Freezing pre-treatment improves radio frequency explosion puffing (RFEP) quality by altering the cellular structure of purple sweet potato [Ipomoea batatas (L) Lam.].

Radio frequency explosion puffing (RFEP) is a novel oil-free puffing technique used to produce crispy textured and nutritious puffed snacks. This study aimed to investigate the effects of freezing at different temperatures (-20 °C, -40 °C, -80 °C) for14 h and freezing times (1 and 2 times) on the cellular structure of purple sweet potato and the quality of RFEP chips. The analysis of cell microstructure, conductivity, and rheology revealed that higher freezing temperatures and more freezing times resulted in increased damage to the cellular structure, leading to greater cell membrane permeability and decreased cell wall stiffness. However, excessive damage to cellular structure caused tissue structure to collapse. Compared with the control group (4 °C), the RFEP sample pre-frozen once at -40 °C had a 47.13 % increase in puffing ratio and a 61.93 % increase in crispness, while hardness decreased by 23.44 % (p < 0.05). There was no significant change in anthocyanin retention or color difference. X-ray microtomography demonstrated that the RFEP sample pre-frozen once at -40 °C exhibited a more homogeneous morphology and uniform pore distribution, resulting in the highest overall acceptability. In conclusion, freezing pre-treatment before RFEP can significantly enhance the puffing quality, making this an effective method for preparing oil-free puffing products for fruits and vegetables.

A vast repertoire of secondary metabolites potentially influences community dynamics and biogeochemical processes in cold seeps.

In deep-sea cold seeps, microbial communities thrive on the geological seepage of hydrocarbons and inorganic compounds, differing from photosynthetically driven ecosystems. However, their biosynthetic capabilities remain largely unexplored. Here, we analyzed 81 metagenomes, 33 metatranscriptomes, and 7 metabolomes derived from nine different cold seep areas to investigate their secondary metabolites. Cold seep microbiomes encode diverse and abundant biosynthetic gene clusters (BGCs). Most BGCs are affiliated with understudied bacteria and archaea, including key mediators of methane and sulfur cycling. The BGCs encode diverse antimicrobial compounds that potentially shape community dynamics and various metabolites predicted to influence biogeochemical cycling. BGCs from key players are widely distributed and highly expressed, with their abundance and expression levels varying with sediment depth. Sediment metabolomics reveals unique natural products, highlighting uncharted chemical potential and confirming BGC activity in these sediments. Overall, these results demonstrate that cold seep sediments serve as a reservoir of hidden natural products and sheds light on microbial adaptation in chemosynthetically driven ecosystems.

Metabolomics and Molecular Networking-Guided Screening of Bacillus-Derived Bioactive Compounds Against a Highly Lethal Vibrio Species.

Microorganisms are important sources of bioactive natural products. However, the complexity of microbial metabolites and the low abundance of active compounds render the isolation and purification process laborious and inefficient. During our search for active substances capable of inhibiting the newly discovered highly lethal Vibrio strain vp-HL, we found that the fermentation broth of multiple Bacillus strains exhibited antibacterial activity. However, the substances responsible for the activity remained unclear. Metabolomics, molecular networking (MN), and the Structural similarity Network Annotation Platform for Mass Spectrometry (SNAP-MS) were employed in conjunction with bioactivity screening to predict the antibacterial compounds from Bacillus strains. The analysis of fractions, and their isolation, NMR-based annotation, and bioactivity evaluation of an amicoumacin compound partially confirmed the prediction from these statistical analyses. This work presents the potential of marine Bacillus in producing active substances against Vibrio species. Additionally, it highlighted the significance and feasibility of metabolomics and MN in the dereplication of compounds and the determination of isolation targets.

Process optimization of wheat flour crisp puffing by radio frequency and the accompanying property changes of starch.

