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Research Progress On Plant-Derived Metal Ion Chelating Peptides, Pei Hanzhe, Zhao Hongfei, Zhou Jiahua, Zhang Bolin, Chen Yonghao
Research Progress On Plant-Derived Metal Ion Chelating Peptides, Pei Hanzhe, Zhao Hongfei, Zhou Jiahua, Zhang Bolin, Chen Yonghao
Food and Machinery
Mineral element deficiency can cause many health problems. Traditional metal element supplements have many shortcomings. Food-derived metal element supplements have gradually become a research hotspot. Plant-derived polypeptides have significant advantages in terms of cost and raw material sources. Chelating peptides formed by chelating metal ions with plant-derived polypeptides have the physiological activity of peptides and the functional characteristics of metal elements, which makes them relatively ideal nutritional supplements, showing broad development prospects. This paper collects relevant research reports at home and abroad, and sorts out the preparation process, chelation mechanism and characteristics, and biological activity of plant-derived metal ion chelating …
Heat Transfer Analysis And Packaging Optimization Design Of Self-Heating Rice, Sun Haowen, Li Huan, Wu Xiaomeng, Mao Like
Heat Transfer Analysis And Packaging Optimization Design Of Self-Heating Rice, Sun Haowen, Li Huan, Wu Xiaomeng, Mao Like
Food and Machinery
[Objective] To further understand the influence of the heat transfer process on the quality of self-heating foods and improve the heating rate of existing self-heating rice products. [Methods] A combination of virtual simulation and experimental methods was used to analyze the actual temperature variations during the heating process of self-heating rice and the effects of heat transfer on rice texture. A three-dimensional heat transfer model of self-heating rice was established using COMSOL software to investigate the heat transfer process, and the packaging design of self-heating rice was optimized with the objective of maximizing the heating rate. [Results] After reheating and …
Effect Of Extraction Methods On Emulsifying Properties Of Corn Fiber Gum, Wu Chenglong, Ren Ying, Li Xingguo, Tang Leiming, Sun Xiaohong
Effect Of Extraction Methods On Emulsifying Properties Of Corn Fiber Gum, Wu Chenglong, Ren Ying, Li Xingguo, Tang Leiming, Sun Xiaohong
Food and Machinery
[Objective] To investigate the influence of three extraction methods (alkaline, enzymatic, and acidic) on the emulsification characteristics of corn fiber gum (CFG). [Methods] Corn bran was used as the raw material, and CFG was extracted using sodium hydroxide, xylanase, and formic–acetic acid–water solutions. The changes in particle size, zeta potential, rheological properties, creaming index, appearance, and microstructure of CFG emulsions were measured. [Results] All three CFG emulsions exhibited shear-thinning behavior, with viscosities decreasing as the shear rate increased. The enzymatically extracted CFG emulsion had the highest viscosity, best gel properties, smallest particle size [(751.6 ± 22.5) nm], highest absolute zeta …
Strategy For Linear Range Broadening Of Elisa Based On Antibody Synergistic Combination, Guo Cuili, Peng Juan, Lai Weihua, Xing Keyu, Gan Bei
Strategy For Linear Range Broadening Of Elisa Based On Antibody Synergistic Combination, Guo Cuili, Peng Juan, Lai Weihua, Xing Keyu, Gan Bei
Food and Machinery
[Objective] To broaden the linear range of ELISA for deoxynivalenol detection. [Methods] This paper obtains three antibodies with different sensitivities via mouse immunization, cell fusion and screening, ascites preparation, and antibody purification. By optimizing the working concentration and composition ratio of the antibody synergistic combination, the optimal antibody synergistic combination ratio is applied to ELISA to determine the linear range. [Results] The optimal reaction conditions for the ic-ELISA based on synergistic antibodies are as follows: the optimal working concentrations of the coating antigen and antibody are 0.3 and 0.1 μg/mL, respectively. The linear range of the synergistic antibody is obviously …
Effect Of Double-Bin Plansifter Motion Parameters On Sieving Efficiency, Li Shuang, Wang Fengcheng, Deng Xiangzhi, Li Xinze, Zhang Baowei, Fu Yunfeng, Xue Chunzhi
