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© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.To establish a rapid, convenient, and low-cost method to assess the quality of Atlantic salmon, we analyzed the impedance between 10-1 and 105 Hz for Atlantic salmon/rainbow trout, chilled/frozen-thawed salmon, and fresh/stale salmon. We combined chemometrics with impedance properties to create a multi-quality index for Atlantic salmon. The accuracy of all three models established can reach 100% in distinguishing Atlantic salmon from rainbow trout and distinguishing chilled salmon from frozen-thawed salmon. We applied a partial least squares method to create a quantitative prediction model of bioimpedance spectroscopy and the value of total volatile basic nitrogen. The correlation coefficients of the training and test sets were 0.9447 and 0.9387. Our results showed that the combination of impedance properties and chemometrics was a simple and effective application to evaluate Atlantic salmon quality. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.The aim of this work was to extract, isolate, and purify polysaccharides from the heads of Hypomesus olidus and to evaluate their anticoagulant activities and anticoagulant mechanisms. Response surface methodology was used to optimize the extraction conditions for ultrasonic-assisted extraction of polysaccharides from the heads of Hypomesus olidus. The optimal extraction conditions consisted of ultrasonic power of 275 W, ultrasonic time of 50 min, and solid-liquid ratio of 5 ml/g, giving the yield of crude polysaccharides (GYT) of 7.73 ± 0.042%. Three polysaccharide fractions, GYT-1, GYT-2, and GYT-3 were purified from GYT by using DEAE-cellulose-52 column and Sephadex G-100 column for anticoagulant activities. The results showed that two doses (2 and 4 mg/ml) of GYT-1 and GYT-3 could significantly prolong (p  .05). In addition, anticoagulation mechanism of polysaccharides from the heads of Hypomesus olidus (GYT-3) was evaluated. The results showed that the anticoagulant activity of GYT-3 was based on their binding with antithrombin AT-III. And the inhibitory effects of GYT-3 on factor IIa and Xa were related to the concentration of AT-III in plasma. This study may provide a new and promising anticoagulant drug. © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.The high demands for the consumption of edible oils have caused scientists to struggle in assessing wild plants as a new source of seed oils. Therefore, in this study, the oil yield, fatty acid and tocopherol compositions, antioxidant and antibacterial activities of the oils obtained from Iran's two endemic plants (Pyrus glabra and Pyrus syriaca) were investigated. The obtained oil yields from the P. glabra and P. syriaca seeds were 33 ± 0.51 and 26 ± 0.28 w/w%, respectively. Oleic acid (C181) with the amount of 49.51 ± 1.05% was the major fatty acid in the P. glabra oil, while the main fatty acids in the P. syriaca seed oil belonged to linoleic acid (C182) and oleic acid (C181) with the amounts of 46.99 ± 0.37 and 41.43 ± 0.23%, respectively. The analysis of tocopherols was done by HPLC, and the results indicated that the P. glabra and P. syriaca seed oils were rich in α-tocopherol (69.80 ± 1.91 and 45.50 ± 1.86 mg/100 g oil, respectively), constituting 86.24 and 89.01% of total detected tocopherols, respectively. The study on the reducing capacity of the oils indicated that the P. glabra oil had more reducing capacity than the P. syriaca oil. Moreover, the antioxidant activity of the P. selleck products glabra seed oil (43.4 ± 0.7 µg/ml) was higher than the P. syriaca seed oil (46.3 ± 1.2 µg/ml). Also, the investigation of the antibacterial activities indicated that the P. glabra and P. syriaca oils have an inhibitory effect on the studied bacteria. The results indicate that the oils of these plants can be appropriate sources of plant oils which can act as natural antibacterial agents. © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented bayberry wine. The volatile flavor compounds in different bayberry wine were compared by gas chromatography-mass spectrometry (GC-MS) and electronic nose. The results showed that 46 volatile flavor compounds were found in bayberry wine, including 19 esters, 7 alcohols, 6 acids, 2 aldehydes, 2 ketones, 3 terpenes, and 7 others compounds. The most important contribution to the aroma of bayberry wine was esters and alcohols, respectively. Differentiation of four kinds of bayberry wine was conducted analysis by E-nose. Sensory evaluation showed that Biqi bayberry wine was highly evaluated for its highest score in color, floral aroma, overall acceptability, and fruity aroma. Our results suggest that there were differences in the flavor characteristics of bayberry wine brewed from different varieties of bayberry. The results of this study will provide valuable information for bayberry wine makers to select raw materials. