Abstract Background and Objective There is a growing interest in incorporating whole grain highland barley (HB) to wheat bread for improving nutrients and potential health benefits. However, the qualities and sensory properties of whole grain‐based bread were reduced compared to refined wheat‐based bread due to the strong water absorption and large particle size of dietary fiber in whole grain. Therefore, ultra‐fine ground whole grain HB partially substituted 5%–40% wheat flour to make bread, and the relevant dough properties and bread qualities were studied. Findings The increased addition of ultra‐fine ground whole grain HB from 5% to 40% to wheat increased dough development time, whereas, decreased dough stability time, elasticity, pH, G′ modulus, and G″ modulus. The increased substitution of ultra‐fine ground whole grain HB to wheat further reduced the specific volume, cohesiveness, elasticity, and resilience of bread, whereas, increased the hardness, adhesiveness, and chewiness of bread. Conclusions The partial substitution of wheat with ultra‐fine ground whole grain HB from 5% to 40% wheat significantly affected wheat‐HB dough properties and resultant bread qualities mainly due to weakened gluten networking. Significance and Novelty The 5%–10% substitution of wheat by ultra‐fine ground whole grain HB showed the optimum dough properties and bread qualities compared to other treatments, which substituted 20%–40% wheat flour.
Abstract Background Severe fever with thrombocytopenia syndrome (SFTS) is an emerging infectious disease that is regionally distributed in Asia, with high fatality. Constructing the transmission model of SFTS could help provide clues for disease control and fill the gap in research on SFTS models. Methods We built an SFTS transmission dynamics model based on the susceptible–exposed–infectious–asymptomatic–recovered (SEIAR) model and the epidemiological characteristics of SFTS in Jiangsu Province. This model was used to evaluate the effect by cutting off different transmission routes and taking different interventions into account, to offer clues for disease prevention and control. Results The transmission model fits the reported data well with a minimum R 2 value of 0.29 and a maximum value of 0.80, P < 0.05. Meanwhile, cutting off the environmental transmission route had the greatest effect on the prevention and control of SFTS, while isolation and shortening the course of the disease did not have much effect. Conclusions The model we have built can be used to simulate the transmission of SFTS to help inform disease control. It is noteworthy that cutting off the environment-to-humans transmission route in the model had the greatest effect on SFTS prevention and control. Graphical Abstract
Chitosan coating (B/CH) in addition with nano-material films as silicon (B/CH/Nano-SiO2) and titanium (B/CH/Nano-TiO2) dioxides were developed and applied to detect potential changes on fresh blueberry fruits in commercial storage temperature. Physical, mechanical parameters (weight loss, decay rate, colour index and firmness), phytochemical contents (ascorbic acid, acidity, soluble solids concentration, titratable acidity, and repining index), phenolic enzymes (peroxidase and polyphenoloxidase), pigments (anthocyanin) and microbiological analysis (mesophilic aerobic, yeasts and molds populations) were detected every other day until the end of the experiment. Nano-coating based on (Nano-TiO2) established the most suitable values for weight loss (2.22%), titratable acidity (0.45% citric acid), and repining index. (B/CH/Nano-TiO2) reported a gradual increase in polyphenoloxidase and peroxidase enzyme activities (659.45 U/min g) and (20.39 U/min g), respectively. While, (B/CH/Nano-SiO2) established the slightest change in acidity (2.61), anthocyanin (105.19 cyanidin-3-O-glucoside mg/100 g FW) and minimized the growth of mesophilic aerobic, yeasts, and molds populations (3.73-3.98 log CFU/g), respectively. (B/CH) films maintained lightness (6.80% loss) and recorded the highest ascorbic acid content (7.34 g/100 g FW). Therefore, chitosan nano-material films can maintain nutrients and control the microbial growth for extending the shelf life of fresh blueberry fruits.
WO3/SiO2 was first synthesized by incorporating silicotungstic acid into amorphous SiO2 substrate via impregnation-sintering method. The nanocrystalline tungsten trioxide (WO3) particles were achieved through selected-dissolving as-prepared WO3/SiO2 composites in dilute fluoric acid solution. The crystallizing formation procedure of WO3 was monitored by BET and thermogravimetric-differential thermal analysis (TG-TGA), respectively. The resultant WO3 products were characterized by X-ray diffraction (XRD) and transmission electron microscopy (TEM). The results indicated the obtained particles belonged to the high pure orthorhombic phase, and possessed a small particle diameter and a narrow particle size distribution.
Abstract Effects of ultrafine grinding on the nutritional profile, physicochemical properties, and antioxidant activities of whole‐grain highland barley (HB) including white highland barley (WHB) and black highland barley (BHB) were studied. Whole‐grain HB was regularly ground and sieved through 80 mesh get 80 M powder, and HB was ultrafine grounded and sieved through 80 mesh, 150 mesh, and 200 mesh get 80UMM, 150UMM, and 200UMM samples. Particle size of WHB and BHB reduced significantly after ultrafine grinding. As the particle size decreased, moisture content of WHB and BHB decreased significantly, whereas fat content increased significantly. Redistribution of fiber components in WHB and BHB from insoluble to soluble fractions was also observed. Wherein, content of soluble pentosan of WHB and BHB increased significantly from 0.56% and 0.78% (80 M) to 0.91% and 1.14% (200UMM), respectively. Damaged starch of WHB and BHB increased significantly from 8.16% and 8.21% (80 M) to 10.29% and 10.07% (200UMM), respectively. Content of phenolic acid and flavonoid of WHB and BHB and associated antioxidant capacity were increased after ultrafine grinding. Color of L * value increased significantly, a * and b * values decreased significantly, indicating the whiteness of WHB and BHB was increased after ultrafine grinding. Pasting temperature of WHB and BHB decreased, whereas peak viscosity increased. X‐ray diffraction patterns of HB showed typical A‐ and V‐style polymorphs and the relative crystallinity of HB decreased as the particle size decreased. Taken together, ultrafine grinding has shown great potential in improving the nutritional, physiochemical, and antioxidant properties of whole‐grain HB. Our research findings could help better understand the ultrafine grinded whole grain HB in food industry.
Abstract Phosphatidylcholine-soybean protein isolate (PC-SPI) nanoemulsions were prepared by ultrasonication. The effects of preparation conditions (SPI and PC addition, ultrasonic power and time) on the structural properties of the nanoemulsions and their storage stability were investigated. The results showed that the most optimal adsorption capacity and adsorption tightness at the oil–water interface under optimal conditions (1.5% SPI, 0.20% PC, 500 W ultrasonic power and 9 min ultrasonic time) were exhibited by the SPI-PC conjugate, which demonstrated that this nanoemulsions can be categorized as a high-quality emulsion suitable for research. To test its stability, and the high-quality nanoemulsion of β-carotene was stored. After degradation of the nanoemulsions during storage, β-carotene was released. The β-carotene retention rate of the high-quality emulsion was maintained above 86% at different temperatures in the absence of light for up to 30 days. This study provides new information for the development of transport and stability systems for nanoemulsions.
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