The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on physicochemical parameters (cooking loss, WHC, texture ...and colour) and lipid oxidation (by TBARS measurement) of foal meat. Thermal treatments induced water loss (P<0.001), being lower in foal steaks cooked in the grill (25.8%) and higher in foal samples cooked in the microwave (39.5%). As it was expected, all the cooking methods increased TBARS index, since high temperature during cooking seems to cause an increase of the lipid oxidation in foal steaks. Statistical analysis displayed that WHC was affected (P<0.001) by thermal treatment, since the smallest WHC values were observed in samples from microwave treatment. Thermal treatment also caused a significant (P<0.001) increase in the force needed to cut the foal steaks. Regarding colour parameter, cooking led to an increase of L*-value (lightness) and b*-value (yellowness), while a*-value (redness) markedly decreased in all samples.
•The effect of cooking methods on physicochemical properties was studied.•The effect of cooking methods on lipid oxidation was also studied.•The grilled and fried methods were the least affected by lipid oxidation.•Thermal treatment also caused an increase in the force needed to cut the foal steaks.•Thermal treatment caused an increase in yellowness and lightness.
The present study deals with the effect of the salting time 0.1 (short time, ST), 0.2 (medium time, MT) or 0.3 (long time, LT) days of salting/kg on the main technological characteristics of a ...traditional Spanish dry-cured “cecina” from foal meat. The effects of length of salting time on chemical composition, instrumental colour, lipolysis, proteolysis and textural parameters of dry-cured foal “cecina” were studied.
Almost all physico-chemical parameters were significantly (P < 0.05) affected by salting time except pH, intramuscular fat and TBARs index. Batches salted for shorter time showed a greater release (P < 0.001) of total free fatty acids (FFA) (21.4 g/100 g of fat). Total free amino acids (FAA) content was also significantly (P < 0.001) affected by salting time, since dry-cured foal “cecina” with shorter salting time had higher total FAA content (3099 mg/100 g DM).
•The article deals on the manufacturing technology of dry-cured foal “cecina”.•The effect of salting time on the main technological characteristics was studied.•Proteolysis and lipolysis rate decreased as the length of salting time was increased.
The purpose of this study was to assess the following effects: (1) the inclusion of olive in the animal’s diet on the dry-cured shoulder; (2) the effect of curing on three different muscles ...(infraspinatus, supraspinatus, and subscapular); (3) the effect of different curing times (fresh shoulder, 6 months curing, and 12 months curing). For this purpose, forty shoulders were used, followed by a cold nitrite-free curing process with controlled humidity and temperature, according to the flowchart of a company that implements highly stringent standards in terms of food safety and quality. Samples were evaluated for their physicochemical composition and lipid profile. All the physicochemical composition parameters were significantly different (p < 0.001) in the three muscles studied. As might be expected, the curing times from the fresh product to the final product were also significantly different for all the parameters studied in this work. Regarding the inclusion of olive cake, it was found that treatment with a base diet + 10% exhausted olive cake (T4) showed higher levels for the parameters NaCl, collagen, and total fat. As for the fatty acid profile, in general, the olive did not influence the final product. On the other hand, we found that the type of muscle and the curing time of the cured shoulder had a significant influence on the fatty acid profile. We should also point out that there are significant differences in the interaction between curing time and muscle, particularly in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs), as well as the lipid quality indices. Canonical discriminant analysis is viable for evaluating the evolution of the curing process, discriminating and classifying curing times, and evaluating the muscles of the Bísaro pork shoulder. Also, the introduction of olive cake into the animal diet does not affect the final product obtained.
Carnot batteries store surplus power as heat. They consist of a heat pump, which upgrades a low-temperature thermal energy storage, a high-temperature storage system for the upgraded thermal energy, ...and a heat engine that converts the stored high-temperature thermal energy into power. A Carnot battery is proposed based on supercritical CO2 Brayton thermodynamic cycles. The low-temperature storage is a two-tank molten salt system at 380 °C/290 °C fed by a field of parabolic trough collectors. The high-temperature storage consists of another two-tank molten salt system at 589 °C/405 °C. Printed circuit heat exchangers would be required to withstand the high pressure of the cycles, but shell and tube heat exchangers are proposed instead to avoid clogging issues with molten salts. The conventional allocation of high-temperature molten salt heat exchangers is then modified. Using solar energy to enhance the low-temperature thermal source allowed a round-trip efficiency of 1.15 (COP of 2.46 and heat engine efficiency of 46.5%), thus increasing the stored power. The basic configuration has a levelised cost of storage of USD 376/MWh while replacing the shell and tube heat exchangers with hybrid printed circuit heat exchangers is expected to lower the cost to USD 188/MWh.
