Evaluation of deodorization techniques using cyclodextrins on the headspace volatiles and antioxidant properties of onion.

Sulphur-containing volatiles in onion produce unpleasant odors and this limit their usage in foods. To expand its application, several additives including α-cyclodextrin (α-CD), ß-cyclodextrin (ß-CD), 2-hydroxypropyl-ß-cyclodextrin (HP-ß-CD), and chitosan were added to onion solution and evaluated for their effect on sulphur-containing volatiles. Also, antioxidant property using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and oxidative stabilities in an oil-in-water (O/W) emulsion were carried out. The total volatile contents were decreased in the order of α-CD (50.1%), ß-CD (49.3%), HP-ß-CD (46.2%), and chitosan (7%). Meanwhile, HP-ß-CD showed the highest DPPH radical scavenging ability followed by ß-CD, α-CD, and chitosan with decreasing order. The ß-CD significantly enhanced the oxidative stability of the O/W emulsion, whereas α-CD and ß-HP-CD showed prooxidative behavior. Overall, ß-CD might be used as a sulphur-containing volatile decreasing agent, which could keep the antioxidant properties of onion in the O/W emulsion.

Microwave resonator can help to predict oxidative stability in C18-based vegetable oils.

Effects of moisture content, degree of oxidation, degree of unsaturation of fatty acid compositions in C18-based edible oils were determined by a microwave resonator in the range of 0-4.4 GHz. Moisture content and degree of oxidation in corn oil made difference in signal intensity at 1.7-1.9 GHz and 1.0-1.2 GHz, respectively without uniform trend in signal intensity. Degree of unsaturation of C18-based edible oils including corn, sesame, soybean, olive, perilla, and flaxseed oils provided difference in 3.0-3.1 GHz with a dependent manner of degree of unsaturation. Average of signal intensity (ASI) in 3.0-3.1 GHz had high correlation (R2 > 0.93) to the degree of unsaturation in edible oils. Oils with high oleic acid had relatively low ASI while those with high linolenic acid had high ASI value. Oxidative stability of C18-based edible oils can be categorized successfully without fatty acid analysis using a microwave resonator.

Evaluation of solvent effects on the DPPH reactivity for determining the antioxidant activity in oil matrix.

Reactivity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical in methanol, ethanol, isopropanol, isooctane, and ethyl acetate, was evaluated to assess the antioxidant capabilities in medium chain triacylglycerol. DPPH loss values were obtained over 30 min, with sampling every 5 min. Even the same concentration of antioxidants showed different DPPH reactivity depending on solvent. In methanol, 5 min was enough for α-tocopherol to react with DPPH, whereas BHT did not react with DPPH even after 30 min. Gallate series showed higher DPPH reactivity than TBHQ, sesamol, or BHA in methanol, while lower reactivity in isooctane. Antioxidants in ethanol and isopropanol reacted with DPPH less efficiently compared to those in methanol, the exception being sesamol. DPPH reactivity of gallate series in isooctane was lower than that of sesamol, TBHQ, and α-tocopherol. Combinatorial usage of methanol and isooctane for DPPH reactivity could provide reliable information on the antioxidant capacities of chemicals in edible oils. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-020-00874-9.

Extraction of Green Tea Phenolics Using Water Bubbled with Gases.

