Kakvoća tjestenine bogate vlaknima, obogaćene prahom kore lubenice različitih veličina čestica

Research background. Watermelon rind, a by-product of watermelon juice processing, contains large amounts of dietary fibre and phenols with antioxidant capacity. The use of agro-industrial by-products would both improve economic benefits and reduce environmental emissions. The aim of this research is to examine the effect of the particle size of watermelon rind powder on the quality of high-fibre pasta. Experimental approach. The nutritional, physical and physicochemical quality of three samples of watermelon rind powder, sieved through three sieves with aperture size of 400, 210 and 149 μm, were analysed. Durum wheat semolina with watermelon rind powder mass fraction of 10 % were mixed and used to make pasta. Nutritional, textural and cooking quality, sensory acceptability, in vitro glycaemic index and antioxidant bioaccessibility of high-fibre pasta with added watermelon rind powder of different particle sizes were evaluated and compared. Results and conclusions. When the sieve aperture size was reduced from 400 to 149 µm, the soluble dietary fibre and total phenolic contents of watermelon rind powder were increased by 35 and 15 %, respectively, while its insoluble dietary fibre content was decreased by 21 %. Decrease in sieve aperture size from 410 to 149 µm reduced phenolic bioaccessibility of the fortified pasta from 63 to 57 %, but enhanced its predicted glycaemic index from 50 to 69. It also decreased the pasta hardness by 13 %, but improved its elongation rate and tensile strength by 13 and 40 %, respectively. The finer the particles of the watermelon rind powder, the longer the optimal cooking time, the higher the water absorption index, and the lower the cooking loss of the supplemented pasta. Consumers did not notice any significant differences in the overall acceptability among all pasta samples. Novelty and scientific contribution. The particle size of the watermelon rind powder had a major effect on nutritional value, texture and cooking quality of the fortified pasta. In particular, the predicted glycaemic index and antioxidant bioaccessibility of high-fibre pasta were significantly affected by the particle size of the dietary fibre material used in the recipe.Pozadina istraživanja. Kora lubenice, nusproizvod prerade soka lubenice, sadržava velike količine prehrambenih vlakana i fenola s antioksidacijskim svojstvima. Korištenjem agroindustrijskih nusproizvoda poboljšala bi se ekonomska učinkovitost procesa i smanjila emisija u okoliš. Svrha je ovog istraživanja bila ispitati utjecaj veličine čestica praha kore lubenice na kakvoću tjestenine bogate vlaknima. Eksperimentalni pristup. Ispitane su nutritivna, fizikalna i fizikalno-kemijska kakvoća triju uzoraka praha kore lubenice, prosijanih kroz tri sita veličine otvora 400, 210 i 149 μm. Krupica od durum pšenice pomiješana s 10 % praha kore lubenice upotrijebljena je za izradu tjestenine. Procijenjeni su i uspoređeni sljedeći parametri: nutritivna i teksturalna kakvoća te ona nakon kuhanja, senzorska prihvatljivost, in vitro glikemijski indeks i antioksidacijska biološka raspoloživost tjestenine bogate vlaknima s dodatkom praha kore lubenice različitih veličina čestica. Rezultati i zaključci. Smanjenjem veličine otvora sita s 400 na 149 µm povećali su se udjel topljivih prehrambenih vlakana za 35 % i ukupni udjel fenola u prahu kore lubenice za 15 %, dok se udjel netopljivih prehrambenih vlakana smanjio za 21 %. Smanjenjem veličine otvora sita s 400 na 149 µm smanjila se biološka raspoloživost fenola iz obogaćene tjestenine sa 63 na 57 %, ali se njezin predviđeni glikemijski indeks povećao s 50 na 69. Također se smanjila tvrdoća tjestenine za 13 %, no poboljšala se njezina rastezljivost za 13 % i vlačna čvrstoća za 40 %. Što su čestice praha kore lubenice bile sitnije, to je dulje bilo optimalno vrijeme kuhanja, veći je bio indeks upijanja vode i manji gubitak proizvoda nastao kuhanjem. Potrošači nisu primijetili nikakve bitne razlike u ukupnoj prihvatljivosti uzoraka obogaćene tjestenine. Novina i znanstveni doprinos. Veličina čestica praha kore lubenice uvelike je utjecala na nutritivnu vrijednost, teksturu i kakvoću obogaćene tjestenine nakon kuhanja. Konkretno, veličina čestica prehrambenih vlakana u materijalu korištenom u recepturi bitno je utjecala na predviđeni glikemijski indeks i antioksidacijsku biološku raspoloživost tjestenine bogate vlaknima

