Review Special Issues

Potential applications of biosurfactants in animal production and meat research

  • Muscle foods are perishable products that are subject to several contaminations such as microbial and/or chemical (lipid and protein oxidation) alterations, which result in their deterioration and quality loss. Several processing strategies are used to preserve and improve the stability, shelf-life and quality of meat and meat products, from which natural preservative agents are gaining interest from both industrials and consumers as green and eco-friendly strategies. Among these natural preservatives, biosurfactants are emerging molecules. Their natural origin and biodegradability make them appealing for use in the food industry. In meat research, biosurfactants are of great interest as antimicrobial and antioxidant agents to reduce meat spoilage and wastage as well as for improving the shelf-life of the products. We aimed to discuss the potential applications of biosurfactants with a focus on their antimicrobial and antioxidant activity within the objectives of reducing meat quality deterioration and improving the image quality (acceptability by consumers) of meat and meat products. Additionally, further perspectives under the context of practical applications of biosurfactants in meat emulsification have been discussed, serving as a reference to feed knowledge gaps in this emerging topic of research. Further studies and evaluations of biosurfactants in meat research are needed to establish more evidence of their potential benefits, applicability and feasibility at a larger scale.

    Citation: Cerine Yasmine Boulahlib, Moufida Aggoun, Rabah Arhab, Mohammed Gagaoua. Potential applications of biosurfactants in animal production and meat research[J]. AIMS Agriculture and Food, 2024, 9(1): 237-253. doi: 10.3934/agrfood.2024014

    Related Papers:

    [1] Kaiyu Li, Xinxin Cai, Shuang Huang, Yuanbao Chen, Jinyang Li, Wenlin Wang . Research on the evaluation method of steam power system operation status based on the theory of deterioration degree and health value. Mathematical Biosciences and Engineering, 2023, 20(3): 4940-4969. doi: 10.3934/mbe.2023229
    [2] Wei Liu, Yi Huang, Yue Sun, Changlong Yu . Research on design elements of household medical products for rhinitis based on AHP. Mathematical Biosciences and Engineering, 2023, 20(5): 9003-9017. doi: 10.3934/mbe.2023395
    [3] Ruoyi Zhao, Ying Gao, Xingmin Lin, Ye Tian, Xiu Chen, Luting Xia, Yuqiong Jie . Fuzzy theory analysis on imagery modeling of wearable bracelet in the urbanian health management. Mathematical Biosciences and Engineering, 2021, 18(1): 600-615. doi: 10.3934/mbe.2021033
    [4] Jiayu Fu, Haiyan Wang, Risu Na, A Jisaihan, Zhixiong Wang, Yuko Ohno . A novel "five-in-one" comprehensive medical care framework for rehabilitation and nursing. Mathematical Biosciences and Engineering, 2023, 20(3): 5004-5023. doi: 10.3934/mbe.2023232
    [5] Juan Du, Junying Wang, Xinghui Gai, Yan Sui, Kang Liu, Dewu Yang . Application of intelligent X-ray image analysis in risk assessment of osteoporotic fracture of femoral neck in the elderly. Mathematical Biosciences and Engineering, 2023, 20(1): 879-893. doi: 10.3934/mbe.2023040
    [6] Huqing Wang, Zhixin Sun . Research on multi decision making security performance of IoT identity resolution server based on AHP. Mathematical Biosciences and Engineering, 2021, 18(4): 3977-3992. doi: 10.3934/mbe.2021199
    [7] Qiwen Wang, Guibao Song, Xiuxia Yang . Mixed-attitude three-way decision model for aerial targets: Threat assessment based on IF-VIKOR-GRA method. Mathematical Biosciences and Engineering, 2023, 20(12): 21514-21536. doi: 10.3934/mbe.2023952
    [8] Qingfu Li, Huade Zhou, Hua Zhang . Durability evaluation of highway tunnel lining structure based on matter element extension-simple correlation function method-cloud model: A case study. Mathematical Biosciences and Engineering, 2021, 18(4): 4027-4054. doi: 10.3934/mbe.2021202
    [9] Kai Su, Xuan Zhang, Qing Liu, Bin Xiao . Strategies of similarity propagation in web service recommender systems. Mathematical Biosciences and Engineering, 2021, 18(1): 530-550. doi: 10.3934/mbe.2021029
    [10] Bo Sun, Ming Wei, Wei Wu, Binbin Jing . A novel group decision making method for airport operational risk management. Mathematical Biosciences and Engineering, 2020, 17(3): 2402-2417. doi: 10.3934/mbe.2020130
  • Muscle foods are perishable products that are subject to several contaminations such as microbial and/or chemical (lipid and protein oxidation) alterations, which result in their deterioration and quality loss. Several processing strategies are used to preserve and improve the stability, shelf-life and quality of meat and meat products, from which natural preservative agents are gaining interest from both industrials and consumers as green and eco-friendly strategies. Among these natural preservatives, biosurfactants are emerging molecules. Their natural origin and biodegradability make them appealing for use in the food industry. In meat research, biosurfactants are of great interest as antimicrobial and antioxidant agents to reduce meat spoilage and wastage as well as for improving the shelf-life of the products. We aimed to discuss the potential applications of biosurfactants with a focus on their antimicrobial and antioxidant activity within the objectives of reducing meat quality deterioration and improving the image quality (acceptability by consumers) of meat and meat products. Additionally, further perspectives under the context of practical applications of biosurfactants in meat emulsification have been discussed, serving as a reference to feed knowledge gaps in this emerging topic of research. Further studies and evaluations of biosurfactants in meat research are needed to establish more evidence of their potential benefits, applicability and feasibility at a larger scale.



