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- Antioxidant activity (61)
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- Biological activity (19)
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- Flavor (16)
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Articles 61 - 90 of 1588
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Effects Of Thermal Processing Methods On Flavor Quality Of Fish Meat And Differential Formation Mechanisms : A Review, Zou Wanghua, Hou Xiaoyi, Liu Miao, Deng Na, Ni Panxianzhi, Li Hui, Fu Haohua, Wang Jianhui
Effects Of Thermal Processing Methods On Flavor Quality Of Fish Meat And Differential Formation Mechanisms : A Review, Zou Wanghua, Hou Xiaoyi, Liu Miao, Deng Na, Ni Panxianzhi, Li Hui, Fu Haohua, Wang Jianhui
Food and Machinery
Thermal processing is the most commonly used technique for fish products. Different thermal processing techniques vary in the degree of lipid oxidation, protein degradation, and Maillard reaction, as well as the synergy among these reactions, thereby differentially affecting flavor. Focusing on four typical thermal processing methods, steaming, boiling, frying, and roasting, this paper reviews the flavor change patterns in various types of fish products under different thermal processing conditions. Moreover, from the perspective of the synergy among lipid oxidation and decomposition, protein degradation, and the Maillard reaction, this paper systematically elucidates the formation mechanisms underlying the flavor substance enrichment and …
Research Progress On The Extraction Of Functional Components From Chinese Baijiu Distiller's Grains And Their High-Value Applications, Wang Yanyong, Guo Shuanghai
Research Progress On The Extraction Of Functional Components From Chinese Baijiu Distiller's Grains And Their High-Value Applications, Wang Yanyong, Guo Shuanghai
Food and Machinery
Chinese Baijiu distiller's grains represent a major by-product of the Baijiu brewing industry. The solid-state or liquid-state multi-strain fermentation process endows them with complex chemical compositions and functional properties, conferring considerable potential for further development. This study describes the chemical composition of Chinese Baijiu distiller's grains, discusses the differences in functional components arising from the brewing processes of various Baijiu aroma types, and evaluates advanced extraction techniques targeting core components, including proteins, dietary fibers, and polyphenols. The biological activities of Chinese Baijiu distiller's grain extracts, such as antioxidant, antihypertensive, and immunoregulatory effects, as well as their underlying mechanisms of action, …
Zinc Biofortification Technologies , Edible Safety , And Physiological Function Regulation In Edible Mushrooms, Wu Bingbing, Shi Nengpai, Su Jianwei, Hou Xuemei, Lin Xiangyang
Zinc Biofortification Technologies , Edible Safety , And Physiological Function Regulation In Edible Mushrooms, Wu Bingbing, Shi Nengpai, Su Jianwei, Hou Xuemei, Lin Xiangyang
Food and Machinery
Zinc (Zn) is an essential trace element for humans, and dietary zinc deficiency is an important global public health issue. Edible mushrooms have become highly promising carriers for zinc biofortification due to their natural mineral accumulation ability and the capacity to convert inorganic zinc into organically bound states with higher bioavailability. The enrichment and absorption of zinc, intracellular homeostasis regulation, and subcellular distribution patterns during the cultivation process of edible mushrooms were summarized, and the key factors influencing the efficiency of zinc biofortification, including fungal species, zinc sources (inorganic, organic, or nano forms ),application methods,and cultivation conditions, were evaluated. In …
Advances In Extraction And Detection Technologies For Veterinary Drug Residues In Food, Luo Qiaoqiao, Yuan Yufeng, Jia Yunzhu, Chen Qingya, Tan Fang, Zhao Xin
Advances In Extraction And Detection Technologies For Veterinary Drug Residues In Food, Luo Qiaoqiao, Yuan Yufeng, Jia Yunzhu, Chen Qingya, Tan Fang, Zhao Xin
