Abstract This study was investigated the effects of hot-air temperature and slice thickness on drying characteristics of Crabapple slices. Drying experiments were carried out in the ranges of 60-90 °C. The thickness conditions of Crabapple slices for thin layer drying were 3mm and 5mm. The increase in the temperature of the hot-air and the decrease in the thickness of the slicing causes the drying time to be significantly shortened. Fick’s diffusion model was applied to describe the water transfer of the Crabapple slices, and the effective diffusion coefficients varied from 0.6142 × 10-8m2/s to 1.9867 × 10-8m2/s in a given range of drying temperature. The effective diffusivity increases with increasing temperature. The activation energy values of Crabapple were 17.46 and 23.82 kJ/mol for the thickness of 3 and 5 mm, respectively. The Page model was revealed to be a better fit to describe the drying curve of Crabapple compared to other models.

Abstract The brewing of Chinese Baijiu is a microbial community fermentation system, in which there is a close and complex relationship between microorganisms and flavor quality, but the specific deep-seated mechanism still needs to be explored and interpreted continuously so far. In this review, Maotai flavor Baijiu was briefly introduced, and the microorganisms mainly affected by flavor substances, the main components of flavor substances, the factors affecting flavor formation and the application ways of functional microorganisms in Maotai flavor Baijiu were summarized. It provides a deeper understanding for the research of others flavor Baijiu.

Abstract Phenols from wheat bran play an important role in improving the physiological function of human body because of their potential antioxidant capacity. However, most of the phenols in wheat bran exist in the form of insoluble binding, which limits their application in the field of food and medicine. In this paper, the modification of wheat bran by Penicillium solid-state fermentation (SSF) was studied. It was found that the content of free phenolic acids in wheat bran was significantly correlated with the activity of key hydrolytic enzymes in the fermentation process. On the fifth day of Penicillium fermentation, the content of free phenolic acids was the highest, which was 750.98 μg/g, which was 1.78 times higher than that of the control. The release of free phenolic acids was highest when wheat bran was treated with compound enzyme at 300 U/mL. Furthermore, the structure of wheat bran was significantly changed by fermentation with enzyme addition. On the 5th day of fermentation, the content of free phenolic acids was as high as 1500 μg/g, which was twice as much as that of fermented bran and 3.56 times that of unfermented bran.

Abstract Consumers are more demanding in relation to meat quality, developing new demands, such as increased shelf life and good sensory quality. The tenderness of the meat is one of the most important elements in the choice of the product, the modification in the intrinsic structure of the meat, for example, increase of the proteolysis and fragmentation of the myofibrils contribute to the improvement of the tenderness. However, it is necessary to develop technological strategies so that this ultrasound technology can be added to improve meat tenderness. Thus, the objective of this review was to know the main aspects of the use of ultrasound and acerola residue in meat tenderness. Overall, existing research demonstrates excellent prospects for this new redesign approach.

Abstract Icariin has low bioavailability and poor stability, which limits its wide application. The complexation of icariin and whey protein is expected to solve this problem, but there is no research on their interaction mechanism. In view of this, the related mechanism was studied systematically by spectrofluorimetry and molecular docking method in this study. The fluorescence analysis showed that icariin and whey protein could form a non-covalent complex driven by hydrophobic force, which led to the fluorescence quenching of whey protein. In this process, the microenvironment around the tyrosine residue and tryptophan residue of whey protein changed. The molecular docking analysis confirmed the existence of hydrophobic interaction and hydrogen bonding in the complex, which well confirmed fluorescence results. The obtained results can promote the application of icariin in food.

Abstract The Food Truck segment has become a food option with quality and reduced cost. The objective of the present work was to analyze the hygienic-sanitary quality of street foods sold in food trucks and to propose essential operational requirements for the control of hazards associated with this food sector. The cross-sectional descriptive study model was used with the application of a questionnaire to verify the hygienic-sanitary conditions of the food handlers of the trucks in the state of Rio de Janeiro, Brazil, and a checklist to evaluate the structural conditions and compliance with the standards provided for in legislation. Among the handlers, 60% did not wash their hands properly, 62.9% did not have a training course and 18% of the trucks did not have a sink with potable water. Non-conformities were also observed at the points of sale, mainly due to the absence of an exhaust system and protection gutter for lamps. Thus, a proposal of essential operational requirements for food trucks was elaborated. There is a clear need to recognize this segment as an integral part of the commercialization of street food, proposing a specific control, increasing inspection, and use of a training program.

