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Use Of Organic Acid Mixtures Containing 2-Hydroxy-4-(Methylthio) Butanoic Acid (Hmtba) To Mitigate Salmonella Enterica, Shiga Toxin-Producing Escherichia Coli (Stec) And Aspergillus Flavus In Pet Food Kibbles, Aiswariya Deliephan, Janak Dhakal, Bhadriraju Subramanyam, Charles G. Aldrich

Department of Food Science and Technology: Faculty Publications

Post-processing operations of extruded pet food kibbles involve coating the product with fats and flavorings. These processes increase the risk for cross-contamination with food-borne pathogens such as Salmonella and Shiga toxin-producing Escherichia coli (STEC), and mycotoxin-producing molds such as Aspergillus spp. after the thermal kill step. In this study, the antimicrobial effects of two types of organic acid mixtures containing 2-hydroxy-4-(methylthio) butanoic acid (HMTBa), Activate DA™ and Activate US WD-MAX™, against Salmonella enterica, STEC and Aspergillus flavus when used as a coating on pet food kibbles were evaluated. Using canola oil and dry dog digest as fat and flavor …

Dose And Route Of Administration Determine The Efficacy Of Prophylactic Immunotherapy For Peanut Allergy In A Brown Norway Rat Model, Tiffany Kirkaldy Spaanager Sztuk, Neil Marcus Rigby, Lasse Nørskov-Nielsen, Stef J. Koppelman, Ana Isabel Sancho, Niels-Peter Hell Knudsen, Justin Marsh, Philip Johnson, Shashank Gupta, Alan Robert Mackie, Jeppe Madura Larsen, Katrine Lindholm Bøgh

Department of Food Science and Technology: Faculty Publications

Introduction: Allergen-specific immunotherapy (IT) is emerging as a viable option for treatment of peanut allergy. Yet, prophylactic IT remains unexplored despite early introduction of peanut in infancy was shown to prevent allergy. There is a need to understand how allergens interact with the immune system depending on the route of administration, and how different dosages of allergen may protect from sensitisation and a clinical active allergy. Here we compared peanut allergen delivery via the oral, sublingual (SL), intragastric (IG) and subcutaneous (SC) routes for the prevention of peanut allergy in Brown Norway (BN) rats.

Methods: BN rats were …

Research Progress Of Change Rules In Freezing Denaturation Of Surimi Protein And Its Regulatory Methods, Yu Lu-Han, Chen Xu, Cai Xi-Xi, Du Ming, Wu Jin-Hong, Huang Jian-Lian, Wang Shao-Yun

Food and Machinery

The change rule of main indexes of frozen surimi was introduced, and the influencing factors of surimi protein denaturation were briefly analyzed and discussed. Moreover, the regulation methods of surimi protein in antifreeze were reviewed.

Effect Of High Intensity Ultrasound On Structural And Functional Properties Of Chickpea Protein Isolate, Wang Yun-Tao, Wang Ying-Juan, Wang Jin-Feng, Bai Yan-Hong, Zhao Dian-Bo

Food and Machinery

In order to improve the functional properties of chickpea protein isolate (CPI), CPI was treated with high intensity ultrasound (HIU) under 450 W for different time(5, 10, 20 min). The emulsifying property of protein was improved obviously by ultrasonic treatment, the solubility of CPI was significantly increased from 7.5 mg/mL to 9.2 mg/mL, and the foaming capacity of CPI was increased to a maximum value of 163.33%. Moreover, the water holding capacity and breaking force of the heat induced CPI gel significantly increased from 58.40% to 75.75%, and 75.7 g to 254.3 g. HIU increased the α-helix content and decreased …

Comparative Analysis Of Nutrient Quality And Polyphenol Composition And Antioxidant Activity Of Different Colored Quinoa, Zhao Meng-Meng, Yang Xi-Juan, Dang Bin, Zhang Jie, Zhang Wen-Gang

