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- Antioxidant activity (61)
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- Process optimization (17)
- Flavor (16)
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- Polyphenol (9)
- Antioxidant capacity (8)
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- Enzymatic hydrolysis (8)
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- Food (8)
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- Physicochemical property (8)
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Effects Of Storage Time On The Sensory, Physicochemical Properties And Volatile Flavor Substances Of Bread, Wang Fu, Haung Zhengkai, Li Yao, Cheng Wanxing, Yi Yuwen, Qiao Mingfeng, Li Xiang
Effects Of Storage Time On The Sensory, Physicochemical Properties And Volatile Flavor Substances Of Bread, Wang Fu, Haung Zhengkai, Li Yao, Cheng Wanxing, Yi Yuwen, Qiao Mingfeng, Li Xiang
Food and Machinery
[Objective] To determine the optimal storage period for bread. [Methods] Changes in the sensory characteristics, physicochemical properties, and volatile flavor substances of bread are analyzed during storage periods of 0, 1, 2, 3, 4, 5, 6, and 7 days. [Results] No noticeable mold was observed during storage, but when the storage time exceeded 5 days, a slight off-flavor began to appear. Throughout the storage period, the pH value and total microbial count of the bread increased, while moisture content, water activity, and specific volume decreased. A total of 48 compounds were detected in the flavor profile, primarily alcohols and acids. …
Effect Of Key Nrps Genes On Synthesis Of The Active Peptide Dlap In Ganoderma Sinense, Xiao Zhenyan, Wu Qiang, Wang Xiaoling, Huang Jia, Wang Haojin, Liu Gaoqiang
Effect Of Key Nrps Genes On Synthesis Of The Active Peptide Dlap In Ganoderma Sinense, Xiao Zhenyan, Wu Qiang, Wang Xiaoling, Huang Jia, Wang Haojin, Liu Gaoqiang
Food and Machinery
[Objective] To explore the key non-ribosomal peptide synthetase (NRPS) genes of the active peptide Asp-Leu-Ala-Pro (DLAP) with angiotensin-converting enzyme (ACE) inhibitory activity identified from the mycelia of Ganoderma sinense. [Methods] The effects of key NRPS genes on the synthesis of DLAP are analyzed by PEG-mediated genetic transformation experiment, real-time fluorescence quantitative PCR (qRT-PCR), and high performance liquid chromatography (HPLC). [Results] qRT-PCR results reveal that compared with the wild type, the silenced transformants of GSI_00900 have the reductions of 44.99%, 68.88%, and 66.17% in the expression level of this gene. The three silenced transformants of GSI_ 10299 show the reductions of …
Effects Of Honey Compounded With Colla Corii Asini Powder On Antioxidant Capacity And Intestinal Flora Of Mouse Model, Li Cong, Lu Xiaodong, Ma Xueying, Wang Teng, Xie Xiao, Zhang Jianling, Wang Zhouping
Effects Of Honey Compounded With Colla Corii Asini Powder On Antioxidant Capacity And Intestinal Flora Of Mouse Model, Li Cong, Lu Xiaodong, Ma Xueying, Wang Teng, Xie Xiao, Zhang Jianling, Wang Zhouping
Food and Machinery
[Objective] To explore the regulatory effects and changing characteristics of the compound of Colla Corii Asini powder and honey on the antioxidant activity and intestinal flora of mice. [Methods] Seventy male BALB/c mice of SPF (Specific Pathogen Free, SPF) |grade are randomly divided into 7 groups (10 mice in each group), namely the blank control group, the model control group, the Colla Corii Asini group (0.5 g/kg BW), the low/high-dose honey groups (1.0/2.0 g/kg BW, respectively), and the low/high-dose compound groups (0.5+1.0/0.5+2.0 g/kg BW, respectively). Except for the blank group, oxidative stress models are established for the remaining groups. After …
Optimization Of The Preparation Process And Antioxidant Activity Of Oligopeptides From Lueyang Black-Bone Chicken, Zhang Xinyue, Chen Rui, Chen Liwei, Li Haicheng
Optimization Of The Preparation Process And Antioxidant Activity Of Oligopeptides From Lueyang Black-Bone Chicken, Zhang Xinyue, Chen Rui, Chen Liwei, Li Haicheng
Food and Machinery
