Plant-based protein emulsions with soy protein isolate and gluten improve freeze-thaw stability and shelf life of pork meatballs.

This study investigated the effects of oil-in-water emulsions used as fat substitutes on the physicochemical properties of meatballs during frozen storage. Different formulations of fat replacers were prepared, including pork fat as the control (C), oil and water (OW), oil-in-water emulsion (E), emulsion with soy protein isolate (SE), emulsion with gluten (GE), and emulsion with soy protein isolate and gluten (SG). These fat substitutes were applied to a meatball paste.

Deciphering the links: Fragmented polystyrene as a driver of skin inflammation.

Nano- and microplastics (NMPs), ubiquitous in the environment, pose significant health risks. We report for the first time a comprehensive study using in-vitro, in-vivo, and ex-vivo models to investigate the penetration and inflammatory effects of fragmented polystyrene (fPS) on human skin, including the analysis of both penetration depth and fPS amounts that penetrate the skin. Human keratinocyte (HaCaT) and human dermal fibroblast (HDF) cells exposed to fPS exhibited notable internalization and cytotoxicity.

Optimization and characterization of high internal phase double emulsion (HIPDE) stabilized by with soybean protein isolate, gallic acid and xanthan gum.

This study aims to formulate a stable high internal phase double emulsion (HIPDE) using soybean protein isolate (SPI), gallic acid (GA), and xanthan gum (XG). To prepare HIPDE, W/O was formulated with the water phase dispersed in the oil phase using polyglycerol polyricinoleate (PGPR) as a stabilizer. Thereafter, W/O dispersed in W (SPI solution) was used.

Evidence of parental transfer of nanoplastics in pea (Pisum sativum) plants.

The increasing abundance of nanoplastics in the environment is a cause of serious concern and its acute and chronic effects on ecosystems need to be thoroughly investigated. Toward this end, this study investigated the parental transfer of nanoplastics by chronically exposing Pisum sativum (pea) plants to nanoplastics through soil medium. We observed the presence of nanoplastics in harvested fruits and a subsequent generation of plants replanted in uncontaminated soil using confocal laser scanning microscopy.

Storage Stability of Meat Analogs Supplemented with Vegetable Oils.

The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage. Here, we aimed to assess the storage stability of vegetable-oil-supplemented meat analogs and analyze the effects of temperature and storage period on their physiochemical characteristics.

The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts.

This study investigated the tenderizing and flavor-enhancing effects of koji, a fermented grain cultured with a single microorganism, on chicken breasts during curing. Chicken breasts were cured with different ingredients, including 4% (/) curing agent (GC), 5% (/) with rice (FR), with soybean (FS), and with soybean (BS) for 4 h at 4 °C prior to cooking. After the superheated steam procedure, all samples were cooked in a convection oven, and their physicochemical properties were analyzed.

Influence of different electrolytes and oils on the stability of W/O/W double emulsion during storage and in vitro digestion.

The aim of this study is to formulate a stable water-in-oil-in-water (W/O/W) double emulsion using different types of oils and electrolytes. W/O was formulated with different electrolyte solutions (W) dispersed in various oils (O) using polyglycerol polyricinoleate as a stabilizer. External aqueous phase was Tween-80 (W), and W/O dispersed in W was used.

Carotenoid and Tocopherol Profiling in 18 Korean Traditional Green Leafy Vegetables by LC-SIM-MS.

Fruits and vegetables are a vital source of redox-active phytochemicals in the diet. Traditional green leafy vegetables (GLVs) are a rich source of carotenoids, dietary fiber, minerals, phenols, vitamins, and tocopherols and are commonly consumed in rural areas worldwide. In traditional Korean medicine, many GLVs are used to treat various ailments.

Freshness Analysis of Raw Laver () Conserved under Supercooling Conditions.

Freezing raw laver is unsuitable for the laver industry due to process characteristics and economic problems. Therefore, this study attempted to investigate supercooled storage to extend the storage period without freezing, rather than refrigeration. To compare and analyze the storage ability of supercooling, the experiment was performed under refrigeration (5 °C), constant supercooling (CS, -2 °C), stepwise supercooling (SS, -2 °C), and freezing (-18 °C) conditions for 15 days, and the physicochemical changes according to the treatment and period were investigated.

Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils.

This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics. Various vegetable oils, such as castor oil, orange oil, palm oil, shortening, and margarine, were added to meat analogs. The meat analog was prepared by adding 10, 20, 30, 40, and 50 g of each vegetable oil based on 100 g of textured vegetable protein.

Conditions of the Stepwise Cooling Algorithm for Stable Supercooling Preservation and Freshness of Pork Loin.

Supercooling has the advantage of maintaining the freshness of foods without a phase transition. However, it is hard to sustain the supercooled state. Static temperature control, one of the various supercooling technologies, is used for stable supercooling storage.

Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage.

This study determined the effects of physicochemical and microbial properties of emulsion as a fat replacer in meat analogs during freezing storage. Meat analogs were prepared with different fat replacers: vegetable oil (O) for control, oil in water emulsion (E), and non-emulsified oil in water emulsion (EC) for emulsion control. After that, meat analogs were stored for 0.

Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty.

Due to growing interest in health and sustainability, the demand for replacing animal-based ingredients with more sustainable alternatives has increased. Many studies have been conducted on plant-based meat, but only a few have investigated the effect of adding a suitable binder to plant-based meat to enhance meat texture. Thus, this study investigated the effects of the addition of transglutaminase (TG) and glucono-δ-lactone (GdL) on the physicochemical, textural, and sensory characteristics of plant-based ground meat products.

