Everyday variations within occupation with as well as bother about COVID19

The development of hollow nanoparticles has attracted widespread interest due to their potential commercial applications. This work aimed to prepare a novel hollow starch nanoparticles (HSNPs) from debranched waxy corn starch (DBS) via an oil-in-water (O/W) emulsion templating method. The effects of different concentrations of DBS on the formation of HSNPs at 4 °C and 25 °C were investigated. The monodispersed HSNPs obtained with 0.5% concentrations of DBS at 25 °C had spherical shapes, ranging between 200 and 800 nm. HSNPs with relative crystallinities of 16.9%-29.7% exhibited V-type or B + V-type structures, which indicated that DBS at low concentrations (0.5%-2.0%) could recrystallize and concomitantly form starch-lipid complexes around emulsion droplets. This novel approach of preparing HSNPs is viable and simple. The developed HSNPs could have great potential for delivering drugs or active ingredients. NSC 644468 molecular weight White rice is a major source of carbohydrates, but its high glycemic index makes it unsuitable for diabetics. The objective of this study was to lower the expected glycemic index (eGI) of two white rice cultivars, 'KDML105' (low amylose content) and 'CN1' (high amylose content), using ultrasound, chilling treatments, or the combination of both. Ultrasound was applied by ultrasonic bath with varied amplitude and duration; chilling was performed at 4 °C for 24 h. Fourier transform infrared spectroscopy, X-ray diffraction, and gelatinization assays revealed that ultrasound treatment induced changes in grain crystallinity These changes affected the eGI, increasing it for 'KDML105', and lowering it for 'CN1'. The combination of ultrasound and chilling contributed to rearrangement of starch molecules, causing a decrease in the eGI of both cultivars. Therefore, the combination of ultrasound and chilling treatment strongly promoted lowering the eGI of both rice cultivars. In this study, the effects of tempering with steam on the water distribution of wheat grains and the microbial load in wheat flour were investigated, as well as the physicochemical properties of wheat flour. Results showed that when steam treatment time was 320 s, the total plate count (TPC), yeast and mold count (YMC), and mesophilic aerobic spores (MAS) in flour decreased by 1.74, 1.99 and 1.01 lgCFU/g, respectively. Nuclear magnetic resonance (NMR) results showed that tempering with steam accelerated the water distribution of grains and significantly (p  less then  0.05) shortened the tempering time. Moreover, flour yield, particle size, ash content, and damaged starch content of flour were all altered. Furthermore, after tempering with steam, proteins were aggregated and starches were partially gelatinized, which caused dough development time and stability of flour increasing. Collectively, our findings indicated steam tempering could shorten the tempering time and improve the qualities of flour partly. The aim of this study was to evaluate the bioaccumulation of titanium dioxide nanoparticles (TiO2NPs) in edible mussels bred in polluted artificial seawater. An in vivo study was conducted by exposing mussels to different concentrations of TiO2NPs (0.25 mg/L and 2.5 mg/L) or ionic titanium (1.6 mg/L) for 4 days. Inductively coupled plasma mass spectrometry (ICP-MS) showed titanium presence in all groups proportional to exposure levels (concentration range 209-1119 µg/kg). Single particle ICP-MS revealed NPs in both TiO2NP treated mussels (concentration range 231-1778 µg/kg) and in ionic titanium treated mussels (concentration 1574 µg/kg), suggesting potential nanoparticle formation in vivo. These results were confirmed by transmission electron microscopy with energy dispersive X-ray detection. Nonetheless, mussels eliminated more than 70% of the TiO2NPs after 3 days' depuration. These results show the potential for consumer exposure to TiO2NPs when contaminated mussels are consumed without a proper depuration process. Complex microbial metabolism is the basis for flavor formation in traditional fish sauce. To guide the targeted regulation of production quality, we used molecular sensory and metagenomics analyses to determine dynamic changes in volatile flavor compounds and microbial communities of fish sauce as fermentation progressed. In total, 56 volatile compounds were identified; of these, 3-methylthiopropanal had the highest average odor activity value. Twelve volatile compounds, key for fish sauce flavor development, were identified. Bidirectional orthogonal partial least squares analysis was applied to investigate the correlation between microorganisms and flavor substances. Five microbial genera including Halanaerobium, Halomonas, Tetragenococcus, Halococcus and Candidatus Frackibacter constituted the core microbial flora responsible for flavor formation. The microbial metabolic pathways degraded raw materials into primary metabolites, such as glucose, amino acids, and fatty acids. This study provides novel insights into the flavor formation mechanism of traditional fish sauce fermentation. Cardoon is a multi-purpose crop for several industries. In this study, cardoon seeds were separated according to the viability and characterized for their chemical composition and bioactivities. Viable seeds contained higher levels of α-tocopherol (6.7 mg/100 g), lipids (23.11 g/100 g, manly oleic and linoleic acids), and free sugars (5.4 g/100 g) than the unviable ones. The hydroethanolic extract of viable seeds presented a higher concentration of phenolic compounds, namely 5-O-caffeoylquinic (8.0 mg/g) and 3,5-O-dicaffeoylquinic (43.9 mg/g) acids, and greater in vitro antioxidant activity. Both extracts showed antibacterial properties, but the best results were achieved with unviable seeds. The extracts had similar antifungal activity but did not reveal anti-inflammatory capacity or cytotoxicity to the tested cell lines. Therefore, while viable seeds contained antioxidant phytochemicals and an energy and carbon source for germination, unavailable seeds stood out for their potential to be used in the development of bio-based antibacterial ingredients.