Search Results (62)

Dark green leafy vegetables, such as spinach, are rich sources of α-tocopherol (α-T), a lipid-soluble antioxidant, but may contribute little to α-T status due to low intake and limited bioavailability. This study investigated whether egg co-consumption enhances α-T bioavailability from spinach and whether effects differ by egg dose, food matrix, or timing of intake. In a crossover study, healthy adults consumed deuterium-labeled (d_x)-spinach (containing 5 mg d_x-α-T) alone; or with 1, 2, or 3 hard-boiled eggs; 2 egg whites; or vegetable oil (9.6 g). Two exploratory trials evaluated delayed egg consumption 3 h after spinach intake. Compared with spinach alone, d_x-α-T AUC_0–72h (µmol/L × h) was 1.5–1.8-times higher when spinach was co-consumed with 1, 2, and 3 eggs (p ≤ 0.05), respectively, with no egg dose-dependent differences (p > 0.05). Co-ingestion of spinach with egg whites or vegetable oil increased d_x-α-T AUC_0–72h similar to whole eggs (p > 0.05). Delayed egg intake did not affect d_x-α-T AUC_0–72h relative to spinach alone (p > 0.05). Plant-derived α-T bioavailability can be improved through co-ingestion with other foods but is independent of egg dose and food matrix. Effective absorption requires concurrent intake, indicating that timing and associated digestive processes are key determinants and support food-pairing strategies to improve vitamin E bioavailability and its antioxidant contribution to plant-based diets. Registered at ClinicalTrials.gov (NCT04287816). Full article

Stropharia rugosoannulata mycelium is a naturally fibrous and sustainable protein source for meat analogs; however, its weak gel-forming ability and poor extrudability limit its printability and structural stability. In this study, extrusion-based 3D-printable composite inks were developed using mechanically fragmented mycelium, pea protein isolate (PPI), and curdlan (CUR). The effects of mycelium and CUR concentrations on printability, rheological properties, water-holding capacity, water distribution, thermal properties, and texture were systematically evaluated. The results showed that mechanical fragmentation for 20 s effectively dispersed the mycelial aggregates while preserving the filamentous network. CUR markedly improved extrusion continuity, print accuracy, and shape fidelity after deposition. All inks exhibited shear-thinning behavior. Increasing CUR concentration enhanced apparent viscosity, storage modulus, thixotropic recovery, water-holding capacity, and thermal stability, while converting part of the immobilized water into bound water within the gel network. In addition, CUR strengthened hydrogen bonding in the composite inks. Texture profile analysis of heated meat analogs showed that hardness, springiness, cohesiveness, gumminess, chewiness, and resilience increased progressively with increasing CUR concentration. Among the tested formulations, the ink containing 50% mycelium, 5% PPI, and 6% CUR exhibited the best balance between printability, structural stability, and meat-like texture, showing the closest textural similarity to boiled chicken breast. These findings provide a practical strategy for fabricating mycelium-based meat analogs with improved printability and meat-like texture. Full article

This study investigated the effects of boiling, roasting, and frying on the quality and flavor characteristics of Shiqi pigeon (Columba livia domestica) meat. Changes in color, texture, microstructure, and volatile profiles were systematically evaluated using colorimetry, texture profile analysis, scanning electron microscopy, electronic nose analysis, and Fourier transform infrared spectroscopy (FTIR). Thermal processing significantly influenced physicochemical properties and flavor profiles. Fried samples exhibited the highest hardness (27.79 N), chewiness (33.13 mJ), and maximum shear force (30.23 N), while boiled samples showed the lowest hardness (22.12 N) and puncture hardness (12.20 N), indicating improved tenderness. Electronic nose PCA explained 85.4% of total variance (PC1: 59.5%; PC2: 25.9%), clearly discriminating the three treatments. Color measurements showed that frying induced the greatest total color difference (ΔE > 1, p < 0.05), followed by roasting and boiling. FTIR analysis revealed pronounced shifts in amide I bands in fried samples, indicating stronger protein secondary structure alterations. Overall, different thermal processing methods produced distinct quality and flavor characteristics in pigeon meat, providing scientific guidance for process optimization and product development. Full article

