Bond strength of dental nanocomposites repaired with a bulkfill composite

The aim of this study was to analyze the bond strength of aged resin based nanocomposites repaired with the same and bulk fill composites. Seventy-two disc shaped resin composites consisted of three different nanocomposite resins (Filtek Ultimate/FU, Herculite XRV Ultra/HXRV, and Reflectys/R) were produced. After storing the samples for 8 weeks in distilled water, each material was combined with the same material or the bulk-fill composite resin system (Filtek Ultimate+Filtek Ultimate/Group-1; Filtek Ultimate+Tetric BF/Group-2; Herculite XRV+Herculite XRV/Group-3; Herculite XRV+Tetric BF/ Group-4; Reflectys+Reflectys/Group 5; Reflectys+Tetric BF/Group-6), for repair. Then specimens were subjected to shear bond strength testing(SBS), and the debonded surfaces were examined. There was a significant difference among three materials(repaired with itself+bulk fill) for SBS testing values (p=0.001). FU and R were found to be similar, while HXRV was significantly different from them. A significant difference between group-1 and 2 (p=0.006) was detected, while there were no differences between group 3 and 4 (p= 0.142), and 5 and 6 (p=0.346). Among the six groups, repair SBS testing values with TBF were higher than repair with itself except for FU. The bulk-fill repaired materials showed higher bond strength except for FU, which showed the highest SBS value when repaired with itself. An increased incidence of adhesive fracture was observed at low strengths

Effect of chronic supplementation with methylsulfonylmethane on oxidative stress following acute exercise in untrained healthy men

Objective  This study was conducted to assess the effects of chronic daily methylsulfonylmethane (MSM) supplementation on known markers of oxidative stress following acute bouts of exercise in untrained healthy young men. Methods  Eighteen untrained men volunteered for this study. Participants were randomized in a double-blind placebo-controlled fashion into two groups: MSM (n = 9) and placebo (n = 9). The participants took supplementation or placebo daily for 10 days before running. Participants ran 14 km. The MSM supplementation was prepared in water at 50 mg/kg body weight. The placebo group received water. Serum malondialdehyde (MDA), protein carbonyl (PC) and plasma oxidized glutathione (GSSG) were measured as markers of oxidative stress. The plasma-reduced glutathione (GSH) level and the GSH/GSSG ratio were determined as markers of plasma antioxidant capacity. Key Findings  Acute exercise led to elevated levels of serum MDA, PC and plasma GSSG. MSM supplementation maintained PC, MDA and GSSG at lower levels after exercise than the placebo. The plasma level of GSH and the ratio of GSH/GSSG were significantly higher in the MSM supplemented group. Conclusions  These results suggest that chronic daily oral supplementation of MSM has alleviating effects on known markers of oxidative stress following acute bouts of exercise in healthy young men

Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy

In this study, powder colorant was obtained from red cabbage (Brassica oleracea L.). The stability of the colorants obtained by spray and freeze drying was investigated in terms of antioxidant capacity and anthocyanin content. The yield of the products increased with the encapsulation for both drying methods and encapsulation application. Drying method and encapsulation application had a significant effect on most of the physical properties of powders except for flowability and adhesiveness values. An increase in L*, a*, and C values was observed with the encapsulation process. Antioxidant activity of the samples increased with the encapsulation process by 13.44% in the spray-dried samples, while it increased by 9.75% in the freeze-dried samples. Total monomeric anthocyanin content was detected as 9039.21 mg/kg for encapsulated freeze-dried samples and 7811 mg/kg for encapsulated spray-dried ones. Nine anthocyanins were detected in the samples by using high-performance liquid chromatography. To discriminate samples according to drying methods with/without encapsulation principal component analysis (PCA) was used based on the Fourier transform infrared (FTIR) data. Four groups were observed for the PCA. The chemometric evaluation was done to predict the antioxidant capacity, anthocyanin content, and individual anthocyanins using FTIR spectra. High correlations were observed between the calculated and reference values for partial least square regression analysis.Omer Halisdemir Universitesi [GTB 2018/12-BAGEP]The authors disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was supported by the Omer Halisdemir Universitesi (grant number GTB 2018/12-BAGEP)

OPTIMIZATION OF DRYING AND OSMOTIC DEHYDRATION OF Asparagus Officinalis IN MICROWAVE AND CONVENTIONAL HOT AIR OVEN USING RESPONSE SURFACE METHODOLOGY