Effect Of Double-Bin Plansifter Motion Parameters On Sieving Efficiency, Li Shuang, Wang Fengcheng, Deng Xiangzhi, Li Xinze, Zhang Baowei, Fu Yunfeng, Xue Chunzhi
Food and Machinery
[Objective] The aim is to explore the effect of double-bin plansifter motion parameters on the material sieving efficiency of different systems after wheat milling. [Methods] The milled materials produced by the break system, tailing roll, and scratch system, obtained from a typical milling production line, were selected as raw materials. The double-bin plansifter was used to sieve different materials to investigate the variations in residence time inside the sieve body and in sieving performance under different motion parameters of milled materials in each system. The motion parameters with the optimal sieving performance for the milled materials from each system were …
Extraction Optimization For Polyphenols From Clausena Anisum-Olens Kernel , As Well As Their Antioxidant And Antibacterial Activities, Liao Jianhong, Su Xiufang, Zheng Guangjin, Li Ganghui
Extraction Optimization For Polyphenols From Clausena Anisum-Olens Kernel , As Well As Their Antioxidant And Antibacterial Activities, Liao Jianhong, Su Xiufang, Zheng Guangjin, Li Ganghui
Food and Machinery
[Objective] To optimize the extraction process of polyphenols from Clausena anisum-olens kernel, and to analyze their in vitro antioxidant and antibacterial activities. [Methods] With ultrasonic temperature, power, time, as well as solid–liquid ratio and ethanol volume fraction as experimental factors, the response surface method was employed to optimize the ultrasonic extraction process of polyphenols from C. anisum-olens kernel. Furthermore, the in vitro antioxidant activity of the polyphenols was investigated via free radical scavenging assays, and the antibacterial activity was determined using the well diffusion method. [Results] The optimal extraction process is an ultrasonic power of 94 W, an ultrasonic time …
Ameliorative Effects And Mechanisms Of Crocetin On Insulin Resistance In High-Fat Diet-Induced Diabetic Mice, Wen Jing, Qin Si, Lyu Chenghao
Ameliorative Effects And Mechanisms Of Crocetin On Insulin Resistance In High-Fat Diet-Induced Diabetic Mice, Wen Jing, Qin Si, Lyu Chenghao
Food and Machinery
[Objective] To investigate the hypoglycemic, lipid-lowering, anti-inflammatory, and antioxidant effects of crocetin in high-fat diet (HFD)-induced diabetic mice, and to preliminarily explore its regulatory effects on hepatic insulin signaling pathways and protein S-nitrosylation levels. [Methods] An insulin resistance model was established in C57BL/6J mice by HFD feeding. Mice were administered low (5 mg/kg), medium (10 mg/kg), or high (20 mg/kg) doses of crocetin for 8 weeks, with metformin (200 mg/kg) used as a positive control. Fasting blood glucose, oral glucose tolerance, serum insulin, lipid profiles, hepatic oxidative stress, and inflammatory cytokines were measured. Western blot was used to detect phosphorylation …
Study On Structural Characteristics And Immunomodulatory Activity Of Flammulina Velutipes Crude Polysaccharide, Wang Xinnuo, Peng Chujun, Jin Yumeng, Zhang Molan, You Lijun
Study On Structural Characteristics And Immunomodulatory Activity Of Flammulina Velutipes Crude Polysaccharide, Wang Xinnuo, Peng Chujun, Jin Yumeng, Zhang Molan, You Lijun
Food and Machinery
[Objective] To prepare Flammulina velutipes crude polysaccharide (FVP) and evaluate its structural characteristics and immunomodulatory activity. [Methods] FVP was prepared from Flammulina velutipes using hot-water extraction and ethanol precipitation, and its structural characteristics were characterized by combining Fourier transform infrared spectroscopy (FTIR) and high-performance size-exclusion chromatography–multi-angle laser light scattering–refractive index detection (HPSEC–MALLS–RI). The immunomodulatory activity of FVP was evaluated using RAW 264.7 macrophages and a cyclophosphamide-induced immunosuppressed mouse model. [Results] The total sugar content of FVP is (51.39 ± 1.36) g/100 g. Structural characterization results show that FVP has characteristic features of a β-type pyranose ring and exhibits a multi-component …
