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“Phytochemical Analysis, In Vitro Anti-Oxidant, Anti-Diabetic And Anti-Inflammatory Activity Of Red Kidney Bean (Phaseolus Vulgaris L.) ”, Nancy Mani, D Annette Beatrice, R Durga Priyadarshini

International Journal of Health and Allied Sciences

Aims: The aim of the study is to assess the phytochemicals, bioactive compounds and determine the in vitro anti-oxidant, anti-diabetic and anti-inflammatory potential of red kidney bean.

Methods and Material: Raw and cooked red kidney bean (Phaseolus vulgaris. L) were assessed for phytochemical content, anti-oxidant, anti-diabetic and anti-inflammatory activity and GC-MS analysis was done to identify the bioactive compounds.

Statistical analysis used: Descriptive statistics, independent ‘t’ test and one-way ANOVA was computed to determine the differences in the phytochemical compounds and in vitro activities of raw and cooked red kidney beans.

Results: Qualitative analysis of raw and …

Study On Biosorption Of Methylene Blue Dye By Azolla Pinnata, Bharat Gowda, Lingaraju H G, Shankramma Kalikeri

International Journal of Health and Allied Sciences

Pollution from industrial effluents that is organic, inorganic, or dye coloured significantly disturbs the balance of the environment and human health. The textile industry is the leader among all other industries in the use of dyes to colour fibers, most of it flows into water sources that are challenging to be treated with traditional techniques. The treatment technique called biosorption which uses any biomass to absorb the contaminant from waste water. In this work, dried mass of Azolla pinnata, a flexible aquatic fern with strong biosorption capacity is used to remove Methylene Blue (MB), a frequently used cat-ionic dye, …

Solving Old Cases With New Technology, Philip Hodapp

Master of Arts in Criminal Justice Leadership

The State of Minnesota has seen a significant uptick in the homicide rate in the last ten years, and not all homicides are being solved. Due to a significant staffing shortfall across the state, but especially in the inner-city areas, police agencies are having a hard enough time keeping up with ongoing cases, let alone finding time to work on cold cases. With the advancement in DNA technology, including Forensic Genetic Genealogy, cases need to be re-examined to see if the new technology could spark life into older investigations.

Due to the rise in skepticism of policing today and the …

Campus Assembly Minutes 02/18/2025, Campus Assembly

Campus Assembly

No abstract provided.

Interfacial Phenomena In Molten Salt Systems And Wetting Transitions In Microcavities, Aaron Essilfie

Theses and Dissertations

Interfacial phenomena are the processes that occur at the interface between two phases of matter: solid-liquid, solid-gas, liquid-liquid, and liquid-gas. Wetting, spreading, adsorption, and capillarity are some features of interfacial phenomena. This research explores two areas of interfacial phenomena: the interfacial tension between a liquid and gas, and wetting transitions in microcavities. Surface tension has been a widely studied topic in surface chemistry. Many techniques have been employed to study the surface tension of liquids in various studies and research areas, but the interfacial tension between a liquid and gas has not been extensively researched. For this reason, part of …

Detection Of Allergen Mango Components By Using Droplet Digital Pcr Technology, Li Enjing, Wang Dan, Li Long, Li Hejing, Yang Honglian

Food and Machinery

［［Objective ］］ A droplet digital PCR method for detect allergen mango components was established in this study.[Methods ] Firstly,the chloroplast trnH-psbA gene was selected as the target gene for detect allergen mango components.Secondly,specific primers and probe were designed.Finally,the reaction conditions of droplet digital PCR was optimized to verify the sensitivity and stability of the method.[Results ] This method had been applied to detect allergen mango components in 10 batches of food samples.The results of establishment of droplet digital PCR method was showed good specificity and not cross -react with 10 kinds of other fruits except mango.Under the optimal ddPCR reaction …

Online Simultaneous Determination Of Lactoferrin And Immunoglobulin G In Dairy Products By Two-Dimensional Liquid Chromatography, Chen Qin, Zhou Langjun, Chen Zijing, Liu Mengni, Lin Senyu

