Transparent mechanism of salted egg (white) hierarchically and synergistically driven by NaCl, NaOH and thermal treatment: Based on empirical data and molecular simulation.

Currently, it is a challenge that the yolk in salted preserved egg tends to preserved egg yolk due to extreme NaOH treatment. Therefore, NaCl, NaOH and thermal were successfully used to prepare a new translucent salted quail egg (T-SQE), which combined advantages of preserved egg white with transparent appearance and salted egg yolk with unique texture and odour. Moreover, transparency of opaque gel (Transmittance: 0.09 %) subjected to NaCl and thermal was demonstrated to be improved under the synergistic effect of NaOH (8.55 %) via empirical data and molecular simulation. The disordered and dense network in opaque T-SQE induced by NaCl and thermal tended to form an ordered, porous and transparent structure in presence of NaOH, with more immobilized water that was poorly bonded to protein, larger radius of gyration and lower hydrophobic interaction. This research provides new insight into understanding the influence of hierarchy and synergism on transparency of egg products.

Co-treatment of municipal solid waste incineration fly ash and alumina-/silica-containing waste: A critical review.

Municipal solid waste incineration fly ash (MSWI-FA) is a hazardous by-product of the incineration process, characterized by elevated levels of heavy metals, chlorides, and dioxins. With a composition high in calcium but low in silicon/aluminum, MSWI-FA exhibits a poor immobilization effect, high energy demands, and limited pozzolanic activity when it is disposed of or reutilized alone. Conversely, alumina-/silica-containing waste (ASW) presents a chemical composition rich in SiO2 and/or Al2O3, offering an opportunity for synergistic treatment with MSWI-FA to facilitate its harmless disposal and resource recovery. Despite the growing interest in co-treatment of MSWI-FA and ASW in recent years, a comprehensive evaluation of ASW's roles in this process remains absent from the existing literature. Therefore, this study endeavors to examine the advancement in the co-treatment of MSWI-FA and ASW, with the focus on three key aspects, i.e., elucidating the immobilization mechanisms by which ASW improves the solidification/stabilization of MSWI-FA, exploring the synergies between MSWI-FA and ASW in various thermal and mechanochemical treatments, and highlighting the benefits of incorporating ASW in the production of MSWI-FA-based building materials. Additionally, in the pursuit of sustainable solid waste management, this review identifies research gaps and delineates future prospects for the co-treatment of MSWI-FA and ASW.

Economic evaluation of hazardous healthcare waste treatment systems.

The cost estimation and assessment of healthcare waste treatment systems (HCWTSs) for preventing financial and environmental damage are essential. This work reports economic analyses of treatment of hazardous-infectious waste based on WHO approach in HCWTSS of 43 hospitals in Tehran, Iran. The waste generation rate for total hospital waste in 43 HCWTSS was 4.42 ± 2.77 kg/active-bed/day. The mean of chemical, sharps, infectious, and general wastes in 43 HCWTSS were 13.79 ± 19.71, 30.29 ± 37.46, 336.28 ± 291.31, and 539.6 ± 383.13 kg/day, respectively. Economic analyses proved that general hospitals spent 1.63 times more than specialized hospitals on treating hazardous-infectious waste per year. The annual cost of treating each kilogram of hazardous healthcare waste in studied HCWTSS was 0.3 dollars. A range of total annual costs in 43 HCWTSS was limited to 7.9-118 thousand dollars. The results of ANOVA test demonstrated that the age and performance levels of hospitals significantly affect the annual capital and operating costs, respectively. Hence, improving recycling knowledge and increasing source-separated recycling should be considered to control the costs in HCWTSS. The results of this work have implications for the hospital managers in especially developing countries to evaluate previously unknown economic analyses and policies and take action to control wasted costs in HCWTSS.

Pulsed Light Treatment Effect on Color, Oxidative Stability, and Listeria monocytogenes Population of Sliced Mortadella.

