Activity

The influence of ultrasound-assisted immersion freezing (UF), immersion freezing (IF), and air freezing (AF) on the protein oxidation, structure, and thermal stability of chicken breast during frozen storage was evaluated in this study. Compared to IF and AF samples, the UF samples had a lower carbonyl content, dityrosine content, and surface hydrophobicity of myofibrillar protein (MP) (P less then 0.05), as well as a higher free amino group content and total and reactive sulfhydryl content (P less then 0.05). Moreover, UF significantly delayed the deterioration of protein secondary and tertiary structures and the decrease in protein thermal stability during frozen storage (P less then 0.05). Additionally, the UF samples at 180 days had similar protein structures and quality characteristics to the IF samples at 90 days or the AF samples at 60 days. Overall, UF treatment can effectively retard protein oxidation, protein structure deterioration, and protein thermal stability loss caused by frozen storage.The expansion of the edible fungi industry has resulted in the production of large amounts of edible fungus residues, causing great pressure on environmental protection.Therefore, research on edible fungus residue utilization has become a controversial issue. Thus far, numerous efforts have been devoted to separate active substances from edible fungus substrates and residues for high application value utilization. Building upon this, the main methods for extracting active substances from edible mushroom residues are reviewed, and the mechanisms, influencing factors, and trade-offs of the various methods are analysed. Furthermore, the existing and possible directions of utilization of the extracted active substances are reviewed and discussed. MLN8237 cell line Finally, challenges and prospects for the extraction and utilization of different substances in edible fungus residues are proposed. This review provides an effective strategy for protecting the ecological environment and promoting the sustainable development of human society.This study aims to evaluate the heterocyclic aromatic amine (HAA) formation inhibited by cyanidin and rutin in chemical modeling systems and smoked chicken drumsticks. In the PhIP and β-carboline chemical modeling systems, cyanidin inhibited the PhIP, Harman, and Norharman formation while rutin inhibited the PhIP formation but promoted the Harman and Norharman formation compared with control sample (P less then 0.05). A mechanistic investigation confirmed that inhibiting the PhIP formation by cyanidin was mainly through trapping phenylalanine, creatine, creatinine, glucose, phenylacetaldehyde, and an aldol condensation product. In the smoked chicken drumsticks, cyanidin inhibited the PhIP, Harman, and Norharman formation dose-dependently compared to the control sample (P less then 0.05), with 2.0 % (w/v) cyanidin having the highest inhibitory effect. Moreover, cyanidin inhibited the formation of PhIP precursors and intermediates in the smoked chicken drumsticks. These results provide evidence for using phenolic compounds to reduce HAA formation in smoked meat products.To explore the contribution of different lipid oxidation stages to flavor formation in salted egg yolk, potential pathways of flavor formation were characterized by multi-omics strategy and partial least squares structural equation model (PLS-SEM). 72 lipids, 135 metabolites and 5 volatiles related to lipid oxidation were screened out. The degradation of aldehydes and ketones, and the generation of tryptamine and elaidic acid, etc. were promoted by triglycerides (TG) (100 160 181), triglycerides (TG) (180 201 220), etc. at primary and secondary oxidation stage, respectively. The generation of acetophenone, thianaphthene, etc. through the pathway of 2-phenylacetamide, hexanoylcarnitine, etc. was facilitated by these triglycerides (TG) at primary oxidation stage. Furthermore, amino acid metabolisms, pentose phosphate pathway and linoleic acid metabolism occurred at secondary oxidation stage were key pathways to form distinctive flavor. In conclusion, secondary oxidation stage may be more important for the formation of unique flavor (taste) in salted egg yolk.Although prime compounds in yeast metabolism, vitamins in oenology have remained mostly unexplored for decades. Here, a premier characterization of the vitamers in white grape musts has been drawn. A RP-HPLC method has therefore been developed for their direct analysis in musts, allowing for the determination of 19 different vitamers from 8 water-soluble vitaminic groups, including thiamine forms T, TMP and TPP, with LODs between 0.1 and 45.9 µg.L-1 and LOQs between 0.4 and 137.8 µg.L-1. A resulting characterization of 85 grape musts has been drawn from their vitaminic composition. Plus, the use of neither sulfites nor filtration affects the must vitamin content. The method stands as a useful tool for the later determination of yeast requirements, or impact of winemaking products on vitamins. The method has, overall, proven as practical and sensitive, for rapid identification of vitamins and vitamers in musts.Natural deep eutectic solvents (NADES) coupled with ultrasound assisted extraction (UAE) was evaluated as extraction techniques for bioactive compounds from apple pomace. Seven natural deep eutectic solvents (NADES) with different molar ratios were explored as green extraction solvents to evaluate extraction efficiency in terms of total flavonoid content (TFC), total phenolic content (TPC), lipid peroxidation inhibition (LBI) and antioxidant potential. The solvents which performed better than conventional solvent were