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Effects Of High-Pressure Processing On Microbial Indicators, Physicochemical Indicators, And Aroma Components Of Golden Tea Beverage, Wang Han, Yao Maojun, Cao Yingzi, Luo Kaikun, Tan Yongsheng
Effects Of High-Pressure Processing On Microbial Indicators, Physicochemical Indicators, And Aroma Components Of Golden Tea Beverage, Wang Han, Yao Maojun, Cao Yingzi, Luo Kaikun, Tan Yongsheng
Food and Machinery
[Objective] To systematically evaluate the comprehensive effects of high-pressure processing (HPP) on microbial inactivation, physicochemical properties, and volatile aroma compounds of golden tea beverage, and to optimize a non-thermal processing technique, in response to the negative impact of conventional thermal sterilization on its quality. [Methods] Golden tea beverage was treated under different pressure-time combinations using HPP. Microbial indicators were determined, and microbial inactivation kinetic models were established. Changes in physicochemical properties (tea polyphenols, free amino acids, total soluble sugars, pH, and color) were analyzed, and sensory evaluation was conducted to determine the optimal processing parameters. Meanwhile, volatile aroma compounds before …
Effect Of Addition Amounts Of Salted Egg White On The Quality Of Fresh Wet Mung Bean Noodles, Tian Caiyun, Chen Lei, Huang Qun, Li Wenjun
Effect Of Addition Amounts Of Salted Egg White On The Quality Of Fresh Wet Mung Bean Noodles, Tian Caiyun, Chen Lei, Huang Qun, Li Wenjun
Food and Machinery
[Objective] To explore the effect of different addition amounts of salted egg white on the quality and sensory characteristics of noodles, thereby utilizing the rich protein resource in salted egg white. [Methods] Noodles are prepared by incorporating salted egg white at levels of 0, 10%, 20%, 30%, and 40% (w/w, based on flour weight). Then, the noodles are evaluated by protein content, color, rheological properties, texture properties, broken rate, and sensory characteristics. [Results] Salted egg white addition significantly increases the system's protein content. At 20% addition, noodles exhibit optimal comprehensive quality: lowest cooking broken rate (6.7%), best textural properties (hardness, …
Effects Of Key Factors In Hot Air Drying On The Physical Properties Of Ulva Prolifera, Wang Zhen, Yang Jin
Effects Of Key Factors In Hot Air Drying On The Physical Properties Of Ulva Prolifera, Wang Zhen, Yang Jin
Food and Machinery
[Objective] To explore the quality change patterns of Ulva prolifera during the hot air drying process. [Methods] The effects of three key drying factors (hot air temperature, air velocity, and material thickness) on the physical properties of U.prolifera (including moisture content, porosity, specific heat capacity, and thermal conductivity) are systematically investigated. Then, the influence patterns of each factor are clarified by single-factor experiments combined with multi-factor correlation analysis. Finally, a partial least squares regression prediction model is constructed. [Results] An increase in temperature significantly reduces the moisture content, increases porosity and specific heat capacity, while causing a downward trend in …
Research Progress On Detoxification And Degradation Technologies For Mycotoxins In Grains, Liang Xuexue, Zhang Yani, Luo Shan, Li Yongjun, Sun Jianyun
Research Progress On Detoxification And Degradation Technologies For Mycotoxins In Grains, Liang Xuexue, Zhang Yani, Luo Shan, Li Yongjun, Sun Jianyun
Food and Machinery
Mycotoxins are secondary metabolites produced by fungi during their growth. Widely observed in grains and feeds, these toxins pose a significant threat to both human and animal health, resulting in substantial economic losses. Therefore, this paper systematically reviews the principles, application effects, advantages, and disadvantages of mainstream detoxification and degradation technologies, including physical detoxification methods (heat treatment, radiation, adsorption, low-temperature plasma, and photocatalysis), chemical detoxification methods (ammonia treatment, fumigation, and ozonation), as well as biodegradation methods (microbial adsorption, microbial degradation, and enzymatic degradation). It specifically introduces the breakthroughs of new technologies such as low-temperature plasma, novel nano-adsorbent materials, and high-temperature …
Research Progress On The Preparation Methods And Probiotic Functions Of Postbiotics, Li Junxia, Wang Wei, Si Shufeng, Han Xiaolong, Pan Yulin, Liu Yunguo
Research Progress On The Preparation Methods And Probiotic Functions Of Postbiotics, Li Junxia, Wang Wei, Si Shufeng, Han Xiaolong, Pan Yulin, Liu Yunguo
Food and Machinery
Postbiotics are non-viable microorganisms and their preparations that are beneficial to the health of the host, mainly including dead cells of microorganisms, cell lysates, and cell metabolites. Systematically introducing the preparation methods of postbiotics, this paper focuses on reviewing their probiotic functional characteristics in maintaining intestinal flora balance, enhancing intestinal epithelial barrier function, enhancing immune regulation, promoting the body's metabolism, and regulating the nervous system. Additionally, this paper makes prospects for future applications of postbiotics in different fields.