Food and Machinery
Veterinary drug residues constitute a global challenge that poses significant threats to food safety and public health. This review systematically summarizes recent advances in detection technologies for veterinary drug residues in food, with a particular focus on the performance characteristics and application status of sample extraction techniques (including liquid-liquid extraction, solid phase extraction, accelerated solvent extraction, QuEChERS, and magnetic solid phase microextraction ),as well as analytical methods (including chromatographic-mass spectrometric techniques, immunoassays, capillary electrophoresis, biosensors, and quantum dots -based approaches ). Comparative analysis reveals that accelerated solvent extraction (ASE ) and QuEChERS have emerged as mainstream pretreatment techniques owing to …
Review Of Sustainable Development In The Baked Food Industry : Innovations From Raw Materials, Processing To Packaging, Wang Yujia, Ma Shunzhang, Feng Muyu, Hou Dianzhi, Zhou Sumei
Review Of Sustainable Development In The Baked Food Industry : Innovations From Raw Materials, Processing To Packaging, Wang Yujia, Ma Shunzhang, Feng Muyu, Hou Dianzhi, Zhou Sumei
Food and Machinery
From the orientation of the global baked food industry toward health and sustainable development in recent years, this paper systematically reviews the innovations and progress across three core dimensions: raw material substitution, process optimization, and packaging improvement. First, regarding raw materials, conventional wheat flour is replaced with ingredients such as whole-grain flours and plant-based food by-products. Natural functional additives and novel protein sources (e.g., plant proteins, insect proteins, and microbial proteins) are developed to enhance the nutritional and health value of products and realize the efficient utilization of resources. Second, in the core process, techniques such as dough mixing, fermentation, …
Research Progress On Strain Identification And Wall-Breaking Technologies Of Wall-Broken Ganoderma Lucidum Spore Powder And Its Industrial Prospects, Han Lingxian, Liang Zengenni, Ji Hainan, Zhao Chan, Zhang Mengling
Research Progress On Strain Identification And Wall-Breaking Technologies Of Wall-Broken Ganoderma Lucidum Spore Powder And Its Industrial Prospects, Han Lingxian, Liang Zengenni, Ji Hainan, Zhao Chan, Zhang Mengling
Food and Machinery
Ganoderma lucidum spore powder consists of reproductive cells released during the mature stage of the fungus and concentrates the core nutrients and bioactive components of Ganoderma lucidum. Recent advances in the field of wall-broken Ganoderma lucidum spore powder were systematically summarized, with a focus on four core directions: the permitted scope and identification techniques of Ganoderma strains for health foods, optimization of wall-breaking processes and quality control, safety evaluation, and functions and mechanisms. Combined with policy orientation and market demand, future development suggestions were proposed, including strengthening strain management at the source, establishing a full-chain quality system, deepening mechanism research, …
Purification, Enzymatic Properties, And Stabilizer Screening Of Acid Protease From Trichoderma Reesei, Wu Yao, Yu Huashun, Chen Rui, Yang Zhaoshi, Li Ming, Gao Jie, Zhang Yan
Purification, Enzymatic Properties, And Stabilizer Screening Of Acid Protease From Trichoderma Reesei, Wu Yao, Yu Huashun, Chen Rui, Yang Zhaoshi, Li Ming, Gao Jie, Zhang Yan
Food and Machinery
[Objective] To purify and study the enzymatic properties of acid protease from the Trichoderma reesei strain, and to screen the stabilizer formula. [Methods] The acid protease is purified by ammonium sulfate precipitation, dialysis, and anion exchange column chromatography. Then, its molecular weight is determined by sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and its enzymatic properties are studied. Finally, the stabilizer formula of acid protease is optimized, with an investigation into its effect on acid protease storage stability. [Results] For the purified acid protease, its specific enzyme activity is 4 849 U/mg, purification fold is 3.28 times, and relative molecular weight is …
