For advanced flexible strain sensors, it is not difficult to achieve high sensitivity only. However, integrating high sensitivity, high stability, and high durability into one sensor still remains a great challenge. Fortunately, natural creatures with diversified excellent performances have given us a lot of ready-made solutions. Here, scorpion and spiderweb are selected as coupling bionic prototypes, which are famous for their ultrasensitive sensing capacity and excellent structural durability, respectively. Based on that, a bioinspired strain sensor is successfully fabricated. The results demonstrate that the bioinspired strain sensor has a sensitivity of 940.5 in the strain range of 0–1.5% and a sensitivity of 2742.3 between 1.5 and 2.5%. Meantime, this sensor with a spiderweb-like reticular structure has a great improvement in stability and durability. Specifically, the sensor exhibits excellent stability during bending and stretching cycles over 80,000 times. Moreover, the response time and recovery time of the sensor are 169 and 195 ms, respectively. Besides, the sensor also has functions such as vibrating frequency identification due to its low hysteresis. Based on the excellent performance, the sensor can be applied to monitor human body motions serving as wearable electronics.

As a natural active ingredient, lactic acid bacteria have potential anti-inflammatory effects. In this study, male C57BL/6J mice were given high-fat diet (HFD) to establish an obese mouse model. Lactobacillus...

BACKGROUND Oil bodies (OBs) are a kind of natural and stable oil nucleate microcapsule in which the triglyceride matrix can be used as an appropriate carrier of hydrophobic molecules. Astaxanthin has high antioxidant properties but is extremely sensitive to oxidation, causing the loss of its bioactive properties. RESULTS The purpose of this study was to clarify the effects of environmental factors (light, oxygen, temperature, and pH) on the physical and oxidative stability of astaxanthin microcapsules prepared with peanut oil bodies (POBs). After 14 days of storage, the retention rate of astaxanthin in peanut oil microcapsules (POMs) was significantly increased. The astaxanthin retention rate of POMs stored under light conditions was higher than under dark conditions. Similarly, the retention rate of astaxanthin in POMs was significantly increased during vacuum storage. The astaxanthin retention rate was also the highest when POMs were stored at 4 °C, whereas it was the lowest at pH 3.0. CONCLUSION The experiment demonstrated that microcapsulation could improve the astaxanthin retention rate and storage stability, and recombinant OBs were potential ideal wall materials for astaxanthin embedding. © 2022 Society of Chemical Industry

With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise.