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Research Progress On The Extraction , Physiological Functions , And Applications Of Low-Molecular Pectin, Ma Shaoying, Yang Fengsu, Huang Jiaoli, Wu Heng, Huang Tingting
Research Progress On The Extraction , Physiological Functions , And Applications Of Low-Molecular Pectin, Ma Shaoying, Yang Fengsu, Huang Jiaoli, Wu Heng, Huang Tingting
Food and Machinery
Low-molecular pectin (LMP ), a natural polysaccharide extracted from plant cell walls, has garnered increasing attention in recent years owing to its multiple physiological activities and broad applications. This review summarizes the advances in the extraction processes, physiological functions, and practical applications of LMP over the past decade. The extraction methodologies cover traditional chemical extraction, enzymatic hydrolysis, physical-assisted techniques, and other approaches. The physiological functions are also elaborated, encompassing anti-tumor effects, lipid-lowering, hypoglycemic, antioxidant activities, and regulation of intestinal microbiota. The application scenarios are discussed across diverse industries, such as food, pharmaceuticals, and cosmetics. Meanwhile, future research directions of LMP …
Ameliorating Effect Of Haematococcus Pluvialis Powder On Lps-Induced Barrier Damage In Hok Cells, Xie Jinmei, Chen Cailian, Zhang Yong, Zheng Yunjian, Xie Xi
Ameliorating Effect Of Haematococcus Pluvialis Powder On Lps-Induced Barrier Damage In Hok Cells, Xie Jinmei, Chen Cailian, Zhang Yong, Zheng Yunjian, Xie Xi
Food and Machinery
[Objective] To investigate the protective effect of Haematococcus pluvialis (H.pluvialis) powder on lipopolysaccharide (LPS)-induced oral epithelial damage. [Methods] The effects of different doses of H.pluvialis on the viability of human oral keratinocytes (HOKs) were assessed. In LPS-induced HOKs, changes in the tight junction-associated proteins ZO-1 and Occludin, mitochondrial morphology, reactive oxygen species (ROS), mitochondrial membrane potential (MMP), mitochondrial superoxide (MitoSOX), and mitochondrial permeability transition pore (MPTP) were evaluated. [Results] Compared with the LPS model group, high-dose H.pluvialis significantly upregulated the expression levels of Occludin and ZO-1 to 151.56% and 170.52%, respectively (P < 0.05), and promoted their membrane localization. In addition, H.pluvialis markedly improved LPS-induced excessive ROS and MitoSOX production, the reduction in MMP, and the increase in MPTP in HOKs. [Conclusion] H.pluvialis may alleviate LPS-induced barrier damage in HOKs by improving mitochondrial dysfunction and reducing oxidative stress, suggesting its potential as a functional food for oral mucosal barrier repair.
Extraction And Antioxidant Activity Evaluation Of Functional Peptides In Hongjun Tofu, Feng Yueqing, Xia Min, Lin Xiaoyu, Liang Tingyu, Liu Guo, Qiu Yuanxin
Extraction And Antioxidant Activity Evaluation Of Functional Peptides In Hongjun Tofu, Feng Yueqing, Xia Min, Lin Xiaoyu, Liang Tingyu, Liu Guo, Qiu Yuanxin
Food and Machinery
[Objective] To investigate the properties of functional peptides in Hongjun Tofu. [Methods] Functional peptides were extracted from Hongjun Tofu by ultrasound-assisted water extraction. The crude peptide content was used as the evaluation index to investigate the effects of extraction time, pH, extraction temperature, and solid-liquid ratio on peptide extraction. Single-factor and orthogonal experiments were designed to optimize the extraction process, and the antioxidant activity of the obtained functional peptides was evaluated. [Results] The optimal extraction conditions were 35 minutes extraction time, 55 ℃ extraction temperature, pH 11, and a solid-liquid ratio of 1∶40 (g/mL). Under these conditions, the crude peptide …
Research Progress On Active Ingredients And Functions Of Hericium Erinaceus, Wang Kaixuan, Lin Junfang, Guo Liqiong, Zhou Fenglong, Wang Na, Zhong Jingru
Research Progress On Active Ingredients And Functions Of Hericium Erinaceus, Wang Kaixuan, Lin Junfang, Guo Liqiong, Zhou Fenglong, Wang Na, Zhong Jingru
Food and Machinery
Hericium erinaceus has a long history in China as a medicinal and edible fungus. With delicious tastes, it also contains various active ingredients. In the current era of increasing emphasis on dietary health, Hericium erinaceus can be an ideal choice for a balanced diet. Based on previous research, this paper comprehensively summarizes the active ingredients contained in Hericium erinaceus, including terpenes, ketones, ergothioneine, and polysaccharides. The specific types and different active functions of corresponding ingredients are elaborated, while the prospect is also given on the future development of active ingredients.
