Search Results (10)

Tomatoes are delicate and prone to damage quickly, which ultimately leads to lower quality and increased post-harvest losses. Hence, an ideal storage environment is very important to maintain the quality of tomato fruits after harvest. Therefore, this study was conducted to determine the effect of storage conditions on the quality parameters of tomato fruits. Experiments were de-signed for six storage periods (4, 8, 12, 16, 20, and 24 days) and two temperatures (12 °C and room air temperature “22 °C”). Three tomato fruit quality parameters (Brix, color, and firmness) have been selected and measured for three tomato varieties (Ghandowra-F1, Forester-F1, and Feisty-Red) grown hydroponically at three salinity levels (2.5, 6.0, and 9.5 dS m⁻¹) of the nutrient solution. Results showed that the highest mean Brix values, for all varieties, were recorded at the highest salinity (9.5 dS m⁻¹), and were significantly (Pr < 0.0001) higher than those at medium (6.0 dS m⁻¹) and low (2.5 dS m⁻¹) salinity levels. In addition, the highest fruit firmness was recorded at high salinity level (9.5 dS m⁻¹), but there was no significant difference to that recorded at medium salinity (6.0 dS m⁻¹). Regarding tomato fruit color, the highest average values were recorded for the Ghandowra-F1 (2.51) and Forester-F1 (2.69) varieties at medium salinity (6.0 dS m⁻¹), while the highest average color value for the Feisty-Red variety (1.54) was obtained at high salinity (9.5 dS m⁻¹). On the other hand, the Brix, color, and firmness of tomato fruits were significantly affected by the storage temperature. Moreover, the mean Brix values (7.66%) were slightly higher at 12 °C storage temperature compared to those at 22 °C (7.38%). In general, the fruit color values gradually increased with the storage period, especially under 22 °C storage temperature, with peak color values of 2.73, 2.70, and 1.66 recorded on the 12th day of the storage period for Ghandowra-F1, Forester-F1, and Feisty-Red, respectively. Tomato fruit firmness decreased faster with the storage period at 22 °C compared to the storage temperature of 12 °C. However, the highest average values of fruit firmness for Ghandowra-F1 (9.37 N cm⁻¹) and Forester-F1 (9.41 N cm⁻¹) recorded at control condition were not significantly different those recorded on the 8th day of storage at 12 °C storage temperature. By contrast, the highest average value of fruit firmness for Feisty-Red (8.85 N cm⁻¹) recorded at control condition was not significant than that recorded on the 4th day of the storage period at 12 °C storage temperature (8.82 N cm⁻¹). Overall, tomato fruits can be stored at 12 °C temperature for up to 20–24 days, without negative effects on fruit quality. Full article

A milk drink flavored with date syrup produced at a lab scale level was evaluated. The production process of date syrup involves a sequence of essential unit operations, commencing with the extraction, filtration, and concentration processes from two cultivars: Sukkary and Khlass. Date syrup was then mixed with cow’s and camel’s milk at four percentages to form a nutritious, natural, sweet, and energy-rich milk drink. The sensory, physical, and chemical characteristics of the milk drinks flavored with date syrup were examined. The objective of this work was to measure the physiochemical properties of date fruits and milk drinks flavored with date syrup, and then to evaluate the physical properties of milk drinks utilizing non-destructive visible–near-infrared spectra (VIS-NIR). The study assessed the characteristics of the milk drink enhanced with date syrup by employing VIS-NIR spectra and utilizing a partial least-square regression (PLSR) and artificial neural network (ANN) analysis. The VIS-NIR spectra proved to be highly effective in estimating the physiochemical attributes of the flavored milk drink. The ANN model outperformed the PLSR model in this context. RMSECV is considered a more reliable indicator of a model’s future predictive performance compared to RMSEC, and the R² value ranged between 0.946 and 0.989. Consequently, non-destructive VIS-NIR technology demonstrates significant promise for accurately predicting and contributing to the entire production process of the product’s properties examined. Full article

Saudi Arabia is a prominent producer of dates, producing 1.6 million tons annually. There is a need to evaluate the physical properties and quality of fruits non-destructively and then modeled and predict them throughout the storage period. The aim of the current study was to generate a quality index (Q_i) and visible–near-infrared spectra (VIS-NIR) models non-destructively to predict properties of Barhi dates including objective and sensory evaluations. A total of 1000 Barhi fruits were sorted into three stages of maturation, ranging from 80 to 100% yellowish. The physical properties (hardness, color, TSS, pH, and sensory evaluations) of Barhi dates were measured and modeled with Q_i based on VIS-NIR of fresh Barhi fruits and during storage in ambient (25 °C), cold (1 °C), and CA (1 °C with 5%:5% O₂:CO₂, 85% RH) conditions for up to 3 months. The prediction of Q_i was non-destructively based on VIS-NIR utilizing PLSR and ANN data analysis. The results showed that the shelf-life of stored Barhi fruits were 20, 40, and 120 days corresponding to 25 °C, cold (1 °C), and CA, respectively. It was found that VIS-NIR spectroscopy was helpful in estimating the Q_i of Barhi fruits for PLSR and ANN data analysis, respectively, in calibration with an R² of 0.793 and 0.912 and RMSEC of 0.110 and 0.308 and cross-validation with an R² of 0.783 and 0.912 and RMSEC of 0.298 and 0.308. The VIS-NIR spectrum has proven to be an effective method for the evaluation of the Q_i of Barhi fruits and their physical properties throughout the supply chain in the handling, processing, transportation, storage and retail sectors. It was found that ANN is more suitable than PLSR analysis. Full article

