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Protonation of oxide cathodes triggers surface transition metal dissolution and accelerates the performance degradation of Li-ion batteries. While strategies are developed to improve cathode material surface stability, little is known about the effects of protonation on bulk phase transitions in these cathode materials or their sodium-ion battery counterparts. Here, using NaNiO2 in electrolytes with different proton-generating levels as model systems, a holistic picture of the effect of incorporated protons is presented. Protonation of lattice oxygens stimulate transition metal migration to the alkaline layer and accelerates layered-rock-salt phase transition, which leads to bulk structure disintegration and anisotropic surface reconstruction layers formation. A cathode that undergoes severe protonation reactions attains a porous architecture corresponding to its multifold performance fade. This work reveals that interactions between electrolyte and cathode that result in protonation can dominate the structural reversibility/stability of bulk cathodes, and the insight sheds light for the development of future batteries.

Objective To investigate the influence of hyperuricemia (HUA) on the reproductive function of female rats and its mechanism. Methods A total of 18 female Wistar rats were randomly divided into HUA group, HUA recovery group (HR group), and control group (N group), with 6 rats in each group. The rats in the HUA group and the HR group were given intragastric administration of 50 mg/kg uric acid and intraperitoneal injection of 250 mg/kg oteracil potassium every day, and since week 9, the rats in the HR group were given an equal volume of normal saline by gavage and intraperitoneal injection, while the treatment remained unchanged for those in the HUA group, for another 7 weeks; the rats in the N group were given an equal vo-lume of normal saline by gavage and intraperitoneal injection for 16 weeks. At week 16, body weight, uterine mass, and ovarian mass were measured for all three groups, and uterine and ovarian coefficients were calculated; hematoxylin-eosin staining was used to observe the pathological changes of the uterus and ovarian tissue; enzyme-linked immunosorbent assay was used to measure the serum levels of gonadotropin-releasing hormone (GnRH), follicle-stimulating hormone (FSH), luteinizing hormone (LH), and estradiol (E2); the vaginal exfoliation cell smear method was used to observe the estrous cycle of rats; colorimetry was used to measure the levels of malondialdehyde (MDA), superoxide dismutase (SOD), and glutathione (GSH) in uterine tissue of the three groups; immunofluorescence assay was used to measure the fluorescence intensity of tumor necrosis factor-α (TNF-α) in uterine tissue of the three groups. Results Compared with the N group, the HUA group had significant reductions in uterine coefficient, number of follicles, endometrial thickness, and estrous interval, a significant increase in the serum level of FSH, significant reductions in the levels of SOD and GSH in uterine tissue, and a significant increase in the content of MDA (F=7.80-111.40,t=3.95-12.37,P

As one of the optically active components, phytoplankton are common photosynthetic organisms in oceans, nearshore, and inland water bodies. The variations in phytoplankton algal density play a crucial role in understanding primary productivity, carbon cycling, and early warning of algal blooms. In this study, three typical eutrophic lakes in China, Lake Taihu, Lake Chaohu, and Lake Dianchi, were taken as the research area. Algorithms for estimating algal density of cyanobacteria-dominated and non-cyanobacteria-dominated water types were developed based on Mie theory. The results demonstrated that the developed algorithm had favorable estimation performance for inland eutrophic lakes, with a determination coefficient (R2) of 0.88, a mean absolute percentage error (MAPE) of 51%, an unbiased mean absolute percentage error (UMAPE) of 39%, and a root mean square error (RMSE) of 23.99 × 106 cells/L. Furthermore, comparison with other algorithms for estimating algal density showed that the developed algorithm had the lowest MAPE of 60% and UMAPE of 43%, with the RMSE of 23.42 × 106cells/L. Extensive evaluation based on satellite-ground synchronous data demonstrated the applicability of the developed algorithm to the Sentinel-3 OLCI sensor, enabling the determination of spatial and temporal distribution characteristics of algal density in the three lakes from 2016 to 2022 using Sentinel-3 OLCI images. The results of algal density inversion revealed a continuous decreasing trend in algal density in Lake Dianchi from 2016 to 2022, while the algal density in Lake Taihu and Lake Chaohu both decreased after 2019.

