Exploring effective energy storage systems is critical to alleviate energy scarcity.Rechargeable zinc-air batteries are promising energy storage devices.However,conventional rechargeable zinc-air battery systems face ...Exploring effective energy storage systems is critical to alleviate energy scarcity.Rechargeable zinc-air batteries are promising energy storage devices.However,conventional rechargeable zinc-air battery systems face many challenges associated with electrolytes and electrodes,causing inferior electrochemistry performance.The light-assisted strategy represents a novel and innovative approach to conventional zinc-air battery technology that uses only electrical energy.This strategy effectively combines both light and electrical energy conversion/storage mechanisms.In addition,light-assisted rechargeable zinc-air batteries can achieve photocharging with or without applied electrical bias by partially using solar energy and the acceleration of oxygen reduction/evolution reaction kinetics.In this paper,the working mechanism and structural design of the light-assisted rechargeable zinc-air batteries are introduced based on the theory of photoelectrochemistry and its characteristics.Then,the latest advances in electrolyte and photocathode design strategies are discussed in detail.The performance enhancement of aqueous light-assisted rechargeable zinc-air batteries using photoelectric materials is explained.Finally,a summary and outlook on the further modification of properties of light-assisted rechargeable zinc-air batteries,especially the photovoltaic electrode catalyst design strategies,are illustrated.This review provides insights and guidance for the design of high-performance light-assisted rechargeable Zn-air batteries for next-generation energy storage devices.展开更多
It has become necessary to assess how food processing methods affect qualitative qualities due to the increased consumer awareness of the health benefits of various nutrients in food. In the current study, the effects...It has become necessary to assess how food processing methods affect qualitative qualities due to the increased consumer awareness of the health benefits of various nutrients in food. In the current study, the effects of ultrasound treatment (37°C, 5 min), pasteurization (90°C, 5 min), and their combination on quality parameters, including pH, total soluble solids (TSSs), titratable acidity (TA), color values (L*, a*, b*), ascorbic acid (AA), total phenolic content (TPC), and antioxidant activity (DPPH), of pineapple juice from ripe and overripe pineapples were assessed. Color values (L*), ascorbic acid (AA), total phenolic content (TPC), and DPPH radical scavenging activity in all juice samples that were sonicated alone and in combination with pasteurization improved significantly (p and color value (a* and b*) decreased in comparison to the control. Whereas pH and acidity did not change significantly (p < 0.05). Pasteurization significantly (p , but sonicated samples significantly (p quality parameters and antioxidant activity, notably in ripe juice. Overall, pasteurization degraded these liquids but sonication, either alone or in combination with it, was advantageous for preserving their quality by retaining nutrients.展开更多
We developed a novel rapid hygrothermal pasteurization (RHP) method using saturated water vapor with a dew point of 100℃. The aim of this paper is to compare the effect of RHP treatment versus conventional sodium hyp...We developed a novel rapid hygrothermal pasteurization (RHP) method using saturated water vapor with a dew point of 100℃. The aim of this paper is to compare the effect of RHP treatment versus conventional sodium hypochlorite (NaClO) treatments on inactivation of natural mesophilic bacteria and quality attributes on fruits and vegetables. The RHP treatment was performed within a second by free-falling samples (cabbage, cucumber, carrot, bell pepper, pineapple and melon) through cylindrical processing chamber filled with steam. NaClO treatment was performed by washing samples with NaClO solution (100 mg/mL of free chlorine (pH 7), for 1 min). The RHP treatment showed a significantly higher inactivation effect than NaClO treatment on all tested samples. The RHP treatment had a slightly larger influence on color and vitamin C content than NaClO treatment in cabbage. Furthermore, the effects of treatment time and operated temperature were also determined using microbial model system. Elongation of treatment time did not significantly increase the microbial inactivation effect. Lowering of operated temperature by mixing air into steam tended to decrease the inactivation effect. From these results, RHP treatment could be used as an alternative method for decontaminating microorganisms on fruits and vegetables, except on leafy vegetable. In addition, it is suggested that microbial inactivation by RHP treatment was achieved through the initial condensation stage of water vapor on sample surface. By contrast, interfusion of air disturbed the effective condensation of water vapor.展开更多
Boiling of water, for purification, commonly practiced in the world, has many problems associated with it like danger of scalding, scaling in the vessels, removal of useful minerals and blandness of taste etc. Water c...Boiling of water, for purification, commonly practiced in the world, has many problems associated with it like danger of scalding, scaling in the vessels, removal of useful minerals and blandness of taste etc. Water can be made safe for drinking simply by heating at 65℃ for 6 minutes. A colour indicating strip was developed which changes colour from red to purple at 67℃. Use of this strip can help in pasteurizing water without the above problems and with considerable energy saving.展开更多
