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Background: Chinese steamed bread (CSB) is one of the most important staple foods in China and is also popular in South-East Asia. Developing functional CSB could improve people's resistance to inflammatory and non inflammatory diseases. This work investigated the effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern-style steamed bread (CSSB)., Results: In this study, the enhanced CSSB with 0-200 g kg -1 of fine black and tannin (sumac) sorghum bran addition was developed. A small change in phenol content and antioxidant activity was observed at various stages in the processing procedure before steaming. Moreover, a high retention of antioxidant phenolics CSSB with sorghum bran addition was observed. Sorghum bran addition significantly increased the total phenol content and antioxidant activity of CSSB by 4.5-10 times, on average, relative to control. Sorghum bran addition significantly also increased the content of resistant starch, and significantly decreased in vitro starch digestibility in CSSB; these effects were likely due to the joint inhibitory effect of tannins and ferulic acid on starch digestibility. Interestingly, the sorghum bran breads scored higher or similar to control in sensory color preference and overall appearance, but lower on most textural and mouthfeel attributes., Conclusion: Sorghum bran addition significantly increased the antioxidant activity of CSSB and significantly decreased starch digestibility. Moreover, the color and appearance properties were maintained or improved. However, the sensorial textural attributes were negatively impacted by the sorghum bran substitutions. Strategies to improve the texture of bran-fortified breads would likely enhance their consumer acceptability. © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

Microplastics (MPs), an emerging pollutant of global concern, have been studied in the Hongyingzi sorghum production base. In this study, we investigated MPs in the surface soil (0-10 cm) and deeper soil (10-20 cm) in the Hongyingzi sorghum production base. Pollution characterization and ecological risk evaluation were conducted. The results revealed that the MP abundance ranged from 1.31 × 10 2 to 4.27 × 10 3 particles/kg, with an average of 1.42 ± 1.22 × 10 3 particles/kg. There was no clear correlation between the MP abundance and soil depth, and the ordinary kriging method predicted a range of 1.26 × 10 3 -1.28 × 10 3 particles/kg in most of the study area, indicating a relatively uniform distribution. Among the 12 types of MPs detected, acrylates copolymer (ACR), polypropylene (PP), polyurethane (PU), and polymethyl methacrylate (PMMA) were the most frequently detected. These MPs primarily originated from packaging and advertising materials made from polyurethane and polyester used by Sauce Wine enterprises, as well as plastic products made from polyolefin used in daily life and agricultural activities. The particle size of MPs was primarily 20-100 μm. Overall, the proportion of the 20-100 μm MP was 95.1% in the surface soil layer and 86.7% in the deeper soil layer. Based on the pollution load index, the MP pollution level in the study area was classified as class I. Polymer hazard index evaluation revealed that the risk levels at all of the sampling sites ranged from IV to V, and ACR, PU, and PMMA were identified as significant sources of polymer hazard. Potential ecological index evaluation revealed that most of the soil samples collected from the study area were dangerous or extremely dangerous, and the surface soil posed a greater ecological risk than the deeper soil. These findings provide a scientific foundation for the prevention, control, and management of MP pollution in the Hongyingzi sorghum production base., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Five types of crop residue (rice, wheat, corn, sorghum, and sugarcane) collected from different provinces in China were used to characterize the chemical components and bioreactivity properties of fine particulate matter (PM 2.5 ) emissions during open-burning scenarios. Organic carbon (OC) and elemental carbon (EC) were the most abundant components, contributing 41.7%-54.9% of PM 2.5 emissions. The OC/EC ratio ranged from 8.8 to 31.2, indicating that organic matter was the dominant component of emissions. Potassium and chloride were the most abundant components in the portion of PM 2.5 composed of water-soluble ions. The coefficient of divergence ranged from 0.27 to 0.51 among various emissions profiles. All samples exposed to a high PM 2.5 concentration (150 μg/mL) exhibited a significant reduction in cell viability (A549 lung alveolar epithelial cells) and increase in lactic dehydrogenase (LDH) and interleukin 6 levels compared with those exposed to 20 or 0 μg/mL. Higher bioreactivity (determined according to LDH and interleukin 6 level) was observed for the rice, wheat, and corn samples than for the sorghum straw samples. Pearson's correlation analysis suggested that OC, heavy metals (chromium, manganese, iron, nickel, copper, zinc, tin, and barium), and water-soluble ions (fluoride, calcium, and sulfate) are the components potentially associated with LDH production., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Sorghum bicolor (L.) Moench is an important annual C 4 cereal crop with unique properties-it can be used in almost all renewable schemes being proposed for renewable fuels and green technologies. In the United States, the grain is currently used as a feedstock in the grain-ethanol process, while in China, the Philippines, and India, sweet sorghums are used in a sugar-to-ethanol process. High-tonnage biomass sorghums are being investigated for their potential use in both cellulosic and lignocellulosic renewables. Other countries have been exploring sorghum's use as a renewable building material and as a potential source of high-value C molecules for the creation of renewable oils and other important industrial chemicals. Sorghum can become a major player in the renewable feedstock industry because of its potential for high-yield production under limited water and inputs, strong research capacities, a well-established seed industry, and a robust history of research on production and cultural practices. The following review highlights various research activities in support of renewables using sorghum as a primary feedstock.

An integrated process based on hydrothermal pretreatment (HTP) (i.e., 110-230 °C, 0.5-2.0 h) and alkaline post-treatment (2% NaOH at 90 °C for 2.0 h) has been performed for the production of xylooligosaccharide, lignin, and digestible substrate from sweet sorghum stems. The yield, purity, dissociation mechanisms, structural features, and structural transformations of alkali lignins obtained from the integrated process were investigated. It was found that the HTP process facilitated the subsequent alkaline delignification, releasing lignin with the highest yield (79.3%) and purity from the HTP residue obtained at 190 °C for 0.5 h. All of the results indicated that the cleavage of the β-O-4 linkages and degradation of β-β and β-5 linkages occurred under the harsh HTP conditions. Depolymerization and condensation reactions simultaneously occurred at higher temperatures (≥ 170 °C). Moreover, the thermostability of lignin was positively related to its molecular weight, but was also affected by the inherent structures, such as β-O-4 linkages and condensed units. These findings will enhance the understanding of structural transformations of the lignins during the integrated process and maximize the potential utilizations of the lignins in a current biorefinery process.

Although Maotai flavor liquor is exclusive due to its soy sauce flavor, knowledge of its key compound and production mechanism is still scarce until now. To gain insight into the production mechanism of soy sauce flavor, a soy sauce flavor producing strain with high efficiency and heat-resistant capability was obtained, and the metabolic mechanism of the strain was investigated with the technique of microarray profiling. Because high temperature was a key factor for soy sauce flavor production, the global gene expression of this heat-resistant strain fermented at 55 °C was analyzed. Except for the responsive increase of heat shock proteins, which maintained cell survival during heat stress, biosynthesis of cysteine was also up-regulated. In addition, some metabolites were significantly increased when cysteine was added to the fermentation medium, such as 2,3-butanediol, 3-hydroxy-2-butanone, and tetramethylpyrazine, which were important flavor compounds in soy sauce flavor liquor and might be related with soy sauce flavor. The results indicated that cysteine might play an important role in the formation of soy sauce flavor compound, and it might act as an indirect precursor or stimulator of soy sauce flavor formation. This was the first use of the microarray profiling tool to investigate the fermentative strains for Chinese traditional liquor, which would allow a deeper insight into the mechanism of the formation of soy sauce flavor compound.