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Effects of different post-harvest processing methods on changes in the active ingredients of licorice based on LC-MS and plant metabolomics

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PHYTOCHEMICAL ANALYSIS 2025年第2期36卷 419-429页

作者： Sun, Xiaoxu Song, Zhongxing Tang, Zhishu Yu, Jingao Fan, Xiuhe Yang, Yuangui Yuan, Shuhui Chen, Qiang Shaanxi Univ Chinese Med Coconstruct Collaborat Innovat Ctr Chinese Med Res Shaanxi Innovat Drug Res Ctr Xianyang 712046 Peoples R China China Acad Chinese Med Sci Beijing 100700 Peoples R China

Introduction: Licorice, the dried roots and rhizomes of the Glycyrrhiza uralensis Fisch., holds a prominent status in various formulations within the realm of Chinese medicinal practices. The traditional processing methods of licorice hinder quality assurance, thus prompting Chinese medicine researchers to focus on the fresh processing methods to enhancing processing efficiency and quality. Objective: This study aimed to identify the differential compounds of licorice between traditional and fresh processing methods and provide a scientific basis for the fresh processing of licorice and for further research on the processing mechanism. methodology: A methodology integrating ultra-performance liquid chromatography with quadrupole-time-of-flight tandem mass spectrometry combined with multivariate statistical analysis was employed to characterize the differential compounds present in licorice between traditional processing and fresh processing. Results: The results derived from principal component analysis and heat map analyses underscored significant differences in the content of bioactive compounds between the two processing methods. By applying conditions of VIP > 1.5 and p < 0.05, a total of 38 differential compounds were identified through t tests, and the transformation mechanisms of select compounds were illustrated. Conclusion: The adoption of fresh processing techniques not only improved processing efficiency but also significantly enhanced the preservation of bioactive compounds within licorice. This research has established a rapid and efficient analytical method for the identification of differential compounds present in differently processed licorice products.

关键词： differential compounds licorice mass spectrometry processing method

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Evolution of corrosion mechanism of 3d transition metal high entropy alloys: A review

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JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T 2025年 35卷 4142-4163页

作者： Li, Shuai Liu, Xin Hou, Xiaotong Liu, Zhongying Wang, Xingxing Narayanan, Jinoop Arackal Wu, Tingting Bai, Yanchao Dong, Yong Jiang, Hui North China Univ Water Resources & Elect Power Sch Mech Engn Zhengzhou 450045 Peoples R China Teesside Univ Sch Comp Engn & Digital Technol Middlesbrough England Guangdong Univ Technol Sch Mat & Energy Guangzhou 510006 Peoples R China Shandong Univ Sci & Technol Coll Mech & Elect Engn Qingdao 266590 Peoples R China

High entropy alloys (HEAs) attracted intensive study as they exhibit remarkable properties in potentially harsh service conditions. In numerous performance evaluation indicators, corrosion susceptibility is a major concern when selecting materials for practical applications because it causes serious problems with safety and significant economic loss. This review paper primarily analyses the evolution of corrosion characteristics of 3d transition metal HEAs with various chemical compositions across different aqueous solutions. Additionally, the effect of the chemistry of materials on the corrosion characteristics of 3d transition metal HEAs across different aqueous solutions is also discussed. The 3d transition metal HEA elements considered in the analysis mainly include Al, Cr, Ni, Ti, and Co. Additionally, the other elements, such as N, Sn and rare earth were also discussed. Further, the evolution of corrosion susceptibility under different preparation methods was elaborated, including the manufacturing process and heat treatment. Specifically, the existence of oxidation film and its correlation with the change of corrosion resistance in 3d transition metal HEAs was explored. Finally, the prospects in the field of 3d transition metal HEAs corrosion research are put forward. The review article will provide a quick guide for researchers intending to work on the corrosion performance of 3d transition metal HEAs.

