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Entire body structured tetragonal nanoparticle superlattices: why then when they will type?
Automated retinal image analysis holds prime significance in the accurate diagnosis of various critical eye diseases that include diabetic retinopathy (DR), age-related macular degeneration (AMD), atherosclerosis, and glaucoma. Manual diagnosis of retinal diseases by ophthalmologists takes time, effort, and financial resources, and is prone to error, in comparison to computer-aided diagnosis systems. In this context, robust classification and segmentation of retinal images are primary operations that aid clinicians in the early screening of patients to ensure the prevention and/or treatment of these diseases. This paper conducts an extensive review of the state-of-the-art methods for the detection and segmentation of retinal image features. Existing notable techniques for the detection of retinal features are categorized into essential groups and compared in depth. Additionally, a summary of quantifiable performance measures for various important stages of retinal image analysis, such as image acquisition and preprocessing, is provided. Finally, the widely used in the literature datasets for analyzing retinal images are described and their significance is emphasized.In this paper, the effects of hydroxyl radical-induced oxidation on structural characteristics, molecular interaction, functional properties, especially in gastric digestibility of egg white protein (EWP) were investigated. Altogether, oxidation enhanced EWP foaming stability, accompanied with even and loose arrangement bubbles by high interfacial and rheological properties. Additionally, structure and morphology characterization of hydrolysates as well as digestion kinetics results indicated the oxidized EWP had greater digestion degree and rate to release more free amino acids, along with hydrolysates composed by smaller globules and fibers. Briefly, oxidation might improve EWP functional and gastric digestive properties by providing more flexible conformation and strengthening non-covalent interactions. This work might provide an enlightening insight for enhancing protein functional properties and the nutrition of EWP via prompting amino acids release for the healthy food design.In order to extract sulforaphane (SFN) from broccoli via green and efficient ways, a novel method based on salting-out assisted deep eutectic solvent (DES) has been developed. Compared to known organic solvent- (such as dichloromethane, ethyl acetate, n-hexane, etc.) based liquid-liquid extraction, this new N8881Cl-based DES method exhibited excellent extraction efficiency for SFN, including a significant improvement due to the salting-out effect of KH2PO4. Under optimal conditions, 97.77 % of SFN was extracted by N8881Cl-EG DES and more than 82.5 % of SFN was recovered by activated carbon from DES. In addition, further studies with Kamlet-Taft parameters and density functional theory showed that the H-bond accepting capacity of hydrophobic DES, the existing vdW interaction, and the electrostatic interaction between N8881Cl-EG DES all contributed to efficient extraction of SFN. This is the first time that the underlying mechanism for SFN extraction by DES was revealed.Fruit of Rosa roxburghii Tratt (FRR) is widely used in functional food industry while short of metabolites research. Herein, we firstly identified 251 metabolites in FRR based on untargeted liquid chromatography-mass spectrometry (LC-MS) approach. Then, 42 differential compounds were sought out to avoid the confusing use of FRR and fruit of R. sterilis S. D. Shi (FRS), and FRR was evaluated exhibiting higher biofunction potential. Moreover, a quantitative LC-MS approach was established to determine the contents of 3 ascorbyl hexosides, and FRR with higher contents should be better source than FRS. Additionally, 17 ascorbic acid (AA) derivatives formed by conjugation of ascorbyl unit with organic acids, flavonoids, or glucuronic acid were also discovered in FRR through characteristic ions of AA and feature-based molecular networking (FBMN), enlightening that AA derivatives were not limited to ascorbyl glycosides. This study provided abundant metabolites information of FRR, laying the basis for exploitation of FRR.Soy and pea proteins are two rich sources of essential amino acids. The hydrolysis of these proteins reveals functional and bioactive properties of the produced small peptide mixtures. In our study, we employed the hydrolysis of soy and pea protein isolates with the endopeptidases Alcalase® and Protamex®, used alone or followed by the exopeptidase Flavourzyme®. The sequential enzyme treatments were the most efficient regarding the degree of hydrolysis. Then, soy and pea protein hydrolysates (SPHs and PPHs, respectively) were ultrafiltrated in order to select peptides of molecular weight ≤ 1 kDa. Whatever the protein source or the hydrolysis treatment, the hydrolysates showed similar molecular weight distributions and amino acid compositions. In addition, all the ultrafiltrated hydrolysates possess metal-chelating activities, as determined by UV-spectrophotometry and Surface Plasmon Resonance (SPR). However, the SPR data revealed better chelating affinities in SPHs and PPHs when produced by sequential enzymatic treatment.In this study, we investigated the effects of six different cooking methods on the nutrient composition, subsequent bioaccessibility, and biological activities of Boletus auripes using in vitro digestion. The cooking methods used included steaming, boiling, microwaving, stir-frying, frying, and roasting. The results indicated that the degree of protein hydrolysis and amino acid bioaccessibility were lowest during frying, while the opposite was true for microwaving. The