The quality assurance of muscle foods poses a significant challenge,as they serve as crucial dietary sources for human health.Currently,there is a growing interest in utilizing phytochemicals as a natural solution for...The quality assurance of muscle foods poses a significant challenge,as they serve as crucial dietary sources for human health.Currently,there is a growing interest in utilizing phytochemicals as a natural solution for preserving muscle foods due to their advantageous bioactive properties and safety profile.The encapsulation of phytochemicals through controlled release technology holds promise in improving the stability,bioavailability,and sustained antimicrobial and antioxidant effects of these compounds in muscle food preservation.Optimizing the physicochemical properties and biological activities of phytochemicals improves their applicability and expands their functionalities when applied to the preservation of muscle foods.This study underscores the impact of microbial degradation,lipid-protein oxidation,and the generation of heterocyclic aromatic amines(HAAs)as critical factors influencing the quality and safety of muscle food preservation.More importantly,various controlled release systems that employ phytochemicals as active preparations in muscle food preservation are summarized.They can be divided into three main categories:micro-nanoencapsulation,active edible packaging,and their combinations.展开更多
The encapsulation and the oxidative stability of vitamin retinyl palmitate(AP),a vitamin A derivative,within coaxial electrosprayed(AP)core-octenyl succinic anhydride(OSA-modified starch)shell microcapsules were inves...The encapsulation and the oxidative stability of vitamin retinyl palmitate(AP),a vitamin A derivative,within coaxial electrosprayed(AP)core-octenyl succinic anhydride(OSA-modified starch)shell microcapsules were investigated.The antioxidant efficiency of amino acids(AAs)(namely histidine,leucine,valine,tryptophan,tyrosine,cysteine and lysine)added to the core,on the oxidative stability of AP was evaluated using differential scanning calorimetry at the isothermal temperature of 140℃.Confocal microscopy confirmed the location of the AP within the core with AAs microcapsules,surrounded by the shell layer of OSA starch.Scanning electron microscopy revealed that the microcapsules are uniform in size with an average diameter ranging from 2.06±1.05 to 2.41±1.42μm.The AAs contributed substantially to enhance the oxidative stability of AP,with histidine being the most efficient with an improvement in oxidative stability of about 214 times,while lysine showed the lowest protection(about 3.9 times),compared to non-encapsulated AP.For the encapsulated AP,the presence of histidine or lysine enhanced the oxidative stability of the vitamin by about 70.6 or 1.3 times,respectively.The enhancement of the oxidative stability was mainly due to both the hydrophobic interactions formed between AP and AAs,and the adsorption of AP on the surface of AAs crystals(except lysine),assisted by the suspension of the AAs in ethanol antisolvent,as confirmed with attenuated total reflection-Fourier transform infrared(ATR-FTIR)and X-ray diffraction(XRD)analyses.展开更多
The specific heat capacity of working fluid is an important influence factor on heat transfer characteristic of the pulsating heat pipe(PHP).Due to the relatively large specific heat capacity of micro encapsulated pha...The specific heat capacity of working fluid is an important influence factor on heat transfer characteristic of the pulsating heat pipe(PHP).Due to the relatively large specific heat capacity of micro encapsulated phase change material(MEPCM) suspension,a heat transfer performance experimental facility of the PHP was established.The heat transfer characteristic with MEPCM suspension of different mass concentrations(0.5% and 1.0%) and ultra-pure water were compared experimentally.It was found that when the PHP uses MEPCM suspension as its working fluid,operating stability is impoverished under lower heating power and the operating stability is better under higher heating power.At the inclination angle of 90°,the temperature at heating side decreases compared to ultra-pure water and the temperature at heating side decreases with the raising of MEPCM suspension mass concentration.The heat transfer characteristic of the PHP is positively correlated with the inclination angle and the 90° is optimum.The unfavorable effect of the inclination angle decreases with heating power increasing.When the inclination angle is 90°,the PHP with MEPCM suspension at 1.0% of mass concentration has the lowest thermal transfer resistance and followed by ultra-pure water and MEPCM suspension at 0.5% of mass concentration has the highest thermal transfer resistance.When the inclination angles are 60° and30°,the effect of gravity on the flow direction is reduced to 86.6% and 50% of that on the inclination angle of 90°,respectively,and the promoting effect of gravity on the working fluid is further weakened as the inclination angle further decreases.Due to the high viscosity of MEPCM suspension,the PHP with ultra-pure water has the lowest heat transfer resistance.When the inclination angles is 60°,the thermal resistance with MEPCM suspension at0.5% of the mass concentration is lower than that at 1.0% at the heating power below 230 W.The thermal resistance of MEPCM suspension tends to be similar for heating power of 230-250 W.At the heating power above 270 W,the thermal resistance with MEPCM suspension at 1.0% of the mass concentration is lower than that at 0.5%.展开更多
基金National Key RD Program of China 2022YFA1304200 for providing funds support of this research.