[Objective] To prepare oligopeptides from Lueyang black-bone chicken in order to increase its added value and to determine their antioxidant activity. [Methods] Lueyang black-bone chicken meat was used as the raw material. Two proteases were employed for compound enzymatic hydrolysis, and response surface methodology was applied to optimize the preparation process of Lueyang black-bone chicken oligopeptides and to evaluate their antioxidant activity. [Results] The optimal preparation process for compound hydrolysis of Lueyang black-bone chicken oligopeptides was as follows: neutral protease and acid protease in combination, substrate concentration 3 g/100 mL, enzymatic hydrolysis time 4 h, total enzyme addition 9 300 …
Flavonoid Identification And Antioxidant Activity Of Ampelopsis Grossedentata Leaf Extract, Dai Haoxin, Yang Dawei
Flavonoid Identification And Antioxidant Activity Of Ampelopsis Grossedentata Leaf Extract, Dai Haoxin, Yang Dawei
Food and Machinery
[Objective] To investigate the composition and antioxidant properties of flavonoids from the Ampelopsis grossedentata leaf extract. [Methods] Qualitative identification and quantitative determination are conducted on flavonoids from the extract by high-performance liquid chromatography (HPLC). Then, with tea polyphenols and vitamin C as controls, the scavenging rates of the extract are determined against four free radicals, including OH-, DPPH, O-2, and ABTS+, and the antioxidant effect of the extract is studied during potato chip storage. [Results] The results show that the flavonoid and polyphenol content of the extract are 41.07% and 45.50%, respectively. There are five types of flavonoids in the …
Effects Of Lactic Acid Bacteria Fermentation Modification On The Processing Properties Of Whole Grain Corn Flour, Liu Ji, Zhang Hongyan, Zhao Qiyuan, Ren Jian, Dong Qiang
Effects Of Lactic Acid Bacteria Fermentation Modification On The Processing Properties Of Whole Grain Corn Flour, Liu Ji, Zhang Hongyan, Zhao Qiyuan, Ren Jian, Dong Qiang
Food and Machinery
[Objective] This experiment aims to modify extruded whole corn flour through lactic acid bacteria fermentation to investigate its impact on the processing properties of dough. [Methods] Single-factor experiments are conducted using fermentation temperature, fermentation time, and inoculation amount of lactic acid bacteria as key variables. Response surface methodology is employed to optimize the fermentation conditions. After optimization, the modified extruded whole corn flour is blended with unmodified extruded whole corn flour in varying proportions, and its effects on the texture properties of the dough and cooking loss are investigated. [Results] Under the conditions of a lactic acid bacteria suspension concentration …
Extraction And Purification Process Optimization Of Mango Kernel Polyphenols And Their Antioxidant Activity In Vitro, He Lingling, Hu Qinjiabao, Huang Bin, Luo Xu, Li Yunxin, Mai Xinyun
Extraction And Purification Process Optimization Of Mango Kernel Polyphenols And Their Antioxidant Activity In Vitro, He Lingling, Hu Qinjiabao, Huang Bin, Luo Xu, Li Yunxin, Mai Xinyun
Food and Machinery
[Objective] To explore the extraction and purification process and antioxidant activity of mango kernel polyphenols. [Methods] The extraction process of mango kernel crude polyphenols is optimized by the orthogonal experiment. Mango kernel polyphenol extract is further separated and purified by the macroporous adsorption resin. Meanwhile, the antioxidant activities of mango kernel polyphenols before and after purification are analyzed with Vc as the control. [Results] The optimal process extraction for mango kernel polyphenols is a solid-liquid ratio of 1∶40 (g/mL), 50% ethanol, an extraction temperature of 60 ℃, and an extraction time of 70 min. Under these conditions, the polyphenol yield …
Effect Of Inulin With Different Degrees Of Polymerization On Edible Quality Of Non-Fermented Quick-Frozen Fried Dough Sticks, Li Hongying, Wang Xuefei, Zhao Yinhong
Effect Of Inulin With Different Degrees Of Polymerization On Edible Quality Of Non-Fermented Quick-Frozen Fried Dough Sticks, Li Hongying, Wang Xuefei, Zhao Yinhong