    In recent years, the mobile Internet has developed rapidly, and mobile device applications (APP) have become an indispensable tool of life for people. Health management applications, especially those developed based on the Android platform, have become the main force in mobile healthcare. A large number of Android health applications can help users manage their real-time health status. If the Internet of Things technology is combined with the medical system to realize the self-health management of the elderly, not only can the quality of life of the elderly be improved, but also the deficiencies of the existing medical system can be better compensated. Therefore, the Internet medical system has broad development prospects. With the increase of age, the perception ability, muscle control and memory ability of the elderly are greatly reduced. In addition, the negative psychological impact makes it impossible for the elderly to use APP as smoothly as younger users. Therefore, from a physical and psychological point of view, the form elements of APP should meet the interface and interaction needs of the elderly. In the research field, some scholars have begun to consider product design issues from the perspective of the elderly, and put forward a series of heuristic principles. In the field of visual perception, with age, the visual perception ability of the elderly weakens. Chan's research team found that with age, the sense of audio-visual synchronization decreases [1]. Keogh's research team found that the variability and aiming error of the absolute and relative forces of the elderly are higher than those of the young, indicating that their power control ability is significantly reduced. The weakening of the power control ability of the elderly reflects age-related differences in the distribution and connection of finger power [2]. Research results of Andréa et al.. Studies have shown that in addition to age-related cognitive decline, depression can also greatly impair memory [3]. Psychologically speaking, the mentality of the elderly tends to be conservative. Unless they understand the application, they usually don't try it. Therefore, in terms of application performance, the elderly must feel that the application is useful, easy to use and effective, and conforms to the cognitive habits of the elderly. Finally, Zhao et al. discussed the cognitive behavior of elderly people using mobile phones and concluded that the overall design should incorporate the physical, psychological and cultural factors of the elderly. Studies have found that the degradation of the elderly is provided by the icon, text, button, color, interface layout and interaction process with more systematic and targeted design principles and methods [4]. Curumsing has launched a series of devices and software for sensing, interaction, passive monitoring and emergency assistance to provide a new smart home platform for the elderly. Analysis shows that the software they successfully developed reduces the loneliness of the elderly and makes them feel safer and more caring. In addition, trial participants have a close relationship with the system, and they feel frustrated when the software fails to respond in an expected or expected manner [5]. Hussain proposed a human-centered medical perception framework for the elderly and the disabled. The platform is designed to monitor the health of the elderly and the disabled, and provide them with service-oriented emergency response in case of abnormal health conditions. The biggest feature of current work is to effectively use medical resources, provide them with real-time medical services in emergency situations, and expand the social network of the elderly at the same time. The implementation of this system shows that the proposed human-centered sensing system is both efficient and cost-effective in hygiene and first aid [6]. However, many applications currently do not consider the physical and mental differences of the elderly. In the process of use, the elderly often encounter experience obstacles. Nowadays, more and more elderly people come into contact with health check applications, so the user experience of the elderly becomes more and more important. Although some medical examination applications have begun to pay attention to the experience of the elderly, the field of evaluation and research on the application of medical examinations for the elderly is blank. The analytic hierarchy process and fuzzy set theory have been widely used in the multi-criteria decision-making process, in which fuzzy numbers are used to more truly represent human judgments. In the past few decades, many articles have been published and some algorithms have been proposed, through which the priority vector can be calculated from the fuzzy comparison matrix [7]. Fu proposed a novel comprehensive fuzzy analytic hierarchy process, fuzzy additional ratio evaluation and multi-stage target planning methods to select the best suppliers of duty-free products in the aviation industry [8]. Therefore, this research hopes to combine the analytic hierarchy process (AHP) with the fuzzy comprehensive evaluation method to evaluate the experience of the elderly health examination APP, and conduct research from the physical and mental aspects of the elderly to propose more reasonable and consistent evaluation standards. It is suitable for elderly health examination applications that most elderly people are used to. This research first understands the problems and needs of the elderly when using medical examination applications through in-depth interviews, then uses the KJ method to classify and sort the data, and finally uses the analytic hierarchy process and fuzzy theory to analyze the data. It is hoped that the conclusions of this study can provide a reference for the design of medical examination applications for the elderly.

    According to international regulations, seniors over 65 are recognized as seniors. Thirty volunteers who have more than one year of experience in using the health examination application will be recruited, including 20 elderly volunteers over 65 years old and 10 volunteers who are about to enter the elderly. Among the 30 volunteers, they were between 60 and 83 years old, and 3 of them were unable to complete the entire experiment because they could not think independently or express themselves clearly. Therefore, there are 27 valid experimental cases, including 12 males and 15 females, with an average age of 66.32 years.

    Taking into account the health of the elderly, the interview time can be freely adjusted within the range of half an hour to two hours according to the physical condition of different interviewees. The interview consisted of interviewers, recorders and elderly volunteers. The interviewer and recorder are served by two graduate students. Interviewers and recorders are familiar with the purpose of the interview, the process and details of the interview, and have good communication skills with the elderly, maintain the normal conduct of the interview, and always discuss topics related to the elderly health examination APP. The interviewer and the elderly volunteers discussed topics related to the elderly health examination APP, and the recorder recorded and recorded the content of the interview. The process of conducting in-depth interviews is as follows [9,10,11,12]: (a) help the elderly volunteers recall their experience of using the health examination application; (b) ask the elderly about their experience in using health examination software; (c) discuss the advantages and disadvantages of using the medical examination application simultaneously; (d) consult elderly volunteers about the future prospects of health check application design. After the interview, according to the interview content, sort out the evaluation elements of the elderly physical examination application. Use KJ analysis method [13,14,15] to classify the obtained data hierarchically, and obtain several classifications. Use the in-depth interview method and KJ analysis method to obtain the preliminary needs of elderly users, and conduct a layered analysis of user needs. First, determine the total demand: a satisfactory evaluation of the elderly physical examination APP; second, the total demand is decomposed, and the first-level evaluation is obtained after decomposition. Finally, the multiple specific elements of elderly users obtained through in-depth interviews are regarded as secondary assessments, and the secondary assessment items are classified according to the primary assessment.

    The Combination of Analytic Hierarchy Process [16,17,18,19] and Fuzzy Comprehensive Evaluation Method [20,21,22,23] (AHP-Fuzzy). Specifically, AHP is used when determining the factor weight method. Combine the same factors into the same level, and group them according to the affiliation and the degree of association between these factors, thus forming a disjoint multi-level structure model. The evaluation scale is shown in Table 1. The basic process is shown in Figure 1.

    Table 1.  Quantitative values of judgment scale.
    Judgment Scale Definition bij Assignment
    1 Indicates that the two types of factors are of equal importance. 1
    3 Indicates that compared with the two types of factors, the score rate of factor i is 10% higher than factor j (i is more important than j) 3
    5 Indicates that compared with the two types of factors, factor i has a 20% higher score rate than factor j (i is obviously more important than j) 5
    7 Indicates that the score rate of factor i is 30% higher than factor j compared to the two types of factors (i is significantly more important than j) 7
    9 Indicates that compared with the two types of factors, factor i has a 40% higher score rate than factor j (i is extremely important than j) 9
    2、4、6、8 In the middle of the above two adjacent judgment scales 2、4、6、8
    Reciprocal If the ratio of importance of factor i to factor j is dij, then the ratio of importance of factor j to factor i is dij = 1/dij dij = 1/dij

     | Show Table
    DownLoad: CSV
    Figure 1.  Evaluation method flow chart.

    AHP-fuzzy evaluation method can effectively combine the advantages of AHP and fuzzy evaluation method. When the AHP method has fewer evaluation indicators, the time to obtain a consistent judgment matrix is usually shorter and easier to operate [24,25,26]. In the comprehensive evaluation of the entire research problem, the fuzzy evaluation method is used as the multi-level evaluation object, which can fully integrate the information contained in each level, and can better reduce the influence of subjective factors on the whole. Thereby improving the scientificity and validity of the evaluation results of research questions. The AHP can solve multi-factor problems by comparing the relative importance of two factors. It is widely used in business management, resource allocation, environment and production decision-making. Although this method is a systematic analysis and decision-making method, it is highly subjective. The fuzzy comprehensive evaluation method integrates the judgment of multiple evaluation subjects and can weaken the deficiencies of the analytic hierarchy process. Therefore, the analytic hierarchy process-fuzzy comprehensive evaluation comprehensive analysis model that combines the two methods can not only systematically consider the influencing factors of the evaluated object, but also reduce the impact of subjective assumptions on the evaluation and decision-making process. The Analytic Hierarchy Process (AHP) is to subdivide difficult decision-making problems into different levels, so as to construct an analytic hierarchy index system that combines scientific qualitative and precise quantification to obtain satisfactory decision-making. Fuzzy comprehensive evaluation method is a comprehensive evaluation method that transforms difficult to determine fuzzy problems into quantitative problems and qualitative problems into quantitative problems. This article effectively combines the analytic hierarchy process and the fuzzy comprehensive evaluation method to establish a mathematical model of comprehensive evaluation.

