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关键词： Aquatic vegetable   food   health   Nelumbo nucifera   phenolic compounds   rhizome   starch  

摘要： Lotus plant parts such as flower, seed, root, leaf and stem or rhizome have a great potential for food and non-food applications. This review recognises the nutritional and therapeutic benefits, functional behaviour, post-harvest processing and applications of the lotus plant. Its unique bioactive constituents, such as phenolic compounds, alkaloids, flavonoids and essential oils, have proven efficacy in improvement of health. The good amount of dietary fibre, starch, vitamins and minerals suggest that it has potentially an appropriate opportunity for future valorisation and application as functional additive and ingredient in the food industry. As a functional ingredient for use in the food industry like flour in bakery industry, as an antioxidant, for incorporation in baby foods, extruded products, beverages etc. there is a need to study the characteristics of lotus plant especially the rhizome part.

关键词： Acclimation   Adaptive evolution   Lipid   Oleaginous microalgae   Physicochemical factors  

摘要： Stress-tolerant oleaginous microalgae are promising for economical outdoor cultivation and biofuel production. This study aimed to induce acclimation and adaptive evolution of oleaginous Scenedesmus sp. SPP to tolerate crucial outdoor stresses by stepwise increasing of physicochemical factors: salinity, light intensity and temperature. The acclimatized strains showed better growth and accumulated 20?30% higher contents of lipids and chlorophylls. The adaptive-evolved strain showed greater tolerance to culture stresses by giving > 2-fold higher biomass under nitrogen rich and accumulating > 1.5-fold higher lipid content under nitrogen starvation compared to the parental strain. Moreover, stepwise increasing of multi-stresses successfully induced the multi tolerance of the adaptive-evolved strain and gave the highest lipid content of 44.1 ? 1.5%. The extracted lipids from acclimatized/evolved strains show improved prospect fuel properties in terms of high cetane number and oxidative stability. These results show the effectiveness of stepwise-incremental physicochemical factors to intensify potential of microalgae for outdoor cultivation and as biodiesel feedstocks.

关键词： Resistant maltodextrin   Colour   Microstructure   Spray drying   Orange juice  

摘要： Resistant maltodextrin (RMD), derived from the heat treatment of corn starch, is a water-soluble fermentable functional fibre. Its benefits include being a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health. Despite its functionality, there is still further need for investigations of its use as a food formulating ingredient and their physicochemical property changes. This study aimed to evaluate the effect of RMD addition on the physicochemical and structural properties of spray-dried orange juice powders. The physicochemical properties evaluated were water content, hygroscopicity, bulk density, porosity, water solubility, water absorption index, colour, and microstructure. We found RMD addition improved the orange juice spray-dried powder productivity. Samples with RMD were more porous and less hygroscopic, and they presented low water content;physicochemical properties desirable for powders. Therefore, to reach a compromise between powders' functionality and physicochemical property changes, especially colour, the addition of 5 RMD% is recommended.

关键词： Pasting   Glycaemic response   In vitro digestion   Phenolic acids   Anthocyanidins  

摘要： Cereal foods supplemented with fruit ingredients have attracted the attention of consumers due to their bioactive compounds which confer health promoting effects. In this study, oat bran was mixed with 0%, 10%, 15% and 25% (w/w) of blueberry or blackcurrant powder, to form blueberry and blackcurrant enriched oat bran pastes. Pasting properties, colour profiles, and nutritional compositions of these pastes were evaluated. The bioactive compounds in the extracts of pastes were identified. An in vitro digestion procedure was employed to observe the effects of bioactive compounds on predicted glycaemic response of pastes. Delphinidin, cyanidin, petunidin, and malvidin were identified in extracts of 25% blueberry and blackcurrant powder-enriched pastes. Results showed that enrichment with blueberry or blackcurrant powder significantly altered the pasting viscosities and the colour profiles, and increased the content of phenolic compounds (in particular the phenolic acids and the anthocyanins) of pastes (p < 0.05), whilst decreasing the extent of starch degradation and the reducing sugar released from oat bran paste during the in vitro digestion (p < 0.05). Our findings suggested that enrichment with blueberry or blackcurrant powder into oat bran provided healthier food characteristics, and manipulated the hypoglycaemic property of pastes.

