Optimization of Preparation Process and E-nose Analysis of New-Paocai Non-thermal Osmosis Special Broth

In order to provide the special fermentation broth with traditional flavor for new-paocai permeation, in the investigation, six factors were selected including salt addition, bacterial inoculum, sucrose addition, fermentation temperature, mixed vegetable juice, and fermentation time for single-factor experiments. Furthermore, the Plackett-Burman and response surface experiments were used to optimized the prepared process and formulation of the fermentation broth. Results showed that, the following formula was included as follow (calculated by 1 L water): Tender ginger 10 g, ginger 10 g, garlic 10 g, onion 10 g, two fragrant leaves, one star anise, Sichuan pepper 2 g, table salt 40 g , rock sugar 40 g, millet pepper 40 g , Lactobacillus plantarum powder 0.54 g, mixed juice of vegetables (radish:tomato:celery:cabbage:cabbage:pepper=4:1.5:1.5:1.5) 40 g, respectively. Fermentation fluid could be obtained at anaerobic fermentation conditions at 30.5 ℃ for 51.4 h. The sensory score for this fermentation fluid was the highest, which was 92.47 percentage points. The pH of the fermentation broth produced under this formulation was relatively moderate at 3.11. Electronic nose analysis concluded that the main component of flavor peaked at 60 h. This study will provide a special fermentation solution formulation and corresponding technical reference for the industrialized green production of new-paocai

Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables

Edible coatings and films (ECF) are employed as matrixes for incorporating antimicrobial nanoparticles (NPs), and then they are applied on the fruits and vegetables to prolong shelf life and enhance storage quality. This paper provides a comprehensive review on the preparation, antimicrobial properties and mechanisms, surface and physical qualities of ECF containing antimicrobial NPs, and its efficient application to vegetables and fruits as well. Following an introduction on the properties of the main edible coating materials, the preparation technologies of ECF with NPs are summarized. The antimicrobial activity of ECF with NPs against the tested microorganism was observed by many researchers. This might be mainly due to the electrostatic interaction between the cationic polymer or free metal ions and the charged cell membrane, the photocatalytic reaction of NPs, the detachment of free metal ion, and partly due to the antimicrobial activity of edible materials. Moreover, their physical, mechanical and releasing properties are discussed in detail, which might be influenced by the concentration of NPs. The preservation potential on the quality of fruits and vegetables indicates that various ECF with NPs might be used as the ideal materials for food application. Following the introduction on these characteristics, an attempt is made to predict future trends in this field

Ginkgo Biloba Extract EGB761 Ameliorates the Extracellular Matrix Accumulation and Mesenchymal Transformation of Renal Tubules in Diabetic Kidney Disease by Inhibiting Endoplasmic Reticulum Stress

The study is aimed at investigating the effects of Ginkgo biloba extract EGB761 on renal tubular damage and endoplasmic reticulum stress (ERS) in diabetic kidney disease (DKD). A total of 50 C57BL/6 N mice were randomly divided into the normal group, DKD group, DKD+EGB761 group (36 mg/kg), and DKD+4-phenylbutyrate (4-PBA) group (1 g/kg). The DKD model was replicated by high-fat diet combined with intraperitoneal injection of streptozotocin (STZ). Renal tubular epithelial cells (HK-2) were divided into the control group, high-glucose group (30 mmol/L), EGB761 group (40 mg/L, 20 mg/L, 10 mg/L), TM group, and TM+4-PBA group. After 8 weeks of administration, expressions of serum creatinine (Scr), blood urea nitrogen (BUN), 24 h urinary protein (24 h Pro), fasting blood glucose (FBG), β2-microglobulin (β2-MG), and retinol binding protein 4 (RBP4) of mice were tested. The pathological changes of renal tissue were observed. The expressions of extracellular matrix (ECM) accumulation and epithelial-mesenchymal transition (EMT) markers α-smooth muscle actin (α-SMA), E-cadherin, fibronectin, and collagen IV, as well as the ERS markers GRP78 and ATF6, were tested by Western blot, qPCR, immunohistochemistry, or immunofluorescence. EGB761 could decrease the Scr, BUN, 24 h Pro, and FBG levels in the DKD group, alleviate renal pathological injury, decrease urine β2-MG, RBP4 levels, and decrease the expression of α-SMA, collagen IV, fibronectin, and GRP78, as well as ATF6, while increase the expression of E-cadherin. These findings demonstrate that EGB761 can improve renal function, reduce tubular injury, and ameliorate ECM accumulation and EMT in DKD kidney tubules, and the mechanism may be related to the inhibition of ERS

