Search Results (6,907)

Crisp meat, a traditional Chinese food, is widely consumed due to its convenience and long frozen shelf life. However, conventional preparation methods lead to excessive oil absorption during frying and ice crystal formation during freezing, causing coating softening and reduced crispiness after reheating. This study aimed to enhance the quality of crisp meat before and after freezing by incorporating modified starches into the batter. Four types—oxidized starch, hydroxypropyl distarch phosphate, starch acetate, and acetylated distarch phosphate—were tested at replacement levels of 10–40% for natural potato starch (NS). Results showed that all modified starches improved batter rheology by 20%, increased viscosity and stability during frying, and delayed retrogradation during freezing compared to NS. Among them, 20% acetylated starch has a better effect on improving the quality of frozen small crisp meat for enhancing water-holding capacity, increasing immobilized water content, reducing oil uptake by 12–18%, and improving product texture. Specifically, they helped maintain a crispier coating after reheating, addressing a key drawback of traditional crisp meat. In conclusion, modified starches significantly improved frying performance and minimized quality loss during freezing compared to NS. This study provides practical insights for the food industry in optimizing batter formulations for better-quality crisp meat products. Full article

The storage characteristics of folic acid and NaFeEDTA fortified in a refractance window-dried turmeric powder base and its subsequent application to the formulation of nutritionally functionalized golden milk have not been addressed in previous studies. Golden milk is a staple food and ideal matrix for the fortification of important nutrients such as iron and folic acid. With this motivation, the present study assesses refractance window (RW)-dried turmeric powder fortified with folic acid and NaFeEDTA in terms of its moisture isotherm, permeability of packing material, and storage parameters to calculate its shelf life. Further, a sensory analysis was conducted based on the fuzzy logic method to obtain the best constitution of RW-dried turmeric powder in milk. For the best formulation of golden milk, the characteristics of the product under unrefrigerated and refrigerated conditions were evaluated in addition to the storage study. Additionally, moisture content (MC), total flavonoid content (TFC), total phenolic content (TPC), antioxidant activity (AA), curcumin content (CC), color indices, bulk densities, solubility, swelling power, and water binding capacities were studied with respect to time. The results demonstrated a healthy shelf life of 184, 187, and 183 days for RW-dried, folic acid-fortified, and NaFeEDTA-fortified RW-dried turmeric powder samples, respectively, in the zipper pouch system. The fuzzy scores ranked the sample with 1 g concentration of turmeric powder as the best, considering taste, aroma, mouthfeel, aftertaste, consistency, and overall acceptability. The TPC, TFC, AA, and CC values for RW-dried turmeric powder in milk were 876.21 mg GAE/100 mL, 784.61 mg quercetin/100 mL, 24.50% and 4.20% w/w, respectively. Marginal alterations were found for the RW-dried fortified and unfortified turmeric samples. This fortified golden milk has the potential for use as a health drink. Full article

Variability in the Laptev Sea–East Siberian Sea circulation system modulates freshwater circulation in the Arctic Ocean, yet details of these wind-driven mechanisms remain poorly understood. Based on in situ observations from the 2018 Sino-Russian joint Arctic expedition, this study investigates the modulatory influence of wind on circulation structures and freshwater transport in the study area and examines the long-term variation characteristics of this circulation and its inherent connection with the Arctic wind. In situ measurements confirm two freshwater transport pathways: a coastal-current route and a geostrophic slope-current route. As the Beaufort High moves toward the Canadian Basin, it shifts wind patterns from anticyclonic to cyclonic, which regulates the transport of shelf water by influencing the prevailing wind direction. Furthermore, our analysis identifies two main modes of long-term changes in summer surface circulation: the first mode characterizes the coastal-current architecture, while the second mode delineates slope-current configurations. Crucially, large-scale modes of the Arctic wind play an important role in regulating circulation. Its first mode corresponds to the summer anticyclonic circulation pattern of the Arctic Ocean Oscillation, which drives the eastward strengthening of the coastal current, while the third mode presents a mechanism similar to the Arctic Dipole, which promotes the development of the slope current by enhancing the convergence of the polar current and wind. This has led to the long-term strengthening of the slope current. Full article

