Skin Powder Research Articles

Antioxidant- and dietary fiber-enriched crackers using cashew nut skin powder

Antioxidant- and dietary fiber-enriched crackers using cashew nut skin powder

Formulasi Sediaan Nutrasetikal Powder Drink Kulit Bawang Merah Brebes (Allium cepa L. var. aggregatum)

Indonesia, known for its rich biodiversity, boasts many medicinal plants with significant development potential. One such plant is shallots (Allium cepa L.), a valuable vegetable commodity that plays an important role in society due to its economic and nutritional value. Shallots are rich in various secondary metabolites, including flavonoids, tannins, saponins, essential oils, kaempferol, flavonglycosides, phloroglucin, dihydroaliin, cycloaliin, metiallin, quercetin, and polyphenols, with sulfur also present in the tubers. This research aims to formulate shallot skin into a nutraceutical powder drink. Using experimental laboratory methods, we formulated the shallot skin powder drink and conducted physical tests on the preparation. The results indicated that while the formulations met the criteria for ash content, pH, dissolution time, flow time, and compressibility, not all formulas satisfied the requirements. Specifically, the shallot skin powder drink did not meet the standards for water content and angle of repose.

Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality.

The study was conducted to study the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted from both Fetească Neagră and Rară Neagră grape varieties into yogurt. Grape skins are major leftovers from wineries, having high amounts of phenolic compounds and dietary fiber responsible for their ability to improve the characteristics of food. The research aimed to evaluate the effect of GSP addition at varying concentrations (0.5%, 1.0%, and 1.5%) on the yogurt's physicochemical properties, antioxidant activity, color parameters, and sensory attributes. Analysis revealed that both Fetească Neagră and Rară Neagră GSP increased the total phenolic content and antioxidant activity; however, Fetească Neagră showed greater improvements, with TPC reaching 1.52 mg GAE/100 g and DPPH inhibition up to 26.63%. Although slightly lower, TPC rose to 1.43 mg GAE/100 g and DPPH inhibition increased to 18.93% with Rară Neagră enhancing these parameters conversely. Color changes were observed in fortified yogurts where lightness decreased (L*) and redness increased (a*) due to the pH-dependent anthocyanin stability. Syneresis, indicative of yogurt's water-holding capacity, was reduced at higher concentrations of GSP from both varieties, suggesting improved textural integrity. Sensory evaluation indicated that consumers generally favored yogurts with lower concentrations of GSP. Yogurts fortified with Fetească Neagră GSP received higher overall preference, while those with Rară Neagră GSP were also well-received for their distinct flavor profiles when used at suitable levels. These results show that GSP from both types of grapes improves the nutritional value of yogurt and complies with the principles of sustainable food production through reutilizing agro-industrial waste.

Effect of onion skin powder on color, lipid, and protein oxidative stability of premade beef patty during cold storage

The impact of premade beef patty (BBP) with red onion skin powder (OSP) at 0, 1, 2, and 3% levels on color, lipid, and protein oxidative stability, and infection degree of microorganisms during cold storage was investigated. The objective was to determine the effect of color by L*, a*, b*, and the content of MetMb. The inhibitory effect of OSP on the oxidation of lipid and protein was studied based on TBARS and the carbonyl content of protein in samples at different storage times. TVB-N content was used to characterize the degree of infection of microorganisms and their effect on meat quality. The results showed that the addition of OSP reduced the pH, L *, a*, and b * values of BBP, and improved the hardness, springiness, gumminess, and cohesiveness of BBP, but had no significant effect on the chewiness of BBP (p > 0.05). After 12 days of storage, the carbonyl group and TBARS content in the BBP supplemented with 3%OSP was significantly lower than that in the control group (p < 0.05). Furthermore, the addition of OSP significantly inhibited the TVB-N increase during beef patty storage. These results indicated that OSP has a good research prospect as a natural antioxidant or preservative.

Treatment of onion skin waste using dielectric barrier discharge cold plasma processing.