The Adansonia digitate L. known as Baobab is the only species present in West Africa and grows wild. All parts of the plant are used by humans. In Senegal, baobab pulp is widely consumed;it is used as raw material in ...The Adansonia digitate L. known as Baobab is the only species present in West Africa and grows wild. All parts of the plant are used by humans. In Senegal, baobab pulp is widely consumed;it is used as raw material in small and medium enterprises (SMEs) for making juices, concentrates, jams, powder. Drinks or juices from baobab are highly appreciated by consumers;however rapid fermentation can happen even after pasteurization that can shorten their shelf-life. A Doehlert experimental design was used to find a good scale of heat treatment ensuring a proper conservation of baobab juice. Results of the experimental design showed that a heat treatment of 80°C for 10 min gives a baobab juice with good sanitary quality that meets the international standards.展开更多
ZnO as a semiconductor photocatalyst is widely applied in the photodegradation of organic pollutants. Its photocatalytic activity is greatly decreased because of the recombination of photoexcited electrons and holes i...ZnO as a semiconductor photocatalyst is widely applied in the photodegradation of organic pollutants. Its photocatalytic activity is greatly decreased because of the recombination of photoexcited electrons and holes in the bulk. In this work, ZnO sheets are synthesized by adjusting the NaOH concentration under light irradiation at room temperature. Compared with ZnO particles, the ZnO sheets prepared with a light-assisted growth method exhibit a higher rate of photodegradation of methylene blue under UV visible light irradiation. The improved photodegradation rate is mainly attributed to the shortened transport distance of photoexcited electrons, the high surface area, and the surface atom structure modified by the light-assisted growth process. (C) 2016 Science Press and Dalian Institute of Chemical Physics, Chinese Academy of Sciences. Published by Elsevier B.V. and Science Press. All rights reserved.展开更多
Protein hydrolysate prepared from fish and shrimp by-products were used to prepare a seasoning protein hydrolysate （SPH）. The effects of pasteurization and storage on total phenolic content （TPC）, DPPH radical sca...Protein hydrolysate prepared from fish and shrimp by-products were used to prepare a seasoning protein hydrolysate （SPH）. The effects of pasteurization and storage on total phenolic content （TPC）, DPPH radical scavenging activity, reducing power, and color of the SPH were investigated. Pasteurization at 90 ℃ for 10 minutes led to a reduction of TPC and DPPH radical scavenging activity and an increase of reducing power of solid fraction of SPH by about 30%, 99%, and 100%, respectively. Consequently it increased TPC DPPH radical scavenging activity, and reducing power of the liquid phase by about 32%, 600%, and 100%, respectively. Storage at 28, 35, or 45 ℃ for 12 weeks altered color values and increased brownness intensity （OD420）. The storage led to an apparent increase of the TPC and antioxidative activity of the product. The results indicate the possibility of producing healthy appetizers from protein hydrolysate prepared from by-products of the seafood industry.展开更多
The purpose of this study was to evaluate the sensory property and shelf life of the processed mpedli beer using aqueous leaves extract of Vernonia amygdalina(VA)and heat treatment.The white sorghum beer was made at t...The purpose of this study was to evaluate the sensory property and shelf life of the processed mpedli beer using aqueous leaves extract of Vernonia amygdalina(VA)and heat treatment.The white sorghum beer was made at the laboratory scale using home-made procedure(Control).Following filtration,the beer was blended with an aqueous leaf extract(1/10,v/v)of VA(BUB).Pasteurization(60°C/30 min)was performed on a portion of the VA blended sample(BPB).The sensory parameters and shelf life of the three samples were evaluated at room temperature during a month storage.The sensory characteristics of blended and non-supplemented mpedli beer differed significantly(p<0.05).During storage,the colour,bitterness,aroma,odour,viscosity,texture,and overall acceptability of the processed samples were improved.Bitterness(r=0.898;p<0.01)and odour(r=0.930;p<0.01)were both highly correlated with the acceptance of the processed beer.The non-supplemented samples had the highest sensory scores 48 hours after preparation,while the relevant sensory ratings in processed BUB and BPB samples were recorded from the 12th to the 21st and 27th day of storage,respectively.The findings suggest that combining pasteurization with addition of aqueous leaf extract of VA may help small-scale brewers for improving the sensory quality and extending the shelf life of mpedli.According to the findings,the use of bitter leaf could be proposed as an alternative hop in the local brewing industry and may increase incomes of producers of local sorghum beer.展开更多
