Food Biotechnology Commons^™

Differences In Volatile Components Between Different Drying Methods Of Lentinus Edoeds Analyzed By Gc-Ims, Chen Junyu, Ling Jiangang, Du Lihui, Kang Mengli

Food and Machinery

[Objective] To analyze the differences in volatile components between three kinds of dried L. edoeds. [Methods] Three different drying methods (hot air drying, radio frequency-hot air drying, vacuum freeze drying) were used to determine the volatile substances in L. edoeds by gas chromatogi-ion migration spectrometry (GC-IMS), and the differences of volatile substances in L. edoeds were analyzed according to fingerprint and PCA. [Results] The main volatile components of dried L. edoeds were aldehydes, alcohols, ketones and acids. There were significant differences in the characteristic volatile organic substances of dried L. edoeds in three different drying methods, the contents of …

Screening Of Dominant Lactic Acid Fermentation Strains, Identification And Effect On Flavor Quality Of Fermented Radish, A Dali A Liya, Mei Shiyong, Zhang Jifang, He Zhengjin

Food and Machinery

[Objective] This study aimed to screen the excellent lactic acid bacteria strains to construct a special pickle fermentation strain for radish. [Methods] Lactic acid bacteria were isolated from the pickle brines of Laotan sauerkraut collected from different regions by dilution coating method. The species were determined by physiological identification, morphological identification （colony observation, Gram staining）, 16S rDNA gene sequencing and phylogenetic tree construction, and their growth characteristics, tolerance and flavor substances were detected. [Results] Isolation, screening, and physiological identification yielded 120 colonies of round, convex bacteria, which appeared rod-shaped or spherical under the microscope and were all Gram-positive strains. Further …

Study On Wine Quality Evaluation Based On Extreme Learning Machine Improved By Whale Optimization Algorithm, Dou Li, Zheng Wei, Li Baiqiu, Li Fei

Food and Machinery

[Objective] In order to solve the issue of excessive redundant information in near-infrared spectroscopy, enhance the accuracy of wine quality evaluation models, a rapid and non-destructive method was established for wine quality evaluation. [Methods] A wine quality evaluation model was proposed based on competitive adaptive reweighting sampling method for feature wavelength screening and extreme learning machine improved by whale optimization algorithm. Various feature wavelength screening methods such as competitive adaptive reweighting sampling was used, and the most suitable method for wine spectral feature wavelength screening was determined. In response to the problem of initial value and hidden layer bias in …

Colorimetric Detection Of 6-Benzylaminopurine Residues In Vegetables Based On Fe3O4 Magnetic Molecular-Imprinted Nanoparticles, Liu Yidan, Li Xin, Wang Jingli, Li Maiquan, Liu Xia

Food and Machinery

[Objective] Achieving a rapid, sensitive, and visual detection of 6-benzylaminopurine （6-BA） residues in vegetables. [Methods] Based on the peroxidase-like activity and specific recognition of Fe₃O₄ magnetic molecularly imprinted nanoparticles （Fe₃O₄ MMIP NPs）, a simple, rapid and highly selective colorimetric method was established to detect 6-BA residues in vegetables. [Results] Fe₃O₄ MMIP NPs exhibits optimal peroxidase-like catalytic activity at pH 4.0, 0.02 mol/L TMB, 0.02 mol/L H₂O₂ and a reaction time of 5 min. 6-BA showed a good linear relationship with the difference between the blank and the sample …

Evaluation Of Uncertainty In Determination Of Two Quaternary Ammonium Salt Disinfectants In Drinking Water By High-Performance Liquid Chromatography Tandem Mass Spectrometry, Zhang Xuemei, Kong Xiangji, Tian Feng

