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Full-Text Articles in Entire DC Network
Research Progress In Light Treatment For Postharvest Preservation Of Fruits And Vegetables, Lili Zheng, Yue Lin
Research Progress In Light Treatment For Postharvest Preservation Of Fruits And Vegetables, Lili Zheng, Yue Lin
Journal of Food Science and Biotechnology
Postharvest fruits and vegetables often face issues of senescence and diseases,which lead to a decline in quality.Although conventional preservation techniques are widely applied,some of them have certain health risks.Light treatment,as an emerging non-thermal and non-toxic preservation technology,has attracted attention in the food industry.On the basis of the impacts of light on plant physiology and microbial growth,light treatment helps to maintain the freshness and market value of fruits and vegetables.The light sources for light treatment mainly include light-emitting diodes (LED ),ultraviolet (UV),fluorescent lamps (FL),and pulsed light (PL).This review explores the application mechanisms and effects of light treatment in the preservation of …
Ultrasonic-Microwave Assisted Extraction Of Flavonoids From Citri Reticulatae Pericarpium And High-Purity Purification Of Hesperidin, Weiben Ge, Yiheng Li, Hongxin Wang
Ultrasonic-Microwave Assisted Extraction Of Flavonoids From Citri Reticulatae Pericarpium And High-Purity Purification Of Hesperidin, Weiben Ge, Yiheng Li, Hongxin Wang
Journal of Food Science and Biotechnology
[Objective ] To explore the application prospects of Citri Reticulatae Pericarpium in the food industry and efficiently extract the active component hesperidin,while developing an effective purification process to enhance the purity and functional value of the active ingredients.[Method ] Ultrasonic-microwave assisted extraction (U-MAE ) was employed to extract the hesperidin from Citri Reticulatae Pericarpium,followed by a three-stage purification system guided by dissolution characteristics involving alcohol removal by concentration,gradient ethanol washing,and pH adjustment to purify hesperidin.Single factor experiments and response surface methodology were used to optimize the extraction parameters.The antioxidant activity and α-glucosidase inhibitory activity of the final product were also …
Establishment Of A Hplc Method For Simultaneous Determination Of 11 Phenolic Acids In Germinated Black Wheat, Qian Li, Xiaodong Li, Ziyi Yang, Yueyao Zhang, Rui Liu, Zhanglong Yu, Yuanlin Sun
Establishment Of A Hplc Method For Simultaneous Determination Of 11 Phenolic Acids In Germinated Black Wheat, Qian Li, Xiaodong Li, Ziyi Yang, Yueyao Zhang, Rui Liu, Zhanglong Yu, Yuanlin Sun
Journal of Food Science and Biotechnology
[Objective ] In order to study the effects of germination on the mass fractions of phenolic acids in black wheat,a method was established for simultaneous determination of 11 phenolic acids (gallic acid,protocatechuic acid,4-hydroxybenzoic acid,chlorogenic acid,vanillic acid,caffeic acid,syringic acid,p-coumaric acid,ferulic acid,sinapic acid,and salicylic acid ) in germinated black wheat based on high performance liquid chromatography (HPLC ).[Method ] The mobile phase composed of methanol (containing acetic acid at a volume fraction of 1%) and water (containing acetic acid at a volume fraction of 1%) was used for gradient elution at a flow rate of 1 mL/min,a detection wavelength of 280 nm,and …
Dual-Nozzle 3d Printing And Drying Characteristics Of A Hawthorn Snack Based On Dual-Material Combination Gel, Aimiao Wang, Bo Wang, Yuchuan Wang, Jiguang Liu
Dual-Nozzle 3d Printing And Drying Characteristics Of A Hawthorn Snack Based On Dual-Material Combination Gel, Aimiao Wang, Bo Wang, Yuchuan Wang, Jiguang Liu
Journal of Food Science and Biotechnology
[Objective ] This study aims at solving the problems such as long drying time,single product shape,and poor 3D printing capacity (easy blockage and weak bracing ability ) in conventional processing of hawthorn snack products.[Method ] The low-sugar hawthorn jam and high-sugar banana jam were used as gel components.The 3D printing was carried out with the optimization of dual-material combination gel formula and the optimization of dual-nozzle 3D printing process.Furthermore,the drying characteristics of 3D printing were analyzed and compared with those of conventional dried hawthorn products.[Result ] The combination of hawthorn jam with the sugar mass fraction of 26% and banana …
