Notes

Large-Scale Dewetting through Surfactant-Laden Droplet Impact.
Color enhancement mechanisms of freeze-dried carrot sample (FDS) treated by ultrasound-assisted osmotic (ascorbic acid-CaCl2) dehydration (UAA) were comprehensively investigated from physical microstructures and color-related carotenoid compounds. Results of scanning electron microscope and confocal laser scanning microscopy showed that cells in samples treated by UAA were intact, had less porosity and showed stronger carotenoid autofluorescence. As for color-related compounds, UAA not only increased the retention ratios of total carotenoid content (36.38%) and β-carotene (51.73%) of FDS, but also preserved the high raman intensity of CC in-plane expansion (9986 A.U) and induced the formation of coloring-carotenoid-derivatives. Additionally, correlation and PCA-X model analysis showed that fresh carrot had higher extractable color value (78.46), which was positively linearly related to 2-n-pentylfuran (p less then 0.01), whereas FDS mainly affected the surface color that was dominated by β-carotene. This work provided the practical analysis and theoretical basis of color enhancement of freeze-dried carrot foods.The potential contamination of food items with polychlorinated naphthalenes (PCNs) has attracted increasing attention because of their toxicity, persistence and bioaccumulative characteristics. Rosuvastatin solubility dmso Humans are exposed to PCNs primarily through consuming animal-derived foodstuffs. However, the pathways by which PCNs can enter the food supplying chain are poorly understood. In this study, Σ75PCNs were determined in raw cow milk (n = 82) collected from three different regions that varied in the intensity of PCNs emission sources in North China, using high-resolution gas chromatography/high-resolution mass spectrometry method. Higher PCN concentrations (214-2050 pg/g lw) were found in raw cow milk from dairy cow farms located in the region with relatively higher intensity of emission sources. Less chlorinated congeners were dominant in all raw cow milk samples. PCNs in cow milk might result from industrial fly ash emissions that contaminate animal feed through atmospheric deposition. Risks posed to humans through consuming PCNs in cow milk were low.The Mediterranean olive oil industries are producing annually a massive quantity of olive mill wastewater (OMWW). Unfortunately, the OMWW is released arbitrarily in the nature without any pretreatment. Thus, it exhibits a high toxicity against the whole natural ecosystem including, microorganisms, plants and animals. In order to eliminate or reduce its pollution, OMWW must be properly treated prior to its release in the nature. In this regard, different treatment methods have been developed by researchers, but some of them were costly and others were inappropriate. Thus, more efforts should be made to save the nature from this pollutant. In the light of that, the current work summaries the state of knowledge regarding the OMWW from a chemical, biological, nutraceutical point of view, and the treatment methods that were used to eliminate its risk of pollution.A molecularly imprinted sensor for highly sensitive and selective determination of dibutyl phthalate (DBP) was fabricated by combining multi-walled carbon nanotubes (MWCNTs) and Au nanoparticles (AuNPs) with surface molecularly imprinted polymer (SMIPs). The MWCNTs and AuNPs were designed to modify the electrode surface to accelerate the electron transfer rate and enhance the chemical stability. SMIPs were synthesized using SiO2 microspheres as carriers. By loading SMIPs capable of identifying DBP on the surface of modified electrodes of MWCNTs and AuNPs, an electrochemical sensor for detecting DBP was successfully constructed. After optimizing the experimental conditions, the modified electrode SiO2-COOH@MIP/AuNPs/MWCNTs/GCE can recognize DBP in the range of 10-7g L-1 to 10-2g L-1, and the detection limit achieved to 5.09 × 10-9 g L-1 (S/N = 3). The results demonstrate that the proposed MIP electrochemical sensor may be a promising candidate electrochemical strategy for detecting DBP in complex samples.In this study, 54 soybean germplasms of different seed coat colors originated from America, China, Japan, and Korea were cultivated in Korea and analyzed for the contents of total oil, total protein, total phenolic, five fatty acids, and five isoflavones, and antioxidant activities using three assays. The soybeans showed significant variations (p less then 0.05) of metabolite contents and antioxidant activities. Origin and seed coat color exhibited a slight or insignificant effect on total protein and total oil contents. In contrast, origin and seed coat color significantly affected the concentration of individual and total isoflavones, and total phenolics, with few exceptions. Whereas fatty acids were significantly affected by origin, seed coat color provided better information regarding the variations in antioxidant capacities. Together, multivariate and correlation analyses revealed important associations between biosynthetically-related metabolites. In general, origin and seed coat color differently influenced the concentration of different classes of metabolites and antioxidant activities.The effects of different ultrasound treatments (20 kHz at 400 W for 0 to 9 min) on the functional properties, flavor characteristics, and storage stability of soybean milk at 4 °C were investigated. Results indicated that non-sonicated soymilk had the maximum particle size D4, 3 of 2.47 ± 0.47 µm, while 9 min high intensity ultrasound (HIU) decreased D4, 3 to 0.44 ± 0.01 µm. 9 min of HIU decreased the total number of microorganisms in soymilk from 4.51 to 3.95 Log (CFU/mL). Moreover, 9 min HIU increased the absolute value of ζ-potential from 36.43 to 34.13 mV. Turbiscan test showed that 9 