关键词： Powder reconstitution   Food powder   Wettability   Particle size   Chemical composition  

摘要： Thirty-six food powders corresponding to a wide range of physicochemical characteristics (bulk and surface chemical composition, median particle size, span, water activity) and manufacturing processes (grinding, freeze-drying, spray-drying, crystallization) were investigated for their reconstitutability. Their reconstitution profiles were acquired by conductivity measurements and fitted with Hill model. Physicochemical characteristics investigated powders were correlated to their wetting and reconstitution times by principal component anal-ysis. Four powder categories were identified on the basis of wetting and reconstitution times;i.e. green group (good reconstitutability);yellow and orange groups (intermediate reconstitutability);red group (poor reconstitutability). Long wetting times were associated to high particle surface hydrophobicity, small median particle size, as well as high protein and lipid contents in the powder bulk. Long reconstitution times were linked the powder manufacturing process (i.e. grinding), as well as to low sugar content in the powder bulk. (c) 2021 Elsevier B.V. All rights reserved.

关键词： Habitat   Indicator species analysis   Morphological identification   Nematode community indices   Temperate forest   Trophic composition  

摘要： Serpentine ecosystems have unique plant communities that have overcome the chemical and physical challenges presented by these soils. However, such a specific soil fauna community has not been identified. It is presumed that such communities are affected directly by the chemical and physical properties of serpentine soils. Here, we focused on nematodes, which comprise a ubiquitous and an abundant group in soil fauna, for comparing their community structure in serpentine and in non-serpentine soils based on morphological approaches. Root biomass, Mg, and Ni were higher in serpentine habitats than non-serpentine ones. In contrast, the soil water content, NO3- and Ca/Mg ratio were higher at non-serpentine habitats than serpentine ones. Among the nematode community indices, the channel index, which indicates the degree of fungal participation in the decomposition channels of soil food webs, was greater in serpentine (94.5 +/- 4.8) than in non-serpentine (44.8 +/- 3.2) habitats, whereas the enrichment index, which indicates the abundance and activity of primary detrital consumers, was greater in non-serpentine (56.2 +/- 3.7) than in serpentine (40.2 +/- 2.9) habitats. A non-metric multidimensional scaling scatterplot showed that nematode communities clustered into both serpentine and non-serpentine habitats by a permutational multivariate analysis of variance. Ca/Mg ratio accounted for the most variation in nematode communities: 90 % of the variation between the sites by envfit. Furthermore, relative frequencies of nine taxa (Filenchus, Malenchus, Mesodorylaimus, Monhystera, Paratylenchus, Plectus, Prodesmodora, Teratocephalus, and Tripyla) were greater in serpentine than in non-serpentine habitats, and those of five taxa (Alaimus, Bastiania, Cervidellus, Diptherophora, and Rhabditidae) were greater in non-serpentine than in serpentine ones by indicator species analysis. Although our study was a small sample size and unit, our findings suggest that the structure of nemat

关键词： Bonding   Copper   TV   Stress   Dielectrics   Three-dimensional displays   Temperature measurement   Hybrid bonding integration   interconnect   3D BSI stacking   reliability   dielectric breakdown   copper diffusion   triangular voltage sweep   bias temperature stress   TEM EELS   cuprous oxide  

摘要： This letter discusses copper (Cu) diffusion in the framework of the development of future 3D stacked devices by means of hybrid bonding-based interconnects. Indeed, at the bonding interface, due to the bonding tool accuracy, an inherent misalignment exists between top and bottom tiers leading to a direct contact between copper and neighboring dielectrics. Our experimental studies do not evidence any copper diffusion for the analyzed hybrid bonding-based test structures. Indeed, BTS/TVS (Bias Temperature Stress/Triangular Voltage Sweep) electrical characterization does not evidence any mobile ions diffusion. Our Electron Energy Loss Spectroscopy (EELS) analysis reveals the presence of a thin layer (similar to 3 nm) of cuprous oxide (Cu2O) at the copper/dielectric interface that most probably acts as a diffusion barrier to copper.

