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The effects of different cooking methods namely, steaming, microwave and roasting on the quality of quick-frozen cooked purple sweet potatoes (cv. Ziluolan) were investigated by measuring its volatile components, color, microstructure, anthocyanin content and antioxidant activity. The results showed that different cooking methods affected the volatile flavor composition of frozen cooked purple potatoes, providing more aroma compounds and a unique flavor. After cooking, the internal structure of frozen cooked purple sweet potatoes changed, making it easier to digest, and there were significant differences in the anthocyanin contents of purple potatoes processed by different cooking methods; the anthocyanin content of steamed purple sweet potatoes was 4.12 mg/g, which significantly higher than that of fresh purple sweet potatoes (3.36 mg/g) (P < 0.05). Six categories of purple sweet potato anthocyanins were identified by liquid chromatography tandem mass spectrometry (LC-MS/MS), the major ones being paeoniflorin and cornflowerin, and the proportion of paeoniflorin in steamed purple sweet potatoes was largest (84.12%), suggesting better preservation of nutrients and color. In addition, cooking increased the release of anthocyanins from quick-frozen cooked purple sweet potatoes during gastrointestinal digestion, which in turn significantly improved the antioxidant activities (1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical scavenging capacity, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging capacity and superoxide anion radical scavenging capacity) and inhibited the activity of digestive enzymes (α-amylase and α-glucosidase), while changing the acylation rate and improving the stability of purple sweet potato anthocyanins. It was concluded that steaming could better stabilize anthocyanins in quick-frozen cooked purple sweet potatoes, imparting it with good storage stability. This study can provide a theoretical reference for the development of convenience purple sweet potato foods.

为了提高麻疯树种子的开发利用价值，采用体外抗氧化实验对麻疯树籽仁/壳乙醇提取物抗氧化活性进行了研究。分别以麻疯树种子中的籽仁和籽壳为原料，经75%乙醇提取，在对提取物主要成分进行分析的基础上，以VE为阳性对照，测定两种提取物对自由基（DPPH自由基、ABTS+自由基、羟自由基和超氧自由基）的清除能力、还原能力以及抑制亚油酸自氧化能力。结果表明：麻疯树籽仁/壳乙醇提取物中多糖类物质总含量分别为47.67%和52.21%，酮类物质总含量分别为0.774%和 4.22%，麻疯树籽壳乙醇提取物中还含有0.30%的多酚类物质；麻疯树籽仁/壳乙醇提取物均具有一定的抗氧化活性，其中籽壳乙醇提取物对DPPH自由基、ABTS+自由基、羟自由基、超氧自由基的清除效果较好；麻疯树籽仁/壳乙醇提取物的还原能力和对亚油酸自氧化的抑制能力相对较弱。麻疯树籽壳乙醇提取物的抗氧化活性优于籽仁乙醇提取物，可能与籽壳乙醇提取物中含有较多的黄酮类和多酚类物质有关。 In order to improve the exploitation value of Jatropha curcas seed, the antioxidant activities of ethanol extracts of Jatropha curcas seed kernel and shell were investigated using in vitro antioxidant assays.The kernel and shell of Jatropha curcas seed were extracted by 75% ethanol respectively, and based on the analysis of the main components of the extracts, vitamin E was used as positive control, the scavenging ability on free radical (DPPH radical, ABTS+ radical, hydroxyl radical and superoxide radical ), reducing power and inhibition ability for linoleic acid autoxidation of the two extracts were determined.The results showed that the total content of polysaccharides in the ethanol extract of Jatropha curcas seed kernel/shell was 47.67% and 52.21%, and the total content of ketones was 0.774% and 4.22%, respectively. The ethanol extract of Jatropha curcas seed shell also contained 0.30% polyphenols. The two extracts had certain antioxidant activity, and the extract of seed shell was more effective in scavenging DPPH radical, ABTS+ radical, hydroxyl radical and superoxide radical than that of the extract of seed kernel. The reducing ability and inhibitory ability of linoleic acid autoxidation of the two extracts were relatively weak. The antioxidant activity of the ethanol extract of Jatropha curcas seed shell was better than that of the ethanol extract of Jatropha curcas seed kernel, which may be related to the rich content of flavonoids and polyphenols in the ethanol extract of shell.