文摘The quality assurance of muscle foods poses a significant challenge,as they serve as crucial dietary sources for human health.Currently,there is a growing interest in utilizing phytochemicals as a natural solution for preserving muscle foods due to their advantageous bioactive properties and safety profile.The encapsulation of phytochemicals through controlled release technology holds promise in improving the stability,bioavailability,and sustained antimicrobial and antioxidant effects of these compounds in muscle food preservation.Optimizing the physicochemical properties and biological activities of phytochemicals improves their applicability and expands their functionalities when applied to the preservation of muscle foods.This study underscores the impact of microbial degradation,lipid-protein oxidation,and the generation of heterocyclic aromatic amines(HAAs)as critical factors influencing the quality and safety of muscle food preservation.More importantly,various controlled release systems that employ phytochemicals as active preparations in muscle food preservation are summarized.They can be divided into three main categories:micro-nanoencapsulation,active edible packaging,and their combinations.
文摘The encapsulation and the oxidative stability of vitamin retinyl palmitate(AP),a vitamin A derivative,within coaxial electrosprayed(AP)core-octenyl succinic anhydride(OSA-modified starch)shell microcapsules were investigated.The antioxidant efficiency of amino acids(AAs)(namely histidine,leucine,valine,tryptophan,tyrosine,cysteine and lysine)added to the core,on the oxidative stability of AP was evaluated using differential scanning calorimetry at the isothermal temperature of 140℃.Confocal microscopy confirmed the location of the AP within the core with AAs microcapsules,surrounded by the shell layer of OSA starch.Scanning electron microscopy revealed that the microcapsules are uniform in size with an average diameter ranging from 2.06±1.05 to 2.41±1.42μm.The AAs contributed substantially to enhance the oxidative stability of AP,with histidine being the most efficient with an improvement in oxidative stability of about 214 times,while lysine showed the lowest protection(about 3.9 times),compared to non-encapsulated AP.For the encapsulated AP,the presence of histidine or lysine enhanced the oxidative stability of the vitamin by about 70.6 or 1.3 times,respectively.The enhancement of the oxidative stability was mainly due to both the hydrophobic interactions formed between AP and AAs,and the adsorption of AP on the surface of AAs crystals(except lysine),assisted by the suspension of the AAs in ethanol antisolvent,as confirmed with attenuated total reflection-Fourier transform infrared(ATR-FTIR)and X-ray diffraction(XRD)analyses.
基金financially supported by National Natural Science Foundation of China (Grant No.52000008)supported by R&D Program of Beijing Municipal Education Commission(Grant No.KM202310016008)+1 种基金Beijing Natural Science Foundation (Grant No.3192042)the Fundamental Research Funds for Beijing University of Civil Engineering and Architecture (Grant No.X20058)。
文摘The specific heat capacity of working fluid is an important influence factor on heat transfer characteristic of the pulsating heat pipe(PHP).Due to the relatively large specific heat capacity of micro encapsulated phase change material(MEPCM) suspension,a heat transfer performance experimental facility of the PHP was established.The heat transfer characteristic with MEPCM suspension of different mass concentrations(0.5% and 1.0%) and ultra-pure water were compared experimentally.It was found that when the PHP uses MEPCM suspension as its working fluid,operating stability is impoverished under lower heating power and the operating stability is better under higher heating power.At the inclination angle of 90°,the temperature at heating side decreases compared to ultra-pure water and the temperature at heating side decreases with the raising of MEPCM suspension mass concentration.The heat transfer characteristic of the PHP is positively correlated with the inclination angle and the 90° is optimum.The unfavorable effect of the inclination angle decreases with heating power increasing.When the inclination angle is 90°,the PHP with MEPCM suspension at 1.0% of mass concentration has the lowest thermal transfer resistance and followed by ultra-pure water and MEPCM suspension at 0.5% of mass concentration has the highest thermal transfer resistance.When the inclination angles are 60° and30°,the effect of gravity on the flow direction is reduced to 86.6% and 50% of that on the inclination angle of 90°,respectively,and the promoting effect of gravity on the working fluid is further weakened as the inclination angle further decreases.Due to the high viscosity of MEPCM suspension,the PHP with ultra-pure water has the lowest heat transfer resistance.When the inclination angles is 60°,the thermal resistance with MEPCM suspension at0.5% of the mass concentration is lower than that at 1.0% at the heating power below 230 W.The thermal resistance of MEPCM suspension tends to be similar for heating power of 230-250 W.At the heating power above 270 W,the thermal resistance with MEPCM suspension at 1.0% of the mass concentration is lower than that at 0.5%.
