Study on color and flavor changes of 4D printed white mushroom gel with microcapsules containing gelatin / ß-cyclodextrin induced by microwave heating.

The feasibility of microwave heating to induce color/flavor changes of 4D printed white mushroom gel containing curcumin or γ-dodecalactone (γ-DDL) microcapsules was studied. Using gelatin/ ß-cyclodextrin as wall material and soy protein isolate as emulsifier, microcapsules containing curcumin or γ-DDL were prepared by spray drying method. The microcapsules containing curcumin were mixed into white mushroom powder at different mass ratios (0, 0.1, 1, 3, 5 %, w/w) as printing ink. With the increase of microcapsule content, the viscosity, storage modulus and loss modulus of printing ink increased, but the water distribution and recovery performance did not change significantly. With the extension of heating time, the brightness value (L*) and the redness value (a*) of the printed sample increased, and the yellowness value (b*) decreased. After adding 3 % (w/w) microcapsules containing γ-DDL, the content change of the target flavor substance in the printed sample during microwave treatment was determined based on Gaschromatography-mass spectrometry (GC-MS). The results showed that microwave treatment could promote the release of flavor substances, and the content was 272.37 µg/kg when heated for 3 min. This study provides a new idea for the development of 4D printed food with special color and target flavor based on microcapsule technology.

Stilbenes-enriched peanut sprouts alleviated physical fatigue via regulating interactions of nutrients-microbiota-metabolites revealed by multi-omics analysis.

In this study, the antifatigue effect and mechanism of peanut sprouts were explored. BALB/c mice divided into three groups (control, dark and UV-C) were respectively supplemented with a normal diet, peanut sprouts (dark germination) added diet and stilbenes-enriched peanut sprouts (UV-C radiated germination) added diet. Results showed that swimming time and levels of blood glucose and antioxidant enzymes significantly increased, while contents of triglyceride and malondialdehyde notably decreased by peanut sprout supplementation. Besides, combined analysis of gut microbiota gene sequencing and targeted metabolomics of fecal metabolites revealed that peanut sprout supplementation up-regulated abundances and metabolic transformations of Catenibacillus, Odoribacter, Prevotellaceae-UCG-001 and Butyricicoccus while it down-regulated the abundance of Parabacteroides. Consequently, contents of sebacic acid, azelaic acid, suberic acid, heptanoic acid, pimelic acid, aminoadipic acid and mono-phenolics notably increased, which were markedly correlated with the antifatigue effect. Compared with the dark group, the swimming time, glutathione peroxidase activity, methylmalonylcarnitine content and abundances of Butyricicoccus, Catenibacillus and Lachnospiraceae NK4A136 were higher in the UV-C group, while opposite results were obtained for the levels of triglyceride, malondialdehyde, alpha-linolenic acid, gamma-linolenic acid, 10Z-heptadecenoic acid and palmitelaidic acid. Overall, peanut sprout supplementation could alleviate fatigue by modulating gut microbiota composition to promote fatty acid oxidation and lysine and stilbene catabolism to increase energy supply and regulate redox balance. UV-C-radiated peanut sprout supplementation could alleviate fatigue more effectively by up-regulating abundances of Butyricicoccus, Catenibacillus and Lachnospiraceae NK4A136 to promote long-chain fatty acid oxidation and catabolism of flavonoids and stilbenes efficiently.

Investigation of 3D printing product of powder-based white mushroom incorporated with soybean protein isolate as dysphagia diet.

The elderly people are prone to dysphagia due to weakened muscle strength. 3D food printing could modify the nutritional ratio and shape design to produce personalized nutritious food suitable for patients with dysphagia. White mushroom (Agaricus bisporus) is rich in a variety of active ingredients such as polysaccharides and polyphenols which are beneficial to human body, but its unique texture is not suitable for patients with dysphagia to chew. This study investigated the impact of different concentrations of soybean protein isolate (SPI, 3%, 5%, 7%, w/w) on 3D food printing of white mushroom powder and carried out the hierarchical representation of dysphagia diet within the framework of International Dysphagia Diet Standardization Initiative (IDDSI). The results illustrated that SPI addition to white mushroom gel reduced water mobility and promoted hydrogen bond formation, which significantly improved the mechanical strength and cohesiveness of printing inks, including yield stress, viscosity and hardness. IDDSI tests showed that the SPI addition of 3% and 5% helped the printing ink pass the spoon tilt test and the fork drip test, which could be classified as level 5 minced and moist food under the consideration of the fork pressure test. The 3D printing results indicated that the 7% SPI addition made the yield stress too high and was not easy for extrusion, resulting in the appearance defects of the printed sample. The addition of 3% SPI could make the printed sample have smooth surface and excellent self-supporting capacity. This work provides insights of white mushroom 3D printing technology as a more visually appealing dysphagia diet.