Structural Characterization and Biological Activity of Polysaccharides from Stems of Houttuynia cordata

In this study, water-soluble natural polysaccharides were extracted from the stems of Houttuynia cordata Thunb (HCPS). The optimization of the hot water extraction process using response surface methodology (RSM), and the extraction factors, were analyzed by multiple stepwise regression analysis and Pearson analysis. Then, the structural characterization and biological activity of the HCPS were investigated. The results indicated that the maximum extraction yield (2.43%) of the HCPS was obtained at the optimal condition (extraction temperature for 90 °C, extraction time for 5 h, solid-liquid ratio for 1:30 g/mL). The extraction temperature was determined to be the primary factor influencing the extraction yield. The HCPS molecules had an average molecular weight of 8.854 × 103 kDa and were primarily of mannose (Man), rhamnose (Rha), glucuronic acid (GlcA), galacturonic acid (GalA), glucose (Glc), and xylose (Xyl). In addition, the backbone of the HCPS might consist of →6)-α-d-Glcp-(1→ and →6)-β-d-GalpA-(1→. The HCPS had no triple-helix structure. The scanning electron microscopy (SEM) results showed that the HCPS presented a smooth and uniform appearance, and some sheet and chain structures existed. Moreover, the HCPS exhibited significant anti-oxidant activity and inhibited the activity of α-amylase and α-glucosidase. These findings showed that HCPS might be developed into a potential material for hypoglycemia, and provides a reference for the development of Houttuynia cordata polysaccharide applications in food

Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables

Chitosan coating is beneficial to maintaining the storage quality and prolonging the shelf life of postharvest fruits and vegetables, which is always used as the carrier film for the antimicrobial agents. This review focuses on the preparation, property, mechanism, and application effectiveness on the fruits and vegetables of chitosan-based coating with antimicrobial agents. Chitosan, derived by deacetylation of chitin, is a modified and natural biopolymer as the coating material. In this article, the safety and biocompatible and antimicrobial properties of chitosan were introduced because these attributes are very important for its application. The methods to prepare the chitosan-based coating with antimicrobial agents, such as essential oils, acid, and nanoparticles, were developed by other researchers. Meanwhile, the application of chitosan-based coating is mainly due to its antimicrobial activity and other functional properties, which were investigated, introduced, and analyzed in this review. Furthermore, the surface and mechanical properties were also investigated by researchers and concluded in this article. Finally, the effects of chitosan-based coating on the storage quality, microbial safety, and shelf life of fruits and vegetables were introduced. Their results indicated that chitosan-based coating with different antimicrobial agents would probably have wide prospect in the preservation of fruits and vegetables in the future

Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine

“Hayward” kiwifruit (Actinidia deliciosa cv.), widely planted all around the world, were fermented with six different commercial Saccharomyces cerevisiae strains (BM4×4, RA17, RC212, WLP77, JH-2, and CR476) to reveal their influence on the phenolic profiles, antioxidant activity, and aromatic components. Significant differences in the levels of caffeic acid, protocatechuate, and soluble solid content were found among wines with the six fermented strains. Wines fermented with RC212 strain exhibited the highest total phenolic acids as well as DPPH radical scavenging ability and also had the strongest ability to produce volatile esters. Wines made with S. cerevisiae BM 4×4 had the highest content of volatile acids, while the highest alcohol content was presented in CR476 wines. Scoring spots of wines with these strains were separated in different quadrants on the components of phenolics and aromas by principal component analyses. Kiwifruit wines made with S. cerevisiae RC212 were characterized by a rich fruity flavor, while CR476 strain and WLP77 strain produced floral flavors and green aromas, respectively. Altogether, the results indicated that the use of S. cerevisiae RC212 was the most suitable for the fermentation of kiwifruit wine with desirable characteristics