Water was bubbled with gases including nitrogen (N2 ), oxygen (O2 ), hydrogen (H2 ), carbon dioxide (CO2 ), and air for 10 min and phenolics from green tea leaves were extracted using the prepared gas-bubbled water. To retain the gases in water, the extraction conditions were maintained in an air-tight container at room temperature under magnetic stirring. Radical scavenging ability, total phenolic content, and phenolic profiles of the extracts were analyzed, and gas-bubbled water was examined to explain the differences in phenolic contents. Overall, green tea infusion prepared from H2 -bubbled water contained significantly high levels of total phenolic compounds and antioxidant activity compared to other gas-bubbled waters including N2 , O2 , CO2 , and air (P < 0.05).Control samples and those bubbled with CO2 showed the lowest antioxidant activities in green tea infusion. However, green tea extracts with O2 bubbling showed the lowest catechin content. Green tea leaves treated with hydrogen gas-bubbled water had much greater damage to their surface morphological properties compared to the other groups, which may explain the higher yield of phenolic compounds. Overall, hydrogen gas-bubbled water showed better extraction yield of phenolics from green tea leaves than other gas-bubbled water. PRACTICAL APPLICATION: Green tea or green tea infusion has diverse health beneficial functionality due to the presence of phenolic compounds. In this study, different gases including nitrogen, oxygen, hydrogen, and carbon dioxide were treated in water and these gas-bubbled water were used to extract phenolics from green tea leaves. Among them, hydrogen-bubbled water extracted the highest phenolic contents from tea leaves and showed the highest in vitro antioxidant ability in green tea infusion compared to other gas-bubbled water. This new knowledge could help to produce green teas with higher antioxidant activity in beverage industry.

Secondary Fermented Extract of Chaga-Cheonggukjang Attenuates the Effects of Obesity and Suppresses Inflammatory Response in the Liver and Spleen of High-Fat Diet-Induced Obese Mice.

Cheonggukjang and chaga mushrooms have numerous health benefits, and have been used in alternative medicine. Therefore, a powder mixture of 98: Cheonggukjang and 2: Chaga extracts was fermented with Lactobacillus acidophilus KCTC3925 (FCC) and its anti-obesity effects in high-fat diet (HFD)-induced obese mice were determined. Five-week-old male ICR mice were fed a normal diet or HFD in the presence or absence of 3% and 5% FCC by weight (n = 10 per group). After 12 weeks, the mice were sacrificed, and the serum and tissue samples were collected for analysis. Body weight and epididymal fat pad weight were significantly lowered in the 3% and 5% FCC groups compared with those in the HFD control group (p < 0.01). FCC supplementation suppressed serum triglyceride and increased serum HDL-C levels (p < 0.01). Serum GOT, GPT, and leptin levels, hepatic COX-2 mRNA expression, and splenic COX-2 and IL-4 mRNA expression were significantly higher in the HFD groups than in the control group (p > 0.05); however, except for splenic IL-4 levels, the increases were significantly attenuated by FCC supplementation. Expression of ICAM-1, an aortic inflammatory marker, was significantly increased in the HFD group; this effect was suppressed in the 3% FCC group (p < 0.01) but not in the 5% FCC group. FCC suppressed the body weight and epididymal fat pad weight gain, as well as inflammatory responses in the liver and spleen of HFD-fed mice. Thus, FCC supplementation will be beneficial for the treatment of obesity-related effects.

Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation.

To enhance the oxidative stability of organogels made from canola oil, 40 ppm sesamol was added to beeswax-based organogels stored under ultraviolet (UV) light irradiation and 60 or 100 °C thermal oxidation conditions. To study the practical application of organogels as animal fat substitutes, beef tallow was mixed with organogels and their oxidative stability was determined under oxidative stress conditions. Without sesamol addition, the organogels and beef tallow with organogel oxidized rapidly under UV irradiation and thermal oxidation. The addition of 40-ppm sesamol decreased the consumption of headspace oxygen and the formation of primary and secondary oxidation products significantly (P < 0.05) compared with those in samples without the addition of sesamol, irrespective of oxidative stress. Sesamol improved the oxidative stability of organogels and beef tallow with organogel, which could be used in the meat industry. PRACTICAL APPLICATION: Organogels may replace trans-fat or highly saturated lipids in food products. The high degree of unsaturation and processing temperature mean that antioxidants are needed to extend the shelf life of organogels or organogel-containing products. The addition of sesamol significantly enhanced the oxidative stability of organogels and of beef tallow-containing organogels under UV irradiation and thermal oxidation conditions. Therefore, sesamol-supplemented organogels could replace saturated fats in beef tallow and prolong the shelf-life of meat products.

Prediction of oxidative stability in bulk oils using dielectric constant changes.

