LWT

Medical image security provides challenges and opportunities, watermarking and encryption of medical images provides the necessary control over the flow of medical information. In this paper a dual security approach is employed .A medical image is considered as watermark and is watermarked inside a natural image. This approach is to wean way the potential attacker by disguising the medical image as a natural image. To further enhance the security the watermarked image is encrypted using encryption algorithms. In this paper a multi–objective optimization approach optimized using different metaheuristic approaches like Genetic Algorithm (GA), Differential Evolution ( DE) and Bacterial Foraging Optimization (BFOA) is proposed. Such optimization helps in preserving the structural integrity of the medical images, which is of utmost importance. The water marking is proposed to be implemented using both Lifted Wavelet Transforms (LWT) and Singular Value Decomposition (SVD) technique. The encryption is done using RSA and AES encryption algorithms. A Graphical User Interface (GUI) which enables the user to have ease of operation in loading the image, watermark it, encrypt it and also retrieve the original image whenever necessary is also designed and presented in this paper.

Abstract Tella is one of the several, native fermented beverages, traditionally prepared and consumed in Ethiopia. Its taste, aroma, concentration, and composition are expected to be fresh, until its consumption. Nevertheless, these are hindered by its sour taste and spoilage in a short period of time, after its preparation. The objective of this study is to optimize the shelf life of the tella produced in a laboratory fermenter, and to evaluate its microbial profile and fermentation kinetics. Pasteurization and vacuum filtration were carried out on the tella after its preparation, as an attempt to adopt aseptic procedures and hence to modernize its production. The methodology improved their shelf life (14 days) and stabilized the pH from 4.5 ± 0.03 to 4.7 ± 0.03, compared to the control, whose pH drifted towards a more acidic environment, from 2.21 ± 0.01 to 1.54 ± 0.01. The maximum alcohol concentration in the tella was 18 ± 0.81 g/L and the maximum tella yield based on the substrate (barley) (YP/S), was 0.822 ± 0.001 g alcohol per g carbohydrate. The pasteurized and vacuum filtered tella expressed a unique combination of sweetness, bitterness, and sourness.

One approach to improving sustainable food production is to add value to fruit by-products, which are currently used as animal feed or discarded, yet may be useful sources of natural antioxidants due to their phenolic compounds. Hence, the present work aimed to produce and evaluate two products prepared from an anthocyanin-rich extract of a blackberry by-product through freeze-drying. Maltodextrins with 10 and 20 dextrose equivalent (DE), were assessed as the carrier matrices. The maltodextrin DE did not significantly influence the mean diameter and solubility of the particles. Morphological analysis revealed that all the particles exhibited a broken glass structure and shriveled surfaces. Comparatively, better results were obtained from the maltodextrin 10 than 20DE powders, regarding anthocyanin retention in the drying process, hygroscopicity, moisture content, acidity, water activity and color indices (P

It is crucial for the wine industry to have methods like electronic nose systems (E-Noses) for real-time monitoring thresholds of acetic acid in wines, preventing its spoilage or determining its quality. In this paper, we prove that the portable and compact self-developed E-Nose, based on thin film semiconductor (SnO2) sensors and trained with an approach that uses deep Multilayer Perceptron (MLP) neural network, can perform early detection of wine spoilage thresholds in routine tasks of wine quality control. To obtain rapid and online detection, we propose a method of rising-window focused on raw data processing to find an early portion of the sensor signals with the best recognition performance. Our approach was compared with the conventional approach employed in E-Noses for gas recognition that involves feature extraction and selection techniques for preprocessing data, succeeded by a Support Vector Machine (SVM) classifier. The results evidence that is possible to classify three...

In this study, an edible formulation consisting of modified sweet potato starch (MSPS) and cumin essential oil (CEO) was developed. The effectiveness of the coating on the physiochemical and sensory traits of ‘early crisp’ stored at 25 °C for 28 d was evaluated. The results showed that incorporation of 0.2–0.4% (v/v) CEO in modified sweet potato starch edible coatings significantly (p<0.05) reduced rot lesion on infected pear caused by Alternaria alternata, in vivo and also delayed changes in fruit color, firmness, and chlorophyll degradation. Coating significantly suppressed the onset of climacteric rise in respiration and minimized the weight loss of the pears. The stomata densities in coated pear were well preserved. Overall, the antifungal edible coating improved the storage quality of the pears and maintained consumable and better sensory quality compared to uncoated samples. The results suggest that modified sweet potato starch enriched with 0.2–0.4% (v/v) cumin essential oil could be useful as a preservation method to address issues of postharvest losses, and agricultural sustainability in the future.