Comparative Analysis Of Beef Quality From Bashan Region, Wan Xiaohui, Yao Pingbo, Zhang Duoduo, Ma Xiaowen, Tang Youxue, Liu Yongfeng
Comparative Analysis Of Beef Quality From Bashan Region, Wan Xiaohui, Yao Pingbo, Zhang Duoduo, Ma Xiaowen, Tang Youxue, Liu Yongfeng
Food and Machinery
[Objective] To clarify the unique quality of beef from the Bashan region. [Methods] Xizhen cattle beef from the eastern, southern, south-central, central, and northern regions of Zhenba County, Shaanxi Province, is taken as the material to investigate the differences in nutritional quality (moisture, protein, fat, and minerals) and eating quality (color, texture, and flavor). [Results] Zhenba beef has unique qualities, such as high protein and total mineral content, compared with the nutrient composition of beef in the food nutrient composition database published by the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention. For nutritional quality, …
Comparison And Optimization Of Glycoprotein Extraction Processes For Six Panax Medicinal Herbs Using Ultra-High Pressure Extraction Technology, Chang Fangyu, Zang Hao, Cheng Liye, Han Lusheng, Du Lianyun, Wang Enpeng
Comparison And Optimization Of Glycoprotein Extraction Processes For Six Panax Medicinal Herbs Using Ultra-High Pressure Extraction Technology, Chang Fangyu, Zang Hao, Cheng Liye, Han Lusheng, Du Lianyun, Wang Enpeng
Food and Machinery
[Objective] To comprehensively compare and screen glycoprotein preparation processes for six representative medicinal materials from the genus Panax. [Methods] Glycoprotein yield, DPPH radical scavenging capacity, hydroxyl radical scavenging capacity, and Fe2+ chelation inhibition rate were used as evaluation indicators. Glycoprotein extraction rates and antioxidant activities of six medicinal materials, including P. ginseng, P. notoginseng, P. quinquefolius, P. japonicus (T. Nees) C. A. Mey., P. stipuleanatus H. T. Tsai & K. M. Feng, and P. bipinnatifidus Seem, were compared using traditional thermal extraction and ultra-high pressure processing (UHPP). The Box–Behnken response surface method was employed to optimize UHPP parameters for P. …
Optimization Of Probiotic Fermentation Process And Effects Of Drying Methods On The Quality Of Sea Buckthorn Leaves, Dong Xiaoyue, Yun Xueyan, Zhang Lu, Dong Tongliga, Zhao Chenxi, Te Jinwei, Wang Xiukuan, Hao Qian, Miao Meishu, Su Ke
Optimization Of Probiotic Fermentation Process And Effects Of Drying Methods On The Quality Of Sea Buckthorn Leaves, Dong Xiaoyue, Yun Xueyan, Zhang Lu, Dong Tongliga, Zhao Chenxi, Te Jinwei, Wang Xiukuan, Hao Qian, Miao Meishu, Su Ke
Food and Machinery
[Objective] To investigate the effects of probiotic fermentation conditions and drying methods on the quality of fermented sea buckthorn leaf products. [Methods] Lactiplantibacillus plantarum is used for fermentation. The fermentation process of sea buckthorn leaves is optimized through single-factor experiments combined with response surface methodology. Fermented sea buckthorn leaf extract is prepared under the optimal fermentation conditions and subsequently processed into freeze-dried powder by direct freeze-drying and spray freeze-drying, with or without low-voltage electrostatic field assistance. The effects of different treatments on viable cell counts, flavonoid and polyphenol retention rates, water activity, and in vitro digestion characteristics are evaluated. [Results] …
Effect Of Modified Hemoglobin As A Substitute For Sodium Nitrite On The Quality Of Ham Sausage, Qu Shulei, Ma Chao, Yao Xianqi, Du Dongxu, Wang Wei, Liu Yunguo
Effect Of Modified Hemoglobin As A Substitute For Sodium Nitrite On The Quality Of Ham Sausage, Qu Shulei, Ma Chao, Yao Xianqi, Du Dongxu, Wang Wei, Liu Yunguo
Food and Machinery
[Objective] To improve the utilization rate of porcine blood and the safety of ham sausage. [Methods] Under specific conditions, hemoglobin in porcine blood is modified to produce glycosylated nitrosohemoglobin (GN-Hb). Different amounts of GN-Hb are added to replace sodium nitrite in heat-treated ham sausages. The quality characteristics of the sausages are evaluated through texture analysis, nutritional testing, color difference assessment, color acceptability, elasticity, chewiness, and overall acceptability. [Results] When the sodium nitrite dosage is 100 mg/kg and the GN-Hb dosage is 2.5 g/kg, high-temperature sterilized ham sausage containing the new pigment shows significant improvement in color and cohesion compared with …
