Effect of Preparation Parameters on Microparticles with High Loading Capacity and Adsorption Property Adsorbed on Functional Paper

Microparticles encapsulated with orange essential oil were prepared by improved emulsifying solvent volatilization technology, and modified with chitosan to improve their loading and adhesion properties on paper. Characterization was performed by Zetasizer Nano ZS instrument, transmission electron microscope (TEM), scanning electron microscopy (SEM), Fourier transform infrared spectrometer (FTIR) spectroscopy, thermogravimetric analyzer (TGA), gas-chromatography-mass spectrometry (GC-MS) and the ultrafast GC Electronic Nose Heracles II, etc. The results showed that for poly (lactic-co-glycolic acid) (PLGA) microparticles and chitosan–PLGA microparticles, respectively, the particle sizes were 233.2 and 277.6 nm, loading capacity was 19.17% and 24.36%, Zeta potential was −8.27 and 5.44 mV, adhesive capacity was 76.32 and 324.84 mg/g, and encapsulation efficiency was 93.23% and 94.06%. GC-MS demonstrated that the embedding process minimally effected the aroma quality of orange essential oil. The ultrafast GC Electronic Nose Heracles II showed that chitosan–PLGA microparticles could effectively slow the release of the orange essential oil. Therefore, this work provides a proposal for a better understanding of biodegradable functional packaging paper

Mannitol Is a Good Anticaking Agent for Spray-Dried Hydroxypropyl-Beta-Cyclodextrin Microcapsules

Agglomeration is an undesirable phenomenon that often occurs in spray-dried microcapsules powder. The objective of this work is to determine the best solution for spray-dried hydroxypropyl-β-cyclodextrin (HP-β-CD) microcapsules from four anticaking agents, namely calcium stearate (CaSt), magnesium stearate (MgSt), silicon dioxide (SiO2), and mannitol (MAN), and to explore their anticaking mechanisms. Our results showed that MAN was found to be the superior anticaking agent among those tested. When the MAN ratio is 12%, the microcapsules with a special Xanthium-type shape had higher powder flowability and lower hygroscopicity and exhibited good anticaking properties. Mechanism research revealed that CaSt, MgSt, and SiO2 reduce hygroscopicity and caking by increasing the glass transition temperature of the microcapsules, while MAN prevents the hydroxyl group of HP-β-CD from combining with water molecules in the air by a crystal outer-layer on the microcapsule surface

Organic Hollow Mesoporous Silica as a Promising Sandalwood Essential Oil Carrier

As film-forming agents, fillers and adsorbents, microplastics are often added to daily personal care products. Because of their chemical stability, they remain in the environment for thousands of years, endangering the safety of the environment and human health. Therefore, it is urgent to find an environmentally friendly substitute for microplastics. Using n-octyltrimethoxysilane (OTMS) and tetraethoxysilane (TEOS) as silicon sources, a novel, environmentally friendly, organic hollow mesoporous silica system is designed with a high loading capacity and excellent adsorption characteristics in this work. In our methodology, sandalwood essential oil (SEO) was successfully loaded into the nanoparticle cavities, and was involved in the formation of Pickering emulsion as well, with a content of up to 40% (w/w). The developed system was a stable carrier for the dispersion of SEO in water. This system can not only overcome the shortcomings of poor water solubility and volatility of sandalwood essential oil, but also act as a microplastic substitute with broad prospects in the cosmetics and personal care industry, laying a foundation for the preparation and applications of high loading capacity microcapsules in aqueous media

Data-Driven Elucidation of Flavor Chemistry

Flavor molecules are commonly used in the food industry to enhance product quality and consumer experiences but are associated with potential human health risks, highlighting the need for safer alternatives. To address these health-associated challenges and promote reasonable application, several databases for flavor molecules have been constructed. However, no existing studies have comprehensively summarized these data resources according to quality, focused fields, and potential gaps. Here, we systematically summarized 25 flavor molecule databases published within the last 20 years and revealed that data inaccessibility, untimely updates, and nonstandard flavor descriptions are the main limitations of current studies. We examined the development of computational approaches (e.g., machine learning and molecular simulation) for the identification of novel flavor molecules and discussed their major challenges regarding throughput, model interpretability, and the lack of gold-standard data sets for equitable model evaluation. Additionally, we discussed future strategies for the mining and designing of novel flavor molecules based on multiomics and artificial intelligence to provide a new foundation for flavor science research.ISSN:0021-8561ISSN:1520-511

Data_Sheet_1_Eugenol improves high-fat diet/streptomycin-induced type 2 diabetes mellitus (T2DM) mice muscle dysfunction by alleviating inflammation and increasing muscle glucose uptake.docx

Eugenol has been used in dietary interventions for metabolic diseases such as diabetes and obesity. However, the protective effect of eugenol on muscle function in diabetes is unclear. In this study, a high-fat diet (HFD) with a streptozocin (STZ) injection induced type II diabetes mellitus in a mouse model. Oral eugenol lowered blood glucose and insulin resistance of HFD/STZ-treated mice. Eugenol reduced HFD/STZ-induced muscle inflammation and prevented muscle weakness and atrophy. Eugenol administration significantly increased GLUT4 translocation and AMPK phosphorylation in skeletal muscle, thereby enhancing glucose uptake. By silencing the transient receptor potential vanilloid channel 1 (TRPV1) gene in C2C12 myotube cells, eugenol was found to increase intracellular Ca2+ levels through TRPV1, which then activated calmodulin-dependent protein kinase-2 (CaMKK2) and affected AMPK protein phosphorylation. In conclusion, eugenol is a potential nutraceutical for preventing high-glucose-induced muscle impairments, which could be explained by its mediating effects on glucose absorption and inflammatory responses in the muscle.</p