The effects of amphiphilic compounds on the dielectric constant of bulk oils were determined and the utility of the dielectric constant as a reliable parameter for predicting the oxidative stability of edible oils was evaluated. As the content of monoacylglycerols (MAGs), lecithin, and moisture increased, the dielectric constant of modified corn oil increased at different rates, whereas the addition of free fatty acids, including oleic and linoleic acid, decreased the dielectric constant of modified corn oil. Unoxidized fresh bulk oils showed a wide range of dielectric constants, from 8 for canola oils to 33 for flaxseed oils. The dielectric constant showed a strong correlation with the percentage of unsaturated fatty acids in the bulk oils. Oils with low oxidative stability had a high dielectric constant. Overall, the dielectric constant of bulk oils is strongly correlated with the content of amphiphilic compounds, moisture content, and degree of unsaturation of fatty acids.

Chemical profiles and antioxidant properties of roasted rice hull extracts in bulk oil and oil-in-water emulsion.

We conducted in vitro assays to investigate the antioxidant properties of aqueous or ethanolic extracts of roasted rice hulls. Phenolic compound contents were analyzed via HPLC, and comprehensive chemical profiles were obtained via 1H NMR and 1H-H COSY NMR. Rice hulls were roasted at 150, 180, and 230 °C for 20 min, after which the aqueous and 70% ethanol extracts were obtained. In vitro assays showed that rice hulls roasted at 230 °C possessed very strong antioxidant properties (p < 0.05). Comprehensive chemical profiles determined via NMR showed that roasting increased the contents of specific amino acids and monosaccharides and reduced the organic acid contents. p-Coumaric, vanillic, and ferulic acids were the most dominant phenolic compounds present in the sample. Added roasted rice hull extracts enhanced the oxidative stability of bulk oil and in O/W emulsions at 60 °C. However, the extracts accelerated lipid oxidation rates of oils heated at 180 °C.

The critical micelle concentration of lecithin in bulk oils and medium chain triacylglycerol is influenced by moisture content and total polar materials.

Effects of different moisture contents and oxidised compounds on the critical micelle concentration (CMC) of lecithin were determined in bulk oils and in medium-chain triacylglycerols (MCT). CMC of lecithin in MCT was significantly higher than that in other vegetable oils including olive, soybean, corn, and rapeseed oils (p < 0.05). Presence of moisture significantly affected the CMC of lecithin in MCT (p < 0.05). CMC of lecithin was high when the moisture content was below 900 ppm, whereas at a moisture content of 1000 ppm, CMC of lecithin decreased significantly (p < 0.05), and then started to increase. Addition of total polar materials (TPM), which are oxidation products, at 3 and 5% concentrations, decreased CMC of lecithin significantly (p < 0.05) in MCT, compared to when 0, 1, and 1.5% of TPM was added to MCT. As the degree of oxidation increased in corn oil, CMC of lecithin gradually decreased. Additionally, under different moisture contents, corn oils showed a similar pattern of CMC of lecithin in MCT, whereas oxidised corn oil had a little lower CMC of lecithin than unoxidised corn oil. The results clearly showed that the concentration of lecithin for the formation of micelles is greatly influenced by the presence of oxidation products and the moisture content in bulk oils.

Effects of Hydrogen-Donating or Metal-Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation.

To enhance the oxidative stability of organogels made from grapeseed oil, the antioxidant effects of sesamol, α-tocopherol, ß-carotene, ethylenediaminetetraacetic acid (EDTA), and citric acid were determined in beeswax-based organogels stored under light or in the dark conditions at 25 °C. Without the addition of antioxidants, the organogels rapidly oxidized under light irradiation but not during storage in the dark. Sesamol showed the highest antioxidant activity at concentrations of 10 to 40 ppm, whereas the other compounds exhibited no antioxidant activity at 10 ppm. α-Tocopherol and ß-carotene improved the oxidative stability of organogels at concentrations above 40 and 100 ppm, respectively. The addition of sesamol yielded better oxidative stability than the addition of EDTA or a mixture of sesamol and citric acid. Sesamol can improve the oxidative stability of organogels, which could lead to economic benefits for the food industry. PRACTICAL APPLICATION: Recently, interest in organogels has increased due to their properties of maintaining a solid state at room temperature and composition of trans-free and highly unsaturated fatty acids. However, the addition of antioxidants is necessary due to the high degree of unsaturation in organogels. The results of this study showed that the addition of sesamol significantly enhanced the oxidative stability of organogels under light irradiation. Therefore, the use of sesamol-supplemented organogels could prolong the shelf-life of bakery or meat food products.