Respiratory Characteristics Of Late-Maturing Sweet Cherry Cultivars And Their Influence By Temperature And Packaging Methods, Huanhuan Zhi, Yu Dong
Respiratory Characteristics Of Late-Maturing Sweet Cherry Cultivars And Their Influence By Temperature And Packaging Methods, Huanhuan Zhi, Yu Dong
Journal of Food Science and Biotechnology
[Objective ] This study aims to develop suitable packaging strategies for sweet cherry varieties with different respiratory characteristics.[Method ] The sweet cherry cultivars ‘Lapins’ and ‘Regina’ were put in closed systems with different O 2 volume fractions at 0,5,and 10 ℃.The changes in O 2 consumption rate,CO 2 consumption rate,and respiratory quotient were monitored.Additionally,the changes of gas components,quality,and physiological disorders were assessed for the two cultivars treated with polyethylene (PE) and modified atmosphere packaging (MAP ) after 4 weeks of storage at 0,5,and 10 ℃.[Result ] ‘Lapins’ had lower O 2 consumption rate and CO 2 consumption rate than ‘Regina’ …
Effects Of Ginger Protease On Beef Quality And Protein Degradation, Xinghua Chen, Shuhong Liu, Huaisheng Zheng, Zhaobin Huang, Ping Hu
Effects Of Ginger Protease On Beef Quality And Protein Degradation, Xinghua Chen, Shuhong Liu, Huaisheng Zheng, Zhaobin Huang, Ping Hu
Journal of Food Science and Biotechnology
[Objective ] This study aims to investigate the effects of ginger protease on beef tenderness.[Method ] Ginger protease was extracted from mature ginger via ammonium sulfate precipitation.The fundamental properties of the ginger protease,including enzyme activity,protein mass fraction,optimal temperature and pH,and relative molecular mass,were evaluated.Furthermore,the effects of ginger protease on the physicochemical properties,sensory quality,microstructure,and protein degradation characteristics of beef were examined.[Result ] Ginger protease was mainly composed of two proteins with relative molecular masses of 15 293 and 34 191,with a total protein mass fraction of (574.60±0.25) mg/g,an enzyme activity of (31 787±307) U/g,an optimum temperature of 60 ℃,and an optimum …
Effects Of Critical Environmental Factors On The Antimicrobial Activity Of Ε-Poly- L-Lysine, Zhenjie Liu, Peihao Huang, Shu Chen, Shun Rong, Feiting Peng, Ling Chen, Weipeng Guo
Effects Of Critical Environmental Factors On The Antimicrobial Activity Of Ε-Poly- L-Lysine, Zhenjie Liu, Peihao Huang, Shu Chen, Shun Rong, Feiting Peng, Ling Chen, Weipeng Guo
Journal of Food Science and Biotechnology
[Objective ] This study explored the effects of critical environmental factors [water activity (aw),pH,and temperature ] on the antimicrobial activity of ε-poly- L-lysine (ε-PL),aiming to provide a basis for the application of ε-PL.[Method ] With Staphylococcus aureus as an indicator strain,the micro-broth dilution and agar dilution methods as well as antimicrobial growth kinetics were utilized to determine the antimicrobial activity of ε-PL.The protein leakage assay was employed to evaluate the bacterial membrane disruption activity of ε-PL.Live/Dead fluorescence staining was performed to observe the bacterial membrane permeability.[Result ] The minimum inhibitory mass concentration (MIC ) of ε-PL against Staphylococcus aureus was …
Probiotic Properties Of Three Strains Of Lactobacillus And Their Application In Corn Husk Fermentation, Bo Zhai, Quanxian Shu, Xiaoyan Yang, Yin Mao, Yu Deng, Yunying Zhao
Probiotic Properties Of Three Strains Of Lactobacillus And Their Application In Corn Husk Fermentation, Bo Zhai, Quanxian Shu, Xiaoyan Yang, Yin Mao, Yu Deng, Yunying Zhao
Journal of Food Science and Biotechnology
[Objective ] This study aims to improve the utilization of maize resources and address the shortage of feed resources.[Method ] The intestinal colonization capacity,tolerance,and antibacterial properties of three Lactobacillus strains,Lactobacillus paracasei ZB- 1 (ZB-1),L.paracasei DY- 2 (DY-2),and L.rhamnosus DY- 4 (DY-4) were evaluated.The most suitable strain for fermenting cornhusks was identified,and its fermentation process was optimized.[Result ] ZB-1 exhibited higher intestinal colonization ability and antibacterial properties than DY- 2 and DY- 4.The antibacterial mechanism of ZB- 1 was likely driven by the action of organic acids in an acidic environment and certain protein-based antimicrobial substances.The fermentation conditions for ZB- 1 …
