Radial Magnetic Levitation and Its Application to Density Measurement, Separation, and Detection of Microplastics.

This work describes the development of radial magnetic levitation (MagLev) using two radially magnetized ring magnets to solve the problem of limited operational spaces in standard MagLev and the major shortcoming of a short working distance in axial MagLev. Interestingly and importantly, we demonstrate that for the same magnet size, this new configuration of MagLev doubles the working distance over the axial MagLev without significantly sacrificing the density measurement range, whether for linear or nonlinear analysis. Meanwhile, we develop a magnetic assembly method to fabricate the magnets for the radial MagLev, where multiple magnetic tiles with single-direction magnetization are used as assembly elements. On this basis, we experimentally demonstrate that the radial MagLev has good applicability in density-based measurement, separation, and detection and show its advantages in improving separation performance compared with the axial MagLev. The open structure of two-ring magnets and good levitation characteristics make the radial MagLev have great application potential, and the performance improvement brought by adjusting the magnetization direction of magnets provides a new perspective for the magnet design in the field of MagLev.

Integrating transcriptomic and metabolomic analysis to understand muscle qualities of red swamp crayfish (Procambarus clarkii) under transport stress.

This study investigated the transport stress (crowding stress and duration) on the physicochemical properties, energy metabolism and antioxidant enzyme activities of the red swamp crayfish (Procambarus clarkii) tail muscle (CTM). Besides, transcriptomic and metabolomic were conducted to elucidate the possible mechanism of CTM alternations during transport stress. The survival rate of crayfish gradually decreased with the external crowding stress and crowding time increasing. The transport stress also led to the increased distance among muscle fibers, water mobility and energy consumption, and the decreased of water holding capacity (WHC), hardness of CTM. The hepatopancreas exhibited more sensitive to crowding stress than muscle. The multi-omics analysis revealed that transport stress could interfere the translation and protein folding functions of ribosomal proteins, fatty acid metabolism and degradation, physiological functions of mitochondria in CTM. This study could provide critical information to increase the understanding of the regulation mechanism of crayfish when subjected to transport stress.

Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat.

This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180, 190°C). Results showed that compared with DF, the moisture and fat content of air-fried shrimp meat (AFSM) was lower, while the protein content was higher. At the same frying temperature, the fat content of the AFSM was 4.26-6.58 g/100 g lower than that of the deep-fried shrimp meat (DFSM). The smell of the AFSM and DFSM was significantly different from that of the control group. The results of the electronic tongue showed that each of the two frying methods had its flavor profile. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 48 compounds, and the content of volatile compounds detected in AFSM was lower than that in DFSM. Among them, the highest level of volatile compound content was found in the DF-190. E-2-pentenal, 2-heptenal (E), and methyl 2-methyl butanoate were identified only in DFSM. In addition, a total of 16 free amino acids (FAAs) were detected in shrimp meat. As judged by sensory evaluation, the AFSM at 170°C was the most popular among consumers.

Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets (Lctalurus punctatus) During Refrigeration.

This study described the quality and microbial influence on ozone water (OW) and ultra-high pressure (UHP) processing alone or in combination with refrigerated catfish fillets. The analysis parameters included total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARs), chromaticity, microbial enumeration, 16S rRNA gene sequencing, electronic nose (E-nose), and sensory score. The study found that compared with the control (CK), ozone water combined with ultra-high pressure (OCU) delayed the accumulation of TVBN and TBARs. The results of sensory evaluation illustrated that OCU obtained a satisfactory overall sensory acceptability. The counting results suggested that compared to CK, OCU significantly (p < 0.05) delayed the stack of TVC, Enterobacteriaceae, Pseudomonas, lactic acid bacteria (LAB), and hydrogen sulfide-producing bacteria (HSPB) during the storage of catfish fillets. The sequencing results reflected that the dominant were Proteobacteria, Firmicutes, Bacteroidetes, and Actinobacteria at the phylum level, and the dominant were Acinetobacter, Pseudomonas, Lelliottia, Serratia, Shewanella, Yersinia, and Aeromonas at the genus level. The dominant was Acinetobacter in initial storage, while Pseudomonas and Shewanella were in anaphase storage. Based on the TVC and TVBN, the shelf life of catfish fillets was extended by at least 3 days compared to the control. In short, the combination of ozone water and ultra-high-pressure processing is a favorable strategy to control microbial quality and delay lipid oxidation during catfish storage.

Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage.

In order to estimate the effects of high hydrostatic pressure treatment at 400 MPa for 0 min and 10 min (HHP-0, HHP-10) and high hydrostatic pressure in combination with sous-vide treatment (HHP-0+SV, HHP-10+SV) on the quality of largemouth bass stored at 4 °C for 30 days, the physicochemical changes were evaluated by microbiological determinations, pH, sensory evaluation and texture analysis, and the flavour changes were analysed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and amino acid automatic analyser. The results show that HHP-0+SV and HHP-10+SV treatment effectively inhibited microbiological growth and attenuated physiochemical changes (pH, sensory evaluation, flesh and texture) of largemouth bass fillets. HHP+SV treatment prolonged the storage period of largemouth bass fillets for 24 days. The content of total free amino acids in control (CK) samples was high, but HHP+SV treatment caused the loss of free amino acid content. Especially when stored for 30 days, the total free amino acid content of HHP-0+SV and HHP-10+SV was only 14.67 mg/100 g and 18.98 mg/100 g, respectively. In addition, a total of 43 volatile compounds were detected and elucidated, among which hexanal, heptaldehyde, octanal and nonanal showed a decreasing tendency in HHP groups and an increasing trend in HHP+SV groups throughout the storage.

