Polyvinyl alcohol was used as a halochromic carrier material for anthocyanins extracted from bracts of Euphorbia pulcherrima. Including anthocyanins in halochromic carrier improved the thickness, solubility, swelling ...Polyvinyl alcohol was used as a halochromic carrier material for anthocyanins extracted from bracts of Euphorbia pulcherrima. Including anthocyanins in halochromic carrier improved the thickness, solubility, swelling capacity, water vapor permeability, antioxidant properties, and tensile strength of the films. The high levels of anthocyanins decreased the water contact angle to 60.48°. Adding anthocyanins to films altered the color of halochromic films in response to exposure to ammonia emission or pH changes, allowing for the creation of smart sensors. The artificial biosensors altered the color linked to decreased freshness of the minced meat primarily because of ammonia generation and pH changes as the meat decays. One key point is that halochromic sensors can biodegrade and break down under simulated environmental conditions in just 30 days. In general, the created intelligent biosensors could be utilized as halochromic materials to detect the initial stages of food spoilage.展开更多
A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distill...A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.展开更多
Minced pork paste was mixed with cooked rice and noodle resulted in very popular traditional gourmet meal in Taiwan. The 100 ℃, 4 h was normally cooking condition for commercial business. However, the pressure cooker...Minced pork paste was mixed with cooked rice and noodle resulted in very popular traditional gourmet meal in Taiwan. The 100 ℃, 4 h was normally cooking condition for commercial business. However, the pressure cooker with higher cooking temperature （106 ℃, 116 ℃ and 121 ℃） and different cooking time were under studied in order to improving efficiency, quality and even cost down. The samples of neck pork substitute, cooking at 106℃, 100 rain; 116℃, 75 min; 121 ℃, 45 min with different pressure were perfomed the result as well as traditional 20% fat in ordinary formulation and cooking at 100℃ for 4 h. During storage, the products were taste acceptable for 4 weeks at 4 ℃, 4 months at - 18 ℃ and better than 1 day at 25 ℃ storage.展开更多
Background:Split-thickness skin grafting is the current gold standard for the treatment of traumatic skin loss.However,for patients with extensive burns,split-thickness skin grafting is limited by donor skin availabil...Background:Split-thickness skin grafting is the current gold standard for the treatment of traumatic skin loss.However,for patients with extensive burns,split-thickness skin grafting is limited by donor skin availability.Grafting split-thickness skin minced into micrografts increases the expansion ratio but may reduce wound repair quality.Dermal substitutes such as Pelnac can enhance the healing of full-thickness skin wounds,but their application currently requires two surgeries.The present study investigated whether it is possible to repair full-thickness skin defects and improve wound healing quality in a single surgery using Pelnac as an overlay of minced split-thickness skin grafts in a rat model.Methods:A full-thickness skin defect model was established using male Sprague-Dawley rats of 10 weeks old.The animals were randomly divided into control and experimental groups in which Vaseline gauze and Pelnac,respectively,were overlaid on minced split-thickness skin grafts to repair the defects.Wound healing rate and quality were compared between the two groups.For better illustration of the quality of wound healing,some results were compared with those obtained for normal skin of rats.Results:We found that using Pelnac as an overlay for minced split-thickness skin grafts accelerated wound closure and stimulated cell proliferation and tissue angiogenesis.In addition,this approach enhanced collagen synthesis and increased the formation of basement membrane and dermis as well as the expression of growth factors related to wound healing while reducing scar formation.Conclusions:Using minced split-thickness skin grafts overlaid with Pelnac enables the reconstruction of fullthickness skin defects in a single step and can increase the healing rate while improving the quality of wound healing.展开更多
为开发一种健康的高蛋白、低脂肪的蛋白-多糖复合基质乳液凝胶的脂肪替代物,对热处理后的大豆分离蛋白-决明胶复合基质乳液凝胶进行研究,用不同浓度(0%、0.85%、1.15%、1.45%、1.75%、2%)的决明胶(cassia gum,CG)、大豆分离蛋白(soybean...为开发一种健康的高蛋白、低脂肪的蛋白-多糖复合基质乳液凝胶的脂肪替代物,对热处理后的大豆分离蛋白-决明胶复合基质乳液凝胶进行研究,用不同浓度(0%、0.85%、1.15%、1.45%、1.75%、2%)的决明胶(cassia gum,CG)、大豆分离蛋白(soybean protein isolate,SPI)和菜籽油制备乳液凝胶,研究了不同浓度决明胶对复合基质乳液凝胶的质地、流变学特性、稳定性和微观结构等功能特性的影响。结果表明,随着CG浓度的增加,乳液凝胶的ESI、EAI、质地、WHC等均升高;流变学分析得出CG的加入使凝胶的网络结构稳定,不易被破坏,其黏度随剪切速率的升高而下降;微观结构观察表明乳液凝胶的液滴逐渐变小,致密的网络结构阻止了油滴聚集;通过DSC分析得出添加2%CG时,乳液凝胶的变性温度从69.25℃变为80.66℃,从而提高了热稳定性,将乳液凝胶作为脂肪替代物应用于肉糜肠中显著提高了其乳化稳定性和感官评分,且T4的总体接受度最高,为(8.33±0.21)分。展开更多
文摘Polyvinyl alcohol was used as a halochromic carrier material for anthocyanins extracted from bracts of Euphorbia pulcherrima. Including anthocyanins in halochromic carrier improved the thickness, solubility, swelling capacity, water vapor permeability, antioxidant properties, and tensile strength of the films. The high levels of anthocyanins decreased the water contact angle to 60.48°. Adding anthocyanins to films altered the color of halochromic films in response to exposure to ammonia emission or pH changes, allowing for the creation of smart sensors. The artificial biosensors altered the color linked to decreased freshness of the minced meat primarily because of ammonia generation and pH changes as the meat decays. One key point is that halochromic sensors can biodegrade and break down under simulated environmental conditions in just 30 days. In general, the created intelligent biosensors could be utilized as halochromic materials to detect the initial stages of food spoilage.
