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Abstract Background It’s unclear if excess visceral adipose tissue (VAT) mass in individuals with prediabetes can be countered by adherence to a Mediterranean lifestyle (MEDLIFE). We aimed to examine VAT mass, MEDLIFE adherence, and their impact on type 2 diabetes (T2D) and diabetic microvascular complications (DMC) in individuals with prediabetes. Methods 11,267 individuals with prediabetes from the UK Biobank cohort were included. VAT mass was predicted using a non-linear model, and adherence to the MEDLIFE was evaluated using the 25-item MEDLIFE index, encompassing categories such as “Mediterranean food consumption,” “Mediterranean dietary habits,” and “Physical activity, rest, social habits, and conviviality.” Both VAT and MEDLIFE were categorized into quartiles, resulting in 16 combinations. Incident cases of T2D and related DMC were identified through clinical records. Cox proportional-hazards regression models were employed to examine associations, adjusting for potential confounding factors. Results Over a median follow-up of 13.77 years, we observed 1408 incident cases of T2D and 714 cases of any DMC. High adherence to the MEDLIFE, compared to the lowest quartile, reduced a 16% risk of incident T2D (HR: 0.84, 95% CI: 0.71–0.98) and 31% for incident DMC (0.69, 0.56–0.86). Conversely, compared to the lowest quartile of VAT, the highest quartile increased the risk of T2D (5.95, 4.72–7.49) and incident any DMC (1.79, 1.36–2.35). We observed an inverse dose-response relationship between MEDLIFE and T2D/DMC, and a dose-response relationship between VAT and all outcomes (P for trend

Obesity has shown a global epidemic trend. The high-lipid state caused by obesity can maintain the heart in a prolonged low-grade inflammatory state and cause ventricular remodeling, leading to a series of pathologies, such as hypertrophy, fibrosis, and apoptosis, which eventually develop into obese cardiomyopathy. Therefore, prolonged low-grade inflammation plays a crucial role in the progression of obese cardiomyopathy, making inflammation regulation an essential strategy for treating this disease. Cyy-272, an indazole derivative, is an anti-inflammatory compound independently synthesized by our laboratory. Our previous studies revealed that Cyy-272 can exert anti-inflammatory effects by inhibiting the phosphorylation and activation of C-Jun N-terminal kinase (JNK), thereby alleviating lipopolysaccharide (LPS)-induced acute lung injury (ALI). The current study aimed to evaluate the potential of Cyy-272 to mitigate the occurrence and progression of obese cardiomyopathy through the inhibition of the JNK signaling pathway. Our results indicate that the compound Cyy-272 has encouraging therapeutic effects on obesity-induced cardiac injury. It significantly inhibits inflammation in cardiomyocytes and heart tissues induced by high lipid concentrations, further alleviating the resulting hypertrophy, fibrosis, and apoptosis. Mechanistically, the protective effect of Cyy-272 on obese cardiomyopathy can be attributed to its direct inhibition of JNK protein phosphorylation. In conclusion, we identified a novel compound, Cyy-272, capable of alleviating obese cardiomyopathy and confirmed that its effect is achieved through direct inhibition of JNK.

Novel hot pot dipping sauces enriched with pepper seed press cake (PSPC) in five proportions were prepared and evaluated in terms of their physical properties and flavor characteristics. The findings indicated that enriching the sauce increased the content of palmitic and linoleic acids, enhanced storage stability, and improved the rheological behavior and textural properties. The maximum concentration of N-heterocyclic compounds was detected when PSPC was added at 5 g/100 g and 10 g/100 g. A suitable amount of PSPC could improve the mouthfeel and intensify the flavors of umami and saltiness. In comparing sauces with different amounts of PSPC added (0–20 g/100 g), the quality, aroma, and taste were better and overall acceptance was highest when PSPC was added in the range of 5 g/100 g to 10 g/100 g. This study provides a possible application of PSPC for improving the flavor, texture, nutritional quality, and storage stability of hot pot dipping sauce.