Compared with the rice-acid soup inoculated with single starter, the synergistically intensified rice-acid soup inoculated with Lactobacillus paracasei H4-11 (L. paracasei H4-11) and Kluyveromyces marxianus L1-1 (K. marxianus L1-1) contained more flavor compounds. Organic acids mainly included L-lactic acid and the main volatile flavor component was ethyl acetate. Moreover, the signal intensity of astringency and bitterness and the total concentration of volatile sulfur compounds were reduced. The combined analysis results of RNA sequencing (RNA-seq) technology and 4D label-free quantitative (4D LFQ) proteomics explained the flavor formation pathways in rice-acid soup inoculated with L. paracasei H4-11 and K. marxianus L1-1. In L. paracasei H4-11, L-lactate dehydrogenase, phosphoglucomutase, acetate kinase, alcohol dehydrogenase and acetyl-CoA were up-regulated and D-lactate dehydrogenase and N-Acetyltransferase were down-regulated. In K. marxianus L1-1, Acetyl-CoA, acetaldehyde dehydrogenase, acyl-coenzyme A, N-acetyltransferase, and L-lactate dehydrogenase were up-regulated and hexokinase, alcohol dehydrogenase, and alcohol O-acetyltransferase were down-regulated. The above up-regulation and down-regulation synergistically promoted the formation of characteristic flavor compounds (mainly L-lactic acid and ethyl acetate). Enzyme-linked immunoassay (ELISA) and parallel reaction monitoring (PRM) quantitative analysis respectively verified that 5 key metabolic enzymes and 27 proteins in L. paracasei H4-11 and K. marxianus L1-1 were associated with the characteristic flavor of rice-acid soup, as confirmed by the quantitative results of 4D LFQ.

To explore the effects of crushing processes on the rheological properties and edible quality of minced meat, blunt cutting tool and sharp cutting tool on two devices of beating machine and chopping machine were used to prepare minced meat. The pH value, salt soluble protein content, protein secondary structure, particle size distribution, color, stability and cooking loss, water holding capacity, texture characteristics and microstructure of minced meat gel were investigated. The results showed that the four crushing processes had different degrees of muscle fiber fragmentation, resulting in different properties of the low-fat minced meat and the resulting gel. Compared with the beater, the low-fat minced meat treated by the chopper had a higher G′ value in the temperature scanning. The low-fat minced meat beaten with blunt knife had the lowest viscosity and showed poor stability in frequency scanning. The high intensity cutting action of the chopper resulted in a lower end temperature and smaller particle size of the broken low-fat minced meat, and higher water holding capacity of the low-fat minced meat gel. Compared with the other three processes, the blunt knife chopped low-fat minced meat had the highest redness value (15.95), pH value (6.66), salt-soluble protein content (77.05 mg/mL), relative content of β-fold (43.71%), and the low-fat minced meat gel had the lowest cooking loss (17.48%), the highest hardness (4147.72 g), gumminess (2883.72), chewiness (2496.02 g), sensory scores, which may be attributed to the tighter microstructure of low-fat minced meat gel formed by this treatment with moderate muscle fragmentation. Therefore, the blunt chopping is suitable for the crushing production of low-fat minced meat, which can improve its salt-soluble protein content, relative content of β-sheet, redness, water holding capacity and texture properties.

Utilizing both cationic and anionic oxygen redox reactions is regarded as an important approach to exploit high-capacity layered cathode materials with earth abundant elements. It has been popular strategies to effectively elevate the oxygen redox activities by Li-doping to introduce unhybridized O 2p orbitals in Nax MnO2 -based chemistries or enabling high covalency transition metals in P2-Na0.66 Mnx TM1- x O2 (TM = Fe, Cu, Ni) materials. Here, the effect of Li doping on regulating the oxygen redox activities P2-structured Na0.66 Ni0.25 Mn0.75 O2 materials is investigated. Systematic X-ray characterizations and ab initio simulations have shown that the doped Li has uncommon behavior in modulating the density of states of the neighboring Ni, Mn, and O, leading to the suppression of the existing oxygen and Mn redox reactivities and the promotion of the Ni redox. The findings provide a complementary scenario to current oxygen redox mechanisms and shed lights on developing new routes for high-performance cathodes.