This research performed the process optimization of wheat flour crisp puffing by radio frequency (RF) and investigated the accompanying property changes of starch. Experiments were performed in a 6 kW, 27.12 MHz pilot-scale RF system. The results showed that the volume expansion was highest (220%) when the conditions were employed as follows: electrode gap (115 mm); height of the sample (55 mm); initial moisture content of the sample (30%). Under these conditions, the samples were puffed at 120 s by RF, and changes in the starch properties were further observed. The results showed that the structure of the starch was destroyed, changing from oval and spherical in shape to fragmented. The crystal type of the starch changed from A to A + V types. Its crystal order was reduced, and the Fourier-infrared spectrum showed that the ratio of (1048/1022) cm-1 decreased from 1.142 to 1.047. The crystallinity decreased from 48.27% to 17.57%. These changes will help starch digestion and absorption in human body. These results indicated that RF puffing could become a potential development method for puffed snacks. PRACTICAL APPLICATION: In this study, the processes of radio frequency puffing wheat flour chips were optimized, and the changes of starch properties during puffing were studied. Therefore, this research provided a theoretical basis for the industrial application of radio frequency puffing.

Developing radio frequency (RF) heating protocol in packed tofu processing by computer simulation.

Packed tofu was produced by reheating the mixture of preheated soymilk and coagulant in a sealed container. This study aimed to replace the conventional heating method with RF heating during the reheating of soymilk for packed tofu production. In this study, dielectric properties (DPs), thermal properties (TPs), and rheological properties of soymilk were determined. A mathematical model was developed to simulate the RF heating process of soymilk to determine the appropriate packaging geometry. Water holding capacity (WHC), texture analysis, color measurement, and microstructure observation were performed to evaluate the quality of RF-heated packed tofu. Results showed that soymilk added with Glucono-Delta-Lactone (GDL) coagulated at the temperature above 60 °C, and the loss factor (ε″) was slightly reduced when soymilk was converted to tofu at coagulation temperature. Based on the simulation results, the cylindrical vessel (φ50 mm × 100 mm) was chosen as the soymilk container for desired heating rate (5.9 °C/min) and uniformity (λ = 0.0065, 0.0069, 0.0016 for top, middle, and bottom layers). The texture analysis revealed that the hardness and chewiness of packed tofu prepared by RF heating were enhanced (maximum 1.36 times and 1.21 times) compared with commercial packed tofu, while the springiness were not significantly changed. Furthermore, the denser network structure was observed inside RF-heated packed tofu by SEM. These results indicated that packed tofu prepared by RF heating was of higher gel strength and sensory quality. RF heating has the potential to be applied in packed tofu production.

The effect of radio frequency heating on the inactivation and structure of horseradish peroxidase.

The effects of radio frequency (RF) heating on horseradish peroxidase (HRP) activity and its structure were investigated in this paper. The HRP was heated to 50 °C, 70 °C and 90 °C at different electrode gaps (100, 110 and 120 mm). The relative enzyme activity was 105.33 %-113.73 % at 50 °C, 91.11 %-93.05 % at 70 °C and 47.05 %-68.17 % at 90 °C. Ultraviolet-visible, circular dichroism and fluorescence spectra were used to monitor the variation in secondary and tertiary structure. The results showed that RF heating at the electrode gaps of 120 mm contributed to more severe enzyme inactivation and conformational destruction, which can be explained by the changes in Soret band, secondary structure content and tryptophan fluorescence intensity. This study revealed that enzyme inactivation by RF heating was associated with loss of helical structure, unfolding of enzyme protein and ejection of heme group.

Sterilizing Ready-to-Eat Poached Spicy Pork Slices Using a New Device: Combined Radio Frequency Energy and Superheated Water.

In this study, a new device was used to inactivate G. stearothermophilus spores in ready-to-eat (RTE) poached spicy pork slices (PSPS) applying radio frequency (RF) energy (27.12 MHz, 6 kW) and superheated water (SW) simultaneously. The cold spot in the PSPS sample was determined. The effects of electrode gap and SW temperature on heating rate, spore inactivation, physiochemical properties (water loss, texture, and oxidation), sensory properties, and SEM of samples were investigated. The cold spot lies in the geometric center of the soup. The heating rate increased with increasing electrode gap and hit a peak under 190 mm. Radio frequency combined superheated water (RFSW) sterilization greatly decreased the come-up time (CUT) compared with SW sterilization, and a 5 log reduction in G. stearothermophilus spores was achieved. RFSW sterilization under 170 mm electrode gap reduced the water loss, thermal damage of texture, oxidation, and tissues and cells of the sample, and kept a better sensory evaluation. RFSW sterilization has great potential in solid or semisolid food processing engineering.

