Article
Biochemistry & Molecular Biology
Vida Simat, Danijela Skroza, Giulia Tabanelli, Martina Cagalj, Federica Pasini, Ana Maria Gomez-Caravaca, Carmen Fernandez-Fernandez, Meta Sternisa, Sonja Smole Mozina, Yesim Ozogul, Ivana Generalic Mekinic
Summary: This study investigated the phenolic profiles, antioxidant, and antimicrobial activities of hydroethanolic olive leaf extracts from six Mediterranean olive cultivars. The results showed variations in phenolic levels among the different cultivars, with the Oblica sample having the highest phenolic content and strongest antiradical and reducing activity. Oleuropein, hydroxytyrosol, and other compounds were detected as the main constituents. While the extracts exhibited relatively high antioxidant activity, they showed weak inhibitory effects against certain bacteria strains.
Article
Food Science & Technology
Pattarin Supanivatin, Aluck Thipayarat, Suwit Siriwattanayotin, Paweena Ekkaphan, Anat Deepatana, Jakrapop Wongwiwat
Summary: This study investigated the extraction of antioxidants and antibacterial substances from Robusta-roasted coffee using different extraction techniques. The results showed that HCFC-22 extraction had the highest yield, while HFC-134a extraction exhibited the highest antioxidant potential. Room-temperature batch extraction yielded slightly higher amounts of extracts with higher antioxidant potential compared to other methods. The extracts obtained using SCCO2 extraction had similar yield and antioxidant potential to those obtained using HFC-134a and HCFC-22 extractions.
Article
Plant Sciences
Maris Lauberts, Matiss Pals
Summary: The study showcases the potential of black alder bark for producing biologically active substances and evaluates the advantages and disadvantages of using water as a green solvent instead of organic solvents in extraction processes. Results indicate that deionized water extraction could potentially replace organic solvent extraction under certain conditions.
Article
Chemistry, Physical
Noor Alsaud, Kaveh Shahbaz, Mohammed Farid
Summary: In this study, eight types of DESs were used to extract polyphenolic compounds from dried Manuka leaves, with ChCl: ethylene glycol DES showing the highest extraction efficiency. ChCl: lactic acid DES extracted the highest TPC under optimized conditions and exhibited good stability. The antioxidant activity of the extracts was also evaluated, showing promising results for potential scaling up of the DES extraction process.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
Article
Food Science & Technology
Yi-Long Ma, Ping Sun, Jun Feng, Jia Yuan, Yue Wang, Ya-Fang Shang, Xiang-Li Niu, Shao-Hua Yang, Zhao-Jun Wei
Summary: The study found that using high content organic solvents (50-70%) can obtain Huangshan Gongju extracts with higher phenolic content and antioxidant activity, with 70% ethanol being a promising solvent. Phenolics were identified as the main antioxidants in Huangshan Gongju extracts, and flavonoids, especially luteolin-7-O-glucoside, may play more important roles in antioxidant activity.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Manel Elakremi, Leyre Sillero, Lazher Ayed, Mongi ben Mosbah, Jalel Labidi, Ridha ben Salem, Younes Moussaoui
Summary: This study investigated the extraction of bioactive compounds from pistachio leaves using microwave-assisted extraction (MAE). Response surface methodology (RSM) was used to optimize the extraction conditions. The results showed that MAE extracts had better antioxidant and antimicrobial activities compared to extracts obtained by maceration. UPLC-DAD-ESI-MS analysis confirmed the presence of phenolic compounds in the MAE extracts.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2022)
Article
Biochemistry & Molecular Biology
Paraskevi Siamandoura, Constantina Tzia
Summary: Natural deep eutectic solvents (NADES) combined with microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), homogenate-assisted extraction (HAE), and high hydrostatic pressure-assisted extraction (HHPAE) were used to recover olive leaf phenolic compounds. The extracts were evaluated for their total phenol content (TPC), phenolic profile, and antioxidant activity, and compared with water and ethanol-water 70% extracts. HAE was found to be the most efficient method, and the highest TPC (55.12 +/- 1.08 mg GAE/g d.w.) was obtained from CCA extracts after HAE at 60 degrees C and 12,000 rpm. The highest antioxidant activity (3.32 +/- 0.39 g d.w./g DPPH) was found in CGL extracts after UAE at 60 degrees C for 30 min. Ethanol extracts generally had higher TPCs than NADES extracts. The main phenolic compounds in the extracts were oleuropein, hydrohytyrosol, and rutin.