Abstract In this study, the antimicrobial efficiency of a novel low-voltage piezoelectric direct discharge generated cold plasma (CAP) and linalool-loaded nanoemulsion washing (LW) was assessed against Salmonella and Escherichia coli O157:H7 on ready-to-eat (RTE) chicken meat. The antimicrobial activity of the nanoemulsified linalool and its effect on cell membrane permeability were also determined in vitro. Nanoemulsified linalool showed similar antimicrobial activity against Salmonella and E. coli O157:H7. The antimicrobial activity of CAP (0–5 min) and LW (0–25 min) treatments were determined individually and in combination in different sequence of application on RTE chicken. Individual treatments of CAP (5 min) and LW (25 min) achieved similar reduction levels for E. coli O157:H7 and Salmonella (1.4–1.8 log CFU/g). The combination of CAP (5 min) followed by LW (25 min) showed the highest reductions, 2.76 and &gt; 3.24 log CFU/g for E. coli O157:H7 and Salmonella, respectively, without significantly affecting the lipid oxidation levels of RTE chicken meat. This is the first report on the antibacterial effect of a piezoelectric direct discharge generated cold plasma to enhance food safety. Cold plasma, alone or in combination with linalool nanoemulsions, can be adopted by the food industry for decontamination of RTE chicken meat.

Abstract In this work, the profile of the volatile compounds has been determined for the first time in fresh donkey milk and in donkey milk subjected to accelerated shelf-life test, freeze-drying and spray-drying processes. The effects of freeze-drying and spray-drying processes in donkey milk have been analyzed also on three representative whey proteins, β-lactoglobulin, α-lactalbumin and lysozyme, by determining the total amount, the enzymatic activity and the thermal stability. Considering the volatile compounds in fresh donkey milk, 2-heptanone, 1,3-bis (1,1-dimethylethyl)-benzene, nonanal, d -limonene, octanoic acid, and 1-octanol were detected. The accelerated shelf-life test revealed a constant increase of octanoic acid, 2-heptanone, and nonanal compared to fresh donkey milk (P

Abstract There is an increasing consumer&#39;s demand for functional gluten-free foods since products derived from gluten are involved in celiac disease in genetically susceptible persons. Sorghum is gluten-free but with nutritional and technological challenges. Sourdough fermentation can improve the technological attributes of sorghum. Moreover, incorporation of legumes can improve the cereal&#39;s quality to make a nutritionally superior and acceptable product. This study focused on determining the influence of chickpea and cowpea inclusion on the textural, nutritional and sensory characteristics of sorghum sourdough bread (SSB) fermented with Pediococcus pentosaceus. Texture Profile Analysis (TPA) shows that the chickpea-fortified sample (CKPB) had the least hardness (23.91 N and 18.60 N, respectively) on the first and second compression and the highest ash and protein contents (2.72 g/100 g sample and 7.17 g/100 g sample, respectively). The specific volumes of legume-fortified SSBs were significantly (p ≤ 0.05) higher compared to control bread. The legume-fortified SSBs were more acceptable by the consumers with CKPB showing highest overall acceptability (7.36). The quality of the SSBs were improved with legume addition and generally, chickpea-fortified SSB had the best technological and physicochemical characteristics signifying that it could be a promising alternative to chemical dough additives and a preferred product for gluten-intolerant individuals.

Abstract The interaction between Mesona chinensis polysaccharide (MCP) and wheat starch was dependent on the presence of calcium that is naturally present in the extract of Mesona chinensis (MC). Partial removal of the calcium from MCP resulted in a 55% decrease in the final storage modulus (G’) and 20% increase in digestibility of a 100 mg/g wheat starch gel containing 50 mg/g MCP. The weakening of the gel was associated with a reduction in MCP-MCP interactions, as a result of an increase in electrostatic repulsive forces upon partial calcium removal. This resulted in the formation of a less extended network comprising of amylose and fractions of uninteracting MCP. A combination of lower gel strength and formation of less amylose-MCP complexes was thought to be responsible for the increase in the digestibility of the gel. “Calcium-reduced MCP” was found to inhibit the activities of α-amylase and α-glucosidase uncompetitively. Partial reduction of calcium was likely to alter the conformation of MCP, resulting in a polysaccharide conformation that is favourable for α-amylase binding but less so for α-glucosidase binding.