The study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed the similarities and differences in the aroma profile of sesame hulls with whole seeds and kernels after roasting. Roasting hulls produced mainly furans, aldehydes, and ketones volatiles. 140 Compounds were identified as aroma-active compounds, including 36 key aroma compounds (odor activity value, OAV ≥ 1). Among them, furanone (caramel-like, OAV = 80), 3-methylbutanal (fruity, OAV = 124), and 2-methoxy-4-vinylphenol (burnt, smoky, OAV = 160) gave hulls (180 °C) sweet, burnt, and smoky aroma. Due to the contribution of vanillin (fatty, sweet milk, OAV = 45), 2-hydroxy-3-butanone (caramel-like, roast, OAV = 46), and 2-methoxy-4-vinylphenol (OAV = 78), hulls (200 °C) shown strong sweet and roast note. These results identified compounds that contributed significantly to the aroma of sesame hulls and elucidated the contribution of sesame hulls to the flavor of roasted whole seeds and sesame oil.

This study developed a novel and green method to produce fragrant sesame oil using microwaves and subcritical extraction (SBE). Sesame seeds were microwaved at 540 W for 0–9 min before subcritical propane extraction at 40 °C and 0.5 MPa. SBE caused less deformation to the cellular microstructure of sesame cotyledons while dramatically improving oil yield (96.7–97.1 %) compared to screw processing (SP) (53.1–58.6 %). SBE improved extraction rates for γ-tocopherol (381.1–454.9 μg/g) and sesame lignans (917.9–970.4 mg/100 g) in sesame oil compared to SP (360.1–443.8 μg/g and 872.8–916.8 mg/100 g, respectively). Microwaves generated aroma-active heterocyclics and phenolics faster than hot-air roasting in sesame oil with a better sensory profile. SBE had a higher extraction rate for aroma-active terpenes, alcohols, and esters while reducing the concentrations of carcinogenic PAHs and HCAs in sesame oil. The novel combination process of microwaves and subcritical extraction is promising in producing fragrant sesame oil with superior qualities.

Abstract Background Existing evidence concerning the relationship between daytime napping and type 2 diabetes (T2D) is inconsistent, and whether the effects of napping differ by body fat percentage (BFP) and C‐reactive protein (CRP) is unclear. We aimed to investigate the association between daytime napping frequency and T2D risk and whether such an association was modified by BFP and CRP. Methods We included 435 342 participants free of diabetes from the UK Biobank. Participants were categorized as nonnappers, occasional nappers, and frequent nappers based on napping frequency, and BFP/CRP was divided into quartiles. Cox proportional hazards models were used. Results During a median follow‐up of 9.2 years, 17 592 T2D cases occurred. Higher frequency of daytime napping was significantly associated with an increased risk of T2D. Compared with nonnappers, the adjusted hazard ratios (HRs) for occasional nappers and habitual nappers were 1.28 (95% confidence interval [CI]: 1.24–1.32) and 1.49 (95% CI: 1.41–1.57), respectively. There was a significant additive and multiplicative interaction (relative excess risk due to interaction [RERI] = 0.490, 95% CI 0.307–0.673; p for multiplicative interaction

The unclear effects of microwaves, as a greener alternative to hot air, on sensory perception, aroma, and hazardous components of sesame oil were investigated. Microwaves (900 W, 6–10 min) created more seed porosity and cell destruction and facilitated more γ-tocopherol release in sesame oil (349.30–408.50 mg/kg) than 200 °C, 20 min hot air (304.90 mg/kg). Microwaves (6–10 min) generated more aromatic heterocyclics (42.40–125.12 mg/kg) and aldehydes (5.15–2.08 mg/kg) in sesame oil than hot air (25.59 mg/kg and 1.34 mg/kg). Microwaves (6 min) produced sesame oil with a stronger roasted sesame flavour, and weaker bitter and burnt flavour than hot air. Microwaves reduced harman (≤775.19 ng/g), norharman (≤1,069.99 ng/g), and benzo(a)pyrene (≤1.59 μg/kg) in sesame oil than hot air (1,319.85 ng/g, 1,168.40 ng/g, and 1.83 μg/kg). Appropriate microwave is a promising alternative to hot air in producing sesame oil with a better sensory profile, more bioactive, and less carcinogenic components.

Abstract Background Research on the association of physical activity and sedentary time with dementia is accumulating, though elusive, and the interaction effects of the two remain unclear. We analysed the joint associations of accelerometer-measured physical activity and sedentary time with risk of incident dementia (all-cause dementia, Alzheimer’s disease and vascular dementia). Methods A total of 90,320 individuals from the UK Biobank were included. Accelerometer-measured total volume of physical activity (TPA) and sedentary time were measured at baseline and dichotomised by median (low TPA [ 0.05). Conclusion Higher TPA level was related to a lower risk of incident dementia irrespective of sedentary time, which highlighted the implication of promoting physical activity participation to counteract the potential detrimental effect of sedentary time on dementia.