Food and Machinery

Differences of nutrient content, polyphenol profile and antioxidant activity of quinoa were explored from different grains quinoa of Qingbaili 1 (white grain), Gongza 4 (red grain) and Qingli 2 (black grain). Results showed that there were significant differences in nutritional quality among the three kinds of quinoa (P＜0.05), among them, crude protein content of white quinoa, fat and starch content of red quinoa, and crude fiber, ash and total amino acid content of black quinoa was the highest, respectively. Main type of quinoa pholyphenols was free form and their contents were significantly different (P＜0.05), with the contents of free phenol …

Analysis Of Nutrients And Bioactive Compounds In Fruits Of Psidium Guajava L. Cv. Pearl, Peng Yan, Zhang Min, Cui Xiao-Li, Zhang Shi-Feng, Tang Ting

Food and Machinery

The nutrients and bioactive compounds in fruits of Psidium guajava L. cv. Pearl, collected from Hechun town in Zhanjiang, were measured and determined in order to lay the foundation for the further development and utilization of this species. Results showed that the contents of moisture, crude fats, crude fiber, total carbohydrates, fructose, glucose, sucrose and citric acid in fresh fruits of P. guajava L. cv. Pearl were (88.98±0.04) g/100 g, (0.11±0.01) g/100 g, (2.27±0.01) g/100 g, (5.78±0.02) g/100 g, (22.00±0.20) mg/g, (22.05±0.25) mg/g, (12.45±0.15) mg/g, and (1.68±0.02), respectively. The content of crude protein was (0.78±0.01) g/100 g, and 16 kinds …

Optimization Of Aqueous Enzymatic Extraction Process Assisted By High-Temperature Alkaline Liquor Cooking And Steam Explosion For Peony Seed Oil And Its Quality Analysis, Wang Xin, Meng Yu-Qian, Xu Bao-Cheng, Luo Deng-Lin, Fu Yuan-Zhe, Li Meng-Jie, Wei Yu-Hua, Jiao Yu-Man

Food and Machinery

To obtain a higher yield and high quality of peony seed oil, unshelled peony seeds were pretreated with high-temperature alkaline liquor cooking and steam explosion, and the parameters were also optimized. The results were as follows. Firstly, peony seeds were subjected to cook at 105 ℃ for 40 min in an alkaline liquor with the concentration of sodium bicarbonate being 0.05 mol/L, and the material-liquid ratio (g/mL) was 1∶5. Then the precooked peony seeds were further processed by steam explosion with a pressure of 0.3 MPa, holding for 30 s. After pretreating, the enzymolysis efficiency of peony seed powder by …

Study On The Hypolipidemic Function Of Noni Wine, Li Xiao-Juan

Food and Machinery

Established a mouse model of hyperlipidemia. The male mice were divided into blank control group, low fat group and high fat group, and the low dose, medium dose, high dose of Noni wine. Serum concentrations of total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), respiratory exchange ratio (RER), were measured after 90 days of feeding. The results showed that medium dose and high dose can effectively reduce the body weight or body weight gain of the obese mice, and the testis fat rate, renal fat rate or body fat rate decreased. The serum TC content, …

Development And Quality Evaluation Of Compound Rice Noodles Based On Traditional Recipe For Strengthening Spleen Diet, Zhang Jin-Yao, Tan Wen-Gen, Fan Yu-Bing, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong

Food and Machinery

In order to improve the nutrition and health quality of traditional rice noodles, a special compound rice noodles was developed, using traditional rice noodles technology based on traditional recipe for strengthening spleen diet "Yang chun bai xue cake". In this study, the influence of the amount of single accessories for the recipe (poria cocos, yam, lotus seed, euryales semen) on the quality of rice noodles was used to determine the composition ratio of compound accessories. The amount of compound accessories, xanthan gum and water in the compound rice noodle formula was optimized, and the texture characteristics, product aging degree and …

