Biology and Life Sciences Forum | An Open Access Journal from MDPI

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<option value="cosmetics" > Cosmetics </option> <option value="covid" > COVID </option> <option value="crops" > Crops </option> <option value="cryo" > Cryo </option> <option value="cryptography" > Cryptography </option> <option value="crystals" > Crystals </option> <option value="cimb" > Current Issues in Molecular Biology (CIMB) </option> <option value="curroncol" > Current Oncology </option> <option value="dairy" > Dairy </option> <option value="data" > Data </option> <option value="dentistry" > Dentistry Journal </option> <option value="dermato" > Dermato </option> <option value="dermatopathology" > Dermatopathology </option> <option value="designs" > Designs </option> <option value="diabetology" > Diabetology </option> <option value="diagnostics" > Diagnostics </option> <option value="dietetics" > Dietetics </option> <option value="digital" > Digital </option> <option value="disabilities" > Disabilities </option> <option value="diseases" > Diseases </option> <option 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</option> <option value="engproc" > Engineering Proceedings </option> <option value="entropy" > Entropy </option> <option value="environsciproc" > Environmental Sciences Proceedings </option> <option value="environments" > Environments </option> <option value="epidemiologia" > Epidemiologia </option> <option value="epigenomes" > Epigenomes </option> <option value="ebj" > European Burn Journal (EBJ) </option> <option value="ejihpe" > European Journal of Investigation in Health, Psychology and Education (EJIHPE) </option> <option value="fermentation" > Fermentation </option> <option value="fibers" > Fibers </option> <option value="fintech" > FinTech </option> <option value="fire" > Fire </option> <option value="fishes" > Fishes </option> <option value="fluids" > Fluids </option> <option value="foods" > Foods </option> <option value="forecasting" > Forecasting </option> <option value="forensicsci" > Forensic Sciences </option> <option value="forests" > Forests </option> <option 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value="geomatics" > Geomatics </option> <option value="geometry" > Geometry </option> <option value="geosciences" > Geosciences </option> <option value="geotechnics" > Geotechnics </option> <option value="geriatrics" > Geriatrics </option> <option value="glacies" > Glacies </option> <option value="gucdd" > Gout, Urate, and Crystal Deposition Disease (GUCDD) </option> <option value="grasses" > Grasses </option> <option value="hardware" > Hardware </option> <option value="healthcare" > Healthcare </option> <option value="hearts" > Hearts </option> <option value="hemato" > Hemato </option> <option value="hematolrep" > Hematology Reports </option> <option value="heritage" > Heritage </option> <option value="histories" > Histories </option> <option value="horticulturae" > Horticulturae </option> <option value="hospitals" > Hospitals </option> <option value="humanities" > Humanities </option> <option value="humans" > Humans </option> <option value="hydrobiology" > Hydrobiology </option> <option value="hydrogen" > Hydrogen </option> <option value="hydrology" > Hydrology </option> <option value="hygiene" > Hygiene </option> <option value="immuno" > Immuno </option> <option value="idr" > Infectious Disease Reports </option> <option value="informatics" > Informatics </option> <option value="information" > Information </option> <option value="infrastructures" > Infrastructures </option> <option value="inorganics" > Inorganics </option> <option value="insects" > Insects </option> <option value="instruments" > Instruments </option> <option value="iic" > Intelligent Infrastructure and Construction </option> <option value="ijerph" > International Journal of Environmental Research and Public Health (IJERPH) </option> <option value="ijfs" > International Journal of Financial Studies (IJFS) </option> <option value="ijms" > International Journal of Molecular Sciences (IJMS) </option> <option value="IJNS" > International Journal of Neonatal Screening (IJNS) </option> <option value="ijpb" > International Journal of Plant Biology (IJPB) </option> <option value="ijt" > International Journal of Topology </option> <option value="ijtm" > International Journal of Translational Medicine (IJTM) </option> <option value="ijtpp" > International Journal of Turbomachinery, Propulsion and Power (IJTPP) </option> <option value="ime" > International Medical Education (IME) </option> <option value="inventions" > Inventions </option> <option value="IoT" > IoT </option> <option value="ijgi" > ISPRS International Journal of Geo-Information (IJGI) </option> <option value="J" > J </option> <option value="jal" > Journal of Ageing and Longevity (JAL) </option> <option value="jcdd" > Journal of Cardiovascular Development and Disease (JCDD) </option> <option value="jcto" > Journal of Clinical & Translational Ophthalmology (JCTO) </option> <option value="jcm" > Journal of Clinical Medicine (JCM) </option> <option value="jcs" > Journal of Composites Science (J. Compos. Sci.) </option> <option value="jcp" > Journal of Cybersecurity and Privacy (JCP) </option> <option value="jdad" > Journal of Dementia and Alzheimer's Disease (JDAD) </option> <option value="jdb" > Journal of Developmental Biology (JDB) </option> <option value="jeta" > Journal of Experimental and Theoretical Analyses (JETA) </option> <option value="jfb" > Journal of Functional Biomaterials (JFB) </option> <option value="jfmk" > Journal of Functional Morphology and Kinesiology (JFMK) </option> <option value="jof" > Journal of Fungi (JoF) </option> <option value="jimaging" > Journal of Imaging (J. Imaging) </option> <option value="jintelligence" > Journal of Intelligence (J. Intell.) </option> <option value="jlpea" > Journal of Low Power Electronics and Applications (JLPEA) </option> <option value="jmmp" > Journal of Manufacturing and Materials Processing (JMMP) </option> <option value="jmse" > Journal of Marine Science and Engineering (JMSE) </option> <option value="jmahp" > Journal of Market Access & Health Policy (JMAHP) </option> <option value="jmp" > Journal of Molecular Pathology (JMP) </option> <option value="jnt" > Journal of Nanotheranostics (JNT) </option> <option value="jne" > Journal of Nuclear Engineering (JNE) </option> <option value="ohbm" > Journal of Otorhinolaryngology, Hearing and Balance Medicine (JOHBM) </option> <option value="jop" > Journal of Parks </option> <option value="jpm" > Journal of Personalized Medicine (JPM) </option> <option value="jpbi" > Journal of Pharmaceutical and BioTech Industry (JPBI) </option> <option value="jor" > Journal of Respiration (JoR) </option> <option value="jrfm" > Journal of Risk and Financial Management (JRFM) </option> <option value="jsan" > Journal of Sensor and Actuator Networks (JSAN) </option> <option value="joma" > Journal of the Oman Medical Association (JOMA) </option> <option value="jtaer" > Journal of Theoretical and Applied Electronic Commerce Research (JTAER) </option> <option value="jvd" > Journal of Vascular Diseases (JVD) </option> <option value="jox" > Journal of Xenobiotics (JoX) </option> <option value="jzbg" > Journal of Zoological and Botanical Gardens (JZBG) </option> <option value="journalmedia" > Journalism and Media </option> <option value="kidneydial" > Kidney and Dialysis </option> <option value="kinasesphosphatases" > Kinases and Phosphatases </option> <option value="knowledge" > Knowledge </option> <option value="labmed" > LabMed </option> <option value="laboratories" > Laboratories </option> <option value="land" > Land </option> <option value="languages" > Languages </option> <option value="laws" > Laws </option> <option value="life" > Life 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Mathematics </option> <option value="medsci" > Medical Sciences </option> <option value="msf" > Medical Sciences Forum </option> <option value="medicina" > Medicina </option> <option value="medicines" > Medicines </option> <option value="membranes" > Membranes </option> <option value="merits" > Merits </option> <option value="metabolites" > Metabolites </option> <option value="metals" > Metals </option> <option value="meteorology" > Meteorology </option> <option value="methane" > Methane </option> <option value="mps" > Methods and Protocols (MPs) </option> <option value="metrics" > Metrics </option> <option value="metrology" > Metrology </option> <option value="micro" > Micro </option> <option value="microbiolres" > Microbiology Research </option> <option value="micromachines" > Micromachines </option> <option value="microorganisms" > Microorganisms </option> <option value="microplastics" > Microplastics </option> <option value="minerals" > Minerals </option> <option value="mining" > Mining </option> <option value="modelling" > Modelling </option> <option value="mmphys" > Modern Mathematical Physics </option> <option value="molbank" > Molbank </option> <option value="molecules" > Molecules </option> <option value="mti" > Multimodal Technologies and Interaction (MTI) </option> <option value="muscles" > Muscles </option> <option value="nanoenergyadv" > Nanoenergy Advances </option> <option value="nanomanufacturing" > Nanomanufacturing </option> <option value="nanomaterials" > Nanomaterials </option> <option value="ndt" > NDT </option> <option value="network" > Network </option> <option value="neuroglia" > Neuroglia </option> <option value="neurolint" > Neurology International </option> <option value="neurosci" > NeuroSci </option> <option value="nitrogen" > Nitrogen </option> <option value="ncrna" > Non-Coding RNA (ncRNA) </option> <option value="nursrep" > Nursing Reports </option> <option value="nutraceuticals" > Nutraceuticals </option> <option value="nutrients" > Nutrients </option> <option value="obesities" > Obesities </option> <option value="oceans" > Oceans </option> <option value="onco" > Onco </option> <option value="optics" > Optics </option> <option value="oral" > Oral </option> <option value="organics" > Organics </option> <option value="organoids" > Organoids </option> <option value="osteology" > Osteology </option> <option value="oxygen" > Oxygen </option> <option value="parasitologia" > Parasitologia </option> <option value="particles" > Particles </option> <option value="pathogens" > Pathogens </option> <option value="pathophysiology" > Pathophysiology </option> <option value="pediatrrep" > Pediatric Reports </option> <option value="pets" > Pets </option> <option value="pharmaceuticals" > Pharmaceuticals </option> <option value="pharmaceutics" > Pharmaceutics </option> <option value="pharmacoepidemiology" > Pharmacoepidemiology </option> <option value="pharmacy" > Pharmacy </option> <option value="philosophies" > Philosophies </option> <option value="photochem" > Photochem </option> <option value="photonics" > Photonics </option> <option value="phycology" > Phycology </option> <option value="physchem" > Physchem </option> <option value="psf" > Physical Sciences Forum </option> <option value="physics" > Physics </option> <option value="physiologia" > Physiologia </option> <option value="plants" > Plants </option> <option value="plasma" > Plasma </option> <option value="platforms" > Platforms </option> <option value="pollutants" > Pollutants </option> <option value="polymers" > Polymers </option> <option value="polysaccharides" > Polysaccharides </option> <option value="populations" > Populations </option> <option value="poultry" > Poultry </option> <option value="powders" > Powders </option> <option value="proceedings" > Proceedings </option> <option value="processes" > Processes </option> <option value="prosthesis" > Prosthesis </option> <option value="proteomes" > Proteomes </option> <option 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Pharm.) </option> <option value="sclerosis" > Sclerosis </option> <option value="seeds" > Seeds </option> <option value="sensors" > Sensors </option> <option value="separations" > Separations </option> <option value="sexes" > Sexes </option> <option value="signals" > Signals </option> <option value="sinusitis" > Sinusitis </option> <option value="smartcities" > Smart Cities </option> <option value="socsci" > Social Sciences </option> <option value="siuj" > Soci茅t茅 Internationale d鈥橴rologie