Hydrophilic natural gums have gained increasing attention as food cryoprotectants due to their special functional properties. In this study, the functional properties of Chinese quince seed gum (CQSG), i.e., rheological, textural, emulsifying and foaming properties, were characterized. Effects of gum concentration (0.50–3.00% in w/v) and freezing temperature (−18 °C and −34 °C) were investigated. During freeze–thaw process, there was insignificant change in the flow behavior of the CQSG solution, presumably due either to the random distribution or to the flexibility of the gum molecular chains. After freeze–thaw treatment, the textural properties were stable at low gum concentrations, and the cohesiveness and springiness were relatively stable at high gum concentrations. The hardness and gumminess were enhanced after being frozen at −34 °C and then thawed. The CQSG solutions at all concentrations exhibited enhanced emulsifying and foaming capacities after freeze–thaw treatment, and their stabilities were improved significantly. These results suggest that Chinese quince seed gum can be used as a cryoprotectant in frozen foods.

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Abstract Background For better understanding the mechanism of Reaumuria soongarica community formation in a salt stressed grassland ecosystem, we designed a field experiment to test how leaves salt secretion changes the competitive relationship between species in this plant communities. Results Among the three species (R. soongarica, Stipa glareosa and Allium polyrhizum) of the salt stressed grassland ecosystem, the conductivity of R. soongarica rhizosphere soil was the highest in five soil layers (0–55 cm depth). The high soil conductivity can increase the daily salt secretion rate of plant leaves of R. soongarica. In addition, we found the canopy size of R. soongarica was positively related to the distance from S. glareosa or A. polyrhizum. The salt-tolerance of R. soongarica was significantly higher than the other two herbs (S. glareosa and A. polyrhizum). Moreover, there was a threshold (600 µS/cm) for interspecific competition of plants mediated by soil conductivity. When the soil conductivity was lower than 600 µS/cm, the relative biomass of R. soongarica increased with the soil conductivity increase. Conclusions The efficient salt secretion ability of leaves increases soil conductivity under the canopy. This leads the formation of a “saline island” of R. soongarica. Meanwhile R. soongarica have stronger salt tolerance than S. glareosa and A. polyrhizum. These promote the competitiveness of R. soongarica and inhibit interspecies competition advantage of the other two herbs (S. glareosa and A. polyrhizum) in the plant community. It is beneficial for R. soongarica to establish dominant communities in saline regions of desert grassland.

Objectives: To examine the association between visit-to-visit blood pressure variability (BPV) and incident diabetes mellitus (DM) risk in a Chinese population.Methods: Data comes from China Health and Nutrition Survey (n = 15,084). BPV was estimated as the average real variability (ARV) using at least three BP measurements from the year preceding the event and was divided into quartiles. Participants were also categorized into 9 groups on the basis of combinations of systolic BPV (SBPV) and diastolic BPV (DBPV) tertiles. Cox proportional hazards regression models were used.Results: During a median follow-up of 16.8 years, 1,030 (6.8%) participants developed diabetes (incidence rate: 4.65/1,000 person-years). The HRs (95% CIs) for the highest quartile (vs. the lowest quartile) of SBPV and DBPV were 1.60 (1.30–1.97) and 1.37 (1.13–1.67), respectively. Participants with both highest SBPV and DBPV tertile had an ≈89% higher risk of DM (HR, 1.89; 95% CI, 1.47–2.42) compared with those in the both SBPV and DBPV tertile 1 group.Conclusion: Higher SBP ARV and DBP ARV were independently associated with increased risk of incident DM, which was augmented when both presented together.

