Enhancing variety aromatic characteristics of Muscat wine through cold maceration with indigenous cryotolerant Metschnikowia pulcherrima Mp0520.

Cold maceration (CM) is widely applied in winemaking to improve wine aroma and overall quality. However, more efficient CM techniques for industrial-scale winemaking are still needed. This study examined the impact of CM with indigenous cryotolerant Metschnikowia pulcherrima Mp0520 (Mp-CM) on the Muscat wine aromatic characteristics. The results demonstrated a significant divergence in the types and concentrations of aroma compounds between Mp-CM wine and the control. The Mp-CM wine exhibited a significantly higher terpenes content, resulting in a Muscat wine characterized by terpenes, compared to the control predominated by esters. Additionally, the Mp-CM wine demonstrated elevated levels of α-terpineol and terpinolene, potentially enhancing the varietal aroma stability of Muscat wine. Furthermore, Mp-CM gave Muscat wine a heightened fruity aroma and a more complex aroma. These findings suggested that the Mp-CM utilized in this study offered promising avenues for enhancing the variety aroma characteristics of Muscat wine on large scale winemaking.

Cold-driven strategies as pre-fermentative techniques on winemaking: A review.

As a pre-fermentative practice, cold may facilitate the extraction of grape compounds, resulting in differentiated wines. To explore the potential of these practices, extensive research has been conducted on scientific publications since 2004. There are four main ways to apply cold in pre-fermentative practices: ice wine production, berry freezing, cold maceration of grape must, and cryoconcentration of grape must. Scientific studies investigating these techniques report that certain compounds, especially phenolic compounds, can be elevated in the must, resulting in wines with increased levels of compounds crucial for wine quality. However, the outcomes reported in the literature are often controversial. Various factors influence the results of these practices, such as the mechanical properties of the grape skins, the duration of the processes, and the temperature conditions. Despite these variations, the potential benefits of cold application in winemaking continue to be a significant area of interest for producing high-quality, distinctive wines.

Comparative Evaluation of Conventional and Emerging Maceration Techniques for Enhancing Bioactive Compounds in Aronia Juice.

Ultrasound and microwave maceration techniques have been utilised to lower production costs and reduce processing time, while also preventing the degradation of nutrients like phenolics and vitamin C and preserving physical properties such as colour and viscosity. In this study, the effects of several traditional (cold, enzymatic, and thermal) and innovative (ultrasonic and microwave) maceration methods on some quality parameters of aronia juice were investigated. Microwave maceration significantly impacted the soluble solids content of the analysed juices and resulted in noticeably darker juice samples compared to the controls, with lower L*/lightness (20.1) and b*/blue-yellowness (-3.2) values and an increased a*/redness value (1.7). Different maceration methods also significantly impacted the rheological properties of the treated juices, among which MW treatment consistently showed a higher viscosity. Sorbitol and fructose were the main sugars identified, while malic acid and quinic acid accounted for 85% of the total acid content. Significant increases in the total sugar and acid concentrations were obtained in the juice samples from ultrasonic, microwave, and enzymatic maceration, while thermomaceration had no significant effect. The concentration of total phenolics ranged from 6.45 g/L in the thermomaceration samples to 9.86 and 14.07 g/L in the ultrasonic and microwave samples, respectively. The obtained results suggest that ultrasonic and microwave technologies were superior in terms of colour improvement and the extraction of sugars, acids, and phenolic compounds compared to traditional maceration methods. Ultrasound and microwave technologies present possible approaches to the improvement of aronia juice production in comparison to traditional methods.

Green enrichment of argan oil (Argania spinosa L.) with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves: Evaluating quality and stability improvements.

This study aimed to assess the impact of enriching argan oil (AO) (Argania spinosa L.) using the maceration technique with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves (TL and OL) at two proportions (5 and 10%). The oxidative stability of the control and enriched oils was examined under accelerated conditions at a temperature of 60 °C for 120 days (4 months). Quality indices (Free fatty acids (FFA), peroxide value (PV), p-anisidine value (p-AV), ultraviolet absoptions (K232 and K270), Rancimat test, fatty acids composition, sensory attributes, simple phenolic contents (SPC) and antioxidant activity (DPPH•) were determined. As a simple, inexpensive and green method, enrichment by maceration yielded advantageous results. Compared to the control (68.05 ± 1.10 mg GAE/kg), the SPC significantly increased in enriched oils reaching notably 250.9 ± 9.1 mg GAE/kg when adding 10% of TL. Also, the enriched oil samples showed the lowest PV, p-AV and ultraviolet absorptions compared with the control. However, no noticeable changes were reported in fatty acids composition and iodine value. In terms of sensory attributes, enrichment by maceration masked the rancid odour caused by oxidation. These scientific discoveries inherently yield economic advantages by enabling the diversification of product offerings, simultaneously catering to a broader market seeking high-quality oils infused with herbs, including both AO and aromatic plants.

