Review
Food Science & Technology
Baoguo Xu, Essodezam Sylvain Tiliwa, Weiqiang Yan, S. M. Roknul Azam, Benxi Wei, Cunshan Zhou, Haile Ma, Bhesh Bhandari
Summary: Traditional dehydration techniques have limitations, causing nutrient oxidation and energy losses. Ultrasound has emerged as a rapid and cost-effective method to produce quality dehydrated food, improving the retention of nutrients in fruits and vegetables and reducing drying time.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Materials Science, Multidisciplinary
Jiayou Xie, Yuliang Liang, Fei Yan, Jianlin Zhou, Peng Du, Wenchang Liu
Summary: The effects of high-pressure heat treatment on the recrystallized grain, mechanical properties and texture of CC 5005 aluminum alloy were investigated. The results showed that high-pressure heat treatment can significantly refine the recrystallized grain, and the refinement effect is enhanced with increasing rolling reduction. Grain refinement leads to an increase in yield strength and hardness of the annealed sheet, but a decrease in elongation. In addition, high-pressure heat treatment also has a significant effect on the recrystallization texture.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2023)
Article
Materials Science, Multidisciplinary
Peng Du, Haiyang Sun, Zhijie Wang, Yanming He, Guoliang Sheng, Jiaxin Zhang, Wenchang Liu
Summary: The hot band of CC AA 3003 aluminum alloy was cold-rolled to different reductions and annealed at different pressures. High pressure heat treatment was found to refine recrystallized grains and weaken pinning effect. The average grain size decreased and aspect ratio increased with increasing pressure. The fine precipitates disappeared while the density of large precipitates increased after pressurization. The recrystallization textures showed changes in their components under different pressures. Hardness slightly decreased with increasing rolling reduction under atmosphere pressure but slightly increased after pressurization. Additionally, hardness increased slightly with increasing pressure.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2022)
Article
Food Science & Technology
Sheng-Ming Zhao, Zhao Li, Ning-Ning Li, Yan-Yan Zhao, Zhuang-Li Kang, Ming-Ming Zhu, Han-Jun Ma
Summary: The high-pressure processing combined with Artemisia sphaerocephala krasch gum can enhance the gelation properties of pork batters. However, excessive pressure may weaken the gelation properties, highlighting the importance of establishing knowledge on gelation properties of pork batters with this gum at different pressure levels.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Chemistry, Physical
Robert Chulist, Aurimas Pukenas, Paul Chekhonin, Anton Hohenwarter, Reinhard Pippan, Norbert Schell, Werner Skrotzki
Summary: In this study, the forward and reverse phase transformation in the equiatomic high-entropy alloy CrMnFeCoNi were investigated using high-energy synchrotron radiation diffraction. The results showed that the phase transformation was influenced by hydrostatic pressure and shear stresses. The transformation affected the microstructure, texture, and microhardness of the alloy.
Article
Environmental Sciences
Geoff Rhodes, Ya-Hui Chuang, Raymond Hammerschmidt, Wei Zhang, Stephen A. Boyd, Hui Li
Summary: The study compared the uptake and accumulation of the antibiotic cephalexin in different vegetables, finding that the affinity and reaction with plant enzymes play important roles in the uptake and accumulation of cephalexin in vegetables.
Article
Environmental Sciences
Yu Wang, Leilei Xiang, Fang Wang, Marc Redmile-Gordon, Yongrong Bian, Ziquan Wang, Chenggang Gu, Xin Jiang, Andreas Schaeffer, Baoshan Xing
Summary: Microplastics pose a global threat to the environment, and uptake of these particles by plants can inhibit their growth. Through a hydroponic experiment, it was found that accumulation of microplastics in lettuce roots and leaves resulted in hypertonic injury and down-regulation of ion homeostasis genes. Stress-related genes were up-regulated, and sphingolipid metabolism increased, leading to increased biosynthesis of ascorbic acid, terpenoids, and flavonoids in root exudates. These findings provide valuable insights into the response of leafy vegetables to microplastic stress and contribute to a more comprehensive assessment of the risks they pose to human health and the ecological environment.
