Metabolomics and LC-MS/MS analysis revealed the inhibitory effect of carboxymethyl chitosan on lignification of postharvest okra during cold storage.

Lignification is one of the key factors restricting the postharvest storage quality of fruit and vegetable. In this study, the potential effects of carboxymethyl chitosan (CMCS) on the phenolic compounds, metabolomic, lignin metabolites and related gene expression of okra during postharvest storage were explored. The results showed that CMCS could alleviate the accumulation of HO and O of postharvest okra, maintain the content of phenolic compounds and balance the antioxidant level.

Clinical gait analysis in older children with autism spectrum disorder.

Individuals with autism spectrum disorder (ASD) often exhibit motor deficits that increase their risk of falls. There is a lack of understanding regarding gait biomechanics demonstrated by older children with ASD. The purpose of the study was to determine differences in gait patterns between older children with ASD and typically developing children.

Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices.

Hot air drying (HD), vacuum freeze drying (FD), and pilot-scale freeze drying (PSFD) are extensively used to prepare peach slices. However, the aroma of hot air drying and vacuum freeze-drying is yet to be addressed. In this study, HS-SPME-GC-MS was used to characterize and quantify the volatile compounds in peach slices.

New insight into pectic fractions of cell wall: Impact of extraction on pectin structure and in vitro gut fermentation.

Pectic polysaccharides modulate gut fermentation ability, which is determined by structural characteristics. In this work, apple pectins were extracted by HCl (HAEP), NaOH (AEP), cellulase (EAEP), and in parallel cell wall pectic fractions were sequentially extracted by water (WEP), chelator (CEP) and NaOH (NEP). The aim is to comprehensively compare the impact of extraction on pectin structure and gut fermentation behavior.

Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storage.

Changes in carotenoids and volatiles (including β-carotene-metabolites) of freeze-dried carrots (FDC) treated by thermal/nonthermal-ultrasound (40 KHz, 10 min) and ascorbic (2%, w/v)-CaCl (1%, w/v) solution ((H)UAA-CaCl) during a 120-day storage period were investigated. The results of HS-SPME/GC-MS showed that caryophyllene was the dominant volatile compound (70.80-275.

Effects of cell morphology on the textural attributes of fruit cubes in freeze-drying: Apples, strawberries, and mangoes as examples.

The influence of cell morphology on the textural characteristic of freeze-dried apple, strawberry, and mango cubes was evaluated. Corresponding restructured cube samples without intact cell morphology were prepared as controls. Results indicated that the presence of cell morphology strengthened the shrinkage and collapse of samples during freeze-drying, especially in mangoes due to the high content of sugar.

Understanding the impact of pectin on browning of polyphenol oxidation system in thermal and storage processing.

Browning of some processed fruit products was affected not only by polyphenol oxidation but also by cell wall polysaccharides (pectin). The study was performed to understand the mechanism of browning in the pectin system. The catechin/chlorogenic acid oxidation system in three pectins significantly enhanced their browning during thermal storage with pectin structure- and concentration-dependent.

Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis.

To understand the evolution of aroma in jujubes during dynamic freeze drying (FD), the relationship between aroma compounds, precursors, and related enzyme activities were analyzed. Fifty-three volatiles were identified during FD processing. After FD, the total aroma contents were increased from 11,004 to 14,603 μg/kg, ketones content was significantly decreased by 54.

Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices.

The water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices pretreated with or without osmotic dehydration (OD) combined with heat pump drying were studied. In this study, different osmotic agents were used, namely, sucrose and isomaltooligosaccharide (IMO) with 30 °Brix for 1, 3, and 5 h. Results showed that the dehydrated samples pretreated by sucrose-OD with the best shape and cell structure showed lower hardness compared to the dehydrated yellow peach slices with IMO-OD pretreatment and without OD pretreatment.

Characterization and Discrimination of Apples by Flash GC E-Nose: Geographical Regions and Botanical Origins Studies in China.

