Pyr-GC-Orbitrap-MS method for the target/untargeted analysis of microplastics in air

Pyrolysis-gas chromatography coupled to Orbitrap-mass spectrometry is a novel technique that allows the low level and precise determination of microplastics in environmental samples. In this paper, we develop and assess the target and untargeted performance of Pyr-GC-Orbitrap-MS. The method was optimized for 10 plastic polymers: polymethyl methacrylate, nylon-6,6, polypropylene, nitrile butadiene rubber, polyvinyl chloride, polyethylene terephthalate, acrylonitrile butadiene styrene, polyethylene, polycarbonate, and polystyrene. Standards were home-made using a diamond driller to attain mean sizes within the range of 45-382 µm. A step-by-step optimization of the analytical procedure was carried out. First, accurate mass measurement of each polymer at 60,000 resolution was studied to select the 3 most intense and selective quantification and confirmation ions. Second, internal standard quantification was optimized, and good linearity, repeatability, and reproducibility were obtained. Blank contribution and instrumental detection limit were evaluated for each polymer. Finally, the combined and expanded uncertainty of the Pyr-GC-Orbitrap-MS method was calculated to determine the sources of variation, considering that home-made standards were used. To evaluate method performance, targeted and non-targeted analysis of indoor air samples collected from gyms and department stores were carried out. The Pyr-GC-Orbitrap-MS methodology herein described can be applied for the quantitative assessment of MPs and other substances in different matrices.

Detection of Alternaria alternata infection in winter jujubes based on optical properties and their correlation with internal quality parameters during storage

In this work, a single integrating sphere system was applied to characterize the optical absorption (μ_a) and reduced scattering (μ_s') properties (550 - 1050 nm) in winter jujube flesh infected by Alternaria alternata during storage at 4 and 20 °C, respectively. Meanwhile, physical (L*, a*, weight loss) and biochemical characteristics (soluble solids content, titratable acids, chlorophyll, total phenolic, and ascorbic acid) of winter jujubes were measured. Among them, chlorophyll, weight loss and ascorbic acid were highly correlated with μ_a at 680 nm, 690 nm, while chlorophyll and a* had the best correlations with μ_s' at 700 - 920 nm. These optimal optical properties were proved efficiently contributed to the disease detection of winter jujubes after 12 days at 4 °C and 3 days at 20 °C during storage, with satisfactory discrimination accuracies (acc > 93.75 %). Consequently, optical properties in Vis-NIR region were available to detect the postharvest disease in winter jujubes.

Advances and research needs for disinfection byproducts control strategies in swimming pools

The control of disinfection byproducts (DBPs) in swimming pools is of great significance due to the non-negligible toxicity and widespread existence of DBPs. However, the management of DBPs remains challenging as the removal and regulation of DBPs is a multifactorial phenomenon in pools. This study summarized recent studies on the removal and regulation of DBPs, and further proposed some research needs. Specifically, the removal of DBPs was divided into the direct removal of the generated DBPs and the indirect removal by inhibiting DBP formation. Inhibiting DBP formation seems to be the more effective and economically practical strategy, which can be achieved mainly by reducing precursors, improving disinfection technology, and optimizing water quality parameters. Alternative disinfection technologies to chlorine disinfection have attracted increasing attention, while their applicability in pools requires further investigation. The regulation of DBPs was discussed in terms of improving the standards on DBPs and their preccursors. The development of online monitoring technology for DBPs is essential for implementing the standard. Overall, this study makes a significant contribution to the control of DBPs in pool water by updating the latest research advances and providing detailed perspectives.

Nucleated red blood cell: a feasible quality parameter of cord blood units

INTRODUCTION

Umbilical cord blood is an alternative source of hematopoietic progenitor cells for bone marrow transplantation; however, it is associated with a higher graft failure rate. The presence of a high rate of nucleated red blood cells (NRBCs) seems to be related to a greater capacity for engraftment, although is also associated with fetal distress conditions. We analyzed the correlation of the NRBC with quality parameters and its association with the utilization score of a cord blood unit.

STUDY DESIGN AND METHOD

Data of 3346 units collected in a public cord blood bank from May 2010 to December 2017 were analyzed, retrospectively, to identify factors associated with an increased number of nucleated red blood cells and its correlation with the engraftment capacity measured through total nucleated cells (TNCs) and CD34 positive cells. We also evaluated the utilization score of these units and identified an NRBC cutoff associated with a higher score.

RESULTS

The median volume collected was 104 mL (42-255), the pre-processing TNC count was 144.77 × 10⁷ (95.46-477.18), the post-processing TNC count was 119.44 × 10⁷ (42.7-477.18), the CD34 count was 4.67 × 10⁶ (0.31-48.01), the NRBC count was 5 (0-202) and the utilization score was 0.0228 (0.00143-0.9740). The NRBC showed a correlation with the collected volume, TNC and CD34 positive cells and a higher utilization score and the receiver operating characteristic (ROC) curve analysis identified the five NRBC/100 leukocytes cutoff that correlates better with the probability of use. No association with pathological conditions and the NRBC rate was observed.