Extraction Process Optimization Of Camellia Sinensis Flavonoids And Their Antioxidant Activity, Tu Jianqiu, Xu Danhe, Chen Long, Wang Yaxin, Xu Jiahui, Jing Lixiang, Li Jianfang
Extraction Process Optimization Of Camellia Sinensis Flavonoids And Their Antioxidant Activity, Tu Jianqiu, Xu Danhe, Chen Long, Wang Yaxin, Xu Jiahui, Jing Lixiang, Li Jianfang
Food and Machinery
[Objective] To optimize the extraction process of flavonoids from Xinyang Camellia sinensis and to compare the in vitro antioxidant activities of total flavonoids before and after purification. [Methods] Using Xinyang C. sinensis as raw material, a one-factor test is conducted to investigate the effects of ethanol volume fraction, ultrasonic time, ultrasonic power, and material–liquid ratio on the yield of flavonoids. Subsequently, a three-factor, three-level optimization model is established based on the Box–Behnken experimental design. Additionally, a macroporous adsorption resin is utilized for the purification of flavonoid crude extracts. Finally, the in vitro antioxidant activity of the total flavonoids is evaluated …
Progress On The Nutrient Components, Functional Activities, And Utilization Of Dictyophora Rubrovalvata, Zhang Lunqing, Wang Xianxing, Li Qiaoqiao, Xu Cunbin, Wang Yu
Progress On The Nutrient Components, Functional Activities, And Utilization Of Dictyophora Rubrovalvata, Zhang Lunqing, Wang Xianxing, Li Qiaoqiao, Xu Cunbin, Wang Yu
Food and Machinery
Dictyophora rubrovalvata, a valuable edible fungus in China, is rich in active components such as polysaccharides, proteins, amino acids, and vitamins, exhibiting significant efficacy in antioxidant, anti-fatigue, antitumor, immunomodulatory, hepatoprotective, and anti-inflammatory activities. This paper systematically reviews recent research progress on the nutritional components, functional activities, and utilization status of D. rubrovalvata, both in China and elsewhere, with an outlook on its future development directions and application prospects.
Consumer Judgment, Choice, And Meaning-Making In Food Packaging Design From The Perspective Of Consumption Alienation, Guo Jingzhi, Xu Ming
Consumer Judgment, Choice, And Meaning-Making In Food Packaging Design From The Perspective Of Consumption Alienation, Guo Jingzhi, Xu Ming
Food and Machinery
In the context of contemporary food consumption, food packaging has gradually shifted from a tool for product protection and information transmission to an important cognitive interface that influences consumer perception, judgment, and choice. Existing studies in this field mainly focus on functional optimization, behavioral guidance, and cultural expression, while insufficient attention has been paid to how packaging design affects consumer cognitive processes. This paper introduces the theoretical perspective of consumption alienation and employs literature analysis and comparative case studies to construct a three-layer analytical framework of “judgment–choice–meaning.” Furthermore, it proposes a regression-based analytical pathway centered on comprehensibility, choice support, and …
Sources And Potential Risks Of Micro- And Nanoplastics In Foods, Zhao Xinlong, Li Wei, Zhang Mengling, Xing Liwen, Tian Huafeng
Sources And Potential Risks Of Micro- And Nanoplastics In Foods, Zhao Xinlong, Li Wei, Zhang Mengling, Xing Liwen, Tian Huafeng
Food and Machinery
Plastics are widely used in food packaging, storage, processing, and other food-related applications, playing a vital role in extending food shelf life, reducing material loss, and promoting food circulation. However, these plastic products that come into direct or indirect contact with foods can release micro- and nanoplastics through various physical and chemical processes. These micro- and nanoplastics can accumulate in the human body through bioaccumulation and other pathways and have become one of the emerging contaminants threatening food safety and human health. This review provides a comprehensive summary of the research progress on the generation pathways, release mechanisms, potential health …