This study aimed to investigate the changes in textural properties of two potato varieties (JZ-226 and XS-6) during boiling and to elucidate the interaction mechanisms within their starch–pectin composite systems, and their impacts on textural characteristics. The results showed that during the boiling process, both potato varieties exhibited decreased hardness and chewiness. As the boiling time lengthened, starch underwent gelatinization; the amylose content dropped; water solubility increased; and the swelling power, transparency, and iodine blue value reduced. Meanwhile, pectin degraded, with the degree of esterification increasing; the content of protopectin and other bound pectins decreased; and water-soluble pectin increased, along with molecular weight rising. In the early stages of gelatinization (15 min), the addition of pectin inhibited the short-range orderliness of starch, forming a relatively stable network structure. However, prolonged gelation disrupts the gel network structure of the starch–pectin complex, leading to further textural changes. Compared to XS-6, the pectin in JZ-226 demonstrated a stronger ability to inhibit starch short-range orderliness, forming a more stable network structure, thereby maintaining superior hardness. These findings provide a theoretical basis for understanding the molecular mechanisms underlying textural changes in potato processing and offer technical support for developing functional potato products. Full article

This study investigated the combined influence of hydrothermal treatment and particle size on the techno-functional properties of defatted coconut residue (DCR) to optimize its use as a hydrocolloid fat replacer. A 3 × 2 factorial design evaluated boiling and autoclaving treatments in combination with coarse and fine milling. Fine particle fractions (boiling-fine [BF] and autoclaved-fine [AF]) were identified as optimal, exhibiting peak water-holding capacity (WHC) (10.95 g/g) and oil-holding capacity (4.57 g/g) due to maximized surface area and thermal unblocking of capillary networks. When incorporated into cookies, all DCR formulations qualified as “reduced-fat” (30% reduction) and “high-fiber” (6 g/100 g) products. Crucially, the extreme WHC of fine fractions induced severe water competition within the dough, leading to a direct inverse correlation with quality, characterized by a restricted spread ratio (6.9) and increased hardness (27 N). Furthermore, thermal leaching of Maillard precursors suppressed excessive browning, improving cookie color. While the BF fraction provided the best functional balance, future research should optimize dough moisture to mitigate the impact of high fiber hydration on texture. These findings demonstrate DCR’s potential for agro-food valorization and improved human health. Full article

Haruki Murakami’s Hard-Boiled Wonderland and the End of the World portrays a world where the “shadow”, the seat of memory, desire, and volition, is surgically removed, leaving behind a perfectly fluent but phenomenologically empty self. We argue that this literary structure mirrors a precise mathematical distinction in topological quantum matter. In a semisimple theory such as the semions of $\mathrm{SU}{\left(2\right)}_1$, there is a reducible component $V\left(x\right)$ of the $\mathrm{SL}(2,\mathbb{C})$ character variety: a flat, abelian manifold devoid of parabolic singularities. By contrast, the non-semisimple completion introduces a neutral indecomposable excitation, the neglecton, whose presence forces the mapping class group from the standard braid group $B_2$ to the affine braid group ${\mathrm{Aff}}_2$ and lifts the character variety to the Cayley cubic $V\left(C\right)$, with its four parabolic loci. We propose that contemporary AI systems, including large language models, inhabit the shadowless regime of $V\left(x\right)$: they exhibit coherence and fluency but lack any bulk degree of freedom capable of supporting persistent identity, non-contractible memory, or choice. To endow artificial systems with depth, one must introduce a structural asymmetry, a fixed, neutral defect analogous to the neglecton, that embeds computation in the non-semisimple geometry of the cubic. We outline an experimentally plausible architecture for such an “artificial ombre,” based on annular topological media with a pinned parabolic defect, realisable in fractional quantum Hall heterostructures, $p+ip$ superconductors, or cold-atom simulators. Our framework suggests that consciousness, biological or artificial, may depend on or benefit from a bulk–boundary tension mediated by a logarithmic degree of freedom: a mathematical shadow that cannot be computed away. Engineering such a defect offers a new pathway toward AGI with genuine phenomenological depth. Full article