CONCLUSIONS

The NRBC is a feasible parameter for the screening of the cord blood unit (CBU) and the minimum cutoff of five NRBC/100 leukocytes can be a strategy in conjunction with the TNC to identify better units for cord blood bank sustainability.

Fixed-bed column study for the remediation of the bauxite-liquid residue using acid-activated clays and natural clays

Large amounts of bauxite-liquid residue are generated during the production of aluminium, which has detrimental effects on human and environmental health. Currently, the primary goal of every alumina industry is to improve the wet disposal of bauxite-liquid residues into the environment using eco-friendly and cost-effective methods. Therefore, this study investigated the possibility of treating bauxite-liquid residue with natural clays (NCs) and acid-activated clays (AACs) using a fixed-bed column adsorption study. The chemical compositions and functional groups of clays and bauxite were studied using X-ray diffractometry (XRD), X-ray fluorescence (XRF), and Fourier transform infrared spectroscopy (FTIR) techniques. For iron adsorption, breakthrough curves were plotted by varying the adsorbent type in the fixed-bed column. The Bohart-Adams, Thomas, and Yoon-Nelson models were successfully fitted with the breakthrough curves. Two regeneration cycles revealed high regeneration efficiencies for both natural and acid-activated clays. Overall, the study found that AACs were the best candidates for treating bauxite-liquid residue when compared to NCs. For instance, the pH, temperature, electrical conductivity, total suspended solids, total dissolved solids, biochemical oxygen demand, turbidity, and total alkalinity of the bauxite-liquid residue were all significantly decreased below tolerance levels by using AACs. The AACs removed 92% of the iron in the bauxite-liquid residue. Lastly, our research shows that AACs can be used as an adsorbent to treat bauxite-liquid residue, making it less hazardous when it is disposed of into the environment.

MRI-computer vision on fresh and frozen-thawed beef: Optimization of methodology for classification and quality prediction

This study aims to evaluate the capability of Magnetic Resonance Imaging (MRI) and computer vision techniques to classify fresh (raw F) (n = 12) and frozen-thawed (FT) (n = 12) beef and predict physico-chemical, texture and sensory characteristics by optimization the methodology for image analysis (algorithm) and data analysis (regressor), testing different algorithm-regressor combinations. The accuracy of the classification and prediction results especially depend on the algorithm. Different optimum combinations were found for classification (Fractal with CForest, RF or SVM) and prediction of quality parameters of raw FT (Fractal-CForest or Fractal-RF) and cooked FT samples (Classic-RF). Thus, the computational analysis of MRI, especially the algorithm to analyze the image, may be set as a function of the aim (classification or prediction) and of the type of sample (raw or cooked), while the analysed characteristic is not relevant. This study firstly showed the capability of MRI to classify beef (raw F vs. raw FT) and to determine quality characteristics in a non-destructive way.

Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region

The olive oil microbiota mainly consists of yeasts, which may positively or negatively affect the physicochemical and sensory features of product. In this study, 17 yeast strains belonging to Candida boidinii, Lachancea fermentati, Nakazawaea molendinolei, N. wickerhamii and Schwanniomyces polymorphus species were collected during olive oil production, identified and tested for the ability to ferment sugars, to grow at low temperatures, for the occurrence of different enzymatic activities, for the tolerance and degradation of phenolic compounds, radical scavenging activities, biofilm formation, survival to simulated gastro-intestinal (GIT) tract. Yeasts were also inoculated in extra virgin olive oils (EVOO; from Leccino and Coratina cultivar) to evaluate their survival and their effect on EVOO quality (changes in analytical indices) during 6-months of storage. Most of strains were able to grow at 15°C, while the ability to ferment different sugars was strain-specific. All strains had β-glucosidase activity, while none exhibited lipolytic activity; peroxidase was widespread among the strains, while protease activity was strain-dependent. Esterase and the ability to hydrolyse oleuropein and form hydroxytyrosol was present only in N. wickerhamii strains. All strains were able to survive in olive mill wastewater, used as a model of phenolic compounds-rich matrix. A potential biofilm formation was observed only in N. wickerhamii, while the ability to scavenge radical and to cope with GIT-associated stresses were strain-dependent. High levels of survival were observed for almost strains (except S. polymorphus), in both Leccino and Coratina samples. Yeasts limited the acidity rise in olive oils, but overtime they contributed to increase the parameters related to oxidative phenomena (i.e. peroxides, K₂₃₂, K₂₇₀), resulting in a declassification of EVOOs. The total phenolic content (TPC) was correlated to the presence of yeasts and, at the end of storage period (6 months) inoculated samples had significantly lower concentrations compared to the control oils. This study confirms that yeasts are able to survive in olive oils and, therefore, the control of their occurrence during extraction process and storage conditions is needed to obtain high-quality products and to maintain the standards of EVOO classification.

Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation

High pressure pasteurised (HPP) milk was stored by hyperbaric storage at room temperature (HS/RT) (50-100 MPa at 20 °C) and compared with refrigeration (RF), to assess the effect on two pathogens surrogates and a pathogenic, up to 120 days, and on fatty acids, volatile organic compounds (VOCs) and secondary lipid oxidation over 60 days. HS/RT (75-100 MPa) was able to inactivate at least 6.68/6.31/6.03 log CFU/mL of Escherichia coli/Listeria innocua/Salmonella Senftenberg (to below the detection limit), while RF resulted only in minor changes. Overall, fatty acids profile remained stable under HS/RT, although secondary lipid oxidation showed slightly higher values. In addition, both HS/RT and RF showed stable and similar VOCs profiles and off-flavour indicative compounds were not detected, except for the lowest pressure (50 MPa) after 40 days. HS/RT preserved HPP milk with enhanced microbial safety, shelf-life and quality compared to RF, being in addition quasi-energetically costless and more sustainable than RF.

Utilizing of the Common Dehydrating Techniques to obtain maximum benefit from the Protein and mineral Composition of rosemary leaves for Spice and Herbal Tea Production

In the study, we examined in detail the effect of dehydrating using natural drying in the shade, convection drying, and microwave drying, which are the most widely used techniques, especially for tea and spices, both in practice and in theory, on the protein, and mineral composition of rosemary leaves. Also, we determined the color parameters, which are the reason for the selection because it creates the allure for spices. In microwave drying at 600 W, we obtained results close to fresh rosemary in all color parameters, especially brightness and greenness. Although natural drying, which does not have any energy and investment costs, is the second-best method in terms of color, 50 °C, which is the most common drying technique in the market, caused significant color losses affecting the commercial value of the product. We reached the closest protein and P, Ca, Mg, Fe, Zn, Mn, and contents to fresh products in dried ones at 600 W. In contrast, in K only, the highest measurement was at 200 W. Strikingly, we observed dramatic losses reducing the benefit obtained from the product regarding protein and almost all nutrients in both convective and natural drying techniques, the most common methods in practice.

Rapid analysis of wheat flour by different handheld near-infrared spectrometers: A discussion of calibration model maintenance and performance comparison

With the commercial availability of handheld near-infrared (NIR) spectrometers at significantly reduced costs, novel applications for qualitative and quantitative in-the-field and on-site analysis of such instruments for new user communities are currently reported. In the present study, the feasibility of rapid quantitative analysis of the essential quality parameters protein, wet gluten, moisture, ash, and sedimentation of wheat flour samples with three handheld NIR spectrometers based on different monochromator principles (Linear Variable Filter, Fourier-Transform Technique and Fabry-Perot Tunable Filter) has been investigated. In view of the long-term (two years) measurement and calibration schedule with reference sample batches of significantly varying parameter values, the necessary countermeasures for the important issue of calibration maintenance have been addressed and discussed in detail. Due to the variation of available reference values for the different flour parameters, the total number of reference samples varied between 124 (for sedimentation) and 235 (for moisture). These samples were then split up in a 3/1 calibration/test set ratio. Based on the detailed analysis of the statistical calibration parameters and the prediction accuracy for the test sample sets of the different flour parameters, the performance of the spectrometers under investigation has been compared. Despite instrumental and sampling deficiencies, such as hardware changes and significantly varying sample batches, respectively, during the long-term measurement schedule, the results proved the general suitability of the different handheld NIR spectrometers for the rapid quantitative on-site determination of the essential wheat flour parameters.

Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers

Green glass (GG), ultraviolet grade absorbing glass (UVAGG), and multilayer (plastic-coated paperboard aluminium foil) (MLP) packagings were used for storing two commercially extra virgin olive oils (EVOOs) with different phenolic and volatile compound contents to evaluate their effect on oil quality evolution over 10 months of light exposure. Quality parameters such as free acidity, peroxide value, spectrophotometric indices, antioxidant and volatile compositions as well as sensory characteristics were evaluated; packaging material type and initial antioxidant composition significantly influenced EVOOs' resistance to oxidation, and consequently their quality. Compared with GG or UVAGG, MLP provided superior protection against oxidation; oils stored in MLP containers retained their characteristics within the regulatory limits and contained more antioxidants and fewer 'rancid' defect and related volatile compounds.

Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence

Cheese is a widely consumed dairy product with high saturated fatty acids (SFA) content, and with other high nutritional quality components. Due to the link of SFA and different diseases, many studies have replaced the cheese fat content with unsaturated fatty acids (UFA) rich sources to improve its nutritional quality. The fat replacement has physicochemical, textural, and sensory effects on dairy matrix. To the food science is mandatory to know which technological strategies of milk processing improve the quality of the end products. The most relevant results reveal that fish oil (FO) and flaxseed oil (FSO) have been the most researched UFA-rich sources, microencapsulation has been the most studied incorporation technology because it allows the oil entrapment with minimal effects on the cheese quality, and non-thermal technologies allow greater UFA fortification in cheese, improving its nutritional quality. Finally, the development of fortified cheeses with UFA-rich sources has been found as an innovative strategy to obtain high quality products with functional potential.

Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics

This work aimed to assess the impact of sonication (US), osmosonication (US + OD) and vacuum-assisted osmosonication (V + US + OD) pretreatments on the quality of Ghanaian garlic prior to relative humidity convective drying. Hence, slices of fresh garlic subjected to US, US + OD and V + US + OD pretreatments were dried and the following assessed: antioxidant activities, total phenolic content (TPC), total flavonoid content (TFC), polyphenol oxidase (PPO) enzyme inactivation, rehydration ratio (RR), drying kinetics, energy consumption, chromatographic fingerprinting, allicin content and Fourier-transform infrared (FT-IR) spectroscopy. V + US + OD pretreatment gave the best results for antioxidant activities, TPC, TFC, RR and PPO enzyme inactivation. It also recorded the shortest drying time and was more energy efficient. Finally V + US + OD pretreatment maintained the chemical integrity of the finished product and recorded the highest content of allicin. A general trend was however observed for all quality parameters assessed for the various pretreatment methods as: V + US + OD > US + OD > US.

Monitoring the quality of honey: South African case study

The popularity of honey as a high-valued commodity is growing and consequently, honey adulteration is on the rise affecting the honey quality. The quality of the honey on the South African market was evaluated using the Agricultural Product Standards Act, 1990 as assessment tool. Various physico-chemical characteristics were tested which indicated compliance of >80% for all honey samples. A canonical variate analysis using 95% confidence regions indicates significant differences between the quality of local and imported honey with total acid, sucrose and ash as the parameters mostly distinguishing between the groups. Honey produced from agricultural crops differed significantly from all other forage types. The parameters that mostly distinguished between forage types were Lund, hydroxy-methyl-furfural and ash content. Even though honey sold on the South African market is generally in accordance with national and international standards, an overall declining trend in quality was observed and it should be continuously monitored.

Chemical composition and deterioration mechanism of Pleurotus tuoliensis during postharvest storage

Pleurotus tuoliensis is a popular edible and medical mushroom, but it is highly perishable during postharvest storage. The quality parameters, chemical composition, malondialdehyde (MDA) concentration, and activity of metabolic enzymes were studied during 12 days of storage at 4 °C and 6 days of storage at 25 °C. Degradation was well described by changes in quality parameters, losses in nutritional value, increased metabolic enzyme activity, the accumulation of MDA concentrations, and the increase of total phenolic (TP) content. The phenylalanine ammonia lyase (PAL) significantly positively correlated with TP, which suggested an underlying mechanism of browning that the increased PAL activity stimulates the biosynthesis of phenols through the phenylalanine pathway. These results suggest that increased activity of laccase, lipoxygenase, PAL, TP and MDA accumulation, together with polysaccharide degradation, are the main factors involved in the deterioration of P. tuoliensis during storage.

[Experienced quality assurance in the IVOM structural contract of the AOK‑BW : A practical example]

BACKGROUND

According to § 73c of the Social Security Codebook V (SGB V), the AOK health insurance structural contract regulates the treatment of macular diseases by intravitreal drug administration (IVOM) in Baden-Württemberg (BW). Quality assurance is a central part of the agreement in order to ensure the high quality as well as effective and sufficient care of patients.

MATERIAL AND METHODS

Every year at least 2% of the cases of the 254 currently participating surgeons are evaluated in a pseudonymized procedure by a panel of experts based on the billing data. Based on quality parameters, such as accuracy of diagnosis, quality and completeness of treatment documents and adherence to treatment pathways, the Medical Advisory Board recommends sanctions or facilitation of controls. The overall assessment of an expert opinion is based on a matrix of the evaluated quality parameters. The transmission of findings and expert opinions is digital and web based. Each surgeon has access to a comparative analysis of the quality data over time (benchmarking).

RESULTS

In the first 11 quality assurance rounds, a total of 3639 expert opinions were made by a total of 20 reviewers. With respect to the quality parameter "diagnosis", the surgeon and the expert opinion differed in an average 7% of cases. Sanctions or facilitation of control by changing the sample were recommended 138 times for 80 surgeons in the first 10 quality assurance rounds. Financial sanctions or exclusion from contracts were each decided four times by the steering committee.

DISCUSSION

The digital, web-based quality assurance system presented here within the framework of the IOVM structural contract of the AOK-BW should be perceived as an opportunity to classify and improve one's own quality level with respect to intravitreal treatment of retinal diseases. The current focus of quality assurance is on diagnosis and adherence to the disease-specific treatment recommendations of the professional societies. If the analysis of data could be extended to individual patient histories over time, quality assurance could be better used for questions of health services research.

Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia

Objective

Edible vegetable oils are prone to quality deterioration through oxidation and microbial degradation resulting in nutritional loss and off-flavors. Quality deterioration may contribute in the formation of oxidation products that are reactive and toxic, which ultimately pose health risks including cancer and inflammation. The objective of this study was to assess quality of both imported and locally made edible vegetable oils accessed in Gondar City, Ethiopia. Cross-sectional study design was used to collect 60 samples randomly; 30 from locally made (Niger seed at market 14, Niger seed at production center 11, sunflower at the market 5) and 30 from imported palm oil brands (Avena 11, Hayat 4, Jersey 5 and Chef 10).