关键词： 3d transition metal high entropy alloys processing method Passive film stability Corrosion susceptibility

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Mycotoxin concentrations in rice are affected by chalkiness, grain shape, processing type, and grain origin

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MYCOTOXIN RESEARCH 2025年第1期41卷 163-177页

作者： Tang, Erasmus N. Ndindeng, Sali A. Onaga, Geoffrey Ortega-Beltran, Alejandro Falade, Titilayo D. O. Djouaka, Rousseau Frei, Michael Africa Rice Ctr AfricaRice Agrifood Syst Crop Based Syst Farming Syst & Postharvest Bouake Cote Ivoire Africa Rice Ctr AfricaRice Genet Innovat Plant Pathol & Seed Hlth Bouake Cote Ivoire Int Inst Trop Agr Ibadan 200001 Oyo Nigeria Justus Liebig Univ Inst Agron & Crop Physiol Giessen Germany

Mycotoxins such as aflatoxins (AFs), fumonisins (FBs), zearalenone (ZEN), and deoxynivalenol (DON) pose a risk to public health due to their carcinogenic potency (AFs and FBs) and anti-nutritional effects. The hazards associated with mycotoxins are accentuated where food management practices, control, and regulatory systems from farm to plate are sub-optimal. Information on the frequency of these mycotoxins in rice commercialized in markets in sub-Sahara Africa (SSA) is limited. The current study examined AF concentrations in 527 rice samples collected from 54 markets in five SSA countries. Grain quality characteristics, processing methods, and origin of samples were contrasted with toxin levels. In total, 72% of the samples had detectable AFs levels (range = 3.0 to 89.8 mu g/kg). Forty-seven percent (47%) of the samples had AFs above 4 mu g/kg, the European Union maximum level (ML), and were evaluated for cooccurrence with FBs, ZEN, and DON. Total AFs and ZEN cooccurred in 40% of the samples, and 30% of the positive ZEN samples had concentrations above the ML of 75 mu g/kg. Total AFs did not co-occur with FBs and DON. Multivariate analysis revealed that length-to-width ratio (p < 0.0001), mixed variety for width (p = 0.04), and chalkiness (p = 0.009) significantly influenced aflatoxin concentrations. Slender grains had higher AFs concentrations than bold and medium grains (p < 0.0001). Possible strategies to mitigate mycotoxin contamination in rice include improving grain quality traits and practicing proper drying and hermetic storage before and after milling. These findings provide valuable insights for both domestic and international actors in establishing and strengthening regulations and management systems to mitigate rice mycotoxin contamination.

关键词： Mycotoxin Rice quality processing method Storage Commercial samples Africa

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A novel specific four-axis linkage method for processing the hourglass worm

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PROCEEDINGS OF THE INSTITUTION OF MECHANICAL ENGINEERS PART C-JOURNAL OF MECHANICAL ENGINEERING SCIENCE 2020年第7期234卷 1414-1422页

作者： Qiu, Xinyang Zhang, Yanqin Zhou, Qiwu Zheng, Fangyan Northwest A&F Univ Coll Mech & Elect Engn Yangling 712100 Shaanxi Peoples R China Chongqing Univ Technol Chongqing Key Lab Time Grating Sensing & Adv Test Chongqing Peoples R China

To improve the flexibility of hourglass worm processing equipment, a specific four-axis linkage method for processing hourglass worm, which is called CZXB method, is presented in the paper. Based on the forming principle of the hourglass worm, machining principle and the traditional processing method were elaborated in detail. And then, the CZXB method that aims to apply four feed-movements linkage to simulate the conjugated rotary motions between the worm and its worm gear was proposed. According to the basic theory of rigid body kinematics, the scientific and feasibility of the CZXB method were demonstrated. Based on the computer numerical control machining simulation system, VERICUT, a virtual model of the machine tool with CZXB function, was established. A multi-thread hourglass worm was taken as an example to simulation processing by the CZXB method. Trial manufacturing was performed: tooth grooves of the hourglass worm were cut out by the traditional method, and tooth surfaces of the hourglass worm were finishing machined by the CZXB method. The result shows that machining center distance of the CZXB method is less than center distance of the worm gear pairs. Implementing the CZXB method can significantly enhance the flexibility of machining equipment of the hourglass worm.

关键词： Hourglass worm processing method movement decomposition specific four-axis linkage variable machining center

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Towards ideal plant-based yogurts: evaluating component and processing effects on mouthfeel and stability

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JOURNAL OF FUTURE FOODS 2025年第5期5卷 455-469页

作者： Ren, Weiwen Liang, Hongshan Li, Bin Li, Jing Huazhong Agr Univ Coll Food Sci & Technol Wuhan 450070 Peoples R China Huazhong Agr Univ Shenzhen Inst Nutr & Hlth Shenzhen 518000 Peoples R China Chinese Acad Agr Sci Shenzhen Branch Guangdong Lab Lingnan Modern Agr Genome Anal LabMinist AgrAgr Genom Inst Shenzhen Shenzhen 518000 Peoples R China