Effects Of Coffee Preparation Processes On Colloidal Particle Formation And Antioxidant Properties, Gao Guanzhen, Rao Pingfan, Xu Yao, Zhou Jianwu, Shan Yunhui
Effects Of Coffee Preparation Processes On Colloidal Particle Formation And Antioxidant Properties, Gao Guanzhen, Rao Pingfan, Xu Yao, Zhou Jianwu, Shan Yunhui
Food and Machinery
[Objective] To investigate the effects of grinding size and extraction temperature on the chemical composition, colloidal properties, and antioxidant activity of coffee colloidal particles, and to elucidate their formation and characteristics. [Methods] Coffee infusions were prepared from whole beans, medium-ground (0.9 mm), and fine-ground (0.3 mm) coffee beans using hot brewing (100 ℃, 3 min) and cold brewing (4 ℃, 24 h). The content of total solids, total sugars, proteins, total polyphenols, and lipids were determined. The colloidal properties were characterized using a nanoparticle size and zeta potential analyzer. The infusions were separated into a filtrate (true solution phase) and …
Effect Of Tagatose Glycosylation On Functional Characteristics Of Egg White Protein Powder, Dou Xiaoxue, Chen Huimin, Li Qianwen, Chen Zhuo, Chen Shuxing, Liu Lili
Effect Of Tagatose Glycosylation On Functional Characteristics Of Egg White Protein Powder, Dou Xiaoxue, Chen Huimin, Li Qianwen, Chen Zhuo, Chen Shuxing, Liu Lili
Food and Machinery
[Objective] To improve the functional characteristics of egg white protein (EWP) by tagatose glycosylation. [Methods] Firstly, the differences in antioxidant activity, emulsifying property, emulsion stability, foaming ability, and foaming stability are compared among glycosylated EWP (G-EWP), heat-treated EWP (H-EWP), and EWP. Then, the mechanism underlying the structural changes of G-EWP is investigated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, Fourier transform infrared spectroscopy, circular dichroism, scanning electron microscopy, and particle size analysis. [Results] Compared with EWP and H-EWP, G-EWP exhibits significantly improved antioxidant activity, emulsifying property, emulsion stability, foaming ability, and foaming stability (P<0.05). After glycosylation, the molecular weight increases. Tagatose is covalently grafted to egg white protein, with the content of α-helix, β-sheet, and β-turn changing and the morphology changing from spherical to large block-like complexes. The average particle size decreases from 153.53 nm to 129.33 nm (P<0.05), and the zeta potential value decreases from-22.68 mV to-31.83 mV (P<0.05). [Conclusion] Tagatose glycosylation can significantly improve the functional characteristics of EWP.
