before cooking (L1/W1) was observed in genotype BRRI dhan57, BRRI hybrid dhan1 and BINA dhan-14. The highest grain length/width ratio after cooking (L2/W2) was recorded in genotype BRRI dhan57 and BRRI dhan36. Best genotype for percent water uptake (WU %) after cooking was BRRI dhan28 (180%). The best genotypes for solid in cooking water (SCW) were BRRI dhan36 (0.897%), BRRI dhan28 (0.956%), Yukihikari (1.043%) and BRRI dhan29 (1.048%), respectively. The prominent performer genotypes for CT were BRRI dhan58 (18.38 minutes) followed by BR 14 (19.12 minutes), BRRI dhan28 (20.00 minutes) and BRRI dhan57 (19.82 minutes). Best genotypes for amylase content (AC) BRRI dhan28 (24.93%), BRRI dhan55 (24.91%), BRRI dhan59 (24.90%). Most of the rice genotypes had found low cooking time (GT) except BRRI dhan57, BRRI dhan59, Yukihikari which shows intermediate gelatinization temperature (GT). The comparative information about physical and cooking qualities of rice might be used as reference to develop high grain quality rice cultivars in future. Res. Agric. Livest. Fish. Vol. 11, No. 1, April 2024: 35-45

Potatoes (Solanum tuberosum L.) grown at “Patata dell'alto Viterbese” PGI have different quality characteristics and storage responses

Four pre-selected potato cultivars (Solanum tuberosum L.) from the “Patata dell’Alto Viterbese” PGI area underwent physico-chemical and enzymatic characterization to assess their suitability for specific processing line. Key chemical parameters (reducing sugar content (RSC), total phenol content (TPC), dry matter (DM), physical attributes (firmness), physico-chemical aspects (color, browning development), and enzymatic factors (polyphenol oxidase enzyme activity, PPO) were analyzed at harvest and monthly during a 6-month storage period over two production seasons (2020 and 2021). The results of one-way within-subject ANOVA and Principal Component Analysis (PCA) highlighted the superior attributes of the ‘Fontane’ cultivar for the processing industry, particularly for frying applications (e.g., chips, French fries, etc.). In comparison to other tested cultivars, ‘Fontane’ exhibited: i) the highest DM (> 200 g kg−1), ii) the lowest TPC and RSC, iii) the greatest firmness, iv) low susceptibility to browning, and v) high tolerance to Low-Temperature Sweetening (LTS). The ‘Jelly’ cultivar displayed favorable attributes for versatile use, suitable for both fresh market uses (roasting, homemade “gnocchi”, etc.) and industrial applications (fresh-cut or dried potato). It demonstrated high DM content (200 g kg−1) and firmness, the lowest PPO activity, good TPC, but higher RSC than ‘Fontane’. However, elevated RSC for ‘Jelly’ renders it less suitable for industrial frying. ‘Constance’ and ‘Gaudi’ exhibited positive traits for fresh market use such as boiling and steaming, with moderate to low DM content and firmness. Nonetheless, both cultivars displayed low tolerance to LTS, and ‘Gaudi’ exhibited the poorest processing properties, showing the highest susceptibility to browning.

Development of shake powdered food with cocoa, mesquite pod flour, oak extract and agave fructans, quality characteristics and glycemic index

