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# Objective The present study investigated the effectiveness of a Dragon Boat training program in women with breast cancer body image and traumatic distress processing. # Methods 29 breast cancer patients (M(SD) age= 51 (7.41)) voluntarily participated in a physical activity program. Seventeen (Intervention Group) enrolled in a Dragon Boat racing program, while 12 (the Control Group) individually performed alternative physical activities. Before and after the intervention, patients completed the Body Image Scale (BIS) and the Impact of Event Scale -- Revised (IES-R). # Results The Intervention Group reported a decrease in Body Image negative perception (*Pillai's trace* = .352, *F*(1,27) = 14.111, *p* = .001; *partial η2* = .951) and in traumatic symptoms (*Pillai's trace* = .283, *F*(1,27) = 10.682, *p* = .003; *partial η2* = .883). # Conclusions Authors discuss the role of Dragon Boat racing in improving positive body image after the experience of breast cancer.

Third-generation snacks were developed from a triad of flours made up of chestnut, spelt, and chickpea flour. Optimal snack formulations and processing parameters have been established to ensure acceptable workability of the raw dough while protecting the bioactive components of the raw materials. The parameters examined were mixing time, speed, and temperature. The properties of the snack were evaluated by analyzing the expansion ratio, hardness, moisture content, and phenolic and volatile compounds. The optimal mixing conditions that ensure maximum expansion were a temperature of 30 °C, a speed of 30 rpm, and a time of 6 min. The results showed that the proper percentage of water and sodium bicarbonate was 35% and 2%, respectively, and that the developed snacks had an alveolar and homogeneous structure. The proposed approach brings several advantages, including the preservation of bioactive compounds during the production process. Furthermore, the mild operating conditions prevented the development of unwanted or unpleasant compounds, as confirmed by the analysis of volatile compounds. Therefore, this study opens new perspectives in the food industry, satisfying the growing demand for functional products and healthy snacks.

The behavioural response of adult maize weevil, Sitophilus zeamais, to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 15%) of house cricket (Acheta domesticus) powder was investigated in olfactometer arena bioassays by using trap devices. In the five-choice behavioural bioassays, the number of S. zeamais adults attracted to 100% durum wheat semolina pasta was significantly higher than those attracted to the other pasta types enriched with A. domesticus powder. In the two-choice behavioural bioassays, the Response Index for each pasta type was positive and significant. However, although not significant, there was a progressive reduction in the Response Index as the cricket powder content increased. In similar experiments, there were no significant differences between cricket powder alone and the control in the number of attracted S. zeamais, indicating a neutral effect towards insects. These observations suggest that the lower attractiveness of pasta enriched with house cricket powder is mainly due to the masking of host food odours. Solid-phase microextraction coupled to gas chromatography–mass spectroscopy identified a total of 18 compounds in the head-space samples of the different types of pasta, highlighting differences in volatile composition. Some volatile compounds were only present in the pasta produced with cricket powder. In particular, 1-octen-3-ol and phenol were present in the samples containing 5%, 10%, or 15% cricket powder; pentanal, benzaldehyde, and dimethyl disulphide were present in samples containing 10% or 15% cricket powder; and 2,5-dimethyl-pyrazine was present in the sample containing 15% cricket powder. Further investigation with individual compounds and mixtures is needed to define the chemical basis of the differences in the insect olfactory preference observed in this study.

The aim of the present study was to develop a fermented pistachio beverage as a plant-based alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistency and prevent sedimentation. In addition, lactic acid bacteria fermentation was used to develop unique flavours and characteristics in the final product and to achieve microbiological stability for up to 30 days of storage a 4 °C. The formulated beverages were evaluated for chemical–physical characteristics (pH, organic acid production, and fructose, sucrose, and glucose content), nutritional profile (proximate composition, amino acid and GABA content), and volatile organic composition by HS-SPME-GC/MS analysis. The pistachio-based beverages were characterized by a good source of protein, fat, fiber, and minerals (mainly K and P). The colloidal mill contributed to creating a homogeneous texture and to making the nutrients readily available to the starter microorganisms, which reached concentrations above 108 ufc/mL in the final products. The beverages were characterized by pronounced acidity and some by the presence of acetoin and 2,3-butanedione, volatile components associated with a yogurt- or kefir-like aroma. This innovative approach provides an alternative to traditional milk-based beverages and highlights the role of LAB in the development of nutritious and attractive plant-based beverages.