Results

The mean value for: moisture content (%) (0.333 ± 0.08 while 0.089 ± 0.11), specific-gravity (0.823 ± 0.14 and 0.807 ± 0.115), peroxide value (15.09 ± 1.61 and 7.05 ± 0.102 mill-equivalents of oxygen/kg), acid value (2.43 ± 0.9 and 0.98 ± 0.23 mg KOH/g oil) and iodine value (115.63 ± 6.77 and 21.8 ± 3.4 g I₂/100 g oil) for local and imported edible oils, respectively. The results highlight that all rancidity quality parameters of the locally made oil samples were not within the joint WHO/FAO standards whilst the imported oils showed a greater fatty acid saturation.

Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology

The transformation of black and red, broken or not, whole rice grains, into breakfast cereals is an interesting way to add value to these snacks for some reasons. Firstly, broken kernels hardly achieve a high market value; whole rice is healthy not only for their nutrient contents but also for their phytochemical profile, rich in phenolic compounds; breakfast cereals from pigmented rice are colored by themselves, and any additional colorant is unneeded; finally, rice is naturally gluten-free and suitable for those with conditions like celiac disease or gluten sensitivity. The objective of this study was to optimize some extrusion parameters that account for the physicochemical properties of extrudates by using response surface methodology. Feed moisture between 15 and 21% and the 4th barrel zone temperature between 110 and 160 °C were the independent variables. Specific features such as color, texture, water solubility and absorption, cold viscosity, expansion, specific volume, and compression force were evaluated. The trials have shown that moisture had a higher impact on the extrusion process than temperature. Less expanded, denser, harder, and darker products were obtained at higher moisture levels. The optimum points were defined at 15.5% and 16.0% of feed moisture and 159 °C and 150 °C of temperature for black and red rice extrudates, respectively. These conditions resulted in cereal breakfast balls with optimal water solubility, volume, texture, and good color. Additionally, cold viscosities and a low compression led to products with a potential high approval by consumers.

Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage

Direct cold plasma treatment has been investigated as an alternative non-thermal technology as a means of maintaining and improving quality of fresh cloudy apple juice. Process variables studied included type of plasma discharge, input voltage and treatment time on polyphenol oxidase (PPO) inactivation. Spark discharge plasma at 10.5 kV for 5 min was the best treatment, with near total inactivation of PPO achieved, although good PPO inactivation was also recorded using shorter treatment times. Residual activity (RA) of PPO was 16 and 27.6% after 5 and 4 min of treatment respectively. This PPO inactivation was maintained throughout the storage trials, but decreased with samples treated for a shorter time. Plasma treatment improved key quality parameters of Golden delicious cloudy apple juice, with retention of critical quality parameters during extended storage trials. Color was the most noticeable change, which was enhanced with retention of a greener color. An increase of 69 and 64% was obtained in the total phenolic content after 4 and 5 min of treatment, respectively. Therefore, cold plasma was demonstrated to be a good alternative to traditional heat treatments for enhanced quality retention of fresh cloudy apple juice and over its storage.

Optimization of thermosonication conditions for cloudy strawberry nectar with using of critical quality parameters

The optimum thermosonication parameters, temperature and ultrasound energy density (UED), determined by using response surface methodology to inactivate polyphenol oxidase (PPO) and protecting the quality parameters, especially color of strawberry nectar. The PPO inactivation was successfully achieved by thermosonication treatment. Increasing of temperature resulted with decreasing of browning index and increasing of hydroxymethyl furfural. High temperature-low UED combination can be applied to obtain minimum change in ΔE^∗ and maximum protection of ascorbic acid. Thermosonication at mild temperature (∼50 °C) and UED (∼230 J/g) ensured the maximum levels of total monomeric anthocyanin and total phenolic content. The combination of 59 °C and 455 J/g was the conditions of optimum thermosonication to minimize quality parameters which cause undesirable changes like color degradation in nectar and maximize desirable ones which have beneficial effects on characteristics of nectar or on human health like phenolic content of nectar.

Rapid detection of three quality parameters and classification of wine based on Vis-NIR spectroscopy with wavelength selection by ACO and CARS algorithms

The feasibility of rapid detection of three quality parameters and classification of wines based on visible and near infrared spectroscopy (Vis-NIRs) was investigated. A modified ant colony optimization (ACO) algorithm for wavelength selection in Vis-NIR spectral analysis was proposed to improve the prediction performance of partial least squares regression (PLSR) model. The result proved that feature wavelengths/variables can be selected by the proposed method for building a high performance PLSR model. The root mean square error of total acid, total sugar and alcohol obtained by ACO-PLS were 0.00122 mol/l, 0.0893 g/l and 0.206 (v/v), respectively. Their correlation coefficients obtained by ACO-PLS reach to 0.973, 0.994 and 0.928, respectively. Compared with full-spectral PLS and PLS based on competitive adaptive reweighted sampling (CARS-PLS) method, the application of ACO wavelength selection provided a notably improved regression model. The prediction results were significantly better than the full-spectral PLS model and slightly better than the CARS-PLS method. Meanwhile, a classification study was also constructed based on the ACO-Principal component analysis (ACO-PCA) model showed that Vis-NIR spectra could be used to classify wines according to the geographical origins. Therefore, it can be concluded that the Vis-NIR spectroscopy technique based on ACO wavelength selection has high potential to differentiate the wine origins and predict the quality parameters in a nondestructive way.