Abstract Lignocellulosic biomass residues can generate interesting materials for the chemical and food industries. Physical activation processes were developed by cold pressing and slow pyrolysis, as well as physical chemical activation with zinc chloride (ZnCl2), to produce bio-based products, including bio-oil (30%) and biochar (31%), with good yields. Charcoal and biooil provided good results, respectively, with regard to adsorption capacity (357 m2 g-1 of surface area BET) and the possibility of extracting chemical compounds (phenols with 45.81% and aldehydes with 32.76%). Moreover, the key economic performance indicators of the process were analyzed, and the results indicate that the proposed process is economically feasible and attractive with $422,416.10 profits. Finally, after dialoguing with the babassu nut breakers and understanding their needs, the feasibility of economically developing the contacted families through technology transfer for extracting the oil, cake, biochar, and bio-oil from babassu coconuts was studied, demonstrating the possibility of income generation based on the profitability achieved in this study. industries pyrolysis ZnCl2, ZnCl2 ZnCl , (ZnCl2) biobased bio products oil 30% 30 (30% 31%, 31 31% (31%) yields respectively 357 (35 m g1 g 1 g- BET phenols 4581 45 81 45.81 32.76%. 3276 32.76% . 32 76 32.76%) Moreover analyzed 42241610 422 416 10 $422,416.1 profits Finally needs cake studied study (ZnCl2 3 (30 (31% 35 (3 458 4 8 45.8 327 32.76 7 4224161 42 41 $422,416. (ZnCl (31 ( 45. 32.7 422416 $422,416 32. 42241 $422,41 4224 $422,4 $422, $422 $42 $4 $

Abstract Cell apoptosis induction and metastasis suppression in human breast cancer cell, MDA-MB-231, were studied to assess the potential of Cirsium setidens extract (CSE) on breast cancer treatment. Cell viability and metastasis analysis using MDA-MB-231 confirmed CSE significantly inhibited the growth and proliferation of cancer cell without suppressing normal cell growth in the range of 0.25 to 0.5 mg/mL of CSE. To analyze the anticancer effect of CSE, the expressions of major genes related to in the apoptosis, including p53, AMPK-α, Bcl-2, and Bax were analyzed by reverse transcription-polymerase chain reaction. The expressions of AMPK-α, p53, and Bax increased by 45, 43, and 68%, respectively, while the expression of Bcl-2 decreased by 12%, showing that CSE treatment induced apoptosis of MDA-MB-231. The major compound of CSE was identified as rhoifolin, a type of flavone, through analysis using LC-MS/MS. Our findings confirmed that rhoifolin, known to possess a variety of significant biological activities, could be obtained from C. setidens and used as an effective natural compound to suppress breast cancer. MDAMB231, MDAMB231 MDAMB MDA MB 231, 231 (CSE MDA-MB-23 025 0 25 0.2 05 5 0. mgmL mg mL p53 p AMPKα, AMPKα AMPK α, α AMPK-α Bcl2, Bcl2 Bcl 2, 2 transcriptionpolymerase transcription polymerase reaction 45 43 68 68% respectively Bcl- 12 12% MDAMB231. 231. rhoifolin flavone LCMS/MS. LCMSMS LC MS/MS. MS LC-MS/MS activities C MDAMB23 23 MDA-MB-2 02 p5 4 6 1 LCMS LCMS/MS MSMS MS/MS MDAMB2 MDA-MB- MDA-MB

Abstract The purpose of this study is to investigate the effect of bioconverted Oenanthe javanica extract (BOE) using Lactiplantibacillus plantarum SM4 on production of bioactive compounds. Response surface methodology was used to determine the optimal ultrasound-assisted extraction conditions including the extraction time, extraction temperature, and ethanol concentration for the enhancement of bioactive compounds production. The predicted optimum UAE conditions were extraction time of 26.0 min, extraction temperature of 92.8 °C, and 59.9% ethanol, respectively, and 5.14 mg GAE/g DM of TPC and 0.59 mg QE/g DM of TFC were produced under the optimum condition. Then, O. javanica extraction (OJE) has been bioconverted by using L. plantarum SM4 to increase the bioactive compounds. In HPLC-mass spectrometry analyses, higher concentration of p-coumaric acid was identified in BOE than in OJE, and chlorogenic acid in OJE was converted to quinic acid, confirming an increase in bioactive compounds by bioconversion. Thus, we have concluded that optimization of UAE and the BOE is an effective process for enhancement bioactive compounds from O. Javanica and this finding provides a scientific basis of bioactive compounds in natural product can be utilized as food, cosmetics, and pharmaceutical materials from BOE. (BOE SM ultrasoundassisted ultrasound assisted 260 26 0 26. min 928 92 8 92. C °C 599 59 9 59.9 respectively 514 5 14 5.1 GAEg GAE g 059 0.5 QEg QE condition Then O (OJE L HPLCmass HPLC mass analyses pcoumaric p coumaric bioconversion Thus food cosmetics 2 59. 51 1 5. 05 0.

