Hydrochemical characterization and comprehensive water quality assessment of groundwater within the main stream area of Yishu River.

To gain a comprehensive understanding of the hydrochemical characteristics, controlling factors, and water quality of groundwater in the main stream area of Yishu River (MSYR), a study was conducted using water quality data collected during both the dry and wet seasons. Through statistical analysis, hydrochemical methods, fuzzy comprehensive evaluation, and health risk evaluation modeling, the water chemical characteristics of the main stream area of Yishu River were studied, and the water quality of the area was comprehensively evaluated. The findings indicate that HCO3- and Ca2+ are the predominant anions and cations in the MSYR during the dry and wet seasons, respectively. Moreover, anion concentration in groundwater follows HCO3- > SO42- > NO3- > Cl-, while cations are ranked as Ca2+ > Na+ > Mg2+ > K+. Overall, the groundwater manifests as weakly alkaline and is predominantly classified as hard-fresh water. During the wet season, there is greater groundwater leaching and filtration, with rock and soil materials more readily transferred to groundwater, and the concentrations of main chemical components in groundwater are higher than those during the dry season, and the hydrochemical types are primarily characterized as HCO3-Ca·Mg and SO4·Cl-Ca·Mg types. These results also suggest that the chemical composition of the groundwater in the MSYR is influenced mainly by water-rock interaction. The primary ions originate from the dissolution of silicate rock and carbonate rock minerals, while cation exchange plays a critical role in the hydrogeochemical process. Groundwater in the MSYR is classified mostly as class II water, indicating that it is generally of good quality. However, areas with high levels of class IV and V water are present locally, and NO3- concentration is a crucial factor affecting groundwater quality. In the wet season, more groundwater and stronger mobility lead to greater mobility of NO3- and wider diffusion. Therefore, the risk evaluation model shows that nitrate health risk index is higher in the wet season than it is in the dry season, with children being more vulnerable to health risks than adults. To study groundwater in this area, its hydrochemical characteristics, water quality, and health risk assessment are of great practical significance for ensuring water safety for residents and stable development of social economy.

Development of 3D printed k-carrageenan-based gummy candies modified by fenugreek gum: Correlating 3D printing performance with sol-gel transition.

Temperature-responsive inks were formulated using k-carrageenan, fenugreek gum (FG), rose extracts, and sugar, of which the first two were used as the gelling agents. The interactions among components in these mixed ink formulations were investigated. Sol-gel transition and rheological properties of these inks were also correlated with extrusion, shape formation, and self (shape)-supporting aspects of 3D printing. Results indicated that incorporating FG increased inks' gelation temperature from 39.7 °C to 44.7-49.6 °C, affecting the selection of printing temperature (e.g., 0 % FG: 40 °C, 0.15 % FG: 45 °C, 0.3 % FG-0.6 % FG: 50 °C). Inks in solution states with lower viscosity (<5 Pa·s) were amenable to ensure their smooth extrusion through the tip of the printing nozzle. A shorter sol-gel transition time (approximately 100 s) during the shape formation stage facilitated the solidification of inks after extrusion. The addition of FG significantly (p<0.05) improved the mechanical properties (elastic modulus, hardness, etc.) of the printed models, which facilitated their self-supporting behavior. Low field nuclear magnetic resonance indicated that the inclusion of FG progressively restricted water mobility, consequently reducing the water syneresis rate of the mixed inks by 0.86 %-3.6 %. FG enhanced hydrogen bonding interactions among the components of these mixed inks, and helped to form a denser network.

Formulation and characterization of 3D printed chickpea protein isolate-mixed cereal dysphagia diet.

The feasibility study of making 3D printed dysphagia diet was undertaken. A mixture of corn flour and buckwheat flour was used as the model cereal and chickpea protein isolate (CPI) was used as the model protein. Printing gels (inks) of the mixed cereal (control) and CPI-cereal mixture were produced by heating the formulations at 95 °C for 30 min and then cooling them to room temperature. The results showed that all the ink formulations containing CPI had higher apparent viscosity, preferable shear thinning behavior and shape supporting characteristics than that of the control. The cohesiveness and shape supporting ability of 10%CPI-cereal and 20%CPI-cereal formulations were poor and could not produce stable printing shape. The 30%CPI-cereal and 40%CPI-cereal formulations had suitable apparent viscosity, shear thinning behavior, storage modulus, yield stress and printing accuracy and the 3D printed products were stable. The control ink and 10%CPI-cereal ink had low cohesion and also could not pass the spoon tilt test. The 50%CPI-cereal formulation had high hardness and also could not pass the fork pressing test. The 30 % to 40 % CPI-cereal formulations were found to be suitable as dysphagia products as they could be classified as level 5 dysphagia diet.

Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods.

Plant-based foods are being considered seriously to replace traditional animal-origin foods for various reasons. It is well known that animals release large amounts of greenhouse gases into the environment during feeding, and eating animal-origin foods may also cause some health problems. Moreover, animal resources will likely be in short supply as the world population grows. It is highly likely that serious health problems ascribed to insufficient protein intake in some areas of the world will occur. Studies have shown that environmentally friendly, abundant, and customizable plant-based foods can be an effective alternative to animal-based foods. However, currently, available plant-based foods lack nutrients unique to animal-based foods. Innovative processing technologies are needed to improve the nutritional value and functionality of plant-based foods and make them acceptable to a wider range of consumers. Therefore, protein extraction technologies (e.g., high-pressure extraction, ultrasound extraction, enzyme extraction, etc.), structure improvement and assembly technologies (3D printing, micro-encapsulation, etc.), and technologies to improve digestibility and utilization of bioactive substances (microbial fermentation, physical, etc.) in the field of plant-based foods processing are reviewed. The challenges of plant-based food processing technologies are summarized. The advanced technologies aim to help the food industry solve production problems using efficient, environmentally friendly, and economical processing technologies and to guide the development of plant-based foods in the future.