Effects Of Pretreatment Methods On Volatile Compounds And Active Ingredients In Flaxseed Oil, Zhu Lijun, Chen Fengzhen, Zhang Chengshuang, Zhao Baoyi, Meng Lingjun
Effects Of Pretreatment Methods On Volatile Compounds And Active Ingredients In Flaxseed Oil, Zhu Lijun, Chen Fengzhen, Zhang Chengshuang, Zhao Baoyi, Meng Lingjun
Food and Machinery
[Objective] This paper aims to investigate the effects of microwave and roasting pretreatment methods on volatile compounds and active ingredients in flaxseed oil. [Methods] Flaxseeds were pretreated by microwave (720 W, 2–8 min) and roasting (140–200 ℃, 30 min), and then flaxseed oil was prepared by cold pressing. Using untreated cold-pressed flaxseed oil as a control, the differences in volatile compounds were analyzed by headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and an electronic nose. Additionally, the contents of tocopherols, phytosterols, and total phenolics were determined. [Results] A total of 72 volatile compounds are identified by HS-GC-IMS analysis, including aldehydes (20 …
Advances In The Application Of Electroencephalography In Food Sensory Science, Li Wenbin, Hou Xiaoyi, Deng Na, Leng Tuo, Fu Haohua, Wang Jianhui
Advances In The Application Of Electroencephalography In Food Sensory Science, Li Wenbin, Hou Xiaoyi, Deng Na, Leng Tuo, Fu Haohua, Wang Jianhui
Food and Machinery
Traditional sensory evaluation of food is affected by subjectivity and other factors, resulting in significant limitations. Electroencephalography (EEG), owing to its advantages of high temporal resolution, non-invasiveness, and real-time dynamic monitoring, offers an objective neurophysiological perspective and analytical approach to address this issue, effectively advancing food science research from subjective descriptions to objective neural decoding. This paper systematically reviews the applications of EEG in food flavor recognition and prediction, objective evaluation of food quality, and analysis of food nutrition and consumer behavior. In light of the current state of technological development, it is proposed that multimodal technology integration and machine …
Processing Mechanism And Efficacy Maintenance Strategy Of Ginseng Active Ingredients Based On Spectroscopy Technology, Yang Hantong, Kong Linghui, Jiang Mengmeng, Wang Yingxiu, Li Xiangguo
Processing Mechanism And Efficacy Maintenance Strategy Of Ginseng Active Ingredients Based On Spectroscopy Technology, Yang Hantong, Kong Linghui, Jiang Mengmeng, Wang Yingxiu, Li Xiangguo
Food and Machinery
Ginseng, as a medicinal and edible plant, has ginsenosides as its core active components, which are widely applied due to their physiological functions such as antioxidant and anti-inflammatory activities; however, their structures and activities are easily affected by food processing. During processing steps such as cleaning, steaming/boiling, and fermentation, temperature, pH, and microbial enzyme systems alter the types, contents, and stability of active components through reactions such as hydrolysis and oxidation. The intrinsic linkage mechanism of "component transformation-activity-bioavailability" constitutes a core focus and challenge in current research. This study, based on spectroscopic techniques including high-performance liquid chromatography (HPLC), nuclear magnetic …
Effect Of Processing Methods On Polygonatum Kingianum Collett & Hemsl . Metabolites Based On Widely Targeted Metabolomics, Wei Zhen, Tang Yayuan, Yue Jian, Su Juan, Sun Jian, He Xuemei
Effect Of Processing Methods On Polygonatum Kingianum Collett & Hemsl . Metabolites Based On Widely Targeted Metabolomics, Wei Zhen, Tang Yayuan, Yue Jian, Su Juan, Sun Jian, He Xuemei
Food and Machinery
［Objective］ To investigate the effect of processing methods on Polygonatum kingianum Collett & Hemsl.metabolites, to reveal the regulatory pattern of processing methods on the metabolites, and to clarify the characteristic metabolites enriched by various processing methods.［Methods］ Metabolites of P.kingianum samples processed via boiling (BP), roller processing (HP), and traditional processing (JZ) are analyzed using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) based on widely targeted metabolomics. Differential metabolites are screened using multivariate statistical analyses, including principal component analysis, orthogonal partial least squares-discriminant analysis, and hierarchical clustering analysis, followed by Kyoto Encyclopedia of Genes and 何雪梅（1981—），女，广西农业科学院农产品加工研究所研究员，硕士。E-mail：[email protected]|Genomes (KEGG ) metabolic enrichment analysis.［Results］ …
