In this study, the combined effect of ultrasound (US) and pulsed electric field (PEF) techniques was analyzed for the quality improvement and microbial safety of spinach juice. The spinach juice was treated with US at frequency of 40 kHz, radiating power of 200 W below 30 ± 2 °C temperature for 21 min in ultrasonic bath cleaner, and PEF treatment (pulse frequency 1 kHz, flow rate 60 mL/min, temperature 30 ± 2 °C, time 335 µs, electric field strength 9 kV/cm) was done. In results, the combined (US-PEF) treatment attained the highest value of minerals and total free amino acids as compared to US or PEF treatment alone. US-PEF treatment significantly reduced the total plate count (3.83 to 1.97 log CFU/mL), E. coli/Coliform (1.90 to 0.75 log CFU/mL) and yeast and mold (4.23 to 2.22 log CFU/mL). Fourier-transform infrared spectroscopy (FT-IR) spectra showed that all nonthermal treatments led to a higher concentration of carbonyl compounds rather generate new carbonyl compounds. US-PEF treatment significantly reducmal application to enhance the quality of spinach juice at an industrial scale. © 2020 Institute of Food Technologists®.The processing of traditional poultry- and pork-based semidried fermented smoked sausages needs to be modernized to improve product quality and further extend its shelf life. The aim of the present study was to apply different combinations of high pressure (300 to 600 MPa) and time (154 to 1,800 s) on the sausages using an experimental design based on response surface methodology. The chemical, microbial, and sensory characteristics of sausages treated with high-pressure processing (HPP) were investigated. HPP application to semidried fermented sausages resulted in color changes, which could be dependent on the ingredients, formulation, and smoking conditions used. Nevertheless, none of the HPP treatments applied resulted in detectable changes in sensory properties, as tested in a triangle test and confirmed by the analysis of focus groups assessment. Significant differences were detected for lactic acid bacteria (LAB) counts from 344 MPa and 1,530 s onward, with a marked decrease for the combination of 600 MPa and 960 s (P less then 0.05). Coagulase-negative staphylococci showed higher tolerance to the increase in pressure than LAB. HPP induced a microbial reduction on Enterobacteriaceae, molds, and yeasts, minimizing the production of the main biogenic amines. However, the polyamines (spermine and spermidine) increased since their metabolic use by microorganisms did not occur. Given the reduction of the main spoilage microbial indicators with no detectable sensory changes observed with the binomial condition of 600 MPa and 960 s, this was chosen as the optimal combination to be further applied. PRACTICAL APPLICATION The results from sensory analysis revealed that any of the HPP treatments applied resulted in detectable changes in sensory properties, as tested in a triangle test and confirmed by the analysis of the focus groups speeches. © 2020 Institute of Food Technologists®.Oil migration (OM) has been an immense issue in fat-based foods such as peanut butter and chocolate fillings. The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on OM in a palm kernel oil-based fat used in chocolate fillings, coatings, and confectionery applications. The sample was crystallized at 30 °C for 90 min and stored for 48 hr at 25 °C. HIU was applied after 20 min at 30 °C using a 3.2-mm diameter tip operating at an amplitude of 216 µm (90 W) for 10 s. OM was measured using a centrifuge- and a filter paper-based method. Crystal morphology and size, solid fat content (SFC), melting behavior, and hardness were evaluated after 90 min, 48 hr, and after OM. Results showed that HIU reduced OM (P  0.05) were found on SFC due to sonication.  https://www.selleckchem.com/products/rk-701.html  Overall, HIU changed the crystalline structure of the fat allowing for a better entrapment of liquid oil in the crystalline matrix. Results from this study will benefit food producers that are looking for fat sources with better capacity to entrap oil. PRACTICAL APPLICATION OM is one of the main problems facing the fat industry, especially since the elimination of partially hydrogenated fats from foods. Efforts are being focused on finding new technologies to reduce OM and therefore to improve the shelf life of the product. This study introduces for the first time, a new processing technology to reduce OM in a palm kernel fat with high content of saturated fatty acids that is commonly used in confectionery applications. © 2020 Institute of Food Technologists®.OBJECTIVES Diabetes and depression are commonly present in the same individuals, suggesting the possibility of underlying shared physiological processes. Inflammation, as assessed with the biomarker C-reactive protein (CRP), has not consistently explained the observed relationship between diabetes and depression, although both are associated with inflammation and share proposed inflammatory mechanisms. Central adiposity has also been associated with both conditions, potentially by causing increased inflammation. This study uses the World Health Organization's Study on global AGEing and adult health (SAGE) Mexico Wave 1 biomarker data (n = 1831) to evaluate if inflammation and central adiposity mediate the relationship between depression and diabetes. METHODS Depression was estimated using a behavior-based diagnostic algorithm, inflammation using venous dried blood spot (DBS) CRP, central adiposity using waist-to-height ratio (WHtR), and uncontrolled diabetes using venous DBS-glycated hemoglobin (HbA1c). RESULTS The association between depression and uncontrolled diabetes was partially mediated by CRP before but not after WHtR was considered. When WHtR was added to the model, it partially mediated the relationship between diabetes and depression while fully mediating the relationship between depression and CRP. CONCLUSIONS These findings suggest that central adiposity may be a more significant mediator between diabetes and depression than inflammation and account for the relationship between these disorders and inflammation. Depression may cause an increase in central adiposity, which then may lead to diabetes, but the increase in known systemic inflammatory pathways caused by central adiposity may not be the key pathological mechanism. © 2020 Wiley Periodicals, Inc.