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Bashang suancai is one of the most wellknown traditional fermented vegetables in North China. The study examined the variations in bacterial diversity, physicochemical properties, and volatile flavor compounds (VFCs) of Bashang suancai over a 7-day fermentation period, utilizing Illumina NovaSeq sequencing and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The leading bacterial phyla were Firmicutes , Proteobacteria , and Cyanobacteria , while the predominant bacterial species included Vibrio , Lactiplantibacillus , Cyanobacteriales , Weissella , and Latilactobacillus. The bacterial community diversity decreased significantly following 7 days of fermentation. The microbial profiles were markedly affected by pH, reducing sugar content (RSC), and salt content (SC). A total of 187 VFCs were identified from the specimens. Following 5 days of fermentation, the taste compounds achieved equilibrium, with isothiocyanates, alcohols, and esters predominating among the volatile molecules. Spearman correlation analysis revealed that a strong link between Latilactobacillus , Levilactobacillus , Lactiplantibacillus , Weissella , and Vibrio with the flavor of pickles. This study established a significant foundation for identifying strains that enhance taste development and improve the nutritional and sensory quality of Bashang suancai. [ABSTRACT FROM AUTHOR]

In recent years, the concept of landfill mining has gained a lot of traction in India, and tonnes of plastic waste is being excavated. The present shift towards a circular economy necessitates to explore the use of excavated plastic waste as a source of valuable materials and energy. However, the physicochemical characteristics of plastic waste change due to the degradation and weathering process in landfills, making its valorization difficult. The current study investigates the change in physicochemical characteristics of plastic waste with age from an Indian dumpsite to identify the potential valorization options. In addition, a material and energy flow analysis was performed considering incineration treatment of plastic waste. The plastic waste ranged between 3.6 and 21% in the dumpsite and has almost doubled in recent decades, owing to the increase in plastic waste generation in India. Polyethylene (high- and low-density) accounted for approximately 66% of the excavated plastic waste and had a lot of adhered surface impurities. Mechanical pre-treatment using a shredder was effective in the removal of the adhered impurities with a recovery rate of 50−70% for polyethylene and a higher recovery of 70−90% for other types of plastic. Changes in the surface morphology of plastic waste with aging were observed through Scanning Electron Microscopy. The Fourier Transform Infrared Spectroscopy results confirmed low degradation levels for aged plastic waste, which is also confirmed through the high level of oxygen detected. The material and energy flow analysis revealed that incinerating one tonne of excavated plastic waste could produce approximately 1410 kWh of electricity. [ABSTRACT FROM AUTHOR]

The characteristics of soybean protein-based products are primarily influenced by protein aggregation, there is always a considerable discrepancy in the formation of protein aggregates when the subunit compositions differ. αα’-subunits, β-subunits, and A polypeptides each become more stable after forming aggregates with an increase in the α-helix content. B polypeptides and β-subunits contain more hydrophobic amino acids that undergo hydrophobic thermal aggregation. This strong hydrophobic thermal aggregation also leads to larger particle size and poor solubility. The charged amino acids of the αα’-subunit and the hydrophilic amino acids of the A polypeptides resulted in aggregates with smaller particle sizes. The surface hydrophobicity of the subunits/polypeptides was reduced after aggregation except for the αα’-subunits. The extension region of the αα’-subunit did not contain hydrophobic amino acids, resulting in the surface hydrophobicity not being affected by the heating temperature, resulting in increased stability of its dispersed system. This review provides an in-depth examination of the structures and thermal aggregation behaviors of α-, α’-, and β-subunits and A and B polypeptides, to provide insights that may inform the efficient use of the processing properties of soybean proteins in the food industry. [ABSTRACT FROM AUTHOR]

The nutshell waste streams (pine nut shells (PNS), walnut shells (WNS), and almond shells (ANS)) were effectively converted into biocarbon materials employing slow pyrolysis in a fixed bed horizontal reactor at 500 and 900 °C with a 10 °C min−1 heating rate and 60 min holding time. The acquired biocarbon materials were then characterized to understand the influence of pyrolysis temperature on their ash content, elemental composition, thermal stability, graphitic content, functionality, surface morphology, and electrical conductivity. The obtained results established that the pyrolysis temperature has a leading impact on the yield and physicochemical properties of biocarbon. Increasing the pyrolysis temperature of PNS, WNS, and ANS from 500 to 900 °C, respectively, decreases the biocarbon yields from 32, 28, and 28 wt.% to 28, 24, and 25 wt.%. Furthermore, the increasing pyrolysis temperature increases the carbon content and purity of PNS, WNS, and ANS biocarbon due to the elimination of oxygen. Thus, the electrical conductivity of PNS, WNS, and ANS biocarbon acquired at 900 °C was significantly higher than 500 °C. Overall, it can be surmised that biocarbon prepared at a higher temperature is preferable for material applications due to its greater characteristics. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Several grottoes were excavated in Northwest China between the 5th and 13th centuries, and the most famous relics of these grottoes are wall paintings. The plaster layer is the most significant layer in grotto wall paintings, and its characteristics are related to deterioration, treatment measures, and restoration materials during the conservation process. However, studies investigating and analyzing ancient plasters in grotto wall paintings are scarce. In this study, a series of laboratory experiments was conducted on ancient plasters of four grottoes in Northwest China to reflect their physicochemical properties and microstructural characteristics. The results reveal that the plaster is composed of sedimentary soil from the riverbed or floodplain near the grottoes mixed with vegetal fibers. The sedimentary soils were mainly composed of fine-grained soil mixed with a certain concentration of sand (0‒41%). In the plaster production process, lime was not artificially added, and the internal structure of the plaster was formed by the agglomeration of sand-clay fibers. Capillary pores in the plaster are the main channels for salt migration and accumulation, and the accumulation of salt destroys the cementation between the soil particles, rendering the plaster loose and porous. Therefore, attention should be paid during daily maintenance to prevent further damage to wall paintings due to the migration and accumulation of salts caused by rainwater and water vapor. Sedimentary soils from nearby riverbeds or floodplains can be used in restoration work to obtain better compatibility with the original plaster. [ABSTRACT FROM AUTHOR]

