Search for Gamma-Ray Spectral Lines from Dark Matter Annihilation up to 100 TeV toward the Galactic Center with MAGIC

Linelike features in TeV γ rays constitute a "smoking gun" for TeV-scale particle dark matter and new physics. Probing the Galactic Center region with ground-based Cherenkov telescopes enables the search for TeV spectral features in immediate association with a dense dark matter reservoir at a sensitivity out of reach for satellite γ-ray detectors, and direct detection and collider experiments. We report on 223 hours of observations of the Galactic Center region with the MAGIC stereoscopic telescope system reaching γ-ray energies up to 100 TeV. We improved the sensitivity to spectral lines at high energies using large-zenith-angle observations and a novel background modeling method within a maximum-likelihood analysis in the energy domain. No linelike spectral feature is found in our analysis. Therefore, we constrain the cross section for dark matter annihilation into two photons to ⟨σv⟩≲5×10^{-28}  cm^{3} s^{-1} at 1 TeV and ⟨σv⟩≲1×10^{-25}  cm^{3} s^{-1} at 100 TeV, achieving the best limits to date for a dark matter mass above 20 TeV and a cuspy dark matter profile at the Galactic Center. Finally, we use the derived limits for both cuspy and cored dark matter profiles to constrain supersymmetric wino models.

Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP

High-oxygen packaging atmosphere (High-Ox-MAP) promotes meat protein oxidation and leads to texture deterioration. This study was conceived to assess the extent to which sprayed fruit extracts could inhibit the oxidative damage to proteins in lamb cutlets subjected to High-Ox-MAP (10 days/4 °C) and subsequent roasting (10 min/180 °C). Extracts from oaknut (Quercus ilex subsp. ballota; QI), rose hips (Rosa canina L.; RC), common hawthorn (Crataegus monogyna Jacq.; CM) and strawberry tree (Arbutus unedo L.; AU) were characterized for bioactive compounds (phenolic subclasses, tocopherols and ascorbic acid) and in vitro bioactivities. While the four fruits showed relevant antioxidant potential, CM had the highest phenolics and tocopherol content and that was reflected in efficient antiradical activity. The in vitro activity of this fruit to inhibit meat protein oxidation was, however, lower than that displayed by the other fruits. Taking the results altogether, CM was also found to be most efficient in protecting lamb cutlets from lipid oxidation. All fruits were able to inhibit thiols oxidation except RC, which seemed to reduce protein thiols. Among fruits, QI was the most efficient in protecting lamb cutlets against protein carbonylation as a plausible involvement of ellagitannins. The inhibition of protein oxidation by QI was reflected in significantly lower instrumental hardness in cooked lamb cutlets. Spraying lamb cutlets with extracts from QI, RC and CM improved consumers' purchase intention after chilled storage. This antioxidant strategy seems to be a feasible and efficient solution to the pro-oxidative effects caused by High-Ox-MAP in red meat.

Bounds on Lorentz Invariance Violation from MAGIC Observation of GRB 190114C

On January 14, 2019, the Major Atmospheric Gamma Imaging Cherenkov telescopes detected GRB 190114C above 0.2 TeV, recording the most energetic photons ever observed from a gamma-ray burst. We use this unique observation to probe an energy dependence of the speed of light in vacuo for photons as predicted by several quantum gravity models. Based on a set of assumptions on the possible intrinsic spectral and temporal evolution, we obtain competitive lower limits on the quadratic leading order of speed of light modification.

Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: discrimination of selected species from Mediterranean forest

The aim of the present work was to characterization and compare acorns from selected Quercus spp. from the Mediterranean forest in Spain, namely, Portuguese oak (QF, Quercus faginea Lam.), Cork oak (QS, Quercus suber L.), Pyrenean oak (QP, Quercus pyrenaica Wild), Kermes oak (QC, Quercus coccifera L.), Holm oak (QB, Quercus ilex L. subsp. ballota [Desf.]). All physicochemical attributes varied significantly between species. Fat contents ranged from 1.30 to 4.70 g 100 g-1 fresh matter. The most abundant fatty acids were oleic (62.44, 56.25, 57.46, 48.02, 65.83%), followed by linoleic (16.42, 20.73, 21.30, 25.38, 14.17%) and palmitic (11.69, 14.27, 12.17, 16.22, 12.28) acids in QF, QS, QP, QC and QB species, respectively. The tocopherol content was high in the range of 31.83-45.25 mg kg-1, and γ-tocopherol constituted 67-78% of total tocopherols. Only an effect of the location on γ-tocopherol content in QB was observed. The present results show the potential of different species of acorn to be used as agricultural and food resources and that geographical location plays a secondary role.

Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties

The objective of this work was to study the effectiveness of extracts from hawberry (Crataegus monogyna Jacq.) to inhibit lipid oxidation and odor deterioration during processing of ready-to-eat (RTE) pork patties subjected to roasting (180 °C/16 min), chilling (10 days/+3 °C) and reheating in microwave (600 mW/1 min). Acetone extracts of hawberry were chosen based on their total phenolic content (1281.1 ± 84.8 mg gallic acid equivalent (GAE)/100 g fruit) and in vitro antiradical activity (DPPH) (53.33 ± 15.40 g equivalent Trolox per g of fruits). Pork patties treated with increasing concentrations of hawberry extract, 200 and 800 ppm GAE (T2 and T8, respectively) and a control group (T0) of samples, were analyzed for TBARS, volatile carbonyls and odor liking in a consumer test. Hawberry extracts significantly improved the oxidative stability of cooked pork patties keeping TBARS and hexanal counts at basal levels during the whole process. The addition of hawberry phenolic-rich extracts significantly improved the degree of consumer satisfaction regarding the odor of patties. In conclusion, the hawberry extract displayed potential usage as an ingredient with antioxidant properties for the manufacture of high-quality RTE meat products.

Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver pâté

Physico-chemical characteristics and quality traits of the raw ingredients (muscle cuadriceps femoris, liver and adipose tissue) and the pâtés made from extensively reared Iberian pigs and intensively reared white pigs, were evaluated. The differences found between muscles, livers and adipose tissues from Iberian and white pigs influenced the characteristics of the pâtés. Compared to pâtés from white pigs, pâtés from Iberian pigs had a higher content of heme iron (27.5 μg/g vs 11.5 μg/g; p<0.05) and lower content of non-heme iron (27.5 μg/g vs 33.7 μg/g; p<0.05). Pâtés from Iberian pigs exhibited a darker colour (L (∗):18.6 vs 15.9, p<0.05) with less redness (a (∗) values: 9.1 vs 11.3; p<0.05) and yellowness (b (∗) values: 13.1 vs 14.8, p<0.05). Thus, pâtés from white pigs had higher values of chroma (18.6 vs 15.9, p<0.05) and smaller values of hue (52.5 vs 55.2, p<0.05) that those from Iberian pigs' pâtés. In fatty acid composition, pâtés from white pigs had higher proportions of SFA (37.9% vs 32.8%, p<0.05) and PUFA (14.4% vs 9.6%, p<0.05) than pâtés from Iberian pigs and lower percentages of oleic (53.4% vs 43.6%, p<0.05) and total of MUFA (57.5% vs 47.6%, p<0.05). Pâtés from Iberian pigs had a lower n-6/n-3 values (13.2 vs 17.2; p<0.05).

Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: effect on lipid composition, oxidative stability and quality traits

The present study investigates the effects of avocado, sunflower and olive oils used as back-fat replacers, on the fatty acid composition, oxidative stability, volatiles profile and color and texture properties of cooked pork patties. The vegetable oils modified the fatty acid profiles of the patties by lowering the percentages of SFA (from 36.96% to ~25.30%) and reducing the atherogenic index (from 0.41 to ~0.24). Vegetable oils had higher amounts of antioxidant compounds such as tocopherols (10.8-53.9 mg/100 g) than back-fat (5.9 mg/100 g). Consistently, patties manufactured with the oils had significantly lower amounts of lipid and protein oxidation products than control patties. Avocado oil contributed with specific aroma-active terpenes to patties and had a significant impact on particular color and texture parameters. The results from this study highlight the technological applications of the vegetable oils as food ingredients in the design of healthier meat commodities.

Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage

Processing of avocados generates an important amount of by-products such as peels and seeds that are rich in bioactive substances with proven radical suppressing activities. The objective of this study was to evaluate the effectiveness of peel and seed extracts from two avocado varieties-'Hass' and 'Fuerte'-as inhibitors of lipid and protein oxidation and color deterioration of raw porcine patties during chilled storage (4 °C/15 days). Avocado extracts significantly (p<0.05) reduced the loss of redness and the increase of lightness during storage of porcine patties. 'Fuerte' extracts were more efficient at inhibiting discoloration of chilled patties than 'Hass' extracts. Patties treated with avocado extracts had significantly lower amounts of TBA-RS than control ones throughout the storage. 'Hass' avocado extracts significantly inhibited the formation of protein carbonyls in chilled patties at day 15. The present results highlight the potential usage of extracts from avocado by-products as ingredients for the production of muscle foods with enhanced quality traits.