Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage

Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C.     

Phenolic profiling reveals the metabolite basis of flesh colour and fresh-cut browning in apple fruit

Flesh colour, which is affected by cultivars and browning, can largely impact consumer acceptance in fresh-cut apples. The study profiled phenolic metabolites from apple flesh of twenty-three cultivars by widely targeted metabolomics. Comparison among white- and yellow-fleshed cultivars showed fifteen phenolics, mainly quercetin 3-O-glucoside, hyperoside, hesperetin 5-O-glucoside and cymaroside, in white-fleshed apples were significantly higher than those in yellow-fleshed apples. It may indicate a metabolite basis of yellow and white flesh colour, and better potential nutrition in white-fleshed apples. In addition, ten phenolic metabolites including five cyanidin glycosides showed significant differences between the highest and the lowest browning groups, indicating them may be crucial in browning of fresh-cut apple. This work elucidates the differences of phenolic profiles among apple cultivars with different flesh colour and provides useful data to evaluate the suitability of apple for fresh-cut processing.     

Observation of table-like magnetocaloric effect and large refrigerant capacity in Nd6Fe13Pd1–xCux compounds

The table-like magnetocaloric effect is significant for the magnetic refrigeration applications above 20 K based on the Ericsson cycle. Herein, we prepared a series of Nd₆Fe₁₃Pd_1–xCu_x (x = 0.05, 0.1, 0.15) compounds by the arc-melting method. These compounds show the single crystalline phase in the tetragonal Nd₆Fe₁₃Si-type structure with the space group I4/mcm. A magnetic phase transition from ferromagnetism to antiferromagnetism and a metamagnetic transition from the antiferromagnetic state to the ferromagnetic state are observed in each of the compounds. The compounds exhibit table-like magnetocaloric effects with large refrigerant capacities. A constant ΔS_M in a temperature span of 40 K in the Nd₆Fe₁₃Pd_0.85Cu_0.15 compound are observed. For a field change of 0–5 T, the peak values of –ΔS_M for the Nd₆Fe₁₃Pd_0.95Cu_0.05, Nd₆Fe₁₃Pd_0.90Cu_0.10, and Nd₆Fe₁₃Pd_0.85Cu_0.15 compounds are estimated to be 4.8, 4.6 and 4.4 J/(kg·K) with corresponding refrigerant capacity values of 323, 331 and 316 J/kg, respectively. The obtained table-like magnetocaloric effects with large refrigerant capacities as well as fairly small thermal and magnetic hysteresis deem these series of compounds good candidates for single-phase magnetic refrigeration based on the Ericsson cycle.     

红色烟火着色剂MOF[Sr2(DTDA)(H2O)6]n的制备与性能

以富氮羧酸类分子2,2'-(3,3'-偶氮-双(1H-1,2,4-三唑-5基))二乙酸(H2DTDA)与氢氧化锶八水合物为原料,在水热条件下制备了一种金属有机框架(MOF)结构的新型红色烟火着色剂[Sr_2(DTDA)(H_2O)_6]_n(1);采用傅里叶变换红外光谱(FT-IR)、X射线单晶衍射(XRD)、粉末X射线单晶衍射(PXRD)和元素分析等对化合物结构进行了表征;采用热重法(TG)-差示扫描量热法(DSC)、BAM标准法测试了化合物1的热性能和感度性能;设计了烟火剂配方,对化合物1应用于红色烟火着色剂的可行性进行分析。结果表明,化合物1是一种具有二维空间结构的MOF材料,其层状结构之间存在丰富的氢键作用;放大合成的水热实验同样可以得到高纯度的化合物1;撞击感度为80 J,摩擦感度 360 N;化合物1可作为红色着色剂应用于烟火剂配方中。     

Macrofungi: A review of cultivation strategies,bioactivity, and application of mushrooms

The production of macrofungi (mushrooms) as well as their economic value have been steadily increasing globally. The use of functional foods, dietary supplements, and traditional medicines derived from macrofungi is increasing as they have numerous health benefits as well as abundant nutrients. Macrofungi are diverse with complex and highly varied growth conditions and bioactive constituents, most macrofungal resources have not yet been fully explored and applicated, leading to an urgent need for appropriate strategies to address the problem. Increasing attention has been paid to the macrofungal cultivation and application, in particular, potential prebiotics. Herein, the present review comprehensively summarizes recent progress in the cultivation, newly identified bioactive constituents, and their effects on gut microbiota as well as the potential ways in which they affect human health. Moreover, the macrofungal food development is discussed to improve food nutritional value and change the quality characteristics of food. Finally, the review addresses consumer safety concerns and the prospective genetic manipulation of macrofungi. We hope that this review can provide a comprehensive research reference for ensuring the safety and efficacy, along with maximizing the value and profitability of macrofungi production.     

抗硫化返原剂PK900在全地形轮胎胎面胶中的应用

研究抗硫化返原剂PK900在全地形轮胎胎面胶中的应用。结果表明:在全地形轮胎胎面胶中添加抗硫化返原剂PK900,胶料硫化速度变化不大,抗硫化返原性能提高,在过硫条件下硫化胶可保持较好的物理性能;成品轮胎的耐久性能提高,使用寿命延长。     

生物质电厂废弃物草木灰成分分析及成形

生物质热电厂焚烧废弃物的主要成分是草木灰，其产生量大、密度小。大量草木灰不经处理会造成环境污染问题。本文首先分析草木灰的化学成分，确定草木灰的肥料特征，通过添加NH₄H₂PO₄使草木灰的pH达到国家复合肥的相关标准。选用聚天冬氨酸（30%水溶液）作为复合肥的黏结剂，应用于草木灰复合肥的成形造粒，以增加其抗压强度和肥效。研究不同烘干时间、烘干温度、聚天冬氨酸添加量对草木灰复合肥抗压强度的影响规律，通过分析植物的形态及生理指标，进而研究草木灰复合肥的肥效。结果表明：最佳烘干条件为10h、140℃，聚天冬氨酸对草木灰的抗压强度有明显的增强作用，并且草木灰与聚天冬氨酸的复配比为6g∶1mL时肥效最好。此方法解决了元素循环中断、草木灰环境污染，在运输过程中草木灰复合肥易碎，纯草木灰肥效低等问题。     

Alterations in phenolic compound levels and antioxidant activity in response to cooking technique effects: A meta-analytic investigation

The aim of this study was to review prior studies that have evaluated the effects of cooking techniques on polyphenol levels and antioxidant activity in vegetables and to release a meta-analysis of the findings. Meta-analysis with a random effect model was conducted using the weighted response ratios (R*) that were calculated for each experiment. Baking (R* = 0.51), blanching (R* = 0.94), boiling (R* = 0.62), microwaving (R* = 0.54) and pressure cooking (R* = 0.47) techniques precipitated significant reductions in the polyphenol levels. Significant decreases in the antioxidant activity levels were noted after baking (R* = 0.45) and boiling (R* = 0.76), while significant increases were observed after frying (R* = 2.26) and steaming (R* = 1.52).