    Weight calculation: λmax-the maximum eigenvalue of the judgment matrix; M-the corresponding eigenvector. Then, the feature vector M is normalized to obtain the weight W of the importance of each index relative to the index of the previous index. Finally, perform a consistency check.

    CI=(λmaxN)/(N1) (1)

    Second, calculate the consistency check results.

    CR=CI/RI (2)

    In the formula, λmax-the maximum characteristic quantity of the judgment matrix; N-the number of factors; RI-the random consistency index. If CR < 0.1, the judgment matrix meets the consistency requirement; Once CR is greater than or equal to 0.1, the judgment matrix needs to be modified until the consistency is reached. On the basis of determining the index system, the analytic hierarchy process combined with fuzzy mathematics evaluation method is used to comprehensively evaluate the elderly physical examination APP. It mainly includes 4 steps: first, establish the index evaluation set; A = {B1, B2, ...BN} is the first-level index set, Bi = {Bi1, Bi2...Bin} is the second-level index set. Then, an evaluation judgment matrix is established to determine the fuzzy judgment vector of each index through probability statistics.

    rij=xij/N (3)

    In the formula, N'-the number of people; xij-the frequency at which the index Pi is defined as Vj. Then construct the fuzzy judgment matrix,

    R=[R1R2Rn]=[r11r12r13r14r15r21r22r23r24r25rn1rn2rn3rn4rn5]

    Finally, according to the obtained fuzzy evaluation matrix, combined with the weight W = {W1, W2, W3} determined by the AHP model, the fuzzy evaluation vector is calculated.

    Z=(WiR)T=[r11r12rn1r12r22rn2r13r23rn3r14r24rn4][w1w2w4]={z1,z2,z3} (4)

    In the formula, Wi-the weight of all levels of indicators. If Zi1 it has been normalized, a comprehensive evaluation matrix is constructed.

    First, the in-depth interview method is used to conduct research, and the in-depth interview is used to collect the evaluation elements used by the elderly for physical examination applications. Secondly, the KJ analysis method is used to classify the original evaluation elements obtained from the in-depth interviews, and several evaluation indicators of the elderly physical examination APP are extracted. Then, the AHP-fuzzy comprehensive evaluation method is used to analyze and rank the existing evaluation elements. Finally, the hierarchical structure model was drawn and discussed.

    According to the in-depth interview method, 43 evaluation elements were obtained, represented by X1, X2, X3...X43, as shown in Table 2.

    Table 2.  Evaluation element list.
    Evaluation elements
    X1. Icon design X23. Note reminder
    X2. Can be directly checked X24. Real-time monitoring of health data
    X3. Know how to use, get started quickly X25. Clearly identify useful keys
    X4. Learn fast X26. Clear system operation buttons
    X5. There are video tutorials X27. Push information identification screening
    X6. Won't be wrong X28. User registration is convenient
    X7. Easily return to the main interface X29. Easy to understand teaching tutorial
    X8. Full functioning X30. Voice assisted operation
    X9. Voice prompts X31. Large touch button area
    X10. At a glance X32. Vibration feedback when pressing keys
    X11. Smooth and fast operation X33. Data display logic is clear
    X12. Less advertising information X34. The icons are clear and easy to understand
    X13. Menu bar logic is clear X35. Reasonable distribution of key screen locations
    X14. Few advertisement pop-ups X36. Easy to use and operate
    X15. Big font X37. Interact with children
    X16. Loud volume X38. Simple operation steps
    X17. Information scrolling speed is appropriate X39. Expert medical examination
    X18. Color comfort X40. Doctor-patient interaction
    X19. Clear and reasonable color matching X41. Hospital check-up appointment
    X20. More useful functions X42. Life advice information
    X21. Guidance page audio-visual integration X43. Appointment for health examination in top three hospitals
    X22. Automatically generate medical report

     | Show Table
    DownLoad: CSV

    Using the KJ analysis method for classification, the 43 evaluation elements are divided into 10 secondary categories, and the 10 secondary categories are divided into three main categories, namely mobile phone interaction design, ease of operation and functional diversity. Based on the above data, an APP evaluation system for physical examination of the elderly was constructed, as shown in Table 3.

    Table 3.  Classification table of evaluation elements.
    A: App Evaluation System for Elderly health examination
    B1. Mobile phone interaction design C1. Smooth operation X3\7\11\36\38
    C2. Interface design X6\10\33\34
    C3. Easy to identify X1\15\16\17
    C4. Interface color X18\19
    B2. Ease of operation C5. Navigation design X9\13\21\28\30
    C6. Operation tutorial X4\5\29
    C7. Touch button X25\26\31\32\35
    C8. Information filtering X12\14\23\27
    B3. Functional diversity C9. Doctor-patient interaction X39\40
    C10. Full functioning X2\8\22\24\37\41\42\43

     | Show Table
    DownLoad: CSV

    Analyze the evaluation index system of the elderly physical examination APP and determine the evaluation index set. The target layer is set to A = (evaluation of physical examination for the elderly). Including 3 first-level indicators: A = {B1, B2, B3}; there are 10 secondary indicators: B1 = {C1, C2, C3, C4}; B2 = {C5, C6, C7, C8}; B3 = {C9, C10}; including 43 three-level indicators: C1 = {X3, X7, X11, X36, X38}; C2 = {X6, X10, X33, X34}; C3 = {X1, X15, X16, X17}; C4 = {X18, X19}; C5 = {X9, X13, X21, X28, X30}; C6 = {X4, X5, X29}; C7 = {X25, X26, X31, X32, X35}; C8 = {X12, X14, X23, X27}; C9 = {X39, X40}; C10 = {X2, X8, X22, X24, X37, X41, X42, X43}. First, perform a hierarchical analysis of the first-level indicators to determine the judgment matrix P of the first-level indicator layer Pi relative to the evaluation target A, as shown in Table 4.

    Table 4.  Judgment matrix for the weights of first-level indicators.
    Project B1 B2 B3 Weight Value W Feature Vector
    B1 1 3 3 0.2605 0.781
    B2 3 1 5 0.63335 1.9
    B3 1/3 1/5 1 0.10616 0.318
    Consistency Check CR = 0.037 < 0.1 Pass

     | Show Table
    DownLoad: CSV

    According to Table 4, the weight value W = {0.63335, 0.2605, 0.10616}, W-the weight of the first level indicator relative to the target level A. Similarly, you can calculate the weight of the second-level indicator layer, as shown in Tables 57.

