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Essential oils (EOs) have been proved as natural food preservatives because of their effective and wide-spectrum antimicrobial activity. They have been extensively explored for potential applications in food industry, and substantial progresses have been achieved. However well EOs perform in antibacterial tests in vitro, it has generally been found that a higher level of EOs is needed to achieve the same effect in foods. Nevertheless, this unsimilar effect has not been clearly quantified and elaborated, as well as the underlying mechanisms. This review highlights the influence of intrinsic properties (e.g., oils and fats, carbohydrates, proteins, pH, physical structure, water, and salt) and extrinsic factors (e.g., temperature, bacteria characteristics, and packaging in vacuum/gas/air) of food matrix systems on EOs action. Controversy findings and possible mechanism hypotheses are also systematically discussed. Furthermore, the organoleptic aspects of EOs in foods and promising strategies to address this hurdle are reviewed. Finally, some considerations about the EOs safety are presented, as well as the future trends and research prospects of EOs applications in foods. The present review aims to fill the evidenced gap, providing a comprehensive overview about the influence of the intrinsic and extrinsic factors of food matrix systems to efficiently orientate EOs applications. Both intrinsic properties and extrinsic factors of food matrix affect the EOs action. EOs influence on the food organoleptic aspects were reviewed. Promising strategies for overcoming the organoleptic aspects of EOs were listed. Future research prospects are outlined to accelerate EOs application in foods. [ABSTRACT FROM AUTHOR]

Starch and alcohol serve as pivotal indicators in assessing the quality of lees fermentation. In this paper, two hyperspectral imaging (HSI) techniques (visible–near‐infrared (Vis–NIR) and NIR) were utilized to acquire separate HSI data, which were then fused and analyzed toforecast the starch and alcohol contents during the fermentation of lees. Five preprocessing methods were first used to preprocess the Vis–NIR, NIR, and the fused Vis–NIR and NIR data, after which partial least squares regression models were established to determine the best preprocessing method. Following, competitive adaptive reweighted sampling, successive projection algorithm, and principal component analysis algorithms were used to extract the characteristic wavelengths to accurately predict the starch and alcohol levels. Finally, support vector machine (SVM)‐AdaBoost and XGBoost models were built based on the low‐level fusion (LLF) and intermediate‐level fusion (ILF) of single Vis–NIR and NIR as well as the fused data. The results showed that the SVM‐AdaBoost model built using the LLF data afterpreprocessing by standard normalized variable was most accurate for predicting the starch content, with an RP2$\ R_P^2$ of 0.9976 and a root mean square error of prediction (RMSEP) of 0.0992. The XGBoost model built using ILF data was most accurate for predicting the alcohol content, with an RP2$R_P^2$ of 0.9969 and an RMSEP of 0.0605. In conclusion, the analysis of fused data from distinct HSI technologies facilitates rapid and precise determination of the starch and alcohol contents in fermented grains. [ABSTRACT FROM AUTHOR]

The combined use of Through Silicon Via (TSV) and metal lines, referred to as TSV-metal lines, is an essential structure in three-dimensional integrated circuits. In-depth research into the electromigration failure mechanism of TSV and the microstructure evolution can serve as theoretical guidance for optimizing three-dimensional stacking. This article conducted electromigration experiments on TSV-metal line structural samples at current densities of 1.0 × 105 A/cm2, 5 × 105 A/cm2, and 1 × 106 A/cm2. Additionally, Electron Back Scattered Diffraction (EBSD) technology was employed to systematically investigate the microstructural evolution of the TSV-metal line structure profiles before and after the application of electrical testing. The results indicate that the current induces a change in the crystal orientation at the TSV-metal interface (TSV/metal interface) and the bottom metal line. This phenomenon notably depends on the initial angle between the grain orientation and the current flow direction. When the angle between the current direction and the grain orientations [001] and [010] is relatively large, the crystals are more likely to deviate in the direction where the angle between the grain orientation and the current is smaller. This is because, at this point, the current direction is precisely perpendicular to the <100> crystal plane family, where the atomic density is lowest, and the energy required for electron transport is minimal. Therefore, the current readily rotates in the direction of this crystal orientation. Before the electromigration tests, areas with a high level of misorientation were primarily concentrated at the TSV/metal interface and the corners of the TSV-metal line. However, these areas were found to be more prone to developing voids after the tests. It is conjectured that the high misorientation level leads to elevated stress gradients, which are the primary cause of cracking failures in the TSV-metal line. As the current density increases from 5 × 105 A/cm2 to 1 × 106 A/cm2, the electromigration failure phenomena in the TSV become even more severe. [ABSTRACT FROM AUTHOR]