Screening And Identification Of Tannin-Degrading Strains And Analysis Of Their Probiotic Functional Characteristics, Duan Wenjing, Yu Chong, Tian Yuan, Zhang Shumei, Su Ting
Screening And Identification Of Tannin-Degrading Strains And Analysis Of Their Probiotic Functional Characteristics, Duan Wenjing, Yu Chong, Tian Yuan, Zhang Shumei, Su Ting
Food and Machinery
[Objective] Microbial strains with tannin-degrading capabilities were screened from natural samples, and their probiotic properties were systematically evaluated. [Methods] Three Lactobacillus plantarum strains (Y1, Y20, Y22) and Meyerozyma caribbica Y3 exhibiting high tanninase activity are selected. Probiotic characteristics including growth characteristics, antioxidant capacity, bile salt tolerance, and cholesterol degradation efficiency are investigated. Safety profiles were determined through hemolytic activity assays and standard antibiotic susceptibility testing. [Results] The experimental data reveal that M.caribbica Y3 demonstrates remarkable antioxidant activities, with a superoxide anion scavenging rate of 95.25 % in cell supernatants and a hydroxyl radical scavenging rate of 63.43 % in extracts …
Qualitative Analysis Methods Of Zen And Don In Maize Based On Near-Infrared Spectroscopy, Traditional Machine Learning, And Lstm, Gao Man, Qian Chengjing, Ding Ziyuan, Luo Yunjing, Zhai Chen
Qualitative Analysis Methods Of Zen And Don In Maize Based On Near-Infrared Spectroscopy, Traditional Machine Learning, And Lstm, Gao Man, Qian Chengjing, Ding Ziyuan, Luo Yunjing, Zhai Chen
Food and Machinery
[Objective] To establish a rapid and accurate detection and analysis method for mycotoxins. [Methods] Based on near-infrared spectroscopy, qualitative models for the contents of zearalenone (ZEN) and deoxynivalenol (DON) in maize were established.144 naturally contaminated maize samples were used, and near-infrared spectra were collected from two sample preparations, namely maize powder and toxin extract. Five pretreatment methods were applied to process the original spectra, and two characteristic wavelength screening methods were selected to further extract effective information from the spectra. Pollution classification models for ZEN and DON were established using three machine learning algorithms, namely k-nearest neighbor classification algorithm, least …
Rapid Detection Of Total Anthocyanin Content In Black Rice Based On Lab Color Modes, Zhang Xun, Li Yinjun, Ding Hua, Liu Jiao, Li Yanyi, Gui Fuhao, Yang Jie
Rapid Detection Of Total Anthocyanin Content In Black Rice Based On Lab Color Modes, Zhang Xun, Li Yinjun, Ding Hua, Liu Jiao, Li Yanyi, Gui Fuhao, Yang Jie
Food and Machinery
[Objective] To develop a method for the rapid detection of anthocyanin content in black rice. [Methods] This study adopts smartphone software "ColorMax" to obtain color parameters of anthocyanin standard solutions and black rice sample solutions in specific conditions. A relationship curve between color parameters of anthocyanin and its concentration is established and applied to the detection of black rice samples. [Results] The detection range of the proposed method is from 3.33 to 12.50 μmol/L, with the standard curve correlation coefficient (R2) of more than 0.99. The proposed method is employed to detect the anthocyanin content in 27 black rice samples, …
Determination Method Optimization For Residual Solvent In Flaxseed Oil, Shi Xincai, Zhou Qin, Wuri Guga, Li Yifan, Ai Jimu
Determination Method Optimization For Residual Solvent In Flaxseed Oil, Shi Xincai, Zhou Qin, Wuri Guga, Li Yifan, Ai Jimu
Food and Machinery
[Objective] To optimize the determination method for residual solvent in flaxseed oil. [Methods] Test flaxseed oil samples are separated using a methyl polysiloxane capillary column containing 6 % cyanopropyl-phenyl by headspace gas chromatograph (HS-GC). [Results] The linear correlation coefficient of solvent No.6 is 0.999 9, and the average spiked recovery rate is 91.0 % to 102.3 %. The original interference peak of flaxseed oil does not appear within the time range of the target peak of solvent No.6. Additionally, other common vegetable oils do not have interference peaks with large peak areas. [Conclusion] HS-GC can be used to determine the …
