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Abstract About 1 billion people worldwide suffer from hunger, so exploring new food sources is very tempting for achieving zero hunger in the world. Edible insects (EIs) may be one of the ways to solve human protein deficiency. Currently, more than 200 species of EIs are consumed by over 2.5 billion people, especially in tropical regions, as part of their regular diets. However, there is still a large rejection in various parts of the world. In this review, we systematically summarize the factors behind the rejection of EIs as well as ways to improve the acceptability of EIs as alternative protein, essential vitamins, and mineral sources. The main goal of this research is to spread the knowledge of the benefits of eating EIs, consumer perception of insects, and enhance its acceptability as an alternative food. Sensory attributes, health‐related concerns, and sustainability issues are identified as the key factors affecting consumer acceptability of EIs. Conventional processing methods, such as blanching, drying, roasting, and fermentation, have been used in treating EIs to improve the quality and safety of EIs. Nine strategies were proposed to enhance the acceptability of insects as food, such as promoting food safety, encouraging product development, addressing cultural norms, enhancing the culinary experience, collaborating with restaurants, and increasing public awareness through education. The information in this work will shed more light on the consumption of EIs and pave the way for more research in this area.

In current work, the effect of freezing (F), ultrasound (U), and freeze- ultrasound (FU) pretreatment on infrared combined with hot air impingement drying kinetics, cell ultrastructure, enzyme activity, and physicochemical properties of strawberry slices were explored. Results showed that FU pretreatment enhanced cell membrane permeability via forming micropores, altered water status by transforming bound water into free water and thus promoted moisture diffusivity and decreased drying time by 50% compared to the control group. FU pretreatment also extensively decreased pectin methylesterase enzyme activity and maintained quality. The contents of total phenols, anthocyanins, vitamin C, antioxidant activity, and a* value of dried strawberries pretreated by FU were extensively increased compared to the control group. U and FU pretreatments were beneficial for retaining aromatic components and organic sulfides according to e-nose analyses. The findings indicate that FU is a promising pretreatment technique as it enhances drying process and quality of strawberry slices.

Objective: The purpose of this study was to analyze the impact of Shaoyao-Gancao decoction (SGD) on proteins with significant changes in the dorsal root ganglion (DRG) in rats and to explore the role of the Semaphorin 3G (Sema3G) protein in the DRG and its downstream factors, interleukin-6 (IL-6) and CC-motif chemokine ligand 2(CCL2), in the treatment of chronic inflammatory pain (CIP). Methods: We created a CIP rat model using 100 μL of complete Freund's adjuvant (CFA) that was injected into the left posterior plantar of rats. Then, we administered SGD intragastrically. We tested the animals for behavioral changes and protein expression levels in DRG pre- and post-drug intervention. Results: Rats in the SGD group showed significantly increased paw withdrawal threshold (PWT), paw withdrawal latency (PWL), and relative expression levels of the Sema3G protein in the DRG (all P

In order to better manage the peeling degree and avoid unnecessary losses, the current work aimed to explore the peeling mechanism of a novel peeling technology, high-humidity hot air impingement blanching (HHAIB). The relationships between HHAIB peeling performance and the changes in skin temperature, skin structure, water state, pectin fractions content, and skin mechanical properties of tomatoes were analyzed. Results showed, after HHAIB treatment, the epicuticular wax was disrupted, the skin exhibited more and longer random cracks, the degradation of inner skin tissue was observed by transmission electron microscopy, the free water percentage increased resulting in water loss in the whole tomato, the water-soluble pectin contents decreased in tomato fleshes, while the contents of chelate-soluble pectin and sodium-carbonate-soluble pectin increased. HHAIB heating reduced the elongation at break, and increased Young's Modulus of tomato peel. This study revealed the HHAIB peeling mechanism and provided new insights for developing HHAIB peeling technology.