Consumers increasingly seek foods that are palatable, healthful, and environmentally friendly. Plant-based yogurts address these consumer preferences, gaining popularity over time. However, plant-based yogurts face challenges with inferior stability and lack the smooth, delicate mouthfeel found in traditional dairy yogurts. Therefore, it is essential to identify the factors influencing the mouthfeel and stability of plant-based yogurts. The review starts with discussing the oral perception processes of semisolid food mouthfeel and the preference of consumers for the mouthfeel of plant-based yogurts. Subsequent sections delve into the impacts of the components of plant-based raw materials, the distinct characteristics of fermentation cultures, and the ramifications of various processing techniques on the texture and mouthfeel of the yogurt. The mouthfeel perception of semisolid foods undergoes a dynamic progression, initially shaped by the food's theological attribute and later by its tribological qualities. Factors such as the composition of plant-based ingredients, the incorporation of oils and thickeners, the extracellular polysaccharides (EPS) production capabilities of cultures, and specific heat treatment parameters profoundly influence the gel texture or mouthfeel of plant- based yogurts. Hence, based on the ingredient composition, appropriate additives and processing techniques should be employed to produce plant-based yogurts with an optimal mouthfeel and enhanced stability (c) 2025 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license Comp/***/licenses/by-nc-nd 4.0).

关键词： Plant-based yogurts Oral processing Mouthfeel processing method Gel structure

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Study on the processing Technology of Sticky Rice Modified Traditional Rammed Lime-Soil Material

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INTERNATIONAL JOURNAL OF ARCHITECTURAL HERITAGE 2025年

作者： Fang, Shiqiang Hu, Wenjing Chen, Xueqiang Xie, Lina Kong, Chun Zhang, Kun Ningbo Univ Finance & Econ Ctr Protect Cultural Property Ningbo 315175 Peoples R China Zhejiang Univ Dept Archaeol Cultural Heritage & Museol Hangzhou Peoples R China Northwest Univ Sch Cultural Heritage Xian Peoples R China

Rammed lime-soil had been extensively utilized worldwide throughout history, leaving behind numerous architectural heritages constructed using this technique. Sticky rice pulp, a traditional organic additive, had been shown to improve the performance of rammed lime-soil. However, the influence of processing methods on its effectiveness remained underexplored. This study investigated how different processing methods of sticky rice pulp affected the mechanical and physical properties of rammed lime-soil. To achieve this, five types of sticky rice pulp (prepared with and without alkali treatment) were used to modify rammed lime-soil. The effects of alkali treatment on the properties, structure, and composition of sticky rice pulp, as well as the performance of rammed lime-soil made with differently processed sticky rice pulp, were analyzed. The results showed that hot alkali treatment of sticky rice pulp increased the reaction between starch and calcium hydroxide. This led to a reduction in the short-range orderliness of starch, enhanced hydrophobicity, and a decrease in particle size after gelatinization. Rammed lime-soil samples prepared with alkali-treated sticky rice pulp exhibited better compressive strength, freeze-thaw resistance, and lower water absorption. These improvements were attributed to the changes in the properties of sticky rice pulp caused by alkali treatment.

关键词： Additive hydrothermal alkali treatment processing method rammed lime-soil sticky rice pulp

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Drying methods affect nutritional value, amino acids, bioactive compounds, and in vitro function of extract in mulberry leaves

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FOOD CHEMISTRY 2025年 481卷 144018页

作者： Zhao, Chengfeng Li, Tao Zhang, Cangning Li, Haonan Wang, Yuhua Li, Chengmin Wang, Zhenjiang Zhao, Mengdi Shen, Manman Zhao, Weiguo Jiangsu Univ Sci & Technol Sch Biotechnol Jiangsu Key Lab Sericultural & Anim Biotechnol Zhenjiang 212100 Peoples R China Chinese Acad Agr Sci Sericultural Sci Res Ctr Key Lab Silkworm & Mulberry Genet Improvement Minist Agr & Rural Affairs Zhenjiang 212100 Peoples R China Guangdong Acad Agr Sci Sericultura & Agrifood Res Inst Guangzhou 510610 Peoples R China Suzhou Univ Sci & Technol Dept Mat Sci & Engn Suzhou 215011 Peoples R China

Mulberry leaves (ML) are nutrient-rich and beneficial for food and feed. Our study evaluated five drying methods-sun drying (SD), air drying (AD), oven drying (OD), freeze drying (FD), and vacuum-microwave drying (MD) for preserving nutrients and bioactivity. In vitro models tested the bioactivities of ML extracts. Results showed that machine-based methods (OD, FD, and MD) were superior to natural processes (SD, AD) retaining nutrients and bioactivity. OD preserved amino acids effectively, FD and MD retained crude protein and fibers, and MD excelled in maintaining the total polyphenols, vitamin E, minerals, and bioactive compounds, enhancing the antioxidant capacity and beneficial effects on lipid metabolism, ROS scavenging, and antiapoptotic in lipid-laden HepG2 cells. Overall, FD and MD are ideal for high-value products like food and pharmaceuticals, while OD is cost-effective for animal feed. SD and AD lead to significant nutrient loss and are not recommended unless cost is a major concern.