The Global Leadership Initiative on Malnutrition (GLIM) is a new approach established for the assessment of malnutrition. This study aimed to validate the GLIM for the diagnosis of malnutrition in patients with type 2 diabetes mellitus (T2DM) in Saudi Arabia, using the Subjective Global Assessment (SGA) as a reference. In addition, the association between the GLIM criteria and vascular complications in those patients was examined. A cross-sectional study was conducted on 101 patients with T2DM. The level of agreement between the GLIM and SGA tools was calculated using the kappa coefficient (κ). A receiver operating characteristic curve was used to determine the sensitivity and specificity of the GLIM. In addition, binary logistic regression was performed to investigate the association between each GLIM criterion and T2DM vascular complications. According to both the GLIM and the SGA, malnutrition was found in 15.8% and 17.8% of patients, respectively. The GLIM criteria achieved a very good level of accuracy (AUC = 0.877). The agreement between the tools was substantial (κ = 0.778). The ‘disease/inflammation’ criterion of the GLIM was significantly associated with macrovascular complications. To conclude, the GLIM criteria for diagnosis of malnutrition presented satisfactory levels of validity, and as such are acceptable for assessing the nutritional status of patients with T2DM. Full article

Fermented milk (laban) with added date syrup can be an excellent candidate for a nutritious drink. Modeling with quality index (Q_i) can assist in assessing the quality of the drink’s physiochemical properties. The properties of the laban drink fortified with date syrup were measured and modeled with Q_i during shelf life (7 days), and then analyzed with near-infrared spectra (NIR). The aim of this study was to develop a quality index model for the laban drink properties (objective and sensory assessments) and then to predict Q_i with a non-destructive measurement of NIR (with partial least-square regression (PLSR) and artificial neural network (ANN) analysis). The results revealed that the developed Q_i fits well with measured laban drink properties (viscosity, color, total soluble solids, pH, and sensory assessments during the shelf-life period with R² = 0.977). The NIR spectrum was efficient to estimate the quality index of the fortified laban drink. It was found that ANN is more appropriate than the PLSR model in estimating the Q_i of the Laban drink during cold storage. Thus, non-destructive NIR can predict Q_i and can be utilized with great success in the whole chain of production, processing, transportation, storage, and retail market to check the “quality” and “shelf life” of the product. Full article

The present study aimed to prepare experimental adhesives (EAs): 5 wt.% titanium dioxide (TiO₂) adhesive; and 5 wt.% zirconium oxide (ZrO₂) adhesive; and analyze their impact on bond integrity of fiber posts to root dentin, and viscosity. The EA was composed of: bisphenol A glycol dimethacrylate (BisGMA); triethylene glycol dimethacrylate (TEGDMA); 2-hydroxyethyl methacrylate (HEMA); and ethyl 4-dimethylamino benzoate and camphorquinone. TiO₂ and ZrO₂ particles were individually incorporated into the EA at 5 wt.%, to form two groups (5% TiO₂ and 5% ZrO₂). The adhesives, with particles, were characterized using scanning electron microscopy (SEM) and energy-dispersive X-ray (EDX) spectroscopy. The bonded interface was evaluated for adhesive–dentin penetration at the interface, using SEM. The study adhesive groups (EA, 5% TiO₂ and 5% ZrO₂) were analyzed for rheology and push-out bond strength of the fiber post to root dentin. Data were analyzed using analysis of variance and post hoc comparison. Both TiO₂ and ZrO₂ particles had irregular, non-uniform shapes. The EDX mapping showed the elemental presence of Ti (TiO₂), Zr (ZrO₂) and oxygen in formulated adhesives. The 5% TiO₂ and 5% ZrO₂ adhesives showed a decrease in viscosity, compared with the EA. Bond strength among the 5% TiO₂ and 5% ZrO₂ adhesives was statistically comparable (p > 0.05), but higher than the control group (10.57 ± 1.45 MPa) (p < 0.05). Reinforcement of the experimental dentin adhesive with 5% TiO₂ or 5% ZrO₂ increased the push-out bond strength of the fiber post to root dentin, in comparison with the EA. Particle-incorporated adhesives (5% TiO₂ and 5% ZrO₂) displayed decreased viscosity, compared with the EA (without particles). Full article

