Rapid evaluation of ergosterol to detect yeast contamination in fruit juices

Foods and beverages are nutrient-rich systems prone to a rapid development of microorganisms that hamper their long-period storage. Particularly, yeasts are strong fermenters of fresh and processed fruits and vegetables; hence, they are often accountable for their spoilage and production of off-flavor. This work provides a quick and easy tool to recognize and count the spoilage of juices with ergosterol as distinctive biomarker of molds and yeasts. Melon juice was reconstituted at natural physical–chemical parameters according to legislation, and Saccharomyces cerevisiae was selected as yeast to contaminate the juice. Chemical and enzyme tests were performed on the fresh juice to ensure its authentic properties. Ergosterol was then evaluated using a spectrophotometric method that was proven against the official plate count test. The study showed linear and consistent results and, therefore, the ergosterol molecule may be indicated for testing molds and yeasts in contaminated beverages, replacing the common and time-consuming analysis

A chromatographic procedure for the determination of carotenoids and chlorophylls in vegetable products

Pigments, such as carotenes, xanthophylls and chlorophylls, were extracted from both vegetables and their industrial products by using a 2:1 (v/v) dichloromethane/methanol solution. To separate and quantify the components in the extraction mixture, a HPLC analysis on reversed phase C0 column and binary gradient, made of methanol/water solution and dichloromethane, was employed. This gradient appears to have some advantages over other reported methods, which utilize reversed phase C30 column, in terms of resolution and analysis time. The linearity range of the detection response, the chromatographic resolution of a standard mixture constituted of lutein, zeaxanthin, trans-ß-apo-8'-carotenal, ß-cryptoxanthin, chlorophyll-b, α-carotene, chlorophyll-a, β-carotene, lycopene and the conditions for the complete extraction of those substances from the vegetable matrix were investigated. Both retention time and peak area reproducibility showed an average variation coefficient of about 2% for all the analyzed compounds. As a consequence of the good chromatographic separation of chlorophylls from carotenoids, sample saponification was found unnecessary when analyzing green vegetable products. Finally, to illustrate the applicability of the method, the presence of carotenoid esters in tomato and orange products was examined

Successful Versus Failed Transition From Controlled Ventilation to Pressure Support Ventilation in COVID-19 Patients: A Retrospective Cohort Study

Objectives: In patients with COVID-19 respiratory failure, controlled mechanical ventilation (CMV) is often necessary during the acute phases of the disease. Weaning from CMV to pressure support ventilation (PSV) is a key objective when the patient's respiratory functions improve. Limited evidence exists regarding the factors predicting a successful transition to PSV and its impact on patient outcomes. Design: Retrospective observational cohort study. Setting: Twenty-four Italian ICUs from February 2020 to May 2020. Patients: Mechanically ventilated ICU patients with COVID-19-induced respiratory failure. Intervention: The transition period from CMV to PSV was evaluated. We defined it as "failure of assisted breathing" if the patient returned to CMV within the first 72 hours. Measurements and main results: Of 1260 ICU patients screened, 514 were included. Three hundred fifty-seven patients successfully made the transition to PSV, while 157 failed. Pao2/Fio2 ratio before the transition emerged as an independent predictor of a successful shift (odds ratio 1.00; 95% CI, 0.99-1.00; p = 0.003). Patients in the success group displayed a better trend in Pao2/Fio2, Paco2, plateau and peak pressure, and pH level. Subjects in the failure group exhibited higher ICU mortality (hazard ratio 2.08; 95% CI, 1.42-3.06; p < 0.001), an extended ICU length of stay (successful vs. failure 21 +/- 14 vs. 27 +/- 17 d; p < 0.001) and a longer duration of mechanical ventilation (19 +/- 18 vs. 24 +/- 17 d, p = 0.04). Conclusions: Our study emphasizes that the Pao2/Fio2 ratio was the sole independent factor associated with a failed transition from CMV to PSV. The unsuccessful transition was associated with worse outcomes

Charity registration and reporting:a cross-Jurisdictional and theoretical analysis of regulatory impact

Increasingly governments worldwide regulate charities, seeking to restrict the number of organizations claiming taxation exemptions, reduce abuse of state support and fraud. Under public interest theory governments may increase philanthropy through public trust and confidence in charities. Under public choice theory regulators will maximize political returns, ‘manage’ charity-government relationships, and avoid regulatory capture. Phillips and Smith (2014) suggest that charities’ regulatory regimes should coalesce, despite jurisdictional diversity. We analyse charity regulatory regimes against underlining theories of regulation, and assess regulatory costs and benefits. Thus regulators can reduce regulatory inefficiency, and balance accountability and transparency demands with charities’ abilities to deliver