Advances In Microwave Drying For Fruits And Vegetables Based On Quality-Efficiency Synergistic Optimization, Pu Zilin, Li Mengqing, Zhang Xuetao, Li Mengyao, Yang Xuhai, Zhang Qian
Advances In Microwave Drying For Fruits And Vegetables Based On Quality-Efficiency Synergistic Optimization, Pu Zilin, Li Mengqing, Zhang Xuetao, Li Mengyao, Yang Xuhai, Zhang Qian
Food and Machinery
Fruit and vegetable drying constitutes a critical step in food processing, where process optimization should focus on both quality preservation and efficiency enhancement. Among different drying technologies, microwave drying has garnered significant attention due to its characteristics of high efficiency and energy conservation. Therefore, taking microwave drying as the research subject, this study elaborates on the principles and characteristics of various microwave drying techniques, highlighting the challenges for quality-efficiency synergistic optimization in practical applications. Subsequently, by reviewing the applications and development trends of different drying equipment, the study reveals critical bottlenecks faced by existing technologies for this optimization, prospecting the …
Research Advances In The Edible History And Development Prospects Of Hippocampus Abdominalis, Chen Yan, Fan Yufei, Hou Xuemei, Lin Shengnan, Lin Xiangyang
Research Advances In The Edible History And Development Prospects Of Hippocampus Abdominalis, Chen Yan, Fan Yufei, Hou Xuemei, Lin Shengnan, Lin Xiangyang
Food and Machinery
Hippocampus abdominalis is one of the commercially cultured seahorse species in the world and is characterized by high fecundity, strong disease resistance, and tolerance to low temperatures. In recent years, the aquaculture of H.abdominalis has rapidly emerged in China, attracting considerable attention to its resource development. To promote the rational development of H.abdominalis and expand its application scenarios, this paper reviews its edible history in China and abroad. For example, it has been included in the food category in South Korea and the Philippines. In addition, its nutritional components, such as proteins and polypeptides, are discussed, revealing that it has …
Effects Of The Rotor Screw Edge Angle Of Twin-Screw Extruder On The Extrusion Process Of Polylactic Acid, Sun Chenhao, Wang Xilin, Wu Yuntao, Huang Zhigang
Effects Of The Rotor Screw Edge Angle Of Twin-Screw Extruder On The Extrusion Process Of Polylactic Acid, Sun Chenhao, Wang Xilin, Wu Yuntao, Huang Zhigang
Food and Machinery
[Objective] To investigate the effects of the flight edge angle at the end face of the screw rotor in a counter-rotating twin-screw extruder on the extrusion performance of polylactic acid (PLA). [Methods] Experimental screws with flight edge angles of 70° and 80° were compared with a standard screw (90° flight edge angle) as the control. Mesh generation of the screw elements was conducted using Gambit software, followed by numerical simulations in Polyflow to compare the differences in pressure fields and shear rates within the flow channels of the three screws. The residence time and distribution of tracer particles were obtained …
Structural Characterization, Antioxidant Activity, And Hypoglycemic Effects Of Plantago Seed Polysaccharides, Liu Donglai, Wang Peng, Peng Xinyu, Sha Yixuan, Yin Xingfu
Structural Characterization, Antioxidant Activity, And Hypoglycemic Effects Of Plantago Seed Polysaccharides, Liu Donglai, Wang Peng, Peng Xinyu, Sha Yixuan, Yin Xingfu
Food and Machinery
[Objective] To investigate the structural characteristics, in vitro antioxidant activity, and hypoglycemic effects of Plantago seed polysaccharides (PSP) on type 2 diabetes mellitus (T2DM) rats. [Methods] The structure of PSP is analyzed via ultraviolet (UV) spectroscopy, high-performance gel permeation chromatography (HPGPC), and ion chromatography (IC). Antioxidant activity is assessed by DPPH, ABTS, and hydroxyl free radical scavenging rates. Then, a T2DM rat model is established using streptozotocin (STZ) to assess the effects of PSP on fasting blood glucose (FBG), blood lipids, and oxidative stress markers. [Results] In an amorphous structure, PSP has a molecular weight of 1. 42×104, primarily composed …