Food and Machinery

[Objective] To achieve good internal quality control of determination of decamethylammonium chloride and benzalkonium chloride residues in drinking water by high performance liquid chromatography tandem mass spectrometry, and to promote the improvement of detection methods. [Methods] A mathematical model and fishbone diagram were established to evaluate the introduced uncertainty components, and the combined standard uncertainty and expanded uncertainty were calculated. [Results] Under the inclusion factor k=2, and the decamethylammonium chloride and benzalkonium chloride residue in drinking water samples was 4.3 μg/L and 4.7 μg/L and their expanded uncertainty U was 0.52 μg/L and 0.48 μg/L, respectively. [Conclusion] The uncertainty …

Grain And Chaff Separation Detection Method Based On Machine Vision, Li Xin, Qi Jiamin, Cheng Hao, Wang Yanchun

Food and Machinery

[Objective] To solve the problem of poor manual detection accuracy of traditional grain and chaff separator and improve production efficiency. [Methods] An image detection method based on machine vision was proposed, which realized the feature recognition and separation of grain rough through multi-stage progressive fusion of different image algorithms. The acquired images were selected in the ROI region and enhanced by Retinex algorithm. The Otsu algorithm was used to segment the image, and then the median filtering wwas combined with morphology to remove the image noise. The improved Canny algorithm was used to detect edge features of binary images, and …

The Application Design Strategy Of Spatial Art Features Based On Meishan Culture In Local Food Packaging Design, Liu Ying

Food and Machinery

In response to the current situation of packaging design for local food, this study extracts structural features, decorative element features, color features, and cultural features from spatial art based on Meishan culture, and deconstructs them into local food packaging design. It explores the design ideas and strategies of integrating the spatial artistic essence contained in Meishan culture with local food packaging, enhancing food-added value, showcasing regional characteristics, enhancing cultural connotations, assisting local economic development and cultural dissemination, promoting the inheritance of ethnic culture, and innovating local food packaging.

An Overview Of Research On The Use Of Intangible Cultural Heritage In Food Packaging Design, Wu Yuqing, Xu Haibo, Zhu Yiwei

Food and Machinery

The paper summarizes and analyzes the progress of research on the use of intangible cultural heritage in food packaging design through the number of articles, keywords, research objects, research perspectives and ideas. The study analyzes the application of intangible cultural heritage in food packaging design from three aspects: principles, strategies, and methods. It also explores the future development directions, suggesting that future research can guide design practice through theoretical studies and validate design practice using big data models.

Changes In Epidermal Waxy Morphology And Related Properties Of Postharvest Sweet Cherry, Zhang Yulei, Cui Qingliang, Wang Yu, Liu Yaping, Zhang Yanqing

Food and Machinery

[Objective] This study aimed to reveal the reasons of different varieties for sweet cherry's storability and provide theoretical support and technical guidance for edible coating in its postharvest preservation. [Methods] Four representative sweet cherry varieties （Red Light, Rainey, Red Agate, and Friendship） were selected as research objects. The surface morphology of different varieties of sweet cherry skin, the contact angle of skin to different solutions, the changes of surface morphology, contact angle and critical surface tension of Red Agate sweet cherry during storage were investigated. [Results] There were differences in the distribution and morphology of wax on the epidermal of …

Research On Influence Of Light Region On Near Infrared Spectroscopy For Online Detection Of Sugar Content Of Grapefruit, Tang Ziye, Wen Tao, Dai Xingyong, Hu Feng

Food and Machinery

[Objective] To improve the accuracy of online measurement of sugar content of grapefruit by near infrared spectroscopy. [Methods] The pomelo online non-destructive testing equipment developed by ourselves was used to collect diffuse transmission spectrum data of pomelo in three light regions. In the wavelength range of 650~950 nm, orthonormal variable transformation （SNV）, multiple scattering correction （MSC）, Normalize, Savitzky-Golay first order derivative, SG-1st preprocessed the original data, used the adaptive weighting algorithm （CARS） to screen the spectral characteristics of the grapefruit sugar content, and established a partial least squares regression （PLSR） model. 30 grapefruit samples that were not involved in the …

