Application of UV-Vis-NIR and FTIR spectroscopy coupled with chemometrics for quality prediction of katsuobushi based on the number of smoking treatments.

Katsuobushi, a smoked, dried skipjack tuna, is a traditional Japanese food additive with a unique flavor and taste. Gas chromatography mass spectrometry (GC-MS), fourier transform infrared (FTIR), and ultraviolet-visible-near infrared spectroscopy (UV-Vis-NIR) combined with chemometric methods were evaluated the quality of katsuobushi according to the number of smoking treatments. Using GC-MS, 46 metabolites were identified and five metabolites were selected as key compounds. All samples were classified according to their smoking number via principal component analysis (PCA), partial least squares-discriminate analysis (PLS-DA) and hierarchical cluster analysis (HCA) of the FTIR and NIR spectra. Partial least squares regression (PLSR) analysis revealed that the FTIR and NIR spectra were highly correlated with the metabolites by GC-MS. These results demonstrated the potential of using the FTIR and NIR spectroscopy combined with chemometrics to assess the quality of katsuobushi based on the smoking treatments, with NIR spectroscopy showed particularly promising.

Quality evaluation and storage test for capsaicin-fortified yogurt based on the multilayer nanoemulsion system.

Capsaicin has many benefits, such as pain relief, cancer prevention, and weight reduction. However, the application of capsaicin has been limited in the food industry due to its strong pungency, odor, and low solubility in water. Therefore, a multilayer nanoemulsion with chitosan and hyaluronic acid was developed for masking its odor and taste and improving the physicochemical stability against the surrounding environment. The capsaicin-fortified yogurts were prepared by blending various concentration levels of multilayer nanoemulsion (0-15%, w/v). The quality of yogurt was determined as a function of pH, acidity, viscosity, and total lactic acid bacteria population in an extended storage period (21 days). The multivariate statistical analysis was used to compare the quality of yogurts supplemented with capsaicin nanoemulsion. As a result, this study demonstrated the potential of capsaicin-loaded multilayer emulsion-supplemented yogurt as a novel nutrition-fortified food.

[Adolescents' Experiences of Non-Suicidal Self-Injury: An Interpretative Phenomenological Analysis Stud].

PURPOSE: This qualitative study used interpretative phenomenological analysis and photovoice methods to explore the meaning of non-suicidal self-injury experienced by adolescents. METHODS: Participants were adolescents enrolled in middle and high schools in Gyeonggi-do and Jeollabuk-do who were selected through snowball sampling. Six participants had repeatedly engaged in self-injurious behavior for over a year. Data were collected through in-depth interviews and the photovoice method between November 2020 and July 2021. The collected data were analyzed using six steps of interpretative phenomenological analysis. RESULTS: The results yielded 5 main themes and 18 subthemes. The main themes were 'a silent cry to an indifferent world', 'a heartache that one endures with scars', 'an inescapable cycle', 'filling the space in one's heart', and 'healing the wounds'. The study findings revealed that the self-injurious behavior of adolescents began as a consequence of feeling lost and struggling with conflicts at home and school, which helped them relieve tension and pain. Nonetheless, inflicting self-injury only left signs of regret and remorse, which became a trace that the participants wanted to hide. However, the wounds healed after receiving attention and support from others. They were determined to stop engaging in repeated self-injurious behaviors and made efforts to do so. CONCLUSION: This study can be used as a basis for the development of educational programs to prevent non-suicidal self-injury in adolescents. Additionally, it can inform nursing interventions that focus on building support systems to help adolescents who attempt self-injury.

Investigation of Functionalized Surface Charges of Thermoplastic Starch/Zinc Oxide Nanocomposite Films Using Polyaniline: The Potential of Improved Antibacterial Properties.