Background: The present experiment was performed to assess the effects of different sources of milk on the growth performance, serum metabolism, immunity, and intestinal development of calves. Eighty-four Holstein mal...Background: The present experiment was performed to assess the effects of different sources of milk on the growth performance, serum metabolism, immunity, and intestinal development of calves. Eighty-four Holstein male neonatal calves were assigned to one of the following four treatment groups: those that received bunk tank milk(BTM), untreated waste milk(UWM), pasteurized waste milk(PWM), and acidified waste milk(AWM) for 21 d.Results: Calves in the BTM and AWM groups consumed more starter(P < 0.05) than those in the UWM group.Average daily gain in the UWM group was the highest(P < 0.05). Calves exhibited the highest(P < 0.05) serum total protein, albumin, total cholesterol, high density lipoprotein, triglycerides, growth hormone, immunoglobulin(Ig) A and Ig M concentrations in the UWM group, highest malondialdehyde and tumor necrosis factor-α in the PWM group(P < 0.05), and highest glutathione peroxidase and Ig G in the BTM group(P < 0.05). The jejunum and ileum of the calves in all treatments presented a slight inflammatory response. The jejunal inflammation scores were higher(P < 0.05) in the UWM and AWM groups than the BTM group; the ileal inflammation scores increased more(P < 0.05) in the AWM group than the BTM group. Jejunal immunohistochemical scores(IHS) were higher(P < 0.05) in the PWM and AWM groups than the BTM group. Compared to the other three groups, calves feeding on BTM had lower(P < 0.05) ileal IHS. Jejunal interleukin(IL)-1β, IL-8, and IL-10 mRNA expression in the UWM group was the highest(P < 0.05). Calves fed AWM increased(P < 0.05) mRNA expression of IL-8 and toll like receptor 4(TLR-4) in the jejunum and IL-8, IL-1β, IL-6, IL-8, and IL-10 in the mesenteric lymph nodes.Conclusions: Overall, bunk tank milk is the best choice for calf raising compared to waste milk. The efficiency of feeding pasteurized and acidified waste milk are comparable, and the acidification of waste milk is an acceptable labor-saving and diarrhea-preventing feed for young calves.展开更多
Objective:To determine the presence and levels of microbes in unexpired pasteurized milk from randomly selected supermarkets in Kingston,Jamaica.Methods:The quantitative study used a stratified random sampling techniq...Objective:To determine the presence and levels of microbes in unexpired pasteurized milk from randomly selected supermarkets in Kingston,Jamaica.Methods:The quantitative study used a stratified random sampling technique in the selection of the 20 representative milk samples from six(6) supermarkets.Microbiological tests such as methylene blue reduction,standard plate count(SPC),coliform plate count(CPC),purity plate culture,gram staining and biochemical tests were performed to examine the microbes in purchased unexpired pasteurized milk.Results:One sample(BCr016) had a pH of 4.0.a rancid odour and curdled appearance.It decolourized within one hour during the methylene blue reduction test and was classified as class 4 milk.Seven of the samples were sterile with no microbe growth on the plate count agar and violet red bile salt agar(VRBA).The milk samples that appeared to be safe for consumption were all 10,11,12 and 13 days before expiration.The VRBA sample BCr016,had a colony count of 13 400 CFU/ mL.There was the presence of Escherichia coli in sample LCr021 which had a standard plate count of 1 580 SPC/mL and a coliform count of 500 CFU/mL.Enterobacter sp.was present in colonies from BCr016 and all the other milk samples.Conclusions:Unacceptable levels of Entembacter spp.and Escherichia coli were found in most of the samples.Effective measures to ensure safe milk for human consumption such as the phosphatase test and methylene blue reduction test should be routinely performed on each batch of milk processed by dairy plants.展开更多
Differentiating pasteurized milk and reconsti-tuted milk by scientific approach was necessary to defend consumer from economic fraud of wrong labeling. In this paper 2DGE (2 Dimen-sional Gel Electrophoresis)-coomassie...Differentiating pasteurized milk and reconsti-tuted milk by scientific approach was necessary to defend consumer from economic fraud of wrong labeling. In this paper 2DGE (2 Dimen-sional Gel Electrophoresis)-coomassie brilliant blue staining method was employed and sig-nificant color intensity changing was observed among raw milk, pasteurized milk, UHT milk and reconstituted milk. For example, the intensity of 10 protein spots including casein and lac-toglobulin reduced more than two folds from pasteurized milk to reconstituted milk. However, DIGE (Differential Gel Electrophoresis) assay showed that the majority protein remained simi-lar level from pasteurized milk to reconstituted milk. Therefore the color fading of coomassie brilliant blue stained 2D gels may be due to other biochemical reaction, such as Maillard reaction, instead of protein degradation. Stability of 2DGE pattern was confirmed by running six gels of the same sample in parallel and software analysis showed that all proteins were at similar level. Two commercialized pasteurized milk samples and one reconstituted milk sample were tested by 2DGE-coomassie blue staining method and re-constituted milk could be easily identified.展开更多
Pasteurized milk contains complex microbial communities affected by sterilization and storage conditions.This complex microflora may be the possible reason that pasteurized dairy products are highly prone to spoilage....Pasteurized milk contains complex microbial communities affected by sterilization and storage conditions.This complex microflora may be the possible reason that pasteurized dairy products are highly prone to spoilage.In this study,packaged pasteurized milk products collected from dairy processing factories in China were stored at 0,4,10,15,and 25℃ for 0−15 days and subjected to microbial identification using high-throughput sequencing.Accordingly,6 phyla and 44 genera were identified as the dominant microbiota.Moreover,the changes in nutritional composition of the pasteurized milk,including in 16 free amino acids,7 taste values,and 8 chemical constituents,were analyzed using principal component and multi-factor analyses.The Pearson correlation analysis identified Pseudomonas,Aeromonas,Paenibacillus,and Serratia genera as the core functional microbiota that significantly affects the nutritional composition of pasteurized milk.Hence,the results provide a comprehensive understanding of the safety and shelf-life of stored pasteurized milk.展开更多
