Non-destructive determination of grass pea and pea flour adulteration in chickpea flour using near-infrared reflectance spectroscopy and chemometrics.

BACKGROUND: In order to obtain more economic gains, some food products are adulterated with low-cost substances, if they are toxic, they may pose public health risks. This has called forth the development of quick and non-destructive methods for detection of adulterants in food. Near-infrared reflectance spectroscopy (NIRS) has become a promising tool to detect adulteration in various commodities. We have developed rapid NIRS based analytical methods for quantification of two cheap adulterants (grass pea and pea flour) in a popular Indian food material, chickpea flour. RESULTS: The NIRS spectra of pure chickpea, pure grass pea, pure pea flour and adulterated samples of chickpea flour with grass pea and pea flour (1-90%) (w/w) were acquired and preprocessed. Calibration models were built based on modified partial least squares regression (MPLSR), partial least squares (PLS), principal component regression (PCR) methods. Based on lowest values of standard error of calibration (SEC) and standard error of cross-validation (SECV), MPLSR-NIRS models were selected. These models exhibited coefficient of determination (R2 ) of 0.999, 0.999, SEC of 0.905, 0.827 and SECV of 1.473, 1.491 for grass pea and pea, respectively. External validation revealed R2 and standard error of prediction (SEP) of 0.999 and 1.184, 0.997 and 1.893 for grass pea and pea flour, respectively. CONCLUSION: The statistics confirmed that our MPLSR-NIRS based methods are quite robust and applicable to detect grass pea and pea flour adulterants in chickpea flour samples and have potential for use in detecting food fraud. © 2022 Society of Chemical Industry.

An unusual presentation of epidermoid cyst as multiple skin nodules masquerading as neurofibroma.

ABSTRACT: Epidermoid cysts, also known as keratin cysts, are benign cystic malformations containing keratin and lipid-rich debris. These lesions generally present as painless, nontender, soft tissue masses. They can involve any part of the body but most commonly involve face, chest, back, and genital areas. They can have both congenital and acquired presentation. They are in general seen as a solitary skin nodule but can rarely present as multiple skin nodules. We present a case of a 52-year-old male patient who presented with multiple skin nodules involving face, chest, and back. After making a provisional diagnosis of an epidermoid cyst, surgical excision was performed. Histopathological examination confirmed the diagnosis of an epidermoid cyst. The patient's follow-up was uneventful, with no episodes of recurrence or infection. This report emphasizes the rarity of multiple widespread epidermoid cysts and the importance of considering differential diagnoses and appropriate intervention methods.

Hydrolysis of peanut (Arachis hypogea L) protein concentrate by fungal crude protease extract: effect on structural, functional and in-vitro protein digestibility.

Peanut protein concentrates (PPCs) were subjected to hydrolysis by crude protease extract (CPE) obtained from three fungi viz; Rhizopus oligosporus, Trichoderma reesei, and Aspergillus oryzae and the effect on structural, functional and in-vitro protein digestibility (IVPD) properties were studied. Particle size was found significantly (p ≤ 0.05) lower in hydrolyzed samples than un-treated samples. Fourier transform infrared spectroscopy (FTIR) spectrum of hydrolyzed samples displayed intense absorbance peaks in the wavelength ranging from 1500 to 2600 cm-1. Peanut protein concentrates hydrolyzed by CPE from R. oligosporus showed higher surface hydrophobicity (564.18). Total sulfhydryl content was found lower in all the hydrolyzed samples whereas, reverse trend was observed for exposed sulfhydryl content. The structural changes simultaneously affected the functional and IVPD attributes of hydrolyzed PPCs. In comparison to the PPCs hydrolysed using crude extracts from T. reesei and R. oligosporus, PPCs hydrolysed by A, oryzae showed higher solubility, water and oil binding capacity, foaming capacity and foam stability. Higher IVPD values of 86.70% was also found in PPCs hydrolyzed with CPE of A. oryzae. The study established that CPE hydrolysis of PPCs has potential for scale-up studies and may serve as a cost effective alternative to protein hydrolysis with pure enzymes.