A Novel Water-Soluble Polysaccharide from Daylily (<i>Hemerocallis citrina</i> Baroni): Isolation, Structure Analysis, and Probiotics Adhesion Promotion Effect

The daylily (Hemerocallis citrina Baroni) flower is a traditional raw food material that is rich in a variety of nutrients. In particular, the content of polysaccharides in daylily is abundant and has been widely used as a functional component in food, cosmetics, medicine, and other industries. However, studies on the structure-effective relationship of daylily flower polysaccharides are still lacking. In view of this, daylily flower polysaccharides were isolated and purified, and their physical and chemical properties, structure, antioxidant activity, and adhesion-promoting effect on probiotics were evaluated. The results showed that a novel water-soluble polysaccharide (DPW) with an average molecular weight (Mw) of 2.224 kDa could be successfully isolated using column chromatography. Monosaccharide composition analysis showed that DPW only comprised glucose and fructose, with a molar ratio of 0.242:0.758. Through methylation and nuclear magnetic resonance (NMR) analysis, it was inferred that DPW belonged to the fructans group with a structure of α-D-Glcp-1→2-β-D-Fruf-1→(2-β-D-Fruf-1)n→. Antioxidant analysis showed that DPW showed strong 2-Phenyl-4,4,5,5-tetramethylimidazoline-1-oxyl-3-Oxide (PTIO-scavenging activity with IC50 of 1.54 mg/mL. DPW of 1.25 to 5 mg/mL could significantly increase the adhesion rate of Lactobacillus acidophilu, Lactobacillus casei, Bifidobacterium adolescentis, and Lactobacillus plantarum on Caco-2 cells. Considering the above results, the present study provides a theoretical basis and practical support for the development and application of daylily polysaccharides as a functional active ingredient

Determination of preservative residues and microbial contents of commercial Chinese duck neck meat

Los productos cárnicos de cuello de pato son aperitivos tradicionales y populares en China por su atractivo sabor picante, aroma y textura. Estos productos son muy perecederos y se utilizan diferentes tipos de conservantes químicos de forma extensiva. Este estudio determinó los niveles de conservantes y la carga microbiana en productos cárnicos de cuello de pato chino mediante cromatografía de gas y métodos de placa de agar, respectivamente. Los resultados mostraron que los productos cárnicos de cuello de pato chino contienen metil p-hidroxibenzoato (E-218) en un rango de 21,15 μg/g – 14,5 mg/g, ácido propiónico (E-280) en un rango de 26,84 – 30,24 mg/g y ácido benzoico (E-210) en un rango no detectado – 15,99 μg/g. No se detectó ácido sórbico (E-200). El recuento total por placa fue de 1,01 – 2,03 log cfu/g y los recuentos de Lactobacillus fueron de 1,04 – 1,43 log cfu/g. El cuello de pato crudo refrigerado contenía todos los microorganismos examinados, mientras que no se detectaron levadura, moho ni salmonella en ninguno de los productos cárnicos de cuello de pato procesados.Duck neck meat products are traditional, popular snack items in China for its attractive spicy taste, flavor and texture. These products are perishable and different types of chemical preservatives are used extensively. This study determined the levels of preservatives and microbial load in Chinese duck neck meat product by gas chromatography and agar plate methods, respectively. The results showed that Chinese duck neck meat product contains methyl-p-hydroxybenzoate (E-218) in the range 21.15 μg/g–14.5 mg/g, propionic acid (E-280) in the range 26.84–30.24 mg/g and benzoic acid (E-210) in the range not detected – 15.99 μg/g. Sorbic acid (E-200) was not detected. The total plate counts were 1.01–2.03 log cfu/g, and Lactobacilli counts were 1.04–1.43 log cfu/g. Refrigerated raw duck neck contained all the tested microorganisms while yeast, mold and salmonella were not detected in all of the processed duck neck meat products

Analysis of public opinion on food safety in Greater China with big data and machine learning

The Internet contains a wealth of public opinion on food safety, including views on food adulteration, food-borne diseases, agricultural pollution, irregular food distribution, and food production issues. To systematically collect and analyze public opinion on food safety in Greater China, we developed IFoodCloud, which automatically collects data from more than 3,100 public sources. Meanwhile, we constructed sentiment classification models using multiple lexicon-based and machine learning-based algorithms integrated with IFoodCloud that provide an unprecedented rapid means of understanding the public sentiment toward specific food safety incidents. Our best model's F1 score achieved 0.9737, demonstrating its great predictive ability and robustness. Using IFoodCloud, we analyzed public sentiment on food safety in Greater China and the changing trend of public opinion at the early stage of the 2019 Coronavirus Disease pandemic, demonstrating the potential of big data and machine learning for promoting risk communication and decision-making.ISSN:2665-927