Abstract
High quality silver (Ag) decorated CeO
2
nanoparticles were prepared by a facile one-step chemical method. The samples were characterized by X-ray diffraction (XRD), scanning electron ...microscopy (SEM), High resolution transmission electron microscopy (HR-TEM), fourier transform infrared spectrometer (FT-IR), electron paramagnetic resonance (EPR), X-ray photoelectron spectroscopy (XPS), UV–Visible absorption (UV–Vis), photoluminescence (PL) and thermogravimetric analysis. The decoration of Ag on CeO
2
surface was confirmed by XRD, EPR and HR-TEM analysis. Harmful textile pollutant Rose Bengal dye was degraded under sunlight using the novel Ag decorated CeO
2
catalyst. It was found that great enhancement of the degradation efficiency for Ag/CeO
2
compared to pure CeO
2
, it can be ascribed mainly due to decrease in its band gap and charge carrier recombination rate. The Ag/CeO
2
sample exhibited an efficient photocatalytic characteristic for degrading RB under visible light irradiation with a high degradation rate of 96% after 3 h. With the help of various characterizations, a possible degradation mechanism has been proposed which shows the effect of generation of oxygen vacancies owing to the decoration of Ag on the CeO
2
surface.
Production of safe and high quality meat and meat products along with recent consumer's demand for all-natural and clean-label is challenging. Plant-derived essential oils (EOs) have shown remarkable ...antimicrobial potency against spoilage and pathogenic microorganisms in meat and meat products. In this review, basics of microbial deterioration of meat and meat products and traditional preservation methods used are first discussed followed by mode of action and scope of application of EOs for these products. Application of EOs is partially limited due to their intense aroma but advanced technologies can be combined to improve both the microbial stability and sensory quality.
•Production of safe and high quality meat products for consumer demands is challenging.•Plant essential oils (EOs) are effective natural antimicrobial agents.•Basics, applications, and future of EOs for meat and meat products are reviewed.
The effects of a flexible thin-layer dielectric barrier discharge (DBD) plasma system using a sealed package on microbial inactivation and quality attributes of fresh pork and beef were tested. ...Following a 10-min treatment, the microbial-load reductions of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium were 2.04, 2.54, and 2.68 Log CFU/g in pork-butt samples and 1.90, 2.57, and 2.58 Log CFU/g in beef-loin samples, respectively. Colorimetric analysis showed that DBD-plasma treatment did not significantly affect L* values (lightness) of pork and beef samples, but lowered a* values (redness) significantly after 5- and 7.5-min exposures. The plasma treatment significantly influenced lipid oxidation only after a 10-min exposure. The texture of both types of meat was unaffected by plasma treatment. All sensory parameters of treated and non-treated samples were comparable except for taste, which was negatively influenced by the plasma treatment (P < 0.05). This thin-layer DBD-plasma system can be applied to inactivate foodborne pathogens. The observed minor deterioration of meat quality might be prevented by the use of hurdle technology.
•A flexible thin layer dielectric barrier discharge (DBD) plasma system was setup.•The 10-min plasma treatment reduced the pathogen counts by at least 1.90 Log CFU/g.•Modification of DBD plasma system to reduce changes in meat quality is convenient.
Inulin, a fructan-type non-digestible carbohydrate, is a natural functional dietary fiber found in selected plants including chicory, garlic, onion, leeks and asparagus. Due to increasing popularity ...of inulin and rising awareness toward its low calorie value and prebiotic related health implications, consumers are becoming more conscious on consuming inulin incorporated foods. In this review, the scientific studies published in recent years regarding potential applications of inulin in meat products; and their effects on physicochemical and sensory properties, and health implications are discussed. Meat based functional foods with inulin can lead to enhance digestive health by reducing the risk of diseases like constipation, irritable bowel syndrome, inflammatory bowel disease and colorectal cancer. Inulin can be an interesting prebiotic ingredient in healthier meat formulations, apart from being a fat replacer and dietary fiber enhancer.
•Inulin fructans are storage polysaccharides.•Inulin extraction and its use in meat products are elucidated.•Inulin is effective as a fat replacer in meat products.•Incorporation of inulin into meat products improves beneficial health effects.