Building Nursing and Midwifery Capacity Through Rwanda's Human Resources for Health Program.

Global disparities in the quantity, distribution, and skills of health workers worldwide pose a threat to attainment of the Sustainable Development Goals by 2030 and deepens already existing global health inequities. Rwanda and other low-resource countries face a critical shortage of health professionals, particularly nurses and midwives. This article describes the Human Resources for Health (HRH) Program in Rwanda, a collaboration between the Ministry of Health of Rwanda and a U.S. consortium of academic institutions. The ultimate goal of the HRH Program is to strengthen health service delivery and to achieve health equity for the poor. The aim of this article is to highlight the HRH nursing and midwifery contributions to capacity building in academic and clinical educational programs throughout Rwanda. International academic partnerships need to align with the priorities of the host country, integrate the strengths of available resources, and encourage a collaborative environment of cultural humility and self-awareness for all participants.

Enhancing oxidative stability in heated oils using core/shell structures of collagen and α-tocopherol complex.

In this study, collagen mesh structure was prepared by carrying α-tocopherol in the form of core/shell complex. Antioxidant properties of α-tocopherol loaded carriers were tested in moisture added bulk oils at 140°C. From one gram of collagen core/shell complex, 138mg α-tocopherol was released in medium chain triacylglycerol (MCT). α-Tocopherol was substantially protected against heat treatment when α-tocopherol was complexed in collagen core/shell. Oxidative stability in bulk oil was significantly enhanced by added collagen mesh structure or collagen core/shell complex with α-tocopherol compared to that in control bulk oils (p<0.05), although no significant difference was observed between oils containing collagen mesh structure and collagen core/shell with α-tocopherol (p>0.05). Results of DPPH loss in methanol demonstrated that collagen core/shell with α-tocopherol had significantly (p<0.05) higher antioxidant properties than collagen mesh structure up to a certain period. Therefore, collagen core/shell complex is a promising way to enhance the stability of α-tocopherol and oxidative stability in oil-rich foods prepared at high temperature.

Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken.

Oxidation products and tocol homologues were monitored in oils during chicken frying to determine the discarding point of highly used frying oils. Oils were heated without chicken for 170h while chicken frying was performed 130 cycles at 180°C. As heating time and frying cycles increased, all oxidation parameters including acid value, total polar materials (TPM), conjugated dienoic acid (CDA), and p-anisidine values (p-AV) increased significantly (p<0.05). γ-Tocopherol and γ-tocotrienol had the lowest stability in oils during heating or frying processes compared to other tocol homologues. TPM values over 24% were obtained after about 109h for heated oil and 100 cycles for oils used to fry chicken. A decrease of 2,2-diphenyl-1-picrylhydrazyl (DPPH) in isooctane and methanol was highly correlated with the formation of TPM in oils during the frying process. Both DPPH loss and TPM values could be applied to determine the discarding points of highly used frying oils.

Riboflavin Phototransformation on the Changes of Antioxidant Capacities in Phenolic Compounds.

Eight phenolic compounds including: p-coumaric acid, vanillic acid, caffeic acid, chlorogenic acid, trolox, quercetin, curcumin, and resveratrol were treated with riboflavin (RF) photosensitization and in vitro antioxidant capacities of the mixtures were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2' azino bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays. Mixtures containing p-coumaric acid and vanillic acid under RF photosensitization showed increases in ferric ion reducing ability and radical scavenging activity of DPPH, whereas mixtures of other compounds had decreases in both radical scavenging ability and ferric reducing antioxidant power. Hydroxycoumaric acid and conjugated hydroxycoumaric and coumaric acids were tentatively identified from RF photosensitized p-coumaric acid, whereas dimmers of vanillic acid were tentatively identified from RF photosensitized vanillic acid. RF photosensitization may be a useful method to enhance antioxidant properties like ferric ion reducing abilities of some selected phenolic compounds.

