Overweight and obesity has been a major public health problem globally.It was estimated that more than 2.1 billion adults were affected by overweight or obese in 2021 worldwide,about one fifth of whom lived in China^(...Overweight and obesity has been a major public health problem globally.It was estimated that more than 2.1 billion adults were affected by overweight or obese in 2021 worldwide,about one fifth of whom lived in China^([1]).By 2050,the country is forecast to remain the one with the largest population of overweight and obese globally^([1]),if no effective strategies were applied on overweight/obesity control.展开更多
The entropy production rate of stationary minimal diffusion processes with smooth coefficients is calculated. As a byproduct, the continuity of paths of the minimal diffusion processes is discussed, and that the point...The entropy production rate of stationary minimal diffusion processes with smooth coefficients is calculated. As a byproduct, the continuity of paths of the minimal diffusion processes is discussed, and that the point at infinity is absorbing is proved.展开更多
Cold plasma is a non-thermal processing technique that has been on the upswing due to the ever-rising demand for best quality convenient food that keeps the natural taste and flavor and is devoid of chemical additives...Cold plasma is a non-thermal processing technique that has been on the upswing due to the ever-rising demand for best quality convenient food that keeps the natural taste and flavor and is devoid of chemical additives and preservatives.This technology’s potential for minimal fruit processing has been gaining traction in recent years.In cold plasma,a partly ionized gas containing reactive nitrogen and oxygen species,is used as a means for treatment to increase the shelf life of fruits.This study presents an overview of cold plasma technology in relation to enhancing minimal fruit processing,which is a rapidly expanding field.The review explores the production and properties of cold plasma,explains how it interacts with different parts of fruit,and lists all the ways it may be used in processing fruits and highlights the advantages and limitations of cold plasma technology.The effectiveness,quality preservation,and safety aspects of cold plasma treatment are evaluated in this study through a comparison with standard processing methods.The review presents data which shows how cold plasma treatments using various plasma sources effectively reduce microbial loads on different fruits,achieving log reductions from 2.0 to 5.0 depending on treatment conditions and microbial species.It also highlights future research objectives which point to cold plasma’s potential as a cutting-edge technology to satisfy their growing demands.展开更多
The current importance and growing demand for minimally processed foods—driven by fast-paced lifestyles—stem from their healthier profile compared to ultra-processed foods,although their susceptibility to deteriorat...The current importance and growing demand for minimally processed foods—driven by fast-paced lifestyles—stem from their healthier profile compared to ultra-processed foods,although their susceptibility to deterioration presents significant challenges to maintaining nutritional and sensory quality.Edible coatings offer a good strategy to extend shelf life of minimally processed foods.This study aimed to develop starch-based edible coatings enriched with antioxidant-rich byproducts:olive pomace(OP)and wine lees(WL).Fresh(OP_(F)),freezedried(OP_(FD)),and defatted(OP_(D))olive pomace;along with fresh wine lees(WL_(F))were used,with total phenolic contents ranging from 1 to 6 mg GAE g^(-1).Coatings were prepared using gelatinized starch(5%w/v)and glycerol(30%w/w),incorporating OP(3-5%w/w)and WL(5-10%w/v).SEM analysis revealed the presence of OP agglomerates within the starch matrix,while films containing WL exhibited a more uniform structure.While the addition of byproducts reduced the films water vapor barrier,it significantly enhanced UV-barrier capacity,with a notable increase of approximately 9%upon the addition of 10%WLF.Films with 5%OPFD and 10%WLF showed enhanced mechanical properties,achieving 18%greater resistance and 38%increased rigidity,though OPFD reduced flexibility.The studied coatings effectively slowed deterioration and preserved the color and firmness of minimally processed apples.The studies carried out in this work demonstrated that starchbased coatings,functionalized with antioxidant-rich byproducts,can effectively extend the shelf life of minimally processed foods.展开更多
This study examined the freshness of minimally processed pomegranate arils(MPPAs)under refrigeration conditions(5±1◦C)stored in a polypropylene(PP)container sealed with PP nanocomposite multi-layered film(PP-NMF)...This study examined the freshness of minimally processed pomegranate arils(MPPAs)under refrigeration conditions(5±1◦C)stored in a polypropylene(PP)container sealed with PP nanocomposite multi-layered film(PP-NMF).The freshness indicator was fabricated using cellulose acetate coated with a combination of colorimetric pH dyes,which included bromocresol green(BCG),bromothymol blue(BTB)and methyl red(MR)in a ratio of 6:9:15.The fabricated indicator labels were attached inside the package headspace and observed an increase in CO_(2)(0.1±0.01 to 0.9±0.03%v/v)and a decrease in O_(2)(19.6±0.01 to 18.8±0.03%v/v)during storage(0-18 days).Color change of indicator labels was mainly caused by headspace concentrations that changed from dark to colorless for fresh and spoiled pomegranate arils.The PP-NMF used in MPPAs has high barrier properties,extending its shelf life in the refrigerator to over 15 days.The pomegranate arils stored for different periods of time showed significant changes in their physicochemical parameters.Over storage days,aerobic mesophilic bacteria(AMB)and yeast and mold count(YMC)increased to 4.90±0.20 and 4.50±0.20 log CFU g1.An indicator developed for monitoring pomegranate arils stored in the refrigerator can detect freshness efficiently.展开更多
