This study focuses on the contribution of maturity stages and 1-methylcyclopropene (1-MCP) treatment to the quality of ‘Zebra’ apricot. Samples were harvested at mature-green, yellow and orange maturity stages. Fruit were treated with gaseous 1-MCP (24 h at 1 °C), followed by cold storage at 1 °C for 6 weeks. Non-destructive measurements were used to evaluate the quality changes of apricot during storage. The results showed that the maturity stages significantly affected the weight loss. The loss of weight increased rapidly for orange ripeness stage fruit, more than others during storage. Both maturity and 1-MCP affected the stiffness of apricot. The 1-MCP could delay the softening of fruit. The green and yellow maturity stages retained higher values in stiffness compared to orange. No significant difference in hue angle values was observed between 1-MCP treated and control fruit, however hue angle value decreased strongly in mature-green harvested fruit. The maturity stages and 1-MCP treatment had the effect on quality changes of apricot over storage. The maturity stage was an important factor contributing to the effectiveness of 1-MCP application as it was observed in slower softening after harvest.
Besides their unique taste and texture, mushrooms are a promising source of important nutrients, including dietary fiber, amino acids, minerals, and vitamins. Fresh mushrooms, however, can only endure for a brief time, typically up to three days at ambient conditions. Different methods have been used to preserve mushrooms for a prolonged period, such as drying, cooking, frying, irradiation and fermentation. The objective of the current study is to investigate the effect of different pre-treatments and fermentation on physicochemical, textural, and microbial properties of oyster mushrooms. The fresh oyster mushroom was considered as control and 6 alternative pre-treatment methods were used as; blanching in water, steaming, oven cooking, microwave, High Hydrostatic Pressure and UV Light treatment. Moisture, pH, yield, color, texture, and microbiological analyses were performed on each pre-treatment group before and after fermentation. Our results showed that the quality attributes of oyster mushrooms were significantly affected by the usage of different pre-treatments.
The presented study investigated the effects of edible coatings with concentration of 2%, 3% and 4% of starch (w/v) on the weight loss and firmness loss of green asparagus during 4 days of storage at room temperature (26 ± 2 °C, 65–70% RH). According to the results, the coated asparagus exhibited significantly slower deterioration rate than the uncoated control samples. This was indicated by the decrease in weight loss and increase in firmness (P < 0.05). After the storage period, the samples treated with 4% starch formula retained the highest quality. Furthermore, the assessment of asparagus quality throughout the storage period involved the use of the line laser scattering technique. Extracted parameters of laser scattering signal discriminated samples with linear discriminant analysis (LDA), in which the correct recognition rate of the treated groups was 75.26% and the storage time was 70.54%. This study showed the potential of laser scattering as a rapid, non-invasive, and practical optical method for assessing the quality of asparagus during storage.
This study aimed to assess the effectiveness of two reverse osmosis membranes (RO99 and X20) plus one nanofiltration membrane (NF270) at concentrating hawthorn fruit and anise seed extracts. Extracting the anise was done using water at a temperature of 37 °C over a period of 100 min. For hawthorn, ethanol-water (56%) was used as the solvent and extraction occurred at 55 °C for 80 min. The transmembrane pressure (TMP), temperature, and recirculation flow rate of the membrane separation process were monitored and set at 35 bar, 30 °C, and 400 l/h respectively. Using a spectrophotometer, the quantification of valuable compounds was examined. After studying the flow levels, it was discovered that the X20 membrane had the tiniest alterations in permeability, followed by RO99 and NF270. Moreover, in terms of efficiency, the X-20 outperformed RO-99 and NF-270 membranes, where TPC was increased (20 and 18-fold) for anise seed and hawthorn fruit extracts respectively, and TFC was increased 8-fold for both of the extracts. While using NF-270, TPC was increased only (11 and 6-fold), and TFC (4 and 2-fold) for anise seed and hawthorn fruit extracts respectively. For the antioxidant activity, the process using X-20 showed an improvement of around 12-fold for anise extracts and 15-fold for hawthorn extracts for antioxidant activity. In terms of brix, the anise extracts saw a 3-fold increase and the hawthorn extracts saw a 4-fold boost after going through the X-20 membrane concentration process. Additionally, the X-20 membrane exhibits the highest retention rates for both anise and hawthorn extracts and is least affected by fouling during the concentration process.
The food robotics revolution is driving a shift in the vending machine sector from conventional pre-packaged sales to on-site food manufacture. As these machines develop into small-scale food processing points, it is critical to guarantee food safety. The implementation of automated Clean-in-Place (CIP) techniques, in addition to manual cleaning, is modelled after food production practices, where hygiene is maintained without direct human intervention. These days, running these modern, multifunctional vending machines requires giving the highest priority to food safety and putting rigorous control measures in practice.