关键词： Mulberry leaf processing method Nutritional composition Bioactive compounds Antioxidant activity Bioactivity

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processing methods of Distributed Generation and Energy Storage Node in Power Flow Calculation

Processing Methods of Distributed Generation and Energy Stor...

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International Conference on Sustainable Power Generation and Supply

作者： Gao, Shan Wang, Shen-zhe Southeast Univ Sch Elect Engn Nanjing Peoples R China

ISBN: (纸本)9781424449347

This paper introduced the profiles of main kinds of DGs (distributed generation) and energy storage devices, like wind power, photovoltaic power, fuel cells, micro turbines, supercapacitors and flywheel system. According to their characteristics different node processing methods of various DG and energy storage systems is discussed in power flow calculation.

关键词： Capacitive energy storage energy-storage Flywheels Fuel cells Micro motors Photovoltaic cells power flow Power distribution processing method Wind power generation

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Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods

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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015年第2期50卷 522-531页

作者： Storrustlokken, Linda Devle, Hanne Marie Haseth, Torunn T. Egelandsdal, Bjorg Naess-Andresen, Carl Fredrik Hollung, Kristin Berg, Per Ekeberg, Dag Alvseike, Ole Norwegian Univ Life Sci Dept Chem Biotechnol & Food Sci NO-1432 As Norway Animalia Norwegian Meat & Poultry Res Ctr NO-0513 Oslo Norway Nofima AS NO-1431 As Norway Nortura SA NO-3103 Tonsberg Norway

Hams from Norwegian Duroc pigs, reared and fed identically, were dry-cured using three different processing methods: Spanish Serrano (SS), Norwegian Parma-style (PS) and deboning before curing (ND). The fatty acid compositions of the green and dry-cured hams were analysed in terms of their neutral lipid, phospholipid and free fatty acid contents and correlated with sensory attributes. Although the three dry-curing processes were quite different, the hams lipid profiles, lipid degradation patterns and lipid-associated sensorial characteristics differed only slightly. The phospholipids were the most extensively degraded lipid class (88, 89% and 84% degradation in PS, SS and ND hams, respectively) for all processing methods. The SS and PS hams had slightly riper sensory profiles due to their extensive conversion of fatty acids into aroma components. The free fatty acid contents of PS, SS and ND hams were 6.3, 6.2 and 7.5 times greater than those of green hams, respectively.

关键词： Dry-cured ham fatty acid profile lipid oxidation lipolysis processing method sensory profile

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Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria

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FOOD CHEMISTRY 2010年第4期123卷 1000-1006页

作者： Oluwaniyi, O. O. Dosumu, O. O. Awolola, G. V. Univ Ilorin Dept Chem Ilorin Nigeria

The effects of different processing methods on the amino acid contents of four marine fishes commonly consumed in Nigeria: Clupea harengus, Scomber scombrus, Trachurus trachurus and Urophycis tenuis were investigated. The samples were boiled, roasted over hot charcoal, or fried in any of four different oil types (palm oil, soybean oil, vegetable oil and groundnut oil). The total amino acids for all the fish samples ranged from 76.72 to 98.01 g/100 g protein and the total essential amino acids from 28.95 to 44.73 g/100 g protein. Frying reduced the total amino acid contents, with the lowest values obtained in samples fried in palm oil. Boiling and roasting increased the total amino acid contents, with the values higher in roasted than boiled samples. The percentage of essential amino acids reduced with processing in almost all samples, but the reduction was more pronounced in the fried samples. The raw, boiled and roasted samples had amino acid scores greater than 100%, while for the fried samples, the limiting amino acids were either leucine or threonine. The results showed that roasting and boiling had more desirable effects on the amino acid content of the fish samples. (C) 2010 Elsevier Ltd. All rights reserved.

关键词： processing method Amino acid Marine fishes Boiling Frying Roasting

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