Online Detection And Sorting Of Passion Fruit Quality Based On Machine Vision Using Multi-Indicator, Chu Xuan, Hong Jialong, Feng Gengxin, Yao Zhenquan, Ma Zhiyu

Food and Machinery

[Objective] Refining the accuracy and intelligence of passion fruit quality assessment. [Methods] The study used the capabilities of OpenCV along with a compact neural network architecture, MobileNetV3_large_ssld, to accurately determine the fruit's diameter, ripeness, and the degree of its wrinkling. The diameter measurement was achieved by analyzing the short side of the fruit's minimum bounding rectangle. The ripeness assessment was based on the pixel ratio of H component values within specific ranges （H∈[0,10]∪[156,180], [11,25], [26,34], [125,155]） in the HSV color space. Furthermore, the study developed a MobileNetV3_large_ssld model to evaluate the wrinkling of the fruit's skin. Leveraging these three key …

Design Of Apple Damage Automatic Detection System Based On Machine Vision, Qin Yinchu, Li Tao, Li Xu, Wang Meiling, Tan Zhiying

Food and Machinery

[Objective] To meet the practical requirements for comprehensive grading based on the appearance quality and size of apples, and to address issues such as low efficiency of manual sorting, complex structure, and high cost of sorting equipment for Chinese apples. [Methods] A YOLOv5s-apple model was proposed. The transformer module and CBAM attention module were introduced into the backbone network, and the weighted Bidirectional feature pyramid network (Bi-FPN) was added to improve the neck network. Then, combined with HALCON software, a self-designed intelligent apple damage detection system was used to carry out damage sorting and size classification. [Results] The experimental results …

Early Spoilage Detection Of Apple Based On Generative Adversarial Network And Mask R-Cnn, Yu Qilong, Zhao Xiaodong, Ji Yu, Wang Chunrong, Sun Yao

Food and Machinery

[Objective] To improve the detection accuracy of early apple spoilage zone. [Methods] An apple spoilage detection method was proposed based on generative adversarial network and convolutional neural network. The Pix2PixHD model was used to generate near-infrared imaging data of stored apples in the early postharvest metamorphic area. The Mask R-CNN model was used to segment the generated near Infrared image to detect the deterioration zone in the apple. Based on generative adversarial network and convolutional neural network technology, the early deterioration region segmentation and prediction of postharvest apples were implemented by using the generated near-infrared imaging data on a low-cost …

Study On Temperature Field In Tall Bungalow Based On Geosynclinal Ventilation, Zhang Shuyuan, Wang Sen, Hou Yaolong, Chen Xi, Zhang Xiangxiang

Food and Machinery

[Objective] In order to study the effects of geosynclinal ventilation on the temperature of tall bungalow warehouse. [Methods] The numerical simulation software COMSOL was used to conduct numerical simulation of temperature field under mechanical ventilation for 96 h for tall bungalow warehouse with size of 60 m×24 m and loading height of 6 m. By establishing the mass conservation equation, momentum conservation equation and energy conservation equation, the variation of temperature field in the warehouse under different ventilation modes was analyzed, and the numerical simulation of different unit ventilation conditions was extended. [Results] After mechanical ventilation for 36 h, most …

Chemical Composition Analysis Of Walnut Leaves And Their Ethanol Extracts, He Jiali, Hu Enming, Wang Jihui, Hu Bokai, Liu Yana

Food and Machinery

[Objective] This study aimed to investigate the chemical constituents of walnut leaves. [Methods] The volatile components of walnut leaves were analyzed by head-space solid micro-extraction and coupled with GC-MS. The chemical composition of ethanol extract was identified using ultra-high performance liquid chromatography coupled with quadrupole Orbitrap high resolution mass spectrometry (UPLC-Q-Exactive). [Results] 88 kinds of volatile compounds were identified in walnut leaves, mainly terpenoids, of which sesquiterpenoids account for 78.35%. 30 kinds of active components were identified from ethanol extracts, including twenty kinds of polyphenols (twelve kinds of flavonoids), four kinds of phenylpropanoids, three kinds of pentacyclic triterpenoids, two kinds …

