Effect of combining UV-C irradiation and vacuum sealing on the shelf life of fresh strawberries and tomatoes

This research presents the effect of combining UV-C irradiation and vacuum sealing on the shelf life of strawberries and quartered tomatoes and compares it with the effect of the sole use of UV-C irradiation or vacuum sealing. A constant UV-C dose of 360 J/m² was used for the samples' irradiation, and all the vacuum-sealed samples were stored at a reduced pressure of 40 kPa. Organoleptic analysis, microbial population quantification of yeast and mold, Pseudomonas sp., weight loss, and pH measurements were obtained to identify the spoilage occurrence, monitor the samples' quality, and quantify the shelf life. Sensory evaluation was conducted by 12 consumer panelists to evaluate the aroma, taste, color, texture, and the overall acceptance of the samples. The results revealed that the combination of UV-C irradiation and vacuum sealing prolongs the shelf life of perishables more than the sole use of UV-C irradiation or vacuum sealing. The achieved shelf-life increase using this combination was 124.41% and 54.41% for strawberries and quartered tomatoes, respectively, while acceptable sensory characteristics were maintained throughout the storage period. Hence, this food preservation method can be further improved and integrated in the daily life of modern consumers and the operations of fresh produce retailers, as it could effectively reduce the spoilage rates of fresh produce and help achieve the UN SDG 12.3, which aims to reduce food loss and waste by 50% by 2030 at the consumer and retail levels. PRACTICAL APPLICATION: The system can be further developed and introduced to the market as a kitchen appliance for households or as a predistribution step for fresh produce distribution centers. The shelf-life extension capability of this system, which does not involve any use of chemical substances, would make it an attractive solution for households and food retailers.

The future of transcranial magnetic stimulation in neuroscience and neurology in the Middle East

OBJECTIVE

Transcranial magnetic stimulation (TMS) is a noninvasive technique for brain stimulation often used as a diagnostic and therapeutic therapy in neuroscience and psychiatry for different diseases including epilepsy, stroke, multiple sclerosis, and treatment-resistant major depressive disorders, such as autism and schizophrenia.

MATERIALS AND METHODS

Recent studies have shown the enhanced benefits of using TMS for its potential to provoke changes in the physiological processing of the human brain.

RESULTS

In the current review article, emphasis will be placed on both the applications of TMS as well as the different types of TMS used to benefit subjects with epilepsy, stroke, and multiple sclerosis. Furthermore, we aim at discussing the potential of using TMS for the treatment of neurological diseases.

CONCLUSIONS

By paying special consideration to a Middle Eastern context, we aimed at illustrating the possibilities that TMS could bring for clinicians and patients in this nationally prioritized research field.

Mesenteric panniculitis of the sigmoid colon

Full text is available as a scanned copy of the original print version.

High glycemic index foods, overeating, and obesity

OBJECTIVE

The prevalence of obesity has increased dramatically in recent years. However, the role of dietary composition in body weight regulation remains unclear. The purpose of this work was to investigate the acute effects of dietary glycemic index (GI) on energy metabolism and voluntary food intake in obese subjects.

METHODS

Twelve obese teenage boys were evaluated on three separate occasions using a crossover study protocol. During each evaluation, subjects consumed identical test meals at breakfast and lunch that had a low, medium, or high GI. The high- and medium-GI meals were designed to have similar macronutrient composition, fiber content, and palatability, and all meals for each subject had equal energy content. After breakfast, plasma and serum concentrations of metabolic fuels and hormones were measured. Ad libitum food intake was determined in the 5-hour period after lunch.

RESULTS

Voluntary energy intake after the high-GI meal (5.8 megajoule [mJ]) was 53% greater than after the medium-GI meal (3.8 mJ), and 81% greater than after the low-GI meal (3.2 mJ). In addition, compared with the low-GI meal, the high-GI meal resulted in higher serum insulin levels, lower plasma glucagon levels, lower postabsorptive plasma glucose and serum fatty acids levels, and elevation in plasma epinephrine. The area under the glycemic response curve for each test meal accounted for 53% of the variance in food intake within subjects.

CONCLUSIONS

The rapid absorption of glucose after consumption of high-GI meals induces a sequence of hormonal and metabolic changes that promote excessive food intake in obese subjects. Additional studies are needed to examine the relationship between dietary GI and long-term body weight regulation.