Preparation of Colorimetric Sensor Array System to Evaluate the Effects of Alginate Edible Coating on Boiled-Dried Anchovy

Enhancing drying characteristics and quality of fruits and vegetables using biochemical drying improvers: A comprehensive review

Traditional drying is a highly energy-intensive process, accounting for approximately 15% of total manufacturing cost, it often resulting in reduced product quality due to low drying efficiency. Biological and chemical agents, referred to as biochemical drying improvers, are employed as pretreatments to enhance both drying characteristics and quality attributes of fruits and vegetables. This article provides a thorough examination of various biochemical drying improvers (including enzymes, microorganisms, edible film coatings, ethanol, organic acids, hyperosmotic solutions, ethyl oleate alkaline solutions, sulfites, cold plasma, carbon dioxide, ozone, inorganic alkaline agents, and inorganic salts) and their effects on improving the drying processes of fruits and vegetables. Additionally, it introduces physical drying improvers (including ultrasonic, pulsed electric field, vacuum, and others) to enhance the effects of biochemical drying improvers. Pretreatment with biochemical agents not only significantly enhances drying characteristics but also preserves or enhances the color, texture, and bioactive compound content of the dried products. Meanwhile, physical drying improvers reduce moisture diffusion resistance through physical modifications of the food materials, thus complementing biochemical drying improvers. This integrated approach mitigates the energy consumption and quality degradation typically associated with traditional drying methods. Overall, this review examines the role of biochemical agents in enhancing the drying characteristics and quality of fruits and vegetables, offering a comprehensive strategy for energy conservation and quality improvement.

Matrix-Insensitive Sensor Arrays via Peptide-Coated Nanoparticles: Rapid Saliva Screening for Pathogens in Oral and Respiratory Diseases

Plasmonic nanoparticle-based biosensors often report a colorimetric signal through the aggregation or clustering of the nanoparticles (NPs), but these mechanisms typically struggle to function in complex biofluids. Here, we report a matrix-insensitive sensor array approach to detect bacteria, fungi, and viruses whose signal is based on the dissociation of the peptide-aggregated NPs by thiolated polyethylene glycol (HS-PEG) polymers. We show that the HS-PEGs of differing sizes have varying capabilities to dissociate citrate-capped gold nanoparticle (AuNP) and silver nanoparticle (AgNP) assemblies. The dissociative abilities of the HS-PEGs were used in this sensor array to discriminate at the 90% confidence level the microorganisms Porphyromonas gingivalis, Fusobacterium nucleatum, and Candida albicans in water and saliva using linear discriminant analysis (LDA). We further demonstrate the versatility of the sensor array by detecting various subtypes of the viruses SARS-CoV-2 (beta, delta, and omicron) and influenza (H3N2) spiked in saliva samples using LDA. In the final demonstration, the sensor array design stratified healthy saliva samples from patient samples diagnosed with periodontitis as well as COVID-19.

Investigation of the Alternations in Lipid Oxidation and Lipase Activity in Air-Dried Hairtail (Trichiurus lepturus) during Chilled Storage

The effects of water content and water activity on the lipid stability of air-dried hairtail (Trichiurus haumela) were investigated during chilled storage. Air-dried hairtail samples with high and low water contents were comparatively analyzed over 8 days of storage at 4 °C. The results indicated that the decreases in water activity and increases in the NaCl content significantly inhibited lipid oxidation in the air-dried hairtail samples. The peroxidation value (PV), conjugated diene value (CD), thiobarbituric acid reactive substance (TBARS) value, and p-anisidine value (p-AnV) of the air-dried hairtail significantly increased with the extension of storage time. The low water content significantly inhibited the activity of neutral and alkaline lipase, in addition to lipoxygenase, and retarded the rapid increases in the non-esterified fatty acid (NEFA) content in the hairtail samples. The correlation analysis results showed that the TBARS, p-AnV, and lipase activity were positively correlated in the air-dried hairtail samples, and the lower water content significantly inhibited the progress of lipid oxidation. This study offers a theoretical framework for the industrial processing and storage of air-dried hairtail products.