Food and Machinery
[Objective] To explore the influence of inulin on the quality of non-fermented quick-frozen fried dough sticks (NFQFDFDS). [Methods] The study investigates the influence of different addition amounts (0%, 0.75%, 1.50%, 2.25%, and 3.00% by mass fraction) of inulin with different degrees of polymerization (DP) on the moisture content, oil content, specific volume, color, texture characteristics, and sensory evaluation of NFQFDFDS. [Results] Inulin with three DP can effectively improve the moisture content and specific volume and reduce the oil content of NFQFDFDS within a certain addition range. However, excessive addition would bring negative effects to the products. With the addition of …
Development And Quality Evaluation Of Quinoa-Konjac Dried Noodles, Ma Chengcheng, Chai Chunxiang, Du Linong, Wang Yuantao
Development And Quality Evaluation Of Quinoa-Konjac Dried Noodles, Ma Chengcheng, Chai Chunxiang, Du Linong, Wang Yuantao
Food and Machinery
[Objective] To develop nutrient-rich quinoa-konjac dried noodles with distinctive flavor characteristics for enhancing the quality of wheat-based dried noodles and investigate quality evaluation methodologies for quinoa-konjac dried noodles, aiming to address the limitations in current evaluation systems for dried noodle products. [Methods] The cooking quality, textural properties, and sensory characteristics of quinoa-konjac dried noodles prepared under different conditions of quinoa flour addition, water addition, konjac flour addition, and curing time are systematically analyzed. The quality of quinoa-konjac dried noodles is evaluated through a fuzzy comprehensive evaluation method that systematically integrates multidimensional quality indices with fuzzy mathematical principles. Building upon single-factor …
Research Progress On The High-Value Processing And Utilization Of Processing By-Products Of Litopenaeus Vannamei, Wei Jie, Lin Haisheng, Huang He
Research Progress On The High-Value Processing And Utilization Of Processing By-Products Of Litopenaeus Vannamei, Wei Jie, Lin Haisheng, Huang He
Food and Machinery
Litopenaeus vannamei is one of the major cultivated species of shrimp products in China. With the rapid development of aquaculture technology, the production of L.vannamei has continued to rise in recent years, which has become an important economic pillar for export earnings and rural revitalization in coastal regions. The primary commercial processing products of L.vannamei include shrimp meat, shrimp surimi products, frozen whole shrimp, and preprocessed frozen shrimp. Substantial quantities of by-products (heads and shells) are generated during processing, yet current utilization strategies remain underdeveloped. As a result, issues such as resource waste, environmental pollution, and the reuse of by-products …
Research Progress On Construction Strategies And Applications Of Protein-Based Composite Nanodelivery Systems, Xu Xiaojin, Xiong Xiangyuan, Gao Hongxia, Li Ziling
Research Progress On Construction Strategies And Applications Of Protein-Based Composite Nanodelivery Systems, Xu Xiaojin, Xiong Xiangyuan, Gao Hongxia, Li Ziling
Food and Machinery
In recent years, protein-based nanocarriers have attracted widespread attention for their excellent biocompatibility and superior delivery efficiency. However, single protein carriers suffer from some issues, such as high environmental sensitivity, insufficient targeting ability, and poor in vivo circulatory stability. The latest research progress of protein-based nanodelivery systems was analyzed, and common construction strategies were summarized and categorized, such as self-assembly technology, flash nanoprecipitation method, and pH-driven method;the advantages and limitations of different methods in particle size control and encapsulation efficiency were clarified. The coupling mechanisms, preparation methods, and application advantages of the composite systems composed of proteins and polysaccharides, inorganic …
Research Progress On Effects Of Processing Techniques On Mulberry Leaf Tea Quality, Liang Xiuhua, Ma Huanyan, Zhang Tanjie, Li Lamei, Lin Jie