    Table 5.  Weights of secondary indicators of mobile interaction design.
    Project C1 C2 C3 C4 Weight Value W Feature Vector
    C1 1 1/5 1/3 3 0.14137 0.565
    C2 5 1 1 5 0.43601 1.744
    C3 3 1 1 3 0.34077 1.363
    C4 1/3 1/5 1/3 1 0.08185 0.327
    Consistency Check CR = 0.072 < 0.1 Pass

     | Show Table
    DownLoad: CSV
    Table 6.  Weight values of secondary indicators of ease of operation.
    Project C5 C6 C7 C8 Weight Value W Feature Vector
    C5 1 1/3 5 3 0.29135 1.165
    C6 3 1 5 3 0.49093 1.964
    C7 1/5 1/5 1 1/3 0.06704 0.268
    C8 1/3 1/3 3 1 0.15069 0.603
    Consistency Check CR = 0.075 < 0.1 Pass

     | Show Table
    DownLoad: CSV
    Table 7.  Weights of secondary indicators of functional diversity.
    Project C9 C10 Weight Value W Feature Vector
    C9 1 5 0.83333 1.667
    C10 1/5 1 0.16667 0.333
    Consistency Check CR = 0 Pass

     | Show Table
    DownLoad: CSV

    The reliability analysis of the above evaluation system shows that Cronbach's α coefficient [27] is 0.833, which means that the reliability meets the requirements. Therefore, the evaluation system is correct and reliable, and can be used for the design and evaluation of the elderly physical examination APP. Use the analytic hierarchy process to calculate the weight, calculate the weight value of the 10 evaluation elements relative to the first-level indicator, and calculate the weight of each indicator relative to the target layer A. The results are shown in Table 8.

    Table 8.  Comprehensive table of index weight values.
    Criterion layer Index layer Secondary Indicator Layer Weight The Weight of Secondary Indicators Relative to the Overall Goal The Weight of the First Level Indicator Relative to the Overall Goal
    B1. Mobile phone interaction design C1. Smooth operation 0.14137 0.04 0.2605
    C2. Interface design 0.43601 0.11
    C3. Easy to identify 0.34077 0.09
    C4. Interface color 0.08185 0.02
    B2. Ease of operation C5. Navigation design 0.29135 0.18 0.63335
    C6. Operation tutorial 0.49093 0.31
    C7. Touch button 0.06704 0.04
    C8. Information filtering 0.15069 0.1
    B3. Functional diversity C9. Doctor-patient interaction 0.83333 0.09 0.10616
    C10. Full functioning 0.16667 0.02

     | Show Table
    DownLoad: CSV

    According to Table 8, the weight value of each major index and minor index relative to the overall target can be obtained. Figure 2 shows the ranking of secondary indicators relative to the weight value of the overall goal.

    Figure 2.  The weight ranking chart of secondary indicators relative to the overall goal.

    As shown in Figure 2, the weight ranking of the secondary indicators relative to the target layer A is C6, C5, C2, C8, C9, C3, C1, C7, C4, C10. The most important thing in the secondary index layer is the operation tutorial and navigation design. The weights are 0.31 and 0.18, which are far ahead of other indicators. These two indicators belong to the classification of ease of operation, which may be due to the contact of the elderly. The ability to learn new things is poor. Therefore, in the design of the physical examination APP for the elderly, the elderly need the APP to help and guide users to use the physical examination function correctly. Due to the decline in memory and other physiological functions of the elderly, it may be necessary to repeat learning or guidance many times during the use of APP in order to use APP proficiently. Therefore, the navigation function needs to be considered in the design of the software to facilitate the operation of the elderly. There are four auxiliary indicators in the range of 0.05–0.15, namely interface design, easy identification, information filtering and doctor-patient interaction. Among them, interface design, easy identification and information filtering are all due to the degradation of the elderly's sensory system. When the elderly use APP, they need a clear and easy-to-understand interface, a high degree of information recognition ability and fast practical information. Due to the poor discrimination ability of the elderly, it is necessary to consider the function of advertisement filtering in the design of the APP to avoid unnecessary advertisements or pop-up windows causing misoperation by the elderly. At the same time, the elderly pay more attention to their physical health and will often consult and consult health information, so necessary doctor-patient interaction is required. At the same time, smooth operation, interface colors, touch buttons and complete functions are all less than 0.05. This may be due to the slow reaction speed and long thinking time of the elderly when using APP, so indicators such as smooth operation are not easy to use. Since the elderly use mobile devices and do not use too many functions, they do not need too many functions on the APP. There are only 27 topics in this study. The data and information come from senior citizens who have experience using medical examination applications. Old users who have never used the relevant application are not included in the study. Therefore, we need to focus on this category in our follow-up work in order to start studying the needs of the elderly. At the same time, the elderly subjects in this study are all elderly users with normal physical and psychological functions, but do not include elderly users with special physical or psychological symptoms (such as Alzheimer's disease and sensory disorders). Such groups have certain individual differences. These people will need different requirements when using the physical examination application and need to conduct more in-depth research in subsequent work.

    In summary, first, through in-depth interviews, subjective data on medical examination applications for the elderly were obtained, and 43 evaluation indicators for medical examination applications for the elderly were extracted. Then use the KJ method to classify the information obtained from the interview. The 43 evaluation elements are divided into 10 sub-categories. These 10 sub-categories are divided into 3 main categories, namely mobile phone interaction design and ease of operation, as well as diversification of usability and functions. Finally, the analytic hierarchy process and the fuzzy comprehensive evaluation method are combined to classify and analyze the obtained evaluation indicators, and calculate the weight value of each indicator. Combined with the results of this evaluation study, the design of the elderly physical examination APP should first consider the operation tutorial and navigation design, and combine the navigation function design of video or audiovisual teaching for guidance. Older users perform the operation. Combined with voice prompts to assist operation, with operation guidance video, so that the elderly can quickly master the use of APP skills. Record the operation method of each functional module in the video, so that the elderly can learn how to operate, or in the system navigation design, intelligent assistants and other methods can be used to actively guide the elderly to operate. Secondly, interface design should be considered in the design, easy to identify, information filtering and doctor-patient interaction. These four indicators belong to the scope of the elderly to obtain information, because the elderly are exposed to smart devices for a short time, so they cannot recognize too much information flow. Therefore, the interface design should be concise, clear and easy to identify, and false fraudulent information should be filtered out in advertisements to prevent the elderly from being deceived. Design a clear, easy-to-identify operation interface, filter useless or false information, and communicate effectively with doctors. Let the elderly identify useful information, filter out useless false information and obtain useful information at any time. Finally, there are indicators such as smooth operation, interface colors, touch buttons, and full functions. Considering these conditions in the design of the APP can improve the user experience of the APP.

    All authors declare no conflicts of interest in this paper.



