Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate

The objective of this research was to improve the volatile flavour profile of a pork trimming hydrolysate by lactic acid bacteria (LAB) fermentation. Five probiotic strains and one dairy strain were used. The dominant aliphatic aldehydes (80.90%) in the unfermented hydrolysate were greatly reduced to <15% by converting into respective carboxylic acids and alcohols after fermentation. Strain GG was the only LAB that produced a significant level of succinic acid (1.62 mg mL⁻¹) and ketones (14.92%) (mainly diacetyl and acetoin) in the hydrolysate. Strains 299V and GG showed moderate proteolytic activities as their amino acid content reduced to 126.05 and 219.14 mg per 10 mL compared to the control (316.45 mg per 10 mL) after fermentation, respectively. However, little amino acid-derived volatiles were found in all fermented samples. These findings indicate that LAB fermentation modulates the flavour compounds of pork hydrolysates, which has the potential to be developed to novel flavouring materials.     

Effects of light-emitting diode illumination on the quality of fresh-cut cherry tomatoes during refrigerated storage

The effects of light-emitting diode (LED) illumination on the quality of fresh-cut cherry tomatoes were investigated. Tomatoes were exposed continuously to red, green, blue and white LED light for 7 days and control samples stored in darkness. Results showed that blue light treatment significantly led to more total soluble solids, lycopene concentration and individual phenolic compounds (chlorogenic acid, caffeic acid, rutin) after 7 days of storage. On day-5, green and blue light-treated tomatoes showed relatively higher firmness than samples treated by other lights and the control. At the early stage of storage, blue light could preserve the fresh flavour of tomatoes compared to other treatments. Overall, the blue light was most effective in the quality preservation of fresh-cut cherry tomatoes and could be used as a novel strategy in the preservation of fresh-cut fruits and vegetables during shelf life.     

What are the potential strategies to achieve potentially more healthful meat products?

In recent years, much attention has been paid to the consumption of meat and processed meat, and their relationship with a healthy diet. This review provides an overview of the potential strategies, which can be used to provide the implications for producing healthy, wholesome and consistently high-quality meat products. Genetic selection, nutrition and feeding management, and gene manipulation techniques have been used as the main strategies to induce beneficial changes in meat and meat composition. Besides, the incorporation of ingredients that play a technological role and are potentially health-enhancing, such as fibre, fat substitutes, natural antioxidants and the reduction of sodium and nitrites, has a high potential in the development of healthier meat products. In this review, we have observed that many strategies have been successfully used to obtain products with low fat, reduced sodium and nitrite content, low cholesterol and absence of synthetic antioxidants. Another point to be highlighted is that some of these strategies also allow obtaining products with positive health effects that can be potential alternatives to improve consumer acceptance.     

Dynamics of lipid droplets in the endometrium and fatty acids and oxylipins in the uterine lumen,blood, and milk of lactating cows during diestrus

Our objective was to investigate the lipid content of uterus, blood plasma, and milk at early, mid, and late diestrus. Lactating cows (n = 30) had the estrous cycle and ovulation synchronized by administration of exogenous hormones. Cows were blocked by parity and assigned randomly to receive transcervical uterine flushing and biopsy on d 5 (early diestrus), 10 (mid diestrus) or 15 (late diestrus) of the estrous cycle. Flushing and endometrial biopsy were performed in the uterine horn ipsilateral to the corpus luteum. The recovered flushing was used for analyses of lipid composition by liquid chromatography-tandem mass spectrometry and the biopsy was used for investigation of lipid droplet abundance in endometrial cryosections using a neutral lipid fluorescent dye. In addition, blood and milk samples were collected from all cows on d 5, 10, and 15. All blood samples were used to measure the concentration of progesterone in plasma, and all milk samples were used to determine milk composition. Subsamples of blood plasma and milk were also used to evaluate the composition of fatty acids and oxylipins using the same methodology used for uterine flushing samples. The abundance of lipid droplets in the endometrium increased 1.9-fold from d 5 to 10, and 2-fold from d 10 to 15. Concentration of long-chain fatty acids and oxylipins in uterine flushing were, on average, 2.2 and 2.5 times greater in samples collected on d 15 compared with those collected on d 5 and 10. These differences were not observed in blood and milk, suggesting that accumulation of fatty acids and oxylipins in the uterus is regulated locally. In addition to concentration, the profile of individual fatty acids and oxylipins in uterine lumen changed substantially during diestrus. The main categories with increased abundance at late diestrus were mono- and polyunsaturated fatty acids, and oxylipins derived from arachidonic acid, dihomo-γ-linolenic acid, and docosahexaenoic acid. In conclusion, fatty acids and oxylipins accumulate in the uterine lumen during diestrus and might work as a mechanism to supply these lipids to the developing conceptus at late diestrus, when the onset of elongation occurs and substantial synthesis of biomass and cell signaling by lipid mediators are required.     

