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Ma Q, Song Z, Hu W, Li B, Zhang M, Ding C, Chen H. Effects of discharge plasma on seed germination and volatile compounds content of Agropyron Mongolicum. Free Radic Biol Med 2024; 222:467-477. [PMID: 38969272 DOI: 10.1016/j.freeradbiomed.2024.07.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 06/19/2024] [Accepted: 07/01/2024] [Indexed: 07/07/2024]
Abstract
To investigate the effects of discharge plasma on Agropyron mongolicum seeds, various treatments including direct exposure to discharge plasma, combined treatment with discharge plasma and plasma-activated water (PAW) were applied to the seeds. The changes in germination rate, MDA content, and volatile compound levels of Agropyron mongolicum seeds after different treatments were examined. The results showed that the direct effect of plasma had no significant effect on the MDA content or germination rate of Agropyron mongolicum seeds due to the limited penetration depth. However, the combined effect of plasma and activated water could cause active nitrogen and oxygen particles to enter the seeds and cause oxidative stress damage. After 18 h of combined treatment, the MDA content increased significantly, and the germination rate decreased to below the semilethal dose, which was 33.44 %. After plasma treatment, 55 volatile compounds, mainly alcohols, aldehydes and ketones, were identified from the seeds of Agropyron mongolicum. Due to the oxidation and modification of the plasma, the content of most aldehydes increased with increasing reaction time. After screening, 13 volatile organic compounds could be used as potential markers to distinguish between different treatment methods. These results reveal the mechanism underlying the biological effects of plasma treatment on Agropyron mongolicum seeds.
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Affiliation(s)
- Qingjie Ma
- College of Science, Inner Mongolia University of Technology, Hohhot, 010051, China; Application Laboratory for Discharge Plasma & Functional Materials, Inner Mongolia University of Technology, Hohhot, 010051, China
| | - Zhiqing Song
- College of Science, Inner Mongolia University of Technology, Hohhot, 010051, China; Application Laboratory for Discharge Plasma & Functional Materials, Inner Mongolia University of Technology, Hohhot, 010051, China; College of Electric Power, Inner Mongolia University of Technology, Hohhot, 010080, China.
| | - Wenhao Hu
- College of Science, Inner Mongolia University of Technology, Hohhot, 010051, China; Application Laboratory for Discharge Plasma & Functional Materials, Inner Mongolia University of Technology, Hohhot, 010051, China
| | - Bufan Li
- College of Science, Inner Mongolia University of Technology, Hohhot, 010051, China; Application Laboratory for Discharge Plasma & Functional Materials, Inner Mongolia University of Technology, Hohhot, 010051, China
| | - Mingjie Zhang
- College of Electric Power, Inner Mongolia University of Technology, Hohhot, 010080, China
| | - Changjiang Ding
- College of Science, Inner Mongolia University of Technology, Hohhot, 010051, China; Application Laboratory for Discharge Plasma & Functional Materials, Inner Mongolia University of Technology, Hohhot, 010051, China; College of Electric Power, Inner Mongolia University of Technology, Hohhot, 010080, China
| | - Hao Chen
- College of Science, Inner Mongolia University of Technology, Hohhot, 010051, China; Application Laboratory for Discharge Plasma & Functional Materials, Inner Mongolia University of Technology, Hohhot, 010051, China
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Zheng Y, Zhang S, Yang L, Wei B, Guo Q. Prevention of the Quality Degradation of Antarctic Krill ( Euphausia superba) Meal through Two-Stage Drying. Foods 2024; 13:1706. [PMID: 38890934 PMCID: PMC11171497 DOI: 10.3390/foods13111706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Revised: 05/19/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
To achieve a krill meal of high quality, a two-stage drying involving hot-air drying and vacuum drying was investigated. Five experimental groups were established according to the different drying conditions in the second stage, including 95 °C and 101 kPa, 95 °C and 60 kPa, 75 °C and 101 kPa, 75 °C and 60 kPa, and 75 °C and 20 kPa. The results showed that reducing the drying temperature and vacuum pressure in the second stage had a significant impact on the drying characteristics, sensory quality, and bioactive compounds of krill meal. Among all five groups, the drying condition of 75 °C and 60 kPa maintained a high drying rate while preserving a phospholipid content of 30.01 mg/kg and an astaxanthin content of 37.41 mg/kg. It also effectively reduced the isomerization of astaxanthin and the oxidation of unsaturated fatty acids. These results suggested that the two-stage drying method may contribute to the production of high-quality krill meal.
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Affiliation(s)
- Yao Zheng
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (Y.Z.); (S.Z.); (L.Y.); (B.W.)
- Laoshan Laboratory, Qingdao 266200, China
| | - Shuaishuai Zhang
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (Y.Z.); (S.Z.); (L.Y.); (B.W.)
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Liu Yang
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (Y.Z.); (S.Z.); (L.Y.); (B.W.)
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Banghong Wei
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (Y.Z.); (S.Z.); (L.Y.); (B.W.)
| | - Quanyou Guo
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (Y.Z.); (S.Z.); (L.Y.); (B.W.)