Pesticide residues on food are threatening human health and wellbeing, ecological security. Food processing is one of the necessary ways to eliminate residues to guarantee the safety and sustainable development of the environment. This review outlines the mechanisms, applications, and factors influencing the efficiency as well as their limitations of pesticide residue elimination technologies. Conventional thermal processing technologies like drying, blanching, baking, and roasting have been proved to reduce pesticides extensively whereas sometimes concentration effects occur, and more toxic metabolites or by-products are generated. Additionally, the negative effects on quality attributes of fruits and vegetables (F&V) should be considered. Several innovative non-thermal processing technologies like ultrasound, cold plasma, high-pressure processing, and pulsed electric fields have flourished currently, which show great ability to eliminate pesticide residues significantly with minimal impact on the quality of F&V. In particular, heat-sensitive nutrients like ascorbic acid, phenolics, and carotenoids would retain to a great extent. Similarly, these technologies have their limitations. Furthermore, there is much information about combined processing technology affecting the pesticide behaviors of F&V. Finally, the future developments for pesticide elimination of these technologies are identified and discussed.

The effects of far infrared radiation drying (FID) on physical properties (drying kinetics, color, shrinkage ratio, rehydration ratio, and microstructural characterization) and volatile odor characteristics (volatile odor profile distinction and volatile compounds) of shiitake mushrooms were evaluated in this study. During the FID, the drying time decreased with the increase in drying temperature, and it had a less significant effect in the lower temperature range. The increase in drying temperature led to increasing shrinkage and collapse in the microstructure, resulting in a decreased rehydration rate and highlighting the influence of microstructure characteristics on macroscopic properties. Higher drying temperatures employed in the FID process were found to be associated with a decreasing L* value and an increasing ΔE value. The application of principal component analysis can effectively distinguish the significant effect of FID on the volatile odor profiles of shiitake mushrooms. Compared to raw shiitake mushrooms, FID treatment has endowed samples with a greater variety of volatile compounds. After processing with FID, there have been increases in volatile components such as sulfur compounds, acids, nitrogen compounds, and aldehydes, while volatile components like alcohols, ketones, and hydrocarbons have shown decreases.

This study investigated the effects of different drying methods on the drying characteristics, three-dimensional (3D) appearance, color, total polysaccharide content (TPC), antioxidant activity, and microstructure of Pleurotus eryngii slices. The drying methods included hot air drying (HAD), infrared drying (ID), and microwave drying (MD). The results showed that the drying method and conditions significantly influenced the drying time, with MD having a significant advantage in reducing the drying time. The 3D appearance of P. eryngii slices was evaluated based on shrinkage and roughness as quantitative indexes, and the best appearance was obtained by hot air drying at 55 and 65 °C. HAD and ID at lower drying temperatures obtained better color, TPC, and antioxidant activity, but MD significantly damaged the color and nutritional quality of P. eryngii. The microstructure of dried P. eryngii slices was observed using scanning electron microscopy, and the results showed that drying methods and conditions had an obvious effect on the microstructure of P. eryngii slices. Scattered mycelia were clearly observed in P. eryngii samples dried by HAD and ID at lower drying temperatures, while high drying temperatures led to the cross-linking and aggregation of mycelia. This study offers scientific and technical support for choosing appropriate drying methods to achieve a desirable appearance and quality of dried P. eryngii.

In the current work, the effects of steam and boiling water blanching on the drying characteristics, water distribution, microstructure, and contents of bioactive substances of Gastrodia elata (G. elata) were explored. Results showed that the degree of steaming and blanching was related to the core temperature of G. elata. The steaming and blanching pretreatment increased the drying time of the samples by more than 50%. The low-field nuclear magnetic resonance (LF-NMR) of treated samples showed that the relaxation time corresponded to water molecule states (bound, immobilized, and free) and G. elata became shorter, which indicated a reduction in free moisture and increased resistance of water diffusion in the solid structure during drying. Hydrolysis of polysaccharides and gelatinization of starch granules was observed in the microstructure of treated samples, which was consistent with changes in water status and drying rates. Steaming and blanching increased gastrodin and crude polysaccharide contents and decreased p-hydroxybenzyl alcohol content. These findings will contribute to a better understanding of the effect of steaming and blanching on the drying behavior and quality attributes of G. elata.