Effects Of Yeast Extract And Reheating Methods On Gel Properties And Warmed-Over Flavor Formation Of Hairtail Surimi, Huang Qianyi, Li Xianghong, Li Shuang, Ma Xiayin, Liu Dongmin, Wang Faxiang, Liu Yongle, Wu Jinhong
Effects Of Yeast Extract And Reheating Methods On Gel Properties And Warmed-Over Flavor Formation Of Hairtail Surimi, Huang Qianyi, Li Xianghong, Li Shuang, Ma Xiayin, Liu Dongmin, Wang Faxiang, Liu Yongle, Wu Jinhong
Food and Machinery
［Objective］ To control the gel property and warmed -over flavor formation of hairtail surimi products.［Methods］ Surimi gel is prepared using hairtail as the raw material. Then, by examining changes in sensory evaluation, microstructure, gel property,moisture content, and volatile flavor substances, this study investigates the effects of yeast extract addition and reheating methods on gel property and warmed-over flavor formation in hairtail surimi products.［Results］ Yeast extract addition significantly promotes internal structural cross-linking and reduces the number of pores in the product, thereby enhancing the gel properties, including gel strength, hardness, and elasticity. Specifically, an optimal gel property is observed at a …
Evaluation Of Functional Properties And Classification Of Processability Of Eight Chestnut Starch Varieties Based On Multidimensional Quality Indexes, Yang Xiaocong, Wang Ensheng, Li Shizhuo, Du Wenqing, Li Kun
Evaluation Of Functional Properties And Classification Of Processability Of Eight Chestnut Starch Varieties Based On Multidimensional Quality Indexes, Yang Xiaocong, Wang Ensheng, Li Shizhuo, Du Wenqing, Li Kun
Food and Machinery
［Objective］ To clarify the comprehensive functional characteristics and processing adaptability of different chestnut varieties.［Methods］ The microscopic morphology of starches prepared from eight chestnut varieties was observed, and their amylose content, transparency, freeze-thaw stability, solubility, swelling power, and gel texture properties were determined. Correlation analysis, principal component analysis (PCA ),and cluster analysis were employed to comprehensively evaluate starch quality.［Results］ The starch granules from the eight chestnut varieties exhibited similar morphologies, mainly including round, oval, and polygonal shapes. Correlation analysis revealed significant correlations among the quality indexes of different varieties (P<0.05). PCA reduced the eight indexes to two principal components, with a cumulative variance contribution rate of 84.373%.Cluster analysis classified the starches from the eight chestnut varieties into four categories: high-elasticity, high-swelling, low-hardness, and high-gel types.［Conclusion］ Significant differences in the functional properties of chestnut starches were observed among the different categories (P<0.05).
Rapid Determination And Uncertainty Evaluation Of Vitamins A , D 3, And E Content In Cereal-Based Complementary Foods For Infants And Young Children By Online Solid Phase Extraction-Two-Dimensional Liquid Chromatography, Long Qiang, Zhao Tao, Xiao Mei, Wu Haizhi, Zhou Fan, Dai Zhiyong
Rapid Determination And Uncertainty Evaluation Of Vitamins A , D 3, And E Content In Cereal-Based Complementary Foods For Infants And Young Children By Online Solid Phase Extraction-Two-Dimensional Liquid Chromatography, Long Qiang, Zhao Tao, Xiao Mei, Wu Haizhi, Zhou Fan, Dai Zhiyong
Food and Machinery
［Objective］ To establish a rapid determination method for vitamin A, D3, and E content in cereal-based complementary foods for infants and young children by online solid phase extraction -two-dimensional liquid chromatography simultaneously.［Methods］ Sample saponification solution is purified by online solid -phase extraction. Then, vitamin A and E are separated and detected by the first -dimension chromatography, while vitamin D3 is preliminarily separated in the first dimension and then transferred to the second -dimension chromatography for further separation and detection, with all quantification achieved by the external standard method.［Results］］ Vitamin A,D3,and E exhibit a good linearity in the concentration ranges, with …