Effect Of Sugar Concentrations On Flavor Substances In Xiangxi Radish Pickles Based On Gc-Ms And 16s Rrna, Liu Shimei, Zhou Yingjun, Zheng Zhihao, Xie Chunliang, Su Xiaojun
Effect Of Sugar Concentrations On Flavor Substances In Xiangxi Radish Pickles Based On Gc-Ms And 16s Rrna, Liu Shimei, Zhou Yingjun, Zheng Zhihao, Xie Chunliang, Su Xiaojun
Food and Machinery
[Objective] To explore the effect of sugar concentration on the flavor formation of Xiangxi radish pickles, in response to the "sugar reduction" demand for healthy diets. [Methods] Three sugar treatment groups are set up at the concentrations of 10%, 30%, and 50%. Then, the dynamic changes of metabolites and microbial community structure are systematically monitored during the fermentation process using gas chromatography-mass spectrometry (GC-MS) combined with 16S rRNA high-throughput sequencing. [Results] Levilactobacillus and Lactiplantibacillus are the dominant genera, with the highest abundance observed in the 10% sugar concentration group (P<0.05). In the later fermentation stage, the 30% sugar concentration group accumulates more alcohols, sugars, and organic acids, resulting in a more harmonious flavor profile. According to the partial least squares discriminant analysis (PLS-DA), 16 key metabolites are identified. Additionally, correlation analysis reveals that the two dominant genera are significantly associated with the metabolism of 9 and 12 flavor substances, respectively. [Conclusion] Moderate reduction of sugar concentration contributes to microbial community function and flavor substance synthesis.
Proteomics Of Tribute Citrus Turbid Juice And Characteristic Analysis Of Cloudy Proteins, Wang Feng, Liu Zhen, Ma Lukai, Wang Qin, Xiao Gengsheng, Liu Dongjie
Proteomics Of Tribute Citrus Turbid Juice And Characteristic Analysis Of Cloudy Proteins, Wang Feng, Liu Zhen, Ma Lukai, Wang Qin, Xiao Gengsheng, Liu Dongjie
Food and Machinery
[Objective] This study aims to investigate the characteristics of protein components and the types of cloudy proteins in Tribute citrus turbid juice. [Methods] Proteomics was used to analyze the proteomic features of the supernatant proteins and precipitated proteins in Tribute citrus turbid juice. [Results] There were significant differences in the electrophoresis bands of the supernatant proteins and precipitated proteins in Tribute citrus turbid juice. Compared with the supernatant proteins, precipitated proteins contained 2 897 differential proteins, including 2 487 up-regulated differential proteins and 410 down-regulated differential proteins. The up-regulated differential proteins in Tribute citrus turbid juice were mainly enriched in …
Quantitative Detection Of Chicken And Duck Derivatives In Pork Products Based On Digital Pcr Technique, Yang Xiaoli, Xin Le, Cui Ying, Li Hongduo, You Yaning
Quantitative Detection Of Chicken And Duck Derivatives In Pork Products Based On Digital Pcr Technique, Yang Xiaoli, Xin Le, Cui Ying, Li Hongduo, You Yaning
Food and Machinery
[Objective] To establish a polymerase chain reaction (PCR) quantitative detection method for chicken and duck adulteration in pork. [Methods] Primers and probes are designed based on single-copy genes specific to porcine, duck, and chicken. Then, a digital PCR quantitative detection method is established for derivatives in meat products, while verification is conducted on the detection limit, sensitivity, and specificity of the method. Additionally, a conversion coefficient K is introduced to convert copy number into the mass fraction of meat. Afterwards, the established method is applied to detect adulteration in 20 commercially available meat product samples. [Results] A digital PCR quantitative …
Effects Of Theaflavins And Modified Atmosphere Packaging On The Quality Of Air-Dried Hairtail (Trichiurus Lepturus) During Refrigerated Storage, Feng Chenxuan, Zhan Yuexiang, Shui Shanshan, Lin Huimin, Zhang Bin
