Food Science Commons^™

Inhibitory Effect Of Exo-Polysaccharide From Rhodotorula Mucilaginosa Cicc 33013 On Hepatocellular Carcinoma Cell Activity, Ma Wen-Jin, Li Mei-Lin, Wang Bo, Zhou Yan-Bing, Peng Tao, Zhang Yong-Xian, Yu Chang-Qing, Ban Sheng-Hua

Food and Machinery

The anti-tumor activity of the exo-polysaccharide component REPS2-A metabolized by Rhodotorula mucilaginosa CICC 33013 was studied. The exo-polysaccharide component REPS2-A was inhibited by tetramethylazole blue (MTT) method in 10 common cancer cells including blood cancer cell K562, gastric cancer cell BGC823, gastric cancer cell SGC7901, gastric cancer cell MKN28, liver cancer cell HepG2, BEL7402, Hep3B, pancreatic cancer cell HS66T, breast cancer cell SKBR3, and cervical cancer cell HeLa. The results showed that the exo-polysaccharide component REPS2-A had a good inhibitory effect on HepG2 cells. By studying the optimal concentration and time effect of exo-polysaccharide component REPS2-A on HepG2 cells, the …

View On Bioactive Substance Nutritional Intervention Approaches Of Novel Coronavirus Pneumonia, Huang Shou-En, Zheng Jian-Xian

Food and Machinery

Novel coronavirus pneumonia (NCP) is a kind of respiratory diseases mainly caused by novel coronavirus, which can be transmitted through respiratory droplets and contact. At present, no effective drugs for it were found, and the treatment is mainly symptomatic and supportive. In addition to medical treatment, a scientific and reasonable diet is also an important part for improving nutritional health, enhancing disease resistance and defeating novel coronavirus pneumonia. Therefore, from the perspective of food nutrition, the authors discussthe intervention approaches of bioactive substance nutrition to defend against the novel coronavirus pneumonia, and put forward the policy recommendations for the development …

Study On The Changes Of Dough Gluten Protein Structure During Kneading, Meng Lian, Zhou Hui-Ming, Zhu Ke-Xue, Guo Xiao-Na

Food and Machinery

This experiment investigated the changes of the gluten protein structure of the dough during manual kneading. Results: At the first 2 minutes of kneading, the free sulfhydryl group in the dough was decreased by 10.69%, the disulfide bond was increased by 4.48%, and then was slowly increased or decreased; the hydrogen bonds was increased significantly (P＜0.05), and the hydrophobic force was decreased significantly (P＜0.05); the random coil in the secondary structure had an initial sharp drop of 56.52%, and the β-sheet had an initial increase of 32.34%, followed by a small increase or decrease, and the α-helix and β-turn have …

The Preparation And Application Of Immunoaffinity Column For Neurotoxic Shellfish Poisoning, Dong Xin, Bai Jing-Miao, Wu Hai-Yan

Food and Machinery

Objective: Prepare immunoaffinity column(IAC) for pre-processing Neurotoxic Shellfish Poisoning(NSP) samples, and to establish a method of IAC purification LC-MS/MS spectrometry for the NSP. Method:The IAC for the NSP was prepared by purification of PbTX-2 monoclonal antibody and agarose gel (Sepharose 4B) as carrier. The samples were extracted with 80% methanol aqueous solution, diluted with PBS buffer, purified and enriched by the IAC, and analyzed by LC-MS/MS. Meanwhile, the parameters of IAC such as sample solution and eluent were optimized. The results showed: The IAC for the NSP had a good purification effect on shellfish samples, reduced the interference of fat, …

Fingerprints And Content Changes Of Various Constituents Of The Raw And Processed Guizhou Senecio Scandens Buch.Ham, Li Yan, Pan Yan-Fan, Zhang Tao, Han Zhong-Yao