This paper is a result of the search for design assumptions for a sensor to detect oil dispersed in the sea waters (oil-in-water emulsions). Our approach is based on analyzing changes in the underwater solar radiance (L) field caused by the presence of oil droplets in the water column. This method would enable the sensor to respond to the presence of oil contaminants dispersed in the surrounding environment, even if they are not located directly at the measurement point. This study draws on both literature sources and the results of current numerical modeling of the spread of solar light in the water column to account for both downward and upward radiance (Es). The core principle of the analysis involves simulating the paths of a large number of virtual solar photons in a seawater model defined by spatially distributed Inherent Optical Properties (IOPs). The IOPs data were taken from the literature and pertain to the waters of the southern Baltic Sea. The optical properties of the oil used in the model correspond to crude oil extracted from the Baltic shelf. The obtained results were compared with previously published spectral analyses of an analogous polluted sea model, considering vertical downward radiance, vertical upward radiance, and downward and upward irradiance. It was found that the optimal wavelength ratio of 555/412, identified for these quantities, is also applicable to scalar irradiance. The findings indicate that the most effective way to determine this index is by measuring it using a sensor with its window oriented in the direction of upward-traveling light. Full article

Crown pears exhibit high susceptibility to rot and rapid deterioration, resulting in quality degradation and fruit softening. Edible coatings serve as an effective preservation technology to extend their shelf life. In this study, a composite coating solution was formulated using vitamin C (Vc), glycerol, ethanol, and gliadin derived from highland barley distillers’ grains. The coating formulation was optimized via single-factor experiments and Box–Behnken response surface methodology, with crown pears’ weight loss as the evaluation metric. The optimal composition comprised 19.86 mg/mL gliadin, 1.47% (v/v) glycerol, 2.49% (w/v) Vc, and 80.20% (v/v) ethanol, achieving a minimized weight loss of (3.30 ± 0.01)%. Treated pears coated with this optimized formulation were stored for 28 days. Preservation efficacy was evaluated through measurements of weight loss, decay rate, total number of colonies, firmness, titratable acid content, and polyphenol oxidase activity. Compared to the uncoated control group, the composite coating treatment significantly mitigated the decline in firmness, weight loss, and titratable acid content of crown pears. Furthermore, it effectively suppressed the increase in polyphenol oxidase (PPO) activity, decay rate, and total number of colonies, thereby extending the shelf life of the fruit. Full article

Following the trend of food waste valorization to produce innovative bio-based materials, this study proposes the conversion of brewer’s spent grain (BSG) into added value edible, high oxygen barrier, flexible, active packaging films via an extrusion molding compression method. Gelatin (Gel) was used as both a reinforcement and barrier agent and glycerol (Gl) as a plasticizer. Eugenol was nanoencapsulated on natural zeolite (EG@NZ), and pure clove powder (ClP) was used as an active agent to obtain BSG/Gel/Gl/xEG@NZ and BSG/Gel/Gl/xClP (x = 5, 10, and 15 %wt.) active films. Both BSG/Gel/Gl/xEG@NZ and BSG/Gel/Gl/xClP films show enhanced tensile, oxygen barrier, antioxidant, and antibacterial properties, and low toxicity and genotoxicity values. All BSG/Gel/Gl/xEG@NZ films presented a higher oxygen barrier, higher total phenolic content (TPC) values, higher antioxidant activity according to a 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, higher inhibition zones against Staphylococcus aureus and Escherichia coli, and lower toxicity and genotoxicity than all BSG/Gel/Gl/xClP films. Thus, the superiority of the nanoencapsulated EG in NZ as compared to the physical encapsulated EG in ClP is proved. Briefly, BSG/Gel/Gl/15EG@NZ active film exhibited ~218% higher tensile strength, ~93% higher TPC value, and ~90% lower effective concentration for a 60% antioxidant activity value (EC₆₀) as compared to the pure BSG/Gel/Gl film. The zones against S. aureus and E. coli were 45 and 30 mm, respectively, and the oxygen barrier was zero. The use of this film extended the shelf life of fresh minced meat by two days and exhibited the high potential to be used as active packaging material. Full article