In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, AOC, and fiber) analyses; then, the same olive pomace was analyzed during 1 to 6 months of storage at 4 °C or −20 °C. All olive pomace samples were used in 10%, 15%, or 20% amounts to produce type 0 soft wheat (Triticum aestivum) and whole wheat bread samples. The volatile organic compounds (VOCs) in the bread samples were also analyzed to assess the effect of the addition of the olive pomace on the flavor profile of the baked products. The TPC and AOC evaluation of olive pomace showed no differences among the analyzed samples (fresh, refrigerated, or frozen). Regarding the bread containing olive pomace, the specific volume was not affected by the amount or the storage methods of the added pomace. Bread samples produced with soft wheat flour showed the lowest hardness values relative to those produced with whole wheat flour, irrespective of the amount or storage method of the olive pomace. Regarding color, the crust and crumb of the bread samples containing 20% olive pomace were significantly darker. The bread samples containing 20% olive pomace had the highest TPC. The bread samples with fresh olive pomace were characterized by terpenoids, ketones, and aldehydes, whereas the bread samples containing refrigerated olive pomace were characterized by alcohols (mainly ethanol), acids, esters, and acetate. Finally, the bread samples with frozen olive pomace showed a volatile profile similar to that of bread produced with fresh olive pomace. Olive pomace was shown to be a suitable ingredient for producing bread with high nutritional value.

Non-conventional yeasts (NCYs) (i.e., non-Saccharomyces) are used as alternative starters to promote aroma complexity of fermented foods (e.g., bakery products). A total of 66 yeasts isolated from artisanal food matrices (bread and pizza sourdoughs and milk whey) from different geographical areas of the Campania region (Italy) were screened for physiological and technological characteristics such as leavening ability, resistance to NaCl and pH, exopolysaccharide and phytase activity production, and carbohydrate assimilation. Selected and isolated microorganisms were also used to study the leavening kinetics in experimental doughs as mixed inocula of two different strains. Volatile organic compounds (VOCs) of the inoculated doughs were analyzed with solid-phase microextraction/gas chromatography–mass spectrometry (SPME/GC-MS). Most of the strains belonged to non-Saccharomyces species (Pichia kudriavzevii, Kluyveromyces marxianus) and Saccharomyces (S. cerevisiae). Several strains produced exopolysaccharides (EPSs), that are important for dough rheological properties. Moreover, yeasts isolated from whey showed extracellular phytase activity. The mixed starter culture of the S. cerevisiae and NCY strains showed a synergic effect that enhanced the doughs’ aroma complexity. The use of non-conventional yeasts mixed with S. cerevisiae strains can be advantageous in the bakery industry because they improve the bread aroma profiles and nutritional properties by bioactive molecule production.

Sea fennel (Crithmum maritimum L.) is a strongly aromatic herb of the Apiaceae family, whose full exploitation by the modern food industry is of growing interest. This study aimed at investigating the microbiological quality, volatile profile, and sensory traits of sea fennel spices produced using room-temperature drying, oven drying, microwave drying, and freeze drying. All the assayed methods were able to remove moisture up until water activity values below 0.6 were reached; however, except for microwave drying, none of the assayed methods were effective in reducing the loads of contaminating microorganisms. The metataxonomic analysis highlighted the presence of phytopathogens and even human pathogens, including members of the genera Bacillus, Pseudomonas, Alternaria, and Cryptococcus. When compared to fresh leaves, dried leaves showed increased L* (lightness) and c* (chroma, saturation) values and reduced hue angle. Dried leaves were also characterized by decreased levels of terpene hydrocarbons and increased levels of aldehydes, alcohols, and esters. For the sensory test, the microwave-dried samples obtained the highest appreciation by the trained panel. Overall, the collected data indicated microwave drying as the best option for producing sea fennel spices with low microbial loads, brilliant green color, and high-quality sensory traits.

This paper validates the use of a harmonic analysis algorithm on a microcontroller to perform measurements of non-stationary signals in the context of smart grids. The increasing presence of electronic devices such as inverters of distributed generators (DG), power converters of charging stations for electric vehicles, etc. can drain non-stationary currents during their operation. A classical fast Fourier transform (FFT) algorithm may not have sufficient spectral resolution for the evaluation of harmonics and inter-harmonics. Thus, in this paper, the implementation of a chirp-Z transform (CZT) algorithm is suggested, which has a spectral resolution independent from the observation window. The CZT is implemented on a low-cost commercial microcontroller, and the absolute error is evaluated with respect to the same algorithm implemented in the LabVIEW environment. The results of the tests show that the CZT implementation on a low-cost microcontroller allows for accurate measurement results, demonstrating the feasibility of reliable harmonic analysis measurements even in non-stationary conditions on smart grids.