Shelf life of pasteurized milk is relatively short, mainly due to cold chain conditions. This study investigated the effects of different storage temperatures （8, 10 and 12 ℃） on acidity, microorganism index, physi...Shelf life of pasteurized milk is relatively short, mainly due to cold chain conditions. This study investigated the effects of different storage temperatures （8, 10 and 12 ℃） on acidity, microorganism index, physical and chemical indicators and sensory quality of pasteurized milk packaged in glass bottle to determine the main factor affecting the quality of pasteurized milk during shelf life under different tem- peratures. The results showed that within the first five days, the protein, fat, lactose and non-fat milk solids contents in the milk samples did not change under different storage temperatures; the acidity was almost unchanged at 8 and 10 ℃, and in- creased slightly at 12 ℃; the sensory quality of milk samples did not change at 8 and 10 ℃, and began to decline from the 4th d at 12 ℃; the aerobic plate count in the milk samples accorded with the requirement of national standard at 8 and 10℃, and exceeded the national standard on the 5th day at 12℃. No coliform bac- teria were detected in the milk samples within the storage time at 8 ℃. When the milk samples were stored at 10 ℃, the coliform group count exceeded the national standard on the 5th day. When the milk samples were stored at 12 ℃, coliform bacteria began to be found in the milk samples from the 2rd day, and the coliform group count exceeded the national standard from the 3rd day. It indicated that stor- age time had a great impact on the quality of glass bottled pasteurized milk. Low storage temperature and relatively short storage time were conducive to the reten- tion of high quality of pasteurized milk. Coliform group count was one of the impor- tant factors affecting the quality of glass bottled pasteurized milk during shelf life.展开更多
Thermal alkaline hydrolysis is a common pretreatment method for the utilization of excess activated sludge(EAS).Owing to strict environment laws and need for better energy utilization,new methods were developed in thi...Thermal alkaline hydrolysis is a common pretreatment method for the utilization of excess activated sludge(EAS).Owing to strict environment laws and need for better energy utilization,new methods were developed in this study to improve the efficiency of pretreatment method.Direct thermal hydrolysis(TH),pasteurized thermal hydrolysis(PTH),and alkaline pasteurized thermal hydrolysis(PTH+CaO and PTH+NaOH)methods were used to treat EAS.Each method was compared and analyzed in terms of dissolution in ammonium nitrogen(NH_(4)^(+)-N)and soluble COD(SCOD)in EAS.Furthermore,the removal of tetracycline resistance genes(TRGs)and class 1 transposon gene intI1 from EAS was investigated.The NH_(4)^(+)-N and SCOD concentrations in EAS treated by PTH were 1.24 and 2.58 times higher than those of TH.However,the removal efficiency of total TRGs and intI1 between the groups was comparable.The SCOD concentration of the PTH+NaOH group was 4.37 times higher than that of the PTH group,and the removal efficiency of total TRGs was increased by 9.52%compared with that by PTH.The NH_(4)^(+)-N and SCOD concentrations of the PTH+CaO group could reach 85.04%and 92.14%of the PTH+NaOH group,but the removal efficiency of total TRGs by PTH+CaO was 19.78%lower than that by PTH+NaOH.Thus,to reduce the financial cost in actual operation,lime(CaO)can be used instead of a strong alkali(NaOH),and pasteurized steam at 70℃ instead of conventional high-temperature heating to treat EAS.This study provides a reference for the development of alkaline hydrolysis under moderate temperatures along with the removal of TRGs in EAS.展开更多
Since its outbreak in December 2019 in Wuhan Province (China), the Coronavirus (COVID-19) disease quickly spread around the world in such a way that most response plans were outdated. There was an urgent need to chang...Since its outbreak in December 2019 in Wuhan Province (China), the Coronavirus (COVID-19) disease quickly spread around the world in such a way that most response plans were outdated. There was an urgent need to change and adapt response strategies as the virus globally spread. Entire firms and economies were brought to a standstill in order to reduce the virus’ capacity to spread and to limit some of the short-term impacts in order to save time and find out solutions to come back to a more or less normal way of life. Thus, most of the countries that closed their air, sea and land borders had to reopen them progressively, with travel restrictions submitted to rigid controls. In Côte d’Ivoire, as in all other countries, air travellers leaving the territory were required to provide a certificate for a negative COVID-19 test, valid for 24 to 72 hours depending on the country of destination. However, the national system implemented could not provide a result before 48 hours. The objective of this work was to develop an alternative strategy to the system for air travellers who were in a hurry and those who had a computer bug in obtaining their result. A total of 38,444 air travellers benefited from this strategy implemented by the Institut Pasteur de Côte d’Ivoire during these two years.展开更多
This paper focuses on the remarkable contributions and achievements of Dr.Azar Andami(1926–1984),a renowned physician and specialist at the Pasteur Institute of Iran.Dr.Andami conducted extensive research on infectio...This paper focuses on the remarkable contributions and achievements of Dr.Azar Andami(1926–1984),a renowned physician and specialist at the Pasteur Institute of Iran.Dr.Andami conducted extensive research on infectious diseases,particularly cholera,utilizing her knowledge in medicine,bacteriology,and laboratory sciences.She played a crucial role in the mass production of the cholera vaccine at the Pasteur Institute of Iran and in controlling the spread of communicable diseases both locally and globally.This paper aims to highlight her remarkable works and accomplishments.展开更多
