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Lipid oxidation is a big contributor to food deterioration. The objective of this study was to develop an intelligent film for visually detecting lipid oxidation, based on the colorimetric reaction of Schiff’s reagent and aldehydes—the major volatile lipid oxidation products. A polyvinyl alcohol (PVA) film containing Schiff’s reagent was formed, with the elasticity modulus of 0.27 MPa and the tensile strength of 19.17 MPa. The PVA film was exposed to various concentration (0–7.02 mg/L) of gaseous hexanal—the major aldehyde formed during lipid oxidation, the color change of the PVA film was measured by CIELab scale. The color of PVA film changed from colorless to purple after exposure to hexanal. As the hexanal concentration increased, the color change of the PVA film was more obvious. A linear relationship was found between the hexanal concentration and the color change. The developed PVA film could be an indicator for lipid oxidation of food when incorporated as a minor component of food packaging. [ABSTRACT FROM AUTHOR]

This study investigated the polar lipid composition and emulsifying properties of canola lecithin from enzymatic degumming (CLED). Phospholipase A 1 was used for enzymatic degumming of crude canola oil to collect lecithin sample. Canola lecithin from water degumming (CLWD) was also collected and served as the control. The results showed that the contents of phosphatidylethanolamine (PE) (2.99%) and phosphatidylcholine (PC) (6.59%) in CLED were significantly lower than that in CLWD (PE 15.55% and PC 21.93%); while the content of lysophosphatidylcholine (LPC) (19.45%) in CLED was significantly higher than that in CLWD (3.27%). Unsaturated fatty acids accounted for a higher percentage of the total fatty acids in CLED than in CLWD. CLED promoted more stable o/w emulsions than CLWD. This study provides a better understanding of the chemical nature of CLED, and important information for utilization of CLED as o/w emulsifier. [ABSTRACT FROM AUTHOR]

• Soil NO 3 –-N content increased in the growing season and in the middle of winter. • Soil NH 4 +-N and DON contents declined in the growing season. • Soil MBN content declined in middle of growing season. • The soil moisture was correlated with the soil NO 3 –-N, DON, and MBN contents. The largest permafrost area in China is on the Qinghai-Tibetan Plateau (QTP), and the nitrogen biogeochemical cycles in this area have received significant attention. However, there is insufficient knowledge of the available soil nitrogen and microbial biomass nitrogen (MBN) dynamics in this region, which hinders our understanding of the changes in the ecosystem and the effects of climate change on the nitrogen dynamics in the future. In this study, we determined the monthly changes in ammonium nitrogen, nitrate nitrogen, dissolved organic nitrogen (DON), and MBN contents of the topsoil (at depths of 0–20 cm) from April 2016 to March 2017 in the permafrost region on the QTP. The results show that soil NH 4 +-N and DON contents decreased during the growing season, while soil NO 3 –-N content increased during the growing season and in the middle of the winter. The soil MBN contents increased at the beginning of the growing season and decreased during peak growth period, despite significant variations among the different sites. The soil temperature was positively correlated with soil NO 3 –-N content but it was negatively correlated with the NH 4 +-N and DON contents. The soil moisture was positively correlated with the soil NO 3 –-N, DON, and MBN contents. The primary factor affecting the seasonal patterns in soil NO 3 –-N and DON contents was soil moisture. Soil moisture and plant growth also affected soil MBN via nutrient competition. The nutrient uptake by plants overwhelmed effect of temperature on the MBN in growing season. These findings improve our understanding of the nitrogen biochemical cycles and their response to future climate change. [ABSTRACT FROM AUTHOR]

• Ethanol-soluble fraction of canola lecithin was rich in phosphatidylcholine. • Ethanol-insoluble fraction of canola lecithin was rich in phosphatidylinositol and phosphatidic acid. • The fractions of canola lecithin can be used as sources of specific phospholipid. In this study, lecithin obtained from acid degumming of canola oil was fractionated with absolute ethanol. The lipid composition and emulsifying properties of the resulting fractions were investigated. The results showed that phosphatidylcholine and lyso-phosphatidylcholine were greatly enriched in the ethanol soluble fraction (ESF), accounting for 43.79% and 13.21% of ESF, respectively. Phosphatidylinositol, lyso-phosphatidylinositol and phosphatidic acid, as a group, were enriched in the ethanol insoluble fraction (EIF), accounting for 37.4% of EIF. ESF and EIF promoted oil/water (o/w) emulsions as stable as the parent canola lecithin. EIF was not better than the parent lecithin as w/o emulsifier. This information is critical for evaluating the potential utilization of these canola lecithin fractions as emulsifiers or sources of specific phospholipid. [ABSTRACT FROM AUTHOR]

Probiotic consumption has dramatically grown with most products claim of gastrointestinal health and immune support. The beneficial potential of probiotic has gradually expanded to areas such as mood improvement, metabolism homeostasis and vaginal health according to scientific research advances. The positive research results provide novel and promising insight into preventing and even therapeutic methods for various human morbidity by probiotic. This review summarized the bidirectional relationship between the host physiology and microbiota from various animal experiments and clinical studies reported in peer-reviewed journal articles. Then the study summarized the benefits that probiotic confer to the host physiology. As a kind of food supplement, application precautions and formula suggestions were also provided for futuristic research and product development. Key Findings and Conclusions: Microbial ecosystem has a symbiotic relationship with host. The alteration in the host physiology and shift in the microbial composition in the hosts can positively or negatively impact each other. The clear and thorough comprehension of the complexity of microbiota–host crosstalk is significant for the development of probiotic intervention. Probiotic may confer various benefits ranging from traditional immune support, gastrointestinal heath even to disease control as sepsis prevention. Probiotic may function in the host mainly through competing with deleterious bacteria, beneficial metabolites and maintaining the homeostasis of gut, and new mechanisms are being discovered each year. The failed clinical study and negative results of probiotic treatment may propose the customized probiotic design for treatment. For probiotic supplement products in the market, upgrading are strongly suggested from aspects of formula innovation and clinically referred probiotic dosage. • Host physiology and microbiota are highly associated and can impact each other by a bidirectional manner. • Probiotic can positively impact host physiology and even treat various diseases in different mechanisms. • Probiotic supplement formula should be uniquely designed for efficient and accurate treatment. [ABSTRACT FROM AUTHOR]

This study investigated the effects of cold plasma treatment on the aroma compounds and flavor of aromatic coconut water. Cold plasma treatment led to an increase in the aroma attributes of coconut water butter and popcorn flavors. Moreover, cold plasma showed good retention of key aroma actives such as 2-acetyl-1-pyrroline and nonanal in aromatic coconut water, which inhibited the loss of key aroma characteristics and odor production of aromatic coconut water. In addition, 11 differential metabolites were screened before and after cold plasma treatment, among which nonanal was the key differential aroma active substance before and after cold plasma treatment. This study shows that cold plasma treatment is an effective strategy for preserving the flavor of aromatic coconut water and is a promising new technology for aromatic processed coconut water beverages. [Display omitted] • Aroma dynamic changes were assessed by sensory evaluation, E-nose, GC-IMS, and GC × GC-TOFMS. • Cold plasma treatment increased the butter and popcorn attributes of coconut water. • Exceptional retention of key aroma compounds (2-AP and 2,3-butanedione) by cold plasma. • Nonanal was screened as the key differential aroma active compound. • Cold plasma offers a novel approach to preserving and enhancing coconut water aroma. [ABSTRACT FROM AUTHOR]