Enhancing antioxidant yield from carob (Ceratonia siliqua L.): evaluating the efficacy of maceration and ultrasound-assisted methods.

Our study aimed to optimize carob antioxidant extraction for use in the food, cosmetic, and pharmaceutical industries. Maceration investigated ethanol concentration, extraction temperature, and time, while ultrasound-assisted extraction examined ethanol concentration, ultrasound power, and time. A central composite design with 19 experimental points assessed the influence of variables on total yield, total phenolic content, and antioxidant activity. The results were analyzed to optimize the extraction parameters and enhance the antioxidant extraction from carob. The results of the study show that the best maceration condition for extracting antioxidants from the plant material was found to have a time of 24.38 minutes, an ethanol content of 59.02%, and a temperature of 54.52°C. Similarly, the optimal conditions for ultrasound-assisted extraction were found to be 51.49 minutes, 79.78% sonication power, and 76.12% alcohol. The optimal conditions identified can be used as a starting point for further optimization and scaling up of the extraction process.

Effects of different low-temperature maceration times on the chemical and sensory characteristics of Syrah wine.

This study aimed to investigate the effects of three different cold maceration times on the color, volatiles, and sensory of Syrah wine. The results showed that the physicochemical parameters were not influenced by maceration time. Extending the maceration time significantly increased the color intensity and decreased the hue of the wines. The content of monomeric anthocyanins and monomeric phenols increased gradually with the prolongation of immersion time, however, there was no significant difference between 72 and 120 h. Malvidin-3-O-glucoside was the most abundant monomer in anthocyanins, accounting for 67 % of the total content. Moreover, the highest flavanol content (95.42 ± 0.66 mg/L) was found in 120-h sample. The aroma contents of wines macerated for 72 and 120 h were significantly higher than that of 24 h (p < 0.05). Sensory evaluations showed that extended maceration enhanced the color intensity and floral-fruity aromas of the Syrah wines, while increasing astringency.

Prophylactic phage biocontrol prevents Burkholderia gladioli infection in a quantitative ex planta model of bacterial virulence.

Agricultural crop yield losses and food destruction due to infections by phytopathogenic bacteria such as Burkholderia gladioli, which causes devastating diseases in onion, mushroom, corn, and rice crops, pose major threats to worldwide food security and cause enormous damage to the global economy. Biocontrol using bacteriophages has emerged as a promising strategy against a number of phytopathogenic species but has never been attempted against B. gladioli due to a lack of quantitative infection models and a scarcity of phages targeting this specific pathogen. In this study, we present a novel, procedurally straightforward, and highly generalizable fully quantitative ex planta maceration model and an accompanying quantitative metric, the ex planta maceration index (xPMI). In utilizing this model to test the ex planta virulence of a panel of 12 strains of B. gladioli in Allium cepa and Agaricus bisporus, we uncover substantial temperature-, host-, and strain-dependent diversity in the virulence of this fascinating pathogenic species. Crucially, we demonstrate that Burkholderia phages KS12 and AH2, respectively, prevent and reduce infection-associated onion tissue destruction, measured through significant (P < 0.0001) reductions in xPMI, by phytopathogenic strains of B. gladioli, thereby demonstrating the potential of agricultural phage biocontrol targeting this problematic microorganism.IMPORTANCEAgricultural crop destruction is increasing due to infections caused by bacteria such as Burkholderia gladioli, which causes plant tissue diseases in onion, mushroom, corn, and rice crops. These bacteria pose a major threat to worldwide food production, which, in turn, damages the global economy. One potential solution being investigated to prevent bacterial infections of plants is "biocontrol" using bacteriophages (or phages), which are bacterial viruses that readily infect and destroy bacterial cells. In this article, we demonstrate that Burkholderia phages KS12 and AH2 prevent or reduce infection-associated plant tissue destruction caused by strains of B. gladioli, thereby demonstrating the inherent potential of agricultural phage biocontrol.