    [1] Manessis G, Kalogianni AI, Lazou T, et al. (2020) Plant-derived natural antioxidants in meat and meat products. Antioxidants 9: 1215. https://doi.org/10.3390/antiox9121215 doi: 10.3390/antiox9121215
    [2] Ji J, Shankar S, Royon F, et al. (2023) Essential oils as natural antimicrobials applied in meat and meat products—A review. Crit Rev Food Sci Nutr 63: 993–1009. https://doi.org/10.1080/10408398.2021.1957766 doi: 10.1080/10408398.2021.1957766
    [3] Mouafo HT, Baomog AMB, Adjele JJB, et al. (2020) Microbial profile of fresh beef sold in the markets of Ngaoundéré, Cameroon, and Antiadhesive activity of a biosurfactant against selected bacterial pathogens. J Food Qual 2020: 5989428. https://doi.org/10.1155/2020/5989428 doi: 10.1155/2020/5989428
    [4] Falowo AB, Fayemi PO, Muchenje V (2014) Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review. Food Res Int 64: 171–181. https://doi.org/10.1016/j.foodres.2014.06.022 doi: 10.1016/j.foodres.2014.06.022
    [5] Feknous I, Saada D, Boulahlib C, et al. (2023) Poultry meat quality preservation by plant extracts: An overview. Meat Technol 64: 80–101. https://doi.org/10.18485/meattech.2023.64.3.2 doi: 10.18485/meattech.2023.64.3.2
    [6] Kalogianni AI, Lazou T, Bossis I, et al. (2020) Natural phenolic compounds for the control of oxidation, bacterial spoilage, and foodborne pathogens in meat. Foods 9: 794. https://doi.org/10.3390/foods9060794 doi: 10.3390/foods9060794
    [7] Domínguez R, Pateiro M, Munekata PES, et al. (2022) Protein oxidation in muscle foods: A comprehensive review. Antioxidants 11: 60. https://doi.org/10.3390/antiox11010060 doi: 10.3390/antiox11010060
    [8] Gagaoua M, Pinto VZ, Göksen G, et al. (2022) Electrospinning as a promising process to preserve the quality and safety of meat and meat products. Coatings 12: 644. https://doi.org/10.3390/coatings12050644 doi: 10.3390/coatings12050644
    [9] Lamri M, Bhattacharya T, Boukid F, et al. (2021) Nanotechnology as a processing and packaging tool to improve meat quality and safety. Foods 10: 2633. https://doi.org/10.3390/foods10112633 doi: 10.3390/foods10112633
    [10] Gagaoua M, Alessandroni L, Das A, et al. (2023) Intrinsic and extrinsic factors impacting fresh goat meat quality: An overview. Sci J Meat Technol 64: 20–40. https://doi.org/10.18485/meattech.2023.64.1.3 doi: 10.18485/meattech.2023.64.1.3
    [11] Wang J, Ren B, Bak KH, et al. (2023) Preservative effects of composite biopreservatives on goat meat during chilled storage: Insights into meat quality, high-throughput sequencing and molecular docking. LWT 184: 115033. https://doi.org/10.1016/j.lwt.2023.115033 doi: 10.1016/j.lwt.2023.115033
    [12] Pateiro M, Barba FJ, Domínguez R, et al. (2018) Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review. Food Res Int 113: 156–166. https://doi.org/10.1016/j.foodres.2018.07.014 doi: 10.1016/j.foodres.2018.07.014
    [13] Ji J, Shankar S, Royon F, et al. (2023) Essential oils as natural antimicrobials applied in meat and meat products—A review. Crit Rev Food Sci Nutr 63: 993–1009. https://doi.org/10.1080/10408398.2021.1957766 doi: 10.1080/10408398.2021.1957766
    [14] Zhang F, Zhang M, Chen Y, et al. (2021) Antimicrobial, anti-biofilm properties of three naturally occurring antimicrobial peptides against spoilage bacteria, and their synergistic effect with chemical preservatives in food storage. Food Control 123: 107729. https://doi.org/10.1016/j.foodcont.2020.107729 doi: 10.1016/j.foodcont.2020.107729
    [15] Feknous I, Saada D, Boulahlib C, et al. (2023) Poultry meat quality preservation by plant extracts: an overview. Meat Technol 64: 80–101. https://doi.org/10.18485/meattech.2023.64.3.2 doi: 10.18485/meattech.2023.64.3.2
    [16] Padma Ishwarya S, Nisha P (2022) Insights into the composition, structure-function relationship, and molecular organization of surfactants from spent coffee grounds. Food Hydrocolloids 124: 107204. https://doi.org/10.1016/j.foodhyd.2021.107204 doi: 10.1016/j.foodhyd.2021.107204
    [17] Baccile N, Poirier A (2023) Chapter 1—Microbial bio-based amphiphiles (biosurfactants): General aspects on critical micelle concentration, surface tension, and phase behavior. In: Soberón-Chávez G (Ed.), Biosurfactants, Academic Press, 3–31. https://doi.org/10.1016/B978-0-323-91697-4.00001-6
    [18] Płaza GA, Chojniak J, Banat IM (2014) Biosurfactant Mediated Biosynthesis of Selected Metallic Nanoparticles. Int J Mol Sci 15: 13720–13737. https://doi.org/10.3390/ijms150813720 doi: 10.3390/ijms150813720
    [19] Aslam R, Mobin M, Zehra S, et al. (2023) Biosurfactants: Types, Sources, and Production. In: Aslam R, Mobin M, Aslam J et al. (Eds.), Advancements in Biosurfactants Research, Cham: Springer International Publishing, 3–24. https://doi.org/10.1007/978-3-031-21682-4_1
    [20] Gunjal A (2023) Biosurfactants from renewable sources—A review. Nepal J Environ Sci 10: 15–23. https://doi.org/10.3126/njes.v10i2.48538 doi: 10.3126/njes.v10i2.48538
    [21] Domínguez Rivera Á, Martínez Urbina MÁ, López y López VE (2019) Advances on research in the use of agro-industrial waste in biosurfactant production. World J Microbiol Biotechnol 35: 155. https://doi.org/10.1007/s11274-019-2729-3 doi: 10.1007/s11274-019-2729-3
    [22] Soares da Silva RdCF, de Almeida DG, Brasileiro PPF, et al. (2019) Production, formulation and cost estimation of a commercial biosurfactant. Biodegradation 30: 191–201. https://doi.org/10.1007/s10532-018-9830-4 doi: 10.1007/s10532-018-9830-4
    [23] Tavares LFD, Silva PM, Junqueira M, et al. (2013) Characterization of rhamnolipids produced by wild-type and engineered Burkholderia kururiensis. Appl Microbiol Biotechnol 97: 1909–1921. https://doi.org/10.1007/s00253-012-4454-9 doi: 10.1007/s00253-012-4454-9
    [24] Fernandes NdAT, Simões LA, Dias DR (2023) Biosurfactants produced by yeasts: Fermentation, screening, recovery, purification, characterization, and applications. Fermentation 9: 207. https://doi.org/10.3390/fermentation9030207 doi: 10.3390/fermentation9030207
    [25] Mouafo HT, Mbawala A, Tanaji K, et al. (2020) Improvement of the shelf life of raw ground goat meat by using biosurfactants produced by lactobacilli strains as biopreservatives. LWT 133: 110071. https://doi.org/10.1016/j.lwt.2020.110071 doi: 10.1016/j.lwt.2020.110071
    [26] Sharma D, Saharan BS, Kapil S (2016) Biosurfactants of Probiotic Lactic Acid Bacteria. In: Sharma D, Saharan BS, Kapil S (Eds.), Biosurfactants of Lactic Acid Bacteria, Cham: Springer International Publishing, 17–29. https://doi.org/10.1007/978-3-319-26215-4_2
    [27] Hippolyte MT, Augustin M, Hervé TM, et al. (2018) Application of response surface methodology to improve the production of antimicrobial biosurfactants by Lactobacillus paracasei subsp. tolerans N2 using sugar cane molasses as substrate. Bioresour Bioprocess 5: 48. https://doi.org/10.1186/s40643-018-0234-4
    [28] Sakr EAE, Ahmed HAE, Abo Saif FAA (2021) Characterization of low-cost glycolipoprotein biosurfactant produced by Lactobacillus plantarum 60 FHE isolated from cheese samples using food wastes through response surface methodology and its potential as antimicrobial, antiviral, and anticancer activities. Int J Biol Macromol 170: 94–106. https://doi.org/10.1016/j.ijbiomac.2020.12.140 doi: 10.1016/j.ijbiomac.2020.12.140
    [29] Kachrimanidou V, Alimpoumpa D, Papadaki A, et al. (2022) Cheese whey utilization for biosurfactant production: Evaluation of bioprocessing strategies using novel Lactobacillus strains. Biomass Convers Biorefin 12: 4621–4635. https://doi.org/10.1007/s13399-022-02767-9 doi: 10.1007/s13399-022-02767-9
    [30] Mouafo HT, Sokamte AT, Mbawala A, et al. (2022) Biosurfactants from lactic acid bacteria: A critical review on production, extraction, structural characterization and food application. Food Biosci 46: 101598. https://doi.org/10.1016/j.fbio.2022.101598 doi: 10.1016/j.fbio.2022.101598