In this work, sesame oligosaccharides (SOL) and sesame protein isolate (SPI) were isolated from dehulled sesame meal, combined and then tested as a sesame model system, to investigate the effects of roasting temperature and duration on color and flavor. The results demonstrated that SOL was more easily degraded than SPI; specifically, SOL and SPI gradually degraded at 100 °C and 150 °C, respectively. FT-IR analysis showed that characteristic bonds existing in the roasted samples were somewhat destroyed. Galactose, fructose, lysine, cysteine, and arginine showed great reduction and played an important role in color variation and flavor compound formation according to monosaccharide and amino acid analysis. Total color difference (ΔE) and browning intensity increased with roasting temperature and roasting duration. The types and concentrations of volatile flavor compounds were significantly increased, particularly heterocyclics (14.1 %–34.4 %) and phenols (28.4 %–32.4 %), corresponding to 0.3 % and 8.9 % of the unroasted samples.

In the present work, effects of reaction temperature, reactant concentration, catalyst loading, and rotation speed on the kinetics of sesamin conversion in a sesame oil system were studied by using citric acid loading on Hβ zeolite (CA/Hβ) as a catalyst. A kinetic model was built for sesamin conversion. The kinetic model fits correctly the experimental concentration of sesamin and asarinin (RS⁢e⁢s⁢a⁢m⁢i⁢n2 = 0.93 and RA⁢s⁢a⁢r⁢i⁢n⁢i⁢n2 = 0.97). The sesamin conversion is an endothermic reaction (△HrIso = 3 4.578kJ/mol). The CA/Hβ catalyst could be easily regenerated by calcination, and there was no obvious loss of catalytic activity when reused. Knowledge of the sesamin conversion is of great significance for guiding production and improving the value and nutrition of sesame oil. In a word, this study lays the foundation for the scale-up of the production of asarinin from sesame oil using CA/Hβ as the catalyst.

Sesame seed hull is the major by-product of sesame seed processing and is rich in polysaccharides. In this work, sesame hull polysaccharides (SHP) were extracted by ultrasound-assisted alkali extraction methods with a yield of 6.49%. Three purified polysaccharide fractions were obtained after decolorization, deproteinization, and column chromatography. Then, their main composition and antioxidant activity were investigated. The dominant fraction was SHP-2 with a yield of 3.78%. It was composed of galacturonic acid (51.3%), glucuronic acid (13.8%), rhamnose (8.9%), glucose (8.4%), and others. The linkage types of SHP-2 have the α-D-GalpA-(1,4)-linked, α-D-GlcpA-(1,2)-linked, β-T-D-Rhap-linked, β-D-Glcp-(1,6)-linked, β-T-D-Galp-linked, α-L-Xylp-(1,4)-linked, α-L-Araf-(1,3,5)-linked, and β-D-Manp-(1,4)-linked. This study might provide some useful basic data for developing applications for sesame seed hull polysaccharides in the food and pharmaceutical industries.

The wet decortication of sesame seeds produces wastewater containing diverse minerals and organic pollutants that could be valuable resources for the food industry. This investigation aimed to reclaim, purify, and characterize the polysaccharides contained in the waste liquor from the sesame decortication industry. The purified polysaccharide fractions were characterized using monosaccharide analysis, GPC (high-performance gel permeation chromatography), FT-IR (Fourier-transform infrared) spectroscopy, methylation analysis, 1D and 2D Nucleai Magnetic Resonance (NMR) analysis, and thermal analysis. Four fractions were found (SSP-1,-2,-3, -4), of which SSP-2 was proportionately the largest and most interesting. The backbone of SSP-2 is mainly composed of (1→2,4)-β-D-Xylp residues with side chains connected to the O-4 position, with many T-β-D-Galp and (1→5)-α-L-Araf residues, and fewer (1→4)-α-D-Glcp, (1→2)-α-L-Rhap, T-α-L-Araf, and (1→2)-β-D-GlcpA residues. An efficient method for removing the polysaccharides would simplify wastewater treatment while finding a use for them would benefit the sesame, food, and pharmaceutical industries.