3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects.

Prepared dishes are popular convenience foods that meet the needs of consumers who pursue delicious tastes while saving time and effort. As a new technology, food 3D printing (also known as food additive manufacturing technology) has great advantage in the production of personalized food. Applying food 3D printing technology in the production of prepared dishes provides the solution to microbial contamination, poor nutritional quality and product standardization. This review summarizes the problems faced by the prepared dishes industry in traditional food processing, and introduces the characteristics of prepared dishes and 3D printing technology. Food additives are suitable for 3D prepared dishes and novel 3D printing technologies are also included in this review. In addition, the challenges and possible solutions of the application of food 3D printing technology in the field of prepared dishes are summarized and explored. Food additives with advantages in heat stability, low temperature protection and bacteriostasis help to accelerate the application of 3D printing in prepared dishes industry. The combination of 3D printing technology with heat-assisted sources (microwave, laser) and non-heat-assisted sources (electrolysis, ultrasound) provides the possibility for the development of customized prepared dishes in the future, and also promotes more 3D food printing technologies for commercial use. It is noteworthy that these technologies are still at research stage, and there are challenges for the formulation design, the stability of printed ink storage, as well as implementation of customized nutrition for the elderly and children.

Chemical characteristics, evolution, and quality of groundwater and processes controlling its fluoride concentration features: case study of a typical high-fluoride areas in the Southwestern Shandong Plain, China.

In this study, the groundwater (GW) in the high-fluorine area of the Southwestern Shandong Plain was divided according to the characteristics of high Na% (> 75%), and its water chemistry characteristics and causes were discussed separately, and the hydrochemical process of the formation of high-fluorine GW was determined. Finally, the GW quality of the study area was evaluated. The results proved that silicate hydrolysis can significantly promote the release of F- in fluorine-containing minerals; high %Na can be used as one of the early-warning conditions for judging high-fluoride areas. To this end, 132 GW samples were collected from 66 wells during the dry and wet seasons. The study area was found to have weakly alkaline GW (pH 7.1-8.9) and could be divided into high %Na areas (HNA) and non-HNA. GW exhibited different hydrochemical characteristics between HNA and non-HNA. In non-HNA, total hardness (TH) exceeded 200 mg/L, and total dissolved solids (TDS) ranged from 514.1 to 5246.1 mg/L; in HNA, TH was less than 200 mg/L, TDS ranged from 552.8 to 1298.3 mg/L, and Na+ increased with TDS, whereas Ca2+ and Mg2+ contents were low. The main water type in HNA was HCO3-Na and in non-HNA was SO4·Cl-Ca·Mg and SO4·Cl-Na. The study area is experiencing serious fluoride pollution. GW in HNA is mostly controlled by carbonate and silicate hydrolysis and evaporation, whereas GW in non-HNA is controlled by dolomite dissolution and cation exchange in the main. Moreover, GW in HNA has significantly been altered by albite hydrolysis, which produces Na+ and HCO3- and triggers various reactions promoting the release of F- from fluorine-containing minerals (FCM). Regarding the water quality for irrigation, GW in HNA was found to be less suitable than that in non-HNA. Nevertheless, in terms of the water quality index (WQI), GW is moderate for drinking and poor for irrigation. Therefore, extensive attention should be paid to the exploitation and management of high-sodium GW in the plain area.

Assessment of the water quality of groundwater in Bohai Rim and the controlling factors-a case study of northern Shandong Peninsula, north China.

This study collected 184 groundwater (GW) samples from 92 wells during the dry and wet seasons, respectively to understand the hydrochemical characteristics, water quality, and risk of GW nitrate (NO3-) to human health in northern Shandong Peninsula (NSP), China. The results showed that GW in the NSP is weakly alkaline and classified as hard fresh water. The mean concentration of NO3- in GW exceeded 100 mg·L-1, total hardness exceeded 450 mg·L-1, and total dissolved solids (TDS) was less than 1000 mg·L-1. A Piper diagram showed that the water chemistry of GW in the NSP was mainly of the SO4·Cl-Ca·Mg type. A Gibbs diagram and ion ratio analysis indicated that the weathering of silicate rocks and agricultural production were the dominant factors affecting the hydrochemical characteristics of GW in the NSP, with cation exchange, dissolution of salt rock, and weathering of carbonate rock also making contributions. Na+ and Cl- in GW are significantly affected by seawater aerosols in coastal areas. During the wet season, the hydrodynamic conditions of the aquifer are improved, agricultural activities are strengthened, and GW becomes generally homogenized. The water quality index classified the GW quality of the NSP as mainly of medium quality. There was a relatively consistent spatial distribution of water quality during different periods. Water samples of poor water quality were mainly distributed in the lower reaches of the Huangshui River. In addition, total hardness and NO3- concentrations were the main variables affecting the quality of GW in the NSP. The assessment of the risk NO3- in GW in the NSP to human health through the ingestion of drinking water demonstrated a significant risk (infants > children > adults). These results indicate the need for local management measures to reduce the potential health risks of GW quality in the NSP.