Effect of artificial intelligence on novice-performed colonoscopy: a multicenter randomized controlled tandem study.

BACKGROUND AND AIMS: The efficacy and safety of colonoscopy performed by artificial intelligence (AI)-assisted novices remain unknown. The aim of this study was to compare the lesion detection capability of novices, AI-assisted novices, and experts. METHODS: This multicenter, randomized, noninferiority tandem study was conducted across 3 hospitals in China from May 1, 2022, to November 11, 2022. Eligible patients were randomized into 1 of 3 groups: the CN group (control novice group, withdrawal performed by a novice independently), the AN group (AI-assisted novice group, withdrawal performed by a novice with AI assistance), or the CE group (control expert group, withdrawal performed by an expert independently). Participants underwent a repeat colonoscopy conducted by an AI-assisted expert to evaluate the lesion miss rate and ensure lesion detection. The primary outcome was the adenoma miss rate (AMR). RESULTS: A total of 685 eligible patients were analyzed: 229 in the CN group, 227 in the AN group, and 229 in the CE group. Both AMR and polyp miss rate were lower in the AN group than in the CN group (18.82% vs 43.69% [P < .001] and 21.23% vs 35.38% [P < .001], respectively). The noninferiority margin was met between the AN and CE groups of both AMR and polyp miss rate (18.82% vs 26.97% [P = .202] and 21.23% vs 24.10% [P < .249]). CONCLUSIONS: AI-assisted colonoscopy lowered the AMR of novices, making them noninferior to experts. The withdrawal technique of new endoscopists can be enhanced by AI-assisted colonoscopy. (Clinical trial registration number: NCT05323279.).

Preparation and performance evaluation of a novel temperature-resistant anionic/nonionic surfactant.

Aiming at oil extraction from a tight reservoir, the Jilin oil field was selected as the research object of this study. Based on the molecular structures of conventional long-chain alkyl anionic surfactants, a new temperature-resistant anionic/nonionic surfactant (C8P10E5C) was prepared by introducing polyoxyethylene and polyoxypropylene units into double-chain alcohols. The resulting structures were characterized by Fourier transform infrared spectroscopy (FT-IR), nuclear magnetic resonance spectroscopy (1H-NMR), and electrospray ionization mass spectrometry (ESI-MS). Then, based on surface tension, interfacial tension, adsorption resistance, wettability, and emulsification performance tests, the performance of C8P10E5C was evaluated. The FT-IR, ESI-MS, and NMR spectra confirmed that C8P10E5C was successfully prepared. The critical micelle concentration (CMC) of C8P10E5C in water was 2.9510 × 10-4 mol/L (the corresponding mass concentration is 0.26%), and the surface tension of the aqueous C8P10E5C solution at this concentration was 30.5728 mN/m. At 0.3% concentration, the contact angle of the C8P10E5C solution was 31.4°, which is 60.75% lower than the initial contact angle. Under high-temperature conditions, C8P10E5C can still reduce the oil-water interfacial tension to 10-2 mN/m, exhibiting good temperature resistance. At 110 °C, upon adsorption to oil sand, the C8P10E5C solution could reduce the oil-water interfacial tension to 0.0276 mN/m, and the interfacial tension can still reach the order of 10-2 mN/m, indicating that C8P10E5C has strong anti-adsorption capability. Additionally, it has good emulsifying performance; upon forming an emulsion with crude oil, the highest drainage rate was only 50%. The forced imbibition oil recovery of C8P10E5C is 65.8%, which is 38.54, 24.22, and 27.25% higher than those of sodium dodecyl benzene sulfonate, alkyl polyoxyethylene ether carboxylate, and alkyl ether carboxylate, respectively.

A review of emerging applications of ultrasonication in Comparison with non-ionizing technologies for meat decontamination.

Meat is highly susceptible to contamination with harmful microorganisms throughout the production, processing, and storage chain, posing a significant public health risk. Traditional decontamination methods like chemical sanitizers and heat treatments often compromise meat quality, generate harmful residues, and require high energy inputs. This necessitates the exploration of alternative non-ionizing technologies for ensuring meat safety and quality. This review provides a comprehensive analysis of the latest advancements, limitations, and future prospects of non-ionizing technologies for meat decontamination, with a specific focus on ultrasonication. It further investigates the comparative advantages and disadvantages of ultrasonication against other prominent non-ionizing technologies such as microwaves, ultraviolet (UV) light, and pulsed light. Additionally, it explores the potential of integrating these technologies within a multi-hurdle strategy to achieve enhanced decontamination across the meat surface and within the matrix. While non-ionizing technologies have demonstrated promising results in reducing microbial populations while preserving meat quality attributes, challenges remain. These include optimizing processing parameters, addressing regulatory considerations, and ensuring cost-effectiveness for large-scale adoption. Combining these technologies with other methods like antimicrobial agents, packaging, and hurdle technology holds promise for further enhancing pathogen elimination while safeguarding meat quality.

Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles.

Ultrasonication, a technology that employs high-frequency sound waves, has demonstrated potential for modifying the properties of various food items. However, the effect of ultrasonication on chicken meat, particularly concerning amino acid composition and flavor enhancement, has not been sufficiently investigated. The objective of this research was to bridge the gap in the literature by exploring the impact of various ultrasonic treatments at varying power levels (300, 500, and 800 W) and durations (10 and 30 min) on the physicochemical characteristics, texture, and amino acid profile of chicken breast meat, with a focus on improving its palatability and flavor. The results indicated that ultrasonication reduced the pH and cooking loss, as well as hardness and chewiness while simultaneously increasing lightness and yellowness values of chicken breast meat. Moreover, ultrasonication enhanced the amounts of essential amino acids, including glutamic acid, alanine, and glycine as well as the free amino acid content, which gives meat its savory and umami flavor. Furthermore, the results demonstrated significant changes in the texture and structure, as demonstrated by the scanning electron microscopy (SEM) images, and in chemical makeup of chicken breast meat, as indicated by the FTIR spectra. These modifications in the molecular and microstructural characteristics of meat, as induced by ultrasonication, may contribute to the enhancement of tenderness, juiciness, and overall palatability.

Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat.

The search to improve the quality of meat while maintaining its nutritional value and flavor profile has driven the investigation of emerging clean-label non-thermal technologies in the field of meat processing. Ultrasound (US) and pulsed electric field (PEF) treatments have emerged as promising tools for producing high-quality meat products. This study investigated the combined effects of ultrasound and PEF on chicken breast meat quality, focusing on cooking loss, texture, and taste-related amino acids. Ultrasound (24.5 kHz, 300 W, 10 min) combined with PEF for 30 s (1.6, 3.3, and 5.0 kV/cm as US + PEF 1, US + PEF 3, and US + PEF 5, respectively) significantly reduced cooking losses (up to 28.78 %), potentially improving the product yield. Although US + PEF significantly (p < 0.05) affected pH, particularly at a higher PEF intensity (5 kV/cm), the overall color appearance of the treated meat remained unchanged. The combined treatments resulted in a tenderizing effect and decreased meat hardness, adhesiveness, and chewiness. Interestingly, US + PEF with increasing PEF intensity (1.6 to 5.0 kV/cm) led to a gradual increase in taste-related amino acids (aspartic acid, glutamic acid, etc.), potentially enhancing flavor. FTIR spectra revealed alterations in protein and lipid structures following treatment, suggesting potential modifications in meat quality. Scanning electron microscopy (SEM) revealed significant changes in the texture and structure of US + PEF-treated meat, depicting structural disruptions. Furthermore, Pearson's correlation analysis and principal component analysis (PCA) revealed a clear relationship between the physicochemical characteristics, free amino acids, color, and texture attributes of chicken meat. By optimizing treatment parameters, US + PEF could offer a novel approach to improve chicken breast meat quality.

Improving resistant starch content of cassava starch by pulsed electric field-assisted esterification.

This study aims to investigate the effect of pulsed electric field (PEF) assisted OSA esterification treatment on the multi-scale structure and digestive properties of cassava starch and structure-digestion relationships. The degree of substitution (DS) of starch dually modified at 1.5-4.5 kV/cm was 37.6-55.3 % higher than that of starch modified by the conventional method. Compared with native starch, the resistant starch (RS) content of esterified starch treated with 3 kV/cm significantly increased by 17.13 %, whereas that of starch produced by the conventional method increased by only 5.91 %. Furthermore, assisted esterification at low electric fields (1.5-3 kV/cm) promotes ester carbonyl grafting on the surface of starch granules, increases steric hindrance and promotes the rearrangement of the amorphous regions of starch, which increases the density of the double-helical structure. These structural changes slow down starch digestion and increase the RS content. Therefore, this study presents a potential method for increasing the RS content of starch products using PEF to achieve the desired digestibility.