Lead, Cadmium and Cobalt (Pb, Cd, and Co) Leaching of Glass-Clay Containers by pH Effect of Food

Recent studies have shown that handcrafted glass-clay containers are a health risk because they can be contaminated by heavy metals, which can be transferred to food, thus reaching the human body to potentially cause illness. Therefore, in the present work, we evaluate the leaching of lead, cadmium, and cobalt from glass-clay containers into two types of food: tomato sauce (salsa), and chickpea puree. The containers were obtained from four regions in the Mexican state of Hidalgo. Repetitive extractions from the containers were carried out to quantify the leaching of the heavy metals into the salsa, the chickpea puree, and acetic acid using the technique proposed by the USFDA. The results show that greater use of the containers leads to more leaching of heavy metals into both types of food and into the acetic acid, with the greatest metal extraction recorded for the Ixmiquilpan vessels. These results indicate that the metals present in the glass-clay containers leach into the food and that increased reuse increases the risk to the people who use them in food preparation

Facile One-Step Heat Treatment of Cu Foil for Stable Anode-Free Li Metal Batteries

The anode-free lithium metal battery (AFLMB) is attractive for its ultimate high energy density. However, the poor cycling lifespan caused by the unstable anode interphase and the continuous Li consumption severely limits its practical application. Here, facile one-step heat treatment of the Cu foil current collectors before the cell assembly is proposed to improve the anode interphase during the cycling. After heat treatment of the Cu foil, homogeneous Li deposition is achieved during cycling because of the smoother surface morphology and enhanced lithiophilicity of the heat-treated Cu foil. In addition, Li2O-riched SEI is obtained after the Li deposition due to the generated Cu2O on the heat-treated Cu foil. The stable anode SEI can be successfully established and the Li consumption can be slowed down. Therefore, the cycling stability of the heat-treated Cu foil electrode is greatly improved in the Li|Cu half-cell and the symmetric cell. Moreover, the corresponding LFP|Cu anode-free full cell shows a much-improved capacity retention of 62% after 100 cycles, compared to that of 43% in the cell with the commercial Cu foil. This kind of facile but effective modification of current collectors can be directly applied in the anode-free batteries, which are assembled without Li pre-deposition on the anode

H∞ Control for T-S Fuzzy Singularly Perturbed Switched Systems

This paper is concerned with the design of fuzzy controller with guaranteed H∞ performance for a class of Takagi-Sugeno (T-S) fuzzy singularly perturbed switched systems. First, by using the average dwell time approach together with the piecewise Lyapunov function technique, a state feedback controller that depends on the singular perturbation parameter ε is developed. This controller is shown to work well for all ε∈(0,ε0]. Then, for sufficiently small ε, an ε-independent controller design method is proposed. Furthermore, under the ε-independent controller, the ε-bound estimation problem of the overall switched closed-loop system is solved. Finally, an inverted pendulum system is used to evaluate the feasibility and effectiveness of the obtained results

Combination of Chitosan, Tea Polyphenols, and Nisin on the Bacterial Inhibition and Quality Maintenance of Plant-Based Meat

Plant-based meat products have gained attention in the food industry and with consumers. Plant-based meat products primarily comprise plant proteins and are rich in nutrients. However, the products are highly susceptible to bacterial contamination during storage. Biological preservatives are easily degradable alternatives to chemical preservatives and can preserve different kinds of food. In order to investigate the preservation properties of chitosan (CS), tea polyphenols (TPs), and nisin treatments on plant-based meats, the sensory evaluation, color difference, pH, TBARS, and the total plate count of E. coli, S. aureus, and Salmonella, indicators of the biological preservative-treated plant-based meat, were determined in this study. The experiment involved blank control- and biological preservative-treated samples. We found that the total microbial count exceeded the national standard provisions in the control samples stored for 14 days. The colors, tissue structures, and flavors of plant-based meat have gradually deteriorated, with the sensory score dropping from 90 to 52. The sample had a loose tissue structure and an obvious sour taste. However, the shelf life of the plant-based meat samples treated with different combinations of the biological preservatives increased compared to the shelf life of the control samples. After 56 d of storage, 1% chitosan, 2.5% tea polyphenols, and 0.04% nisin sensory reduction to 56, the total number of colonies and S. aureus were 4.91 and 2.95 lg CFU/g, approaching the national standard threshold; E. coli was 2 lg CFU/g, reaching the national standard threshold. Thus, the samples treated with 1% chitosan, 2.5% tea polyphenols, and 0.04% nisin had the longest shelf life (56 days) among all experimental groups. Hence, this study reveals that a combination of biological preservatives may be a non-toxic alternative for the efficient preservation of plant-based meat products

Research Progress of Food Freshness Indicator Packaging Based on Natural Pigment

As awareness of food safety grows, consumers want to know the quality of the food they buy in a quicker and more intuitive way. Food freshness indicator packaging, which offers information about the quality of food throughout transport and storage, has become more common as a result of this. Considering the safety of food, more and more researchers are using natural pigments derived from plants as indicators. This paper reviews the current status of research on food freshness indicator films using anthocyanins, curcumin, alizarin and shikonin as dyes in recent years. The principles of the application of natural pigment-based food freshness indicator films in raw meat, aquatic products, milk and fruits and the progress of their research are analysed, and the prospects of research and application of food freshness indicator packaging are also prospected