Near-Freezing Point Concentration Of Orange Juice Based On Absorption Membrane Distillation, Ge Sheng, Chen Dong, Liu Jizhou, Cao Xu
Near-Freezing Point Concentration Of Orange Juice Based On Absorption Membrane Distillation, Ge Sheng, Chen Dong, Liu Jizhou, Cao Xu
Food and Machinery
[Objective] Aiming at the issues such as solute loss during the freeze-point concentration of heat-sensitive liquid materials, a near-freezing point concentration device based on absorption membrane distillation is designed and fabricated. The feasibility of the device is verified using orange juice as the research subject. [Methods] A mathematical model of the device is established. Using orange juice as the feed liquid and lithium bromide solution as the absorption solution, this paper calculates and analyzes the variation laws of the concentration rate and energy consumption ratio of concentration with factors such as membrane pore diameter, membrane tube wall thickness, mass concentration …
Effect Of Young Apple Pectin Coating On Preservation Of Winter Jujube, Wang Zaolan, Xia Wenhui, Hou Manwei, Song Hui, Li Jiaxue, Wang Fei, Xue Jia
Effect Of Young Apple Pectin Coating On Preservation Of Winter Jujube, Wang Zaolan, Xia Wenhui, Hou Manwei, Song Hui, Li Jiaxue, Wang Fei, Xue Jia
Food and Machinery
[Objective] To research the preservation effects of young apple pectin (YAP) coating treatment on winter jujubes during storage. [Methods] Dali winter jujubes were used as the experimental material, and they were coated with 1 % (mass fraction) YAP, commercial citrus pectin (CP), and commercial apple pectin (AP). The quality and physiological indicators of the winter jujubes during storage were measured and analyzed. [Results] The weight loss, decay rate, reddening rate, and ascorbic acid loss in the pectin-coated groups are all lower than those in the control group, with the YAP treatment group showing the most significant effects, particularly in reducing …
Effects Of 1-Methylcyclopropene And Sulfur Dioxide On Ripening, Softening, And Antioxidant Properties Of Bayberry In Modified Atmosphere Packaging, Shi Xiaomeng, Zhang Jingjin, Lin Qi, Zhang Huiyun, Bao Yuanyuan
Effects Of 1-Methylcyclopropene And Sulfur Dioxide On Ripening, Softening, And Antioxidant Properties Of Bayberry In Modified Atmosphere Packaging, Shi Xiaomeng, Zhang Jingjin, Lin Qi, Zhang Huiyun, Bao Yuanyuan
Food and Machinery
[Objective] To explore the effects of different modified atmosphere packaging (MAP) treatments on the preservation of Dongkui bayberry during storage. [Methods] Dongkui bayberry from Shiping County, Yunnan Province is taken as the test object and stored in different MAP bags to determine and analyze the ripening, softening, and antioxidant properties during postharvest storage. [Results] Compared with the control group, during storage at 4 ℃, the combined treatment of 1-methylcyclopropene (1-MCP) + sulfur dioxide + poly (butylene itaconate) (PBI) physically activated fresh-keeping bags can effectively maintain the quality and high antioxidant properties of bayberry. After 14 days of storage, this combined …
Optimization Of Extraction Process Of Suopiyin And Its Antioxidant And Hypoglycemic Activities In Vitro And In Vivo, Li Yaqing, Chu Xiaoqin, Cui Mengyao, Li Jing, Jia Nini, Jiang Dayuan
Optimization Of Extraction Process Of Suopiyin And Its Antioxidant And Hypoglycemic Activities In Vitro And In Vivo, Li Yaqing, Chu Xiaoqin, Cui Mengyao, Li Jing, Jia Nini, Jiang Dayuan
Food and Machinery
[Objective] Based on classical prescriptions of Xin'an Medicine, a functional food was developed to help exert antioxidant effects and maintain healthy blood glucose levels. [Methods] Based on the results of single-factor experiments, an orthogonal design was applied to optimize three factors in the extraction process, namely the solid-liquid ratio, extraction time, and number of extraction cycles. The extraction yields of total polysaccharides and total flavonoids were used as evaluation indices to determine the optimal extraction process. The in vitro antioxidant activity of Suopiyin was evaluated using the scavenging rates of DPPH, ABTS, and hydroxyl (·OH) radicals. The in vitro hypoglycemic …
