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In this work, a Z-scheme Bi2WO6/BiO2−x heterojunction was successfully prepared using a self-assembly strategy. Various characterization techniques demonstrated that the formation of the heterojunction not only accelerated the separation of photoinduced carriers but also weakened the recombination rate of photogenerated electron–hole pairs-. The Bi2WO6/BiO2−x composites had a wider absorption edge than Bi2WO6 in the range of 200–800 nm, which improved the photocatalytic performance of ciprofloxacin (CIP) degradation under xenon lamps. As a result, the Z-scheme heterojunction Bi2WO6/BiO2−x composite exhibited excellent photocatalytic activity. Catalyzed by the optimal 20% Bi2WO6/BiO2−x (0.5 g/L), the removal rate of CIP (10.0 mg/L) was 91.8% within 2 h irradiated by visible light, which was 2.37 times that of the BiO2−x catalyst. This work will provide a fresh perspective on the construction of visible-driven Z-scheme photocatalysts for wastewater treatment. [ABSTRACT FROM AUTHOR]

The effect of processing conditions (heating temperature, reaction time, and pH) and ingredients of beef flavor system (including enzymatic tallow hydrolysate, DL-methionine, L-cysteine, glucose, and D-xylose) on 3-monochloro-1, 2-propanediol (3-MCPD) esters concentration, and sensory characteristics of beef flavors are investigated. The results indicates that DL-methionine and L-cysteine had similar effects on the content of 3-MCPD esters, promoting their formation at low concentration, whereas, reducing them when added at high concentration. 3-MCPD esters concentration increased with increasing enzymatic tallow hydrolysate and D-xylose concentration. However, the addition of glucose has no significant effect on 3-MCPD esters concentration. Considering 3-MCPD esters concentration and sensory characteristics, the optimal addition of flavor precursors is finally selected as: Enzymatically hydrolyzed tallow (10%), L-cysteine (1.2%), DL-methionine (1.2%), glucose (1%), and D-xylose (0.5%). In addition, 3-MCPD esters concentration is also strongly dependent on heating temperature, reaction time, and pH. In conclusion, beef flavor is prepared using the optimal concentrations of flavor precursors and heated at 110 °C with initial pH 7.0 for 100 min. Practical Application: This study provides a promising way of controlling the formation of 3-MCPD esters without changing the flavor quality of savory flavors. It promotes the food safety control technology of savory flavoring from passive defense to active forewarning. Also, it provides theoretical guidance and technical support for the sustainable and healthy development of savory flavoring industry. In this study the effect of processing conditions and ingredients on 3-MCPD esters concentration and sensory characteristics are evaluated. It can provide references for the reduction 3-MCPD esters without changing its quality during beef flavor processing. [ABSTRACT FROM AUTHOR]

Herein, sub 10 nm MoS2 nanoflakes are successfully in situ grown on graphitic‐carbon‐nitride (MoS2/g‐C3N4) through a hydrothermal strategy. The scanning electron microscopy result indicates that the thickness of the MoS2 nanoflakes is less than 10 nm, which can boost the transport rate of the photoproduced charge during the photodegradation process. Transmission electron microscopy result clearly shows that an excellent interfacial heterojunction is formed between g‐C3N4 and MoS2, which will significantly improve the stability of catalysts. Particularly, the optimal 8% MoS2/g‐C3N4 product displays significantly enhance catalytic performance and excellent long‐term photodurability. These superior photocatalytic properties are attributed to the excellent interfacial heterostructure between MoS2 and g‐C3N4, which extends the visible light absorption range, suppresses the recombination, and improves the transfer rate of photoproduced charge. [ABSTRACT FROM AUTHOR]

Background: Encapsulation is commonly used to protect probiotics against harsh stresses. Thus, the fabrication of microcapsules with special structure is critical. In this work, microcapsules with the structure of S/O/W (solid-in-oil-in-water) emulsion were prepared for probiotics, with butterfat containing probiotics as the inner core and with whey protein isolate fibrils (WPIF) and antioxidants (epigallocatechin gallate, EGCG; glutathione, GSH) as the outer shell., Results: Based on the high viscosity and good emulsifying ability of WPIF, dry well-dispersed microcapsules were successfully prepared via the stabilization of the butterfat emulsion during freeze-drying with 30-50 g L -1 WPIF. WPIF, WPIF + EGCG, and WPIF + GSH microcapsules with 50 g L -1 WPIF protected probiotics very well against different stresses and exhibited similar inactivation results, indicating that EGCG and GSH exerted neither harm or protection on probiotics. This significantly reduced the harmful effects of antioxidants on probiotics. Almost all the probiotics survived after pasteurization, which was critical for the use of probiotics in other foods. The inactivation values of probiotics in microcapsules were around 1 log in simulated gastric juice (SGJ), about 0.5 log in simulated intestinal juice (SIJ), and around 1 log after 40 days of ambient storage., Conclusion: Dry S/O/W microcapsule, with butterfat containing probiotics as the inner core and WPIF as the outer shell, significantly increased the resistance of probiotics to harsh environments. This work proposed a preparation method of dry S/O/W microcapsule with core/shell structure, which could be used in the encapsulation of probiotics and other bioactive ingredients., (© 2023 Society of Chemical Industry.)