In the present study, a new degraded konjac glucomannan (DKGM) was prepared using a crude enzyme from abalone (Haliotis discus hannai) viscera, and its physicochemical properties were investigated. After enzymatic hydrolysis, the viscosity of KGM obviously decreased from 15,500 mPa·s to 398 mPa·s. The rheological properties analysis of KGM and DKGMs revealed that they were pseudoplastic fluids, and pseudoplasticity, viscoelasticity, melting temperature, and gelling temperature significantly decreased after enzymatic hydrolysis, especially for KGM-180 and KGM-240. In addition, the molecular weight of KGM decreased from 1.80 × 106 Da, to 0.45 × 106 Da and the polydispersity index increased from 1.17 to 1.83 after 240 min of degradation time. Compared with natural KGM, the smaller particle size distribution of DKGM further suggests enzyme hydrolysis reduces the aggregation of molecular chains with low molecular weight. FT-IR and FESEM analyses showed that the fragmented KMG chain did not affect the structural characteristics of molecular monomers; however, the dense three-dimensional network microstructure formed by intermolecular interaction changed to fragment microstructure after enzyme hydrolysis. These results revealed that the viscosity and rheological properties of KGM could be controlled and effectively changed using crude enzymes from abalone viscera. This work provides theoretical guidance for the promising application of DKGM in the food industry.

The physicochemical properties and composition of coix seed oil produced by Monascus purpureus fermentation and supercritical CO2 extraction were determined. Anti-lipid-oxidation and edible safety were evaluated using a cholesterol-fish oil model, acute oral toxicity assay, and genetic toxicity assay in vitro and in vivo, respectively. The results show that the extraction oil from fermented coix seed (FCS-O) had good physicochemical quality and abundant active components with physiological function. In particular, γ-tocotrienol, γ-oryzanol, coixenolide and oleic acid concentrations reached 72.83 µg/g, 745.96 µg/g, 9.65mg/g and 316.58 mg/100 g DW, respectively. The FCS-O exhibited higher antioxidant capability in inhibiting lipid oxidation and peroxidation. Compared to the blank control, the concentrations of 7-ketocholestreol and peroxide only were 8.42 µg/mL and 16.16 mmol/kg at 168 h of oxidation (P < 0.01). In addition, the FCS-O has been confirmed to be a very safe edible oil, with no acute toxicity (LD50 > 10 g/kg bw, considered actually non-toxic) and no induced mutagenicity, cytotoxicity or genotoxicity. These results serve as a good safety reference for future application of the oil from fermented coix seed. The development and utilization of this kind of oil will be beneficial as a food, food ingredient, nutritional supplement, or natural food antioxidant to promote good health function.

Milk fat globules or milk fat globule membranes (MFGs/MFGM) have been added to the infant formula to fortify the phospholipids and narrow the nutritional gap from breast milk. The main aim of this study was to profile the interfacial and thermal properties of MFGs/MFGM prepared from ultrasonicated bovine milk. Bovine milk was sonicated at ultrasonic intensities of 20 kHz and 40 kHz independently or synchronously with the duration time of 0 min (control), 5 min, 10 min, and 15 min (work/rest cycles = 5 s: 3 s). Ultrasonic treatments at 20 kHz/ 5 min and 20 + 40 kHz/ 5 min improved the volume density (%) of smaller particles (1–10 µm) while significantly decreasing the surface hydrophobicity (H0) (p 0.05). X-ray diffraction (XRD) results showed that α-crystal peaks only existed in control and ultrasonicated 5 min samples but disappeared in all 15 min samples. According to the different scanning calorimetry (DSC), one or two new exothermic events (in the range of 17.29 – 18.81 ℃ and 22.14 – 25.21 ℃) appeared after ultrasonic treatments, which, however, were not found in control samples. Ultrasonic treatments resulted in the low-melting fractions (LMF) (TM1) peaks undetectable in MFGs/MFGM samples in which only peaks of medium-melting fractions (MMF) (TM2) and high-melting fractions (HMF) (TM3) were detected. Compared with the control, both enthalpies of crystallisation (ΔHC) and melting (ΔHM) decreased in ultrasonicated samples. In conclusion, ultrasonic treatment affects the interfacial and thermal properties of MFGs/MFGM.

Powder breakage during pneumatic conveying negatively affects the properties of dairy products and causes increased dusting, reduced wettability, and decreased product performance. In particular, particle breakage is a serious issue for fat-filled milk powder (FFMP) which, if it breaks, releases fat that causes odours and leads to sticky blocked pipes. In this work, a conveying rig (dilute phase, positive pressure) with 50 mm diameter food grade stainless steel pipes (1.5 m high and 5 m conveying distance with three 90° bends, two in the vertical plane and one in the horizontal plane) was built as the test system. The effects of operating conditions (conveying air velocity and solid loading rate) on the attrition of FFMP in a dilute phase conveying system were experimentally studied. Four quality characteristics were measured before and after conveying: bulk density, particle size distribution, wettability, and solubility, to access the influence of particle breakage. Conveying air speed shows a significant impact on powder breakage. As air speed increased, more breakage occurred, and the volume mean diameter D[4,3] decreased by around 50%, using the largest conveying air speed of 38 m/s. Bulk density increased accordingly whereas wettability decreased with an increase in air speed, resulting from the higher breakage rate. On other hand, improving the solid loading rate can further reduce the breakage level, but the positive effect is not as good as decreasing air speed.