Thermal inactivation of pectin methylesterase in pineapple juice

Thermal processing is usually used by the fruit juice industry for enzyme and microbial inactivation, thus limiting organoleptic changes that affect shelf life and quality of products. Mainly the inactivation of enzymes is necessary to avoid quality changes related to cloud loss, using mild temperature that allows minor alterations in product’s sensory as well as in nutritive traits. Pineapple juice, a product obtained by diluting the concentrate juice and pasteurizing afterword shipped to Europe, has a high residual pectin methylesterase (PME) activity. In this view, the present work provides a detailed kinetic study of the effect of pasteurization on inactivation of PME in pineapple juice. The fresh juice was treated with temperatures ranging from 70 to 95 °C, for various times, until the complete denaturation of PME occurred. Results of thermal stabilization treatments showed that enzyme inactivation behaviour follows a first-order kinetic process, in the studied temperature range. Moreover, the reaction rate constants for denaturation of PME were determined; in particular, activation energy (Ea), decimal reduction time (Dref), and z value (z), were 78.2 ± 4.5 kJ/mol, 16 s (at reference temperature of 106 °C) and 36 ± 3 °C, respectively. Based on the thermal resistance data here reported to inactivate PME, a treatment of 106 °C with a mean holding time of 1 min should be employed in order to preserve cloudiness of pasteurized pineapple juice

The effect of processing methods on phytochemical composition in bergamot juice

Experimental and epidemiological studies show a positive relation between consumption of citrus juices and reduction of risk for some chronic disorders, such as diabetes and cardiovascular diseases. In particular, the bergamot juice is characterized by noticeable amounts of phytochemicals such as flavanone glycosides, limonoids, and quaternary ammonium compounds, all health-beneficial biomolecules. In vitro and in vivo studies have shown anti-inflammatory, cholesterol-lowering, and anti-diabetic activities attributed to these compounds depending on their chemical structure. However, nutritional content of bergamot juice may vary as consequence of different processing techniques, thus needing to address this claim. For this reason, the objective of this research was to evaluate the effects of different processing systems on the proximate constituents, the composition, and the antioxidant activity of the correspondent juices. Overall, the results indicate that the process employed may influence the chemical composition and the functional properties of the ended juice. Screw press method produced a juice with greater content of flavanone glycosides (ranged from 37 to 402 mg/L) and limonoid aglycones (ranged from 65 to 67 mg/L) than the other processes (p < 0.001). However, the process used for extraction of bergamot juice did not affect significantly the N,N-dimethyl-L-proline content (p < 0.5). Moreover, the screw press juice showed the highest antioxidant activity with EC50 value of 9.35 µg/mL, thus suggesting that this method maintains for health the nutritional quality of a fresh-pressed juice

Characterization of polyphenolic compounds in cantaloupe melon by-products

The Muskmelon (Cucumis melo L.), which includes several crops of great economic importance worldwide, belongs to the Cucurbitaceae family, and it is well recognized for culinary and medicinal purposes. The high fruit consumption produces a large quantity of waste materials, such as peels and seeds that are still rich in molecules like polyphenols, carotenoids, and other biologically active components that possess a positive influence on human health and wellness. A sustainable development in agro-food and agro-industry sectors could come through the reutilization and valorization of these wastes, which in turn, could result in reducing their environmental impact. The current study provides a biochemical characterization of cantaloupe by-products, peels and seeds, through evaluating total polyphenols, ortho-diphenols, flavonoids, and tannins content. Furthermore, the antioxidant activity was assessed in order to understand potential benefits as natural antioxidants. Overall, the peel extract revealed the highest radical's scavenging and reducing activities, moreover, it showed higher polyphenolic content than seed extract as revealed by both cromatographic and spectrophotometric analyses. The results of the present study indicate that the melon residues are a good source of natural phytochemicals useful for many purposes, such as ingredients for nutraceutic, cosmetic, or pharmaceutical industries, development of functional ingredients and new foods, and production of fertilizers and animal feed

Characterization of essential oil recovered from fennel horticultural wastes

Fennel crop has been traditionally used as spice in cooking and fragrances, and in folk medicine for its spectrum of useful properties. Mediterranean is the elective natural cultivation area for this plant with Italy being a leader producer. A limit of this production is due to the high amount of wastes derived still rich of phytochemicals, which are usually underused. Hence, the extraction and characterization of essential oil from residues of fennel horticultural market was investigated to understand the potential profit of their recycling. Forty-eight compounds resulted for fennel oil waste, analysed by GC-FID-MS, with the most abundant among components was anethole. Other constituents contributing to fennel flavour were the monoterpenes limonene and nerol. The exploitation of this oil as a good source of bioactive compounds was assessed by means of its antioxidant power measured with DPPH test