Food and Machinery

HPLC fingerprints of the raw and processed of S. scandens Buch. Ham were established by HPLC DAD. The HPLC fingerprints were analyzed by similarity analysis and cluster analysis. The contents of hyperoside, chlorogenic acid, total flavonoids and total alkaloid in the raw and processed of S. scandens Buch. Ham were also determined. The results showed that the fingerprints of 10 batches of raw and vinegar products were established with 12 and 8 common peaks respectively. The similarity results showed that the similarity of 10 batches of raw materials was 0.990~0.999, and that of the 10 batches of vinegar materials was …

Online Detection Of Soluble Solid Content In Navel Orange Based On Visible/Near Infrared Spectroscopy And Variable Selection, Jiang Shui-Quan, Sun Tong

Food and Machinery

Soluble solids content (SSC) is the main internal quality index of navel orange, in order to detect the SSC of navel orange by the combination of visible/near infrared spectroscopy and variable selection method, 141 samples of calibration set and 47 samples of prediction set were used. The transportation speed of navel orange was 0.3 m/s. The visible/near infrared spectra of navel orange samples were collected online by a USB4000 micro spectrometer. Firstly, uninformative variable elimination (UVE) and genetic algorithm (GA) were used to prescreen the wavelength variables in the wavelength range of 650~950 nm, then competitive adaptive weighted sampling (CARS) …

Research On Pizza Chef Robot Control Method Based On Rgb-D Sensor Elastic Deformable Object Tracking, Li Ling-Le, Li Rui-Hua

Food and Machinery

Aiming at the tracking problem of elastic deformable objects, a control method based on RGB-D sensor of pizza chef robot was proposed in this study. An in-depth study on the difficult problem of dough tracking and recognition in pizza making. A method to track 3D textured objects with elastic deformation based on real-time point cloud data provided by RGB-D sensor was also proposed. Firstly, the Grabcut in the visual segmentation was described in detail, and the temporal consistency and real time of the visual segmentation were emphatically analyzed. Secondly, the FEM model with contour weighting was established by finite element …

Research On The Motion Stability Of Omnidirectional Mobile Robot Based On Overhead Track, Xu Kai, Lin Xian-Xin, Yi Gai, Li Guo-Jin

Food and Machinery

A kind of omnidirectional mobile robot based on the overhead track was studied. According to the motion characteristics, the system model of the controller, driving mechanism and the executed object were established. The stability of the impact and the interference of the inertia action on the system performance of the executed object were analyzed. The transient performance was analyzed by Matlab simulation, compared with the undisturbed system state, the feedback closed-loop of increasing speed (Kcs) was found improving the stability of the system. It was concluded that the dynamic performance of the system could be kept in the optimal state …

Design And Experimental Research Of Jujube Core-Removing Machine Based On A Single Chip Microcomputer, Wang Hua, Zhang Jian-Feng

Food and Machinery

By using the relationship between the linear velocity and the angular velocity on the same ellipsoid, a three-bar three-point mechanism is designed. And by using the single chip microcomputer to control the whole process of removing the core, the speed control of removing the core of jujube is realized. At the same time, it also realizes the automatic positioning, automatic de-nucleation and automatic discharging in the process of de-nucleation. The test prototype shows, the device can meet the needs of current automatic operation of jujube enucleation, with the advantages of simple construction, accurate location, high efficiency, easy operation etc.

Optimization On Freeze-Drying Technology Of Bayberry Based On The End Time Of Sublimation And Analytical Drying, Chen Lin-He, Hu Xia

Food and Machinery

Taking the Myrica rubra Dongkui as the raw material, made use of the home-made online measurement system to monitor the weight and temperature of red bayberry during freeze-drying process in vacuum and low temperature environment to get the changing curve. According to the online data of temperature and weight of red bayberry during freeze-drying process from our online measurement system and moisture adsorption rate of freeze-dried red bayberry can be used as an indicator for determining sublimation drying end time. In addition, the central temperature or weight variation rate of freeze-drying product can be used for estimating desorption drying end …