Diversity Of Fungi On The Surfaces Of Grapes And Raisins In Turpan , Xinjiang, Lei Sun, Laifang Qi, Qiuyan Liang, Jinxuan Han, Tianli Fan, Yuhua Ma
Diversity Of Fungi On The Surfaces Of Grapes And Raisins In Turpan , Xinjiang, Lei Sun, Laifang Qi, Qiuyan Liang, Jinxuan Han, Tianli Fan, Yuhua Ma
Journal of Food Science and Biotechnology
[Objective ] This study aims to understand the potential harmful fungi that may affect the quality of raisins during the drying process of grapes from Turpan,Xinjiang and to explore the relationships between varieties and the fungal community structure and diversity on the surfaces of grapes and raisins.[Method ] Four popular grape varieties (‘Thompson Seedles s’,‘Boert e’,‘Xiangfe i’,and ‘Seedless Blac k’) in a grapery in Turpan were selected as research objects.The fungal diversity on the surfaces of grapes and raisins was analyzed via high-throughput sequencing.[Result ] The dominant fungal phyla on the surfaces of grapes and raisins were Ascomycota and Basidiomycota.The …
Regulatory Effects Of Hesperetin And Eriocitrin On Gut Microbiota In An In Vitro Simulation Model, Zeren Cheng, Xia Meng, Kejing Tang, Ling Shen, Qing Gu, Ping Li
Regulatory Effects Of Hesperetin And Eriocitrin On Gut Microbiota In An In Vitro Simulation Model, Zeren Cheng, Xia Meng, Kejing Tang, Ling Shen, Qing Gu, Ping Li
Journal of Food Science and Biotechnology
[Objective ] This study aims to compare the effects of hesperetin and eriocitrin on the gut microbiota in different enterotypes.[Method ] An in vitro gut fermentation model was established,which was combined with 16S rRNA high-throughput sequencing and gas chromatography-mass spectrometry (GC-MS ) technique to evaluate the regulatory effects of the two flavonoids on the gut microbiota in different enterotypes.[Result ] After fermentation,both flavonoids significantly reduced the Firmicutes-to-Bacteroidota ratio (F/B ratio ) in terms of relative abundance at the phylum level in enterotype Bacteroides and enterotype Prevotella.At the genus level,pro-inflammatory bacteria including Paeniclostridium and Sutterella showed decreased relative abundance in treatment …
In Vitro Screening Of Antibacterial Efficacy Of Moringa Oleifera And Thymus Vulgaris Methanolic Extracts Against Different Escherichia Coli Strains And Their In Vivo Effects Against E. Coli-Induced Infection In Broiler Chickens, Majid Ali, Naila Chand, Sarzamin Khan, Rifat Ullah Khan, Babar Maqbool, Shabana Naz, Ala Abudabos, Abdul Hafeez, Ibrahim A. Alhidary
In Vitro Screening Of Antibacterial Efficacy Of Moringa Oleifera And Thymus Vulgaris Methanolic Extracts Against Different Escherichia Coli Strains And Their In Vivo Effects Against E. Coli-Induced Infection In Broiler Chickens, Majid Ali, Naila Chand, Sarzamin Khan, Rifat Ullah Khan, Babar Maqbool, Shabana Naz, Ala Abudabos, Abdul Hafeez, Ibrahim A. Alhidary
Food and Animal Sciences Faculty Research
This study evaluated the antibacterial efficacy and growth-promoting potential of Moringa oleifera and Thymus vulgaris methanolic extracts in broiler chickens challenged with Escherichia coli O78. In vitro antibacterial screening using agar well diffusion and disc diffusion assays revealed that ciprofloxacin exhibited the strongest inhibitory effect, followed by tetracycline and enrofloxacin, whereas among plant extracts, T. vulgaris was more effective than M. oleifera. The optimal combination (M100T150; 100 mg M. oleifera + 150 mg T. vulgaris) produced the largest inhibition zones against E. coli strains. For the in vivo trial, 540 Ross-308 broiler chicks were distributed into six treatment groups in …
Harnessing Rice Glutelin And Chickpea Proteins Interactions To Enhance Functional And Nutritional Qualities Of Plant-Based Cheese, Nikitha Modupalli, Md Mahfuzur Rahman
Harnessing Rice Glutelin And Chickpea Proteins Interactions To Enhance Functional And Nutritional Qualities Of Plant-Based Cheese, Nikitha Modupalli, Md Mahfuzur Rahman
Food Science Faculty Publications and Presentations