Third-generation snacks were developed from a triad of flours made up of chestnut, spelt, and chickpea flour. Optimal snack formulations and processing parameters have been established to ensure acceptable workability of the raw dough while protecting the bioactive components of the raw materials. The parameters examined were mixing time, speed, and temperature. The properties of the snack were evaluated by analyzing the expansion ratio, hardness, moisture content, and phenolic and volatile compounds. The optimal mixing conditions that ensure maximum expansion were a temperature of 30 °C, a speed of 30 rpm, and a time of 6 min. The results showed that the proper percentage of water and sodium bicarbonate was 35% and 2%, respectively, and that the developed snacks had an alveolar and homogeneous structure. The proposed approach brings several advantages, including the preservation of bioactive compounds during the production process. Furthermore, the mild operating conditions prevented the development of unwanted or unpleasant compounds, as confirmed by the analysis of volatile compounds. Therefore, this study opens new perspectives in the food industry, satisfying the growing demand for functional products and healthy snacks. [ABSTRACT FROM AUTHOR]

Simple Summary: The house cricket, Acheta domesticus, is one of the species recently authorised for production and commercialisation as novel food by European legislation. Powder from this insect can be used to enrich bread, extruded snacks, and pasta. The aim of this work was to analyse the behavioural response of one of the main pests of alimentary pasta, the maize weevil (Sitophilus zeamais), to different types of semolina pasta enriched or not enriched with increasing proportions of house cricket powder. In five-choice behavioural bioassays, the number of maize weevil adults attracted to 100% durum wheat pasta was significantly higher than those attracted to the other pasta types enriched with house cricket powder. In two-choice behavioural bioassays, all types of pasta had a positive and significant attraction. In similar experiments, cricket powder alone was not attractive, indicating a neutral effect towards insects. These observations suggest that the lower attractiveness of pasta enriched with cricket powder is mainly due to a masking effect of host food odours. The behavioural response of adult maize weevil, Sitophilus zeamais, to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 15%) of house cricket (Acheta domesticus) powder was investigated in olfactometer arena bioassays by using trap devices. In the five-choice behavioural bioassays, the number of S. zeamais adults attracted to 100% durum wheat semolina pasta was significantly higher than those attracted to the other pasta types enriched with A. domesticus powder. In the two-choice behavioural bioassays, the Response Index for each pasta type was positive and significant. However, although not significant, there was a progressive reduction in the Response Index as the cricket powder content increased. In similar experiments, there were no significant differences between cricket powder alone and the control in the number of attracted S. zeamais, indicating a neutral effect towards insects. These observations suggest that the lower attractiveness of pasta enriched with house cricket powder is mainly due to the masking of host food odours. Solid-phase microextraction coupled to gas chromatography–mass spectroscopy identified a total of 18 compounds in the head-space samples of the different types of pasta, highlighting differences in volatile composition. Some volatile compounds were only present in the pasta produced with cricket powder. In particular, 1-octen-3-ol and phenol were present in the samples containing 5%, 10%, or 15% cricket powder; pentanal, benzaldehyde, and dimethyl disulphide were present in samples containing 10% or 15% cricket powder; and 2,5-dimethyl-pyrazine was present in the sample containing 15% cricket powder. Further investigation with individual compounds and mixtures is needed to define the chemical basis of the differences in the insect olfactory preference observed in this study. [ABSTRACT FROM AUTHOR]

