In this study, the effects of heat-moisture treatment (boiling or steaming for 45 min) prior to hot air drying (70 o C for 8 h) on water activity (Aw), moisture (MC), Brix, color, and texture of dried sweet potato slices were investigated to identify the best pretreatment condition for producing dried sweet potato with the best eating quality. Dried sweet potato slices pretreated by boiling (BL) showed significantly lower Aw, MC, and hardness while Brix was significantly higher than with steaming (ST) treatment. There were no significant differences for the color, springiness, cohesiveness, gumminess, and brittleness indexes. At 8 h drying, the Aw, MC, Brix, and hardness of the BL and ST samples were 0.81 and 0.82, 19.71% and 25.53%, 53.80% and 49.40%, and 20.49 kg/cm 2 and 31.98 kg/ cm 2 , respectively. This information will be useful for manufacturers in the production of dried sweet potato slices. These findings provide evidence of the feasibility of heat-moisture treatments in the production of dried sweet potato.
Hepatic stellate cells (HSCs) play essential roles in normal and pathophysiological function in liver. In steady state, HSCs contribute to retinoid storage, immune tolerance, and extracellular matrix (ECM) homeostasis. Upon liver injury, they become activated and lead to morphological and functional changes. Studies have demonstrated that activation of HSCs by various stimuli such as toxins, microbial infection, or metabolic overload can promote the fibrotic changes in liver by production of ECM. Herein, we provide current knowledge about the basic characteristics of HSCs and the mechanism by which they are activated.