Automation Bias in AI-Decision Support: Results from an Empirical Study.

INTRODUCTION: Automation bias poses a significant challenge to the effectiveness of Clinical Decision Support Systems (CDSS), potentially compromising diagnostic accuracy. Previous research highlights trust, self-confidence, and task difficulty as key determinants. With the increasing availability of AI-enabled CDSS, automation bias attains new attention. This study therefore aims to identify factors influencing automation bias in a diagnostic task. METHODS: A quantitative intervention study with participants from different backgrounds (n = 210) was conducted, employing regression analysis to analyze potential factors. Automation bias was measured as the agreement rate with wrong AI-enabled recommendations. RESULTS AND DISCUSSION: Diagnostic performance, certified wound care training, physician profession, and female gender significantly reduced false agreement rates. Higher perceived benefit of the system was significantly associated with promoting false agreement. Strategies like comprehensive diagnostic training are pivotal in the prevention of automation bias when implementing CDSS. CONCLUSION: Considering factors influencing automation bias when introducing a CDSS is critical to fully leverage the benefits of such a system. This study highlights that non-specialists, who stand to gain the most from CDSS, are also the most susceptible to automation bias, emphasizing the need for specialized training to mitigate this risk and ensure diagnostic accuracy and patient safety.

Automatic Classification of Wound Images Showing Healing Complications: Towards an Optimised Approach for Detecting Maceration.

This study aims to advance the field of digital wound care by developing and evaluating convolutional neural network (CNN) architectures for the automatic classification of maceration, a significant wound healing complication, in 458 annotated wound images. Detection and classification of maceration can improve patient outcomes. Several CNN models were compared and MobileNetV2 emerged as the top-performing model, achieving the highest accuracy despite having fewer parameters. This finding underscores the importance of considering model complexity relative to dataset size. The study also explored the role of image cropping and the use of Grad-CAM visualizations to understand the decision-making process of the CNN. From a medical perspective, results indicate that employing CNNs for classification of maceration may enhance diagnostic accuracy and reduce the clinicians' time and effort.

Phenolic components from carrot (Daucus carota L.) pomace: Optimizing the extraction and assessing its potential antioxidant and antimicrobial activities.

Carrot pomace is a significant agricultural byproduct. Obtained during carrot juice processing. This residue is an appropriate reservoir of constituents with bioactive properties that could be investigated in the development of food constituents and nutritional supplements and in improving the quality and safety of foods. For this purpose, the objective of the present investigation was to extract the polyphenols from carrot pomace utilizing maceration and ultrasound-based extraction (UAE) procedures and to evaluate the antioxidant properties of phenolic constituents. To maximize the extraction of carrot pomace, a response surface approach was used. The optimal mixture of extraction time (A, min), ultrasonication power (B, w), and solvent type (C, v/v) for the highest yield of carrot pomace was found using a three-variable composite rotatable design (CRD). In order to assess different functional groups, Fourier transform infrared spectroscopy was utilized to investigate the extract collected under optimal circumstances. The highest polyphenols (26.53 %) were extracted by ethanol 70 % at 10 min with a sonication power of 250 w. The optimized extract also exhibited significant antioxidant and antimicrobial functions. The total phenolic compounds and scavenging of the DPPH radical were 85 mg GAE/gr and EC50: 55 ± 1 µg/mL, respectively. Together with Staphylococcus aureus, the highest zone of inhibition (12 mm) was identified. Our finding revealed that carrot pomace is an appropriate source of bioactive phenolic constituents, exhibiting antioxidant and antibacterial attributes, and could be applied as a natural preserver for promoting safety and quality properties in food products on an industrial scale.

Untargeted metabolomics analyses to identify a new sweet compound released during post-fermentation maceration of wine.

The sensory quality of a wine is mainly based on its aroma and flavor. Sweetness contributes in the gustatory balance of red wines. The investigation of compounds involved in this flavor was based on empirical observations, such as the increase in wine sweetness during yeast autolysis, concomitant to post-fermentation maceration in red winemaking. An untargeted metabolomics approach using UHPLC-HRMS has been developed to discover a new sweet molecule released during this stage. Among several markers highlighted, one compound was selected to be isolated by various separative techniques. It was unambiguously identified by NMR as N6-succinyladenosine and is reported for the first time in wine at an average concentration of 3.16 mg/L in 85 red wines. Furthermore, sensory analysis has highlighted its sweetness. In addition to discovering a new sweet compound in wine, this study proposes new tools for studying taste-active compounds in natural matrices.

