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Abstract: Analysis of the Southeast Area Monitoring and Assessment Program – Gulf of Mexico (SEAMAP-GM) summer and fall trawl survey data covering the Alabama, Mississippi, Louisiana and Texas continental shelves for the period 1987–2000 shows that the annual number n and weight w of the brown shrimp per trawl is positively correlated with annual sea surface temperature (SST) averaged over the continental shelves. Correlations of the monthly anomalous SST by calendar month with the annual shrimp data are highest in April and May. Past work has suggested a possible reason for this: juvenile brown shrimp, which mainly develop from postlarvae in coastal estuaries in April and May, grow faster in warmer water and are therefore more likely to escape predators. Since the juvenile shrimp population is a good predictor of the adult shelf shrimp population, and since the estuarine and shelf SST are closely linked, it is reasonable that April and May shelf SST should be positively correlated with the number and weight of brown shrimp per trawl. Shrimp are more numerous in the summer and the correlation of April and May SST anomaly is much higher for the number and weight per trawl in the summer than in the fall. Hindcasts are made using the simple linear statistical prediction model , where SSTA is the anomalous April–May departure of SST from the annual cycle. The cross-verified correlation between model and observed n is r =0.77. A similar model for w gave r =0.79. A prediction model for summer shrimp alone had cross-verified correlations r =0.79 for n and 0.86 for w. Based on the 2004 April–May SST anomaly, annual and summer models predict that n and w should be close to average in 2004. [Copyright &y& Elsevier]

Abstract "Green waste" derived from food or agro-industrial has been applied to remove pathogenic bacteria. Green tea waste is polyphenol rich green waste but barely been focused by researchers. We ground the green tea wastes into superfine powder at 4 °C. The median particle size of superfine green tea powder (SGTP) was 9.215 μm. The chemical composition of powder was analyzed by high performance liquid chromatography (HPLC), and was mainly consisting of gallic acid (GA), epigallocatechin gallate (EGCG), caffeine (CAF), and epicatechin gallate (ECG). In vitro experiment indicated that the SGTP significantly inhibited bacterial proliferation of plant pathogen Ralstonia solanacearum GMI1000 in a concentration-dependent manner. However, when the hrpB deletion mutant of GMI1000 was inoculated in medium supplemented with SGTP, the bacterial growth was barely affected. Furthermore, the SGTP significantly decreased the bacterial swimming motility. Scanning electron microscope (SEM) image exhibited that cell damage emerged when bacteria was exposed to medium supplemented with SGTP. Antibacterial activity was compared towards SGTP, tea polyphenol, and tea extract, which suggested that SGTP had potential to be a functional antimicrobial. Our approach of SGTP as antimicrobial would broaden the scope of green waste utilization in a greener, cost-effective, and sustainable approach in future. Highlights • Superfine green tea powder (SGTP) was prepared at 4 °C with D50 9.215 μm. • SGTP mainly contained GA, EGCG, CAF and ECG. • SGTP hindered bacterial proliferation by cell damage and decreased swimming motility. • SGTP exhibited great antimicrobial potential against R. solanacearum. [ABSTRACT FROM AUTHOR]

A method for simultaneous determination of 14 functional components of squalene, tocopherols and phytosterols in edible oil was established based on solid phase extraction (SPE), saponification and gas chromatography-mass spectrometry (GC-MS). Depending on the characteristic ions of the target substances, 14 compounds were well separated in 20 min. The limit of detections (LOD) and the limit of quantifications (LOQ) were in the range of 0.010–0.050 and 0.033–0.167 μg/mL, respectively. Method validation showed linearity of calibration curves (α = 0.05) with the recoveries at three spiked levels between 91.29 and 111.93%. The relative standard deviation (RSD) of intra-day and inter-day precisions were less than 6.11%. The results derived from the established method demonstrated a wide variation of detected compounds in 15 kinds of common edible vegetable oils. The proposed SPE combined with saponification and GC-MS provides a rapid and simple method for the simultaneous determination of the functional compounds in oils and detection of the adulterated vegetable oil. [Display omitted] • Simultaneous analysis of fourteen functional lipophilic compounds in 20 min was purposed. • Squalene, tocols and phytosterols in fifteen vegetable oils were identified. • SPE combined with saponification were used to extract targets from oil. [ABSTRACT FROM AUTHOR]

Lycium barbarum L. leaves contain high amounts of mineral rich polysaccharides. In this study, the crude and the degraded polysaccharide using hydrogen peroxide (H 2 O 2) and vitamin C were prepared and tested as additives to investigate their effects on the quality of wheat dough using rheological assays. Polysaccharides, in particular degraded polysaccharide, significantly promoted the texture properties and extensographic characteristics of wheat dough compared to the control (p < 0.05), indicating an improvement in dough strength. The gluten networks in the dough samples exhibited dramatically dense and tight characteristics. This could be attributed to the formation of disulfide bonds triggered by the crude and degraded polysaccharides. Besides, analysis revealed that polysaccharides conformation played a major role in the transformation of the protein secondary structures from β-sheets to β-turns and α-helixes. Results demonstrated that the chemical degradation of polysaccharide could greatly improve the gluten network of wheat dough. • Polysaccharides promoted wheat dough texture and extensographic properties. • Chemical degradation improved polysaccharide's dough modulation additive usage. • Polysaccharide confirmation affected its food additive functional bioactivity. • Degradation improved the functional bioactivity of polysaccharide as a food additive. • Dough rheology behavior can be alternated significantly by degraded polysaccharide. [ABSTRACT FROM AUTHOR]

The aim of this study is to reveal differences of volatile components of royal jelly (RJ) produced by different honeybee stocks. Volatile components of three RJ samples from high and low RJ production honeybee stocks were extracted by headspace-solid phase micro-extraction and analyzed by gas chromatography-mass spectrometry. Principal component analysis, hierarchical clustering analysis of the volatile components are suggestive of the fact that honeybee stock selected for increasing RJ yields (royal jelly bees) has shaped distinct volatile component profile compared with the unselected Italian bees. In total, 37 components were identified that could distinguish three RJ samples, including 5 aldehydes, 5 esters, 5 alkanes, 14 alcohols and phenols, 4 ketones and 4 other components. Our study provides the first characterization of volatile components in RJs and uncovered the differences among royal jelly secreted by different bee stocks. Image 1 • Royal jelly from three genetically different honeybee stocks were investigated. • GC-MS coupled to chemometric methods were applied to royal jelly. • 37 differential metabolites were identified to distinguish different royal jelly samples. • Significant differences among different royal jelly samples were investigated. • Primary knowledge on volatile metabolites of different royal jelly samples was acquired. [ABSTRACT FROM AUTHOR]