Effects of radiofrequency blanching on lipoxygenase inactivation, physicochemical properties of sweet corn (Zea mays L.), and its correlation with cell morphology.

This study investigated the effects of radiofrequency (RF) and boiling-water (BW) blanching on lipoxygenase (LOX) activity, physicochemical properties, and changes in the cellular morphology of sweet corn kernels. First, a speed-adjustable device was introduced to rotate the sample for improving heating uniformity. Then, the maximum RF heating rate and uniform temperature distribution of samples were obtained under 160 mm electrode gap, 120 g sample weight, and 14 r/min rotating speed. With increased RF heating temperature ranging from 50 °C to 80 °C, the residual activity of LOX significantly decreased to 4.68%. Samples blanched by RF treatment maintained better color, texture, and nutrient content than those by BW when similar levels of enzyme inactivation were achieved. Micrographs also showed the cells were increasingly damaged with increased RF heating temperature, whereas the cells were damaged much more severely when treated with BW. Besides, microscopic destruction of cells also explains the changes in physicochemical properties.

Evaluation of Pilot-Scale Radio Frequency Heating Uniformity for Beef Sausage Pasteurization Process.

Radio frequency (RF) heating has the advantages of a much faster heating rate as well as the great potential for sterilization of food compared to traditional thermal sterilization. A new kettle was designed for sterilization experiments applying RF energy (27.12 MHz, 6 kW). In this research, beef sausages were pasteurized by RF heating alone, the dielectric properties (DPs) of which were determined, and heating uniformity and heating rate were evaluated under different conditions. The results indicate that the DPs of samples were significantly influenced (p < 0.01) by the temperature and frequency. The electrode gap, sample height and NaCl content had significant effects (p < 0.01) on the heating uniformity when using RF energy alone. The best heating uniformity was obtained under an electrode gap of 180 mm, a sample height of 80 mm and NaCl content of 3%. The cold points and hot spots were located at the edge of the upper section and geometric center of the sample, respectively. This study reveals the great potential in solid food for pasteurization using RF energy alone. Future studies should focus on sterilization applying RF energy and SW simultaneously using the newly designed kettle.

Radio frequency pasteurization and heating uniformity of canned pineapple.

This research investigated heating uniformity and pasteurization of canned pineapple using radio frequency (RF) energy. Experiments were conducted in a 6 kW, 27.12 MHz pilot-scale RF system. Results showed that the temperature difference was more than 16°C, and the standard deviation was 4.38°C at the end of heating when using RF heating alone. Water bath-assisted RF (WRF) heating effectively improved the heating uniformity, the temperature difference was less than 7°C and the standard deviation was 2.52°C at the end of heating in the condition of electrode gap (210 mm), chord length of the fruit block (26 mm), and the initial temperature of sugar solution (80°C). When the total number of colonies reached 4-log reduction, water bath (WB) heating alone needed 660 s, and WRF heating needed 180 s. Vitamin C, hardness, and color of fruit blocks were well preserved using WRF heating compared with WB alone. PRACTICAL APPLICATION: This study shows that the pasteurization of canned food by radio frequency heating can achieve better food quality than the traditional pasteurization methods. Therefore, this research can promote the application of radio frequency heating technology in canned food pasteurization.

Radio frequency heating of green peas (Pisum sativum L.): The improvement of heating uniformity and its dry blanching effect.

A radio frequency (RF) heating system was used to process green peas and a rotating system was introduced to improve heating rate and heating uniformity. Results revealed that rotation treatment accelerated heating rate effectively and improved heating uniformity index significantly (p < 0.05) from 0.175 (0 rpm, 55°C) to 0.029 (60 rpm, 55°C). After being treated with RF and traditional hot water blanching at 85°C, the residual lipoxygenase activities of green peas were 1.90 ± 0.71% and 35.51 ± 5.25%, respectively, confirming RF possessed better blanching efficiency. Meanwhile, weight loss, electrolyte leakage rate, color, and texture of green peas all had significant changes (p < 0.05) through RF heating. PRACTICAL APPLICATION: A rotation device can effectively improve heating uniformity of RF electromagnetic heating. The rotation device could be expanded or further developed into continuous feeding conveying device for industrial production.