Strawberries are highly perishable despite their popularity, as their limited shelf life compromises both freshness and market value. The study investigated the effects of 1-methylcyclopropene (1-MCP), modified atmosphere packaging (MAP), and their combined treatments on the quality and flavor of strawberries during cold storage and simulated shelf life. 1-MCP was applied by enclosing strawberry fruits in a hermetically sealed container and exposing them to 250 nL/L 1-MCP at 20 °C for 18 h. Three initial MAP gas compositions were tested: MAP1 (5% O₂, 15% CO₂, 80% N₂), MAP2 (10% O₂, 10% CO₂, 80% N₂), and MAP3 (15% O₂, 5% CO₂, 80% N₂), with MAP1 identified as optimal based on strawberry postharvest quality metrics. The results showed that all treatments could inhibit the deterioration of strawberry quality, and the 1-MCP + MAP treatment had the best fresh-keeping effect. Untargeted Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified 85 volatile compounds, and sensory correlation analysis revealed that 1-MCP + MAP-treated strawberries maintained the highest consumer acceptability, with odor characteristics closely resembling those of pre-storage controls. Further studies demonstrated that the combined treatment uniquely suppressed the generation of fatty acid oxidation-derived volatiles while stabilizing critical aroma-active esters, thereby decelerating flavor degradation. Collectively, these findings highlight the potential of 1-MCP + MAP as a postharvest strategy to delay the postharvest senescence of strawberries and maintain their storage quality. GC-MS provided a scientific method for the flavor quality evaluation of this preservation technology. Full article

This study focuses on the design, development and quality assessment of an innovative shelf-stable olive paste dip, aiming at the valorization of by-products of tomato processing and olive oil production (Product 1: OPD). Bioactive compounds (BACs), i.e., total carotenoids and phenolic components, were extracted from tomato and olive pomace, respectively. For further enrichment, BACs were incorporated in olive paste dips into a second product (OPDEnr) in encapsulated form (Product 2: OPD_Enr). The total carotenoids (TC) of OPD and OPD_Enr were 20.0 ± 2.0 and 30.2 ± 1.0 mg/kg, respectively. Similarly, the total phenolic content (TPC) and the antioxidant activity (AA) were 1.62 ± 0.08 and 3.05 ± 0.10 mg GAE/g, and 0.801 ± 0.075 and 0.976 ± 0.032 mg Trolox/g, respectively. The quality of the developed olive paste dip product prototypes was assessed using the Accelerated Shelf Life Testing (ASLT) methodology at a temperature range of 20–40 °C. Both OPD_Enr and OPD were microbiologically stable during storage (i.e., not exceeding 4 logCFU/g for total mesophilic counts), and no lipid oxidation evolution was observed (Peroxide Value, PV did not exceed 4 meq O₂/kg), while TC, TPC and AA values remained stable. The shelf life of OPD_Enr and OPD was determined based on the overall sensory quality and was found to be 120 and 211 d at 25 °C, respectively. OPD_Enr and OPD were characterized by a high quality (color and texture), with an overall sensory score of 8.0/9.0 and 9.0/9.0, respectively, in the acceptability–hedonic scale 1 (dislike extremely)-9 (like extremely), and they could potentially be consumed as an antioxidant-enriched olive paste dip. Full article