Effects Of Ozone Treatment At Different Concentrations On Storage Quality Of Fresh Peanuts, Yang Hui, Han Junhao, Xie Yongkang, Li Ping, Cao Shina
Effects Of Ozone Treatment At Different Concentrations On Storage Quality Of Fresh Peanuts, Yang Hui, Han Junhao, Xie Yongkang, Li Ping, Cao Shina
Food and Machinery
［Objective］ To study the preservation effect of ozone on fresh peanuts.［Methods］ "Four Red" fresh peanuts were used as experimental materials. Peanuts were treated with ozone at different concentrations (10,30,and 50 mg/L ) and stored at (4 ± 1) ℃ for 15 days. Edible quality, nutritional quality, and safety quality were measured every 3 days.［Results］ The effects of ozone treatment on the post-harvest storage quality of fresh peanuts varied with concentration. Compared with the control group, medium-to-low concentration ozone treatment (≤30 mg/L ) effectively reduced peanut mass loss, inhibited mold development and microbial growth, maintained stable kernel color and good texture, …
Effects Of Air-Impingement Jet Drying On Drying Characteristics , Color , Nutritional Quality And Antioxidant Capacity Of Prunus Armeniaca L. Cv. Diaogan, Cheng Hui, Gao Jianrui, Li Chunqi, Lu Chunxia
Effects Of Air-Impingement Jet Drying On Drying Characteristics , Color , Nutritional Quality And Antioxidant Capacity Of Prunus Armeniaca L. Cv. Diaogan, Cheng Hui, Gao Jianrui, Li Chunqi, Lu Chunxia
Food and Machinery
［Objective］ Air-impingement jet drying technology is applied to explore the influence of drying temperature and air velocity on the drying characteristics, color, nutritional quality and antioxidant capacity of Prunus armeniaca L.cv.Diaogan.［Methods］ P.armeniaca samples are blanched and then dried at different temperatures (40,45,50,55,60 ℃) and air velocity (6,8,10,12,14 m/s), respectively. The drying characteristics, color, soluble sugar contents, total acid contents, total phenol contents and antioxidant activity were measured.［Results］ The air-impingement jet drying of P.armeniaca primarily falls into a rate-falling drying process. The drying curve and drying rate curve are significantly (P<0.05) affected by drying temperature but not significantly (P>0.05) by air velocity. The contents of soluble sugar, ascorbic …
Effects Of Wrinkled Pea Meal Replacement Powder On Glucose And Lipid Metabolism Disorders And Gut Microbiota In Mice, Cui Yajun, Hong Lingyu, Zhou Sumei, He Yuhua, Yao Yang, Hou Dianzhi
Effects Of Wrinkled Pea Meal Replacement Powder On Glucose And Lipid Metabolism Disorders And Gut Microbiota In Mice, Cui Yajun, Hong Lingyu, Zhou Sumei, He Yuhua, Yao Yang, Hou Dianzhi
Food and Machinery
［Objective］ To investigate the effects of wrinkled pea meal replacement powder on glucose and lipid metabolism disorders and gut microbiota.［Methods］ A 12-week intervention experiment was conducted using a high-fat diet-fed mouse model. Changes in key indicators,including mouse phenotypes,blood biochemical parameters, histopathology, and gut microbial composition, were systematically monitored.［Results］ Wrinkled pea meal replacement powder significantly reduced fasting blood glucose, area under the blood glucose curve, and serum levels of total cholesterol, triglycerides, and low-density lipoprotein cholesterol in high-fat-fed mice (P<0.05). It effectively alleviated hepatic steatosis, reduced serum alanine aminotransferase levels (P<0.05), and significantly mitigated hepatocyte damage. Additionally, consumption of wrinkled pea meal replacement powder significantly regulated gut microecological imbalance induced by a high-fat diet, increased gut microbial richness, decreased the Firmicutes/Bacteroidetes ratio, and increased the relative abundance of beneficial bacteria, including norank_f_ Muribaculaceae, norank_o_ Clostridia _UCG- 014, and Bifidobacterium.［Conclusion］ Wrinkled pea meal replacement powder has potential application value in improving glucose and lipid metabolism and regulating gut health.
