Leaching Kinetics Analysis Of Total Flavonoids, Free Amino Acids And Quercetin From Penthorum Chinense Pursh Leaf Tea,
2023
College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, China
Leaching Kinetics Analysis Of Total Flavonoids, Free Amino Acids And Quercetin From Penthorum Chinense Pursh Leaf Tea, Zhang Meng-Rui, Ran Xu, Zeng Li, Jia Li-Rong, Duan Fei-Xia
Food and Machinery
Objective: To explore the changes of the total flavonoids, free amino acids and quercetin extraction amount with the brewing time and temperature during the brewing process of Penthorum chinense Pursh （PCP） leaf tea and fit the extraction kinetics equation of the three and calculate the kinetics parameters. Methods: The total flavonoids, free amino acids and quercetin were determined by ultraviolet spectrophotometry and high performance liquid chromatography （HPLC）. The second-order kinetic model and Arrhenius formula were used to fit the kinetics and calculate the kinetic parameters. Results: The leaching amount of total flavonoids and quercetin increased with the increase of the …
Effects Of Far-Infrared Radiation On Activity And Conformation Of Polyphenol Oxidase Of Yam,
2023
School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China
Effects Of Far-Infrared Radiation On Activity And Conformation Of Polyphenol Oxidase Of Yam, Han Yan-Hui, Zhong Jing-Han, Sun Xue, Liu Yun-Hong
Food and Machinery
Objective: This study aimed to investigate the effect of far infrared radiation heating on the oxidase activity and conformation of polyphenol oxidase (PPO) of yam. Methods: By using different far infrared radiation temperatures, the effects of different far infrared radiation temperatures on yam PPO activity, browning degree, total phenol content and PPO conformation were studied. Results: When the radiation temperature is 260 ℃ PPO enzyme is not deactivated after 11 min. When the radiation temperature is higher than 260 ℃, PPO can be inactivated within 3~7 min. However, the browning degree and total phenol content did not change regularly with …
Study On Antioxidant Activity And Synergistic Effect Of Flavonoids From Zanthoxylum Armatum Dc,
2023
Mianyang Key Laboratory for the Development and Utilization of Traditional Chinese Medicine Resources, Sichuan College of Traditional Chinese Medicine, Mianyang， Sichuan 621010, China; Laboratory of Research Development and Utilization on Traditional Chinese Medicine Resources in Northwest Sichuan, Sichuan College of Traditional Chinese Medicine, Mianyang, Sichuan 621010, China
Study On Antioxidant Activity And Synergistic Effect Of Flavonoids From Zanthoxylum Armatum Dc, Zhou Meng-Jiao, He Xin-Zhu, Li Chao-Jun, Liang Xiao-Feng
Food and Machinery
Objective: This study aimed to investigate the antioxidation and synergistic effect of flavonoid extract of Zanthoxylum armatum DC. Methods: DPPH radical and ABTS radical scavenging methods were used to evaluate the antioxidant activity of flavonoids extract from Z. armatum, and the synergies of flavonoids extract with vitamin C and rutin complex were studied by adding method. Results: The semi-inhibitory concentrations of DPPH free radical and ABTS free radical IC50 were 0.03 and 0.062 mg/mL, respectively, showing strong antioxidant activity. The antioxidant activity of the complex composed of flavonoid extract and vitamin C or rutin was high, and the …
Extraction Of Polysaccharide From Green Coffee Beans And Its Antioxidant Activity,
2023
College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China; Yunnan Organic Tea Industry Intelligent Engineering Research Center, Kunming, Yunnan 650201, China; Key Laboratory of Intelligent Organic Tea Garden Construction in Universities of Yunnan Province, Kunming, Kunming 650201, China
Extraction Of Polysaccharide From Green Coffee Beans And Its Antioxidant Activity, Shen Xiao-Jing, Xie Fu-Juan, Zhou Shao-Qin, Feng Yu
Food and Machinery
