Publications by authors named "Danielle Voss"

Previous research has demonstrated human exposure to mycotoxins among Guatemalans, with high levels of mycotoxins being found in blood and urine samples as well as in maize for human consumption. Mishandling of crops such as maize during pre- and post-harvest has been associated with mycotoxin contamination. The overarching goal of this study was to identify risk factors for aflatoxin and fumonisin exposure in Guatemala.

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Pyranoanthocyanins are anthocyanin-derived pigments with vivid colors and enhanced stability, making them promising food colorants. We evaluated two 4-vinylphenols, decarboxylated p-coumaric (pCA) and ferulic acid (FA), as cofactors for pyranoanthocyanin formation. Cyanidin-3-glycosides from saponified black carrot were incubated with 4-vinylphenol or 4-vinylguaiacol in different anthocyanin-to-cofactor molar ratios (1:1-1:30) to form pyranoanthocyanins.

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Article Synopsis
  • 10-Catechyl-pyranoanthocyanins are natural pigments created by combining anthocyanins with caffeic acid, and their thermal stability was compared to various anthocyanins.
  • When heated at 90 °C for 4.5 hours, anthocyanins like pelargonidin-3-glucoside and cyanidin-3-glucoside showed significant color fading and absorbance loss, with cyanidin being the most stable.
  • In contrast, 10-catechyl-pyranoanthocyanins maintained color and absorbance stability, losing less than 10% absorbance after heating, and produced a consistent degradation compound regardless of the parent pigment's structure.
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Pyranoanthocyanins are vibrant, naturally derived pigments formed by the reaction of an anthocyanin with a cofactor containing a partially negatively charged carbon. This study compared the thermal stability and degradation products of 10-carboxy-pyranocyanidin-3-glucoside (pyruvic acid cofactor), 10-methyl-pyranocyanidin-3-glucoside (acetone cofactor), and 10-catechyl-pyranocyanidin-3-glucoside (caffeic acid cofactor) with their anthocyanin precursor to evaluate the role of the pyranoanthocyanin C substitution on stability. Pyranoanthocyanins exhibited absorbance half-lives ~2.

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Pyranoanthocyanins are anthocyanin-derived pigments with higher stability to pH and storage. However, their slow formation and scarcity in nature hinder their industrial application. Pyranoanthocyanin formation can be accelerated by selecting anthocyanin substitutions, cofactor concentrations, and temperature.

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Article Synopsis
  • * Analysis showed that BI varies significantly among these juices and is inversely related to the percent polymeric color (%PC), but positively related to monomeric anthocyanin (MA) content.
  • * The results indicated that as grape and cherry juices aged, both BI and MA levels decreased while %PC increased, suggesting that anthocyanin loss is the main factor contributing to changes in pigmentation quality during juice aging.
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Background: Despite evidence-based guidelines recommending routine vaccination against human papillomavirus (HPV) for adolescent boys, ages 11-12 years, vaccine uptake among this population remains low.

Aims: To examine reasons for low HPV quadrivalent vaccine uptake and methods available to increase vaccine uptake among adolescent males, ages 11-12 years.

Methods And Results: Of 341 identified studies, 30 were included from three databases.

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A method to determine the inner membrane fluidity of spore populations was developed using the hydrophobic probe 1,6-diphenyl-1,3,5-hexatriene (DPH). DPH incorporated into the inner spore membrane of Bacillus subtilis ATCC 6633 and Alicyclobacillus acidoterrestris N1100, during static and dynamic fluidity experiments. The membrane fluidity of A.

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