Effect Of High-Voltage Pulsed Electric Field On The Quality Of Frozen Apple Based On Freezing Process, Duan Zhiying, Liu Jingxuan, Li Lili, Zhang Ru
Effect Of High-Voltage Pulsed Electric Field On The Quality Of Frozen Apple Based On Freezing Process, Duan Zhiying, Liu Jingxuan, Li Lili, Zhang Ru
Food and Machinery
[Objective] To explore the effect of high-voltage pulsed electric field (HPEF) treatment on the quality of frozen apples. [Methods] Apple samples are treated with HPEFs. Then, the freezing curve, freezing time, and microstructures of apple samples are observed to analyze the effect of HPEFs on the freezing process and cell structure of apple samples. Additionally, the texture parameters, drip loss rate, nutrient composition, and color of frozen apple samples after thawing are measured to analyze the effect of HPEFs on the quality of frozen apples and its mechanism. [Results] It is found that HPEF treatment can shorten the time to …
Effects Of Starch Structural Changes On The Dispersibility Of Cyperus Esculentus, Sun Xiaowei, Song Chunli, Ren Jian
Effects Of Starch Structural Changes On The Dispersibility Of Cyperus Esculentus, Sun Xiaowei, Song Chunli, Ren Jian
Food and Machinery
[Objective] To investigate the effects of structural changes in Cyperus esculentus starch on its apparent viscosity, water absorption index, and stability, providing theoretical support for its development and application in blended powders. [Methods] C.esculentus powder was modified by three methods, i.e., ultrafine grinding, microwave treatment, and enzymatic treatment. The effects of starch structure changes caused by these modifications on powder dispersibility were analyzed. [Results] Compared with native C.esculentus powder, enzymatic treatment reduced the relative crystallinity from 43.49% to 20.69%, causing the most significant starch structure disruption and notably improving dispersibility. The apparent viscosity and stability of the powder dispersion increased …
Mechanism Of Flavor Formation And Its Influencing Factors In Marinated Meat Products, Lu Hui, Li Hui, Deng Na, Lin Fei, Wang Jianhui
Mechanism Of Flavor Formation And Its Influencing Factors In Marinated Meat Products, Lu Hui, Li Hui, Deng Na, Lin Fei, Wang Jianhui
Food and Machinery
The distinctive flavor profile of marinated meat products originates from thermally induced transformations of endogenous precursor substances and the synergistic effects of exogenous spices. The flavor formation mechanisms encompass multiple pathways, including oxidation and degradation of proteins and lipids, as well as Maillard reactions driven by related secondary metabolites. This review systematically investigates the compositional characteristics and regulatory mechanisms of flavor compounds in marinated meat products, with a focus on how volatile and non-volatile substances collaboratively form the flavor basis, the main sources of flavor constituents, and how processing parameters (e.g., temperature, duration, and braising cycles) influence flavor intensity and …
Fungal Diversity And Mycotoxins At Different Shelf-Life Stages Of Postharvest Longan, Gao Yunkai, Huang Yongping, Tang Zhuhua, Deng Hao, Yin Qingchun
Fungal Diversity And Mycotoxins At Different Shelf-Life Stages Of Postharvest Longan, Gao Yunkai, Huang Yongping, Tang Zhuhua, Deng Hao, Yin Qingchun
Food and Machinery
[Objective] To investigate the differences in fungal community structure and mycotoxin contamination during different shelf-life stages of postharvest longan. [Methods] Illumina MiSeq high-throughput sequencing technology was used to analyze the fungal diversity of postharvest longan under room temperature storage (25 ℃) and cold storage (4 ℃). Meanwhile, ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to analyze the levels of 44 mycotoxins in longan samples to identify potential toxin-related hazards. [Results] With the extension of shelf life, the fungal diversity and richness of postharvest longan fruit under room temperature storage showed a trend of first increasing and then decreasing, while …
Effect Of Ultrasonic Thawing On The Quality And Protein Oxidation Of Litopenaeus Vannamei, Peng Panpan
Effect Of Ultrasonic Thawing On The Quality And Protein Oxidation Of Litopenaeus Vannamei, Peng Panpan
Food and Machinery
[Objective] To improve the texture quality of frozen Litopenaeus vannamei. [Methods] Using Litopenaeus vannamei as the research object, the study systematically evaluates the effects of ultrasonic thawing (300, 400, 500 W) on the texture properties, thawing loss, cooking loss, TVB-N, TBARS values, protein oxidation (content of sulphydryl and carbonyl groups), amino acid release, pH value, and sensory evaluation of frozen shrimp. [Results] Ultrasonic thawing significantly increases the elasticity, hardness, and recovery of the frozen shrimp (P<0.05), with the 400 and 500 W ultrasonic groups showing significantly higher hardness and elasticity than the 300 W group. Ultrasonic thawing significantly reduces thawing loss, cooking loss, and TVB-N content in the frozen shrimp (P<0.05), with the 500 W ultrasonic group showing the most significant reduction. Amino acid analysis reveals that ultrasonic thawing significantly increases the total amino acid (TAA) content and the proportion of essential amino acids (EAA), with the release of essential amino acids such as leucine and glutamic acid being highest in the 300 and 400 W ultrasonic groups. The protein oxidation analysis shows that the sulphydryl content in the ultrasonic-thawed group was significantly higher than that in the room-temperature thawed group, while the carbonyl content was significantly lower. Sensory evaluation results indicated that the overall score of the ultrasonic-thawed group is significantly higher than that |of the room-temperature thawed group, with the 400 W ultrasonic group achieving the highest sensory score. Pearson correlation analysis indicates that the thawing loss of frozen shrimp is negatively correlated with elasticity and hardness (P<0.05), and positively correlated with TVB-N, TBARS values, and carbonyl content (P<0.05). TVB-N is negatively correlated with hardness, elasticity, and recovery (P<0.05), and positively correlated with TBARS values and carbonyl content (P<0.05). [Conclusion] Ultrasonic thawing improves the texture quality of frozen shrimp compared to room-temperature thawing and effectively inhibits lipid and protein oxidation during the thawing process, with 400 W ultrasonic thawing being the most suitable.