Onion skin constitutes a major part of industrial food waste, and cold plasma technology can be employed in the treatment of onion skin. Onion skin waste was ground and exposed to dielectric barrier discharge cold plasma (DBDCP) at 40 kV for 10 or 20 min. Samples that were not DBDCP treated were used as the control. The changes in the color, microbial load, total phenolic content (TPC), and antioxidant activity of the onion skin waste upon treatment were evaluated. An increase in the b* and C* values of the onion skin powder (OSP) was obtained after the DBDCP treatment. The DBDCP process also decreased the total mesophilic aerobic bacteria and yeast-mold counts of the OSP by up to 0.92 and 0.97 log cfu/g (colony-forming units per gram), respectively. In addition, the TPC and antioxidant activity, as determined by 2,2-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and ferric-reducing antioxidant power (FRAP) methods, were increased for up to 59% and 28%, respectively, depending on the treatment time. In conclusion, the findings of the study show that using DBDCP processing in the treatment of onion skin waste can reduce microbial count while enhancing TPC and antioxidant activity.

Development of Fibre Enriched Pasta from Brow

I recently came across some interesting information about the growing popularity of millets among millennials. Brown top millets, in particular, have gained attention for their gluten-free, nutrient-dense properties and are cultivated in dry regions of India and other parts of the world. Similarly, Rajma, a crop that originated in the Indian subcontinent, is grown for food production and as a forage and cover crop. It is an excellent source of protein and is used in various food products for its therapeutic benefits. To combat nutrient- deficient diets and malnutrition, Fibre Enriched Brown Top Millet Pasta (FBTP) was developed by incorporating Brown top Millet (40%, 60%, and 80%), rajmah pulses flour (40%, 60% and 100%) grape skin powder (10% and 20%). The FBTP had a higher amount of antioxidant capacity and improved functional and nutraceutical properties. Overall, this presents a great opportunity for utilizing these crops in food products and reaping their many benefimethod's

Effect of different initial processing treatments on commercial characters and chemical components of Fritillaria taipaiensis

To investigate the effects of different initial processing methods on the quality of Fritillaria taipaiensis, this study explored the effects of anti-browning treatment, drying methods, and drying temperatures on the commercial characters, chromaticity values, and alkaloid and nucleoside components of Fritillariae Taipaiensis Bulbus. The results were comprehensively evaluated through correlation analysis(CA), principal component analysis(PCA), and hierarchical clustering analysis(HCA). Compared with those of the direct drying group(WD60), the chromaticity values(ΔE*) of the groups with scraped outer skin( FHB1) and mixed lime powder treatments(FHB2) were significantly reduced, indicating the inhibition of the browning process. The total alkaloid content of the group with mixed raw soil treatment(FHB3) and the FHB2 group showed no significant change, whereas that of the group with 5%Na Cl O solution rinse treatment(FHB4) was the lowest. Compared with air-blast dried(WD50) samples, the ΔE* values of freezedried(FS6) and vacuum-dried(FS5) samples were significantly decreased, with an increase in total alkaloid contents. Conversely,the ΔE* values of shade-dried(FS1) and sun-dried(FS2) samples were significantly increased, with severe browning and low total alkaloid contents. The total alkaloid contents of heat-pump-dried(FS4) samples showed no significant change, and their ΔE* value was significantly decreased, with a light degree of browning and favorable commercial characters. The total alkaloid content of air-blast dried samples initially increased and then decreased within the range of 40-80 ℃, and the highest content was recorded at 70 ℃. The ΔE* values of high-temperature air-blast dried samples(70-80 ℃) were smaller with a light degree of browning, whereas their texture was compact and lacked powder. CA revealed a significant relationship between the uracil content and chromaticity value of the samples(P&lt; 0. 05). The clustering relationships among samples subjected to different treatments were visualized via PCA and HCA. The results showed that FHB2 and air-blast drying(50-60 ℃) were more suitable for large-scale production, and heat pump drying could be a promising direction for future development. This study provides a scientific basis for optimizing the initial processing methods of Fritillaria taipaiensis.