Controlling endemic multidrug-resistant Acinetobacter baumannii in Intensive Care Units using antimicrobial stewardship and infection control.

BACKGROUND/AIMS: Nosocomial infections caused by multidrug-resistant (MDR) Acinetobacter baumannii have become public-health problem. However, few studies have evaluated the control of endemic MDR A. baumannii in Intensive Care Units (ICUs). Therefore, we investigated the effectiveness of antimicrobial stewardship and comprehensive intensified infection control measures for controlling endemic MDR A. baumannii in ICUs at a tertiary care center. METHODS: Carbapenem use was strictly restricted through antimicrobial stewardship. Environmental cleaning and disinfection was performed at least 3 times per day in addition to basic infection control measures. Isolation using plastic curtains and contact precautions were applied to patients who were colonized or infected with MDR A. baumannii. The outcome was measured as the incidence density rate of hospital-onset MDR A. baumannii among patients in the ICUs. RESULTS: The incidence density rate of hospital-onset MDR A. baumannii decreased from 22.82 cases per 1,000 patient-days to 2.68 cases per 1,000 patient-days after the interventions were implemented (odds ratio, 0.12; 95% confidence interval, 0.03 to 0.4; p < 0.001). The mean monthly use of carbapenems also decreased from 134.99 ± 82.26 defined daily doses per 1,000 patient-days to 94.85 ± 50.98 defined daily doses per 1,000 patient-days (p = 0.016). CONCLUSIONS: Concomitant implementation of strict antimicrobial stewardship and comprehensive infection control measures effectively controlled endemic MDR A. baumannii in our ICUs within 1 year.

Antioxidant Properties of Aqueous Extract of Roasted Hulled Barley in Bulk Oil or Oil-in-Water Emulsion Matrix.

UNLABELLED: Antioxidant properties of the aqueous extracts of hulled barley (Hordeum vulgare L.) that had been roasted at 210 °C for 20 min were determined in bulk oil and oil-in-water (O/W) emulsions. Bulk oils were heated at 60, 100, and 180 °C, and O/W emulsions were oxidized under riboflavin photosensitization. The content of phenolic compounds was analyzed by high-performance liquid chromatography, and in vitro antioxidant assays were also conducted. The major phenolics contained in the aqueous extract of roasted hulled barley (AERB) were p-coumaric, ferulic, protocatechuic, chlorogenic, 4-hydroxybenzoic, and vanillic acids. Depending on the concentration and oxidation temperature, AERB had antioxidant or prooxidant properties in bulk oil. At 60 °C, AERB at a concentration of 0.5% acted as a prooxidant, whereas at 1.0% it acted as an antioxidant. At 100 °C, AERB acted as an antioxidant irrespective of concentration. In 180 °C conditions, 0.5% AERB acted as a prooxidant, whereas other concentrations of AERB acted as antioxidants. In the case of riboflavin photosensitized O/W emulsions, AERB showed antioxidant properties irrespective of concentration. Antioxidant abilities of AERB are affected by the food matrix, including bulk oil and O/W emulsions, and concentrations of AERB, even though diverse phenolic compounds may display high antioxidant properties in in vitro assays. PRACTICAL APPLICATION: Roasted barley has been widely used as a tea ingredient in East Asian countries such as Korea, China, and Japan. The highly antioxidative properties of the aqueous extracts of roasted barley have been confirmed in bulk oil and O/W emulsions as well as in vitro assays because of the presence of phenolic compounds. The results of this study can contribute to the development of antioxidant-rich beverages using roasted barley by aiding in the selection of proper food matrix-containing extracts of high phenolic compounds, as well as by expanding consumers' choices for healthy beverages.

Combined pelvic muscle exercise and yoga program for urinary incontinence in middle-aged women.