In this study, cross-linked purple potato starch was prepared from purple potato starch and a mixture of sodium tripolyphosphate and sodium trimetaphosphate as crosslinking agent, aiming at studying the effect of different degrees of substitution (0.0053~0.0212) on cross-linked starch, determining and characterizing the properties of cross-linked purple potato starch with different degrees of substitution. The results showed that with the increase of degree of substitution, the cross-linked purple potato starch of transparency and solubility degree boosted, swelling degree decreased, and freezing-thaw stability increased. The surface of purple potato starch was intact and smooth, but the cross-linked purple potato starch presented a stripped-off appearance. The force of interparticle of cross-linked purple potato starch increased, and the adhesion and aggregation of cross-linked purple potato starch represented obviously. All the crystallization of samples was C-type, the average particle size of cross-linked purple potato starch was not significantly different compared with purple potato starch, but the crystallinity decreased with the increase of degree of substitution. The negative charge of cross-linked purple potato starch also increased with the increased degree of substitution. Therefore, the properties of cross-linked purple potato starch were greatly improved compared with purple potato starch and were closely associated with degree of substitution, which provided theoretical basis for the further development of purple potato resources.

Gallic acid–Antarctic krill peptides (GA-AKP) nanocapsules (GA-AKP-Ns) were prepared using a dual delivery system with complex emulsion as the technical method, a high-pressure microjet as the technical means, polylactic acid–hydroxyacetic acid (PLGA) as the drug delivery vehicle, and GA-AKP as the raw material for delivery. This study aimed to investigate the effects of microjet treatment and the concentration of PLGA on the physicochemical properties and stability of the emulsion. Under optimal conditions, the physicochemical properties and hypoglycemic function of nano-microcapsules prepared after lyophilization by the solvent evaporation method were analyzed. Through the microjet treatment, the particle size of the emulsion was reduced, the stability of the emulsion was improved, and the encapsulation rate of GA-AKP was increased. The PLGA at low concentrations decreased the particle size of the emulsion, while PLGA at high concentrations enhanced the encapsulation efficiency of the emulsion. Additionally, favorable results were obtained for emulsion preparation through high-pressure microjet treatment. After three treatment cycles with a PLGA concentration of 20 mg/mL and a microjet pressure of 150 MPa (manometric pressure), the emulsion displayed the smallest particle size (285.1 ± 3.0 nm), the highest encapsulation rates of GA (71.5%) and AKP (85.2%), and optimal physical stability. GA-AKP was uniformly embedded in capsules, which can be slowly released in in vitro environments, and effectively inhibited α-amylase, α-glucosidase, and DPP-IV at different storage temperatures. This study demonstrated that PLGA as a carrier combined with microjet technology can produce excellent microcapsules, especially nano-microcapsules, and these microcapsules effectively improve the bioavailability and effectiveness of bioactive ingredients.

With the increasing awareness of food safety among consumers, the visual judgment of food quality through packaging color change has become a new demand, therefore, smart packaging has become a common concern of academia and industry in recent years. pH-sensitive materials mixed with different polymers to obtain food packaging films that display different colors under different pH conditions have the real-time monitoring of the freshness of meat, shrimp, milk and other foods effect. This paper introduces two major pH-sensitive indicators, chemical chromophores and natural pigment chromophores, and classifies the color change mechanism of natural food pigments such as anthocyanin, curcumin, alizarin, cometin and betaine at different pH values, and summarizes the research progress, application status and research trends of pH-sensitive materials modified by blending with different polymers in the field of food packaging, in order to prepare a good performance, green and environmentally friendly. It provides a reference for the preparation of good performance and green food packaging.