Effect Of Salt Amount On The Quality Of Chimonobambusa Quadrangularis Shoots Dried By Salt Boiling, Lv Chao-Yan, Gao Zhi-Xi, Liu De-Fen, Jiang Qi, Wang Mi, Ma Yun-Fei, Cai Chun

Food and Machinery

Different amounts of salt (10%, 15%, 20%, 25%, and 30%) were set to cook Chimonobambusa quadrangularis shoots. The effects of salt amount on total sugar, reducing sugar, soluble protein, free amino acid, NaCl, nitrite, as well as moisture content, rehydration ratio, color, sensory score, were studied. The results showed that the water content decreases with the increase of boiling time, showing the salt amount dependent. The rehydration rate increased with the rehydration time, and when it basically stops increasing, the rehydration ratio was 10%＞15%＞20%＞30%＞25% in descending order. The total sugar, reducing sugar, soluble protein, and free amino acid content all …

Analytical Methods Of Glucosinolate And Its Application In Relative Research In Brassica Oleracea, E Heng-Chao, Zhao Xiao-Yan, Zhang Yan-Mei, Zhou Chang-Yan

Food and Machinery

This study reviews the research advancements of analytical methods with glucosinolates and its application in Brassica oleracea, with a view to providing reference for breeding, nutrition evaluation, and development in B. oleracea.

Application Of Image Recognition Technology In Food Packaging Defect Monitoring, Zhang Hong-Yan, Wang Yong-Zhi, Liu Qing-Hong

Food and Machinery

The applications of image technology in defect monitoring of three packaging forms of foam plastic packaging, aluminum-plastic blister packaging and rectangular paper packaging were described, and The application trend in food packaging defect monitoring is pre-judgment, which helps the development of China's food packaging industry.

The Public Opinion Monitoring, Network Attention And Forecasting The Reference Values Of The Labeled Food Nutrition, Ze-Ying Huang

Food and Machinery

Using 1 531 comment data of Sina Weibo and 2 587 of Baidu index data from 2013 to 2020, based on word cloud analysis, text sentiment analysis, and ARIMA-SVM prediction model, based on word cloud analysis, text emotion analysis and ARIMA-SVM prediction model. It was found that residents most concerned about the nutrient reference value of energy, and the nutrient reference value of moon cakes, soy sauce, yuanxiao, milk and other products were more used, especially children's food. In general, the nutrient reference values obtained slightly higher praise, but there were also many controversies; nutrient reference values did not get …

Market Development Status Of Chinese Prepared Food Under The Globalized Epidemic Trends, Pei-Bei Wei, Sui-Jian Qi

Food and Machinery

The epidemic situation of new coronavirus infection has become globalized and seemed to be long-term existence, and its prevention and control will become normal. Under the comprehensive situation of resumption of work and production, reopening of school, the intake of sufficient nutrients and the improvement of immunity are personal primary protection against viruses. Prepared foods can be a convenient way to provide dietary nutritious food. Here, we discuss the current situation of the market development of prepared foods in China from the perspective of the human nutrition demand and the convenient supply of dietary nutrients under the long-term trend of …

Effects Of Different Soybean Powder On Farinograph And Gelatinization Characteristics Of Wheat Flour, Jing-Hong Shi, Shu-Wen Guo, Yun-Ling Li, Xiao-Bing Zhu

Food and Machinery

The soybean powder and wheat powder were mixed in different proportions, and the effect of different soybean powder on the farinograph and gelatinization characteristics of wheat powder were analyzed using Mixolab hybrid experiment instrument and rapid viscosity analyzer. The result showed that as the amount of soybean powder added increased, the stabilization time and formation time of the dough reduced, the weakening degree of dough protein increased, and peak viscosity, the trough viscosity, final viscosity, and regenerative value continued to decrease. The C2 value, peak viscosity, trough viscosity, final viscosity, gelatinization temperature and gelatinization time were significantly negatively correlated(P＜0.05) with …