纳米多孔金电化学传感器构建及其对饮品中抗坏血酸的检测

基于纳米多孔金（nanoporous gold，NPG）对抗坏血酸的强电催化氧化作用，通过酸腐蚀制备NPG，构建纳米多孔电极（NPG/GCE）检测饮料中的抗坏血酸。通过循环伏安法和差分脉冲伏安（differential pulse voltammetry，DPV）法对抗坏血酸检测条件进行优化，确定最佳检测条件为pH 4.0的柠檬酸缓冲液。在优化条件下，利用DPV法对抗坏血酸进行检测，结果表明：在6.652 8～160 μg/mL的范围内，峰电流密度与抗坏血酸质量浓度呈良好的线性关系；该电极制备简单、灵敏度高、稳定性和抗干扰能力强，对饮料中抗坏血酸的快速检测有良好的应用潜力。     

苯乳酸抑制链格孢霉作用靶位的分析

以从自然腐败的樱桃上分离的链格孢霉（Alternaria sp.）LD3.0086为指示菌，研究苯乳酸对链格孢霉的主要抑制作用靶位。应用分光光度法测定苯乳酸对链格孢霉的最小抑菌浓度，通过卡尔科弗卢尔荧光增白剂染液（calcofluor white，CFW）染色观察苯乳酸对菌丝顶端生长的破坏作用，利用扫描电子显微镜和透射电子显微镜观察链格孢霉的超微结构变化，通过测定苯乳酸作用前后链格孢霉上清液中N-乙酰葡萄糖胺质量浓度变化研究苯乳酸对菌丝细胞壁的破坏作用，应用荧光双染色法观察苯乳酸对链格孢霉菌丝细胞膜的损伤作用。结果表明，12.5 mmol/L的苯乳酸能有效抑制链格孢霉的生长；与对照组（无菌水处理）相比，苯乳酸处理后链格孢霉顶端生长细胞无明显形变，经12.5 mmol/L苯乳酸处理的链格孢霉上清液中N-乙酰葡萄糖胺质量浓度基本不变；苯乳酸处理24 h，链格孢霉菌丝细胞壁表面无明显损伤，细胞内结构发生明显变化；苯乳酸短时间（4 h）处理链格孢霉，菌丝细胞膜仍较为完整，加入苯乳酸较长时间（8 h）后细胞膜发生破裂。综合分析可知，苯乳酸对链格孢霉的主要作用靶位应不是菌丝体的细胞壁和细胞膜，而是在菌丝体内部，通过破坏菌丝内部细胞器结构或引起细胞内的生化反应，从而抑制链格孢霉的生长和繁殖，发挥抑菌活性。     

Indoor heterogeneous photochemistry of furfural drives emissions of nitrous acid

People spend approximately 80% of their time indoor, making the understanding of the indoor chemistry an important task for safety. The high surface-area-to-volume ratio characteristic of indoor environments leads the semi-volatile organic compounds (sVOCs) to deposit on the surfaces. Using a long path absorption photometer (LOPAP), this work investigates the formation of nitrous acid (HONO) through the photochemistry of adsorbed nitrate anions and its enhancement by the presence of furfural. Using a high-resolution proton-transfer-reaction time-of-flight mass spectrometer (PTR-TOF-MS), this work also investigates the surface emissions of VOCs from irradiated films of furfural and a mix of furfural and nitrate anions. Among the emitted VOCs, 2(5H)-furanone/2-Butenedial was observed at high concentrations, leading to maleic anhydride formation after UV irradiation. Moreover, the addition of potassium nitrate to the film formed NO_x and HONO concentrations up to 10 ppb, which scales to ca. 4 ppb for realistic indoor conditions. This work helps to understand the high levels of HONO and NO_x measured indoors.     

Utilization of linseed cake as a postagricultural functional filler for poly(lactic acid) green composites

Linseed cake (LC), a byproduct of linseed oil extraction, is used as a functional filler for production of biodegradable composites. To determine the influence of residual linseed crude oil contained in lignocellulosic filler on the properties of the poly(lactic acid) (PLA)-based composites with 5–30% filler content, two types of LC were analyzed: a defatted and an unmodified one. Complex analysis of the composites' properties change was conducted in relation to their structure modification caused by the addition of a waste filler. It was found that the addition of LC resulted in simultaneous plasticization and improved crystallization of PLA. Lignocellulosic particles and crude linseed oil contained in the LC powder provided a modifying effect, influencing the level of crystallinity and mechanical and thermomechanical properties. Using LC may thus overcome one of the main drawbacks of PLA, which is brittleness and low crystallinity. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136, 47152.     

多氢酸酸化反应特征及动力学

利用自制多氢酸液XS-1进行静态岩粉溶蚀与岩心流动实验,通过SEM、ICP等实验考察了多氢酸的缓速性与预防二次沉淀性能,并研究了多氢酸与岩心反应动力学特性。结果表明,XS-1多氢酸液具有良好的缓速与预防二次沉淀性能,反应后残酸的极限浓度为0.296 1 mol/L,酸液有效作用时间为6~7 h。在该多氢酸体系下岩心渗透率提高至4.15倍,在此条件下以酸岩反应动力学参数模型建立动力学方程,反应速率比同条件下普通酸液小,进一步证明多氢酸具有一定的缓速性。