Permian shale gas is a kind of energy resource with commercial development potential. The characteristics of its organic source and enrichment have received extensive attention in recent years. This study systematically analyzed the variations in types and assemblages of hydrocarbon-forming organisms across different stratigraphic layers of Permian shale in western Hubei through scanning electron microscopy (SEM) and microscopic observations. Moreover, the source characteristics and enrichment mechanisms of organic matter in Permian shale were identified. Hydrocarbon generation in Permian shale is primarily attributed to planktonic algae-derived acritarchs, supplemented by higher plants and green algae, based on the observation under the SEM and microscope. The hydrocarbon-forming microorganisms in the Gufeng Formation are predominantly characterized by acritarchs. A notable decrease in acritarch content is observed at the bottom of the Wujiaping Formation, accompanied by a significant increase in higher plant constituents and a slight rise in green algae abundance. Subsequently, from the middle-upper members of the Wujiaping Formation through the Dalong Formation, acritarch concentrations rebound while higher plants and green algae contributions diminish. The organic matter in the studied layer is predominantly generated from planktonic algae (acritarchs and green algae), with subordinate contributions from terrestrial higher plants. During the sedimentary stage of the Gufeng Formation, rising sea levels sustained a deep siliceous shelf environment in the E’xi Trough, where organic matter was primarily sourced from acritarchs, with limited terrigenous input. The regressive phase at the bottom of the Wujiaping Formation resulted in coastal marsh throughout the E’xi Trough, creating a mixed organic matter assemblage of aquatic planktonic algae and enhanced terrestrial higher plant material. As sedimentation progressed into the middle-upper Wujiaping Formation and Dalong Formation, the E’xi Trough evolved into a deep siliceous shelf and platform-margin slope environment. During this stage, organic matter was again predominantly supplied by planktonic algae (mainly acritarchs), with reduced terrestrial organic input. These findings provide valuable theoretical insights for guiding Permian shale gas exploration and development strategies. Full article

Magnetic nanoparticles (MNPs) have emerged as essential agents in food preservation, tackling significant issues related to shelf life extension, quality maintenance, and safety assurance. This thorough analysis consolidates current developments in MNP-based nano-packaging and nano-freezing technologies, emphasizing their processes, effectiveness, and commercial feasibility. Metallic nanoparticles augment packaging efficacy via antibacterial properties, oxygen absorption, and real-time freshness assessment, while transforming freezing techniques by inhibiting ice crystal development and maintaining cellular integrity. Notwithstanding their potential applications, regulatory uncertainties, toxicity issues, and scalability challenges necessitate collaborative multidisciplinary approaches. We rigorously survey the technological, environmental, and safety aspects of MNP deployment in the food sector and suggest research priorities for sustainable implementation. Full article

Blueberries are in high demand worldwide because of their taste and functional components. However, the shelf life of blueberries is short owing to their perishability and rapid quality deterioration. Therefore, a sterilization technology must be developed that can extend the shelf life of blueberries while maintaining their appearance and taste. As such, we verified the effectiveness of three pre-storage sterilization treatments (UV-C, ozone gas, and ozone water) using mercury-free excimer UV lamps that did not adversely affect the environment. We then created a device that continuously treated blueberries with approximately 2.57 ppm of ozone gas to ensure sterilization during the storage period, and we verified the effectiveness of the device. We found that the pre-storage ozone treatment reduced the number of fungi on the blueberry surface without adversely affecting fruit quality. The continuous ozone treatment suppressed the decrease in anthocyanin content, further reduced the number of fungi on the fruit surface and maintained fruit appearance for a longer period compared with the control. This suggests that continuous low-concentration ozone treatment suppresses the decay and extends the storage period of blueberries intended for raw consumption. Full article

Tartary buckwheat hulls, a phenolic-rich by-product of buckwheat processing, offer great potential for resource utilization. In this study, ultrasound-assisted enzymatic extraction with two temperatures (40 °C and 50 °C) was employed to obtain phenolics from Tartary buckwheat hulls. Compared with the traditional extraction method (207 mg/100 g), ultrasound-assisted enzymatic extraction increased the total phenolic yield by 91.3% at 50 °C. Numerical simulations based on Fick’s law indicated that enzyme pretreatment concentration positively correlated with the effective diffusion coefficient ($D_e$), which increased from 9.15 × 10⁻⁷ to 2.00 × 10⁻⁶ m²/s at 40 °C. Meanwhile, the neuro-fuzzy inference system (ANFIS) successfully predicted the extraction yield under various ultrasonic conditions (R² > 0.98). Regarding quantitative analysis of phenolic compounds in extracts, the results revealed that catechins and epicatechins were the most abundant in Tartary buckwheat hull. Additionally, phenolic acids rapidly diffused at higher temperatures (50 °C), and flavonoids were highly sensitive to temperature and enzyme synergy. Phenolic extracts exhibit significant potential for value-added applications in food processing, particularly in improving antioxidative stability, prolonging shelf life. This study provides a theoretical basis for green, efficient phenolic extraction from plant residues. Full article