Does exporting spur firm productivity and promote inclusive growth? : evidence from Vietnam

Are exporting firms superior because only superior firms choose to become exporters or do they become superior by virtue of being exporters and having to face greater competition and to specialize in core activities? Findings show that the decision to export induces a gain in capital productivity for the new exporters, but no significant effect is observed for labour productivity and Total Factor Productivity (TFP). This result offers some support for the learning-by-exporting effect that occurs within a sector. Entry of Vietnamese firms into the world market can spur inclusive economic growth of the country

Enzimatska obrada iskorištenih listića zelenog čaja i njihova primjena u proizvodnji čajnog peciva s velikim udjelom prehrambenih vlakana

Research background. By-products of food industry have been studied as sources of high fibre and antioxidant ingredients for healthy food products, because of their economic and environmental benefits. However, the soluble dietary fibre content of these materials is usually lower than the recommended value that is claimed to bring positive health effects. Enzymatic treatment could be an efficient method for modifying insoluble and soluble dietary fibre contents of these materials. The purpose of this study is to investigate the effects of enzymatic treatment conditions on soluble, insoluble and total dietary fibre mass fractions in spent green tea leaves, and evaluate the quality of dough and cookies when different mass fractions of untreated and treated leaves were added to the recipe. Experimental approach. The mass fractions of soluble, insoluble and total dietary fibre in spent tea leaf powder was evaluated after the leaves were treated with cellulase amount of 0−25 U/g for 0 to 2 h. Wheat flour was replaced by untreated and treated spent tea leaf powder at 0, 10, 20, 30 and 40% in cookie formulation. Textural properties of dough, proximate composition, physical properties and overall acceptability of cookies were analysed. Results and conclusions. The appropriate conditions for enzymatic treatment were enzyme loading of 20 U/g and biocatalytic time of 1.5 h, under which the mass fraction of soluble dietary fibre in spent tea leaves increased by 144.5% compared to that of the control sample. The addition of spent tea leaves led to the increase in dough hardness. Increase in the spent tea leaf amount also enhanced fibre mass fraction, antioxidant activity and hardness of cookies but reduced their overall acceptability. Moreover, the enzymatic treatment of spent tea leaves improved the soluble to total dietary fibre ratio of the cookies, which influenced their textural properties and health benefits. The cookies with added 20% untreated or treated spent tea leaves were overall accepted by the panel. Novelty and scientific contribution. For the first time, spent tea leaves have been treated with enzymes to improve their soluble to total dietary fibre ratio. The treated spent tea leaves are a new promising high-fibre antioxidant ingredient for cookie preparation.Pozadina istraživanja. Nusproizvodi prehrambene industrije ispituju se iz ekonomskih i ekoloških razloga kao izvori sastojaka s velikim udjelom prehrambenih vlakana i antioksidacijskim učinkom koji se mogu upotrijebiti u proizvodnji zdrave hrane. Međutim, udjel topljivih prehrambenih vlakana u nusproizvodima je obično manji od preporučenih vrijednosti koje mogu imati pozitivan učinak na zdravlje. Enzimatska obrada bi mogla biti učinkovita metoda modificiranja netopljivih i topljivih prehrambenih vlakana iz otpada prehrambene industrije. Svrha je ovog rada bila ispitati utjecaj različitih uvjeta enzimatske obrade na masene udjele topljivih, netopljivih i ukupnih prehrambenih vlakana u iskorištenim listićima zelenog čaja, te procijeniti kakvoću tijesta i čajnog peciva s dodatkom različitih masenih udjela obrađenih i neobrađenih listića. Eksperimentalni pristup. Maseni udjeli topljivih, netopljivih i ukupnih prehrambenih vlakana u prahu od iskorištenih listića zelenog čaja mjereni su nakon njihove obrade s 0–25 U/g celulaze tijekom 0 do 2 h. U smjesi za čajno pecivo je pšenično brašno zamijenjeno s 0, 10, 20, 30 i 40 % obrađenog ili neobrađenog praha iskorištenih listića zelenog čaja. Ispitani su tekstura tijesta te kemijski sastav, fizikalna svojstva i ukupna prihvatljivost dobivenog čajnog peciva. Rezultati i zaključci. Pri povoljnim uvjetima enzimatske obrade, a to su 20 U/g enzima i vrijeme trajanja biokatalitičkog procesa od 1,5 sata, maseni udjel topljivih prehrambenih vlakana u iskorištenim listićima zelenog čaja porastao je za 144,5 % u usporedbi s kontrolnim uzorkom. Dodatkom iskorištenih listića zelenog čaja povećala se tvrdoća tijesta. Povećanjem količine listića čaja povećali su se i maseni udjel vlakana, antioksidacijska svojstva i tvrdoća čajnog peciva, ali se smanjila njihova prihvatljivost. Osim toga, enzimatskom se obradom iskorištenih listića zelenog čaja poboljšao omjer topljivih i ukupnih vlakana u čajnom pecivu, što je utjecalo na njegovu teksturu i pozitivan učinak na zdravlje. Panel ocjenjivača je okarakterizirao čajno pecivo s dodatkom 20 % obrađenih ili neobrađenih iskorištenih listića čaja kao prihvatljive. Novina i znanstveni doprinos. Prvi put je enzimatskom obradom iskorištenih listića zelenog čaja poboljšan njihov omjer topljivih i ukupnih prehrambenih vlakana. Obrađeni iskorišteni listići zelenog čaja novi su obećavajući sastojak s antioksidacijskim svojstvima koji se može upotrijebiti u pripremi čajnog peciva