BackgroundThe evidence of the association between parity and risk of mild cognitive impairment (MCI) or dementia is mixed, and the relationship between parity and longitudinal cognitive changes is less clear. We investigated these issues in a large population of older women who were carefully monitored for development of MCI and probable dementia.MethodsUsing the Women’s Health Initiative Memory Study, 7,100 postmenopausal women (mean age 70.1 ± 3.8 years) with information on baseline parity (defined as the number of term pregnancies), measures of global cognition (Modified Mini-Mental State Examination score) from 1996–2007, and cognitive impairment (centrally adjudicated diagnoses of MCI and dementia) from 1996–2016 were included. Multivariable linear mixed-effects models were used to analyze the rate of changes in global cognition. Cox regression models were used to evaluate the risk of MCI/dementia across parity groups.ResultsOver an average of 10.5 years, 465 new cases of MCI/dementia were identified. Compared with nulliparous women, those with a parity of 1–3 and ≥4 had a lower MCI/dementia risk. The HRs were 0.75 (0.56–0.99) and 0.71 (0.53–0.96), respectively (P < 0.01). Similarly, a parity of 1–3 and ≥4 was related to slower cognitive decline (β = 0.164, 0.292, respectively, P < 0.05).ConclusionHigher parity attenuated the future risk for MCI/dementia and slowed the rates of cognitive decline in elderly women. Future studies are needed to determine how parity affects late-life cognitive function in women.

The risk of dementia increases in patients with cognitive impairment. However, it is not clear what factors contribute to the onset of dementia in those with cognitive impairment. In this prospective cohort study, we will investigate the every-five-year incidence of cognitive impairment and prognostic factors for cognitive impairment. The Jidong cognitive impairment cohort was established from April 2012 to August 2015, during which we recruited 5854 healthy participants (55.1% male) older than 45 years (mean, 57 years). Participants received a health examination in the Staff Hospital, Jidong Oilfield Branch, China National Petroleum Corporation. Baseline data and blood samples were collected. Cognitive impairment was evaluated using the Mini-Mental State Examination, and was defined as a Mini-Mental State Examination score of less than 24. Dementia was assessed using the criteria of Diagnostic and Statistical Manual of Mental Disorders (Fourth edition), the International Working Group criteria, and the Mini-Mental State Examination score. The follow-up will continue until December 2024, during which a prognostic model will be constructed. The primary outcome is the presence/absence of dementia and the secondary outcome is quality of life. Baseline screening results showed the following: (1) Cognitive impairment was apparent in 320 participants (5.5%). These participants will be excluded from the Jidong cohort study, and the remaining participants will be followed up. (2) Of the 320 participants with cognitive impairment, there was a significantly higher prevalence of illiteracy than other education levels (35.9%, P < 0.05). Age, arterial hypertension, alcohol consumption, and passive smoking differed significantly between the cognitive impairment and healthy groups (P < 0.05). Multivariate logistic regression models showed that age (odds ratio [OR] = 1.059, 95% confidence interval [CI]: 1.044–1.074) and arterial hypertension (OR = 1.665, 95% CI: 1.143–2.427) were risk factors for mild cognitive impairment. With the increase of educational level (illiteracy, primary school, junior high school, high school, university, and above), cognitive impairment gradually decreased (OR < 1, P < 0.05). (3) This cohort study has initially screened for several risk factors for cognitive impairment at baseline, and subsequent prospective data will further describe, validate, and evaluate the effects of these risk factors on cognitive impairment and dementia. These results can provide clinical evidence for the early prevention of cognitive impairment and dementia. The study was approved by the Ethics Committee of Kailuan General Hospital of Tangshan City and the Medical Ethics Committee, Staff Hospital, Jidong Oilfield Branch, China National Petroleum Corporation on July 12, 2013 (approval No. 2013 YILUNZI 1).

Making full use of sunflower seeds, including oil and the polysaccharides extracted from the meals which oil has been extracted, is one way to enhance their industrial value. Such meals contain abundant polysaccharides; however, the application of polysaccharides isolated from sunflower remaining meals after oil extraction has not been investigated. In this study, polysaccharides were isolated by alkali from sunflower meals after different oil extraction processes, and their structural properties and antioxidant activities were compared. The results indicated that these polysaccharides displayed significant variability in monosaccharide composition and molecular weight. Differences in structural properties could result in differences in functional antioxidant properties. The polysaccharide (SPHE-1) obtained from the meals after traditional hexane extraction exhibited the best antioxidant activities, including DPPH free radical-scavenging assay and hydroxyl radical scavenging activity among all the polysaccharide fractions. The research provides valuable information for making efficient use of sunflower seeds in the food industry.