Food and Machinery

［［Objective ］］ A method of two -dimensional liquid chromatograohy was established to simultaneously determine the content of lactoferrin and immunoglobulin G in dairy products.[Methods ] The pretreated samples were directly injected into the constructed system.Target protein and other effects were separated on a Pharmacia HI -Trap Protein G as the first -dimensional column using a mobile phase consisting of sodium phosphate buffer and glycocoll buffer by gradient elution lactoferrin and immunoglobulin G were separated on a BioCore SEC -300 (4.6 mm ×250 mm,5 μm) as the second -dimensional column using a mobile phase consisting of water and sodium phosphate buffer …

Optimization Of Preparation Process And Characteristics Analysis Of Porcine Hemoglobin Modified By Enzymatic Hydrolysis-Phosphorylation, Su Kenan, Liu Lili, Cheng Weiwei, Ding Yue, Xu Baocheng

Food and Machinery

［［Objective ］］ This study aimed to make high -value use of pig blood and improve the application range of pig hemoglobin (Hb).[Methods ] Hb was modified by enzymolysis and phosphorylation,and its optimum preparation conditions and characteristics were explored.The optimal parameters were determined by response surface test to study the effect of enzymatic hydrolysis -phosphorylation of porcine hemoglobin (HP-Hb).[Results ] The optimal parameters for phosphorylation were 10 g/100 mL phosphate addition,pH 9,8 g/100 mL pig hemoglobin peptide (pig hemoglobin peptide,H-Hb) addition,and a reaction time of 2.1 hours.Compared with Hb and H -Hb,HP-Hb showed significantly improved emulsification properties and antioxidant activity.Electrophoresis results …

The Effect Of Fruits And Vegetables Changes On The Temperature Characteristic During Microwave Heating, Zhang Ledao, Yu Qihui, Ding Xiaohang

Food and Machinery

［［Objective ］］ This study aimed to solve coking scorch caused by excessive local temperature often occurs when microwave heating of fruit and vegetable materials.[Methods ] A coupling model of electromagnetic -heat conduction with dielectric properties varying with temperature was established,and the correctness of the model was verified by experiments.[Results ] When the shape is cube,materials with larger dielectric properties are more likely to form a high temperature accumulation zone far from the center,and when the shape is sphere,materials with larger dielectric properties are more likely to form a high temperature accumulation zone in the center.If the size is the same,the …

In-Situ Real-Time Monitoring Of Flavonoids Extraction From Propolis Extracts Based On Near Infrared Spectroscopy, Wang Wuli, Ma Haile, Li Han, Zhang Yong, Xia Hong

Food and Machinery

［Objective ］ For the residue of propolis after supercritical CO2 extraction,the content of flavonoids in the secondary extraction process was detected in real time.［Methods ］ Near-infrared spectroscopy was used to establish a quantitative analysis model by collecting the spectral information and the corresponding chemical values of flavonoids during the extraction process,which was used to detect the changesof flavonoids content in real time and to determine the end point of extraction.［Results ］ The Rc (corrected correlation coefficient ) and RMSEC (corrected root mean square error ) of the model constructed by the PLS (partial least squares ) algorithm after normalization preprocessing …

Effects Of Soluble Soybean Polysaccharides On The Formation Of Gel Formation Of Soybean Protein Isolate, Ge Yuhong, Shen Weijia, Zhao Xiulan, Zhang Qing

Food and Machinery

［Objective ］ This study aimed to investigate the effect of soluble soybean polysaccharides (SSPS ) on gel formation and properties of soybean protein isolate (SPI).［Methods ］ SPI suspension and gels with different amounts of SSPS were prepared,and SPI suspension and gels without SSPS were used as controls.The structural properties,physicochemical properties and gel properties were determined.［Results ］ During the preparation of SPI into gel,glycosylation reaction occurred between SPI and SSPS,which led to the change of the secondary and tertiary structure of SPI.With the addition of SSPS,the absolute value of zeta-potential decreased and the thermal stability increased.The ionic bond,hydrogen bond,hydrophobic interaction and …

Rapid Detection Method For Pork Freshness Using Fusion Spectroscopy And Improved Bas-Lssvm, Wang Yao, Ren Xiaozhen

