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Oridonin, a terpenoid with various biological functions, has limited uses in the functional food and pharmaceutical industries owing to its low water solubility. Previous studies have used cyclodextrin inclusion to improve its solubility. Herein, the effects of different cyclodextrins on the inclusion of oridonin were investigated using phase solubility and molecular docking tests. The binding constants of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin with oridonin were 22.6, 298.6, and 317.4, respectively. The corresponding binding energies were -6.49, -6.76, and -7.53 kcal/mol, respectively, suggesting that the interaction between γ-cyclodextrin and oridonin was the strongest, thereby improving the solubility of oridonin to the greatest extent. Further experiments indicated that no new unsaturated bonds formed after oridonin complexed with γ-cyclodextrin. In addition, the complexation of oridonin with γ-cyclodextrin, led to its complete dispersal in an amorphous state that was thermally stable. This study promotes the application of oridonin in food and medicines.

Squid products are becoming more and more popular with consumers because of their high yields and nutrition, including novel textures with desirable sensory properties. However, it has not been determined whether the cooking method has effects on the flavor of the squid. In this study, the aroma and volatile substances of squid samples from different cooking methods (boiled, steamed, sous vide) were determined and analyzed by headspace–gas chromatography–ion mobility spectrometry and differentiated by using, as well, an electronic nose and sensory evaluation. A total of 43 characteristic flavor compounds were identified. Based on the signal intensity of the identified violate compounds, we established a fingerprint of heat‐treated squid from different cooking methods. Due to the long‐term low‐temperature heating conditions under vacuum, the flavor of sous vide squid is different from steamed and boiled squid, and it has unique special flavor compounds. Different cooking methods can affect the aroma of squid, providing support for the industrial production of squid.

With the development of cooking technology towards a more quantitative science, consumers have begun to consider cooking as no longer limited to traditional methods. Through continuous recognition, the concept of molecular cooking has gradually entered the mainstream. In addition to the traditional way of conceiving cooking, and on the premise of ensuring food safety and adequate nutrition, food components considered at the molecular level and the use of modern cooking equipment in the preparation of innovative dishes can be combined by employing physical, chemical, and biological strategies. The sous vide (SV) cooking method refers to cooking using precisely controlled temperature and time of vacuum-packed food, which results in a food that is safe, nutritious, convenient, and easy to prepare. As a result, healthy SV preparations are widely accepted among families as well as single and elderly people. This technology has been widely used in catering, food retail, and health food market. In this review, important aspects of the origin and development of SV technology as well as its impact on the quality of aquatic products are discussed. In addition, current existing problems, and prospects to better promote SV technology in aquatic product processing are highlighted. Collectively, this review provides references for the application of SV cooking technology to the industrial processing of aquatic products.

The primary seafood-borne pathogen Vibrio parahaemolyticus seriously threats the health of consumers preferring raw-fish products, becoming a global concern in food safety. In the present study, we found ferrous sulfate (FeSO

Squid products are becoming more and more popular with consumers because of their high yields and nutrition, including novel textures with desirable sensory properties. However, it has not been determined whether the cooking method has effects on the flavor of the squid. In this study, the aroma and volatile substances of squid samples from different cooking methods (boiled, steamed, sous vide) were determined and analyzed by headspace–gas chromatography–ion mobility spectrometry and differentiated by using, as well, an electronic nose and sensory evaluation. A total of 43 characteristic flavor compounds were identified. Based on the signal intensity of the identified violate compounds, we established a fingerprint of heat‐treated squid from different cooking methods. Due to the long‐term low‐temperature heating conditions under vacuum, the flavor of sous vide squid is different from steamed and boiled squid, and it has unique special flavor compounds. Different cooking methods can affect the aroma of squid, providing support for the industrial production of squid., Due to the long‐term low‐temperature heating conditions under vacuum, the flavor of sous vide squid is different from steamed and boiled squid, and it has unique special flavor compounds. Different cooking methods can affect the aroma of squid, providing support for the industrial production of squid.

