Accurate Complex Scaling of Three Dimensional Numerical Potentials

The complex scaling method, which consists in continuing spatial coordinates into the complex plane, is a well-established method that allows to compute resonant eigenfunctions of the time-independent Schroedinger operator. Whenever it is desirable to apply the complex scaling to investigate resonances in physical systems defined on numerical discrete grids, the most direct approach relies on the application of a similarity transformation to the original, unscaled Hamiltonian. We show that such an approach can be conveniently implemented in the Daubechies wavelet basis set, featuring a very promising level of generality, high accuracy, and no need for artificial convergence parameters. Complex scaling of three dimensional numerical potentials can be efficiently and accurately performed. By carrying out an illustrative resonant state computation in the case of a one-dimensional model potential, we then show that our wavelet-based approach may disclose new exciting opportunities in the field of computational non-Hermitian quantum mechanics.Comment: 11 pages, 8 figure

Planck-scale modifications to Electrodynamics characterized by a space-like symmetry-breaking vector

In the study of Planck-scale ("quantum-gravity induced") violations of Lorentz symmetry, an important role was played by the deformed-electrodynamics model introduced by Myers and Pospelov. Its reliance on conventional effective quantum field theory, and its description of symmetry-violation effects simply in terms of a four-vector with nonzero component only in the time-direction, rendered it an ideal target for experimentalists and a natural concept-testing ground for many theorists. At this point however the experimental limits on the single Myers-Pospelov parameter, after improving steadily over these past few years, are "super-Planckian", {\it i.e.} they take the model out of actual interest from a conventional quantum-gravity perspective. In light of this we here argue that it may be appropriate to move on to the next level of complexity, still with vectorial symmetry violation but adopting a generic four-vector. We also offer a preliminary characterization of the phenomenology of this more general framework, sufficient to expose a rather significant increase in complexity with respect to the original Myers-Pospelov setup. Most of these novel features are linked to the presence of spatial anisotropy, which is particularly pronounced when the symmetry-breaking vector is space-like, and they are such that they reduce the bound-setting power of certain types of observations in astrophysics

Physical and Oxidative Stability of Functional olive Oil-in-Water Emulsions Formulated Using Olive Mill Wastewater and Whey Proteins

The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20% olive O/W emulsion stabilized with whey protein isolate (WPI) and xanthan gum, in phosphate buffer solution at pH 7. The emulsions were characterised under accelerated storage conditions (40 °C) up to 30 days. Physical stability was evaluated by analysing the creaming rate, mean particle size distribution and mean droplet size, viscosity and rheological properties, while chemical stability was assessed through the measurement of primary and secondary oxidation products. The rheological behaviour and creaming stability of the emulsions were dramatically improved by using xanthan gum, whereas the concentration of WPI and the addition of encapsulated OMW phenolics did not result in a significant improvement of physical stability. The formation of oxidation products was higher when higher concentrations of encapsulated polyphenols were used, indicating a possible binding with the WPI added in the system as a natural emulsifier. This paper might help in solving the issue of using the olive mill wastewater from olive processing in formulating functional food products with high antioxidant activity and improved health properties

Phytochemistry of the Genus Trichocolea

The genus Trichocolea (Fam. Trichocoleaceae) comprise 31 species of liverworts, most of which are endemic in a wide geographical area of the southern Pacific Ocean including New Zealand, Tasmania, and South Australia. Although few reports have been reported on the phytochemistry and pharmacognosy of these briophytes, data reported so far show a great pharmacological potential for their secondary metabolites. Phytochemicals isolated from Trichocolea spp. include benzoate esters, flavonoids, and diterpenes. The reported biological activities of these natural compounds refer to cancer cells growth inhibitory, antibacterial, anti-fungal, and anti-oxidant effects. The aim of this short review is to examine in detail from a phytochemical and pharmacological point of view what is reported in the current literature about the properties of phytopreparations or individual chemicals obtained from liverworts belonging to the Trichocolea genus

Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate

© The Author(s), 2016. This article is distributed under the terms of the Creative Commons Attribution License. The definitive version was published in Scientific Reports 6 (2016): 21871, doi:10.1038/srep21871.Traditional cheeses harbour complex microbial consortia that play an important role in shaping typical sensorial properties. However, the microbial metabolism is considered difficult to control. Microbial community succession and the related gene expression were analysed during ripening of a traditional Italian cheese, identifying parameters that could be modified to accelerate ripening. Afterwards, we modulated ripening conditions and observed consistent changes in microbial community structure and function. We provide concrete evidence of the essential contribution of non-starter lactic acid bacteria in ripening-related activities. An increase in the ripening temperature promoted the expression of genes related to proteolysis, lipolysis and amino acid/lipid catabolism and significantly increases the cheese maturation rate. Moreover, temperature-promoted microbial metabolisms were consistent with the metabolomic profiles of proteins and volatile organic compounds in the cheese. The results clearly indicate how processing-driven microbiome responses can be modulated in order to optimize production efficiency and product quality.F.D.F. was supported by a grant from Regione Campania within the program “POR CAMPANIA FSE 2007/2013” - project CARINA (Safety sustainability and competitiveness of the agro-food production in Campania) – CUP B25B09000080007

Sensory and Biochemical Characterization of Novel Drinks Based on Tomato Juice

In these last years, consumers’ choices are being directed towards healthier food and beverages with an increasing demand for functional products. In this study, we investigated the sensory and biochemical properties of novel drinks based on tomato juice. To this purpose, different blends were formulated mixing fresh tomato juice with other fruit juices and nectars in different proportions and then assayed to investigate their sensory (panel test), compositional and biochemical characteristics. Our results indicated that it is possible to formulate tasty drinks based on tomato juice with improved nutritional properties. The combinations of red fruits/tomato (60/40 v/v) and red fruits/orange/tomato (40/30/30 v/v/v) showed a sugar content lower than those of different soft drinks on the market including energy drinks, and suitable lycopene levels as well. Interestingly, the blended red fruits/orange/tomato had a greater number of polyphenols and vitamin C, a softer tomato flavour and high sensory appreciation. High pasteurization (90ºC,7 min), performed to increase storability, did not significantly affect sensory and biochemical properties of drinks. These achievements may be useful to modulate tomato flavour release and consumer acceptability of novel drinks based on tomato juice

Influence of organic solvent on optical and structural properties of ultra-small silicon dots synthesized by UV laser ablation in liquid

Ultra small silicon nanoparticles (Si-NPs) with narrow size distribution are prepared in a one step process by UV picosecond laser ablation of silicon bulk in liquid. Characterization by electron microscopy and absorption spectroscopy proves Si-NPs generation with an average size of 2 nm resulting from an in situ photofragmentation effect. In this context, the current work aims to explore the liquid medium (water and toluene) effect on the Si-NPs structure and on the optical properties of the colloidal solution. Si-NPs with high pressure structure (s.g. Fm3m) and diamond-like structure (s.g. Fd3m), in water, and SiC moissanite 3C phase (s.g. F3m) in toluene are revealed by the means of High-Resolution TEM and HAADF-STEM measurements. Optical investigations show that water-synthesized Si-NPs have blue-green photoluminescence emission characterized by signal modulation at a frequency of 673 cm−1 related to electron–phonon coupling. The synthesis in toluene leads to generation of Si-NPs embedded in the graphitic carbon–polymer composite which has intrinsic optical properties at the origin of the optical absorption and luminescence of the obtained colloidal solution

Saliva from obese individuals suppresses the release of aroma compounds from wine.

BackgroundRecent evidence suggests that a lower extent of the retronasal aroma release correspond to a higher amount of ad libitum food intake. This has been regarded as one of the bases of behavioral choices towards food consumption in obese people. In this pilot study we investigated the hypothesis that saliva from obese individuals could be responsible for an alteration of the retro-nasal aroma release. We tested this hypothesis in vitro, by comparing the release of volatiles from a liquid food matrix (wine) after its interaction with saliva from 28 obese (O) and 28 normal-weight (N) individuals.Methods and findingsAmplicon sequencing of the 16S rRNA V4 region indicated that Firmicutes and Actinobacteria were more abundant in O, while Proteobacteria and Fusobacteria dominated in N. Streptococcaceae were significantly more abundant in the O subjects and constituted 34% and 19% on average of the saliva microbiota of O and N subjects, respectively. The Total Antioxidant Capacity was higher in O vs N saliva samples. A model mouth system was used to test whether the in-mouth wine aroma release differs after the interaction with O or N saliva. In O samples, a 18% to 60% significant decrease in the mean concentration of wine volatiles was detected as a result of interaction with saliva, compared with N. This suppression was linked to biochemical differences in O and N saliva composition, which include protein content.ConclusionMicrobiological and biochemical differences were found in O vs N saliva samples. An impaired retronasal aroma release from white wine was detected in vitro and linked to compositional differences between saliva from obese and normal-weight subjects. Additional in vivo investigations on diverse food matrices could contribute to understanding whether a lower olfactory stimulation due to saliva composition can be a co-factor in the development/maintenance of obesity