Usporedba enzimske i ultrazvučne ekstrakcije albumina iz praha kondicioniranih sjemenki bundeve (Cucurbita pepo)

In this study, ultrasound- and enzyme-assisted extractions of albumin (water-soluble protein group) from defatted pumpkin (Cucurbita pepo) seed powder were compared. Both advanced extraction techniques strongly increased the albumin yield in comparison with conventional extraction. The extraction rate was two times faster in the ultrasonic extraction than in the enzymatic extraction. However, the maximum albumin yield was 16 % higher when using enzymatic extraction. Functional properties of the pumpkin seed albumin concentrates obtained using the enzymatic, ultrasonic and conventional methods were then evaluated. Use of hydrolase for degradation of cell wall of the plant material did not change the functional properties of the albumin concentrate in comparison with the conventional extraction. The ultrasonic extraction enhanced water-holding, oil-holding and emulsifying capacities of the pumpkin seed albumin concentrate, but slightly reduced the foaming capacity, and emulsion and foam stability.U ovom su radu uspoređena dva postupka izolacije albumina, proteina topljivog u vodi, iz praha kondicioniranih sjemenki bundeve (Cucurbita pepo), i to ekstrakcijom pomoću ultrazvuka te pomoću enzima. U usporedbi s konvencionalnom ekstrakcijom, oba su postupka znatno povećala prinos albumina. Ultrazvučna je ekstrakcija bila dva puta brža od enzimske, međutim, najveći je prinos albumina od 16 % dobiven enzimskom ekstrakcijom. Ispitana su funkcionalna svojstva koncentrata albumina dobivenog iz sjemenki bundeve enzimskom, ultrazvučnom i konvencionalnom ekstrakcijom. Enzimska hidroliza nije utjecala na funkcionalna svojstva koncentrata albumina, za razliku od konvencionalne ekstrakcije. Ultrazvučnom su ekstrakcijom poboljšana svojstva zadržavanja vode i ulja te emulgiranja, a neznatno smanjena svojstva pjenjenja te stabilnost pjene i emulzije koncentrata albumina