Analysis Of Main Taste Substances And Sensory Evaluation Of Shuixian Wuyi Rock Tea Narcissus In Different Years, Song Xiaoyue, Wu Zhifeng, Qiu Mutao, Wang Jingwen, Ma Chunhua

Food and Machinery

[Objective] This study aimed to investigate the correlation between taste substances and flavor presentation intensity of Shuixian Wuyi rock tea from different storage years. [Methods] The main taste substances, including tea polyphenols, flavonoids, free amino acids, soluble sugars, catechins and other components, were detected in several years of Narcissus (2022, 2018, 2016, 2014, 2012, 2010, 2008, 2006 for storage 1, 3, 5, 7, 9, 11, 13, 15 years, respectively) by using chemical methods and high-performance liquid chromatography, and the reasons for the change of the two and their correlation were analyzed by combining with the sensory evaluation of the electronic …

Comparison Of Volatile Compounds Between The Green And Yellow Ripening Fruits Of Four Guava Species, Wang Haibo, Zhong Dan, Lin Zhixin, Ou Qiyun, Qiu Guiyu

Food and Machinery

[Objective] This study aimed to analyze the differences in volatile compounds between the mature green and mature yellow fruits of guava. [Methods] The volatile compounds in 4 kinds of guava fruits during the mature green and mature yellow were detected by gas chromatography ion mobility spectroscopy (GC-IMS). [Results] 130 volatile compounds were detected in 4 kinds of guava fruits ("Yanzhihong", "Sijihong", "Baizhenzhu" and "Siji"). Qualitative analysis showed that the fruit flavored ethyl trans-2-butenate, the grass flavored 2-hexenal and hexanal were the volatile compounds with the highest content among the 4 kinds of guava fruits. The content of volatile components in …

Effects Of Pre-Freezing And Sucrose Impregnation Methods On The Quality Of Freeze-Dried Apple Slices, Guo Ziyu, Hu Jiaqi, Yang Feifei, Liu Wuyi, Wang Haiou

Food and Machinery

[Objective] This study aimed to investigate the effects of two pre-freezing methods (vacuum freezing and atmospheric pressure freezing) and two dipping methods (sucrose impregnation before pre-freezing and sucrose impregnation during freeze-drying) on the quality of freeze-dried apple slices. [Methods] The freeze-drying process was divided into six groups: vacuum pre-freezing without sucrose immersion (VFFD), atmospheric pre-freezing without sucrose immersion (CFFD), vacuum pre-freezing with sucrose immersion (BSVFFD), vacuum pre-freezing with sucrose immersion (MSVFFD), atmospheric pre-freezing with sucrose immersion (BSCFFD) and atmospheric pre-freezing with sucrose immersion (MSCFFD). The main quality indexes of freeze-dried apple slices in each group were analyzed. [Results] The color …

Optimization Of The Preparation Process For Propolis Liposome And Antioxidant Activity Analysis, Sun Siyuan, Kong Lingjie, Zhu Hequan, Dong Jie

Food and Machinery

[Objective] This study aimed to improve the water solubility of propolis, and expand the application of propolis in food industry. [Methods] By utilizing the film dispersion method, propolis liposome was prepared with cholesterol and soy lecithin as the wall material and propolis as the core component. The optimal preparation process for propolis liposome was optimized through a combination of one-factor experiments and response surface methodology with the encapsulation rate as the test index, and its antioxidant activity was also analyzed and evaluated. [Results] The optimal process for preparing propolis liposome consisted of 2.5 g/100 mL soy lecithin, a cholesterol to …

A Study On Extraction Of Volatile Oil From Green Orange Peel By Reduced-Pressure Steam Distillation And In Vitro Antioxidant Activity, Li Guijuan, Zhao Huiping, Xiao Yezhi, Gan Wencheng, Fan Siqi

