Publications by authors named "Jingyang Hong"
This study investigated the impact of three different charged hydrocolloids, anionic polysaccharide (soluble soybean polysaccharide, SSPS), neutral polysaccharide (pullulan polysaccharide, PUL), and cationic polysaccharide (chitosan, CS), and their complexation on the stabilization efficiency of fermented tomato juice (FTJ). The effect of hydrocolloids on FTJ under different treatment conditions were comprehensively evaluated by determining the particle size distribution, zeta potential, rheological properties, Fourier transform infrared spectroscopy, surface tension, and LUMiSizer. The combined conditions suggest that PUL exhibits better storage stability than SSPS and CS when used individually.
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- The study investigated how L-glutamate (L-Glu) affects chilling injury (CI), calcium signaling, and metabolism in prune fruit under cold stress.
- It was found that a concentration of 0.1 g/L of L-Glu effectively reduced CI and improved fruit quality by increasing certain calcium-related proteins and cytoplasmic calcium levels.
- L-Glu treatment also lowered reactive oxygen species (ROS) levels and boosted GABA and energy content in the fruit, which helped maintain mitochondrial structure and enhanced cold resistance through activated calcium signaling and improved antioxidant capacity.
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- - The study investigates a new method for disinfecting ready-to-eat fresh produce using a combination of ultrasonic washing and ultraviolet-light emitting diodes (US-UV-LEDs), aimed at enhancing food safety without chemical sanitizers.
- - When tested on cherry tomatoes and lettuce contaminated with bacteria like Salmonella and E. coli, US-UV-LEDs showed comparable effectiveness to traditional household sanitizers, reducing pathogen levels significantly on the produce.
- - Additionally, while US-UV-LEDs were effective at lowering pathogen numbers in washing water, traditional sanitizers had less impact on residual pathogens, suggesting US-UV-LEDs might help prevent cross-contamination better than some common household options.
This study employed mixed bacterial strains to ferment seabuckthorn seed meal into peptides, and conducted a comprehensive evaluation of the growth adaptive conditions, molecular weight distribution, volatile compounds, and hypoglycemic activity required for fermentation. Results showed that when the amount of maltose was 1.1% and MgSO·7HO was added at 0.
View Article and Find Full Text PDFTomato ( L.) is a nutritious fruit and vegetable. Fermentation can be used to enhance their nutritional value.
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- The study aimed to identify predictive factors impacting surgical outcomes for spontaneous intracranial hypotension (SIH) associated with subdural hematoma (SDH) by analyzing 178 patients.
- Findings showed that male patients, unhealthy habits like smoking and drinking, specific headache characteristics, longer symptom durations, and greater midline shifts and hematoma depths were linked to poorer outcomes in the surgical treatment group compared to the blood patch group.
- The study concludes that particular demographic and clinical factors may influence the effectiveness of surgical interventions for SIH with SDH complications.
This study aimed at clarifying the mechanism by which sweet potato leaf polyphenols (SPLPs) ameliorate ultraviolet (UV) radiation damage, using the BALB/c hairless female mouse model. The moisture and hydroxyproline (HYP) contents of the model mouse skin and the thickness of the epidermis and dermis were determined by staining and histological examination. Anti-oxidative enzyme activities, malondialdehyde (MDA) content, and protein carbonyl content in skin tissue and serum were investigated.
View Article and Find Full Text PDFIn the present study, leaves from 13 sweet potato cultivars were collected as raw materials. The nutritional and functional composition, antioxidant activity, and sunscreen activity of different sweet potato leaf samples were determined, and the comprehensive nutritional quality was calculated by gray relational analysis. Results showed that the nutritional and functional components are significantly different between different cultivars.
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