While the pesticide formulations are widely used for pest control, the combined effects of these formulations with adjuvants on droplet behavior, spraying characteristics, and pest control still need to be studied. To clarify their impact on droplet behavior, spraying characteristics, and control efficacy, six formulations of acetamiprid and six adjuvants were examined. A series of laboratory and field experiments were conducted to analyze the physicochemical properties, toxicity against cotton aphids, droplet deposition characteristics, and droplet drift. The results indicated that 5% acetamiprid micro-emulsion (ME) enhanced the physicochemical features and effectiveness in pest control compared to other formulations. The nongjianfei considerably enhanced the efficiency of all acetamiprid formulations when added. The addition of selected adjuvants to pesticide formulations improved the performance of certain physicochemical properties such as viscosity and surface tension and led to higher aphid mortality rates, demonstrating enhanced pest control effectiveness during the present study. In the field experiments, the combination effect of acetamiprid formulations and adjuvants exhibited a higher droplet size, coverage, and density within the cotton canopy. However, 5% acetamiprid ME was found to be most effective followed by nongjianfei. Furthermore, 5% acetamiprid ME with adjuvant reduced the droplet drift and provided better deposition when compared with other formulations. Overall, the combination of specific formulations and adjuvants led to improved physicochemical properties, enhanced droplet deposition characteristics, reduced spray drift, and increased pesticide deposition. These findings highlighted the significance of selecting appropriate pesticide formulations and adjuvants and provided a solid foundation for efficient pesticide spraying through UAVs.

The effect of 7-day subfreezing storage on the physicochemical properties, nutritional composition, and microstructure of pork was investigated. After 7 days of chilling at 4°C, the meat exhibited color deterioration and the development of off-flavors. In contrast, the -12°C treatment significantly reduced the deterioration in water-holding capacity and color of samples (p < 0.05) and prevented changes in pH value. Similarly, the treatments at -12 and -18°C effectively preserved the meat\'s tenderness, thiobarbituric acid-reactive substances, protein solubility, and textural properties, maintaining these qualities close to those of fresh meat (p > 0.05). The nutrient content of samples stored at -12°C was comparable to those stored at -18°C (p > 0.05). Furthermore, subfreezing at -12°C was found to protect muscle integrity, promoting the formation of an elastic gel network and a homogenous muscle fiber structure. Therefore, the study concludes that 7-day subfreezing storage at -12°C can reduce protein denaturation and maintain thequality of pork, a result that is typically achieved under more extreme freezing conditions at -18°C.

In this study, comparative investigation on the effect of dry heating treatment (DHT) and annealing (ANN) on multi-structure, physicochemical properties and in vitro digestibility of black highland barley (BHB) starch was done. Results revealed that both DHT and ANN did not affect the \"A\"-type crystalline pattern and FT-IR spectroscopy of BHB starch, but changed the morphology, raised water absorption capacity and lowered viscosities. Compared to native starch, DHT- and ANN-modified samples had totally opposite alteration trends in amylose content, color characteristics, oil absorption capacity, gelatinization parameters and pasting temperature. These changes were positively related to treatment temperature and time for DHT-modified starches, while which were dependant on treatment duration for ANN-modified starches. Total in vitro hydrolysis rate and rapidly digestive starch content in starch markedly raised after DHT, whereas slowly digestive starch and RS levels decreased. Nevertheless, ANN significantly improved the hydrolyzation stability with treatment time prolonging, especially increased RS content and lowered RDS level. Therefore, this study identified both DHT and ANN were effective methods to alter the properties of BHB starch, and more importantly, they had distinguishing influence by different mechanisms, which would remind user to select appropriate means for physical starch modification based on different application purposes.

This study aimed to reveal the impact of bacterial dynamics on the quality and biogenic amine (BA) accumulation of dry-cured Chinese bacon (Larou). Physicochemical parameters, free amino acids, BAs, amino acid decarboxylase, and microbial profiles were determined, and their relationships were explored during Larou ripening and storage. The results showed that moisture and sodium nitrite decreased significantly during the Larou ripening stage (p < 0.05), while pH, NaCl, TBARS, and total volatile basic nitrogen considerably increased (p < 0.05). BAs were mainly formed during the stages of dry-ripening and storage of Larou and may present a risk of tyramine and phenylethylamine poisoning. Firmicutes and Actinobacteriota were the predominant phyla, and the dominant genera were Staphylococcus, Corynebacterium and Lactococcus. Correlation analysis showed Corynebacterium, Brevibacterium, Lactobacillus, Tetragenococcus and Staphylococci spp. played a crucial role in determining the quality and safety of Larou.
UNASSIGNED: The online version contains supplementary material available at 10.1007/s10068-023-01472-1.

In this study, it was compared the physicochemical properties and cooking taste quality between four different types of compound nutritional rice (rice flour with the addition of other coarse grains, legumes, potatoes, and other powders, extruded as artificial rice grains) and common rice. We found that the protein and apparent amylose contents of compound nutritional rice were higher than that of common rice, up to 9.775% and 19.45% respectively. The γ-aminobutyric acid (GABA) and resistant starch contents were much lower than in common rice, and the dietary fiber content did not differ from that in common rice. The results of Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis revealed that the starch properties and structure of the compound nutritional rice changed due to high temperature and high pressure processing. In particular, the crystalline structures of starch became V-shaped. In addition, the results of artificial tasting and tasting meter showed that the taste of compound nutritional rice was generally inferior to that of common rice. In summary, compound nutritional rice had problems such as nutritional imbalance and poor taste. There was still a lot of room for improving the taste quality of compound nutritional rice. Therefore, the future development of compound nutritional rice should focus on both nutritional balance and taste improvement. The results of this paper also provided a certain theoretical basis for this.