文摘A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.
文摘Minced pork paste was mixed with cooked rice and noodle resulted in very popular traditional gourmet meal in Taiwan. The 100 ℃, 4 h was normally cooking condition for commercial business. However, the pressure cooker with higher cooking temperature （106 ℃, 116 ℃ and 121 ℃） and different cooking time were under studied in order to improving efficiency, quality and even cost down. The samples of neck pork substitute, cooking at 106℃, 100 rain; 116℃, 75 min; 121 ℃, 45 min with different pressure were perfomed the result as well as traditional 20% fat in ordinary formulation and cooking at 100℃ for 4 h. During storage, the products were taste acceptable for 4 weeks at 4 ℃, 4 months at - 18 ℃ and better than 1 day at 25 ℃ storage.
文摘Background:Split-thickness skin grafting is the current gold standard for the treatment of traumatic skin loss.However,for patients with extensive burns,split-thickness skin grafting is limited by donor skin availability.Grafting split-thickness skin minced into micrografts increases the expansion ratio but may reduce wound repair quality.Dermal substitutes such as Pelnac can enhance the healing of full-thickness skin wounds,but their application currently requires two surgeries.The present study investigated whether it is possible to repair full-thickness skin defects and improve wound healing quality in a single surgery using Pelnac as an overlay of minced split-thickness skin grafts in a rat model.Methods:A full-thickness skin defect model was established using male Sprague-Dawley rats of 10 weeks old.The animals were randomly divided into control and experimental groups in which Vaseline gauze and Pelnac,respectively,were overlaid on minced split-thickness skin grafts to repair the defects.Wound healing rate and quality were compared between the two groups.For better illustration of the quality of wound healing,some results were compared with those obtained for normal skin of rats.Results:We found that using Pelnac as an overlay for minced split-thickness skin grafts accelerated wound closure and stimulated cell proliferation and tissue angiogenesis.In addition,this approach enhanced collagen synthesis and increased the formation of basement membrane and dermis as well as the expression of growth factors related to wound healing while reducing scar formation.Conclusions:Using minced split-thickness skin grafts overlaid with Pelnac enables the reconstruction of fullthickness skin defects in a single step and can increase the healing rate while improving the quality of wound healing.
文摘为开发一种健康的高蛋白、低脂肪的蛋白-多糖复合基质乳液凝胶的脂肪替代物,对热处理后的大豆分离蛋白-决明胶复合基质乳液凝胶进行研究,用不同浓度(0%、0.85%、1.15%、1.45%、1.75%、2%)的决明胶(cassia gum,CG)、大豆分离蛋白(soybean protein isolate,SPI)和菜籽油制备乳液凝胶,研究了不同浓度决明胶对复合基质乳液凝胶的质地、流变学特性、稳定性和微观结构等功能特性的影响。结果表明,随着CG浓度的增加,乳液凝胶的ESI、EAI、质地、WHC等均升高;流变学分析得出CG的加入使凝胶的网络结构稳定,不易被破坏,其黏度随剪切速率的升高而下降;微观结构观察表明乳液凝胶的液滴逐渐变小,致密的网络结构阻止了油滴聚集;通过DSC分析得出添加2%CG时,乳液凝胶的变性温度从69.25℃变为80.66℃,从而提高了热稳定性,将乳液凝胶作为脂肪替代物应用于肉糜肠中显著提高了其乳化稳定性和感官评分,且T4的总体接受度最高,为(8.33±0.21)分。
