Changes in Functional Properties and In Vitro Digestibility of Black Tartary Buckwheat Starch by Autoclaving Combination with Pullulanase Treatment.

The processing properties of resistant starch (RS) and its digestion remain unclear, despite the widespread use of autoclaving combined with debranching in its preparation. In this study, the physicochemical, rheological and digestibility properties of autoclaving modified starch (ACB), autoclaving-pullulanase modified starch (ACPB) and native black Tartary buckwheat starch (NB) were compared and investigated. The molecular weight and polydispersity index of modified starch was in the range of 0.

Multi-scale structural characteristics of black Tartary buckwheat resistant starch by autoclaving combined with debranching modification.

The impact of autoclaving or autoclave-debranching treatments on the multi-scale structure of resistant starch (RS) and the relationship with starch digestion remains unclear, despite their widespread use in its preparation. This work investigated the relationship between RS structure in black Tartary buckwheat and its digestibility by analyzing the effects of autoclaving and autoclave-debranching combined treatments on the multi-scale structure of RS. The results showed that black Tartary buckwheat RS exhibited a more extensive honeycomb-like network structure and enhanced thermal stability than either black Tartary buckwheat native starch (BTBNS) or common buckwheat native starch (CBNS).

Effect of Composite Edible Coatings Combined with Modified Atmosphere Packaging on the Storage Quality and Microbiological Properties of Fresh-Cut Pineapple.

This study investigated the effect of edible coating (EC), modified atmosphere packaging (MAP), and edible coating + modified atmosphere packaging (EC + MAP) treatments on the quality of fresh-cut pineapples during storage at 4 °C. The quality differences were analyzed by measuring the quality, physiological indicators, and total microbial counts. After 8 d of storage, the brightness () values of the EC + MAP and control samples were 72.

Green synthesized TiO nanoparticles: Structural characterization and photoinduced antifungal activity against P. steckii.

This study synthesized titanium dioxide (TiO ) nanoparticles (NPs) from mango leaf extract and investigated the features and antibacterial capabilities of three different. The microscopic morphological observation, scanning electron microscopy, and transmission electron microscopy results showed that all three NPs showed agglomeration phenomenon, and the TN-1 sample existed as large agglomerates, whereas the agglomeration phenomenon of TN-3 sample was improved by the modified, without large agglomerates. The biosynthetic TN-2 and TN-3 NPs were spherical and uniform in size, whereas those of the TN-3 sample was the smallest, ranging from 10 to 30 nm.

Comparison of Different Varieties on Quality Characteristics and Microbial Activity of Fresh-Cut Pineapple during Storage.

This study compared the quality and storage characteristics of four pineapple varieties to select those displaying adequate storage resistance and those suitable for freshly cut processing. Four varieties of pineapple, namely Tainong No.16, Tainong No.

Effect of different drying technologies on the characteristics and quality of lemon slices.

This experiment aimed to investigate the effects of four drying methods, namely, hot air drying (HAD), microwave drying (MD), vacuum drying (VD), and microwave vacuum drying (MVD), on the quality of lemon slices. The relevant indicators, including total phenolic content, ascorbic acid content, browning, color, reducing sugar content, volatile component measurements, and principal component analysis of 0 and 30 days storage, were compared after exposure to the four drying methods. The shortest time of 64 min was used to treat the lemon slices via MVD at 1 KW.

Effect of different superfine grinding technologies on the physicochemical and antioxidant properties of tartary buckwheat bran powder.

The effect of shear crushing, airflow comminution, and wet grinding on the physical and chemical properties of Tartary buckwheat bran (TBB) powder was compared. Superfine grinding significantly reduces the particle size of bran (1.644 μm), while increasing the protein content (23.

Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage.

Blueberry juice has been found to undergo severe browning after treatment and cold storage, such as processing by high hydrostatic pressure (HHP) at 550 MPa/10 min/25 °C followed storage at 4 °C for 4 days. This browning may be due to the degradation of anthocyanin (AC) in the berries. Therefore, in this study, gallic acid (GA), ferulic acid (FA), ascorbic acid (VC), citric acid (CA), tea polyphenol (TP) and α-tocopherol (VE) were compared to determine their ability to improve the stability of the AC in HHP-treated blueberry juice.

Effects of different ozone treatments on the storage quality and stability of fresh peeled garlic.

In order to understand their impacts on the preservation of fresh garlic, varying concentrations of ozone gas and different storage temperatures were tested for this experiment. The results demonstrated that freshly peeled garlic was best preserved by an ozone concentration of 5 ppm and storage at 4 °C compared to other treatment groups. With these optimized conditions, after 25 days of storage, the weight of garlic decreased by only 1.

Photo-Induced Antifungal Activity of Chitosan Composite Film Solution with Nano-Titanium Dioxide and Nano-Silver.

Abstract: This study was conducted to investigate the UV light-induced effect of chitosan-titanium dioxide-silver (CTS-TiO2-Ag) nanocomposite film solution against Penicillium steckii and the underlying physiological mechanism of this effect. With longer UV exposure time, pathogen inhibition increased. UV-photoinduced treatment for 120 min produced the smallest P.

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder.

Five different ultrafine milled flours (UMFs) were prepared from Tartary buckwheat via airflow ultrafine-grinding at different grinding pressures. The airflow ultrafine-grinding resulted in marked differences in particle size (from 100 to 10 μm). The UMFs were all brighter in appearance (higher L*) than Tartary buckwheat common flour (TBCF).