Practical Application This study examined the effects of various heat treatments on physicochemical properties, functionality, and starch digestibility of sweet potato flour. Heat treatments darkened the color but did not change the chemical structure. Solubility decreased and swelling power increased (17.3%–18.3%) with baking, frying, and microwaving, while extrusion and steaming had opposite effects. Rapidly digestible starch content increased (8.96%–41.91%) in all treatments except steaming, which reduced slowly digestible starch (61.81%–28.97%). Based on the analysis of these studies, using low‐temperature baked and extruded sweet potato flour as the main raw material, combined with the concept of complete nutrition, supplemented by nutritious ingredients such as quinoa, oats, and whey protein, we have successfully developed two sweet potato meal replacement flours (SP‐1 and SP‐2) and found they had good brewing properties and showed shear‐thinning behavior. This study provided theoretical basis for sweet potato deep processing and functional product development.This paper studied the effects of different heat treatments on sweet potato flour, and developed two meal replacement flour based on this, to provide a theoretical basis for the application of the sweet potato industry. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Chitosan (CS), an abundant alkaline polysaccharide, is valued for its biocompatibility, non‐toxicity, and antibacterial properties. However, its limited solubility and modest antioxidant activity constrain its utility. Grafting polyphenols onto chitosan through the use of grafting reactions can enhance both the solubility and bioactivity of chitosan. Among the techniques employed, the free radical grafting method is favored for its simplicity, environmental sustainability, and its effectiveness in preserving biological activity.In this study, chlorogenic acid (CGA) and polydatin (PLD) were conjugated successfully to chitosan by a Vc/H2O2 redox system. Analytical techniques such as ultraviolet‐visible (UV‐visible) spectroscopy, fourier transform infrared (FTIR) spectroscopy, X‐ray diffraction (XRD), and proton nuclear magnetic resonance (1H NMR) were employed to confirm the formation of covalent bonding between the polyphenol molecules and the chitosan backbone. The novel conjugates displayed superior antioxidant properties in comparison with pristine chitosan, as evidenced by their enhanced 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical, 2,2'‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) radical, and hydroxyl radical scavenging capacities, and Fe2+ reducing power. Both CGA‐CS and PLA‐CS exhibited excellent lipid and protein oxidation inhibition capabilities. Furthermore, the conjugates were shown to have significant antibacterial effects against four common pathogenic bacteria: Pseudomonas fluorescens, Pseudomonas aeruginosa, Pseudomonas putida, and Staphylococcus aureus (P < 0.05).The newly synthesized water‐soluble polyphenol‐chitosan conjugates demonstrated remarkable biological activity, particularly CGA‐CS. This study offers new insights and a strong theoretical foundation for developing natural food preservation materials with potential applications in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study aimed to optimize the osmotic dehydration process of strawberry slices by examining the effects of glycerol concentration, immersion time, and temperature on water loss and solid gain. Additionally, the study explored the use of chokeberry infusion to enhance the total phenolic content of the strawberries, thereby increasing their nutritional value. Using the Box–Behnken design and response surface methodology, the study identified optimal conditions to maximize water loss and solid gain. The findings revealed that high glycerol concentration (60% w/w) and temperature (50 °C), combined with optimal immersion times, significantly influenced water loss and solid gain. Experimental validations confirmed the model's predictions, showing high prediction accuracy (87.37% to 87.69%) for water loss determination but moderate prediction accuracy (42.80% to 64.72%) for solid gain. The immersion of strawberry slices in a hypertonic osmotic chokeberry infusion for 170–220 min maximized the migration of natural antioxidants. Moreover, the osmotic dehydration process effectively reduced water activity and moisture content, enhancing the strawberries' shelf stability. Furthermore, the addition of calcium chloride (CaCl2) helped maintain the strawberries' firmness and color during dehydration. Overall, the optimized osmotic dehydration process preserved the structural integrity and improved the nutritional profile and preservation quality of the strawberries, suitable for preparation of various fruit-based products. [ABSTRACT FROM AUTHOR]

Magwinya, a deep‐fried cereal dough, is usually produced using cake or bread wheat flour due to the naturally beneficial proteins found in wheat. In this study, sorghum flour, a gluten‐free cereal grain, was used to produce magwinya. The aim was to develop and characterize gluten‐free fried dough using sorghum flour. Xanthan and guar gum hydrocolloids were added to the sorghum flour in ratios of 0.5%, 1.0%, and 1.5% and 1.5%, 2.0%, and 2.5%, respectively, for magwinya production. The physicochemical characteristics of the magwinya were compared. The hardness of magwinya was significantly lower in sorghum: guar gum (SGG) samples due to their high moisture content. Ash and fiber content were also significantly higher in SGG samples. Increasing the level of SGG increased the volume (63.33–66.67 cm3). There was no significant difference in the weight of the samples. An increase in diameter (50.33–52.17 mm) was observed in SGG samples. Color analysis showed a significant increase in the L* (Lightness) of the crumb (46.28–49.12) compared to the crust (26.96–30.11) in the SX (sorghum: xanthan gum) and SGG samples. Redness (12.28–13.77) increased with levels, while yellowness (11.86–14.02) decreased with levels in SX and SGG crust. This study's findings are significant as they indicate that guar gum was the better binder for developing cereal fried dough (magwinya) from sorghum. These findings could have practical applications in the food industry, particularly in the development of gluten‐free products and in the use of alternative grains like sorghum. [ABSTRACT FROM AUTHOR]

Summary: This study aims to screen LAB with excellent probiotic and fermentation properties, and investigate the effect on asparagus juice. Fifty strains were isolated and identified from pickled asparagus, and Lactiplantibacillus plantarum JGS49 was screened by multiple properties. Whole‐genome analysis indicated that L. plantarum JGS49 contains nineteen antibiotic resistance genes and was non‐toxic. Compared with unfermented asparagus juice, the fermentation of L. plantarum JGS49 significantly improved the antioxidant activity of asparagus juice, and also increased the contents of total flavonoids, phenols and organic acids. Seventy‐nine volatile compounds were identified during the fermentation of asparagus juice, among which sixteen differential compounds with aroma activity thresholds were obtained. The contents of alcohol, acid and phenol in asparagus juice were increased by lactic acid bacteria fermentation, while the contents of furan were decreased. LAB fermentation improved the overall acceptability of asparagus juice, enhanced its mushroom and floral flavour, and reduced the green flavour. [ABSTRACT FROM AUTHOR]

Seafood is one of the most important sources of nutrients. However, they have a short shelf-life and the traditional preservation methods may generate losses in their natural flavour and nutrients. Thisstudy evaluated and optimize the High Pressure Processing (HPP) regarding pressure level (200--400 MPa) and holding time (0--5 min) applied to lion's paw scallop (Nodipecten nodosus) to reduce microbial contamination while maintaining desirable characteristics. Response surface methodology with a Box-Behnken design and Desirability function were employed to simultaneously optimize these quality attributes. HPP enhanced microbial quality at 200 MPa/5 min, despite promoting inadequate physical-chemical modifications in the adductor muscle of the scallop. In such processing condition, in spite of a slight increase in muscle humidity which could be of benefit, pH increase was also verified, as well as a decrease in water holding capacity (WHC). At more severe level (400 MPa/5 min), a decrease in the shear force related to instrumental texture and in Whiteness (W) and Luminosity (L*) related to color was observed. Simultaneous optimization provided a value of 365MPa / 2min where physicochemical characteristics would be the more similar to the scallop without facing a preservation process. [ABSTRACT FROM AUTHOR]

