Search Results (901)

The incorporation of phase change material (PCM) can enhance wall thermal performance and indoor thermal comfort, but practical applications still face challenges related to high costs and potential leakage issues. In this study, a novel dual-biomass-based shape-stabilized PCM (Bio-SSPCM) was proposed, wherein waste cooking fat and waste reed straw were, respectively, incorporated as the PCM substance and supporting material. The waste fat (lard) consisted of both saturated and unsaturated fatty acid glycerides, exhibiting a melting point about 21.2–41.1 °C and a melting enthalpy value of 40 J/g. Reed straw was carbonized to form a sustainable porous biochar supporting matrix, which was used for the vacuum adsorption of waste fat. The results demonstrate that the as-prepared dual-Bio-SSPCM exhibited excellent thermal performance, characterized by a latent heat capacity of 25.4 J/g. With the addition of 4 wt% of expanded graphite (EG), the thermal conductivity of the composite PCM reached 1.132 W/(m·K), which was 5.4 times higher than that of the primary lard. The thermal properties of the Bio-SSPCM were characterized using an analog T-history method. The results demonstrated that the dual-Bio-SSPCM exhibited exceptional and rapid heat storage and exothermic capabilities. The dual-Bio-SSPCM, prepared from waste cooking fat and reed straw, can be considered as environmentally friendly construction material for energy storage in line with the principles of the circular economy. Full article

The current study explores the changes in beef quality following partial freezing and during superchilled storage, alongside chilled storage comparisons. Kinetic models were developed to predict changes in colour difference (∆E), thiobarbituric acid−reactive substances (TBARS), total volatile basic nitrogen (TVB−N), drip loss and firmness. Beef samples were partially frozen in an air blast freezer at −30 °C for 9 min prior to storage at −5 °C, −4 °C, −2.8 °C, −1.8 °C. Chilled beef samples were directly stored at 2 °C and 6 °C without partial freezing. All samples were stored for 21 days. The lightness (L*), redness (a*), yellowness (b*) and colour difference (∆E) were significantly lower in superchilled storage samples compared to chilled storage samples. The pH of beef samples increased gradually over time (p < 0.05). TBARS, TVB−N and drip loss increased while firmness decreased with the increase in storage time in both storage conditions (p < 0.05). Overall, beef quality was affected by both storage duration and temperature. Firmness followed the first order kinetic model; drip loss, TVB−N, TBARS and colour difference (∆E) fitted the zero−order kinetic model. Temperature dependence was adequately modelled using Arrhenius−type equation with the activation energy values of 110.111, 52.870, 68.553, 119.480, 47.301 kJ/mol for drip loss, firmness, TBARS, TVB−N and colour difference (∆E), respectively. The models demonstrated strong predictive performance, with RMSE and MAPE values within ±10%. The developed kinetic models successfully predicted quality changes within the −5 °C to 6 °C temperature range. Full article

To study hydrogeological characteristics after the occurrence of abnormal water bursts from the weak water-rich (permeable) aquifer of the Changxing Formation limestone overlying deep working faces during production in Guizhou karst landform mining areas, hydrogeological data covering the exploration and production periods of the Xinhua mining region in Jinsha County, Guizhou Province, were collected. On the basis of surface and underground drilling, geophysical exploration techniques, empirical equations, and indoor material simulation methods, the hydrogeological evolution characteristics of the Changxing Formation limestone in the mining region after mining damage to coalbed 9 were studied. The research results indicated that the ratio of the height of the roof failure fracture zone (as obtained via numerical simulation and ground borehole detection) to the mining height exceeded 25.78, which is far greater than the empirical model calculation values (from 13.0 to 15.8). After mining the underlying coalbed 9, an abnormal water-rich area developed in the Changxing Formation limestone, and mining damage fractures led to the connection of the original dissolution fissures and karst caves within the limestone, resulting in the weak water-rich (permeable) aquifer of the Changxing Formation limestone becoming a strong water-rich (permeable) aquifer, which served as the water source for mine water bursts. Over time, after mining damage occurrence, the voids in the Changxing Formation limestone were gradually filled with various substances, yielding water storage space and connectivity decreases. The specific yield decreased with an increasing water burst time and interval after the cessation of mining in the supply area, and the correlation coefficient R was 0.964, indicating a high degree of correlation between the two parameters. Full article