min HIU decreased the instability index of soymilk from 0.78 to 0.65. Furthermore, sensory analysis, electronic nose, electronic tongue, and gas chromatography-mass spectrometry showed that 7 min HIU decreased the content of aldehydes, furans, ketones, and alcohols by 52.09%, 75.01%, 56.79%, and 57.27%, respectively.Effects of sodium ascorbate (1%, 2%, 3%) on the liquefaction of alkali-induced egg white gel (EWG) were investigated. Results showed hardness and water holding capacity (WHC) gradually decreased at 1%. However, hardness and WHC declined and then rose at 2% and 3%. Microstructural changes further confirmed the effects of sodium ascorbate on hardness and WHC. Electrophoresis showed sodium ascorbate caused the cross-linking between proteins, which was more resistant to degradation. Fourier transform infrared spectroscopy (FTIR) and surface hydrophobicity indicated sodium ascorbate significantly changed protein structure, especially at 2% and 3% resulted in protein reaggregation, increasing β-sheet, and decreasing surface hydrophobicity in the later stage. In general, sodium ascorbate didn't inhibit the liquefaction of alkali-induced EWG at 1%, but did effectively at 2% and 3%. Therefore, high concentrations of sodium ascorbate possess the potential to inhibit the "alkali injury liquefaction" of preserved egg whites without heavy metals.Fluorescent nanodiamonds with nitrogen-vacancy centers have become important nanoscale probes for sensing and imaging. The surface chemistry of the nanodiamonds influences their emission, interactions, and quantum properties. In this work, we propose to utilize fluorescent nanodiamonds as photostable markers for investigation of comestible liquids. We prepared nanodiamond/comestibles suspensions/cocktails with a wide range of pH levels and studied the samples via fluorescence, wettability, and zeta potential. The composition of the created cocktails revealed a strong impact on the properties of the nanodiamond and its surface chemistry, mainly induced by pH but also tuned by specific quenching compounds. Moreover, the stability of the nanodiamonds in the cocktail media was studied, along with various nature-originated compounds influencing their surface termination, polarity, and charge states. Thanks to the stability and biocompatibility of the nanodiamond, it can be applied in monitoring the condition of foodstuffs, and in the detection of toxins and pathogens in them.The geographical classification and authentication of strawberries were attempted using discriminant and class-modelling methods applied to stable isotopes of light elements and elemental composition. The work involved creating a database of 92 authentic Slovenian strawberry samples and 32 imported samples. All samples were harvested between 2018 and 2020. A good geographical classification of Slovenian and non-Slovenian strawberries was obtained despite different production years using discriminant approaches. However, for verifying compliance with a given specification (geographical indications), a class-modelling approach was used to build an unbiased verification model. Class models generated by data-driven soft independent modelling of class analogy (DD-SIMCA) had high sensitivity (96% to 97%) and good specificity (81% to 91%) on a yearly basis, while a more generalised model combining total yearly data gave a lower specificity (63%). Of the 33 commercially available samples (test samples) with declared Slovenian origin, 39% were from outside of Slovenia.Alkalization is a process to improve color, dispersibility and flavor of cocoa powder but is likely to have a negative effect on the phytochemicals. Hereto, the impact of alkalization degree (none, medium and high) on the potential mood-enhancing compounds corresponding to the four levels of the mood pyramid model (flavanols, methylxanthines, biogenic amines and orosensory properties) was investigated. The phytochemical content, analyzed via UPLC-HRMS, showed reduction of specific potential mood-enhancing compounds upon alkalization, implying a decrease in bitterness and astringency. Moreover, volatile compounds analysis via HS-SPME-GC-MS indicated that alkalization reduced the levels of volatile compounds, responsible for acidity, fruity, floral and cocoa aromas. With respect to the orosensory properties, the cocoa powder palatability was suggested to be increased due to reduced acidity, bitterness, and astringency, while the desired volatile compounds were reduced. However, sensorial analysis is required to link the volatile results with the overall effect on the flavor perception.
In recent years, there has been a dramatic increase in overdose deaths involving illicitly manufactured fentanyl. The risk of death due to fentanyl exposure is far higher for people without adequate tolerance, such as those being released from incarceration. However, little is known about knowledge and perceptions of fentanyl among people who are incarcerated.

We conducted 40 semi-structured qualitative interviews with people who were incarcerated at the Rhode Island Department of Corrections (RIDOC). We explored the impressions of, preferences for and experiences with fentanyl among these people. Analysis employed a general, inductive approach using NVivo 12.

We found that a majority of the participants were familiar with fentanyl, sought to avoid it and utilized harm reduction techniques when using drugs and taking treatment with medication for opioid use disorder (MOUD) to reduce their risk of overdose.

Our findings suggest that broad access to MOUD, especially for incarcerated people, is increasingly necessary in the era of fentanyl, both to aid people seeking recovery due to the increased overdose risk of drug use and to reduce overdose morbidity for people who use drugs.
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