Effect Of Pepsin Limited Enzymatic Hydrolysis From Wheat Bran Protein On Lipid Lowering In Vitro, Zheng Wenjing, Bai Yang, Liu Cong, Jiri Gala, Wang Jilite, Zhang Yanxia, Li Yuxin
Effect Of Pepsin Limited Enzymatic Hydrolysis From Wheat Bran Protein On Lipid Lowering In Vitro, Zheng Wenjing, Bai Yang, Liu Cong, Jiri Gala, Wang Jilite, Zhang Yanxia, Li Yuxin
Food and Machinery
[Objective] To elucidate the lipid-lowering effect of wheat bran protein from the Hetao region and provide a scientific basis for its deep processing and high-value utilization. [Methods] This paper employs wheat bran protein from the Hetao region as the raw material to prepare pepsin limited enzymatic hydrolysates (P1, P3, P6, and P 12), and investigates their effect on lowering lipid. [Results] Different enzymatic hydrolysates vary in vitro lipid-lowering effects, and the higher mass concentration of samples means a better effect. The cholesterol micelle solubility inhibition rate of 5 mg/mL wheat bran enzymatic hydrolysate P 1 is (45.47±0.36) %, significantly higher …
Effects Of Different Heat Treatment Methods On Physical Properties And Freeze-Dried Quality Of Tremella Fuciformis, Fan Yufei, Wu Bingbing, Shi Nengpai, Zhang Yuanhui, Lin Xiangyang
Effects Of Different Heat Treatment Methods On Physical Properties And Freeze-Dried Quality Of Tremella Fuciformis, Fan Yufei, Wu Bingbing, Shi Nengpai, Zhang Yuanhui, Lin Xiangyang
Food and Machinery
[Objective] To determine the optimal pretreatment method that preserves the colloidal structure of Tremella fuciformis and ensures shelf-life stability via systematic comparison between hot-water blanching (80 ℃) and steam blanching (about 100 ℃). [Methods] A series of time gradients is set for each blanching treatment. Then, the effects of the two blanching processes on the water absorption and swelling ratio, microstructure, and texture profile (TPA) of fresh T.fuciformis are evaluated. Furthermore, the whiteness, rehydration ratio, and water activity of the freeze-dried products are measured to comprehensively evaluate the modulating effects of different heat media on the quality of T.fuciformis. [Results] …
Effects Of Permeation Treatment On Textural Quality Of Malus Doumeri (Bois) Chev . Fruit Chips Dried By Vacuum Microwave, Liu Yan, Meng Yanmei, Tang Xiaoxian, Zhang Qiao, Ren Aiqing, Duan Zhenhua
Effects Of Permeation Treatment On Textural Quality Of Malus Doumeri (Bois) Chev . Fruit Chips Dried By Vacuum Microwave, Liu Yan, Meng Yanmei, Tang Xiaoxian, Zhang Qiao, Ren Aiqing, Duan Zhenhua
Food and Machinery
[Objective] To explore the effects of permeation conditions with sucrose solution on the textural quality of Malus doumeri (Bois) Chev. fruit chips dried by vacuum microwave. [Methods] Fresh M.doumeri fruit chips are subjected to permeation treatment with permeating agents with different sugar content (20, 35, and 50 °Brix) and at different permeation temperatures (30, 65, and 100 ℃). Then, the pretreated samples are dried by vacuum microwave. The texture quality of dried M.doumeri fruit chips is evaluated regarding the color, texture, expansion rate, apparent density, volume ratio, and pore size distribution. [Results] The M.doumeri fruit chips pretreated by the permeating …
Preparation Optimization Of Trionycis Carapax Collagen Peptide Using Response Surface Methodology And Research On Antioxidant Activity, Zhang Ruiqi, Song Wei, Wu Zhiyi, Zhao Qiongyu
Preparation Optimization Of Trionycis Carapax Collagen Peptide Using Response Surface Methodology And Research On Antioxidant Activity, Zhang Ruiqi, Song Wei, Wu Zhiyi, Zhao Qiongyu
Food and Machinery