The recent demand for plant-based dairy alternatives has increased the focus on improving the organoleptic, and nutritional attributes of plant cheeses to match their dairy counterparts. This study aimed to develop a functional cheese using the synergistic interactions of rice glutelin and chickpea proteins to enhance both nutritional and textural properties. Functional characterization revealed that rice glutelin exhibited a higher water-holding capacity of 340 % and elevated solubility, while chickpea protein showed a superior oil-holding capacity of 550 % and higher surface hydrophobicity. Cheeses were prepared using a 40:60 blend of rice glutelin to chickpea protein, which yielded 21.3 % …
Physicochemical And Structural Optimization Of Date (Phoenix Dactylifera L.) Syrup: Impact Of Extraction Temperatures And Pectin Addition, Afna Thaivalappil Abdul Asiz
Physicochemical And Structural Optimization Of Date (Phoenix Dactylifera L.) Syrup: Impact Of Extraction Temperatures And Pectin Addition, Afna Thaivalappil Abdul Asiz
Theses
This thesis focuses on the optimization of date (Phoenix dactylifera L.) syrup, an emerging natural sweetener rich in glucose, fructose, and bioactive compounds, by investigating how extraction temperature and pectin incorporation influence its physicochemical and structural properties. Therefore, the main objective of this study was to examine how extraction temperatures (25°C, 50°C, 75°C, and 90°C), and the incorporation of lowmethoxyl pectin (LMP, DE 31%) and high-methoxyl pectin (HMP, DE 85%) prior to concentration, affect the quality, stability, and functionality of date syrup. The results showed that increasing extraction temperatures increased the total soluble solids (16 °Brix at 25°C to …
Organic Glycinate Trace Minerals Improve Hatchability, Bone And Eggshell Breaking Strength, And Mineral Uptake During Late Laying Cycle In Layer Breeders, Mujtaba Akram Jahangir, Muhammad Muneeb, Muhammad Farooq Iqbal, Syeda Maryam Hussain, Syed Sohail Habib, Sohail Ahmad, Kasim Sakran Abass, Nasir Mukhtar, Rashed A. Alhotan, Ali R. Al Sulaiman, Ala E. Abudabos
Organic Glycinate Trace Minerals Improve Hatchability, Bone And Eggshell Breaking Strength, And Mineral Uptake During Late Laying Cycle In Layer Breeders, Mujtaba Akram Jahangir, Muhammad Muneeb, Muhammad Farooq Iqbal, Syeda Maryam Hussain, Syed Sohail Habib, Sohail Ahmad, Kasim Sakran Abass, Nasir Mukhtar, Rashed A. Alhotan, Ali R. Al Sulaiman, Ala E. Abudabos
Food and Animal Sciences Faculty Research
This study evaluated the effects of replacing inorganic trace minerals with organic glycinate forms at two inclusion levels in layer breeders during the late laying cycle over 6 weeks (66 to 72 weeks of age). For this, a total of 180 layer breeders (162 hens and 18 males; Lohmann LSL Ultralite) were randomly divided into three treatment groups having six replicates of nine hens each and one male for each replicate following a completely randomized design (CRD). The dietary treatments included: (1) Basal diet + inorganic trace minerals at breed recommended levels (ITM100), (2) Basal diet + organic trace minerals …
Evaluation Of Robotic Swabbing And Fluorescent Sensing To Monitor The Hygiene Of Food Contact Surfaces, Siavash Mahmoudi, Clark Griscom, Pouya Sohrabipour, Yang Tian, Chaitanya Palleria, Philip G. Crandall, Dongyi Wang
Evaluation Of Robotic Swabbing And Fluorescent Sensing To Monitor The Hygiene Of Food Contact Surfaces, Siavash Mahmoudi, Clark Griscom, Pouya Sohrabipour, Yang Tian, Chaitanya Palleria, Philip G. Crandall, Dongyi Wang
Biological and Agricultural Engineering Faculty Publications and Presentations
Effective environmental monitoring is critical for preventing microbial and allergenic cross-contamination. However, manual swabbing methods, commonly used to verify hygienic conditions, are prone to inconsistent results because of variability in pressure, coverage, and techniques. Two novel solutions will be explored to address these challenges: a robotic swabbing system with tactile sensing control, and a fluorescence/absorbance spectrometer for non-contact, protein-based residue detection. The robotic system was evaluated against trained and untrained humans, measuring water pickup, surface coverage, and pressure consistency. Concurrently, the fluorescence system analyzed model poultry protein soil to correlate spectral patterns with contamination levels. The robotic system demonstrated statistically …
