Search

Animal-derived processing by-products are a treasure house of bioactive compounds with huge output and low price. Their efficient exploitation is of great significance. Deep eutectic solvents are a new type of designable “green solvents” and are formed by mixing hydrogen bond donors with hydrogen bond acceptors in appropriate proportions. They possess great advantages, such as easy availability of raw materials, simple preparation, designable structure, and biodegradability and are therefore extensively used in the fields of chemistry, food and medicine. This paper briefly reviews the application of deep eutectic solvents in the extraction of bioactive components from animal-derived processing by-products and gives an outlook on future prospects, hoping to provide new strategies the extraction of bioactive components from animal-derived processing by-products.

This paper investigates the impact of a sample structure on the amplitude of time-domain Brillouin scattering (TDBS) oscillations using silicon wafers with different oxide layer thicknesses as an example. According to the calculation results based on transfer matrix theory and Green's function, along with experimental results, we discovered that the amplitude of TDBS exhibits dual peaks corresponding to the thickness of the silicon dioxide layer, highlighting the TDBS's acute sensitivity to an internal sample structure. Furthermore, our computational results indicate that both the roughness of the sample and the non-monochromatic nature of the probe light affect the time-domain Brillouin scattering signal, underscoring the significant role of interference effects in TDBS detection. The outcomes of this study suggest that by precisely designing the thickness of the transducer layer, the time-domain Brillouin scattering signal can be enhanced, and it may be possible to determine the roughness of the sample using the amplitude of the time-domain Brillouin oscillation. This is beneficial for improving the detection accuracy of time-domain Brillouin scattering and for extracting a broader range of physical information from TDBS oscillations. [ABSTRACT FROM AUTHOR]

To investigate the difference in the comprehensive quality of free amino acids (FAA) in crayfish meat from different co-culture modes, the FAA composition of crayfish tail meat from three representative co-culture modes in Xinghua city of Jiangsu province was determined, and the contribution of FAA to the taste of crayfish meat was evaluated by computing the taste active value (TAV). Comprehensive evaluation of FAA in crayfish meat was performed using principal component analysis (PCA) and cluster analysis. The results showed that 17 amino acids were found in crayfish meat from each co-culture mode, and the total amount of FAA was 21.80–27.11 mg/g. Arginine (Arg) was the most abundant FAA in all samples, accounting for 55.64%–67.76% of the total FAA, which was much more abundant than the other amino acids. Moreover, Arg contributed the most to the taste of crayfish meat. The TAV of the sweet amino acid alanine (Ala) and the bitter amino acid histidine (His) in crayfish were greater than 1 for all co-culture modes, indicating that both amino acids contributed to the taste of crayfish meat. The TAV of glutamic acid (Glu) as the amino acid with the strongest umami taste was greater than 1 only in crayfish meat from rice-crayfish mode with one-rice and two-crayfish in a field (RC2). Three principal components were extracted for the 17 amino acids, which cumulatively explained 89.937% of the total variance and could reflect the comprehensive information of amino acids in crayfish meat. The results of PCA showed that RC2 ranked first, and crayfish-crab mode (CC1) ranked last. The hierarchical cluster analysis divided crayfish meat from different co-culture modes into three categories. Similar results were obtained by PCA. This study demonstrated that the comprehensive quality of FAA in crayfish from rice-crayfish co-culture mode was better than that in crayfish from the other co-culture modes.

Rationale: (E)‐4‐Hydroxy‐2‐nonenal (HNE) is a reactive secondary product of lipid oxidation with biological significance. The analysis of HNE is a challenge due to its volatility and high activity. Developing sample preparation and analytical tools for the determination of free HNE is crucial for better understanding the actual level of free HNE in meat products. Methods: Liquid nitrogen freezing, subzero‐temperature extraction and derivatization were employed for meat sample treatment. Liquid chromatography/tandem mass spectrometry with electrospray ionization in negative ion mode was used for the determination of free HNE after isotope‐coded derivatization. Results: High repeatability and good recoveries with a limit of quantification as low as 0.25 pmol/g were found. Nineteen out of 24 samples, including chilled/processed meat products and meat‐based instant foods, were found to contain free HNE with a range of 0.014–1.160 nmol/g. Conclusions: The proposed method showed satisfactory reliability, sensitivity and accuracy. We believe that such a sample preparation strategy will provide a powerful tool for better understanding the actual level of free HNE in meat products. [ABSTRACT FROM AUTHOR]