ENVIRONMENTAL POLLUTION
(2023)
Article
Materials Science, Multidisciplinary
Ouarda Ould Mohamed, Hiba Azzeddine, Yi Huang, Thierry Baudin, Piotr Bazarnik, Francois Brisset, Megumi Kawasaki, Terence G. G. Langdon
Summary: A novel hybrid material was fabricated through high-pressure torsion (HPT) processing by straining separate discs of AZ31 and Mg-0.6Gd alloys through rotations. The microstructure and texture near the bonding interface were investigated using electron backscatter diffraction (EBSD), scanning electron microscopy (SEM), and transmission electron microscopy (TEM). The microstructure exhibited two grain refinement regimes and the texture changed through the HPT processing. The microstructures and textures of the hybrid alloy were found to be controlled by twinning, slip systems, second phases, and different dynamic recrystallization mechanisms.
ADVANCED ENGINEERING MATERIALS
(2023)
Review
Chemistry, Applied
Chandana Sosalagere, Bababode Adesegun Kehinde, Poorva Sharma
Summary: Bioactive peptides are receiving increasing research attention as potential therapies for managing bodily disorders and metabolic syndromes, while there is a global trend towards the consumption of fruits and vegetables for dietary and health needs. This review emphasizes on the isolation and bio-functional properties of bioactive peptides from fruits and vegetables.
Article
Materials Science, Multidisciplinary
Yuan Lin, Hongxia Wang, Hui Wei, Wenkang Zhang, Shijia Wang, Siyuan Qiu, Huihu Lu, Yide Wang
Summary: This study investigates the microstructure and texture evolution mechanism of ultra-high-strength non-oriented silicon steel to find the process equilibrium point between its mechanical properties and magnetic properties. The results show that by increasing the annealing temperature, the recrystallization ratio and iron loss of the steel gradually improve, while the yield strength decreases. The Goss texture strengthens and the gamma-fiber weakens, while the lambda-fiber texture strengthens slowly. The study identifies the annealing temperature of 710 degrees C as the optimal condition, as it meets both the magnetic properties and strength requirement of the generator set.
Article
Materials Science, Multidisciplinary
Evgenii Aryshenskii, Jurgen Hirsch, Alexander Drits, Sergey Konovalov, Vladimir Aryshenskii, Maksim Tepterev
Summary: The evolution of texture in the AlMg6Mn0.7 alloy throughout the thermomechanical treatment cycle has been studied. A new method to control texture development in high magnesium content alloys is proposed. The study shows that second phase particles act as the main source of recrystallization nuclei during high temperature thermomechanical treatment. To obtain a higher proportion of random texture, thermomechanical processing should be carried out at higher Zener-Hollomon parameters.
Article
Agronomy
Ana Luisa Alves Ribeiro, Gabriel Mascarenhas Maciel, Ana Carolina Silva Siquieroli, Jose Magno Queiroz Luz, Rodrigo Bezerra de Araujo Gallis, Pablo Henrique de Souza Assis, Hugo Cesar Rodrigues Moreira Catao, Rickey Yoshio Yada
Summary: Urbanization has increased the demand for food, making it crucial to find strategies to reduce waste and ensure food security. This study evaluated different vegetation indices to predict the growth rate and harvest point of lettuce, aiming to reduce waste and losses. The results showed that the vegetation indices SI, GLI, and NGRDI were efficient for monitoring the growth rate and determining the harvest point of different lettuce genotypes.
Review
Food Science & Technology
Wanli Zhang, Jiankang Cao, Weibo Jiang
Summary: The use of electrolyzed water (EW) in postharvest storage of fruits and vegetables has shown potential in sterilization, removing pesticide residues, and improving product quality. EW not only controls postharvest diseases through direct inhibition of pathogens, but also enhances host resistance. Moreover, EW plays a role in regulating physiological metabolism, which helps in extending the shelf life of fresh products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Materials Science, Multidisciplinary
Ouarda Ould Mohamed, Piotr Bazarnik, Yi Huang, Hiba Azzeddine, Thierry Baudin, Francois Brisset, Terence G. Langdon
Summary: The evolution of microstructure, texture, and mechanical properties of AZ31 and Mg-0.6Gd alloys after high-pressure torsion was investigated. The results showed differences in grain refinement behavior and microhardness evolution between the two alloys.