Industrial upcycling of almond skin through production of novel brioches

The global sustainability policy emphasizes reusing of agri-food waste and by-products to enhance food bioactive properties. Thus, brioches were processed incorporating almond skin powder (ASP): control (CTR), without ASP addition; 5-ASP, with 5% (w/w) ASP; and 10-ASP, with 10% (w/w) ASP. Seven different brioches shapes were obtained for each recipe. Flavonoids were mainly detected in Tuono almond skin by Ultra-High Performance Liquid Chromatography coupled to High-Resolution Mass Spectrometry (UHPLC-HRMSMS), in particular, flavan-3-ol monomers. The ethanolic extract of Tuono almond skins contained polar lipids (oxylipins and phospholipids). Gas Chromatography–Mass Spectrometry (GC-MS) identified six major fatty acids, mainly oleic acid (48.01%). Photothermal degradation impact on bioactive compounds was evaluated using a first-order kinetic model. Antioxidant activity was studied using 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), 2,2-diphenyl-1-picrylhydrazyl and β-carotene bleaching test. α-amylase, α-glucosidase, and lipase inhibitory effect were also tested. The acidification of the doughs was consistent across all trials. Lactic acid bacteria and yeast levels increased. Importantly, the final products were free from undesirable microorganisms. The addition of ASP led to reduced weight loss and specific volume for all seven brioche types. Furthermore, the firmness, crumb structure, and sensory profile of the final products were noticeably influenced. Tasters clearly favoured the Treccina brioches. The production of sweet leavened baked goods was carried out in triplicate in two independent experiments. The statistical model applied to the data considered the effects of brioche shape and the addition of ASP. Kinetic data revealed that the half-life extension for both total phenol and flavonoid content was observed in the 10-ASP sample (18.00382). 10-ASP sample exhibited promising ABTS radical scavenging activity, with inhibitory concentration 50% (IC50) values of 18.64 mg/mL after 9 days of photothermal degradation. Moreover, when testing 10-ASP Treccina against α-amylase and α-glucosidase, the IC50 values were 198.16 and 190.23 μg/mL, respectively, even after 9 days.

Effect of natural colorants on the quality attributes of pea protein-based meat patties

The effects of natural colorants, i.e., 1.5% (v/v) caramel, 12% (v/v) tomato powder, and 4.7% (v/v) grape skin powder, on the quality attributes of pea protein-based meat patties were investigated. These patties consisted of texturized pea protein, coconut oil and corn flour, serving as plant-based meat alternatives. The changes in quality attributes for 10 days storage at 4 °C and after cooking were analysed. The results showed that the incorporation of natural colorants led to a decrease in lightness (L*) in the patties, with tomato powder causing a significant increase in redness (a*) and yellowness (b*). Furthermore, the addition of natural colorants increased the total phenolic content, DPPH radical scavenging activity, and FRAP activity, which could have contributed to the inhibition of lipid oxidation in the products. This was confirmed by the lower TBARS values in natural colourants added pea protein meat patties. Additionally, the incorporation of natural colorants affected the texture profile of the pea protein meat patties. These findings may expand the application of natural colorants such as tomato powder and grape skin powder in the plant protein-based meat industry.

A Potentially Ecosustainable Hazelnut/Carob-Based Spread.

Commercial cocoa and hazelnut-based sweet spreads typically present a poor nutribiochemical level due to their ingredients and recipes, while nowadays, there is the need of developing sustainable food products addressing both an improved nutritional and environmental profile. The aim of this work was then to develop an innovative hazelnut/carob-based spread with potential high sustainability and nutritional profile, including the exploitation of grape-processing residues (grape skin flour and grapeseed oil) and carob pulp as cocoa surrogate. Rheological (rotational/oscillatory), oxidative, and thermal features of the spread were assessed and compared with two commercial nut-cocoa-based products. Tribology was used to mimic and evaluate the spreads' behavior during oral consumption, and sensory profile (by quantitative descriptive analysis) was also assessed. All products exhibited a pseudoplastic behavior, with the elastic component prevailing over the viscous one. The innovative product showed the highest lubricity from both rheological and sensory analysis, thus well correlating to the obtained lowest viscosity and friction factor trends. Grapeseed oil provided a better nutritional profile, but the largest amount of unsaturated fatty acids promoted oxidation, despite the higher total phenolic content and antioxidant capacity coming from the use of carob and grape skin powders. The sensory perception investigation revealed a characteristic mouthfeel/flavor for the new spread identified having a more fluid consistency and a bitter/sour taste, together with a greater stickiness and a poorer smoothness due to a higher fiber content and solid fat absence.

Self-Powered Humidity Sensor Driven by Triboelectric Nanogenerator Composed of Bio-Wasted Peanut Skin Powder.