Copyright of Special Oil & Gas Reservoirs is the property of Special Oil & Gas Reservoirs Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract The present study assesses the level of heavy metals concerning sediment from the Koudiet Medouar dam. This dam is intended for the production of drinking water and irrigation. In order to assess the level of contamination of the dam by toxic metals, 216 sediment samples were taken at nine stations upstream and downstream of the dam from 2012 to 2014. At the same time, the physical characteristics of the water and the physicochemical parameters of the sediments were determined. The results, expressed by the mean ± standard deviation, are for water: temperature, 15.5 ± 7 °C; potential of hydrogen, 8.05 ± 0.36; conductivity, 1125 ± 228 μS/cm. For sediments the values are potential of hydrogen, 8.55 ± 0.22; conductivity, 730 ± 347 μS/cm; carbonates, 49.18 ± 18.1%; fraction less than 63 μm 27.06 ± 6.95%; organic matter 3.02 ± 1.2%. Trace metal concentrations followed the order: Mn > Zn > Cr > Cu > Co > Ni > Pb > Cd. The strong correlation among trace metal indicates that these elements have common sources suggesting their association with silted sands. The geo-accumulation index, contamination factors, degree of contamination, and sediment pollution index reveal a polymetallic contamination dominated by two or more elements in which Cd, Cr, and Cu are of greatest concern. The levels of trace metals in the sediments record high concentrations upstream of the dam, especially in the second station of the village, near the dam. Our results reflect the footprint of anthropogenic inputs of cadmium, chromium, and copper resulting from agricultural activities by runoff water and soil erosion as well as domestic water discharges.

To improve the quality of summer-autumn tea, the fermentation of summer-autumn tea was investigated by using Eurotium cristatum. The contents of tea polyphenols, total free amino acids, total flavonoids, water leachate, and sensory scores of summer-autumn tea were used as the indicators for the one-way experiment, and four factors and three levels were selected for orthogonal experiments to optimize the fermentation process. The volatile compounds of fermented summer-autumn tea under the optimal process were analyzed by gas chromatography-mass spectrometry (GC-MS) technology. The results showed that the optimal fermentation process was 30% water content, 15% inoculum of Eurotium cristatum, fermentation time of 9 d, and fermentation temperature of 30 ℃, and the water leachate content of summer-autumn tea processed under these conditions was significantly increased by 22.51% (P

TiO2 material has an important position in the processing of methylene blue waste because it is economical, has abundant polymorphs, high sustainability and supports green chemistry applications. Mesoporous TiO2 is a porous material that has higher effectiveness than other TiO2 because the pore structure has a large diameter at the nano scale (2-50 nm) with a regular shape so that the surface area and pore volume are greater than the average for other TiO2. The synthesis of mesopore TiO2 material has so far used the sol-gel route with synthetic pore directing agents such as P123 which can be replaced with gelatin as a cheaper and safer pore directing agent with high sustainability and abundance. Based on the description above, this research aims to photodegrade methylene blue using mesoporous TiO2 (m-TiO2) nanoparticles which were prepared by the sol–gel method using gelatin and P123 as template. X-ray diffraction (XRD), scanning electron microscopy (SEM), Electron dispersive X-Ray (EDX), and UV–vis spectroscopy techniques were used to characterize the samples. Photocatalytic activities of samples for methylene blue degradation were investigated. The catalyst before and after regeneration will be studied so that the effect of regeneration on the results of methylene blue photocatalysis with m-TiO2 can be determined. XRD results confirmed the formation of the anatase and rutile phase for the TiO2 nanoparticles, with crystallite sizes larger after regeneration in the range of 9–21 nm. The large particle size was after regeneration due to the promotion by high temperature treatment. TiO2 nanoparticles showed the best photocatalytic activity on the first use to 91% and remained stable after four cycles with photodegradation efficiency up to 76% based on the measured UV-Vis spectroscopy. TiO2 as synthesis could be the best candidate for catalyst with the high performance after multicycle regeneration. Copyright © 2024 by Authors, Published by BCREC Publishing Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0).

This scholarly study investigated the physicochemical characteristics of soil in the Al-Jabal Al-Akhdar forest, Libya, with a specific focus on the influence of elevation and slope aspects. Fifty-six sample plots were established across varying elevations, each subdivided into four subplots, totaling 224. Soil samples were collected from each subplot at 0-15 cm depth. Results demonstrate significant variations in clay, silt, and sand content with elevation, indicating lower clay and higher sand content at higher elevations. Available water capacity (AWC) increased with altitude on the northern slope, while consistently lower values were observed on the southern slope. Bulk density (BD) decreased with increasing altitude, suggesting less compacted soils at higher elevations. Available phosphorus (Pav), available potassium (Kav), and pH values decreased with increasing altitude on both slopes. Cation exchange capacity (CEC) values varied at altitudes on the northern slope, with higher values observed at mid to high altitudes. Calcium carbonate (CaCO3) decreased with increasing altitude on the northern slope while showing inconsistent trends on the southern slope. Soil organic matter (SOM) content increased with altitude on both slopes. Pearson's correlation and Principal Component Analysis (PCA) examined relationships among soil properties, elevations, and aspects. Elevation positively correlated with AWC and SOM and negatively correlated with clay content, Kav, BD, and pH. PCA identified elevation, aspect, silt content, CaCO3, and electrical conductivity (EC) as primary influencers. SOM exhibited positive correlations with AWC and negative correlations with BD. Soil pH showed a negative correlation with SOM and a positive correlation with CaCO3. Additionally, CaCO3 content was positively correlated with the cation exchange capacity (CEC). These findings contribute to understanding soil property relationships, elevation, and aspect, emphasizing their role in shaping soil ecosystems and nutrient dynamics. Further research is warranted to explore additional factors influencing soil properties and to develop effective nutrient management strategies.

Consumers have become more aware of the impact of nutrition on health, paying attention to the composition and origin of food and looking for natural products. There is a trend towards a "healthy" diet with low-energy foods and a preference for healthier alternatives. This study aimed to assess the technological quality and food safety of very-low-sugar apple jams with steviol glycosides substituting sugar in various quantities. Apple jam variants with SG substitution at concentrations of 30, 50, and 80% selected in preliminary studies were subjected to physicochemical, sensory, and microbiological analyses during storage for 3 and 6 months. The studied jams were sensorily acceptable, and no significant changes in the technological quality of the products were observed, apart from color darkening. The microbiological quality during storage for 3 and 6 months was also satisfactory. The use of a natural sweetener, steviol glycosides, in the production of apple jam was shown to be satisfactory. It resulted in a product with taste and odor similar to conventional jam but with a low energy value. This product is suitable for people with diabetes, people on a restrictive diet, or those who pay attention to a product's natural features, in line with the clean-label trend. [ABSTRACT FROM AUTHOR]

