Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper

This is an Author's Accepted Manuscript of J. A. Cárcel, D. Castillo, S. Simal & A. Mulet (2019) Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper, Drying Technology, 37:4, 486-493, DOI: 10.1080/07373937.2018.1473417 [copyright Taylor & Francis], available online at: http://www.tandfonline.com/10.1080/07373937.2018.1473417[EN] Red pepper samples (1 m/s) were dried at different temperatures (30, 50, 70 degrees C) without and with (20.5 kW/m(3); 21.7 kHz) ultrasound application. The antioxidant capacity (AC), the total phenolic content (TPC), and the ascorbic acid (AA) content of fresh and dried red pepper samples were used as indicators of the quality of the dried products. Ultrasound application significantly improved the kinetics in every case, influencing not only the effective diffusivity but also the mass transport coefficient thus implying a reduction in energy needs. Drying significantly reduced AC, TPC, and AA, this reduction being significantly smaller at 70 degrees C due to the shorter drying time. Compared with conventional drying, ultrasound application reduced the loss of antioxidant properties at 50 degrees C but produced greater degradation at 70 degrees C, which points toward an optimal drying temperature when using ultrasound.The authors acknowledge the financial support from Generalitat Valenciana [PROMETEOII/2014/005] and INIA [RTA2015-00060-C04-02 and RTA2015-00060-C04-03].Carcel, JA.; Castillo, D.; Simal, S.; Mulet Pons, A. (2019). Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper. Drying Technology. 37(4):486-493. https://doi.org/10.1080/07373937.2018.1473417S486493374Di Scala, K., & Crapiste, G. (2008). Drying kinetics and quality changes during drying of red pepper. LWT - Food Science and Technology, 41(5), 789-795. doi:10.1016/j.lwt.2007.06.007Doymaz, İ., & Pala, M. (2002). Hot-air drying characteristics of red pepper. Journal of Food Engineering, 55(4), 331-335. doi:10.1016/s0260-8774(02)00110-3Cárcel, J. A., García-Pérez, J. V., Riera, E., Rosselló, C., & Mulet, A. (2017). Ultrasonically Assisted Drying. Ultrasound in Food Processing, 371-391. doi:10.1002/9781118964156.ch14Kowalski, S. J., & Pawłowski, A. (2015). Intensification of apple drying due to ultrasound enhancement. Journal of Food Engineering, 156, 1-9. doi:10.1016/j.jfoodeng.2015.01.023Soria, A. C., & Villamiel, M. (2010). Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends in Food Science & Technology, 21(7), 323-331. doi:10.1016/j.tifs.2010.04.003Do Nascimento, E. M. G. C., Mulet, A., Ascheri, J. L. R., de Carvalho, C. W. P., & Cárcel, J. A. (2016). Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel. Journal of Food Engineering, 170, 108-118. doi:10.1016/j.jfoodeng.2015.09.015Fan, K., Zhang, M., & Mujumdar, A. S. (2017). Application of airborne ultrasound in the convective drying of fruits and vegetables: A review. Ultrasonics Sonochemistry, 39, 47-57. doi:10.1016/j.ultsonch.2017.04.001Riera, E., Vicente García-Pérez, J., Cárcel, J. A., Acosta, V. M., & Gallego-Juárez, J. A. (2011). Computational Study of Ultrasound-Assisted Drying of Food Materials. Innovative Food Processing Technologies: Advances in Multiphysics Simulation, 265-301. doi:10.1002/9780470959435.ch13Pulido, R., Bravo, L., & Saura-Calixto, F. (2000). Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay. Journal of Agricultural and Food Chemistry, 48(8), 3396-3402. doi:10.1021/jf9913458Gao, X., Bj�rk, L., Trajkovski, V., & Uggla, M. (2000). Evaluation of antioxidant activities of rosehip ethanol extracts in different test systems. Journal of the Science of Food and Agriculture, 80(14), 2021-2027. doi:10.1002/1097-0010(200011)80:143.0.co;2-2Jagota, S. K., & Dani, H. M. (1982). A new colorimetric technique for the estimation of vitamin C using Folin phenol reagent. Analytical Biochemistry, 127(1), 178-182. doi:10.1016/0003-2697(82)90162-2García-Pérez, J. V., Rosselló, C., Cárcel, J. A., De la Fuente, S., & Mulet, A. (2006). Effect of Air Temperature on Convective Drying Assisted by High Power Ultrasound. Defect and Diffusion Forum, 258-260, 563-574. doi:10.4028/www.scientific.net/ddf.258-260.563Gallego-Juárez, J. A., Riera, E., de la Fuente Blanco, S., Rodríguez-Corral, G., Acosta-Aparicio, V. M., & Blanco, A. (2007). Application of High-Power Ultrasound for Dehydration of Vegetables: Processes and Devices. Drying Technology, 25(11), 1893-1901. doi:10.1080/07373930701677371Kim, S., Lee, K. W., Park, J., Lee, H. J., & Hwang, I. K. (2006). Effect of drying in antioxidant activity and changes of ascorbic acid and colour by different drying and storage in Korean red pepper (Capsicum annuum, L.). International Journal of Food Science and Technology, 41(s1), 90-95. doi:10.1111/j.1365-2621.2006.01349.xCarrillo Montes, J. P., Cruz y Victoria, M. T., Anaya Sosa, I., & Santiago Pineda, T. (2010). Quality assessment of dehydrated red bell pepper using tempering drying cycles. International Journal of Food Science & Technology, 45(6), 1270-1276. doi:10.1111/j.1365-2621.2010.02273.xMoreno, C., Brines, C., Mulet, A., Rosselló, C., & Cárcel, J. A. (2017). Antioxidant potential of atmospheric freeze-dried apples as affected by ultrasound application and sample surface. Drying Technology, 35(8), 957-968. doi:10.1080/07373937.2016.1256890Wang, J., Fang, X.-M., Mujumdar, A. S., Qian, J.-Y., Zhang, Q., Yang, X.-H., … Xiao, H.-W. (2017). Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.). Food Chemistry, 220, 145-152. doi:10.1016/j.foodchem.2016.09.200Garau, M. C., Simal, S., Rosselló, C., & Femenia, A. (2007). Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chemistry, 104(3), 1014-1024. doi:10.1016/j.foodchem.2007.01.009Ahmad-Qasem, M. H., Barrajón-Catalán, E., Micol, V., Mulet, A., & García-Pérez, J. V. (2013). Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential. Food Research International, 50(1), 189-196. doi:10.1016/j.foodres.2012.10.028López, J., Uribe, E., Vega-Gálvez, A., Miranda, M., Vergara, J., Gonzalez, E., & Di Scala, K. (2010). Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil. Food and Bioprocess Technology, 3(5), 772-777. doi:10.1007/s11947-009-0306-8Rodríguez, Ó., Santacatalina, J. V., Simal, S., Garcia-Perez, J. V., Femenia, A., & Rosselló, C. (2014). Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties. Journal of Food Engineering, 129, 21-29. doi:10.1016/j.jfoodeng.2014.01.001Vega-Gálvez, A., Lemus-Mondaca, R., Bilbao-Sáinz, C., Fito, P., & Andrés, A. (2008). Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). Journal of Food Engineering, 85(1), 42-50. doi:10.1016/j.jfoodeng.2007.06.03

