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In this work, a new electrokinetic remediation technology was used to remove heavy metal and hydrocarbon from contaminated soil. The surfactant combined with PASP (Polyaspartic acid) was used to enhance heavy metal and hydrocarbon removing from contaminated soil. Electric current, soil pH, electroosmotic flow, water content variation, heavy metal removal efficiency and residual content distribution, heavy metal speciation, removal of TPH (total petroleum hydrocarbons), group composition of oil, mechanism of enhance electrokinetic remediation were investigated during the electrokinetic remediation process. Results indicated that Rhamnolipid, PASP, Tween 80 and SDS (sodium dodecyl sulphate) can reduce the heavy metal precipitation during the electrokinetic remediation process. Also, it can promote EOF (electroosmotic flow) and electrolyte evaporation during the EK remediation. The rhamnolipid (3.0 g.L−1) combined with PASP (3.0 g.L−1) can significantly improve Cu, Cr, Ni, Pb and hydrocarbon mobility and solubility during the EK remediations. Cu, Cr, Ni and Pb obtained the dominant removal efficiencies, which were 66.0 ± 3.45%, 61.2 ± 4.35%, 67.1 ± 3.21%, 61.8 ± 4.22%, respectively. Also, the TPH has attained a dominant removal efficiency of 80.2 ± 4.36% after the enhanced electrokinetic remediation. This research provides a novel in-situ remediation approach for reducing heavy metals and hydrocarbon from contaminated soil in an environmentally friendly way. [ABSTRACT FROM AUTHOR]

Mulberry perishes easily due to its high water content and thin skin. It is important to extend the shelf life of mulberry by proper processing methods. In the present study, the influence of three drying techniques, including hot air drying (HAD), vacuum drying (VD), and vacuum freeze-drying (VFD) on the quality maintenance of mulberry was comprehensively evaluated. Bioactive compounds, antioxidant activity, and the sensory and volatile flavor compounds of mulberry have been researched. The results showed that VFD treatment maintained the highest anthocyanins (6.99 mg/g), total flavones (3.18 mg/g), and soluble sugars (2.94 mg/g), and exhibited the best DPPH· (81.2%) and ABTS+· (79.9%) scavenging ability. Mulberry also presented the lowest hardness and the greatest brittleness after VFD. Additionally, VFD maintained the optimal color and presented the best sensory attributes. Furthermore, 30, 20, and 32 kinds of volatile flavor compounds were detected in HAD, VD, and VFD, respectively, among which aldehydes, esters, and ketones were the most abundant compounds. This study indicated the potential application value of VFD for the drying of fruit and vegetable foodstuffs. [ABSTRACT FROM AUTHOR]

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Traditional fermented alcoholic beverages (TFABs) have gained widespread acceptance and enjoyed great popularity for centuries. COVID-19 pandemics lead to the surge in health demand for diet, thus TFABs once again attract increased focus for the health benefits. Though the production technology is quite mature, food companies and research institutions are looking for transformative innovation in TFABs to make healthy, nutritious offerings that give a competitive advantage in current beverage market. The implementation of intelligent platforms enables companies and researchers to gather, store and analyze data in a more convenient way. The development of data collection methods contributed to the big data environment of TFABs, providing a fresh perspective that helps brewers to observe and improve the production steps. Among data analytical tools, Artificial Intelligence (AI) is considered to be one of the most promising methodological approaches for big data analytics and decision-making of automated production, and machine learning (ML) is an important method to fulfill the goal. This review describes the development trends and challenges of TFABs in big data era and summarize the application of AI-based methods in TFABs. Finally, we provide perspectives on the potential research directions of new frontiers in application of AI approaches in the supply chain of TFABs. [ABSTRACT FROM AUTHOR]

Aminobenzoic acid and its derivatives are a class of aromatic compounds that are important foundational chemicals for various dyes, food additives, and pharmaceuticals. Their production relies on chemical synthesis using petroleum-derived substances such as benzene as precursors, but due to the toxicity, environmental pollution, and non-renewable nature of raw materials in chemical synthesis, some suitable alternative methods are gradually being developed. Green, environmentally friendly, and sustainable biosynthesis methods have gradually been favored by researchers, especially after the discovery of the synthetic pathways of aminobenzoic acid and its derivatives in plants and microorganisms. Based on the purpose of protecting the ecological environment, reducing the use of non-renewable resources, and providing theoretical support for industrial green development, this article reviews the biosynthesis pathways of ortho-aminobenzoic acid, meta-aminobenzoic acid, para-aminobenzoic acid, and its derivatives such as catechol, folic acid, etc., and lists some examples of biosynthesis, analyzes their advantages and disadvantages, summarizes and looks forward to the future development direction of biosynthesis of aminobenzoic acid and its derivatives. [ABSTRACT FROM AUTHOR]

Daqu is the natural starter for Nong-flavor Baijiu brewing. The effects of Daqu properties on the microbial community succession and their metabolites in fermented grains (FG) during Baijiu brewing were determined. These results showed that the effect of Daqu on the bacterial communities was stronger than that of the fungal communities. Compared with the conventional Daqu (DZ), Taikong (TK), and Qianghua (QH), Daqu significantly enhanced the content of volatile metabolites (especially esters) and ethanol when they were used, respectively, for FG fermentation. In the second round of fermentation, the relative abundance of Lactobacillus decreased, the content of lactic acid decreased, and that of caproic acid increased. In particular, the abundance of Lactobacillus was also reduced by 20% in FGs of the second round when TK Daqu was used than that in the respective first round. Partial least squares structural equation model analysis also showed that physicochemical parameters and Daqu properties significantly affected FG community structure and metabolism. This study provides a theoretical basis for further study on the effect of high-quality Daqu on the quality of fresh Baijiu and lays an important theoretical foundation for the stabilization of the Baijiu fermentation system based on Daqu. [ABSTRACT FROM AUTHOR]