The rapid growth of plant-based biodegradable tableware, driven by plastic restrictions, necessitates rigorous safety assessments of potential chemical contaminants like per- and polyfluoroalkyl substances (PFASs). This study comprehensively evaluated PFAS contamination risks in commercial sugarcane pulp tableware, focusing on the residues of five target PFASs (PFOA, PFOS, PFNA, PFHxA, PFPeA) and their migration behavior under simulated use and takeout conditions. An analysis of 22 samples revealed elevated levels of total fluorine (TF: 33.7–163.6 mg/kg) exceeding the EU limit (50 mg/kg) in 31% of products. While sporadic PFOA residues surpassed the EU single compound limit (0.025 mg/kg) in 9% of samples (16.1–25.5 μg/kg), the levels of extractable organic fluorine (EOF: 4.9–17.4 mg/kg) and the low EOF/TF ratio (3.19–10.4%) indicated inorganic fluorides as the primary TF source. Critically, the migration of all target PFASs into food simulants (water, 4% acetic acid, 50% ethanol, 95% ethanol) under standardized use conditions was minimal (PFOA: 0.52–0.70 μg/kg; PFPeA: 0.54–0.63 μg/kg; others < LOQ). Even under aggressive simulated takeout scenarios (50 °C oscillation for 12 h + 12 h storage at 25 °C), PFOA migration reached only 0.99 ± 0.01 μg/kg in 95% ethanol. All migrated levels were substantially (>15-fold) below typical safety thresholds (e.g., 0.01 mg/kg). These findings demonstrate that, despite concerning residue levels in some products pointing to manufacturing contamination sources, migration during typical and even extended use scenarios poses negligible immediate consumer risk. This study underscores the need for stricter quality control targeting PFOA and inorganic fluoride inputs in sugarcane pulp tableware production. Full article

This study developed phospholipid-based liposomes loaded with extract from wild thyme (Thymus serpyllum L.) tea processing residues to enhance polyphenol stability and delivery. Liposomes were prepared with phospholipids alone or combined with 10–30 mol% cholesterol or β-sitosterol. The effect of different lipid compositions on encapsulation efficiency (EE), particle size, polydispersity index (PDI), zeta potential, stability, thermal properties, diffusion coefficient, and diffusion resistance of the liposomes was investigated. Liposomes with 10 mol% sterols (either cholesterol or β-sitosterol) exhibited the highest EE of polyphenols, while increasing sterol content to 30 mol% resulted in decreased EE. Particle size and PDI increased with sterol content, while liposomes prepared without sterols showed the smallest vesicle size. Encapsulation of the extract led to smaller liposomal diameters and slight increases in PDI values. Zeta potential measurements revealed that sterol incorporation enhanced the surface charge and stability of liposomes, with β-sitosterol showing the most pronounced effect. Stability testing demonstrated minimal changes in size, PDI, and zeta potential during storage. UV irradiation and lyophilization processes did not cause significant polyphenol leakage, although lyophilization slightly increased particle size and PDI. Differential scanning calorimetry revealed that polyphenols and sterols modified the lipid membrane transitions, indicating interactions between extract components and the liposomal bilayer. FT-IR spectra confirmed successful integration of the extract into the liposomes, while UV exposure did not significantly alter the spectral features. Thiobarbituric acid reactive substances (TBARS) assay demonstrated the extract’s efficacy in mitigating lipid peroxidation under UV-induced oxidative stress. In contrast, liposomes enriched with sterols showed enhanced peroxidation. Polyphenol diffusion studies showed that encapsulation significantly delayed release, particularly in sterol-containing liposomes. Release assays in simulated gastric and intestinal fluids confirmed controlled, pH-dependent polyphenol delivery, with slightly better retention in β-sitosterol-enriched systems. These findings support the use of β-sitosterol- and cholesterol-enriched liposomes as stable carriers for polyphenolic compounds from wild thyme extract, as bioactive antioxidants, for food and nutraceutical applications. Full article

This study investigated the physiological regulatory mechanisms by which exogenous trehalose intake enhances the adaptation of the global stored-grain pest T. castaneum to high-concentration carbon dioxide (CO₂) stress. By supplementing exogenous trehalose under high-CO₂ controlled atmosphere stress, we measured the activities of key detoxification enzymes (e.g., carboxylesterase and cytochrome P450) and the levels of carbohydrate substances (e.g., glycogen, glucose, and trehalose). The results demonstrated that trehalose feeding significantly alleviated CO₂ induced mortality in T. castaneum and prolonged their survival time. In terms of detoxification metabolism, a trehalose-rich diet significantly reduced the activities of cytochrome P450 and carboxylesterase, while the glucose content in the beetles decreased markedly. These findings indicate that trehalose accumulation mitigates physiological damage caused by high-CO₂ stress in T. castaneum. Furthermore, exogenous trehalose intake did not disrupt carbohydrate metabolic homeostasis in the beetles, as trehalase activity and the levels of various carbohydrates remained relatively stable. This study elucidates the role of trehalose metabolism in T. castaneum’s adaptation to high-CO₂ environments, providing a theoretical foundation for optimizing controlled atmosphere grain storage technology and developing novel pest control strategies. Full article

