Zein-based anti-browning cling wraps for fresh-cut apple slices

The usage of cling wraps is emerging as an easy and cost-effective approach to protect fresh-cut fruits and vegetables from dust, whilst improving visual appeal on retail counters. This study focused on developing an alternate, protein-based packaging material as a food grade cling wrap for food packaging applications. Zein-based cling wraps were produced, and their physical and mechanical characteristics were evaluated and compared with conventionally used chitosan biopolymer films and commercial synthetic polymer films. Antioxidant potential of the prepared films was studied, and the effectiveness of the developed films as anti-browning cling wraps was evaluated using studies conducted on fresh-cut apple slices at ambient conditions. Anti-browning effects were in par with polymeric counterparts; however, zein cling wraps could better prevent weight loss in apple slices. Zein-based films can be adopted as biodegradable food grade cling wraps as an alternative to chitosan and synthetic polymeric materials.     

Pathway to health: Cluster-randomized trail to increase fruit and vegetable consumption among smokers in public housing.

Objectives: Examine the effectiveness of an intervention to increase fruits and vegetables (FV) consumption among smokers. Design: Cluster-randomized trial of 20 public housing developments; 10 randomly assigned to an FV intervention and 10 to a smoking cessation intervention. Main outcome measures: Usual (past 7 days) and past 30 days change in daily FV intake at 8 weeks and 6 months postbaseline. Results: Greater increases were seen in the FV group. At Week 8 and Month 6, the FV group had consumed 1.58 (p = .001) and 0.78 (p = .04), respectively, more daily FV servings in the past 7 days than the cessation group. At the same time points, the FV group had consumed 3.61 (p = .01) and 3.93 (p = .01), respectively, more FV servings in the past 30 days than the cessation group. Completing more motivational interviewing sessions (p = .02) and trying more recipes (p = .02) led to significantly greater increases at Month 6 among FV participants. Conclusions: Motivational interviewing counseling and lifestyle modification through trying out healthy recipes may be effective in helping a high-risk population increase their FV intake. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Effect of Calcium Lactate, 4-Hexyl Resorcinol and Vacuum Packing on Physico-chemical, Sensory and Microbiological Qualities of Minimally Processed Litchi (Litchi chinensis Sonn.)

Litchi (Litchi chinensis Sonn.) fruits are very susceptible to pericarp browning which adversely affects consumer acceptability even though the aril portion remains in excellent condition. Litchi arils (litchis) were treated with a solution containing 0–2% (w/v) calcium lactate (CL), 0–0.02% (w/v) 4‐hexyl resorcinol (4‐HR) and 1% potassium sorbate. The pH of solution was adjusted to 4.0 with citric acid. Treated litchis were packed in polystyrene trays, over‐wrapped with polypropylene film, vacuum‐packed (0, 47409.3, 94831.9 Pa) and stored at 4 ± 2 °C. Drip losses, pH, total soluble solids (TSS), sensory attributes and microbiological quality of stored samples were estimated. A four‐factor, three‐level experimental design (D₆ Hokes design) with 19 experiments was chosen. Mathematical models were developed to analyse and predict the effect of CL, 4‐HR, in‐package vacuum and storage time on the responses. TSS, pH and sensory scores decreased significantly (P 0.01), whereas drip losses and microbial count increased significantly (P 0.01) with time. Drip loss was significantly (P 0.1) reduced by addition of CL. 4‐HR prevented browning and changes in colour score during storage were significantly less. Vacuum in packages exerted significant (P 0.01) effect over pH, TSS, sensory and microbiological qualities of minimally processed litchis.     

Lead recovery from aqueous environment by using porous carbon of citrus fruits waste: equilibrium,kinetics and thermodynamic studies

ABSTRACT

The mixture of citrus fruits (orange, grapefruit, mandarin, and lemon) wastes was utilized to obtain high surface area activated carbon (AC) by H₃PO₄ activation. The production conditions were optimized and the optimum conditions were determined. The optimal-activated carbon (CFWAC) was characterized by various physicochemical techniques. CFWAC was also used as a sorbent for Pb (II) ions from water. Batch experiments were performed to explore the adsorption capacity and mechanism. The Langmuir isotherm and pseudo-second-order kinetic model showed good fitness to the experimental data. The maximum Pb (II) adsorption capacity of CFWAC was found to be 163.93 mg/g.     

