Application of pomegranate by-products in muscle foods: oxidative indices, colour stability, shelf life and health benefits

In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.Axencia Galega de Innovación | Ref. IN607A2019 / 01CYTED | Ref. 119RT056

Local gyrification index in probands with psychotic disorders and their first-degree relatives

BACKGROUND: Psychotic disorders are characterized by aberrant neural connectivity. Alterations in gyrification, the pattern and degree of cortical folding, may be related to the early development of connectivity. Past gyrification studies have relatively small sample sizes, yield mixed results for schizophrenia (SZ), and are scant for psychotic bipolar (BP) and schizoaffective (SZA) disorders and for relatives of these conditions. Here we examine gyrification in psychotic disorder patients and their first-degree relatives as a possible endophenotype. METHODS: Regional Local Gyrification Index (LGI) values, as measured by FreeSurfer software, were compared between 243 controls, 388 psychotic disorder probands, and 300 of their first-degree relatives. For patients, LGI values were examined grouped across psychotic diagnoses and then separately for SZ, SZA, and BP. Familiality (heritability) values and correlations with clinical measures were also calculated for regional LGI values. RESULTS: Probands exhibited significant hypogyria compared to controls in three brain regions and relatives with axis II cluster A disorders showed nearly significant hypogyria in these same regions. LGI values in these locations were significantly heritable and uncorrelated with any clinical measure. Observations of significant CONCLUSIONS: Psychotic disorders appear to be characterized by significant regionally localized hypogyria, particularly in cingulate cortex. This abnormality may be a structural endophenotype marking risk for psychotic illness and it may help elucidate etiological underpinnings of psychotic disorders

Deep Learning Approach to Nailfold Capillaroscopy Based Diabetes Mellitus Detection

Diabetes mellitus is a commonly occurring chronic metabolic disorder which has affected almost 400 million people around the world. It can lead to vascular structure alterations and various renal, cardiovascular, and neurologicalcomplications claiming several lives. Since diabetes mellitus results is vascular structure changes, NailfoldCapillaroscopy(NFC) based approach can be employed for the detection of diabetes. NFC is an inexpensive, non-invasive method which involves acquisition of images of capillaries in the nail bed region using a USB digital microscope. Qualitative parameters of the capillaries such as tortuosity, hemorrhages, angiogenesis, elongated capillariesand quantitative parameters like length, width and mean capillary density are considered for diabetes detection. About 600 capillary images of healthy and diabetic subjects were collected and further data augmentation was performed to increase this to 1018 images dataset. This paper focuses on using NFC to obtain capillary images and employdeep learning-based object detection algorithm to localize these capillary loops on the nailbed and differentiate them into five classes namely, normal, wide, elongated, tortuosity and hemorrhages. This classification is of prominent significance to medical practitioners as this helps in gauging the severity and progressionof the disorder

Antioxidant Efficacy of Litchi (Litchi chinensis Sonn.) Pericarp Extract in Sheep Meat Nuggets

In the present study, the efficacy of litchi fruit pericarp (LFP) extract (0.5%, 1.0% and 1.5% concentration) in retarding lipid oxidation of cooked sheep meat nuggets was evaluated and compared to butylated hydroxyl toluene (BHT, 100 ppm). The total phenolic content and antioxidant potential of LFP extracts were determined. The thiobarbituric acid reactive substance (TBARS) values were evaluated to assess the potential of LFP extracts as natural antioxidants for oxidative stability of cooked nuggets during 12 days of refrigerated storage. Results show that total phenolics content in 10 mg LFP powder was comparable to 100 ppm BHT, but 15 mg LFP powder had significantly higher (p < 0.05) total phenolics content and reducing power than the synthetic antioxidant. LFP extract did not affect pH, cooking yield and the sensory attributes of cooked nuggets. Non-treated control and nuggets with 1.0% LFP extract had significantly lower total phenolics than nuggets with 1.5% extract and BHT. TBARS values were significantly lower (p < 0.05) throughout the storage period in cooked meat nuggets containing either LFP extract or BHT than in non-treated control. Results indicate that LFP extracts are promising sources of natural antioxidants and can potentially be used as functional food additives in meat products at 1.5% without affecting products’ acceptability

Inhibition of lipid and protein oxidation in raw ground pork by fruit extract during refrigerated storage

Objective Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditional herbal medicine due to presence of bioactive components and being a rich source of natural antioxidants. But its fruit has not been used for any such purposes despite its potential to retard oxidation. Hence, the antioxidant potential of Arjuna fruit extract (AFE) in retarding lipid and protein oxidation of raw ground pork was evaluated during refrigerated storage for 9 days. Methods The AFEs were prepared using different solvents viz. ethanol (EH), water, ethanol: water (60:40) and methanol:hot water (60:40). The AFEs were analysed for total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power. Water extract (WE) and ethanol-water extract (EH-WE) were selected and incorporated at 1.0% into freshly minced pork meat and compared with a synthetic antioxidant, in retarding lipid and protein oxidation during storage. Results The TPC in AFEs using different solvents ranged from 11.04 to 16.53 mg gallic acid equivalents/g and extracts exhibited appreciable scavenging activity ranging from 50.02% to 58.62%. Arjuna extracts significantly (p<0.05) improved the colour score of meat samples by reducing the formation of metmyoglobin during storage. Both the AFEs (WE and EH-WE) significantly (p<0.05) lowered the thiobarbituric acid reactive substances value, peroxide formation and formation of protein carbonyls in raw pork than control sample during storage. Upon sensory evaluation of all samples, it was found that AFE treatment could prolong the storage period of meat samples, without influencing the colour and odour score, up to 6 days. Conclusion AFEs used at 1% improved the oxidative stability, colour and odour score and prolonged the refrigerated shelf life of ground pork up 6 days. Therefore, AFE could be explored as an alternative natural antioxidant in retarding lipid and protein oxidation in meat products

Reactivity of Alkynes with M-C Bonds generated through C-H Activation

Transition metal-catalyzed C-H activation and functionalization with various coupling partners is a well-explored area of research. Among the various coupling partners used, alkynes occupy a prominent position on account of their varied reactivity. Due to their low steric demand and a high degree of unsaturation they effectively overlap with metal d-orbitals and form multiple bond-forming events giving rise to complex skeletons that are otherwise challenging to synthesize. This makes alkyne one of the most successful coupling partners in terms of the number of useful transformations. Remarkably, by changing the reaction conditions and transition-metals from 5d to 3d, the behaviors of alkynes also change. Despite enormous explorations with alkynes, there are still a lot more possible ways by which alkynes can be made to react with M-C bonds generated through C-H activation. Especially with the development of new high and low valent first-row metal catalysts, there is plenty of scope for this chemistry to evolve as one of the most explored areas of research in coming years. Therefore, a review on this topic is both timely and useful for synthetic chemists who are working in this area. In this review, we have highlighted the diverse reactivity of alkynes with various transition metals and their applications along with some of our thoughts on future prospects