AIM: Urinary incontinence is a major health problem among middle-aged women. Pelvic muscle exercise is one of the primary interventions, but difficulty performing this exercise has led researchers to seek alternative or conjunctive exercise. This study aimed to examine the effect of a combined pelvic muscle exercise and yoga intervention program on urinary incontinence. METHODS: A single group pre-/post-test design was used. Subjects were recruited from a community health center in Seoul, Korea, and a questionnaire survey was conducted. Fifty-five women participated in the first day of the program, 34 of whom completed the 8 week, twice weekly intervention program. Urinary incontinence was measured by five domains of urinary tract symptoms: filling factor, voiding factor, incontinence factor, sexual function, and quality of life. Also measured were attitude toward pelvic muscle exercise and pelvic muscle strength. RESULTS: Significant improvements were found in attitude toward pelvic muscle exercise, pelvic muscle strength, and incontinence factor. Daily performance of pelvic muscle exercise was positively correlated with improved incontinence factor and with quality of life related to urinary tract symptoms. CONCLUSION: A combined pelvic muscle exercise and yoga program was effective for improving overall urinary incontinence in community health center attendees in Korea. Further study is needed with a control group, different populations, and a longer intervention period.

Effects of relative humidity on the antioxidant properties of α-tocopherol in stripped corn oil.

The effects of relative humidity (RH) on the antioxidant properties of α-tocopherol (10, 20, 42, and 84 ppm) were determined in stripped corn oil oxidised at 60°C. The degree of oxidation in oils was determined by analysing headspace oxygen content and conjugated dienoic acids (CDAs). Changes in moisture and α-tocopherol content were also monitored. The oxidative stability of stripped corn oil and stability of α-tocopherol differed significantly depending on the RH. As the concentration of α-tocopherol increased from 10 to 84 ppm, oxidative stability decreased significantly irrespective of RH. The remaining α-tocopherol content decreased as RH increased, suggesting an important role for moisture content in the stability of α-tocopherol. Antioxidant properties of α-tocopherol were greatly influenced by both moisture content in oil and α-tocopherol concentration.

Fucoidan prevents high-fat diet-induced obesity in animals by suppression of fat accumulation.

This study examines the antiobesity effects of fucoidan in an animal model of diet-induced obesity. Mice were fed a standard diet or high-fat diet (HFD) for 5 weeks. After that, the mice were divided into four experimental groups, with 10 mice per group, including a standard diet group, HFD group, HFD containing 1% fucoidan (HFD + FUCO 1%) group and HFD containing 2% fucoidan (HFD + FUCO 2%) group. The fucoidan supplementation group had significantly decreased body-weight gain, food efficiency ratio and relative liver and epididymal fat mass compared with the HFD group. The mice supplemented with fucoidan showed significantly reduced triglyceride, total cholesterol and low-density lipoprotein levels in the plasma. Liver steatosis induced by the HFD improved in the fucoidan-supplemented group. Furthermore, fucoidan affected the down-regulation expression patterns of epididymal adipose tissue genes such as peroxisome proliferator-activated receptor γ, adipose-specific fatty acid binding protein and acetyl CoA carboxylase. Therefore, fucoidan may be considered for use in improving obesity.

Determination of the degree of oxidation in highly-oxidised lipids using profile changes of fatty acids.

The degree of highly oxidised lipids was determined by a modified method using profile changes of fatty acids in lard and soybean oil heated at 180°C. The usefulness of the modified method was compared through conjugated dienoic acid (CDA) and/or p-anisidine value (p-AV) methods. Absolute values, which were expressed as equivalent to an internal standard (C11:0), of both unsaturated fatty acids (UFAs) and saturated fatty acids (SFAs) decreased significantly during thermal oxidation (p<0.05) while relative percentage of SFA increased and those of UFA decreased significantly (p<0.05). The content of caprylic acid (C8:0) increased significantly (p<0.05) as thermal oxidation time increased. The ratio of total saturated over total unsaturated fatty acids (SFAs/UFAs) or caprylic acid (C8:0) over UFAs could be useful markers to determine the degree of oxidation. Antioxidant capacity of sesamol, a free radical scavenger, was determined using the ratio of fatty acids. The modified method can be applied to determine the quality control of fried foods containing highly oxidised and abused oils, which may not be measured correctly using CDA and p-AV.