Utilization of Extremely Low Frequency (ELF) Magnetic Field is as Alternative Sterilization of Salmonella Typhimurium In Gado-Gado

Phosvitin-based hydrogels prepared in AmimCl under magnetic field treatment: Structural characteristics, biological functions, and application in skin wound healing

Due to the serious bacterial infection of skin and the waste of petroleum-based materials, there is an urgent need to develop natural biodegradable wound dressings with high antibacterial activity. Phosvitin (PSV) has shown its natural antioxidant and antibacterial properties, making it an excellent material for preparing wound healing dressings. In this study, we investigated the effect of magnetic field on the preparation of PSV-Microcrystalline Cellulose (MCC) composite hydrogels in 1-Allyl-3-methylimidazolium chloride (AmimCl) system. The results showed that the prepared hydrogels exhibited homogeneous surface structure, suitable swelling capacity and elasticity modulus, and sufficient thermal stability. The excellent antibacterial and antioxidant activities of hydrogels were mainly resulting from AmimCl and PSV, respectively, and the properties were enhanced after magnetic field treatment. The proteomics analysis indicated that AmimCl can readily penetrate the biological membranes of Staphylococcus aureus (S. aureus), upsetting the metabolism and reducing the virulence. The hydrogels showed great blood compatibility. Compared with the commercial materials, the 5 mT-treated hydrogels presented a comparable wound healing rate in the full-thickness skin injury model. On day 7, the wound healing rate of the 5 mT group reached approximately 84.40 %, which was significantly higher than that of the control group, 72.88 % (P < 0.05). In conclusion, our work provides experience for the development of biodegradable materials combined in ionic liquids and magnetic field, and explores their applications in wound healing dressings.

Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins

The purpose of the study was to evaluate the changes in quality properties and microstructure of pork meat as well as structural variation in myofibrillar proteins (MPs) after low-frequency alternating magnetic field thawing (LF-MFT) with different intensities (1-5 mT). LF-MFT at 3-5 mT shortened the thawing time. LF-MFT treatment significantly influenced the quality properties of meat and notably improved the structure of MPs (P < 0.05), compared to atmosphere thawing (AT). Especially, among the thawing treatments, LF-MFT-4 (LF-MFT at 4 mT) had the lowest values of thawing loss and drip loss, and the least changes in the color and myoglobin content. Regarding the results of rheological properties and micrographs, an optimal gel structure and a more compact muscle fiber arrangement formed during LF-MFT-4. Moreover, LF-MFT-4 was beneficial for improving the conformation of MPs. Therefore, LF-MFT-4 reduced the deterioration of porcine quality by protecting MPs structure, indicating a potential use in the meat thawing industry.

Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives

Myofibrillar protein (MP), as the main meat protein, have high nutritional value. However, the relatively poor solubility of MP at low ionic strength sometimes limits the utilization of MP to produce products rich in meat protein. Accordingly, appropriate modification of MP is needed to improve their functional properties. In general, MP modification strategies are categorized into biochemical and physical approaches. Different from other available reviews, the review focuses on summarizing the principles and applications of several techniques of physical modification, briefly depicting biochemical modification as a comparison. Modification of MP with a certain intensity of direct current magnetic field, ultrasound, high pressure, microwave, or radio frequency can improve solubility, emulsification, stability, and gel formation. Of these, magnetic field and microwave-modified MP have shown some potential in reducing salt in meat. These physical techniques can also have synergistic effects with other conditions (temperature, pH, physical or chemical techniques) to compensate for the deficiencies of individual treatment techniques. However, these strategies still need further research for practical applications.HIGHLIGHTSThe current status and findings of research on direct current magnetic field in meat processing are presented.Several physical strategies to modify the microstructure and functional properties of MPs.The synergistic effects of these techniques in combination with other methods to modify MPs are discussed.