Objective: This study provided basic data for the investigation of polysaccharides in coffee and the development of natural active polysaccharides. Methods: The water extraction method and antioxidant activity of green coffee beans polysaccharide (GBP) from Yunnan province. Response surface method was used to optimize the extraction process of polysaccharide from coffee bean. Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM) were used to identify and characterize the structure of polysaccharide from coffee bean. DPPH, ABTS free radical scavenging assay and FRAP assay were used to evaluate the antioxidant capacity of coffee bean polysaccharide in vitro. Results: The …
Quality Analysis And Comparison Of Four Brands Of Silver Cod,
2023
College of Food Science and Technology, Sichuan Tourism University, Chengdu, Sichuan 610100, China
Quality Analysis And Comparison Of Four Brands Of Silver Cod, Feng Chi, Zhang Miao, Hu Jun-Sheng, Jia Hong-Feng
Food and Machinery
Objective: This study aimed to analyze and compare the quality of four brands of silver cod that have high market sales. Methods: The sensory quality, whiteness, texture and volatile flavor substances of four brands of silver cod were detected by sensory analysis, colorimeter, texture analyzer and gas chromatography-mass spectrometry. Results: Among the four brands of silver cod, BS had the highest sensory score, followed by BI and WH, and ILU had the lowest. BS had the best whiteness, followed by BI and WH, while ILU had the worst. ILU had significantly higher hardness and chewiness than the other three brands, …
Effect Of Dry-Aging Processes On The Quality Of Rump Beef From Yanbian Cattle,
2023
Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Yanbian University, Yanji, Jilin 133002, China; Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Yanbian University, Yanji, Jilin 133002, China
Effect Of Dry-Aging Processes On The Quality Of Rump Beef From Yanbian Cattle, Sun De-Peng, Peng An-Qi, Tan Jin-Long, Piao Chun-Xiang, Lu Ai-Hui, Mu Bai-De, Li Guan-Hao
Food and Machinery
Objective: This study aimed to improve the tenderness and flavor content of Yanbian cattle beef. Methods: Rump beef of Yanbian cattle were dry-aged by using three different methods, i.e., Method A: RH（65±5）% aging for 10 days, RH（75±5）% aging for 10 days, and then RH （85±5）% aging for 20 days; Method B: RH（75±5）% aging for 20 days and then RH（85±5）% aging for 20 days; Method C: RH（85±5）% aging for 40 days. The quality changes caused by the different aging processes were then analyzed and compared. Results: The cooking loss of the beef processed by all the three methods increased significantly with …
Preparation And Volatile Compounds Analysis Of Camellia Seed Oil With Zanthoxylum Flavor,
2023
Department of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China
Preparation And Volatile Compounds Analysis Of Camellia Seed Oil With Zanthoxylum Flavor, Li Dong, Zhang Qiong, He Xin-Yi, Li Yun, Zhang Chen-Yun
Food and Machinery
Objective: In order to improve the special smell of Camellia oleifera seed oil, the Zanthoxylum flavor Camellia oleifera seed oil was developed with camellia oleifera seed oil and prickly ash as the raw materials. Methods: The peroxide value, acid value, fatty acid composition and odor change of Zanthoxylum bungeanum flavor seed oil were studied under different processing conditions. Results: When the ratio of material to liquid was 10∶100 (mpepper∶mcamellia oil), the frying temperature was 180 ℃, and the frying time was 5 minutes, the acid value, peroxide value and hydroxy-β-pyrroxin content were …
Preparation Of Solid-Fermented Soy Sauce In Walnut Dregs And Analysis Of Antioxidant Properties,
2023
Department of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Preparation Of Solid-Fermented Soy Sauce In Walnut Dregs And Analysis Of Antioxidant Properties, Wang Chen-Xuan, Wu Dan, Zhang Su-Rong, Ma Ai-Jin, Shang Yu-Ting, Li Zi-Jie
Food and Machinery
Objective: Walnut soy sauce was prepared with Aspergillus oryzae as a strain, to explore the functional soy sauce. Methods: Based on the preparation of soy sauce. The nutritional components of soy sauce were determined by using high-performance liquid chromatography, automatic amino acid analyzer and gas chromatography. Components less than 10 kDa were separated by using ultrafiltration. Then the peptide content, ABTS, hydroxyl radical scavenging capacity and DPPH radical scavenging capacity in walnut soy sauce fraction were determined. Results: The total content of 16 amino acids in walnut soy sauce was 4.86 g/100 g, and the content of unsaturated fatty acids …