- Laoshan Laboratory, Qingdao 266200, China
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Wang H, Ding C, Lu J, Bao Y, Han B, Zhang J, Duan S, Song Z, Chen H. Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water. Food Chem X 2024; 21:101104. [PMID: 38229670 PMCID: PMC10790005 DOI: 10.1016/j.fochx.2023.101104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 12/20/2023] [Accepted: 12/25/2023] [Indexed: 01/18/2024] Open
Abstract
The effects of deionized water thawing (DT), plasma-activated water thawing (PT), ultrasound (150 W, 40 kHz) combined with deionized water thawing (UDT), and ultrasound combined with plasma-activated water thawing (UPT) on the thawing characteristics and the physicochemical properties of the beef were investigated. The results showed that the UPT group had a faster thawing rate (38 % higher compared to the PT group) and good bactericidal ability (75 % higher compared to the UDT group), and had no adverse effect on the color and pH value of the beef. Plasma-activated water (PAW) can maintain the stability of the beef fiber, improve the water holding capacity (WHC), inhibit lipid oxidation, and reduce the loss of soluble substances such as protein. Therefore, UPT thawing is a promising meat thawing technology, which provides practical guidance and methods for the wide application of UPT in the field of meat thawing.
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Affiliation(s)
- Huixin Wang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Changjiang Ding
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Jingli Lu
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Yuting Bao
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Bingyang Han
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Jie Zhang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Shanshan Duan
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Zhiqing Song
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Hao Chen
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
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Zhang J, Ding C, Lu J, Wang H, Bao Y, Han B, Duan S, Song Z, Chen H. Influence of electrohydrodynamics on the drying characteristics and volatile components of iron stick yam. Food Chem X 2023; 20:101026. [PMID: 38144751 PMCID: PMC10740139 DOI: 10.1016/j.fochx.2023.101026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 11/15/2023] [Accepted: 11/21/2023] [Indexed: 12/26/2023] Open
Abstract
The drying characteristics, rehydration capacity, color, infrared spectra and volatile components of iron stick yam slices were investigated under different alternating current (AC) voltages (13, 17, 21 kV), hot air drying (HAD) (60 °C) and natural drying (AD) by electrohydrodynamic (EHD) drying and HAD experimental devices. The results showed that slices of iron stick yam dried the quickest with HAD, which also had the fastest drying rate; while drying the slices of iron stick yam with EHD led to a better rehydration capacity, higher brightness L* and whiteness, a more stable protein secondary structure, and a greater variety and content of volatile components compared with AD and HAD. These finding indicated that EHD is a more promising method for drying iron stick yam.
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Key Words
- 1-Octen-3-ol, PubChem CID: 3391-86-4
- 2-Propenoic acid, butyl ester, PubChem CID: 141-32-2
- Decanal, PubChem CID: 112-31-2
- Dodecane, PubChem CID: 112-40-3
- Drying
- Electrohydrodynamics
- Heptanal, PubChem CID: 111-71-7
- Hexanal, PubChem CID: 66-25-1
- Iron stick yam
- Nonanal, PubChem CID: 124-19-6
- Pentadecane, PubChem CID: 629-62-9
- Undecane, PubChem CID: 1120-21-4
- Volatile components
- d-Limonene, PubChem CID: 5989-27-5
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Affiliation(s)
- Jie Zhang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Changjiang Ding
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Jingli Lu
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Huixin Wang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Yuting Bao
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Bingyang Han
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Shanshan Duan
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Zhiqing Song
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Hao Chen
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China
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Wang Y, Ding C. Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot. Foods 2023; 12:4228. [PMID: 38231695 DOI: 10.3390/foods12234228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/17/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
This study investigates the effects of electrohydrodynamic (EHD) drying technology on the drying kinetics, microstructure, quality, and nutritional components of carrots, along with conducting experiments on EHD drying under different voltage gradients. The experimental results showed that EHD drying technology could significantly increase the drying rate and the effective moisture diffusion coefficient. Within a certain range, the drying rate was directly proportional to the voltage. When the range was exceeded, the increase in voltage had a minimal effect on the drying rate. In terms of quality, the EHD drying group's color, shrinkage rate, and rehydration performance were superior to the control group, and different voltages had no significant effect on the shrinkage rate and rehydration performance. The retention of carotenoids in the EHD drying group was 1.58 to 2 times that of the control group. EHD drying had a negative impact on the total phenolic content and vitamin A content of dried carrot slices. Based on the results of infrared spectroscopy and scanning electron microscopy (SEM), the dehydrated carrot slices showed wrinkling due to water loss, with numerous pores, a generally intact structure, and retained functional groups. EHD drying had a significant impact on the secondary structure of proteins, where an increase in voltage led to an increase in disordered structure, with a smaller proportion of disordered structure in the lower voltage group compared to the control group, and a similar proportion of disordered structure between the higher voltage group and the control group. Results from low-field nuclear magnetic resonance (NMR) showed that EHD drying could retain more bound water compared to the control group, with the best retention of cellular bound water at a voltage of 26 kV and the best retention of cellular immobilized water at a voltage of 38 kV, indicating the superiority of EHD drying in preserving cellular structure. This study provided a theoretical basis and experimental foundation for the application of electrohydrodynamic drying technology to carrot drying, and promoted the practical application of EHD drying technology.
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Affiliation(s)
- Yanghong Wang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Changjiang Ding
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
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