Effects Of Theaflavins And Modified Atmosphere Packaging On The Quality Of Air-Dried Hairtail (Trichiurus Lepturus) During Refrigerated Storage, Feng Chenxuan, Zhan Yuexiang, Shui Shanshan, Lin Huimin, Zhang Bin
Food and Machinery
[Objective] To investigate the effects of combined treatment with theaflavins and modified atmosphere packaging (MAP) on the quality of air-dried hairtail (Trichiurus lepturus) during refrigerated storage. [Methods] Several indices of air-dried hairtail are measured during refrigerated storage, including peroxide value (PV), thiobarbituric acid reactive substances (TBARS), DPPH radical scavenging activity, hydroxyl radical scavenging activity, superoxide anion radical scavenging activity, and total bacterial count (TBC). [Results] The combination of 70% CO2+30% N2 MAP and 0.3 g/kg theaflavins significantly inhibits the increase in PV and TBARS values (P<0.05), enhances the free radical scavenging capacity (P<0.05), and results in higher sensory evaluation scores. Moreover, the TBC of air-dried hairtail treated with 70% CO2+30% N2 MAP and 0.3 g/kg theaflavins is found to be significantly lower than that of other groups (P<0.05). After 10 days of refrigerated storage, the TBC is 5.40 log(CFU/g), which is 46.27% lower than that of the control group. Correlation analysis indicates a close relationship between the degree of lipid oxidation, spoilage, and antioxidant capacity. [Conclusion] The quality of air-dried hairtail during storage is effectively maintained by the combined treatment of 70% CO2+30% N2 MAP and 0.3 g/kg theaflavins.
Effects Of Electron Beam Irradiation On Physicochemical Properties And Edible Quality Of Guangxi Fragrant Rice, Chen Xiuxia, Zhang Bin
Effects Of Electron Beam Irradiation On Physicochemical Properties And Edible Quality Of Guangxi Fragrant Rice, Chen Xiuxia, Zhang Bin
Food and Machinery
[Objective] To investigate the effect of electron beam irradiation (EBI) on the storage quality of high-moisture Guangxi fragrant rice. [Methods] High-moisture fragrant rice is subjected to electron beam irradiation in varying doses (1 to 5 kGy). Then, changes in its physicochemical properties and edible quality are studied during storage. [Results] After low-dose EBI treatment, no significant change is observed in the moisture content of the fragrant rice. During storage, the growth rates of lipase activity and fatty acid value decrease in the irradiated fragrant rice, with inhibited microbial proliferation. Compared with non-irradiated fragrant rice, the irradiated fragrant rice exhibits slowly …
Mechanisms Of Licochalcone A In Inhibiting Tumor Growth Via Lncrna-Cdc 42bpa-Ampk/Mtor Axis, Shi Zhan, Yao Meicun, Shi Xianyong, Tan Panpan
Mechanisms Of Licochalcone A In Inhibiting Tumor Growth Via Lncrna-Cdc 42bpa-Ampk/Mtor Axis, Shi Zhan, Yao Meicun, Shi Xianyong, Tan Panpan
Food and Machinery
[Objective] To investigate the molecular mechanism by which licochalcone A inhibits colorectal cancer growth through regulation of the AMPK/mTOR signaling axis via long non-coding RNAs (LncRNAs). [Methods] Human colorectal cancer HCT 116 cells and a nude mouse subcutaneous xenograft model were used. Cell proliferation was assessed by CCK-8 and EdU assays, and cell migration was evaluated by wound healing and Transwell assays. Quantitative PCR (qPCR) was employed to detect the expression levels of proliferation- and migration-related markers, and Western blotting was performed to analyze the expression of proteins related to the AMPK/mTOR pathway. Differential expressed LncRNAs in HCT 116 cells …
Extraction And Analysis Of Structural Characterization And Antioxidant Activity Of Polysaccharides From Xiaobai Apricots, Chen Lin, Abudureheman Buhailiqiemu, Jiang Luxi, Tang Rui, Zhang Jianlin, Gao Zhihui
Extraction And Analysis Of Structural Characterization And Antioxidant Activity Of Polysaccharides From Xiaobai Apricots, Chen Lin, Abudureheman Buhailiqiemu, Jiang Luxi, Tang Rui, Zhang Jianlin, Gao Zhihui