Dry fractionation represents a significant technique for separation of diverse fractions from beef tallow. The objective of this study was to undertake a systematic investigation of alterations in physicochemical properties, crystallization behavior, thermal properties, and flavor compounds that occur during the beef tallow dry fractionation process. The solid component yielded at 40, 30, and 15 °C were 44.88%, 33.72%, and 13.04% respectively, with an 8.36% liquid content at 15 °C, which was consistent with the characteristics of saturated fatty acids content. The β - β\' transformation in the dry fractionation process was clearly revealed by X-ray diffraction. Differential scanning calorimetry curves exhibited alterations in exothermic and endothermic peak, as well as enthalpy. Electronic nose identified short-chain compounds, aldehydes, ketones, and nitrogen-containing substances as flavor compounds. Volatile compounds were quantified using HS-SPME-GC-MS. Overall, dry fractionation produces beef tallow fractionated compounds with diverse physicochemical properties and aromatic-active substances, thereby expanding its potential utilization.

Antidiabetic peptides (ADPs), peptides with potential antidiabetic activity, hold significant importance in the treatment and control of diabetes. Despite their therapeutic potential, the discovery and prediction of ADPs remain challenging due to limited data, the complex nature of peptide functions, and the expensive and time-consuming nature of traditional wet lab experiments. This study aims to address these challenges by exploring methods for the discovery and prediction of ADPs using advanced deep learning techniques. Specifically, we developed two models: a single-channel CNN and a three-channel neural network (CNN + RNN + Bi-LSTM). ADPs were primarily gathered from the BioDADPep database, alongside thousands of non-ADPs sourced from anticancer, antibacterial, and antiviral peptide datasets. Subsequently, data preprocessing was performed with the evolutionary scale model (ESM-2), followed by model training and evaluation through 10-fold cross-validation. Furthermore, this work collected a series of newly published ADPs as an independent test set through literature review, and found that the CNN model achieved the highest accuracy (90.48 %) in predicting the independent test set, surpassing existing ADP prediction tools. Finally, the application of the model was considered. SeqGAN was used to generate new candidate ADPs, followed by screening with the constructed CNN model. Selected peptides were then evaluated using physicochemical property prediction and structural forecasts for pharmaceutical potential. In summary, this study not only established robust ADP prediction models but also employed these models to screen a batch of potential ADPs, addressing a critical need in the field of peptide-based antidiabetic research.

Intelligent indicator films with colorimetric pH indicator properties were developed, incorporating black soybean seed coat anthocyanin (BA), cellulose nanocrystals (CNC), and sodium alginate (SA) to monitor meat freshness. The effect of different CNC additions on the microstructure, water barrier properties of the films, and BA release kinetics were comprehensively investigated. The results showed that with the increasement of CNC addition, the mechanical properties of SA/BA/CNC films were improved, the water contact angle significantly increased from 51.6° to 69°. Moreover, water solubility, vapor adsorption, and permeability significantly decreased, indicating enhanced water barrier properties. The release kinetic results showed that BA was released rapidly within 72 h and slowly thereafter, and its release process was described by Fick\'s model. Films with 7 % and 10 % CNC had lower BA diffusion coefficients. Their diffusions were formulated as linear regression equations (y = nx + a), where R2 was >0.80 and n was <0.50. Structural characterization showed that CNC immobilized BA mainly through hydrogen bonding, forming compact network microstructures with SA and BA. Meat freshness monitoring results showed that the film containing 7 % CNC showed visible color changes with increasing total volatile basic nitrogen and pH, along with low BA release, high water barrier and mechanical properties. Therefore, CNC has great potential for improving the physicochemical properties of indicator films, and the intelligent colorimetric indicator film could be applied to various food product.

The use of nitrogen fertilizer is a crucial agronomic practice to increase crop output and quality. This study investigated the impact of five nitrogen application levels (0, 60, 135, 210, and 285 kg N/hm2) on the physicochemical properties of foxtail millet (FM) starch. Optimal nitrogen application (210 kg N/hm2) significantly increased L*, a*, and b* values, water and oil absorption capacity, water solubility, and swelling power of starch. The number of small starch granules increased as the nitrogen application rate increased, but the granule morphology and typical A-type pattern did not change among the treatments. Nitrogen application increased the relative crystallinity and ordered structure, resulting in a higher gelatinization enthalpy. Compared to the control group (7.02 J/g), the enthalpy increased by 21.94 %, 66.38 %, 73.50 %, and 103.28 % under the nitrogen application rates, respectively. Moreover, nitrogen application greatly increased the percentage of A and B3 chains while it lowered the apparent amylose content, peak viscosity, and final viscosity. The effects of 210 and 285 kg N/hm2 treatments on the water solubility and swelling power, water and oil absorption, and light transmission of starch were greater compared to the 60 and 135 kg N/hm2 treatments. These results indicate that nitrogen fertilization significantly affects the physicochemical properties of FM starch.

Deep eutectic solvent (DES) is a kind of solvent prepared by mixing hydrogen bond donors and hydrogen bond acceptors, and have become a hot topic in ecological civilization construction due to its low toxicity and sustainability. Its excellent properties such as low volatility, thermal stability and biodegradability make it stand out among many organic solvents and widely used in fields including medicine, chemical industry and agriculture, with broad development prospects. In recent years, the application of DES in the food field has mostly focused on the extraction of small molecular substances, and there are few summaries on the application of DES in macromolecular substances. In this review, we introduced the synthesis, classification and properties of DES, and summarized the application of DES in the food industry for macromolecular substances, including the extraction of macromolecular substances such as chitosan and pectin, as well as the preparation of related macromolecular substrate films. At the same time, we analyzed the characteristics of DES and its advantages and limitations in application, and provided prospects for future development.