Ultrasound-Assisted Enzymatic Extraction Of Polysaccharides From Corn Bran And Determination Of Their Antioxidant Activity,
2023
College of Food and Pharmaceutical Engineering, Suihua University, Suihua, Heilongjiang 152061, China
Ultrasound-Assisted Enzymatic Extraction Of Polysaccharides From Corn Bran And Determination Of Their Antioxidant Activity, Ma Li-Yuan, Huang Xue-Ying, Shang Er-Kun, Guo Li, Zhang Ya-Na
Food and Machinery
Obiective: In the study, corn bran powder was used as raw material, and the cell wall was destroyed by ultrasonic vibration and enzymatic hydrolysis, so that corn bran polysaccharide could be dissolved more fully. Methods: The extracted amount of polysaccharide was taken as the index, response surface test optimization was carried out on the basis of single factor test. And the antioxidant activity of corn bran polysaccharide was determined. Results: The optimal extraction process of corn bran polysaccharide was obtained as follows: mass ratio of cellulase to pectinase 2∶1, enzyme dosage was 2% of the quality of corn bran powder, …
Research Progress On Immune Function Of Food-Derived Bioactive Peptides,
2023
Changsha University of Science and Technology, Changsha, Hunan 410014, China
Research Progress On Immune Function Of Food-Derived Bioactive Peptides, Zhang Zhi-Meng, Ni Ce, Ou Xiao-Hui, Cao Tian-Hong, Cheng Yun-Hui, Wen Li
Food and Machinery
Food-derived bioactive peptides play an immunoregulation role by regulating signal pathways and influencing the expression of cytokines in vivo. This review summarizes immunoregulatory effects of the food-derived protein hydrolysates and bioactive peptides on cells, animal models and human beings, and the immune mechanism of food-derived bioactive peptides in different models is explained. Finally, the future application of bioactive peptides is prospected.
Research Progress On The Digestion, Absorption And Function Of Milk Fat,
2023
College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha, Hunan 410004, China
Research Progress On The Digestion, Absorption And Function Of Milk Fat, Zhu Qin-Xin, Chen Yue, Zhong Jin-Jing, Hou Yan-Mei, Zhong Hai-Yan, Zhao Yi-Qing
Food and Machinery
Milk fat globule （MFG） is secreted by mammalian glands and composed of a triacylglycerol core enclosed by a complex triple membrane structure, referred as the milk fat globule membrane （MFGM）. MFGM contains complex lipids and proteins, with nutritional, immunological, neurological and digestive functions. However, the relationship between functions and gastrointestinal digestion and the factors that influence the gastrointestinal digestion of milk fat have not been fully studied. In this paper, the structure composition, functional characteristics, gastrointestinal digestion and the factors affecting the digestion and absorption of milk fat were reviewed in order to provide an insight for the research on …
Effects Of Buckwheat Flour Addition On The Rheological Properties Of Mixed Flour Dough And Quality Of Chinese Leavened Pancakes,
2023
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
Effects Of Buckwheat Flour Addition On The Rheological Properties Of Mixed Flour Dough And Quality Of Chinese Leavened Pancakes, Feng Li-Ping, Wang Feng-Cheng
Food and Machinery
Objective: This study aimed to explore the optimum addition of buckwheat flour in buckwheat Chinese leavened pancakes. Methods: Farinograph, extensograph and viscometer were used to investigated the effects of different buckwheat flour additions on the rheological properties of the mixed flour dough. The hardness, gumminess and chewiness of the Chinese leavened pancake were measured by texture analyzer. The sensory quality of the Chinese leavened pancake was evaluated by the sensory evaluation score. Results: Adding 0~40% buckwheat flour to the flour, the rheological properties of the mixed flour dough became significantly worse with the increase of buckwheat flour content. The water …