Studies have demonstrated that chronic consumption of abused drugs induces alterations in several proteins that regulate metabolism. For instance, methamphetamine exposure reduces glucose levels. Fatty and amino acid levels were altered in groups exposed to abused drugs. Therefore, in our study, we investigated the serum metabolomic profile of patients diagnosed with cannabis and/or amphetamine use disorders. Blood was obtained from subjects (control, amphetamine, and cannabis). Detection of serum metabolites was performed using gas chromatography. The ratio peak areas for metabolites were analyzed across the three groups. Both cannabis and amphetamine groups showed higher d-erythrotetrafuranose, octadecanoic acid, hexadecenoic acid, trans-9-octadecanoic acid, lactic acid and methyl thio hydantoin metabolites compared with the control group. Moreover, cannabis patients were found to possess higher glycine, 9,12 octadecanoic acid malonic acid, phosphoric acid and prostaglandin F1a than controls. Our analysis showed that the identified metabolic profile of cannabis or amphetamine use disorder patients was different than control group. Our data indicated that chronic exposure to cannabis or amphetamine dysregulated metabolites in the serum. Future studies are warranted to explore the effects of these abused drugs on the metabolic proteins. Full article

This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight of flavored laban) and an appropriate percentage (12.5%, 74 °Bx) was selected based on the sensory preference of panelists. The results indicate that flavoring laban with date syrup affected the physicochemical, nutritional, microbial, and sensory quality attributes of the product in different ways. Incorporation of date syrup in fresh laban drink significantly increased the pH, ash, protein, total solids, sugars, and magnesium (p < 0.05). However, acidity, fat, casein, lactose, calcium, total microbial count, and total yeast and molds count were decreased (p < 0.05). During storage, acidity, ash, and microbial load were concomitantly increased, while fat, casein, total solids, and sugars showed a concurrent reduction as the storage period progressed. The panelists preferred the freshly prepared flavored laban drink compared with the stored one, which is not surprising. After 7 days of storage, flavored laban drink was more acceptable than a non-flavored one. The findings of this research will help in fortifying dairy products with dates to create highly nutritious drinks without the addition of artificial additives, refined sweeteners, and preservatives, which at the same time would be accepted by consumers. Full article

The aim of the study was to assess the color matching ability and color stability of a single-shade resin-based composite (Omnichroma—OM) in comparison to a conventional dental composite. One hundred and sixty lower molar acrylic teeth in four different shades (B1, B2, A3, and C3) were prepared with class I cavities. Eighty teeth were divided into two groups based on the two resin composite materials (OM and Filtek Z-350 (FT)) for cavity restoration. Three groups were included in the color matching assessment, namely Gp 1-FT, Gp 2-OM-light cured (C), and Gp 3-OM-uncured (UC) groups. The color assessment was performed prior to cavity restoration and after cavity filling and before and after light curing to detect color matching. The 80 remaining teeth were restored with OM (n = 40) and FT (n = 40); half (n = 40) were submerged in coffee and the other half (n = 40) were submerged in cola for 2 weeks. The color stability was assessed by calculating material color (spectrophotometry) changes (∆E) before and after staining in immersion medium. The means and standard deviations of the ∆E values relating to color matching and color stability (stain resistance) among the study groups were analyzed using ANOVA and Tukey’s post hoc test. FT showed significantly better color matching (lower ΔE) in comparison to OM-UC specimens for shades B1, B2, and A3 (p < 0.01). Regarding the color stability in cola, the FT samples showed significantly lower ΔE values (indicating better color stability) compared to OM samples for all four shades (p < 0.01). The ΔE values of OM and FT samples in coffee were comparable (p > 0.01), showing comparable color stability. The color matching ability of the single-shade resin composite (OM) was influenced by the tooth color. The conventional resin composite showed better color matching than the single-shade composite (OM). The color stability of the single-shade resin composite (OM) was dependent on the staining medium. The OM composite showed more compromised color stability than the conventional resin composite in cola and comparable color stability to conventional resin composite in coffee. Full article

The aim of the present study was to evaluate the fracture loads of polymethyl methacrylate (PMMA) complete denture bases reinforced with glass-fiber mesh and orthopedic casting tape (OCT) in comparison to conventional PMMA dentures under artificial aging. Dental fiberglass framework (Group 1) and OCT (Group 2 and 3) reinforced PMMA acrylic dentures were fabricated on the edentulous ridge. Ten PMMA dentures without reinforcement (Group 4) were included as controls. All specimens were placed in a chewing simulator chamber, and fatigue load was applied. To assess the fracture loads, static loads with a universal testing machine were applied. Fractured specimens in each group were evaluated under a scanning electron microscope. The data were statistically analyzed employing analysis of variance and Tukey post-hoc test. The association of denture weight and thickness on fracture load was assessed using Pearson and Spearman correlations. Dental fiberglass (Group 1) displayed the highest fracture load (692.33 ± 751.41 N), and Group 4 (control) exhibited the lowest fracture loads (281.41 ± 302.51 N). Dentures reinforced with fiberglass mesh framework exhibited intact fractures. In contrast, Group 2 and 3 specimens using OCT demonstrated ditching fractures. It was observed that the thickness and weight of all the reinforced specimens influenced the load required to fracture the dentures (p < 0.001). Denture specimens strengthened with OCT (Groups 2 and 3) exhibited failure loads lower than dental fiberglass (Group 1) specimens but higher than unreinforced controls. Full article