    [31] Eswari JS, Dhagat S, Sen R (2019) Biosurfactants, Bioemulsifiers, and Biopolymers from Thermophilic Microorganisms. In: Eswari JS, Dhagat S, Sen R (Eds.), Thermophiles for Biotech Industry: A Bioprocess Technology Perspective, Singapore: Springer Singapore, 87–97. https://doi.org/10.1007/978-981-32-9919-1_5
    [32] Sakthipriya N, Doble M, Sangwai JS (2015) Action of biosurfactant producing thermophilic Bacillus subtilis on waxy crude oil and long chain paraffins. Int Biodeterior Biodegrad 105: 168–177. https://doi.org/10.1016/j.ibiod.2015.09.004 doi: 10.1016/j.ibiod.2015.09.004
    [33] Thaniyavarn J, Roongsawang N, Kameyama T, et al. (2003) Production and characterization of biosurfactants from Bacillus licheniformis F2.2. Biosci Biotechnol Biochem 67: 1239–1244. https://doi.org/10.1271/bbb.67.1239
    [34] Kalaimurugan D, Balamuralikrishnan B, Govindarajan RK, et al. (2022) Production and characterization of a novel biosurfactant molecule from Bacillus safensis YKS2 and assessment of its efficiencies in wastewater treatment by a directed metagenomic approach. Sustainability 14: 2142. https://doi.org/10.3390/su14042142 doi: 10.3390/su14042142
    [35] Nayarisseri A (2019) Screening, isolation and characterization of biosurfactant-producing Bacillus tequilensis strain ANSKLAB04 from brackish river water. Int J Environ Sci Technol 16: 7103–7112. https://doi.org/10.1007/s13762-018-2089-9 doi: 10.1007/s13762-018-2089-9
    [36] Dhar P, Thornhill M, Roelants S, et al. (2021) Linking molecular structures of yeast-derived biosurfactants with their foaming, interfacial, and flotation properties. Miner Eng 174: 107270. https://doi.org/10.1016/j.mineng.2021.107270 doi: 10.1016/j.mineng.2021.107270
    [37] Senthil Balan S, Ganesh Kumar C, Jayalakshmi S (2019) Physicochemical, structural and biological evaluation of Cybersan (trigalactomargarate), a new glycolipid biosurfactant produced by a marine yeast, Cyberlindnera saturnus strain SBPN-27. Proc Biochem 80: 171–180. https://doi.org/10.1016/j.procbio.2019.02.005 doi: 10.1016/j.procbio.2019.02.005
    [38] Eldin AM, Kamel Z, Hossam N (2019) Isolation and genetic identification of yeast producing biosurfactants, evaluated by different screening methods. Microchem J 146: 309–314. https://doi.org/10.1016/j.microc.2019.01.020 doi: 10.1016/j.microc.2019.01.020
    [39] Derguine-Mecheri L, Kebbouche-Gana S, Khemili-Talbi S, et al. (2018) Screening and biosurfactant/bioemulsifier production from a high-salt-tolerant halophilic Cryptococcus strain YLF isolated from crude oil. J Pet Sci Eng 162: 712–724. https://doi.org/10.1016/j.petrol.2017.10.088 doi: 10.1016/j.petrol.2017.10.088
    [40] Saur KM, Brumhard O, Scholz K, et al. (2019) A pH shift induces high-titer liamocin production in Aureobasidium pullulans. Appl Microbiol Biotechnol 103: 4741–4752. https://doi.org/10.1007/s00253-019-09677-3 doi: 10.1007/s00253-019-09677-3
    [41] Chotard M, Mounier J, Meye R, et al. (2022) Biosurfactant-producing Mucor strains: Selection, screening, and chemical characterization. Appl Microbiol 2: 248–259. https://doi.org/10.3390/applmicrobiol2010018 doi: 10.3390/applmicrobiol2010018
    [42] Gautam S, Lapčík L, Lapčíková B, et al. (2023) Emulsion-based coatings for preservation of meat and related products. Foods 12: 832. https://doi.org/10.3390/foods12040832 doi: 10.3390/foods12040832
    [43] Kourmentza K, Gromada X, Michael N, et al. (2021) Antimicrobial activity of lipopeptide biosurfactants against foodborne pathogen and food spoilage microorganisms and their cytotoxicity. Front Microbiol 11: 561060. https://doi.org/10.3389/fmicb.2020.561060 doi: 10.3389/fmicb.2020.561060
    [44] Shao L, Chen S, Wang H, et al. (2021) Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage. Trends Food Sci Technol 118: 822–832. https://doi.org/10.1016/j.tifs.2021.11.007 doi: 10.1016/j.tifs.2021.11.007
    [45] Liu Q, Dong P, Fengou LC, et al. (2023) Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy. Meat Sci 200: 109168. https://doi.org/10.1016/j.meatsci.2023.109168 doi: 10.1016/j.meatsci.2023.109168
    [46] Chen Y, Ma F, Wu Y, et al. (2023) Biosurfactant from Pseudomonas fragi enhances the competitive advantage of Pseudomonas but reduces the overall spoilage ability of the microbial community in chilled meat. Food Microbiol 115: 104311. https://doi.org/10.1016/j.fm.2023.104311 doi: 10.1016/j.fm.2023.104311
    [47] López-Prieto A, Vecino X, Rodríguez-López L, et al. (2019) A multifunctional biosurfactant extract obtained from corn steep water as bactericide for agrifood industry. Foods 8: 410. https://doi.org/10.3390/foods8090410 doi: 10.3390/foods8090410
    [48] López-Prieto A, Vecino X, Rodríguez-López L, et al. (2020) Fungistatic and fungicidal capacity of a biosurfactant extract obtained from corn steep water. Foods 9: 662. https://doi.org/10.3390/foods9050662 doi: 10.3390/foods9050662
    [49] López-Prieto A, Rodríguez-López L, Rincón-Fontán M, et al. (2021) Characterization of extracellular and cell bound biosurfactants produced by Aneurinibacillus aneurinilyticus isolated from commercial corn steep liquor. Microbiol Res 242: 126614. https://doi.org/10.1016/j.micres.2020.126614 doi: 10.1016/j.micres.2020.126614
    [50] Bertuso PdC, Mayer DMD, Nitschke M (2021) Combining celery oleoresin, limonene and rhamnolipid as new strategy to control endospore-forming Bacillus cereus. Foods 10: 455. https://doi.org/10.3390/foods10020455 doi: 10.3390/foods10020455
    [51] Silveira VAI, Kobayashi RKT, de Oliveira Junior AG, et al. (2021) Antimicrobial effects of sophorolipid in combination with lactic acid against poultry-relevant isolates. Braz J Microbiol 52: 1769–1778. https://doi.org/10.1007/s42770-021-00545-9 doi: 10.1007/s42770-021-00545-9
    [52] Janek T, Krasowska A, Czyżnikowska Ż, et al. (2018) Trehalose lipid biosurfactant reduces adhesion of microbial pathogens to polystyrene and silicone surfaces: An experimental and computational approach. Front Microbiol 9: 02441. https://doi.org/10.3389/fmicb.2018.02441 doi: 10.3389/fmicb.2018.02441
    [53] Adnan M, Siddiqui AJ, Hamadou WS, et al. (2021) Functional and structural characterization of Pediococcus pentosaceus-derived biosurfactant and its biomedical potential against bacterial adhesion, quorum sensing, and biofilm formation. Antibiotics (Basel) 10: 1371. https://doi.org/10.3390/antibiotics10111371 doi: 10.3390/antibiotics10111371
    [54] Durval IJB, Meira HM, de Veras BO, et al. (2021) Green synthesis of silver nanoparticles using a biosurfactant from Bacillus cereus UCP 1615 as stabilizing agent and its application as an antifungal agent. Fermentation 7: 233. https://doi.org/10.3390/fermentation7040233 doi: 10.3390/fermentation7040233
    [55] Patel M, Siddiqui AJ, Hamadou WS, et al. (2021) Inhibition of bacterial adhesion and antibiofilm activities of a glycolipid biosurfactant from Lactobacillus rhamnosus with its physicochemical and functional properties. Antibiotics (Basel) 10: 1546. https://doi.org/10.3390/antibiotics10121546 doi: 10.3390/antibiotics10121546
    [56] Mouafo HT, Sokamte AT, Manet L, et al. (2023) Biofilm inhibition, antibacterial and antiadhesive properties of a novel biosurfactant from Lactobacillus paracasei N2 against multi-antibiotics-resistant pathogens isolated from braised fish. Fermentation 9: 646. https://doi.org/10.3390/fermentation9070646 doi: 10.3390/fermentation9070646
    [57] Fatima F, Singh V (2022) Assessment of antibacterial properties of electrospun fish collagen/poly (vinyl) alcohol nanofibers with biosurfactant rhamnolipid. Mater Today: Proc 67: 187–194. https://doi.org/10.1016/j.matpr.2022.06.286 doi: 10.1016/j.matpr.2022.06.286
    [58] Dejwatthanakomol C, Anuntagool J, Morikawa M, et al. (2016) Production of biosurfactant by Wickerhamomyces anomalus PY189 and its application in lemongrass oil encapsulation. J Qual Res 42: 252–258. https://doi.org/10.2306/scienceasia1513-1874.2016.42.252 doi: 10.2306/scienceasia1513-1874.2016.42.252
