Natural Food Colorant Obtained from Wild L. by Ultrasound-Assisted Extraction: Optimization and Characterization.

In this study, a novel natural food colorant based on anthocyanins was developed from wild barberry ( L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated in combination.

Assessing law enforcement officer skills in Crisis Intervention Team (CIT) research: developing and implementing standardized scenarios.

This paper outlines the development of standardized scenarios used to assess the efficacy of Crisis Intervention Team (CIT) training in a randomized, controlled trial. The objective was to create scenarios that accurately simulate mental health crisis situations for law enforcement officers, ensuring that each scenario tests specific CIT skills relevant to real-world encounters. Our process involved building an interdisciplinary team and drawing from the knowledge and experience of professionals in law enforcement, mental health, and performance arts to design a set of scenarios that are both realistic and challenging.

Surveillance of Human Adenovirus Types and the Impact of the COVID-19 Pandemic on Reporting - United States, 2017-2023.

Human adenoviruses (HAdVs) are typically associated with mild respiratory illnesses, although severe disease and outbreaks in congregate settings occur. The National Adenovirus Type Reporting System (NATRS) is a passive, laboratory-based surveillance system that monitors trends in circulation of HAdV types in the United States. This report summarizes the distribution of HAdV types reported to NATRS during 2017-2023.

Valorizing meat processing industry brines to produce added-value organic acids.

During the production of certain meat processed products, such as cured ham and cold meat, large amounts of wastewater with high organic matter and salt content are generated. In contrast with the conventional management processes, which involves high energy consumption, this study proposes the valorisation of such meat brines through anaerobic fermentation to produce added-value organic acids. Several brines coming from different meat processing processes were tested to evaluate their acidification potential as well as to establish the main operation parameters in the fermenter: pH and the substrate-to-inoculum ratio.