JOURNAL OF MATERIALS ENGINEERING AND PERFORMANCE
(2023)
Article
Chemistry, Multidisciplinary
Guanghui Han, Menggang Li, Lin He, Ao Xu, Xiaolong Chen, Weiwei Yang, Yequn Liu, Yongsheng Yu
Summary: Strontium ferrite nanostructures have been highly sought after due to the demand for cost-effective magnetic materials with good corrosion resistance. However, the ultrafast synthesis of strontium ferrite with desired coercivity has posed a challenge. In this study, porous strontium ferrite foams with high coercivity were successfully prepared through ultrafast in situ annealing based on an auto-combustion strategy. This synthesis method also has the potential to be applied to other materials and composites. This research provides important guidance for the design and efficient preparation of porous magnet and oxide foam materials.
Review
Food Science & Technology
Tao Ma, Xinna Hu, Shuyu Lu, Xiaojun Liao, Yi Song, Xiaosong Hu
Summary: The synthesis of novel functional materials from abundant food waste resources has great potential for applications and ecological benefits. Nanocellulose, with its modifiable surface, excellent mechanical strength, and high aspect ratio, is a renewable and sustainable polymer that shows promise in various applications, including the food industry. This review focuses on the structural characteristics and extraction approaches of nanocellulose, as well as recent advancements in its use in the food industry. Environmental and human health concerns related to nanocellulose production are also evaluated. The extraction and production of nanocellulose from food waste provide a platform for the sustainable utilization of biomass, and its application in green food packaging materials, emulsion stabilizers, dietary fiber, nutrition delivery, and 3D printing hydrogels have shown excellent performance. Validated standards for characterizing the structure and evaluating toxicity are essential for the commercialization of nanocellulose in the food industry.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Xin Pan, Wentao Zhang, Fei Lao, Ruifang Mi, Xiaojun Liao, Dongsheng Luo, Jihong Wu
Summary: This study identified the precursors of volatile sulfur compounds in juices and proposed methods to inhibit their release, with experiments showing that S-methyl methionine and methionine are key precursors. pH reduction and epicatechin addition were effective in reducing the release of these compounds, which are responsible for off flavors in heat-sterilized juices.
Article
Chemistry, Applied
Xinxing Xu, Bingbing Wu, Wenting Zhao, Fei Lao, Fang Chen, Xiaojun Liao, Jihong Wu
Summary: Through high-throughput sequencing and gas chromatography-mass spectrometry analysis of the 32-day fermentation process of chili peppers, dominant bacterial genera such as Rosenbergiella and Staphylococcus, and abundant fungi genera such as Hyphopichia and Kodamaea were identified. Additionally, sixteen differential volatile metabolites were detected, and nine strains from different genera were isolated from fermented chili peppers. Further analysis indicated a significant positive correlation between Hyphopichia and the formation of 11 key odorants, enhancing our understanding of core functional bacterial and fungal genera involved in the desirable flavor production in fermented chili peppers.
Article
Chemistry, Applied
Wentao Zhang, Fei Lao, Shuang Bi, Xin Pan, Xueli Pang, Xiaosong Hu, Xiaojun Liao, Jihong Wu
Summary: Using molecular sensory science approaches, the major aroma-active compounds in clear red raspberry juice were identified. These compounds include floral and grassy volatiles, as well as an aroma recombination model 1 that can simulate grassy, floral, woody, and caramel-like notes.
Article
Food Science & Technology
Yuanyuan Li, Feng Lu, Xiao Wang, Xiaosong Hu, Xiaojun Liao, Yan Zhang
Summary: This study investigates the biological transformation of chlorophyll-rich spinach extracts during gastrointestinal digestion and colonic fermentation in a murine model. Chlorophylls undergo pheophytinization and oxidative reactions, leading to the formation of pheophytins and subsequent conversion to pheophorbides by gut microbiota. The presence of pheophytins increases total short-chain fatty acids, including acetic, propionic, and butyric acids, during microbial fermentation.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Lei Xu, Zhenzhen Xu, Xiaojun Liao
Summary: This article discusses targeted and untargeted analysis techniques for assessing the authenticity of fruit juices, including stable isotopes, phenolics, carbohydrates, organic acids as targeted markers, and liquid/gas chromatography-mass spectrometer, nuclear magnetic resonance, infrared spectroscopy as untargeted techniques.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Agriculture, Multidisciplinary
Yang Wei, Dan Zhou, Alan Mackie, Shufang Yang, Lei Dai, Liang Zhang, Like Mao, Yanxiang Gao