The study of the properties of ferroelectric materials against irradiation has a long history. However, anti−irradiation research on the ferroelectric domain has not been carried out. In this paper, the irradiation of switched domain structure is innovatively proposed. The switched domain of 700 nm lithium niobate (LiNbO3, LN) thin film remains stable after gamma irradiation from 1 krad to 10 Mrad, which was prepared by piezoresponse force microscopy (PFM). In addition, the changing law of domain wall resistivity is explored through different sample voltages, and it is verified that the irradiated domain wall conductivity is still larger than the domain. This domain wall current (DWC) property can be applied to storage, logic, sensing, and other devices. Based on these, a ferroelectric domain irradiation resistance model is established, which explains the reason at an atomic level. The results open a possibility for exploiting ferroelectric materials as the foundation in the application of space and nuclear fields. [ABSTRACT FROM AUTHOR]

Anthocyanins are prone to degradation and color fading after sterilization. This work examined the potential of wheat protein hydrolysates (WPHs, 40 g/L) in improving the stability of purple sweet potato anthocyanins (PSPAs) under a pH of 6.8 after sterilization at 121 °C followed by storage. Results showed that WPHs increased the thermal degradation half-life of PSPAs 1.65 times after sterilization. Compared to PSPAs alone, after being stored at 37 °C and 45 °C for 7 days, the retention concentration of PSPAs with WPHs was 5.4 and 32.2 times higher, and the color change of PSPAs with WPHs decreased from 6.19 and 10.46 to 0.29 and 0.77, respectively. AFM data, fluorescence and UV spectrograms indicated the formation of complexes between PSPAs and WPHs by hydrophobic attraction confirmed by zeta-potential data. PSPAs with WPHs had stable particle size and zeta potential, which may also significantly increase the concentrations after digestion and antioxidant power of PSPAs. This work indicated that the assembled PSPAs composite structure by WPHs significantly reduced the degradation of PSPAs at a pH of 6.8 after sterilization at 121 °C followed by long-term storage. [ABSTRACT FROM AUTHOR]

Nowadays, medium chain triglycerides (MCT) with special health benefits have been increasingly applied for fortifying food products. Therefore, the present work aimed to investigate the effects of MCT on traditional tea polyphenols-fortified cooked rice (TP-FCR). It was visualized by DSC, CLSM, XRD, FT-IR, and Raman spectroscopy. The higher content of starch-MCT complexes with an increase in the relative crystallinity and the generation of short-range ordered structures contributed to a more ordered and compact molecular arrangement, which can hinder the action of digestive enzymes on starch. SEM demonstrated that MCT transformed the microstructure of TP-FCR into a denser and firmer character, making it an essential component hindering the accessibility of digestive enzymes to starch granules and slowing the release of tea polyphenols in TP-FCR to attenuate starch digestion. Consequently, the addition of MCT reduced the polyphenol-regulated starch digestibility from 74.28% in cooked white rice to 64.43% in TP-FCR, and further down to 50.82%. Besides, MCT also reduced the adhesiveness and improved the whiteness of TP-FCR. The findings suggested that MCT incorporation could be a potential strategy in cooked rice production to achieve high sensory quality and low glycemic cooked rice. [ABSTRACT FROM AUTHOR]

Social workers in Wuhan, China were among the first to respond to the public health crisis caused by Coronavirus disease (COVID-19) in early 2020. Social workers in Wuhan developed and implemented an effective interventional model integrating online and offline volunteers of multiple professions—the '4 + 1' model—to support affected individuals in the process of battling the pandemic. Transformational social work leadership played a vital role in the widely adopted model in China, characterised by idealised influence—attributed (or charisma); idealised influence—behavioural; inspirational motivation; intellectual stimulation and individual consideration. Contextual performance is also discussed, followed by a discussion on why social work can play a leadership role in inter-disciplinary intervention in the pandemic crisis. The article concludes with the areas social workers can improve on for the betterment of leadership. [ABSTRACT FROM AUTHOR]

