Article
Agricultural Engineering
Qian Fu, Chao Xiao, Qiang Liao, Yun Huang, Ao Xia, Xun Zhu
Summary: This study revealed the significant effects of hydrothermal pretreatment conditions on the rate of hydrolysis of microalgae biomass into carbohydrates and proteins, as well as the resulting yields. The activation energies for the hydrolysis reactions were determined for carbohydrates and proteins, showing the impact of pretreatment on the process. The findings also highlighted the conversion of organic matter into smaller molecules with poor stability during hydrothermal pretreatment, providing insights for reaction control and reactor design.
BIOMASS & BIOENERGY
(2021)
Review
Agricultural Engineering
Hongliang Guo, Ying Zhao, Jo-Shu Chang, Duu-Jong Lee
Summary: Enzymatic hydrolysis is crucial for efficient biorefinery of lignocellulosic biomass. Understanding the properties of key enzymes and their interactions with biomass is essential for improving the process efficiency. This article provides an update on the research of key enzymes in lignocellulose biorefinery, including their properties, interactions with biomass, adsorption, and hydrolysis. The advanced analytical techniques for investigating these interactions and future research prospects are discussed.
BIORESOURCE TECHNOLOGY
(2023)
Article
Acoustics
Yongheng Zhong, Tao Xu, Shengyang Ji, Xiaodan Wu, Tian Zha, Shimin Li, Peng Zhang, Kaimian Li, Baiyi Lu
Summary: The study found that ultrasonic pretreatment (UPT) is an effective way to remove cyanide from cassava in a short period of time, enhancing the safety of cassava. UPT can improve the processing of cassava by directly eliminating hydrogen cyanide and indirectly degrading cyanogenic glycosides, while also promoting enzymatic hydrolysis.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Chemistry, Applied
Ludan Hu, Fuyuan Ding, Weiwei Liu, Yang Cheng, Juncheng Zhu, Liang Ma, Yuhao Zhang, Hongxia Wang
Summary: This study shows that introducing chitooligosaccharide into yogurt can improve its microstructure and mechanical properties, enhance its antioxidant activity and product quality, providing new insights for the development of a variety of high-quality nutritional dairy products.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Junwei Zhang, Zongcai Tu, Zizi Hu, Yueming Hu, Hui Wang
Summary: An efficient protease and ultrasonic pretreatment were used to prepare umami-aroma flavor oyster hydrolysate. The optimized method showed higher levels of amino acid nitrogen and major aroma compounds. Taste analysis demonstrated increased umami and saltiness due to the accelerated release of specific compounds.
Article
Food Science & Technology
Jianwei Shang, Qian Zhang, Tongxun Wang, Yanrui Xu, Zepeng Zang, Fangxin Wan, Yuanman Yue, Xiaopeng Huang
Summary: This study evaluated the effects of different ultrasonic pretreatment processes on the far-infrared drying characteristics, quality indexes, and microstructure of licorice. The results showed that ultrasonic pretreatment combined with far-infrared drying significantly reduced drying time and moisture content compared to the control group. The study also determined optimal pretreatment parameters for licorice drying. The findings provide a technical reference for the industrialization of licorice drying.
Article
Engineering, Environmental
Lan Mu, Lei Zhang, Jiao Ma, Kongyun Zhu, Chuanshuai Chen, Aimin Li
Summary: The study found that raw PLA plastic was hardly biodegraded at mesophilic conditions and had a long digestion time to be converted into biogas at thermophilic conditions. However, hydrothermal pretreatment significantly enhanced the hydrolysis rates of PLA plastic in anaerobic digestion process, improving the efficiency of biomethanization.
Article
Green & Sustainable Science & Technology
Amr Ismail, Farokh Laqa Kakar, Elsayed Elbeshbishy, George Nakhla
Summary: This study explores the impact of thermal hydrolysis pretreatment (THP) on the mono- and co-digestion of thickened waste activated sludge (TWAS) and food waste (FW). The results show that THP enhances solubilization and reduces particle size, resulting in improved anaerobic biodegradability. Co-digestion of the two feedstocks improves methane yields and kinetics, with the contribution of FW playing a significant role.
Article
Chemistry, Physical
Ye-Guang Fang, Xiaojiao Li, Yurui Gao, Yan-Hong Cui, Joseph S. S. Francisco, Chongqin Zhu, Wei-Hai Fang
Summary: We present an efficient method based on an extension of metadynamics for exploring complex free energy landscapes. The method greatly improves the performance of the metadynamics approach and allows for efficient modeling of chemical systems with complex free energy landscapes.