Research Progress On Effects Of Processing Techniques On Mulberry Leaf Tea Quality, Liang Xiuhua, Ma Huanyan, Zhang Tanjie, Li Lamei, Lin Jie
Food and Machinery
Mulberry leaves serve as important raw materials with both medicinal and edible properties, rich in a variety of nutritional active ingredients. Processed mulberry leaf tea has antioxidant, hypoglycemic, hypolipidemic, anti-inflammatory, and other physiological functions, positioning it as a hot spot of research in the health food sector. Withering, fixation, fermentation, drying, stress treatment, and other processing techniques significantly affect the flavor quality, as well as the types and content of nutritional active ingredients of mulberry leaf tea, thereby affecting the nutritional quality and health benefits of the product. This study focuses on the effects of processing techniques such as withering, …
Empowering Children's Food Packaging Design With Empathy Theory : Application Scenarios, Challenges, And Improvements, Li Ying
Food and Machinery
From the perspective of the reinforcement effect that empathy theory has on children's food packaging design, the current application of this theory in this field primarily focuses on empathy. It aims to achieve a two-way emotional connection between children and parents through the concrete expression of children's psychological empathy and the implicit transmission of parental values. The analysis of the application scenarios of empathy theory in children's food packaging design reveals three major breakpoints in children's psychological empathy, three major obstacles in the transmission of parental values, and technical bottlenecks in emotional transmission functions. To overcome these limitations, it is …
Screening For Combination And Quality Analysis Of Dominant Strains Of Traditional Kombucha, Meng Yuecheng, Zhang Tianqi, Chen Jie, Chen Xuliang, Li Yanhua
Screening For Combination And Quality Analysis Of Dominant Strains Of Traditional Kombucha, Meng Yuecheng, Zhang Tianqi, Chen Jie, Chen Xuliang, Li Yanhua
Food and Machinery
[Objective] To obtain the best strain combination for fermenting traditional kombucha by screening the bacterial strains. [Methods] The strains isolated from traditional kombucha are evaluated in terms of the production of acids and alcohols.Three strains of acetic acid bacteria and four strains of yeast screened out are combined to form 12 fermentation groups for the production of kombucha, which are analyzed by gas chromatography -mass spectrometry (GC-MS) combined with the physicochemical and microbiological assays and sensory evaluation of the products. [Results] The acidity of the fermentation groups M 6 (Komagataeibacter saccharivorans and Saccharomyces cerevisiae) and M 12 (Acetobacter and S.cerevisiae) …
Preparation And In Vitro Digestion Characteristics Of Lutein Nanoliposomes, You Tingting, Ma Yongqiang, Zhao Ruobing, Na Zhiguo
Preparation And In Vitro Digestion Characteristics Of Lutein Nanoliposomes, You Tingting, Ma Yongqiang, Zhao Ruobing, Na Zhiguo
Food and Machinery
[Objective] To investigate the effects of lutein nanoliposome (LLip ) constructed by high-speed shear-ethanol hydration method on the stability of lutein and its digestion characteristics in vitro. [Methods] The preparation process of LLip is optimized by Box-Behnken design (BBD ), with characterization conducted. LLip stability under different light and temperature conditions within 28 days is evaluated. The simulated digestion characteristics in vitro of LLip are compared with those of free lutein (FL). [Results] The optimal preparation process for LLip is as follows:lutein addition amount of 21 mg, mphospholipid ∶mcholesterol of 5.5∶1, and shear speed of 18 000 r/min for 210 …
Preparation And Characterization Of Nanoemulsions Of Grape Seed Polyphenol-Loaded Camellia Oil, Han Ying, Liu Jiabao, Li Hang, Huang Zonghai, He Xinyi, Li Yun
Preparation And Characterization Of Nanoemulsions Of Grape Seed Polyphenol-Loaded Camellia Oil, Han Ying, Liu Jiabao, Li Hang, Huang Zonghai, He Xinyi, Li Yun
Food and Machinery