Effects Of Gardenia Extract On Body Weight And Intestinal Mucosal Microbiota In Obese Mice, Liu Qin, Deng Na, Zhou Mengsi, Tan Zhoujin
Effects Of Gardenia Extract On Body Weight And Intestinal Mucosal Microbiota In Obese Mice, Liu Qin, Deng Na, Zhou Mengsi, Tan Zhoujin
Food and Machinery
［Objective］ To explore the effects of gardenia extract on intestinal mucosal microbiota and body weight in mice fed a high -fat diet, and to explore the microecological mechanism of gardenia extract in obese mice.［Methods］ The potential mechanism of gardenia extract in treating obesity is predicted by network pharmacology and molecular docking technology. Additionally, 24 SPF C 57BL/6 male mice are randomly assigned into a blank group (8 mice ) and a model group (16 mice ). The model group receives a high-fat diet for 12 weeks, while the blank group receives an ordinary diet. After modeling, 12 successfully modeled mice …
Anti-Inflammatory Effect Of Sipunculus Nudus Collagen Peptide And Its Mechanism In Skin Wound Repair Promotion In Mice, Huang Haoyang, Zhang Junyi, Shen Weiqiang, Cao Wenhong, Lin Haisheng
Anti-Inflammatory Effect Of Sipunculus Nudus Collagen Peptide And Its Mechanism In Skin Wound Repair Promotion In Mice, Huang Haoyang, Zhang Junyi, Shen Weiqiang, Cao Wenhong, Lin Haisheng
Food and Machinery
［Objective］ To explore the repairing effect of Sipunculus nudus collagen peptide (SNCP ) on skin wounds and clarify its potential efficacy in anti -inflammation, oxidative stress regulation,and wound repair promotion.［Methods］ Collagen is extracted from the body wall of S.nudus via the hot water extraction method, and SNCP is subsequently prepared through enzymolysis and ultrafiltration. Then,the lipopolysaccharide (LPS)-induced RAW 264.7 cell inflammation model and the whole cortex wound inflammation model in mice are employed to detect the effect of SNCP on cytotoxicity and cell morphology, as well as the inflammatory, antioxidant, and growth factors in mouse wound tissues.［Results］ At 50 to …
Flavonoid Extraction And Antioxidant Activity Of Daidai's Physiological Fallen Fruits, Zhang Xinyi, Li Qili, Li Zhijian, Ge Hanxiao, Shao Yuting, Xiao Yecheng, Li Tao, Su Donglin
Flavonoid Extraction And Antioxidant Activity Of Daidai's Physiological Fallen Fruits, Zhang Xinyi, Li Qili, Li Zhijian, Ge Hanxiao, Shao Yuting, Xiao Yecheng, Li Tao, Su Donglin
Food and Machinery
［Objective］ To explore a green extraction process for flavonoids from Daidai's physiological fallen fruits and to analyze the composition, microstructure, and antioxidant activity of the extracts.［Methods］ Flavonoids were extracted from Daidai's physiological fallen fruits using an ethanol-water solution combined with ultrasonic-assisted extraction. The extraction conditions were optimized through single-factor experiments. The flavonoid composition of the extract was determined by high-performance liquid chromatography (HPLC ), its microstructure was observed using scanning electron microscopy (SEM ), and in vitro antioxidant activity was evaluated by DPPH radical 苏东林（1979—），男，湖南省农业科学院研究员，博士。E-mail：sdl791228 @163.com scavenging, ABTS radical scavenging, and FRAP assays.［Results］ The optimal extraction conditions were: 75% ethanol, …
Effect Of Garlic Paste Addition On Volatile Flavor Substances In Crayfish Tails, Tu Jianqiu, Fu Wenjun, Yang Xiaocong, Jing Lixiang, Zhu Jing, Li Jianfang
Effect Of Garlic Paste Addition On Volatile Flavor Substances In Crayfish Tails, Tu Jianqiu, Fu Wenjun, Yang Xiaocong, Jing Lixiang, Zhu Jing, Li Jianfang
Food and Machinery
［Objective］ To investigate the effect of garlic paste addition on volatile flavor substances and color attributes of crayfish tails, and provide a theoretical basis for flavor standardization in industrial production.［Methods］ This paper adopts gas chromatography-ion mobility spectrometry (GC-IMS ) combined with colorimetric analysis to study the characteristics of volatile components and color parameters (L*,a*,b* values ) of crayfish tails under garlic paste additions of 0%,4.4%,8.8%,13.2%,17.6%,and 22.0%. Principal component analysis (PCA ) is applied to analyze flavor differences.［Results］ Colorimetric analysis reveals that garlic paste addition significantly decreases L* from 45.69 to 34.50 and b* from 39.24 to 29.94 (P<0.05), while a* values show a significant difference under the garlic paste addition of more than 13.2% (P<0.05). A total of 53 volatile substances are identified by GC-IMS, and their total content increases gradually with the rising garlic paste addition (highest value in the 22% group at 18 749 and lowest value in the control group at 10 758). Camphene, 2-ethylbutanoic acid, 2-methylbutyl acetate, allyl isothiocyanate, and heptanal are identified as intrinsic flavor markers of crayfish meat. Key contributors to flavor include camphene, 1-heptanol, 3-pentenenitrile, 2,3-pentanedione, diacetyl, and isopropanol. PCA shows that the 13.2%~17.6% group exhibits significantly different flavor characteristics from other groups (PC1 contribution rate of 76%).［Conclusion］ Under the garlic paste addition of 8.8%~13.2%, the optimal balance between flavor and color attributes is achieved, while excessive addition of more than 17.6% results in aldehyde overaccumulation and accelerated browning.