Application Of Dna Barcoding Technology In The Identification Of Adulterated Ingredients Of Edible Blood Products,
2023
Hangzhou Institute for Food and Drug Control, Hangzhou, Zhejiang 310017, China
Application Of Dna Barcoding Technology In The Identification Of Adulterated Ingredients Of Edible Blood Products, Li Jiong, Wu Qiong, Jiang Hai, Hu Ming-Jie, Xu Xin-Yi
Food and Machinery
Objective: A COI sequence-based full-length DNA barcoding technology was established to identify adulteration of seven animal-derived components （including pigs, cows, sheep, chickens, ducks, geese and rabbits） in edible blood products. Methods: After the blood products were extracted and purified by DNA extraction and PCR amplification, the clone sequencing results were submitted to the DNA barcode local database of the 7 blood products for sequence comparison. The pretreatment method, DNA extraction method and PCR amplification conditions of the blood products were also selected and optimized, and various common blood product adulteration models were established to study the lowest adulteration detection rate …
Process Optimization And Kinetics Of Arabinose Preparation By Dilute Acid Hydrolysis,
2023
Nanyang Normal University, Nanyang, Henan 473061, China; Research Center of Henan Provincial Agricultural Biomass Resource Engineering and Technology, Nanyang, Henan 473061, China
Process Optimization And Kinetics Of Arabinose Preparation By Dilute Acid Hydrolysis, Tian Long, Tong Fen-Fei
Food and Machinery
Objective: Preferred biomass hydrolysis for preparation of arabinose and its kinetic analysis during the hydrolysis process. Methods: Single factor experiment and response surface methodology were used to optimize the conditions for the preparation of arabinose from gum Arabic by dilute acid hydrolysis, and the kinetics of the hydrolysis process was studied. Results: The optimum hydrolysis conditions were as follows: reaction time 237 min, sulfuric acid concentration 0.16 mol/L, reaction temperature 91 ℃. Three parallel experiments were carried out under these conditions. The average concentration of L-arabinose in the hydrolysate was 35.45 g/L. The kinetic parameters of arabinose formation and …
Analysis And Risk Assessment Of Pesticide Residues In Peach Gum,
2023
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110000, China; Key Lab of Food Quality and Safety of Jiangsu Province, State Key Laboratory Breeding Base, Nanjing, Jiangsu 210014, China; Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China
Analysis And Risk Assessment Of Pesticide Residues In Peach Gum, Tian Ju, Li Yong, Lu Chun-Mao, Yu Xiang-Yang
Food and Machinery
Objective: This study aimed to investigate the residues and risk assessment of pesticides in peach gum. Methods: The quantitative analysis of 44 pesticide residues in peach gum was established based on liquid chromatography tandem-mass spectrometry （LC-MS/MS）, and the pesticide residues in 173 peach gum samples were detected as well as the risk assessment of pesticide residues. Results: The limits of detection （LOD） and the limits of quantification （LOQ） of 44 kinds of pesticides in this quantitative method were between 0.05~1.80 μg/kg and 0.20~2.42 μg/kg, respectively. Recoveries of these pesticides ranged from 61.77%~119.48%. In 173 peach gum samples, 22 out of …
Automatic Recognition Method For Soft Packaged Food Based On Improved Yolov3 Model,
2023
Jiangsu Suzhou Silk Secondary Professional School, Suzhou, Jiangsu 215228, China
Automatic Recognition Method For Soft Packaged Food Based On Improved Yolov3 Model, Zhang Zhi-Kai, Han Hong-Zhang, Zhao Xue-Qian, Li Zhong
Food and Machinery
Objective: To solve the problems of poor recognition accuracy and low efficiency of existing automatic recognition methods for packaged food. Methods: Based on the automatic identification system of packaged food, an improved YOLOv3 model was proposed for the automatic identification of soft packaged food. The Kmeans++algorithm was introduced into the model to solve the problem of small target insensitivity, the Mish activation function was introduced into the model to improve the accuracy of recognition, and the attention mechanism Senet was introduced into the model to improve the ability of feature extraction. The performance of the recognition model was analyzed through …