Environmental isues of mining activities in Tay Nguyen

Intensive mining activities, specially illegal, negatively affect environment in Tay Nguyen. Mining of gold and tin placers, sand and pebble disturbed the landscape, changed river bed caussing river bank erosion. Exploited wastes from mine, for example, kaolin mine in Loc Chau (Lam Dong province) destroyed and retrograded tea land. There observed evidences of acid mine drainage and pollution of heavy metal including Cu, Pb, Hg, et.c in surface water, stream sediments and soils from some gold mines such as Dak Ripen (Kon Tum), Krong A (Dak Lak) and Tra Nang (Lam Dong). Main causes of mining environmental problems are failure of management, so the first and most important measure of mitigation is to improve the management of mining activities.ReferencesBorisenko A.S., Trần Trọng Hòa, V.I. Vasilev, N.K. Morsev, Vũ Văn Vấn, Ngô Thị Phượng, Hoàng Hữu Thành, Trần Tuấn Anh, Phạm Thị Dung, 2008: Phát hiện lần đầu tiên khoáng vật Jonassonite - AuBi5S4 ở Việt Nam. Tạp chí Các Khoa học về Trái Đất, T.30, (3), tr.193-198. Damigos D., 2006: An overview of environmental valuation methods for the mining industry. Journal of Cleaner Production, Volume 14, Issues 3-4, P. 234-247 Dixon-Hardy, D.W. Engels, J.M., 2007: Guidelines and Recommendations for the Safe Operation of Tailings Management Facilities. - Environmental Engineering Science, 24 (5), 14-26. Doolittle, J.J., Frisbee, N.M. and Hossner, L.R., 1992: Evaluation of acid-base accounting techniques used in surface-mine reclamation, Proc. 1992 Meeting of the American Society of Surface Mining and Reclamation, 14-18 June, Duluth, MN, p68-76. Trần Trọng Hòa, Ngô Thi Phượng, Borisenko A.S., Izokh A.E., Vũ Văn Vấn, Bùi Ấn Niên, Trần Tuấn Anh, Phạm Thị Dung, 2005: Đặc điểm địa hóa-đồng vị của quặng hóa vàng Mesozoi sớm và Mesozoi muộn trong mối liên quan với hoạt động magma rìa Đông Nam địa khối Đông Dương. Tạp chí Địa chất, Loạt A, số 295, tr.15-24. Nguyễn Kim Hoàng, Nguyễn Văn Mài, 2010: Đặc điểm khoáng hóa và triển vọng vàng gốc Trà Năng, tỉnh Lâm Đồng. Đại học Quốc gia Tp. HCM. Nilsson J-A, Randhem J., 2008: Environmental Impacts and Health Aspects in the Mining Industry. Department of Energy and Environment. Division of Environmental Systems Analysis. Chambers University of Technology. Göteborg, Sweden, 2008. publications.lib.chalmers.se/records/fulltext/85984.pdf‎ Plumlee, G.S. and Nash, J.T., 1995: Geoenvironmental models of mineral deposits--fundamentals and applications. U.S. Geol. Survey Open-File Report 95-831, p.1-18. Lê Văn Thành, 2004: Khai thác khoáng sản và tác động đến môi trường. Địa chất, N.281 Vũ Văn Vấn, Trần Trọng Hòa, A.S. Borisenko, Ngô Thị Phượng, Trần Tuấn Anh, Trần Hồng Lam, Đặng Trung Thuận, Phạm Thị Dung, 2007: Quặng hóa vàng Tà Năng, đới cấu trúc Đà Lạt: Điều kiện hình thành và bối cảnh địa động lực. Tạp chí Các Khoa học về Trái Đất, T.29, (2), tr.154-160. Báo cáo hiện trạng môi trường tỉnh Lâm Đồng giai đoạn 2006 - 2010: Sở Tài nguyên và Môi trường Lâm Đồng. http://www.lamdong.gov.vn/vi-VN/a/sotnmt/du-lieu-so/moi-truong/Pages/baocaohientrang2006-2010.aspx. Guidebook for Evaluating Mining Project EIAs, 2010: www.elaw.org/files/mining-eia-guidebook/Chapter1.pdf Global Acid Rock Drainage Guide (http://www.gardguide.com/index.php/Main_Page) UNEP, 1997: Industry and environment, mining and sustainable development. http://www.uneptie.org/vol20no4.htmO; 1997.

