A preliminary exploration of the synergistic preservation effect of electrostatic field and superchilling on muscle foods: Mechanisms, influencing factors, applications, and challenges.

Muscle foods that are highly perishable require effective preservation technologies to maintain their quality and extend their shelf life. Electrostatic field (EF) treatment, superchilling (SC), and their combined technologies have received attention for their effectiveness in improving muscle food quality. However, the lack of a comprehensive understanding of their mechanism and combined effects on muscle foods has limited their application.

Electrostatically-enhanced two-stage low-temperature tempering: Effects on the quality of frozen tan mutton.

The two-stage low-temperature tempering (TLT) and TLT assisted by electrostatic fields (TLT-1500/2000/2500/3000) were developed to investigate their effects on the quality of frozen Tan mutton. The results demonstrated that both TLT and TLT-1500/2000/2500/3000 significantly ( < 0.05) enhanced the tempering rate compared to refrigerator tempering (4 °C, RT).

Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects.

In recent years, the ready-to-eat foods market has grown significantly due to its high nutritional value and convenience. However, these foods are also at risk of microbial contamination, which poses food safety hazards. Additionally, traditional high-temperature sterilization methods can cause food safety and nutritional health problems such as protein denaturation and lipid oxidation.

Effect of Wet Grinding Concrete Slurry Waste on Hydration and Hardening Properties of Cement: Micro-Nano-Scale Modification.

The concrete slurry waste (CSW) produced by concrete mixing plants is a type of hazardous waste that is difficult to handle. To better recycle the CSW separated from the aggregates, this study uses a variety of wet-grinding processes to refine the solid in it, replaces some of the cement with the solid particles in wet grinding concrete slurry waste (WCSW), and investigates the properties of WCSW and its effect on the hydration and hardening properties of cement. The results show that a suitable wet-grinding process can ensure that the particle size in WCSW is less than 10 μm, the particle morphology is more flat, and the degree of hydration is higher.

Effect of two-stage low-temperature tempering process assisted by electrostatic field application on physicochemical and structural properties of myofibrillar protein in frozen longissimus dorsi of tan mutton.

The effects of refrigerator tempering, two-stage low-temperature tempering (TLT), and a combination of TLT with electrostatic field tempering (TLT-1500/2000/2500/3000) on the physicochemical and structural properties of the myofibrillar protein (MPs) in Longissimus dorsi of Tan mutton were investigated. The results from differential scanning calorimetry and dynamic rheology indicated that TLT-2000/2500 had the least impact on the thermal stability of MPs. While the carbonyl and dityrosine contents of MPs in TLT-2000/2500 were the lowest, the total sulfhydryl content and Ca-ATPase activity were the highest, suggesting that TLT-2000/2500 preserved the properties of MPs more effectively.

Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation.

Food waste and byproducts (FWBP) are a global issue impacting economies, resources, and health. Recycling and utilizing these wastes, due to processing and economic constraints, face various challenges. However, valuable components in food waste inspire efficient solutions like active intelligent packaging.

Raman spectroscopy coupled with chemometrics for identification of adulteration and fraud in muscle foods: a review.

Muscle foods, valued for their significant nutrient content such as high-quality protein, vitamins, and minerals, are vulnerable to adulteration and fraud, stemming from dishonest vendor practices and insufficient market oversight. Traditional analytical methods, often limited to laboratory-scale., may not effectively detect adulteration and fraud in complex applications.

Development and characterization of a new potato starch/watermelon peel pectin composite film loaded with TiO nanoparticles and microencapsulated Lycium barbarum leaf flavonoids and its use in the Tan mutton packaging.

Reinforced edible film with active nanoparticles has been in increasing demand as a new technology to improve the quality and extend the shelf-life of muscle foods. The study aimed to fabricate and characterize a novel potato starch (Pst)/watermelon peel pectin (Wpp) composite film with the microencapsulated Lycium barbarum leaf flavonoids (MLF) and nano-TiO (Pst/Wpp/MLF/TiO) and further apply the film in Tan mutton preservation. The moisture content, thickness and water vapor permeability (WVP) of the composite film were relatively increased with increasing the percentage of MLF, while nano-TiO had slight influence on the thickness, but leaded to a significantly decreased the moisture content and WVP.

Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications.

Myofibrillar protein (MP) endows muscle foods with texture and important functional properties, such as water-holding capacity (WHC) and emulsifying and gel-forming abilities. However, thawing deteriorates the physicochemical and structural properties of MPs, significantly affecting the WHC, texture, flavor, and nutritional value of muscle foods. Thawing-induced physicochemical and structural changes in MPs need further investigation and consideration in the scientific development of muscle foods.

A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activity.

This study aimed to investigate the effects of a combination of acidic electrolyzed water (AEW) and modified atmosphere packaging (MAP) on the quality of jujube stored at 1 ± 0.5°C for 40 days. Jujube was treated with AEW + MAP, AEW, and MAP, respectively, to identify an appropriate preservation method based on the changes of quality indicators, activities of antioxidant enzymes and nonenzymatic antioxidant systems, malondialdehyde (MDA) content, and cell membrane permeability.

Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging.

Due to the consumer's pursuit of safe, nontoxic and nutritious foods, edible and/or biodegradable materials have stood out in food packaging and preservation. In this context, the preparation and application of micro/nano encapsulated active ingredients (M/N-E-BAIs) represent a step toward reinforcing the properties of sustainable and controllable food packaging, particularly for the successful incorporation of new substances and functionalities into traditional edible films/coatings. This review, from the preparation of M/N-E-BAIs, the fabrication of edible film/coating containing M/N-E-BAIs to their characterization of multifunction and the application in food, makes a systematic summary and in-depth discussion.