Louis Pasteur has long been heralded as one of the fathers of microbiology and immunology.Less known is Pasteur's vision on infection prevention and control(IPC)that drove current infection control,public health,a...Louis Pasteur has long been heralded as one of the fathers of microbiology and immunology.Less known is Pasteur's vision on infection prevention and control(IPC)that drove current infection control,public health,and much of modern medicine and surgery.In this Review,we revisited Pasteur's pioneering works to assess progress and challenges in the process and technological innovation of IPC.展开更多
基金financially supported by the National Natural Science Foundation of China(No.61904073)the Spring City Plan-Special Program for Young Talents(No.K202005007)+2 种基金the Yunnan Talents Support Plan for Young Talents(No.XDYC-QNRC-2022-0482)the Yunnan Local Colleges Applied Basic Research Projects(Nos.202101BA070001-138,2018FH001-016)the Key Laboratory of Artificial Microstructures in Yunnan Higher Education,the Frontier Research Team of Kunming University 2023。
文摘Exploring effective energy storage systems is critical to alleviate energy scarcity.Rechargeable zinc-air batteries are promising energy storage devices.However,conventional rechargeable zinc-air battery systems face many challenges associated with electrolytes and electrodes,causing inferior electrochemistry performance.The light-assisted strategy represents a novel and innovative approach to conventional zinc-air battery technology that uses only electrical energy.This strategy effectively combines both light and electrical energy conversion/storage mechanisms.In addition,light-assisted rechargeable zinc-air batteries can achieve photocharging with or without applied electrical bias by partially using solar energy and the acceleration of oxygen reduction/evolution reaction kinetics.In this paper,the working mechanism and structural design of the light-assisted rechargeable zinc-air batteries are introduced based on the theory of photoelectrochemistry and its characteristics.Then,the latest advances in electrolyte and photocathode design strategies are discussed in detail.The performance enhancement of aqueous light-assisted rechargeable zinc-air batteries using photoelectric materials is explained.Finally,a summary and outlook on the further modification of properties of light-assisted rechargeable zinc-air batteries,especially the photovoltaic electrode catalyst design strategies,are illustrated.This review provides insights and guidance for the design of high-performance light-assisted rechargeable Zn-air batteries for next-generation energy storage devices.
文摘It has become necessary to assess how food processing methods affect qualitative qualities due to the increased consumer awareness of the health benefits of various nutrients in food. In the current study, the effects of ultrasound treatment (37°C, 5 min), pasteurization (90°C, 5 min), and their combination on quality parameters, including pH, total soluble solids (TSSs), titratable acidity (TA), color values (L*, a*, b*), ascorbic acid (AA), total phenolic content (TPC), and antioxidant activity (DPPH), of pineapple juice from ripe and overripe pineapples were assessed. Color values (L*), ascorbic acid (AA), total phenolic content (TPC), and DPPH radical scavenging activity in all juice samples that were sonicated alone and in combination with pasteurization improved significantly (p and color value (a* and b*) decreased in comparison to the control. Whereas pH and acidity did not change significantly (p < 0.05). Pasteurization significantly (p , but sonicated samples significantly (p quality parameters and antioxidant activity, notably in ripe juice. Overall, pasteurization degraded these liquids but sonication, either alone or in combination with it, was advantageous for preserving their quality by retaining nutrients.
文摘We developed a novel rapid hygrothermal pasteurization (RHP) method using saturated water vapor with a dew point of 100℃. The aim of this paper is to compare the effect of RHP treatment versus conventional sodium hypochlorite (NaClO) treatments on inactivation of natural mesophilic bacteria and quality attributes on fruits and vegetables. The RHP treatment was performed within a second by free-falling samples (cabbage, cucumber, carrot, bell pepper, pineapple and melon) through cylindrical processing chamber filled with steam. NaClO treatment was performed by washing samples with NaClO solution (100 mg/mL of free chlorine (pH 7), for 1 min). The RHP treatment showed a significantly higher inactivation effect than NaClO treatment on all tested samples. The RHP treatment had a slightly larger influence on color and vitamin C content than NaClO treatment in cabbage. Furthermore, the effects of treatment time and operated temperature were also determined using microbial model system. Elongation of treatment time did not significantly increase the microbial inactivation effect. Lowering of operated temperature by mixing air into steam tended to decrease the inactivation effect. From these results, RHP treatment could be used as an alternative method for decontaminating microorganisms on fruits and vegetables, except on leafy vegetable. In addition, it is suggested that microbial inactivation by RHP treatment was achieved through the initial condensation stage of water vapor on sample surface. By contrast, interfusion of air disturbed the effective condensation of water vapor.
