Non-destructive determination and visualization of gel springiness of preserved eggs during pickling through hyperspectral imaging

The gel springiness of preserved egg during pickling is an important indicator of the maturity and gel quality of preserved eggs(PEs),for which there are no validated rapid means of detection.This work,hyperspectral im-aging was used to non-destructively detect the gel springiness of preserved eggs(PEs)at different maturity levels during the curing period.Firstly,principal component analysis was used to explain the characteristics of the changes in gel springiness during the curing process of PEs of different maturity levels.Secondly,based on two-dimensional correlation spectroscopy(2DCOS),the 427-843 nm band range was explored as the optimal study region for gel springiness when gel springiness was used as a perturbation factor.In turn,spectral factors representative of the change in gel springiness are stripped in this band region.Comparing three different variable selection methods(SPA、CARS and UVE),it was found that the UVE-PLSR model had the highest detection accuracy:The predicted coefficient of determination R2p and the predicted standard deviation SEp of the predicted gel springiness are 0.846 and 1.526,with a residual prediction deviation RPD of 2.35.Finally,the above optimal prediction model is applied to the pixel spectrum to calculate the springiness value of each pixel point on the hyperspectral image and is supplemented by a pseudo-color technique to visualize the prediction of the spatial distribution of the gel springiness value.The results show that using hyperspectral imaging can detect the gel springiness value of the PE during the curing process,which will provide a theoretical basis for future determination of the ripeness of the PE as well as high-throughput online sorting.

Non-Destructive Crack Detection of Preserved Eggs Using a Machine Vision and Multivariate Analysis

Pidan or century egg, also known as preserved egg, is one of the most traditional and popular egg products in China. The crack detection of preserved eggshell is very important to guarantee its quality. In this study, we develop an image algorithm for preserved eggshell＇s crack detection by using natural light and polarized image. Four features including crack length, crack state coefficient, maximum projection and angular point are extracted from the natural light image by morphology calculus algorithms. The support vector machines（SVM） model with radial basis kernel function is established using the four features with an accuracy of about 92%. The detection accuracy is improved to 94% by using a new characteristic parameter of crack length on polarization image. The Multi-information fusion analysis indicates the potential for cracks detection by a real-time synthesis imaging system.

Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress,modulation of inflammatory cytokines,NF-κB,MAPK and gut microbiota composition

Traditional Chinese preserved egg products have exhibited some anti-inflammatory effects,but their mechanisms of action remain unknown.This study aimed to investigate the anti-inflammatory effects of preserved egg white(PEW)treatment on dextran sulfate sodium(DSS)-induced colitis in mice and the underlying mechanisms.The results showed that treatment with PEW in mice with DSS-induced colitis for 14 days effectively improved the clinical signs,inhibited the secretion and gene expression of pro-inflammatory cytokines,and reduced myeloperoxidase(MPO)activity and oxidative stress levels.In addition,western blotting results showed that PEW significantly suppressed DSS-induced phosphorylation levels of nuclear factor-kappa B(NF-κB)p65 and p38 mitogen-activated protein kinase(MAPK)in colon tissues of mice with colitis.PEW also enhanced the production of short-chain fatty acids(SCFAs)and modulated gut microbiota composition in mice with DSS-induced colitis,including increasing the relative abundance of beneficial bacteria Lachnospiraceae,Ruminococcaceae and Muribaculaceae,and reducing the relative abundance of harmful bacteria Proteobacteria.Taken together,our study demonstrated that preserved egg white could alleviate DSS-induced colitis in mice through the reduction of oxidative stress,modulation of inflammatory cytokines,NF-κB,MAPK and gut microbiota composition.