Date syrup is a very rich nutritional and medicinal product. It can be used alone or mixed with other food products. Now, it is widely used as a natural sweetener instead of harmful sugar in several food products. However, date syrup contains higher levels of 5-hydroxyl methyl furfural (5-HMF) (heat-induced toxicant). HMF is normally formed during processing via Maillard reaction as a result of heating. Thus, the present study aims at investigating the effect of gamma irradiation in reducing HMF content and improving the quality properties of date syrup. Date syrup samples (commercial) were irradiated at different doses (15, 20 and 25 kGy). HMF content was determined using the HPLC method. The obtained results showed that γ-irradiation reduced the toxic compound (HMF) in date syrup, where irradiation dose (20 kGy) recorded the lowest HMF level (1956.40 mg/kg) with a reduction percentage of 46.96% compared to the non-irradiated sample. While the non-irradiated sample revealed the highest level of HMF and bacterial growth. Therefore, γ-irradiation is considered an effective treatment that reduces HMF using a particular dose (20 kGy) and prevents microbial growth (20–25 KGy). Furthermore, it may increase the nutritional value by increasing minerals' bioavailability (15 kGy). [ABSTRACT FROM AUTHOR]

The preparation process of resistant starch III (RS3) has attracted widespread attention, but its milling method is often overlooked. This study examines two milling methods for RS3: shear milling (SM) and vibration milling (VM). Manual milling (MM) is used as a control. The particle size, morphology, crystallinity, gelatinization characteristics, and in vitro digestibility of milled RS3 are analyzed. The particle size of the VM‐samples ranged from 71.92 to 107.69 µm, which is lower than SM‐samples. Scanning electron microscopy shows that SM‐RS3 appears as pellets, while VM‐RS3 is mostly coarse flakes. From the results of RVA and DSC, VM destroys more starch than SM. The crystallization peak of VM‐samples disappears, and the retention of SM‐samples is well. The values of R 1047/1022 and R 995/1022 cm−1 indicate that the crystal order and double helix structure of RS3 are destroyed after multiple VM shocked compared with SM. In vitro digestion experiment, resistant starch content of SM‐samples is about 30%, while VM‐samples are much less than SM. These findings suggest that the choice of milling methods has a significant impact on the structure and physicochemical characteristics of RS3, and it is an important step in preparing RS3. [ABSTRACT FROM AUTHOR]

The many applications of phthalate esters and the adverse health effects of phthalate exposure attracted a lot of attention; therefore, it became essential to find a suitable alternative to phthalate derivatives. According to current studies, epoxidized vegetable oils are one of the alternatives that are strongly suggested to replace phthalate esters since they have been demonstrated to be valid in a variety of applications, eco-friendly, and a renewable resource. Using bio plasticizers with nontoxicity and excellent biocompatibility in a wide range of polymer applications is becoming increasingly important. In this study, a bio plasticizer was synthesized by epoxidizing erucic acid fatty acid methyl ester. The final product was compared to a conventional plasticizer. Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance spectroscopy (NMR) was used to confirm the structures of bio-based plasticizers (1H NMR). The bio plasticizer was characterized using X-ray diffraction (XRD), scanning electron microscopy (SEM), and differential scanning calorimetry (DSC). To assess the efficacy of plasticization, mechanical characteristics of the films and migration tests were performed. Mechanical testing of bio plasticizers reveals that they function similarly to conventional plasticizers. The bio plasticizer plasticizing action was further validated by a shift in glass transition temperature (Tg) towards lower temperatures in the plasticized films. [ABSTRACT FROM AUTHOR]

Investigating the physicochemical properties and embedding forms of residual carbon (RC) and slag particles (SPs) in coal gasification fine slag (FS) is the basis for achieving its separation and utilization. An in-depth understanding of their compositional characteristics allows for targeted treatment and utilization programs for different components. In this work, the physicochemical properties and embedding forms of RC and SPs in FS were systematically investigated. An innovative calculation method is proposed to determine the mass fraction of dispersed carbon particles, dispersed mineral-rich particles, and carbon–ash combined particles by using a high-temperature heating stage coupled with an optical microscope. The unburned RC with a rough, loose surface and a well-developed pore structure acted as a framework in which the smaller spherical SPs with a smooth surface were embedded. In addition, the sieving pretreatment process facilitated the enrichment of the RC. Moreover, the RC content showed significant dependencies according to the FS particle size. For FS with a particle size of 0.075–0.150 mm, the mass proportions of dispersed carbon, ash particles, and the carbon–ash combination were 15.19%, 38.72%, and 46.09%, respectively. These findings provide basic data and reliable technical support for the subsequent carbon and ash separation process and the comprehensive utilization of coal gasification slag. [ABSTRACT FROM AUTHOR]

The aging and deterioration of corn seeds are the key factors that affect their vitality. Therefore, identifying the storage time of seeds is of great significance for the preservation of germplasm resources and the quality identification of seeds. This study used machine learning algorithms to identify corn seeds stored for different years by analyzing the correlation between the physicochemical parameters of 103 different corn varieties and hyperspectral bands. Hyperspectral imaging technology was employed to obtain spectral data from both sides of the seed embryonic and endosperm. The near-infrared component analyzer IM9500 and portable ultraviolet-visible fluorescence spectrometer Multi-plex were utilized to acquire the physicochemical parameters of corn seeds. Variance and linear discriminant analyses were conducted to study the trends of physicochemical parameters within corn seeds as storage time increases and their impact on the discrimination of storage time. Physicochemical parameters significantly impacting the discrimination of corn seed storage time were selected. The hyperspectral data underwent black-and-white correction, and the threshold segmentation method effectively separated the background area to obtain the Region of Interest (ROI), with the spectral average of all pixel points on the image serving as the ROI's spectral data. To eliminate interference signals such as background noise, baseline drift, and stray light in the spectral acquisition process, five preprocessing methods Savitzky-Golay (SG) smoothing, standard normal variate transformation (SNV), multiplicative scattering correction (MSC), first derivative (1-Der), and second derivative (2-Der) were applied to the spectral data. Since hyperspectral images contain many bands and redundant information, feature wavelength selection on the complete spectral data was necessary. Competitive adaptive reweighted sampling (CARS) and uninformative variable elimination (UVE) were used for feature wavelength selection. Support vector machine (SVM), backpropagation neural network (BPNN), and convolutional neural network (CNN) classification models were developed. Preprocessing and feature wavelength selection were performed on the spectral data from the embryo and endosperm surfaces. The processed spectral data were used as input for the models, and the classification results of different models were compared. The results indicated that the spectral data from the embryonic side had a better discrimination effect on the storage time of corn seeds. Modeling with preprocessed and feature-selected spectral data significantly outperformed modeling with raw data. By conducting Pearson correlation analysis between physicochemical parameters that significantly affect seed age discrimination and hyperspectral bands, the study associated these parameters with highly correlated feature bands for modeling. The study compared the modeling accuracy of feature wavelength selection, correlation coefficient selection, and the combination of correlation and feature wavelength selection. It verified the model's ability to detect across different corn varieties. The results showed that the BPNN classification model established based on the combination of correlation coefficient selection and feature wavelength selection had the highest accuracy, with a single kernel prediction accuracy of 92.3% and a Colony prediction accuracy of 94.4%. The proposed method has been validated across multiple corn varieties, demonstrating high generalization ability. This study provides a theoretical basis for the precise management of corn seed storage and holds significant practical implications for revitalizing the seed industry. [ABSTRACT FROM AUTHOR]