Study On The Standardized Method Of Key Supervision Data For Safe Production Of Instant Rice, Xiao-Juan Wu, Dong Xu, Jie Dong, Wei Wu

Food and Machinery

The entire industrial chain of instant rice production, including paddy planting, paddy storage, rice processing, instant rice processing, instant rice storage and sales, etc., was analyzed to select the main links and critical control points. The detection objects, main indicators and main hazard factors, such as pollutants, mycotoxins, food additives, microbiological indicators, etc., of important links and critical control points were determined. A relatively complete key supervision database structure for the safe production of instant rice has been gradually formed. The key supervision database for the safe production of instant rice included regulation sets, method sets and data sets. The …

Effects Of Different Organic Acid Impregnating Treatments On The Quality Of Freeze-Dried Apple Slices, Qian-Ju Wang, Ting-Cai Yan, Qiu-Ju Yan, Chun Hua, Feng Zhou, Hai-Ou Wang

Food and Machinery

The fresh-cut apple slices were impregnated with different concentrations (1%, 2%, 3% and 4%) of organic acid including citric acid, ascorbic acid, malic acid and acetic acid. The color, yield, rehydration, deformation rate, texture characteris-tics and microscopic pore structure of freeze-dried apple chips were used as indicators to analyze the effect of different acid immersion on the quality of vacuum freeze-dried apple chips. The results showed that the △E value of freeze-dried apple slices treated with citric acid, ascorbic acid and malic acid increased with the increase of acid concentration, with relatively small △E value treated with acetic acid, …

Effect Of Roasting On The Flavor And Quality Of Highland Barely Wine, Hai-Qing Yang, Xi-Yu Peng, Liu-Yang Ren, Ying Lv, Shun-Tang Guo

Food and Machinery

In this study, highland barley wine was produced with roasted barley to increase the flavor of the wine. Physical-chemical properties such as pH value, total acid, total sugar, alcohol content of the wine and flavor were determined. The evaluations of acidity, sugar content and sensory of the wine were found increased with roasted barley, and roasting improved the variety of flavor substances for the highland barley wine. Nonanal, phenylethyl alcohol, benzeneacetaldehyde and decanal were determined to be the key flavor substances of the four barley wines (ROAV＞1). Acetophenone and geranylacetone were found to be the modified compounds to barley wines …

Optimization Of Preparation Technology And Structural Characterization Of Tarragon Essential Oil Nanocapsules, Ying Liang, Hui-Yun Zhang, Huai-Bin Kang

Food and Machinery

Chitosan-tarragon essential oil nanocapsules were prepared by ion gelation method. The effects of the mass ratios of tarragon essential oil to chitosan, pH of chitosan solution, and the mass ratio of sodium tripolyphosphate to chitosan on the encapsulation rate of tarragon essential oil nanocapsules were investigated. Box-Behnken experiment design and response surface analysis were used to optimize the preparation process of nanocapsules, and the quadratic regression model was established. The results showed that the optimum preparation process of tarragon essential oil nanocapsules was the mass ratio of tarragon essential oil to chitosan 2∶1, pH=3.5, and the mass ratio of sodium …

Optimization Of The Inhibition Process Of Non-Enzymatic Browning And Nutrition Preservation In Stanuntonia Chinensis Juice, Lin-Yun Cui, Hong-Bo Lou

Food and Machinery

With the inhibition of Non-enzymatic browning in Sta-nuntonia chinensis juice as the main objective, and the nutrition preservation (such as polyphenol preservation rate and ·OH clearance rate) of the juice as the consideration, the response surface method was applied to optimize the process of browning inhibition. First, the plackett-burman (PB) design was applied to screen out three inhibitors with a reliability greater than 95%: L-cysteine, sodium D-isoascorbate and phytic acid. Then, the optimal value range and effects direction were determined by steepest ascent design. Finally, the Box-Behnken Design (BBD) experimental design was used for response surface optimization and the optimal …