The main objective to this study was to determine of the drying time of asparagus slices in hot air oven and microwave oven and to optimize drying time and effective moisture diffusivity was done in terms of process parameters. The drying time of asparagus slices varied from 140 to1485 min for hot air oven and from 75 to 2580 sec for microwave drying. Effective moisture diffusivity of asparagus was between from 0.20x10(-10) m(2)/s to 2.90 x 10(-10) m(2)/s for hot air oven and 8.89x10(-10) m(2)/s to 75.26x10(-10) m(2)/s for microwave oven. The results presented indicated that process parameters were significantly important on drying time and effective moisture diffusivity for hot air oven drying. The less drying time was obtained in microwave oven compare to hot air oven. Drying time was affected by the concentration of CaCl2 and thickness of slice and effective moisture diffusivity was significantly influenced by the microwave power and slice thickness during microwave drying

Thermosonication of peach juice: investigation of PPO and POD activities, physicochemical and bioactive compounds changes, and development of FT-IR-based chemometric models for the evaluation of quality

In this research, the effect of thermosonication on peach juice was investigated. Enzyme inactivation increased with increasing power, temperature, and time. Enzymes were completely inactivated by thermosonication at 60 degrees C that was lower than the complete inactivation temperature (70 degrees C) of thermal treatment. Generally, as pH decreased, titratable acidity and degrees Brix increased by increasing temperature for each thermosonication treatment. The color of peach juice was preserved, and it became lighter. The bioactive components were protected with thermosonication. Fourier transform infrared (FT-IR) spectroscopy with chemometrics was used to evaluate polyphenol oxidase and peroxidase activity and quality attributes during thermosonication treatment. Moreover, the treatment methods were differentiated using principal component analysis, and models that correlated enzyme activity, quality attributes, and bioactive compounds with infrared spectra were constructed using partial least-squares. FT-IR with chemometrics can be used as a reliable method in peach juice quality determination during thermosonication.Nide omer Halisdemir University Scientific Research Council (BAP) [FEB 2015/25 BAGEP]This study was supported by the Nide omer Halisdemir University Scientific Research Council (BAP) (Grant FEB 2015/25 BAGEP)

Determining the impact of pre-pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice

The study examined the effects of three pretreatments, blanching (5, 10, and 30 min), ultrasound (15, 20, and 30 min), and steam blanching (10, 20, and 30 min) on sugarcane, assessing their impact on sugarcane juice quality parameters and aroma compounds. The control had the highest soluble solid content, while the ultrasound-15 min (US-15 min)-treated sample had the lowest, affecting pH, total acidity, and color values significantly. Color analysis showed lower L* values and less greenish tones in treated samples. The implemented pretreatments effectively reduce the browning index, with the US-20 min treatment showing the most significant reduction compared to the control sample. All pretreatments deactivated polyphenol oxidase. Carbon isotope analysis yielded significant results. Principal component analysis and hierarchical clustering linked 1,1-diphenyl-2-picrylhydrazyl (DPPH) with 2,2 '-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 5-hydroxymethyl furfural (HMF) with total phenolic content. The study also highlights significant variations in aroma compound profiles among pretreated sugarcane juice samples, with blanching for 10 min showing notable increases in specific compounds like 2-heptanone and nonanol. Hierarchical clustering showed similarities between blanching-30 min and US-30 min, contrasting with the control. Blanching-10 min had a positive impact on sugarcane juice quality. In conclusion, the study emphasized how pretreatments affect physicochemical properties and aroma compounds in sugarcane juice.Turkiye Bilimsel ve Teknolojik Arascedil;timath;rma Kurumu; Scientific and Technological Research Council of Turkey [123O161]Turkiye Bilimsel ve Teknolojik Ara & scedil;t & imath;rma Kurumu; Scientific and Technological Research Council of Turkey, Grant/Award Number: 123O16

Investigation of the effect of oyster mushroom (Pleurotus ostreatus) powder on biscuit production and effect on quality criteria by Fourier-transform infrared spectroscopy

The purpose of this study was to determine the effects of oyster mushroom powder addition (10, 20, and 30% levels by the replacement method with wheat flour) on the chemical and physical characteristics of biscuits. With the addition of oyster mushroom powder, an increase was observed in volume, spread ratio, and protein content of control biscuit group 5.36%, 6.87%, 40.96%, respectively. As a result of addition of mushroom powder, 26.97% decrease was observed on hardness values of the biscuit, while 5.94% increase in fracturability value was observed. According to sensorial analysis results, the 10% oyster mushroom powder in biscuit products showed the best sensory properties in terms of general acceptability and average values. FTIR was used to identify changes in functional groups such as lipids, carbohydrates, and proteins and indicated that addition of oyster mushroom powder caused increase in the protein bands and secondary structural components. Practical applications In this study, besides the production of protein-enriched biscuits, the quality criteria of the biscuits produced using FTIR were also evaluated. This study was performed to evaluate the effect of partial replacement of oyster mushroom powder on the chemical and physical characteristics of biscuits. Biscuits containing 62% more protein than the control group was obtained. In future studies, it is aimed to produce foods enriched with natural additives and to examine the quality criteria using Fourier-Transform Infrared Spectroscopy

Recovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques

The study compared high-pressure, microwave, ultrasonic, and traditional extraction techniques. The following extraction conditions were implemented: microwave-assisted extraction (MAE) at 900 W power for durations of 30, 60, and 90 s; ultrasonic-assisted extraction (UAE) at 100% amplitude for periods of 5, 10, and 15 min; and high-pressure processing (HPP) at pressures of 400 and 500 MPa for durations of 1, 5, and 10 min. The highest yield in terms of total phenolic content (PC) was obtained in UAE with a value of 45.13 +/- 1.09 mg gallic acid equivalent (GAE)/100 g fresh weight (FW). The highest PC content was determined using HPP-500 MPa for 10 min, resulting in 40 mg GAE/100 g, and MAE for 90 s, yielding 34.40 mg GAE/100 g FW. The highest value of antioxidant activity (AA) was obtained by UAE in 51.9% +/- 0.71%. The PCs were identified through the utilization of Fourier transform infrared (FTIR) spectroscopy and high-performance liquid chromatography (HPLC). Utilizing multivariate analysis, the construction of chemometric models were executed to predict AA or total PC of the extracts, leveraging the information from IR spectra. The FTIR spectrum revealed bands associated with apigenin, and the application of HPP resulted in concentrations of 5.41 +/- 0.25 mg/100 g FW for apigenin and 1.30 +/- 0.15 mg/100 g FW for protocatechuic acid. Furthermore, HPLC analysis detected the presence of protocatechuic acid, caffeic acid, p-coumaric acid, and apigenin in both green extraction methods and the classical method. Apigenin emerged as the predominant phenolic compound in peach extracts. The highest concentrations of apigenin, p-coumaric acid, and protocatechuic acid were observed under HPP treatment, measuring 5.41 +/- 0.25, 0.21 +/- 0.04, and 1.30 +/- 0.15 mg/kg FW, respectively

Pulsed Electric Fields (PEF) Treatment Prior to Hot-Air and Microwave Drying of Yellow- and Purple-Fleshed Potatoes

This study investigated the impact of pulsed electric fields (PEF) treatment combined with hot-air (HA) and microwave (MW) drying on the quality attributes of yellow and purple potato samples. PEF + HA and PEF + MW treatments showed no significant difference in total phenolic content for yellow potatoes. However, the raw purple sample exhibited significantly higher phenolic content compared to purple PEF1 and PEF3 samples. DPPH antioxidant activity for yellow and purple potatoes ranged from 18.48 to 33.19% with HA drying, and from 21.38 to 39.94% with MW drying. MW drying following PEF treatment was more effective in enhancing antioxidant activity compared to HA drying. However, it was observed that PEF levels had no statistical effect on total monomeric anthocyanin. PEF treatment prior to drying may be recommended in practice as it does not cause structural changes in SEM analysis. According to FTIR results, PEF and drying processes caused some changes in the chemical structure of potato samples. In the PCA results, the untreated purple HA sample exhibited characteristics that were most similar to those of the raw purple potato sample. Conversely, the yellow PEF + MW and untreated yellow with MW samples displayed properties closest to the raw yellow potato samples. According to chemometric analysis, the models exhibit high rCV and rPre values coupled with low RMSEC and RMSEP values and negligible disparities between them, indicating strong correlations between the predicted and reference values.Scientific and Technological Research Council of Turkiye (TUBITAK)Open access funding provided by the Scientific and Technological Research Council of Turkiye (TUBITAK

Impacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow- and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Study

Pulsed electrical field (PEF) treatment with 1 kJ/kg and 3 kJ/kg of energies was applied to yellow- and purple-fleshed potatoes before frying (180 degrees C for 2 min). The effects of PEF on oil content, colour and bioactive compounds were investigated. Significant oil reductions were observed for PEF-treated potatoes, >= 20% for yellow- and >= 24% for purple-fleshed potatoes, and this was also confirmed in the Fourier transform infrared (FTIR) graph. PEF-treated potatoes had significantly higher phenolic compounds and antioxidant activity than those of untreated samples. Moreover, although the frying reduced total monomeric anthocyanin (TMA) contents of the purple-fleshed potato samples compared to raw potato samples (not PEF-treated and not fried), PEF-treated samples had significantly higher TMA than the untreated (not PEF-treated but fried) samples. Raw samples and fried samples were separated according to PC1 (principal component 1) in chemometric analysis, and fried samples with and without PEF treatment were also separated according to PC2 (principal component 2). When PLS (partial least squares) regression graphs were examined, it was revealed that there was a very good correlation between the oil content and redness (a*) values calculated and estimated by FTIR spectroscopy. Our study showed that PEF treatment could be succesfully used for different varieties of potato before frying