Exploring Nutritional Compositions,Volatile Compounds,Health Benefits,Emerging Processing Technologies,and Potential Food Products of Glutinous Rice:A Review

Glutinous rice(Oryza sativa var.glutinosa)stands out as one of the most popular rice varieties globally,amidst thousands of rice cultivars.Its increasing popularity is attributed to its rich nutritional compositions and health benefits.This review aims to summarize the nutritional compositions,volatile compounds,and health benefits of glutinous rice.Further,in-depth studies are necessary to explore the utilization of glutinous rice in enhancing processing technologies and developing new food products.Glutinous rice has been shown to possess numerous health benefits,including antioxidant activity,bioactive compounds,anti-cancer properties,anti-inflammatory effects,anti-diabetic potential,and cholesterol-lowering effects.Besides its nutritional compositions,the major volatile compounds identified in glutinous rice could serve as a functional food for human consumption.Emerging processing technologies related to glutinous rice are elaborated to improve the latest developments for incorporating them into various food products.

Polyphenolic Compound and the Degree of Browning in Processing Apple Varieties

Polyphenolic compound in processing apple （Malus domestica Borkh.） varieties and the relationship between polyphenol content and enzymatic browning were studied to provide reference for raw material selection and processing method optimization. The content of polyphenol compound in 10 processing apple varieties （4 cider and 6 juice varieties） were analyzed using the Folin-Ciocalteu method and HPLC. The degree of browning and the activities of polyphenol oxidase were also studied. The content and proportion of the polyphenol varied depending on the variety. Bitter varieties globally showed a higher polyphenol concentration than sweet or acid varieties. Proanthocyanidins, chlorogenic acid, （＋）-catechin, （-）-epicatechin were high-concentrated polyphenols in apple fruits. Phloridzin, the unique polyphenol of apple, was abundant in the bitter variety Frequin rouge fruit. Total polyphenols, proanthocyanidins, （＋）-catechin, and phloridzin had higher correlations with browning. The correlation was low between chlorogenic acid and browning. The polyphenolic profiles were correlated with the apple types. Cider apples contained more polyphenol than juice apple varieties. The content of flavan-3-ol has a close relationship with fruit browning.

Treatment of pharmaceutical wastewater containing recalcitrant compounds in a Fenton-coagulation process

The advanced treatment using integrated Fenton＇s reaction and coagulation process was investigated in this study. Before the advancement, the pharmaceutical wastewater containing lincomycin hydrochloride was pretreated by UASB （upflow anaerobic sludge bed） and a SBR （sequencing batch reactor） process. The residual recalcitrant compounds, measured by gas chromatographymass spectrometry （GC-MS）, mainly consisted of alcohols, phenols, and nitrogenous and sulfur compounds. The experimental results indicated that when the Fenton＇s reaction was conducted at pH=3.0, H2O2CODOcr=0.27, H2O2/Fe^2＋=3：1 and 30 min of reaction time, and the coagulation process operated at a sulfate aluminum concentration of 800 mg/L and pH value of 5.0, the color and COD in the wastewater decreased by 94% and 73%, respectively; with a finale COD concentration of 267 mg/L and color level of 40 units, meeting the secondary standard of GB8978-1996 for industrial wastewater.

Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

The effect of process and storage on the volatiles and odorant profi le of Chinese dry sausage was evaluated,as well as its physicochemical parameters.Microbial esterification and wine(27.54%–43.35%),and lipid oxidation(11.30%–34.92%)played a key role in flavor profile during process and storage.A significant increase of each volatile was detected during process except gradual decrease of volatiles from spices,while a gradual decrease of each volatile was detected during storage except signifi cant increase of volatiles from lipid oxidation and esterifi cation.15 and 6 odor-active compounds were respectively correlated(P<0.05)with the process and storage time.Level of heptanal,1-octen-3-ol,the ethyl of 2-methylbutanoic,3-methylbutanoic,butanoic,benzoic,hexanoic,heptanoic,octanoic and decanoic acid were best discriminators of process stage,while(E)-2-nonenal,ethyl hexanoate,ethyl heptanoate,and methyl decanoate,were marker compounds of storage time.An objective method was established to evaluate the stages of process and storage for samples.