Characterization and Antimicrobial Activity of Silver Nanoparticles Synthesized with the Peel Extract of Mango.

The green synthesis of silver nanoparticles (AgNPs) from biological waste, as well as their excellent antibacterial properties, is currently attracting significant research attention. This study synthesized AgNPs from different mango peel extract concentrations while investigating their characteristics and antibacterial properties. The results showed that the AgNPs were irregular with rod-like, spherical shapes and were detected in a range of 25 nm to 75 nm.

Antifungal Effect of Chitosan/Nano-TiO Composite Coatings against , and .

Postharvest pathogens such as (MA), (ME) and (MF) are the causal agents of disease in mangoes. This paper presents an in vitro investigation into the antifungal effect of a chitosan (CTS)/nano-titanium dioxide (TiO) composite coating against MA, ME and MF. The results indicated that, the rates of MA, ME and MF mortality following the single chitosan treatment were 63.

Effects of high pressure processing (HPP) on microorganisms and the quality of mango smoothies during storage.

The objective of this study is to investigate the effects of high pressure processing (HPP) on the quality of mango smoothies and the inactivation of microorganisms therein, with heat treatments used as the control. Comparative analysis was conducted on the microbiological changes in the mango smoothies subjected to HPP at 400-600 MPa for 0-15 min. The total plate count (TPC) and the yeast and mold (YM) counts were found to be significantly inactivated through increases in the pressure and treatment time ( < 0.

Effects of Different TiO Nanoparticles Concentrations on the Physical and Antibacterial Activities of Chitosan-Based Coating Film.

In this investigation, the effect of different concentrations of titanium dioxide (TiO) nanoparticles (NPs) on the structure and antimicrobial activity of chitosan-based coating films was examined. Analysis using scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed that the modified TiO NPs were successfully dispersed into the chitosan matrix, and that the roughness of the chitosan-TiO nanocomposites were significantly reduced. Moreover, X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) analyses indicated that the chitosan interacted with TiO NPs and possessed good compatibility, while a thermogravimetric analysis (TGA) of the thermal properties showed that the chitosan-TiO nanocomposites with 0.

The effect of high-power ultrasound on the rheological properties of strawberry pulp.

This study investigated the effects of high-power ultrasound (HPU, 0-45 °C, 242-968 W/cm, 2-16 min) on the rheological properties of strawberry pulp. Following the HPU treatment, the strawberry pulp exhibited an increase in apparent viscosity, storage modulus (G'), and loss modulus (G″). The water-soluble pectin (WSP), pectin methylesterase (PME) activity, and free calcium ions (Ca) of the strawberry pulp after HPU treatment were investigated to determine a possible reason for this phenomenon.

Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry-Apple-Lemon Juice Blend.

Changes in the microbial, physicochemical, and sensory properties of blended strawberry-apple-lemon juice were investigated to comparatively assess the influence of three processing treatments, namely high hydrostatic pressure (HHP) (500 MPa/15 min/20 °C), ultrasound (US) (376 W/10 min/35 °C), and heat treatment (HT) (86 °C/1 min) over 12 days of storage at 4 °C. The results showed that the total aerobic bacteria (TAB) counts in the HHP-, US-, and HT-treated juice blends were less than 2 log CFU/mL, the yeast and mold (Y & M) counts were less than 1.3 log CFU/mL, and the coliforms most probable number (MPN/100 mL) was less than 3 after 10 days at 4 °C.

Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity.

In this study, the aroma compounds of Huantai tartary buckwheat tea (TBH), three laboratory-produced scented tartary buckwheat teas, as well as the antioxidant activity of tea infusion was investigated. In total, 103 aroma components were isolated and identified from all samples. Tartary buckwheat rose tea (TBR) contained 57 aroma components and tartary buckwheat jasmine tea (TBJ) had 53, both of which were higher than those in others.

Effects of combination treatments of lysozyme and high power ultrasound on the Salmonella typhimurium inactivation and quality of liquid whole egg.

An investigation was conducted into the utilization of treatments combining ultrasound and lysozyme (US + Lys) to deactivate Salmonella typhimurium (S. typhimurium) in the liquid whole egg (LWE). Furthermore, US + Lys and heat treatment (HT) with a similar microbial inactivation effect were comparatively evaluated by examining their impact on the quality attributes of LWE.

Effects of Controlled Atmosphere on the Storage Quality and Aroma Compounds of Lemon Fruits Using the Designed Automatic Control Apparatus.

'Eureka' lemon fruits were stored under four controlled atmosphere- (CA-) combinations at 8°C for 20 days to investigate the effects on weight loss (WL), total soluble solids (TSS), titratable acidity (TA), vitamin C (VC), total phenolic content (TPC), sodium carbonate-soluble pectin (SSP), malondialdehyde (MDA), and volatile compounds. Results showed that the contents of TSS, TA, VC, and SSP in the stored fruits reduced during the storage period, while the WL and MDA increased. Fruit stored under CA2-combination (6 % O+8 % CO) showed the lower contents of WL and MDA and the higher content of TSS, TA, TPC, and VC than that of other treated fruits.

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 effect of high-power ultrasound on the quality of carrot juice.

The effect of high-power ultrasound treatment on enzymes' activity, physicochemical attributes (total soluble solids, pH, viscosity, turbidity, particle size distribution and colour) and carotenoids' content of carrot juice was investigated. The treatments were carried out at 20 kHz (0.95, 2.