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This investigation aimed to assess the impact of cold plasma (CP) and ultra-high-pressure (UHP) treatment on the quality, flavor, and safety of semi-dried golden pompanos during the storage period. The results showed the highest severity of lipid oxidation in the CP group, whereas alternation in protein structure and protein oxidation were the most apparent in the UHP group. Compared with CP, UHP better inhibited the accumulation of total volatile basic nitrogen and biogenic amines. The shelf life of samples was prolonged by 10–12 and 12–17 days upon treatment with CP and UHP, respectively. Furthermore, the freshness preservation effect of UHP was superior. Compared with CP, UHP better mitigated the loss of free amino acids and showed the best inhibitory effect on the production of bad odor-producing compounds, such as 3-methyl-butanal, 2,3-butanediol, acetic acid, and trimethylamine. • CP and UHP sterilization extend the shelf life of semi-dried golden pompano. • Compared with CP, UHP sterilization significantly improves microbial contamination. • UHP sterilization is beneficial to delay the accumulation of TVB-N and Bas. • UHP sterilization is beneficial to reduce the loss of FAAs. • UHP sterilization is beneficial to inhibit the production of bad smell compounds. [ABSTRACT FROM AUTHOR]

[Display omitted] • CS-LA complexes had the highest complexing index, followed by CS-DA complexes. • Relative crystalline was positively related to complexed lipid content in complexes. • Complexes were characterized with helical conformations of mostly V6 or V7 by NMR. • CS-LA with highest RS indicated importance of chain length for V-amylose formation. Effect of complexation of three medium-chain fatty acids (octanoic, decylic and lauric acid, OA, DA and LA, respectively) on structural characteristics, physicochemical properties and digestion behaviors of cassava starch (CS) was investigated. Current study indicated that LA was more easily to combine with CS (complex index 88.9%), followed by DA (80.9%), which was also consistent with their corresponding complexed lipids content. Following the investigation of morphology, short-range ordered structure, helical structure, crystalline/amorphous region and fractal dimension of the various complexes, all cassava starch-fatty acids complexes (CS-FAs) were characterized with a flaked morphology rather than a round morphology in native starch (control CS). X-ray diffraction demonstrated that all CS-FAs had a V-type crystalline structure, and nuclear magnetic resonance spectroscopy confirmed that the complexes made from different fatty acids displayed similar V6 or V7 type polymorphs. Interestingly, small-angle X-ray scattering analysis revealed that α value became greater following increased carbon chain length of fatty acids, indicating the formation of a more ordered fractal structure in the aggregates. Changes in rheological parameters G′ and G′′ indicated that starch complexed with fatty acids was more likely to form a gel network, but difference among three CS-FAs complexes was significant, which might be contributed to their corresponding hydrophobicity and hydrophilicity raised from individual fatty acids. Importantly, digestion indicated that CS-LA complexes had the lowest hydrolysis degree, followed by the greatest RS content, indicating the importance of chain length of fatty acids for manipulating the fine structure and functionality of the complexes. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • KGM significantly attenuated HFD-induced fat accumulation on liver. • Lipid metabolism with KGM was improved by depressed biosynthesis of sphingolipids. • KGM increased level of hydrophilic bile acids and reduced hydrophobic ones in feces. • PI3K pathway and adipogenic regulator of LXR and PPARγ involved in KGM regulation. Abstract As one typical dietary fiber, Konjac glucomannan (KGM) is applied to investigate its influence on high-fat diet (HFD) induced liver dysbiosis. The current results indicated dietary KGM was associated with a declined accumulation of fat droplets on animal livers with significantly improved serum lipid compositions through a reduced biosynthesis of free fatty acid, ceramides, and oxidized-triacylglycerols, benefiting the attenuation of oxidative levels. This is the first study to reveal that KGM intervention led an increased level of hydrophilic bile acids and a reduced content of hydrophobic ones in feces. The associated lipid regulatory pathways of AMPK, PPAR and fatty acid metabolism were significantly enriched following KGM intervention. It highlights that the activation of the PI3K pathway and modulation of the expression of the adipogenic regulators of LXR and PPARγ might be the key manipulation patterns of KGM on the attenuation of liver dysbiosis induced by HFD. [ABSTRACT FROM AUTHOR]