外源紫杉醇作用下南方红豆杉细胞凋亡及其动力学研究

利用光学显微照相技术、细胞总DNA琼脂糖凝胶电泳和TUNEL标记等手段 ,研究了外源紫杉醇(Taxol)作用下南方红豆杉细胞的凋亡及其动力学。研究结果表明 ,外源紫杉醇能显著提高南方红豆杉细胞凋亡的速率和发生率 ,表明高浓度紫杉醇不利于细胞的生长。凋亡动力学研究对指导大规模植物细胞培养生产紫杉醇具有重要意义     

健康型蔬菜水果清洁剂的研制

本实验发明了一种化合物组合：新型乳化剂、天然植物碱、纳米降解剂、助溶剂、天然香型和水等组成。通过试验筛选出最佳配方，并且测定了该清洁剂的去污能力、杀菌能力、对残留农药降解效果、泡沫性能、表面张力和稳定性。结果表明，该产品制备简便、综合洗洁性能好，具有较大市场前景。     

Free primary alcohols in oils and waxes from germs,kernels and other components of nuts,seeds, fruits and cereals

The composition of free primary alcohols in oils and waxes obtained from the germ, kernel, seed coat, shell and skin (peel) of various nuts, seeds, fruits and cereals and from the chrysalis of silkworm was examined. These alcohols are usually present in small amounts, along with large quantities of hydrocarbons, esters and glycerides in oils and waxes. Thus, it is necessary to remove hydrocarbons, esters and glycerides to analyze the alcohols. We found that preparative reverse-phase thin-layer chromatography (TLC) was the best way to isolate alcohols from oils and waxes. Gas liquid chromatography (GLC) then detected hexacosanol, octacosanol and triacontanol in the oils and waxes. Octacosanol usually was the predominant alcohol. Relationships between the organs from nuts, seeds, fruits and cereals and the contents of octacosanol are suggested. For example, degermed kernels contained two times more octacosanol than the germ, and the skin coat and shell contained one-half and one-fortieth the octacosanol of the germ, respectively.     

高效液相色谱法测定南、北五味子中木脂素含量

建立了用高效液相色谱法测定南、北五味子中5种木脂素成分(五味子醇甲、五味子醇乙、五味子酯甲、五味子甲素和五味子乙素)的分析方法。以甲醇和水为流动相,采用梯度洗脱,对21个不同产地的南、北五味子样本进行了色谱分离,并利用标准物质、保留时间和紫外光谱对木脂素进行定性。结果表明,样品中各组分的色谱峰基本达到基线分离,该方法重复性好、灵敏度高,为评价南、北五味子中的木脂素活性成分提供了一种可靠的分析方法。     

Modelling and Thermal Analysis of Tray‐layered Fruits inside Ventilated Packages during Forced‐air Precooling

Ventilated packaging is widely used in the forced‐air precooling practice for horticultural produce. Fresh fruits are living organisms which are sensitive to temperature in turn related to airflow and heat transfer inside package. In this study, a transient mathematical model considering heat of respiration and evaporation is developed to predict the thermal response of tray‐layered fruits in ventilated packages during forced‐air precooling. Specifically, the heat source is combined with the energy conservation equation and loaded into numerical solution by User Defined Function (UDF). Temperature profiles of three variously distributed circular and oblong vents in three different patterns (spaced, paralleled and crossed stacking) are simulated, separately. The results show that the heat source affects fruit cooling process, and the layered fruit in paralleled stacking pattern tends to be cooled better than others. Furthermore, the results indicate that vertical oblong vent could improve the longitudinal and lateral airflow, while non‐central vent design could greatly improve the overall cooling performance. Definitely a triangular distribution of three circular vents was superior to laterally distributed centre vents with 66.5% higher uniformity and 2.5°C lower of the highest temperature. Compared with the three identical vertical oblong vent conditions, vent design with one hand hole and two side vertical oblong vents can be cooled more uniformly with an increase of 6.5%. It is revealed that vents with large major‐to‐minor axis ratio could be applied to balance airflow and ease cooling differences for a rapid but uniform cooling. Experimental validations were performed for Sim2, Sim4 and Sim6, Sim8, Sim9, and good agreement was obtained considering the five vent conditions with the error less than 3.5°C but coordinated later (within the limits of the experimental uncertainty).Thus the numerical model can be used to predict and optimize temperature distribution within precooling packages. Copyright © 2016 John Wiley & Sons, Ltd.     

五味子木脂素超声循环提取工艺条件的优化

采用超声循环提取的方法从五味子中提取五味子醇甲等木脂素类有效成分,考察溶剂、超声时间、超声功率、液固比和温度对提取工艺的影响．结果表明采用85％的乙醇作为提取溶剂,在单因素实验的基础上通过正交实验得出最佳工艺条件：超声功率500W,超声时间10min,温度30℃,液固比20,五味子木脂素提取率达到80．84％．