Effect of hot water maceration, rehydration, and soft tissue presence on 3D geometry of bone.

PURPOSE: In forensic medicine, maceration is often essential for examining bone surfaces, serving purposes such as identifying cut marks, making geometric measurements, and determining the victim's age. While hot water maceration removes soft tissue effectively, it is known to cause bone surface shrinkage. This raises the question of whether this effect is permanent or if it can be partially reversed through rehydration, considering the presence of soft tissue. METHODS: Computed tomography (CT) scans were conducted on the radii of 20 paired human anatomic forearm specimens. Subsequently, the radii were extracted, macerated in 60 °C water, CT-scanned in an air environment, rehydrated, re-implanted into the forearms, and CT-scanned again. RESULTS: Maceration resulted in a mean shrinkage of 0.12 mm on the outer bone surface. This shrinkage was nearly fully recoverable for the diaphysis after rehydration and accounting for soft tissue surrounding the bone. In contrast, the epiphysis showed permanent shrinkage, likely due to the loss of small bone fragments. Analysis of the inner bone surface indicated a smaller effect, but with significant standard deviations, especially for the epiphysis, possibly related to the less well-defined nature of the inner bone surface. CONCLUSION: The epiphyseal surface of hot water-macerated bone will, on average, be approximately 0.15 mm deflated and cannot retain the original surface. On the other hand, the diaphyseal surface is less affected and can be nearly completely restored after rehydration and accounting for soft tissue surrounding the bone.

Automating Wood Species Detection and Classification in Microscopic Images of Fibrous Materials with Deep Learning.

We have developed a methodology for the systematic generation of a large image dataset of macerated wood references, which we used to generate image data for nine hardwood genera. This is the basis for a substantial approach to automate, for the first time, the identification of hardwood species in microscopic images of fibrous materials by deep learning. Our methodology includes a flexible pipeline for easy annotation of vessel elements. We compare the performance of different neural network architectures and hyperparameters. Our proposed method performs similarly well to human experts. In the future, this will improve controls on global wood fiber product flows to protect forests.

Kinetic parameter for scale-up and γ-oryzanol content of rice bran oil as antioxidant: Comparison of maceration, ultrasonication, pneumatic press extraction.

Rice bran oil is one of oryzanol source oils. Oryzanol is an antioxidant compound that is related to the absorption of cholesterol, and is used in hyperlipidemia treatment and menopause problems. RBO extraction, purification and its γ-oryzanol content have been carefully reviewed. The quality and concentration of γ-oryzanol depend on the extraction process and purification. In selecting the extraction method to obtain the highest oryzanol content, in addition to comparing the concentration of oryzanol obtained and it can also be done by comparing the extraction kinetics parameters. Modeling according to physical or empirical kinetics can contribute in increasing the result of extraction. This study aims to determine the highest oryzanol content in rice bran oil, comparing several extraction methods and studies of rice bran oil extraction kinetic is necessary for scale up purposes. In this study is conducted Rice Bran Oil Extraction with n-Hexane solvent using several different methods, such as maceration, ultrasonication, and pneumatic press extractions. Independent variable that is used is the extraction time and yield as dependent variable. The study shows that the best extraction method to get the highest yield is 10.34 % by ultrasonicator and oryzanol content is 5.09 mg/g by a pneumatic press machine. According to kinetic parameter k2 is 0.001546, Cs is 0.0589, and h is 0.4707, R2 = 0.9715 obtained from extraction using ultrasonicator.

Comprehensive Analysis of Physicochemical Properties and Volatile Compounds in Different Strawberry Wines under Various Pre-Treatments.