The immunogenicity of plant-based COE-GCN4pII protein in pigs against the highly virulent porcine epidemic diarrhea virus strain from genotype 2

Porcine epidemic diarrhea virus (PEDV) is a serious infectious causative agent in swine, especially in neonatal piglets. PEDV genotype 2 (G2) strains, particularly G2a, were the primary causes of porcine epidemic diarrhea (PED) outbreaks in Vietnam. Here, we produced a plant-based CO-26K-equivalent epitope (COE) variant from a Vietnamese highly virulent PEDV strain belonging to genotype 2a (COE/G2a) and evaluated the protective efficacy of COE/G2a-GCN4pII protein (COE/G2a-pII) in piglets against the highly virulent PEDV G2a strain following passive immunity. The 5-day-old piglets had high levels of PEDV-specific IgG antibodies, COE-IgA specific antibodies, neutralizing antibodies, and IFN-γ responses. After virulent challenge experiments, all of these piglets survived and had normal clinical symptoms, no watery diarrhea in feces, and an increase in their body weight, while all of the negative control piglets died. These results suggest that the COE/G2a-pII protein produced in plants can be developed as a promising vaccine candidate to protect piglets against PEDV G2a infection in Vietnam

HMU fluorinze mouthwash enhances enamel remineralization: An in vitro study

BACKGROUND: Fluoride therapy has long been used extensively to prevent dental caries. Fluoride appears in variety of dental care products such as mouthrinse, dentifrice, gel, etc. HMU fluorinze is the first mouthwash containing fluoride in Vietnam. AIM: This research was conducted to evaluate the efficacy of HMU Fluorinze mouthwash on remineralizing enamel in laboratory conditions. METHODS: 20 third molars teeth were cleaned and covered with nail polish , except for a 3x3 mm square on their buccal surfaces. These teeth went through two steps: demineralization using Coke and remineralization for 20 days: 1) using standard calcifying solution (control group) and 2) using standard calcifying solution + HMU Fluorinze mouthwash 2 times/day (experimental group). The mineralization index of enamel structure after demineralization and remineralization was assessed by DIAGNOdent pen 2190. RESULTS: The mineralization indexes of the control group and experimental group at baseline were 3.65 ± 0.76 and 3.35 ± 0.64, after demineralization were in turn of 21.78 ± 4.48 and 20.25 ± 2.26; and after remineralization were 6.30 ± 1.03 and 3.90 ± 1.24. The different figures  between the two groups after remineralization shows statistical significance (p<0.01). Group B using HMU fluorinze mouthwash after 20 days did not differ from the original results (p = 0.272), in contrast with the control group (p<0.01). CONCLUSIONS: HMU fluorinze mouthwash has better mineralization effect than standard calcifying solution

Effects of water scarcity awareness and climate change belief on recycled water usage willingness: Evidence from New Mexico, United States

The global water crisis is being exacerbated by climate change, even in the United States. Recycled water is a feasible alternative to alleviate the water shortage, but it is constrained by humans’ perceptions. The current study examines how residents’ water scarcity awareness and climate change belief influence their willingness to use recycled water directly and indirectly. Bayesian Mindsponge Framework (BMF) analytics was employed on a dataset of 1831 residents in Albuquerque, New Mexico, an arid inland region in the US. We discovered that residents’ willingness to use direct recycled potable water is positively affected by their awareness of water scarcity, but the effect is conditional on their belief in the impacts of climate change on the water cycle. Meanwhile, the willingness to use indirect recycled potable water is influenced by water scarcity awareness, and the belief in climate change further enhances this effect. These findings implicate that fighting climate change denialism and informing the public of the water scarcity situation in the region can contribute to the effectiveness and sustainability of long-term water conservation and climate change alleviation efforts

Kakvoća tjestenine bogate vlaknima, obogaćene prahom kore lubenice različitih veličina čestica