Summary: This study introduced a novel approach to stabilize food Pickering emulsions using three different types of emulsifiers for delivering lipophilic nutraceuticals. The addition sequence and mass ratio of multiple stabilizers controlled the physicochemical stability and lipid digestion of Pickering emulsions. Encapsulation into Pickering emulsions significantly increased the retention rate of beta-carotene under UV radiation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Yang Wei, Xinyu Zhan, Lei Dai, Liang Zhang, Like Mao, Fang Yuan, Jinfang Liu, Yanxiang Gao
Summary: The alcohol-free pH-shifting method was used to fabricate stable complex nanoparticles from hydrophilic whey protein isolate (WPI) and hydrophobic zein, showing desirable storage and physical stability, as well as excellent stability against various environmental stresses. The formation of WPI-zein complex nanoparticles was influenced by hydrophobic effects and electrostatic attraction, with a core-shell structure observed in transmission electron microscope (TEM) images. This study demonstrates the feasibility of using the pH-shifting method to fabricate protein-based complex nanoparticles for delivery of bioactive compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Zhuofan Huang, Kaixin Li, Lingjun Ma, Fang Chen, Xiaojun Liao, Xiaosong Hu, Junfu Ji
Summary: This study investigated the impact of lactose crystallization on powder microstructures and flavor release. Microparticles with higher lactose contents had lower glass transition temperatures and exhibited increased water adsorption behaviors at high water activities, resulting in considerable release of flavor substances.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Zhiqiang Hou, Yongtao Wang, Liang Zhao, Xiaojun Liao
Summary: This study evaluated the effectiveness of combining three-stage ultra-filtration and high pressure processing in producing chestnut rose juice with high SOD activity. The technology was able to retain sugars and some functional components in the juice, while also resulting in a significant reduction of certain compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Xinxing Xu, Shuang Bi, Fei Lao, Fang Chen, Xiaojun Liao, Jihong Wu
Summary: The study investigated the metabolism of bioactive compounds in broccoli juice fermented by animal- and plant-derived Pediococcus pentosaceus. Results showed that P. pentosaceus may potentially improve the nutritional and functional properties of fermented foods.
Article
Food Science & Technology
Kai Dong, Yuwan Li, Sijia Luo, Fan Zhang, Hanxu Pan, Liang Zhao, Yongtao Wang, Xiaojun Liao
Summary: The study analyzed the sterilizing effects of different HHP-boosting processes on Escherichia coli O157:H7, finding that linear and fast boosting had the most significant bactericidal effects. The proteins interacting with GroEL under different boost modes and rates were involved in 42 metabolic pathways, particularly ribosome, ABC transporter, oxidative phosphorylation, sulfate assimilation, and cysteine biosynthesis. Key interacting proteins NuoB, NuoF, CysD, ZnuC, and RplX were identified and their interactions with GroEL were verified in vivo.
Article
Food Science & Technology
Xuan Wang, Liang Zhao, Yongtao Wang, Zhenzhen Xu, Xiaomeng Wu, Xiaojun Liao
Summary: This study analyzed the dynamic changes of bacterial compositions during sweet potato sour liquid (SPSL) fermentation using SMRT sequencing, identifying the key role of Leuconostoc citreum in starch flocculation. This newly discovered strain showed excellent starch-flocculating abilities and significantly reduced the time required for total starch sedimentation in the traditional SPSL fermentation process. The findings suggest that this novel bioflocculant can modernize the traditional SPSL fermentation process and achieve rapid and highly efficient starch sedimentation.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Yuan Wang, Liang Zhang, Wenyan Liao, Zhen Tong, Fang Yuan, Like Mao, Jinfang Liu, Yanxiang Gao
Summary: Undenatured type II collagen (UC-II) with intact triple helix structure was extracted from chicken breast cartilage using the enzymatic extraction method. The self-assembly kinetics of UC-II was characterized using ultraviolet-visible spectroscopy (UV-vis) and atomic force microscopy (AFM), and it was found to occur at pH 4.5-7.0 and be influenced by concentration and temperature. The self-assembly process of UC-II involved hydrophobic effects, hydrogen bonding, and electrostatic interactions.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Wentao Zhang, Liya Liang, Xin Pan, Fei Lao, Xiaojun Liao, Jihong Wu
Summary: This study found that there were differences in the impact of high pressure and HTST processing on phenolic compounds in red raspberries, with HTST processing promoting the release of free phenolic acids and HHP processing maximizing flavonol glycosides. Additionally, high temperature short time sterilization processing may also enhance juice authenticity.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)