Purpose The purpose of this study was to development of a new chocolate-flavored powdered food supplement enriched with mesquite pod flour, oak extract and agave fructans, with proper sensory characteristics as well as its physicochemical and glycemic quality. Design/methodology/approach A powdered shake was formulated using experimental design (23) with mesquite (Prosopis laevigata) pod flour, oak (Quercus convallata) extracts, nonalkalinized cocoa, agave fructans, milk protein and xanthan gum. Sensory analysis (choice profile method, ranking test, focus group, quantitative descriptive analysis), moisture, ash, fiber, protein and lipids, pH, color, wettability, dispersibility and rheological tests were done. Phenolic profiling analysis to samples was done by ultraperformance liquid chromatography coupled to photodiode array detection and electrospray ionization tandem mass spectrometry, antioxidant activity was measured by 2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation, ferric reducing antioxidant power and oxygen radical absorbance capacity, glycemic index (GI) and glycemic load were evaluated. Findings The main sensory attributes in the powders were chocolate, bitter, astringent, grass/linseed flavors (p < 0.05). The product has protein [66.9%], carbohydrates [22.0%], lipids [1.6%], ash [2.7%] and moisture [6.8%], with wettability (23 s), and dispersibility of 77.9%. Catechin, epicatechin, gallocatechin, procyanidin B2, chlorogenic, coumaric and ferulic acids were identified. GI and caloric load not show differences between men (73.3±2.4, 4.4±0.1) and women (67.0±2.1, 4.1±0.1) (p > 0.05). Originality/value The use of mesquite pods, oak and agave fructans in powder food supplement is an alternative to obtain a product high in protein, with good sensory properties, antioxidant activity and moderate GI.

Classifying PDO Kalamata Olive Oil from Geographic Origins of the Messenia Region based on Statistical Machine Learning

Kalamata is a smart city located in southeastern Greece in the Mediterranean basin and it is the capital of the Messenia regional unit. It is known for the famous Protected Designation of Origin (PDO) Kalamata olive oil produced mainly from the Koroneiki olive variety. The PDO Kalamata olive oil, established by Council regulation (EC) No 510/2006, owes its quality and special characteristics to the geographical environment, olive tree variety, and human factor. The PDO Kalamata olive oil is produced exclusively in the regional unit of Messenia, being the main profit of local farmers. However, soil chemical composition, microclimates, and agronomic factors are changed within the Messenia spatial area leading to differentiation of PDO Kalamata olive oil characteristic. In this paper, we use statistical machine learning algorithms to determine the geographical origin of Kalamata olive oil at PDO level based on synchronous excitation−emission fluorescence spectroscopy of olive oils. Evaluations of the statistical models are promising for differentiating the origin of PDO Kalamata olive oil with high values of prediction accuracy thus enabling companies that process and bottle kalamata olive oil to choose olive oil from a specific region of Messenia that fulfills certain characteristics. Concretely, the current research effort focuses on a specific olive oil variety within a limited geographic region. Intuitively, future research should also focus on validation of the proposed methodology to other olive oil varieties and production areas.

Trajectories of the Creative Process: A Multiple-Drafts Analysis of Graphic Design

ABSTRACT Most experimental analyses of creativity look at one-shot production tasks. However, real-world creativity occurs over long periods of time and involves extensive exploration and revision. We carried out a week-long study in which graphic design students created an advertisement for a fictional business, submitting daily drafts of their evolving ad. By analyzing the successive changes to these ads across the 7 daily drafts, we sought to characterize the trajectory of the creative process for each designer. In doing so, we elaborated on the core concept of the Geneplore model (i.e. generation + exploration) by proposing a 2 × 2 predictive scheme of creative trajectories in which a) the generative phase specifies either a global plan of the final product or merely a kernel idea for it, and b) the exploratory phase proceeds in either a linear or nonlinear manner, thereby resulting in four basic trajectories. We analyzed the relative frequency of these trajectory-types in our 37 graphic design students using a novel “change analysis” method. In addition, we examined how the novelty, quality, and stylistic features of the final ad related to the trajectory-type of the creator. The results revealed that there are multiple routes toward achieving a comparable level of novelty in a creative product.