Previous research has primarily focused on the antioxidant effect of astaxanthin (AX) in various vegetable oils, with limited attention given to its behavior in lard. This study aimed to evaluate the degradation of AX during lard storage and to assess the physicochemical changes occurring in lard containing different AX concentrations over time. The variation in AX concentration was monitored using spectrophotometric analysis. To characterize the changes in lard, both thermal and chemical methods were employed: thermal analysis was used to determine the onset oxidation temperature (To) and activation energy (Ea), while chemical methods included peroxide value (PV) and thiobarbituric acid reactive substance (TBA) assays. Optimization of AX concentration and temporal evaluation of its antioxidant effect were performed using Response Surface Methodology (RSM). The results indicated a significant degradation of AX after 30 days of storage. An AX concentration of approximately 3 mg/g was identified as optimal, as it provided the highest thermal stability and the lowest levels of oxidation markers, offering a well-balanced compromise between technological performance and preservative effectiveness in lard during storage. Additionally, the color of the lard was found to be more strongly influenced by the presence of AX itself rather than by its specific concentration. Full article

Increasing the shelf-life of fruits and vegetables using edible natural substances after harvest is economically important and can be useful for human health. Postharvest techniques help maintain the quality of edible tissues resulting in extended marketing periods and reduced food waste. The edible coating on perishable commodities is a common technique used by the food industry during the postharvest supply chain. The objective of this research was to study the effect of edible oil to minimize the loss of postharvest physio-chemical and nutritional attributes of bananas. The study selected two banana cultivars (Musa, ‘Cavendish’ and ‘Milk’) to conduct this experiment, and two edible oils (olive oil (Olea europaea) and moringa oil (Moringa peregrina)) were applied as an edible coating under two different storage conditions (15 and 25 °C). The fruit’s physio-chemical properties including weight loss, firmness, color, total soluble solids (TSS), pH, titratable acidity (TA), TSS: TA ratio, and mineral content were assessed. The experiment lasted for 12 days. The physicochemical properties of the banana coated with olive and moringa oils were more controlled than the non-coated (control) banana under both storage temperatures (15 °C and 25 °C). Coated bananas with olive and moringa oils stored at 15 °C resulted in further inhibition in the ripening process. There was a decrease in weight loss, retained color, and firmness, and the changes in chemical parameters were slower in banana fruits during storage in the olive and moringa oil-coated bananas. Minerals were highly retained in coated Cavendish bananas. Overall, the coated samples visually maintained acceptable quality until the final day of storage. Our results indicated that olive and moringa oils in this study have the potential to extend the shelf-life and improve the physico-chemical quality of banana fruits. Full article

The hard-seed coat of Ormosia henryi significantly impedes germination efficiency in massive propagation, while conventional physical dormancy-breaking methods often result in compromised seed vigor, asynchronous seedling emergence, and diminished stress tolerance. Seed biopriming, an innovative technique involving the inoculation of beneficial microorganisms onto seed surfaces or into germination substrates, enhances germination kinetics and emergence uniformity through microbial metabolic functions and synergistic interactions with seed exudates. Notably, spermosphere-derived functional bacteria isolated from native spermosphere soil demonstrate superior colonization capacity and sustained bioactivity. This investigation employed selective inoculation of these indigenous functional strains to systematically analyze dynamic changes in endogenous phytohormones, enzymatic activities, and storage substances during critical germination phases, thereby elucidating the physiological mechanisms underlying biopriming-enhanced germination. The experimental results demonstrated significant improvements in germination parameters through biopriming. Inoculation with the Bacillus sp. strain achieved a peak germination rate (76.19%), representing a 16.19% increase over the control (p < 0.05). The biopriming treatment effectively improved the seed vigor, broke the impermeability of the seed coat, accelerated the germination speed, and positively regulated physiological indicators, especially amylase activity and the ratio of gibberellic acid to abscisic acid. This study establishes a theoretical framework for microbial chemotaxis and rhizocompetence in seed priming applications while providing an eco-technological solution for overcoming germination constraints in O. henryi cultivation. The optimized biopriming protocol addresses both low germination rates and post-germination growth limitations, providing technical support for the seedling cultivation of O. henryi. Full article