Abstract This study was undertaken to investigate the potential effects of wheat flour substitution with potato starch modified by heat-moisture treatment (HMTS) and microwave treatment (MWS) on dough texture properties and on the quality of fresh noodles. The research results showed that the substitution of wheat flour with HMTS or MWS altered the texture and tensile properties of dough and cooked fresh noodles. Moreover, the dough tensile properties of resistance to extension and extensibility were extremely significant positive correlated with the cooked fresh noodles tensile properties of tensile strength and elasticity. The optimal cooking time of fresh noodles was significantly decreased (P value < 0.05) with the increase incorporation of HMTS or MWS. The dry matter water absorption rate and loss rate of dry matter significantly increased with the increase of substitution amount of HMTS and MWS. When the incorporation amount of HMTS was less than 30% and the incorporation amount of MWS was less than 20%, the noodles could maintain good organoleptic and cooking quality attributes. More than 30% of HMTS or 20% MWS will deform the noodles and cause breakage. Therefore, the maximum incorporation of HMTS or MWS should be 30%, 20%, respectively. heatmoisture heat moisture (HMTS (MWS Moreover elasticity P 0.05 005 0 05 30 20 attributes breakage Therefore respectively 0.0 00 3 2 0.

Abstract The objective of this research was to investigate the effects of pulse electric field, microwave, and ultrasonic assisted water extractions on the bioactive compounds in black rice, and their antioxidant and sirtuin1 enzyme stimulating activities. The number of pulses were changed from 1,000 to 2,000 and 3,000 at a constant electric field intensity of 5 kV/cm. Microwave and ultrasonic conditions were followed by 800 W for 20 min and 60 °C for 20 min, respectively. The results found that using pulse electric field with 3,000 pulses and microwave achieved high concentrations of total phenolic compound and cyanidin-3-glucoside with non-significantly difference. Extracts from the pulse electric field with 3,000 pulses showed the significantly highest DPPH scavenging activity (30.83 ± 2.06%) and the sirtuin1 enzyme stimulating activity (27.260 ± 0.418 of fluorescence intensity) when compared with microwave and ultrasonic extractions. Scanning electron microscopy and fourier transform infrared spectroscopy results showed distinct differences between the effects of these methods on the outer surface. The overall results revealed that pulse electric field and microwave were similarly effective at increasing the content of bioactive compounds in extract and their antioxidant activities. However, the pulse electric field was considerably more effective for activating sirtuin1 enzyme activity. rice sirtuin activities 1000 1 000 1,00 2000 2 2,00 3000 3 3,00 kVcm kV cm kV/cm 80 6 C respectively cyanidin3glucoside cyanidinglucoside cyanidin glucoside nonsignificantly non difference 30.83 3083 30 83 (30.8 2.06% 206 06 27.260 27260 27 260 (27.26 0418 0 418 0.41 surface However 100 00 1,0 200 2,0 300 3,0 8 30.8 308 (30. 2.06 27.26 2726 26 (27.2 041 41 0.4 10 1, 2, 3, 30. (30 2.0 27.2 272 (27. 04 4 0. (3 2. 27. (27 ( (2