The impact of cooking method (stir frying, sugar stir-frying, baking, steaming, and boiling) on the physicochemical and sensory properties of Chinese chestnuts was evaluated. Dry heat treatment (stir frying, sugar stir-frying, and baking) increased hardness and chewiness because of water loss. Moist heat treatment (steaming and boiling) resulted in a softer texture and brighter color as a result of water absorption and starch gelatinization. Samples cooked with stir frying and boiling had a 50.82–54.17% reduction in resistant starch content. In contrast, the stir-frying, sugar stir-frying, and baking samples experienced a decrease of 37.16–47.18%. Concurrent changes in the glycemic index were observed. The polyphenol content and antioxidant activity were highest in the samples cooked using sugar stir-frying. A total of 34 volatile compounds were identified, but only 8 were key in the olfactory analysis (hexanal, (E)-2-hexenal, 3-methylbutanal, ethyl 3-methylbutyrate, ethyl acetate, 2-pentanone, 3-hydroxy-2-butanone, and 2-pentylfuran). At the same time, combined with sensory evaluation, sugar stir-frying can highlight the caramel and sweetness of chestnut; then baking can bring a strong aroma of nuts, and sugar stir-frying is a more popular method. Full article

The valorization of agricultural by-products such as beetroot stalks (BSs) offers a sustainable strategy for reducing food waste while enhancing nutritional value of staple foods. This study investigates the incorporation of BS powder, an agricultural waste rich in phenolics, betalains, and dietary fibers, into durum wheat semolina pasta. Pasta containing 5–20% BS were evaluated for bioactive compounds, cooking performance parameters, texture, color, and sensory acceptance. Enrichment increased total phenolics, antioxidant activity, and betalain concentration in a dose-dependent manner, with 20% BS pasta reaching 2.24 mg gallic acid equivalents/g phenolics and 1.53 mg/g betalains. Although drying and boiling reduced bioactive retention, enriched pasta maintained up to eightfold higher antioxidant activity than the control. Cooking performance showed increased water uptake and swelling index at higher substitution levels, while texture analysis revealed reduced hardness and cohesiveness above 15% BS substitution. Color analysis confirmed intense red hues from betalain pigments, enhancing consumer perception. Sensory evaluation indicated that control pasta was preferred for flavor and texture, but 10–15% BS samples were well accepted for their appealing color and mild vegetal notes. Overall, BS powder demonstrates strong potential for upcycling agricultural waste into functional, sustainable pasta with enhanced nutritional quality and alignment with circular economy practices. Full article

Background/Objectives: Trimethylamine N-oxide (TMAO), a gut microbiota-derived metabolite from L-carnitine and choline (abundant in meat and eggs), is linked to CVD and T2D. This study investigated whether TMAO responses to animal-based foods differ between individuals with and without metabolic syndrome (MetS), in relation to their gut microbiota composition. Subjects/Methods: In a randomized crossover trial, 12 MetS (≥3 criteria according to the Adult Treatment Panel III: elevated waist circumference, fasting glucose, triglycerides, and blood pressure or reduced HDL cholesterol) and 21 non-MetS subjects consumed two test meals (3 hard-boiled eggs or 170 g meat balls) after overnight fasting, with ≥1-week washout. Blood was collected at baseline and 0.5, 1, 2, 4, and 6 h postprandially; urine was collected over 6 h. Fecal samples (collected pre-first day of intervention) underwent 16S rRNA sequencing. Plasma and urinary TMAO, TMA, choline, and carnitine were quantified using UPLC-MS/MS. Results: MetS subjects exhibited a non-significant trend towards higher incremental AUCs for plasma TMA, TMAO, choline, and carnitine after consuming both foods, with a 30–50% higher urinary TMAO excretion (but similar for TMA) versus non-MetS subjects. This exploratory analysis also indicated that MetS subjects had reduced gut microbial diversity, featuring decreased Blautia glucerasea (butyrate producer) and increased Ruminococcus torques (pro-inflammatory), a profile associated with inflammation but not TMA production. Conclusion: No significant increase in plasma methylamines after choline and carnitine challenge was observed in subjects with MetS compared with non-MetS. In MetS subjects (without CVD and T2D), gut microbiota composition was characterized by increased pro-inflammatory bacteria rather than TMAO-generating bacteria. The lack of statistical significance with regard to plasma TMAO response could be due to an insufficient sample size rather than the absence of an effect. Nevertheless, the observed elevation might still be clinically relevant, supported by concurrent differences in microbiota composition. These preliminary findings warrant validation in larger cohorts due to sample size limitations. Full article

