Effects of ripening stage on physicochemical properties, drying kinetics, pectin polysaccharides contents and nanostructure of apricots.

Effects of ripeness (four stages from the lowest to highest degree-I, II, III, and IV) on the physicochemical properties, pectin contents and nanostructure, and drying kinetics of apricots were investigated. The color values (L, a, and b) and total soluble solid content increased during ripening, while the titratable acidity content and hardness decreased. The water-soluble pectin content increased as ripening progressed, but the chelate- and sodium carbonate-soluble pectin contents gradually declined.

High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape.

Blanching pretreatment plays an essential role in fruits and vegetables processing to obtain excellent final products. The purpose of current work was to characterise the texture, cell-wall polysaccharides and water distribution of grapes pre- and post- high-humidity hot air impingement blanching (HHAIB). The cell-wall pectins nanostructure, water status and distribution of samples were determined by atomic force microscopy (AFM), low field nuclear magnetic resonance (LF-NMR) and magnetic resonance image (MRI), respectively.

High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification.

The effects of high humidity hot air impingement blanching (HHAIB) over a range of application times (30, 60, 90, and 120 s) on drying characteristics, hardness, cell wall pectin fractions contents and nanostructure, as well ultrastructure of apricot were investigated. Results showed that HHAIB reduced drying time and decreased the hardness of apricot by 20.7%-34.

Effects of isoimperatorin on proliferation and apoptosis of human gastric carcinoma cells.

Resistance to apoptosis is an characteristic of cancer cells that serves a critical function in tumor development and represents a target for antitumor therapy. Isoimperatorin (ISOIM), a coumarin compound, exhibits antitumor functions in multiple types of tumor cells. However, its antitumor effects and molecular mechanisms with respect to gastric cancer have not been elucidated.

Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage.

Effect of high-humidity hot air impingement blanching on photochemical degradation kinetics (red pigments and ascorbic acid) and antioxidant capacity changes (2,2-diphenyl-1-picrylhydracyl, DPPH and total antioxidant capacity) of red pepper during 6-month storage at ambient temperature in dark was investigated. Ultrastructure of raw and blanched samples was also observed using a transmission electron microscope (TEM). Blanching followed by drying resulted in 63-85% and 33-59% reduction in red pigment and ascorbic acid content, respectively.

Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review.

Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance drying process and improve quality of dried products. In current work, the influence of various pretreatments on drying characteristics and quality attributes of fruits and vegetables is summarized. They include chemical solution (hyperosmotic, alkali, sulfite and acid, etc.

Isolation and Purification of Condensed Tannin from the Leaves and Branches of Prunus cerasifera and Its Structure and Bioactivities.

Prunus cerasifera has a rich resource and a weak utilization rate and its biological functions have been investigated. We found that the contents of total phenol (TP) in leaves and branches of Prunus cerasifera were 117.8 ± 8.

Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.).

Effects of high-humidity hot air impingement blanching (HHAIB) under different times (30, 60, 90, 120, 150, 180, 210, and 240s) on drying characteristics and quality attributes of red peppers in terms of surface colour, red pigment content, microstructure and texture were investigated. Results showed that polyphenol oxidase (PPO) residual activity of the samples decreased with increasing blanching time; it was decreased to 7% after 120s. A first-order fraction model described PPO inactivation well.

[Weibull distribution for modeling drying of Angelicae Sinensis Radix and its application in moisture dynamics].

To establish the water dynamics model for drying process of Angelicae Sinensis Radix, the Weibull distribution model was applied to study the moisture ratio variation curves, and compared the drying rate and drying activation energy with the drying methods of temperature controllable air drying, infrared drying under different temperatures (50, 60, 70 degrees C). The Weibull distribution model could well describe the drying curves, for the moisture ratio vs. drying time profiled of the model showed high correlation (R2 = 0.