Improving the antibacterial activity of biodegradable materials is crucial for combatting widespread drug-resistant bacteria and plastic pollutants. In this work, we studied polyaniline (PANI)-functionalized zinc oxide nanoparticles (ZnO NPs) to improve surface charges. A PANI-functionalized ZnO NP surface was prepared using a simple impregnation technique. The PANI functionalization of ZnO successfully increased the positive surface charge of the ZnO NPs. In addition, PANI-functionalized ZnO improved mechanical properties and thermal stability. Besides those properties, the water permeability of the bionanocomposite films was decreased due to their increased hydrophobicity. PANI-functionalized ZnO NPs were applied to thermoplastic starch (TPS) films for physical properties and antibacterial studies using Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The PANI-functionalized ZnO bionanocomposite films exhibited excellent antibacterial activity for both E. coli (76%) and S. aureus (72%). This result suggests that PANI-functionalized ZnO NPs can improve the antibacterial activity of TPS-based bionanocomposite films.

Preparation and characterization of curcumin solid dispersion using HPMC.

Curcumin solid dispersions were prepared using hydroxypropyl methylcellulose (HPMC) to enhance water solubility of curcumin. The particle size of curcumin solid dispersions was in range from 371 to 528 nm and particles were shaped as spherical with wrinkles. The encapsulation efficiency was over 93% for all samples, and water solubility of curcumin was significantly improved to 238 µg/mL when the ratio of curcumin to HPMC was 20:80. The results of X-ray diffraction, differential scanning calorimeter, and Fourier transform infrared spectroscopy showed that crystalline form of curcumin changed to amorphous form. Curcumin solid dispersions showed improved dissolution behavior compared to pure curcumin and the curcumin release kinetic studies were applied to find best-fitting model. This study showed a great potential of solid dispersion using HPMC as curcumin delivery system with improved water solubility and oral absorption. PRACTICAL APPLICATION: Curcumin has limited applications in the food industry because of low water solubility. Dongoh water-soluble curcumin (DW-CURs) were prepared by solid dispersion method with HPMC. Our results indicated that curcumin solid dispersions improved the water solubility of curcumin and showed a sustained release, demonstrating its possibility of body application. Therefore, DW-CURs are a promising formulation for application as a functional ingredient in the food industry.

Effects of vitamin D2-fortified shiitake mushroom on bioavailability and bone structure.

Bioavailability and bone loss inhibitory effects of vitamin D2 derived from UV-irradiated shiitake mushroom were determined in vivo. The effect of the absence of ovaries on the bioavailability of vitamin D2 and bone structure was also investigated. Sham operated (sham) and ovariectomized (OVX) rats were divided in 3 groups according to their diets, i.e. control: only vitamin D-deficient diets; UV(X): vitamin D-deficient diets with non-irradiated mushroom powder; UV(O): vitamin D-deficient diets with irradiated mushroom powder. The obtained results showed that vitamin D2 from shiitake mushroom was able to increase bone mineral density and trabecular bone structure of femur bone as well as its bioavailability. The absence of estrogen induced adverse effects not only on bioavailability of vitamin D2 but also on trabecular bone. In conclusion, vitamin D2-fortified shiitake mushroom might help postmenopausal women increase vitamin D2 bioavailability and retard trabecular bone loss. Abbreviations: OVX: ovariectomized; 25(OH)D: 25-hydroxyvitamin D; 1,25(OH)2D: 1,25-dihydroxyvitamin D; BMD: bone mineral density; micro-CT: micro computed tomography; RSM: response surface methodology; RP-HPLC: Reverse phase-high performance liquid chromatography; MS/MS: tandem mass spectrometry; E2: estradiol; NTx: N-terminal telopeptide of type I collagen; BV/TV: bone volume/total volume; BS/BV: bone surface/bone volume; Tb.Th: trabecular thickness; Tb.Sp: trabecular separation.

Optimization of UV irradiation conditions for the vitamin D2-fortified shiitake mushroom (Lentinula edodes) using response surface methodology.

