Dielectric barrier discharge cold plasma modifies the multiscale structure and functional properties of banana starch.

Banana starch has attracted significant attention due to its abundant content of resistant starch. This study aims to compare the multiscale structure and functional properties of banana starch obtained from five cultivated varieties and investigate the impact of dielectric barrier discharge cold plasma (DBD) treatment on these starch characteristics. All five types of natural banana starch exhibited an elliptical and irregular shape, conforming to the CB crystal structure, with a bimodal distribution of branch chain lengths. The resistant starch content ranged from 88.9 % to 94.1 %. Variations in the amylose content, amylopectin branch chain length distribution, and structural characteristics resulted in differences in properties such as gelatinization behavior and sensitivity to DBD treatment. The DBD treatment inflicted surface damage on starch granules, reduced the amylose content, shortened the amylopectin branch chain length, and changed the relative crystallinity to varying degrees. The DBD treatment significantly increased starch solubility and light transmittance. Simultaneously, it resulted in a noteworthy decrease in peak viscosity and gelatinization enthalpy of starch paste. The in vitro digestibility test showed that 76.2 %-86.5 % of resistant starch was retained after DBD treatment. The DBD treatment renders banana starch with reduced viscosity, increased paste transparency, enhanced solubility, and broadens its potential application.

Lysozyme amyloid fibril-chitosan double network hydrogel: Preparation, characterization, and application on inhibition of Nε-(carboxyethyl)lysine.

Nε-(carboxyethyl)lysine (CML), a typical advanced glycosylation end product produced during the processing of meat under high temperature, poses health risks. Active substances like polyphenols are known to inhibit the formation of harmful products during the processing of food. In this study, our objective was to prepare a double network hydrogel (DN) loaded with gallic acid using amyloid fibers and chitosan as a rigid and flexible network, respectively. The network as well as the interactions between the two networks were observed and analyzed. Chitosan concentration was the key factor regulating the structure and properties of the DN. At a chitosan concentration of 0.7%wt, the structure of DN became dense and its mechanical properties were improved, with the loading capacity and loading efficiency being increased by 143.79 % and 128.21 %, compared with those of amyloid fibril alone. Furthermore, the digestibility of gallic acid in simulated intestinal fluid was increased by 215.10 %. Moreover, adding DN to the beef patties effectively inhibited the formation of CML in a dose-response dependent manner. Addition of 3 wt% DN resulted in the inhibitory rate of CML in roast beef patties reaching a high 73.09 %. The quality and palatability of beef patties were improved. These findings suggest that DN shows great potential as an application that may be utilized to deliver active substances aimed at inhibiting CML in the meat processing industry.

Volatile aroma compounds of passion fruit seed Oils: HS-GC-IMS analysis and interpretation.

The physicochemical properties, fatty acid composition and volatile aroma compounds of cold-pressed passion fruit seed oils were analyzed. The oils were rich in linoleic acid, oleic acid and volatile compounds. A total of 108 volatile compounds including 17 aldehydes, 23 alcohols, 21 esters, 19 ketones, 6 acids, 9 alkenes, 5 pyrazines and 8 others were identified using HS-GC-IMS. The significant differences of volatile compounds in the purple and yellow passion fruit seed oils were observed via the GalleryPlot graph and distinguished by principal component analysis. The results showed that acids, alcohols, esters and ketones were major aromatic compounds in purple passion fruit seed oils, which contribute to flavors such as flowery, fruity, creamy, yogurt. Whereas the contents of aldehydes, pyrazines, alkenes were higher in yellow passion fruit seed oils, which contributes to fatty and nutty odors. The findings filled in our understanding of volatilization characteristics in passion fruit seed oils.

Machine learning for differentiation of lipid-poor adrenal adenoma and subclinical pheochromocytoma based on multiphase CT imaging radiomics.