Source,Process and End Treatment Technology of Volatile Organic Compounds in Oil Storage

Oil storage is a source of volatile organic compounds( VOCs). Volatile organic compounds can cause different damages to the environment,animals and plants. Therefore, it is important to control the discharge of VOCs in oil storage. In this paper,the control technology of sources of VOCs pollution in oil storage was analyzed from the source,process and end treatment,and measures for the prevention and control of VOCs pollution in oil storage were proposed.

A comprehensive review of bioactive compounds and processing technology of sesame seed

Sesame seeds are promulgated as traditional high-quality edible oil crops,rich in lipid(40–65%),protein(19–35%),and bioactive compounds.The review starts with bioactive components(fatty acid,tocopherol,phytosterol,sesamin,sesamolin,and sesamol)of sesame seeds.It considers processing techniques for extracting oil(aqueous extraction and pressing)from seeds.Novel technologies,such as enzyme-assisted aqueous,supercritical CO_(2),and microwave-assisted solvent extraction,are also discussed.The methods of utilization of sesame seed cake are also analyzed.In the future,the processing technology of sesame seed will be further developed in the direction of improving comprehensive utilization rate to meet new consumption demand.

Mutagenic and Estrogenic Effects of Organic Compounds in Water Treated by Different Processes: A Pilot Study

Objective In this study, a pilot-scale investigation was conducted to examine and compare the biotoxicity of the organic compounds in effluents from five treatment processes (P1-P5) where each process was combination of preoxidation (O3), coagulation, sedimentation, sand filtration, ozonation, granular activated carbon, biological activated carbon and chlorination (NaClO). Methods Organic compounds were extracted by XAD-2 resins and eluted with acetone and dichlormethane (DCM). The eluents were evaporated and redissolved with DMSO or DCM. The mutagenicity and estrogenicity of the extracts were assayed with the Ames test and yeast estrogen screen (YES assay), respectively. The organic compounds were detected by GC-MS. Results The results indicated that the mutation ratio (MR) of organic compounds in source water was higher than that for treated water. GC-MS showed that more than 48 organic compounds were identified in all samples and that treated water had significantly fewer types and concentrations of organic compounds than source water. Conclusion To different extents, all water treatment processes could reduce both the mutagenicity and estrogenicity, relative to source water. P2, P3, and P5 reduced mutagenicity more effectively, while P1 reduced estrogenicity, most effectively. Water treatment processes in this pilot plant had weak abilities to remove Di-n-butyl phthalate or 1, 2-Benzene dicarboxylic acid.

Measuring Tail Dependence for Aggregate Collateral Losses Using Bivariate Compound Shot-Noise Cox Process

In this paper, we introduce tail dependene measures for collateral losses from catastrophic events. To calculate these measures, we use bivariate compound process where a Cox process with shot noise intensity is used to count collateral losses. A homogeneous Poisson process is also examined as its counterpart for the case where the catastrophic loss frequency rate is deterministic. Joint Laplace transform of the distribution of the aggregate collateral losses is derived and joint Fast Fourier transform is used to obtain the joint distributions of aggregate collateral losses. For numerical illustrations, a member of Farlie-Gumbel-Morgenstern copula with exponential margins is used. The figures of the joint distributions of collateral losses, their contours and numerical calculations of risk measures are also provided.

Large Deviation Principle for a Form of Compound Nonhomogeneous Poisson Process

By the Cramér method, the large deviation principle for a form of compound Poisson process S(t)=∑N(t)i=1h(t-Si)Xi is obtained,where N(t), t>0, is a nonhomogeneous Poisson process with intensity λ(t)>0, Xi, i≥1, are i.i.d. nonnegative random variables independent of N(t), and h(t), t>0, is a nonnegative monotone real function. Consequently, weak convergence for S(t) is also obtained.

Impact of Preparation Process on the Protein Structure and on the Volatile Compounds in <i>Eisenia foetida</i>Protein Powders

Protein powders from Eisenia foetida were prepared using different drying processes and fractionation. Differential scanning calorimetry was used to show that heat denaturation occurred during the drying process above 42°C. Protein solubility was also studied. The addition of dissociating reagents allowed concluding that solubility was decreased during oven drying due to thermo denaturation including hydrogen bonds. The volatile compounds of the different powders were extracted by solid phase micro-extraction and identified by mass spectrometry. Volatile compounds were related to lipid oxidation and Maillard reactions occurring during the preparation of the powders. High drying temperatures led to more volatile compounds resulting from Maillard reactions. In the protein powder preparation process, a fractionation step led to a “pulp fraction” and a “juice fraction” of earthworms. The “pulp fraction” contained less odorant volatile compounds resulting from Maillard reactions than the “juice fraction” did.