Endodontic freshly mixed sealers display toxic effects; however, these are significantly reduced and most become relatively inert in the set state but there is no information about the possible ...inflammatory reaction promoted by them. Four contemporary and different formulated endodontic set sealers (MTA Fillapex, BioRoot RCS, AH Plus, and Pulp Canal Sealer) were evaluated. Human periodontal ligament cells and human peripheral blood mononuclear cells were stimulated for 3, 6, 12 and 24 h. Interleukin‐6, tumour necrosis factor‐alpha, interleukin‐8 and interleukin‐10 concentrations were measured by enzyme‐linked immunosorbent assay. All endodontic set sealer eluates promoted a similar production (P ˃ 0.05) of the four cytokines. However, their concentrations decreased within a short time period to nearly undetectable concentrations after 24 h, suggesting that the studied endodontic set sealers do not possess inflammatory properties which has favoured their long‐term use in clinical practice.
Background and Objectives: Streptococcus mutans (S. mutans) is the main microorganism associated with the presence of dental caries and specific serotypes of this bacteria have been related to ...several systemic diseases limiting general health. In orthodontics, white spot lesions (WSL), represent a great challenge for clinicians due to the great fluctuation of their prevalence and incidence during conventional orthodontic treatments. Although silver nanoparticles (AgNP) have been demonstrated to have great antimicrobial properties in several microorganisms, including S. mutans bacteria, there is no available information about anti adherence and antimicrobial properties of AgNP exposed to two of the most relevant serotypes of S. mutans adhered on orthodontic materials used for conventional therapeutics. The objective of this study was to determine anti-adherence and antimicrobial levels of AgNP against serotypes c and k of S. mutans on conventional orthodontic appliances. Materials and Methods: An AgNP solution was prepared and characterized using dispersion light scattering (DLS) and transmission electron microscopy (TEM). Antimicrobial and anti-adherence activities of AgNP were determined using minimal inhibitory concentrations (MIC) and bacterial adherence testing against serotypes c and k of S. mutans clinically isolated and confirmed by PCR assay. Results: The prepared AgNP had spherical shapes with a good size distribution (29.3 ± 0.7 nm) with negative and well-defined electrical charges (−36.5 ± 5.7 mV). AgNP had good bacterial growth (55.7 ± 19.3 µg/mL for serotype c, and 111.4 ± 38.6 µg/mL for serotype k) and adherence inhibitions for all bacterial strains and orthodontic wires (p < 0.05). The serotype k showed statistically the highest microbial adherence (p < 0.05). The SS wires promoted more bacterial adhesion (149.0 ± 253.6 UFC/mL × 104) than CuNiTi (3.3 ± 6.0 UFC/mL × 104) and NiTi (101.1 ± 108.5 UFC/mL × 104) arches. SEM analysis suggests CuNiTi wires demonstrated better topographical conditions for bacterial adherence while AFM evaluation determined cell wall irregularities in bacterial cells exposed to AgNP. Conclusions: This study suggests the widespread use of AgNP as a potential anti-adherent and antimicrobial agent for the prevention of WSL during conventional orthodontic therapies and, collaterally, other systemic diseases.
Objective
The objective of this study was to determine and compare the distribution of fimA genotypes of Porphyromonas gingivalis (P. gingivalis) in systemic lupus erythematosus (SLE) patients ...compared with control subjects.
Material and methods
This observational cross-sectional study included 281 patients divided into two groups. Group 1 (G1) consisted of 162 control subjects (30–54 years old) and, group 2 (G2) included 119 subjects (10–69 years old) diagnosed with SLE. The presence of P. gingivalis was detected by PCR. DNA sequences in acquired plaque samples were identified using P. gingivalis specific sequences and further analyzed to differentiate their fimA genotypes using six sets of fimA genotype-specific primers.
Results
The presence of periodontitis (PE) was similar in both groups; similar measurements were obtained regarding clinical attachment loss (CAL) (G1 1.76 ± 0.72 vs. G2 1.95 ± 0.76). G2 showed the highest frequency of P. gingivalis (94.95%). FimA genotype II is considered the most virulent and, was the most frequently found in the SLE group (53.09%).
Conclusion
The genotypes associated with PE are more frequently detected in SLE, which could make them susceptible to develop PE.
The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study. A total of 276 batches of ...ground beef were manufactured with inside rounds and subcutaneous fat from 138 beef carcasses at different targeted levels of lean:fat. There was a total of four different targeted grind levels during the manufacture of the ground beef, and the lipid content for the samples used in this study ranged from 2% to 32% total lipid. Fatty acid composition was determined based on subcutaneous fat, whereas the proximate composition of moisture and total lipids, instrumental color, visual discoloration, and lipid oxidation measured as thiobarbituric acid reactive substances were evaluated on ground beef patties during 7 days of simulated retail at 4 °C display under LED lights. Analysis for the correlation and the creation of linear regression models indicated that lipid content played a more critical role in the discoloration rate compared to lipid oxidation and fatty acid composition. Lipid oxidation could be more reliably predicted by lipid content and instrumental color compared to visual discoloration. Overall, ground beef formulated with greater lipid content is expected to experience greater rates of lipid oxidation and discoloration during retail display.
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