Scheduling problem is a well-known combinatorial optimization problem.An effective improved estimation of distribution algorithm(IEDA) was proposed for minimizing the makespan of the unrelated parallel machine schedul...Scheduling problem is a well-known combinatorial optimization problem.An effective improved estimation of distribution algorithm(IEDA) was proposed for minimizing the makespan of the unrelated parallel machine scheduling problem(UPMSP).Mathematical description was given for the UPMSP.The IEDA which was combined with variable neighborhood search(IEDA_VNS) was proposed to solve the UPMSP in order to improve local search ability.A new encoding method was designed for representing the feasible solutions of the UPMSP.More knowledge of the UPMSP were taken consideration in IEDA_ VNS for probability matrix which was based the processing time matrix.The simulation results show that the proposed IEDA_VNS can solve the problem effectively.展开更多
Because texture images cannot be directly processed by the gray level information of individual pixel,we propose a new texture descriptor which reflects the intensity distribution of the patch centered at each pixel.T...Because texture images cannot be directly processed by the gray level information of individual pixel,we propose a new texture descriptor which reflects the intensity distribution of the patch centered at each pixel.Then the general multiphase image segmentation model of Potts model is extended for texture segmentation by adding the region information of the texture descriptor.A fast numerical scheme based on the split Bregman method is designed to speed up the computational process.The algorithm is efficient,and both the texture descriptor and the characteristic functions can be implemented easily.Experiments using synthetic texture images,real natural scene images and synthetic aperture radar images are presented to give qualitative comparisons between our method and other state-of-the-art techniques.The results show that our method can accurately segment object regions and is competitive compared with other methods especially in segmenting natural images.展开更多
This study assessed the effects of sodium alginate(ALG)edible coatings added with Lacticaseibacillus casei 01(Lc-01)and/or fructooligosaccharides(FOS)on the chemical composition(sugars,organic acids and volatile compo...This study assessed the effects of sodium alginate(ALG)edible coatings added with Lacticaseibacillus casei 01(Lc-01)and/or fructooligosaccharides(FOS)on the chemical composition(sugars,organic acids and volatile compounds),quality parameters(firmness,weight loss,color,pH,titratable acidity-TA,total soluble solids-TSS and enzymatic activity),sensory properties,and probiotic survival(during simulated gastrointestinal exposure and storage)of minimally processed mango and melon during refrigerated storage(5℃,12 days).The surface characteristics of the coatings were also evaluated.Coatings added with Lc-01 and/or FOS were able to maintain the quality of mango and melon,delaying the increase in TSS,pH,and sugar content(glucose and fructose),and the decrease of organic acids,resulting in a reduction in weight loss and greater firmness.The effect was more pronounced for mangos.ALG-SYN(ALG,FOS,and Lc-01)coating performed better,with decreased enzyme activity,delay in color development,a higher concentration of volatile compounds,and more adequate sensory properties(flavor,texture,and appearance).Lc-01 counts remained>6 log CFU/g during storage and after in vitro digestion.Functional edible coatings can be used as an alternative to extending the shelf life of minimally processed mango and melon.展开更多
The demand for processed foods and the awareness about food quality and safety are increasing rapidly.The consumers’demand for minimally processed foods and growing competition in the market have made the processors ...The demand for processed foods and the awareness about food quality and safety are increasing rapidly.The consumers’demand for minimally processed foods and growing competition in the market have made the processors to adopt newer non-thermal technologies that preserve nutrients and sensory properties of the products.Conventionally,heat processing of foods is carried out to convert raw material into value-added product,reduce or eliminate microbial load to improve safety,and extend shelf life.Some of the limitations of thermal processing techniques can be overcome by employing non-thermal processes.High hydrostatic pressure,pulsed electric field,ultrasound,cold plasma,dense phase carbon dioxide,ozone,and pulsed light(PL)processing are gaining popularity in food processing.PL technology is a non-thermal technology,where sterilization and decontamination are achieved by impinging high-intensity light pulses of short durations on surfaces of foods and high-transmission liquids.Although a few reports on the PL technology are available,in-depth studies on this are needed to adopt at a commercial level.The present review provides an overview of light-based processing of foods and covers important aspects such as different PL systems used for processing of foods,mode of action of PL on microbes,the effect of PL on liquid foods,surface decontamination of foods and parameters that affect PL efficacy,combination processing with PL.With the growing demand in non-thermal processing for the technological advancement in the area of generation of light,light-based processing will be a promising technology for microbial load reduction.展开更多
文摘Overweight and obesity has been a major public health problem globally.It was estimated that more than 2.1 billion adults were affected by overweight or obese in 2021 worldwide,about one fifth of whom lived in China^([1]).By 2050,the country is forecast to remain the one with the largest population of overweight and obese globally^([1]),if no effective strategies were applied on overweight/obesity control.