Effects of different thermal processing methods on bioactive components,phenolic compounds,and antioxidant activities of Qingke(highland hull-less barley)

Qingke(highland hull-less barley)is a grain replete with substantial nutrients and bioactive ingredients.In this study,we evaluated the effects of boiling(BO),steaming(ST),microwave baking(MB),far-infrared baking(FB),steam explosion(SE),and deep frying(DF)on bioactive components,phenolic compounds,and antioxidant activities of Qingke compared with the effects of traditional roast(TR).Results showed that the soluble dietary fiber,beta-glucan and water-extractable pentosans of Qingke in dry heat processes of TR,SE,MB and FB had a higher content compared with other thermal methods and had a better antioxidant activity of hydroxyl radical scavenging and a better reduction capacity,while those in wet heat processes of BO and ST had a better antioxidant activity of ABTS radical scavenging and a better Fe^(2+) chelating ability.DF-and SE-Qingke had a higher content of tocopherol,phenolic,and flavonoid.Overall,6 free phenolic compounds and 12 bound phenolic compounds of Qingke were identified,and free phenolic compounds suffered more damage during thermal processing.Principal component analysis showed that SE had more advantages in retaining and improving the main biological active ingredients of Qingke,and it may be the best method for treating Qingke.

Effective technology for processing industrial volatile organic compounds by the atmospheric pressure microwave plasma torch

In this study,we investigated the abatement of volatile organic compounds(VOCs)by the atmospheric pressure microwave plasma torch(AMPT).To study the treatment efficiency of AMPT,we used the toluene and water-based varnish to simulate VOCs,respectively.By measuring the compounds and contents of the mixture gas before/after the microwave plasma process,we have calculated the treatment efficiency of AMPT.The experimental results show that the treatment efficiency of AMPT for toluene with a concentration of 17.32×10^(4) ppm is up to 60 g/kWh with the removal rate of 86%.For the volatile compounds of water-based varnish,the removal efficiency is up to 97.99%.We have demonstrated the higher potential for VOCs removal of the AMPT process.

IN-SITU HVEM STUDY ON PHASE TRANSITION OF YBa_2Cu_3O_(7-x) SUPERCONDUCTING COMPOUND IN PROCESS OF HEATING

In-situ HVEM observation on phase transition of the YBa_2Cu_3O_(7-x) superconducting compound in pro- cess of heating was carried out,and high temperature X-ray diffraction analysis in air and X-ray diffraction phase analysis for the sample treated in vacuum condition were made.The results showed that the temperature of phase transition is related to oxygen content in the sample and in general,is 100℃ to 120℃ lower in vacu- um condition than in air.At 320℃ to 350℃ twin bands begin to disappear,and some Cu_2O are formed on the surface of the sample and transit from orthorhombic YBa_2Cu_3O_(7-x) to arthorhombic Y_2BaCuO_5 compound. This transition was completed at about 500℃.Above 900℃,this compound consists of the Y_2BaCuO_5, BaCuO_2,Y_2O_3 and some other minor compounds.No phase transition was observed during cooling the sample.

Empirical Likelihood Statistical Inference for Compound Poisson Vector Processes under Infinite Covariance Matrix

The paper discusses the statistical inference problem of the compound Poisson vector process(CPVP)in the domain of attraction of normal law but with infinite covariance matrix.The empirical likelihood(EL)method to construct confidence regions for the mean vector has been proposed.It is a generalization from the finite second-order moments to the infinite second-order moments in the domain of attraction of normal law.The log-empirical likelihood ratio statistic for the average number of the CPVP converges to F distribution in distribution when the population is in the domain of attraction of normal law but has infinite covariance matrix.Some simulation results are proposed to illustrate the method of the paper.