Anti-Fatigue Effects Of Euglena Extract On Mice, Zhang Jun, Xu Bin, Xi Yanli, Zheng Minghai, Han Yuxuan, Li Huimin
Anti-Fatigue Effects Of Euglena Extract On Mice, Zhang Jun, Xu Bin, Xi Yanli, Zheng Minghai, Han Yuxuan, Li Huimin
Food and Machinery
[Objective] To study the effects of euglena extract on the anti-fatigue and antioxidant free radical levels in mice, and to explore its specific mechanism. [Methods] A total of 40 healthy adult male Kunming mice are randomly divided into a control group (normal saline is used instead of injection to establish fatigue mice models), a low dose group (euglena extract 0.25 g/kg BW), a medium dose group (euglena extract 0.5 g/kg BW), and a high dose group (euglena extract 1.5 g/kg BW). The groups of different doses are administered by gavage. The exhaustive swimming time and fatigue rotarod test time are …
Analysis Of Nutritional Components And In Vitro Antioxidant Activities In Different Parts Of Eucommia Ulmoides, Wang Tingting, Hu Ping, Chang Yingshuang
Analysis Of Nutritional Components And In Vitro Antioxidant Activities In Different Parts Of Eucommia Ulmoides, Wang Tingting, Hu Ping, Chang Yingshuang
Food and Machinery
[Objective] To study the nutritional components and in vitro antioxidant activities in different parts of Eucommia ulmoides. [Methods] The content of protein, fat, ash, vitamin C, polysaccharides, flavonoids, and chlorogenic acid in different parts of E.ulmoides is determined according to the methods specified in national standards. The antioxidant activities of different parts of E.ulmoides are evaluated based on the ABTS+ free radical scavenging ability, DPPH free radical scavenging ability, and total reducing power. [Results] There are statistical differences in the content of essential nutrients among different parts of E.ulmoides (P<0.05). The ash content and fat content are the highest in the leaves, reaching 13.65 and 6.19 g/100 g, respectively. The protein content and Vc content are the highest in male flowers, reaching 20.8 and 13.9 g/100 g, respectively. The total flavonoids, chlorogenic acid, and polysaccharides are the highest in the leaves, reaching 2.45, 1.61, and 1.27 g/100 g, respectively. The results of in vitro antioxidant activity assay show that male flowers have the highest total reducing power, with the IC50 of 10.2 μg/mL. The leaves have the highest ABTS+ free radical scavenging ability and DPPH free radical scavenging ability, with IC50 being 11.19 and 11.40 μg/mL, respectively. The comprehensive evaluation results of membership function method show that the antioxidant effect of the leaves is the best, and that of the cortex is the weakest. [Conclusion] The nutritional value and antioxidant properties of E.ulmoides vary among cortex, leaves, and male flowers. E.ulmoides leaves with both edible and medicinal properties demonstrate certain nutritional value in the development and utilization of food raw materials in the future.