Prediction of maize flour adulteration in chickpea flour (besan) using near infrared spectroscopy.

The present study was performed to develop Near-infrared spectroscopy based prediction method for the quantification of the maize flour adulteration in chickpea flour. Adulterated samples of Chickpea flour (besan) were prepared by spiking different concentrations of maize flour with pure Chickpea flour in the range of 1-90% (w/w). The spectra of pure Chickpea flour, pure maize flour, and adulterated samples of Chickpea flour with maize flour were acquired as the logarithm of reciprocal of reflectance (log 1/R) in the entire Visible-NIR wavelength range of 400-2498 nm. The acquired spectra were pre-processed by Ist derivative, standard normal variate, and detrending. The calibration models were developed using modified partial least square regression (MPLSR), partial least square regression and principal component regression. The optimal model was selected on the basis of highest values of the coefficient of determination (RSQ), one minus variance ratio (1-VR) and lowest values of standard errors of calibration (SEC), and standard error of cross-validation (SECV). MPLSR model having RSQ and 1-VR value of 0.999 and 0.996 having SEC and SECV value of 1.092 and 2.042 was developed for quantification of maize flour adulteration in chickpea flour. Cross validation and external validation of the developed models resulted in RSQ of 0.999, 0.997 and standard error of prediction of 1.117, and 2.075, respectively. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05456-7.

Peri-Operative Anaesthetic Documentation: A Report of Three Sequential Audits on the Quality of Outcomes, with an Insight Into Surrounding Legal Issues.

OBJECTIVE: The aim of the audits was to assess contemporary performance, with comparison of the same against previous outcomes, to gauge trends in clinical practice. This allowed for completion of the audit cycle, as well as the ability to analyse and consistently improve the quality of care delivered to our patients. METHODS: We undertook three prospective audits on the quality of peri-operative anaesthetic documentation in the years 2009, 2011 and 2014, respectively. Anaesthetic records for patients undergoing elective as well as emergency surgical procedures were assessed for 'adequacy of peri-operative documentation' based on a combination of select criteria outlined by the Royal College of Anaesthetists and the Australian and New Zealand College of Anaesthetists. RESULTS: A total of 1000 anaesthetic records were analysed in 2009, followed by a review of 412 records and 376 documents in 2011 and 2014 respectively. In the year 2014, 43.8% of pre-operative anaesthetic records were 'appropriately' documented. This was in stark comparison to 16.3% and 25.9% in the years 2009 and 2011, respectively. The quantity of 'adequately' documented intra-operative records increased to 35.1% in 2014, in comparison to 25.5% and 22.7% in 2009 and 2011, respectively. There was an overall improvement in the standards of peri-operative documentation in consecutive audits. CONCLUSION: We propose that regular audits on 'anaesthetic record keeping' can lead to an improvement in the standards of this often overlooked, but essential scope of our practice.

Co-extrusion of food grains-banana pulp for nutritious snacks: optimization of process variables.

Present study was undertaken to optimize the process conditions for development of food grains (maize, defatted soy flour, sesame seed)-banana based nutritious expanded snacks using extrusion processing. Experiments were designed using Box-Behnken design with banana pulp (8-24 g), screw speed (300-350 rpm) and feed moisture (14-16% w.b.). Seven responses viz. expansion ratio (ER), bulk density (BD), water absorption index (WAI), protein, minerals, iron and sensory acceptability were considered for optimizing independent parameters. ER, BD, WAI, protein content, total minerals, iron content, and overall acceptability ranged 2.69-3.36, 153.43-238.83 kg/m3, 4.56-4.88 g/g, 15.19-15.52%, 2.06-2.27%, 4.39-4.67 mg/100 g (w.b.) and 6.76-7.36, respectively. ER was significantly affected by all three process variables while BD was influenced by banana pulp and screw speed only. Studied process variables did not affected colour quality except 'a' value with banana pulp and screw speed. Banana pulp had positive correlation with water solubility index, total minerals and iron content and negative with WAI, protein and overall acceptability. Based upon multiple response analysis, optimized conditions were 8 g banana pulp, 350 rpm screw speed and 14% feed moisture indicating the protein, calorie, iron content and overall sensory acceptability in sample as 15.46%, 401 kcal/100 g, 4.48 mg/100 g and 7.6 respectively.