Pre-fermentation treatment has an important impact on the color, aroma, taste, and other characteristics of fruit wine. To discover suitable pre-treatment techniques and conditions that yield strawberry wine of excellent quality, the influences of juice fermentation, pulp maceration, thermovinification, and enzymatic hydrolysis pre-treatments on the basic chemical composition, color, antioxidant capacity, and volatile organic compounds in strawberry wines were investigated. The results showed that the color, antioxidant properties, and volatile aroma of strawberry wines fermented with juice were different from those with pulp. Strawberry wines fermented from juice after 50 °C maceration had more desirable qualities, such as less methanol content (72.43 ± 2.14 mg/L) compared with pulp-fermented wines (88.16 ± 7.52 mg/L) and enzymatic maceration wines (136.72 ± 11.5 mg/L); higher total phenolic content (21.78%) and total flavonoid content (13.02%); enhanced DPPH (17.36%) and ABTS (27.55%) free radical scavenging activities; richer essential terpenoids and fatty acid ethyl esters, such as linalool (11.28%), ethyl hexanoate (14.41%), ethyl octanoate (17.12%), ethyl decanoate (32.49%), and ethyl 9-decenoate (60.64%); pleasant floral and fruity notes compared with juice-fermented wines macerated at normal temperatures; and a lighter color. Overall, juice thermovinification at 50 °C is a potential pre-treatment technique to enhance the nutrition and aroma of strawberry wine.

Exploring the healing power of Pistacia lentiscus stems: insights into extraction methods, polyphenolic composition, and health-promoting activities.

This work aimed to evaluate the effect of different extraction solvents on the polyphenolic content, antioxidant and antibacterial activity of Pistacia lentiscus stems. The results obtained show that the extraction yield depends strongly on the polarity of the solvent and the extraction method. The ethanolic extract had the highest yield in both extraction methods investigated, namely Soxhlet (R = 9.89%) and cold maceration (R = 9.20%). The free radical scavenging activity of the extracts showed that the ethanolic extract had the highest antioxidant activity in both extraction methods with an IC50 = 0.023 mg/mL (cold maceration) and an IC50 = 0.034 mg/ml (Soxhlet). The HPLC analysis of the extracts indicates that gallic acid and catechin are the major phenolic compounds. The FTIR results showed that the shift of the stretching is responsible for O-H and C-H bonding. The GC-MS analysis revealed the presence of stearic acid and palmitic acid methyl ester as main compounds. The bacterial analysis of the extracts showed that the aqueous extract represents the most active one against Staphylococcus aureus and Pseudomonas aeruginosa; on the other hand, no antifungal activity was appreciated. Overall, the results indicate that the investigated extracts might be considered valuable sources of bioactive compounds.

The study provides an overview of the yield, phenolic composition, and biological activities of Pistacia lentiscus stems. No information is available on research conducted to compare extraction techniques and solvent effects on the recovery of phenolic components, flavonoids, and antioxidant activity; only one paper has reported so far the phenolic characterization of Pistacia lentiscus stems. The data can be useful for future in vivo studies to support their antioxidant and antimicrobial properties. In addition, the sample preparation technique used in this study can provide a basis for the extraction of similar phenolic compounds in other parts of the plant.

Profile of Phenolic Compounds and Antioxidant Activity of Celery (Apium graveolens) Juices Obtained from Pulp after α-Amylase Treatment from Aspergillus oryzae.

The purpose of this study was to determine the content of certain phenolic compounds, antioxidant activity, pressing efficiency, extract content, and sugars in celeriac juices obtained from the pulp after α-amylase treatment from Aspergillus oryzae. The test material consisted of peeled and unpeeled celery pulp kept at a temperature of 25 °C with and without the enzyme for a period of 30 and 60 min. The juices obtained from them were analyzed for the content of selected phenolic acids and flavonoids using the UPLC-PDA-ESI-MS/MS method, for antioxidant activity measured using the ABTS˙+ and DPPH˙ method, and for the total polyphenol content using the F-C method. Additionally, the juice pressing efficiency, the extract content using the refractometer method, and the sugar content using the HPLC method were checked. Significantly higher antioxidant activity, pressing yield, and average content of caffeic acid glucoside, quinic acid, kaempferol-3,7-di-O-glucoside, and chrysoeriol-7-O-apiosylglucoside were obtained in juices from peeled celery. Maceration of the pulp with amylase resulted in a significant reduction in antioxidant activity compared to control samples. An is-total increase of 17-41% in total flavonoid content was observed in all juices tested after treatment with the enzyme for 30 and 60 min, and the phenolic acid content increased by 4-41% after treatment of the pulp with amylase for 60 min. The 60 min holding of the pulp at 25 °C, including with the enzyme, was shown to decrease the antioxidant activity and the content of quinic acid, ferulic acid, and chrysoriol-7-O-apiose-glucoside in the juices tested compared to the samples held for 30 min, while the content of other phenolic acids and flavonoids increased. In addition, after 60 min of enzymatic maceration, the pressing yield of the juices increased.