To expand industrial utilization of tigernut starch and meet the demand for industrial starch, the influence of dry heat treatment (130 °C for 2 h and 4 h, 7% moisture) on the functional properties and structure of tigernut starch alone and mixed with Chinese quince seed gum (1% w/w) was investigated. Modifying the starch significantly (p

Cold roll forming can fabricate products with complex profiles, and its parameter optimization can achieve high quality and improved precision of products. In this paper, taking the side shield as a typical product, the cold roll forming of a complex section of stainless steel SUS301L-ST is analyzed, establishing a 3D finite element model by using the professional roll forming software COPRA. We propose a floating roll device for complex sections with asymmetry and large depth. We use an orthogonal experiment to obtain the inter-distance between rolls, friction coefficients, the diameter increments, and line velocities to investigate the effects on the maximum longitudinal strain of the edge. Results show that the diameter increment has the greatest influence on the maximum strain, and its increases can reduce the strain. The inter-distance value needs a suitable range. A small value is not conducive to the release of elastic deformation, while a large value will cause unexpected displacement and increase the cost. The friction coefficient increases; although it helps to reduce the strain, it will cause scratches and other defects on the stainless steel. The increase in velocity increases the strain. We derive the optimal parameters for the complex section, providing a theoretical basis for practical production.

Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut cultivars. Most of these breed improvement programs have been targeting attributes that involve peanut growth, productivity, drought and disease tolerance, and oil quality and content, with only a few articles focusing directly on improvements in peanut butter organoleptic qualities. There are numerous peanut cultivars on the market today, with widely differing chemical compositions and metabolite profiles, about which little is known concerning their suitability for making peanut butter. In this review, we detail how the numerous peanut varieties on the market today, with their genetically conferred physiochemical attributes, can significantly affect the sensory quality attributes of peanut butter, even in peanut butter processing lines with optimized processes. If other peanut butter processing parameters are held constant, variations in the chemical composition and metabolite profiles of peanuts have a significant impact on peanut butter color, flavor, texture, storage stability, shelf life, and overall product acceptance by consumers. Further research on breeding programs for peanut varieties that are specifically tailored for peanut butter production, and even more comprehensive research on the synergetic relationship between peanut chemical composition and peanut butter organoleptic quality, are still required.

Sesame processing facilities typically discard sesame seed hulls (SH) as waste or animal feed. However, these hulls are rich in cellulose and make them potentially valuable to the food industry. This study for the first time studied the effect of subcritical water (SW) and alkali (AT) pretreatment on extraction of purified cellulose from SH. The results indicated that the yield of SWCs (cellulose obtained by subcritical water pretreatment, 9.2–11.6%) was close to that of ATC (cellulose obtained by alkali pretreatment, 10.1%). Crystallinity of SWCs (68.7–75.8%) was significantly higher than ATC (60.9%). Subcritical water pretreatments interfered more significantly than alkali with the removal of non-cellulosic components according to Fourier transform infrared spectrometry and scanning electron microscope photographs. In addition, the diameter of the SWC was smaller than ATC, and the obtained SWC was comparable to ATC in terms of thermal stability. This study shows that subcritical water, as an environmentally friendly solvent, can be used to extract good quality cellulose from SH. In addition, subcritical water is more effective than alkali, suggesting it could be used more widely in the food industry for producing cellulose from other sources.

Peanut butter has a very large and continuously increasing global market. The food safety risks associated with its consumption are also likely to have impacts on a correspondingly large global population. In terms of prevalence and potential magnitude of impact, contamination by Salmonella spp., and aflatoxins, are the major food safety risks associated with peanut butter consumption. The inherent nature of the Salmonella spp., coupled with the unique chemical composition and structure of peanut butter, present serious technical challenges when inactivating Salmonella spp. in contaminated peanut butter. Thermal treatment, microwave, radiofrequency, irradiation, and high-pressure processing all are of limited efficacy in inactivating Salmonella spp. in contaminated peanut butter. The removal of aflatoxins in contaminated peanut butter is equally problematic and for all practical purposes almost impossible at the moment. Adopting good manufacturing hygiene practices from farm to table and avoiding the processing of contaminated peanuts are probably some of the few practically viable strategies for minimising these peanut butter food safety risks. The purpose of this review is to highlight the nature of food safety risks associated with peanut butter and to discuss the effectiveness of the initiatives that are aimed at minimising these risks.