Influence of packaging and storage conditions on biochemical quality and enzymatic activity in relation to shelf life enhancement of fresh basil leaf

Biochemical changes in response to storage conditions and packaging were investigated in basil leaves of variety Genovese in order to find out suitable conditions for their storage. Fresh basil leaves placed in open trays or packed in lowdensity polyethylene (LDPE) bags were stored at 5, 12 °C and under ambient conditions (12.2-21.0 °C) for 12 days. Chlorophyll content, total phenols, total flavonoids and antioxidant activity of basil leaves decreased with simultaneous increase in electrolyte leakage and TBA reactive compounds during whole storage period. Packaging of leaves and storage at 5 °C slowed down the changes in these quality parameters in comparison to those kept in open trays and stored at 12 °C and ambient temperature respectively. Activities of enzymes catechol oxidase and lipoxygenase which increased during storage were slowed down by packaging and decrease in storage temperature. Irrespective of storage conditions and packaging, activities of antioxidative enzymes viz. catalase, peroxidase and superoxide dismutase increased during storage. Rapid increase in activities of antioxidative enzymes was observed LDPE packed leaves than those held in open trays and in leaves stored at 5 °C as compared to 12 °C and ambient temperature. Basil leaves packed in LDPE and stored at 5 °C showed the slowest changes in biochemical parameters and the highest activities of antioxidative enzymes and could be stored for 12 days in comparison to 6 days in open trays at ambient temperature.

Effect of calcium and salicylic acid on quality retention in relation to antioxidative enzymes in radish stored under refrigerated conditions

Effect of post harvest treatments with calcium chloride (CaCl₂) and salicylic acid (SA) on physiological and biochemical parameters in relation to activities of antioxidative enzymes were investigated in radish. Radish of variety Punjab Safed Mooli 2 was harvested, washed and treated with CaCl₂ (1, 1.5 and 2%) or SA (1, 1.5 and 2 mM). Treated as well as untreated radish were placed in open trays and stored under refrigerated (5 ± 1 °C, 90% RH) conditions for 42 days. Treatment of radish with CaCl₂ and SA slowed down changes in physiological weight, colour, total soluble solids, ascorbic acid, titrable acidity, total phenolics and antioxidant activity. Treated samples exhibited higher enhancement in activities of antioxidant enzymes viz. catalase (CAT), superoxide dismutase (SOD), glutathione reductase (GR), peroxidase (POD), dehydroascorbate reductase (DHAR) and monodehydro-ascorbate reductase (MDHAR) than untreated samples. However SA was found to be more effective in slowing down the metabolic activities of radish as compared to CaCl₂ treatment. Among all the treatments, 1.5 mM SA maintained the quality parameters to greater extent probably by reducing the oxidative stress to larger extent due to highest activities of antioxidative enzymes and can be used to enhance the shelf life of radish during refrigerated storage.

Effects of Pichia guilliermondii and Hot Air Treatment on the Postharvest Preservation of Red Fuji Apple Quality Attributes

The effects of individual and combined Pichia guilliermondii (at 1 × 10⁸ CFU mL^-1) and hot air (at 38°C for 96 h) treatments on the three major postharvest diseases Botrytis cinerea, Penicillium expansum, and Colletotrichum gloeosporioides, as well as the quality and antioxidant content of Red Fuji ( Malus pumila var. domestica) apple fruit, were investigated in this work. Results suggested that the combined hot air and antagonistic yeast ( P. guilliermondii) treatment effectively and completely inhibited the infection of apple fruit wounds by the three major postharvest diseases. Furthermore, apple fruit treated with antagonistic yeast or heat alone maintained better quality, which included mass loss, firmness, solid/acid ratio, and ascorbic acid content, than the control. The combination of the two treatments yielded the optimum apple quality. Moreover, the combined hot air and P. guilliermondii treatment also maintained or enhanced the antioxidative enzyme activities and total phenolic content of apple fruit. All results demonstrated that the combined antagonistic yeast and hot air treatment maintained the postharvest freshness of apple fruit.

Comprehensive characterization of neurochemicals in three zebrafish chemical models of human acute organophosphorus poisoning using liquid chromatography-tandem mass spectrometry

There is a growing interest in biological models to investigate the effect of neurotransmitter dysregulation on the structure and function of the central nervous system (CNS) at different stages of development. Zebrafish, a vertebrate model increasingly used in neurobiology and neurotoxicology, shares the common neurotransmitter systems with mammals, including glutamate, GABA, glycine, dopamine, norepinephrine, epinephrine, serotonin, acetylcholine, and histamine. In this study, we have evaluated the performance of liquid chromatography-tandem mass spectrometry (LC-MS/MS) for the multiresidue determination of neurotransmitters and related metabolites. In a first step, ionization conditions were tested in positive electrospray mode and optimum fragmentation patterns were determined to optimize two selected reaction monitoring (SRM) transitions. Chromatographic conditions were optimized considering the chemical structure and chromatographic behavior of the analyzed compounds. The best performance was obtained with a Synergy Polar-RP column, which allowed the separation of the 38 compounds in 30 min. In addition, the performance of LC-MS/MS was studied in terms of linearity, sensitivity, intra- and inter-day precision, and overall robustness. The developed analytical method was able to quantify 27 of these neurochemicals in zebrafish chemical models for mild (P1), moderate (P2), and severe (P3) acute organophosphorus poisoning (OPP). The results show a general depression of synaptic-related neurochemicals, including the excitatory and inhibitory amino acids, as well as altered phospholipid metabolism, with specific neurochemical profiles associated to the different grades of severity. These results confirmed that the developed analytical method is a new tool for neurotoxicology research using the zebrafish model.

Antibacterial effect of 405±5nm light emitting diode illumination against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on the surface of fresh-cut mango and its influence on fruit quality

To investigate a potential of 405±5nm light emitting diode (LED) as a novel technology for food preservation, the antibacterial effect of 405±5nm LED on Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. on the surface of fresh-cut mango and its influence on fruit quality were evaluated at different storage temperatures. LED-illumination inactivated 1.0-1.6 logCFU/cm² of populations at 4 and 10°C for 36-48h (total dose, 2.6-3.5kJ/cm²) regardless of bacterial species, while those on non-illuminated mange remained unchanged or slightly increased during storage. At 20°C for 24h (total dose, 1.7kJ/cm²), non-illuminated E. coli O157:H7 and Salmonella gradually grew, whereas LED-illumination reduced 1.2 log of Salmonella and inhibited the growth of E. coli O157:H7. Unlike these, non-illuminated L. monocytogenes cells rapidly increased to 7.3 log, while illuminated cells reached 4.6 log, revealing that LED-illumination delayed their growth. There were no significant (P>0.05) differences in color, antioxidant capacity, ascorbic acid, β-carotene, and flavonoid between non-illuminated and illuminated cut mangoes, regardless of storage temperature. These results suggest that 405±5nm LEDs in combination with chilling temperatures could be applied to preserve fresh-cut fruits without deterioration of physicochemical quality of fruits at food establishments, minimizing the risk of foodborne disease.

Combined effect of blanching and sonication on quality parameters of bottle gourd (Lagenaria siceraria) juice

This study evaluated the combined effect of blanching and sonication treatment on selected quality parameters of bottle gourd juice (BGJ). Bottle gourd cubes were blanched and juice was extracted. Effect of frequency (20-50kHz), amplitude (50-90%) and time (10-30min) was also studied on quality parameters like titratable acidity (TA), pH, total soluble solids (TSS), physical stability (PS), ascorbic acid (AA), total phenolics (TP), total carotenoids (TC), browning index (BI), total plate count (TPC) and yeast & mold count (Y&M) of BGJ to derive the level of these parameters. Combined effect of blanching followed by sonication (BFS) showed significant (P⩽0.05) change in all quality parameters except TA. Highest percentage of TSS (5.9°B), PS (2%), AA (18.99mg/100g), TP (1010mg/100g) and TC (5.8mg/100g) was observed at 70% amplitude, 50kHz frequency and 20min. Results suggested 70% amplitude, 50kHz frequency and 20min as best treatment conditions for processing of BGJ. Microstructure examination, transmission electron microscopy (TEM) and laser diffraction analysis of BGJ showed significant change in particle size and distribution. Moreover, TEM of blanched and sonicated samples of BGJ also showed significant (P⩽0.05) change in microbial profile.

Inactivation of Listeria monocytogenes ATCC 7644 on fresh-cut tomato using nisin in combinations with organic salts

The inhibition of Listeria monocytogenes ATCC 7644 on fresh-cut tomato was investigated using nisin alone, and in combinations with organic salts. Nisin at a concentration of 5000UI/mL was introduced alone or in combination with an organic salt (sodium citrate or sodium acetate each at 3 and 5g/100mL each) on fresh-cut tomato previously inoculated with 10(8)CFU/mL of L. monocytogenes ATCC 7644. Chlorine at 200ppm was used as a control. The inoculated samples were incubated at different temperatures (4, 10 and 25°C) and examined at 0, 24, 48 and 72h. The effects of the antimicrobial treatments on quality parameters of tomato (pH, soluble solids, titratable acidity and vitamin C) were also evaluated, and colour parameters were observed at the lowest storage temperature for 10 days. Both nisin and the organic salts inhibited growth of L. monocytogenes, but the combinations of two compounds were more effective. The nisin-sodium citrate (5%) combination was significantly (p≤0.05) effective, while chlorine was least effective against L. monocytogenes. The quality parameters were substantially retained, especially at 4°C, suggesting good shelf stability at a low temperature. These results substantiate the use of the cheap and eco-friendly approach to reducing this pathogen of health concern in common fresh produce.

Quality Assurance in Endoscopy: Which Parameters?

BACKGROUND

The verbalisation of quality standards and parameters by medical societies are relevant for qualitative improvement but may also be an instrument to demand more resources for health care or be a unique characteristic. Within the health care system 3 different quality levels can be defined: structure, process and result quality.

METHODS

The current S2k guideline of the German Society for Gastroenterology (quality requirements for gastrointestinal endoscopy) AWMF registry no. 021-022 provides recommendations based on the available evidence for the structure quality (requirements for equipment, human resources) as well as for the process quality (patient preparation, conduct, documentation) and result quality (follow-up of specific endoscopic procedures).