Food and Machinery

[Objective] This study aimed to develop a method for extracting volatile oil from green-orange peel by reduced-pressure steam distillation. [Methods] A volatile oil tester was combined with a vacuum device for the extraction of volatile oil from green-orange peel, and a regulating valve in the device controlled the vacuum level. The composition and content of volatile oil under reduced pressure and atmospheric pressure were determined by gas chromatography-mass spectrometry (GC-MS), and the in vitro antioxidant activity was evaluated. [Results] The optimum process for the extraction of volatile oil by reduced-pressure steam distillation was: particle size of 8 mesh, solid-liquid ratio …

Optimization Of Preparation Process And Molecular Characterization Of Limonin-Albumin Nanoparticles Using Response Surface Methodology, Liang Xinfu, Zeng Zezheng, Chen Deqiang, Huang Li, Dong Qingliang

Food and Machinery

[Objective] The construction of limonin-albumin nanoparticles provides a theoretical basis for the further application of limonin. [Methods] Limonin-albumin nanoparticles were prepared by desolvation-chemical crosslinking method using bovine serum albumin as nanocarriers. The optimal preparation process was determined by single factor experiment and response surface test with embedding rate as index, and the nanoparticles were characterized. [Results] When the amount of bovine serum albumin was 64 mg, the amount of lemon bitter was 4 mg, the specific volume ratio of alcohol to water was 5∶1, and the amount of crosslinker was 125 μL, the average particle size and polydispersion index of …

Biological Activity And Food Application Of Carboxymethyl Pachymaran, Xu Pan, Zhang Fangming, Zheng Hui, Dai Xinwen, Yang Yong

Food and Machinery

Carboxymethyl pachymaran （CMP） is a carboxymethylated modification product of the water-insoluble polysaccharides from Poria cocos. It has many biological activities such as immune regulation, antibacterial, anti-inflammatory, anti-tumor, anti-oxidation, liver damage protection and intestinal flora regulation. It has a wide application prospect in functional food, active molecular carrier, medicine and other fields. In this paper, the research of CMP at home and abroad in recent years was focused, the biological activity, preparation, identification and application development of CMP were reviewed, and the future development direction of CMP was prospected.

Research Progress In Manufacturing Technique Of Artificial Meat, You Xiaoyan, Li Yachun, Duan Xu

Food and Machinery

Cultivated meat, as an innovative substitute for conventional meat, is widely recognized as an effective solution to challenges such as meat supply shortages, environmental impacts, and animal welfare concerns. Based on the production technology used, cultivated meat can be categorized into three types: plant-based meat, cell-cultured meat, and microbial protein meat. This review explores the production processes and sensory quality enhancement techniques for these three types of cultivated meat, analyzes their respective technological advantages and challenges, and provides a forecast on the future development trends of cultivated meat products.

Research Progress On The Nutritional Composition, Biological Activity, And Application Of Ganoderma Lucidum, Chen Yijun, Yang Xiaomei, Lin Lihua

Food and Machinery

Ganoderma lucidum has anti-tumor, antioxidant, and immune enhancing effects. This review summarized the latest research progress on the main nutritional components and biological activities of G. lucidum and the current comprehensive utilization status of G. lucidum in medical and health fields, analyzed the existing problems, and prospected the future development direction of G. lucidum.

Research Progress On Extraction Methods And Biological Activities Of Korean Pine Seed Oil, Chen Ping, Wang Jin, Li Hua

Food and Machinery

The natural vegetable oil known as Korean pine seed oil is well-known for its high content of being various unsaturated fatty acids, including oleic, linoleic and pinopuric acid. It has been proved that Korean pine seed oil has several physiological benefits such as lowering blood lipids, enhanceing immunity, anti-inflammation, anti-oxidation, enhancing insulin sensitivity, and anti-tumor. This review summarized the extraction methods and pharmacological effects of Korean pine seed oil in recent years, and put forward good suggestions for its application in edible oil and industrial production.