Research Progress On The Mechanism Of Dietary Fiber In Regulating Blood Sugar Of Type 2 Diabetes, Yan-Feng Wang, Xi-Hong Yang, Jun-Han Cao, Chang-Feng Qu, Li-Ping Zhang, Jin-Lai Miao, Wan-Cui Xie

Food and Machinery

This article mainly reviews the hypoglycemic effect of dietary fiber on type 2 diabetes-including improving insulin resistance, regulating glucose and lipid metabolism disorders, improving oxidative stress, regulating intestinal flora and stabilizing postprandial blood glucose-delaying glucose absorption and inhibition The digestive enzyme activity was systematically analyzed and summarized from the level of action mechanism, with a view to providing more theoretical basis and reference for the application of dietary fiber in reducing and stabilizing blood glucose of type 2 diabetes.

Advances In Research And Industrial Development Of Plant-Based Cereal Beverage, Ting-Yu Liu, Su-Mei Zhou, Li-Ya Liu, Cui-Ping Yi

Food and Machinery

In recent years, with the increase of consumer demand for plant-based, vegetarian and convenient food, the researches and development of beverage products from cereals, such as oats and rice et al. were also increased rapidly, different from their traditional use for staple food. In this study, the products and industrial development of plant-based cereal beverages at home and abroad were reviewed. The selection of raw materias, key technology, core problems affecting the product quality and the improvement of techniques during the process of plant-based cereal drinks were elaborated in detail. Finally, the future research and development of plant-based cereal beverages …

Physicochemical And Functional Characterization Of Enzymatic Modification Of Dietary Fiber In Two Edible Fungus, Xi-Ming Yang, Hong-Yan Xu, Chao Wang, Sheng-Nan Li, Xin-Rui Zhao

Food and Machinery

In this study, two kinds of edible fungus Sporisorium reilianum and Pleurotus eryngii were used as raw materials. Soluble dietary fiber (S-SDF, P-SDF) and insoluble dietary fiber (S-IDF, P-IDF) were prepared by enzyme-gravimetric method. The physicochemical properties including swelling capacity, water holding capacity and oil holding capacity, and the functional properties including glucose adsorption capacity, sodium cholate adsorption capacity, cholesterol adsorption capacity and glucose dialysis retardation index were measured respectively. Results showed that S-SDF had the strongest swelling force (11.83 mL/g). P-IDF had the strongest water holding capacity (4.55 g/g). P-SDF had the strongest oil holding capacity (3.01 g/g). S-IDF …

Research Progress Of Heat Treatment In Paddy And Rice Storage And Processing, Ping Zong, Yan Wang, Wei-Guo Wu, Jian-Hao Ren, Na Li, Tao Zhou

Food and Machinery

The heat treatment methods commonly used in the storage and processing of paddy and rice are introduced in this paper and the effects to insect pests, sterilization, enzymatic inactivation and quality are summarized.Meanwhile, the negative effects of heat treatment on rice quality and some countermeasures are proposed.

Research Advance On The Effects Of Solid-State Biotransformation On The Biological Activity Of Plant Food Processing By-Products, Jia-Xu Chen, Ya-Ping Fu, Yao Gao, Yu Xiao

Food and Machinery

Based on the recent reports from domestic and foreign researches, this study elaberated plant food by-products processed by solid-state biotransformation for the enzyme production efficiency and its potential applications. In addition, this study also reviewed solid-state biotransformation on the influence of major biological compounds (e.g., phenolics, flavonoids, polysaccharides etc.) and bio-activities of plant food by-products, and prospected its direction for future development.