[Objective] To develop a highly stable camellia oil nanoemulsion system for loading grape seed polyphenol (GSP) to enhance its antioxidant property and solubility stability. [Methods] The formula is optimized based on the pseudo -ternary phase diagram method (moil phase ∶msurfactant phase =8∶2, mTween 80∶mSpan 80=5∶5, absolute ethanol is used as the cosurfactant, and Km =4).The emulsion stability and water distribution are characterized by Zeta potential and low -field nuclear magnetic resonance, and its antioxidant activity is evaluated. [Results] The obtained W/O nanoemulsion has a particle size of (326.5±2.7) nm, an absolute value of Zeta potential of (46.4±0.2) mV, a polydispersity …
Design And Application Of An Online Evaluation System For Blueberry Quality Based On Spectral Image Fusion Technology, Xun Shihu, Xian Jiawei, Wang Weina, Shi Linying, Chen Qiuxi, Fan Wei
Design And Application Of An Online Evaluation System For Blueberry Quality Based On Spectral Image Fusion Technology, Xun Shihu, Xian Jiawei, Wang Weina, Shi Linying, Chen Qiuxi, Fan Wei
Food and Machinery
[Objective] To achieve precise non-destructive detection and sorting of blueberry quality. [Methods] An online evaluation system for blueberry quality based on near-infrared spectroscopy and visible light image fusion is designed.The system consists of a fruit box chain conveyor module, a linear array image detection module, a near-infrared spectroscopy detection module, and a control system. A diffuse reflection optical path is designed by the near-infrared spectroscopy detection module, and a partial least squares regression model is established to predict the soluble solids content in blueberries through S-G convolution smoothing, second-order derivative connection preprocessing, and sequential projection algorithm for feature variable extraction. …
Shelf-Life Prediction Of Oil-Preserved Meat Based On Volatile Basic Nitrogen, He Li, Dan Li, Diao Shangpeng, Xing Yage, Yang Lulin, Liu Aiming
Shelf-Life Prediction Of Oil-Preserved Meat Based On Volatile Basic Nitrogen, He Li, Dan Li, Diao Shangpeng, Xing Yage, Yang Lulin, Liu Aiming
Food and Machinery
[Objective] To establish a shelf-life prediction model for oil-preserved meat based on total volatile basic nitrogen (TVB-N). [Methods] Under the storage conditions of 4, 25, and 37 ℃, changes in the following parameters of oil-preserved meat are determined: water activity, pH value, TVB-N value, thiobarbituric acid (TBARS value), peroxide value (POV value), and sensory quality. A comprehensive analysis is conducted using the first-order kinetic model and the Arrhenius equation. [Results] Storage temperature significantly affects the quality deterioration rate of oil-preserved meat. The TVB-N value is closely correlated with storage time (R2=0.992) and is therefore selected as the key indicator to …
Effects Of Walnut Paste On Kidney-Yang Deficiency Mice And Their Gut Microbiota, Wang Liping, Zhao Shenglan, Yang Rui, Chen Yanling, Wang Xiaoyan
Effects Of Walnut Paste On Kidney-Yang Deficiency Mice And Their Gut Microbiota, Wang Liping, Zhao Shenglan, Yang Rui, Chen Yanling, Wang Xiaoyan
Food and Machinery
[Objective] To investigate the effects of walnut paste on kidney-yang deficiency and the gut microbiota. [Methods] Using hydrocortisone [25 mg/(kg·d)] to establish a kidney-yang deficiency mouse model, the experiment is randomly divided into a normal group, a model group, a positive control group, and low-, medium-, and high-dose walnut paste groups. The mice are continuously administered walnut paste via gavage for 14 days. Changes in body weight, autonomous activity, and organ indices are analyzed. Serum levels of cyclic adenosine monophosphate (cAMP), cyclic guanosine monophosphate (cGMP), corticosterone (CORT), testosterone (T), and estradiol (E2) are measured. Pathological conditions of the kidney, testis, …
Comparison Of Key Aroma Compounds And Nutritional Components In Cold-Pressed Camellia Oil And Roasted Camellia Oil, Wang Peng, Zhu Kai, Ma Jianlin, Tang Yeting, Shi Zibin
Comparison Of Key Aroma Compounds And Nutritional Components In Cold-Pressed Camellia Oil And Roasted Camellia Oil, Wang Peng, Zhu Kai, Ma Jianlin, Tang Yeting, Shi Zibin