[Objective] To optimize the enzymatic hydrolysis process for collagen peptides from Trionycis Carapax and investigate their in vitro antioxidant activity and cytoprotective effects against oxidative damage. [Methods] With collagen peptides from Trionycis Carapax as the raw material, enzymatic hydrolysis parameters were optimized by using Box-Behnken response surface methodology. Ultrafiltration fractionation was applied to obtain collagen peptide fractions of different molecular weights, and the in vitro free radical-scavenging capacity was assessed. The cytoprotective effects were evaluated using an H2O2-induced oxidative damage model in B 16F10 cells. [Results] The optimal enzymatic hydrolysis conditions were as follows: acid protease as the enzyme additive, …
Vacuum Concentration Process And Antioxidant Activity Of Pressed Walnut Green Husk Juice, Kuerban Gulimire, Chen Kai, Wang Jing, Li Yue
Vacuum Concentration Process And Antioxidant Activity Of Pressed Walnut Green Husk Juice, Kuerban Gulimire, Chen Kai, Wang Jing, Li Yue
Food and Machinery
[Objective] To explore the quality change trend of walnut green husk juice during the concentration process. [Methods] This paper optimizes the concentration process by the single factor combined with response surface tests, and investigates the effects of temperature, time and rotation speed on the mass fractions of polyphenols and polysaccharides. The antioxidant activity of walnut green husk concentrate is detected, and polyphenols in walnut green husk juice are identified and quantitatively analyzed by adopting high performance liquid chromatography (HPLC). [Results] The optimal concentration process of walnut green husk juice is the time of 32 min, temperature of 60 ℃, and …
Research Status And Application Of Plant Protein Amyloid Fibrils, Wang Pengwei, Chen Jun, Wang Haoqiang, Shuai Xixiang, Dai Taotao
Research Status And Application Of Plant Protein Amyloid Fibrils, Wang Pengwei, Chen Jun, Wang Haoqiang, Shuai Xixiang, Dai Taotao
Food and Machinery
Most natural plant proteins have dense spherical structures, reducing their functionality and accessibility to proteases, which limits their application in the food industry to some extent. The preparation of plant protein amyloid fibrils with high aspect ratio and excellent interfacial properties through acid-heat-induced self-assembly can significantly improve the physicochemical properties, nutritional value, and functional characteristics of plant proteins. This study reviews the formation mechanism and preparation methods of acid-heat-induced self-assembly of plant protein amyloid fibrils, summarizes the relationship between their structure and properties, discusses the application directions of plant protein amyloid fibrils, and looks forward to their future research directions.
Research Progress On Nutritional Components, Bioactive Properties, And Application Of Chlorella Vulgaris In Food, Xu Bingzheng, Xu Zongxi, Zhang Jian, Liang Rongrong, Liang Yusi
Research Progress On Nutritional Components, Bioactive Properties, And Application Of Chlorella Vulgaris In Food, Xu Bingzheng, Xu Zongxi, Zhang Jian, Liang Rongrong, Liang Yusi
Food and Machinery
Chlorella vulgaris, a green microalga, is widely recognized in the food industry for its outstanding nutritional value. This review systematically summarizes the diverse nutritional components enriched in this microalga, including proteins, lipids, carbohydrates, vitamins, pigments, and minerals, as well as the various bioactivities conferred by these components, such as antioxidant, anti-inflammatory, immunomodulatory, antibacterial and antiviral, anticancer, detoxifying, adjuvant antidiabetic, antihypertensive and antihyperlipidemic, neuroprotective, antidepressant, and prebiotic activities. Additionally, the research progress of C.vulgaris in food applications is elaborated, and the current challenges in its commercialization are discussed, including the technological gap in large-scale production that coordinates nutritional composition and low-cost …
Artificial Meat 3d Printing Technology And Application Progress, Shi Zhongfen, Yang Zishan, Chen Hongyan, Tian Sumei
Artificial Meat 3d Printing Technology And Application Progress, Shi Zhongfen, Yang Zishan, Chen Hongyan, Tian Sumei
Food and Machinery