Hepatocellular carcinoma (HCC), the fifth most common cancer worldwide, is increasing nowadays and poses a serious threat to human health. However, if treated effectively and timely, it is clinically manageable or curable. Therefore, accurate detection and complete surgical resection remain priorities for HCC with a high potential of improving both survival and quality of life. Lacking of real-time guide technology, traditional surgery are usually relied on the subjective experience of surgeon, which have the limitation of high sensitivity detection tumor. Here, we developed a contrast agent, ZnGa 2 O 4 Cr 0.00 4 (ZGC), used for guided surgery during operation to accurate delineation of HCC. ZGC showed excellent long-lasting afterglow properties that lasted for hours, which can aid in real-time guided surgery. Meanwhile, ZGC display high spatial resolution and deep penetration during pre-operation for diagnostic computed tomography (CT). Interestingly, we observed reverse imaging in the tumor region, known as a “dark hole”, which further improves the contrast for surgery. This new multi-modality nanoparticle has great potential for accurate liver cancer imaging and resection guidance. [ABSTRACT FROM AUTHOR]

In this study, rice starch with well-controlled digestion resistibility achieved by heat-moisture treatment (HMT) was chosen as a supplementary diet for high-fat-diet-fed mice. Then, the nutritional functions of HMT-modified rice starch were evaluated by the physiological and biochemical indices, proliferation and distribution of intestinal microflora, and functional diversity by putative metagenomes analysis. Compared with the native-rice-starch mice (DM) group, the blood glucose, serum lipid, oxidative stress, and liver function metabolic levels/indices of the HMT-rice-starch mice (HMT-DM) group were worse due to the declined level of slowly digestible starch (SDS) in HMT-modified rice starch. Meanwhile, the species diversity index was observed to be higher in the DM group and Bifidobacteria was identified as a type of bacteria related to the relatively higher content of RS in HMT-modified rice starch. Overall, our results provide important information for the rational design of rice starch-based health-promoting foods with nutritional functions. [ABSTRACT FROM AUTHOR]

In this study, high amylose maize starch was mixed with different moisture contents, followed by high hydrostatic pressure (HHP) at 200, 400, 600, 800 and 1000 MP, respectively. Changes in starch physicochemical and digestion properties associated with HHP treatment were analyzed in terms of starch granular morphology, lamellar structures and crystalline characteristics. Results showed that, under the same pressure treatments, the starches with different moisture contents exhibited a similar pattern of the changes in the properties. The erosion of digestive enzymes on starch granules was enhanced with increased HPP pressures. Treatment with 200 and 400 MP led to a reduction of digestibility compared to its native one. However, digestion was gradually promoted when the treatment pressure reached up to 600 MP. Structural data acquired from SAXS and WAX indicated the treatment of HHP up to 600 MP partly destroyed the starch granules internally, resulting in a decreased degree of organized structure. These results may reveal the importance of starch lamellar structure and crystalline order as being the key structural parameters for influencing starch digestion properties. Changes in the electron density following the digestion indicated that digestion characteristics of the starch are highly related to the changes in its corresponding internal structure of amylopectin amorphous layer, amylose amorphous and amylopectin crystal layer caused by HPP. Further analysis of the changes in the relative crystallinity of the starch may suggest that starch digestion characteristics are highly related to lamellar structure but not relative crystallinity. [ABSTRACT FROM AUTHOR]

Anti-obesity effect of chito-oligosaccharides (CO), resistant starch (RS) and their complexes (CO-RS) was investigated using high-fat fed rats. All of three intervention groups showed anti-obesity effect in the following order: CO-RS > CO > RS. This study revealed CO-RS administration achieved the lightest body weight, the lowest liver weight/index and the highest level of total antioxidant capacity in serum. The RNA sequencing data indicated that peroxisome proliferator-activated receptor (PPAR) pathway was significantly enriched by CO-RS administration. Among the genes involved in PPAR pathway, changes in the expression of Cyp7a1 gene were noticed, indicating an accelerated conversion of cholesterol into bile acids. Furthermore, the current study also revealed that, compared to the high-fat diet control, intervention with CO-RS led to significant reduction in mRNA expression of insulin-induced genes ( Insig-1 ), which did not occur in other two interventions, suggesting a different regulatory pathway affecting lipids metabolism compared with either CO or RS. [ABSTRACT FROM AUTHOR]

Banana cellulose contained number of hydrophilic hydroxyl groups which were succinylated to be hydrophobic groups with high oil affinity. Succinic anhydride was used to modify banana cellulose in 1-allyl-3-methylimidazolium chloride ionic liquid in this study. The modified banana cellulose had a high oil absorption capacity. The effects of reaction time, temperature, and molar ratio of succinic anhydride to anhydroglucose on the degree of substitution of modified banana cellulose were evaluated. The optimal reaction condition was at a ratio of succinic anhydride and anhydroglucose 6:1 (m:m), reaction time 60 min and temperature 90 °C. The maximum degree of acylation reaction reached to 0.37. The characterization analysis of the modified banana cellulose was performed using X-ray diffractometer, Fourier transform infrared spectrometer, scanning electron microscopy and thermogravimetry. The oil absorption capacity and kinetics of the modified banana cellulose were evaluated at the modified cellulose dose (0.025–0.3 g), initial oil amount (5–30 g), and temperature (15–35 °C) conditions. The maximum oil absorption capacity was 32.12 g/g at the condition of the cellulose dose (0.05 g), initial oil amount (25 g) and temperature (15 °C). The kinetics of oil absorption of the cellulose followed a pseudo-second-order model. The results of this study demonstrated that the modified banana cellulose could be used as an efficient bio-sorbent for oil adsorption. [ABSTRACT FROM AUTHOR]