The storage of highly alkaline red mud (RM) consumes land and threatens the environment, making its reuse crucial. The study used calcium carbide slag to dealkalize it, and analyzed the changes in mineral particles in RM using a CT scan. It then evaluated the stabilization effects of different materials and explored the mechanism of RM solidification through analysis of micro-mechanisms. The results showed that after dealkalization with CCS, RM particles form more agglomerates and the overall structure becomes more compact, and the Na⁺ content in RM decreased from 10.44 wt% to 0.86 wt%. After treatment with stabilization materials, the mechanical strength of low-alkalinity RM was greatly improved, and the stabilization effect of composite slag was the best. When the partial replacement ratio was 12%, the 28 d compressive strength was 4.51 MPa. After soaking in water for one day and night, the strength decreased by 24.3%, which had good stability. This study found that the strength gains were mainly due to crystal substances like Ca₃Al₂O₆ and non-crystalline substances such as C-S-H filling pores and wrapping particles. This study provides a new method for RM stabilization and promotes the utilization of industrial by-products. Full article

Kiwifruit has attracted much attention in fruit and vegetable processing due to its high nutritional and economic value. However, there is a lack of systematic research on the effects of long-term frozen storage on the pulp quality of kiwifruit. Using kiwifruit pulp stored at −20 °C for 0, 3, 6, 9, and 12 months as the research materials, the dynamic changes in the phenotype, color, antioxidant activity, and flavor compounds were comprehensively evaluated. The results showed that frozen storage caused a significant decline in the quality of the fruit pulp. Specifically, the contents of chlorophyll and carotenoids decreased and the color deteriorated (color difference increased); the turbidity and centrifugal sedimentation rates increased, and pH and viscosity changed in different stages. Additionally, antioxidant compounds, such as vitamin C and total phenols, were significantly reduced with the extension of storage duration, and the 2,2-diphenyl-1-picrylhydrazyl (DPPH)/2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging ability was decreased. The content of volatile aroma compounds diminished, leading to a notable shift in the flavor profile. Correlation analysis revealed that changes in volatile substances were significantly correlated with physical, chemical, and antioxidant indicators (p < 0.05). These correlations can serve as a key basis for assessing quality deterioration. This study systematically elucidated, for the first time, the mechanism of quality deterioration in kiwifruit pulp during frozen storage, thereby providing theoretical support for enterprises to optimize pulp grading strategies and the timing of by-product development. Hence, it is recommended that the duration of freezing should be limited to less than 9 months for kiwifruit pulp. Moreover, it is essential to consider varietal differences and new pretreatment technologies to further enhance the industrial utilization and economic value of frozen pulp. Full article

During the processing of marinated braised beef, excessive sodium intake is likely to occur, which can lead to various health issues. Exogenous L-lysine (L-Lys), as an essential amino acid for the human body, has the capability to enhance the quality of low-sodium meat products. This study aimed to investigate the effects of exogenous L-Lys on the quality of low-sodium plain boiled beef and marinated braised beef, as well as its underlying mechanisms of action. Among them, the substitution rate of KCl was 60%. This study was conducted with three batches of experiments, each batch serving as an independent parallel. For low-sodium plain boiled beef, the optimal addition level of L-Lys was screened out through the research on the effects on meat quality indicators, water distribution, microstructure, and sensory evaluation. For the quality of low-sodium plain boiled beef, in terms of microstructure, the addition of L-Lys reduced muscle fiber breakage and voids, thereby improving its microstructural characteristics. Combined with quantitative descriptive analysis (QDA), the optimal level of additional L-Lys was subsequently determined to be 0.6%. It was further processed into marinated braised beef in soy sauce, and a comparative analysis was conducted with low-sodium marinated braised beef in soy sauce without L-Lys addition for shear force, meat color, thiobarbituric acid reactive substances (TBARS), and total viable count (TVC) during the storage periods of 0, 3, 6, 9, and 12 d. The results show that the redness (a*) value significantly increased within 0–12 d (p < 0.05), leading to a more stable meat color. Moreover, the addition of L-Lys significantly reduced the shear force and thiobarbituric acid reactive species (TBARS) values in the marinated braised beef (p < 0.05), thereby optimizing the tenderness of the marinated braised beef and inhibiting lipid oxidation. Although the total viable count (TVC) of the L-Lys group was higher than that of conventional low-sodium marinated braised beef in soy sauce from 9 to 12 d, both groups of products had undergone spoilage by day 12; therefore, the addition of L-Lys had no effect on the shelf life of the products. Comprehensive analysis suggested that the addition of exogenous L-Lys could optimize beef quality by enhancing hydration, improving muscle structural properties, and exerting antioxidant synergistic effects. Full article