BACKGROUND: There is a paucity of research investigating the application of machine learning techniques for distinguishing between lipid-poor adrenal adenoma (LPA) and subclinical pheochromocytoma (sPHEO) based on radiomic features extracted from non-contrast and dynamic contrast-enhanced computed tomography (CT) scans of the abdomen. METHODS: We conducted a retrospective analysis of multiphase spiral CT scans, including non-contrast, arterial, venous, and delayed phases, as well as thin- and thick-thickness images from 134 patients with surgically and pathologically confirmed. A total of 52 patients with LPA and 44 patients with sPHEO were randomly assigned to training/testing sets in a 7:3 ratio. Additionally, a validation set was comprised of 22 LPA cases and 16 sPHEO cases from two other hospitals. We used 3D Slicer and PyRadiomics to segment tumors and extract radiomic features, respectively. We then applied T-test and least absolute shrinkage and selection operator (LASSO) to select features. Six binary classifiers, including K-nearest neighbor (KNN), logistic regression (LR), decision tree (DT), random forest (RF), support vector machine (SVM), and multi-layer perceptron (MLP), were employed to differentiate LPA from sPHEO. Receiver operating characteristic (ROC) curves and area under the curve (AUC) values were compared using DeLong's method. RESULTS: All six classifiers showed good diagnostic performance for each phase and slice thickness, as well as for the entire CT data, with AUC values ranging from 0.706 to 1. Non-contrast CT densities of LPA were significantly lower than those of sPHEO (P < 0.001). However, using the optimal threshold for non-contrast CT density, sensitivity was only 0.743, specificity 0.744, and AUC 0.828. Delayed phase CT density yielded a sensitivity of 0.971, specificity of 0.641, and AUC of 0.814. In radiomics, AUC values for the testing set using non-contrast CT images were: KNN 0.919, LR 0.979, DT 0.835, RF 0.967, SVM 0.979, and MLP 0.981. In the validation set, AUC values were: KNN 0.891, LR 0.974, DT 0.891, RF 0.964, SVM 0.949, and MLP 0.979. CONCLUSIONS: The machine learning model based on CT radiomics can accurately differentiate LPA from sPHEO, even using non-contrast CT data alone, making contrast-enhanced CT unnecessary for diagnosing LPA and sPHEO.

κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation.

Inhibiting the formation of advanced glycation end products (AGEs) in the heat-processed food can reduce health risks related to diabetic complications. However, additives used for this purpose may also affect the sensory characteristics of food products. In this study, the effects of six hydrocolloids on the formation of AGEs were evaluated in the lysine-glucose model, with κ-carrageenan exhibited the highest inhibitory activity. Mechanistic investigations indicated that κ-carrageenan conjugated with the key intermediates of AGEs, namely glyoxal (GO) and methylglyoxal (MGO). Subsequently, the inhibitory effect of κ-carrageenan on AGEs formation in cakes was verified. The data showed that κ-carrageenan in cakes significantly inhibited the formation of fluorescent and non-fluorescent AGEs. In addition, analysis of cake characteristics and sensory evaluation showed that cakes with 1% (w/w) κ-carrageenan had the highest quality and overall acceptance. Overall, κ-carrageenan is an effective inhibitor of AGEs formation in heat-processed food.

Polysaccharides from banana (Musa spp.) blossoms: Isolation, identification and anti-glycation effects.

Musa spp. (banana) is consumed globally as a healthy fruit and improves the immune system. Banana blossoms are a by-product of banana harvesting rich in active substances such as polysaccharides and phenolic compounds; however, these blossoms are typically discarded as waste. In this report, a polysaccharide, MSBP11, was extracted, purified and identified from banana blossoms. MSBP11 is a neutral homogeneous polysaccharide with a molecular mass of ∼214.43 kDa and composed of arabinose and galactose at a ratio of 0.303:0.697. MSBP11 exhibited potent antioxidant and anti-glycation activities in a dose-dependent manner and can be used as a potential natural antioxidant and inhibitor of advanced glycosylation end products (AGEs). In addition, banana blossoms have been shown to decrease the levels of AGEs in chocolate brownies, which might possibly be developed as functional foods for diabetic patients. This study provides a scientific basis to further research the potential application of banana blossoms in functional foods.

Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability.

Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) and ultrasonic-assisted SEA (USEA) on the yield, structure, and properties of passion fruit pectin were studied. The pectin yield of UA was 6.5%, equivalent to that of AE at 60 min (5.3%), but the emulsion stability of UA pectin was poor. The pectin obtained by USEA improved emulsion stability. Compared with UA, it had higher protein content (0.62%), rhamnogalacturonan I (18.44%) and lower molecular weight (0.72 × 105 Da). In addition, SEA and USEA had high pectin extraction yields (9.9% and 10.7%) and the pectin obtained from them had lower degrees of esterification (59.3% and 68.5%), but poor thermal stability. The results showed that ultrasonic-assisted steam explosion pretreatment combined with acid extraction is a high-efficiency and high-yield method. This method obtains pectin with good emulsifying stability from passion fruit peel.

Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments.

Ultrasonic treatment combined with resveratrol modification was used to improve banana starch's solubility, thermal stability, and digestion resistance. The solubility and freeze-thaw stability of the modified starch complex significantly increased. The oil-absorption capacity increased by 20.52%, and the gelatinization temperatures increased from 64.10-73.92 °C to 70.77-75.83 °C. The storage modulus (G') and loss modulus (G″) increased after ultrasound and resveratrol treatment, and the proportion of viscosity was increased after composition with resveratrol. Additionally, the in vitro digestibility decreased from 44.12% to 40.25%. The modified complexes had release-control ability for resveratrol. X-ray diffraction (XRD) and Fourier transform infrared (FT-IR) spectroscopy demonstrated that complex structures became more compact and organized, whereas crystalline patterns were unchanged. Scanning electron microscopy (SEM) showed that the resveratrol modification caused physical change on the granular surface by creating pores and fissures. The findings can help develop antioxidant functional foods using banana starch.

Binding of ß-lactoglobulin to three phenolics improves the stability of phenolics studied by multispectral analysis and molecular modeling.

Phenolics have been used to suppress the formation of advanced glycation end products (AGEs) in food; however, enhancing their thermostability and photostability in foods remains a key issue. Ferulic acid (FA), quercetin (QT), and vanillic acid (VA), which reduce production of AGEs, were embedded in bovine ß-lactoglobulin (ß-LG) and their interaction mechanism was investigated. Fluorescence experiments demonstrated that FA and QT displayed typical static quenching, while VA caused fluorescence sensitization of ß-LG. Furthermore, phenolics changed the secondary structure of ß-LG by inducing the transformation from α-helices to ß-structures, with Van der Waals forces and hydrogen bonds as the primary underlying forces. The thermal and photostability of FA/QT/VA was significantly improved upon binding to ß-LG. Furthermore, QT, FA and VA demonstrated good AGEs inhibitory abilities in BSA-fructose, BSA-MGO, arginine-MGO models. These results reveal that ß-LG embedding effectively improves the thermostability and photostability of dietary phenolics in food.

Biodegradable Cellulose Film Prepared From Banana Pseudo-Stem Using an Ionic Liquid for Mango Preservation.

The excessive use and disposal of plastic packaging materials have drawn increasing concerns from the society because of the detrimental effect on environment and ecosystems. As the most widely used fruit packing material, polyethylene (PE) film is not suitable for long-term preservation of some tropical fruits, such as mangos, due to its inferior gas permeability. Cellulose based film can be made from renewable resources and is biodegradable and environmental-friendly, which makes it a promising alternative to PE as a packaging material. In this study, cellulose film synthesized from delignified banana stem fibers via an ionic liquid 1-Allyl-3-methylimidazolium chloride ([AMIm][Cl]) were evaluated as packing material for mangos preservation. The moisture vapor transmission rate and gas transmission rate of the synthesized cellulose film were 1,969.1 g/(m2⋅24 h) and 10,015.4 ml/(m2⋅24 h), respectively, which are significantly higher than those of commercial PE films. The high permeability is beneficial to the release of ethylene so that contribute to extend fruit ripening period. As a result, cellulose film packaging significantly decreased the disease and color indexes of mangos, while prolonged the storage and shelf life of marketable fruits. In addition, the cellulose film was decomposed in soils in 4 weeks, indicating an excellent biodegradability as compared to the PE plastic film.