Inter- and Intra-Specific Variations in Phenotypic Traits of Pectobacterium Strains Isolated from Diverse Eudicots and Monocots in Taiwan.

Pectobacterium spp. are phytopathogenic bacteria whose phylogeny has been continuously revised throughout the years. Previous studies on Pectobacterium's phenotypic diversity often analyzed strains obtained from specific crops or adopted outdated Pectobacterium classification systems. Therefore, a current perspective on trait variations in Pectobacterium species or strains infecting more diverse plant species is limited. This study conducted phylogenetic and phenotypic analyses on strains isolated from eight eudicot and four monocot families in Taiwan. Phylogenetic analysis on 78 strains identified six recognized species, namely, P. brasiliense, P. aroidearum, P. actinidiae, P. colocasium, P. carotovorum, and P. versatile. Among these, the first two were the most predominant species. Patterns suggesting varying host preferences among bacterial species were detected; most P. aroidearum strains were isolated from monocots, whereas P. brasiliense and P. actinidiae tended to exhibit preferences for eudicots. Physiological tests and Biolog analyses conducted on representative strains of each species revealed great within-species phenotypic variations. Despite these strain-level variations, a combination of indole production and phosphatase activity tests was capable of distinguishing all representative strains of P. brasiliense from those of other identified species. Inoculation assays on potato, bok choy, calla lily, and onion showed inter- and intra-specific heterogeneities in the tested strains' maceration potentials. Virulence patterns across Pectobacterium species and strains differed depending on the inoculated host. Altogether, the findings from this work expand the understanding of Pectobacterium's phenotypic diversity and provide implications for pathogen identification and management.

Sampling and Extraction of Plant Parasitic Nematodes.

The study of nematodes requires availability of nematode specimens and their population densities in plants and soil. This can be achieved using adequate sampling schemes and extraction methods. In this chapter, the most common and suitable sampling and extraction procedures and equipment are described. These include the use of Baermann's funnels, Cobb's decanting and sieving, floating methods such as the Oostenbrink method and Fenwick can, elutriators such as Seinhorst methods, centrifugation methods including that of Coolen, and mechanical and enzymatic maceration. The combination of different methods for cleaning the nematode suspensions is described, such as Cobb's sieving with Baermann's funnels or centrifugation, and for cysts combining Seinhorst's elutriator or Fenwick can with the alcohol methods. Methods for extraction of eggs and/or juveniles of cyst and egg mass forming nematodes, to be used as inoculum or to ascertain egg viability, are also described. Only little information is also noted on the use of molecular tools to identify and quantify nematode populations in soil and roots.

Rotational thrombectomy versus balloon maceration in dialysis access salvage.

BACKGROUND: Although end stage renal disease patients who undergo hemodialysis frequently experience dialysis-associated thrombotic complications, there remains a paucity of literature comparing the efficacy of different endovascular salvage techniques for grafts and fistulas. This study aims to compare primary patency in dialysis access following salvage mechanical thrombolysis/thrombectomy with a rotational thrombolysis device versus balloon maceration. METHODS: Using a database of patient records at a tertiary medical center, all patients who underwent rotational thrombectomy with the Cleaner XT™ Rotational Thrombectomy System for endovascular salvage of arteriovenous fistula or arteriovenous graft from August 2016 to July 2022 were included in the population. Fourteen patients who underwent balloon maceration for endovascular salvage were matched to the patients in the rotational thrombectomy group based on date of procedure. The primary patency of the fistula or graft for the two groups was measured. RESULTS: A total of 13 patients who underwent dialysis access salvage with rotational thrombectomy (10 grafts, 3 fistulas) were matched with 14 patients who underwent balloon maceration for dialysis access salvage (10 grafts, 4 fistulas). Six patients in both groups required additional graft access salvage (46% rotational thrombectomy; 43% balloon maceration). The median time to next dialysis salvage was 51 days for rotational thrombectomy and 43.5 days for balloon maceration (W + 9, critical value 1; compatible with statistically significant difference). CONCLUSION: Endovascular access salvage by rotational thrombectomy may provide longer primary patency compared to salvage by balloon maceration. However, a longer follow-up prospective study of a larger study population is necessary to clarify the safety and efficacy of rotational thrombectomy using the Cleaner XT™ device.