Fish Oil And Vernonia Amygdalina Leaves-Supplemented Biscuits Increased Insulin Secretion And Suppressed Pro-Inflammatory Cytokines In Type 2 Diabetic Wistar Rats, Omolola Soji-Omoniwa, Uthman Olanrewaju Abdulazeez, Christfavour Oluwaseyi Oloba, Samuel Olajuwon Kolawole, Johnson Opeyemi Olayinka, Emmanuel Olorunleke Oludipe, Anuoluwapo Faith Ajediti, Habib Tajudeen Yusuf
Fish Oil And Vernonia Amygdalina Leaves-Supplemented Biscuits Increased Insulin Secretion And Suppressed Pro-Inflammatory Cytokines In Type 2 Diabetic Wistar Rats, Omolola Soji-Omoniwa, Uthman Olanrewaju Abdulazeez, Christfavour Oluwaseyi Oloba, Samuel Olajuwon Kolawole, Johnson Opeyemi Olayinka, Emmanuel Olorunleke Oludipe, Anuoluwapo Faith Ajediti, Habib Tajudeen Yusuf
Al-Bahir
This research determined the effect of fish oil and Vernonia amygdalina-enriched biscuits (FVSB) on insulin sensitivity and inflammatory cytokines in type 2 diabetic rats. Forty-nine male rats were grouped into seven, i.e. A-G. Type 2 diabetes (T2DM) was induced in groups B-G by administering 230 mg/kg body weight [BW] NAD (ip) and 65 mg/kg BW streptozotocin (ip). Group A represented the control (Non-diabetic + unsupplemented biscuit), B (untreated diabetic), C (diabetic + 120 mg/kg BW metformin), D-F (diabetic + FVSB at 1g, 2g and 3g leaf inclusion respectively), and G (diabetic + conventional biscuit). The experiment lasted 35 days, …
Interleukin-6 (Il-6) Mediated Pathways In Nonalcoholic Fatty Liver Disease (Nafld) And Its Implications On Magnesium And Zinc Mineral Deficiencies: A Scoping Review, Marianne Koleng, Leann Nguyen
Interleukin-6 (Il-6) Mediated Pathways In Nonalcoholic Fatty Liver Disease (Nafld) And Its Implications On Magnesium And Zinc Mineral Deficiencies: A Scoping Review, Marianne Koleng, Leann Nguyen
Department of Nutrition Student Projects
The prevalence and incidence of Non-Alcoholic Fatty Liver Disease (NAFLD) is rising. In the United States alone, the prevalence of NAFLD is currently 38% and there has been a 50% increase over the last three decades. The present study investigated the role of ultratrace mineral deficiencies, specifically magnesium (Mg) and zinc (Zn), and if so, what nutritional interventions could be made to ameliorate or protect against the development of NAFLD. The role of trace and ultratrace minerals in pro-inflammatory cytokine pathways contributing to NAFLD, specifically Interleukin-6 (IL-6), were investigated. IL-6 is produced by hepatocytes and plays a crucial role in …
Sensory And Chemical Characterization Of Upcycled Pomace- And Whey-Based Piquette Beverages, Dean G. Hauser, Rahul Sen, Scott R. Lafontaine, Chris Gerling, Luann M. Preston-Wisley, Timothy A. Demarsh, Samuel D. Alcaine
Sensory And Chemical Characterization Of Upcycled Pomace- And Whey-Based Piquette Beverages, Dean G. Hauser, Rahul Sen, Scott R. Lafontaine, Chris Gerling, Luann M. Preston-Wisley, Timothy A. Demarsh, Samuel D. Alcaine
Food Science Faculty Publications and Presentations
Upcycling, or utilizing materials that would otherwise go to waste, enables the creation of novel products that offer sustainability advantages and generate additional value. This study evaluates the feasibility of producing alcoholic beverages using yogurt acid whey (YAW) and grape pomace (GP), byproducts of the dairy and wine industries, respectively, and compares them to commercial grape pomace beverages (piquettes) in terms of sensory attributes and chemical composition. Two YAW-GP piquettes were produced, and five commercial piquettes were obtained. Sugars and organic acids were quantified using HPLC-RID, and semi-quantitative volatile composition was determined using HS-SPME-GC-MS/MS. Descriptive analysis was conducted using a …
The Economic Burden Of Covid-19 In A Region With Stringent Response Measures: A Case Study Of Taiwan, Elise Chia-Hui Tan, Fei-Yuan Hsiao, Ming-Chin Yang
The Economic Burden Of Covid-19 In A Region With Stringent Response Measures: A Case Study Of Taiwan, Elise Chia-Hui Tan, Fei-Yuan Hsiao, Ming-Chin Yang
Journal of Food and Drug Analysis