Abstract The principal aim of this research was to use Yarrowia lipolytica RO25 to obtain a cricket powder-based hydrolysate to produce sourdough for bread production. RO25 hydrolysed cricket sourdough (RO25H-CS) was compared with a control traditional sourdough and a control containing the no-hydrolysed cricket powder. Microbiological analyses evidenced a good growth of Yarrowia lipolytica in RO25 cricket hydrolysate and the RO25H-CS was characterized, in comparison with the controls, by a marked and peculiar total protein profile, attributed to the well-known proteolytic activities of Yarrowia lipolytica. RO25H-CS was also endowed with a specific profile in free fatty acids, including arachidonic and linolenic having a functional role. Moreover, RO25H-CS was characterized, compared with the control samples, by the highest releases of C18:2, C18:1 and C16:1, which are considered aroma precursors. In fact, the presence of highest proteolytic activity and the highest amount of free fatty acids detected in RO25H-CS sample underline a specific volatile molecules profile. The results obtained showed the great potential of Yarrowia lipolytica RO25 to produce sourdough characterized by specific sensory and functional fingerprints.

Currently, the study of mannooligosaccharides (MOS) production from Thai spent coffee grounds (SCGs) and the evaluation of their prebiotic potential have not been documented. This research aimed to characterize the MOS derived from SCGs and to determine their prebiotic properties. SCGs were treated with an alkali treatment. Treated-SCGs were digested by mannanase from Bacillus subtilis GA2 (1). The MOS in SCGs were examined by using HPAEC-PAD analyzer. The results revealed that treated-SCGs was composed of mannose, mannobiose, mannotriose, and mannopentaose. The prebiotic properties were determined by the addition of MOS to lactic acid bacteria (LAB) cultures, by the gastrointestinal tolerance, and by in vitro simulation of the gastrointestinal tract. The addition of MOS into L. acidophilus cultivation could promote the enhancing activity (23.96%) and survival rate under gastrointestinal conditions, especially alpha-amylase conditions for 2 h (77.41%). The pathogen growth inhibition...

Abstract The aim of this study was to evaluate the impact of part-baking and freezing on the quality and microbial stability of part-baked flat bread (Barbari) in order to investigate a novel production and storage process. In this research, samples were baked at different baking times (2, 4, 6, 8, 10, 12 min) and the appropriate time was determined. Then, part-baked bread (Barbari) was frozen at −30 °C and kept at −18 °C for 4 months. The appropriate time for part-baking was 6 min. Results demonstrated that freezing could prevent some chemical and enzymatic reactions as well as microbial growth by deactivating free water in bread. No significant effect of freezing was found on the color of the samples during the storage. Also, hardness increased due to the increase in the freezing weight loss, especially in the last month of storage suggesting that storage time should be less than 2 months. Our observation confirmed that it is possible to prolong the shelf-life of Barbari bread from a few days to several months by using bake-off technology (BOT) and freezing storage method.

Abstract Concerns related to foodborne pathogens such as Salmonella enterica serovar Enteritidis (SE) necessitate the decontamination of eggs. Multiple studies have successfully demonstrated the use of non-thermal plasma (NTP) technology in inactivating SE on artificially inoculated shell eggs. However, the NTP devices abovementioned were operated in the batch mode and small scale. The present study is the first attempt to evaluate the effectiveness of a large-scale device using NTP for egg decontamination. The designed NTP was operated at 400 W (power), 30 slm (Ar flow rate), 5 and 10 eggs/min (speed of conveyor belt), and 4 cm (distance between the plasma jets and egg samples). Conducting a two-round treatment for the egg samples at 400 W-30 slm-5 eggs/min-4 cm achieved the highest reduction of SE populations (3.57 log CFU/egg). SEM observation revealed less damage on the surface of the plasma-treated eggs than the commercial-washed eggs. Overall, NTP treatment can maintain the freshness quality and sensory characteristics until 15-day storage. This study demonstrated a large-scale NTP system was able to effectively achieve a significant reduction of pathogenic SE without adversely affecting egg quality properties. These results suggested the readiness of this NTP device for industrial applications.