Journal (SIUJ) </option> <option value="societies" > Societies </option> <option value="software" > Software </option> <option value="soilsystems" > Soil Systems </option> <option value="solar" > Solar </option> <option value="solids" > Solids </option> <option value="spectroscj" > Spectroscopy Journal </option> <option value="sports" > Sports </option> <option value="standards" > Standards </option> <option value="stats" > Stats </option> <option value="stresses" > Stresses </option> <option value="surfaces" > Surfaces </option> <option value="surgeries" > Surgeries </option> <option value="std" > Surgical Techniques Development </option> <option value="sustainability" > Sustainability </option> <option value="suschem" > Sustainable Chemistry </option> <option value="symmetry" > Symmetry </option> <option value="synbio" > SynBio </option> <option value="systems" > Systems </option> <option value="targets" > Targets </option> <option value="taxonomy" > Taxonomy </option> <option value="technologies" > Technologies </option> <option value="telecom" > Telecom </option> <option value="textiles" > Textiles </option> <option value="thalassrep" > Thalassemia Reports </option> <option value="therapeutics" > Therapeutics </option> <option value="thermo" > Thermo </option> <option value="timespace" > Time and Space </option> <option value="tomography" > Tomography </option> <option value="tourismhosp" > Tourism and Hospitality </option> <option value="toxics" > Toxics </option> <option value="toxins" > Toxins </option> <option value="transplantology" > Transplantology </option> <option value="traumacare" > Trauma Care </option> <option value="higheredu" > Trends in Higher Education </option> <option value="tropicalmed" > Tropical Medicine and Infectious Disease (TropicalMed) </option> <option value="universe" > Universe </option> <option value="urbansci" > Urban Science </option> <option value="uro" > Uro </option> <option value="vaccines" > Vaccines </option> <option value="vehicles" > Vehicles </option> <option value="venereology" > Venereology </option> <option value="vetsci" > Veterinary Sciences </option> <option value="vibration" > Vibration </option> <option value="virtualworlds" > Virtual Worlds </option> <option value="viruses" > Viruses </option> <option value="vision" > Vision </option> <option value="waste" > Waste </option> <option value="water" > Water </option> <option value="wild" > Wild </option> <option value="wind" > Wind </option> <option 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class="custom-accordion-for-small-screen-link show-for-small-only"> <h2 class="no-padding-left no-margin">Journal Description</h2> </div> <div class="custom-accordion-for-small-screen-content show-for-medium-up"> <div class="journal__description"> <h1> <em>Biology and Life Sciences Forum</em> </h1> <div class="journal__description__content"> <em>Biology and Life Sciences Forum</em> is an open access journal dedicated to publishing findings resulting from conferences, workshops, and similar events, in all areas of biology, life sciences and at the interface of related disciplines. The conference organizers and proceedings editors are responsible for managing the peer-review process and selecting papers for conference proceedings. </div> <div style="margin-bottom: 15px;"> </div> <div> <a href="/journal/blsf/imprint" class="UI_JournalImprintsInfoButton"> <i class="material-icons spaced-link">subject</i> Imprint Information </a>    <a href="/journal/blsf/blsf_flyer.pdf" class="UD_JournalFlyer"> <i class="material-icons spaced-link">get_app</i> Journal Flyer </a>     <a class="oa-link" href="https://www.mdpi.com/about/openaccess"> <i class="material icons spaced-link"></i> Open Access </a>     <strong> ISSN: 2673-9976 </strong> </div> <div class="issue-cover"> <div style=" "> <a href=/2673-9976/36/1 > <img src="/files/uploaded/covers/blsf/cover-blsf-v36-i1.png " style="margin: 0px;" alt="Issue Cover" /> </a> </div> <h4>Vol. 36</h4> <h5>MGIBR 2024</h5> <div><a href=/2673-9976/36/1>Table of Contents</a></div> </div> <div class="issue-cover"> <div style=" "> <a href=/2673-9976/34/1 > <img src="/files/uploaded/covers/blsf/cover-blsf-v34-i1.png " style="margin: 0px;" alt="Issue Cover" /> </a> </div> <h4>Vol. 34</h4> <h5>ACN 2023</h5> <div><a href=/2673-9976/34/1>Table of Contents</a></div> </div> <div class="issue-cover"> <div style=" "> <a href=/2673-9976/32/1 > <img src="/files/uploaded/covers/blsf/cover-blsf-v32-i1.png " style="margin: 0px;" alt="Issue Cover" /> </a> </div> <h4>Vol. 32</h4> <h5>AISAL 2022</h5> <div><a href=/2673-9976/32/1>Table of Contents</a></div> </div> <div class="issue-cover"> <div style=" "> <a href=/2673-9976/31/1 > <img src="/files/uploaded/covers/blsf/cover-blsf-v31-i1.png " style="margin: 0px;" alt="Issue Cover" /> </a> </div> <h4>Vol. 31</h4> <h5>ECM 2023</h5> <div><a href=/2673-9976/31/1>Table of Contents</a></div> </div> <div class="issue-cover"> <div style=" "> <a href=/2673-9976/30/1 > <img src="/files/uploaded/covers/blsf/cover-blsf-v30-i1.png " style="margin: 0px;" alt="Issue Cover" /> </a> </div> <h4>Vol. 30</h4> <h5>IOCAG 2023</h5> <div><a href=/2673-9976/30/1>Table of Contents</a></div> </div> <div class="issue-cover"> <div style=" "> <a href=/2673-9976/29/1 > <img src="/files/uploaded/covers/blsf/cover-blsf-v29-i1.png " style="margin: 0px;" alt="Issue Cover" /> </a> </div> <h4>Vol. 29</h4> <h5>IECN 2023</h5> <div><a href=/2673-9976/29/1>Table of Contents</a></div> </div> <div style="clear: both;"></div> </div> </div> </div> <div class="content__container content__container--overflow-initial"> <div class="custom-accordion-for-small-screen-link active"> <h2 class="no-padding-left">Latest Articles</h2> </div> <div class="custom-accordion-for-small-screen-content"> <div class="expanding-div collapsed"> <div class="generic-item article-item no-border"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 4 pages, 231 KiB   </span> <a href="/2673-9976/37/1/18/pdf?version=1732190947" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Obtaining Carotenoids and Capsaicinoids (Capsicum chacoense) with a Green Solvent (Acrocomia aculeata Almond Oil)" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/37/1/18">Obtaining Carotenoids and Capsaicinoids (<i>Capsicum chacoense</i>) with a Green Solvent (<i>Acrocomia aculeata</i> Almond Oil)</a> <div class="authors"> by <span class="inlineblock "><strong>Eva Coronel</strong>, </span><span class="inlineblock "><strong>Laura Correa</strong>, </span><span class="inlineblock "><strong>Malena Russo</strong>, </span><span class="inlineblock "><strong>Carlos Zaracho</strong>, </span><span class="inlineblock "><strong>Maria Caravajal</strong>, </span><span class="inlineblock "><strong>Silvia Caballero</strong>, </span><span class="inlineblock "><strong>Rocio Villalba</strong> and </span><span class="inlineblock "><strong>Laura Mereles</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>37</em>(1), 18; <a href="https://doi.org/10.3390/blsf2024037018">https://doi.org/10.3390/blsf2024037018</a> - 21 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> <i>Capsicum chacoense</i> (wild red pepper) and <i>Acrocomia aculeata</i> almond (<i>Paraguayan coconut</i>) are fruits native to Paraguay which are little-used and can be sources of important bioactive compounds. The aim of this work was to evaluate the use of Paraguayan coconut kernel <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/18/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> <i>Capsicum chacoense</i> (wild red pepper) and <i>Acrocomia aculeata</i> almond (<i>Paraguayan coconut</i>) are fruits native to Paraguay which are little-used and can be sources of important bioactive compounds. The aim of this work was to evaluate the use of Paraguayan coconut kernel oil as a green solvent for the extraction of carotenoids and capsaicinoids from wild red pepper. Ultrasound-assisted extraction was performed (solvent ratio; 0.7 g/mL, amplitude 80%, for 17 min). The freeze-dried red pepper fruit, coconut oil, and coconut+red pepper oil were characterized by total carotenoids, total capsaicinoids, total phenolic compounds (TPCs), total antioxidant capacity (TAC), fatty acid (FA) profile, and color. It was possible to extract 46.7% of the carotenoids and 42.5% of the capsaicinoids present in the red pepper. However, only about 7% of TCP and TAC were maintained in the coconut+red pepper oil obtained. In the FA profile of red pepper oil, oleic acid and palmitic acid were observed as the main FAs. Conversely, in coconut oil, lauric acid and oleic acid were observed as the main components. In coconut+red pepper oil, the same main FAs were found, but in a lower percentage of lauric acid and higher percentage of oleic acid. Based on the results, coconut oil is a green solvent for the extraction of lipophilic secondary metabolites such as carotenoids and capsaicinoids. These can provide sensory characteristics such as color and flavor to coconut oil from <i>Capsicum chacoense</i>. In the oil obtained (coconut+red pepper), a significant difference in the FA profile was also seen, where the majority FA was oleic acid. <a href="/2673-9976/37/1/18">Full article</a> </div> </div> </div> </div> </div> <div class="extending-content content-ready"> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 6 pages, 460 KiB   </span> <a href="/2673-9976/37/1/16/pdf?version=1732176428" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Acceptability of Tortillas and Tamales Made with Nixtamalized Corn with Germinated Chia Flour" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/37/1/16">Acceptability of Tortillas and Tamales Made with Nixtamalized Corn with Germinated Chia Flour</a> <div class="authors"> by <span class="inlineblock "><strong>Mar铆a Eunice Cota</strong> and </span><span class="inlineblock "><strong>Elsa Julieta Salazar</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>37</em>(1), 16; <a href="https://doi.org/10.3390/blsf2024037016">https://doi.org/10.3390/blsf2024037016</a> - 20 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Corn, <i>Zea mays</i>, is an ancestral food, culturally included in different forms in the Guatemalan diet. The most common form is in tortillas and tamales, which makes them suitable for incorporating other ingredients that increase their nutrient content. A sensory study was <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/16/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Corn, <i>Zea mays</i>, is an ancestral food, culturally included in different forms in the Guatemalan diet. The most common form is in tortillas and tamales, which makes them suitable for incorporating other ingredients that increase their nutrient content. A sensory study was conducted with the aim of determining whether the appearance and texture of the tortilla and tamale remain acceptable when adding germinated chia seed flour (<i>Salvia hispanica</i> L). Germination was carried out for one day at 20 °C; it was prepared as flour and mixed with nixtamalized corn flour in a ratio of 10:90 and enough water to mold the tortillas; for the tamale, the same proportion of corn flour and germinated chia flour was used, and water and 8.6 percent oil were added. The tortillas and tamales were prepared and cooked in a traditional way by experts. For the acceptability test, 52 consumers were recruited, who signed the informed consent and subsequently evaluated the appearance and texture using a five-point hedonic scale (1 = I like it very much, 5 = I dislike it very much). The results indicate that the average acceptability of the appearance of the tortilla is 1.2 and the texture is 1.8. The average acceptability of the appearance of the tamale is 1.9 and the texture is 1.19. When comparing the acceptability of the appearance and texture of both preparations, a significant difference was found (<i>p</i> < 0.05), with the appearance and texture of the tamale being more acceptable. <a href="/2673-9976/37/1/16">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/16/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1525756"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1525756"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1525756" data-cycle-prev="#prev1525756" data-cycle-progressive="#images1525756" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1525756-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/blsf/blsf-37-00016/article_deploy/html/images/blsf-37-00016-g001-550.jpg?1732176580" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1525756" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1525756-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/blsf/blsf-37-00016/article_deploy/html/images/blsf-37-00016-g002-550.jpg?1732176581'><p>Figure 2</p></div></script></div></div><div id="article-1525756-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/blsf/blsf-37-00016/article_deploy/html/images/blsf-37-00016-g001-550.jpg?1732176580" title=" <strong>Figure 1</strong><br/> <p>Hedonic scale acceptability analysis of tamales and tortillas with chia seed aggregate for the attribute appearance, according to Tukey test.