关键词： Starch structure   Superheated steam   Physicochemical properties   Buckwheat  

摘要： This study showed that superheated steam (SS) processing could inhibit the changes in physicochemical properties of buckwheat during storage by altering the molecular structure of starch. The relationship between the molecular structure of starch (granular morphology, chain-length distribution, molecular weight, and long- and short-range structures) and the physicochemical properties (swelling power, water solubility, thermal properties and pasting properties) of flour and starch were investigated. The results showed that the water solubility, onset temperature (T-o), gelatinization enthalpy (Delta H), and pasting viscosity (peak, trough, and final) of untreated buckwheat flour decreased during storage, while the gelatinization temperature range (T-c-T-o) increased significantly (P < 0.05). SS processing restricted these changes in the physicochemical properties based on the results of the less reduction in relative crystallinity and 1047/1022 cm(-1) ratio of starch. Furthermore, SS processing increased the mobility and reassembly of starch chains, narrowed the amylopectin branch chain-length distribution, reduced the heterogeneous molecular weight distribution, and increased the thermal stability of starch. Consequently, fewer changes were evident in the Delta H and breakdown value of the buckwheat flour during storage. Pearson's correlation analysis verified the relationship between the physicochemical properties of the buckwheat flour and the SS-induced changes in the starch molecular structure.

关键词： Low-field nuclear magnetic resonance   Seed aging   Proton density weighted image   Pseudo-color map  

摘要： In-depth investigation of the storability of rice seeds directly relies on the accuracy of the artificial accelerated aging method. In this study, Shennong 265 rice seed samples that underwent a 28 d artificial accelerated aging cycle were monitored by low field nuclear magnetic resonance (LF-NMR) and its imaging technique, the transverse relaxation times and proton density-weighted images of which were acquired at 0, 7, 14, 21 and 28 d during the aging process. Subsequently, the acquired information processed by NMR inversion and corresponding image processing software was combined with results from the standard germination test to describe the physicochemical characteristics of the rice seeds during the aging process. Results suggest that the rate of the T2 decay curve and the T2 relaxation time of the unaged rice seeds are higher than those of the aged rice seeds, and both values increase in positive correlation with the artificial aging duration. In addition, the contents of bound water, free water and total water of the aged seeds are all higher than those of the unaged seeds, although with prolonged aging, the contents of bound water and total water of the rice seeds fluctuates, whilst the content of free water consistently increases. Proton density images of the rice seed samples at different times of the aging process indicate that water distribution inside the seeds is inhomogeneous. Lastly, as aging duration increases, both the germination rate and germination potential of the seeds decrease. This study has determined the physiological and biochemical changes that the seeds undergo during aging, and revealed the relationship between these changes and the viability and vigor of the seeds, thereby providing references for studies on the internal mechanisms of seed deterioration.

关键词： Defective soybean   Protein isolate   Lipase   Isoflavones   Acidity  

摘要： The objective of this study was to evaluate the physicochemical and technological properties of flour, oil and protein isolate from defective soybean seeds. The seeds were classified as not defective, partially fermented, completely fermented, and burned soybeans. The intensification of defects promoted increases of 10.85, 2248.89 and 2031.98%, respectively, for ash, acidity, and oil lipase activity, and reductions of 11.25, 98.51 and 59.10%, respectively, for lipid content, protein extraction yield and protein solubility of the protein isolate, when compared to not defective soybeans. Increases in daidzein, genistein, and glycitein isoforms content were observed in the protein isolate from defective soybeans when compared to not defective soybean protein isolate. The flour, oil, and protein isolate obtained from defective seeds presented undesirable alterations for food industries. The utilization of defective soybeans will reduce the quality and yield of soybean processing when destined for oil and protein extraction. [GRAPHICS] .