In order to explore an alternative drying method to enhance the drying process and quality of persimmon slices, pulsed vacuum drying (PVD) was employed and the effects of different drying temperatures (60, 65, 70, and 75 °C) on drying kinetics, color, rehydration ratio (RR), microstructure, bioactive compounds, and the antioxidant capacity of sliced persimmons were investigated in the current work. Results showed that the rehydration ratio (RR) of the samples under PVD was significantly higher than that of the traditional hot air-dried ones. Compared to the fresh samples, the dried persimmon slices indicated a decrease in the bioactive compounds and antioxidant capacity. The total phenolic content (TPC) of PVD samples at 70 °C was 87.96% higher than that of the hot air-dried persimmon slices at 65 °C. Interestingly, at 70 °C, the soluble tannin content and TPC of the PVD samples reached the maximum values of 6.09 and 6.97 mg GAE/g, respectively. The findings in the current work indicate that PVD is a promising drying method for persimmon slices as it not only enhances the drying process but also the quality attributes.

Pulsed pressure pickling is an emerging highly efficient osmotic dehydration technique. However, the immobility of the pickling liquid and the material, the formation of layers, and the uneven pickling efficiency in different sections make it difficult to use industrially. This work aims at improving and optimizing the conditions of fluid flow in the pickling tank with a liquid-cycle system to reduce the unevenness in the production process. Fluid flow around the eggs was numerically investigated by solving three-dimensional Reynolds-averaged Navier–Stokes equations within the flow regime, adopting different angles and positions at the inlet and outlet. The simulation results show that the inlet with a radial deflection of 35° and the outlet with axial direction were characterized by the best flow efficiency. Under these conditions, the average flow velocity and the global uniformity index were 0.153 m/s and 0.407, respectively. Furthermore, the experiments were carried out using an equivalent scale model of the pulsed pressure equipment with liquid circulation. The experimental results showed that, under optimal conditions, the salt content in all four layers of the egg white was about 2.8% after 48 h. This study provides a solution to ensure the constant salinity of different layers of pickled eggs and to improve pickling efficiency, especially in industrial-scale production.

Thermal blanching is an essential operation for many fruits and vegetables processing. It not only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also affects other quality attributes of products. Herein we review the current status of thermal blanching. Firstly, the purposes of blanching, which include inactivating enzymes, enhancing drying rate and product quality, removing pesticide residues and toxic constituents, expelling air in plant tissues, decreasing microbial load, are examined. Then, the reason to why indicators such as POD and PPO, ascorbic acid, color, and texture are frequently used to evaluate blanching process is summarized. After that, the principles, applications and limitations of current thermal blanching methods, which include conventional hot water blanching, steam blanching, microwave blanching, ohmic blanching, and infrared blanching are outlined. Finally, future trends are identified and discussed.

Ginkgo biloba seeds were dried in microwave drier under different microwave powers (200, 280, 460, and 640 W) to determinate the drying kinetics and color changes during drying process. Drying curves of all samples showed a long constant rate period and falling rate period along with a short heating period. The effective moisture diffusivities were found to be 3.318 × 10−9 to 1.073 × 10−8 m2/s within the range of microwave output levels and activation energy was 4.111 W/g. The L⁎ and b⁎ values of seeds decreased with drying time. However, a⁎ value decreased firstly and then increased with the increase of drying time. Artificial neural network (ANN) modeling was employed to predict the moisture ratio and color parameters (L⁎, a⁎, and b⁎). The ANN model was trained for finite iteration calculation with Levenberg-Marquardt algorithm as the training function and tansig-purelin as the network transfer function. Results showed that the ANN methodology could precisely predict experimental data with high correlation coefficient (0.9056–0.9834) and low mean square error (0.0014–2.2044). In addition, the established ANN models can be used for online prediction of moisture content and color changes of ginkgo biloba seeds during microwave drying process.

