In order to effectively control the degradation of anthocyanins during deep processing of red cabbage,the effects of pH,temperature,light,metal ions and external additives on the stability of anthocyanins were studied. Experiments showed that the stability of red cabbage anthocyanins could be greatly affected by pH,temperature and light. The 5 h retention rate of anthocyanins at pH2.0 was 92.92%±0.69%,and the 5 h retention rate of anthocyanins at a temperature of 40 ℃ in the dark was 70.50%±0.52%,which showed a strong stability of anthocyanin.The stability of anthocyanins could be improved by adding different concentrations of metal ions including K+,Mg2+ and Na+,low concentrations of Fe3+(0.01~0.02 g/mL)and ascorbic acid(0.03 g/mL),saccharose and lactose. The oxidizing agent of H2O2,the reducing agent of Na2SO3,high concentrations of Fe3+(0.03~0.04 g/mL),and ascorbic acid(0.09 and 0.12 g/mL)would accelerate the degradation of anthocyanins while the degradation rate would rise as the concentration increased. The thermal degradation reaction of anthocyanins was in accordance the first-order kinetics,the rate of degradation would rise as the temperature rose and the half-time period was reduced. The maximum of t1/2 was 67.28 h at 50 ℃ pH2.0,and the maximum activation energy was 39.16 kJ/mol. And the thermal degradation reaction was endothermic non-spontaneous reaction. The temperature should be controlled at a degree of no more than 40 ℃ or the pH should be controlled at a value around 2.0 when using red cabbage anthocyanins to process products and excipients that improves or do not affect the stability of anthocyanins should be selected. The product should be processed and stored at a dark environment.
In this study, a mobile cloud healthcare system was implemented to assist middle- and old-aged people with diabetes preventive healthcare. First of all, a prototype system was developed. It was a system relying on data mining computing technology and big data analytics. Besides, it was constructed under the environment architecture of VMware cloud computing. This mobile cloud healthcare system was developed via mobile devices. Its purpose was to set up a diabetes preventive healthcare service for users, and to further assess the usability of this mobile cloud care system.
(K0.5Na0.5)1–3xEuxNbO3 (0≤x≤0.05) lead-free ceramics have been prepared by a conventional solid state reaction. XRD show that the ceramics possess a pure perovskite structure with orthorhombic symmetry. Dopant Eu restrains the grain growth, decreases the ferroelectric-paraelectric phase transition temperature and leads to a diffuse phase transition. With the increase of Eu, the observed remanent polarization (Pr) decreases while the coercive field (Ec) remains almost unchanged. Nevertheless, for the increase in relative permittivity, the sample with x = 0.005 exhibits the optimum piezoelectric properties, giving a large piezoelectric coefficient (d33 = 121 pC/N) and a high planar electromechanical coupling coefficient (kp = 0.41).
Song Xi once composed Yong An Anthology of Articles(thirty volumes) and Yong An Anthology of Poems(ten volumes),all of which have long been lost.Ministers who were in charge of the compilation of Complete Library of the Four Branches discovered 39 articles from Great Encyclopedia of the Yongle Reign and compiled them into 14 volumes together with ten volumes of Song Xi's poems,all of which were eventually compiled into Complete Library of the Four Branches.On the basis of Complete Library of the Four Branches preserved in Wen Yuan Ge,Quan Yuan Wen found another 3 articles of Song Xi and the total number added up to 41.The author of this paper has discovered another 4 missing articles from Great Encyclopedia of the Yongle Reign and literatures of Yuan Dynasty and Ming Dynasty,as well as a rare article named Preamble on Articles.Meanwhile,the author has conducted probation into the biography and works of Song Xi,so as to fill the gaps of Quan Yuan Wen.
Aims Treatment of chronic osteomyelitis (COM) for young patients remains a challenge. Large bone deficiencies secondary to COM can be treated using induced membrane technique (IMT). However, it is unclear which type of bone graft is optimal. The goal of the study was to determine the clinical effectiveness of bone marrow concentrator modified allograft (BMCA) versus bone marrow aspirate mixed allograft (BMAA) for children with COM of long bones. Methods Between January 2013 and December 2017, 26 young patients with COM were enrolled. Different bone grafts were applied to repair bone defects secondary to IMT procedure for infection eradication. Group BMCA was administered BMCA while Group BMAA was given BMAA. The results of this case-control study were retrospectively analyzed. Results Patient infection in both groups was eradicated after IMT surgery. As for reconstruction surgery, no substantial changes in the operative period (p = 0.852), intraoperative blood loss (p = 0.573), or length of hospital stay (p = 0.362) were found between the two groups. All patients were monitored for 12 to 60 months. The median time to bone healing was 4.0 months (interquartile range (IQR) 3.0 to 5.0; range 3 to 7) and 5.0 months (IQR 4.0 to 7.0; range 3 to 10) in Groups BMCA and BMAA, respectively. The time to heal in Group BMCA versus Group BMAA was substantially lower (p = 0.024). Conclusion IMT with BMCA or BMAA may attain healing in large bone defects secondary to COM in children. The bone healing time was significantly shorter for BMCA, indicating that this could be considered as a new strategy for bone defect after COM treatment. Cite this article: Bone Joint Res 2021;10(1):31–40.
Functional fermented fruit drinks are known worldwide for their health-promoting potential. Black wolfberry (BW) has high nutritional value, and its relative product development can be enriched through fermentation technology, so that its market might be broadened. Total acid, sugars, proteins, enzymes, anthocyanins, flavonoids, polyphenols, organic acids and DPPH free radical scavenging ability (DPPH) were tracked and determined by colorimetric method and HPLC during spontaneous fermentation of BW vinegar. The antioxidant capacity in vitro of BW vinegar was evaluated based on the dynamics of antioxidant contents and DPPH. The results showed that total acid continuously increased during fermentation, yet total sugar and reducing sugar shared a similar decreasing trend. The composition of samples differed in terms of total anthocyanins, total flavonoid, total polyphenol, total protein, superoxide dismutase (SOD), amylase, organic acids and DPPH through spontaneous fermentation. Functional compounds including total polyphenol, total flavonoid and three organic acids (γ-aminobutyric acid, lactic acid and gallic acid) played the main roles in antioxidation. Unexpectedly, SOD and ascorbic acid as antioxidants did not correlate with DPPH, but they were rich in the final products at 754.35 U/mL and 3.39 mg/mL, respectively. Generally, the quality of BW vinegar has been improved based on analyzing dynamics on functional compounds, organic acids and antioxidant capacity, which proves that BW vinegar obtained by spontaneous fermentation should be a potential source of fermented food with antioxidant effects for consumers.
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