To improve the functions of Pleurotus ostreatus polysaccharide (POP), POP-EGCG conjugates were prepared using free radical graft polymerization reactions and were characterized using UV-vis, FT-IR, SEM, XRD, DSC, TG, particle size and potential, three-phase contact angle, and rheological tests; The antioxidant and antibacterial ability in vitro were detected. Moreover, effects of POP-EGCG on the quality of refrigerated minced pork were investigated. The results showed the optimal preparation conditions of POP-EGCG were 1 % POP, 1.3 % EGCG, 0.25 % Vc, 16 % concentration of HO, and reaction 17 h. The POP-EGCG showed the characteristic peak of EGCG and was a mesh honeycomb with rough and porous surface; It had higher crystallinity, increased particle size, but decreased thermal stability, solubility, and viscosity, and significantly enhanced antioxidant and antibacterial ability. The POP-EGCG effectively improved the sensory quality and inhibited lipid oxidation of chilled minced pork, and extended the shelf life of minced pork up to 9 days at 4 °C. Specifically, the TVB-N and TBARS of minced pork in the POP-EGCG group were respectively 14.93 mg/100 g and 0.9 mg MDA/kg, which were lower than the spoilage thresholds in the national standard. This study provides a theoretical basis for further development of natural antioxidants and antimicrobial agents.
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http://dx.doi.org/10.1016/j.ijbiomac.2024.133782 | DOI Listing |
Sensors (Basel)
November 2024
The School of Electrical Engineering, Xinjiang University, Shengli Road 666#, Urumqi 830046, China.
This paper presents an innovative, compact, dual-element, implantable, ultra-wideband, circularly polarized multiple-input multiple-output (MIMO) antenna designed to operate within the 2.45 GHz industrial, scientific, and medical band, and both of its radiating units are circularly polarized antennas with polarization diversity. Specifically, antenna-1 exhibits left-handed circular polarization properties, while antenna-2 demonstrates right-handed circular polarization properties.
View Article and Find Full Text PDFNanomaterials (Basel)
December 2024
Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece.
Although a lot of recent research revealed advantages of novel biopolymers' implementation as active food packaging polymers, there is not an equivalent effort from industry to use such films, probably because of the required cost to change the supply chain and the equipment. This study investigates the use of two natural abundant nanoclays, laponite (Lap) and montmorillonite (Mt), as eugenol slow-release carriers for enhancing the functionality of low-density polyethylene (LDPE) active packaging films. The target is to combine the spirit of the circular economy with the existent technology and the broadly used materials to develop a novel attractive product for active food packaging applications.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea. Electronic address:
Active packaging is essential for reducing food quality loss and ensuring consumer safety. Recently, carbon dots, synthesized from agricultural bio-wastes, have been used as active nanofillers. Mango peels, generally discarded as waste, can serve as potential precursor for synthesis of carbon dots.
View Article and Find Full Text PDFFoodborne Pathog Dis
December 2024
Department of Veterinary Nursing, Faculty of Veterinary Technology, Kasetsart University, Bangkok, Thailand.
is a significant zoonotic pathogen, capable of causing severe illnesses such as septicemia and meningitis in both swine and humans. Its transmission through pork consumption necessitates effective food safety measures. Lime juice, known for its antimicrobial properties, presents a potential alternative to reduce contamination in pork products.
View Article and Find Full Text PDFVet World
October 2024
Animal Products Quality Testing and Certification Center, Directorate General of Animal Husbandry and Animal Health, Ministry of Agriculture of the Republic of Indonesia, Tanah Sereal District, Bogor, Indonesia.
Background And Aim: Adulteration, or the inclusion of meats not declared on the label of processed meat products, constitutes a fraudulent practice that poses a threat to public health. Sausages, which are processed meats derived from a blend of minced meats that obscure the original muscle's morphological features, are particularly prone to adulteration, making the visual detection of fraud more challenging. The research aimed to detect and measure the proportion of pork, chicken, buffalo, and beef DNA in commercially available processed meat packaged, labeled, and sold as "beef sausages" in Makassar, Indonesia.
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