The essential oil isolated from clove (Syzygium aromaticum) is used in food, medicine, cosmetics, agriculture, and aromatherapy for its antimicrobial, antioxidant, and analgesic properties. This systematic review, following the PRISMA 2020 methodology, evaluates the application of clove essential oil in meat and meat products to determine its effectiveness in preventing oxidative damage and improving product quality. A search was performed in various databases, obtaining 639 studies. After removing duplicates and applying inclusion and exclusion criteria, 43 relevant articles were selected. Studies published between 1999 and 2024 that evaluated clove essential oil in meat for human consumption were included, excluding research on extracts other than essential oil or supplements for animal feed. The studies suggest that clove essential oil improves parameters such as oxidative stability, colour preservation, and the reduction in reactive compounds such as thiobarbituric acid-reactive substances, thereby increasing the shelf life and safety of meat and meat products. Oxidation is reduced through free radical inhibition and lipid protection. The main variability detected includes the type of meat, application method and storage conditions. The concentrations used ranged from 2.65 mL/kg to 5%. Although variability in methodologies and concentrations used is a limitation for meta-analysis, the findings support the potential of clove essential oil as a natural alternative for preserving meat products, responding to consumer demand for safer foods free of synthetic preservatives. Full article

Rice-field eel (Monopterus albus) slices, an important aquatic product in Southeast Asia, are prone to spoilage and deterioration during cold chain storage. In this study, the effects of a composite preservative (ε-polylysine, Vitamin C (Vc), epigallocatechin gallate (EGCG), and phloretin) on the muscle quality (color, texture, water holding capacity (WHC)) of rice-field eel slices during refrigeration storage at 4 °C for up to 7 days was investigated, and the underlying mechanism was elucidated by the integrated microbiome and metabolomics, in addition to Elisa and Low-Field Nuclear Magnetic Resonance (LF-NMR). After 7 days of storage, the WHC, shear force, and a* decreased by 11.39%, 34.37%, and 49.20% in treated samples, and by 19.18%, 38.38%, and 54.87% in control samples, respectively. The addition of the composite preservative significantly increased Hexokinase, Pyruvate kinase, and Creatine kinase, while it decreased the total viable count (TVC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), and Lactic acid. Preservative treatment maintained the moisture content of the eel slices during storage and prevented bright red oxymyoglobin from transforming into brown metmyoglobin. Microbiota composition (especially Pseudomonas) and metabolic pathways (including amino acid and its metabolites, nucleotide and its metabolite, and organic acid and its derivatives, etc.) were obviously altered by the preservative treatment. Pseudomonas, tryptophan-aspartic acid (Trp-Asp), D-Glucose 6-phosphate, Succinic Acid, Biliverdin 1, 5-Diaminopentane, and Tyramine, etc., are potential biomarkers for the quality changes of eel slices during refrigeration. These findings provide an in-depth understanding of the improvement of the eel slice quality during refrigeration storage by the composite preservative. Full article

This study investigated the effect of cattle age on the color stability of Psoas major steaks under different packaging conditions, including polyvinyl chloride (PVC) film packaging, high-oxygen-modified atmosphere packaging (HiOx-MAP), and carbon monoxide-modified atmosphere packaging (CO-MAP), over a 14-day storage period. Steaks from old cows had a greater myoglobin content than those from young animals (p < 0.05), resulting in a darker beef color. Regardless of animal age, steaks in PVC and HiOx-MAP exhibited poor color stability during storage, as evidenced by the low color intensity and high surface metmyoglobin (MetMb; p < 0.05). These samples also exhibited a reduced MetMb reducing activity (MRA) and oxygen consumption rate (OCR) and higher 2-thiobarbituric acid reactive substance (TBARS) levels, with these effects being evident in steaks from mature cows. In contrast, steaks stored in CO-MAP had greater redness, MRA, and OCR, along with lower surface MetMb and TBARS levels (p < 0.05), contributing to the limited discoloration of steaks from both age groups. These findings suggest that while both harvest age and packaging affect the shelf stability of bovine steaks, packaging plays a more significant role. CO-MAP proved to be more effective than aerobic packaging and may mitigate age-related differences in color stability. Full article