The COVID-19 pandemic has imposed a significant economic burden globally, particularly in regions with stringentresponse measures. This study aimed to assess the economic impact of COVID-19 in Taiwan, focusing on both directand indirect costs. A cost-of-illness analysis was conducted, utilizing data from the Taiwan Centers for Disease Control(CDC), national databases, epidemiological studies, and economic surveys. The analysis included both direct costs (e.g.,hospital admissions, outpatient care) and indirect costs (e.g., productivity losses due to long COVID, absenteeism, caregiving duties). The study encompassed Taiwan's population of 23.2 million, with particular attention to age-specific impacts on economic outcomes. The total economic burden of …
Global Research Trends On Avocado Oil And Its Fatty Acid Composition: A Bibliometric Review, Ahmad Kamrullah Aras, Abdul Rohman
Global Research Trends On Avocado Oil And Its Fatty Acid Composition: A Bibliometric Review, Ahmad Kamrullah Aras, Abdul Rohman
Journal of Food and Drug Analysis
The high content of unsaturated fatty acids in avocado oil (Persea americana) has prompted in-depth exploration across research subjects. This study uses bibliometric analysis to assess global research trends on avocado oil and its fatty acid composition from 2004 to 2024. The search string retrieved 255 articles from the Scopus database and then analyzed using R BibliometriX and VOSviewer software. These tools analyze descriptive structures and collaborative patterns and create network data maps. For comparison, we separated the data into two research periods, namely 2004-2013 and 2014-2024. There was a significant increase in the number of publications, with …
Natural Pigment-Mediated Photodynamic Antimicrobial Technology : Mechanisms And Food Applications, Lei Zhao, Wenli Jiang, Qingshan Shen, Jingxuan Ke, Yanli Ma, Lifang Zhang
Natural Pigment-Mediated Photodynamic Antimicrobial Technology : Mechanisms And Food Applications, Lei Zhao, Wenli Jiang, Qingshan Shen, Jingxuan Ke, Yanli Ma, Lifang Zhang
Journal of Food Science and Biotechnology
Photodynamic antimicrobial technology (PDT ),as a non-thermal physical bactericidal method,has received increasing attention due to its high efficiency,low residue,and lack of resistance induction.Natural pigments,as food-grade photosensitizers exhibit excellent optical responsiveness and biocompatibility.Studies have shown that curcumin,chlorophylls,and porphyrin-based pigments exhibit favorable photodynamic antimicrobial efficacy in various food matrices including fruits,vegetables,meat,and drinking water.The author summarizes the photodynamic antimicrobial mechanisms of representative natural pigments,and analyzes the effects of light parameters,photosensitizer concentrations,and food matrices on photodynamic antimicrobial efficacy.Furthermore,the recent progress of PDT applications in fruit and vegetable surface disinfection,drinking water sterilization,and smart packaging is reviewed,with a focus on the role of nanocarriers and composite …
Research Progress In Aflatoxin Degradation Technologies For Edible Oils, Huishuai Li, Zhenning Li, Yu Xie, Yunfeng Zou, Shaojun Li
Research Progress In Aflatoxin Degradation Technologies For Edible Oils, Huishuai Li, Zhenning Li, Yu Xie, Yunfeng Zou, Shaojun Li
Journal of Food Science and Biotechnology
Aflatoxin (AF),a notorious contaminant,has been a persistent challenge to the safety of edible oils.Prolonged exposure to low doses or acute consumption of high amounts of AF may induce serious health issues.Currently,no method can completely eliminate AF from edible oils.Therefore,it is crucial to explore strategies for reducing AF levels in edible oils.The measures to degrade AF from edible oils were reviewed,mainly including physical methods (such as high-temperature treatment,ray irradiation,and adsorption ),chemical methods (such as ammonia fumigation and ozone oxidation ),and biological methods (such as microbial degradation ).In addition,this paper analyzed and discussed the principles,advantages,shortcomings,and safety of various degradation methods.Furthermore,it made an …
Optimization Of Fermentation Conditions For The Removal Of Zearalenone From Corn Gluten Feed By Aspergillus Niger Fs10, Mengying Wu, Yang Yang, Jinyao Wang, Yongli Ye, Li’Na Sheng, Jian Ji, Xiulan Sun
Optimization Of Fermentation Conditions For The Removal Of Zearalenone From Corn Gluten Feed By Aspergillus Niger Fs10, Mengying Wu, Yang Yang, Jinyao Wang, Yongli Ye, Li’Na Sheng, Jian Ji, Xiulan Sun