Utilization Of Probiotics To Compete With Clostridioides Difficile For Nutrient-Niches In A Variety Of In Vitro Contexts, April Elizabeth Johnson

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Clostridium difficile is a major threat to public health and primarily affects at risk groups such as elderly, immunocompromised individuals, and individuals on antibiotics. Many decades of research have been conducted to figure out ways to exclude or reduce C. difficile colonization and toxin production. Two major proposed mechanisms for colonization resistance are production of secondary bile salts and competition for nutrients.

In Chapter 2, we found that antibiotic treatment disrupted bile salt metabolism increasing the levels of the primary bile salt cholate and decreasing the levels of deoxycholate, a secondary bile salt. However, bile salts were not required …

Development Of Active Packaging Films Using Cacao (Theobroma Cacao L.) Pods And Calamondin (Citrus X Microcarpa Bunge) Peels, Julienne Stephanie Fabie-Agapin, Dennis Rojas Marcelino

The Philippine Agricultural Scientist

This paper presents the properties of active films produced using cacao pods and calamondin peels. An active film is a type of packaging material that is made by incorporating the “active” ingredients for preservation on the packaging film rather than a direct application to foods. In this study, the conversion to active films was done by adding essential oils from lemongrass or calamondin peels, which are both known to exhibit antimicrobial properties. There were five film samples prepared for analysis: cacao-calamondin mixture; cacao-calamondin mixture with lemongrass essential oil; cacao-calamondin mixture with calamondin essential oil; cacao-calamondin mixture with encapsulated lemongrass essential …

Effect Of Sodium Chloride On 3d Printing Performance And Gel Properties Of Silver Carp Surimi System, Zhang Zhichao, Chen Xu, Wang Shaoyun, Cai Xixi

Food and Machinery

Objective: Improve 3D printing performance and gel properties of silver carp surimi system. Methods: By optimizing 3D printing parameters, the 3D printing process is associated with material rheological properties and 3D printing performance. The effects of sodium chloride addition on rheological properties, 3D printing properties, gel strength, moisture properties and microstructure of silver carp surimi were investigated. Results: The addition of sodium chloride decreased the loss modulus of surimi in a dose-dependent manner, but significantly improved the shear recovery performance, reduced the cooking loss of surimi system and increased the water retention of surimi system. The best gel strength and …

Comparison Of The Activities And Cryoprotective Mechanism Of Two Antifreeze Peptides Derived From Silver Carp Parvalbumin, Li Jun, Fu Yuting, Yu Jian, Li Xianghong, Liu Yongle, Wang Faxiang

Food and Machinery

Objective: Explore the cryoprotective mechanism and structure-activity relationship of antifreeze peptides derived from silver carp parvalbumin. Methods: Using differential scanning calorimetry and molecular dynamics simulation to compare activity, structure and mode of action of two typical peptides. Results: Pv-AFP 1 （KAADSFNH KAFFAKVG） had a stable α-helix structure, while Pv-AFP 2 （KAADSFNHKAF） tended to exhibit random coil. The thermal hysteresis activity of Pv-AFP 1 was 0.87 ℃, which was higher than Pv-AFP 2 （0.74 ℃）. Molecular dynamics simulations showed that Pv-AFP 1 could interact with 53 water molecules, and could form 16 hydrogen bonds to adsorb onto the surface of …

Enrichment Of Γ-Aminobutyric Acid Based On Rice Heating And Humidification Technology, Xu Bin, Mi Xingqiong, Bai Qiong, Xu Jinlong, Liu Shuyi

Food and Machinery

Objective: This study aimed to improve the quality of brown rice. Methods: The content of γ-aminobutyric acid (GABA) and the activity of glutamate decarboxylase were used as indicators to study the effect of enrichment conditions on GABA content. Based on the optimal parameters, GABA content in each part of the grain was analyzed to reveal the migration law of GABA. Finally, the effect of the method on the quality of brown rice was analyzed and compared with the soaking method. Results: The highest GABA content was obtained when the water content of the raw material was 14.5% with the final …