Extensive research on zero-emissions autonomous surface vehicles has been recently carried out, aiming at increasing autonomy. Due to their small size, unmanned vehicles present unique difficulties in terms of weight and dimensions when powering the vehicle with renewable energy sources. In this paper, photovoltaic source, fuel cell and Li-ion battery multi-source configurations are proposed, demonstrating by physical layout and simulation results the feasibility of the prototype, compliant with strict constraints of the vehicle under test. The energy system model of the vehicle under test is implemented in MATLAB/Simulink. A comparison of multi-source energy system configurations is proposed and validated by simulation results in terms of endurance, weight and size. If compared with the original battery-powered vehicle, as shown by comparing simulation results, the endurance is doubled, extended up to 12 h on the most favorable day of the year. The solution even complies with payload and physical dimensions constraints. • Autonomous surface vehicles: overview of the most competitive prototypes. • The SWAMP case study: experimental characterization of the battery-powered version. • Modelling and simulation of SWAMP PV-fuel cell–battery multi-source power supply. • Feasibility analysis and comparison of Multi-source power configurations. • Assessment of endurance, weight and size of multi-source configurations. [ABSTRACT FROM AUTHOR]

The aim of the present study was to develop a fermented pistachio beverage as a plant-based alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistency and prevent sedimentation. In addition, lactic acid bacteria fermentation was used to develop unique flavours and characteristics in the final product and to achieve microbiological stability for up to 30 days of storage a 4 °C. The formulated beverages were evaluated for chemical–physical characteristics (pH, organic acid production, and fructose, sucrose, and glucose content), nutritional profile (proximate composition, amino acid and GABA content), and volatile organic composition by HS-SPME-GC/MS analysis. The pistachio-based beverages were characterized by a good source of protein, fat, fiber, and minerals (mainly K and P). The colloidal mill contributed to creating a homogeneous texture and to making the nutrients readily available to the starter microorganisms, which reached concentrations above 108 ufc/mL in the final products. The beverages were characterized by pronounced acidity and some by the presence of acetoin and 2,3-butanedione, volatile components associated with a yogurt- or kefir-like aroma. This innovative approach provides an alternative to traditional milk-based beverages and highlights the role of LAB in the development of nutritious and attractive plant-based beverages. [ABSTRACT FROM AUTHOR]

Foodborne diseases continue to represent an important public health issue. The control of food spoilage and pathogenic microorganisms is achieved mainly by synthetic chemicals, unfortunately associated to several undesirable aspects. The growing requirement for new and safe alternative strategies has resulted in the research of agents from natural sources with antimicrobial properties, such as essential oils (EOs). This study’s purpose was to define the antibacterial profile of thyme (Thymus vulgaris) and cloves (Syzygium aromaticum) essential oils against both Gram-positive and Gram-negative important foodborne pathogenic bacteria. Gas chromatography mass spectrometry analysis was performed for EOs’ chemical composition. Qualitative in vitro antimicrobial assays (i.e., agar well diffusion method and disk-volatilization method) allowed for verification of the efficacy of EOs, used individually and in binary combination and both in liquid and vapor phase, against Staphylococcus aureus and Escherichia coli food isolates. Minimal inhibitory concentrations and minimal bactericidal concentration values have been used to quantitatively measure the antibacterial activity of EOs, while the fractional inhibitory concentration index has been considered as a predictor of in vitro antibacterial synergistic effects. The microbiological tests suggest that thyme and cloves EOs, rich in bioactive compounds, are able to inhibit the growth of tested foodborne bacteria, especially in vapor phase, also with synergistic effects. Results provide evidence to consider the tested essential oils as promising sources for development of new, broad-spectrum, green food preservatives.

Duchenne muscular dystrophy (DMD) is the most frequent X chromosome-linked disease caused by mutations in the gene encoding for dystrophin, leading to progressive and unstoppable degeneration of skeletal muscle tissues. Despite recent advances in the understanding of the molecular processes involved in the pathogenesis of DMD, there is still no cure. In this study, we aim at investigating the potential involvement of the transsulfuration pathway (TSP), and its by-end product namely hydrogen sulfide (H2S), in primary human myoblasts isolated from DMD donors and skeletal muscles of dystrophic (mdx) mice. In myoblasts of DMD donors, we demonstrate that the expression of key genes regulating the H2S production and TSP activity, including cystathionine γ lyase (CSE), cystathionine beta-synthase (CBS), 3 mercaptopyruvate sulfurtransferase (3-MST), cysteine dioxygenase (CDO), cysteine sulfonic acid decarboxylase (CSAD), glutathione synthase (GS) and γ -glutamylcysteine synthetase (γ-GCS) is reduced. Starting from these findings, using Nuclear Magnetic Resonance (NMR) and quantitative Polymerase Chain Reaction (qPCR) we show that the levels of TSP-related metabolites such as methionine, glycine, glutathione, glutamate and taurine, as well as the expression levels of the aforementioned TSP related genes, are significantly reduced in skeletal muscles of mdx mice compared to healthy controls, at both an early (7 weeks) and overt (17 weeks) stage of the disease. Importantly, the treatment with sodium hydrosulfide (NaHS), a commonly used H2S donor, fully recovers the impaired locomotor activity in both 7 and 17 old mdx mice. This is an effect attributable to the reduced expression of pro-inflammatory markers and restoration of autophagy in skeletal muscle tissues. In conclusion, our study uncovers a defective TSP pathway activity in DMD and highlights the role of H2S-donors for novel and safe adjuvant therapy to treat symptoms of DMD.