响应面法优化蚕蛹发酵工艺及其产物呈味特性研究

为优化建立蚕蛹发酵工艺,探索其发酵产物呈味特性,本文研究了不同菌种、接种量、发酵温度、发酵时间对蚕蛹发酵产氨基酸态氮含量的影响,在单因素实验的基础上,采用响应面法对蚕蛹发酵工艺进行优化,并对比分析发酵前后呈味物质与滋味的变化。结果表明:清酒乳杆菌接种量1.0%、发酵温度32℃、发酵时间10 d是最佳发酵工艺,此时氨基酸态氮含量达0.95±0.02 g/100 g,与预测值相近。与未发酵蚕蛹相比,发酵蚕蛹的游离氨基酸、核苷酸和有机酸含量均显著升高(P<0.05),分别为52.19±0.11、1.01±0.03、65.54±1.61 mg/g。呈鲜味的天冬氨酸、谷氨酸、鸟苷酸、腺苷酸和琥珀酸的TAV值均大于1,特别是谷氨酸和琥珀酸,TAV值高达20.06、138.47,是发酵蚕蛹中鲜味的重要贡献者;蚕蛹发酵后的味精当量达74.44 g MSG/100 g,是发酵前的6.74倍。本研究表明,蚕蛹发酵可产鲜味物质,且风味良好,为蚕蛹的开发利用和鲜味物质的制备提供了新的思路。

Molecular Dynamic Simulation on the Absorbing Process of Isolating and Coating of α-olefin Drag Reducing Polymer

The absorbing process in isolating and coating process of α-olefin drag reducing polymer was studied by molecular dynamic simulation method, on basis of coating theory of α-olefin drag reducing polymer particles with polyurethane as coating material. The distributions of sodium laurate, sodium dodeeyl sulfate, and sodium dodeeyl benzene sulfonate on the surface of α-olefin drag reducing polymer particles were almost the same, but the bending degrees of them were obviously different. The bending degree of SLA molecules was greater than those of the other two surfactant molecules. Simulation results of absorbing and accumulating structure showed that, though hydrophobie properties of surfactant molecules were almost the same, water density around long chain sulfonate sodium was bigger than that around alkyl sulfate sodium. This property goes against useful absorbing and accumulating on the surface of α-olefin drag reducing polymer particles; simulation results of interactions of different surfactant and multiple hydroxyl compounds on surface of particles showed that, interactions of different surfaetant and one kind of multiple hydroxyl compound were similar to those of one kind of surfaetant and different multiple hydroxyl compounds. These two contrast types of interactions also exhibited the differences of absorbing distribution and closing degrees to surface of particles. The sequence of closing degrees was derived from simulation; control step of addition polymerization interaction in coating process was absorbing mass transfer process, so the more closed to surface of particle the multiple hydroxyl compounds were, the easier interactions With isoeyanate were. Simulation results represented the compatibility relationship between surfactant and multiple hydroxyl compounds. The isolating and coating processes of α-olefin drag reducing polymer were further understood on molecule and atom level through above simulation research, and based on the simulation, a referenced theoretical basis was provided for practical optimal selection and experimental preparation of α-olefin drag reducing polymer particles suspension isolation agent.

不同初加工方法对咖啡豆风味化合物和感官特性的影响

本研究旨在探究不同初加工处理方法对阿拉比卡咖啡理化特性、风味和感官特性的影响。通过电子鼻和感官分析评价不同初加工咖啡样品的感官风味,主成分分析(PCA)对不同初加工方法进行区分,并利用皮尔逊相关系数分析初加工方法与产生的风味化合物之间的关系。结果表明,在理化指标方面,不同初加工方法对咖啡样品的总可滴定酸度(TA)、总可溶性固形物(TSS)和pH具有显著影响(P<0.05),其中,湿法加工(CS)的pH最高。初加工方法对咖啡样品中的生物碱、绿原酸和有机酸等风味化合物含量影响较大,干法处理Ⅰ(GA)的咖啡因含量最高(12.32 mg/g DW),蜜处理Ⅰ(MA)拥有最高的葫芦巴碱含量(3.71 mg/g DW),湿法加工(CS)导致咖啡样品具有最低的绿原酸含量和最高的有机酸含量。此外,电子鼻结果显示,不同初加工方法制备的咖啡香气化合物含量差异显著,相较于人工评测,电子感官分析可以更有效地对不同初加工方法进行区分。该研究结果明晰了不同初加工方法对咖啡的化学组成及感官风味的影响,对咖啡风味品质提升及对优质产品的筛选和鉴别具有重要意义。