Food and Machinery
[Objective] To explore the extraction process and structural characterization of polysaccharides from Xiaobai apricots. [Methods] Xinjiang Xiaobai apricots are used as raw materials. The extraction process of Xiaobai apricot polysaccharides is optimized using response surface methodology (RSM). The structural properties of the polysaccharides are characterized by high-performance liquid chromatography (HPLC), Fourier transform infrared spectroscopy (FT-IR), differential refractometry, and scanning electron microscopy (SEM). The antioxidant activity is evaluated by measuring the scavenging abilities of DPPH radicals, ABTS+ radicals, and hydroxyl radicals. [Results] The optimal extraction conditions are determined as a solid-to-liquid ratio of 1∶40 (g/mL), extraction time of 6 h, and …
Differential Analysis Of Volatile Oil Components In Artemisia Dracunculus L. From Different Plant Parts And Growth Years, Hou Chunjing, Guo Qin, Yang Jialu, Liu Zhonghao, Chang Zhitian
Differential Analysis Of Volatile Oil Components In Artemisia Dracunculus L. From Different Plant Parts And Growth Years, Hou Chunjing, Guo Qin, Yang Jialu, Liu Zhonghao, Chang Zhitian
Food and Machinery
[Objective] This study investigates variations in the chemical composition of volatile oils extracted from different plant parts and growth ages of Artemisia dracunculus L. [Methods] The volatile oil components are analyzed using gas chromatography-mass spectrometry (GC-MS). Differential analysis is performed using cluster heatmaps and orthogonal partial least squares-discriminant analysis (OPLS-DA). [Results] The roots, stems, and leaves contain 27, 27, and 47 compounds, respectively. The leaves exhibit the highest chemical diversity, with most compounds present in relatively high concentrations. Certain compounds, such as elemicin, are exclusively detected in the stems and roots. While absent in the leaves, elemicin is particularly abundant …
Comparison Of Amino Acids And Volatile Flavor Compounds In Various Parts Of Ternary Pig Meat, Li Rui, Wang Jingyu, Shi Xixiong, Zhang Aiwen, Yu Xuan, Xu Linna
Comparison Of Amino Acids And Volatile Flavor Compounds In Various Parts Of Ternary Pig Meat, Li Rui, Wang Jingyu, Shi Xixiong, Zhang Aiwen, Yu Xuan, Xu Linna
Food and Machinery
[Objective] To scientifically evaluate the differences of amino acids and volatile flavor compounds in various parts of Ternary pig meat. [Methods] The composition of amino acids and volatile flavor compounds in front leg meat, hind leg meat, and longissimus dorsi muscle of the Ternary pig is compared and analyzed. [Results] The total amino acid content of fore limb meat, hind limb meat, and longissimus dorsi muscle is 16.13, 15.69, and 17.26 g/100 g, respectively. The essential amino acid content is 6.33, 6.12, and 6.71 g/100 g, respectively. The non-essential amino acid content is 9.79, 9.57, and 10.56 g/100 g, respectively. …
Effects Of Different Sterilization Methods On The Physicochemical Properties And Volatile Compounds Of Pomegranate Juice, Gu Junhua, Xing Xiaoke
Effects Of Different Sterilization Methods On The Physicochemical Properties And Volatile Compounds Of Pomegranate Juice, Gu Junhua, Xing Xiaoke
Food and Machinery
[Objective] This study aims to evaluate the effects of different sterilization methods on the physicochemical properties, phenolic compounds, and aroma components of pomegranate juice, providing a scientific basis for selecting sterilization techniques in pomegranate juice processing. [Methods] 'Tunisia' soft-seed pomegranate juice is subjected to pasteurization (PS), ultrasound (US), high-pressure processing (HPP), and microwave sterilization (MS), respectively. Physicochemical properties and volatile compound content are determined. [Results] HPP demonstrates superior performance in preserving pomegranate juice quality compared to other treatments. PS treatment significantly reduces the redness value from 16.82 to 12.37 and results in the highest total color difference of 4.82, indicating …