Optimization Of Extraction And Purification Process Of Polyphenols From Prunus Cerasifera Ehrhart And Analysis Of Their Antioxidant Activity, Ayijia Malike, Salamet Adirs, Tajiguli Abulikemu, Atawula Tiemuer, Gulfira Ylham, Nigereyi Yadikaer
Optimization Of Extraction And Purification Process Of Polyphenols From Prunus Cerasifera Ehrhart And Analysis Of Their Antioxidant Activity, Ayijia Malike, Salamet Adirs, Tajiguli Abulikemu, Atawula Tiemuer, Gulfira Ylham, Nigereyi Yadikaer
Food and Machinery
[Objective] Using the fruits of Prunus cerasifera as raw materials, this study aimed to optimize the preparation process of polyphenols and evaluate their antioxidant activity. [Methods] The optimal extraction conditions for polyphenols from P.cerasifera were determined using ultrasound-assisted compound enzyme extraction, optimized through single-factor experiments and a Box-Behnken response surface design. Macroporous adsorption resin was employed for the enrichment and purification of the polyphenols. The DPPH radical scavenging ability, ABTS ⁺ radical scavenging ability, and total antioxidant capacity of the polyphenols before and after purification were evaluated. [Results] The optimal extraction conditions were as follows:pectinase to cellulase mass ratio of …
Extraction Process Optimization Of Alcohol-Soluble Proteins From Highland Barley Fermentation Spent And In Vitro Antioxidant Properties, Lyu Qian, Zhao Jie, Song Yangbo, Xu Dan, Geng Guigong, Zhang Yiquan
Extraction Process Optimization Of Alcohol-Soluble Proteins From Highland Barley Fermentation Spent And In Vitro Antioxidant Properties, Lyu Qian, Zhao Jie, Song Yangbo, Xu Dan, Geng Guigong, Zhang Yiquan
Food and Machinery
[Objective] To optimize the extraction process of alcohol-soluble proteins from highland barley fermentation spent, aiming to enhance the added value of byproducts from highland barley wine processing. [Methods] The alcohol-soluble proteins were extracted from highland barley fermentation spent using ultrasound-assisted ethanol extraction. The yield of alcohol-soluble proteins was used as the evaluation index to analyze the effects of four factors, i.e., solid-to-liquid ratio, ultrasound temperature, ultrasound power, and ultrasound time, on the protein yield. An orthogonal test was conducted to optimize the extraction process and determine the optimal extraction conditions. SDS-PAGE analysis was performed to examine the relative molecular mass …
Optimization Of Subcritical Butane Extraction Process For Sea Buckthorn Seed Oil And Its Multidimensional Quality Analysis, Niu Xiaotong, Ma Yan, Yang Yuning, Zhang Ting, Zhang Jian, Xu Mingqiang
Optimization Of Subcritical Butane Extraction Process For Sea Buckthorn Seed Oil And Its Multidimensional Quality Analysis, Niu Xiaotong, Ma Yan, Yang Yuning, Zhang Ting, Zhang Jian, Xu Mingqiang
Food and Machinery
[Objective] To explore the extraction efficiency and quality of sea buckthorn seed oil obtained by subcritical butane extraction. [Methods] Taking extraction yield as the evaluation index, response surface methodology was adopted to optimize the process parameters for subcritical butane extraction of sea buckthorn seed oil (Y-sea buckthorn seed oil). The extraction yield, physicochemical properties (acid value, peroxide value, iodine value, saponification value, and insoluble impurities), fatty acid composition, lipid concomitants (vitamin E, phospholipids, tocopherols, squalene, and sterols), total phenols, total flavonoids, DPPH radical scavenging rate, ABTS+ radical scavenging rate, and FRAP antioxidant capacity were compared and analyzed across sea buckthorn …
Effects Of Thermal Treatments And High-Pressure Defatting Processes On The Quality And Functional Characteristics Of Rice Bran, Chen Yun, Han Xiaomiao, Wu Suxi, Cai Yongjian, Miao Yongjun
Effects Of Thermal Treatments And High-Pressure Defatting Processes On The Quality And Functional Characteristics Of Rice Bran, Chen Yun, Han Xiaomiao, Wu Suxi, Cai Yongjian, Miao Yongjun
Food and Machinery
[Objective] To investigate the effects of thermal treatments (dry heat, microwave, and high-temperature high-pressure steam) and high-pressure defatting processes (supercritical CO2 extraction and ultrasound-assisted subcritical n-butane extraction) on the quality of rice bran, aiming to improve its stability and potential for high-value utilization. [Methods] Rice bran was pretreated by dry heat, microwave, and high-temperature high-pressure steam, combined with two high-pressure defatting techniques. The effects on lipase activity, storage stability, and physicochemical properties of rice bran were systematically analyzed. [Results] High-temperature high-pressure steam treatment (121℃, 20 min) significantly reduced lipase activity to 19.87 mg/g and effectively inhibited the accumulation of free …
Research Progress On Mechanism Of Kidney Bean In Promoting Recovery From Exercise-Induced Fatigue, Fang Jiahao, Qian Haifeng, Li Yan, Fan Mingcong, Wang Li
Research Progress On Mechanism Of Kidney Bean In Promoting Recovery From Exercise-Induced Fatigue, Fang Jiahao, Qian Haifeng, Li Yan, Fan Mingcong, Wang Li
Food and Machinery
A reasonable dietary intervention is an effective way to alleviate exercise-induced fatigue. Kidney beans, due to their high protein content and abundant bioactive components, show great potential in the field of exercise recovery. This review summarized the nutritional components and major bioactive components of kidney beans, analyzed the physiological changes occurring during human physical exercise, and elaborated on the effects of kidney beans on these exercise-induced physiological changes, as well as their beneficial role in alleviating exercise-induced fatigue. Furthermore, the review provided an outlook on the future applications and research directions of kidney beans in the field of sports nutrition.