The aim of this study was to investigate the optimal conditions to process vitamin D2-fortified shiitake mushrooms through UV irradiation for industrial processing. Response surface methodology was used to identify the optimum conditions of the following highly influential factors on vitamin D2 synthesis: temperature, UV dosage, and moisture content. The optimal conditions of those variables were 40.56 °C, 36.27 kJ/m2, and 80.46%, respectively, and UV dosage was the most effective variable. The amount of vitamin D2 obtained under the optimal conditions was 29.87 ± 1.38 µg/g (dry mass: DM) which was well matched with the predicted value of 32.33 µg/g DM. The effects on the texture and color of shiitake mushrooms were also evaluated after the fortification process under the optimal conditions, and no adverse effects were observed compared to those of fresh shiitake mushrooms.

Preparation of Novel Iodized Salt with Natural Iodine-Rich Sources by Spray Drying.

Marine products are rich in not only micronutrients but also iodine content. However, the applications of iodine in marine products in the food industry have not been studied extensively. Therefore, in this study, a novel iodized salt was prepared through a simple method for iodine extraction from natural iodine-rich sources and spray drying. Laminaria ochroleuca (kombu), Porphyra umbilicalis (nori), Undaria pinnatifida (wakame), and Haliotis discus hannai (abalone) were selected as natural iodine-rich sources. Through hot water extraction, iodine was extracted from the iodine-rich sources and iodized salt was successfully prepared with extracted iodine and sea salt by spray drying; extraction efficiency varied from 64.88% to 129.67%; yield, 38.45% to 57.09%; loading efficiency, 99.34% to 124.08%. Chemical interactions were assessed using Fourier transform infrared spectroscopy (FT-IR) and thermal dynamics was evaluated using differential scanning calorimetry (DSC). Morphology of the salt crystals was studied using scanning electron microscopy (SEM). Furthermore, a storage test was performed to investigate iodine loss due to temperature, relative humidity, and oxidation for 10 weeks in harsh condition. On comparing our salt with commercial products, novel iodized salts displayed similar or superior stability. Therefore, the novel iodized salt prepared in this study can be applied in the food industry. PRACTICAL APPLICATION: Iodine is essential trace element and plays a key role in our body. Marine products such as Laminaria ochroleuca (Kombu), Porphyra umbilicalis (nori), Undaria pinnatifida (wakame), and Haliotis discus hannai (abalone) are known as iodine rich-sources. These products have high level of iodine, but iodine in marine products has not been used widely for food industry. Therefore, using iodine in natural sources, novel iodized salt was prepared with simple method (hot water extraction and spray drying). The novel iodized salt prepared in this study can be applied in the food industry.

Influence of Food with High Moisture Content on Oxygen Barrier Property of Polyvinyl Alcohol (PVA)/Vermiculite Nanocomposite Coated Multilayer Packaging Film.

This study investigates the potential complications in applying nanoclay-based waterborne coating to packaging films for food with high moisture content. Multilayer packaging films were prepared by dry laminating commercially available polyvinyl alcohol (PVA)/vermiculite nanocomposite coating films and linear low-density polyethylene film, and the changes in oxygen barrier properties were investigated according to different relative humidity using 3 types of food simulants. When the relative humidity was above 60%, the oxygen permeability increased sharply, but this was reversible. Deionized water and 3% acetic acid did not cause any large structural change in the PVA/vermiculite nanocomposite but caused a reversible deterioration of the oxygen barrier properties. In contrast, 50% ethanol, a simulant for the semifatty food, induced irreversible structural changes with deterioration of the oxygen barrier property. These changes are due to the characteristics of PVA rather than vermiculite. PRACTICAL APPLICATION: We believe this manuscript would be of interest to the wide group of researchers, organizations, and companies in the field of developing nanoclay-based gas barrier packaging for foods with high moisture content. Hence, we wish to diffuse our knowledge to the scientific community.

Prediction of key aroma development in coffees roasted to different degrees by colorimetric sensor array.