The increasing number of IoT devices has led to more electronic waste production, which harms the environment and human health. Self-powered sensor systems are a solution, but they often use toxic materials. We propose using biocompatible peanut skin as the active material for a self-powered humidity sensor (PSP-SPHS) through integration with a peanut-skin-based triboelectric nanogenerator (PSP-TENG). The PSP-TENG was characterized electrically and showed promising results, including an open circuit voltage (162 V), short circuit current (0.2 µA), and instantaneous power (2.2 mW) at a loading resistance of 20 MΩ. Peanut skin is a great choice for the sensor due to its porous surface, large surface area, eco-friendliness, and affordability. PSP-TENG was further used as a power source for the PSP-humidity sensor. PSP-SPHS worked as a humidity-dependent resistor, whose resistance decreased with increasing relative humidity (%RH), which further resulted in decreasing voltage across the humidity sensor. This proposed PSP-SPHS exhibited a good sensitivity (0.8 V/RH%), fast response/recovery time (4/10 s), along with excellent stability and repeatability, making it a potential candidate for self-powered humidity sensor technology.

Study of the list of medicines for the acne treatment and their affordability

Among dermatological diseases, acne (acne vulgaris) is the most common skin disease, which affects almost 9.4% of the world's population, especially 70‒80% of teenagers and young people, as well as 11% of adults after 25 years. According to experts, the financial burden of acne, taking into account the costs of medicines, diagnostics and dermatologist consultations, is quite expensive for patients.&#x0D; The aim of the research was to study the list of medicines for the acne treatment on the domestic market, with an emphasis on dosage forms for external use, and to assess their affordability to the population.&#x0D; The objects of the study were medicines for the treatment of acne. Data analysis of group D10 from the "State Register of Medicinal Products of Ukraine" as of the end of 2023 was carried out. The following methods were used: content analysis, marketing, systematization and generalization, information search.&#x0D; It was investigated that there are 17 medicines for the topical treatment of acne on the market of Ukraine, of which only 11% are domestically produced, the remaining 89% are imported manufacturers, which indicates the high import dependence of this segment. It was found that there is only one domestic manufacturer that offers only one drug, so the development of domestic medicines is urgent.&#x0D; It was found that for the topical treatment of acne in the form of gel 59% of the assortment of drugs for external use, in the form of creams only 18%, in the form of lotion – 12%. Only one position is presented: skin solution and powder for preparation of the solution. The coefficient of adequacy of the solvency of medicines for external and systemic treatment of acne was calculated and it was shown that most of the medicines are expensive.&#x0D; It was found that 17.6% of the studied assortment for external treatment of acne and 50% of drugs for systemic use are not available in pharmacies. The pharmaceutical development of domestic mediсines and the availability of extemporaneous forms for the treatment of acne in pharmacies are relevant. Pharmacoeconomic studies of these medicines are needed to determine which is more cost-effective for the patient to reduce the financial burden. To ensure adherence to acne treatment, patients need to be provided with appropriate pharmaceutical care, especially with topical retinoids, which will help improve treatment outcomes.

Keanekaragaman Arthropoda Permukaan Tanah Pada Pertanaman Bawang Merah (Allium ascalonicum L.) Pada Lahan Gambut yang Diaplikasikan Kulit Jengkol

Shallots are a spice commodity that is very important in everyday life. Shallots are one of the commodities that greatly influence the level of economic inflation. This commodity experienced a decline in production of 101%. In 2017 it could produce 28,456 quintals while in 2018 it produced 14,155 quintals. This can be caused by several things that exist in the environment around the plantation. This research aims to determine the diversity of arthropods in Allium ascalonicum shallot plantings. This research was carried out from October - to December 2021 on Tegal Arum Village Land, Banjarbaru City. The research method uses an exploration method carried out directly at the location of the shallot trap plantation and treated with jengkol (Archidendron pauciflorum) skin powder using a Pitfall ground surface trap. The calculation results of the traps installed trapped 239 arthropods belonging to 5 orders, Coleoptera, Orthoptera, Hymenoptera, Dermaptera, and Araneae.

