Nan Sun, Beibei Tan, Bolun Sun, Jinjie Zhang, Chao Li and Wenge Yang
Sargassum fusiforme is a popular edible seaweed in coastal cities of China that contains diverse nutrients including iodine. Cooking is an effective way to improve food safety…
Abstract
Purpose
Sargassum fusiforme is a popular edible seaweed in coastal cities of China that contains diverse nutrients including iodine. Cooking is an effective way to improve food safety, but it can alter both the contents of elements along with speciation and bioavailability. Three common cooking methods, the soaking, steaming and boiling, were evaluated for their effects on the protein structures, protein digestibility, iodine content and iodine bioavailability of S. fusiforme.
Design/methodology/approach
Fourier transform infrared spectroscopy was used to study the structural changes of protein, and an in vitro digestion/Caco-2 cell culture system was used to evaluate the digestibility of protein, bioaccessibility and bioavailability of iodine.
Findings
Boiling and steaming altered the protein secondary structure demonstrated by increased a-helix and random coil and decreased β-sheet, which improved the in vitro protein digestibility. Iodine content was reduced by cooking, with the highest loss observed after boiling, followed by soaking and steaming, while it was found that both bioaccessibility and cellular uptake of iodine were significantly elevated by boiling and steaming using an in vitro digestion/Caco-2 cell culture system. The presence of ascorbic acid, citric acid or tyrosine was beneficial for the iodine absorption, while oxalic acid and phytic acid hindered the iodine bioavailability.
Originality/value
The present finding suggested that cooking was conducive to the digestion and absorption of iodine in S. fusiforme. In addition, different dietary factors could have a certain impact on the absorption of iodine. Results of the study are essential for improving the application value of S. fusiforme to ensure reasonable consumption of seaweeds.
Details
Keywords
Zhe Wang, Xisheng Li, Xiaojuan Zhang, Yanru Bai and Chengcai Zheng
How to model blind image deblurring that arises when a camera undergoes ego-motion while observing a static and close scene. In particular, this paper aims to detail how the…
Abstract
Purpose
How to model blind image deblurring that arises when a camera undergoes ego-motion while observing a static and close scene. In particular, this paper aims to detail how the blurry image can be restored under a sequence of the linear model of the point spread function (PSF) that are derived from the 6-degree of freedom (DOF) camera’s accurate path during the long exposure time.
Design/methodology/approach
There are two existing techniques, namely, an estimation of the PSF and a blind image deconvolution. Based on online and short-period inertial measurement unit (IMU) self-calibration, this motion path has discretized a sequence of the uniform speed of 3-DOF rectilinear motion, which unites with a 3-DOF rotational motion to form a discrete 6-DOF camera’s path. These PSFs are evaluated through the discrete path, then combine with a blurry image to restoration through deconvolution.
Findings
This paper describes to build a hardware attachment, which is composed of a consumer camera, an inexpensive IMU and a 3-DOF motion mechanism to the best of the knowledge, together with experimental results demonstrating its overall effectiveness.
Originality/value
First, the paper proposes that a high-precision 6-DOF motion platform periodically adjusts the speed of a three-axis rotational motion and a three-axis rectilinear motion in a short time to compensate the bias of the gyroscope and the accelerometer. Second, this paper establishes a model of 6-DOF motion and emphasizes on rotational motion, translational motion and scene depth motion. Third, this paper addresses a novel model of the discrete path that the motion during long exposure time is discretized at a uniform speed, then to estimate a sequence of PSFs.