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Pandiselvam R, Tak Y, Olum E, Sujayasree OJ, Tekgül Y, Çalışkan Koç G, Kaur M, Nayi P, Kothakota A, Kumar M. Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food. J Texture Stud 2022; 53:737-762. [PMID: 34743330 DOI: 10.1111/jtxs.12643] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 12/30/2022]
Abstract
The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave-assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut-fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.
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Affiliation(s)
- Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Yamini Tak
- Department of Biochemistry, Agriculture University, Kota, Rajasthan, India
| | - Emine Olum
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Design and Architecture, Istanbul Medipol University, Istanbul, Turkey
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Yeliz Tekgül
- Food Processing Department, Kösk Vocational School, Aydın Adnan Menderes University, Aydin, Turkey
| | - Gülşah Çalışkan Koç
- Food Technology Program, Eşme Vocational High School, Uşak University, Uşak, Turkey
| | - Manpreet Kaur
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Pratik Nayi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung, Taiwan
| | - Anjineyulu Kothakota
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
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2
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Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02878-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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3
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Impact of Cell Disintegration Techniques on Curcumin Recovery. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09319-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
Abstract
In recent years, the improvement of curcumin recovery from turmeric by cell and tissue disintegration techniques has been gaining more attention; these emerging techniques were used for a reproducible and robust curcumin extraction process. Additionally, understanding the material characteristics is also needed to choose the optimized technique and appropriate processing parameters. In this review, an outlook about the distribution of different fractions in turmeric rhizomes is reviewed to explain matrix challenges on curcumin extraction. Moreover, the most important part, this review provides a comprehensive summary of the latest studies on ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), high-pressure-assisted extraction (HPAE), pulsed electric field-assisted extraction (PEFAE), and ohmic heating-assisted extraction (OHAE). Lastly, a detailed discussion about the advantages and disadvantages of emerging techniques will provide an all-inclusive understanding of the food industry’s potential of different available processes.
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4
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Macedo LL, Corrêa JLG, Vimercati WC, Araújo C. The impact of using vacuum and isomaltulose as an osmotic agent on mass exchange during osmotic dehydration and their effects on qualitative parameters of strawberries. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | | | | | - Cintia Araújo
- Department of Food Science Federal University of Lavras Lavras Minas Gerais Brazil
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5
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Abstract
The immersion of food in a hypertonic solution results in an osmotic dehydration process (OD) with the loss of water (WL) from the food to the solution and the gain of solids from the solution (SG) by the food. For this reason, OD is commonly used to produce semi-dehydrated or enriched foods by incorporation. Although the most of OD studies are focused on the WL and SG processes, many publications addresses the physicochemical and nutritional changes resulting from OD in the food matrix and in the osmotic solution. Such changes must be handled in order to improve the quality of the product. This work is a compilation of publications with this approach.
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6
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Effect of the high-pressure assisted-infusion processing on nutritional and antioxidant properties of mango cubes. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102725] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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7
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Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-020-09276-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9010132] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process energy efficiency and the quality of dried fruits are crucial factors in fruit drying. Recently, innovative technologies such as ultrasound, pulsed electric field and high pressure may be used as a pretreatment or in combination with traditional drying technologies for process intensification. This could result in quality improvements of dried fruits and enhanced efficiency and capacity of the production process, with a positive impact on environmental and economic benefits.
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9
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Wild Strawberry Fragaria vesca L.: Kinetics of Fruit Drying and Quality Characteristics of the Dried Fruits. Processes (Basel) 2020. [DOI: 10.3390/pr8101265] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
The aim of this study was to determine the effect of the temperature of convection and freeze–drying of wild strawberry Fragaria vesca L. fruits on the drying kinetics and on selected quality features of the dried fruits. The process of convection drying was carried out at the temperatures of 25 °C, 40 °C, and 60 °C, whereas freeze–drying was carried out at the temperatures of 20 °C, 40 °C, and 60 °C of the heating shelves and at the pressure of 63 Pa in the lyophilizer chamber. The drying kinetics were best described by the Midilli model for both drying methods. An increase of the drying temperature to 60 °C, for both convection drying and freeze–drying, resulted in a decrease of the total content of phenolic compounds and of the antioxidant activity of the dried fruits. An increase in the temperature of convection drying reduced the lightness of the dried fruits. However, during freeze–drying, these features changed little despite the increase in the drying temperature. The dried fruits with the highest brightness were obtained at a freeze–drying temperature of 60 °C. The method of freeze–drying is proposed as the best because of the resulting color, L-ascorbic acid retention, and antioxidant properties of the dried fruits.