Article
Biochemistry & Molecular Biology
Nabila Derbassi, Mariana C. Pedrosa, Sandrina Heleno, Filipa Fernandes, Maria Ines Dias, Ricardo C. Calhelha, Paula Rodrigues, Marcio Carocho, Isabel C. F. R. Ferreira, Lillian Barros
Summary: Leaf extracts of Arbutus unedo L. have been incorporated into quark cheese as natural preservatives and have shown antioxidant and antibacterial activities.
Article
Food Science & Technology
Sinan Bayram, Naciye Kutlu, Yusuf Can Gercek, Saffet Celik, Nesrin Ecem Bayram
Summary: This study investigated the effects of ten different deep eutectic solvents (DESs) on the extraction of bioactive components from Hypericum perforatum. It was found that DES2 and DES7 showed higher extraction efficiency for phenolics and organic acids, respectively. DESs prepared using organic acid as hydrogen bond donor exhibited antibacterial activity against most bacteria samples, but had a weaker inhibitory effect on yeast-like fungi.
Article
Biochemistry & Molecular Biology
Gaelle Willig, Fanny Brunissen, Fanny Brunois, Blandine Godon, Christian Magro, Charles Monteux, Cedric Peyrot, Irina Ioannou
Summary: This study evaluated the use of cherry tree branch extracts in cosmetics, particularly for their antioxidant, anti-tyrosinase, and antimicrobial activities. The results showed that the extracts, rich in phenolic compounds, exhibited high antioxidant and anti-tyrosinase activities, and had potential applications in cosmetics.
Article
Agricultural Engineering
Hao Chen, Xuejiao Tian, Qunli Yu, Wei Hu, Jihong Chen, Libin Zhou
Summary: This study developed a novel strategy for extracting phenolic compounds from sweet sorghum, which significantly increased the total phenolic content and showed strong antioxidant and antimicrobial properties. It provides a new approach for the comprehensive utilization of sweet sorghum.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Food Science & Technology
Nesren Elsayed, Diaa A. Marrez, Mohamed A. Ali, Ahmed Ali Abd El-Maksoud, Weiwei Cheng, Tarek Gamal Abedelmaksoud
Summary: This study developed and optimized an enzyme-assisted extraction method using cellulase, protease, and their combination for extracting phenolic compounds from corn tassel. The results showed that the combined enzymes produced extracts with the highest total phenolic content and stronger antioxidant, antimicrobial, and anticancer properties.
Article
Engineering, Chemical
Raquel Canadas, Maria Gonzalez-Miquel, Emilio J. Gonzalez, Ismael Diaz, Manuel Rodriguez
Summary: This study aims to recover phenolic compounds derived from wine using hydrophobic eutectic solvents (HESs), achieving satisfactory results through the optimization of experimental conditions.
SEPARATION AND PURIFICATION TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Maria Teresa Fernandez Ponce, Cristina Cejudo Bastante, Lourdes Casas Cardoso, Casimiro Mantell, Enrique J. Martinez de la Ossa, Clara Pereyra
Summary: The study aimed to develop a bioactive transdermal patch functionalized with Annona leaf extracts using supercritical impregnation technique. It was found that the optimal impregnation conditions of ALE at 55 degrees C and 300 bar led to transdermal patches with antioxidant and antimicrobial capacity. The use of higher proportions of co-solvent in the system resulted in the best outcomes.