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/37/1/16'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/blsf/blsf-37-00016/article_deploy/html/images/blsf-37-00016-g002-550.jpg?1732176581" title=" <strong>Figure 2</strong><br/> <p>Hedonic scale acceptability analysis of tamales and tortillas with added chia seeds for the texture attribute, according to the Tukey test.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/37/1/16'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 7 pages, 1227 KiB   </span> <a href="/2673-9976/39/1/1/pdf?version=1732176732" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Modeling the Current Suitable Habitat Range of the Yellow-Bellied Gecko (Hemidactylus flaviviridis R眉ppell, 1835) in Iran" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/39/1/1">Modeling the Current Suitable Habitat Range of the Yellow-Bellied Gecko (<i>Hemidactylus flaviviridis</i> Rüppell, 1835) in Iran</a> <div class="authors"> by <span class="inlineblock "><strong>Saman Ghasemian Sorboni</strong>, </span><span class="inlineblock "><strong>Mehrdad Hadipour</strong> and </span><span class="inlineblock "><strong>Narina Ghasemian Sorboni</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>39</em>(1), 1; <a href="https://doi.org/10.3390/blsf2024039001">https://doi.org/10.3390/blsf2024039001</a> - 20 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Studying the current range of species presence is crucial for ecologists and related scientists to understand potential habitats and the influence of environmental factors on species distribution. In this study, we used species distribution modeling (SDM) to look into where the yellow-bellied gecko, <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/39/1/1/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Studying the current range of species presence is crucial for ecologists and related scientists to understand potential habitats and the influence of environmental factors on species distribution. In this study, we used species distribution modeling (SDM) to look into where the yellow-bellied gecko, also known as the northern house gecko (<i>Hemidactylus flaviviridis</i> Rüppell, 1835), lives in Iran. We achieved this by combining four machine learning algorithms: Random Forest (RF), the Support Vector Machine (SVM), Maximum Entropy (Maxent), and the Generalized Linear Model (GLM). We utilized 19 historical bioclimatic variables, the Digital Elevation Model (DEM), slope, aspect, and the Normalized Difference Vegetation Index (NDVI). After calculating their correlations, we selected variables for modeling with a variance inflation factor (VIF) of less than 10. The findings indicate that the variables “Precipitation of the Coldest Quarter” (BIO19) and “Mean Temperature of Wettest Quarter” (BIO8) have the most significant influence on the species’ distribution. The gecko primarily inhabits low elevations and slopes, particularly those below 400 m above sea level with slopes less than 8 degrees, primarily in southern Iran. Additionally, we found that the NDVI had a minimal impact on the distribution of the species. Therefore, we identify the provinces of Khuzestan, Bushehr, Hormozgan, and Fars, along with parts of the coastal strip of Sistan and Baluchistan, as suitable areas for the current presence of this species. <a href="/2673-9976/39/1/1">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2673-9976/39/1/1/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1525805"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1525805"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1525805" data-cycle-prev="#prev1525805" data-cycle-progressive="#images1525805" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1525805-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/blsf/blsf-39-00001/article_deploy/html/images/blsf-39-00001-g001-550.jpg?1732176801" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1525805" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1525805-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/blsf/blsf-39-00001/article_deploy/html/images/blsf-39-00001-g002-550.jpg?1732176802'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1525805-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/blsf/blsf-39-00001/article_deploy/html/images/blsf-39-00001-g003-550.jpg?1732176804'><p>Figure 3</p></div></script></div></div><div id="article-1525805-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/blsf/blsf-39-00001/article_deploy/html/images/blsf-39-00001-g001-550.jpg?1732176801" title=" <strong>Figure 1</strong><br/> <p>Predicted distribution of <span class="html-italic">H. flaviviridis</span> in Iran.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/39/1/1'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/blsf/blsf-39-00001/article_deploy/html/images/blsf-39-00001-g002-550.jpg?1732176802" title=" <strong>Figure 2</strong><br/> <p>Relative variable importance in the modeling process based on Pearson correlation and AUC metrics.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/39/1/1'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/blsf/blsf-39-00001/article_deploy/html/images/blsf-39-00001-g003-550.jpg?1732176804" title=" <strong>Figure 3</strong><br/> <p>Binary distribution map of <span class="html-italic">H. flaviviridis</span> overlaid on an elevation map of Iran. The red areas indicate the suitable habitat range for the species.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/39/1/1'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 6 pages, 1752 KiB   </span> <a href="/2673-9976/37/1/15/pdf?version=1731663540" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Compositional Changes Associated with Successive Boiling of Wild Cynophalla retusa (Indian Bean) Pods Collected from the Paraguayan Chaco" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/37/1/15">Compositional Changes Associated with Successive Boiling of Wild <i>Cynophalla retusa</i> (Indian Bean) Pods Collected from the Paraguayan Chaco</a> <div class="authors"> by <span class="inlineblock "><strong>Adecia Suarez</strong>, </span><span class="inlineblock "><strong>Laura Mereles</strong>, </span><span class="inlineblock "><strong>Patricia Piris</strong>, </span><span class="inlineblock "><strong>Rocio Villalba</strong>, </span><span class="inlineblock "><strong>Olga Heinichen</strong> and </span><span class="inlineblock "><strong>Silvia Caballero</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>37</em>(1), 15; <a href="https://doi.org/10.3390/blsf2024037015">https://doi.org/10.3390/blsf2024037015</a> - 15 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> <i>Cynophalla retusa</i>, known as “Indian bean”, is an important traditional food for the ethnic groups of the Gran Chaco. However, its contribution of minerals to the diet is unknown and the toxic nature of its raw pods has been reported. The aim <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/15/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> <i>Cynophalla retusa</i>, known as “Indian bean”, is an important traditional food for the ethnic groups of the Gran Chaco. However, its contribution of minerals to the diet is unknown and the toxic nature of its raw pods has been reported. The aim of this investigation was to evaluate the composition of minerals, oxalic acid and phytate contents in whole raw and cooked pods, with successive changes of boiling water every 1 h for 4 h in total, as well as the alkaloid content in the cooking water. Bivalent mineral composition determinations (Ca, Fe, Cu and Mg) were made, as well as measurements of the phosphorus and antinutrient contents, such as phytate and oxalic acid, to determine the mineral contribution. The raw pods (<i>C. retusa</i>) contained 6.67% ash, with high contents of Ca, Fe, Cu, Mg and P. Loss of minerals occurred with successive boiling and significant decreases in antinutrients, with significant changes after each boiling period (1, 2, 3, 4 h). The boiling improved the bioavailability of Ca by removing oxalic acid from the sample cooked in the fourth boiling period. However, the phytate contents were not reduced to the same extent (only up to 40%). The results show that <i>C. retusa</i> pods can be a source of minerals (Ca, Fe, Cu and Mg) under controlled conditions of cooking and decreases in antinutrients like oxalic acid. From this perspective, this food source can be a viable alternative to increase food safety and nutrition, using one of many Paraguayan species that are little-known. Therefore, domestication and conservation studies are necessary. <a href="/2673-9976/37/1/15">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/15/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1521618"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1521618"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1521618" data-cycle-prev="#prev1521618" data-cycle-progressive="#images1521618" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1521618-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/blsf/blsf-37-00015/article_deploy/html/images/blsf-37-00015-g001a-550.jpg?1731663732" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1521618" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1521618-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/blsf/blsf-37-00015/article_deploy/html/images/blsf-37-00015-g001b-550.jpg?1731663733'><p>Figure 1 Cont.</p></div></script></div></div><div id="article-1521618-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/blsf/blsf-37-00015/article_deploy/html/images/blsf-37-00015-g001a-550.jpg?1731663732" title=" <strong>Figure 1</strong><br/> <p>Process of sample cooking: (<b>a</b>) <span class="html-italic">Cynophalla retusa</span> fresh whole pods. (<b>b</b>) Pods boiled with water. (<b>c</b>) Samples drained after the first boiling period (1 h). (<b>d</b>) Appearance of the cooking broth after water changes at 1 h, 2 h, 3 h and 4 h.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/37/1/15'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/blsf/blsf-37-00015/article_deploy/html/images/blsf-37-00015-g001b-550.jpg?1731663733" title=" <strong>Figure 1 Cont.</strong><br/> <p>Process of sample cooking: (<b>a</b>) <span class="html-italic">Cynophalla retusa</span> fresh whole pods. (<b>b</b>) Pods boiled with water. (<b>c</b>) Samples drained after the first boiling period (1 h). (<b>d</b>) Appearance of the cooking broth after water changes at 1 h, 2 h, 3 h and 4 h.