This study aims to explore the formation mechanism of ethyl acetate and organic acids in acid rice soup (rice-acid soup) inoculated with Kluyveromyces marxianus L1-1 through the complementary analysis of transcriptome and proteome. The quantity of K. marxianus L1-1 varied significantly in the fermentation process of rice-acid soup and the first and third days were the two key turning points in the growth phase of K. marxianus L1-1. Importantly, the concentrations of ethyl acetate, ethanol, acetic acid, and L-lactic acid increased from day 1 to day 3. At least 4231 genes and 2937 proteins were identified and 610 differentially expressed proteins were annotated to 30 Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways based on the analysis results of transcriptome and proteome. The key genes and proteins including up-regulated alcohol dehydrogenase family, alcohol O-acetyltransferase, acetyl-CoA C-acetyltransferase, acyl-coenzyme A thioester hydrolase, and down-regulated aldehyde dehydrogenase family were involved in glycolysis/gluconeogenesis pathways, starch and sucrose metabolism pathways, amino sugar and nucleotide sugar metabolism pathways, tricarboxylic acid (TCA) cycle, and pyruvate metabolism pathways, thus promoting the formation of ethyl acetate, organic acids, alcohols, and other esters. Our results revealed the formation mechanisms of ethyl acetate and organic acids in rice-acid soup inoculated with K. marxianus L1-1.

Deep knowledge of the microstructure and physicochemical properties of polymeric food systems, such as honey powders (HP) and coconut sugars (CS), has practical importance for industry and end users. This study investigated the effect of polyvinylpyrrolidone (PVP) addition on microstructure, roughness, glass transition, α-relaxation temperatures and structural strength (S) of anhydrous complex carbohydrates mixtures. The addition of PVP slightly increased the glass transition and α-relaxation temperature for HP and CS systems as high molecular weight components. Systems with PVP addition showed “stronger” behaviour according to the S approach. Polarized light, scanning electron and atomic force microscopies showed slight differences in transparency and shapes between controls and systems with PVP addition. Surface morphological changes and roughness were investigated in this study to provide insight into HP and CS particles’ structural changes. Moreover, S-involved structural diagrams were built to determine S parameters for controlling the structural transformation of HP and CS systems with and without PVP addition. The results obtained in this work provide new information on polymer-carbohydrate interactions in complex food systems and structural transformations during their production and storage.

In order to explore the effects of different drying methods on the functional characteristics and the internal mechanism of egg white protein (EWP), egg white protein powder was prepared by spray drying or vacuum freeze drying, respectively. The protein structure, physicochemical properties and functional properties of spray dried egg white powder (EWP-P) and freeze dried egg white powder (EWP-D) were studied. The results showed that compared with the liquid egg white (EWP-C), spray drying could greatly decrease the endogenous fluorescence intensity of EWP, while improve the surface hydrophobicity and free sulfhydryl group content. Fourier transform infrared spectroscopy showed that the α-helix, β-fold and β-turn of EWP-P were 16.30%, 25.72% and 40.23%, respectively, and EWP-D were 20.43%, 24.32% and 35.69%, respectively. Under different pH, the solubility of EWP-D was higher than EWP-P, and the surface tension was lower than EWP-P. In addition, the contact angle of EWP-P was 99.62°, which was higher than EWP-D (65.97°), indicating that spray drying could significantly improve the hydrophobicity of EWP. The emulsifying ability index, emulsifying stability index and foaming characteristic of EWP-D were higher than EWP-P at different pH values, but the foaming stability of EWP-D was lower. The results of fluorescence inverted microscope and confocal laser scanning microscope showed that the liquid droplets of EWP-D emulsion were smaller and more uniform, and the emulsion stability was higher than EWP-P. In conclusion, EWP-P had higher contents of β-fold structures and free sulfhydryl groups on the surface, and higher surface hydrophobicity, which resulted in the better gel properties. EWP-D had lower surface hydrophobicity, smaller surface tension and greater solubility, thus possessed the better emulsifying capacity and foaming characteristic.