Coffee Skin Fiber Biocomposite for Brake Pad Applications

In this research, a biocomposite made from brass, magnesium oxide and polyester is filled with coffee skin powder fibers using a compaction method using a hydraulic press machine as a specimen maker. Biocomposites have variations in coffee skin powder of 10%, 20%, 30%, 40%, 50% by weight and were investigated for the hardness and surface morphology of brake lining. The hardness strength increased with the addition of coffee skin powder and was found to be higher than the matrix. Microscopic observation shows that the biocomposite bonds are not homogeneous. This is indicated by the presence of voids in the biocomposite specimen.

Case Report: Management of Dadru Kushtha (Tinea Corporis) by Shamana Chikits

Background Skin disorders are often seen as a result of a change in lifestyle, a lack of physical activity, and inadequate nutrition. Hygiene, emotional stress, and poor eating habits are also factors to consider. Kushta is the term used in Ayurveda to describe all skin disorders which is classified as Mahakushtha (major skin disorders) and Kshudrakushtha (minor skin disorders). Dadrukushta is a type of kshudrakushta that is commonly seen in clinical practice. In Ayurveda, the signs of dadrukushta are same as those of Tinea corporis, which is explained in modern science. Tinea corporis has a wide range of clinical symptoms that are mostly dependent on the infective organisms. By treating the condition with Ayurveda’s treatment therapy produces long term Outcomes. Aim &amp; Objectives Aim of this contemporary study was to assess how Ayurvedic modality shamana chikitsa works on Dadrukushta. Case A 27 year old male patient approached to Kayachikitsa OPD with complaints of blackish lesions with raised borders and itching over the chest and back (upper) region for 15 days having disturbed sleep which undergone treatment of shamanachikitsa (palliative care). Dadrukushta (Tinea corporis) can be dealt with shamana karma (palliative care) using internally Gandhakrasayan (Moringa ovalifolia prepared from sulphur), Panchtiktaghrita (Pancha means five, Tikta means bitter in taste. Tikta Rasapradhan Dravyas are collectively called as Panchatikta Dravyas. The five Dravyas are Azadirachta indica (Neem), Trichosanthes dioica (Patola), Solanum xanthocarpum (Kantakari), Tinofpora cordifolia (Guduchi) and Adhatoda vasica (Adulsa), fungiwin cream, Karanjataila (Pongamia pinnata oil tree), S-kin powder for local application for 45 days. Results The Gradation Score was 8 before treatment, after 45 days it was 0. The patient in this case study experienced relief in the symptoms. Conclusions The patient obtained better results by Shamanachikitsa.

Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols

The aim of this research was to identify lactic acid bacteria (LAB) that could be used as starter strains in sourdough made with almond peel powder to create novel fermented functional bakery products. Physicochemical characteristics and LAB were analyzed from ten home-made sourdoughs used at the family level in western Sicily (Italy). The pH (3.57–4.80) and TTA (8.20–14.20 mL 0.1 N NaOH/10 g) were inversely correlated. LAB dominated all sourdoughs, and the highest cell densities (6.74–9.28 log cfu/g) were detected on the medium Sour Dough Bacteria, except for one sample. Among LAB groups, the lowest counts (4.92–6.19 log cfu/g) were obtained on M17 used for LAB cocci. Yeasts were lower than LAB from two to four orders of magnitude with values between 3.93 and 6.11 log cfu/g. Twenty strains belonging to the species Enterococcus gilvus, Fructilactobacillus sanfranciscensis, Lacticaseibacillus paracasei, Lactiplantibacillus pentosus, Lactiplantibacillus plantarum, Lactococcus lactis, Lentilactobacillus buchneri, Lentilactobacillus diolivorans, Leuconostoc citreum, Leuconostoc holzapfelii, Levilactobacillus brevis, Pediococcus pentosaceus, and Weissella cibaria were identified. Eleven out of the 20 strains identified showed the ability to grow in presence of 16 polyphenols characterizing the peel of almonds. Eight of these LAB strains dropped pH below 4.5 after 6–8 h of fermentation, and two strains showed a strong inhibitory effect against Listeria monocytogenes ATCC19114 with inhibition diameters around the wells >19 mm. Thus, all acidifying strains were selected to produce sourdough bakery goods enriched with almond skin powder.