Screening And Analysis Of Lactic Acid Bacteria With Anti- Helicobacter Pylori Activity, Wei Zicheng, Fan Liuping, Li Jinwei
Screening And Analysis Of Lactic Acid Bacteria With Anti- Helicobacter Pylori Activity, Wei Zicheng, Fan Liuping, Li Jinwei
Food and Machinery
Food packaging layout design, as the core element of visual communication, directly affects consumers' purchasing decisions. Based on the works receiving international design awards on food packaging, such as Pentawards, Dieline Award, Red Dot, and iF, fr
Effects Of Pullulanase Treatment On The Structure And Function Properties Of Waxy Corn Starch, Shi Xueping, Yu Fang, Jiang Caiyun
Effects Of Pullulanase Treatment On The Structure And Function Properties Of Waxy Corn Starch, Shi Xueping, Yu Fang, Jiang Caiyun
Food and Machinery
[Objective] To investigate the effects of pullulanase treatment on the structure and functionality of waxy corn starch, providing theoretical guidance for regulating starch debranching modification. [Methods] The effects of pullulanase treatment on the structure and functional properties of waxy corn starch are systematically studied using scanning electron microscopy, X-ray diffraction, relative molecular weight and distribution, apparent amylose content, and digestibility tests. [Results] Compared with untreated starch, after pullulanase treatment, starch solutions of different mass fraction rearrange to form a relatively ordered aggregated structure containing B-type crystallinity, with the relative crystallinity increasing from 2.70% to 22.67%. The resistant starch content increases …
Effect Of Composite Probiotic Tablet Candy On Oral Microbiome In Early Childhood Caries, Yu Xihua, Wang Yi, Li Liuruolan, Ren Yu, Cui Shumao, Xu Xianyin
Effect Of Composite Probiotic Tablet Candy On Oral Microbiome In Early Childhood Caries, Yu Xihua, Wang Yi, Li Liuruolan, Ren Yu, Cui Shumao, Xu Xianyin
Food and Machinery
[Objective] To investigate the effects of composite probiotic tablet candy containing Lacticaseibacillus rhamnosus CCFM 1070 and Ligilactobacillus salivarius CCFM 1215 on Streptococcus mutans levels and the microbial community structure in children with early childhood caries (ECC). [Methods] Forty-three ECC patients are randomly assigned to either a probiotic group (n=21) or a placebo group (n=22). Following standard dental treatment, a 4-week intervention is administered. Quantitative PCR (qPCR) and 16S rRNA sequencing are used to systematically analyze microbial dynamics in saliva and dental plaque at baseline (Day 0) and post-intervention (Day 28). [Results] Following the intervention, the levels of S. mutans in …
Regulatory Effect Of Procambarus Clarkii Shell Bioactive Peptides On Muscle Antioxidant Capacity And Circadian Rhythm Of Pelodiscus Sinensis, Yang Saijie, Li Honghui, Huang Chao, Yang Hucheng, Lei Yanli, Zhou Jie
Regulatory Effect Of Procambarus Clarkii Shell Bioactive Peptides On Muscle Antioxidant Capacity And Circadian Rhythm Of Pelodiscus Sinensis, Yang Saijie, Li Honghui, Huang Chao, Yang Hucheng, Lei Yanli, Zhou Jie
Food and Machinery
[Objective] To analyze the effects of Procambarus clarkii shell bioactive peptides (PCSBP) on the growth performance, muscle antioxidant capacity, and circadian rhythm related gene expression of Pelodiscus sinensis. [Methods] In this experiment, different concentrations (0.05%, 0.10%, 0.20%, and 0.50%) of PCSBP are added to the diets of P.sinensis for 70 days. The growth performance, muscle antioxidant capacity, and expression levels of circadian rhythm related genes are measured to preliminarily explore the regulatory effect of PCSBP on the muscle antioxidant capacity and circadian rhythm of P.sinensis. [Results] With the increase of PCSBP concentration in diets, the final body weight, weight gain …
Anti-Aging Effects Of Acid-Extracted Laminaria Japonica Polysaccharides On Caenorhabditis Elegans, Wang Yanying, Xu Meigui, Zhao Pei, Chen Huibin, Huang Luqiang
Anti-Aging Effects Of Acid-Extracted Laminaria Japonica Polysaccharides On Caenorhabditis Elegans, Wang Yanying, Xu Meigui, Zhao Pei, Chen Huibin, Huang Luqiang
