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The concrete slurry waste (CSW) produced by concrete mixing plants is a type of hazardous waste that is difficult to handle. To better recycle the CSW separated from the aggregates, this study uses a variety of wet-grinding processes to refine the solid in it, replaces some of the cement with the solid particles in wet grinding concrete slurry waste (WCSW), and investigates the properties of WCSW and its effect on the hydration and hardening properties of cement. The results show that a suitable wet-grinding process can ensure that the particle size in WCSW is less than 10 μm, the particle morphology is more flat, and the degree of hydration is higher. The WCSW particles can promote early cement hydration; after adding WCSW, the heat release peak of cement hydration appears earlier and more early hydration products are produced, and with the increase in the substitution amount, the promoting effect on early cement hydration will be more significant. The WCSW particles have a great effect on improving the strength of mortar, especially in the early stage. At 1 d, when the substitution amount is 7.5 wt.%, the compressive and flexural strength is increased by 43.67% and 45.04%; this is related to the filling of matrix pores and the improvement of the interface transition zone by micro- and nanoparticles. After the wet grinding of CSW, fine WCSW particles are obtained, which can improve the performance of cement-based materials by replacing cement. [ABSTRACT FROM AUTHOR]

Due to the consumer's pursuit of safe, nontoxic and nutritious foods, edible and/or biodegradable materials have stood out in food packaging and preservation. In this context, the preparation and application of micro/nano encapsulated active ingredients (M/N-E-BAIs) represent a step toward reinforcing the properties of sustainable and controllable food packaging, particularly for the successful incorporation of new substances and functionalities into traditional edible films/coatings. This review, from the preparation of M/N-E-BAIs, the fabrication of edible film/coating containing M/N-E-BAIs to their characterization of multifunction and the application in food, makes a systematic summary and in-depth discussion. Food-grade polymers can encapsulate bioactive ingredients (BAIs) by chemical, physicochemical and mechanical methods, thereby forming M/N-E-BAIs with suitable sustained-release and unique biological activities. Furthermore, M/N-E-BAIs is incorporated into biopolymer substrates by solvent casting, 3D printing or electrostatic spinning to obtain novel edible films/coatings. This advanced packaging material exhibits superior physicochemical and functional properties over traditional food films/coatings. Besides, their applications in foods as active and intelligent packaging can improve food quality, prolong shelf life and monitor food corruption. Even so, there are still many challenges and limitations in formulation, preparation and application of this new packaging technology that need to be addressed in the future. [ABSTRACT FROM AUTHOR]

Currently, edible films have been increasingly explored to solve muscle food spoilage during storage, especially through the incorporation of plant extracts to develop edible packaging materials. Natural polymers matrices with plant extracts are befitting for fabricating edible films by casting methods. In the films system, the structure and physicochemical properties were strengthened via chemical interactions between active molecules in plant extracts and the reactive groups in the polymer chain. The antibacterial and antioxidant properties were dramatically reinforced through both physical and chemical actions of the plant extracts. Additionally, edible films imbedded with color-rich plant extracts could be considered as potential sensitive indicators to monitor the spoilage degree of muscle foods in response to change in gas or temperature. Furthermore, these films could increase sensory acceptability, improve quality and prolong the shelf life of muscle foods. In this article, the types, preparation methods and reinforcing properties of the edible films with plant extracts were discussed. Also, the applications of these films were summarized on quality maintenance and shelf-life extension and intelligent monitoring in muscle foods. Finally, a novel technology for film preparation achieving high-stability and sustained release of active compounds will become an underlying trend for application in muscle food packaging. [ABSTRACT FROM AUTHOR]

Myofibrillar protein (MP) endows muscle foods with texture and important functional properties, such as water‐holding capacity (WHC) and emulsifying and gel‐forming abilities. However, thawing deteriorates the physicochemical and structural properties of MPs, significantly affecting the WHC, texture, flavor, and nutritional value of muscle foods. Thawing‐induced physicochemical and structural changes in MPs need further investigation and consideration in the scientific development of muscle foods. In this study, we reviewed the literature for the thawing effects on the physicochemical and structural characters of MPs to identify potential associations between MPs and the quality of muscle‐based foods. Physicochemical and structural changes of MPs in muscle foods occur because of physical changes during thawing and microenvironmental changes, including heat transfer and phase transformation, moisture activation and migration, microbial activation, and alterations in pH and ionic strength. These changes are not only essential inducements for changes in spatial conformation, surface hydrophobicity, solubility, Ca2+‐ATPase activity, intermolecular interaction, gel properties, and emulsifying properties of MPs but also factors causing MP oxidation, characterized by thiols, carbonyl compounds, free amino groups, dityrosine content, cross‐linking, and MP aggregates. Additionally, the WHC, texture, flavor, and nutritional value of muscle foods are closely related to MPs. This review encourages additional work to explore the potential of tempering techniques, as well as the synergistic effects of traditional and innovative thawing technologies, in reducing the oxidation and denaturation of MPs and maintaining the quality of muscle foods. [ABSTRACT FROM AUTHOR]