Effect of Chitosan Composite Coatings with Salicylic Acid and Titanium Dioxide Nanoparticles on the Storage Quality of Blackcurrant Berries

The use of chitosan and chitosan composite coatings for the preservation of fruits and vegetables during storage is attracting increasing attention. In this study, a chitosan-based edible coating, as well as a second chitosan-based edible coating containing salicylic acid (CTS + SA), a third containing nanosized titanium dioxide particles (CTS + TiO2), and a fourth containing a combination of these two (CTS + SA + TiO2) were evaluated in terms of their effects on the postharvest quality of blackcurrant fruit during storage at 4 °C. The results showed that compared with the other three treatment groups, the blackcurrants treated with CTS + SA + TiO2 underwent the smallest changes in weight loss, total soluble solids, titratable acidity, vitamin C, and total anthocyanin content, and retained the highest total flavonoid content. This combined treatment significantly inhibited polyphenol oxidase activity during storage, and the CTS + SA + TiO2 samples also displayed the lowest malondialdehyde content. These results, thus, indicate that the CTS + SA + TiO2 composite coating could maintain the nutrient composition of blackcurrants, thereby playing a significant role in preserving the quality of this fruit at 4 °C

Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids

Non-volatile organic acids and amino acids are important flavor compounds in Pixian broad-bean paste, which is a traditional Chinese seasoning product. In this study, non-volatile organic acids, formed in the broad-bean paste due to the metabolism of large molecular compounds, are qualitatively and quantitatively determined by high-performance liquid chromatography (HPLC). Amino acids, mainly produced by hydrolysis of soybean proteins, were determined by the amino acid automatic analyzer. Results indicated that seven common organic acids and eighteen common amino acids were found in six Pixian broad-bean paste samples. The content of citric acid was found to be the highest in each sample, between 4.1 mg/g to 6.3 mg/g, and malic acid were between 2.1 mg/g to 3.6 mg/g ranked as the second. Moreover, fumaric acid was first detected in fermented bean pastes albeit with a low content. For amino acids, savory with lower sour taste including glutamine (Gln), glutamic acid (Glu), aspartic acid (Asp) and asparagines (Asn) were the most abundant, noted to be 6.5 mg/g, 4.0 mg/g, 6.4 mg/g, 4.9 mg/g, 6.2 mg/g and 10.2 mg/g, and bitter taste amino acids followed. More importantly, as important flavor materials in Pixian broad-bean paste, these two groups of substances are expected to be used to evaluate and represent the flavor quality of Pixian broad-bean paste. Moreover, the results revealed that citric acid, glutamic acid, methionine and proline were the most important flavor compounds. These findings are agreat contribution for evaluating the quality and further assessment of Pixian broad-bean paste

Detection of femur and radius fractures in x-ray images

13 % of men and 30%–40 % of women suffer from osteoporotic bone fractures worldwide. In large hospitals, doctors need to visually inspect a large number of x-ray images to identify the fracture cases, which typically constitute a small fraction of all the x-ray images examined. After looking through many images containing healthy bones, a tired radiologist has been found to miss a fractured case among the many healthy ones. Automated fracture detection can help the doctors by screening for obvious cases and flagging suspicious cases for closer examinations. Since bone fractures can occur in many ways, no one single algorithm can detect all the possible fractures accurately. This paper describes an approach in detecting fractures of the femur and the radius by combining various detection methods. These methods extract different kinds of features for fracture detection. They include neck-shaft angle, which is specifically extracted for femur fracture detection, and Gabor texture, Markov Random Field texture, and intensity gradient, which are general features that can be applied to detecting fractures of various bones. Two types of classifiers are tested, namely, Bayesian classifier and Support Vector Machine. Test results show that the combined approach can improve both the fracture detection rate and the classification accuracy significantly compared to any single method