Abstract Faced with changes in eating habits, consumers currently seek to enjoy moderate consumption of healthy food products that results in sensory pleasure. Here, our study aimed to evaluate the biochemical and physicochemical properties and sensory profile of craft beers produced in the Brazilian Midwest region. Our evaluation of the beverages revealed different physicochemical characteristics such as alcohol content, soluble solids, titratable acidity in citric acid, and dry extract percentage, with values ranging between 4.06-6.13%, 5.13-10.98 °Brix, 1.71-3.45%, and 3.38-7.99%, respectively. Moreover, the average density of the beverages was 0.9906 g/cm3. In addition, the antioxidant activity and total phenolic of the beverages ranged between 14.28-20.46 mMol of Trolox/100 mL and 74.84-108.45 mg/100 g, respectively. Phenolic compounds that are essential in human nutrition, such as epicatechin, catechin, gallic acid, p-coumaric acid, caffeic acid, ferulic acid, rutin, and kaempferol, were identified in the beverages. Regarding the sensory profile of the craft beers, the beers had an average acceptability index of 75.11% for appearance, 70.24% for aroma, 60.43% for flavor, and 73.53% for texture. Our study demonstrated a correlation between chemical composition and acceptability index of beer, indicating a preference for lighter colored, fuller, and less acidic beers. habits pleasure Here region content solids acid percentage 4.066.13%, 406613 4.06 6.13%, 4 06 6 13 4.06-6.13% 5.1310.98 5131098 5.13 10.98 5 10 98 5.13-10.9 Brix °Brix 1.713.45%, 171345 1.71 3.45%, 1 71 3 45 1.71-3.45% 3.387.99%, 338799 3.38 7.99%, 38 7 99 3.38-7.99% respectively Moreover 09906 0 9906 0.990 gcm3 gcm g cm3 cm g/cm3 addition 14.2820.46 14282046 14.28 20.46 14 28 20 46 14.28-20.4 Trolox100 Trolox 100 Trolox/10 74.84108.45 748410845 74.84 108.45 74 84 108 74.84-108.4 mg100 mg mg/10 nutrition epicatechin catechin pcoumaric p coumaric rutin kaempferol 7511 75 11 75.11 appearance 7024 70 24 70.24 aroma 6043 60 43 60.43 flavor 7353 73 53 73.53 texture beer colored fuller 066 4.066.13% 40661 406 4.0 613 6.13% 4.06-6.13 1310 5.1310.9 513109 513 5.1 1098 10.9 9 5.13-10. 713 1.713.45% 17134 171 1.7 345 3.45% 1.71-3.45 387 3.387.99% 33879 338 3.3 799 7.99% 3.38-7.99 0990 990 0.99 g/cm 2820 14.2820.4 1428204 1428 14.2 2046 20.4 2 14.28-20. Trolox10 Trolox/1 84108 74.84108.4 74841084 7484 74.8 10845 108.4 8 74.84-108. mg10 mg/1 751 75.1 702 70.2 604 60.4 735 73.5 4.066.13 4066 40 4. 61 6.13 4.06-6.1 131 5.1310. 51310 51 5. 109 10. 5.13-10 1.713.45 1713 17 1. 34 3.45 1.71-3.4 3.387.99 3387 33 3. 79 7.99 3.38-7.9 099 0.9 282 14.2820. 142820 142 14. 204 20. 14.28-20 Trolox1 Trolox/ 8410 74.84108. 7484108 748 74. 1084 108. 74.84-108 mg1 mg/ 75. 70. 60. 73. 4.066.1 6.1 4.06-6. 5.1310 5131 5.13-1 1.713.4 3.4 1.71-3. 3.387.9 7.9 3.38-7. 09 0. 14.2820 14282 14.28-2 841 74.84108 748410 74.84-10 4.066. 6. 4.06-6 5.131 5.13- 1.713. 1.71-3 3.387. 7. 3.38-7 14.282 14.28- 74.8410 74841 74.84-1 4.066 4.06- 1.713 1.71- 3.387 3.38- 74.841 74.84-

Abstract Heigen is the root and rhizomes of Duhaldea Nervosa Anderberg., a traditional medicine food homology herb used to treat rheumatoid arthritis in China,but the potential active components and the underlying mechanism have not been clarified. In this study, the chemical compounds and the components absorbed into the blood from Heigen were assessed using ultra-high performance liquid chromatography coupled with quadrupole Orbitrap high-resolution mass spectrometry. 72 chemical constituents were identified in Heigen, 13 blood prototypical constituents, and 9 metabolites were found in serum samples after intragastric administration of Heigen extracts to rats. Then, using network pharmacology and molecule docking, 10 compounds were assumed to be potentially key active compounds against RA, which may be via the multi-component, multi-target and multi-pathway interaction mechanism of Heigen in the treatment of RA, and also provides a pharmacological basis for the treatment of RA. Anderberg Anderberg. Chinabut China but clarified study ultrahigh ultra high highresolution resolution spectrometry 7 1 rats Then docking RA multicomponent, multicomponent multi component, component multi-component multitarget target multipathway pathway