Food and Machinery

［［Objective ］］ To realize accurate,rapid,and non -destructive testing of meat freshness.［［Methods ］］ Extracting spectral feature information based on a spectral acquisition system,proposed a fast non -destructive detection method for meat freshness (TVB -N) by combining an improved beetle whisker search algorithm with least squares support vector machine.By combining SG smoothing filtering and standard normal variables for data preprocessing,combining window competitive adaptive reweighted sampling and iterative continuous projection for feature selection,regularization parameters and kernel parameters of Least -Square Support Vector Machine were optimized by the Improved Beetle Antennae Search Algorithm,a fast non -destructive detection method for meat freshness (TVB -N) was …

Study On Improving Menthol Adsorption Performance Of Silica Particles By Olege, Wei Yulei, Guo Peng, Gao Yun, Liu Qun, Zhang Haoyang, Zou Liqiang

Food and Machinery

［［Objective ］］ To improve the menthol adsorption properties of silica.［［Methods ］］ Fragrance -absorbing particles were prepared using silica adsorption -melted menthol oleogel.The impact of palm oil addition ratio on the oleogel hardness,oil binding capacity,and thermodynamic properties was investigated.Comparative particles microstructure,flow properties,and the loaded menthol encapsulation efficiency,storage stabilityand release characteristics to assess the enhancement of silica particle adsorption properties by the oleogel.［［Results ］］ When palm oil addition ratio were 50% and 80%,the oil binding capacity of oleogels were over 90%,and the hardness and peak melting temperature of the gels increased with the palm oil ratio.Microscopic observations revealed the adsorption of oleogels …

The Effect Of Ultrafine Tianma Powder On The Behavior Of Motion Sickness Model Mice, Zhu Hongri, Li Jianxiang, Wang Zhaojun, Chen Yonghong

Food and Machinery

［［Objective ］］ To solve the problem of adverse side effects of anti -vertigo drugs and to develop functional foods with the same source of medicine and food as anti -motion sickness.［［Methods ］］ After 7 days of adaptive feeding,50 mice were divided into normal group,model group,positive drug group,Gastrodia H group and Gastrodia L group,and the mouse motion sickness model was constructed by rotational stimulation method,and the ultrafine powder of Gastrodia (gastrodin content 1.05%) was administered by gavage,and the treatment effect of Gastrodia on motion sickness model mice was evaluated by behavioral indicators such as motion sickness reaction index,balance beam test and …

Study On Antioxidant And Antibacterial Activity Of Extracts From Flavedo Of Citrus Peel, Tan Yuxin, Yuka Watanabe, Liao Mingxi, Zhou Yi, Li Qingming

Food and Machinery

［Objective ］ To improve the deep processing and high-value utilization of citrus peels.［Methods ］ The active components of the peel flavedo （C.aurantium var.daidai Tanaka,C.Kawachiensis and C.Sudachi ） were extracted with different solvents,the antioxidant activity was determined by DPPH and ABTS free radical scavenging rate,and the antibacterial activity was determined by inhibition zone，microbroth dilution method and antibacterial kinetics.［Results ］ It was showed that the yield,active substance content,antioxidant activity and antibacterial activity of methanol extract were better than those of petroleum ether and n-hexane.The order of antioxidant activity of the extracts was C.Sudachi >C.aurantium var.daidai Tanaka >C.Kawachiensis,and the DPPH and ABTS free …

Research On Antibacterial And Antioxidant Activity Of Different Polar Solvent Extracts Of Microctis Folium, Lin Yueqiao, Li Nan, Zhao Yongling, Chen Kecan, Sun Wenbo, Yang Yejian, Liu Hui, Chen Xin

Food and Machinery

［Objective ］ This study aimed to further develop the antioxidant activity function of Microctis folium leaves.［Methods ］ M.folium leaves extracts of petroleum ether,dichloromethane,ethyl acetate and water were obtained by solvent extraction to determine their antimicrobial activities against common bacteria in nosocomial infections,and the antioxidant activities were evaluated by determining the scavenging capacities of the extracts of different polarities against DPPH radicals,hydroxyl radicals and ABTS radicals.［Results ］ The extracts showed significant antibacterial effects against Staphylococcus aureus and Acinetobacter baumannii,with the best activity of ethyl acetate extract and water extract,but no inhibitory effect against Klebsiella pneumoniae,Escherichia coli and Pseudomonas aeruginosa.The aqueous extract …