Translocation and chronic effects of microplastics on pea plants (Pisum sativum) in copper-contaminated soil.

Microplastics (MPs) released into soil environments, along with the existing pollutants in soil, may have adverse effects on plants. However, the chronic effects of MPs in soils contaminated with heavy metals on crop plants remain unidentified. This study aimed to investigate the chronic effects of MPs (polystyrene, 20 nm) on the reproductive and nutritional status of pea crop plant (Pisum sativum) grown in Cu- (40 mg/kg) and MP-contaminated soils (40, 20 mg/kg).

Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life.

Supercooling storage refers to lowering the product temperature below its freezing point without phase transition and has the potential to extend shelf life. Nevertheless, supercooled objects are in a thermodynamically unstable state, and nucleation can occur spontaneously. To achieve supercooling storage, slow cooling and insulation are essential.

Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness.

Supercooling is the method of lowering the temperature of a foodstuff below its freezing point without phase transitions. This storage technique has a potential advantage for extending shelf life. Nevertheless, the supercooled state of food is thermodynamically unstable.

Application of Liposome Encapsulating Extract in Cosmetic Emulsion Lotion.

Probiotic extracts have various positive attributes, such as antioxidant, tyrosinase inhibitory, and antimicrobial activity. produces bacteriocin, which activates the lipid membrane structure and has potential as a natural preservative for cosmetic emulsions. In this study, extract was encapsulated in liposomes and formulated as an oil-in-water (O/W) emulsion.

Plastome Characterization and Phylogenomic Analysis Yield New Insights into the Evolutionary Relationships among the Species of the Subgenus (; Asparagaceae) in East Asia.

The genus , which has a native distribution in temperate East Asia and a number of species ranging from 23 to 40, represents a taxonomically important and ornamentally popular plant. Despite its taxonomic and horticultural importance, the genus has remained taxonomically challenging owing to insufficient diagnostic features, continuous morphological variation, and the process of hybridization and introgression, making species circumscription and phylogenetic inference difficult. In this study, we sequenced 11 accessions of plastomes, including members of three geographically defined subgenera, , , and , determined the characteristics of plastomes, and inferred their phylogenetic relationships.

Deep freezing to maintain the freshness of pork loin during long-term storage.

As storage temperature impacts frozen meat quality, we evaluated the ideal freezing and storage temperatures for pork loin, and effects of long-term storage at - 60, - 50, and - 18 °C on pork loin physicochemical properties. Pork loin was cut into 30 × 30 × 30 mm (50 g) and packed in air-containing box. Thereafter, they were stored at different freezing temperature for 6 months.

Ginseng leaf extract ameliorates the survival of endotoxemic mice by inhibiting the release of high mobility group box 1.

High mobility group box 1 (HMGB1) is a well-defined mediator involved in the pathophysiologic response to endotoxemia and sepsis. However, the mechanisms and therapeutic agents that could prevent its release are not fully elucidated. Here, the present study demonstrates that the ginseng leaf extract (GLE) regulates lipopolysaccharide (LPS)-triggered release of HMGB1 in macrophages and endotoxemic animal model.

Enhanced Device Performances of MAFACsPb(IBr) Perovskite Solar Cells with Dual-Functional 2-Chloroethyl Acrylate Additives.

Perovskite photovoltaics (PePVs) tend to suffer from a high density of defects that restrict the device in terms of performances and stability. Therefore, defect passivation and film-quality improvement of perovskite active layers are crucial for high-performance PePVs. In this work, 2-chloroethyl acrylate (CEA) with C═O and -Cl groups in CsFAMAPb (IBr) precursor solutions is introduced as a novel bifunctional additive to act as both a defect passivator and perovskite-growth controller.

Taurine and Ginsenoside Rf Induce BDNF Expression in SH-SY5Y Cells: A Potential Role of BDNF in Corticosterone-Triggered Cellular Damage.

This study shows that taurine and ginsenoside Rf act synergistically to increase the expression of brain-derived neurotrophic factor (BDNF) in SH-SY5Y human neuroblastoma cells in a dose- and time-dependent manner. The increase of BDNF mRNA by taurine and ginsenoside Rf was markedly attenuated by inhibitors of extracellular signal-regulated kinase and p38 mitogen-activated protein kinase. In addition, taurine and ginsenoside Rf protected cells from corticosterone-induced BDNF suppression and reduced cell viability and lactate dehydrogenase release.

Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer.

This study was conducted to investigate the effects of freezing and storage temperature (-18°C, -50°C, and -60°C) on the physicochemical properties of pork neck and chicken leg meat in home-scale deep freezers. Pork neck was cut into a thickness of 3 cm (9×9×3 cm, 150 g), individually packed in air-containing packages, and stored at different temperature (-18°C, -50°C, and -60°C) for 6 months. Chicken leg meats were prepared (10 cm long, weighing 70 g) and packed in the same manner.

Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives.

This study investigates the effects of various non-animal-based liquid additives on the physicochemical, structural, and sensory properties of meat analogue. Meat analogue was prepared by blending together textured vegetable protein (TVP), soy protein isolate (SPI), and other liquid additives. Physicochemical (rheological properties, cooking loss (CL), water holding capacity (WHC), texture and color), structural (visible appearance and microstructure), and sensory properties were evaluated.

Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion.

This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork patties supplemented with different of liquid materials: water; oil and water; oil, water, and surfactants; and nanoemulsion. The emulsion itself was characterized and the physicochemical properties of the pork patties, including pH, water content, cooking loss, thawing loss, liquid holding capacity, color, and texture, were analyzed.