Application Of Stable High Internal Phase Emulsions Based On Wheat Bran Water Extract In Cakes, Zhang Jing, Wang Lifeng, Xiong Wenfei, Ye Xinwei
Application Of Stable High Internal Phase Emulsions Based On Wheat Bran Water Extract In Cakes, Zhang Jing, Wang Lifeng, Xiong Wenfei, Ye Xinwei
Food and Machinery
[Objective] To investigate the application of high internal phase emulsions (HIPEs) stabilized by wheat bran water extract as a butter substitute in cakes. [Methods] Cakes were prepared by substituting butter with HIPEs stabilized by wheat bran water extract at different ratios, with a pure soybean oil group used as the control. The viscosity, relative density, and microstructure of the cake batter were systematically measured, and the textural properties, moisture distribution, color, X-ray diffraction (XRD) patterns, and flavor profiles of the cakes were comprehensively analyzed. [Results] With increasing substitution ratios of HIPEs, the a* value of the cakes increased while the …
Extraction Process Optimization And Antioxidant Activity Of Total Flavonoids From Pomelo Peel By Natural Deep Eutectic Solvents Combined With Microwaves, Xie Wen, Zhang Shuo, Wang Fang, Huang Xinyi
Extraction Process Optimization And Antioxidant Activity Of Total Flavonoids From Pomelo Peel By Natural Deep Eutectic Solvents Combined With Microwaves, Xie Wen, Zhang Shuo, Wang Fang, Huang Xinyi
Food and Machinery
[Objective] To optimize the extraction process of total flavonoids from pomelo peel by natural deep eutectic solvents (NADES) combined with microwaves. [Methods] The extraction ability of flavonoids from pomelo peel is analyzed among three NADES and conventional extractants combined with microwaves. Additionally, the extraction process is optimized by response surface experiment, and the antioxidant activity of the extracts is evaluated. [Results] The optimal total flavonoid extraction rate is 2.20 percent at a liquid-solid ratio of 23∶1 (mL/g), a water content of 29%, an extraction temperature of 73 ℃, and a microwave time of 40 seconds. Under these conditions, the DPPH …
Research Progress In Regulating The Egg White Emulsification Properties By Structured Modification, Yang Fanghan, Ai Minmin, Wang Ziyuan, Guo Shanguang, Xiao Nan
Research Progress In Regulating The Egg White Emulsification Properties By Structured Modification, Yang Fanghan, Ai Minmin, Wang Ziyuan, Guo Shanguang, Xiao Nan
Food and Machinery
Egg white, valued for its high protein content and superior food functional properties, is widely utilized in food processing. The amphiphilic structure and surface activity of egg white proteins enable effective adsorption at oil-water interfaces, reducing interfacial tension and forming stable interfacial films. Therefore, egg white proteins exhibit a robust interfacial regulation capacity in emulsion systems. This review systematically outlines the characteristics and formation mechanisms of multi-scale emulsion systems of egg white proteins (nano-emulsions, Pickering emulsions, and high internal phase Pickering emulsions). Additionally, a summary is presented of the research progress on the chemical/physical modification mechanisms of egg white emulsification …
Research And Application Progress Of Functional Raw Materials For Blood Glucose-Lowering Foods, Wang Zhenwu, Chen Xiaoqing, Ding Ning, Chen Yaling, Chen Xumeng, Xia Xinbin
Research And Application Progress Of Functional Raw Materials For Blood Glucose-Lowering Foods, Wang Zhenwu, Chen Xiaoqing, Ding Ning, Chen Yaling, Chen Xumeng, Xia Xinbin
Food and Machinery
Type 2 diabetes mellitus involves a variety of pathological mechanisms. Chinese medicine treatment often employs the Chinese medicinal materials such as Coptidis Rhizoma and Astragali Radix with both medicinal and edible values to achieve multi-target synergistic blood glucose-lowering effects. Using these materials as the main ingredients to develop functional foods such as meal replacements, snacks, and drinks for lowering blood glucose becomes an innovative strategy for managing type 2 diabetes mellitus. This paper systematically reviews five blood glucose-lowering mechanisms of functional foods and drug ingredients, including protection of islet β-cells, enhancement of insulin sensitivity, inhibition of α-amylase, regulation of lipid …