We developed a colorimetric sensor array (CSA) that is sensitive to highly contributory volatile compounds of coffee aroma for discrimination of coffee samples roasted to different roast degrees. Strecker aldehydes and α-diketones were significantly higher for the medium roast than the other roast degrees. The development of several sulfur compounds was pronounced in the medium-dark and dark roasts, except for dimethyl sulfide, which was only detected in the light roast. The CSA method coupled with principal component analysis or hierarchical cluster analysis successfully distinguished the roasted coffee samples according to roast degree. Partial least squares regression results showed that the CSA responses were well-correlated with the concentrations of volatile compounds in the coefficient of determination (rp2) range of 0.686-0.955. These results demonstrate that the CSA rapidly responded to coffee aroma compounds and was capable of predicting coffee aroma development.

Psychosocial Factors Associated with Suicide Re-attempts in Persons with Chronic Mental Disabilities in Korea.

Suicide re-attempters are clinically different from single-episode attempters and are at higher risk of completed suicide. This study explored psychosocial risk factors and modifiable factors related to suicide re-attempt in a representative sample of 441 chronic mentally disabled individuals in Seoul, Korea. The participants were listed on the public sector registry based on the Act for the Welfare of Disabled Persons. Individualized interviews were conducted, and the authors analyzed the data via multiple logistic regression analysis. The results showed that physical illness (under treatment OR 1.7; left untreated OR 4.2) and no leisure activities (OR 1.9) were factors related to a higher risk of re-attempted suicide. Unmet and modifiable needs in addition to mental health services should be considered to prevent suicide re-attempts in the chronic mentally disabled.

Preparation and Characterization of Composites Based on Polylactic Acid and Beeswax with Improved Water Vapor Barrier Properties.

UNLABELLED: Beeswax and a plasticizer (ATBC) were added to polylactic acid (PLA) films in order to enhance the water vapor barrier properties of the films. Beeswax improved the barrier properties; the water vapor permeability in the composite containing 1% beeswax was 58% lower than that of the neat PLA. Fourier transform infrared spectroscopy and X-ray diffraction analysis revealed that the incorporation of beeswax and ATBC had so little effect on the PLA structure. In addition, the structure of PLA did not vary substantially with the additions. The surfaces of the composites were examined by using field emission scanning electron microscopy. Differential scanning calorimetry results showed that the degree of crystallinity of the PLA films increased with the addition of beeswax and ATBC. However, the tensile strength and elongation at break of the composites containing beeswax were up to approximately 50% lower than those of the neat PLA. Although further study is needed to improve the mechanical properties, the aforementioned results showed that the PLA barrier properties can be improved by the incorporation of a small amount of beeswax and ATBC. PRACTICAL APPLICATION: The results of this study can be applied for the preparation of PLA composite films with improved barrier properties. Such biodegradable films are extremely useful for applications in the food packaging industry.

Preparation of a capsaicin-loaded nanoemulsion for improving skin penetration.

Capsaicin o/w nanoemulsions with enhanced skin permeation were successfully prepared by controlling the ratios of the surfactant mixtures, oleoresin capsicum as the oil phase, and aqueous phase. Oleoresin capsicum contains 22.67 mg/g of capsaicin, which is an active and oil-soluble ingredient. Nonionic surfactants, Tween 80 and Span 80, were used to optimize the weight ratio of surfactant mixtures (85.98:14.02) by calculating the hydrophile-lipophile balance (HLB) value. The optimal processing conditions for stable nanoemulsions were investigated by using a ternary phase diagram. The mean droplet size of nanoemulsions ranged from 20 to 62 nm. Skin permeation studies were performed using a Franz diffusion cell. The permeation profiles and confocal laser scanning microscopy (CLSM) images supported that capsaicin nanoemulsion could well permeate all skin layers from the stratum corneum to the dermis. The selected nanoemulsions showed great potential as transdermal delivery carriers for enhancing the permeation of core materials.