Article
Acoustics
Wenhua Lei, Ying Zhu, Xiuqing Zhu, Yuyang Huang, Linlin Liu, Mingshou Lu, Binyu Sun
Summary: This study investigated the effects of ultrasound-assisted water thawing on the thawing rate and gel properties of frozen tofu. The results showed that appropriate ultrasonic treatment could improve the water retention capacity of the tofu network, make the gel network structure more compact, and reduce protein denaturation. These findings offer theoretical support for improving the frozen tofu thawing process while ensuring optimal final product quality.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Raha Farahnak, Moloud Nourani, Elnaz Riahi
Summary: The study compared the effects of different ultrasound-assisted thawing methods on the thawing process of button mushroom, finding that sonication in the temperature range of -5-0 degrees C significantly reduced thawing time. The 250 W probe-type ultrasound not only minimized protein denaturation but also increased water holding capacity and hardness, while high-power ultrasound thawing had the best effect on color indices and textural properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yaping Heng, Ming Wang, Hongwei Jiang, Shumin Gao, Jin Zhang, Jinlin Wan, Tingji Song, Zhandong Ren, Yuchan Zhu
Summary: This study demonstrates the highly effective disinfectant capabilities of plasma-activated acidic electrolyzed water (PA-AEW) for food processing, surpassing traditional acidic electrolyzed water and plasma-activated water. The synergistic effect of PA-AEW is attributed to the interaction between reactive chlorine species (RCS) and reactive oxygen and nitrogen species (RONS). These findings highlight the promising application prospects of PA-AEW in food processing.
Article
Chemistry, Multidisciplinary
Ao Xiao, Dawei Liu, Yan Li
Summary: This paper reports the development of a dielectric barrier discharge array to generate a high concentration of active aqueous plasma substances in tap water. The device can realize a uniform, stable, and large-area discharge in a large volume of tap water, with the advantages of low cost, high integration, and reusability. Using the device, the pH of tap water can be reduced from 8.10 to 2.54 in 1 hour, and it shows efficient sterilization effect against bacteria.
APPLIED SCIENCES-BASEL
(2023)
Article
Physics, Applied
Yonghong Tan, Yaqing Bian, Ruoyang Fu, Haili Niu, Guiyun Chen, Shuhong Li, Ye Chen
Summary: The study discusses the physicochemical properties of plasma-activated water (PAW) produced by low-temperature plasma (LTP) and its efficacy and sterilization mechanism against Escherichia coli. Results show that PAW (pH 1.27, conductivity 6400 μS/cm) can reduce E. coli by 1.31-log reduction using LTP at 70 W for 9 min, causing DNA and protein leakage and malondialdehyde production. This research provides a basis for theoretical studies on PAW sterilization and suggests that PAW could be a promising alternative strategy for cleaning E. coli in pipes and filters in food factories.
PLASMA PROCESSES AND POLYMERS
(2023)
Article
Physics, Applied
Yiqian Li, Lanlan Nie, Dawei Liu, Sunjung Kim, Xinpei Lu
Summary: In this study, plasma-activated chemical solutions (PACS) containing H+, NO2-, and H2O2 were used to treat Escherichia coli, showing the strongest bactericidal effect. The peroxynitrite generated from the plasma treatment is the key factor for the prolonged effect of PACS.
PLASMA PROCESSES AND POLYMERS
(2022)
Article
Chemistry, Applied
Dewei Kong, Chunli Quan, Qian Xi, Rongwei Han, Peng Li, Qijing Du, Yongxin Yang, Jingxin Sun, Mark Tamplin, Jun Wang
Summary: This study investigated the effects of different thawing methods on the myofibrillar protein conformation and gel quality of chicken breasts. The ultrasound-assisted slightly acidic electrolyzed water thawing (EUT) group showed higher protein solubility and smaller particle size compared to other thawing groups. The gel properties of the EUT group were improved, with stronger elasticity and higher water holding capacity compared to the control group.
Article
Food Science & Technology
Hao Cheng, Chuhan Bian, Yuanming Chu, Jun Mei, Jing Xie
Summary: This research evaluated the effects of dual-frequency ultrasound-assisted thawing on large yellow croaker. The DUAT-28/40 treatment had the shortest thawing time and retained the quality properties of the samples.