Forty-one apple samples from 7 geographical regions and 3 botanical origins in China were investigated. A total of 29 volatile compounds have been identified by flash GC E-nose. They are 17 esters, 5 alcohols, 3 aldehydes, 1 ketone, and 3 others.

Combination of calcium lactate impregnation with UV-C irradiation maintains quality and improves antioxidant capacity of fresh-cut kiwifruit slices.

This study investigated the combined effects of calcium lactate (CA-L, 3 g L) and shortwave ultraviolet (UV-C, 4.0 kJ m) irradiation on quality attributes and antioxidant defense capacity of fresh-cut kiwifruits at refrigerated storage for 7 d. The results indicated that CA-L and UV-C joint treatment, compared to either treatment alone, alleviated microbial load, showed higher quality on ascorbic acid (AsA), green color, total chlorophyll, flesh hardness, total sugar, total acid and malonaldehyde (MDA) content.

Knowledge-Based Discovery of the Role and Mechanism of Resveratrol in Improving Glomerular Tether Cell Proliferation and Apoptosis in Diabetic Nephropathy.

To investigate the effects and mechanisms of resveratrol on glucolipid metabolism in diabetic humans. In this paper, we introduced the knowledge discovery theory into the data processing of the factors related to the pathogenesis of type 2 diabetes for the first time, and identified valid, potentially useful, and understandable pathogenesis patterns from a large amount of measured data. A data mining C4.

Characteristic Volatiles and Cultivar Classification in 35 Apple Varieties: A Case Study of Two Harvest Years.

A large number of apple varieties (35) from the same germplasm were investigated over two consecutive harvest years. A total of 39 volatile compounds were identified by HS-SPME-GC-MS, and quantified by external standards. Principal component analysis was applied to study the relationship between varieties and volatiles.

Second Language Proficiency Modulates the Dependency of Bilingual Language Control on Domain-General Cognitive Control.

The relationship between bilingual language control and domain-general cognitive control has been a hot topic in the research field of bilingualism. Previous studies mostly examined the correlation between performances of bilinguals in language control tasks and that in domain-general cognitive control tasks and came to the conclusions that they overlap, partially overlap, or are qualitatively different. These contradictory conclusions are possibly due to the neglect of the moderating effect of second language (L2) proficiency, that is, the relationship between bilingual language control and domain-general cognitive control might vary with the L2 proficiency of bilinguals.

Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material.

Shiitake mushrooms are unique in their porous structure, which could be affected by various chemical/physical changes during freeze-drying process. In this work, rehydration characteristics of freeze-dried products which were pre-frozen at -20 ℃, -40 ℃, -80 ℃, and -196 ℃ (by liquid nitrogen) were explored from aspects of pores and cell wall fibrous material. Although the appearance and rehydration rate of freeze-dried samples was better than hot-air dried samples with drying temperature ranging from 30 ℃ to 90 ℃, the final rehydration ratio was still less than hot-air dried samples dried at low temperature (30 ℃ and 40 ℃) due to the more serious structural damage by freeze-drying.

Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis.

The aroma characteristics of six red jujube cultivars (Jinchang-'JC', Junzao-'JZ', Huizao-'HZ', Qiyuexian-'QYX', Hetiandazao-'HTDZ', and Yuanzao-'YZ'), cultivated in Xinjiang Province, China, were studied by E-nose and GC-IMS. The presence of acetoin, E-2-hexanol, hexanal, acetic acid, and ethyl acetate played an important role in the classification results. JC, JZ, HZ, and YZ were different from others, while QYX and HTDZ were similar to each other.

Color enhancement mechanisms analysis of freeze-dried carrots treated by ultrasound-assisted osmosis (ascorbic acid-CaCl) dehydration.

Color enhancement mechanisms of freeze-dried carrot sample (FDS) treated by ultrasound-assisted osmotic (ascorbic acid-CaCl) dehydration (UAA) were comprehensively investigated from physical microstructures and color-related carotenoid compounds. Results of scanning electron microscope and confocal laser scanning microscopy showed that cells in samples treated by UAA were intact, had less porosity and showed stronger carotenoid autofluorescence. As for color-related compounds, UAA not only increased the retention ratios of total carotenoid content (36.