Protecting from wear and corrosion of many medical devices in the biomedical field is an existing scientific challenge. Surface modification with multilayer ZrN/Cu coating was deposited on medical ...grade stainless steel (SS) and titanium substrates to enhance their surface properties. Structural results revealed that the ZrN/Cu coatings are highly crystalline and uniform microstructure on both the substrates. Dry and wet tribological measurements of the coated titanium substrate exhibit enhanced wear resistance and low friction coefficient due to the improved microstructure. Similarly, the corrosion resistance was exceptionally improved on titanium substrates, resulting from the high inertness of coating to the SBF electrolyte solution. Antibacterial activity and epifluorescence results signify the effective killing of pathogens by means of ion release killing as well as contact killing mechanisms.
Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem ...factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable "warmed over flavour" in chicken meat products are supposed to be the lack of α-tocopherol in chicken meat.
Plant diseases are unfavourable factors that cause a significant decrease in the quality and quantity of crops. Experienced biologists or farmers often observe plants with the naked eye for disease, ...but this method is often imprecise and can take a long time. In this study, we use artificial intelligence and computer vision techniques to achieve the goal of designing and developing an intelligent classification mechanism for leaf diseases. This paper follows two methodologies and their simulation outcomes are compared for performance evaluation. In the first part, data augmentation is performed on the PlantVillage data set images (for apple, corn, potato, tomato, and rice plants), and their deep features are extracted using convolutional neural network (CNN). These features are classified by a Bayesian optimized support vector machine classifier and the results attained in terms of precision, sensitivity, f-score, and accuracy. The above-said methodologies will enable farmers all over the world to take early action to prevent their crops from becoming irreversibly damaged, thereby saving the world and themselves from a potential economic crisis. The second part of the methodology starts with the preprocessing of data set images, and their texture and color features are extracted by histogram of oriented gradient (HoG), GLCM, and color moments. Here, the three types of features, that is, color, texture, and deep features, are combined to form hybrid features. The binary particle swarm optimization is applied for the selection of these hybrid features followed by the classification with random forest classifier to get the simulation results. Binary particle swarm optimization plays a crucial role in hybrid feature selection; the purpose of this Algorithm is to obtain the suitable output with the least features. The comparative analysis of both techniques is presented with the use of the above-mentioned evaluation parameters.
Chitosan is considered the second most ubiquitous polysaccharide next to cellulose. It has gained prominence in various industries including biomedicine, textile, pharmaceutical, cosmetic, and ...notably, the food industry over the last few decades. The polymer's continual attention within the food industry can be attributed to the increasing popularity of greener means of packaging and demand for foods incorporated with natural alternatives instead of synthetic additives. Its antioxidant, antimicrobial, and film-forming abilities reinforced by the polymer's biocompatible, biodegradable, and nontoxic nature have fostered its usage in food packaging and preservation. Microbial activity and lipid oxidation significantly influence the shelf-life of meat, resulting in unfavorable changes in nutritional and sensory properties during storage. In this review, the scientific studies published in recent years regarding potential applications of chitosan in meat products; and their effects on shelf-life extension and sensory properties are discussed. The utilization of chitosan in the form of films, coatings, and additives in meat products has supported the extension of shelf-life while inducing a positive impact on their organoleptic properties. The nature of chitosan and its compatibility with various materials make it an ideal biopolymer to be used in novel arenas of food technology.
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Polar codes are the popular error-correcting codes and increased their attention after being adopted for the control channel in fifth-generation new radio (5G NR) standards. An efficient hardware ...architecture for polar code is often required with minimal encoding and decoding complexity. This work proposes a Multi-folded pipelined architecture and analyzes the performance in terms of latency, hardware utilization, and throughput. The designed architecture has two folded architectures interconnected in parallel to output 4-bits simultaneously. Folding transformations are used to reduce the number of idle processing elements (PEs) in every stage leading to the effective utilization of PE. Precomputation is effectively utilized in the PE to reduce the critical path delay, which improves the maximum operating frequency. A Loop-based shifting register (LSR) is employed to reduce the number of registers used. The analytical model for latency and utilization rate has been derived from the scheduling of the proposed architecture. The proposed design shows 63–71% higher hardware utilization than conventional semi-parallel design for code length
N
=
512
suitable for the physical downlink control channel (PDCCH) in 5G NR. The architecture is also implemented in Virtex-6, ZYNQ-Ultrascale+ MPSoC device for maximum supported code length of 5G NR, i.e., up to
2
10
, compared with the existing decoders. The proposed design also has the benefit of lesser look-up-table (LUT) consumption and zero random-access-memory (RAM) usage with some additional registers, making it suitable for resource-constraint applications.
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