文摘Boiling of water, for purification, commonly practiced in the world, has many problems associated with it like danger of scalding, scaling in the vessels, removal of useful minerals and blandness of taste etc. Water can be made safe for drinking simply by heating at 65℃ for 6 minutes. A colour indicating strip was developed which changes colour from red to purple at 67℃. Use of this strip can help in pasteurizing water without the above problems and with considerable energy saving.
文摘The Adansonia digitate L. known as Baobab is the only species present in West Africa and grows wild. All parts of the plant are used by humans. In Senegal, baobab pulp is widely consumed;it is used as raw material in small and medium enterprises (SMEs) for making juices, concentrates, jams, powder. Drinks or juices from baobab are highly appreciated by consumers;however rapid fermentation can happen even after pasteurization that can shorten their shelf-life. A Doehlert experimental design was used to find a good scale of heat treatment ensuring a proper conservation of baobab juice. Results of the experimental design showed that a heat treatment of 80°C for 10 min gives a baobab juice with good sanitary quality that meets the international standards.
基金support from the Institute of Metal Research,Chinese Academy of Sciencessupported by the National Science Fund of China(51202105,21366020)+1 种基金the Natural Science Foundation of Jiangxi Province(20151BAB216006)the Science and Technology Project of Education Department of Jiangxi Province(GJJ14109)
文摘ZnO as a semiconductor photocatalyst is widely applied in the photodegradation of organic pollutants. Its photocatalytic activity is greatly decreased because of the recombination of photoexcited electrons and holes in the bulk. In this work, ZnO sheets are synthesized by adjusting the NaOH concentration under light irradiation at room temperature. Compared with ZnO particles, the ZnO sheets prepared with a light-assisted growth method exhibit a higher rate of photodegradation of methylene blue under UV visible light irradiation. The improved photodegradation rate is mainly attributed to the shortened transport distance of photoexcited electrons, the high surface area, and the surface atom structure modified by the light-assisted growth process. (C) 2016 Science Press and Dalian Institute of Chemical Physics, Chinese Academy of Sciences. Published by Elsevier B.V. and Science Press. All rights reserved.
文摘Protein hydrolysate prepared from fish and shrimp by-products were used to prepare a seasoning protein hydrolysate （SPH）. The effects of pasteurization and storage on total phenolic content （TPC）, DPPH radical scavenging activity, reducing power, and color of the SPH were investigated. Pasteurization at 90 ℃ for 10 minutes led to a reduction of TPC and DPPH radical scavenging activity and an increase of reducing power of solid fraction of SPH by about 30%, 99%, and 100%, respectively. Consequently it increased TPC DPPH radical scavenging activity, and reducing power of the liquid phase by about 32%, 600%, and 100%, respectively. Storage at 28, 35, or 45 ℃ for 12 weeks altered color values and increased brownness intensity （OD420）. The storage led to an apparent increase of the TPC and antioxidative activity of the product. The results indicate the possibility of producing healthy appetizers from protein hydrolysate prepared from by-products of the seafood industry.
文摘The purpose of this study was to evaluate the sensory property and shelf life of the processed mpedli beer using aqueous leaves extract of Vernonia amygdalina(VA)and heat treatment.The white sorghum beer was made at the laboratory scale using home-made procedure(Control).Following filtration,the beer was blended with an aqueous leaf extract(1/10,v/v)of VA(BUB).Pasteurization(60°C/30 min)was performed on a portion of the VA blended sample(BPB).The sensory parameters and shelf life of the three samples were evaluated at room temperature during a month storage.The sensory characteristics of blended and non-supplemented mpedli beer differed significantly(p<0.05).During storage,the colour,bitterness,aroma,odour,viscosity,texture,and overall acceptability of the processed samples were improved.Bitterness(r=0.898;p<0.01)and odour(r=0.930;p<0.01)were both highly correlated with the acceptance of the processed beer.The non-supplemented samples had the highest sensory scores 48 hours after preparation,while the relevant sensory ratings in processed BUB and BPB samples were recorded from the 12th to the 21st and 27th day of storage,respectively.The findings suggest that combining pasteurization with addition of aqueous leaf extract of VA may help small-scale brewers for improving the sensory quality and extending the shelf life of mpedli.According to the findings,the use of bitter leaf could be proposed as an alternative hop in the local brewing industry and may increase incomes of producers of local sorghum beer.