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/37/1/15'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 7 pages, 750 KiB   </span> <a href="/2673-9976/35/1/11/pdf?version=1731680564" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Bromophenols in Red Algae: Exploring the Chemistry and Uncovering Biological Benefits of These Unknown Compounds" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/35/1/11">Bromophenols in Red Algae: Exploring the Chemistry and Uncovering Biological Benefits of These Unknown Compounds</a> <div class="authors"> by <span class="inlineblock "><strong>Paula Barciela</strong>, </span><span class="inlineblock "><strong>Maria Carpena</strong>, </span><span class="inlineblock "><strong>Ana Perez-Vazquez</strong>, </span><span class="inlineblock "><strong>Aurora Silva</strong>, </span><span class="inlineblock "><strong>Ana Olivia S. Jorge</strong> and </span><span class="inlineblock "><strong>Miguel A. Prieto</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>35</em>(1), 11; <a href="https://doi.org/10.3390/blsf2024035011">https://doi.org/10.3390/blsf2024035011</a> - 15 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Bromophenols, which belong to the family of phenolic compounds, are halogenated secondary metabolites characterized by the incorporation of bromine atoms into the phenol ring structure, resulting in unique chemical properties. These compounds, synthesized as secondary metabolites by algae, exhibit different isomeric forms due <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/35/1/11/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Bromophenols, which belong to the family of phenolic compounds, are halogenated secondary metabolites characterized by the incorporation of bromine atoms into the phenol ring structure, resulting in unique chemical properties. These compounds, synthesized as secondary metabolites by algae, exhibit different isomeric forms due to bromine substitution at different positions within the phenol ring, showing variability among species. Bromine substitution not only confers specific chemical properties but also plays an important role in the ecological functions of bromophenols by inducing increased lipophilicity, which affects solubility and reactivity, an adaptive response to external conditions. Certain genera of red algae, such as <i>Gracilaria</i> and <i>Rhodomela</i>, have been identified as important sources of bromophenols. Research on bromophenols involves extraction, commonly using solvents such as methanol or methanol-dichloromethane, and identification and structural elucidation using advanced analytical techniques such as mass spectrometry (MS) and nuclear magnetic resonance (NMR) spectroscopy for the precise determination of structure and configuration. Bromophenols display diverse biological activities, highlighting antimicrobial, antidiabetic, antiviral and antioxidant properties, which are closely related to their specific chemical structure. The importance of understanding the chemical group of bromophenols is underlined by their role in chemical defense mechanisms, contributing to potential biotechnological applications and broader contributions to the marine ecosystem. Therefore, this study is aimed to review the chemical characteristics and biological properties of bromophenols in red algae. <a href="/2673-9976/35/1/11">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2673-9976/35/1/11/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="absgraph cycle-slideshow"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1521951-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/blsf/blsf-35-00011/article_deploy/html/images/blsf-35-00011-g001-550.jpg?1731680739" alt="" style="border: 0;"><p>Figure 1</p></div></div></div><div id="article-1521951-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/blsf/blsf-35-00011/article_deploy/html/images/blsf-35-00011-g001-550.jpg?1731680739" title=" <strong>Figure 1</strong><br/> <p>Some of the BPs that have exhibited certain outstanding biological properties [<a href="#B2-blsf-35-00011" class="html-bibr">2</a>]. Created with BioRender.com (accessed on 25 April 2024).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/35/1/11'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 5 pages, 219 KiB   </span> <a href="/2673-9976/36/1/13/pdf?version=1731577539" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Reproduction Efficiency of Native and Imported Algerian Cattle Under Challenging Climatic Conditions" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/36/1/13">Reproduction Efficiency of Native and Imported Algerian Cattle Under Challenging Climatic Conditions</a> <div class="authors"> by <span class="inlineblock "><strong>Aziza Ferag</strong>, </span><span class="inlineblock "><strong>Djalel Eddine Gherissi</strong>, </span><span class="inlineblock "><strong>Tarek Khenenou</strong>, </span><span class="inlineblock "><strong>Amel Boughanem</strong>, </span><span class="inlineblock "><strong>Hafidha Hadj Moussa</strong> and </span><span class="inlineblock "><strong>Amina Maamour</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>36</em>(1), 13; <a href="https://doi.org/10.3390/blsf2024036013">https://doi.org/10.3390/blsf2024036013</a> - 14 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> This study examined the impact of climate change, specifically the Temperature–Humidity Index (THI), on local “Brune de l’Atlas” cows and imported dairy breeds (Prim’Holstein and Montbéliarde) in Algeria. Data from 24,773 artificial insemination records of 12,726 cows between 2016 and 2019 were analyzed <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/36/1/13/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> This study examined the impact of climate change, specifically the Temperature–Humidity Index (THI), on local “Brune de l’Atlas” cows and imported dairy breeds (Prim’Holstein and Montbéliarde) in Algeria. Data from 24,773 artificial insemination records of 12,726 cows between 2016 and 2019 were analyzed for fertility traits such as conception rate at the first AI (CR1stAI), services per conception, and reproductive period (RP). The results indicated no significant impact of THI on CR1stAI for the local breed, though THI > 72 lowered CR1stAI in imported breeds. THI significantly increased the number of services per conception but did not affect the RP. Local breeds showed superior reproductive efficiency under high THI, likely due to genetic differences. <a href="/2673-9976/36/1/13">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Proceedings of <a href="/2673-9976/36/1">The 9th International Seminar (MGIBR) Management and Genetic Improvement of Biological Ressources</a>)<br/> </div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 5 pages, 230 KiB   </span> <a href="/2673-9976/37/1/13/pdf?version=1731984761" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Curcubita moschata Seeds: Ancestral Flavor and Nutrition for Current Use" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/37/1/13"><i>Curcubita moschata</i> Seeds: Ancestral Flavor and Nutrition for Current Use</a> <div class="authors"> by <span class="inlineblock "><strong>Elsa Julieta Salazar</strong> and </span><span class="inlineblock "><strong>Mar铆a Eunice Cota</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>37</em>(1), 13; <a href="https://doi.org/10.3390/blsf2024037013">https://doi.org/10.3390/blsf2024037013</a> - 14 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The squash, <i>C. moschata</i>, is a type of pumpkin that grows easily in milpas—small, polyculture fields in Guatemala. Excavations carried out in pre-Columbian mounds in Uaxactún, Petén, indicate that squash has been cultivated and consumed for more than 5000 years. Today, both <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/13/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The squash, <i>C. moschata</i>, is a type of pumpkin that grows easily in milpas—small, polyculture fields in Guatemala. Excavations carried out in pre-Columbian mounds in Uaxactún, Petén, indicate that squash has been cultivated and consumed for more than 5000 years. Today, both the pulp and the seed are still used as food; seeds are processed by hand and sold as toasted seed, or as toasted and ground seed with added salt, which is called <i>pepita</i>. The seed is used as a flavoring and thickening ingredient in sauces and pepita is used as an accompaniment to fresh fruit. This work aimed to provide updated information on the nutritional compositions of squash seeds and <i>pepita</i> in popular markets in the north, center, west, and southeast of Guatemala. The moisture content was determined in a convection oven at 60 °C, the ash by combustion in furnace at 450 °C, the protein by Kjeldahl method, fat by solvent extraction in the goldfish apparatus, and minerals by atomic absorption spectroscopy; and a UV/VIS colorimeter. The moisture content in seeds and <i>pepita</i> were 5.67% and 4.65%; ash 4% and 6.24%; protein 32.9% and 29.21%; lipids 32.07% and 30.22%, respectively. There was a higher content of macrominerals in <i>pepita</i> than in seeds, due to the salt addition. Comparing the nutritional results of the dry seed with those reported in the Food Composition Table for Central America, differences in protein and fat content are greater than 10%. <a href="/2673-9976/37/1/13">Full article</a> </div> </div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 5 pages, 253 KiB   </span> <a href="/2673-9976/37/1/12/pdf?version=1731502862" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Evaluation of a Functional Bread Made with Wheat Flour (Triticum spp.), Tarwi Flour (Lupinus mutabilis Sweet) and Hydroxypropyl Methyl Cellulose" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/37/1/12">Evaluation of a Functional Bread Made with Wheat Flour (<i>Triticum</i> spp.), Tarwi Flour (<i>Lupinus mutabilis</i> Sweet) and Hydroxypropyl Methyl Cellulose</a> <div class="authors"> by <span class="inlineblock "><strong>Paola S谩nchez-Guamba</strong> and </span><span class="inlineblock "><strong>Pedro Maldonado-Alvarado</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>37</em>(1), 12; <a href="https://doi.org/10.3390/blsf2024037012">https://doi.org/10.3390/blsf2024037012</a> - 13 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Making bread from tarwi represents a scientific and technical challenge due to its poor breadmaking properties; however, strategies like partial substitution with other flours as well as the use of improvers could maximize these properties. This work aimed to evaluate a functional bread <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/12/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Making bread from tarwi represents a scientific and technical challenge due to its poor breadmaking properties; however, strategies like partial substitution with other flours as well as the use of improvers could maximize these properties. This work aimed to evaluate a functional bread made with wheat flour (<i>Triticum</i> spp.), tarwi flour (<i>Lupinus mutabilis</i> Sweet) and Hydroxypropyl Methyl Cellulose (HPMC). The partial substitution levels evaluated were 0, 5, 10, 15, 20 and 25% with and without the addition of HPMC as a bread improver. The bread’s volume, weight, height and specific volume were determined. Sensory tests of the bread were carried out to determine bakery aptitude and acceptability. The specific volumes of the bread were 3.90; 3.46; 3.27; 3.23; 2.98 and 2.62 cm<sup>3</sup>/g in samples without HPMC and 4.60; 4.28; 4.27; 3.26; 2.96 and 2.62 cm<sup>3</sup>/g in samples with HPMC, respectively. These values had reciprocity with the heights of the breads, which were between 8.90 and 6.00 cm in samples without HPMC and between 10.55 and 6.50 cm in samples with HPMC. The specific volume of bread decreased from 15% substitution. The sample with 0, 5 and 10% substitution with tarwi flour had both acceptability and bakery aptitude. <a href="/2673-9976/37/1/12">Full article</a> </div> </div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 8 pages, 1212 KiB   </span> <a href="/2673-9976/35/1/10/pdf?version=1731484782" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Antibacterial Properties of Dental Copolymer Modified with Monomers Possessing Quaternary Ammonium Groups" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/35/1/10">Antibacterial Properties of Dental Copolymer Modified with Monomers Possessing Quaternary Ammonium Groups</a> <div class="authors"> by <span class="inlineblock "><strong>Patryk Drejka</strong>, </span><span class="inlineblock "><strong>Marta Chr贸szcz-Por臋bksa</strong>, </span><span class="inlineblock "><strong>Alicja Kazek-K臋sik</strong> and </span><span class="inlineblock "><strong>Izabela Barszczewska-Rybarek</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>35</em>(1), 10; <a href="https://doi.org/10.3390/blsf2024035010">https://doi.org/10.3390/blsf2024035010</a> - 13 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Dental caries are treated using dental composite restorative materials (DCRM). However, commercial DCRMs lack antibacterial activity. This research aimed to analyze the in vitro antibacterial activity of a series of copolymers consisting of a urethane–dimethacrylate monomer (UDMA), bisphenol A glycerolate dimethacrylate (Bis-GMA), triethylene <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/35/1/10/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Dental caries are treated using dental composite restorative materials (DCRM). However, commercial DCRMs lack antibacterial activity. This research aimed to analyze the in vitro antibacterial activity of a series of copolymers consisting of a urethane–dimethacrylate monomer (UDMA), bisphenol A glycerolate dimethacrylate (Bis-GMA), triethylene glycol dimethacrylate (TEGDMA) and urethane–dimethacrylate monomer with two quaternary ammonium groups and a 1,3-bis(1-isocyanate-1-methylethyl)benzene core (QAn+TMXDI, where n = 8, 10, or 12 is the number of carbon atoms in the N-alkyl substituent). QAn+TMXDI contents in copolymers were 20 and 40 wt.