Article
Engineering, Environmental
Li Guo, Pengyu Zhao, Yikang Jia, Zifeng Wang, Min Chen, Hao Zhang, Dingxin Liu, Yong Zhang, Xiaohua Wang, Mingzhe Rong
Summary: The mist nebulized by plasma-activated air can effectively inactivate bacteria, yeast, and viruses in the aerosols without causing any negative effects on biological organisms. This study provides an efficient, broad-spectrum, and safe aerosol sterilization strategy based on plasma technology to prevent the transmission of airborne microorganisms.
JOURNAL OF HAZARDOUS MATERIALS
(2023)
Article
Environmental Sciences
Cong-Cong Tang, Xing-Ye Yao, Hong-Yu Jin, Qian Sun, Zheng-Shuo Zou, Wen-Jing Yang, Zhang-Wei He, Ai-Juan Zhou, Fan Chen, Yong-Xiang Ren, Wen-Zong Liu, Aijie Wang
Summary: Waste activated sludge (WAS) is a byproduct of wastewater treatment plants, and finding a low-cost and environmentally friendly technology for its disposal is a challenge. This study proposes a stepwise freezing and thawing treatment to increase the production of short-chain fatty acids (SCFAs). Mechanistic studies show that this treatment method can accelerate the solubilization of extracellular polymeric substances (EPSs) and microbial cells, promote the hydrolysis process, and enrich functional microorganisms. In addition, this treatment method can inhibit methanogenesis, benefiting the accumulation of SCFAs.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Article
Food Science & Technology
Zeyu Wu, Wanru Ma, Sophia Jun Xue, An Zhou, Qingsong Liu, Ailing Hui, Yizhong Shen, Wencheng Zhang, John Shi
Summary: The effects of air thawing, water immersion thawing, and ultrasound-assisted immersion thawing on ground pork were investigated. The ultrasound-assisted immersion thawing significantly shortened thawing time and improved the quality of the product.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Chao Zhang, Qinxiu Sun, Qian Chen, Qian Liu, Baohua Kong
Summary: This study evaluated the effects of different power levels of ultrasonic-assisted immersion thawing on chicken breast muscle. It found that using 300 W of ultrasonic power significantly reduced thawing and cooking losses and minimized damage to the protein structure.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Green & Sustainable Science & Technology
Yao Chen, Peng Wang, Congyu Wang, Jiawei Li, Ming Tan, Maomi Zhao
Summary: In this study, a self-powered plasma sterilization system based on a freestanding rotary triboelectric nanogenerator (FR-TENG) is proposed. By investigating the effect of rotary speed on the generator's performance and the influence of bubble composition and velocity on the generation of reactive oxygen species, an effectively designed bubble-based discharge system for plasma activated water (PAW) generation is achieved. The study further quantitatively investigates the generation of bactericidal active substances and demonstrates the superior sterilization performance of the bubble-based plasma sterilizer through sterilization efficiency analysis and TEM imaging. This research provides a feasible strategy for the combination of self-powered system and PAW technology.
MATERIALS TODAY SUSTAINABILITY
(2023)
Article
Chemistry, Applied
Xue Bai, Shuo Shi, Baohua Kong, Qian Chen, Qian Liu, Zihao Li, Kairong Wu, Xiufang Xia
Summary: This study investigated the impact of freeze-thaw cycles on the digestive and protein structural properties of chicken breasts during in vitro digestion. The results showed that with an increase in freeze-thaw cycles, the hardness, chewiness, and shear force of chicken breasts increased, while digestibility decreased and particle size increased. The study also confirmed that freeze-thaw cycles led to the disruption of protein structure and induced protein aggregation.
Article
Physics, Applied
Yangyang Zhou, Tao Jiang, Li Zhang, Sen Wang, Renwu Zhou, Xinglei Cui, Zhi Fang
Summary: Plasma-activated H2O2 solutions mist (PAHM) improves the reactivity and bactericidal efficiency, making it suitable for high-efficient and long-term logistics sterilization.
PLASMA PROCESSES AND POLYMERS
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.