This study evaluated the effects of high-intensity pulsed light (PL) on sliced mortadella, assessing how the parameters pulse width (1260 to 2520 µs) and number of pulses (one to three) influence color, oxidative stability, and Listeria monocytogenes population. The different PL parameters generated a fluence ranging from 2.64 to 6.57 J/cm2 and irradiance ranging from 1046.9 to 1738.8 W/cm2. The PL slightly increased the temperature and pH of the samples, and this elevation was well correlated to the higher number of pulses and higher fluence. The color parameter a* was reduced while b* values increased after PL application, with these effects being more significant in treatments with a higher number of pulses and higher fluence. The highest values of TBARS were found in treatments with higher fluence (5.28 and 6.57 J/cm2), which were characterized by the attribute "oxidized color" in sensory evaluation. The different PL conditions reduced the count of L. monocytogenes by up to 1.44 Log CFU/cm2. The treatment with a pulse width of 1260 µs, two pulses, fluence of 4.38 J/cm2, and irradiance of 1738.3 W/cm2 achieved the same efficacy in pathogen reduction as the treatments with higher fluence. Moreover, these PL conditions had a minimal impact on the color and oxidative stability of mortadella, demonstrating an effective balance between microbiological safety and quality preservation.

Valorization of Iron (II) Oxalate Dihydrate Coming from Pickling Processes through Thermal Conversion.

The valorization of industrial byproducts is an emerging practice that aims to transform waste materials generated during production processes into valuable resources. In this work, a preliminary study was carried out on the thermal conversion of an industrial solid byproduct resulting from the pickling of metal surfaces, mainly containing iron (II) oxalate. In a fixed-bed reactor, the thermal conversion was investigated as a function of the operating temperature and overall time. The starting material and the products obtained after heat treatment were characterized in detail, using numerous qualitative and semi-quantitative techniques. The aim of this research was to determine the optimal operating conditions for the transformation of the industrial byproduct into a high-quality product. By varying the operating conditions, it was found that complete conversion of iron (II) oxalate to magnetite was achieved at high temperatures (i.e., 773 K and 873 K) after one hour of treatment. The resulting product had a low degree of crystallization, which increased slightly with an increasing reaction time at a temperature of 873 K, reaching a maximum of about 11%. The magnetite obtained can be used in the future as a starting material for chemical looping processes as a chemical/energy carrier for the production of hydrogen.

Salmonella Inactivation Model by UV-C Light Treatment in Chicken Breast.

This study aims to evaluate the effectiveness of inactivating Salmonella enteritidis in fresh chicken breast by irradiation using a combination of short-wave UV (0, 3, 6, 9, 12, and 15 J/cm2) and a natural antimicrobial such as caffeine (0, 5, 10, 15, and 20 nM/g) at 14 °C as alternative proposals to conventional techniques to reduce pathogens in food. The effect of temperature was studied in an initial phase (2 to 22 °C). The most suitable models were double Weibull in 60% of cases, with an adjustment of R2 0.9903-0.9553, and Weibull + tail in 46.67%, with an adjustment of R2 of 0.9998-0.9981. The most effective combination for the reduction in Salmonella was 12 J/cm2 of UV light and 15 nM/g of caffeine, with a reduction of 6 CFU/g and an inactivation rate of 0.72. The synergistic effect was observed by increasing caffeine and UV light. Furthermore, the physico-chemical characteristics of the food matrix were not affected by the combination of both technologies. Therefore, these results suggest that this combination can be used in the food industry to effectively inactivate Salmonella enteritidis without deteriorating product quality.

Exploring the Origins of Association of Poly(acrylic acid) Polyelectrolyte with Lysozyme in Aqueous Environment through Molecular Simulations and Experiments.

This study provides a detailed picture of how a protein (lysozyme) complexes with a poly(acrylic acid) polyelectrolyte (PAA) in water at the atomic level using a combination of all-atom molecular dynamics simulations and experiments. The effect of PAA and temperature on the protein's structure is explored. The simulations reveal that a lysozyme's structure is relatively stable except from local conformational changes induced by the presence of PAA and temperature increase. The effect of a specific thermal treatment on the complexation process is investigated, revealing both structural and energetic changes. Certain types of secondary structures (i.e., α-helix) are found to undergo a partially irreversible shift upon thermal treatment, which aligns qualitatively with experimental observations. This uncovers the origins of thermally induced aggregation of lysozyme with PAA and points to new PAA/lysozyme bonds that are formed and potentially enhance the stability in the complexes. As the temperature changes, distinct amino acids are found to exhibit the closest proximity to PAA, resulting into different PAA/lysozyme interactions; consequently, a different complexation pathway is followed. Energy calculations reveal the dominant role of electrostatic interactions. This detailed information can be useful for designing new biopolymer/protein materials and understanding protein function under immobilization of polyelectrolytes and upon mild denaturation processes.

Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh.

This study investigated the changes in volatile compounds in chicken flesh after boiling at various pHs (6.0-9.0) and after chilling storage (4.0±1.0°C) for 7 d. The volatile compounds were assessed qualitatively and quantitatively by using a headspace gas chromatography-mass spectrometry analysis. Twenty-one volatile compounds were discovered and categorized as amine, aldehyde, alcohol, ketone, acid, and furan. One type of amine, (2-aziridinylethyl) amine, was the most prevalent volatile component, followed by aldehyde, ketone, aldehyde, acid, ester, and furan. The results showed that the quantity and quality of the volatile compounds were influenced by a pH of the boiling medium. Additionally, the types and volatile profiles of the chicken were altered during chilling. In particular, in the chicken that was boiled at a pH of 8.0, the hexanal (an aldehyde) content increased the most after 7 d of chilling. Moreover, various alcohols formed after the 7 d of chilling of the chicken that was boiled at pHs of 8.0 and 9.0. Because of the oxidation and degradation of fat and proteins, the most altering volatile compounds were the reducing amines and the increasing aldehydes.

Regeneration of Antifog Performance of Laser-Induced Copper-Based Micro-Nano Structured Surfaces by Rapid Thermal Treatment.

In this investigation, the laser marker ablation technique was employed on Cu-coated glass to fabricate micro-nanostructured antifog glass. The resulting surfaces exhibited a quasi-periodic micron hillock-hollow structure with dispersed nanoparticles distributed throughout, which played a role in the antifog property and superhydrophilicity. However, airborne organic pollutant deposition degraded the superhydrophilicity of ablated glass surfaces and, therefore, their antifog performance, which cannot be circumvented. Conventionally, furnace annealing for at least 1 h was used to decompose the organic pollutants and restore the superhydrophilicity, limiting the throughput and application scenario. Remarkably, the rapid regeneration of this property was achieved through either a 5 min rapid thermal treatment at 400 °C or a 1 s flame treatment. These are interventions that are hitherto unreported. Such short and simple treatment methods underscore the potential of laser-ablated glass for diverse practical applications.

Improved encapsulation efficiency and storage stability of lutein by soy protein isolate nanocarriers with thermal and trypsin treatments.

BACKGROUND: Encapsulation of bioactive compounds within protein-based nanoparticles has garnered considerable attention in the food and pharmaceutical industries because of its potential to enhance stability and delivery. Soy protein isolate (SPI) has emerged as a promising candidate, prompting the present study aiming to modify its properties through controlled thermal and trypsin treatments for improved encapsulation efficiency (EE) of lutein and its storage stability. RESULTS: The EE of lutein nanoparticles encapsulated using SPI trypsin hydrolysates (SPIT) with three varying degrees of hydrolysis (4.11%, 6.91% and 10.61% for SPIT1, SPIT2 and SPIT3, respectively) increased by 12.00%, 15.78% and 18.59%, respectively, compared to SPI. Additionally, the photostability of SPIT2 showed a remarkable increase of 38.21% compared to SPI. The superior encapsulation efficiency and photostability of SPIT2 was attributed to increased exposure of hydrophobic groups, excellent antioxidant activity and uniform particle stability, despite exhibiting lower binding affinity to lutein compared to SPI. Furthermore, in SPIT2, the protein structure unfolded, with minimal impact on overall secondary structure upon lutein addition. CONCLUSION: The precise application of controlled thermal and trypsin treatments to SPI has been shown to effectively produce protein nanoparticles with substantially improved encapsulation efficiency for lutein and enhanced storage stability of the encapsulated lutein. These findings underscore the potential of controlled thermal and trypsin treatments to modify protein properties effectively and offer significant opportunities for expanding the applications of protein-based formulations across diverse fields. © 2024 Society of Chemical Industry.

Thermal treatment under oxidative conditions increases the antioxidant and antiglycation activity of Chilean Tórtola beans (Phaseolus vulgaris).