文摘Background: The present experiment was performed to assess the effects of different sources of milk on the growth performance, serum metabolism, immunity, and intestinal development of calves. Eighty-four Holstein male neonatal calves were assigned to one of the following four treatment groups: those that received bunk tank milk(BTM), untreated waste milk(UWM), pasteurized waste milk(PWM), and acidified waste milk(AWM) for 21 d.Results: Calves in the BTM and AWM groups consumed more starter(P < 0.05) than those in the UWM group.Average daily gain in the UWM group was the highest(P < 0.05). Calves exhibited the highest(P < 0.05) serum total protein, albumin, total cholesterol, high density lipoprotein, triglycerides, growth hormone, immunoglobulin(Ig) A and Ig M concentrations in the UWM group, highest malondialdehyde and tumor necrosis factor-α in the PWM group(P < 0.05), and highest glutathione peroxidase and Ig G in the BTM group(P < 0.05). The jejunum and ileum of the calves in all treatments presented a slight inflammatory response. The jejunal inflammation scores were higher(P < 0.05) in the UWM and AWM groups than the BTM group; the ileal inflammation scores increased more(P < 0.05) in the AWM group than the BTM group. Jejunal immunohistochemical scores(IHS) were higher(P < 0.05) in the PWM and AWM groups than the BTM group. Compared to the other three groups, calves feeding on BTM had lower(P < 0.05) ileal IHS. Jejunal interleukin(IL)-1β, IL-8, and IL-10 mRNA expression in the UWM group was the highest(P < 0.05). Calves fed AWM increased(P < 0.05) mRNA expression of IL-8 and toll like receptor 4(TLR-4) in the jejunum and IL-8, IL-1β, IL-6, IL-8, and IL-10 in the mesenteric lymph nodes.Conclusions: Overall, bunk tank milk is the best choice for calf raising compared to waste milk. The efficiency of feeding pasteurized and acidified waste milk are comparable, and the acidification of waste milk is an acceptable labor-saving and diarrhea-preventing feed for young calves.
文摘Objective:To determine the presence and levels of microbes in unexpired pasteurized milk from randomly selected supermarkets in Kingston,Jamaica.Methods:The quantitative study used a stratified random sampling technique in the selection of the 20 representative milk samples from six(6) supermarkets.Microbiological tests such as methylene blue reduction,standard plate count(SPC),coliform plate count(CPC),purity plate culture,gram staining and biochemical tests were performed to examine the microbes in purchased unexpired pasteurized milk.Results:One sample(BCr016) had a pH of 4.0.a rancid odour and curdled appearance.It decolourized within one hour during the methylene blue reduction test and was classified as class 4 milk.Seven of the samples were sterile with no microbe growth on the plate count agar and violet red bile salt agar(VRBA).The milk samples that appeared to be safe for consumption were all 10,11,12 and 13 days before expiration.The VRBA sample BCr016,had a colony count of 13 400 CFU/ mL.There was the presence of Escherichia coli in sample LCr021 which had a standard plate count of 1 580 SPC/mL and a coliform count of 500 CFU/mL.Enterobacter sp.was present in colonies from BCr016 and all the other milk samples.Conclusions:Unacceptable levels of Entembacter spp.and Escherichia coli were found in most of the samples.Effective measures to ensure safe milk for human consumption such as the phosphatase test and methylene blue reduction test should be routinely performed on each batch of milk processed by dairy plants.
文摘Differentiating pasteurized milk and reconsti-tuted milk by scientific approach was necessary to defend consumer from economic fraud of wrong labeling. In this paper 2DGE (2 Dimen-sional Gel Electrophoresis)-coomassie brilliant blue staining method was employed and sig-nificant color intensity changing was observed among raw milk, pasteurized milk, UHT milk and reconstituted milk. For example, the intensity of 10 protein spots including casein and lac-toglobulin reduced more than two folds from pasteurized milk to reconstituted milk. However, DIGE (Differential Gel Electrophoresis) assay showed that the majority protein remained simi-lar level from pasteurized milk to reconstituted milk. Therefore the color fading of coomassie brilliant blue stained 2D gels may be due to other biochemical reaction, such as Maillard reaction, instead of protein degradation. Stability of 2DGE pattern was confirmed by running six gels of the same sample in parallel and software analysis showed that all proteins were at similar level. Two commercialized pasteurized milk samples and one reconstituted milk sample were tested by 2DGE-coomassie blue staining method and re-constituted milk could be easily identified.
基金supported by the National Natural Science Foundation of China(31871831,32172279)Liaoning Provincial Natural Science Foundation regional Joint Fund project(2020-MZLH-34)+1 种基金Shenyang City Youth Science and Technology Innovation Leading Talent Project(RC200495)Shenyang Science and technology innovation platform project(21-103-0-14,21-104-0-28).
文摘Pasteurized milk contains complex microbial communities affected by sterilization and storage conditions.This complex microflora may be the possible reason that pasteurized dairy products are highly prone to spoilage.In this study,packaged pasteurized milk products collected from dairy processing factories in China were stored at 0,4,10,15,and 25℃ for 0−15 days and subjected to microbial identification using high-throughput sequencing.Accordingly,6 phyla and 44 genera were identified as the dominant microbiota.Moreover,the changes in nutritional composition of the pasteurized milk,including in 16 free amino acids,7 taste values,and 8 chemical constituents,were analyzed using principal component and multi-factor analyses.The Pearson correlation analysis identified Pseudomonas,Aeromonas,Paenibacillus,and Serratia genera as the core functional microbiota that significantly affects the nutritional composition of pasteurized milk.Hence,the results provide a comprehensive understanding of the safety and shelf-life of stored pasteurized milk.