Food and Machinery
[Objective] To investigate the effects of processing methods on aroma compounds and nutritional components in camellia oil. [Methods] The aroma compounds in cold-pressed camellia oil and roasted camellia oil are identified by comprehensive two-dimensional gas chromatography and quadrupole mass spectrometry (GC×GC-qMS). The key aroma compounds are further identified based on flavor dilution (FD) factor and odor activity value (OAV). [Results] A total of 17 aldehydes, 5 ketones, 12 alcohols, 10 acids, 13 esters, 10 heterocycles, and 8 others are detected in cold-pressed camellia oil and roasted camellia oil. The key aroma compounds in cold-pressed camellia oil are hexanal, 2-heptanol, ethyl …
Mixing Design And Quality Optimization Of High-Moisture Textured Vegetable Protein, Fan Jiong, Xu Yuanfang, Du Tongshen, Yan Jingxin, Zhang Huien, Chao Shaoqian, Yang Hua
Mixing Design And Quality Optimization Of High-Moisture Textured Vegetable Protein, Fan Jiong, Xu Yuanfang, Du Tongshen, Yan Jingxin, Zhang Huien, Chao Shaoqian, Yang Hua
Food and Machinery
[Objective] To optimize the overall quality of high-moisture textured vegetable protein products. [Methods] The addition levels of soybean protein isolate, pea protein, wheat protein, and flour were used as experimental factors, with hardness and sensory evaluation as response indices. A D-optimal mixture design was applied to optimize the plant-based raw material formulation. Based on the optimal formulation, the effects of twin-screw extrusion mechanical parameters on the protein textural characteristics of high-moisture textured vegetable protein were further investigated. [Results] The optimal mixture formulation consisted of 59% soybean protein isolate, 30% pea protein, 5% wheat protein, and 6% flour (based on powder …
Research Progress On The Molecular Mechanisms And Structure-Activity Relationships Of Morchella Esculenta Polysaccharides In Immune Regulation, Zhou Yangjie, Ming Jian, Rao Zhenan, He Ying, Lei Xiaojuan, Zhao Jichun
Research Progress On The Molecular Mechanisms And Structure-Activity Relationships Of Morchella Esculenta Polysaccharides In Immune Regulation, Zhou Yangjie, Ming Jian, Rao Zhenan, He Ying, Lei Xiaojuan, Zhao Jichun
Food and Machinery
Morchella esculenta is a precious edible and medicinal fungus,rich in active substances such as polyphenols,polypeptides and polysaccharides. M.esculenta polysaccharides (MEP) are a class of carbohydrates formed by the polymerization of aldose or ketose through glycosidic bonds,exhibiting a variety of biological activities including immune regulation,hypolipidemic effects,and anti-fatigue properties. With the deepening of research,the market demand for MEP is constantly increasing,making it particularly important to optimize its extraction and purification processes. Immune regulation is a key process in living organisms,and as the main active ingredient,MEP has attracted significant attention for its immunoregulatory function. However,its specific mechanism of action and structure-activity relationships remain …
Research Progress On Immunomodulatory Effect Of Food-Derived Bioactive Peptides, Zhao Xinglu, Yang Xiongchao, Wang Yidan, Zhao Shenglan, Ma Yage
Research Progress On Immunomodulatory Effect Of Food-Derived Bioactive Peptides, Zhao Xinglu, Yang Xiongchao, Wang Yidan, Zhao Shenglan, Ma Yage
Food and Machinery
Immune system imbalance arises from a complex interplay of genetic,environmental,chronic disease, age, and emotional factors. It can lead to diseases including diabetes, obesity, atherosclerosis, and cancer, representing a critical threat to human health. Food-derived bioactive peptides possess immunomodulatory properties. As safe food resources, they are characterized by multi-targeting and high consumer acceptability. This review primarily focuses on the preparation technologies, structural analysis, structure-activity relationships, and mechanisms of bioactive peptides derived from food sources. Furthermore, current achievements are summarized in the field of immunomodulation by the peptides, while perspectives are offered.