Low Temperature Plasma Sterilization And Storage Stability Of Safflower Seed Oil/Dragon Fruits Juice Emulsion,
2023
School of Clinical Medicine, Hainan Vocational University of Science and Technology, Haikou, Hainan 571126, China
Low Temperature Plasma Sterilization And Storage Stability Of Safflower Seed Oil/Dragon Fruits Juice Emulsion, Chen Tao, Wang Hua-Min, Jin Xue-Yuan
Food and Machinery
Objective: This study aimed to promote the deep development of safflower seed oil. Methods: Taking sterilization rate as an index, safflower seed oil/dragon fruits juice emulsion was treated by different processing distance, voltage and time. Response surface methodology was used to establish the conditions for low temperature plasma （LTP）sterilization of emulsion. The changes of physicochemical indexes (vitamin C and anthocyanin content, particle size and ζ potential, peroxide value and acid value) during storage were compared between thermal sterilization (at 80 ℃ for 20 min) and LTP sterilization. Results: The optimized process conditions of LTP sterilization were treatment distance at 5.1 …
Research Progress In Detection Technologies Of Mycotoxins In Cereals And Cereal-Based Products,
2023
Zhejiang Institute of Economic and Trade, Hangzhou, Zhejiang 310012, China
Research Progress In Detection Technologies Of Mycotoxins In Cereals And Cereal-Based Products, Niu Can-Jie, Ye Su-Dan, Hu Yu-Xia, Zhou Xiao-Hong
Food and Machinery
Cereals and cereal-based products are easily polluted by mycotoxins in all aspects of production, storage and transportation, and mycotoxins are difficult to prevent due to their variety, low concentration, strong toxicity andlarge difference in nature. This paper summarizes the new development of the pretreatment technologies （liquid-liquid extraction, solid-phase extraction, QuEChERS, immunoaffinity chromatography） and detection technologies （immunochromatography technology, optical spectrum technology, liquid chromatography and liquid chromatography-mass spectrometry） of mycotoxins in cereals and products. The development trend of mycotoxin detection technologies was also prospected.
Research Progress On Extraction, Biological Activities And Product Development Of Polysaccharides From Cicada Flower,
2023
Department of Bioengineering, Lanzhou Vocational Technical College, Lanzhou, Gansu 730070, China
Research Progress On Extraction, Biological Activities And Product Development Of Polysaccharides From Cicada Flower, Jia Guo-Jun, Wang Xiao-Ying, Yun Jian-Min, Dong Jian-Fei
Food and Machinery
Cicada flower is a valuable edible and medicinal mushroom. Polysaccharides are the most important active ingredients of cicada flower. This paper reviewed the extraction, separation and purification technologies of cicada flower polysaccharides in recent years. Also, it analyzed the biological activities of cicada flower polysaccharides, such as antioxidant, anti-tumor, immune regulation, bacteriostasis, hypolipidemic, hypoglycemic, anti-virus and ease pain. Moreover, the development and application of products were summarized and the existing problems and future research directions were also discussed.
Advance On Extraction, Nutritional Composition And Health Benefit Of Almond Oil,
2023
Department of Quality Management, Shandong Drug and Food Vocational College, Weihai, Shandong 264210, China
Advance On Extraction, Nutritional Composition And Health Benefit Of Almond Oil, Gao Yuan, Wang Bo-Kan, Xue Fang, Guan Yun-Na, Chen Dan-Dan
Food and Machinery
Almond oil is a functional vegetable oil obtained from apricot kernel by pressing, extracting and other technologies, which has the effects of anti-oxidation, anti-inflammation, anti-tumor and prevention of cardiovascular diseases. In this review, the extraction process, nutritional composition and health effect of almond oil were summarized, and the future development tendency of almond oil was prospected.
