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Polyphenols are important active ingredients in rapeseed oil with biological activities such as antioxidant, anti-inflammatory and antibacterial. However, since crude rapeseed oil contains gums, pigments, free fatty acids and other substances that affect its product quality, it can only be consumed after degumming, decolorization and deodorization processes. Different processing technologies have great influence on their contents. The main contents of this review focuses on the effects of modern rapeseed pretreatment, oil extraction methods, rapeseed oil extraction methods and refining processes on polyphenols in rapeseed oil. This may provide valuable references for further elucidating the changes of polyphenols during processing, improving rapeseed oil processing technology and enhancing product quality control.

The effects of tea polyphenols, soy protein isolate and garlic on the quality of pork fillet were investigated. Sensory score, color value, malondialdehyde content and peroxide value were used as evaluation indexes to optimize recipe of roast pork marinade by single factor, principal component analysis and Box-Benhnken response surface design. Results showed that, in the single factor experiments, the tea polyphenols had no significant effect on the sensory score of roast meat. With the increase of soy protein isolate, garlic and rapeseed oil, the sensory score increased first and then decreased, and reached the highest when they were 2%, 5% and 12% respectively. The effect of soybean protein isolate and tea polyphenols on improving fat oxidation was better than those of garlic and rapeseed oil. Tea polyphenols and rapeseed oil can improve the L* value of roast pork. The optimal dosage of each additive was 4.8% of garlic, 2.0% of soybean protein isolate, 12.0% of rapeseed oil and 0.03% of tea polyphenols, respectively. The standardized comprehensive score was 0.95, which was basically consistent with the predicted value of 0.98. The formula optimized by principal component analysis and response surface design would have a certain guiding significance for practical production.

Highlights Hybrid fibrous aerogels with tunable wettability from the same molecular unit of vinyltrimethoxysilane are successfully developed. Superhydrophobic and superhydrophilic hybrid aerogels are integrated into a double-layered evaporator, showing robust interfacial networks to withstand repeated and tremendous compression for 1000th cycle. The evaporator delivers high water evaporation rates of 1.91 kg m−2 h−1 under laboratory conditions and 4.20 kg m−2 h−1 under outdoor experiments with the aid of wind (1 sun), enabling efficient salt rejection under continuous operation.

In this study, tomato seed (TS) samples were subjected to different roasting conditions (90–170 °C and 10–30 min) to compare their effects on the chemical composition and oxidative stability of tomato seed oil (TSO). Unroasted TS was considered as a control sample. Our results revealed that moderate roasting (130 °C/20 min) can significantly increase the content of linoleic acid (54.01–54.89%), linolenic acid (2.17–2.41%), phytosterols (2789.56–3037.31 mg/kg), squalene (5.06–13.10 mg/kg), total phenols (22.37–22.67 mg GAE/100 g), and other functional components (p < 0.05) in TSO, while the antioxidant activity (via DPPH, ABTS, and FRAP assays) also increased. In addition, the tocopherol content decreased significantly (758.53–729.50 mg/kg). Accelerated oxidation experiments showed that roasting (170 °C/30 min) increased the oxidative stability index (OSI) of TSO from 5.35 to 7.07 h (p < 0.05). Furthermore, roasting gradually increased the content of 5-hydroxymethylfurfural (HMF) (0–1.74 mg/kg), which indicates that the oxidative stability and the degree of the Maillard reaction increased upon roasting. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that moderate roasting (130 °C/20 min) improved the chemical composition, antioxidant activity, and oxidative stability of TSO. Furthermore, this work provides a useful theoretical basis for the processing and wide application of TSO in the pharmaceutical and food industries.

A single combi oven, known for its versatility, is an excellent choice for a variety of chicken soup preparations. However, the impact of universal steam ovens on the flavor quality of chicken soup remains unclear. This study aimed to explore the impact of different cooking methods on the aroma and taste of chicken soup. Three cooking methods with various stewing times were compared: ceramic pot (CP), electric pressure cooker (EPC), and combi oven (CO). Analyses were conducted using electron-nose, electron-tongue, gas chromatography–ion mobility spectrometry (GC–IMS), automatic amino acid analysis, and chemometric methods. A total of 14 amino acids, including significant umami contributors, were identified. The taste components of CP and CO chicken soups were relatively similar. In total, 39 volatile aroma compounds, predominantly aldehydes, ketones, and alcohols, were identified. Aldehydes were the most abundant compounds, and 23 key aroma compounds were identified. Pearson’s correlation analyses revealed distinct correlations between various amino acids (e.g., glutamic acid and serine) and specific volatile compounds. The aroma compounds from the CP and CO samples showed similarities. The results of this study provide a reference for the application of one-touch cooking of chicken soup in versatile steam ovens.

Abstract Despite the impressive progress of stimuli‐responsive fluorescent materials, little is known about the influence of confinement created by crystalline polymer over the fluorescence properties of fluorescent molecules. The effects of confinement on the fluorescence of an aggregation‐induced emission luminogen (AIEgen) are investigated using computational simulations, which reveal that the confined space induces the AIEgens to take a more planar conformation, resulting in a red‐shifted emission spectrum. With this property, the study is extended to explore the confinement generated by various polymer crystalline forms, and it is shown that different fluorescence colors are activated. This confinement fluorescence effect is attributed to the different spatial dimensions of the polymer amorphous layer between lamellar crystals where the AIEgens are located. These results indicate the immediate association between crystalline structure and fluorescence signals, activating unprecedented photophysical properties of luminescent materials, and also providing the possibility for crystalline structure visualization, it is important for the many polymer crystallization processes occurring in the materials processing.