DES1 (Choline chloride glycerol (12)), DES2 (Choline chloride lactic acid (13)) and DES5 ((Choline chloride citric acid (11)). These solvents were further evaluated for optimisation of processing parameters in UAE-DES. The maximum TPC value was achieved using sonication time 40 min, water 30 %, solid/liquid ratio 130, temperature 40 °C, acoustic intensity 83.2 W/cm2 and duty cycle 75 %. HPLC of optimised extract was utilised for quantification of polyphenol compounds showing quercetin as main compound followed by chlorogenic acid, gallic acid, phloretin, phloridizin and rutin.Seaweeds are a rich source of nutritional and functional compounds, but they also accumulate heavy metals. Here, the chemical composition (crude protein, total lipids, Nitrogen Free Extract and fiber) and the presence of minerals (Na, K, Ca, Mg, P, Fe, Mn, Cu, Zn, Mo, Se) and unwanted elements (As, Cd, Hg, Pb, Ni, Cr, Al) were determined in eleven seaweeds from Chile. Depending on the species, a good contribution to the Recommended Dietary Allowance for K, Ca, Mg, Fe, Mn and Se was observed, and low Na/K ratios ( less then 1.0) as well. The health risk assessment indicated low hazard due to intake of seaweed meal. The mean values of As, Hg, and Pb were below the maximum limits set for food supplements and feed ingredients. The seaweeds studied have a suitable chemical composition for their uses as food and feed ingredients, although Cd levels should be monitoring especially in brown seaweeds.This experiment investigated the underlying mechanism of ultrasonic-assisted stewing to enhance the aroma intensity of chicken broth by measuring fat content, oil droplet sizes, zeta potential, viscosity, surface protein loading, lipid oxidation, and aroma compound concentrations. As the thermo-ultrasound time increased, the fat content increased from 0.3 % to 1.2 %, resulting in a milky white appearance. After 1 h of thermo-ultrasound, the broth had the smallest particle size and the highest surface protein load, viscosity, and emulsion stability, as well as the highest total amount of aroma-active compounds of 314.70 ng/mg. With the further extension of thermo-ultrasound time, lipid oxidation increased, but the stability of chicken broth decreased, lowering the content of aroma-active compounds. These outcomes suggested that thermo-ultrasound could enhance the aroma intensity of chicken broth by increasing the fat content and the emulsion stability of the broth.In this study, novel bioavailable selenium nanoparticles with controllable particle size and low toxicity were developed. With selenium modified zein nanoparticles (zein NPs) in-situ, dispersed nano-selenium particles with different structure were formed simultaneously. The particle size, zeta potential, morphology and binding mechanism of synthesized zein-selenium nanoparticles (zein-Se NPs) were systematically discussed. Selenium was considered to be combined with OH and -CO-NH- groups of zein. The selenium in the complex particles presented an amorphous structure with zero valence. The cytotoxicity of zein-Se NPs was significantly lower than that of sodium selenite, even exhibited a growth-promoting effect on normal liver cells (L-02), and were proven to be orally absorbed by organisms in vivo experiments. The difference in particle structure had certain effects on cytotoxicity and oral targeting. The complex particles obtained by this method were anticipated be further used as food fortifiers or medicines.The effect of energetic neutral argon (EAr) atoms on the short and long-term retrogradation was studied, and the retrograded starch was used to prepare bioplastic films for better mechanical and barrier properties. Kithul starch showed higher short and long-term retrogradation after treatment. The EAr atoms treatment increased amylose content and amylose leaching; it facilitated the short-term retrogradation. The more pronounced effect of long-term retrogradation in starch after treatment increased the enthalpy of retrogradation (ΔHR), hardness, and syneresis and decreased the light transmittance and freeze-thaw stability. Bioplastic films made from retrograded starch after EAr atoms treatment exhibited significantly (p ≤ 0.05) higher relative crystallinity; it could be attributed to the higher starch retrogradation after cold plasma treatment. The films of retrograded EAr atoms treated starch showed higher mechanical strength and barrier properties. These results revealed that bioplastic films from retrograded EAr atoms treated starch could potentially substitute the single-use petroleum-based packaging films.A rapid and accurate diagnosis of meningitis/encephalitis (ME) is required for early and effective intervention or adjustment of empirical treatment. This study retrospectively analyzed 485 records of patients hospitalized at the Padeh Poriya Medical Center during 2016-2020, due to a suspicion of ME. Pathogen distribution in cerebrospinal fluid samples, as determined using the BioFire® FilmArray ME Panel (MEP), is presented, as well as comparison of demographic and clinical characteristics, clinical management and outcomes of MEP+ (105) vs MEP- (380) patients. Pathogen distribution correlated with that reported in the literature, with Enterovirus (62%) being the most common causative agent. MEP+ patients were significantly younger than MEP- patients. Antibiotics use prior to lumbar puncture was significantly higher among MEP+ patients. MEP+ was associated with more frequent antibiotic change, compared to MEP-. While MEP+ contributed to early treatment adjustment or cessation, it did not necessarily impact the length of stay or patient outcomes.