Gender equality and the gender gap in life expectancy in the European Union

Introduction Life expectancy (LE) depends on the wider determinants of health, which have different impact in women and men. Therefore, this study aimed to investigate whether gender equality was correlated with LE in women and men. Methods Gender equality in the 27 European Union (EU) member states between 2010 and 2019 was estimated using a modified Gender Equality Index (mGEI), based on the index developed by the European Institute for Gender Equality. The correlation between this mGEI and LE and the gender gap in LE was calculated using the Spearman correlation coefficient. Results Between 2010 and 2019, LE increased more for men than women, which resulted in a narrowing of the gender gap in LE in the EU. During the same period, there was an increase in gender equality, as measured by the mGEI, although with substantial heterogeneity between countries. There was a strong correlation between the mGEI and the gender gap in LE (-0.880), which was explained by a stronger correlation between the mGEI and longer LE in men than in women (0.655 vs 0.629, respectively). The domains of the mGEI most strongly associated with a narrowing of the gender gap in LE were health, money and knowledge, while power was the domain with the weakest association. Conclusions Gender equality appears to be at least as beneficial to men as women with regard to LE, thus reinforcing the key role gender equality plays in improving population health and longevity

Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity

"This is the peer reviewed version of the following article: Vallespir, Francisca, Óscar Rodríguez, Juan A Cárcel, Carmen Rosselló, and Susana Simal. 2019. Ultrasound Assisted Low-temperature Drying of Kiwifruit: Effects on Drying Kinetics, Bioactive Compounds and Antioxidant Activity. Journal of the Science of Food and Agriculture 99 (6). Wiley: 2901 9. doi:10.1002/jsfa.9503, which has been published in final form at https://doi.org/10.1002/jsfa.9503. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving."[EN] Background: Low-temperature drying is considered to be a promising technique for food processing. It preserves thermolabile compounds and might be intensified by acoustic assistance. The effect of acoustic assistance (20.5 kW m(-3)) during low-temperature drying of kiwifruit (at 5, 10 and 15 degrees C, and 1 m s(-1)) on drying kinetics, bioactive compounds (such as ascorbic acid, vitamin E, and total polyphenols), and antioxidant activity was studied. Results: Drying time was shortened by 55-65% when using power ultrasound. A diffusion model was used to evaluate the drying kinetics. The effective diffusion coefficient increased by 154 +/- 30% and the external mass transfer coefficient increased by 158 +/- 66% when ultrasound was applied during drying, compared with drying without ultrasound application. With regard to bioactive compounds and antioxidant activity, although samples dried at 15 degrees C presented significantly higher (P < 0.05) losses (39-54% and 57-69%, respectively) than samples dried at 5 degrees C (14-43% and 23-50%, respectively) when ultrasound was not applied, the application of ultrasound during drying at 15 degrees C significantly reduced (P < 0.05) those losses in all quality parameters (15-47% and 47-58%, respectively). Conclusion: Overall, low-temperature drying of kiwifruit was enhanced by acoustic assistance preserving bioactive compounds and antioxidant activity, especially at 15 degrees C. (c) 2018 Society of Chemical IndustryThe authors would like to acknowledge the financial support of the National Institute of Research and Agro-Food Technology (INIA) and co-financed with ERDF funds (RTA2015-00060-C04-03 and RTA2015-00060-C04-02 projects) and the Spanish Government (MINECO) for the BES-2013-064131 fellowship.Vallespir, F.; Rodríguez, O.; Carcel, JA.; Rosselló, C.; Simal, S. (2019). Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity. Journal of the Science of Food and Agriculture. 99(6):2901-2909. https://doi.org/10.1002/jsfa.9503S29012909996Soquetta, M. B., Stefanello, F. S., Huerta, K. da M., Monteiro, S. S., da Rosa, C. S., & Terra, N. N. (2016). Characterization of physiochemical and microbiological properties, and bioactive compounds, of flour made from the skin and bagasse of kiwi fruit ( Actinidia deliciosa ). 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Development of dried probiotic apple cubes incorporated with Lactobacillus casei NRRL B-442

[EN] This work presents the development of a probiotic dried apple snack consisting of dried apple cubes impregnated with Lactobacillus casei NRRL B-442. Apple cubes were impregnated with probiotic microorganisms and dried under different temperatures (10-60 degrees C), with or without application of ultrasound. The viability of Lactobacillus casei in the dried apple snack was evaluated studying the effects of drying conditions and ultrasound application (as a drying enhancing technology). A mathematical model was developed to predict the drying kinetics and the inactivation of Lactobacillus casei. Drying and microorganism inactivation rates increased with increasing process temperature and with ultrasound application. The concentration of probiotics in the apple snacks was similar to the concentration of microorganisms in commercial probiotic dairy products when the apples were dried at 60 degrees C or when ultrasound-assisted air-drying was applied, thus proving that the production of dried probiotic apple snacks is possible and technically viable.The authors acknowledge the financial support of Generalitat Valenciana (PROMETEOII/2014/005) from Spain, and the financial support and the award of a scholarship of CNPq from Brazil.Rodrigues, S.; Silva, LCA.; Mulet Pons, A.; Carcel Carrión, JA.; Fernandes, FA. (2018). Development of dried probiotic apple cubes incorporated with Lactobacillus casei NRRL B-442. Journal of Functional Foods. 41:48-54. https://doi.org/10.1016/j.jff.2017.12.042S48544

Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality

This is the peer reviewed version of the following article:Rogríguez, Óscar, Eim, Valeria S., Roselló Matas, Carmen, Femenía, Antonio, Carcel Carrión, Juan Andrés, Simal, Susana. (2018). Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality.Journal of the Science of Food and Agriculture, 98, 5, 1660-1673. DOI: 10.1002/jsfa.8673, which has been published in final form at http://doi.org/10.1002/jsfa.8673. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.[EN] Drying gives rise to products with a long shelf life by reducing the water activity to a level that is sufficiently low to inhibit the growth of microorganisms, enzymatic reactions and other deteriorative reactions. Despite the benefits of this operation, the quality of heat sensitive products is diminished when high temperatures are used. The use of low drying temperatures reduces the heat damage but, because of a longer drying time, oxidation reactions occur and a reduction of the quality is also observed. Thus, drying is a method that lends itself to being intensified. For this reason, alternative techniques are being studied. Power ultrasound is considered as an emerging and promising technology in the food industry. The potential of this technology relies on its ability to accelerate the mass transfer processes in solid-liquid and solid-gas systems. Intensification of the drying process with power ultrasound can be achieved by modifying the product behavior during drying, using pre-treatments such as soaking in a liquid medium assisted acoustically or, during the drying process itself, by applying power ultrasound in the gaseous medium. This review summarises the effects of the application of the power ultrasound on the quality of different dried products, such as fruits and vegetables, when the acoustic energy is intended to intensify the drying process, either when the application is performed before pretreatment or during the drying process. (c) 2017 Society of Chemical IndustryWe thank Conselleria d'Agricultura, Medi Ambient i Territori and Fons de Garantia Agraria i Pesquera de les Illes Balears (FOGAIBA) and the Spanish Government (MEIC) for financial support (RTA2015-00060-C04, AIA01/15).Rogríguez, Ó.; Eim, VS.; Roselló Matas, C.; Femenía, A.; Carcel Carrión, JA.; Simal, S. (2018). Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality. Journal of the Science of Food and Agriculture. 98(5):1660-1673. https://doi.org/10.1002/jsfa.8673S16601673985Fernandes, F. A. N., Rodrigues, S., Cárcel, J. A., & García-Pérez, J. V. (2015). Ultrasound-Assisted Air-Drying of Apple (Malus domestica L.) and Its Effects on the Vitamin of the Dried Product. Food and Bioprocess Technology, 8(7), 1503-1511. doi:10.1007/s11947-015-1519-7Cárcel, J. A., García-Pérez, J. V., Riera, E., Rosselló, C., & Mulet, A. (2014). Drying Assisted by Power Ultrasound. Modern Drying Technology, 237-278. doi:10.1002/9783527631704.ch08Ozuna, C., Gómez Álvarez-Arenas, T., Riera, E., Cárcel, J. A., & Garcia-Perez, J. V. (2014). Influence of material structure on air-borne ultrasonic application in drying. Ultrasonics Sonochemistry, 21(3), 1235-1243. doi:10.1016/j.ultsonch.2013.12.015Venkatesh, M. S., & Raghavan, G. S. V. (2004). An Overview of Microwave Processing and Dielectric Properties of Agri-food Materials. Biosystems Engineering, 88(1), 1-18. doi:10.1016/j.biosystemseng.2004.01.007Feng, H., Yin, Y., & Tang, J. (2012). Microwave Drying of Food and Agricultural Materials: Basics and Heat and Mass Transfer Modeling. 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Sex differences in the utilization and outcomes of endovascular treatment after acute ischemic stroke: A systematic review and meta-analysis