Determination Of Chlorothalonil And Its Metabolite 4-Hydroxychlorothalonil Residues In Animal-Derived Food By Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry, Liu Xiaofang, Li Zheng, He Hao, Jiang Junjie, Chen Yuanyuan

Food and Machinery

［［Objective ］］ To establish a method for simultaneous determination of chlorothalonil and its metabolite 4-hydroxychlorothalonil residues in animal -derived food by ultra -high performance liquid chromatography -tandem mass spectrometry.［［Methods ］］ The samples were extracted by oscillating with acetonitrile solution of 1% acetic acid,defatted with n -hexane,purified by matrix dispersible solid phase extractant (PSA,anhydrous magnesium sulfate ),separated by Waters BEH C18 column under a gradient elution program using 0.1% formic acid aqueous solution and acetonitrile as the mobile phases.The anion multiple reaction monitoring model (MRM ) of atmospheric pressure chemical ionization source (APCI ) was used for the determination,and the matrix …

Influence Of Slip Conditions On The Extrusion Process Of Meshing Co-Direction Twin Screw, Xu Zhen, Liu Zihao, Huang Zhigang

Food and Machinery

［［Objective ］］ To investigate the influence of material slip on the inner wall of the barrel and the surface of the screw on the extrusion process of the co -rotating twin screw.［［Methods ］］ The 3D model is designed by the relative motion method,and different slip boundary conditions are set and simulated by the finite element method.The relevant physical field data are obtained by simulation analysis,and the volume flow rate is calculated.The physical field of the extrusion process is studied.［［Results ］］ Compared with the non -slip condition,the pressure in the flow channel decreases,the shear rate decreases,and the viscosity increases under the …

Effect Of Chicory Polysaccharide On The Texture And Storage Quality Of Round Scad Fish Ball, Xue Shan, Lin Jingjuan

Food and Machinery

［［Objective ］］ The processing technology of round scad (Decapterus maruadsi) fish balls with chicory polysaccharide was optimized and its storage characteristics were analyzed.[Methods ] The effects of chicory polysaccharide (CP) supplemental level,corn starch supplemental level,salt supplemental level,water supplemental level,complex phosphate supplemental level and gel temperature on the texture and comprehensive score of scad fish balls were investigated.The processing technology of chicory polysaccharide scad fish balls was optimized based on the comprehensive score.The processing technology of chicory polysaccharide scad fish balls was optimized based on the comprehensive score.The microstructure of the fish balls was observed by optical microscope and scanning electron …

Study On The Optimization Of The Process Of Extracting Polyporus Umbellatus Polysaccharides By Ultrasonic-Assisted Ionic Liquid And Its Antioxidant Activity, Zhu Miao, Li Zhizhou, Liu Junhai, Lei Xiaoyun

Food and Machinery

［［Objective ］］ This study aimed to develop an efficient extraction process for polysaccharides from southern Shaanxi Polyporus umbellatus using ultrasonic -assisted ionic liquid extraction and evaluate the antioxidant activity of the extract. [Methods ] Use the ultrasonic auxiliary ionic liquid method to extract poronalt polysaccharides,and conduct five -level orthogonal experiments on the basis of single -factor testing.Examine the effects of extracting time,extraction temperature,material liquid ratio and 1-ethyl -3-methylimramidazole acetate quality concentration of the extraction rate of pomollagium polysaccharides.Optimize the process of extracting the poriaon polysaccharide in the liquid liquid of the ultrasonic auxiliary ion liquid.Additionally,the DPPH free radicals clearance and …

Study On The Effects Of Oxidative Decolorization Of Sugar Juice In Impact-Jet Hydrodynamic Cavitator, Cao Yan, Huang Wanxing, Huang Yongchun, Huang Chengdu