Research Progress On Variation Laws Of Key Dough Components During Vacuum Dough Mixing Process And Application Of Vacuum Dough Mixing Technology In Flour Products, Lu Yuchang, Yi Cuiping, Wu Nana, Tan Bin
Research Progress On Variation Laws Of Key Dough Components During Vacuum Dough Mixing Process And Application Of Vacuum Dough Mixing Technology In Flour Products, Lu Yuchang, Yi Cuiping, Wu Nana, Tan Bin
Food and Machinery
As an innovative method in flour product processing, vacuum dough mixing technology has attracted widespread attention in recent years for its ability to optimize the structure formation and quality characteristics of dough through the regulation of a low-pressure environment. The variation laws and underlying mechanisms of key dough components, including proteins, starch, and moisture, during the vacuum dough mixing process were systematically reviewed, and the application effects of this technology in various flour products were examined. Vacuum treatment significantly enhanced the rheological properties and freeze-thaw stability of dough by promoting gluten protein cross-linking, optimizing moisture distribution and state transitions, and …
Research Progress Of Anthocyanin-Loaded Aquatic Product Freshness Indicator Films, Zhao Zunle, Li Yun, Li Yu, Suo Jintie, Zhang Chun
Research Progress Of Anthocyanin-Loaded Aquatic Product Freshness Indicator Films, Zhao Zunle, Li Yun, Li Yu, Suo Jintie, Zhang Chun
Food and Machinery
Anthocyanin-loaded freshness indicator films can intuitively reflect the freshness of aquatic products through color changes. They are pH-sensitive and have characteristics such as natural safety and antioxidant properties. Although there have been a large number of studies on them, they still face huge challenges in aspects such as color development, stability, and sensitivity. This paper mainly summarizes the research on natural anthocyanins in pH-sensitive indicator films and their application in monitoring the freshness of aquatic products. The advantages of anthocyanins as indicators are analyzed, and measures to improve the performance of anthocyanin-loaded indicator films are further discussed. The focus is …
Research Progress Of Non-Thermal Food Processing Technologies, Wei Wenqiang, Bi Hanqing, Xiao Zhaoyin, Pang Guibing, Li Mingying, Zhang Hui
Research Progress Of Non-Thermal Food Processing Technologies, Wei Wenqiang, Bi Hanqing, Xiao Zhaoyin, Pang Guibing, Li Mingying, Zhang Hui
Food and Machinery
Non-thermal food processing technology, as an emerging technology in the food industry, has increasingly attracted attention and plays an important role in improving food nutrition, safety, and quality. This paper focuses on the working principles, mechanisms of action, and applications of non-thermal food processing technologies, including six mainstream methods, i.e., high-voltage electric field, magnetic field, ultra-high pressure, plasma, ultrasound, and radiation. It also discusses the current difficulties and challenges faced by non-thermal food processing technologies and analyzes their future development trends.