%. The results of the <i>Staphylococcus aureus</i> and <i>Escherichia coli</i> adhesion test demonstrated that the logCFU/mL decreased as the length of the N-alkyl chain decreased and QAn+TMXDI content increased. The copolymers of QA8+TMXDI 40 wt.%, Bis-GMA 40 wt.%, and TEGDMA 20 wt.% showed the highest antibacterial activity, with a logCFU/mL of 2.39 for <i>S. aureus</i> and no viable <i>E. coli</i> cells. <a href="/2673-9976/35/1/10">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2673-9976/35/1/10/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1519681"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1519681"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1519681" data-cycle-prev="#prev1519681" data-cycle-progressive="#images1519681" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1519681-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/blsf/blsf-35-00010/article_deploy/html/images/blsf-35-00010-g001-550.jpg?1731484968" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1519681" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1519681-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/blsf/blsf-35-00010/article_deploy/html/images/blsf-35-00010-g002-550.jpg?1731484969'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1519681-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/blsf/blsf-35-00010/article_deploy/html/images/blsf-35-00010-g003-550.jpg?1731484972'><p>Figure 3</p></div></script></div></div><div id="article-1519681-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/blsf/blsf-35-00010/article_deploy/html/images/blsf-35-00010-g001-550.jpg?1731484968" title=" <strong>Figure 1</strong><br/> <p>Synthesis route of novel urethane鈥揹imethacryalte monomers鈥擰An+TMXDI.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/35/1/10'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/blsf/blsf-35-00010/article_deploy/html/images/blsf-35-00010-g002-550.jpg?1731484969" title=" <strong>Figure 2</strong><br/> <p>NMR spectrum for QA10+TMXDI: (<b>a</b>) <sup>1</sup>H NMR and (<b>b</b>) <sup>13</sup>C NMR.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/35/1/10'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/blsf/blsf-35-00010/article_deploy/html/images/blsf-35-00010-g003-550.jpg?1731484972" title=" <strong>Figure 3</strong><br/> <p><span class="html-italic">S. aureus</span> colonies on Petri dishes after the adhesion test: (<b>a</b>) sterile water; (<b>b</b>) 40(UDMA); (<b>c</b>) 20(QA8+TMXDI); (<b>d</b>) 40(QA8+TMXDI); (<b>e</b>) 20(QA10+TMXDI); (<b>f</b>) 40(QA10+TMXDI).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/35/1/10'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 8 pages, 1580 KiB   </span> <a href="/2673-9976/36/1/12/pdf?version=1731637024" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Morpho-Pomological Study of Plum Trees (Prunus domestica L.) in Western Algeria" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/36/1/12">Morpho-Pomological Study of Plum Trees (<i>Prunus domestica</i> L.) in Western Algeria</a> <div class="authors"> by <span class="inlineblock "><strong>Sarra Selka</strong>, </span><span class="inlineblock "><strong>Ikram Mkedder</strong>, </span><span class="inlineblock "><strong>Faiza Ilias</strong> and </span><span class="inlineblock "><strong>Semir Bechir Suheil Gaouar</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>36</em>(1), 12; <a href="https://doi.org/10.3390/blsf2024036012">https://doi.org/10.3390/blsf2024036012</a> - 12 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The plum (<i>P. domestica</i> L.) is a hexaploid fruit tree species cultivated around the world. In Algeria, dried plums are used in traditional dishes, being popular in rural areas, and are also eaten fresh or processed as jam. Despite its socio-economic importance, <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/36/1/12/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The plum (<i>P. domestica</i> L.) is a hexaploid fruit tree species cultivated around the world. In Algeria, dried plums are used in traditional dishes, being popular in rural areas, and are also eaten fresh or processed as jam. Despite its socio-economic importance, its varietal diversity remains unknown, which led us to launch a phenotypic characterization of plum (<i>P. domestica</i> L.) accessions in western Algeria. Our first step was to conduct a field survey in western Algeria using a questionnaire and collect plant material from 16 regions of seven different wilayas. We utilized 35 morphological and pomological characteristics suggested by UPOV, and the data were used to describe the different varieties and were exploited in different analyses (ANOVA, Multiple Component Analysis (ACM), and Principal Component Analysis (PCA)), indicating a distinct difference between the accessions. An important phenotypic variance was recorded for the studied characteristics, such as the length, width of the leaves and flower petals, ripening period of the fruit, and size and weight of the fruit, which aids us in identifying three major groups independent of their geographical origin. Identifying the plum cultivars used in breeding programs has led to the valorization and preservation of this valuable genetic resource. <a href="/2673-9976/36/1/12">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Proceedings of <a href="/2673-9976/36/1">The 9th International Seminar (MGIBR) Management and Genetic Improvement of Biological Ressources</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2673-9976/36/1/12/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1521297"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1521297"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1521297" data-cycle-prev="#prev1521297" data-cycle-progressive="#images1521297" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1521297-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/blsf/blsf-36-00012/article_deploy/html/images/blsf-36-00012-g001-550.jpg?1731637133" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1521297" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1521297-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/blsf/blsf-36-00012/article_deploy/html/images/blsf-36-00012-g002-550.jpg?1731637134'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1521297-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/blsf/blsf-36-00012/article_deploy/html/images/blsf-36-00012-g003-550.jpg?1731637135'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1521297-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/blsf/blsf-36-00012/article_deploy/html/images/blsf-36-00012-g004-550.jpg?1731637136'><p>Figure 4</p></div></script></div></div><div id="article-1521297-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/blsf/blsf-36-00012/article_deploy/html/images/blsf-36-00012-g001-550.jpg?1731637133" title=" <strong>Figure 1</strong><br/> <p>Fruits of the different varieties studied (original, 2021).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/36/1/12'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/blsf/blsf-36-00012/article_deploy/html/images/blsf-36-00012-g002-550.jpg?1731637134" title=" <strong>Figure 2</strong><br/> <p>Graphical representation of quantitative variables according to ACP. Blue circles: a negative correlation; Red circles: a positive correlation.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/36/1/12'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/blsf/blsf-36-00012/article_deploy/html/images/blsf-36-00012-g003-550.jpg?1731637135" title=" <strong>Figure 3</strong><br/> <p>Variety representation according to quantitative parameters.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/36/1/12'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/blsf/blsf-36-00012/article_deploy/html/images/blsf-36-00012-g004-550.jpg?1731637136" title=" <strong>Figure 4</strong><br/> <p>Graphical representation of qualitative variables by MCA.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/36/1/12'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 6 pages, 216 KiB   </span> <a href="/2673-9976/36/1/11/pdf?version=1731399481" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Impure Nephrotic Syndrome in a Young Weightlifter Induced by a Plant-Based Dietary Supplement: A Case Report" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/36/1/11">Impure Nephrotic Syndrome in a Young Weightlifter Induced by a Plant-Based Dietary Supplement: A Case Report</a> <div class="authors"> by <span class="inlineblock "><strong>Ibtihal Triqui</strong>, </span><span class="inlineblock "><strong>Walid Khitri</strong>, </span><span class="inlineblock "><strong>Yasser Si Afif</strong>, </span><span class="inlineblock "><strong>Zohra Bekkouche</strong>, </span><span class="inlineblock "><strong>Yasmine Soumia Bengrine</strong> and </span><span class="inlineblock "><strong>Nassima Lachgueur</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>36</em>(1), 11; <a href="https://doi.org/10.3390/blsf2024036011">https://doi.org/10.3390/blsf2024036011</a> - 12 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Numerous weight loss preparations emerge without medical or pharmaceutical supervision, thereby accentuating the risk to public health. Recent data shed light on the extent of the problem, with an increase in cases of nephrotoxicity associated with the use of plant-based dietary supplements (DSs). <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/36/1/11/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Numerous weight loss preparations emerge without medical or pharmaceutical supervision, thereby accentuating the risk to public health. Recent data shed light on the extent of the problem, with an increase in cases of nephrotoxicity associated with the use of plant-based dietary supplements (DSs). A 22-year-old patient, a smoker with no significant medical history, was admitted to the nephrology department of EHU Oran for the management of impure nephrotic syndrome complicated by acute renal failure, edema, and proteinuria. During interrogation, the patient admitted to incorporating the following products into his weight loss and muscle gain program: a plant-based DS named “Animal cuts<sup>®</sup>”, composed of 38 plant extracts, supplementation with “Whey protein” at a dosage of 300 g/day, and creatine. Two samples, blood and urine, were sent to the toxicology department of EHU Oran. Since we did not receive the DS sample, a screening for various drugs was negative. An in-depth literature search on the toxic potential of the various components of “Animal cuts<sup>®</sup>” allowed us to identify five components posing a risk to renal function, namely dandelion root extract (<i>Taraxacum</i> sp.), juniper berries (<i>Juniperus</i> sp.), green tea leaf extract (<i>Camelia sinensis</i>), and ginger (<i>Zingiber officinale)</i>. Cases of renal dysfunction related to creatine supplementation have been reported in the literature. However, numerous studies indicate that “Whey protein” may not pose any nephrotoxic risk in individuals with normal renal function. This case adds to the growing number of reports of nephrotoxicity following the use of plant-based DSs and underscores the importance of strengthening regulations governing their production. <a href="/2673-9976/36/1/11">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Proceedings of <a href="/2673-9976/36/1">The 9th International Seminar (MGIBR) Management and Genetic Improvement of Biological Ressources</a>)<br/> </div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 8 pages, 1003 KiB   </span> <a