To improve the quality of summer-autumn tea, the fermentation of summer-autumn tea was investigated by using Eurotium cristatum. The contents of tea polyphenols, total free amino acids, total flavonoids, water leachate, and sensory scores of summer-autumn tea were used as the indicators for the one-way experiment, and four factors and three levels were selected for orthogonal experiments to optimize the fermentation process. The volatile compounds of fermented summer-autumn tea under the optimal process were analyzed by gas chromatography-mass spectrometry (GC-MS) technology. The results showed that the optimal fermentation process was 30% water content, 15% inoculum of Eurotium cristatum, fermentation time of 9 d, and fermentation temperature of 30 °C, and the water leachate content of summer-autumn tea processed under these conditions was significantly increased by 22.51% (P<0.05), the tea polyphenol content was significantly decreased by 27.71% (P<0.05), and the total flavonoid content was significantly decreased by 6.41% (P<0.01), free amino acids did not change significantly, and the sensory score was significantly improved by 10.33 points (P<0.01). In addition, the total amount of flavor compounds was elevated by 296.76% after fermentation, and the content of linalool, linalool oxide I, α-Terpineol, methyl salicylate, and phenethyl acetate substances increased especially significantly throughout the fermentation process, which brought rich fruity and floral aroma to the summer-autumn tea. Thus, the overall quality of summer-autumn tea improved after fermentation treatment. [ABSTRACT FROM AUTHOR]

The Opuntia dillenii (O. dillenii) belongs to the Cactaceae family and usually grows in arid and semi-arid zones worldwide. This succulent plant is known for its multiple health benefits and virtues. In practical terms, the current study aims to investigate the morphological and the physicochemical characteristics of Opuntia dillenii fruit collected from Morocco, as well as the determination of flavonoids, polyphenols and betacyanins contents in order to characterize, identify and facilitate the valorization of this species. The obtained results are compared with existing literature and thoroughly discussed. In addition, the pigment of betacyanins was extracted from the fruit pulp and characterized by UV-visible spectrophotometry. The study of the stablity of betacyanins was carried out in the presence of certain parameters such as the change of pH, temperature, light and the addition of salt. The antioxidant activity of the extracted betacyanins was further examined using the DPPH free radical scavenging assay and the total antioxidant capacity method. [ABSTRACT FROM AUTHOR]

TiO2 material has an important position in the processing of methylene blue waste because it is economical, has abundant polymorphs, high sustainability and supports green chemistry applications. Mesoporous TiO2 is a porous material that has higher effectiveness than other TiO2 because the pore structure has a large diameter at the nano scale (2-50 nm) with a regular shape so that the surface area and pore volume are greater than the average for other TiO2. The synthesis of mesopore TiO2 material has so far used the sol-gel route with synthetic pore directing agents such as P123 which can be replaced with gelatin as a cheaper and safer pore directing agent with high sustainability and abundance. Based on the description above, this research aims to photodegrade methylene blue using mesoporous TiO2 (m-TiO2) nanoparticles which were prepared by the sol-gel method using gelatin and P123 as template. X-ray diffraction (XRD), scanning electron microscopy (SEM), Electron dispersive X-Ray (EDX), and UV-vis spectroscopy techniques were used to characterize the samples. Photocatalytic activities of samples for methylene blue degradation were investigated. The catalyst before and after regeneration will be studied so that the effect of regeneration on the results of methylene blue photocatalysis with m-TiO2 can be determined. XRD results confirmed the formation of the anatase and rutile phase for the TiO2 nanoparticles, with crystallite sizes larger after regeneration in the range of 9-21 nm. The large particle size was after regeneration due to the promotion by high temperature treatment. TiO2 nanoparticles showed the best photocatalytic activity on the first use to 91% and remained stable after four cycles with photodegradation efficiency up to 76% based on the measured UV-Vis spectroscopy. TiO2 as synthesis could be the best candidate for catalyst with the high performance after multicycle regeneration. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the effect of growing conditions in different harvest years on the physicochemical properties of various Ivorian mango kernel fat (MKF) varieties was investigated. The fats extracted from mango kernels were analysed with respect to their fatty acid composition (FAC) and triacylglycerol (TAG) composition, melting profile, and solid fat content (SFC). The results indicate that variations in MKF content between non-consecutive harvest years (2021 and 2023) were influenced by environmental conditions, particularly rainfall and genetic factors, demonstrating the diverse response to environmental changes. Traditional varieties showed a decrease in fat content in the drier year (2023), while commercial varieties exhibited an increase. FAC was also affected, with changes in oleic- and stearic-acid levels, depending on water availability. This impacted the TAG composition, which in turn influenced the physical characteristics of the MKF. These findings highlight the importance of climatic factors in determining the quality and characteristics of MKF, which have significant implications for industrial applications. This suggests that it is necessary to take into account such factors when implementing logistic chains for the supply of quality raw materials. [ABSTRACT FROM AUTHOR]

Drying conditions significantly impact the compositions and microstructures of polysaccharides, leading to various effects on their chemical characteristics and bioactivities. The objective of this study was to investigate how different industrial drying techniques, i.e., hot air drying, infrared drying, microwave vacuum drying, and freeze drying, affect the structural properties and biological activities of polysaccharides extracted from Rosa roxburghii Tratt fruit (RRTP). Results revealed that these drying methods significantly altered the extraction yield, molecular weights, monosaccharide ratios, contents of uronic acid and total sugars, gelling properties, particle sizes, thermal stability, and microstructures of RRTPs. However, the monosaccharide composition and functional groups of polysaccharides remained consistent across the different drying techniques. Biological activity assays demonstrated that RRTPs, particularly those processed through microwave vacuum drying (MVD-RRTP), exhibited excellent anti-linoleic acid oxidation, robust anti-glycosylation effects, and significant α-glucosidase inhibition in vitro. The outcomes of this research demonstrate that microwave vacuum drying serves as an effective pre-extraction drying method for RRTPs, enhancing their biological activities. This technique is particularly advantageous for preparing RRTPs intended for use in functional foods and pharmaceuticals, optimizing their health-promoting properties for industrial applications. [ABSTRACT FROM AUTHOR]