Chlorine is an important atmospheric photochemical oxidant, but few studies have focused on atmospheric chlorine. In this study, PM2.5 samples were collected from urban and rural sites across China in January 2018, and concentrations of Cl− and other water-soluble ions in PM2.5 were analyzed. The size-segregated aerosol Cl− data measured across Chinese cities by other studies were compiled for comparison. The observed data demonstrated that the Cl− concentrations of PM2.5 in northern cities (5.0 ± 3.7 µg/m3) were higher than those in central (1.9 ± 1.2 µg/m3) and southern cities (0.84 ± 0.54 µg/m3), suggesting substantial chlorine emissions in northern cities during winter. The concentrations of Cl− in aerosol were significantly higher in urban regions (0.11−26.7 µg/m3) compared to than in rural regions (0.03−0.61 µg/m3) across China during winter, implying strong anthropogenic chlorine emission in cities. Based on the mole ratios of Cl−/Na+, Cl−/K+ and Cl−/ SO 4 2 − and the PMF model, Cl− in northern and central cities was mainly sourced from the coal combustion and biomass burning, but in southern cities, Cl− in PM2.5 was mainly affected by the equilibrium between gas-phase HCl and particulate Cl−. The size-segregated statistical data demonstrated that particulate Cl− had a bimodal pattern, and more Cl− was distributed in the fine model than that in the coarse mode in winter, with the opposite pattern was observed in summer. This may be attributed to both sources of atmospheric Cl− and Cl− involved in chemical processes. This study reports the concentrations of aerosol Cl− on a national scale, and provides important information for modeling the global atmospheric reactive chlorine distribution and the effects of chlorine on atmospheric photochemistry.

Atmospheric deposition of long-range transported continental substances from natural and anthropogenic sources affects biogeochemical processes in marine systems. Emissions of sea spray contribute aerosol particles to the marine atmosphere. Despite the importance of continental dispersion and atmospheric processes involving aerosol particles within remote marine atmosphere, knowledge of the sources of various water-soluble ions is limited because of insufficient observations. Concentrations of Total suspended particulates (TSPs) and major inorganic ions (Cl−, Na+, SO42−, Mg2+, Ca2+, K+, NO3−, NH4+), as well as organic nitrogen (ON-N) values, were measured in marine aerosol collected over the western north Pacific (WNP) during a cruise from 3 December 2014 to 13 March 2015. Aerosol samples were analyzed to determine their chemical characteristics and a source apportionment for this region and the continental influence on the open ocean when air masses are from continent in winter. TSP mass concentrations ranged from 14.1 to 136.0 μg/m3 with an average of 44.8 ± 28.1 μg/m3. Concentrations of TSPs and major ions were higher near the coast (close to Qingdao and Xiamen) and lower over the open ocean. The total mass of inorganic ions and organic nitrogen accounted for 51.1% of the total TSP. Cl− had highest concentrations among the major inorganic ions, followed by SO42−, NO3−, Mg2+, Ca2+, K+, and NH4+, respectively. However, Cl− showed a deficit relative to Na+ in most samples, likely related to heterogeneous reactions within the marine atmosphere. Most SO42−, Mg2+, Ca2+, and K+ were from sea salt, while other major ions were from continental sources. The non-sea-salt (nss) fractions of Ca2+, Mg2+ and K+ were derived from continental crust, while nss-SO42− and NO3− were derived from anthropogenic sources. ON had several sources, including reactions of NOx with volatile organic compounds (anthropogenic sources) or NH3 with gaseous hydrocarbons, as well as crustal and marine biogenic sources.