Review
Biochemistry & Molecular Biology
Alejandra Vanessa Lopez-Corona, Illeen Valencia-Espinosa, Fabio Antonio Gonzalez-Sanchez, Angelica Lizeth Sanchez-Lopez, Luis Eduardo Garcia-Amezquita, Rebeca Garcia-Varela
Summary: Raspberries contain a wide range of phenolic compounds that have antioxidant and anti-inflammatory activities, which may be beneficial for the treatment of chronic degenerative diseases and cancer.
Review
Food Science & Technology
Shima Jafarzadeh, Milad Hadidi, Mehrdad Forough, Abdorreza Mohammadi Nafchi, Amin Mousavi Khaneghah
Summary: Conventionally used petrochemical-based plastics cause severe environmental pollution, while biopolymers are biodegradable and environmentally friendly, making them increasingly used in packaging technologies. Active packaging has attracted considerable interest as an effective technique for controlling and decontaminating fungi and related mycotoxins. Recent studies have shown that biopolymer films and coatings incorporating antimicrobial agents have great potential for controlling common fungi and mycotoxins and enhancing food quality and safety.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Elnaz Parsaei, Abdorreza Mohammadi Nafchi, Leila Nouri, A. A. Al-Hassan
Summary: The study found that using tannic acid and caffeic acid as cross-linking agents can significantly improve the physicochemical and mechanical properties of cold-water fish gelatin films. Cross-linking agents can reduce water solubility, oxygen permeability, and enhance mechanical strength of the films.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Chemistry, Applied
Moses Ojukwu, Hui Ling Tan, Maizura Murad, Abdorreza Mohammad Nafchi, Azhar Mat Easa
Summary: In order to improve the texture and reduce cooking time of rice flour noodles, a combination treatment of microbial transglutaminase and glucono-S-lactone was used to enhance the structure of rice flour-soy protein isolate noodles. The structurally enhanced noodles showed improved textural properties and a more robust network. Superheated steam drying and steaming before air drying were used to further enhance the cooking quality. The combination treatment made the noodles more resistant to cooking and the use of superheated steam improved the cooking quality by promoting faster gelatinization of starch.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Food Science & Technology
Pantea Ghalambor, Gholamhassan Asadi, Abdorreza Mohammadi Nafchi, Seyed Mahdi Seyedin Ardebili
Summary: This research investigates the potential of using chemically modified sago starch in frozen dough and bread. The results demonstrate that the addition of modified starch affects the stability and development time of the dough, as well as the extensibility and volume of the bread. Using HPS in bread formulation helps retain moisture and delay staling.
Article
Food Science & Technology
Fahimeh Hematian, Homa Baghaei, Abdorreza Mohammadi Nafchi, Marzieh Bolandi
Summary: A pH-sensitive indicator based on fish gelatin and Coleus scutellarioides anthocyanin extract (CSAE) was prepared and characterized in this study. By incorporating CSAE, the flexibility of the films increased, while the tensile strength and UV-Vis light transmittance decreased. The films demonstrated sensitivity to pH changes, as their color changed from purple at acidic pH to green at alkaline pH.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Saba Sabbaghpour Langaroudi, Leila Nouri, Mohammad Hossein Azizi
Summary: Encapsulation with chitosan and tragacanth gum combination showed the highest viability of probiotics and overall acceptability in pineapple juice during cold storage.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Azam Ashrafi, Hamid Babapour, Simindokht Johari, Faezeh Alimohammadi, Farangis Teymori, Abdorreza Mohammadi Nafchi, Nurul Nuraliya Shahrai, Nurul Huda, Ahmadreza Abedinia
Summary: This study aimed to understand the properties of cold water fish gelatin (FG) blended with poultry gelatin (PG) for the production of sachets containing olive oil. Different ratios of FG-PG-based films were characterized for mechanical properties, showing that an equal proportion of FG and PG had the most favorable characteristics as a sachet. The addition of PG also influenced the barrier properties, as well as the color and rheological properties of the films.