文摘Shelf life of pasteurized milk is relatively short, mainly due to cold chain conditions. This study investigated the effects of different storage temperatures （8, 10 and 12 ℃） on acidity, microorganism index, physical and chemical indicators and sensory quality of pasteurized milk packaged in glass bottle to determine the main factor affecting the quality of pasteurized milk during shelf life under different tem- peratures. The results showed that within the first five days, the protein, fat, lactose and non-fat milk solids contents in the milk samples did not change under different storage temperatures; the acidity was almost unchanged at 8 and 10 ℃, and in- creased slightly at 12 ℃; the sensory quality of milk samples did not change at 8 and 10 ℃, and began to decline from the 4th d at 12 ℃; the aerobic plate count in the milk samples accorded with the requirement of national standard at 8 and 10℃, and exceeded the national standard on the 5th day at 12℃. No coliform bac- teria were detected in the milk samples within the storage time at 8 ℃. When the milk samples were stored at 10 ℃, the coliform group count exceeded the national standard on the 5th day. When the milk samples were stored at 12 ℃, coliform bacteria began to be found in the milk samples from the 2rd day, and the coliform group count exceeded the national standard from the 3rd day. It indicated that stor- age time had a great impact on the quality of glass bottled pasteurized milk. Low storage temperature and relatively short storage time were conducive to the reten- tion of high quality of pasteurized milk. Coliform group count was one of the impor- tant factors affecting the quality of glass bottled pasteurized milk during shelf life.
基金supported by the Key R&D Projects of the Sichuan Provincial Department of Science and Technology in 2022 (No.2022YFS0457)Innovation and Entrepreneurship Training Program for College Students (No.202210649050).
文摘Thermal alkaline hydrolysis is a common pretreatment method for the utilization of excess activated sludge(EAS).Owing to strict environment laws and need for better energy utilization,new methods were developed in this study to improve the efficiency of pretreatment method.Direct thermal hydrolysis(TH),pasteurized thermal hydrolysis(PTH),and alkaline pasteurized thermal hydrolysis(PTH+CaO and PTH+NaOH)methods were used to treat EAS.Each method was compared and analyzed in terms of dissolution in ammonium nitrogen(NH_(4)^(+)-N)and soluble COD(SCOD)in EAS.Furthermore,the removal of tetracycline resistance genes(TRGs)and class 1 transposon gene intI1 from EAS was investigated.The NH_(4)^(+)-N and SCOD concentrations in EAS treated by PTH were 1.24 and 2.58 times higher than those of TH.However,the removal efficiency of total TRGs and intI1 between the groups was comparable.The SCOD concentration of the PTH+NaOH group was 4.37 times higher than that of the PTH group,and the removal efficiency of total TRGs was increased by 9.52%compared with that by PTH.The NH_(4)^(+)-N and SCOD concentrations of the PTH+CaO group could reach 85.04%and 92.14%of the PTH+NaOH group,but the removal efficiency of total TRGs by PTH+CaO was 19.78%lower than that by PTH+NaOH.Thus,to reduce the financial cost in actual operation,lime(CaO)can be used instead of a strong alkali(NaOH),and pasteurized steam at 70℃ instead of conventional high-temperature heating to treat EAS.This study provides a reference for the development of alkaline hydrolysis under moderate temperatures along with the removal of TRGs in EAS.
文摘Since its outbreak in December 2019 in Wuhan Province (China), the Coronavirus (COVID-19) disease quickly spread around the world in such a way that most response plans were outdated. There was an urgent need to change and adapt response strategies as the virus globally spread. Entire firms and economies were brought to a standstill in order to reduce the virus’ capacity to spread and to limit some of the short-term impacts in order to save time and find out solutions to come back to a more or less normal way of life. Thus, most of the countries that closed their air, sea and land borders had to reopen them progressively, with travel restrictions submitted to rigid controls. In Côte d’Ivoire, as in all other countries, air travellers leaving the territory were required to provide a certificate for a negative COVID-19 test, valid for 24 to 72 hours depending on the country of destination. However, the national system implemented could not provide a result before 48 hours. The objective of this work was to develop an alternative strategy to the system for air travellers who were in a hurry and those who had a computer bug in obtaining their result. A total of 38,444 air travellers benefited from this strategy implemented by the Institut Pasteur de Côte d’Ivoire during these two years.
文摘This paper focuses on the remarkable contributions and achievements of Dr.Azar Andami(1926–1984),a renowned physician and specialist at the Pasteur Institute of Iran.Dr.Andami conducted extensive research on infectious diseases,particularly cholera,utilizing her knowledge in medicine,bacteriology,and laboratory sciences.She played a crucial role in the mass production of the cholera vaccine at the Pasteur Institute of Iran and in controlling the spread of communicable diseases both locally and globally.This paper aims to highlight her remarkable works and accomplishments.
文摘Louis Pasteur has long been heralded as one of the fathers of microbiology and immunology.Less known is Pasteur's vision on infection prevention and control(IPC)that drove current infection control,public health,and much of modern medicine and surgery.In this Review,we revisited Pasteur's pioneering works to assess progress and challenges in the process and technological innovation of IPC.