JOURNAL OF CHEMICAL PHYSICS
(2022)
Article
Energy & Fuels
Lingling Wang, Yan He, Lihua Chen, Xia Ma
Summary: In this study, the enzymatic hydrolysis of Candida utilis was investigated using an ultrasonic pretreatment double-enzymatic method to achieve high polypeptide yield and degree of hydrolysis. The optimal conditions were determined as enzyme ratio 1:1.85, enzymolysis temperature 51 degrees C, and pH 10. After ultrafiltration, the polysaccharide removal rate reached 57.09 +/- 2.69%, and the free radical scavenging activity was significantly improved.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Nutrition & Dietetics
Lili Gai, Er-Fang Ren, Wen Tian, Debao Niu, Weidong Sun, Fangxue Hang, Kai Li
Summary: This study focused on ultrasonic-assisted dual-alkali pretreatment and enzymatic hydrolysis of sugarcane bagasse followed by Candida tropicalis fermentation to produce xylitol. The results showed that the combination of NaOH and ammonia water had the best effect on xylose content. Optimal conditions for ultrasonic-assisted pretreatment and enzymatic hydrolysis were determined. The concentration ratio of enzymatic hydrolysate of sugarcane bagasse affected xylitol yield, with the highest yield obtained when concentrated three times.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Yi-Ming Yeh, Tsung-Yu Tsai, Chun-Yao Yang
Summary: This study developed effective methods for extracting polyphenols and p-coumaric acid from Phyllostachys makinoi and encapsulating bioactive compounds using alginate and chitosan. The combination of ultrasonic pretreatment and autoclaving with water was found to be favorable for extraction. The DCH beads showed higher levels of delayed release at 30°C.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agronomy
Yuanman Yue, Zepeng Zang, Fangxin Wan, Qian Zhang, Jianwei Shang, Yanrui Xu, Chunhui Jiang, Tongxun Wang, Xiaopeng Huang
Summary: This study investigated the effects of ultrasonic pretreatment on the drying kinetics, bioactive components, qualitative characteristics and microstructure of Codonopsis pilosula during radio frequency vacuum drying (RFVD). The results showed that ultrasonic pretreatment could increase the drying rate and improve the retention of polysaccharides, total phenols, flavonoids and syringin. The antioxidant capacity was higher with longer ultrasonic time and higher ultrasonic power. Additionally, ultrasonic pretreatment significantly improved the color and microstructure. The optimal pretreatment condition was determined to be ultrasonic frequency 20 kHz, power 60 W, and duration 30 min for RFVD of Codonopsis pilosula slices.
Review
Biochemistry & Molecular Biology
Caroline Marks, Jorn Viell
Summary: Satisfactory conversion of lignocellulosic biomass into bioproducts requires a pretreatment. This review focuses on liquid-based pretreatment in combination with enzymatic hydrolysis and analyzes the related phenomena and mechanisms to determine the factors that influence the overall sugar yield.
PROCESS BIOCHEMISTRY
(2022)
Article
Engineering, Environmental
Simone Pau, Lea Chua Tan, Sonia Lorena Arriaga Garcia, Piet N. L. Lens
Summary: Food waste generation is a major environmental concern, and lactic acid has gained attention for its role in biopolymer production. This study investigated the effects of thermal and ultrasonic pretreatment on solubilization rates and lactic acid yields. Ultrasonic pretreatment increased solubility, but reduced lactic acid concentrations and yields after fermentation. Thermal pretreatment, on the other hand, increased lactic acid concentrations and yields.
WASTE MANAGEMENT & RESEARCH
(2023)
Article
Biochemistry & Molecular Biology
Zhilong Yu, Wei Wang, Fanbin Kong, Mengshi Lin, Azlin Mustapha
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Biophysics
Zhilong Yu, Wei Wang, Rajiv Dhital, Fanbin Kong, Mengshi Lin, Azlin Mustaph
COLLOIDS AND SURFACES B-BIOINTERFACES
(2019)
Article
Biochemistry & Molecular Biology
Zhilong Yu, Wei Wang, Lin Sun, Fanbin Kong, Mengshi Lin, Azlin Mustapha
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Chemistry, Applied
Wei Wang, Zhilong Yu, Fouad K. Alsammarraie, Fanbin Kong, Mengshi Lin, Azlin Mustapha
FOOD HYDROCOLLOIDS
(2020)
Article
Food Science & Technology
Nan Chen, Hao-Xiang Gao, Qiang He, Zhi-Long Yu, Wei-Cai Zeng
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2020)
Review
Food Science & Technology
Zhilong Yu, Dongyun Jung, Soyoun Park, Yaxi Hu, Kang Huang, Barbara A. Rasco, Shuo Wang, Jennifer Ronholm, Xiaonan Lu, Juhong Chen
Summary: This article discusses the potential of smart food traceability systems to improve food safety in global food supply chains. It introduces various detection strategies and technologies for food safety, including portable detection devices, smart indicators and sensors, and data-assisted whole-genome sequencing. It also discusses the application of new digital technologies such as the Internet of Things and cloud computing in smart food traceability systems.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Lin Sun, Zhilong Yu, Fouad K. Alsammarraie, Min-Hui Lin, Fanbin Kong, Meizhen Huang, Mengshi Lin
Summary: A novel SERS method coupled with CNF-based wipers was developed for rapid detection of pesticide residues in vegetables. The method showed satisfactory performance in detecting ferbam within a few minutes with a detection limit of 50 μg/kg. The enhancement factor of the SERS substrate was calculated to be around 10^4 with satisfactory reproducibility.