Research Progress On The Main Nutritional Active Components And Health Functions Of Hickory, Gao Junlong, Wang Chunxiao, Gao Fei, He Kan, Jin Chao, Wu Weijie, Deng Yangyong
Research Progress On The Main Nutritional Active Components And Health Functions Of Hickory, Gao Junlong, Wang Chunxiao, Gao Fei, He Kan, Jin Chao, Wu Weijie, Deng Yangyong
Food and Machinery
Hickory is a natural, pollution-free wild nut that grows in specific natural environments. It is highly favored by consumers for its uniquely crisp and fluffy texture, rich nutritional value, and multiple health benefits. This article provides a comprehensive analysis of the main nutritional and bioactive components of hickory, including proteins and amino acids, fats and fatty acids, vitamins, minerals, dietary fiber, polyphenols, squalene, and phytosterols.These components are compared with those of commonly consumed nut products to clarify the content levels of the primary bioactive nutrients in hickory. It also focuses on the bioactivities and recent research progress related to hickory …
Effect Of Microwave Treatment On Structure , Physicochemical Properties , And Digestibility Of Oat Starch, Sun Huijun, Xu Yixuan, Wang Jiameng, Zhou Yibin, Yu Zhenyu
Effect Of Microwave Treatment On Structure , Physicochemical Properties , And Digestibility Of Oat Starch, Sun Huijun, Xu Yixuan, Wang Jiameng, Zhou Yibin, Yu Zhenyu
Food and Machinery
[Objective] To investigate the effect of microwave treatment on the structure, physicochemical, and digestibility of oat starch. [Methods] Oat starch (OAT) is taken as the research object to analyze the effects of different microwave treatment times on the particle size distribution, microstructure, crystalline structure, short-range ordered structure, thermodynamics, rheology, and digestibility of OAT. [Results] With the prolongation of microwave treatment time, OAT granules are expanded, and the particle size is significantly increased. Additionally, the crystallinity is decreased from 12.32% to 5.33%, the infrared absorption ratio R1 047 cm-1/1 022 cm-1 is decreased from 0.73 to 0.62, and the half width …
Construction Of A Laozao-Suansun Composite Fermentation System And Its Nutritional Components And Flavor Analysis, Zhao Yiying, Cheng Hao, Tian Yi, Zhou Chunhong, Du Haiping, Tian Yan
Construction Of A Laozao-Suansun Composite Fermentation System And Its Nutritional Components And Flavor Analysis, Zhao Yiying, Cheng Hao, Tian Yi, Zhou Chunhong, Du Haiping, Tian Yan
Food and Machinery
[Objective] To explore the optimal process of fermented bamboo shoots (Suansun) with sweet rice wine residue (Laozao) and analyze and compare their nutritional and volatile components. [Methods] Process parameters for co-fermentation of bamboo shoots with sweet rice wine residue are optimized using single-factor analysis, Plackett-Burman design, and Box-Behnken response surface methodology. The nutritional and flavor characteristics of the optimized product are compared with those of naturally fermented bamboo shoots. [Results] The optimized fermentation conditions are as follows:lactic acid bacteria inoculum of 0.20%, salt content of 5.00%, calcium chloride addition of 0.07%, and sweet rice wine residue dosage of 16.00%. Under …
Optimization Of Deep Eutectic Solvent (Des ) Extraction Process For Astaxanthin From Haematococcus Pluvialis And Evaluation Of Its Antioxidant Activity, Wang Fanghong, Wang Meng, Zhao Xiaoyan, Feng Jinghui, Liu Hongkai
Optimization Of Deep Eutectic Solvent (Des ) Extraction Process For Astaxanthin From Haematococcus Pluvialis And Evaluation Of Its Antioxidant Activity, Wang Fanghong, Wang Meng, Zhao Xiaoyan, Feng Jinghui, Liu Hongkai
Food and Machinery
[Objective] To optimize the extraction process of astaxanthin from Haematococcus pluvialis with deep eutectic solvent (DES) and evaluate the antioxidant activity of the extracted astaxanthin. [Methods] The choline chloride-ethylene glycol system is employed to optimize the astaxanthin extraction process from H.pluvialis through single-factor experiments and response surface methodology, with extraction rate as the key indicator. The DPPH and hydroxyl radical scavenging activities of astaxanthin are determined, followed by assessment of preservation effects on fresh-cut apples. [Results] The optimal process parameters for the extraction of astaxanthin from H.pluvialis by choline chloride-ethylene glycol are determined as follows: solvent water content of 10%, …