Rice bran, a byproduct of rice milling, comprises 12–14% protein. The foaming properties and associated mechanisms of the composite rice bran protein system were not well studied. In this study, a composite protein system composed of rice bran protein (RBP)–sodium caseinate (NaCas) and rice bran protein nanoparticles (RBPNs)–sodium caseinate (NaCas) was investigated. The results showed that the synergistic effect of RBP and NaCas increased the foaming stability of the composite solution up to 83.77 ± 2.75%. Moreover, the foaming capacity and foaming stability of the RBPNs-NaCas composite solution were up to 177.50 ± 3.53% and 80.28 ± 0.39%, respectively. The physicochemical properties results revealed that the particle size volume peaks of RBP-NaCas and RBPNs-NaCas were mainly concentrated at 55.7 nm and 197.1 nm, and RBPNs-NaCas showed a wider single peak particle size distribution. The ζ-potential values of RBP-NaCas and RBPNs-NaCas were changed to −35.5 ± 0.07 mV and −27.2 ± 0.28 mV after complexation. The apparent viscosity and consistency factor of RBP-NaCas decreased by 31.1% compared to RBP, while RBPNs-NaCas displayed similar parameters to the single proteins. The interfacial rheological test showed that RBP and RBPNs can significantly improve the interfacial properties of NaCas by enhancing the interfacial interaction and the interfacial viscoelastic modulus of composite proteins, which is conducive to the stability of the foam system. The outcome of the study provided a theoretical basis for RBP and RBPNs to partially replace NaCas in the processing of foamed food. [ABSTRACT FROM AUTHOR]

Pumpkin (Cucurbita moschata) can be processed into instant soup. However, the weakness is its low viscosity. Porang flour as a thickening agent is expected to improve the shortcomings of instant pumpkin soup. This study aimed to investigate the effect of porang flour addition on the physical and sensory characteristics of instant pumpkin soup. This study used a non-factorial, completely randomized design, where the concentration of porang flour (0; 0.5; 1; 1.5 and 2%) was the independent variable. The result showed that the addition of porang flour caused an increase in moisture content, dietary fiber, viscosity, water solubility index and water absorption index in instant pumpkin soup. However, there was a decrease in the value of water activity, vitamin E, rehydration ratio, color, and sensory characteristics of instant pumpkin soup. In conclusion, adding 0.5% porang flour is recommended to produce instant pumpkin soup with good sensory and physicochemical properties. [ABSTRACT FROM AUTHOR]

Fifteen percent of harvested bananas are discarded daily in the Canary Islands at packing houses because of marketing standards, mainly based on their appearance, or are retired to avoid falls in the market price of bananas. This discarded fruit is an environmental issue, and green banana flour (GBF) is an interesting management alternative for it. In this paper, the artisanal process for obtaining GBF was optimized. The study of physicochemical and nutritional characteristics of this gluten-free flour indicated a high contribution of starch, fiber, phenolics, K, and Mg to dietary intake. Storage of GBF at room temperature (20 ± 5 °C) for ten months slightly increased its moisture and acidity and decreased its starch content, phenolic content, and pH. Some color changes were observed after 5 months, but sensory characteristics were still acceptable after ten months. Green bananas storage prior to GBF elaboration showed they were suitable for obtaining good quality GBF even after 7 weeks at 6 °C, but only 4 weeks at 12 °C. Discriminant analysis classified the GBF correctly according to the cooperative origin, time, and storage temperature of the bananas used in its preparation. These results provide information that could be used in other banana-producing regions for reducing the environmental impact of fruit waste and obtaining GBF using a simple and inexpensive technological process. [ABSTRACT FROM AUTHOR]

The objective of this research was to study the drying kinetics of passion fruit seeds, a byproduct of the industrial processing of passion fruit with the potential to elaborate food products such as oil and flour. After drying, the seeds were directed for cold press oil extraction, and the quantification of fatty acids was performed. Following the oil extraction, the residues underwent a grinding process to produce flour, which was characterized in terms of its nutritional aspects. The drying process was conducted using an experimental forced convection dryer with controlled temperatures of 40, 50, 60, and 70 °C, and a drying air velocity of 1.5 m s−1. This work introduced a novel approach using mathematical models, all derived from Fick's equation. For each model, the activation energy and thermodynamic properties related to the drying procedure were determined. Fatty acids in the oils and physicochemical characteristics of the defatted residue's flour were also analyzed. The Cavalcanti Mata, Henderson and Pabis, and Page models modified by Cavalcanti Mata were found to best fit the experimental data. The highest proportions of unsaturated fatty acids in passion fruit oil were linoleic acid (Omega-6) at 68.8% and oleic acid (Omega-9) at 16.1%. The predominant saturated fatty acid was palmitic acid at 10.61%, with no significant differences observed in relation to the drying temperatures. It can be concluded that the composition of the flour from the residue of passion fruit grain oil extraction varies in terms of crude fiber content, ranging from 56.36% to 58.8%, and protein content, ranging from 15.6% to 18.26%, with significant differences observed concerning the drying temperatures. The lipid content varied from 13.5% to 13.76%, with no significant differences observed across the evaluated drying temperature variations. [ABSTRACT FROM AUTHOR]

Summary: The present study provided new alternatives for recycling of Euryale ferox fruit peel to develop application of pectins in food industry. In this work, the physicochemical characteristics, thermal properties, rheological properties and antioxidant activities of novel pectins (Pectin Hp, Pectin Eh and Pectin Hp‐Eh) extracted from E. ferox fruit peel were explored. The results indicated that Pectin Hp‐Eh had the highest yield (122.48 mg g−1). Pectin HP, Pectin Eh and Pectin HP‐Eh, with strip, polygonal and irregular shaped structures, respectively, exhibited dominant elastic characteristics as aqueous gels. Compared to Pectin HP and Pectin HP‐Eh, Pectin Eh possessed better rheological properties. Moreover, Pectin Eh exhibited stronger scavenging activities of hydroxyl and 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radicals than those of Pectin HP and Pectin HP‐Eh. The IC50 values of Pectin Eh for hydroxyl and DPPH radicals were determined to be 11.81 and 14.07 mg mL−1, respectively. [ABSTRACT FROM AUTHOR]

Channa striatus, also known as haruan, is traditionally used in Malaysia for its wound-healing properties. This study evaluated the wound healing potential of Channa striatus water extract (CSWE) and identified key compounds promoting fibroblast cell growth. Channa striatus were deboned to maximize fillet retention. CSWE was obtained through aqueous extraction, and its physicochemical properties were analyzed, including pH, rheological characteristics, moisture content, amino acid composition, and arachidonic acid presence. The effective concentration (EC50) of the sample was determined using a 2-D cell culture system with human fibroblast cells (IMR-90) over three days. Results showed CSWE had a near-neutral pH (6.34 ± 0.01) and high moisture content (97.3 ± 0.01%). The extract displayed Newtonian fluid behavior with a viscosity of 1.50 ± 0.31 mPa.s. CSWE contained essential amino acid glycine and arachidonic acid, important for wound healing, but in low concentrations. These low concentrations did not significantly promote IMR-90 cell growth (p>0.05) compared to the control. Consequently, EC50 values for CSWE were invalid due to over-dilution from a high fish weight-to-solvent ratio. Despite this, IMR-90 cell growth rates remained consistent across different CSWE concentrations, with no observed mortality during the three-day incubation. Overall, IMR-90 cells exhibited insignificant growth, even with arachidonic acid and glycine at low concentrations during treatment. [ABSTRACT FROM AUTHOR]