Research Progress On Functional Characteristics Of Bioactive Substances And Preservation And Processing Technologies Of Clausena Lansium, Liao Lisui, Gang Jie, Jiang Aili, Zhao Tong
Research Progress On Functional Characteristics Of Bioactive Substances And Preservation And Processing Technologies Of Clausena Lansium, Liao Lisui, Gang Jie, Jiang Aili, Zhao Tong
Food and Machinery
Clausena lansium is a fruit with both medicinal and edible value, widely distributed in southern China. It is rich in polysaccharides, amino acids, flavonoids, phenols, alkaloids, and terpenoids, which exhibit various pharmacological effects such as antioxidant, antitumor, anti-inflammatory, and antibacterial activities. However, C.lansium is highly perishable and difficult to preserve. Therefore, preservation technologies such as ethylene inhibitors, low-temperature storage, film coating, and modified atmosphere packaging are applied to extend its shelf life. This paper reviews the latest research progress on the main bioactive substances, pharmacological effects, postharvest preservation, and food processing and utilization of C.lansium, and provides an outlook on …
Preparation Of Porous Purple Clay Ceramic Balls And Their Application In The Aging Of Fuyuxiangxing Baijiu, Xu Haifeng, Yao Maojun, Liang Chaoyu, Jin Xiqing, Yu Ji
Preparation Of Porous Purple Clay Ceramic Balls And Their Application In The Aging Of Fuyuxiangxing Baijiu, Xu Haifeng, Yao Maojun, Liang Chaoyu, Jin Xiqing, Yu Ji
Food and Machinery
[Objective] To investigate the effect of porous purple clay ceramic materials on the aging quality of Fuyuxiangxing Baijiu, thereby optimizing the aging process. [Methods] Porous purple clay ceramic balls are prepared and characterized using field emission scanning electron microscopy (FESEM) and a surface area estimation model. Then, a single-factor experiment is designed to quantitatively analyze 23 main volatile flavor substances via gas chromatography. Combining physicochemical properties with sensory evaluation, the effect of temperature, the addition amount of porous purple clay ceramic balls, and treatment time on the quality of the Baijiu is studied. [Results] Porous purple clay ceramic balls possess …
Research Progress In Detection Methods Of Lysinoalanine, Xia Yimiao, Chen Qumei, Chen Fusheng, Luo Shuangqun
Research Progress In Detection Methods Of Lysinoalanine, Xia Yimiao, Chen Qumei, Chen Fusheng, Luo Shuangqun
Food and Machinery
Lysinoalanine (LAL) is a cross-linked amino acid formed through the addition of lysine and dehydroalanine. High-protein foods are prone to forming LAL during food processing (such as alkaline treatment, heat treatment). LAL may induce nephrotoxicity, affect human digestive function, and can also reduce the content of essential amino acids in food, reducing the nutritional value of food. Currently, LAL quantification primarily relies on liquid chromatography (LC) and liquid chromatography-mass spectrometry (LC-MS) methods. This study reviews and discusses the detection methods of LAL from three aspects: pretreatment, derivatization, and instrumental detection, aiming to provide insights for developing high-sensitivity, more accurate, and …
Effect Of Vacuum High Pressure Pulsation Technology On Pickling Speed And Quality Of Salted Duck Eggs, Geng Yahui, Miao Huan, Hou Liyuan, Liu Xinhan, Zou Yanzi, Zhang Weipeng, Ju Haoyu
Effect Of Vacuum High Pressure Pulsation Technology On Pickling Speed And Quality Of Salted Duck Eggs, Geng Yahui, Miao Huan, Hou Liyuan, Liu Xinhan, Zou Yanzi, Zhang Weipeng, Ju Haoyu
Food and Machinery