The effect of synbiotic coating of flaxseed mucilage‐defatted rice bran carbohydrate on quality of dried mango, viability of Bifidobacterium animalis subsp. LactisBB12 on storage and simulating gastrointestinal condition

AbstractIn the present study, a synbiotic coating of flaxseed mucilage, defatted rice bran carbohydrate, and Bifidobacterium animalis subsp. Lactis BB12 was fabricated for coating dried mango slices (M‐P‐C). The control samples contained only probiotic bacteria without coating (M‐P). Several quality parameters (moisture, weight loss, shrinkage percentage, pH, firmness, and color) were assessed on specific storage circumstances (25°C, relative humidity (RH) = 22%.). In addition, the survival of Bifidobacterium animalis subsp. Lactis BB12 was evaluated on storage and under simulated gastrointestinal (GI) conditions. According to the results, the log number of Bifidobacterium animalis subsp. Lactis BB12 reached 8.1 and 6.2 for coated and uncoated samples, respectively, during the 45 days storage at 25°C (>6 log CFU (log colony‐forming units)/g) and at finished stage of in vitro gastrointestinal circumstances, the log number of probiotic bacterial count reached 6.8 and 4 for coated and uncoated samples, respectively. The coating resulted in significantly less weight loss, moisture loss, and shrinkage of the mango slices than uncoated ones (p < .05). The growth of yeasts and molds was undetectable in both samples. The results of acceptance experiments for M‐P and M‐P‐C dried mango samples showedthat there were no significant differences between M‐P and M‐P‐C samples (p >.05), indeed in the case of purchase intention and overall acceptability. After reading the text highlighting, there was no significant difference in all attributes of M‐P‐C samples pre and post of reading text highlighting. It could be concluded that the synbiotic coating of mango slices improved the quality characteristics of the dried mango as well as viability of the probiotic bacteria at storage time and under simulated gastrointestinal conditions.

Water quality characteristics and ecological risk evaluation of a landscaped river replenished by three reclaimed water sources in Qingdao, China.

The water crisis may be solved by utilizing reclaimed water. Three reclaimed water sources have restored the lower sections of the Licun River, forming a landscaped river. In this paper, the river's water quality was monitored for a year, and the ecological concerns were analyzed using luminescent bacteria, chlorella, and zebrafish. The results indicated that although basic water quality indicators like COD and ammonia fluctuated along the river, the classification of water quality was primarily affected by factors such as flow rate and water depth. Under experimental conditions, the toxic inhibitory effect of river water on luminescent bacteria, chlorella, and zebrafish was related to the treatment process of reclaimed water. It was found that the reclaimed water produced by the MBR, along with the UV disinfection process, showed no detectable toxicity. In contrast, the MBBR process, when combined with coagulation, sedimentation, filtration, ozonation, and chlorination, seemed to be the source of this toxicity. Along the river, the results of water quality assessments and ecological risk assessments were different, indicating that both should be conducted to evaluate rivers replenished with reclaimed water.

Comparing quality and engagement in face‐to‐face and online teacher professional development

AbstractIn order for teachers to successfully gain new knowledge during professional development (PD), courses must be of high quality and stimulate active involvement from participants. More and more PD courses are taking place online, without clear evidence of whether face‐to‐face and online courses differ in terms of their quality or level of participants' engagement. The present study investigates differences between face‐to‐face and online PD with respect to certain quality characteristics: clarity and structure, cognitive activation, collaboration and practical relevance, as well as participants' behavioural, cognitive and affective engagement. The study is based on 2210 teachers from Germany who participated in 1 of 137 face‐to‐face or 54 online PD courses. Although participants rated face‐to‐face and online courses very positively regarding all quality characteristics and engagement dimensions, they evaluated online courses slightly less favourably compared to face‐to‐face courses. Implications for practice and research are derived to help ensure high‐quality PD offerings in the future. Practitioner notesWhat is already known about this topic Face‐to‐face and online PD have the potential to be similarly effective. PD quality and participants' engagement can be assumed to be predictors of PD effectiveness. PD quality contains clarity and structure, cognitive activation, collaboration and practical relevance. Engagement is a three‐dimensional construct composed of behavioural, cognitive and affective components. What this paper adds PD quality was rated very positively for online and face‐to‐face courses. Participants rated the quality of online PD lower compared to face‐to‐face PD. Participants rated their engagement in online PD lower compared to face‐to‐face PD. Implications for practice and/or policy PD format should always be chosen with which a higher benefit can be achieved. Quality assurance should take place before PD is conducted.