Food and Machinery
[Objective] To study the anti-aging effects of kelp (Laminaria japonica) polysaccharides. [Methods] Polysaccharide is obtained from kelp by acid-assisted extraction methods. Based on the aging model of Caenorhabditis elegans, the animal's lipofuscin, reactive oxygen species (ROS), antioxidant capacity, and aging-related gene expression are analyzed to evaluate the effects of kelp polysaccharides on their life span, motility, and stress resistance. [Results] Compared with the control group, acid-extracted kelp polysaccharides (AKP) with different mass concentrations improve the life span, mobility, and stress resistance of C.elegans. Specifically, AKP significantly reduces the lipofuscin content and ROS levels, while increasing the activities of catalase and …
Antioxidant And Anti-Inflammatory Activities And Molecular Mechanisms Of Procyanidin B 2, Yang Wenli, Qin Si, Lu Chenghao, Wang Yixue, Chen Shiyun
Antioxidant And Anti-Inflammatory Activities And Molecular Mechanisms Of Procyanidin B 2, Yang Wenli, Qin Si, Lu Chenghao, Wang Yixue, Chen Shiyun
Food and Machinery
[Objective] To explore the mechanism by which procyanidin B2 (PB2) intervenes in inflammation and insulin resistance (IR) through multi-target modulation. [Methods] The potential of PB 2 in diabetes prevention was evaluated via in vitro antioxidant assays, and molecular biology techniques were used to reveal the regulatory effect of PB 2 on the NF-κB inflammatory signaling pathway during the progression of IR. [Results] PB2 significantly reduced reactive oxygen species (ROS) levels in HepG 2 cells by scavenging free radicals and inhibited the expression of inflammatory factors IL-6, IL-1β, and TNF-α. By suppressing the JNK/NF-κB signaling cascade, PB2 blocked excessive ROS production, …
Comparison Of Antioxidant And Anti-Enteritis Activities Of Polyphenol Extracts From Acorn Powder Treated With Different Processes, Zhou Jie, Liu Menglin, Fu Xiangjin, Wang Yayi, Qin Dandan
Comparison Of Antioxidant And Anti-Enteritis Activities Of Polyphenol Extracts From Acorn Powder Treated With Different Processes, Zhou Jie, Liu Menglin, Fu Xiangjin, Wang Yayi, Qin Dandan
Food and Machinery
[Objective] To investigate the effects of different processes on the functional activity of polyphenols in acorn powder. [Methods] Three different types of acorns, namely acorns, Cyclobalanopsis, and Castanopsis sclerophylla, are used as raw materials to prepare acorn powder by water leaching and enzymatic hydrolysis methods. Polyphenols are extracted from acorns and acorn powder. Then, polyphenol extracts from acorn powder treated by different processes and from acorns are compared according to the aspects below: free radical scavenging activity, lipoxygenase (LOX) and cyclooxygenase-2 (COX-2) inhibition, as well as anti-intestinal inflammation activities. [Results] With relatively high free radical scavenging activity, the polyphenol extracts …
Leaching Process Optimization Of Tartary Buckwheat Tangerine Peel Vinegar And Its Antioxidant Activity, Wang Xiaojing, Wen Xuyang, Li Siyu
Leaching Process Optimization Of Tartary Buckwheat Tangerine Peel Vinegar And Its Antioxidant Activity, Wang Xiaojing, Wen Xuyang, Li Siyu
Food and Machinery
[Objective] To prepare Tartary buckwheat tangerine peel vinegar from the Tartary buckwheat fumigation obtained by traditional process, and to optimize the vinegar leaching process. [Methods] With the total acid, flavonoid, and polyphenol content as indices, the optimal vinegar leaching process is determined by three single-factor experiments (vinegar to liquid ratio, vinegar leaching temperature, and soaking time) and the response surface optimization experiments. Then, the antioxidant activity of the vinegar is analyzed. [Results] The optimal leaching process of Tartary buckwheat tangerine peel vinegar is as follows:solid-liquid ratio 1:1.5 (g/mL), and soaking for 4 hours at 80℃. Under these conditions, the total …
