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Tea is the most consumed beverage worldwide and has many health effects. Although there are many different types of tea, black tea and green tea comprise 98% of total tea production in the world. Tea waste production consists of withering, crushing, fermentation, drying and finally packaging processes. All of the waste generated during this production line is called tea waste. Tea production results in a significant amount of waste that cannot be effectively used for value creation. This waste contains many different components including protein, fiber, caffeine, and polyphenols. Due to its rich composition, it can be revalorized for different purposes. In this study, the general composition and bioactive compounds of tea waste were reviewed. Despite the fact that there have been few studies on the bioactivity of tea waste, those studies have also been discussed. The extraction techniques that are used to separate the compounds in the waste are also covered. It has been indicated that these valuable compounds, which can be separated from tea wastes by extraction methods, have the potential to be used for different purposes, such as biogas production, functional foods, food additives, silages, soluble packaging materials, and adsorbents. Although there are some studies on the revalorization of tea waste, new studies on the extraction of bioactive compounds are necessary to improve its utilization potential. [ABSTRACT FROM AUTHOR]

Phenolic compounds have recently become one of the most interesting topics in different research areas, especially in food science and nutrition due to their health-promoting effects. Phenolic compounds are found together with macronutrients and micronutrients in foods and within several food systems. The coexistence of phenolics and other food components can lead to their interaction resulting in complex formation. This review article aims to cover the effects of thermal and non-thermal processing techniques on the protein--phenolic interaction especially focusing on the content and digestibility of phenolics by discussing recently published research articles. It is clear that the processing conditions and individual properties of phenolics and proteins are the most effective factors in the final content and intestinal fates of phenolic compounds. Besides, thermal and non-thermal treatments, such as high-pressure processing, pulsed electric field, cold plasma, ultrasonication, and fermentation may induce alterations in those interactions. Still, new investigations are required for different food processing treatments by using a wide range of food products to enlighten new functional and healthier food product design, to provide the optimized processing conditions of foods for obtaining better quality, higher nutritional properties, and health benefits. [ABSTRACT FROM AUTHOR]

BACKGROUND: In the present study, natural deep eutectic solvents (NADES) as a novel green tool were used for the recovery of bioactive compounds with respect to the valorization of artichoke outer petals. NADES coupled with ultrasound-assisted extraction was applied by varying the type of hydrogen bond acceptors (choline chloride or betain) and hydrogen bond donors (sucrose, lactic acid, citric acid, oxalic acid and glycerol) in the NADES mixtures. Thereafter, extraction efficacy was assessed in terms of total phenolic content, antioxidant capacity and individual phenolic composition and their levels by comparing the results obtained by NADES with those for a reference methanolic extract. RESULTS: Based on the results of the present study, the use of choline chloride and lactic acid mixtures was superior for obtaining extracts with high levels of phenolic compounds (12.96 g GAE kg-1 DW) and high antioxidant potential (60.68 g TE kg-1 DW). In addition, gallic acid, syringic acid, chlorogenic acid, ferulic acid, sinapic acid, luteolin, apigenin, rutin and quercetin were detected in all extracts by chromatographic evaluation. As major phenolic compounds, chlorogenic acid and ferulic acid were found to be maximum in lactic acid-based NADES mixtures. CONCLUSION: The present study reveals the potential treatment of various plants, wastes or by-products with NADES combined with an ultrasonication method for the extraction of bioactive compounds with enhanced recovery and selectivity, with the aim of incorporating them into various food and pharmaceutical formulations. [ABSTRACT FROM AUTHOR]