Spoilage-related bacterial diversity of vacuum-packed plant-based meat as affected by essential oil and preservative

ABSTRACTPlant-based meat products have the potential to alleviate meat shortages, and has a limited shelf life of a few days under refrigeration. The main cause of food spoilage is the microorganism growth. In order to investigate which bacteria caused the spoilage and spoilage of plant-based meat, high-throughput sequencing technology was used to determine the predominant spoilage bacterial flora in untreated vacuum-packed (Placed for 14 days) plant-based meat and vacuum-packed plant-based meat treated with a composite essential oil (Placed for 112 days) or composite preservative (Placed for 70 days). The dominant flora in vacuum-packed plant-based meat was Enterococcus (accounting for 86.2%). The main bacterial families in the compound essential oil treatment group were norank_chloroplast and Lactobacillaceae (accounting for 74.2% and 14.23% of total abundance), and in the compound preservative treatment group were norank_chloroplast, Pseudomonadaceae, and Carnobacteriaceae (accounting for 35.98%, 33.19%, and 17.96% of total abundance). Treatment with compound essential oil or compound preservative not only prolongs the shelf life of plant-based meat but also modifies the spoilage bacterial flora. Afterwards, research needs to be continued on the molds and fungi that cause the spoilage of plant-based meat, filling the gap in this research direction. Due to provide practical support for the development of the plant-based meat preservation industry

Genome-Wide Identification and Characterization of Long Noncoding RNAs Involved in Chinese Wheat Mosaic Virus Infection of Nicotiana benthamiana

Recent studies have shown that a large number of long noncoding RNAs (lncRNAs) can regulate various biological processes in animals and plants. Although lncRNAs have been identified in many plants, they have not been reported in the model plant Nicotiana benthamiana. Particularly, the role of lncRNAs in plant virus infection remains unknown. In this study, we identified lncRNAs in N. benthamiana response to Chinese wheat mosaic virus (CWMV) infection by RNA sequencing. A total of 1175 lncRNAs, including 65 differentially expressed lncRNAs, were identified during CWMV infection. We then analyzed the functions of some of these differentially expressed lncRNAs. Interestingly, one differentially expressed lncRNA, XLOC_006393, was found to participate in CWMV infection as a precursor to microRNAs in N. benthamiana. These results suggest that lncRNAs play an important role in the regulatory network of N. benthamiana in response to CWMV infection

Expression of PprI from Deinococcus radiodurans Improves Lactic Acid Production and Stress Tolerance in Lactococcus lactis.

PprI is a general switch protein that regulates the expression of certain proteins involved in pathways of cellular resistance in the extremophilic bacterium Deinococcus radiodurans. In this study, we transformed pprI into Lactococcus lactis strain MG1363 using the lactococcal shuttle vector pMG36e and investigated its effects on the tolerance and lactic acid production of L. lactis while under stress. PprI was stably expressed in L. lactis as confirmed by western blot assays. L. lactis expressing PprI exhibited significantly improved resistance to oxidative stress and high osmotic pressure. This enhanced cellular tolerance to stressors might be due to the regulation of resistance-related genes (e.g., recA, recO, sodA, and nah) by pprI. Moreover, transformed L. lactis demonstrated increased lactic acid production, attributed to enhanced lactate dehydrogenase activity. These results suggest that pprI can improve the tolerance of L. lactis to environmental stresses, and this transformed bacterial strain is a promising candidate for industrial applications of lactic acid production

Bafilomycin A1 Accelerates Chronic Refractory Wound Healing in db/db Mice

Numerous studies have reported that autophagy plays an important role in chronic wound healing, and enhancement of autophagic activity impairs cutaneous wound healing. The autophagy inhibitor Bafilomycin A1 (Baf A1) inhibits autophagy by preventing the formation of autophagosomes. This study aimed at elucidating the effect of Bafilomycin A1 on chronic refractory wound healing in diabetic mice. A total of 40 diabetic (db/db) mice and 20 nondiabetic (db/m) mice were used in this study. Full-thickness skin defects were generated in the db/db mice models, which were then divided into the following two groups: the nontreated (db/db group) and Baf A1-treated groups (Baf A1 group). The same skin defects were generated in db/m mice (db/m group) to serve as a control. We demonstrated that Baf A1 treatment significantly accelerated wound healing in db/db mice and exerted good healing effects. Moreover, Baf A1 inhibited autophagy in the newly generated epidermis and had minor effects on metabolism in db/db mice. PCNA expression, as detected by immunohistochemistry, and collagen thickness, as detected by Masson’s trichrome staining on the 14th day, were higher in the db/m and Baf A1 groups than in the db/db group. In addition, the expression of the proinflammatory cytokine TNF-α in the db/m and Baf A1 groups increased significantly on day 6, and the expression of the anti-inflammatory cytokine IL-10 also increased significantly on day 9. However, there were no significant changes in the expression levels of TNF-α and IL-10 in the db/db group. Therefore, Baf A1 may accelerate diabetic chronic refractory wound healing by promoting cell proliferation, collagen production, and regulating the inflammatory balance