Fluorescent-intraoperative navigation is a visual technique that allows surgeons to accurately distinguish malignant and normal tissues during surgery. It has the advantages of immediacy, high resolution, and high specificity. However, a single fluorescent source cannot provide sufficient surgical information. Multicolour carbon dots (CDs) are more suitable since they provide outstanding water solubility, photostability, and multicolour-fluorescence imaging. Here, we prepared an optical probe with CD-based multicolour-fluorescence imaging via a hydrothermal method. CDs can be endocytosed by tumour cells, and after intravenous injection, they can effectively accumulate at the tumour site. In a pancreatic cancer mouse model, we demonstrated the multicolour-fluorescence imaging capabilities of CDs, which aided the accurate resection of tumours under fluorescent-intraoperative navigation. Stereoscopic fluorescence microscopy imaging and H&E staining proved that the removed tissue belonged to the pancreatic tumour. This study emphasizes the potential of CDs for fluorescence-guided intraoperative resection and expands the application of CDs in biological fields. an optical probe with CD-based multicolour fluorescence imaging was successfully prepared, via a hydrothermal method. In orthotopic pancreatic cancer mouse model, the probe can efficiently accumulate at the tumour site through intravenous injection. At different wavelengths, the tumour margin was accurately identified and the tumour infiltration depth was shown. [Display omitted] [ABSTRACT FROM AUTHOR]

Pasting properties indicated that the yellowing process led to a reduced peak viscosity and breakdown value of the postharvest yellowing (PHY) rice compared to corresponding normal one. More importantly, the current study revealed that both moduli of G′ and G″ of the gel formed from the PHY rice was lower than that of its corresponding rice and the yellowing significantly reduced the area of the hysteresis curve. Thus, it is proposed that PHY may inhibit the formation of a continuous network structure. Studies of moisture absorption dynamics and low-field NMR suggested that the yellowing process led to a faster moisture absorption and de-absorption, indicating a faster moisture fluidity in rice kernels induced by yellowing process. Potent of the "capillary channels" might be formed during rice yellowing, and these structural characteristics may be associated with its higher digestibility due to the accelerated diffusion of the digestive enzymes in rice kernels. • Postharvest yellowing (PHY) enhances moisture mobility in rice kernels. • PHY inhibits the formation of a continuous network structure. • Potent "capillary channels" may be formed induced by rice yellowing. • PHY-induced structural characteristics are related to a faster digestion of the rice. [ABSTRACT FROM AUTHOR]

Real-time renal imaging is indispensable for monitoring kidney-related disease processes and evaluating the nephrotoxicity of nanoprobes. Owing to their small size, tunable photoluminescence properties, and low biotoxicity, carbon dots (CDs) are widely employed as nanoprobes for imaging-guided disease diagnosis. However, the preparation of near-infrared CDs is a stupendous challenging. Here, CDs with near-infrared fluorescence (NIR-CDs) were prepared by one-pot pyrolysis and were comprehensively evaluated for real-time renal imaging. The NIR-CDs possessed super-small size (1.8 ± 0.2 nm) and high quantum yield (14.3% in aqueous solution) at 696 nm. NIR-CDs exhibited high-efficiency renal clearance at 24 h post-treatment (97.47–99.27% ID) via glomerular filtration. The irreversible clearance of NIR-CDs enables effective real-time monitoring of kidney function in the normal and acute kidney injury (AKI) mouse models. Consequently, NIR-CDs can be utilized for imaging analyses of impaired kidney function, pioneering a serviceable guideline for neoapplications of NIR-CDs. [Display omitted] [ABSTRACT FROM AUTHOR]