基金This work is supported by NSFC (10271008 and 10531070)
文摘The entropy production rate of stationary minimal diffusion processes with smooth coefficients is calculated. As a byproduct, the continuity of paths of the minimal diffusion processes is discussed, and that the point at infinity is absorbing is proved.
文摘Cold plasma is a non-thermal processing technique that has been on the upswing due to the ever-rising demand for best quality convenient food that keeps the natural taste and flavor and is devoid of chemical additives and preservatives.This technology’s potential for minimal fruit processing has been gaining traction in recent years.In cold plasma,a partly ionized gas containing reactive nitrogen and oxygen species,is used as a means for treatment to increase the shelf life of fruits.This study presents an overview of cold plasma technology in relation to enhancing minimal fruit processing,which is a rapidly expanding field.The review explores the production and properties of cold plasma,explains how it interacts with different parts of fruit,and lists all the ways it may be used in processing fruits and highlights the advantages and limitations of cold plasma technology.The effectiveness,quality preservation,and safety aspects of cold plasma treatment are evaluated in this study through a comparison with standard processing methods.The review presents data which shows how cold plasma treatments using various plasma sources effectively reduce microbial loads on different fruits,achieving log reductions from 2.0 to 5.0 depending on treatment conditions and microbial species.It also highlights future research objectives which point to cold plasma’s potential as a cutting-edge technology to satisfy their growing demands.
文摘The current importance and growing demand for minimally processed foods—driven by fast-paced lifestyles—stem from their healthier profile compared to ultra-processed foods,although their susceptibility to deterioration presents significant challenges to maintaining nutritional and sensory quality.Edible coatings offer a good strategy to extend shelf life of minimally processed foods.This study aimed to develop starch-based edible coatings enriched with antioxidant-rich byproducts:olive pomace(OP)and wine lees(WL).Fresh(OP_(F)),freezedried(OP_(FD)),and defatted(OP_(D))olive pomace;along with fresh wine lees(WL_(F))were used,with total phenolic contents ranging from 1 to 6 mg GAE g^(-1).Coatings were prepared using gelatinized starch(5%w/v)and glycerol(30%w/w),incorporating OP(3-5%w/w)and WL(5-10%w/v).SEM analysis revealed the presence of OP agglomerates within the starch matrix,while films containing WL exhibited a more uniform structure.While the addition of byproducts reduced the films water vapor barrier,it significantly enhanced UV-barrier capacity,with a notable increase of approximately 9%upon the addition of 10%WLF.Films with 5%OPFD and 10%WLF showed enhanced mechanical properties,achieving 18%greater resistance and 38%increased rigidity,though OPFD reduced flexibility.The studied coatings effectively slowed deterioration and preserved the color and firmness of minimally processed apples.The studies carried out in this work demonstrated that starchbased coatings,functionalized with antioxidant-rich byproducts,can effectively extend the shelf life of minimally processed foods.
基金Financial assistance provided by the National Institute of Food Technology,Entrepreneurship and Management-Thanjavur(NIFTEM-T),Formerly Indian Institute of Food Processing Technology(IIFPT),Ministry of Food Processing Industries(MOFPI),Government of India(GOI),which is duly acknowledged.
文摘This study examined the freshness of minimally processed pomegranate arils(MPPAs)under refrigeration conditions(5±1◦C)stored in a polypropylene(PP)container sealed with PP nanocomposite multi-layered film(PP-NMF).The freshness indicator was fabricated using cellulose acetate coated with a combination of colorimetric pH dyes,which included bromocresol green(BCG),bromothymol blue(BTB)and methyl red(MR)in a ratio of 6:9:15.The fabricated indicator labels were attached inside the package headspace and observed an increase in CO_(2)(0.1±0.01 to 0.9±0.03%v/v)and a decrease in O_(2)(19.6±0.01 to 18.8±0.03%v/v)during storage(0-18 days).Color change of indicator labels was mainly caused by headspace concentrations that changed from dark to colorless for fresh and spoiled pomegranate arils.The PP-NMF used in MPPAs has high barrier properties,extending its shelf life in the refrigerator to over 15 days.The pomegranate arils stored for different periods of time showed significant changes in their physicochemical parameters.Over storage days,aerobic mesophilic bacteria(AMB)and yeast and mold count(YMC)increased to 4.90±0.20 and 4.50±0.20 log CFU g1.An indicator developed for monitoring pomegranate arils stored in the refrigerator can detect freshness efficiently.