Detection Of Jujube Defects Based On The Neural Network With Network Convolution, Yang Zhi-Rui, Zheng Hong, Guo Zhong-Yuan, Xu Xiao-Hang

Food and Machinery

We proposed a method of defect detection for jujube based on a neural network with network-in-network convolutional (NIN-CNN). This method adds 1×1 hidden perception layer to the original AlexNet convolution neural network; enhances the non-linearity of the network to extract more abstract features; and replaces the fully connected layer with the global average pooling layer, which improves the recognition accuracy while reducing a large number of parameters. In this study, Jun jujube in Xinjiang is tested. The jujube is divided into seven categories, including healthy jujube, black-spotted, wrinkled, overlapping, peeling, yellow-skinned and crack. The experimental results show that the classification …

Study On Correlation Between Forced Ventilation Precooling And Temperature Distribution Of Strawberry In Fresh-Keeping Transportation, Cheng Li-Li

Food and Machinery

Studied the temperature distribution of strawberry during commercial forced air pre-cooling, quantifies the relationship between environment and product temperature, and evaluated the pre-cooling duration. Results: the half-cooling time (HCT) inside the pre-cooled tunnel was about twice the external semi-cooling time, and the HCT outside the tunnel was closely related to the internal HCT. The temperature prediction from a limited number of sensors detected a temperature change of up to 7 ℃ at the end of pre-cooling, indicating that in some cases the pre-cooling time should be extended to increase the uniformity of the cooling temperature.

Life Cycle Simulation Of Ultrasonic Humidification Of 4 Kinds Of Common Fruits And Vegetables In Fresh Storage And Transportation, Su Xia, Wang Bao-Cheng

Food and Machinery

The life cycle assessment of this paper shows that ultrasonic humidification can reduce the environmental impact of some fruits and vegetables (including climate change impact) by 23% compared to traditional supply chains. When the humidifier is applied to the fruit and vegetable supply chain and the total inherent loss is greater than 24%, the addition of the humidifier can reduce the loss by at least 20%. Research has shown that ultrasonic humidification technology can make supply chain management more sustainable.

Study On The Composition And The Antioxidant Activity Of Essential Oil From Flowers Of Citrus Aurantium L. Var. Amara Engl, Su Jin, Pan Zhao-Ping, Xiao Yuan, Liang Zeng-En-Ni, Fu Fu-Hua

Food and Machinery

The composition of the flower essential oil from Citrus aurantium L. var. amara Engl was analyzed by gas chromatography-mass spectrometry (GC-MS), and its physicochemical characteristics was determined. The DPPH, ABTS, hydroxyl radical scavenging rate and total antioxidant capacity were determined to evaluate the antioxidant activity of this kind of essential oil. The results showed that this essential oil was an amber clarification liquid with the characteristic aroma of Citrus aurantium L. var. amara Engl flower. Forty-one kinds of components were isolated from the essential oil, accounting for 95.80% of the total, including 13 kinds of alcohols (59.34%) and 16 kinds …

Ferulic Acid Incorporated Active Films Based On Poly(Lactide) /Poly(Butylene Adipate-Co-Terephthalate) Blend For Food Packaging, Shubham Sharma, Amit Jaiswal, Brendan Duffy, Swarna Jaiswal

Articles

Active natural antibacterial blend of poly(lactide) - poly(butylene adipate-co-terephthalate) (PLA-PBAT) incorporated with ferulic acid was formed by solvent casting method. The influences of FA on the structural, colour, optical, thermostability and antibacterial efficiency of PLA-PBAT blend films were studied. On the incorporation of the FA, the thickness of the film was increased by 1.5–10 %. The tensile strength (TS) of the FA incorporated blend film increased to a value of 10.78 MPa at 10 wt% as compared to the control film which has 5.42 MPa. The temperature of degradation of the film increases as the FA content increases in the …

Food Matrix And The Microbiome: Considerations For Preclinical Chronic Disease Studies, Robert E. Ward, Abby D. Benninghoff, Korry J. Hintze