Abstract Background In silico experiments, with the aid of computer simulation, speed up the process of in vitro or in vivo experiments. Cancer therapy design is often based on signalling pathway. MicroRNAs (miRNA) are small non-coding RNA molecules. In several kinds of diseases, including cancer, hepatitis and cardiovascular diseases, they are often deregulated, acting as oncogenes or tumor suppressors. miRNA therapeutics is based on two main kinds of molecules injection: miRNA mimics, which consists of injection of molecules that mimic the targeted miRNA, and antagomiR, which consists of injection of molecules inhibiting the targeted miRNA. Nowadays, the research is focused on miRNA therapeutics. This paper addresses cancer related signalling pathways to investigate miRNA therapeutics. Results In order to prove our approach, we present two different case studies: non-small cell lung cancer and melanoma. KEGG signalling pathways are modelled by a digital circuit. A logic value of 1 is linked to the expression of the corresponding gene. A logic value of 0 is linked to the absence (not expressed) gene. All possible relationships provided by a signalling pathway are modelled by logic gates. Mutations, derived according to the literature, are introduced and modelled as well. The modelling approach and analysis are widely discussed within the paper. MiRNA therapeutics is investigated by the digital circuit analysis. The most effective miRNA and combination of miRNAs, in terms of reduction of pathogenic conditions, are obtained. A discussion of obtained results in comparison with literature data is provided. Results are confirmed by existing data. Conclusions The proposed study is based on drug discovery and miRNA therapeutics and uses a digital circuit simulation of a cancer pathway. Using this simulation, the most effective combination of drugs and miRNAs for mutated cancer therapy design are obtained and these results were validated by the literature. The proposed modelling and analysis approach can be applied to each human disease, starting from the corresponding signalling pathway.

Background: Non-conventional yeasts (NCY) (i.e., non-Saccharomyces) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products). Methods: A total of 32 wine-associated yeasts (Campania region, Italy) were genetically identified and screened for decarboxylase activity and leavening ability. The best selected strains were used to study the leavening kinetics in model doughs (MDs). A commercial strain of Saccharomyces cerevisiae was used as the control. The volatile organic profiles of the inoculated MDs were analyzed by solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). Results: Most of strains belonged to the NCY species Hanseniaspora uvarum, Metschnikowia pulcherrima, Pichia kudriavzevii, Torulaspora delbruekii, and Zygotorulaspora florentina, while a few strains were S. cerevisiae. Most strains of H. uvarum lacked decarboxylase activity and showed a high leaving activity after 24 h of incubation that was comparable to the S. cerevisiae strains. The selected H. uvarum strains generated a different flavor profile of the doughs compared to the S. cerevisiae strains. In particular, NCY reduced the fraction of aldehydes that were potentially involved in oxidative phenomena. Conclusions: The use of NCY could be advantageous in the bakery industry, as they can provide greater diversity than S. cerevisiae-based products, and may be useful in reducing and avoiding yeast intolerance.

This paper describes the implementation of a hydrogen-based system for an autonomous surface vehicle in an effort to reduce environmental impact and increase driving range. In a suitable computational environment, the dynamic electrical model of the entire hybrid powertrain, consisting of a proton exchange membrane fuel cell, a hydrogen metal hydride storage system, a lithium battery, two brushless DC motors, and two control subsystems, is implemented. The developed calculation tool is used to perform the dynamic analysis of the hybrid propulsion system during four different operating journeys, investigating the performance achieved to examine the obtained performance, determine the feasibility of the work runs and highlight the critical points. During the trips, the engine shows fluctuating performance trends while the energy consumption reaches 1087 Wh for the fuel cell (corresponding to 71 g of hydrogen) and 370 Wh for the battery, consuming almost all the energy stored on board.