Analysis of Selected Fiber-Rich Agricultural Waste as Water-Based Drilling Mud Fluid Loss Control Additives

For a drilling operation to be successful, the drilling fluid performance must be optimized. This research study the use of degradable agricultural waste namely cowpea skin powder (CSP), sugarcane rind powder (SRP) and yam bark powder (YP) as additives for fluid loss control. The elemental composition of these food wastes was determined using SEM. Proximate analysis was performed to investigate the content of moisture, ash, nitrogen, protein, volatile matter, fixed carbon, bulk density, specific gravity and pH. The local additives were used at 1% (5grams), 3% (10grams), 4% (15grams) and 5% (20grams) each. For CSP fluid loss increased at 5g and 10g (1% and 3%), by 14% and 9% respectively, at 15g and 10.6g, fluid loss decreased by 33% and 36% respectively. Using SRP of 5g increased fluid loss by 12% but there was decrease in fluid loss with 10g, 15g and 2g in these percentages; 14%, 33% and 37% respectively. YP resulted in fluid loss at 5g giving 1.5% loss, 12% loss with 10grams, 16% fluid loss with 15 grams and 33% filtrate loss with 20grams. Overall, SRP showed best fluid loss performance with 20grams (5%), resulting in 37% fluid loss decrease followed by Yam bark powder at 20grams with fluid loss performance of 33%. The least performance was by CSP at 5grams (3%) that increased the filtrate loss by 14%.

Fındık Kabuğu İlavesinin Fonksiyonel Krakerlerin Kalite Özelliklerine Etkisi

Hazelnut skin, an innovative by-product, has been classified as one of the richest sources of edible phenolic compounds in recent studies. In this study, hazelnut skin powder was used in cracker formulation at 5, 10, 15 and 20% ratios replaced with wheat flour, and some technological, chemical properties and bioactive components of cracker samples were determined. The hazelnut skin powder used as raw material has 5.1, 4.8, 3.9, 11.6, 1244 and 20 times higher ash, phytic acid, total phenolic content, DPPH, FRAP, CUPPRAC values than wheat flour, respectively. Increasing hazelnut skin powder in cracker production increased the darkness and redness of the cracker. High hazelnut skin powder usage ratios improved the spread ratio and reduced the hardness of the crackers. Increasing use of hazelnut skin powder in cracker increased the amount of ash, fat, phytic acid and resistant starch from 1.59%, 13.63%, 246.58 mg/100g and 0.97% up to 2.13%, 16.53%, 581.54 mg/100g and 2.15%, respectively. Antioxidant (DPPH, FRAP and CUPRAC) and phenolic substances (free, bound and total) increased significantly (p&amp;lt;0.05) at all hazelnut skin powder usage ratios. The high utilization ratios (15-20%) of hazelnut skin powder negatively affected overall acceptability of the crackers.

Enhancing concrete strength and sustainability: the role of Medan Barangan banana skin powder as a cement substitute

Enhancing concrete strength and sustainability: the role of Medan Barangan banana skin powder as a cement substitute

Chinese consumers’ attribute preference prediction for table grapes

This paper aims to understand intrinsic attribute preferences of Chinese consumers for table grapes, analyze the influencing factors, and build consumer preference prediction models. In this study, 4324 consumers from various regions of China were investigated. We analyzed consumer preferences and the influencing factors. Finally, binary logistic regression was used to construct prediction models of consumers’ intrinsic attribute preferences for table grapes. The results showed that grapes popular with Chinese consumers had fixed characteristics, including moderate size, spherical or near-spherical shape, purple-red color, strawberry flavor, light aroma, soft flesh and juicy, sweet taste, seedlessness, thin skin powder, and easy to peel. The results of the prediction models showed that age, annual consumption of grapes, and other factors of consumers had significant effects on consumer preferences. The prediction models achieved 80% accuracy in predicting consumer preferences for taste, seedless and peeling degrees. Analyzing the latest attribute preferences of Chinese table grapes, consumers can provide on the one hand, breeding direction reference for breeders, and on the other, marketing suggestions for marketers in the table grape industry. This study comprehensively investigated the intrinsic attribute preferences of Chinese table grape consumers, mastered the latest results of consumer preferences, added the indicators of the intrinsic attributes from the perspective of consumer demand, and conducted relatively more complete prediction research on the preferences of Chinese consumers.