Notes

Design of isostructural hydrogen-bonded natural frameworks: limitations and also probabilities of pore enlargement.
Pathogens, such as Salmonella and Listeria monocytogenes, can survive under the dry environment of flour for extended periods of time and could multiply when flour is hydrated to prepare batter or dough. Therefore, inactivation of these pathogens during the cooking/baking step is vital to ensure the microbiological safety of bakery products such as brownies. The aim of this research was to validate a simulated commercial baking process as a kill-step for controlling Salmonella and L. monocytogenes in brownies and to determine thermal inactivation parameters of these pathogens in brownie batter. Independent studies were conducted in a completely randomized design for each pathogen. All-purpose flour was inoculated with a 5-serovar Salmonella and 3-strain L. monocytogenes cocktails. For baking validation, brownie batters were prepared from inoculated flour, and cooked in the oven set at 350°F (176.7°C) for 40 min followed by 15 min of ambient air cooling. For calculating D-values, brownie batter was transferred into thermal-death-time disks, sealed, and placed in hot-water baths. The samples were held for pre-determined time intervals in hot-water baths and immediately transferred to cold-water baths. Microbial populations were enumerated using injury-recovery media. At the end of baking, Salmonella and L. monocytogenes populations decreased by 6.3 and 5.9 log CFU/g, respectively. D-values of Salmonella and L. monocytogenes cocktails were 53.4 and 37.5 min at 64°C; 27.2 and 16.9 min at 68°C; 10.7 and 9.1 min at 72°C; and 4.6 and 7.3 min at 76°C; respectively. The z-values of Salmonella and L. monocytogenes cocktails were 11.1 and 16.4°C, respectively. This study can be used as a supporting document for the validation of similar brownie baking processes to control Salmonella and L. monocytogenes. The data from this study can also be employed for developing basic prediction models for the survival and thermal resistance of these pathogens during brownie baking step.A fucoidan, sulfated polysaccharide, was extracted from the brown seaweed Cystoseira schiffneri during 4 harvest periods (December, April, July, and September) and studied for its structural and chemical properties. The Cystoseira schiffneri fucoidan (CSF) showed important variation in sulfate content ranging from 7.8% in December to 34.8% in July. This was confirmed by Fourier transform infrared and nuclear magnetic resonance spectroscopies showing characteristic signals of sulfated polysaccharides. Molecular mass of the CSF varied as a function of season from 3,745 in December to 26,390 Da in July. Gas chromatography-mass spectroscopy showed that CSF fractions were "mannogalactofucans" composed mainly of mannose, fucose, and galactose with low levels of other monosaccharides. Orantinib Moreover, interesting in vitro antioxidant activities that depend on the harvest season were noted for CSF. Thus, the present work might contribute to establish criteria for extracting bioactive fucoidans from an endemic Tunisian seaweed C. schiffneri.The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ-polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and refrigerated for 12 days at 4°C were evaluated. No remarkable differences regarding the chemical composition of rainbow trout fish (protein, moisture, fat, and ash content) resulting from the treatments were noted. The lowest TBARS (thiobarbituric acid reactive substance) and the highest phenolic compounds were noted in samples treated with 6% SNE + 0.2% ɛ-PL on day 12, while the highest inhibitory effects against the growth of TVC, psychrotrophic bacteria, coliform, yeast, and molds corresponded to samples treated with 6% SNE (T4 and T5) at day 12. During the storage, the samples' TVB-N (total volatile base nitrogen) increased, whereas the total phenolic content of the rainbow trout samples declined. The rainbow trout samples treated with 6% SNE + 0.2% ɛ-PL had the highest amount of redness and the lowest TVB-N values. Therefore, these natural ingredients could be used to maintain rainbow trout meat quality and shelf life.This experiment explored the dietary effects of green tea (Camellia sinensis) in feed supplementation on the development of broiler chicks. Totally, two hundred and seventy-day-old male broiler chicks were assigned to 27 broiler groups each with 10 individuals (initial mean body weight 44.2 ± 1.3 g) in a 4 × 2 factorial arrangement. Each chicken group was supplemented with the feed additives of green tea powder. The trial data were measured and obtained based on the records of carcass traits and intestine characteristics of broiler chicken fed with four different additive levels of green tea (0.25%, 0.50%, 0.75%, and 1.00%). The experiment lasted for two trial periods of 21 days and 42 days for each treatment of the green tea supplement with full records of broiler traits. There were interesting results recorded in the majority of broiler intestinal traits between the two trial periods. There are a few significant differences (p less then .05) observed among multiple comparisons of some intestinal traits in broiler chicks such as colon diameter (p = .022) and jejunum width (p = .01). The most significant differences exist in these intestinal traits of chicken right and left cecum among broiler chicks fed with dietary green tea powder (p less then .05). The other intestinal characteristics of broiler chicks were recorded from single treatment are insignificantly distinguished compared with the control groups. There are also some near significant differences of chicken intestinal carcass traits and characteristics. These results and experimental data of this study extend the current knowledge on the dietary effects of green tea in chicken raising and feeding with dietary supplementation.Biofortification interventions have the potential to combat micronutrient deficiencies, such as vitamin A deficiency (VAD), which is prevalent in Zimbabwe. The poor acceptability of provitamin A (PVA)-biofortified maize is still a challenge that exists in Zimbabwe. This study investigated the effect of replacing white maize (WM) with PVA-biofortified maize on the nutritional composition of mutwiwa, a Zimbabwean traditional food, and its microbiological safety. Chemical and microbiological tests were conducted using AOAC standard methods. Total carotene content was 12.78 µg/g dry weight (DW) in PVA-biofortified maize and 1.52 µg/g DW in WM. The proximate composition of PVA-biofortified mutwiwa (PVABM) was 5.2, 28.6, 2.1, 62.2, and 2.0 g/100 g wet basis (w.b) for protein, carbohydrates fiber, moisture, and ash, respectively. Total soluble solids, β-carotene, vitamin C, and vitamin A contents were 3.6 oBrix, 110 µg/100 g, 0.54 mg/100 g, and 9 µg REA/100 g, respectively. Lysine, phenylalanine, and histidine contents were 0.
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