This case study aimed to implement a CIP procedure in a vending machine and assess microbial contamination. Water, blender, and smoothies were microbiologically analyzed to evaluate the microbial safety of ingredients, equipment, and the final product.
Microbiological analysis showed that none of the samples was contaminated with three major pathogens: Listeria monocytogenes, Salmonella spp., and Escherichia coli. This study showed the importance of the Clean-in-Place (CIP) process in automated vending machines.
The gamblification of UK football has resulted in a proliferation of in-game marketing associated with gambling and gambling-like products such as cryptocurrencies and financial trading apps. The English Premier League (EPL) has in response banned gambling logos on shirt-fronts from 2026 onward. This ban does not affect other types of marketing for gambling (e.g., sleeves and pitch-side hoardings), nor gambling-like products. This study therefore aimed to assess the ban's implied overall reduction of different types of marketing exposure.
We performed a frequency analysis of logos associated with gambling, cryptocurrency, and financial trading across 10 broadcasts from the 2022/23 EPL season. For each relevant logo, we coded: the marketed product, associated brand, number of individual logos, logo location, logo duration, and whether harm-reduction content was present.
There were 20,941 relevant logos across the 10 broadcasts, of which 13,427 (64.1%) were for gambling only, 2,236 (10.7%) were for both gambling and cryptocurrency, 2,014 (9.6%) were for cryptocurrency only, 2,068 (9.9%) were for both cryptocurrency and financial trading, and 1,196 (5.7%) were for financial trading only. There were 1,075 shirt-front gambling-associated logos, representing 6.9% of all gambling-associated logos, and 5.1% of all logos combined. Pitch-side hoardings were the most frequent marketing location (52.3%), and 3.4% of logos contained harm-reduction content.
Discussion & Conclusions
Brand logos associated with gambling, cryptocurrency, and financial trading are common within EPL broadcasts. Approximately 1 in 20 gambling and gambling-like logos are subject to the EPL's voluntary ban on shirt-front gambling sponsorship.
The aim of the present study was to find the best extraction parameters to obtain the highest amounts of polyphenols and antioxidants from the walnut. Walnut kernels from ‘Alsószentiváni 117’ cultivar were used for extraction. The extraction methods were as the follows:
Method 1: shaking water-bath at 50 °C for 30 min.
Method 2: shaking water-bath at 50 °C for 30 min, then storing at 5 °C for 20 h.
Method 3: shaking water-bath at 40 °C for 30 min.
Method 4: shaking water-bath at 40 °C for 30 min, then storing at 5 °C for 20 h.
According to our results Method 1 showed the highest FRAP value (34.43 mg AAE g−1), the DPPH value (52,94%) and the highest HPLC peaks for chlorogenic acid, epicatechin and rutin were also seen in extracts obtained using Method 1. TPC values of Method 3 were 26.06 mg GAE g−1 for Method 1 it was 25.65 mg GAE g−1. The results of color values, L* and ΔE* were similar in all extracts as well. In our experiments extraction Method 1 proved to be better than others.
Recently  we proved a general zero density theorem for a large class of functions which included among others the Riemann zeta function, Dedekind zeta functions, Dirichlet 𝐿-functions. The goal of the present work is a (slight) improvement of this general theorem which might lead to stronger results in some applications.
Smartphones extend the situational characteristics of sports betting beyond those available with land-based and computer platforms. This study examined 1) the role of situational features and betting platforms in harmful betting behaviours and short-term betting harm, and 2) whether people with more gambling problems have preferred situational features, engage more in harmful betting behaviours, and experience more severe short-term betting harm.
An ecological momentary assessment analysed 1,378 betting sessions on sports, esports or daily fantasy sports, reported by 267 respondents (18–29 years; 50.9% male) over 10 weeks.
Factor analysis revealed five situational features of betting sessions: 1) quick, easy access from home, 2) ability to bet anywhere anytime, 3) privacy while betting, 4) greater access to promotions and betting options, and 5) ability to use electronic financial transactions. Regression models underpinned the analyses. Greater short-term betting harm was significantly associated with the ability to bet anywhere anytime, privacy when betting, and greater access to promotions and betting options. Betting sessions when these features were prioritised were more likely to involve impulsive betting, use of betting inducements, and betting with more operators. Respondents with more gambling problems were more likely to prioritise privacy and the ability to bet anywhere anytime; and to bet on in-game events, use promotional inducements, bet with more operators, and report greater betting harm.
Discussion and conclusions
Certain situational features of sports betting are empirically associated with engagement and subsequent harm. Only smartphone betting combines all three features associated with betting harm.