Kinetic modeling of microwave extraction of polysaccharides from Astragalus membranaceus

Review of isolation, purification, structural characteristics and bioactivities of polysaccharides from Portulaca oleracea L

Portulaca oleracea L., also known as purslane, affiliates to the Portulacaceae family. It is an herbaceous succulent annual plant distributed worldwide. P. oleracea L. is renowned for its nutritional value and medicinal value, which has been utilized for thousands of years as Traditional Chinese Medicine (TCM). The extract derived from P. oleracea L. has shown efficacy in treating various diseases, including intestinal dysfunction and inflammation. Polysaccharides from P. oleracea L. (POP) are the primary constituents of the crude extract which have been found to have various biological activities, including antioxidant, antitumor, immune-stimulating, and intestinal protective effects. While many publications have highlighted on the structural identification and bioactivity evaluation of POP, the underlying structure-activity relationship of POP still remains unclear. In view of this, this review aims to focus on the extraction, purification, structural features and bioactivities of POP. In addition, the potential structure-activity relationship and the developmental perspective for future research of POP were also explored and discussed. The current review would provide a valuable research foundation and the up-to-date information for the future development and application of POP in the field of the functional foods and medicine.

Research progress in fluid and semifluid microwave heating technology in food processing

Microwave is a form of electromagnetic radiation that has high penetration and heating efficiency in food processing. Uneven heating is the main problem of microwave processing, especially in solid foods. Fluid and semifluid media, which are good carriers in microwave processing, have uniform dielectric properties and good material fluidity. Herein, we review the development, application prospects, and limitations of microwave in fluid and semifluid food processing and the research progress in microwave heating with steam as carrier. The mixture of generated steam and tiny micro droplets from food material under the action of microwave can absorb microwave and transfer heat evenly, which effectively improves the uniformity of microwave heating. Due to the relatively uniform dielectric properties and consistent texture of fluid and semifluid food materials, uneven heating phenomenon during their microwave processing can be significantly inhibited. Based on the development of microwave heating technology and equipment design, the microbial inactivation and enzyme inhibition in fluid and semifluid food were improved and food product with better retention of nutrients and sensory profile were produced. Also, microwave radiation can be used to prepare the printing material or process the printed product for 3D food printing, which enhances the added value of 3D printed products and the personalization of food manufacturing. In future research, intelligent control technology can be applied in the microwave processing of fluid and semifluid food materials for various applications. Therefore, the processing conditions can be adjusted automatically.

Application of Convolutional Neural Network-Based Feature Extraction and Data Fusion for Geographical Origin Identification of Radix Astragali by Visible/Short-Wave Near-Infrared and Near Infrared Hyperspectral Imaging

Radix Astragali is a prized traditional Chinese functional food that is used for both medicine and food purposes, with various benefits such as immunomodulation, anti-tumor, and anti-oxidation. The geographical origin of Radix Astragali has a significant impact on its quality attributes. Determining the geographical origins of Radix Astragali is essential for quality evaluation. Hyperspectral imaging covering the visible/short-wave near-infrared range (Vis-NIR, 380-1030 nm) and near-infrared range (NIR, 874-1734 nm) were applied to identify Radix Astragali from five different geographical origins. Principal component analysis (PCA) was utilized to form score images to achieve preliminary qualitative identification. PCA and convolutional neural network (CNN) were used for feature extraction. Measurement-level fusion and feature-level fusion were performed on the original spectra at different spectral ranges and the corresponding features. Support vector machine (SVM), logistic regression (LR), and CNN models based on full wavelengths, extracted features, and fusion datasets were established with excellent results; all the models obtained an accuracy of over 98% for different datasets. The results illustrate that hyperspectral imaging combined with CNN and fusion strategy could be an effective method for origin identification of Radix Astragali.

Effects of constant power microwave on the adsorption behaviour of myofibril protein to aldehyde flavour compounds

This study explored the influence of constant power microwave on the adsorption ability of myofibril protein from beef to typical aldehyde flavour compounds. Results showed that there was a significant increasing trend in surface hydrophobicity and reactive sulfhydryls content of myofibril protein with an increase in microwave power and treatment time. The adsorption ability of myofibril protein to aldehyde flavour compounds increased with increasing microwave power and time. The percentage of free aldehyde flavour compounds was related to the content of surface hydrophobicity, and reactive and total sulfhydryls of myofibril protein under microwave conditions, which could be fitted according to the multilevel relational (MLR) model. Furthermore, the reduced interface energy was probably the driving force for myofibril protein-flavour compounds adsorption behaviour at the gas-liquid interface.