    [59] Garg M, Priyanka, Chatterjee M (2018) Isolation, characterization and antibacterial effect of biosurfactant from Candida parapsilosis. Biotechnol Rep 18: e00251. https://doi.org/10.1016/j.btre.2018.e00251 doi: 10.1016/j.btre.2018.e00251
    [60] Ashraf A, Ahmed AA, Fatma I, et al. (2019) Characterization and bioactivities of Lactobacillus plantarum and Pediococcus acidilactici isolated from meat and meat products. Nature Sci 17: 187–193.
    [61] Kaveh S, Hashemi SMB, Abedi E, et al. (2023) Bio-preservation of meat and fermented meat products by lactic acid bacteria strains and their antibacterial metabolites. Sustainability 15: 10154. https://doi.org/10.3390/su151310154 doi: 10.3390/su151310154
    [62] Barrantes K, Araya JJ, Chacón L, et al. (2021) Chapter 11—Antiviral, antimicrobial, and antibiofilm properties of biosurfactants. In: Sarma H, Prasad MNV (Eds.), Biosurfactants for a Sustainable Future: Production and Applications in the Environment and Biomedicine, 245–268. https://doi.org/10.1002/9781119671022.ch11
    [63] Qi G, Zhu F, Du P, et al. (2010) Lipopeptide induces apoptosis in fungal cells by a mitochondria-dependent pathway. Peptides 31: 1978–1986. https://doi.org/10.1016/j.peptides.2010.08.003 doi: 10.1016/j.peptides.2010.08.003
    [64] Ekprasert J, Kanakai S, Yosprasong S (3920) Improved biosurfactant production by B14, stability studies, and its antimicrobial activity. Pol J Microbiol 69: 273–282. https://doi.org/10.33073/pjm-2020-030
    [65] Zhou C, Wang F, Chen H, et al. (2016) Selective Antimicrobial Activities and Action Mechanism of Micelles Self-Assembled by Cationic Oligomeric Surfactants. ACS Appl Mater Interfaces 8: 4242–4249. https://doi.org/10.1021/acsami.5b12688 doi: 10.1021/acsami.5b12688
    [66] Shahbazi M, Jäger H, Ettelaie R, et al. (2021) Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks. Food Hydrocolloids 120: 106967. https://doi.org/10.1016/j.foodhyd.2021.106967
    [67] Wen Y, Chao C, Che QT, et al. (2023) Development of plant-based meat analogs using 3D printing: Status and opportunities. Trends Food Sci Technol 132: 76–92. https://doi.org/10.1016/j.tifs.2022.12.010 doi: 10.1016/j.tifs.2022.12.010
    [68] Cruz Mendoza I, Villavicencio-Vasquez M, Aguayo P, et al. (2022) Biosurfactant from Bacillus subtilis DS03: Properties and application in cleaning out place system in a pilot sausages processing. Microorganisms 10: 1518. https://doi.org/10.3390/microorganisms10081518 doi: 10.3390/microorganisms10081518
    [69] Silveira VAI, Marim BM, Hipólito A, et al. (2020) Characterization and antimicrobial properties of bioactive packaging films based on polylactic acid-sophorolipid for the control of foodborne pathogens. Food Packag Shelf Life 26: 100591. https://doi.org/10.1016/j.fpsl.2020.100591 doi: 10.1016/j.fpsl.2020.100591
    [70] Hmidet N, Jemil N, Ouerfelli M, et al. (2020) Antioxidant properties of Enterobacter cloacae C3 lipopeptides in vitro and in model food emulsion. J Food Proc Preserv 44: e14337. https://doi.org/10.1111/jfpp.14337 doi: 10.1111/jfpp.14337
    [71] Jemil N, Ouerfelli M, Almajano MP, et al. (2020) The conservative effects of lipopeptides from Bacillus methylotrophicus DCS1 on sunflower oil-in-water emulsion and raw beef patties quality. Food Chem 303: 125364. https://doi.org/10.1016/j.foodchem.2019.125364 doi: 10.1016/j.foodchem.2019.125364
    [72] Kaiser TR, Agonilha DB, de Araújo Rocha R, et al. (2023) Effects of incorporation of sophorolipids on the texture profile, microbiological quality and oxidative stability of chicken sausages. Int J Food Sci Technol 58: 4397–4403. https://doi.org/10.1111/ijfs.16545 doi: 10.1111/ijfs.16545
    [73] Sedaghat Doost A, Van Camp J, Dewettinck K, et al. (2019) Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement. Food Chem 293: 134–143. https://doi.org/10.1016/j.foodchem.2019.04.090 doi: 10.1016/j.foodchem.2019.04.090
    [74] Merghni A, Dallel I, Noumi E, et al. (2017) Antioxidant and antiproliferative potential of biosurfactants isolated from Lactobacillus casei and their anti-biofilm effect in oral Staphylococcus aureus strains. Microb Pathog 104: 84–89. https://doi.org/10.1016/j.micpath.2017.01.017 doi: 10.1016/j.micpath.2017.01.017
    [75] Chandankere R, Ravikumar Y, Zabed HM, et al. (2020) Conversion of agroindustrial wastes to rhamnolipid by Enterobacter sp. UJS-RC and its role against biofilm-forming foodborne pathogens. J Agric Food Chem 68: 15478–15489. https://doi.org/10.1021/acs.jafc.0c05028
    [76] Wang H, Wang H, Xing T, et al. (2016) Removal of Salmonella biofilm formed under meat processing environment by surfactant in combination with bio-enzyme. LWT-Food Sci Technol 66: 298–304. https://doi.org/10.1016/j.lwt.2015.10.049 doi: 10.1016/j.lwt.2015.10.049
    [77] Ben Ayed H, Bardaa S, Moalla D, et al. (2015) Wound healing and in vitro antioxidant activities of lipopeptides mixture produced by Bacillus mojavensis A21. Proc Biochem 50: 1023–1030. https://doi.org/10.1016/j.procbio.2015.02.019 doi: 10.1016/j.procbio.2015.02.019
    [78] Abdollahi S, Tofighi Z, Babaee T, et al. (2020) Evaluation of anti-oxidant and anti-biofilm activities of biogenic surfactants derived from Bacillus amyloliquefaciens and Pseudomonas aeruginosa. Iran J Pharm Res 19: 115–126.
    [79] Kyriakopoulou K, Keppler JK, van der Goot AJ (2021) Functionality of ingredients and additives in plant-based meat analogues. Foods 10: 600. https://doi.org/10.3390/foods10030600 doi: 10.3390/foods10030600
    [80] de Souza Paglarini C, de Figueiredo Furtado G, Biachi JP, et al. (2018) Functional emulsion gels with potential application in meat products. J Food Eng 222: 29–37. https://doi.org/10.1016/j.jfoodeng.2017.10.026 doi: 10.1016/j.jfoodeng.2017.10.026
    [81] Santhi D, Kalaikannan A, Sureshkumar S (2017) Factors influencing meat emulsion properties and product texture: A review. Crit Rev Food Sci Nutr 57: 2021–2027. https://doi.org/10.1080/10408398.2013.858027 doi: 10.1080/10408398.2013.858027
    [82] Guo J, Cui L, Meng Z (2023) Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review. Food Hydrocolloids 137: 108313. https://doi.org/10.1016/j.foodhyd.2022.108313 doi: 10.1016/j.foodhyd.2022.108313
    [83] Ren Y, Huang L, Zhang Y, et al. (2022) Application of emulsion gels as fat substitutes in meat products. Foods 11: 1950. https://doi.org/10.3390/foods11131950 doi: 10.3390/foods11131950
    [84] Serdaroğlu M, Nacak B, Karabıyıkoğlu M, et al. (2016) Effects of partial beef fat replacement with gelled emulsion on functional and quality properties of model system meat emulsions. Korean J Food Sci Anim Resour 36: 744–751. https://doi.org/10.5851/kosfa.2016.36.6.744 doi: 10.5851/kosfa.2016.36.6.744
    [85] Ren Y, Huang L, Zhang Y, et al. (2022) Application of emulsion gels as fat substitutes in meat products. Foods 11: 1950. https://doi.org/10.3390/foods11131950 doi: 10.3390/foods11131950
    [86] Utama DT, Jeong H, Kim J, et al. (2018) Formula optimization of a Perilla-canola oil (O/W) emulsion and its potential application as an animal fat replacer in meat emulsion. Korean J Food Sci Anim Resour 38: 580–592.
    [87] Zanutto TCN, Lourenço LA, Maass D (2023) Innovative and sustainable production processes for biosurfactants. In: Aslam R, Mobin M, Aslam J, et al. (Eds.), Advancements in Biosurfactants Research, Cham: Springer International Publishing, 25–55. https://doi.org/10.1007/978-3-031-21682-4_2
    [88] Alara OR, Abdurahman NH, Alara JA, et al. (2023) Biosurfactants as emulsifying agents in food formulation. In: Aslam R, Mobin M, Aslam J, et al. (Eds.), Advancements in Biosurfactants Research, Cham: Springer International Publishing, 157–170. https://doi.org/10.1007/978-3-031-21682-4_8
  • This article has been cited by:

