The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures

Zhang, Yanlin; Xu, Yixian; Wang, Qi; Zhang, Jingyuan; Dai, Xiaohu; Miao, Song; Li, Xu

doi:10.1016/j.fochx.2023.100669

Cited by 10 publications

(5 citation statements)

References 41 publications

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“…When the storage temperature rose to more than 25 • C, the total number of colonies reached more than 10 6 CFU/g after 24 h of storage. Zhang et al (2010) conducted a study on the shelf life of FWN under various temperature conditions. The study showed that the shelf life of FWN at 28 • C was the shortest (6.3 h), and they could be stored at room temperature (20 • C) for 21.7 h, while at 4 • C, they could be stored for 100.5 h. De Cesare et al ( 2018) studied the simulation of growth kinetics for L. monocytogenes in pasta at different storage temperatures and packaging conditions.…”

Section: Storage Temperaturesmentioning

confidence: 99%

“…Zhang et al. (2010) conducted a study on the shelf life of FWN under various temperature conditions. The study showed that the shelf life of FWN at 28°C was the shortest (6.3 h), and they could be stored at room temperature (20°C) for 21.7 h, while at 4°C, they could be stored for 100.5 h. De Cesare et al.…”

Section: The Main Influencing Factors In the Spoilage And Deteriorati...mentioning

confidence: 99%

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Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies

Obadi

2023

Journal of Food Science

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Fresh wet noodles (FWNs) are popular among people and have attracted increasing attention because of their characteristics of freshness, chewiness, good taste, and better maintenance of noodle flavor. However, due to the high moisture content and abundance of nutrients in FWN, they are prone to spoilage, which shortens their shelf life and reduces their quality, greatly restricting their large‐scale production. Therefore, seeking effective preservation methods to prolong the shelf life is a major breakthrough for the industrialization of FWN. The present review provides a comprehensive overview of the main factors that contribute to the spoilage and degradation of FWN. These factors encompass microorganisms, moisture content, nutritional composition, enzymes, and storage temperature. Moreover, the recent developments in novel shelf‐life extension technology applied to FWN, such as chemical preservatives, natural preservatives, physical treatment technologies, and composite preservation technology, are presented and discussed. From the literature reviewed, the application of technologies, such as adding preservatives, modified atmosphere packaging, microwave, cold plasma, ozone, and other technologies, has a certain effect on improving the shelf life of FWN, but the single preservation technology still has some deficiencies. In order to further improve the preservation efficiency, using two or more preservation methods is an important direction for future research on the preservation technology of FWN.

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Section: Storage Temperaturesmentioning

confidence: 99%

Section: The Main Influencing Factors In the Spoilage And Deteriorati...mentioning

confidence: 99%

Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies

Obadi

2023

Journal of Food Science

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“…Samples were dissolved in deionized water at room temperature for analysis. The refractive index of the dispersant and sample was 1.33 and 1.53, respectively [33]. Each sample was analyzed in triplicate.…”

Section: Particle Size Distribution Determinationmentioning

confidence: 99%

Effects of Tremella fuciformis Mushroom Polysaccharides on Structure, Pasting, and Thermal Properties of Chinese Chestnuts (Castanea henryi) Starch Granules under Different Freeze–Thaw Cycles

Zhuang,

Zheng,

Chen

et al. 2023

Foods

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The purpose of this study was to investigate the effect of Tremella fuciformis polysaccharides on the physicochemical properties of freeze–thawed cone chestnut starch. Various aspects, including water content, crystallinity, particle size, gelatinization, retrogradation, thermal properties, rheological properties, and texture, were examined. The results revealed that moderate freezing and thawing processes increased the retrogradation of starch; particle size, viscosity, shear type, hinning degree, and hardness decreased. After adding Tremella fuciformis polysaccharide, the particle size, relative crystallinity, and gelatinization temperature decreased, which showed solid characteristics. Consequently, the inclusion of Tremella fuciformis polysaccharide effectively countered dehydration caused by freezing and thawing, reduced viscosity, and prevented the retrogradation of frozen–thawed chestnut starch. Moreover, Tremella fuciformis polysaccharide played a significant role in enhancing the stability of the frozen–thawed chestnut starch. These findings highlight the potential benefits of incorporating Tremella fuciformis polysaccharides in starch-based products subjected to freeze–thaw cycles.

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“…Lotus seeds are mature seeds of the aquatic herbaceous economic plant Lotus, distributes mainly in Asian, Australian, and North American countries. Due to their delicious taste, rich nutrients, and medicinal ingredients, they are used as fresh-eating fruit, functional food, and traditional Chinese medicine [1][2][3][4]. The lotus seeds grow inside the lotus pod, which is bowl-shaped and supported by a slender lotus stalk (Figure 1).…”

Section: Introductionmentioning

confidence: 99%

Instance Segmentation of Lotus Pods and Stalks in Unstructured Planting Environment Based on Improved YOLOv5

Chen

et al. 2023

Agriculture

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Accurate segmentation of lotus pods and stalks with pose variability is a prerequisite for realizing the robotic harvesting of lotus pods. However, the complex growth environment of lotus pods causes great difficulties in conducting the above task. In this study, an instance segmentation model, LPSS-YOLOv5, for lotus pods and stalks based on the latest YOLOv5 v7.0 instance segmentation model was proposed. The CBAM attention mechanism was integrated into the network to improve the model’s feature extraction ability. The scale distribution of the multi-scale feature layer was adjusted, a 160 × 160 small-scale detection layer was added, and the original 20 × 20 large-scale detection layer was removed, which improved the model’s segmentation accuracy for small-scale lotus stalks and reduced the model size. On the medium-large scale test set, LPSS-YOLOv5 achieved a mask mAP0.5 of 99.3% for all classes. On the small-scale test set, the mAP0.5 for all classes and AP0.5 for stalks were 88.8% and 83.3%, which were 2.6% and 5.0% higher than the baseline, respectively. Compared with the mainstream Mask R-CNN and YOLACT models, LPSS-YOLOv5 showed a much higher segmentation accuracy, speed, and smaller size. The 2D and 3D localization tests verified that LPSS-YOLOv5 could effectively support the picking point localization and the pod–stalk affiliation confirmation.

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The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures

Cited by 10 publications

References 41 publications

Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies

Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies

Effects of Tremella fuciformis Mushroom Polysaccharides on Structure, Pasting, and Thermal Properties of Chinese Chestnuts (Castanea henryi) Starch Granules under Different Freeze–Thaw Cycles

Instance Segmentation of Lotus Pods and Stalks in Unstructured Planting Environment Based on Improved YOLOv5

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