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To explore root architecture and its effects on soil reinforcement of main tree species in typical black soil region, we measured root spatial distribution characteristics, root fractal characte-ristics, and geometric morphological characteristics of Amygdalus triloba, Caragana microphylla, Betula platyphylla, Acer negundo, Picea koraiensis, Pinus sylvestris var. mongolica, using whole root excavation method and WinRHIZO Pro LA2004 root analysis system. All the examined species are distributed widely in typical black soil region. The vertical uprooting force was determined by in-situ uprooting tests. The results showed that inclined roots were dominant in A. triloba, horizontal roots were dominant in C. microphylla, B. platyphylla, A. negundo and P. koraiensis, and the horizontal and vertical distribution of roots were commensurable in P. sylvestris var. mongolica. Except for the total root surface area of B. platyphylla and the total root length of P. koraiensis, the total root length and root surface area of shrub species were significantly greater than those of arbor species, while deciduous broad-leaved trees were significantly larger than coniferous evergreen trees. The total root volume of B. platyphylla was significantly larger than that of C. microphylla, A. negundo, P. koraiensis and P. sylvestris var. mongolica. The root fractal dimension and abundance of A. triloba, C. microphylla, B. platyphylla were significantly higher than those of P. koraiensis and P. sylvestris var. mongolica. The average maximum uprooting force of A. triloba, C. microphylla, and A. negundo was significantly higher than that of B. platyphylla, P. koraiensis, and P. sylvestris var. mongolica. Due to the role of total root length, total root surface area and the number of inclined roots, root system of A. triloba, C. microphylla and A. negundo showed strong soil reinforcement capacity. A. triloba, C. microphylla and A. negundo could be used as the option-preferred tree species when constructing soil and water conservation vegetation in typical black soil region.

Blanching effects of radio frequency heating on enzyme inactivation, physiochemical properties of green peas (Pisum sativum L.) and the underlying mechanism in relation to cellular microstructure.

Fresh green peas require blanching to terminate enzymatic reaction induced quality deterioration before frozen storage. Radio frequency (RF) heating is a novel way of dry blanching for fruits and vegetables with high processing efficiency. In this study, blanching effects of RF heating on relative activities of lipoxygenase (LOX) and peroxidase (POD), physiochemical properties as well as cellular morphology changes of green peas were investigated. Results showed relative activities of pea LOX and POD reduced to 0.90 ± 0.78% and 1.10 ± 0.71%, respectively at 85 °C by RF heating with an electrode gap 105 mm. Weight loss, color, texture and electrolyte leakage of peas changed significantly with increasing temperature (60-85 °C). Ascorbic acid, chlorophyll and mineral contents had different loss after RF processing and long term heating at 115 mm exacerbated the loss of nutrients. Microstructure features showed the deconstruction of pea cell well and starch granule gelatinization.

Radio frequency energy inactivates peroxidase in stem lettuce at different heating rates and associate changes in physiochemical properties and cell morphology.

Radio frequency (RF) is an emerging technology applied in blanching treatment as alternative to conventional treatment. This study aimed to investigate the effects of RF heating rate on peroxidase (POD) inactivating efficiency, physiochemical properties (texture, color and vitamin C) and cell structure of stem lettuce. POD enzyme inactivation efficiency increased with increased RF heating rate. When POD activity was reduced to <5%, better physiochemical properties and less cell damage occurred in RF heating compared with conventional hot water (HW) blanching (HWB); Relative electrolyte leakage (REL) analysis and microscopic observation suggested that the loss of integrity of cell walls and membranes, the decrease in turgor pressure and the weakened connections between adjacent cells leaded to the deterioration of physiochemical properties. The degrees of cell destruction varied with RF heating rates, which provide a new idea for RF blanching for producing different types of fruits and vegetables products (Solid and juice products).

Flocculation Efficiency and Mechanism of Carbamazepine by Microbial Flocculant Extracted from Klebsiella pneumoniae J1.