Nutrition, Dietetics, and Food Sciences Faculty Publications

Animal models of chronic disease are continuously being refined and have evolved with the goal of increasing the translation of results to human populations. Examples of this progress include transgenic models and germ-free animals conventionalized with human microbiota. The gut microbiome is involved in the etiology of several chronic diseases. Therefore, consideration of the experimental conditions that may affect the gut microbiome in preclinical disease is very important. Of note, diet plays a large role in shaping the gut microbiome and can be a source of variation between animal models and human populations. Traditionally, nutrition researchers have focused on manipulating …

Exploring Attitudes And Reactions To Unfamiliar Food Pairings: An Examination Of The Underlying Motivations And The Impact Of Culinary Education, Mark Traynor, Andrew Moreo, Lisa Cain, Roisin Burke, Catherine Barry-Ryan

Articles

A mixed-methodology study was conducted to better understand consumer attitudes and behaviors toward novel food pairings and the impact of culinary education. Focus groups were conducted to investigate the underlying motivational factors to the reactions and behaviors toward unfamiliar foods. The second phase of the study consisted of sensory evaluation by two separate cohorts, panelists with and without culinary education, of food products created through the novel pairings of foods. Panelists with culinary education expressed a greater overall liking for the animal-based pairing. Sensory-Affective and Ideational factors appeared to be underlying motivational factors of these hedonic reactions.

Pcr Cloning Combined With Dna Barcoding Enables Partial Identification Of Fish Species In A Mixed-Species Product, Anthony J. Silva, Michael D. Kawalek, Donna M. Williams-Hill, Rosalee S. Hellberg

Food Science Faculty Articles and Research

DNA barcoding is a valuable tool for regulatory identification of fish species; however, it does not perform well when multiple species are present within the same food product. Therefore, the objective of this study was to examine the use of PCR cloning to identify fish in a mixed-species product that cannot be identified with standard DNA barcoding. A total of 15 fish ball mixtures were prepared with known amounts of Nile tilapia (Oreochromis niloticus), Pacific cod (Gadus macrocephalus), and walleye pollock (Gadus chalcogrammus). Three subsamples from each fish ball underwent DNA extraction, full DNA barcoding (655 bp), and mini-barcoding (226 …

A New Model To Help Prevent Foodborne Disease, Sergio Alvarez

Rosen Research Review

Shellfish, such as oysters, are a well-known source of foodborne diseases. A bacterium called Vibrio vulnificus, commonly found in shellfish, can cause particularly severe illness. Unfortunately, regulations aimed at improving food safety also have the potential to damage the fragile economic status of small coastal communities that depend on oyster harvesting. Rosen College of Hospitality Management's Dr. Sergio Alvarez has led the development of a new bioeconomic model that has the potential to help improve food safety while minimizing economic harm.

Determinations Of The Peroxidative Susceptibilities Of Cod Liver Oils By A Newly-Developed 1h Nmr-Based Method: Resistance Of An Antioxidant-Fortified Product Isolated From Pre-Fermented Sources, B. C. Percival, R. Zbasnik, V. Schlegel, M. Edgar, J. Zhang, M. Grootveld

Department of Food Science and Technology: Faculty Publications

Objective: To explore the molecular composition and antioxidant status of four natural (unrefined) cod liver oil (CLO) products, three of which (Products 1–3) were non-fermented, whilst one (Product 4) was isolated from pre-fermented cod livers, and hence was naturally antioxidant-fortified. Potential antioxidants and aldehyde-scavenging agents were determined by recommended and/or 1H NMR methods; peroxyl radical-specific oxygen radical absorbance capacity (ORAC) values were measured fluorimetrically. The activities of such antioxidants were also investigated by assessing the susceptibilities/resistivities of these CLOs to thermo-oxidation by 1H NMR analysis, which monitored the time-dependent evolution of aldehydic lipid oxidation products at 180 °C.

Results: Product …