href="/2673-9976/37/1/10/pdf?version=1731306087" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="The Effect of the Incorporation of Dried Moringa Leaf Powder on the Physicochemical and Sensory Properties of Snack Crackers" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/37/1/10">The Effect of the Incorporation of Dried Moringa Leaf Powder on the Physicochemical and Sensory Properties of Snack Crackers</a> <div class="authors"> by <span class="inlineblock "><strong>Lourdes Cervera-Chiner</strong>, </span><span class="inlineblock "><strong>Andrea Sanz</strong>, </span><span class="inlineblock "><strong>Francisco Jos茅 Garc铆a-Mares</strong>, </span><span class="inlineblock "><strong>Mar铆a Luisa Castell贸</strong> and </span><span class="inlineblock "><strong>Mar铆a Dolores Ortol谩</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>37</em>(1), 10; <a href="https://doi.org/10.3390/blsf2024037010">https://doi.org/10.3390/blsf2024037010</a> - 10 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Food reformulation has become a critical concern for the food industry due to society’s growing interest in improving nutritional profiles. In this context, <i>Moringa oleifera</i>, a plant native to India with high nutritional value, offers an alternative for enriching food products. Its <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/10/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Food reformulation has become a critical concern for the food industry due to society’s growing interest in improving nutritional profiles. In this context, <i>Moringa oleifera</i>, a plant native to India with high nutritional value, offers an alternative for enriching food products. Its abundant antioxidants, proteins and fibers make it an attractive choice. This study aimed to assess the impact of substituting wheat flour with dried moringa leaf powder in snack crackers. These were prepared using 53% (<i>w</i>/<i>w</i>) wheat flour and substituting part of it with different replacement percentages (1, 2.5, 5, 7.5 and 10% (<i>w</i>/<i>w</i>)) of dried moringa leaf powder. The baked snacks were characterized in terms of moisture, aw, optical properties, mechanical properties, antioxidant capacity, total phenol content, protein content and energy value. In addition, a sensory analysis was carried out to evaluate the acceptability of the crackers. The results indicated that cracker thickness and volume remained constant across all formulations. As moringa incorporation increased, weight loss decreased. The high water-holding capacity of moringa leaf powder and its protein content contributed to keep the same moisture content and reduce water activity in the crackers, resulting in decreased firmness. The snacks exhibited a greener color with brownish tones as moringa replacement levels rose. Antioxidant capacity (up to 251 ± 13 mg Trolox E/100 g snack) and total phenol content (up to 1172 ± 288 mg Galic acid/100 g snack) were higher with greater moringa inclusion, remaining stable after baking. The protein content increased, allowing all crackers to be labeled as a “protein source” since the energy value due to protein was higher than 12%. However, judges found the color, aroma and flavor attributes of the highest moringa content (10%) crackers too intense. In conclusion, replacing up to 5% of wheat flour with dried moringa leaf powder in snack crackers could enhance their nutritional profile while maintaining consumer acceptance. <a href="/2673-9976/37/1/10">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/10/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1518085"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1518085"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1518085" data-cycle-prev="#prev1518085" data-cycle-progressive="#images1518085" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1518085-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/blsf/blsf-37-00010/article_deploy/html/images/blsf-37-00010-g001-550.jpg?1731306284" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1518085" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1518085-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/blsf/blsf-37-00010/article_deploy/html/images/blsf-37-00010-g002-550.jpg?1731306285'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1518085-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/blsf/blsf-37-00010/article_deploy/html/images/blsf-37-00010-g003-550.jpg?1731306286'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1518085-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/blsf/blsf-37-00010/article_deploy/html/images/blsf-37-00010-g004-550.jpg?1731306289'><p>Figure 4</p></div></script></div></div><div id="article-1518085-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/blsf/blsf-37-00010/article_deploy/html/images/blsf-37-00010-g001-550.jpg?1731306284" title=" <strong>Figure 1</strong><br/> <p>Weight loss of snack crackers after baking. Equal letters indicate homogeneous groups in the ANOVA (95% significance level).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/37/1/10'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/blsf/blsf-37-00010/article_deploy/html/images/blsf-37-00010-g002-550.jpg?1731306285" title=" <strong>Figure 2</strong><br/> <p>Maximum force (bars) and area under the curve (line) of the snack crackers shear test. Equal letters indicate homogeneous groups in the ANOVA (95% significance level), being lower case letters for maximum force and upper case letters for area.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/37/1/10'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/blsf/blsf-37-00010/article_deploy/html/images/blsf-37-00010-g003-550.jpg?1731306286" title=" <strong>Figure 3</strong><br/> <p>The results of the sensory analysis with the hedonic scale of the snack formulations studied, according to the data obtained from the ANOVA analysis; * 95% significance level and ** 99% significance level.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/37/1/10'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/blsf/blsf-37-00010/article_deploy/html/images/blsf-37-00010-g004-550.jpg?1731306289" title=" <strong>Figure 4</strong><br/> <p>A graph of the penalties of the snacks evaluated in the analysis, being circle S0, triangle S2.5, rhombus S5 and square S10. Black color for too-high intensity and gray color for too-low intensity for the analyzed attributes (C: color, A: aroma, TX: texture, CR: crunchiness, T: taste).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/37/1/10'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 7 pages, 618 KiB   </span> <a href="/2673-9976/37/1/8/pdf?version=1731059349" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Development of High-Protein Cookies Enriched with Defatted Sacha Inchi (Plukenetia huayllabamana) Cake and Tarwi (Lupinus mutabilis Sweet) to Combat Child Malnutrition" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/37/1/8">Development of High-Protein Cookies Enriched with Defatted Sacha Inchi (<i>Plukenetia huayllabamana</i>) Cake and Tarwi (<i>Lupinus mutabilis Sweet</i>) to Combat Child Malnutrition</a> <div class="authors"> by <span class="inlineblock "><strong>Mateo Tapia</strong>, </span><span class="inlineblock "><strong>Nicol谩s Diez</strong>, </span><span class="inlineblock "><strong>Axel Sotelo</strong>, </span><span class="inlineblock "><strong>Rafael Alarc贸n</strong> and </span><span class="inlineblock "><strong>Nelson Tapia</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>37</em>(1), 8; <a href="https://doi.org/10.3390/blsf2024037008">https://doi.org/10.3390/blsf2024037008</a> - 8 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> In Peru, 5 of every 10 children suffer from malnutrition, which increases the risk of developing non-communicable diseases (NCDs) at the early stages of their life. Sacha inchi (<i>Plukenetia huayllabamana</i>) cake is the by-product of the oil extraction process of the <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/8/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> In Peru, 5 of every 10 children suffer from malnutrition, which increases the risk of developing non-communicable diseases (NCDs) at the early stages of their life. Sacha inchi (<i>Plukenetia huayllabamana</i>) cake is the by-product of the oil extraction process of the Amazon Peruvian seed and has high protein (56%) and fiber (5.9%) content. Tarwi (<i>Lupinus mutabilis Sweet</i>) is a Peruvian legume characterized by its high protein content (>50%) and high levels of tyrosine and tryptophan amino acids. Thus, the purpose of this research was to develop high-protein cookies enriched with defatted sacha inchi cake (DSIC) and defatted tarwi (DT) as an alternative snack to combat child malnutrition. Five types of cookies were developed, along with one control sample, containing corn flour (50% <i>w</i>/<i>w</i>), rice flour (20% <i>w</i>/<i>w</i>), and varying the content of quinoa flour, DSIC flour and DT flour (0, 10%, 30% <i>w</i>/<i>w</i>). The addition of DSIC and DT increased the content in protein from 12.13% to 20.30%, fat from 6.76% to 10.42%, and ash from 1.51% to 1.89% compared to the control sample. In contrast, the moisture content decreased from 10.21% to 10.78% and carbohydrates from 59.73% to 67.48%. Moreover, all cookies had high in vitro digestibility (70.91% to 74.17%) and relatively high antioxidant activity (346 to 469 μg GAE/g cookie) and phenolic content (1286 to 1755 μg trolox/g cookie). Sensory analysis showed that cookies enriched with DT were more appealing to the panelists than those enriched with DSIC and the control sample. Hence, these cookies could serve as a gluten-free nutritional food alternative to combat child malnutrition. <a href="/2673-9976/37/1/8">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/8/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="absgraph cycle-slideshow"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1516838-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/blsf/blsf-37-00008/article_deploy/html/images/blsf-37-00008-g001-550.jpg?1731059426" alt="" style="border: 0;"><p>Figure 1</p></div></div></div><div id="article-1516838-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/blsf/blsf-37-00008/article_deploy/html/images/blsf-37-00008-g001-550.jpg?1731059426" title=" <strong>Figure 1</strong><br/> <p>Sensory analysis of high-protein cookies enriched with defatted sacha inchi cake (DSIC) and defatted tarwi (DT).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/37/1/8'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 5 pages, 188 KiB   </span> <a href="/2673-9976/36/1/10/pdf?version=1730973669" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Oral Hygiene Product for Tooth Whitening Based on the Natural Product Curcumin" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/36/1/10">Oral Hygiene Product for Tooth Whitening Based on the Natural Product Curcumin</a> <div class="authors"> by <span class="inlineblock "><strong>Allal Nawel</strong>, </span><span class="inlineblock "><strong>Guendouz Souhila</strong>, </span><span class="inlineblock "><strong>Baba Ahmed Nawel</strong> and </span><span class="inlineblock "><strong>Oudghiri Fouad</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>36</em>(1), 10; <a href="https://doi.org/10.3390/blsf2024036010">https://doi.org/10.3390/blsf2024036010</a> - 7 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Introduction: In everyday life, many people smoke, eat colored foods, and drink coffee, tea, and other beverages. The use of herbal products containing natural ingredients is better accepted by the public because of their safety. The aim of the present study was to <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/36/1/10/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Introduction: In everyday life, many people smoke, eat colored foods, and drink coffee, tea, and other beverages. The use of herbal products containing natural ingredients is better accepted by the public because of their safety. The aim of the present study was to develop two formulations of curcumin-based gels and investigate their anti-dyschromic qualities in teeth. Materials and Methods: This is an in vitro therapeutic clinical trial. A series of experiments was carried out on extracted teeth (n = 30). Samples were randomly divided into five subgroups. Readings were