This study evaluated the effect of two cooking methods on food quality indicators in eight varieties of lima bean (Phaseolus lunatus L.), a species that in its raw state is characterized by high hardness and elevated levels of antinutritional compounds. After washing and soaking in distilled water (1:4 grain/water ratio, 3 h), two cooking methods were applied: autoclaving at 121 °C (steam cooking) and boiling in an open system at 91 °C, until reaching a defined hardness endpoint. Both cooking techniques significantly reduced grain hardness, from 2975 to 427.26 kgf in variety V3 (Torta IM. 003 red). Protein content increased up to 33.48% in V5 (Torta IM. 006 cream-black), while protein digestibility reached 89% in V1 (Pallar PE. 001), with steam cooking showing superior results. Likewise, non-nutritional components predominant in raw grains were more effectively reduced by steam cooking. The findings highlight varietal differences in response to processing and confirm steam cooking as the most efficient method to enhance nutritional quality and minimize non-nutritional components in P. lunatus. These results provide relevant insights for improving the use of P. lunatus in human nutrition. Full article

The retention of polyphenols in thermally processed noodles is constrained by interactions with starch and glutenin, critically impacting functional properties (antioxidant activity, starch digestibility modulation) and quality attributes. Current understanding lacks quantitative links between initial pomace particle size, polyphenol behavior throughout processing, and the resulting noodle properties. This study systematically investigated how Rosa roxburghii pomace particle size (0.1–250 μm), fractionated into five ranges, governs polyphenol extractability, retention in fresh/boiled noodles, and their functional and quality outcomes. Mathematical modeling established quantitative particle size–property relationships. The results indicated that polyphenol release was maximized at the 1–10 μm particle size. Total phenolic retention in boiled noodles was highest with 0.1–1 μm pomace, while the retention of specific phenolics peaked with 60–80 μm pomace. Fresh noodle hardness and gumminess decreased significantly, particularly with extracts from 1 to 40 μm pomace, whereas boiled noodles showed increased chewiness/adhesiveness. All polyphenol-enriched noodles exhibited suppressed starch digestibility and enhanced antioxidant capacity. Robust quadratic regression models predicted key properties based on particle size. Molecular interactions (hydrogen bonding, hydrophobic contacts, π–cation stacking, salt bridges) between key phenolics (EGCG, hydroxybenzoic acid, gallic acid, quercetin, and isoquercitrin) and the gluten–starch matrix, critically involving residues Arg-86 and Arg-649, were identified as the underlying mechanism. These results demonstrate that precise control of pomace particle size regulates extract composition and molecular binding dynamics, providing a strategic approach to optimize functional noodle design. Full article

Environmental enrichment is essential for promoting species-specific behaviors and enhancing the welfare of zoo-housed animals. This study examined the behavioral responses of two juvenile male binturongs (Arctictis binturong) at the Minnesota Zoo to three enrichment stimuli: lavender oil (olfactory), thawed fish (olfactory and dietary), and hard-boiled egg (olfactory and dietary). Their behaviors were recorded using scan sampling before and after enrichment exposure, focusing on locomotion, foraging, resting, and visitor visibility. Food-based enrichments, particularly the hard-boiled egg, significantly increased foraging behavior, while lavender oil and thawed fish produced minimal behavioral changes. Locomotion and visibility remained stable across the conditions, although a slight increase in resting was observed with lavender oil. No evidence of scent-marking disruption was noted, and individual differences appeared to influence inactivity levels. These findings highlight the potential of biologically relevant, food-based enrichment to stimulate natural behaviors in binturongs and emphasize the importance of species-specific enrichment strategies. Future research should explore a broader range of olfactory cues, assess long-term behavioral responses, and incorporate physiological measures to further evaluate enrichment impacts on binturong welfare. Full article