Journal of Food Science and Biotechnology
[Objective ] This study aims to determine the optimal solid-state fermentation conditions for the removal of zearalenone (ZEN ) from corn gluten feed by Aspergillus niger (A.niger ) FS10.[Method ] With the removal rate of ZEN as the indicator,single-factor experiments and response surface method were employed to optimize the key fermentation parameters (inoculation volume-to-mass ratio,fermentation temperature,fermentation duration,and solid-to-liquid ratio ).Furthermore,changes in mass fractions of key nutritional components in corn gluten feed before and after solid-state fermentation under the optimal conditions were analyzed.[Result ] The optimal fermentation conditions were established as follows:an inoculation volume-to-mass ratio of 120 μL∶1 g,a fermentation temperature …
Effect Of Caffeine Energy Blending Formula On Mood, Xiaorui Wang, Mengzhen Jia, Tian Yuan, Zhigang Liu
Effect Of Caffeine Energy Blending Formula On Mood, Xiaorui Wang, Mengzhen Jia, Tian Yuan, Zhigang Liu
Journal of Food Science and Biotechnology
[Objective ] This study aims to investigate the effect of the energy blending formula with caffeine as the major component on mood improvement.[Method ] A total of 240 participants were assigned into an experimental group and a control group,with 120 participants in each group.The experimental group consumed the drink containing energy blending formula with caffeine as the major component,and the control group consumed the same flavor drink without this energy blending formula.The Profile of Mood States (POMS ) scale was used to assess mood states.Participants completed the scale at four time points:before consumption and at 30,60,and 90 min post-consumption.[Result ] …
Effects Of Cooking Processes On Texture And Umami Retention Of Ruditapes Philippinarum, Peipei Yu, Shuhan Yang, Qixing Jiang, Pei Gao, Xiaojuan Yu, Pengyi Li, Yi Sun, Chunye Li
Effects Of Cooking Processes On Texture And Umami Retention Of Ruditapes Philippinarum, Peipei Yu, Shuhan Yang, Qixing Jiang, Pei Gao, Xiaojuan Yu, Pengyi Li, Yi Sun, Chunye Li
Journal of Food Science and Biotechnology
[Objective ] This study aims to explore the quality and umami changes of Ruditapes philippinarum during cooking.[Method ] The cooking loss rate,texture,amino acid nitrogen,free amino acids,flavor nucleotides,glycogen,and sensory quality of Ruditapes philippinarum were measured after cooking (at 85,90,95,and 100 ℃ for 1,2,3,4,and 5 min ).[Result ] At the same cooking temperature,the cooking loss rate and hardness of Ruditapes philippinarum increased with the increase in cooking time.At the cooking temperatures of 90 and 95 ℃,the mass fractions of amino acid nitrogen in Ruditapes philippinarum generally presented a decreasing trend as the cooking time increased within 1 to 5 min.At the same …
Effects Of Cutting Size And Steaming/Boiling Time On The Quality Of Colored Mashed Potatoes, Yuqing Che, Chi Chi, Yu Dong, Tiancang Na
Effects Of Cutting Size And Steaming/Boiling Time On The Quality Of Colored Mashed Potatoes, Yuqing Che, Chi Chi, Yu Dong, Tiancang Na
Journal of Food Science and Biotechnology
[Objective ] This study explored the effects of steaming/boiling time and cutting size on the color,texture,starch structure,and anthocyanin mass fraction of red and purple potatoes before and after cooking,aiming to provide a theoretical basis for the processing of colored mashed potatoes.[Method ] Red and purple potatoes were taken as the research objects.They were cut into three different sizes (30 mm× 30 mm× 10 mm,20 mm× 20 mm× 10 mm,and 16 mm× 16 mm× 10 mm ) and steamed or boiled for five time periods (0,3,5,7,and 10 min ).The color parameters (including surface brightness L*,red-green value a*,and yellow-blue value b*),texture properties …
Application Potential Of Ellagic Acid In Functional Food, Lu Sun, Yan Dong, Qiming Miao, Jiayuan Wu, Shengquan Mi
Application Potential Of Ellagic Acid In Functional Food, Lu Sun, Yan Dong, Qiming Miao, Jiayuan Wu, Shengquan Mi
Journal of Food Science and Biotechnology
