Effect of carrot puree edible films on quality preservation of fresh-cut carrots

peer-reviewedFinancial support from the high level talent fund of Henan University of Technology Science and Technology (No. 2012BS024) is gratefully acknowledged.The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol and cinnamaldehyde on fresh-cut carrots was studied during storage. Several parameters, such as firmness, colour, weight loss, total carotenoids, total phenols, polyphenol oxidase (PPO) activity and peroxidase (POD) activity in coated carrots were determined at regular intervals and then compared with the uncoated carrots throughout the storage period. Significant and expected changes were observed in all carrot samples that were compared. The coating treatment significantly (P < 0.05) delayed the senescence, reduced the deterioration of exterior quality and retained total carotenoids well compared with control (P < 0.05). In addition, significant inhibition of PPO activity (P < 0.05) and POD activity (P < 0.05) as well as reduced accumulation of polyphenols (P < 0.05) were observed for all coated samples. All of these favourable responses induced by coating treatment on minimally processed fresh-cut carrots showed beneficial physiological effects, which would give some useful references to the fresh-cut fruit and vegetable processing industry and satisfy people’s requirements allowing for extending product shelf life without negatively affecting the sensory quality or acceptability.Henan University of Technology Science and Technolog

Effects of different freshness on the quality of cooked tuna steak

peer-reviewedThe variation in quality of yellowfin tuna (Thunnus albacares) steaks of different freshness after cooking were studied by analyzing K value, adenosine triphosphate (ATP)-related compounds content, histamine content, sensory quality, E-nose and E-tongue analysis. The results indicated that when the freshness of raw tuna steak decreased from sashimi grade to cooking grade, IMP content significantly decreased whereas HxR content significantly increased after cooking. With the decrease of freshness, K value of the 4th day sashimi-grade tuna and the 6th day cooking-grade tuna increased from 18% and 24% to 27% and 45% respectively after cooking. The higher histamine content in raw tuna steak, the more significantly increased histamine level of cooked tuna was observed. Raw tuna steaks with sashimi grade have significant variation from those with cooking grade in odor and taste by E-nose and E-tongue analysis after cooking The sensory evaluation showed that the freshness of tuna steak significantly influence the cooking quality (p < 0.05)

Iodine-induced thyroid dysfunction: a scientometric study and visualization analysis

ObjectiveIodine is essential in thyroid hormone production. Iodine deficiency is associated with serious complications (i.e miscarriage and stillbirth), whereas excess can cause thyroid dysfunction (i.e hyperthyroidism, hypothyroidism, thyroid autoimmunity). We conducted this scientometric study to visualize hot spots and trends in iodine-induced thyroid dysfunction over past two decades. The aim of this paper was to help scholars quickly understand the development and potential trend in this field, and guide future research directions.MethodsArticles on iodine-induced thyroid dysfunction from 2000 to 2022 were retrieved from the Web of Science Core Collection (WoSCC) using the following search terms: (((((TS=(hypothyroid*)) OR TS=(hyperthyroid*)) OR TS= (“TSH deficiency”)) OR TS= (“thyroid stimulating hormone deficiency”)) AND TS=(Iodine)) NOT TS=(radioiodine). Only publications in English were selected. CiteSpace, VOSviewer, Tableau, Carrot2, and R software were used to analyze the contribution and co-occurrence relationships of different countries, institutes, keywords, references, and journals.ResultsA total of 2986 publications from 115 countries and 3412 research institutions were included. From 2000 to 2022, research on iodine-induced thyroid dysfunction progressed over a three-stage development period: initial development (2000-2009), stable development (2010-2016), and rapid development (2016-2022) period. The Journal of Clinical Endocrinology and Metabolism had the most co-citations followed and China Medical University (n=76) had the most publications. The top three clusters of co-citation references were isolated maternal hypothyroxinemia, subclinical hyperthyroidism, and brain development. Various scientific methods were applied to reveal acknowledge structure, development trend and research hotspots in iodine-induced thyroid dysfunction.ConclusionOur scientometric analysis shows that investigations related to pregnant women, epidemiology surveys, and iodine deficiency are promising topics for future iodine-induced thyroid dysfunction research and highlights the important role of iodine on thyroid function

Research Progress in Oxidation Stability of Antarctic Krill (Euphausia superba) Oil and Review of Methods for Its Control

Antarctic krill oil is rich in phospholipid eicosapentaenoic acid and docosahexaenoic acid with high bioavailability. It is a high-quality source of ω-3 fatty acids and is a potential substitute for fish oil. However, it is subject to oxidative deterioration, restricting its deep processing and health benefits. The mechanism of oil oxidation, the endogenous and exogenous factors affecting the oxidative stability of Antarctic krill oil including fatty acid composition, lipid composition, endogenous antioxidants (astaxanthin and tocopherol), temperature, oxygen and light, and the methods to control the oxidative stability of Antarctic krill oil including adding antioxidants and microencapsulation are reviewed in this paper. We anticipate that this review will provide a theoretical reference for in-depth research on the high-value utilization of Antarctic krill oil resources and the control of phospholipid oxidative stability