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.To explain gastrodin improved cell apoptosis induced by preeclampsia in vivo and in vitro study. The PE and normal rats were injected with normal saline (Model), low-dose gastrodin (Gas-L), medium-dose gastrodin (Gas-M), and high-dose gastrodin (Gas-H) groups at 50, 100, or 200 mg/kg per day. The rat blood pressure and 24-hr urine protein level were measured at pregnant days 10, 16, and 20. Evaluating pathology by H&E staining, the cell apoptosis by TUNEL, and MyD88 and NF-κB (p65) proteins by IHC assay using H/R to simulate PE cell model. Measuring cell proliferation, apoptosis, and MyD88 and NF-κB (p65) protein expression by MTT, flow cytometry, and WB assay. The SBP, DBP, and 24-hr urine protein levels were significantly different in PE rats (p  less then  .05). The SBP, DBP, and 24-hr urine protein levels were significantly improved (p  less then  .05) in vivo and in vitro. The positive apoptosis cells and apoptosis rate were significantly increased with MyD88 and NF-κB (p65) proteins upregulation (p  less then  .05). The positive apoptosis cells and apoptosis rate were significantly decreased with MyD88 and NF-κB (p65) proteins depressing in gastrodin-treated groups with dose-dependent (p  less then  .05). Gastrodin improves PE-induced cell apoptosis and pathology changed via MyD88/NF-κB pathway in vitro and in vivo study. © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Grain drying control is a challenging task owing to the complex heat and mass exchange process. To precisely control the outlet grain moisture content (MC) of a continuous mixed-flow grain dryer, in this paper, we proposed a genetically optimized inverse model proportional-integral-derivative (PID) controller based on support vector machines for regression algorithm which is named the GO-SVR-IMCPID controller. The structure of the GO-SVR-IMCPID controller consists of a genetic optimization algorithm, an indirect inverse model predictive controller, and a PID controller. In addition, to verify the control performances of the proposed controller in the simulation study, we have established a nonlinear mathematical model for the mixed-flow grain dryer to represent the nonlinear grain drying process. Finally, the control performance and the robustness of the GO-SVR-IMCPID controller were simulated and compared with the other controllers. By the simulation results, it is shown that this proposed algorithm can track the target value precisely and has fewer steady errors and strong ability of anti-interference. Furthermore, it has further confirmed the superiority of the proposed grain drying controller by comparing it with the other controllers. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.In this study, we evaluated the effects of anacardic acid (AA), a phenolic lipid found in cashew nuts (Anacardium occidentale), on metabolic disorders related to obesity, fatty liver disease, and diabetes using both in vitro and in vivo models. The application of AA led to a reduction in lipid accumulation in 3T3-L1 cells without observable cytotoxicity. Results from Western blot analysis revealed that AA treatment also led to decreased expression of fatty acid synthase and peroxisome proliferator-activated receptor gamma. In vivo studies were performed to evaluate the effects of AA treatment on fatty liver disease and diabetes. Mice fed a high-fat and high-sucrose diet had significantly higher body and liver weights, and higher levels of liver fat, cholesterol, fasting glucose, and homeostasis model assessment of insulin resistance (HOMA-IR). However, 12 weeks of oral treatment with 500 μg/kg BW AA slowed down lipid accumulation rates in the liver and mitigated insulin resistance in these mice. Thus, AA may reduce lipid levels and have an antidiabetic effect. © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.This research aimed to evaluate the physicochemical characteristics and their relationship with sensory properties of cured porcine m. longissimus lumborum assisted by high-intensity ultrasound (HIU, 37 kHz, 22 Wcm-2). An experiment was designed with three factors at two levels each type of curing (immersion or ultrasound-assisted -UA-), immersion time (30 or 90 min), and steak thickness (1.27 or 2.54 cm). After treatment and 7 days of storage at 4°C, the percentage of salt, pH, CIE L* a* b* color, water holding capacity (WHC), and shear force were determined in the samples. A quantitative descriptive analysis was performed using eight trained panelists. The HIU significantly increased the percentage of NaCl (p  .05). The thickness of the steak had significant effects on almost all of the evaluated variables. Samples with 1.27 cm thickness had lower shear force, higher WHC and salt percentage (p  less then  .0001). In agreement with this, the sensory profiles showed that the 1.27 cm samples treated with HIU for 30 min were perceived as less tough (more tender) and juicier. © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Beef preparations (meatballs, minced meat, hamburgers, white sausages, and red sausages) from northwest Spain were tested. Microbial counts ranged from 0.70 ± 0.00 log10 cfu/g (enterococci) to 9.57 ± 0.37 log10 cfu/g (psychrotrophs). In 73.3% of cases, total aerobic counts were higher than the microbiological limits set for the end of the manufacturing process in the European Union (EU Regulation 2073/2005). Forty Escherichia coli isolates were tested against thirteen clinically important antibiotics (disk diffusion method; CLSI). Three of the strains (7.5%) were susceptible to all the antibiotics, four (10.0%) showed resistance or reduced susceptibility to one antibiotic, and 33 (82.5%) were multiresistant (with resistance or reduced susceptibility to between two and eight antibiotics), with an average of 1.85 resistances per strain. The highest rates of resistance were observed for two antimicrobials widely used on cattle farms (cefalotin and tetracycline). The findings in this research emphasize the need to correctly handle beef preparations with the aim of reducing risks to consumers.