Lanternfishes are the most abundant species of mesopelagic fish in the ocean, playing an important role in connecting the epipelagic and mesopelagic marine food webs. Due to their global distribution, diel vertical migration, and low trophic position, they may be highly susceptible to ingest microplastics. In this study, Notoscopelus resplendens and Symbolophorus californiensis from the Northwest Pacific Ocean were used to compare and analyze potential interspecific differences in the abundance and physicochemical characteristics of microplastics in their intestines. The results showed that both lanternfish species in Northwest Pacific Ocean exhibited a high detection rate of microplastic pollution. The abundance of microplastics in the intestine of S. californiensis and N. resplendens were (0.83 ± 0.90) items/individual [(6.54 ± 8.33) items/g] and (1.17 ± 1.27) items/individual [(11.33 ± 14.06) items/g], respectively. However, no significant difference was found in abundance and size of microplastics detected in S. californiensis and N. resplendens. The shape was primarily composed of fiber (accounting for ≥80.00%). However, there were variations in the chemical composition of microplastics. Polyethylene terephthalate (PET) accounted for 36.00% and polyacrylamide (PAM) accounted for 24.00% of microplastics found in the intestines of S. californiensis, while cellophane (CP) constituted 54.29% and PET constituted 31.43% of MPs found in the intestines of N. resplendens. The microplastic pollution characteristics of lanternfish species may be influenced by accidental ingestion, nutrient transfer, and the water layers in their habitat. These findings contribute to a better understanding of the current status of microplastic pollution among lanternfish species in the same marine area, providing essential data for further exploration of the ecological effects of microplastics on mesopelagic fish in the ocean. [ABSTRACT FROM AUTHOR]

In recent years, the field of nanotechnology has witnessed significant developments, with a growing emphasis in the scientific community on the exploration of applications for nanomaterials, particularly zinc oxide (ZnO), especially in the realms of biomedicine and food safety. This increased attention is a result of extensive research conducted in these areas. ZnO nanomaterials offer promising prospects for various biological purposes due to their diverse functionalities. This study aims to outline the latest advancements in biological applications carried out by ZnO nanomaterials, along with their mechanisms of action. These applications encompass the utilization of ZnO nanomaterials as antibacterial and antifungal agents. We also provide a concise overview of the physicochemical characteristics of ZnO nanoparticles (NPs) based on their structure. In addition, we discuss the commonly employed techniques for synthesizing ZnO NPs and their biosafety. Significantly, we highlight the underlying mechanisms of action exhibited by ZnO nanomaterials. Despite significant advancements and successes in this particular domain, the persistent challenges that remain need to be considered and actively addressed. In conclusion, potential avenues for further investigation and real-world utilization of ZnO-based nanomaterials regarding their antibacterial properties should be explored. [ABSTRACT FROM AUTHOR]

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This research focused on the comparison of extractability and physicochemical properties of barracuda (Sphyraena barracuda Edwards, 1771) skin collagens prepared using pepsins from bovine (PSC-B) and porcine (PSC-P). The PSC-P sample had a significantly higher (p<0.05) collagen extractability (31.16%) compared to the BCPB (19.48%). Based on the Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) profiles, all hydrolyzed collagens were identified as a type I collagen with two different alpha chains (α1 and α2). The Infrared spectra showed that the collagen's triple-helical structure was maintained in the PSC-B and PSC-P samples, as mostly reported from other literatures. In terms of the thermal stability, the Tmax value of BCP-B (43.63°C) was greater than that of BCP-P (Tmax = 37.49°C), and their values were comparable to other literatures related on marine fish skin collagens. Overall, the by-product skin of barracuda (S. barracuda Edwards, 1771) can be utilized for alternative collagen products. [ABSTRACT FROM AUTHOR]

The physicochemical characteristics of noodles prepared using Taiwan Oolong banana were evaluated. To prepare noodles, wheat flour was partially substituted with Oolong banana flour (OBF) in different levels (0, 2.5, 0.5, 7.5 and 10 %). Noodles supplemented with OBF exhibited significantly higher cooking loss (5.50–6.29 %), hardness (0.80–1.18 kgf/mm2), and resistant starch content (RSC) (13.72–16.06 g/100g) compared to the control group (4.69 %, 0.43 kgf/mm2 and 11.47 g/100g for the cooking loss, hardness and resistant starch content). Regarding the color analysis results, the control group had a significantly higher L∗ value (black to white) than the noodles supplemented with OBF (p

This project aimed to compare the characteristics of the polysaccharides and phenolics simultaneously isolated from the peels of mangosteen using two hybrid methods: ultrasound-microwave (UMAE) and enzyme-ultrasound assisted extraction (EUAE). The polysaccharides extracted from mangosteen peels had dark brown to yellow color and rough surface with irregularly shaped particles, an accomplished purification of 92.5–94.8 %, medium degree of esterification (48–53 %), two molecular weights (0.12–2.42 × 105 Da and 11.66 to 13.24 × 105 Da), thermal profiles of two endothermic peaks and one exothermic peak, and monosaccharide profiles rich in arabinose, glucose, and galactose. However, UMAE polysaccharides possessed higher methoxyl content (6.4 %), anhydrouronic acid content (69 %), but lower solubility (69 %), equivalent weight (540 g/mol), total phenolic content (25.9 mg gallic acid equivalent (GAE)/g dry weight (DW)), anthocyanin content (37.5 mg cyanidin-3-glucoside (C3G)/100 g DW), and antioxidant activity (24.9 mg Trolox equivalent (TE)/g DW) than EUAE ones (1.22 %, 15 %, 91 %, 2300 g/mol, 42.1 mg GAE/g DW, 65.3 mg C3G/100 g DW, and 44.64 mg TE/g DW, respectively). Regarding the phenolics, both techniques produced the products with quite similar antioxidant properties in terms of total phenolics (222.7–230 mg GAE/g DW), total flavonoids (62–78 mg rutin equivalent/g DW), anthocyanin (95–108 mg C3G/100 g DW). However, EUAE phenolic extract exhibited higher α-mangostin, and γ-mangostin content (approximately 50 % higher) than UMAE one, leading to its higher antioxidant activity. In conclusion, both extraction methods provide eco-friendly ways to obtain valuable products from mangosteen peels with potential health benefits and diverse applications.

