Ling Zeng,Qiuting Wu,Lingyue Tang,Xiao Yang,Qi An,Hushan Cui,Qing Jin
Herein, the feasibility of supplementing black wheat flour and buckwheat flour for semi-dried noodles (SBBN) preparation was assessed. Due to the high nutrient and water activity (a w ) of SBBN, it is easy to induce microbial contamination. Therefore, a combination of ozonated water and tea polyphenols treatment was used in the study to investigate its effect on microbiological, quality and physio-chemical characteristics. The results indicate that combined treatment significantly reduced the total plate count (TPC) of SBBN, improved its color, cooking and texture characteristics and antioxidant activity, enhance its umami taste, and have no significant impact on its flavor profiles during storage. Additionally, the free sulfhydryl (SH) content was reduced, indicating that the combined treatment promoted protein disulfide cross-linking. Scanning electron microscope (SEM) further confirmed that the binding ability between starch particles and gluten proteins was enhanced. Thus, the introduction of ozonated water and tea polyphenols into the black wheat-buckwheat dough had a significant effect on the optimization of the macro- and micro-characteristics of noodles.
Ozone water is widely used in disinfection area and wastewater treatment due to its strong oxidation. Recent studies have found that Ti/SnO 2 -Sb-Ni (NATO) anode has higher O 3 generation efficiency due to its higher oxygen evolution potential. In this paper, TiO 2 nanotubes (TiO 2 -NTs) were prepared by anodic oxidation method as the basic substrate material for the Ti/SnO 2 -Sb-Ni electrode, and SnO 2 -Sb-Bi was introduced as the intermediate layer to investigate the electro-synthesis of ozonated water. Studies show that the modification of the TiO 2 -NTs substrate provides a larger specific surface area for the reaction and accelerates the transfer of electrons from the oxide layer to the substrate. The introduction of the SnO 2 -Sb-Bi intermediate layer effectively delays the electrode deactivation and also enhances the electron transport. When the Ti/TiO 2 NTs/SnO 2 -Sb-Bi/NATO electrode was used and electrolyzed for 15 min, the ozone water concentration reached 13.15 mg L −1 , about twice as much as the unmodified electrode. The effects of current density and the coating numbers of active layers on the electrosynthesis of the ozonated water were also investigated. Finally, the application of ozonated water in the decolorization of organic dye wastewater was investigated based on its strong oxidation property, the degradation rate of 40 ppm methylene blue reached 94.5 % and the COD removal rate reached 72.9 % in 30 min. In addition, the cell voltage remained constant during decoloration, indicating the good stability of the electrode. This study also opens a door to the rapid electrochemically decoloration of wastewater and sterilization area by using electrochemically obtainable ozone water.
Cikun Liu,Wenxie Li,Boyan Lin,Shumin Yi,Beibei Ye,Hongbo Mi,Jianrong Li,Jinxiang Wang,Xuepeng Li
This study investigates the effects of ozone water rinsing on the myofibrillar protein (MP) oxidation, color, and aroma characteristics of grass carp surimi. The results showed that the incubation of surimi with increased concentrations of ozone water led to a gradual generation of MP carbonyl derivatives and a loss of sulfhydryl. Additionally, the surface hydrophobicity of the MP increased, accompanied by a loss in tryptophan residues. The cross-linking via disulfide linkages and aggregates of the MP was formed after ozone water rinsing. The surimi treated with 3, 5, 7 and 10 mg/L ozone water had higher L* and whiteness values than that of the control group. After rinsing with ozone water, the relative contents of main volatile compounds including hexanal, heptanal, and 1-octen-3-ol declined significantly. The results demonstrated that rinsing with ozone water can improve the sensory quality of grass carp surimi, and also lead to MP oxidation. Novelty impact statement Rising surimi with ozone water is an effective method to improve the color property of freshwater fish surimi. The work provides detailed information about the effects of ozone water on protein oxidation, whiteness, and volatile compounds of grass carp surimi. This not only contributes to perform a reasonable assessment for scientists to the use of ozone water in surimi production, but also give a reference for the production of high-quality surimi.
危险品化学品经营许可证（带存储）