Ellagic acid,a natural polyphenol,exists widely in plants and fruit tissue.It is mainly absorbed in the stomach and small intestine and produces multiple urolithins such as urolithin M 5 and urolithin M 6 under the metabolism of intestinal flora.With antioxidant,anti-inflammatory,anti-tumor,anti-aging,antimicrobial,blood glucose-lowering and other pharmacological effects,ellagic acid have important application and research value in the fields of functional food and medicine.The extraction methods,metabolism mechanisms,and pharmacological effects of ellagic acid and its application in functional food were reviewed.The difficulties in the application of ellagic acid in functional food were elucidated,and the future research focus was put forward.This review aims to provide a theoretical …
Selenium Biofortification Strategy Utilizing Liquid Culture Of Tremella Aurantialba Mycelia And Analysis Of Its Nutrient Composition, Ya’Na Zhang, Jing Zhang, Ruipeng Yu, Mengmeng Xu, Lei Chen, Zhenghua Gu, Guiyang Shi, Zhongyang Ding
Selenium Biofortification Strategy Utilizing Liquid Culture Of Tremella Aurantialba Mycelia And Analysis Of Its Nutrient Composition, Ya’Na Zhang, Jing Zhang, Ruipeng Yu, Mengmeng Xu, Lei Chen, Zhenghua Gu, Guiyang Shi, Zhongyang Ding
Journal of Food Science and Biotechnology
[Objective ] This study aims to establish an efficient selenium biofortification strategy based on the liquid culture of Tremella aurantialba (T.aurantialba ) mycelia to enhance its selenium enrichment capacity.[Method ] The changes of growth phenotype,metabolic behavior,and selenium enrichment characteristics of T.aurantialba mycelia were analyzed during the Na 2SeO 3-induced selenium biofortification process in liquid culture.[Result ] Addition of 5 mg/kg and 10 mg/kg Na 2SeO 3 promoted mycelium growth,whereas Na 2SeO 3 with the mass fraction exceeding 10 mg/kg significantly inhibited the growth of T.aurantialba mycelia,with the inhibitory effect intensifying as Na 2SeO 3 mass fraction increased.Therefore,5 mg/kg and 10 …
Effects Of Combined Ultrasonication And Lactic Acid Bacteria Treatment On Nutritional Quality And In Vitro Simulated Digestibility Characteristics Of Rice During The Germination Process, Qingsong Zhu, Shuang Ren, Yalan Chen, Jing Zhu, Shuangying Jiao
Effects Of Combined Ultrasonication And Lactic Acid Bacteria Treatment On Nutritional Quality And In Vitro Simulated Digestibility Characteristics Of Rice During The Germination Process, Qingsong Zhu, Shuang Ren, Yalan Chen, Jing Zhu, Shuangying Jiao
Journal of Food Science and Biotechnology
[Objective ] This study explores the nutritional quality of germinated rice,aiming to develop its medicinal value.[Method ] Five varieties of rice (‘Shuijing 3’ ‘Zhiyou 151’ ‘Chunyou 167’ ‘9 You 418’,and ‘Ningxiangjing 9’) were treated with ultrasonic waves,and then lactic acid bacteria and fermentation liquid were used instead of water as the culture medium for rice germination.The effects of combined ultrasonication and lactic acid bacteria treatment on the levels of total starch,amylose,resistant starch,and soluble protein of rice during the germination process were investigated.The structural changes were analyzed by Fourier transform infrared spectroscopy and scanning electron microscopy,and the estimated glycemic index (eGI) …
Effects Of Low-Pressure Electrostatic Field-Assisted Freezing At Different Field Strengths On The Quality Of Sea Buckthorn Leaves, Xiaoyue Dong, Tongliga Dong, Jinwei Te, Xiukuan Wang, Qian Hao, Meishu Miao, Xueyan Yun
Effects Of Low-Pressure Electrostatic Field-Assisted Freezing At Different Field Strengths On The Quality Of Sea Buckthorn Leaves, Xiaoyue Dong, Tongliga Dong, Jinwei Te, Xiukuan Wang, Qian Hao, Meishu Miao, Xueyan Yun
Journal of Food Science and Biotechnology
[Objective ] This study aimed to investigate the effects of different freezing preservation techniques on the quality of sea buckthorn (Hippophae rhamnoides ) leaves.[Method ] A low-voltage electrostatic field (LVEF ) pretreatment was applied during the freezing process of sea buckthorn leaves,and its effects on freezing characteristics and bioactive compound retention were evaluated.Field strengths at 0,20,40,and 60 cm from the discharge plate were compared with conventional freezing in terms of freezing rate,water loss rate,bioactive compound retention rate,and antioxidant activity of sea buckthorn leaves.The optimized and conventionally frozen leaves were subsequently used to prepare sea buckthorn leaf yogurt,with plain yogurt (NY) …