Bashang suancai is one of the most wellknown traditional fermented vegetables in North China. The study examined the variations in bacterial diversity, physicochemical properties, and volatile flavor compounds (VFCs) of Bashang suancai over a 7-day fermentation period, utilizing Illumina NovaSeq sequencing and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The leading bacterial phyla were Firmicutes, Proteobacteria, and Cyanobacteria, while the predominant bacterial species included Vibrio, Lactiplantibacillus, Cyanobacteriales, Weissella, and Latilactobacillus. The bacterial community diversity decreased significantly following 7 days of fermentation. The microbial profiles were markedly affected by pH, reducing sugar content (RSC), and salt content (SC). A total of 187 VFCs were identified from the specimens. Following 5 days of fermentation, the taste compounds achieved equilibrium, with isothiocyanates, alcohols, and esters predominating among the volatile molecules. Spearman correlation analysis revealed that a strong link between Latilactobacillus, Levilactobacillus, Lactiplantibacillus, Weissella, and Vibrio with the flavor of pickles. This study established a significant foundation for identifying strains that enhance taste development and improve the nutritional and sensory quality of Bashang suancai.

The effects of dry-salted and salt-fermented processing on the physicochemical characteristics and microbial communities of Yacai were systematically investigated. The results showed that the contents of total acid, amino acid nitrogen (AAN) and nitrite in the final products of dry-salted Yacai were greater than those in salt-fermented Yacai. Lactic acid was the dominant organic acid in the two types of Yacai. Dry-salted processing is more conducive to forming a high-quality reddish-brown color. During whole pickling process, the microbial diversity of dry-salted Yacai was higher than that of salt-fermented Yacai, particularly in the early and middle stages of fermentation. For dry-salted Yacai, 8 bacteria (Natribacillus, Chromohalobacter, Marinococcus, Lentibacillus, Nesterenkonia, Gracilibacillus, Oceanobacillus and Tetragenococcus) and 1 fungus (Zygosaccharomyces) showed a significant positive correlation with AAN. For salt-fermented Yacai, 8 bacteria (Gracilibacillus, Alkalibacillus, Oceanobacillus, Virgibacillus, Lentibacillus, Salibacterium, Chromohalobacter and Tetragenococcus) and 3 fungi (Zygosaccharomyces, Millerozyma, and Wickerhamomyces) exhibited significant positive correlations with AAN.

French fries are processed products made of partially cooked frozen potatoes. The most essential step in making french fries is frying, aiming to produce soft and crunchy product. Using air fryers in the frying process offers the benefit of significantly reducing oil consumption, thereby making it a favorable option for producing lower-fat fried foods. The objectives of the present study were to analyze the physical and chemical characteristics of french fries on the use of oil and time variation in the air frying method and to determine the frying kinetics under the air fryer. Finding the best frying method was carried out using some attributes of Zeleny, such as the frying rate. Frying was controlled at a constant temperature of 180 °C with time variations of 10, 13, and 16 minutes, and variation in the amount of oil, i.e., 2 mL, 4 mL, and without oil. The results showed the physical characteristics of french fries that include moisture content (26.85 – 45.56%), color with indicators L* (64.44 – 68.66), a* (0.01 – 4.80), b* (21.32 – 35.54), color differences (4.57 – 10.60), hardness (120.83 – 559.8 g), springiness (1.15 – 2.82 mJ), chewiness (0.33 – 3.98 mm), gumminess (28.6 – 213.43 g), and cohesiveness (0.2 – 0.41). The variations in the amount of cooking oil in the air frying method significantly affect the redness parameters. The time variation in the air frying method significantly affects moisture content, hardness, gumminess, chewiness, and cohesiveness parameters. Lightness, yellowness, colour differences, and springiness parameters have no significant effect on the variation of oil and time. The chemical characteristic of french fries includes fat content (5.78 – 22.42 %). The air frying method without oil used for 13 minutes was considered as the best treatment for frying french fries.

Water is one of the most important and abundant compounds on earth, and it is vital to the survival of all life forms. Groundwater is the most utilized in the southern part of Nigeria. Many groundwater extraction boreholes exist in Rumuigbo, Obio-Akpor Local Government Area of Rivers State, Nigeria. This study was carried out to assess the physicochemical and bacteriological characteristics of groundwater in the communities within Rumuigbo. Water samples were collected from groundwater extraction boreholes in the four communities within Rumuigbo: Omoi/Orosi, Nkpolu, Mgbuadu, and Mgbu-Esilaru. The samples were analyzed for Electrical conductivity (EC), salinity, pH, turbidity, nitrate, phosphate, iron, lead, zinc, total heterotrophic bacterial population (THBP), Vibrio, Shigella, and Salmonella populations using standard physicochemical and bacteriological methods. The results showed that EC of the groundwater in the four communities was 3.74±0.38 to 17.08±1.03 μS/cm; salinity was 1.02±0.01 to 1.66±0.54 mg/L; pH was 5.94±0.01 to 6.95±0.23; turbidity was 0.04±0.01 to 0.05±0.02 NTU; nitrate was 0.46±0.06 to 0.71±0.02 mg/L; phosphate was 2.85±0.03 to 3.34±0.15 mg/L; iron was 2.34±0.55 to 6.74±0.08 mg/L; lead was 0.18±0.04 to 0.40±0.14 mg/L; and zinc was 0.40±0.06 to 3.91±0.13 mg/L; THBP was 1.8±2.6 to 3.4±3.2 ×102 CFU/ml. There were no Vibrio and Shigella in the groundwater samples, except in one sampling point in the Mgbu-Esilaru and Mgbu-adu communities, respectively. The bacteria identified include Proteus, Bacillus, Micrococcus, Pseudomonas, Salmonella, Erythrobacter, and Klebsiella species. It is revealed that groundwater from the communities fulfills some of the requirements for portable drinking water but does not meet the standards for iron, lead, zinc, and Salmonella. Some form of groundwater treatment from the communities is required to meet all the requirements for potable drinking water.

The current study was carried out to prepare functional flakes from various cereals and to assess the nutritional value of breakfast cereal flakes and their sensory acceptability. Oat, soft wheat and durum wheat, barley (hull-less and hulled), triticale, millet and sorghum grains have been used. Physicochemical, functional, phytochemical properties and sensory evaluation were determined. The developed cereal flakes have high nutritional value and are high in dietary fiber. Concerning the overall acceptability of flakes, durum wheat, hull-less barley and triticale were more preferred than the other samples. Meanwhile, hulled barley and millet flakes showed the lowest scores compared with other flake samples due to the lowest score of their appearance and color. Triticale, durum wheat and hulled barley turned to be good alternatives for oat to prepare flakes of high-quality characteristics, as they have high protein (13.46, 11.92 and 11.67%, respectively) and ash contents along with low content of fat and low calories. In terms of nutritional quality, the results indicated that oat flakes were higher in Mg and P content, durum wheat flakes showed higher content of Mn, triticale had the highest content of K and Ca, and millet had the highest content of Zn and Fe. Triticale flakes showed significantly higher content of dietary fiber and water absorption index at room and hot temperatures when compared with other flakes. While comparing total phenolic content, the millet and barley flakes showed the highest values. Additionally, most flake samples had significantly higher values of antioxidant activity compared to oat flakes used as control samples.