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Barkaoui S, Madureira J, Santos PMP, Margaça FMA, Miloud NB, Mankai M, Boudhrioua NM, Cabo Verde S. Effect of Ionizing Radiation and Refrigeration on the Antioxidants of Strawberries. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02490-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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11
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Current status of emerging food processing technologies in Latin America: Novel non-thermal processing. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102233] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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12
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Luo W, Tappi S, Wang C, Yu Y, Zhu S, Dalla Rosa M, Rocculi P. Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2196-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Luo W, Tappi S, Wang C, Yu Y, Zhu S, Rocculi P. Study of the Effect of High Hydrostatic Pressure (HHP) on the Osmotic Dehydration Mechanism and Kinetics of Wumei Fruit (Prunus mume). FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2165-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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14
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Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products – Application to chilled chicken breast fillets. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2017.11.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Dermesonlouoglou EK, Andreou V, Alexandrakis Z, Katsaros GJ, Giannakourou MC, Taoukis PS. The hurdle effect of osmotic pretreatment and high-pressure cold pasteurisation on the shelf-life extension of fresh-cut tomatoes. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13355] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Efimia K. Dermesonlouoglou
- Laboratory of Food Chemistry and Technology; School of Chemical Engineering; National Technical University of Athens; 5, Iroon Polytecniou 15780 Zografou Athens Greece
| | - Varvara Andreou
- Laboratory of Food Chemistry and Technology; School of Chemical Engineering; National Technical University of Athens; 5, Iroon Polytecniou 15780 Zografou Athens Greece
| | - Zacharias Alexandrakis
- Laboratory of Food Chemistry and Technology; School of Chemical Engineering; National Technical University of Athens; 5, Iroon Polytecniou 15780 Zografou Athens Greece
| | - George J. Katsaros
- Laboratory of Food Chemistry and Technology; School of Chemical Engineering; National Technical University of Athens; 5, Iroon Polytecniou 15780 Zografou Athens Greece
| | - Maria C. Giannakourou
- Department of Food Technology; Faculty of Food Technology and Nutrition; Technological Educational Institute of Athens; Agiou Spyridonos 12243 Aigaleo Athens Greece
| | - Petros S. Taoukis
- Laboratory of Food Chemistry and Technology; School of Chemical Engineering; National Technical University of Athens; 5, Iroon Polytecniou 15780 Zografou Athens Greece
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Rodríguez-Garayar M, Martín-Cabrejas MA, Esteban RM. High Hydrostatic Pressure in Astringent and Non-Astringent Persimmons to Obtain Fiber-Enriched Ingredients with Improved Functionality. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1870-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Shen J, Gou Q, Zhang Z, Wang M. Effects of high hydrostatic pressure on the quality and shelf-life of jujube (Ziziphus jujuba Mill.) pulp. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Liu S, Xu Q, Li X, Wang Y, Zhu J, Ning C, Chang X, Meng X. Effects of high hydrostatic pressure on physicochemical properties, enzymes activity, and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.001] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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19
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Liu S, Chang X, Liu X, Shen Z. Effects of pretreatments on anthocyanin composition, phenolics contents and antioxidant capacities during fermentation of hawthorn (Crataegus pinnatifida) drink. Food Chem 2016; 212:87-95. [PMID: 27374510 DOI: 10.1016/j.foodchem.2016.05.146] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2016] [Revised: 05/19/2016] [Accepted: 05/23/2016] [Indexed: 11/27/2022]
Abstract
The effect of microwave and heat pretreatment on the content and composition of anthocyanins, phenolics, and the antioxidant capacity of hawthorn drink were studied. Nine anthocyanins were isolated by chromatographic separation from the Zirou hawthorn source and their structure identified using HPLC-DAD-ESI/MS analysis. Heat and microwave pretreatments had a significant impact on the relative contents of hawthorn anthocyanins, such as cyanidin-3-galactoside (82.9% and 76.9%, respectively) and cyanidin-3-glucoside (9.2% and 11.5%, respectively). Pretreatment had no significant effect on pH, total soluble solid or total acid. More anthocyanins remained after heat treatment than after microwaving (0.745mg/100mL), and were 52.4% higher than the control group after storage for 7days. The colour density of the heat treated group was higher than the control group (24.5%) after 12days of fermentation. The main antioxidant capacities of the hawthorn drinks came from total polyphenolics rather than total anthocyanins or total flavonoids.
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Affiliation(s)
- Suwen Liu
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qin Huangdao, Hebei Province 066004, China.