Although the nutritional value of black rice (BR) is high, the low amylose content makes undesirable qualities in black rice noodle (BRN) and leads to low levels of acceptance by consumers. In this work, mung bean starch (MBS), potato starch (PS), and corn starch (CS) are added (30% w/w based on BR) to BRN and the effects on the edibility, in vitro starch digestibility, and antioxidant properties are investigated. The results show that starches significantly reduced the cooking loss from 30.80% to 10.80% and broken rate from 44.43% to 0.00%, and increased the springiness and the extensibility properties of BRN while maintaining the low in vitro starch digestibility by characterizing the content of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). Starches reduce the loss of total polyphenols of BRN during cooking, improve the release rate of polyphenols in the intestinal digestion, and maintain high DPPH and ABTS radical scavenging rate. Furthermore, scanning electron microscope (SEM) reveals that starches stabilized the microstructure of BRN by forming hydrogen bonds with BR and interfering with the reassociation of starch chains (confirmed by low field nuclear magnetic resonance (LF‐NMR), X‐ray diffraction XRD, Fourier transform‐infrared spectroscopy (FT‐IR), and rapid visco analyzer (RVA)). MBS shows the most positive effect on edible quality of BRN. [ABSTRACT FROM AUTHOR]

Domain wall current (DWC) plays a key role in storage devices, logic devices and sensors due to its high on-off ratio and nano structure size in the era of nanoelectronics technology. In this work, the DWC of single crystal LiNbO3 thin film was studied by piezoresponse force microscope (PFM) and conducting atomic force microscope (c-AFM). We mainly focus on voltage and temperature dependence of DWC which increases with the voltage and temperatures. Based on this research, the packaged DWC temperature sensor is fabricated and applied in wide temperature range. The existence of domain walls makes the current on-off ratio as high as 103 at the voltage of 15 V. Our study shows that DWC has a negative temperature coefficient (NTC) from 140 K to 500 K. The current increases from 3 pA to $57 ~\mu \text{A}$ , which is attributed to the conductivity of switched domain. This work proposes a new type temperature sensor with wide temperature range and high compatibility and sensitivity. In addition, it provides support for harsh environment applications of ferroelectric domain engineering devices. [ABSTRACT FROM AUTHOR]

The COVID-19 pandemic has been a worldwide crisis. During the pandemic, social workers have proactively participated in providing support. The Good Companions Response Team is a volunteer team started by social workers in Wuhan, China and serving people living in China and Chinese communities around the world. This paper introduces the experiences of the team in the makeshift hospitals in Wuhan and the '4 + 1 Online-Offline Remote Support Model' developed by the team. Our goal is to inspire social workers and other professionals in the Asian Pacific regions to work collaboratively during a similar public health emergency in the future. [ABSTRACT FROM AUTHOR]

Summary: The effect of kappa‐carrageenan (kC) on the properties of AAJ gel during freeze–thaw cycles (FTC) was investigated in this paper. The results showed that a greater amount of kC significantly increased the storage modulus to a greater extent for cycling 1–7 times, indicating kC enhanced the gel‐like properties of AAJ supported by TPA during FTC. Moreover, reducing the amount of freezable water and enhancing the water holding capacity of AAJ gel demonstrated by the shorter relaxation times and strengthened hydrogen bonding after the addition of kC were determined by LF‐NMR and FT‐IR. In addition, more crystallites and higher peak intensity based on DSC and XRD, as well as more uniform and ordered honeycomb‐like holes in AAJ gel observed by SEM formed by the addition of kC helped for reducing damages from FTC. The findings suggested that 20% kC was significant for developing and improving novel AAJ‐based foods. [ABSTRACT FROM AUTHOR]

The primary objective of this study was to prepare the antilisterial peptides by enzymatic (pepsin, trypsin, protamex, neutrase, flavourzyme, papain, alcalase, and acid protease) hydrolysis of grass carp proteins with various degree of hydrolysis. The second objective was to evaluate the antilisterial activity of grass carp proteins hydrolysates (GCPH) at differnet levels in the surimi noodle samples with or without boiling treatment inoculated with 104 CFU/g of Listeria monocytogenes for storage at 4 and 25 °C up to 20 d. These results revealed that GCPH, obtained by treatment with the neutrase hydrolysates at degree of hydrolysis of 19% (NSH19), showed the highest antilisterial activity reaching up to 64.8% inhibition of bacterial growth. The antilisterial activity of NSH19 in the raw surimi noodle was stronger than that of the boiled group, and the samples treated by NSH19 at 10 g/100 g level had no-detectable numbers of L. monocytogenes for both raw and boiled noodle samples within 20 d of storage at 4 and 25 °C. The results of this study indicated that antilisterial peptides generated via neutrase from grass carp proteins can efficiently inhibit the growth of L. monocytogenes in surimi noodle, which was useful as natural preservatives for storage and distribution of meat based products. [ABSTRACT FROM AUTHOR]