Review
Chemistry, Analytical
Marlen Petersen, Zhilong Yu, Xiaonan Lu
Summary: Raman spectroscopy plays a crucial role in food safety, offering non-destructive, sensitive, and rapid assessment. Recent advancements have improved detection capabilities of food contaminants, enhancing its applications in the field of food safety.
Article
Food Science & Technology
Qian-Da Xu, Zhi-Long Yu, Wei-Cai Zeng
Summary: Different phenolic compounds have varying effects on the structural and functional properties of myofibrillar protein (MP), mainly interacting through hydrogen bonds or electrostatic interactions, improving certain properties while decreasing others.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biochemistry & Molecular Biology
Zhilong Yu, Kaidi Wang, Xiaonan Lu
Summary: A flexible bionanocomposite film with visible structural color was developed and investigated for its application as a photonic humidity responsive material. The color change in the film was caused by reversible change in chiral nematic pitch due to hydration and dehydration, and displayed stable structural color at low cost.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Wen-Jing He, Nan Chen, Zhi-Long Yu, Qun Sun, Qiang He, Wei-Cai Zeng
Summary: Tea polyphenols (TP) have a positive effect on the quality of Chinese steamed bun (CSB). A low concentration of TP improves the texture of CSB, while higher concentrations have a negative impact. TP interacts with vital wheat gluten (VWG, constitutive proteins of flour) and induces structural rearrangement. TP also affects the amidogen and sulfhydryl contents of VWG, leading to changes in its secondary and tertiary structures. Molecular docking results show that TP interacts tightly with VWG through hydrogen bonds and hydrophobic actions.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Hao-Xiang Gao, Nan Chen, Qiang He, Bi Shi, Zhi-Long Yu, Wei-Cai Zeng
Summary: Ligustrum robustum extract can be used as a natural antioxidant to protect the quality of different oils during storage and frying. It retards the decline in oil quality by inhibiting oxidation reactions, with a better protective effect on peanut oil compared to palm oil. The main active compound in the extract is ligurobustoside C.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Jing Zhang, Zhenyang Hu, Danying Chen, Zhilong Yu, Lijun Huang, Hang Yu, Weirong Yao, Yunfei Xie
Summary: This study investigated the combined inactivation efficacy of plasma-activated water (PAW) and organic acids on Staphylococcus aureus (S. aureus) and the underlying mechanism. The results showed that the combined treatment of PAW and tartaric acid (TA) led to a higher reduction of S. aureus cells compared to individual treatments. The combined treatment caused oxidative damage to the cell membrane and impaired the defense function of S. aureus, resulting in a significant reduction in bacterial cells.
Article
Food Science & Technology
Zhenyang Hu, Jing Zhang, Yingying Sun, Jiang Xu, Zhilong Yu, Lijun Huang, Weirong Yao, Yunfei Xie
Summary: In this study, simultaneous treatment of ultrasound-assisted cinnamaldehyde (CA) showed the highest inactivation effect on MRSA compared to sequential treatment. The application of ultrasound-assisted CA caused severe damage to the MRSA cell membrane and disrupted its energy metabolism. Furthermore, it reduced the MRSA cells in beef meat and maintained its quality during storage.
Article
Food Science & Technology
Liangjuan Zhao, Zhilong Yu, Jinyu Liu, Hongwei Zhang, Yaxi Hu, Xiaonan Lu, Wenjie Zheng
Summary: The novel PCR-LFI test can rapidly and inexpensively detect venison in food products, with high specificity and a low limit of detection, making it suitable for the authentication of commercial venison products.
ACS FOOD SCIENCE & TECHNOLOGY
(2021)