| | - Xuedong Chang
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qin Huangdao, Hebei Province 066004, China
| | - Xiufeng Liu
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qin Huangdao, Hebei Province 066004, China
| | - Zhanwei Shen
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qin Huangdao, Hebei Province 066004, China
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20
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Ahmed I, Qazi IM, Jamal S. Developments in osmotic dehydration technique for the preservation of fruits and vegetables. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.01.003] [Citation(s) in RCA: 147] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Torres-Ossandón M, López J, Vega-Gálvez A, Galotto M, Perez-Won M, Di Scala K. Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (P
hysalis peruviana
L.). J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12535] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
| | - J. López
- Department of Food Engineering; University of La Serena; La Serena Chile
- Department of Science and Food Technology; Faculty of Technology; University of Santiago de Chile; Santiago Chile
| | - A. Vega-Gálvez
- Department of Food Engineering; University of La Serena; La Serena Chile
- Center for Advanced Studies in Arid Zones; University of La Serena; La Serena Chile
| | - M.J. Galotto
- Department of Science and Food Technology; Faculty of Technology; University of Santiago de Chile; Santiago Chile
| | - M. Perez-Won
- Department of Food Engineering; University of La Serena; La Serena Chile
| | - K. Di Scala
- Food Engineering Research Group; Faculty of Engineering; National University of Mar del Plata; Juan B. Justo 4302 Mar del Plata 7600
- CONICET (National Council of Scientific and Technical Research); Buenos Aires Argentina
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22
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Cheng L, Sun DW, Zhu Z, Zhang Z. Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses. Crit Rev Food Sci Nutr 2015; 57:769-781. [DOI: 10.1080/10408398.2015.1004569] [Citation(s) in RCA: 133] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Salazar-López EI, Jiménez M, Salazar R, Azuara E. Incorporation of Microcapsules in Pineapple Intercellular Tissue Using Osmotic Dehydration and Microencapsulation Method. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1534-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Zhang Y, Jiao S, Lian Z, Deng Y, Zhao Y. Effect of Single- and Two-Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus). J Food Sci 2015; 80:E1012-20. [DOI: 10.1111/1750-3841.12851] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Accepted: 02/16/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Yifeng Zhang
- Bor S. Luh Food Safety Center, Dept. of Food Science and Technology; Shanghai Jiao Tong Univ; 800 Dongchuang Road Shanghai 200240 China
| | - Shunshan Jiao
- Bor S. Luh Food Safety Center, Dept. of Food Science and Technology; Shanghai Jiao Tong Univ; 800 Dongchuang Road Shanghai 200240 China
| | - Zixuan Lian
- Bor S. Luh Food Safety Center, Dept. of Food Science and Technology; Shanghai Jiao Tong Univ; 800 Dongchuang Road Shanghai 200240 China
| | - Yun Deng
- Bor S. Luh Food Safety Center, Dept. of Food Science and Technology; Shanghai Jiao Tong Univ; 800 Dongchuang Road Shanghai 200240 China
| | - Yanyun Zhao
- Dept. of Food Science & Technology; Oregon State Univ; Corvallis Oreg. 97331 U.S.A
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Elizondo-Montemayor L, Hernández-Brenes C, Ramos-Parra PA, Moreno-Sánchez D, Nieblas B, Rosas-Pérez AM, Lamadrid-Zertuche AC. High hydrostatic pressure processing reduces the glycemic index of fresh mango puree in healthy subjects. Food Funct 2015; 6:1352-60. [DOI: 10.1039/c4fo01005a] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
HHP-MP showed a significantly lower GI than the unprocessed-MP. HHP changes in viscosity and solubility could induce lower AUC values and greater glucose retardation indexes.
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Affiliation(s)
- Leticia Elizondo-Montemayor
- Clinical Nutrition and Obesity Research Center
- School of Medicine
- Tec Salud
- Tecnológico de Monterrey
- Campus Monterrey
| | - Carmen Hernández-Brenes
- Departamento de Biotecnología y Alimentos
- Escuela de Ingeniería y Ciencias
- Tecnológico de Monterrey
- Monterrey
- Mexico
| | - Perla A. Ramos-Parra
- Departamento de Biotecnología y Alimentos
- Escuela de Ingeniería y Ciencias
- Tecnológico de Monterrey
- Monterrey
- Mexico
| | - Diana Moreno-Sánchez
- Clinical Nutrition and Obesity Research Center
- School of Medicine
- Tec Salud
- Tecnológico de Monterrey
- Campus Monterrey
| | - Bianca Nieblas
- Clinical Nutrition and Obesity Research Center
- School of Medicine
- Tec Salud
- Tecnológico de Monterrey
- Campus Monterrey
| | - Aratza M. Rosas-Pérez
- Departamento de Biotecnología y Alimentos
- Escuela de Ingeniería y Ciencias
- Tecnológico de Monterrey
- Monterrey
- Mexico
| | - Ana C. Lamadrid-Zertuche
- Clinical Nutrition and Obesity Research Center
- School of Medicine
- Tec Salud
- Tecnológico de Monterrey
- Campus Monterrey
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26
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Wang Z, Wei T, Zhang M. Effects of Vacuum and Normal Pressure Impregnation on Water Loss and Solid Gain of Apple (Malus pumila
Mill). J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12319] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zhongfeng Wang
- Department of Biological and Environmental Engineering; Hefei University; Hefei 230601 China
| | - Tian Wei
- Department of Biological and Environmental Engineering; Hefei University; Hefei 230601 China
| | - Min Zhang
- Department of Biological and Environmental Engineering; Hefei University; Hefei 230601 China
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