fatty acid composition associated with cooking methods changed after digestion, especially linoleic acid, which significantly decreased (e.g., 53.34% to 21.32%, boiled). Mineral bioaccessibility varied by species and cooking method, with the lowest Fe (13.33%) and highest Mg (91.43%) in boiling. Cooking promoted carbohydrates release heavily, but not digestion, such as the superior bioaccessibility (17.21%) and inferior digestibility (6.23%) in roasting. Microwaving, with the lowest antioxidant activity, possessed notable hypoglycemic activity. The above study lays the foundation for choosing the appropriate cooking methods for B. auripes.The presence of deoxynivalenol (DON) in grains poses a threat to human health, which is critical for sensitive detection of DON. In this electrochemical immunosensor, zeolitic imidazolate framework-8 (ZIF-8) loaded with Prussian blue (PB) nanoparticles was coated by polydopamine (PDA) as a redox probe. The high porosity of ZIF-8, the unique electrochemical activity of PB and the outstanding electrical conductivity of PDA improved the sensitivity of the immunosensor. Under the optimized conditions, the peak current in differential pulse voltammetry displayed a good linear relationship over DON concentrations in a range of 0.1-5000 pg mL-1 with a detection limit of 0.0186 pg mL-1. In addition, the immunosensor also had good selectivity and stability. Good recoveries of 85.67 to 118.00 % have been achieved for the detection of DON in spiked grain products. MAPK inhibitor This new strategy exhibits great potential for simple and rapid detection of DON in grain and feed products.For efficient and comprehensive detection of the staling degree of Chinese steamed bread (CSB), staled CSB samples stored for 0-16 days were prepared and analyzed using near-infrared (NIR), mid-infrared (MIR), and Raman spectroscopy combined with data fusion. Among three data fusion schemes, decision-level fusion achieved the best performance when quantifying the CSB staling degree according to the soluble starch amylose fraction, relative crystallinity, and hardness, with determination coefficients and root mean square errors for the validation set in the range of 0.928-0.986 and 0.015-1.290, respectively. The relative percent deviation values of the three indicators increased to 8.362, 4.735, and 3.617, respectively. These results indicate that the combination of NIR, MIR, and Raman spectroscopy as a decision-level fusion scheme can achieve efficient, comprehensive, and accurate quantification of the staling degree of CSB. This research has important applications for food quality, safety, and shelf-life evaluations.Direct electrochemical analysis of bisphenol A (BPA) in alcoholic drinks without proper sample preparation is a major challenge. The current work reports a nanoporous electrode design with ultrathin polydimethylsiloxane (PDMS) coating grafted on the top of an indium tin oxide (ITO) electrode with silica nanochannels membrane and cetyltrimethylammonium bromide micelles (SNCM), using a facile contact heating step. The proposed PDMS@SNCM/ITO electrode was subjected to direct ultra-trace detection of BPA in the linear range of 1.0-100.0 µM and detection limit of 0.23 µM, under optimized pH 8 and an accumulation time of 9.0 min. The analytical utility of the proposed method was checked in real wine samples for BPA detection with successful recovery percentages in the range from 95.20 ± 8.53 to 96.22 ± 10.00. The intrinsic hydrophobic features, exceptional stability, and sensitivity of the proposed electrode show potential for food safety surveillance in complex food matrices.Several spectroscopic techniques have been used to detect olive oil adulteration. To evaluate the performance of these spectral techniques on this issue, this work performed a comparative study on identifying adulterated olive oil with different concentrations of soybean oil based on Fourier-transform infrared (FTIR), visible-near-infrared (Vis-NIR) and excitation-emission matrix fluorescence spectroscopy (EEMs) combined with chemometrics. Principal component analysis (PCA)/ multi-way-PCA analysis showed the feasibility of the three spectral methods for the identification of olive oil adulteration. The accuracy of FTIR and Vis-NIR based on partial least squares discriminant analysis (PLS-DA) for adulterated olive oil was 100%, while the accuracy of EEMs based on unfold-PLS-DA was only 73%. The accuracy of EEMs combined with back-propagation artificial neural network based on self-weighted alternating trilinear decomposition is 100%. In comparison, FTIR and Vis-NIR are superior for the detection of olive oil adulteration due to the convenience of instrument operation and modeling.This study identified the volatile beany flavor compounds and determined the microstructures, expansion rates, and secondary protein structures of different textured soybean proteins. The effect of energy input on the textured protein structure and the relationship between the protein structure and the beany flavor were elucidated. The results showed that the textured soybean proteins exhibited excellent porosity and hydrophobicity at a specific mechanical energy of 609 kJ/kg and a texturization temperature of 155 °C. Structural characterization showed that the textured soybean proteins formed large, uniform, dense air chamber cavity structures. Low α-helix and β-sheet content decreased the tightness of the protein. The evaporation of volatile beany flavor compounds with the moisture from the air chamber cavities was inhibited by the binding between the protein and beany flavor substances. The findings of this study provided new insight into volatile beany flavor modulation to improve the sensory quality of textured soybean proteins.
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