Effects of ultrasound, heat, ascorbic acid and CaCl treatments on color enhancement and flavor changes of freeze-dried carrots during the storage period.

Discoloration and unpleasant flavor were observed in freeze-dried carrots (FDC) during shelf life. This study aimed to investigate the effects of thermal/non-thermal pre-treatments and storage temperatures on the color and flavor of FDC during the 120-day storage. Results showed that terpenes and sulfur-containing organics were the main volatiles sensitive to the 60 °C treatment (p < 0.

Modelling and optimization of high-pressure homogenization of not-from-concentrate juice: Achieving better juice quality using sustainable production.

The present work optimized high-pressure homogenization (HPH) parameters for not-from-concentrate combined peach and carrot juices, based on a two-step comprehensive model using factor analysis and analytic hierarchy process methods. Treating combined juice with pressures over 200 MPa retained more amounts of the bioactive compounds (carotenoids and polyphenols) than non-homogenization. Nutrition-oriented optimization, with higher judgement weight on nutritional properties, and sense-oriented optimization, with higher weight on sensory properties, were set up.

Effect of high pressure homogenization on water-soluble pectin characteristics and bioaccessibility of carotenoids in mixed juice.

The effect of high pressure homogenization (HPH) compared with simple blending and milling on mixed juice properties, including water-soluble pectin (WSP) characteristics and total carotenoid bioaccessibility (TCB) was investigated. Overall, HPH treatments, which comprised of varied pressures, passes and inlet temperature (IT) affected WSP characteristics. Increased pressure showed decreased molecular weight (M), galacturonic acid (GalA) content and branching, and enhanced degree of methylesterification (DM) and chain linearity, suggesting degradation of RG-I fragments.

Pectin and homogalacturonan with small molecular mass modulate microbial community and generate high SCFAs via in vitro gut fermentation.

The intestinal fermentability of pectic polysaccharides is largely determined by its molecular size. In this study, fermentation properties of enzymatic-modified apple pectin (AP) and homogalacturonans (HG) with high, medium and low molecular weight (Mw) were evaluated by in vitro fermentation model, and their structural changes were also investigated. Results showed that Mw, monosaccharide contents and molecular linearity of the AP hydrolysates were reduced after microbial degradation.

Glass transition and crystallization of solid model system of jujube slice as influenced by sugars and organic acids.

To understand the specific contributions of amorphous sugars and organic acids to the quality of food matrix, the solid model system of jujube slice skeleton (JSS) was firstly established. Effects of fructose (F), glucose (G), malic acid (M) and citric acid (C) on the glass transition temperature (T) and crystallization of JSS were studied. JSS-F/G/M/C blends were prepared by osmosis in the solution at a range of 0 ~ 32 g/100 g.

An understanding of the changes in water holding capacity of rehydrated shiitake mushroom (Lentinula edodes) from cell wall, cell membrane and protein.

Water holding capacity (WHC) is an important factor for the evaluation of rehydrated shiitake mushroom as WHC largely affects sensory attributes. Here, WHC of the rehydrated shiitake mushroom as affected by different hot-air drying temperature was investigated from aspects of cell membrane integrity, status of cell wall fibrous material and protein denaturation. Among the three factors, protein denaturation played the most important role to affect the WHC of rehydrated mushroom as protein denaturation was closely related to the maintenance of porous structure after rehydration.

Discoloration investigations of freeze-dried carrot cylinders from physical structure and color-related chemical compositions.

Background: High carotenoid content always lead to a yellower/redder color in carrots, while a puzzling phenomenon still exists that freeze-dried carrots (FDC) have a higher carotenoid content but a lighter color compared with thermal-dried carrots. It seems that carotenoid is not the only main factor affecting sample color. Hence the discoloration characteristics of freeze-dried carrots were comprehensively analyzed from physical structure and color-related chemical composition profile.