taken initially (T1), and then after immersion in a blackening process (T2). The brightening agent was applied for 5 min, three times a day. After 30 days of applications, new measurements were taken using a Vita Classical shade guide. Results: The curcumin and xanthan gum hydrogel that was used topically demonstrated superior efficacy in reducing dental dyschromia. These promising results suggest that this formulation could be an attractive option for the treatment of dental dyschromia. Conclusions: Curcumin-based gel presents itself as a promising candidate for the prevention and/or treatment of dental dyschromia. In addition, it has an excellent safety profile. <a href="/2673-9976/36/1/10">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Proceedings of <a href="/2673-9976/36/1">The 9th International Seminar (MGIBR) Management and Genetic Improvement of Biological Ressources</a>)<br/> </div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 7 pages, 1307 KiB   </span> <a href="/2673-9976/37/1/9/pdf?version=1731061351" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Morphological and Physicochemical Characterization of Native Beans Reintroduced to the Andean Zone of Jujuy, Argentina" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/37/1/9">Morphological and Physicochemical Characterization of Native Beans Reintroduced to the Andean Zone of Jujuy, Argentina</a> <div class="authors"> by <span class="inlineblock "><strong>Cristina N. Segundo</strong>, </span><span class="inlineblock "><strong>Silvina P. Meriles</strong>, </span><span class="inlineblock "><strong>Maria A. Gim茅nez</strong>, </span><span class="inlineblock "><strong>Manuel O. Lobo</strong> and </span><span class="inlineblock "><strong>Norma C. Samman</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>37</em>(1), 9; <a href="https://doi.org/10.3390/blsf2024037009">https://doi.org/10.3390/blsf2024037009</a> - 7 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The objective of this work was to characterize the morphology and physicochemical properties of 15 genotypes of native beans from the province of Jujuy, Argentina, 10 of which are <i>ñuñas</i>. The morphological descriptors used were length, width, thickness, and color. Hydration capacity <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/9/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The objective of this work was to characterize the morphology and physicochemical properties of 15 genotypes of native beans from the province of Jujuy, Argentina, 10 of which are <i>ñuñas</i>. The morphological descriptors used were length, width, thickness, and color. Hydration capacity (HC), popping yield (PY), proximal composition, and 100-seed weight (100 W) were also determined. The <i>ñuñas</i> presented rounded shapes and, in general, were smaller than beans since lower values of length and 100 W were observed (9–12 mm and 31.4–48.8 g, respectively, versus 13–15 mm and 40–55 g for beans). No differences were observed between both groups in width (8–7.5 mm), while thickness was more variable in <i>ñuñas</i> (5.8–7.3 mm versus 5.8–6.7 mm for beans). The <i>ñuñas</i> ranged in colors, including whitish, brown, purple, and reddish examples, with a mottled, rhomboid bicolor, and tricolor patterns. The beans ranged from light brown to dark purple, either single-colored or with wide bicolored stripes. Darker colors might indicate the presence of polyphenols and anthocyanin. The physicochemical properties depended on the genotype; the <i>ñuñas</i> presented higher HC (50–67%) and PY (20–36%). The protein content—a key characteristic of legumes—varied between 18 and 25% for all the varieties studied, while lipids ranged from 0.23 to 1.29%. In conclusion, these different characteristics of each genotype could exhibit varying behaviors in response to treatments applied for industrialization. In the canning industry, high values of HC are preferred, while PY describes the ability of <i>ñuñas</i> to expand when exposed to heat. <a href="/2673-9976/37/1/9">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/9/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1516839"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1516839"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1516839" data-cycle-prev="#prev1516839" data-cycle-progressive="#images1516839" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1516839-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/blsf/blsf-37-00009/article_deploy/html/images/blsf-37-00009-g001-550.jpg?1731061429" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1516839" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1516839-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/blsf/blsf-37-00009/article_deploy/html/images/blsf-37-00009-g002-550.jpg?1731061430'><p>Figure 2</p></div></script></div></div><div id="article-1516839-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/blsf/blsf-37-00009/article_deploy/html/images/blsf-37-00009-g001-550.jpg?1731061429" title=" <strong>Figure 1</strong><br/> <p>Andean beans from Jujuy, Argentina, 10 of which are <span class="html-italic">帽u帽as</span> (num. 2, 3, 4, 5, 7, 8, 9, 12, 13). Images of native beans and beans after thermal treatment and hydration. N: native; R: roasted; H: hydrated.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/37/1/9'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/blsf/blsf-37-00009/article_deploy/html/images/blsf-37-00009-g002-550.jpg?1731061430" title=" <strong>Figure 2</strong><br/> <p>Hydration properties (HC: hydration capacity; SC: swelling capacity) of Andean beans.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/37/1/9'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 7 pages, 241 KiB   </span> <a href="/2673-9976/37/1/7/pdf?version=1731288347" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Development of Instant Puree from Native Potatoes (Solanum andigenum) and Black Mashua (Tropaeolum tuberosum) Fortified with Black Quinoa (Chenopodium quinoa)" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/37/1/7">Development of Instant Puree from Native Potatoes (<i>Solanum andigenum</i>) and Black Mashua (<i>Tropaeolum tuberosum</i>) Fortified with Black Quinoa (<i>Chenopodium quinoa</i>)</a> <div class="authors"> by <span class="inlineblock "><strong>Pablo Casta帽eda</strong> and </span><span class="inlineblock "><strong>Nancy Chasquibol</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>37</em>(1), 7; <a href="https://doi.org/10.3390/blsf2024037007">https://doi.org/10.3390/blsf2024037007</a> - 7 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> In Peru’s Andean region, a diversity of seeds and tubers with high nutritional value and health benefits are grown. Nevertheless, chronic malnutrition and obesity emphasize the need to take advantage of our agricultural wealth to improve public health and ensure sustainable development. The <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/7/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> In Peru’s Andean region, a diversity of seeds and tubers with high nutritional value and health benefits are grown. Nevertheless, chronic malnutrition and obesity emphasize the need to take advantage of our agricultural wealth to improve public health and ensure sustainable development. The aim of this study was to develop an instant puree with native potatoes (<i>Solanum andigenum</i>) and black mashua (<i>Tropaeolum tuberosum</i>) fortified with black quinoa (<i>Chenopodium quinoa</i>). This study employed a simplex centroid mixture design. The proximal compositions of the three formulations developed were as follows: moisture content of 9.37 ± 0.13% to 9.45 ± 0.06%, ash content of 3.34 ± 0.02% to 3.79 ± 0.17%, protein content of 9.48 ± 0.25% to 11.16 ± 0.38% and total carbohydrate content of 72.81 ± 0.35% to 74.98 ± 0.22%. The samples showed significantly higher antioxidant (7280 ± 113.5 µg trolox/g powder to 12914 ± 604 µg trolox/g powder) and phenolic (3444 ± 241 µg gallic acid equivalent (GAE) /g powder to 7044 ± 322 µg GAE/g powder) content than the control sample. Also, the results of the techno-functional properties of the samples were as follows: water absorption capacity 3.56 ± 0.92 g H<sub>2</sub>O/g to 3.95 ± 0.07 g H<sub>2</sub>O/g, solubility 14.45 ± 0.07% to 17.88 ± 0.15% and in vitro protein digestibility 70.27 ± 0.05% to 71.61 ± 0.8%. The samples demonstrated an adequate balance of amino acids compared with the control sample. The sensory characteristics of rehydrated powders were determined. Therefore, in a fast-paced world where convenience food options are part of a continuously expanding market, a nutritionally improved instant puree from ancestral crops is not only more nutritious and tastier but also contributes to sustainability and promotes culinary diversity. <a href="/2673-9976/37/1/7">Full article</a> </div> </div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 4 pages, 238 KiB   </span> <a href="/2673-9976/37/1/6/pdf?version=1730945166" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Effect of Disinfection and Drying of Wild Carob Pods (Neltuma sp.) on the Safety of the Carob Flour" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/37/1/6">Effect of Disinfection and Drying of Wild Carob Pods (<i>Neltuma</i> sp.) on the Safety of the Carob Flour</a> <div class="authors"> by <span class="inlineblock "><strong>Karen Mart铆nez</strong>, </span><span class="inlineblock "><strong>Natasha Sotto</strong>, </span><span class="inlineblock "><strong>Rocio Villalba</strong>, </span><span class="inlineblock "><strong>Silvia Caballero</strong> and </span><span class="inlineblock "><strong>Laura Mereles</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>37</em>(1), 6; <a href="https://doi.org/10.3390/blsf2024037006">https://doi.org/10.3390/blsf2024037006</a> - 6 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> In the hostile and challenging environment of the Paraguayan Chaco, the wild carob pods (<i>Neltuma</i> spp.) are a valuable vegetable resource that provides nutrition and significant economic opportunities for the local populations by means of carob flour production. However, the microbiological quality <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/6/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> In the hostile and challenging environment of the Paraguayan Chaco, the wild carob pods (<i>Neltuma</i> spp.) are a valuable vegetable resource that provides nutrition and significant economic opportunities for the local populations by means of carob flour production. However, the microbiological quality of the carob flour is limited due to the manual gathering. The main objective of this investigation is to find an efficient disinfectant and its minimum application level to obtain microbial stability in carob flour. The microbial load (total mesophilic aerobes, moulds, and yeasts, <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, and <i>Salmonella</i> spp.) of the flour obtained by disinfection with citric acid (1 and 3%) and sodium hypochlorite (1 and 3%) was compared. Drying tests were carried out at time intervals of 2, 4, 6, and 7 h on whole carob pods to obtain flour in a hot air circulating tray type dryer, and humidity was used as a response variable in a thermobalance (desirable humidity < 5%). A combined process of disinfection with 3% citric acid and hot air circulating tray-type drying for 7 h at 60 °C is proposed to obtain an innocuous carob flour of high microbiological quality. <a href="/2673-9976/37/1/6">Full article</a> </div> </div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 6 pages, 882 KiB   </span> <a href="/2673-9976/37/1/14/pdf?version=1731577902" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Technological Development of an Instant Product Based on Fermented Purple Corn (Zea mays L.) Beverage" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/37/1/14">Technological Development of an Instant Product Based on Fermented Purple Corn (<i>Zea mays</i> L.) Beverage</a> <div class="authors"> by <span class="inlineblock "><strong>Jos茅 Mel茅ndez</strong>, </span><span class="inlineblock "><strong>Oscar Malpartida</strong> and </span><span class="inlineblock "><strong>Nancy Ascenci贸n Chasquibol</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>37</em>(1), 14; <a