Coconut inflorescence sap (CIS) is sweet, oyster-white and translucent and was reported to be highly nutritive and a good digestive agent. The chemical composition changes including total sugar, reducing sugar, ethanol, total acidity, volatile acid, amino acid, vitamin C and total phenolic contents of postharvest coconut inflorescence sap (PCIS) were investigated during a 12-day natural fermentation, and the variety and content of phenolic compounds of fresh coconut inflorescence sap (FCIS) and natural fermented coconut inflorescence sap (NCIS) were also studied by an high performance liquid chromatography (HPLC) system. Total acid, volatile acid and total phenolic contents increased during natural fermentation, while total sugar contents decreased during natural fermentation. The amino acid content declined steadily after harvesting until 3 days, but then remained almost constant. Vitamin C content decreased on day 1, slowly rose to 20.7 mg/L on day 3, and then decreased obviously. Five kinds of phenolic compounds were detected by HPLC. These compounds all increased in NCIS compared with FCIS; both NCIS and FCIS also contained other kinds of phenolic compounds.

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The three‐dimensional (3D) printing properties of pure shrimp surimi are poor and require improvement via the addition of other materials. The effects of the different amounts of potato starch, corn starch, tapioca starch, and cross‐linked starch (CLS) (0%, 3%, 6%, or 9%, respectively) on the 3D printing properties and material properties of white shrimp (Litopenaeus vannamei) surimi were evaluated in the present study. The results showed that the apparent viscosity, G′, and G'' of the samples were increased by adding 6% CLS, making it easy to extrude the sample from the nozzle and resulting in an improvement in the printing accuracy. In addition, after adding 6% CLS, the hardness, adhesiveness, and springiness of the sample were increased, which assist with maintaining the shape of the printed material and improve the printing stability of the sample. Moreover, the water holding capacity of shrimp surimi increased as a result of the addition of 6% CLS. In summary, 6% CLS can improve the material properties of shrimp surimi and make it more suitable for 3D printing.

The nutritional components of different parts (meat, head, shell and tail) of Litopenaeus vannamei (L.v), Macrobrachium rosenbergii (M.r), Penaeus monodon (P.m), Fenneropenaeus chinensis (F.c), and Penaeus japonicus (P.j) were analyzed and their nutritional values were evaluated. For the five species of shrimp, the meat yield was 37.47–55.94%, and the byproduct yield was 44.06–62.53%. The meat yields of L.v and F.c were the highest (55.94 and 55.92%, respectively), and the meat yield of M.r was the lowest (37.47%). The shrimp contain high amounts of crude protein, and the values of the amino acid score (AAS), chemical score (CS), and essential amino index (EAAI) were greater than or close to 1.00, indicating that shrimp protein had higher nutritional value. The shrimp head was rich in polyunsaturated fatty acids and the ratio of n-6 to n-3 PUFAs was from 0.37 to 1.68, indicating that the shrimp head is rich in n-3 PUFAs and is a good source of n-3 PUFAs. The five species of shrimp were rich in macro- and micro-minerals, especially in shrimp byproducts. The shrimp byproducts were also rich in other bioactive ingredients (astaxanthin), which are also very valuable for developing biological resources. Therefore, shrimp have many nutritional benefits, and their byproducts can also be used to develop natural nutraceuticals, which are considered to be one of the healthiest foods.

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Water and texture properties are important indicators for evaluating surimi and surimi seafood quality. The present study assessed the impact of surimi processing on the water and texture properties and analyzed their correlations. The results showed that the moisture content exhibited significant positive correlations with T22 and A22 (P < 0.05). However, water‐holding capacity (WHC) revealed significant negative correlation with T21 and A22 (P < 0.05). Moreover, correlations between water and texture properties were observed. Moisture content and A22 displayed significant negative correlation with hardness (P < 0.05). WHC exhibited significant positive correlations with cohesiveness, springiness, and chewiness (P < 0.05), whereas T21 exhibited significant negative correlation with those properties (P < 0.05). Springiness is an important indicator for texture properties of surimi gel. T21 and WHC exhibited significant correlations with springiness (P < 0.05). We used two equations to assess the relationship between springiness and T21 (y = 9.64 × x2 − 33.79 × x + 29.62, R2 = 0.995, P < 0.05) and between springiness and WHC (y = 0.57 + 9.05/{1+e[−29.29 × (x − 83.90)]}0.01, R2 = 0.999, P < 0.05), respectively. Verification experiments proved that these two regression equations could be used to predict the change law among feature indicators during the processing of surimi seafood. The present study finds an easy‐to‐control method to monitor the quality of surimi production and processing for all the stages, and provides ideas for quality design of surimi products.Practical ApplicationThe quality of surimi seafood is affected by the process used for surimi production. Early detection of the material quality can efficiently prevent resource wastage. The feature indicators and their correlations help in easy‐to‐control of all surimi processing stages. Low‐field nuclear magnetic resonance (LF‐NMR) is a fast, nondestructive method for monitoring food real‐time, but the instrument is expensive; whereas water‐holding capacity and texture profile analysis (TPA) are traditional methods but time‐consuming and material‐consuming. Surimi enterprises or researchers choose the right methods based on their needs.

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A high-optical-resolution artificial retina system that accurately communicates with the optic nerve is the main challenge in the modern biological science and bionic field. Here, we developed a bionic artificial retina possessing phototransduction “cells” with measurements even smaller than that of the neural cells. Using the technique of micrometer processing, we constructed a pyramid-shape periodic microarray of a photoreceptor. Each “sensing cell” took advantage of polythiophene derivative/fullerene derivative (PCBM) as a photoelectric converter. Because folic acid played an essential role in eye growth, we particularly modified the polythiophene derivatives with folic acid tags. Therefore, the artificial retina could enlarge the contact area and even recognize the nerve cells to improve the consequence of nerve stimulation. We implanted the artificial retina into blinded rats’ eyes. Electrophysiological analysis revealed its recovery of photosensitive function 3 months after surgery. Our work provides an innovative idea for fabricating a high-resolution bionic artificial retina system. It shows great potential in artificial intelligence and biomedicine.