基金National Natural Science Foundations of China(Nos.61573144,61174040)
文摘Scheduling problem is a well-known combinatorial optimization problem.An effective improved estimation of distribution algorithm(IEDA) was proposed for minimizing the makespan of the unrelated parallel machine scheduling problem(UPMSP).Mathematical description was given for the UPMSP.The IEDA which was combined with variable neighborhood search(IEDA_VNS) was proposed to solve the UPMSP in order to improve local search ability.A new encoding method was designed for representing the feasible solutions of the UPMSP.More knowledge of the UPMSP were taken consideration in IEDA_ VNS for probability matrix which was based the processing time matrix.The simulation results show that the proposed IEDA_VNS can solve the problem effectively.
基金supported by the National Natural Science Foundation of China(No.61170106)
文摘Because texture images cannot be directly processed by the gray level information of individual pixel,we propose a new texture descriptor which reflects the intensity distribution of the patch centered at each pixel.Then the general multiphase image segmentation model of Potts model is extended for texture segmentation by adding the region information of the texture descriptor.A fast numerical scheme based on the split Bregman method is designed to speed up the computational process.The algorithm is efficient,and both the texture descriptor and the characteristic functions can be implemented easily.Experiments using synthetic texture images,real natural scene images and synthetic aperture radar images are presented to give qualitative comparisons between our method and other state-of-the-art techniques.The results show that our method can accurately segment object regions and is competitive compared with other methods especially in segmenting natural images.
基金The authors thank Conselho Nacional de Desenvolvimento Científico e Tecnológico the financial support and the scholarship to the first author(CNPq,#402745/2021-3,441280/2020-0,respectively)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior(Fiance Code 001).
文摘This study assessed the effects of sodium alginate(ALG)edible coatings added with Lacticaseibacillus casei 01(Lc-01)and/or fructooligosaccharides(FOS)on the chemical composition(sugars,organic acids and volatile compounds),quality parameters(firmness,weight loss,color,pH,titratable acidity-TA,total soluble solids-TSS and enzymatic activity),sensory properties,and probiotic survival(during simulated gastrointestinal exposure and storage)of minimally processed mango and melon during refrigerated storage(5℃,12 days).The surface characteristics of the coatings were also evaluated.Coatings added with Lc-01 and/or FOS were able to maintain the quality of mango and melon,delaying the increase in TSS,pH,and sugar content(glucose and fructose),and the decrease of organic acids,resulting in a reduction in weight loss and greater firmness.The effect was more pronounced for mangos.ALG-SYN(ALG,FOS,and Lc-01)coating performed better,with decreased enzyme activity,delay in color development,a higher concentration of volatile compounds,and more adequate sensory properties(flavor,texture,and appearance).Lc-01 counts remained>6 log CFU/g during storage and after in vitro digestion.Functional edible coatings can be used as an alternative to extending the shelf life of minimally processed mango and melon.
文摘The demand for processed foods and the awareness about food quality and safety are increasing rapidly.The consumers’demand for minimally processed foods and growing competition in the market have made the processors to adopt newer non-thermal technologies that preserve nutrients and sensory properties of the products.Conventionally,heat processing of foods is carried out to convert raw material into value-added product,reduce or eliminate microbial load to improve safety,and extend shelf life.Some of the limitations of thermal processing techniques can be overcome by employing non-thermal processes.High hydrostatic pressure,pulsed electric field,ultrasound,cold plasma,dense phase carbon dioxide,ozone,and pulsed light(PL)processing are gaining popularity in food processing.PL technology is a non-thermal technology,where sterilization and decontamination are achieved by impinging high-intensity light pulses of short durations on surfaces of foods and high-transmission liquids.Although a few reports on the PL technology are available,in-depth studies on this are needed to adopt at a commercial level.The present review provides an overview of light-based processing of foods and covers important aspects such as different PL systems used for processing of foods,mode of action of PL on microbes,the effect of PL on liquid foods,surface decontamination of foods and parameters that affect PL efficacy,combination processing with PL.With the growing demand in non-thermal processing for the technological advancement in the area of generation of light,light-based processing will be a promising technology for microbial load reduction.