The influence of oxygen on the thermal treatment (TT) of secondary metabolite-enriched extracts (SMEEs) from Tórtola beans and procyanidin C1 (PC1) on the inhibition of advanced glycation end products (AGEs) generation in proteins was investigated. SMEE was incubated at 4 °C (control) or thermally treated at 60 °C for 2 h, at either 0 % O2 (I) or 20 % O2 (II). Treatments I and II increased the content of procyanidin dimers B2. Treatment II was more effective than the control or treatment I in preventing homocysteine oxidation and AGEs generation. TT of PC1 at 0 % or 20 % O2 generated procyanidin dimers and tetramers. PC1 TT at 20 % O2 exhibited higher oxidation potentials and lower IC50 values of fluorescent AGEs than those of controls or TT at 0 % O2. These findings indicate that SMEE from Tórtola beans after treatment II changes the degree of polymerization and oxidation procyanidins, thereby increasing their antiglycation activity.

Effect of thermal and non-thermal processing methods on the Structural and Functional Properties of Whey Protein from Donkey Milk.

This study evaluated the impact of thermal, ultrasonication, and UV treatment on the structural and functional properties of whey proteins from donkey milk (DWP). Whey proteins exhibited notable stability in non-heat-treated environments, while their structural and functional characteristics were notably impacted by excessive heat treatment. The application of high-temperature long-time thermal treatment (HTLT) resulted in a decrease in fluorescence intensity, foaming and emulsification stability, and considerable damage to the active components of the proteins. Specifically, the preservation of lysozyme activity was only 23%, and lactoferrin and immunoglobulin G exhibited a significant loss of 70% and 77%, respectively. Non-thermal treatment methods showed superior efficacy in preserving the active components in whey proteins compared with heat treatment. Ultrasonic treatment has demonstrated a notable capability in diminishing protein particle size and turbidity, and UV treatment has been observed to have the ability to oxidize internal disulfide bonds within proteins, consequently augmenting the presence of free sulfhydryl groups, which were beneficial to foaming and emulsification stability. This study not only offers a scientific basis for the processing and application of DWP but also serves as a guide to produce dairy products, aiding in the development of dairy products tailored to specific health functions.

In vivo electrical properties of the healthy liver and the hepatic tumor in a mouse model between 1 Hz and 1 MHz during a thermal treatment.

Objective: Understansding the changing patterns of in vivo electrical properties for the target tissue is crucial for the accurate temperature monitoring and the treatment efficacy in thermal therapy. Our research aims to investigate the changing patterns and the reversibility of in vivo electrical properties for both healthy livers and liver tumors in a mouse model over a frequency range of 1 Hz to 1 MHz at temperatures between 30 °C to 90 °C.Methods and materials: The mice were anesthetized and the target organ was exposed. An 808-nm near-infrared laser was employed as the heating source to heat the organ in vivo. The four-needle electrode, connected to an impedance analyzer, was utilized to obtain the impedance at varying temperatures, which were monitored by a thermocouple.Results: The findings indicated a gradual decline in impedance with an increase in temperature. Furthermore, the impedance was normalized to that at 30 °C, and the real part of the normalized impedance was defined as the k-values, which range from 0 to 1. The results demonstrated a linear correlation between k-values and temperatures (R2 > 0.9 for livers and R2 > 0.8 for tumors). Significant differences were observed between livers and tumors at 1, 10 and 50 kHz (p < 0.05). Additionally, it was demonstrated that the electrical properties could be reversed when the temperature was below or equal to 45 °C.Conclusion: We believe that these results will contribute to the advancement of radiofrequency ablation systems and the development of techniques for temperature monitoring during liver thermal treatment.

Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spectroscopy coupled with deep learning algorithms.