Asarinin, an isomer of sesamin, has attracted attention because it has stronger biological properties than sesamin. The research on the conversion of sesamin into asarinin is limited. In this study, solid acid catalysts were screened and applied to promote the conversion of sesamin into asarinin in sesame oil. The results showed that citric acid loaded on zeolite beta (CTAH) was the optimal catalyst for asarinin production among the prepared catalysts. Characterization showed that CTAH had the greatest pore volume, largest surface area and strongest acid content. Response surface methodology (RSM) was applied to optimize the reaction conditions for asarinin yield using CTAH. The optimal reaction conditions were as follows: temperature, 85 °C; time, 2.7 h; catalyst amount, 1.6%. The predicted and experimental values of asarinin yield were 50.79 and 51.80 mg/100 g, respectively. The peroxide value and color in sesame oil samples treated with CTAH were clearly improved. In short, CTAH is a solid acid catalyst with potential application in the industrial conversion of sesamin into asarinin and in the improvement of sesame oil.

Tigernut has been recognized as a promising resource for edible oil and starch. However, the research on the quality characteristics of tigernut from different regions is lagging behind, which limits the application of tigernut in food industry. Tigernut tubers were obtained from six major growing regions in China, and the physicochemical properties of their main components, oil and starch, were characterized. Tigernut tubers from Baoshan contained the most oil (30.12%), which contained the most ß-carotene (130.4 µg/100 g oil) due to high average annual temperature. Gas chromatography analysis and fingerprint analysis results indicated that tigernut oil (TNO) consists of seven fatty acids, of which oleic acid is the major component. Changchun TNO contained the least total tocopherols (6.04 mg/100 g oil) due to low average annual temperature. Tigernut tubers from Chifeng (CF) contained the most starch (34.85%) due to the large diurnal temperature range. Xingtai starch contained the most amylose (28.4%). Shijiazhuang starch showed the highest crystallinity (19.5%). Anyang starch had the highest pasting temperature (76.0°C). CF starch demonstrated superior freeze-thaw stability (syneresis: 50%) due to low mean annual precipitation. The results could be further applied to support tigernut industries and relevant researchers that looks for geographical origin discrimination and improvements on tigernut quality, with unique physicochemical and technological properties. [ABSTRACT FROM AUTHOR]

Subcritical water treatment has received considerable attention due to its cost effectiveness and environmentally friendly properties. In this investigation, Chinese quince fruits were submitted to subcritical water treatment (130, 150, and 170 °C), and the influence of treatments on the structure of milled wood lignin (MWL) was evaluated. Structural properties of these lignin samples (UL, L130, L150, and L170) were investigated by high-performance anion exchange chromatography (HPAEC), FT-IR, gel permeation chromatography (GPC), TGA, pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS), 2D-Heteronculear Single Quantum Coherence (HSQC) -NMR, and 31P-NMR. The carbohydrate analysis showed that xylose in the samples increased significantly with higher temperature, and according to molecular weight and thermal analysis, the MWLs of the pretreated residues have higher thermal stability with increased molecular weight. The spectra of 2D-NMR and 31P-NMR demonstrated that the chemical linkages in the MWLs were mainly β-O-4′ ether bonds, β-5′ and β-β′, and the units were principally G- S- H- type with small amounts of ferulic acids; these results are consistent with the results of Py-GC/MS analysis. It is believed that understanding the structural changes in MWL caused by subcritical water treatment will contribute to understanding the mechanism of subcritical water extraction, which in turn will provide a theoretical basis for developing the technology of subcritical water extraction.

Hemicellulosic fractions were extracted from soybean hull with various concentrations of NaOH at 50 °C for 5 h. The chemical compositions and physicochemical properties were determined by high performance anion exchange chromatography (HPAEC), Fourier transform infrared spectroscopy (FT-IR), thermogravimetric analyzer (TGA), and 13C and 2D nuclear magnetic resonance (NMR) analysis. The crystallinity of soybean hulls treated and untreated by alkali liquid was examined by X-ray diffraction (XRD). The sugar analysis results indicated that all of the hemicellulosic preparations were heteropolysaccharides containing arabinose, galactose, glucose, xylose, and mannose. According to the spectral analysis, hemicelluloses from soybean hull were assumed to be L-arabino-4-O-methyl-D-glucurono-D-xylan. Xylose was the predominant monosaccharide in the hemicellulose fraction 1 (H1), and it ranged between 40.1% and 48.8% of the total neutral sugars. It was found that hemicellulose fraction 3 (H3) had the highest thermal stability and H1 had the lowest thermal stability. The crystallinity index (CrI) was found to be about 20.8%, 14.3%, 10.9%, and 4.7% for soybean hulls, untreated and treated with 1.5, 2.0, and 2.5 M NaOH, respectively.