Renewable energy and electric vehicles will be required for the energy transition, but the global electric vehicle battery capacity available for grid storage is not constrained. Here the authors find that electric vehicle batteries alone could satisfy short-term grid storage demand by as early as 2030.

Three cooking methods of atmospheric steaming, high-pressure steaming and extrusion were used to make koji and fermented into quinoa sauce. The conventional physical and chemical indexes, volatile flavor substances and sensory quality of quinoa paste with different cooking methods were explored. Results showed that the extrusion group had the highest moisture content, total acid, amino acid nitrogen and reducing sugar, while the lowest pH and NaCl content in three groups. A total of 84 volatile substances were identified in quinoa sauce with three different cooking methods and the esters, aldehydes and acids were the main components of quinoa sauce. There were 73 volatile substances were detected in atmospheric steaming group and the furfural, acetic acid, phenylacetaldehyde and 9,12-octadecadienoic acid ethyl ester had higher relative content. In high-pressure steaming group, 60 volatile substances were detected and the relatively higher content of substances were furfural, acetic acid and 9,12-octadecadienoic acid ethyl ester. 39 Volatile substances were detected in extrusion group and the higher relative content components including furfural, acetic acid, 9,12-octadecadienoic acid ethyl ester, palmitic acid, ethyl palmitate and 2-methoxy-4-vinylphenol. Sensory evaluation of quinoa sauce with different cooking methods were carried out and the extrusion group had a moderate salty and sweet taste, full umami, unique flavor and higher popularity among the public. Therefore, extrusion was the optimum technique for making quinoa sauce among the three cooking methods. This study provides a theoretical basis for the processing of quinoa sauce.

Lithium-ion-based batteries are a key enabler for the global shift towards electric vehicles. Here, considering developments in battery chemistry and number of electric vehicles, analysis reveals the increasing amounts of lithium, cobalt and nickel that could be needed.

Solar-driven vapor generation is emerging as an eco-friendly and cost-effective water treatment technology for harvesting solar energy. Aerogels are solid materials with desirable high-performance properties, including low density, low thermal conductivity, and high porosity with a large internal surface, which exhibit outstanding performance in the area of solar vapor generation. Using fibers as building blocks in aerogels could achieve unexpected performance in solar vapor generation due to their entangled fibrous network and high surface area. In this review, based on the fusion of the one-dimensional fibers and three-dimensional porous aerogels, we discuss recent development in fibrous aerogels for solar vapor generation based on building blocks synthesis, photothermal materials selection, pore structures construction and device design. Thermal management and water management of fibrous aerogels are also evaluated to improve evaporation performance. Focusing on materials science and engineering, we overview the key challenges and future research opportunities of fibrous aerogels in both fundamental research and practical application of solar vapor generation technology.

The effects of chlorogenic acid (CA) (6, 30, and 150 μM/g protein) on the physicochemical and functional properties of Coregonus peled myofibrillar protein (MP) through oxidation using a hydroxyl radical oxidation system (0.01 mM FeCl3, 0.01 mM Asc, and 1 mM H2O2) were investigated. The result showed that CA inhibited the increase in protein carbonyl content but did not prevent losses in sulfhydryl and free amine contents caused by oxidation. The presence of CA also increased conformational changes in the secondary and tertiary structures of oxidized MP. Oxidized MP containing 6 μM/g CA had superior functional properties (solubility, emulsifying, foaming, and gel properties), while oxidized MP containing 150 μM/g CA aggregated, resulting in insolubility and a poor gel network.

Objective To investigate the neuroprotective effects and mechanism of CMS121 in a neuron model of oxygen-glucose deprivation/reperfusion (OGD/R) and a mouse model of ischemia/reperfusion (I/R). Methods Cortical neurons were divided into control group (normal culture), OGD/R group (OGD/R model construction), and OGD/R+CMS121 group (OGD/R model construction plus treatment with CMS121). All neurons’ viability and lactate dehydrogenase (LDH) release were assessed after 24 h of reperfusion. Western blotting was performed to measure the expression of protein kinase B (Akt) and phosphorylated Akt (p-Akt) in the neurons after 6 and 24 h of reperfusion. C57BL/6J mice were randomly divided into sham group (sham operation), I/R group (I/R model construction), and I/R+CMS121 group (I/R model construction plus treatment with CMS121). After 24 h of reperfusion, we assessed the neurological damage of the mice with the Neurological Severity Score (NSS), and calculated the brain infarct volume (as a percent of total brain volume) after 2,3,5-triphenyltetrazolium chloride staining. Results There were significant differences in cell viability and LDH release between the three neuron groups (F=71.21,88.93,P0.05). After 6 h reperfusion, a significant difference was observed in neuronal p-Akt expression between the three neuron groups (F=18.78,P0.05). After 24 h reperfusion, p-Akt expression differed significantly between the three neuron groups (F=38.50,P0.05). There were significant differences in the NSS score and infarct volume between the three mouse groups (F=20.24,118.60,P