Ginkgo biloba is a living fossil and traditionally known as a source of pharmaceuticals and cosmetics, largely because of the lipids in the kernels. In the present study, fatty acids, triacylglycerols, micronutrients, and oxidative stabilities of G. biloba kernel oils from four major different cultivated regions in China were systematically analyzed. The results showed that the kernel oils contained more than 26 triacylglycerol species with high contents of linoleic acid (42.04–43.01%), oleic acid (14.33–18.00%), and trans‐vaccenic acid (15.13–16.86%). Functional fatty acids such as trans‐vaccenic acid, palmitoleic acid, and podocarpic acid were particularly enriched in the oils. In addition, high levels of tocopherols (173.41–272.18 mg/100 g) and 304.09–673.26 mg/100 g of phytosterols in the oils contributed to significantly improve their oxidative stabilities. In particular, α‐tocopherol (106.63–127.35 mg/100 g), γ‐tocopherol (41.41–133.65 mg/100 g), campesterol (53.22–139.88 mg/100 g), and β‐sitosterol (245.50–522.62 mg/100 g) were the dominant micronutrients; while γ‐tocopherol significantly affected oxidative stabilities of the four oils from different regions. It is suggested that the G. biloba kernel oils are ideal sources for high‐valued usages in skin care purpose, physical therapy, functional food, and nutritional supplements. [ABSTRACT FROM AUTHOR]

γ‐Tocopherol‐5,6‐quinone (tocored) is a crucial oxidized product of γ‐tocopherol (γ‐T) found in edible oil. Previously published studies on antioxidant activity (AOA) of tocored are not consistent. This study aims to monitor its AOA comprehensively through chemical assays (1,1‐diphenyl‐2‐picrylhydrazyl [DPPH] and ferric reducing antioxidant power [FRAP]), antioxidant evaluation in a food model system (stripped corn oil), and cellular antioxidant activity (CAA) assay, which would reasonably widen the knowledge of the AOA of γ‐T and tocored. In both DPPH and FRAP assays, tocored shows less AOA than γ‐T. Results of chemical properties in the Schaal oven test show that tocored possesses better AOA than γ‐T. Correlation coefficients of γ‐T and tocored between peroxide and K234 or p‐AnV are 0.8784–0.9875 and 0.8716–0.9879, respectively. The CAA assay also shows that tocored possesses better cellar AOA than γ‐T, with an EC50 at 21.55 µg mL−1. Drawing conclusions from the results from chemical assays, evaluation in stripped corn oil, and CAA assay, tocored is verified as a potent antioxidant in edible vegetable oils compared to γ‐T. Practical Applications: The present work widens the knowledge of antioxidant activity of tocored and gamma‐tocopherol, and contributes to the understanding of existing antioxidant activity when gamma tocopherol is depleted when edible oils are in storage and processing processes. [ABSTRACT FROM AUTHOR]

The low expression of exogenous transferred gene limited the application of transgenic animal technology. Suppressor of variegation 3 ∼ 9 homolog 1(SUV39H1) gene plays a prominent role on repressive heterochromatin and transcription. To understand if exogenous transgenic gene expression was affected by SUV39H1 epigenetic modification, in this paper, the effective shRNA fragments targeting SUV39H1 gene were first screened, their roles on expression of exogenous transgenic genes were determined by using Bcap-37 cell line with stable expressing IFNα-2b gene as a model, the preliminary regulation mechanism of SUV39H1 gene was investigated. The results showed that the designed shRNA1/2 fragments of SUV39H1 gene had an obvious inhibition effect on the expression of SUV39H1 gene, reached 53.07 and 31.28%, respectively by qRT-PCR analysis. Compared with the control group, the expression of IFNα-2b gene in transgenic Bcap-37 cells infected with shRNA1 and 2 viruses significantly increased by 96.25 and 121.08%, respectively (p < 0.05). In addition, the expression of DNMT1, HDAC1 and G9a gene in the shRNA infected cells reduced significantly, and the expression of the HAT1 gene increased significantly (p < 0.05). The above results indicated that the expression of exogenous transgenic gene could be promoted by suppressing SUV39H1 gene at the cell level. [ABSTRACT FROM AUTHOR]