Pork batter quality significantly affects its product. Herein, this study explored the use of Raman spectroscopy combined with deep learning algorithms for rapidly detecting pork batter quality and revealing the mechanisms of quality changes during heating. Results showed that heating increased ß-sheet content (from 26.38 to 41.42%) and exposed hidden hydrophobic groups, which formed aggregates through chemical bonds. Dominant hydrophobic interactions further cross-linked these aggregates, establishing a more homogeneous and denser network at 80 °C. Subsequently, convolutional neural networks (CNN), long short-term memory neural networks (LSTM), and CNN-LSTM were comparatively used to predict gel strength and whiteness in batters based on the Raman spectrum. Thereinto, CNN-LSTM provided the optimal results for gel strength (Rp = 0.9515, RPD = 3.1513) and whiteness (Rp = 0.9383, RPD = 3.0152). Therefore, this study demonstrated the potential of Raman spectroscopy combined with deep learning algorithms as non-destructive tools for predicting pork batter quality and elucidating quality change mechanisms.

Long term impact of electrical resistance heating on soil bacterial community based on a field test.

Thermal remediation is an effective technology for organic contaminant remediation. However, the application of thermal remediation may have negative effects on soil properties and ecological functions, which requires further investigation. Based on a pilot test of electrical resistance heating remediation (ERH), soil samples were collected at different locations after heating for 116 days. Most soil physicochemical properties were less affected by the heating temperature difference. Application of high temperature increased microbial abundance but inhibited alpha diversity of the bacterial community. More significant changes in microbial communities were observed at temperatures above 60 °C. The genera mainly affected by heating temperature included Flavobacteria, Brockia, and S085, while the increase in temperature also inhibited the abundance of nitrochlorobenzene functional genes. At 140 days after the end of the pilot test, the bacterial community affected by thermal remediation could recover effectively, and the recovery of the bacterial community was not affected by temperature difference during the heating period. This study provides valuable field evidence of the long term impact of soil ERH treatment on soil properties and microbial communities, and provides further references for optimization of remediation performance with coupled technologies.

Anti-Growth and Anti-Metastatic Potential of Raw and Thermally Treated Eragrostis tef Extract in Human Cancer Cells.

Teff (Eragrostis tef), a gluten-free cereal crop cultivated originally in Northeast Africa, is increasingly utilized due to its nutritional and health benefits. The aim of the present study was to investigate the effects of ethanol extract obtained from raw and thermally treated teff, referred to as RTE and TTE, respectively, on uncontrolled growth and activated metastasis using human cancer cell lines. Both RTE and TTE contained flavones, such as orientin (luteolin 8-C-glucoside) and vitexin (apigenin 8-C-glucoside), and phenolic acids, such as protocatechuic acid and p-coumaric acid. TTE showed higher total phenol, protocatechuic acid, and p-coumaric acid contents, but lower orientin content compared to RTE. RTE and TTE significantly suppressed cell growth of H1299 human lung cancer cells, with TTE exhibiting more pronounced effects than RTE, while both extracts had only minimal effects on the growth of non-malignant human umbilical vein endothelial cells. The growth-inhibitory activities of RTE and TTE in H1299 cells were associated with apoptosis induction and cell cycle arrest at the G2/M phase. TTE produced an additional effect on inducing cell cycle arrest at the S phase in H1299 cells, potentially contributing to its stronger growth-inhibitory effects. Moreover, both RTE and TTE effectively inhibited key events in metastasis, such as invasion, migration, and adhesion, in H1299 cells under non-cytotoxic conditions, with TTE showing stronger effects. In HCT116 human colon cancer cells, a similar pattern of inhibition was demonstrated against the metastatic events, accompanied by reduced levels of matrix metalloproteinase-2 and -9. Our results indicate that teff extracts exhibit in vitro anti-growth and anti-metastatic activities, which are enhanced by thermal treatment of teff.

Characteristics of acidic hydrothermal treatment for disintegration of spiramycin fermentation residue and degradation of residual antibiotics.

To recycle the nutrients in spiramycin (SPM) fermentation residue (SFR) through biological methods, acid hydrothermal treatment (AHT) was employed as pretreatment to enhance SFR biodegradability. The results showed that the degradation rate of residual SPM in SFR reached 100% after 120 min at 100℃ and 0.30 M acid with a 30.5% and 89.7% increase in proteins and polysaccharides, respectively. The SPM degradation was faster at higher acidity and temperature. However, elevated SPM concentration and the presence of protein, humic acid, and polysaccharide inhibited SPM degradation. The disintegration of SFR was evidenced by changes in its microstructure and could be predicted through the release of dissolved organic matter. Eight major SPM intermediates were identified with lower mutagenicity and antibacterial activity testing against Staphylococcus aureus. These results demonstrate that AHT not only disintegrates SFR but also degrades the residual SPM antibiotics, which implies the possibility for practical applications.