Review
Biochemistry & Molecular Biology
M. M. Jeevani Osadee Wijekoon, Kaiser Mahmood, Fazilah Ariffin, Abdorreza Mohammadi Nafchi, Musfirah Zulkurnain
Summary: Fat-soluble vitamins are important nutrients in human nutrition but are susceptible to degradation due to environmental conditions. This review discusses different encapsulation formulations of fat-soluble vitamins in biopolymer and lipid-based carriers for applications in food and pharmaceutical industries, emphasizing on encapsulation efficiency, stability, bioavailability, and bio-accessibility. Future research should focus on the effects of different vitamin types and encapsulate sizes on bioaccessibility and biocompatibility, as well as the toxicity and safety evaluation of encapsulated fat-soluble vitamins in human health.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Mohammad Hojjati, Samira Shahbazi, Hamed Askari, Abdorreza Mohammadi Nafchi, Mina Makari
Summary: Brown spot formation is a common quality problem in Iranian hazelnuts, characterized by necrosis and sloughing off of the pellicle and sunken surface lesions. The infected hazelnut samples showed higher total phenol content and antioxidant activity compared to non-infected samples. The infection also affected soluble protein content, color parameters, and fatty acids composition. The presence of a yeast-like fungus, Eremothecium coryli, was identified as the causative agent of the brown spots, and this is the first report of its occurrence in hazelnuts in Iran.
Article
Food Science & Technology
Masoumeh Rahim Monfared, Leila Nouri, Abdorreza Mohammadi Nafchi
Summary: Manufacturers are using additives such as sesame protein isolate (SPI) and transglutaminase (TG) to improve the quality of gluten-free bakery products. Adding SPI and TG to GF-layered cake and batter increases batter viscosity, specific volume, and porosity, while reducing cake density and baking loss. These additives also improve cake texture, moisture retention, and sensory acceptance.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Maedeh Asad Samani, Sedigheh Babaei, Mahmood Naseri, Marjan Majdinasab, Abdorreza Mohammadi Nafchi
Summary: This research aimed to produce an antioxidant and biodegradable polysaccharide film using agar from Gracilaria corticata and sulfated polysaccharide (fucoidan) from Sargassum angustifolium macroalgae. The addition of chitosan and citric acid cross-linking agent improved the physical and mechanical properties of the agar-based film, while the addition of fucoidan improved its antioxidant properties. The resulting biodegradable film has potential applications in preserving perishable products.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Physical
Nazila Oladzadabbasabadi, Mohammed Ali Dheyab, Abdorreza Mohammadi Nafchi, Mehran Ghasemlou, Elena P. Ivanova, Benu Adhikari
Summary: Carbon dots, a recent addition to the nanocarbon family, have attracted significant research interest due to their unique properties and potential applications. They are currently used in flexible photonic and biomedical devices, as well as intelligent packaging. This paper provides an overview of the synthesis of carbon dots using green technologies and biomass materials, and highlights their application in the food industry, particularly in food packaging. It sheds light on the challenges and prospects of using carbon dots in the packaging industry and offers a roadmap for researchers to tailor their properties for specific food industry applications.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2023)
Article
Food Science & Technology
Majid Keyvani Bostanabad, Marzieh Bolandi, Abdorreza Mohammadi Nafchi, Homa Baghaei
Summary: The aim of this study was to produce whey-less Lighvan cheese and analyze its physical, chemical, and textural characteristics as well as its fatty acid and amino acid composition. The results showed that the whey-less cheese had higher yield and higher levels of dry matter, protein, fat, and ash compared to the traditional cheese. During the ripening period, the cheese's moisture content and pH decreased, while its dry matter, protein, fat, ash, salt, acidity, hardness, chewiness, gumminess, and adhesiveness increased significantly. The fatty acid and amino acid composition of the whey-less cheese were also different from that of the traditional cheese.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
K. V. Harivaindaran, Nguyen Huu Tien, Toan Nguyen Song Dinh, Hayati Samsudin, Fazilah Ariffin, Abdorreza Mohammadi Nafchi
Summary: The study found that superheated steam (SHS) roasting can better preserve the quality of black seeds, with improved antioxidant activity and oil quality.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Ali Nikmanesh, Homa Baghaei, Abdorreza Mohammadi Nafchi
Summary: In this research, active films based on potato starch containing Viola odorata extract (VOE) were studied for their antioxidant and antibacterial activities. The results showed that increasing the extract level improved the total phenol content and the activity against Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium. Meat tests demonstrated the significant antioxidant and antimicrobial activity of the active films in chicken fillets, with a direct relationship between extract concentration and functional activity. Overall, the research concluded that the active films extended the oxidative and microbiological shelf life of chicken fillets during cold storage for at least eight days.