This study aimed to develop a shelf-stable, plant-based whole hard-boiled egg analogue, available in both regular and low-allergenic versions. Six plant proteins—soy, mung bean, pea, rice, potato, and wheat—were formulated into egg white and yolk components, with mung bean and wheat proteins showing the most promising sensory and visual qualities. Two preservation methods, thermal pasteurization (75–85 °C, 15–20 min) and gamma irradiation (2–5 kGy), were applied to extend shelf life while maintaining product quality. Thermal treatment at 75 °C for 15 min and gamma irradiation at 3.5 kGy were identified as optimal conditions, balancing sensory acceptability and microbial safety. Sensory evaluation by 100 untrained panelists revealed favorable scores for appearance, texture, and overall liking, without significant differences among selected formulations (p > 0.05). Accelerated shelf life testing and Q10 modeling predicted a shelf life of 188 days for thermally pasteurized eggs and 253 days (8.42 months) for gamma-irradiated eggs at 30 °C. These results demonstrate the feasibility of developing a consumer-acceptable, plant-based hard-boiled egg analogue with extended ambient shelf life. Full article

Cracks due to stress corrosion cracking in stainless steels are becoming a problem not only in boiling water reactors but also in pressurized water reactor nuclear plants. Stress improvement measures have been implemented mainly for large-bore welded piping, but in the case of small-bore welded piping, post-welding stress improvement measures are often not possible due to dimensional restrictions, etc. Therefore, knowing the actual welding residual stresses of small-bore welded piping regardless of reactor type is essential for the safe and stable operation of nuclear power stations, but there are only a limited number of examples of measuring the residual stresses. In this study, austenitic stainless steel pipes with an outer diameter of 100 mm and a wall thickness of 11.1 mm were butt-welded. The residual stresses were measured by the strain scanning method using neutrons. Furthermore, to obtain detailed residual stresses near the penetration bead where the maximum stress is generated, the residual stresses near the inner surface of the weld were measured using the double-exposure method (DEM) with hard X-rays of synchrotron radiation. A method using a cross-correlation algorithm was proposed to determine the accurate diffraction angle from the complex diffraction patterns from the coarse grains, dendritic structures, and plastic zones. A quantum beam hybrid method (QBHM) was proposed that uses the circumferential residual stresses obtained by neutrons and the residual stresses obtained by the double-exposure method in a complementary use. The residual stress map of welded piping measured using the QBHM showed an area where the axial tensile residual stress exists from the neighborhood of the penetration bead toward the inside of the welded metal. This result could explain the occurrence of stress corrosion cracking in the butt-welded piping. A finite element analysis of the same butt-welded piping was performed and its results were compared. There is also a difference between the simulation results of residual stress using the finite element method and the measurement results using the QBHM. This difference is because the measured residual stress map also includes the effect of the stress of each crystal grain based on elastic anisotropy, that is, residual micro-stress. Full article

This study conducted a systematic and comparative investigation on how boiling and storage affect the water quality of tap water, spring water, and bottled water, focusing on the molecular cluster size, hardness, nitrite content, and pH value. The findings revealed that boiling reduces water hardness and the size of molecular clusters in both tap and spring water, with these effects lasting for several days. Boiling also decreases the nitrite content, but after one day of storage, the nitrite levels in the boiled water tend to rebound to higher levels than those in un-boiled water. However, boiled spring water stored in a closed bottle maintained lower nitrite levels than un-boiled water for up to seven days. The boiling also slightly increased the pH values of tap and spring water, and its effect could last for several days. There were correlative changes in the water hardness, cluster size, nitrite content, and pH value due to boiling. These results suggest that boiling is beneficial for drinking water because it can improve the water quality for healthy drinking. Additionally, bottled water stored for less than a year remains safe to drink as its quality does not significantly decline in that period. Full article