Effect of high-pressure processing on quality and stability of green mango blended mayonnaise.

The present work was aimed to study and optimize the high pressure treated green mango blended mayonnaise in terms of oxidative and emulsion stability, as a function of technical parameters; pressure intensity, dwell period and level of green mango pulp. Mayonnaise samples were treated at different combinations of pressure (400-600 MPa), holding time (5-10 min) and level of green mango pulp (10-30%) following Box-Behnken design. Mayonnaise quality was evaluated in terms of oxidative stability and emulsion stability using response surface methodology to optimize the best possible combination among all. Analysis of variance showed that the second-order polynomial model fitted well with the experimental results. Pressure and time were the most important factors determining the oxidative stability (free fatty acids, peroxide value and anisidine value) whereas; the emulsion stability (creaming and thermal creaming) was most significantly affected by the level of green mango pulp. The optimized conditions for preparing green mango blended mayonnaise with high oxidative and emulsion stability were: 435 MPa pressure, 5 min of holding time with the addition of green mango pulp at the rate of 28%. The product prepared at optimum conditions showed good correlations between predicted and actual values.

Plant-based milk alternatives an emerging segment of functional beverages: a review.

Plant-based or non-dairy milk alternative is the fast growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, calorie concern and prevalence of hypercholesterolemia, more preference to vegan diets has influenced consumers towards choosing cow milk alternatives. Plant-based milk alternatives are a rising trend, which can serve as an inexpensive alternate to poor economic group of developing countries and in places, where cow's milk supply is insufficient. Though numerous types of innovative food beverages from plant sources are being exploited for cow milk alternative, many of these faces some/any type of technological issues; either related to processing or preservation. Majority of these milk alternatives lack nutritional balance when compared to bovine milk, however they contain functionally active components with health promoting properties which attracts health conscious consumers. In case of legume based milk alternatives, sensory acceptability is a major limiting factor for its wide popularity. New and advanced non-thermal processing technologies such as ultra high temperature treatment, ultra high pressure homogenization, pulsed electric field processing are being researched for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability of the final product. Concerted research efforts are required in coming years in functional beverages segment to prepare tailor-made newer products which are palatable as well as nutritionally adequate.

Perioperative complications of intraventricular neuroendoscopy: a 7-year experience.

AIM: Despite being a minimally invasive procedure, serious perioperative complications are reported during neuroendoscopy, largely generated by its unique surgical maneuvers. We report here the complications of elective neuroendoscopic surgery for the treatment of hydrocephalus and other intraventricular pathology in 298 patients over a 7-year period at our institute. MATERIAL AND METHODS: The complication rate was determined by recording intraoperative hemodynamic variables, core temperature, bleeding episodes, time to arouse from anesthesia, serum electrolytes and neurological deterioration in the immediate postoperative period. RESULTS: Intraoperative complications included hemodynamic alterations in the form of tachycardia (57 patients, 20.1%), bradycardia (35 patients, 12.4%) and hypertension. Bleeding episodes were major in 4 patients (1.4%) and minor in 32 patients (11.3%). Hypothermia occurred in 12 patients (4.2 %), delayed awakening in 3 patients (1.1%) and electrolyte imbalance in 3 patients (1.1%). Postoperatively, 2 patients each had convulsions, anisocoria and evidence of 3rd cranial nerve injury. Mortality from observed complications was 1.1% (3 patients). CONCLUSION: Complications during neuroendoscopy may adversely affect its perioperative outcome. Anticipation of these complications in relation to the different surgical maneuvers, their prompt detection by close perioperative monitoring and coordinated efforts of the anesthetist and surgeon in treating them can help minimise the risks associated with neuroendoscopic procedures.