With the global population growth and increasing pressure on resources and the environment, traditional meat production methods face severe challenges. In contrast, artificial meat, a sustainable meat substitute, has received widespread attention in recent years. As an additive manufacturing technology for the precision construction of food structures, food 3D printing technology has shown great application potential in artificial meat. This paper reviews the application progress of food 3D printing technology in artificial meat manufacturing, focusing on artificial meat 3D printing technology based on plant protein and cell culture. Additionally, this paper analyzes the challenges faced by food 3D printing technology …
Preparation And Characterization Of Walnut Polypeptide Liposomes With Bilayer Polysaccharide Modification, Chen Rui, Wang Fengjun, Zhang Guohong, Jin Feng, Peng Hongchun
Preparation And Characterization Of Walnut Polypeptide Liposomes With Bilayer Polysaccharide Modification, Chen Rui, Wang Fengjun, Zhang Guohong, Jin Feng, Peng Hongchun
Food and Machinery
[Objective] To improve the physicochemical stability of walnut polypeptide liposomes (WP-L), delay walnut polypeptide (WP) release, and conduct bilayer polysaccharide modification on the WP-L using sodium alginate (SA) and chitosan (CS). [Methods] The effects of modifications by CS and SA in different mass fractions on the physicochemical properties of WP-L are investigated. Then, the structural morphology of the liposomes is characterized by transmission electron microscopy (TEM) and Fourier transform infrared (FTIR) spectroscopy. Additionally, liposome stability under long-term storage conditions is examined. Finally, polypeptide release rates, release behavior, sustained-release characteristics, alongside bioactivity changes before and after digestion are evaluated via in …
Analysis And Identification Of Chromogenic Components In Lotus Root Powder, Zhang Yuhan, Xin Xiaobin, Yang Cheng, Min Rui, Shi Liangman
Analysis And Identification Of Chromogenic Components In Lotus Root Powder, Zhang Yuhan, Xin Xiaobin, Yang Cheng, Min Rui, Shi Liangman
Food and Machinery
[Objective] To analyze and identify the coloring components in lotus root powder, clarify the reasons for the different colors of lotus root powder, and analyze the color variation patterns during brewing. [Methods] Five commercially available lotus root powder samples are analyzed. Acid-base chromogenic reactions and ultraviolet-visible (UV-Vis) spectroscopy are employed to preliminarily identify the chromogenic components. Ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and Fourier transform infrared spectroscopy (FT-IR) are used to determine their composition and structural units. [Results] The chromogenic components in lotus root powder are identified as proanthocyanidins, primarily oligomeric proanthocyanidins composed of catechins …
Foaming Properties And Structural Characterization Of Wheat Germ Albumin-Galacto-Oligosaccharide Covalent Complexes, Zhang Gensheng, Su Wenwen, Huang Xinyu, Du Yinan, Na Zhiguo, Fei Yingmin
Foaming Properties And Structural Characterization Of Wheat Germ Albumin-Galacto-Oligosaccharide Covalent Complexes, Zhang Gensheng, Su Wenwen, Huang Xinyu, Du Yinan, Na Zhiguo, Fei Yingmin
Food and Machinery
[Objective] To improve the foaming properties of wheat germ albumin (WGA). [Methods] WGA was modified by wet glycosylation with galacto-oligosaccharides (GOS). The foaming capacity and foam stability of the wheat germ albumin-galacto-oligosaccharide covalent complex (WGA-GOS) were investigated, and its structure was characterized. [Results] Compared with WGA, the foaming capacity and foam stability of the WGA-GOS increased by 41.7% and 7.9%, respectively. Fourier transform infrared spectroscopy, circular dichroism, intrinsic fluorescence spectroscopy, and scanning electron microscopy analyses showed that the introduction of GOS altered the spatial structure of WGA, confirming the formation of covalent bonds between WGA and GOS. After modification, the …
Process Optimization And Phenolic Compound Variation Of Apple-Raspberry Composite Fruit Vinegar During Storage, Zhang Huiming, Jin Tieyan, Li Jiajun