Research Progress In Detection Techniques Of Common Pathogenic Bacteria In Aquatic Products, Xu Meijin, Lin Haisheng, Huang He
Research Progress In Detection Techniques Of Common Pathogenic Bacteria In Aquatic Products, Xu Meijin, Lin Haisheng, Huang He
Food and Machinery
Aquatic products are an essential source of nutrition for humans, and their safety has attracted much attention due to the contaminations with pathogenic bacteria. Pathogenic bacteria such as Vibrio parahaemolyticus, Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Shigella spp. could easily invade aquatic products through water contamination or cross-contamination during processing, causing foodborne diseases and economic losses. This article reviews the contamination routes and hazards of the major pathogenic bacteria in aquatic products, systematically summarizes the properties and application status of both conventional detection techniques (including selective medium method and plate counting method) and novel detection techniques, such …
Recent Advances In Multimodal Sensory Data Fusion Techniques For Intelligent Evaluation Of Wine Flavor Quality, Zhong Hua, Meng Ping, Guo Jingjing, Zhang Ang, Tian Ling
Recent Advances In Multimodal Sensory Data Fusion Techniques For Intelligent Evaluation Of Wine Flavor Quality, Zhong Hua, Meng Ping, Guo Jingjing, Zhang Ang, Tian Ling
Food and Machinery
As the wine industry evolves and consumer demand for quality perception intensifies, the sensory evaluation methods heavily reliant on human experience are increasingly limited by subjectivity and lack of standardization. In this context, evaluation frameworks integrating multimodal sensory data fusion and artificial intelligence (AI) modeling have emerged as a promising frontier in wine flavor assessment. This review provides a comprehensive overview of major sensory data acquisition techniques, including electronic nose, electronic tongue, near-infrared spectroscopy, image analysis, and chromatography-mass spectrometry. It further examines the application characteristics of early, middle, and late fusion strategies in flavor modeling, and evaluates the strengths of …
Research Progress On The Effects Of Polyphenolic Compounds On The Formation Of Heterocyclic Amines, Hu Xiaoting, Jiao Ye, Cheng Yunhui
Research Progress On The Effects Of Polyphenolic Compounds On The Formation Of Heterocyclic Amines, Hu Xiaoting, Jiao Ye, Cheng Yunhui
Food and Machinery
Heterocyclic amines (HCAs) are harmful compounds generated during the thermal processing of food, possessing mutagenic and carcinogenic properties that increase the risk of multiple cancers in humans. Therefore, effectively inhibiting the formation of HCAs has long been a research focus in the field of food science. Focusing on research achievements from the past five years, this review systematically analyzes the effects of polyphenolic compounds, polyphenol-rich plant extracts, and spices on the formation of HCAs, as well as the regulatory mechanisms involved. Furthermore, the future development directions of polyphenolic compounds in the mitigation of HCAs are discussed.
Innovative Trends In Food Packaging Layout Design Based On Case Analysis Of International Awards, Zhang Yanjie
Innovative Trends In Food Packaging Layout Design Based On Case Analysis Of International Awards, Zhang Yanjie
Food and Machinery
Food packaging layout design, as the core element of visual communication, directly affects consumers' purchasing decisions. Based on the works receiving international design awards on food packaging, such as Pentawards, Dieline Award, Red Dot, and iF, from 2020 to 2025, the trend of food packaging layout design mainly included the following aspects:layout structure from stable grid to dynamic balance, visual hierarchy emphasizing information denoising, font application emphasizing functionality and culture, and color strategy combining naturalism and digitization. By deeply analyzing the driving forces behind the aforementioned trends and extracting their design implications, a design methodology that combined theoretical support and …