Adsorption of Sulfonamides in Aqueous Solution on Reusable Coconut-Shell Biochar Modified by Alkaline Activation and Magnetization.

Biochar is a low-cost adsorbent for sorptive removal of antibiotics from wastewater, but the adsorption efficiency needs to be improved. In this study, coconut-shell biochar was activated with KOH to improve the adsorption efficiency and magnetically modified with FeCl3 to enable recycling. The amount of KOH and the concentration of FeCl3 were optimized to reduce the pollution and production cost. The KOH-activated and FeCl3-magnetized biochar gave good sulfonamide antibiotic (SA) removal. The maximum adsorption capacities for sulfadiazine, sulfamethazine and sulfamethoxazole were 294.12, 400.00 and 454.55 mg g-1, respectively, i.e., five to seven times higher than those achieved with raw biochar. More than 80% of the adsorption capacity was retained after three consecutive adsorption-desorption cycles. A combination of scanning electron microscopy, Brunauer-Emmett-Teller analysis, X-ray diffraction, Fourier-transform infrared and Raman spectroscopies, and magnetic hysteresis analysis showed that KOH activation increased the specific surface area, porosity, and number of oxygen-rich functional groups. Iron oxide particles, which were formed by FeCl3 magnetization, covered the biochar surface. The SAs were adsorbed on the modified biochar via hydrogen bonds between SA molecules and -OH/-COOH groups in the biochar. Investigation of the adsorption kinetics and isotherms showed that the adsorption process follows a pseudo-second-order kinetic model and a monolayer adsorption mechanism. The adsorption capacity at low pH was relatively high because of a combination of π+-π electron-donor-acceptor, charge-assisted hydrogen-bonding, electrostatic, and Lewis acid-base interactions, pore filling, van der Waals forces and hydrophobic interactions. The results of this study show that magnetically modified biochar has potential applications as an effective, recyclable adsorbent for antibiotic removal during wastewater treatment.

Stewartiacids A-N, C-23 carboxylated triterpenoids from Chinese Stewartia and their inhibitory effects against ATP-citrate lyase and NF-κB.

Fourteen previously undescribed naturally occurring C-23 carboxylated triterpenoids, stewartiacids A-N (1-14), were isolated and characterized from the twigs and leaves of the ornamental and medicinal plant Stewartia sinensis (Chinese Stewartia), a 'vulnerable' species endemic to China. The new structures were elucidated on the basis of spectroscopic data, single crystal X-ray diffraction, and electronic circular dichroism (ECD) analyses. Stewartiacids A (1) and B (2) are isoursenol derivatives. Stewartiacid C (3) is a 12-oxo-γ-amyrin analogue. Both isoursenol and γ-amyrin derivatives are quite rare in nature. Stewartiacids D (4) and E (5) are 13,27-cycloursane-type compounds. Stewartiacids K (11) and L (12) are ursane-type triterpene and phenylpropanol adducts built through a 1,4-dioxane ring, which are also seldom reported in the literature. The rest are common C-23 carboxylated ursane-type (6-10) and oleanane-type (13, 14) pentacyclic triterpenoids. Stewartiacids G (7), K (11), and L (12) showed moderate inhibitory effects against ATP-citrate lyase (ACL), with IC50 values of 12.5, 2.8, and 10.6 µM, respectively. Stewartiacid K (11) also exhibited moderate inhibition (IC50: 16.8 µM) of NF-κB.

Diversity in S-layers.

Surface layers, referred simply as S-layers, are the two-dimensional crystalline arrays of protein or glycoprotein subunits on cell surface. They are one of the most common outermost envelope components observed in prokaryotic organisms (Archaea and Bacteria). Over the past decades, S-layers have become an issue of increasing interest due to their ubiquitousness, special features and functions. Substantial work in this field provides evidences of an enormous diversity in S-layers. This paper reviews and illustrates the diversity from several different aspects, involving the S-layer-carrying strains, the structure of S-layers, the S-layer proteins and genes, as well as the functions of S-layers.