Stored food is susceptible to deterioration owing to oxidation, endogenous enzymes, and microbial action. Proteins extracted from aquatic plants and animals have attracted attention as alternatives to chemical preservatives because of their antimicrobial, antioxidant, antifreeze, and excellent mechanical properties, rendering them highly promising active ingredients in the field of food preservation. The type and molecular structure of proteins affect their preservation mechanisms and effectiveness. Therefore, this review summarizes different proteins extracted from aquatic plants and animals for food preservation applications, as well as their application background, structure-technofunctional properties relationship , and mode of application. Aquatic-derived proteins are effective in mitigating the quality deterioration of food products owing to their good food preservation properties and storage quality control. Furthermore, the challenges faced by aquatic-derived proteins in the current research and their application in food preservation are discussed, considering the commercial economic benefits and current development of the food industry and the future direction of their development. This review provides guidance on the application of aquatic-derived proteins in food preservation and a theoretical basis for future research. • Aquatic-derived proteins have preservation properties and storage quality control. • Collagen, gelatin and myofibrillar protein have film-forming mechanical properties. • Microalgae protein has antioxidant activity removing free radicals and chelates metal ions. • Antimicrobial peptide inhibits bacterial through electrostatic & hydrophobic interactions. • Antifreeze protein improves low-temperature preservation by thermal hysteresis activity. [ABSTRACT FROM AUTHOR]

• More umami and sweet, and less bitter AAs generated by oxidized lipids and cysteine. • Six unsaturated fatty acids were identified as potential flavor precursors. • More aldehydes, some ketones, esters and less hydrocarbons contribute to aroma. • 13 key volatile compounds were identified as affecting the overall odour. • Lipid oxidation, degradation and Maillard reaction are the main reaction for soup. Deodorization and umami enhancement are important challenges in promoting and consuming fish products. The aim of this study was to establish whether exogenous addition of oxidized lipids and cysteine can improve the fishy, umami and create a characteristic flavor in tilapia fish head soup. The results revealed that adding oxidized lipids and cysteine enhanced the sensory attributes of fish head soup and promoted the production of pleasant-tasting amino acids and fewer bitter amino acids in the Maillard reaction. Additionally, the combination increased the levels of well-flavored aldehydes, esters, heterocyclic compounds and less hydrocarbons in the fish head soup. Among the 13 volatile compounds screened, nine were identified as characteristic aromas of fish head soup, including nonanal, (E,E)-2,4-decadienal, 1-octen-3-ol, (E)-2-decenal, acetic acid, hexanal, heptanal, 2-octenal, and decanal. Exogenous lipid oxidation products, fatty acid oxidation, and Maillard reaction can improve the aroma and umami of tilapia fish head soup. [ABSTRACT FROM AUTHOR]

[Display omitted] • Polyphenols with more hydroxyl groups have stronger binding to bovine serum albumin. • Polyphenols improve the wettability of bovine serum albumin by hydrogen bonding. • The stability of high internal phase Pickering emulsion improved by polyphenols. Protein-polyphenol colloidal particles are promising stabilizers for high internal phase Pickering emulsions (HIPPEs). However, the relationship between the structure of the polyphenols and its ability to stabilize HIPPEs has not been studied thus far. In this study, bovine serum albumin (BSA)-polyphenols (B-P) complexes were prepared, and their ability to stabilize HIPPEs was investigated. The polyphenols were bound to BSA via non-covalent interactions. Optically isomeric polyphenols formed similar bonds with BSA, whereas a greater number of trihydroxybenzoyl groups or hydroxyl groups in the dihydroxyphenyl moieties of polyphenols increased the B-P interactions. Polyphenols also reduced the interfacial tension and enhanced the wettability at the oil–water interface. The HIPPE stabilized by BSA-tannic acid complex exhibited the highest stability among the B-P complexes and resisted demixing and aggregation during centrifugation. This study promotes the potential applications of polyphenol-protein colloidal particles-stabilized HIPPEs in the food industry. [ABSTRACT FROM AUTHOR]

• Non-starchy compositions enhanced starch gelatinization temperature. • Gel network structure successively strengthened as the milling layer moved inward. • Both Non-starchy compositions and starch structure control starch digestibility. • Compounds (E,E)-2,4-decadienal and 3-octanone uniquely detected in the second layer. Five rice cultivars were applied for investigating effect of milling degree on rice physicochemical properties. The first layer had the lowest peak viscosity, followed by the second and third layers, indicating the effect of non-starchy components on starch gelatinization behaviors. Consistently, more content of non-starch components in the first layer led to an enhanced gelatinization temperature. Rheological study demonstrated the G' and G" were successively increased as the layer moved inward, indicating a stronger gel network due to the increased amylose content and crystallinity in the corresponding layer. This is the first study to reveal the second layer has the highest digestibility, suggesting both non-starch components and starch structure control starch digestion. Furthermore, analysis of volatile compounds found alcohols and ketones concentrated in the first layer, whilst compounds including (E,E)-2,4-decadienal, 3-octanone and 3-nonen-2-one only existed in the second layer, serving as an indicator for managing the rice quality during milling. [ABSTRACT FROM AUTHOR]