Process Optimization And Phenolic Compound Variation Of Apple-Raspberry Composite Fruit Vinegar During Storage, Zhang Huiming, Jin Tieyan, Li Jiajun
Food and Machinery
[Objective] To analyze the dynamic migration patterns of nutritional components in composite fruit vinegar during storage and thereby reveal the mechanism of storage conditions affecting the quality stability of the fermentation system. [Methods] Single-factor experiments combined with the surface methodology are adopted to optimize the fermentation parameters of apple-raspberry composite fruit vinegar, with the total acid mass concentration employed as the response value. Meanwhile, the composite fruit vinegar prepared by the optimized process is subjected to a 60-day storage test at ambient temperature in the dark. [Results] The optimal brewing parameters for apple-raspberry composite fruit vinegar are as follows:raspberry addition …
Nobiletin Improves Organismal Health By Regulating Circadian Rhythms : Absorption, Mechanisms, And Delivery Strategies, Zhang Mengling, Han Lingxian, Zhao Chan, Liang Zengenni
Nobiletin Improves Organismal Health By Regulating Circadian Rhythms : Absorption, Mechanisms, And Delivery Strategies, Zhang Mengling, Han Lingxian, Zhao Chan, Liang Zengenni
Food and Machinery
Nobiletin, a hexamethoxyflavone unique to citrus peels, exhibits activity in regulating circadian rhythms. Characterized by a low molecular weight, it can cross the blood-brain barrier and demonstrates various biological functions, including antioxidant, anti-inflammatory, cardiovascular protective, and anticancer effects. However, limitations such as its low water solubility, high crystallinity, and poor stability hinder its nutritional and functional performance in food applications. Therefore, this review summarizes the in vivo absorption of nobiletin, its penetration through the blood-brain barrier, and the biotransformation processes of its active metabolites. Furthermore, this review discusses the regulatory effects on the central clock and peripheral clocks, as well …
Exploration In The Mechanism Of Alcohol Extracts Of Moringa Oleifolia Leaves In Improving Sleep, Gao Wenrong, Liu Weiliang, Zhao Dongmei
Exploration In The Mechanism Of Alcohol Extracts Of Moringa Oleifolia Leaves In Improving Sleep, Gao Wenrong, Liu Weiliang, Zhao Dongmei
Food and Machinery
[Objective] To explore the effect of Moringa oleifera leaves, a characteristic plant resource in Yunnan Province, on the sleep improvement mechanism. [Methods] The chemical composition of ethanol extract from M.oleifera leaves (MOLEE) is determined by targeted metabolomics technology. The efficacy of MOLEE in improving sleep is evaluated in vivo through health food standard assays (mouse autonomous activity monitoring, pentobarbital sodium-induced mouse sleep test, and pentylenetetrazole-induced mouse convulsion test). Network pharmacology, molecular docking, and molecular dynamics simulation are employed in vitro to preliminarily investigate the mechanism of MOLEE on sleep-improving efficacy. [Results] MOLEE is rich in some active ingredients such as …
Optimization Of Carotenoid Production From Xinhui Mandarin Juice Fermented By Rhodotorula Mucilaginosa, Liu Minghan, Jian Huali, Zhong Wujie
Optimization Of Carotenoid Production From Xinhui Mandarin Juice Fermented By Rhodotorula Mucilaginosa, Liu Minghan, Jian Huali, Zhong Wujie
Food and Machinery
[Objective] To improve the utilization of waste Xinhui mandarin pulp and explore the feasibility of preparing low-cost carotenoid-producing culture media. [Methods] By using Xinhui mandarin juice as the fermentation medium, with the total carotenoid yield and biomass of rhodotorula mucilaginosa as the evaluation indexes, the components of the medium and fermentation conditions were optimized via single-factor experiments and response surface methodology. [Results] The fermentation medium is prepared with Xinhui mandarin juice, with the total sugar content controlled at 95~100 g/L, total nitrogen content at 3 g/L, and initial pH at 6. Under the conditions of 4 mL/ 100 mL inoculum …