Abstract In this study, it was aimed to formulate primary (W1/O) and double (W1/O/W2) emulsions in order to increase the perception salt placed in the external aqueous phase of the double emulsion when the amount of salt is the same in double emulsion and the control (oil-in-water emulsion). Emulsifier concentration, aqueous phase composition and water: oil ratios were investigated to obtain a stable primary emulsion. Then, with these results, double emulsions were designed at external water phase ratios (W1/O: W2), 40:60, 35:65 and 30:70 by weight. Characterization of double emulsions was evaluated by particle size; rheology and optical microscopy were analyzed. The digestion behaviors of compositions (oil and protein) of emulsions were studied by in vitro lipid and protein hydrolyzes to discuss in relation the compositional effects of emulsions on the kinetics and degrees of hydrolysis. Results showed that W1/O: W2 ratio affected the droplet size, viscosity of emulsions but no effect was determined on lipid hydrolysis. At a ratio of 40:60, viscosity was found highest, whereas droplet size was lowest. Saltiness perception of double emulsion was evaluated using directional triangle test and the double emulsion containing the same salt amount with the control (oil-in-water as control) was found significantly different (p

Abstract The aim of this work was to investigate the influence of dielectric barrier discharge cold plasma (DBD-CP) on the structure and aroma compounds binding capacity of myofibrillar proteins (MPs) extracted from Chinese dry-cured bacon. MPs were treated with DBD-CP at 0, 50, 60 and 70 kV for 150s to monitor the binding ability with aroma compounds such as 3-methyl-butanal, 2-methyl-butanal, nonanal, heptanal and octanal, microstructure, primary and secondary structure changes of MPs using GC-MS, SDS-PAGE, scanning electron microscope (SEM) and FTIR spectroscopy. FTIR spectroscopy revealed a decrease in the α-helices structure while an increasing portion of β-sheets and random coils for all treatments, the relative contents of β-turns had no significant difference between treatments. The flavor compounds binding capacity of MPs enhanced from 50 kV to 70 kV treatment, probably due to the different modifications in protein structure and surface, also the oxidation systems generated by DBD-CP treatment increased hydrophobicity and unfolding of MPs. The result also showed that hydrophobic amino acids increased from 50 kV to 70 kV treatment which could be related to the improvement of binding ability. This study demonstrated that DBD-CP could be exploited to modify the functionality of MPs and improve the flavor of meat products.

Abstract Cactus (Opuntia ficus-indica) cladodes are a source of dietary fiber, vitamins and antioxidants that could be utilized by the food industry for both their nutritional and technological properties. In the present study, cladodes were dried at 45°C for 24 h, followed by a 18 h vacuum drying at 45°C or 60°C. The dried cladodes were then ground in a grain mill, resulting in two coarse cladode flours (C45 and C60, respectively). A portion of the two flours was further ground with jet mill, yielding two fine flours, J45 and J60, respectively. Color, bulk density, water and oil holding capacities, solubility and dietary fiber content were determined. In addition, rheological properties and sedimentation kinetic of aqueous cladode flour suspensions were evaluated. An increase of insoluble fiber was observed with micro-grinding. All samples exhibited shear thinning behavior, while jet milling led to substantial decrease in apparent viscosity values. Coarse fractions sedimented quickly, achieving almost maximum sedimentation within 10 min, while the micro ground samples sedimented half as fast. In conclusion, particle size significantly alters the technological properties of cladode flour, broadening the range of applications cladodes could be used for.

The antimicrobial effect of aqueous extract of lemongrass (Cymbopogon citratus) on some isolated microorganisms under varying parameters was investigated. Aqueous extract of lemongrass was prepared and its antimicrobial effect was evaluated against isolated bacteria (Staphylococcus aureus, Escherichia coli and Bacillus cereus) and fungi (Aspergillus flavus and Candida albicans) at varying temperature (40, 60 and 800C) and concentration (10-1, 10-2, 10-4, 10-8 and 10-16 mol/L) of the lemongrass aqueous extract shows that the extract was resisted by Escherichia coli, Bacillus cereus, Aspergillus flavus and Candida albicans. The aqueous C. citratus was able to inhibit the growth of Staphylococcus aureus and this inhibition increases as the concentration of the aqueous extract increase irrespective of the temperature of extraction. The aqueous extract of C. citratus is a tremendous antimicrobial substance especially towards Staphylococcus aureus.