Dynamically Adjusting Borophene-Based Plasmon-Induced Transparency in a Polymer-Separated Hybrid System for Broadband-Tunable Sensing.

Borophene, an emerging two-dimensional (2D) material platform, is capable of supporting highly confined plasmonic modes in the visible and near-infrared wavebands. This provides a novel building block for light manipulation at the deep subwavelength scale, thus making it well-suited for designing ultracompact optical devices. Here, we theoretically explore a borophene-based plasmonic hybrid system comprising a continuous borophene monolayer (CBM) and sodium nanostrip gratings (SNGs), separated by a polymer spacer layer. In such a structure, a dynamically tunable plasmon-induced transparency (PIT) effect can be achieved by strongly coupling dark and bright plasmonic modes, while actively controlling borophene. Here, the bright mode is generated through the localized plasmon resonance of SNGs when directly excited by TM-polarized incident light. Meanwhile, the dark mode corresponds to a propagating borophene surface plasmon (BSP) mode in the CBM waveguide, which cannot be directly excited, but requires phase matching with the assistance of SNGs. The thickness of the polymer layer has a significant impact on the coupling strength of the two modes. Owing to the BSP mode, highly sensitive to variations in the ambient refractive index (RI), this borophene-based hybrid system exhibits a good RI-sensing performance (643.8 nm/RIU) associated with a wide range of dynamically adjustable wavebands (1420-2150 nm) by tuning the electron density of borophene. This work offers a novel concept for designing active plasmonic sensors dependent on electrically gating borophene, which has promising applications in next-generation point-of-care (PoC) biomedical diagnostic techniques.

Mass transfer characteristics during ultrasound-assisted osmotic dehydration of button mushroom (Agaricus bisporus).

Button mushroom (Agaricus bisporus) slices were dehydrated using ultrasound-assisted osmotic dehydration (UOD), and three osmotic agents including sucrose, glucose and sodium chloride were investigated for their effects on the mass transfer characteristics, average density and microstructure. Different mathematical models were selected to describe the osmotic behaviours, and the effective moisture (D m) as well as solid diffusivities (D s) during UOD were also calculated. The results showed that, during UOD, button mushrooms had the highest D m values in the sodium chloride solutions, and they had the highest D s values in the glucose solutions, which indicated that faster moisture and solid transfers could occur in these two osmotic solutions, respectively. Moreover, the Weibull model provided the best fit for the UOD curves of button mushrooms under the study's operating conditions, which showed good predictability for the moisture and solid contents of the button mushrooms during UOD. In addition, sucrose agents were suggested for use in the UOD of button mushrooms due to the better microstructure of the products as well as the appropriate rates of effective moisture and solid diffusivities during UOD. This study provides a theoretical basis for the deep processing of mushrooms and other food products.

Tracking Changes of Chinese Pre-Service Teachers' Aerobic Fitness, Body Mass Index, and Grade Point Average Over 4-years of College.

Although increasing attention has been given to student academic achievement, usually measured by grade point average (GPA), and fitness in children and adolescents, much fewer studies have been conducted in higher education settings, especially in China. This study investigated the longitudinal associations of aerobic fitness (AF), body mass index (BMI), and GPA in Chinese pre-service teachers at a university. A longitudinal research design was employed to track changes in AF, BMI, and GPA, for a total of 1980 students for four years. Multi-level growth models were used to examine the interactive changes of the above three variables. It was found that GPA and BMI increased each year, while AF declined dramatically at the fourth year. The three-way interaction among GPA, gender, and BMI was significant, suggesting females who were overweight/obese had lower GPA. The data from the current study suggested that AF did not impact students' GPA. Class standing (i.e., the fourth year) and gender (i.e., females) need to be taken into consideration when designing interventions to improve student overall fitness and academic performance in Chinese pre-service teacher populations.