The present study aimed to compare the effects of non‐thermal techniques with thermal treatment on physicochemical properties, bioaccessibility, and antioxidant capacity of bioactives in rosehip (Rosa canina) infusions. High pressure processing (HPP) at 200, 400, or 600 MPa for 5 and 15 min; pulsed electric field (PEF) with 5, 10, and 15 kJ/kg specific energy intakes at 1 and 3 kV/cm electric field strength; and thermal treatment (TT) at 85°C/10 min were applied. According to the results, processing method had varying effects on the contents of phenolic compounds, antioxidant capacity, and bioaccessibility in rosehip infusions. The highest retention of total phenolics (TPC) and flavonoids (TFC) were achieved by the TT (2278 mg gallic acid equivalents (GAE)/100 g dry weight (dw) and 3728 rutin equivalents (RE)/100 g dw, respectively) and HPP treatment at a pressure of 600 MPa for 15 min (2268 mg GAE/100 g dw and 3695 mg RE/100 g dw, respectively). These findings are in line with the results of antioxidant capacities of the samples. Besides, TT, HPP treatment at 600 MPa/5 min, and PEF treatment at 5 and 15 kJ/kg energy intakes (PEF1 and PEF3) resulted with a higher recovery of TPC, TFC, and antioxidant capacity after gastrointestinal digestion. It can be concluded that HPP and PEF treatments at specific conditions could be used in the processing of infusions and beverages. However, it should be considered that appropriate processing parameters should be selected and optimized for each sample individually, to assure the best nutritional value and quality characteristics. Novelty impact statement: Better retention of bioactive compounds after high pressure processing (HPP) treatment at a pressure of 600 MPa for 15 min.A noticeable improvement in the recovery of bioactive content and antioxidant capacity after HPP and pulsed electric field processing.Potential of non‐thermal food processing techniques as alternative to conventional thermal treatments in the production of functional foods with enhanced nutritional value. [ABSTRACT FROM AUTHOR]

Chaotic periods require a different logic and practice... So I have a common practice that helps me to perform even better during crisis periods than in "normal" times. Having a strategy for how to handle periods of crisis has proven an excellent blueprint for getting through the chaos and uncertainty of the past year. [ABSTRACT FROM AUTHOR]

Artificial neural networks (ANN) have been utilized for many chemical applications because of their ability to learn system features. This paper presents the use of feedforward neural networks for dynamic modelling and dissolved oxygen (DO) control of a batch yeast fermentation. The ARMAX model of this nonlinear process is also presented. Model verification is tested by using experimental data. Different ANNs are trained using the backpropagation learning algorithm. The resulting ANNs are introduced in a Model Predictive Control (MPC) scheme to test the control performance of the structure. At system, output variable that is DO concentration and adjusting variable that is air flow rate are chosen. The robustness of this control structure is studied in the case of setpoint changes. Results obtained with NN-MPC is also presented and compared with those obtained with Nonlinear Auto Regressive Moving Average (NARMA-L2) control strategy. © 2010 Wiley Periodicals, Inc. Comput Appl Eng Educ 20: 619-628, 2012 [ABSTRACT FROM AUTHOR]

ABSTRACT Betulin is a bioactive compound found in large quantities in birch bark and has a triterpene pentacyclic structure. Through the oxidation of betulin, betulinic acid is obtained, which is found in large quantities in nature. Betulin and betulinic acid have multiple pharmacological properties such as antiviral, anti‐inflammatory, and anticancer properties. This comprehensive review aims to deepen the knowledge of the chemopreventive and chemotherapeutic effects of betulin and betulinic acid by presenting in vitro, in vivo, and clinical studies evaluating the anticancer mechanisms of betulin, betulinic acid, and their derivatives. The databases searched using specific MESh terms to conduct this review were PubMed/MEDLINE, Web of Science, TRIP database, Wiley, and Scopus. The anticancer properties of betulin and betulinic acid have been reported in a variety of experimental pharmacological studies using different types of cancer cell lines. It has been indicated that induction of apoptosis is the primary anticancer activity of these compounds by selectively affecting cancer cells. As shown by various research, the apoptotic cell death by these compounds is mainly related to factors such as type of cancer and cancer cell line, tumor size, source of betulin/betulinic acid, dose, treatment time, and the type of the drug delivery system employed. Numerous preclinical pharmacological studies and clinical trials on the chemopreventive and antitumour effects of betulin, betulinic acid, and their derivatives have been published. Future translational pharmacological studies establishing the exact anticancer dose effective in humans are needed. [ABSTRACT FROM AUTHOR]

Tech startups have the potential to affect millions, even billions of people. That's why tech entrepreneurs should think consciously about building human-centric startups. Here is an excerpt from a book in progress: The subject is 'human-centric tech entrepreneurship.' The '360 People' is what one analyst calls them. They are fed up with overconsumption, environmental crisis, and apathy. And they are young and online. [ABSTRACT FROM AUTHOR]