Soft gels, such as hydrogels, organogels, aerogels, and bigels, represent versatile materials that are increasingly utilized within food systems to modify texture, regulate nutrient delivery, serve as fat substitutes, and enhance product shelf life. Their structural diversity and tunable properties enable targeted solutions for healthier, more sustainable, and consumer-centric products. This review provides a critical overview of recent advances in soft gel science, emphasizing industrial feasibility, regulatory compliance, and strategies to overcome commercialization barriers such as cost, scalability, and consumer acceptance. For each gel type, we compare functional performance with conventional structuring and encapsulation systems, highlighting cases where soft gels offer superior stability, bioactive protection, or caloric reduction. We also examine emerging applications, including gel-based frying media, 3D printing, and nano-enabled formulations, alongside potential risks related to long-term exposure and bioaccumulation. Regulatory frameworks across major jurisdictions are summarized, and sustainability considerations, from sourcing to life cycle impact, are discussed. By integrating technological innovation with safety, regulatory, and market perspectives, this review identifies key research priorities and practical pathways for translating soft gel technologies from laboratory concepts into commercially viable, health-driven food solutions. Full article

Despite its success in measuring air–sea exchange, the Woods Hole Oceanographic Institution’s (WHOI) X-Spar Buoy faces operational limitations due to energy constraints, motivating the integration of an energy harvesting apparatus to improve its deployment duration and capabilities. This work explores the feasibility of an augmented, self-powered system in two parts. Part 1 presents the collaborative design between X-Spar developers and wave energy researchers translating user needs into specific functional requirements. Based on requirements like desired power levels, deployability, survivability, and minimal interference with environmental data collection, unsuitable concepts are pre-eliminated from further feasibility study consideration. In part 2, we focus on one of the promising concepts: an internal rigid body wave energy converter. We apply control co-design methods to consider commercial of the shelf hardware components in the dynamic models and investigate the concept’s power conversion capabilities using linear 2-port wave-to-wire models with concurrently optimized control algorithms that are distinct for every considered hardware configuration. During this feasibility study we utilize two different control algorithms, the numerically optimal (but acausal) benchmark and the optimized damping feedback. We assess the sensitivity of average power to variations in drive-train friction, a parameter with high uncertainty, and analyze stroke limitations to ensure operational constraints are met. Our results indicate that a well-designed power take-off (PTO) system could significantly extend the WEC-Spar’s mission by providing additional electrical power without compromising data quality. Full article

Anthocyanins, the most ubiquitous water-soluble phytopigments in terrestrial flora, have garnered substantial attention in sustainable food packaging research owing to their exceptional chromatic properties, pH-responsive characteristics, and putative health-promoting effects. Nevertheless, their inherent chemical lability manifests as rapid chromatic fading, structural degradation, and compromised bioactivity/bioavailability, ultimately restricting industrial implementation and incurring significant economic penalties. Recent advances in stabilization technologies through molecular encapsulation within polymeric matrices or nanoscale encapsulation systems have demonstrated remarkable potential for preserving anthocyanin integrity while augmenting multifunctionality. The integration of anthocyanins into advanced functional materials has emerged as a promising strategy for enhancing food safety and extending shelf life through smart packaging solutions. Despite their exceptional chromatic and bioactive properties, anthocyanins face challenges such as chemical instability under environmental stressors, limiting their industrial application. Recent advancements in stabilization technologies, including molecular encapsulation within polymeric matrices and nanoscale systems, have demonstrated significant potential in preserving anthocyanin integrity while enhancing multifunctionality. This review systematically explores the integration of anthocyanins with natural polymers, nanomaterials, and hybrid architectures, focusing on their roles as smart optical sensors, bioactive regulators, and functional components in active and smart packaging systems. Furthermore, the molecular interactions and interfacial phenomena governing anthocyanin stabilization are elucidated. The review also addresses current technological constraints and proposes future directions for scalable, sustainable, and optimized implementations in food preservation. Full article