Food and Machinery

［［Objective ］］ This study aimed to explore the effect of cavitation -oxidation synergy on decolorization of raw sugar solution was studied.［［Methods ］］ An impact -jet hydrodynamic cavitator was used as the equipment for generating cavitation and the H2O2-VC solution was used as the oxidation system.A comparative study was conducted to assess the effects of hydrodynamic cavitation and conventional stirring on the oxidative decolorization of sugar juice,and the process conditions of sugar juice decolorization were optimized using orthogonal experiments.［［Results ］］ When the dosage of 5% H2O2 solution was 3 mL,the dosage of 100 g/L VC solution was 10 mL,the cavitation time …

Study On The Effect Of Polygonum Lapathifolium On The Quality Of Luzhou-Flavor Fuqu, Li Rong, Wei Chunhui, Huang Zhiguo, Ying Chao, Zeng Bo, Ren Zhiqing

Food and Machinery

［［Objective ］］ This study aimed to develop the application of Polygonum lapathifolium in Luzhou -flavor Fuqu.[Methods ] In the process of making Luzhou -flavor Fuqu,P.lapathifolium was added.The culture conditions such as the addition amount of P.lapathifolium,the inoculation amount of Luzhou -flavor Daqu,the moisture content and the culture time were optimized.The number of bacteria,the number of yeasts and the activity of glucoamylase were used as indicators to determine the optimal culture conditions.Under the optimal process conditions,GC-MS was used to detect the volatile flavor components in Luzhou -flavor Fuqu Baijiu.[Results ] When the addition amount of P.lapathifolium was 8%,the inoculation amount of …

Effects Of Superfine Grinding On Quality Characteristics Of Morchella Esculenta Powder, Zeng Xiaofeng, Yan Mi, Ge Zhixing, Zeng Shunde, Gao Lunjiang

Food and Machinery

［［Objective ］］ In order to explore the effect of superfine grinding on the quality characteristics of Morchella esculenta powder.［［Methods ］］ Vibrating superfine grinding used to prepare M.esculenta powder and the effects of different superfine grinding times on the physicochemical properties and nutrient dissolution were studied.［［Results ］］ With the increase of superfine grinding time,the specific surface area of M.esculenta powder significantly increased,the median particle size D50 decreased gradually,and the micron level could reach in 5 minutes of superfine grinding;The particle size was more well -distributed and the color of the powder was brighter after superfine grinding;The angle of repose,sliding angle and …

Progress On The Application Of Anthocyanin-Based Composites In Food Preservation And Freshness Indication, Sun Jianming, Li Linlin, Liu Hui, Cao Qianrong, Wang Chukai

Food and Machinery

Anthocyanin is a kind of green and safe water -soluble pigment from plants,has excellent antioxidant and antibacterial properties,as well as sensitive pH response.Based on the structure and biological activity of anthocyanins,this review focused on the research progress of anthocyanins in the field of food preservation packaging and freshness indication,and analyzed the application status and development trend of anthocyanin -based composite films and microcapsules as well as anthocyanin -based freshness indication labels.

Research Progress On Digestion , Absorption And Health Efficacy Of Astaxanthin Ester, Du Yufeng, Che Hongxia, Li Xiaoran, Zhou Miaomiao, Hou Peng

Food and Machinery

Astaxanthin is primarily found in both free and esterified forms in nature,With astaxanthin esters presenting various structural variations.These forms differ significantly in their digestive,absorption,and health -related functions compared to free astaxanthin.This review provides a comprehensive overview of the latest research regarding the sources,digestion and absorption characteristics,and health benefits of astaxanthin esters,based on an analysis of domestic and international studies.It examines how the presence of fatty acids affects the digestion and absorption of astaxanthin ester and discusses their functional activity and potential mechanisms.Additionally,the review highlights existing challenges in the development and utilization of astaxanthin esters.