Article
Agricultural Engineering
Jingmo Zhou, Shubin Wu, Ying Liu
Summary: Expenditure isolation of lignin and the understanding of its structural variations during different isolation processes are crucial for the high-value utilization of lignin. This study proposed a green deep eutectic solvent (DES) consisting of choline chloride, ethylene glycol, and 4-chlorobenzene sulfonic acid for rapid lignin separation from poplar. The structural variations of DES lignin and its relationship with alkali pre-extraction of hemicellulose were investigated. The results showed that alkali pretreatment enhanced the DES separation of lignin and promoted the cleavage of specific linkages, resulting in reduced molecular weight and thermal stability of isolated DES lignin. Moreover, DES lignin obtained from integrated utilization displayed higher purity and S/G ratio compared to lignin obtained from direct DES treatment.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Yuping Li, Ziyan Xie, Yun Huang, Jiangyi Zeng, Chao Yang, Ling Yuan, Ying Wang, Yongqing Li
Summary: In this study, the characteristic flavonoids (CFs) of three licorice species were identified through integrated metabolic and transcriptomic analysis. The key regulators of CF biosynthesis were also identified. These findings provide valuable information for understanding the biosynthesis of CFs and future breeding of Glycyrrhiza varieties.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Xianjie Pan, Zhaoyi Luo, Fanqi Liu, Quanqian Yi, Yanning Zeng
Summary: This study presents a novel strategy for fabricating fully bio-based epoxy vitrimers using peach gum and itaconic acid, which exhibit superior mechanical properties and thermostability. The materials were characterized and the self-healing and recycling capabilities were evaluated. The results demonstrate the potential of using these materials for sustainable industrial applications.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Mohsen Sabzi-Nojadeh, Mohammad Pouresmaeil, Mina Amani, Mehdi Younessi-Hamzekhanlu, Filippo Maggi
Summary: This study shows that inoculating Summer savory plants with endophytic fungus Trichoderma harzianum can improve plant growth and increase salt tolerance. The fungus enhances growth, restores chlorophyll and antioxidant levels, reduces harmful substances, and increases proline and soluble sugar levels, thereby increasing crop productivity in saline conditions.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Yu Liu, Lei Li, Aichen Zhao, Xiuming Song, Lulu Wei, Mengdi Fang, Chuchu Zheng, Xiaodong Zhu
Summary: This study investigates the impact of peppermint essential oil microcapsules on the unpleasant odor emissions from wax oil coated wood products. The results show that microcapsules can improve the time and stability of odor release.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Mesut Budak, Mirac Kilic, Hikmet Guenal, Ismail Velik, Mesut Sirri
Summary: This study assessed land suitability for rapeseed production using topography, climate, and soil data by analytical hierarchy process (AHP) and the Mamdani Fuzzy Inference System (MFIS). The study area covered land in the Diyarbakir province of southeastern Turkiye. The results indicated the proportions of different land suitability classes and showed the compatibility of AHP and MFIS methods in assessing suitability.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Rui Tian, Yue Liu, Chao Wang, Weikun Jiang, Srinivas Janaswamy, Guihua Yang, Xingxiang Ji, Gaojin Lyu
Summary: In this study, hollow and solid lignin nanoparticles were synthesized through self-assembly and their application in PVA nanocomposite films was investigated. The results showed that the presence of hollow lignin nanoparticles in the films resulted in a room-like network structure, while the solid lignin nanoparticles induced different structural changes. The inclusion of LNPs improved the mechanical properties of the films, and both types of LNPs exhibited good hydrophobicity.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Marcos Vinicius Silva de Andrade, Simone Ribeiro Lucho, Renato Delmondez de Castro, Paulo Roberto Ribeiro