Rice bran oil was extracted using hexane, as well as subcritical butane and propane. The quality of rice bran oils obtained using these three solvents was comparatively studied. The results showed that subcritical fluid extraction oil showed higher concentrations of health-conducive components (such as vitamin E, oryzanol, and phytosterol) compared with hexane-extracted oil. Extraction solvent had an important effect on the distribution of linoleic acid and oleic acid. The sterol compositions in rice bran oils were identified to be composed of ethyl iso-allocholate, campesterol, stigmasterol, sitosterols, and cyclolanosts. NMR data showed that butane-extracted oil had the highest triacylglycerols (TAGs) content and that subcritical propane-extracted oil had the highest wax content among the oils extracted with these three extraction solvents. The oils extracted by subcritical butane and propane showed higher oxidative stabilities. These results indicate that subcritical fluid extraction technology could be a useful method for producing high-quality rice bran oils and could become widely used in industrial applications.

Four bio-oils obtained from the hydrothermal liquefaction (at 280 °C for 0 min) of untreated and pretreated cypresses were subjected to several types of chemical analyses to compare their structural features and chemical constituents. Pretreatments were carried out with alkali at 90 °C for 0.5, 1, and 2 h. The bio-oils were further divided into water-soluble oil, diethyl ether-soluble oil, and diethyl ether-insoluble oil fractions. Alkaline pretreatment had a significant effect on the contents of different components in the bio-oils. The diethyl ether-insoluble oil fraction was made up of intermediate-sized macromolecular fragments of lignin decomposed during the hydrothermal liquefaction process. The G6 resonance, β-5, β-β’, and β-O-4’ peaks (which were present in the spectra of milled-wood lignin) almost disappeared from the spectra of the diethyl ether-insoluble oil fractions obtained via hydrothermal liquefaction of pretreated and untreated cypresses. At the same time, the intensities of the peaks corresponding to methoxy groups, G2, and G5 resonances were reduced. Long-duration alkaline pretreatment created a strong, highly water-soluble oil fraction with a wide molecular weight distribution.

The mechanism of hydrothermal liquefaction of cypress was investigated by examining the effects of temperature and retention time on the characteristics of the solid residues remaining after liquefaction. The solid residues were divided into acid-soluble and acid-insoluble residues. Results showed the polymerization reactions also mainly occurred at low temperatures. The reactive fragments transformed into acid-insoluble solid residue in the form of carbon and oxygen through polymerization reactions. The process of cellulose degradation consists of two steps: an initial hydrolysis of the more solvent- accessible amorphous region and a later hydrolytic attack on the crystalline portion. Hemicelluloses were decomposed into small compounds during the initial stage of the cypress liquefaction process, and then these compounds may rearrange through polymerization to form acid-insoluble solid residues above 240 °C. The higher heating value of the solid residues obtained from liquefaction at 260–300 °C was 23.4–26.3 MJ/kg, indicating that they were suitable for combustion as a solid fuel.

Liquefaction of cornstalk in sub-critical solution of ethanol without and with catalysts (K2CO3, Na2CO3 and ZnCl2) was performed in a stainless steel reactor (1 L) at temperatures of 200 to 300 oC. The cornstalk and the products of decomposition were divided into five lumps (gas, organic dissolved, heavy oil, volatile organic compounds, and residue). The effects of reaction temperature and the catalyst amount on the five lump yields were studied. The bio-oils produced with and without catalysts were characterized by GC/MS. Results showed that an increment in the temperature and the addition of catalysts had a synergetic effect on the lumps yield as compared to the non-catalytic experiments, and different catalytic procedures had an important effect on the lump yields and compounds of the bio-oils. The addition of the catalyst enhanced the gas yield and the total conversion rate. A high temperature, lower amount of Na2CO3, moderate amount of K2CO3, and a high amount of ZnCl2 were propitious to enhance the heavy oil. The formation of volatile organic compounds with the presence of ZnCl2 and K2CO3 was less than that in non-catalytic experiments at the higher temperatures. However, a higher conversion temperature had a negative impact on the bio-oils yield from liquefaction of cornstalk with and without catalysts.