复方麝香黄芪滴丸成型工艺优选及挥发性成分含量测定

目的优选复方麝香黄芪滴丸成型工艺,并完善该复方的质量标准。方法通过单因素实验筛选复方麝香黄芪滴丸的基质种类、基质和药液比例、滴距的最佳考察范围;以外观性状、丸重差异、溶散时限等作为评价指标,采用星点设计-效应面法优选复方麝香黄芪滴丸最佳成型工艺条件;以3批复方麝香黄芪滴丸为检测样品,采用气相色谱法测定龙脑、麝香酮和藁本内酯含量;色谱柱为HP-5石英毛细管柱,进样口温度260℃,程序升温,检测器温度300℃,分流比10:1,载气为氮气,流速为1.0 mL·min^(-1)。结果复方麝香黄芪滴丸的最佳成型工艺条件为基质:基质=0.99、药物:基质=0.55、滴距=6.00,综合评分为0.8452;龙脑、麝香酮和藁本内酯与相邻成分色谱峰均达到基线分离;3种成分的线性范围依次为0.327~1.962、0.140~0.840、0.7105~4.263μg(均r>0.999);平均加样回收率依次为92.30%(RSD=1.65%,n=6)、101.28%(RSD=0.81%,n=6)、98.99%(RSD=0.65%,n=6);3种成分的平均含量依次为0.2017、0.0847、1.3829 mg·g^(-1)。结论该成型工艺稳定可行,可为复方麝香黄芪滴丸的开发及应用提供参考;建立的气相色谱法能同时测定复方麝香黄芪滴丸中龙脑、麝香酮和藁本内酯的含量,可用于复方麝香黄芪滴丸的质量控制。

“散茶发花”发酵贵州绿茶的工艺优化及其特征挥发性化合物解析

以贵州瓮安县有机欧标绿茶为原料,利用冠突散囊菌固态发酵制备发酵茶,并对其工艺进行优化。同时,利用顶空固相微萃取-气相色谱-质谱仪(HS-SPME-GC-MS)对绿茶原料和成品发酵茶的挥发性化合物进行检测,并对其特征挥发性化合物进行解析。将发酵茶的感官品质和特征功能性化学指标(水浸出物含量、茶多酚含量、游离氨基酸含量)相结合作为综合评价指标,通过单因素实验和响应面优化试验研究发酵茶的最佳制备工艺条件。响应面试验表明,利用绿茶制备发酵茶的最佳工艺条件为:温度28℃、含水量40%、接种量1‰、发酵时间8 d,通过该工艺制得的成品发酵茶滋味醇厚、汤色橙黄明亮、香气纯正,且综合评分达到83.75±1.29分。共检测出18种特征挥发性化合物(OAV>1),同时研究发现成品发酵茶具有浓郁的“金花”香,其是由芳樟醇、水杨酸甲酯等8种特征挥发性化合物组成的一种复合花香。在品质评价方面,成品发酵茶水分含量为3.9%±0.47%、灰分为5.92%±0.21%、水浸出物含量为43.92%±0.07%,以上指标均符合茯茶国家标准(GB/T 32719.5-2018《黑茶第5部分:茯茶》)的要求,本研究可为利用“散茶发花”制备发酵茶提供指导。

Formation and Characteristics of Acrylonitrile/Urea Inclusion Compound

The formation process and composition of the acrylonitrile/urea inclusion compounds （AN/UIC） with different aging times and AN/urea molar feed ratios are studied by differential scanning calorimetry （DSC） and X-ray diffraction （XRD）. It is suggested that DSC can determine the guest/host ratio and the heat of decomposition. Meanwhile, the guest/host ratio and heat of decomposition are obtained, which are 1.17 and 5361.53 J/mol, respec- tively. It is suggested AN molecules included in urea canal lattice may be packed flat against each other. It is found that the formation of AN/UIC depends on the aging time. XRD results reveal that once AN molecules enter urea lattice, AN/UIC are formed, which possess the final structure. When AN molecules are sufficient, the length of AN molecular arrays in urea canals increases as aging time prolonging until urea tunnels are saturated by AN.