Effect Of Refrigerated Storage On Nutritional Composition And Volatile Substances Of Yak Yogurt, Sheng-Sheng Li, Shu-Jie Liu

Food and Machinery

The purpose of this study was to investigate the nutritional composition and volatile substances changes of yak yogurt under refrigeration storage. The nutritional composition and volatile substance were measured by amino acid analysis, fatty acid methyl ester method and gas chromatography-mass spectrometry. The results showed that yak yogurt had no significant difference on the contents of protein, fat, lactose and water content (P＞0.05) under refrigeration storage. The total amino acid and flavour amino acid of yak yogurt significant increased after 7 d refrigeration storage (P＜0.05), and the increased rate were 12.96% and 8.51%, respectively; the amino acids score of yak …

Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Oyster Oligopeptides, Yong Ma, Li-Hui Gao, Xiao-Wen Feng, Rui-Zeng Gu, Tao Han, Wen-Ying Liu

Food and Machinery

Oyster oligopeptides were prepared by enzymolysis from shelled oyster meat. The molecular weight distribution, DPPH radical scavenging capacity, hydroxyl free radical (·OH) scavenging capacity, ABTS free radical scavenging capacity and oxygen radical absorption capacity (ORAC) of oyster oligopeptides were compared before and after digestion in vitro. The changes of antioxidant activity of the oligopeptides after digestion in simulated stomach and intestine were explored. The experimental results showed that the relative molecular weight of oyster oligopeptides was mainly under 1 000 Da, and the average molecular weight of pepsin and trypsin decreased by no more than 8.2%; after pepsin and trypsin …

Purification Of Polyphenols From Dendrobium Huoshanense By Macroporous Resin And Its Antioxidant Activity, Ming-Wei Chen, Ming Wei, Liang-Fan Tao, Sen-He Qian

Food and Machinery

In this study, the ideal adsorbent for Dendrobium hu-oshanense polyphenols were obtained, after the comparison test for the adsorption-desorption properties of different types of resins. The purification parameters were optimized by adsorption and desorption tests. The antioxidant activities of polyphenols were evaluated in vitro. The results showed that AB-8 macroporous resin was considered as suitable material for purifying and separating Dendrobium huoshanense polyphenols.And the macroporous resin reached equilibrium within 150 min. The optimal processing parameters were as follows: an initial polyphenol concentration of 2.0 mg/mL, pH 4.0, a flow rate of 1.0 mL/min for feeding and a flow rate of …

Evaluation Of The Brewing Effect Of Ultrafine Green Tea Powder By Simulated In Vitro Digestion, Yao Zhou, Hua-Rong Tong

Food and Machinery

The release of various substances before and after in vitro di-gestion of ultrafine green tea powder was measured.The results showed that the release of free amino acids, total phenols, total flavones and most catechins declined during the in vitro digestion of ultrafine green tea powder; caffeine remained un-changed; The release of soluble protein, gallic acid, catechin gallate, gal-locatechin, gallocatechin gallate, and isoquercetin increased. The non-extractable polyphenols were released. Brewing and drinking ultrafine green tea powder are beneficial to improve the comprehensive utilization of tea by the human body.

Study On Nutritional Analysis And Hydrolysis Process Optimization Of Porcine Hemoglobin And Preparation Of Metal Chelating Peptides, Zi-Yi Sun, Jian-Ting Yang, Ning-Ning Xie, Fu-Sheng Zhang

Food and Machinery

Taking the porcine haemoglobin as raw material, the basic nutritional indicators and the amino acid composition were detected. Using the hydrolysis degree as the index, the effects of reaction pH, hydrolysis temperature and reaction time were examined. On the basis of single factor experiment, Box-Behnken central composite design was utilized to optimize the hydrolysis process and preparation of metal chelating peptides. Results showed that the porcine haemoglobin has excellent nutritional characteristics and is rich in various amino acids. Moreover,the optimized processing were as followed: pH of 10.69, hydrolysis temperature of 48.50 ℃, hydrolysis time of 6.76 h, substrate concentration of …