    1. Xiaomei Fu, Yan Tan, Meng Shi, Chaoxi Zeng, Si Qin, Multi-Index Comprehensive Assessment Optimized Critical Flavonoids Extraction from Semen Hoveniae and Their In Vitro Digestive Behavior Evaluation, 2023, 12, 2304-8158, 773, 10.3390/foods12040773
    2. Jin Si, Siming He, Tao Zhou, Effect Evaluation of Multilevel Fuzzy Comprehensive Evaluation Mechanism Combined with Multimedia Teaching on the Cultivation of Comprehensive Quality of Vocational Students, 2022, 2022, 1687-5699, 1, 10.1155/2022/9223321
    3. Tengfei Shi, Hanjie Xiao, Fengxia Han, Lan Chen, Jianwei Shi, A Regulatory Game Analysis of Smart Aging Platforms Considering Privacy Protection, 2022, 19, 1660-4601, 5778, 10.3390/ijerph19095778
    4. Xichun Luo, Honghao Zhao, Yan Chen, Syed Hassan Ahmed, Research on User Experience of Sports Smart Bracelet Based on Fuzzy Comprehensive Appraisal and SSA-BP Neural Network, 2022, 2022, 1687-5273, 1, 10.1155/2022/5597662
    5. Wei Liu, Yi Huang, Yue Sun, Changlong Yu, Research on design elements of household medical products for rhinitis based on AHP, 2023, 20, 1551-0018, 9003, 10.3934/mbe.2023395
    6. Shunli Zhang, Evaluation and guidance of university network public opinion environment based on fuzzy evaluation method, 2024, 24, 14727978, 2763, 10.3233/JCM-247511
    7. Leiming Yang, Data monitoring for a physical health system of elderly people using smart sensing technology, 2023, 29, 1022-0038, 3665, 10.1007/s11276-023-03429-y
    8. Tao Wang, HongZhu Chen, Basyarah Hamat, YanXiao Zhao, Dragan Pamucar, Research on cultural and creative design method of 2022 World Cup lamps based on AHP-FCE, 2023, 18, 1932-6203, e0286682, 10.1371/journal.pone.0286682
    9. Dong Xu, Xing-Min Lin, Pei-Lin Pan, 2024, Chapter 19, 978-981-97-3209-8, 235, 10.1007/978-981-97-3210-4_19
  • Reader Comments
  • © 2024 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索

Metrics

Article views(2183) PDF downloads(208) Cited by(3)

Figures and Tables

Figures(1)  /  Tables(2)

/

DownLoad:  Full-Size Img  PowerPoint
Return
Return

Catalog