[Objective] This study aims to enhance the pickling speed and quality of salted duck eggs. [Methods] The vacuum high pressure pulsation technology is applied to salted duck eggs pickling. The effects of various parameters, including pickling duration, high pressure amplitude, vacuum holding time, and high pressure holding time on the salt content in duck eggs, yolk index, and yolk oiling rate are investigated by comparing with normal pressure soaking pickling (control group). [Results] Under a vacuum of 90 kPa and saturated brine conditions (NaCl mass fraction ≥25%), the optimal process involves a high-pressure amplitude at 110 kPa, a pulsation ratio …
Effect Of Erucic Acid Content Difference On Fatty Acid Composition, Physicochemical Properties, And Flavor Quality Of Fragrant Rapeseed Oil, Wu Suxi, Li Haotian, He Jing, Han Xiaomiao, Shuai Fucheng, Miao Yongjun, Dong Zhe
Effect Of Erucic Acid Content Difference On Fatty Acid Composition, Physicochemical Properties, And Flavor Quality Of Fragrant Rapeseed Oil, Wu Suxi, Li Haotian, He Jing, Han Xiaomiao, Shuai Fucheng, Miao Yongjun, Dong Zhe
Food and Machinery
[Objective] To investigate the effect of erucic acid content on the flavor characteristics of fragrant rapeseed oil and clarify the key aroma-active compounds and their action mechanisms. [Methods] Eleven commercial fragrant rapeseed oils with different erucic acid contents were selected as the research objects. Their fatty acid compositions and basic physicochemical indicators (acid value, peroxide value, and color) were determined. Electronic nose technology combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used for the qualitative analysis of volatile flavor compounds in each sample. Key aroma-active compounds were screened out based on relative odor activity values, and the flavor differences …
Fractionation Of Camellia Oleifera Seed Oil By Molten Layer Crystallization And Lipid Characteristics Of Its Products, Liu Zhaofan, Liu Jiabao, Li Hang, Huang Zonghai, He Xinyi, Li Yun
Fractionation Of Camellia Oleifera Seed Oil By Molten Layer Crystallization And Lipid Characteristics Of Its Products, Liu Zhaofan, Liu Jiabao, Li Hang, Huang Zonghai, He Xinyi, Li Yun
Food and Machinery
[Objective] To address the limitations of the traditional fractionation process of Camellia oleifera seed oil, a novel molten layer crystallization process based on crystallization kinetics theory is developed. [Methods]Using crude C.oleifera seed oil as the raw material, the metastable zone width and nucleation induction period are investigated by laser scattering technology, while the thermal properties of its high-melting-point constituents are characterized by differential scanning calorimetry (DSC). Based on these findings, a gradient cooling and fractionation process for molten layer crystallization is designed. Subsequently, a comparative analysis is conducted to evaluate the fatty acid profile, lipid composition, isothermal thermal properties, and …
Determination Of Residues Of 9 Herbicides Of International Concern In Dairy Products By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Yan Wanying, He Minheng, Li Mingming, Huang Shiying, Chen Wenjing, Shen Yingtao, Huang Jiale
Determination Of Residues Of 9 Herbicides Of International Concern In Dairy Products By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Yan Wanying, He Minheng, Li Mingming, Huang Shiying, Chen Wenjing, Shen Yingtao, Huang Jiale
Food and Machinery
[Objective] To establish a rapid and precise determination method for 9 herbicides (asulam, hexazinone, indaziflam, norflurazon, pyrasulfotole, pyroxasulfone, sulfosulfuron, tebuthiuron, and tepraloxydim) in dairy products that are of international concern but without established maximum residue limits (MRLs) in China. [Methods] The samples are ultrasonically extracted with acetonitrile-acetone mixed reagent (v∶v=8∶2), and the extract is purified by the dispersed solid-phase extraction adsorbents Florisil, N-propylethylenediamine (PSA), and anhydrous MgSO4. A high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method is established for determination. [Results] The nine herbicides are completely separated within 7 min. Their linear relationships are good within the range of 2.00~100 …