UV-C delays senescence in 'Lingwu long' jujube fruit by regulating ROS and phenylpropanoid metabolism.

Ultraviolet (UV-C), a no residual environmentally friendly physical treatment, plays an important role in delaying the senescence in fruit. In this study, 'Lingwu long' jujubes were treated with UV-C (5 kJ m) to investigate the impacts of cell wall degrading enzymes (CWDEs) activities, reactive oxygen species (ROS) metabolism, and phenylpropanoid metabolism under storage at 4 ± 1 °C for 30 d. UV-C treatment reduced respiration rate and decay index.

A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods.

For years, various thawing technologies based on pressure, ultrasound, electromagnetic energy, and electric field energy have been actively investigated to minimize the amount of drip and reduce the quality deterioration of muscle foods during thawing. However, existing thawing technologies have limitations in practical applications due to their high costs and technical defects. Therefore, key factors of thawing technologies must be comprehensively analyzed, and their effects must be systematically evaluated by the quality indexes of muscle foods.

Lutein attenuated methylglyoxal-induced oxidative damage and apoptosis in PC12 cells via the PI3K/Akt signaling pathway.

Methylglyoxal (MGO), a cytotoxic byproduct of glycolysis, causes neuro oxidative damage and apoptosis, and plays key roles in diabetic encephalopathy (DE). The goal of this research was to evaluate the roles of lutein attenuated MGO-induced damage in PC12 cells as well as the underlying mechanisms. The findings of this study showed that lutein has a significant impact on reducing the generation of reactive oxygen species (ROS) and oxidative stress in MGO-induced PC12 cells, which may be attributed to the increased antioxidant enzymes activity and the decreased MDA levels.

Polysaccharide Inhibits Lipid Oxidation and Protein Degradation in Tan Sheep Meatballs during Frozen Storage.

The aim of the present study was to evaluate the effectiveness of polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%, 0.

Active edible films with plant extracts: a updated review of their types, preparations, reinforcing properties, and applications in muscle foods packaging and preservation.

Currently, edible films have been increasingly explored to solve muscle food spoilage during storage, especially through the incorporation of plant extracts to develop edible packaging materials. Natural polymers matrices with plant extracts are befitting for fabricating edible films by casting methods. In the films system, the structure and physicochemical properties were strengthened via chemical interactions between active molecules in plant extracts and the reactive groups in the polymer chain.

Phlorizin alleviates cholinergic memory impairment and regulates gut microbiota in d-galactose induced mice.

We explored the effect of phlorizin against cholinergic memory impairment and dysbacteriosis in D-galactose induced ICR mice. The control (CON) group, D-galactose model (DGM) group, and three groups (DG-PL, DG-PM, DG-PH) treated with phlorizin at 0.01%, 0.

Predictability of carcass traits in live Tan sheep by real-time ultrasound technology with least-squares support vector machines.

This study aimed to investigate the performance of least-squares support vector machines to predict carcass characteristics in Tan sheep using noninvasive in vivo measurements. A total of 80 six-month-old Tan sheep (37 rams and 43 ewes) were examined. Back fat thickness and eye muscle area between the 12th and 13th ribs were measured using real-time ultrasound in live Tan sheep.

Rich edge-hosted single-atomic Cu-N4 sites for highly efficient oxygen reduction reaction performance.

Single-atom electrocatalysts with metal-nitrogen-carbon (MNC SACs) moieties in carbon support display outstanding electrocatalytic performance towards oxygen reduction reaction (ORR) and have received widespread attentions. Only active sites on the edges of pores in carbon support are electrochemically accessible and contribute to ORR. Herein, we report a combined hydroxyl-functionalized and NHCl-assisted etching strategy to effectively promote the yield of edge-hosted Cu SAs.

Hawthorn extract inhibited the PI3k/Akt pathway to prolong the lifespan of Drosophila melanogaster.

HE is a natural extract with strong antioxidant capacity. Drosophila melanogaster was used to explore HE could delay aging in this study. We detected that 3 mg/ml HE could increase stress tolerance (heat, cold, starvation, oxidative stress), reduce intestinal dysfunction, and prolong the lifespan of D.

Naringenin prolongs lifespan and delays aging mediated by IIS and MAPK in .

Naringenin (NN) is one of the most abundant flavonoids in citrus and grapefruits and has been shown to have antioxidant properties . The purpose of the study is to examine the antioxidant and anti-aging activities of NN in , and to further explore the molecular mechanism. The results showed that NN enhanced the lifespan under normal and oxidative stress induced by HO.

Determination of sugar content in Lingwu jujube by NIR-hyperspectral imaging.

Near infrared hyperspectral imaging (NIR-HSI) with a spectral range of 900 to 1700 nm was for the first time used to predict the changes of sugar content in Lingwu jujube during storage. Monte Carlo method was adopted to detect outliers, and multiple scattering correction (MSC), standard normal variate transformation (SNV), and Baseline were used to optimize modeling. Competitive adaptive reweighted sampling (CARS), interval variable iterative space shrinkage approach (iVISSA), and interval random frog (IRF) were used to select optimal wavelengths.

Development of a novel quantitative function between spectral value and metmyoglobin content in Tan mutton.

This study was aimed to establish a quantitative function between spectral reflectance values and metmyoglobin (MetMb) content in Tan mutton during refrigeration. Near-infrared hyperspectral data combined with generalized two-dimensional correlation spectroscopy (G2D-COS) method to identify characteristic bands and investigate the sequence of chemical waveband changes. Characteristic wavebands identified by G2D-COS analysis had the best performance in predicting the content of MetMb, with a high Rp of 0.