Summary: Stevia rebaudiana Bertoni, commonly known as stevia, is a widely cultivated shrub with highly sweetening metabolites. It has gained significant interest in the food and beverage industries due to its extremely sweet taste and various health benefits. Researchers are currently focused on studying biotechnological strategies to enhance the biosynthesis of stevia plant metabolites for improved cultivation and production.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Eleonora Cintura, Paulina Faria, Luisa Molari, Luca Barbaresi, Dario D'Orazio, Lina Nunes
Summary: This study investigated the properties of Arundo donax as a building material and found that it has strong adaptability, high hygroscopicity, and unique sound absorption behavior. The mechanical tests also demonstrated the applicability of the Arundo donax-based composite. This opens up new possibilities for the further application of Arundo donax-based materials.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Stiina Kotiranta, Juha-Matti Pihlava, Titta Kotilainen, Pauliina Palonen
Summary: The effect of light spectra, particularly far-red and short wavelength radiation, on the growth and secondary metabolites of cannabis is significant. Altering the R:FR ratio can increase the concentration and yield of secondary metabolites, while short wavelength radiation does not significantly affect plant morphology and secondary metabolite concentrations.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Xuze Liu, Fangmin Liang, Jinyuan Cheng, Xuelian Zhou, Jia Wang, Guigan Fang, Kuizhong Shen, Xianzhi Meng, Chen Huang, Arthur J. Ragauskas
Summary: A novel Na2S-facilitated DES pretreatment method was proposed to fractionate moso bamboo, which achieved high lignin removal and preserved most cellulose and hemicellulose with excellent enzymatic digestibility.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Zechun Ren, Xinyuan Zhou, Kejiao Ding, Tong Ji, Hao Sun, Xiang Chi, Yunzhao Wei, Min Xu
Summary: This study prepared a thermal/magnetic/light-triggered multi-stimuli responsive shape memory polymer composite with excellent properties by adding magnetic nanoparticles into a polyurethane composite. The composite showed high shape recovery rate, fast response behavior, and suitability for 3D printing. Controllable external stimuli allowed for dynamic, remote, and precise control of 4D transformations. This work is significant for the design of smart materials and devices.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Yurany Camacho Ardila, Jaiver Efren Jaimes Figueroa, Maria Regina Wolf Maciel
Summary: The higher heating value (HHV) and elemental composition are important properties of biomass, and their prediction using proximate and ultimate analysis is accurate.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Xiaohan Chen, Xianke Wang, Lili Shang, Xinxin Ma, Changhua Fang, Benhua Fei, Huanrong Liu, Shuqin Zhang
Summary: This study focuses on the comprehensive characterization of the three-dimensional (3D) structure of bamboo parenchyma and the evaluation of its tensile and compressive properties, as well as the analysis of its failure mechanisms. The study found that the measured tensile strength and elastic modulus of the parenchyma tissue are 48.81 MPa and 706.48 MPa, respectively. Compression failure modes in parenchyma tissue encompass compression bending and cell fracture, shear failure of the middle lamella, and detachment and debonding of the cell wall.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Agricultural Engineering
Tianfeng Liu, Yuxin Liu, Yunlin Fu, Mengji Qiao, Penglian Wei, Zhigao Liu, Yingjian Li
Summary: This study explored the formation mechanism of agarwood induced by fungus and its potential application in high-quality and high-yielding agarwood production. The results showed that the transition layer played a critical role in the continuous accumulation of agarwood, and the parenchyma cells of the xylem rays and interxylary phloem were the main action site of fungus. The accumulation and distribution of chemical composition in different layers were also investigated. The study identified the drivers of specific compounds and provided a theoretical foundation for future agarwood production.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