In Vitro Antibacterial Mechanism of High-Voltage Electrostatic Field against Acinetobacter johnsonii.

This study aimed to investigate the antibacterial properties and mechanisms of a high-voltage static electric field (HVEF) in Acinetobacter johnsonii, which were assessed from the perspective of biochemical properties and stress-related genes. The time/voltage-kill assays and growth curves showed that an HVEF decreased the number of bacteria and OD600 values. In addition, HVEF treatment caused the leakage of cell contents (nucleic acids and proteins), increased the electrical conductivity and amounts of reactive oxygen substances (ROS) (16.88 fold), and decreased the activity of Na+ K+-ATPase in A. johnsonii. Moreover, the changes in the expression levels of genes involved in oxidative stress and DNA damage in the treated A. johnsonii cells suggested that HVEF treatment could induce oxidative stress and DNA sub-damage. This study will provide useful information for the development and application of an HVEF in food safety.

Immobilization on magnetic PVA/SA@Fe3O4 hydrogel beads enhances the activity and stability of neutral protease.

Enzyme immobilization technology has a key role in improving the stability of enzyme reaction systems and biocatalyst utilization rates. In this study, polyvinyl alcohol/sodium alginate@Fe3O4 (PVA/SA@Fe3O4) magnetic immobilized-enzyme hydrogel beads were prepared. Their structure and morphology were characterized by scanning electron microscopy, surface area and porosity analyses, Fourier transform infrared spectroscopy, X-ray photoelectron spectroscopy and a vibrating sample magnetometer. The capability of PVA/SA@Fe3O4 to adsorb neutral protease was investigated with variations in composition, temperature, pH, stirring speed, enzyme concentration, and crosslinking concentration. The optimal parameters of the immobilization process were determined by response surface methodology (3% neutral protease, 4% crosslinking at 200 rpm, 45 °C and pH 7.2), under which an immobilization rate of 41.98 mg/g was obtained. The thermal stability, acid-base stability, and reusability of the immobilized enzyme were improved significantly. After seven cycles, the immobilized enzyme activity remained at 30.8% that of the initial enzyme activity. The results indicate that the immobilization of NP onto magnetic PVA/SA@Fe3O4 hydrogel beads improves enzyme efficiency, giving this process potential industrial applications.

Quantitative proteomics insights into gel properties changes of myofibrillar protein from Procambarus clarkii under cold stress.

The impacts of cold stress (4 â„ƒ for 0 h, 12 h, 24 h, 36 h and 48 h, respectively) on the components, structural and physical properties of myofibrillar protein (MP) gel from Procambarus clarkii were investigated. The physicochemical analysis indicated the secondary and tertiary structure of MP were unfolding to different degrees after cold stress when compared to the control. The MP gel hardness reached a maximum when the cold stress reached 24 h. Furthermore, the quantitative proteomics results indicated that 20 up-regulated differentially abundant proteins (DAPs) were detected in 24 h when compared to control, specifically include myosin light chain 1 (MLC1) and skeletal muscle actin 6. Additionally, the combined analysis confirmed that MLC1 and skeletal muscle actin 6 might play key roles in hardening shrimp meat under cold stress. The results could provide a theoretical reference for the changes in crayfish muscle quality during cold chain transportation.

Correlation analysis of microstructure, protein pattern, and thermal properties of Procambarus clarkia subjected to different cryogenic treatments.

The objective of this work was to investigate the freezing and storage temperature (-80 and -18℃) on the microstructure, protein pattern, and thermal properties of red swamp crayfish after one-week storage, and a Pearson correlation analysis was performed among these attributes. After cryogenic treatments for short-term storage, Tp (pretein denaturation temperature) was significantly raised (p < .05) except for samples frozen at -80℃ prior to store at -18℃ (-80/-18). Samples frozen and stored at -80℃ (-80/-80) had lower number and sum area of white regions in histology, higher intensity of most protein bands in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) image, and relatively higher Tp and ΔH (p < .05), while -80/-18 samples had lower intensity of most protein bands and TP 2, and higher number and sum area of white regions and ΔH 2 (p < .05). Pearson's analysis results showed the intensive TN T and MLC 1 band could be potentially considered as the markers of tissue integrity and protein degradation. Therefore, the three attributes could be applied to comprehensively assess the quality of frozen aquatic products, and -80/-80 treatment was appropriate for crayfish preservation.

The effect of gamma and electron beam irradiation on the structural and physicochemical properties of myofibrillar protein and myosin from grass carp.

Myofibrillar protein (MPS) and myosin (MS) from grass carp was irradiated by γ-ray and electron beam (EB) irradiation with different dose (2, 4, 6, 8, and 10 kGy). The changes in the physicochemical properties (solubility, Ca2+ -ATPase activity, total and reactive sulfhydryl content, surface hydrophobicity [S0 -ANS]), and structure of MPS and MS were investigated in the present work. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed that there were degradation and aggregation of MPS and MS caused by irradiation, and the disappearance of myosin heavy chains (MHC) irradiated by EB was earlier than that of irradiated by γ-ray. As compared with MPS, the extracted MS was more easily destroyed. With the increase of irradiation dose, the particle size, solubility, Ca2+ -ATPase activity, and SH content of MPS and MS decreased (p < .05), while the S0 -ANS first increased and then decreased. Two-way analysis of variance results suggested that the degree of protein denaturation depends on the irradiation mode and dose. Compared with γ-ray irradiation, the EB irradiation had a greater impact on the physicochemical properties of MPS and MS.