RESULTS

Based on these recommendations, measurable quality indicators/parameters for the endoscopy have been selected and formulated. General quality parameters for endoscopic examinations are given as well as quality parameters for specific procedures for the preparation, conduct, and follow-up of specific endoscopic interventions.

CONCLUSION

Only the regular review of processes and courses by means of defined measurement parameters builds up the basis for corrections based on facts. In addition, the implementation of recommended standards may be an instrument in demanding more resources from the health care system and, therefore, should be embedded as routine.

Characterization of Argentine honeys on the basis of their mineral content and some typical quality parameters

Background

The levels of 19 elements (As, Be, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, Se, Tl, U, V, Zn) from sixteen different Argentine production sites of unifloral [eucalyptus (Eucaliptus rostrata), chilca (Baccharis salicifolia), Algarrobo (Prosopis sp.), mistol (Ziziphus mistol) and citric] and multifloral honeys were measured with the aim to test the quality of the selected samples. Typical quality parameters of honeys were also determined (pH, sugar content, moisture). Mineral elements were determined by using inductively coupled plasma mass spectrometer (ICP-MS DRC). We also evaluated the suitability of honey as a possible biomonitor of environmental pollution. Thus, the sites were classified through cluster analysis (CA) and then pattern recognition methods such as Principal Component Analysis (PCA) and discriminant analysis (DA) were applied.

Results

Mean values for quality parameters were: pH, 4.12 and 3.81; sugar 82.1 and 82.0 °brix; moisture, 16.90 and 17.00% for unifloral and multifloral honeys respectively. The water content showed good maturity. Likewise, the other parameters confirmed the good quality of the honeys analysed. Potassium was quantitatively the most abundant metal, accounting for 92,5% of the total metal contents with an average concentration of 832.0 and 816.2 μg g^-1 for unifloral and multifloral honeys respectively. Sodium was the second most abundant major metal in honeys with a mean value of 32.16 and 33.19 μg g^-1 for unifloral and multifloral honeys respectively. Mg, Ca, Fe, Mn, Zn and Cu were present at low-intermediate concentrations. For the other 11 trace elements determined in this study (As, Be, Cd, Co, Cr, Ni, Pb, Se, Tl, U and V), the mean concentrations were very low or below of the LODs. The sites were classified through CA by using elements’ and physicochemical parameters data, then DA on the PCA factors was applied. Dendrograms identified three main groups. PCA explained 52.03% of the total variability with the first two factors.

Conclusions

In general, there are no evidences of pollution for the analysed honeys. The analytical results obtained for the Argentine honeys indicate the products’ high quality. In fact, most of the toxic elements were below LODs. The chemometric analysis combining CA, DA and PCA showed their aptness as useful tools for honey’s classification. Eventually, this study confirms that the use of honey as biomonitor of environmental contamination is not reliable for sites with low levels of contamination.

Sensing the quality parameters of Chinese traditional Yao-meat by using a colorimetric sensor combined with genetic algorithm partial least squares regression

Yao-meat is a traditional Chinese salted meat. Total volatile basic nitrogen content (TVB-N), total viable bacterial count (TVC), and residual nitrite (RN) level are important indexes of freshness for Yao-meat. This paper attempted the feasibility to determine TVB-N content, TVC and RN level in Yao-meat by a colorimetric sensor array chip. A color change profile for each sample was obtained by differentiating the image of sensor array before and after exposure to Yao-meat's volatile organic compounds. Genetic algorithm partial least squares regression (GA-PLS) was proposed to build the relationship between the TVB-N content, TVC, RN and the color change profiles of sensor array, and to select informative chemically responsive dyes for the three quality parameters. The GA-PLS models were achieved with RTVB-N=0.812, RTVC=0.856, RRN=0.855, in prediction set. This study demonstrated that colorimetric sensory array with GA-PLS algorithm could be used successfully to analyze the quality of Chinese traditional Yao-meat.

Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage

The effect of ice containing thyme (0.04% w/v), oregano (0.03% w/v) and clove (0.02% w/v) extracts on the quality parameters of anchovy (Engraulis encrasicholus) was assessed through the chemical, sensory and microbiological methods. According to sensory analyses, anchovy stored in ice prepared with each plant extracts had a shelf life of 12 days, while batch stored in traditional ice had a shelf life of 9 days. pH were not significantly affected by the presence of plant extracts in the ice. However, a marked antioxidant effect (P<0.05) could be detected with fish kept under plant extract icing systems, according to peroxide (PV) and thiobarbituric acid (TBA) values. Moreover, the employment of such icing systems led to lower (P<0.05) total volatile base-nitrogen (TVB-N) value and free fatty acid (FFA) formation. Thus, TVB-N proved to be a suitable index for the spoilage of anchovies during chilled storage. The employment of such icing systems also led to significantly lower counts of aerobic mesophiles and psychrotrophic bacteria in anchovy muscle with skin, as compared with the traditional ice batch. This work demonstrates that the use of ice with plant extracts for the storage of gutted and beheaded anchovy can be recommended to improve the quality and extend the shelf life.