Buckwheat protein isolate (BPI) was extracted from buckwheat (Fagopyrum esculentum Moench.) by alkali solubilization and acidic precipitation, following by spray-drying or vacuum freeze-drying to prepare protein powder. The effects of transglutaminase (TGase) and drying methods on physicochemical and gelling properties of buckwheat protein isolate were investigated. The results showed that the protein components of freeze-dried buckwheat protein isolate (FBPI) were similar to BPI, whereas the degradation of 13S globulin was observed in spray-dried buckwheat protein isolate (SBPI). The α-helix contents of FBPI and SBPI were 22.10% and 20.00%, with corresponding β-sheet contents of 19.40% and 19.80% respectively, indicating the transformation of disordered structure in BPI after spray-drying or vacuum freeze-drying. As compared with BPI, SBPI possessed the higher surface hydrophobicity and more uniform particle with a small size, but lower solubility and water holding capacity, while FBPI exhibited similar physicochemical properties to BPI. The average particle sizes of FBPI and SBPI increased from 213.01 and 192.55 nm to 2289.01 and 1439.67 nm after TGase addition respectively, which due to the intermolecular crosslinking reaction. The potentials of BPI, FBPI and SBPI were −15.93, −29.43 and −29.35 mV, respectively, suggesting that drying treatment could further improve the stability of protein solution. Compared with SBPI, G' of BPI and FBPI decreased continuously during the heating process, implied that the gel structures of BPI and FBPI could be destroyed by heating. After pretreatment by heating and then cooling down, FBPI showed a significantly (P

ABSTRACT: Particle breakage of dairy powders occurs easily during many processes, reducing the powder functionality. The characteristics of particles and the applied stress from processing conditions on the particles are 2 main factors that can be manipulated to reduce breakage. In this study, we explored the effect of whey protein and lactose contents on dynamic breakage in agglomerated whey protein-lactose powders to provide useful information, in terms of particle characteristics, for controlling unwanted dairy powder breakage. A series of model agglomerates with different whey protein:lactose ratios were produced under the same spray-drying conditions, through a pilot plant trial. We evaluated physical characteristics, composition, and structure of samples; analyzed dynamic breakage under different mechanical stresses; and investigated the rehydration and water adsorption properties of model powders before and after breakage. The particle size and irregularity of agglomerates with more lactose was significantly higher than of samples that contained more protein. This resulted in higher particle breakage during dynamic breakage for samples with more lactose. The breakage of agglomerates was affected by the moisture content of powders and fatigue, where particle breakage happens when mechanical loads, lower than the strength of particles, occur multiple times. Breakage changed the morphology and surface composition of particles and decreased particle size. It also decreased the dispersibility of powders and increased the wetting time of wettable samples but decreased the wetting time of powders with poor wettability. Breakage accelerated time-dependent crystallization and decreased the crystallization temperature but did not affect the glass transition temperature of samples. Thus, under the same drying conditions, composition of powders significantly affected breakage, mainly by altering the physical properties of their particles, which resulted in deteriorated functionality.

The dietary intervention has demonstrated effectiveness in improving hyperlipidemia and obesity. Woody edible oils are rich in unsaturated fatty acids (UFAs) that could positively affect lipid metabolism. In this study, the blended oil (BLO), a balanced UFA supplement, constituted by Zanthoxylum bungeanum (Chinese Red Pepper) seed oil, walnut (Juglans regia) oil, camellia (Camema oleifera) seed oil and perilla (Perilla frutescens) seed oil was established referring to the Chinese dietary reference intakes, in which the ratios of monounsaturated/polyunsaturated fatty acids and ω-6/ω-3 polyunsaturated fatty acids were 1:1 and 4:1, respectively. The BLO was administrated to KM mice fed a high-fat diet (HFD) by gavage every day at a dose of 3.0 mL/kg·bw for 10 weeks to assess its effects on serum lipid levels, liver antioxidant activities and gut microbial composition. The results showed that the BLO improved hepatic steatosis, liver oxidative stress, and serum lipid levels. Additionally, there was an increased abundance of Lactobacillus, Allobaculum, and Blautia, along with a decreased abundance of Staphylococcus in cecal contents. These changes were found to be positively correlated with the metabolic improvements, as indicated by Spearman’s correlation analysis. These findings implied the practicality of the balanced unsaturated fatty acid consumption in preventing hyperlipidemia and obesity.

The effects of different storage temperatures on the nutritional quality, color, and antioxidant capacity of lotus seed juice and the correlations between various physicochemical indices and antioxidant capacity during storage were investigated in this study. The results showed that the overall retention rate of various nutrients and antioxidant activity in lotus seed juice under low-temperature storage was better than that under 37 °C storage. Meanwhile, temperature had a significant effect on increasing the browning of lotus seed juice and the change in L*. The results of Pearson correlation and redundancy analysis (RDA) showed that the reduction in antioxidant activity in lotus seed juice aggravated the browning index of the system at high temperatures. The color changes in the system were closely related to the clarity of lotus seed juice and aging of starch at low temperatures.