Steam radish sprout (Raphanus sativus L.): active substances,antioxidant activities and non-targeted metabolomics analysis

Various active substances, antioxidant activities and primary differential metabolite profiles were investigated to assess the nutritional quality of radish sprouts steamed for 0–300 s. The levels of flavonoids, total phenolic content and isothiocyanate in radish sprouts decreased with increased steaming time, and DPPH radical scavenging activity levels and superoxide dismutase levels also exhibited a downward trend (P < 0.05). By contrast, total phenolic acid, ferric-reducing antioxidant power and reducing power levels exhibited significant increases in the early short-term steaming process (P < 0.05). Steaming for 30 s promoted the accumulation of vitamin B₂, whereas, steaming for 300 s promoted the accumulation of phospholipids and myristic acid to a greater extent than steaming for 30 s. Overall, there was a partial non-decreased nutritional indicator in short-term steaming of radish sprouts, and a longer steaming time positively affected the differential metabolites.     

Development of medical cotton fabrics with Punica granatum L extract finishing for nosocomial infections control

Transmission of pathogenic microorganisms on textile in the hospital settings may contribute to nosocomial infection. This study was aimed to develop a natural antimicrobial finishing on textile that can prevent transmission of pathogenic microorganisms that meets American Association of Textiles Chemists and Colorists (AATCC) standard. Punica granatum L ethanolic extract was shown to have broad spectrum antimicrobial efficacy with bis(6-methylheptyl)-benzene-1,2-dicarboxylate and ethyl-pentadecanoate as the main bioactive constituents. Textile samples developed with the extract finishing exhibited excellent antimicrobial efficacy with a growth reduction of 99.9% on Hoheinstein Challenge Test. The wash durability of the finished textile was found good even after 30 washes with commercial detergent.     

Colourful questions of an Indian village

How we understand and recall colour in the environments we encounter is reliant on the context. Drawing on a repeated experience of the author in a rural Indian village, a number of questions were raised regarding visual distinctiveness and its impact on the identity of place embedded in the memories of the village. A photographic walk‐through was undertaken to determine the existing colour palette and its relationship to the character of the memories of the village. Combined with observations and theory drawn from the literature, it is proposed that considering the experience from a pluralist perspective enables insights to emerge. In this case, colour moments and colour contrast are key attributes of memories and identity construction for the village visitor.     

Dark fermentative biohydrogen production by Acinetobacter junii-AH4 utilizing various industry wastewaters

Hydrogen (H₂) is one of the most promising renewable energy sources, anaerobic bacterial H₂ fermentation is considered as one of the most environmentally sustainable alternatives to meet the potential fossil fuel demand. Bio-H₂ is the cleanest and most effective source of energy provided by the dark fermentation utilizing organic substrates and different wastewaters. In this study, the bio-H₂ production was achieved by using the bacteria Acinetobacter junii-AH4. Further, optimization was carried out at different pH (5.0–8.0) in the presence of wastewaters as substrates (Rice mill wastewater (RMWW), Food wastewater (FWW) and Sugar wastewater (SWW). In this way, the optimized experiments excelled with the maximum cumulative H₂ production of 566.44 ± 3.5 mL/L (100% FWW at pH 7.5) in the presence of Acinetobacter junii-AH4. To achieve this, a bioreactor (3 L) was employed for the effective production of H₂ and Acinetobacter junii-AH4 has shown the highest cumulative H₂ of 613.2 ± 3.0 mL/L, HPR of 8.5 ± 0.4 mL/L/h, HY of 1.8 ± 0.09 mol H₂/mol glucose. Altogether, the present study showed a COD removal efficiency of 79.9 ± 3.5% by utilizing 100% food wastewater at pH 7.5. The modeled data established a batch fermentation system for sustainable H₂ production. This study has aided to achieve an ecofriendly approach using specific wastewaters for the production of bio-H₂.     

油莎豆白酒发酵工艺优化及其品质指标检测

以油莎豆饼和高粱为原料，分别采用固态和液态发酵工艺酿造油莎豆白酒，对油莎豆白酒的发酵工艺进行选择。在此基础上，采用单因素试验及正交试验探究发酵温度、糖化酶添加量以及活性干酵母添加量对油莎豆白酒发酵及理化指标的影响，从而确定油莎豆白酒的最佳固态发酵工艺条件，并对油莎豆白酒发酵过程中酒醅的发酵指标进行实时监测。结果表明，油莎豆白酒的最佳发酵工艺为固态发酵，最佳发酵工艺条件为发酵温度23 ℃，糖化酶添加量190 U/g、活性干酵母添加量0.5‰。在此优化条件下，油莎豆白酒的酒精度为9.2%vol，总酯含量为2.96 g/L，总酸含量为1.45 g/L，乙酸乙酯含量为2.42 g/L，出酒率达到41%。油莎豆白酒发酵过程中，酒精含量逐渐升高，最后趋于平缓，发酵结束后，酒精度达9.2%vol；发酵温度先上升后下降，第6天时酒醅温度达到峰值（27.9 ℃）；剩余淀粉含量逐渐下降，发酵结束后，淀粉消耗12.21%。     

Fruit softening correlates with enzymatic activities and compositional changes in fruit cell wall during growing in Lycium barbarum L.

The present study aims to examine fruit cell wall-associated fruit softening in Lycium barbarum L. by the microstructure of the fruit cells and the changes in the contents of cell wall components, molecular weights of cell wall polysaccharides and the activities of related cell wall degrading enzymes at different development stages of L. barbarum L. fruit. Fruit firmness significantly declined during ripening, with the greatest reduction between the 28 and 35 days stages. The decrease in firmness correlated with an extensively deformed microstructure in the parenchyma tissues and positively correlated with reductions in the contents of fruit cell wall materials and molecular weight in cell wall polysaccharide. Cellulase, α-galactosidase, polygalactosidase and pectin methylesterase showed higher activities during 28 days; whereas, the activities of β-galactosidase were higher during 35 days. These results indicate that cell wall-related processes are a key feature of early softening in L. barbarum L.     

Production of angiotensin-converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382

In this study, ultrafiltered (UF) Iranian white cheese made with adjunct cultures including six Lactobacillus isolates (Lactobacillus brevis, L. casei and L. plantarum) from traditional Iranian Motal cheese. The peptide extract (<5 kDa) of cheese samples were assessed for angiotensin-converting enzyme (ACE)-inhibitory activity during ripening (5 °C). Among the strains used, L. brevis KX572382 (M8) was selected because of the greater increase in (ACE)-inhibitory activity in the cheese (P < 0.05). The highest activity of M8 extract was observed on the 28th (71.72%) day of ripening (P < 0.05). Proteolytic activity assessment and RP-HPLC peptide profile of M8 water-soluble extracts (WSEs) indicated the effect of M8 on further protein degradation due to secondary proteolysis. A total of 7 different peptide sequences, previously known in the literature for their ACE-inhibitory activity, were tentatively identified by LC/ESI-MS in 28-day M8 peptide extract. Although the effect of M8 on pH and the proteolysis development in cheese was significant, no adverse effect was observed on the sensory properties. In conclusion, M8 strain can enhance the functional properties of Iranian UF white cheese.