The microbial flocculant (MFX) extracted from Klebsiella pneumoniae J1 was used to remove carbamazepine in prepared wastewater and domestic sewage. The influence factors and flocculation mechanism were studied. The optimal carbamazepine removal conditions for MFX were pH of 7-8, 7 mL of flocculant, 0.1 mL of coagulant, and 35°C, and the removal rate reached 81.75%. MFX was efficient in the removal of carbamazepine in both domestic sewage (75.03%) and secondary sedimentation tank effluent (69.76%). The pseudo-first-order kinetic equation fitted the adsorption process better than the pseudo-second-order kinetic equation, which suggested that the adsorption was not pure chemical adsorption. The analysis of floc size suggested that the repulsive force between carbamazepine and MFX was weakened under alkalescent conditions, which can help the growth and coherence of flocs and increase the carbamazepine removal efficiency. Enough dosage of MFX can generate larger flocs, but excessive dosage of MFX will decrease the carbamazepine removal rate because of increase in electrostatic repulsion. The analysis of 3D-EEM and FTIR suggested that hydroxyl, amino, and carboxyl in MFX played an important role in the removal of carbamazepine. As an eco-friendly and highly efficient microbial flocculant, MFX has potential for practical applications in carbamazepine removal.

Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanism.

This paper investigated the effects of radio-frequency (RF) energy and conventional hot-water blanching (95 °C for 2 min) on the peroxidase (POD) activity, physiochemical properties, and changes in the cellular morphology of stem lettuce. The relative residual POD activity significantly decreased (P < 0.05) from 66.03% to 6.46% with increased RF heating temperature (65 °C-85 °C). The weight loss (3.06%-7.64%), color, texture, relative electrolyte leakage (23.45%-67.90%), and residual vitamin C content (72.22%-16.67%) significantly changed (P < 0.05) with increased RF heating temperature (65 °C-85 °C). Micrographs indicated that the changes in physiochemical property can be attributed to the destruction of cell membranes, loss of cell turgor, reduced rigidity of cell walls, and loose adhesion between adjacent cells. Samples treated by RF heating at 75 °C showed lesser cell damage and better nutrient retention than those treated by hot-water blanching at a similar level of POD inactivation.

Comparison of five staging systems in predicting the survival rate of patients with hepatocellular carcinoma undergoing trans-arterial chemoembolization therapy.

The majority of patients with unresectable hepatocellular carcinoma (HCC) undergo trans-arterial chemoembolization (TACE). However, the prognosis of HCC remains poor. In the present study, five staging systems were compared to predict the survival rate of patients with HCC undergoing TACE treatment. A total of 220 patients with HCC were examined according to the model to estimate survival for hepatocellular carcinoma (MESH), hepatoma arterial embolization prognostic score (HAP), modified HAP (mHAP), performance status combined Japan Integrated Staging system (PSJIS) and tumor-node-metastasis (TNM) staging systems. The endpoints of the study were 3-month survival, 6-month survival, 1-year survival and overall survival (OS) rates. Receiver operating characteristic curve analysis indicated that the area under the curve of MESH, HAP, mHAP, PSJIS and TNM was 0.858, 0.728, 0.690, 0.688 and 0.699, respectively, in predicting 3-month survival rates; 0.822, 0.747, 0.720, 0.722 and 0.715, respectively, in predicting 6-month survival rates and 0.725, 0.664, 0.672, 0.645 and 0.654, respectively, in predicting 1-year survival rates. Discriminatory ability, homogeneity, monotonicity and prognostic stratification ability was evaluated using a likelihood ratio test and Akaike information criterion values among the five staging systems, and revealed that the MESH system was the optimal prognostic staging system for HCC. In conclusion, the results of the present study suggest that the MESH system is the most accurate prognostic staging system of 3-month survival, 6-month survival, 1-year survival and OS rates among the five systems analyzed in patients with HCC who have received TACE treatment.

Albumin-to-Alkaline Phosphatase Ratio as an Independent Prognostic Factor for Overall Survival of Advanced Hepatocellular Carcinoma Patients without Receiving Standard Anti-Cancer Therapies.