Research Progress Of Plant Extracts In Preservation Of Meat Products, Li Hongyan, Xu Minglei, Zhai Saiya

Food and Machinery

Plant extracts contain natural active ingredients,offering benefits such as health,ecofriendliness,and sustainability.Traditional chemical preservatives,however,can contribute to environmental pollution and pose health risks,limiting their suitability for long -term use.This underscores the need for natural,eco-friendly preservative solutions..Plant polyphenols and essential oil are the primary plant -derived compounds currently applied in the meat industry,valued for their antioxidant and antibacterial properties.These compounds show promise as natural preservatives,potentially replacing chemical options while preserving the sensory quality and extending the shelf life of meat products.In addition to ensuring food safety and supporting essential processing qualities,plant extracts help preserve the sensory attributes of meat products,thereby extending shelf life.This …

Analysis Of Differential Metabolites During The Secondary Fermentation Of Zhacai, Liu Yuling, Ren Ting, Zhao Zhiping, Luo Yuanli

Food and Machinery

［［Objective ］］ This study aimed to investigate the changes of metabolites during the secondary fermentation process of Zhacai.［［Methods ］］ After 6 months of salt -dehydrated pickled cabbage,the different metabolites before and after secondary fermentation were determined by liquid chromatography -tandem mass spectrometry (LC-MS/MS ) combined with multivariate statistical analysis.［［Results］］ 147 different metabolites were screened after secondary fermentation,mainly including organic acids and their derivatives,organic heterocyclic compounds,lipids and lipid molecules,phenolic compounds,phenylpropane and polyketone compounds.Bitter amino acids (histidine,arginine,tyrosine and valine ) down -regulated,lactic acid,acetic acid,phenylacetic acid,palmitic acid,linoleic acid,phenolic acid and other substances up -regulated.The Kyoto Encyclopedia of Genes and Genomes (KEGG ) pathway …

Classification Of Edible Vegetable Oils Based On Three-Dimensional Fluorescence Spectroscopy And Issa-Svm, Zhang Jing, Qi Guohong, Chen Jingzhao, Cao Xiaoli, Li Lili

Food and Machinery

［［Objective ］］ To improve the classification accuracy of edible vegetable oils,an identification model based on three -dimensional fluorescence spectroscopy and ISSA -SVM was established.［［Methods ］］ Combining the feature information of three -dimensional fluorescence spectroscopy,an improved sparrow search algorithm was used to optimize the parameters of the SVM model,constructing an edible vegetable oil identification method that integrates the characteristics of three -dimensional fluorescence spectroscopy information and the ISSA -SVM model.［［Results］］ Compared with the SVM model,GA -SVM model,PSO -SVM model,and SSA -SVM model,the classification accuracy of the ISSA -SVM model for edible vegetable oils reached 100%.［［Conclusion ］］ The ISSA -SVM model has …

Effect Of Improvers On The Quality Of Quick-Frozen Rice Balls, Shi Jiacheng, Yang Hua, Shen Cunkuan, Liu Yue, Wang Xinyi, Yan Jinxin

Food and Machinery

［［Objective ］］ This study aimed to improve the quality degradation of quick -frozen glutinous rice balls during frozen storage by exploring the appropriate formulation of improvers.［［Methods ］］ The addition of hydrothreose,soluble soybean polysaccharide and trehalose was optimized by Box -Behnken experiment design and response surface analysis.［［Results］］ The optimal dosage combinations of the three amendments were hydrothreose 4%,soluble soybean polysaccharide 0.6% and trehalose 8%.After repeated thawing and freezing,the structure of the dumpling flour was relatively complete.［［Conclusion ］］ After the improvement,the frost cracking rate of the dumpling was reduced,and the hardness and sense of the dumpling were suitable.

The Regulatory Mechanism Of Acidic Tea Polysaccharides From Wuyi Rock Tea On Bile Acids In Type 2 Diabetic Rats, Wu Zhong, Yang Jiangfan

Food and Machinery

［［Objective ］］ This study aimed to investigate the effects of an acidic tea polysaccharide extracted from Wuyi Rock tea "yellow slice" on bile acids in hyperglycaemic rats.［［Methods ］］ In vitro experiments simulating artificial gastric and intestinal fluids were conducted to evaluate the binding capacity of tea polysaccharides to bile salts.The composition of bile acids in the cecal contents was analyzed using Liquid Chromotography with Mass Spectrometry (LC-MS);The relative mRNA expression of bile acid receptors FXR and TGR 5 in rat liver and pancreas of rats were measured,along with Western blot analysis of colonic tissues.［［Results］］ The in vitro experiments demonstrated that …