Research background. Watermelon rind, a by-product of watermelon juice processing, contains large amounts of dietary fibre and phenols with antioxidant capacity. The use of agro-industrial by-products would both improve economic benefits and reduce environmental emissions. The aim of this research is to examine the effect of the particle size of watermelon rind powder on the quality of high-fibre pasta. Experimental approach. The nutritional, physical and physicochemical quality of three samples of watermelon rind powder, sieved through three sieves with aperture size of 400, 210 and 149 μm, were analysed. Durum wheat semolina with watermelon rind powder mass fraction of 10 % were mixed and used to make pasta. Nutritional, textural and cooking quality, sensory acceptability, in vitro glycaemic index and antioxidant bioaccessibility of high-fibre pasta with added watermelon rind powder of different particle sizes were evaluated and compared. Results and conclusions. When the sieve aperture size was reduced from 400 to 149 µm, the soluble dietary fibre and total phenolic contents of watermelon rind powder were increased by 35 and 15 %, respectively, while its insoluble dietary fibre content was decreased by 21 %. Decrease in sieve aperture size from 410 to 149 µm reduced phenolic bioaccessibility of the fortified pasta from 63 to 57 %, but enhanced its predicted glycaemic index from 50 to 69. It also decreased the pasta hardness by 13 %, but improved its elongation rate and tensile strength by 13 and 40 %, respectively. The finer the particles of the watermelon rind powder, the longer the optimal cooking time, the higher the water absorption index, and the lower the cooking loss of the supplemented pasta. Consumers did not notice any significant differences in the overall acceptability among all pasta samples. Novelty and scientific contribution. The particle size of the watermelon rind powder had a major effect on nutritional value, texture and cooking quality of the fortified pasta. In particular, the predicted glycaemic index and antioxidant bioaccessibility of high-fibre pasta were significantly affected by the particle size of the dietary fibre material used in the recipe.Pozadina istraživanja. Kora lubenice, nusproizvod prerade soka lubenice, sadržava velike količine prehrambenih vlakana i fenola s antioksidacijskim svojstvima. Korištenjem agroindustrijskih nusproizvoda poboljšala bi se ekonomska učinkovitost procesa i smanjila emisija u okoliš. Svrha je ovog istraživanja bila ispitati utjecaj veličine čestica praha kore lubenice na kakvoću tjestenine bogate vlaknima. Eksperimentalni pristup. Ispitane su nutritivna, fizikalna i fizikalno-kemijska kakvoća triju uzoraka praha kore lubenice, prosijanih kroz tri sita veličine otvora 400, 210 i 149 μm. Krupica od durum pšenice pomiješana s 10 % praha kore lubenice upotrijebljena je za izradu tjestenine. Procijenjeni su i uspoređeni sljedeći parametri: nutritivna i teksturalna kakvoća te ona nakon kuhanja, senzorska prihvatljivost, in vitro glikemijski indeks i antioksidacijska biološka raspoloživost tjestenine bogate vlaknima s dodatkom praha kore lubenice različitih veličina čestica. Rezultati i zaključci. Smanjenjem veličine otvora sita s 400 na 149 µm povećali su se udjel topljivih prehrambenih vlakana za 35 % i ukupni udjel fenola u prahu kore lubenice za 15 %, dok se udjel netopljivih prehrambenih vlakana smanjio za 21 %. Smanjenjem veličine otvora sita s 400 na 149 µm smanjila se biološka raspoloživost fenola iz obogaćene tjestenine sa 63 na 57 %, ali se njezin predviđeni glikemijski indeks povećao s 50 na 69. Također se smanjila tvrdoća tjestenine za 13 %, no poboljšala se njezina rastezljivost za 13 % i vlačna čvrstoća za 40 %. Što su čestice praha kore lubenice bile sitnije, to je dulje bilo optimalno vrijeme kuhanja, veći je bio indeks upijanja vode i manji gubitak proizvoda nastao kuhanjem. Potrošači nisu primijetili nikakve bitne razlike u ukupnoj prihvatljivosti uzoraka obogaćene tjestenine. Novina i znanstveni doprinos. Veličina čestica praha kore lubenice uvelike je utjecala na nutritivnu vrijednost, teksturu i kakvoću obogaćene tjestenine nakon kuhanja. Konkretno, veličina čestica prehrambenih vlakana u materijalu korištenom u recepturi bitno je utjecala na predviđeni glikemijski indeks i antioksidacijsku biološku raspoloživost tjestenine bogate vlaknima