Background Albumin-to-Alkaline Phosphatase Ratio (ALB/ALP ratio, AAPR), a newly developed index of liver function, has been rarely discussed about its prognostic value in malignancies. The current study attempted to evaluate the prognostic prediction of AAPR in advanced HCC. Methods 237 advanced HCC patients who refused any standard anti-cancer therapies were retrospectively analyzed. The threshold value of AAPR was determined by receiver operating characteristic (ROC) curve. Univariate analyses using Kaplan-Meier method and log-rank test, and multivariate analysis using Cox proportional hazards regression model were conducted. Comparisons of ROC curves and likelihood ratio test (LRT) were utilized to compare the value of different factors in predicting survival. Results ROC curve analysis confirmed 0.38 as the optimal cutoff value of AAPR in evaluating overall survival (OS). Patients with an AAPR > 0.38 exhibited significantly lower frequencies of ascites, portal vein tumor thrombus, Child-Pugh grade B & C, and KPS < 70 (all P < 0.05). These patients also displayed a longer median survival time than those with an AAPR ≤ 0.38 (5.8 m vs 2.4 m, P < 0.01). Univariate and multivariate analyses identified AAPR as an independent prognostic indicator (HR = 0.592, P = 0.007). Furthermore, we integrated AAPR with TNM system and found that area under curve of AAPR-TNM system was significantly larger than that of TNM system when predicting 3-month survival (0.670 vs 0.611, P < 0.01). Moreover, LRT indicated that AAPR-TNM system had a significantly larger χ2 (26.4 vs 16.4, P < 0.01) and a significantly smaller Akaike information criterion value (1936 vs 1948, P < 0.01) comparing with TNM system. Conclusions Our study implied that AAPR was a potentially valuable prognostic index for advanced HCC patients without receiving any standard anti-cancer therapies. AAPR-TNM system preceded TNM system in predicting overall survival in this study.

A multidisciplinary team approach for nutritional interventions conducted by specialist nurses in patients with advanced colorectal cancer undergoing chemotherapy: A clinical trial.

BACKGROUND & AIMS: Nutritional interventions for malnutrition in cancer patients can be helpful. However, concise intervention recommendations remain controversial. Thus, the aim of this study was to report on a nutrition intervention conducted by a multidisciplinary team of specialist nurses and to explore the effect of nutritional intervention on cancer patients. METHODS: This prospective clinical trial study enrolled 110 colorectal cancer patients undergoing chemotherapy. The patients were evaluated upon admission using the 2002 Nutritional Risk Screening system (NRS-2002). The patients were randomly divided into intervention and control groups including 55 patients each. Patients in the control group were administered a normal diet, while those in the intervention group received individual recipes developed by a team of professional nurses, clinical doctors, dietitian, family caregivers, and the patients themselves. Patient weight and serum albumin and prealbumin levels were compared between the 2 groups at different time points. RESULTS: There was a significant difference in patient weight and serum albumin and prealbumin levels before and after nutrition intervention in the intervention group (P < .05). In the control group, weight did not change during ordinary diet guidance. Serum albumin level was slightly improved after 12 cycles of chemotherapy, similar to the prealbumin results. There were statistically significant differences in serum albumin and prealbumin levels between the intervention and control groups after nutrition intervention (P < .05). However, there was no statistically significant difference in weight between the groups after nutrition intervention (P > .05). CONCLUSION: A multidisciplinary team approach for nutrition intervention conducted by specialist nurses improved prealbumin levels in colorectal cancer patients undergoing chemotherapy, with no weight change.

Pilot-scale radio frequency pasteurisation of chili powder: heating uniformity and heating model.

BACKGROUND: Microbial contamination is a vital obstacle needed to overcome for food safety of condiments. Radio frequency (RF) pasteurisation is a new technology to solve this obstacle. Temperature distribution and heating uniformity of sample, which are influenced by different factors, are the most important things affecting the nutritional ingredients and microbial safety of sample in the process of RF pasteurisation. This study demonstrated the location of cold spot in chili powder by analysing temperature distribution in horizontal and vertical direction. The related models were established and the accuracy was verified. RESULTS: Cold spot located on the centre of sample surface in the process of RF pasteurisation. The averaged temperature of sample increased linearly. The uniformity index decreased as the averaged temperature increased. Both the correlation coefficient of two equations were greater than 0.91. The error value of heating rate and heating uniformity index was 0.54% and 0.75% between the measured value and predicted value. CONCLUSION: Electric field was not uniformly distributed between RF parallel-plate electrodes in the RF pasteurisation of chili powder. The heating models were reliable to predict experiment results with high precision and accuracy. © 2015 Society of Chemical Industry.