BackgroundStudies of sex differences in the use and outcomes of endovascular treatment (EVT) for acute ischemic stroke report inconsistent resultsMethodsWe systematically searched PubMed and Embase databases for studies examining sex-specific utilization of EVT for acute ischemic stroke published before 31 December 2021. Estimates were compared by study type: randomized clinical trials (RCTs) and non-RCTs (hospital-based, registry-based or administrative data). Random effects odds ratios (ORs) were generated to quantify sex differences in EVT use. To estimate sex differences in functional outcome on the modified Rankin scale after EVT, the female:male ratio of ORs and 95% confidence intervals (CIs) were obtained from ordinal or binary analysis.Results6,396 studies were identified through database searching, of which 594 qualified for a full review. A total of 51 studies (36 non-RCT and 15 RCTs) reporting on sex-specific utilization of EVT were included, and of those 10 estimated the sex differences of EVT on functional outcomes. EVT use was similar in women and men both in non-RCTs (OR: 1.03, 95% CI: 0.96–1.11) and RCTs (1.02, 95% CI: 0.89–1.16), with consistent results across years of publication and regions of study, except that in Europe EVT treatment was higher in women than men (1.15, 95% CI: 1.13–1.16). No sex differences were found in the functional outcome by either ordinal and binary analyses (ORs 0.95, 95% CI: 0.68–1.32] and 0.90, 95% CI: 0.65–1.25, respectively).ConclusionsNo sex differences in EVT utilization or on functional outcomes were evident after acute ischemic stroke from large-vessel occlusion. Further research may be required to examine sex differences in long-term outcomes, social domains, and quality of life.Systematic Review Registrationhttps://www.crd.york.ac.uk/PROSPERO/display_record.php?RecordID=226100, identifier: CRD42021226100

The effect of ultrasound pretreatment on some selected physicochemical properties of black cumin (Nigella Sativa)

Background In the present study, the effects of ultrasound pretreatment parameters including irradiation time and power on the quantity of the extracted phenolic compounds quantity as well as on some selected physicochemical properties of the extracted oils including oil extraction efficiency, acidity and peroxide values, color, and refractive index of the extracted oil of black cumin seeds with the use of cold press have been studied. Methods For each parameter, three different levels (30, 60, and 90 W) for the ultrasound power and (30, 45, and 60 min) and for the ultrasound irradiation time were studied. Each experiment was performed in three replications. Results The achieved results revealed that, with enhancements in the applied ultrasound power, the oil extraction efficiency, acidity value, total phenolic content, peroxide value, and color parameters increased significantly (P 0.05). Conclusions In summary, it could be mentioned that the application of ultrasound pretreatment in the oil extraction might improve the oil extraction efficiency, the extracted oil’s quality, and the extracted phenolic compounds content.info:eu-repo/semantics/publishedVersio

Returning to unpaid work after stroke: The Psychosocial Outcomes in Stroke Cohort Study

Background: While returning to paid work is a crucial marker of stroke recovery, little is known about the differences in unpaid work by sex following stroke. We aimed to determine the sex differences in participation in unpaid work 12 months after stroke. Methods: Psychosocial outcomes in stroke were a prospective, multicentre observational study that recruited individuals, 18–64 years, within 28 days of stroke from New South Wales, Australia. Unpaid work was defined as ≥5 h per week of one or more of: unpaid domestic work for the household; unpaid care of others; looking after own children without pay or looking after someone else’s children without pay. Data was collected before stroke, 28 days (baseline), 6 and 12 months follow-up. Results: Eighty per cent of women and 52% of men engaged in ≥5 h per week of unpaid work before stroke. At 12 months after, 69% of women and 53% of men completed ≥5 h of unpaid work per week. For women, there was a significant association between participation in unpaid work at 12 months and having financially dependent children (OR 2.67; 95% CI 1.08–6.59). A return to unpaid work in men was associated with participation in unpaid work before stroke (OR 3.74; 95% CI 2.14–6.53). Conclusions: More women are engaged in unpaid work before and at 12 months after stroke, but there is a reduction in the proportion of women returning to unpaid work at 12 months not seen in men. Consideration may need to be given to the development of rehabilitation strategies targeted at the specific needs of stroke survivors

Dielectric response of charge induced correlated state in the quasi-one-dimensional conductor (TMTTF)2PF6

Conductivity and permittivity of the quasi-one-dimensionsional organic transfer salt (TMTTF)2PF6 have been measured at low frequencies (10^3-10^7 Hz) between room temperature down to below the temperature of transition into the spin-Peierls state. We interpret the huge real part of the dielectric permittivity (up to 10^6) in the localized state as the realization in this compound of a charge ordered state of Wigner crystal type due to long range Coulomb interaction.Comment: 11 pages, 3 .eps figure