href="https://doi.org/10.3390/blsf2024037014">https://doi.org/10.3390/blsf2024037014</a> - 4 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Chicha de güiñapo (ChG) is an ancestral beverage from the culture and gastronomy of Arequipa, Peru. This traditional drink is made from purple corn (<i>Zea mays</i> L.), cultivated across various Peruvian regions. Purple corn is renowned for its nutritional content and high <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/14/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Chicha de güiñapo (ChG) is an ancestral beverage from the culture and gastronomy of Arequipa, Peru. This traditional drink is made from purple corn (<i>Zea mays</i> L.), cultivated across various Peruvian regions. Purple corn is renowned for its nutritional content and high bioactive compound value, such as antioxidants (20.5 ± 2.0 μmol TE/g), total phenolic compounds (2.5 ± 0.3 mg GAE/g), and anthocyanins (1.8 ± 0.2 mg/g). This research aimed to explore the technological development of an instant powder product derived from chicha de güiñapo (ChG) utilizing spray-drying technology. The purple corn (<i>Zea mays</i> L.) used in this study was from Peru; it was first processed by boiling the güiñapo at 100 °C 1 h, followed by cooling and fermenting under controlled conditions for 5–7 days until achieving the desired characteristics referenced from previous studies, such as pH, alcohol content (<i>v</i>/<i>v</i>), and degrees Brix. Upon attaining the desired fermentation characteristics, the ChG was centrifuged, filtered, and dehydrated by spray-drying technology with the following parameters: air inlet temperature (165 °C), airflow (0.89 mL/min), feed flow (1.67 mL/min), and outlet temperature (93 °C). These optimal parameters were determined using the response surface methodology after 15 runs. Then, a fine purple powder was produced with 6.61% moisture, pH 4.83, and 1.5 °Brix. The results of proximal analysis before and after spray-drying were for carbohydrates (1.77% to 82.67%), ash (0.02% to 4.91%), protein (0.10% to 5.81%), and alcohol (3.17% to 0.64%). This study highlights the biodiversity, sustainability, and food security of ancestral crops to contribute to cultural heritage valorization. <a href="/2673-9976/37/1/14">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/14/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1520801"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1520801"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1520801" data-cycle-prev="#prev1520801" data-cycle-progressive="#images1520801" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1520801-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/blsf/blsf-37-00014/article_deploy/html/images/blsf-37-00014-g001-550.jpg?1731577994" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1520801" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1520801-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/blsf/blsf-37-00014/article_deploy/html/images/blsf-37-00014-g002-550.jpg?1731577995'><p>Figure 2</p></div></script></div></div><div id="article-1520801-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/blsf/blsf-37-00014/article_deploy/html/images/blsf-37-00014-g001-550.jpg?1731577994" title=" <strong>Figure 1</strong><br/> <p>Optimization of the Box鈥揃ehnken design obtained using Minitab 19 software.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/37/1/14'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/blsf/blsf-37-00014/article_deploy/html/images/blsf-37-00014-g002-550.jpg?1731577995" title=" <strong>Figure 2</strong><br/> <p>Surface plot of the optimized ChG drying process. (<b>a</b>) Surface graph of the efficiency (%) of the optimized ChG drying process as a function of temperature (掳C) and air flow (mL/min). (<b>b</b>) Surface graph of the water value of the optimized ChG drying process as a function of temperature (掳C) and air flow (mL/min).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/37/1/14'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 7 pages, 604 KiB   </span> <a href="/2673-9976/37/1/11/pdf?version=1731402125" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Changes in the Chemical Composition and Bioactive Compounds of Quinoa Seeds by Germination" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/37/1/11">Changes in the Chemical Composition and Bioactive Compounds of Quinoa Seeds by Germination</a> <div class="authors"> by <span class="inlineblock "><strong>Jesica Romina Mufari</strong>, </span><span class="inlineblock "><strong>Patricia Paola Miranda-Villa</strong>, </span><span class="inlineblock "><strong>Antonella Estefania Bergesse</strong>, </span><span class="inlineblock "><strong>Andrea Carolina Rodr铆guez-Ruiz</strong> and </span><span class="inlineblock "><strong>Edgardo Luis Calandri</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>37</em>(1), 11; <a href="https://doi.org/10.3390/blsf2024037011">https://doi.org/10.3390/blsf2024037011</a> - 4 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> This research aimed to evaluate the changes that occur in the composition of macronutrients and soluble compounds of quinoa grains at different germination times. The seeds were soaked in water, drained, and then germinated in monolayers inside closed containers for 12, 24, 48, <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/11/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> This research aimed to evaluate the changes that occur in the composition of macronutrients and soluble compounds of quinoa grains at different germination times. The seeds were soaked in water, drained, and then germinated in monolayers inside closed containers for 12, 24, 48, and 72 h and the germination was stopped by drying. Proteins, amino acids, fatty acids and antioxidant activity in flours were measured. A gradual reduction of carbohydrates is verified during the germination time with a concomitant increase in protein and lipid contents, while total minerals did not show modifications. The concentration effect due to metabolized carbohydrates seems responsible for the 33% rise in protein content 72 h after sprouting, but it is not enough to explain the almost 100% lipid increase for the same period. In general, amino acids and unsaturated fatty acids increase during germination, constituting a good resource for food and food ingredients intended for the general public, celiac patients, children, athletes, and elderly people. <a href="/2673-9976/37/1/11">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2673-9976/37/1/11/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="absgraph cycle-slideshow"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1518963-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/blsf/blsf-37-00011/article_deploy/html/images/blsf-37-00011-g001-550.jpg?1731402249" alt="" style="border: 0;"><p>Figure 1</p></div></div></div><div id="article-1518963-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/blsf/blsf-37-00011/article_deploy/html/images/blsf-37-00011-g001-550.jpg?1731402249" title=" <strong>Figure 1</strong><br/> <p>Monitoring of the different stages of the germination process.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/37/1/11'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 7 pages, 590 KiB   </span> <a href="/2673-9976/35/1/9/pdf?version=1730797471" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Exploring Algal Metabolism: Insights from Metabolomics and Computational Approaches" data-journal="blsf"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Proceeding Paper</span></div> <a class="title-link" href="/2673-9976/35/1/9">Exploring Algal Metabolism: Insights from Metabolomics and Computational Approaches</a> <div class="authors"> by <span class="inlineblock "><strong>Maria Carpena</strong>, </span><span class="inlineblock "><strong>Aurora Silva</strong>, </span><span class="inlineblock "><strong>Franklin Chamorro</strong>, </span><span class="inlineblock "><strong>Javier Echave</strong>, </span><span class="inlineblock "><strong>Ana Olivia S. Jorge</strong>, </span><span class="inlineblock "><strong>Maria F谩tima Barroso</strong> and </span><span class="inlineblock "><strong>Miguel A. Prieto</strong></span> </div> <div class="color-grey-dark"> <em>Biol. Life Sci. Forum</em> <b>2024</b>, <em>35</em>(1), 9; <a href="https://doi.org/10.3390/blsf2024035009">https://doi.org/10.3390/blsf2024035009</a> - 4 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Algae, despite being labeled as an underexplored biological source of chemical constituents, remain inadequately studied in terms of their metabolism. Metabolomics has emerged as a high-throughput technology to investigate the full metabolic profile of samples that could aid in the understanding and characterization <a href="#" data-counterslink = "https://www.mdpi.com/2673-9976/35/1/9/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Algae, despite being labeled as an underexplored biological source of chemical constituents, remain inadequately studied in terms of their metabolism. Metabolomics has emerged as a high-throughput technology to investigate the full metabolic profile of samples that could aid in the understanding and characterization of algae. By delving into their primary composition, particularly polysaccharides and phycobiliproteins, alongside secondary metabolites like polyphenols and pigments, researchers can uncover not only their rheological and nutritional properties but also their diverse biological activities. Given the growing interest in algae in food and related industries, innovative approaches should be explored to enhance the value of their functional components. In this sense, in the context of contemporary in-silico studies, metabolomics should be paired with computational methodologies, to develop novel techniques for studying biomolecular interactions. Molecular docking has emerged, with the function of predicting the atomic-level interaction between small molecules (ligands) and target proteins (proteins). This synergistic approach integrating both technologies could allow us to characterize algal profiles, evaluate their potential for bioactive properties, and better understand their metabolism. This work explores the development of metabolomic and computational strategies targeted toward the functional characterization of algae. By harnessing these technologies, we can unlock new possibilities for using algae in various industrial applications, paving the way for sustainable and innovative solutions in the future. <a href="/2673-9976/35/1/9">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2673-9976/35/1/9/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="absgraph cycle-slideshow"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1514239-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/blsf/blsf-35-00009/article_deploy/html/images/blsf-35-00009-g001-550.jpg?1730797598" alt="" style="border: 0;"><p>Figure 1</p></div></div></div><div id="article-1514239-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/blsf/blsf-35-00009/article_deploy/html/images/blsf-35-00009-g001-550.jpg?1730797598" title=" <strong>Figure 1</strong><br/> <p>(<b>A</b>) Typical workflow analysis. (<b>B</b>) Representation of the molecular interaction between Fucoxanthin with gyrase acetylcholinesterase and butyrycholinesterase. Fucoxanthin integration (yellow), donor regions of hydrogen bonds (violet), and acceptors (green).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2673-9976/35/1/9'>Full article</a></strong> "></a></div> </div> </div> </div> </div> <div class="generic-item last-item"> <a class="bold" href="/search?q=&journal=blsf&sort=pubdate&page_count=50">More Articles...</a> </div> </div> </div> </div> <div id="left-column" class="content__column large-3 large-pull-6 medium-3 medium-pull-6 small-12 columns"> <div id="js-large-main-top-container"> <div id="js-main-top-container" class="content__container"> <a href="/journal/blsf"> <img src="https://pub.mdpi-res.com/img/journals/blsf-logo.png?f85345bba2a15096" alt="blsf-logo" title="Biology and Life Sciences Forum" style="max-height: 60px; margin: 0 0 0 0;"> </a> <div class="generic-item no-border" style="position: relative;"> <div class=""> <a class="button button--color button--color-journal 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