Amines and aminiums play an important role in particle formation, liquid24 phase reactions, and climate change, attracting considerable attention over the years. Here, we investigated the concentrations and compositions of aminiums in PM2.5 in 11 Chinese cities during the winter, focusing on the characteristics of aminiums during the polluted days and the key factors influencing aminium outbreak. Monomethylaminium was the dominant aminium species in most cities excepting Taiyuan and Guangzhou, followed by dimethylaminium. Diethylaminium dominated the total aminiums in Taiyuan and Guangzhou. Thus, the main amine sources in Taiyuan and Guangzhou were significantly different from those in other cities. The concentrations of the total aminiums (TA) in all cities increased significantly during the polluted days, with weak aminium outbreaks in Xi'an and Beijing. Additionally, the concentrations of TA in Xi'an and Beijing were insignificantly correlated with those of PM2.5 and the major acidic aerosol components, while the opposite pattern was observed in 9 other cities. Thus, acid-base chemistry was significantly associated with the formation of aminiums in PM2.5 in all cities excepting Xi'an and Beijing. Based on the sensitivity analysis of the aminiums/ammonium ratio to ammonium changes as well as excluding the effects of relative humidity and atmospheric oxidation, we proposed the possibility of the competitive uptake of ammonia versus amines on acidic aerosols or the displacement of aminiums by ammonia in Xi'an and Beijing (constraining aminium outbreaks). Overall, this study deepens the understanding of the spatiotemporal differences in aminium characteristic and formation in China. However, the uptake of amines on particles to form aminiums and the relevant influencing factors require further mechanistic research. [ABSTRACT FROM AUTHOR]

Nitrogen-containing organic compounds (NOCs) are abundant and important aerosol components, deeply involving in global nitrogen cycle. However, the sources and formation processes of NOCs remain largely unknown, particularly in the city (Urumqi, China) farthest from the ocean worldwide. Here, NOCs in PM2.5 collected in Urumqi over a one-year period were characterized by ultrahigh-resolution mass spectrometry. The abundance of CHON compounds (mainly poor-O unsaturated aliphatic-like species) in the positive ion mode was higher in the warm period than in the cold period, which was largely attributed to the contribution of fresh biomass material combustion (e.g., forest fires) associated with amidation of unsaturated fatty acids in the warm period, rather than the oxidation processes. However, CHON compounds (mainly nitro-aromatic species) in the negative ion mode increased significantly in the cold period, which was tightly related to old-age biomass combustion (e.g., dry straws) in wintertime Urumqi. For CHN compounds, we found that alkyl nitriles and aromatic CNH compounds showed higher abundance in the warm and cold periods, respectively. It further confirmed different impacts of the combustion of fresh- and old-age biomass materials on NOC compositions. Our results clarify the mechanisms by which fresh and old-age biomass materials emitted different NOCs. [ABSTRACT FROM AUTHOR]

Organosulfates (OSs) are ubiquitous aerosol components with intense research over years. However, spatial and diurnal variations in OS formation in polluted atmosphere remain poorly understood. In this study, 130 OS species were quantified in ambient fine particulate matter (PM2.5) collected in urban and suburban Shanghai (East China) in summer 2021. Isoprene- and monoterpene-derived OSs were dominant OS groups (averaging 51% and 19% of total quantified OSs, respectively), likely indicating a large biogenic contribution to OS formation in summer. Most OSs peaked during daytime, while monoterpene-derived nitrooxy-OSs (NOSm) increased during nighttime. Accordingly, OSs were largely produced via daytime formation processes, rather than nighttime chemistry, excepting NOSm. Additionally, although OS formation in the urban and suburban areas exhibited similar diurnal variations, the average concentrations of biogenic and anthropogenic OSs decreased significantly from the urban site to the suburban site. Furthermore, we concretized daytime OS formation based on the interactions among OSs, ultraviolet (UV), ozone (O3), and sulfate (SO42-). Indeed, the concentrations of most OSs were significantly correlated with the values of UV[O3][SO42-] during daytime in both urban and suburban Shanghai. In particular, the correlation between major OSs and UV[O3][SO42-] was stronger than the correlation of major OSs with O3 and SO42-; moreover, there was no significant correlation between major OSs and UV. Thus, higher urban OS events were attributed to the enhanced photochemical processes and sulfate level in the urban area. Overall, this study provides field evidence for the influence of photochemical process and anthropogenic sulfate on OS formation and has important implications for the mitigation of organic particulate pollution. [ABSTRACT FROM AUTHOR]