Currently, technologies that allow to preserve the native properties of raw materials in the finished product as much as possible thanks to the soft modes of technological processes deserve special attention. An important condition for obtaining healthy food products is the availability of a raw material base and technical means of extracting aquatic biological resources. The article shows that in China, a healthy lifestyle and the consumption of healthy food products are gaining popularity. China is a country that demonstrates absolute dominance in the production of shellfish, both aquaculture and in squid fishing. Despite this, there is a shortage of healthy food products in the domestic food market in China due to the uneven distribution of aquatic bioresources. The main type of processed shellfish are squids, which are traditionally very popular in China. In addition to frozen processed squid and other primary processed products, the main products from squid are minced squid, sliced squid and chopped squid, as well as various types of canned food. The article shows the high nutritional and biological value of squid, which is provided by high-grade proteins and essential polyunsaturated fatty acids. But when processing squids, a number of problems arise associated with the deterioration of organoleptic properties and a decrease in the biological value of the finished product. This article is a review and reveals a number of issues related to the features of the fractional composition of muscle tissue proteins of various raw materials. Also analyzed the changes in the physico-chemical parameters of proteins in a wide range of temperature effects. The article presents a promising type of technological processing, which allows to eliminate certain disadvantages of traditional technologies such as hard, dry consistency, weight loss of the finished product, as well as the loss of valuable extractive substances that provide organoleptic properties of food products. Such technologies with minimal impact on the technological properties of the finished product include SousVide technology. SousVide is a technology of low-temperature preparation of food products in a vacuum, which allows reliable monitoring of sensory performance and microbiological safety of products with strict observance of technological regulations.

The seismic performance of steel beam to concrete-encased composite column with unsymmetrical steel section joints is investigated and reported within this paper. Experimental and analytical evaluation were conducted on a total of 8 specimens with T-shaped and L-shaped steel section under lateral cyclic loading and axial compression. The test parameters included concrete strength, stirrup ratio and axial compression ratio. The response of the specimens was presented in terms of their hysterisis loop behavior, stress distribution, joint shear strength, and performance degradation. The experiment indicated good structural behavior and good seismic performance. In addition, a three-dimensional nonlinear finite-element analysis simulating was conducted to simulate their seismic behaviors. The finite-element analysis incorporated both bond-slip relationship and crack interface interaction between steel and concrete. The results were also compared with the test data, and the analytical prediction of joint shear strength was satisfactory for both joints with T-shaped and L-shaped steel section columns. The steel beam to concrete-encased composite column with unsymmetrical steel section joints can develop stable hysteretic response and large energy absorption capacity by providing enough stirrups and decreased spacing of transverse ties in column.

Co-production of chondroitin sulfate (CS) and peptides was realized from the liquid fraction of chicken sternal cartilage subjected to hot-pressure (HP) by membrane combination separation technology. Cartilage was liquefied via the HP treatment at 110 °C (0.07 MPa) and 120 °C (0.1 MPa) for 0.5 − 2.5 h, respectively. The optimized co-production procedure was as follows: enzymolysis temperature, 61.2 °C; the enzyme ratio of trypsin and papain, 1.3:1 (W/W); enzymolysis time ratio, 2:2 (h/h), under which the highest yields of CS and peptides were 18.85% and 67.99%, and the recoveries were 93.63% and 92.69%. The average molecular weight of CS sample was 67.79 kDa. CS sample was confirmed using agarose-gel electrophoresis, and the structure was analyzed by Fourier transform infrared spectroscopy, chromatography and nuclear magnetic resonance. Taken together, HP can be as a pretreatment method to liquefy cartilage for the industrial co-production of CS and peptides with eco-friendly.

This paper presents an application of high strength concrete to concrete-encased composite frame building based on an experimental program. The work emphasized joints behavior under reverse cyclic loading caused by earthquakes to provide information for seismic design. To investigate the internal mechanisms and seismic performance, cyclic loading tests were carried out on five half-scale interior joints. Two design variables were addressed in the research: concrete strength and axial column load. Frame joints performance including crack pattern, failure mode, deformation, ductility, strain distribution, and energy dissipation capacity was investigated. It was found that all joint specimens behaved in a manner with joint panel shear failure. Using high strength concrete increased the joint strength and had relatively little effect on the stiffness and ductility. The axial column load helped the joint strength by better mobilizing the outer part of the joint, but it had an obvious influence on the ductility and energy-dissipating capacity, which can be improved by providing enough transverse reinforcement. A typical crack pattern was also provided which can well reflect mechanical character and damage process. This research should contribute to the future engineering applications of high strength concrete to concrete-encased composite structure.

Okara is a byproduct of tofu or soymilk production process, which contains rich dietary fibre and protein. To estimate the feasibility of okara's application in noodle and steamed bread, the effect of okara addition on the qualities of these foods were investigated. The results showed that the optimal ingredient for okara noodle was: wheat flour 75%, okara powder 25%, gluten 3%, carboxymethyl cellulose sodium 0.4%, konjac flour 0.2%, NaCl 1%; the optimal ingredient for okara steamed bread was: wheat flour 85%, okara powder 15%, gluten 1%. The noodle and steamed bread made from above ingredients had almost similar qualities to those made from 100% wheat flour. Okara addition produces some negative influences on dough mixing and food making, which can be remedied by various additives. This study suggests that replacing part wheat flour with okara powder to make noodle and steamed bread is a potential method for okara application.