Thermal and/or Microwave Treatment: Insight into the Preparation of Titania-Based Materials for CO2 Photoreduction to Green Chemicals.

Titanium dioxide was synthesized via hydrolysis of titanium (IV) isopropoxide using a sol-gel method, under neutral or basic conditions, and heated in the microwave-assisted solvothermal reactor and/or high-temperature furnace. The phase composition of the prepared samples was determined using the X-ray diffraction method. The specific surface area and pore volumes were determined through low-temperature nitrogen adsorption/desorption studies. The photoactivity of the samples was tested through photocatalytic reduction of carbon dioxide. The composition of the gas phase was analyzed using gas chromatography, and hydrogen, carbon oxide, and methane were identified. The influence of pH and heat treatment on the physicochemical properties of titania-based materials during photoreduction of carbon dioxide have been studied. It was found that the photocatalysts prepared in neutral environment were shown to result in a higher content of hydrogen, carbon monoxide, and methane in the gas phase compared to photocatalysts obtained under basic conditions. The highest amounts of hydrogen were detected in the processes using photocatalysts heated in the microwave reactor, and double-heated photocatalysts.

Changes in Phenolic Composition and Bioactivities of Ayocote Beans under Boiling (Phaseolus coccineus L.).

Ayocote beans (Phaseolus coccineus L.) are a rich source of some bioactive molecules, such as phenolic compounds that exhibit antioxidant capacity that promote health benefits. Ayocote is mainly consumed after cooking, which can impact the antioxidant characteristics of the phenolic compounds responsible for some of its health benefits. Therefore, this study investigated the effects of boiling on the phenolic composition and bioactivities of ayocote beans before and after boiling. Boiling decreased the total phenolic content (70.2, 60.3, and 58.2%), total anthocyanin (74.3, 80.6, and 85.7%), and antioxidant activity (DPPH: 41.2, 46.9, and 59.1%; ORAC: 48.23, 53.6 and 65.7%) of brown, black, and purple ayocote beans, respectively. All the extracts also inhibited the activity of α-glucosidase with efficacy values from 29.7 to 87.6% and α-amylase from 25.31 to 56.2%, with moderate antiglycation potential (15.2 to 73.2%). Phenolic acids, anthocyanins, and flavonoid decreases were detected in boiled samples by HPLC-MS analysis. Although boiling reduced the phenolic compounds, bioactive compounds remained in a considerable content in boiled ayocote.

Antioxidant and antimicrobial activities of Myrtus communis essential oils in cold-stored lactic butter.

BACKGROUND: The use of natural antioxidants and antimicrobials in dairy production can increase the variety of dairy-based products. In this study, the antioxidant and antimicrobial changes in lactic butter samples made from heat-treated creams and enriched with M. communis essential oils (EOs) were investigated. RESULTS: The best lactic butter properties were achieved by optimizing the process at 70 and 80 °C. M. communis EOs decreased lipid oxidation and spoilage microorganism growth in lactic butter during cold storage. M. communis EOs have antioxidant and antimicrobial activity in lactic butter equal to that of ascorbyl palmitate. α-Pinene, p-cymene, limonene, 3-carene, 1,8-cineol, ß-linalool, α-terpineol and myretenol are the major contributors to the antioxidant and antimicrobial activities of M. communis EOs. They exhibit antioxidant activity by neutralizing free radicals by donating hydrogen or acting as termination enhancers, and antimicrobial activity by disruption of cell membranes, which may result in the leakage of macromolecules or the loss of essential metabolites, ultimately leading to cell death during the storage of lactic butter samples. CONCLUSION: The addition of M. communis EOs improves lactic butter stability equal to that of ascorbyl palmitate, and may be applied as a natural and effective preservative to maintain butter from lipid oxidation and microbial spoilage and enhance its safety. PRACTICAL APPLICATIONS: The growing recognition of the health benefits of natural antioxidants, as opposed to synthetic ones, has led to the development of new applications for natural antioxidants. In this regard, M. communis L. EOs can be used to enhance the shelf stability of cold-stored lactic butter. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.