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Articles 181 - 210 of 5215

Full-Text Articles in Food Biotechnology

Characteristics Of L-Malic Acid And Its Application In Orange Juice, Xingyuan Liu, Yi Fan, Jiabin Bao, Qing Xing, Ruijin Yang, Yanjun Tong Oct 2025

Characteristics Of L-Malic Acid And Its Application In Orange Juice, Xingyuan Liu, Yi Fan, Jiabin Bao, Qing Xing, Ruijin Yang, Yanjun Tong

Journal of Food Science and Biotechnology

[Objective ] The basic characteristics of L-malic acid and the application of L-malic acid in orange juice were studied.[Method ] The basic characteristic differences of L-malic acid,citric acid,and DL-malic acid were compared in terms of thermal stability,pH stability,and taste quality changes of electronic tongue.Subsequently,the three sour agent were added into orange juice.The effects of L-malic acid on the stability and volatile flavor of orange juice were analyzed based on the differences in centrifugal sedimentation rate,pH,electrical conductivity,particle size,Zeta potential,and volatile components.[Result ] L-Malic acid had good stability in the ranges of 40~121 ℃ and pH 2.0~7.0.L-Malic acid differed markedly from citric …

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Structural Analysis And Functional Prediction Of Prgr , A Target Protein Of The Poria Ergosta- 7,22e-Dien- 3Β-Ol, Yongfei Liu, Yanling Ren, Tao Wang, Maozhao Wu, Jing Peng, Changyun Wu, Zexiu Li Oct 2025

Structural Analysis And Functional Prediction Of Prgr , A Target Protein Of The Poria Ergosta- 7,22e-Dien- 3Β-Ol, Yongfei Liu, Yanling Ren, Tao Wang, Maozhao Wu, Jing Peng, Changyun Wu, Zexiu Li

Journal of Food Science and Biotechnology

[Objective ] This study aims to investigate the mechanism of the interaction between ergosta- 7,22E-dien- 3β-ol,an active sterol of Poria,and progesterone receptor (PRGR ) and the potential therapeutic effects via bioinformatics and molecular docking.[Method ] The TCMSP database was used to screen the active ingredients of Poria,and MEGA X (10.0.5) was used for alignment of multiple PRGR sequences.The primary structure of PRGR was analyzed by ProtParam,and the hydrophobicity of PRGR was predicted by Protscale.The amino acid sequence of PRGR was analyzed by Prosite,and the secondary structure of PRGR was analyzed on [email protected] RCSB PDB database was used to predict the …

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Advances In Application Of Steam Explosion Technology In Edible Mushroom Industry, Jie Yang, Na Zheng, Chunmei Lai, Mingyi Liu, Shibo Li, Shanshan Wei, Pufu Lai, Zheng Xiao Oct 2025

Advances In Application Of Steam Explosion Technology In Edible Mushroom Industry, Jie Yang, Na Zheng, Chunmei Lai, Mingyi Liu, Shibo Li, Shanshan Wei, Pufu Lai, Zheng Xiao

Journal of Food Science and Biotechnology

Steam explosion technology,an emerging physical pretreatment method,is increasingly applied in the edible mushroom industry.This technology subjects materials to instantaneous explosion under high-temperature and high-pressure steam,significantly improving their physical structures and chemical composition.It exhibits unique strengths in modifying edible mushroom cultivation substrates,extracting active compounds,and utilizing by-products as resources. This provides a new technical path for the high-quality development of the edible mushroom industry.The author primarily summarizes the equipment,principles,and influencing factors of steam explosion technology,as well as its diverse roles in modifying cultivation substrates,extracting active substances from edible mushrooms,and achieving high-value utilization of edible mushroom by-products.The aim is to promote positive development …

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Research Progress In Effects Of Electron Beam Irradiation On The Storage Andquality Of Grains, Xiuxia Chen, Bin Zhang Oct 2025

Research Progress In Effects Of Electron Beam Irradiation On The Storage Andquality Of Grains, Xiuxia Chen, Bin Zhang

Journal of Food Science and Biotechnology

Conventional grain storage methods have a variety of drawbacks.Electron beam irradiation,as an emerging non-thermal processing technology,has attracted attention due to its high efficiency,environmental friendliness,and minimal impact on grain quality.The author elaborates on the principles of electron beam irradiation and its applications in the food industry,reviews its effects on harmful organisms,physicochemical properties,and sensory quality of grains during storage,and makes an outlook on its future application prospects,with the expectation of promoting the application and popularization of electron beam irradiation in food storage.

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Directional Immobilization Of Mutant Β-Agarase Aga 50d Onto Magnetic Nanoparticles And Its Thermal Stability, Qiaoling Xie, Jie Long, Long Chen, Chao Qiu, Xing Zhou, Zhengyu Jin Oct 2025

Directional Immobilization Of Mutant Β-Agarase Aga 50d Onto Magnetic Nanoparticles And Its Thermal Stability, Qiaoling Xie, Jie Long, Long Chen, Chao Qiu, Xing Zhou, Zhengyu Jin

Journal of Food Science and Biotechnology

[Objective ] This study aims to achieve site-directed immobilization of β-agarase at targeted residues,thereby enhancing its thermal stability and operational performance.[Method ] Computer-aided design was employed to selectively immobilize the mutant β-agarase Aga 50D via sulfhydryl groups introduced at specific cysteine residues,enabling binding to the carrier.[Result ] The immobilization conditions were optimized as follows:reaction duration of 12 h,an enzyme loading level (enzyme-to-carrier mass ratio ) of 1∶50,and a crosslinker-to-carrier mass ratio of 10∶50.The immobilization efficiency ranged from 40% to 75%,with most mutants retaining the relative enzyme activity > 80%.Compared with the wild-type free enzyme,the site-directed immobilized mutant β-agarase Aga 50D exhibited …

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Ultrasonic-Microwave Assisted Extraction Of Flavonoids From Citri Reticulatae Pericarpium And High-Purity Purification Of Hesperidin, Weiben Ge, Yiheng Li, Hongxin Wang Oct 2025

Ultrasonic-Microwave Assisted Extraction Of Flavonoids From Citri Reticulatae Pericarpium And High-Purity Purification Of Hesperidin, Weiben Ge, Yiheng Li, Hongxin Wang

Journal of Food Science and Biotechnology

[Objective ] To explore the application prospects of Citri Reticulatae Pericarpium in the food industry and efficiently extract the active component hesperidin,while developing an effective purification process to enhance the purity and functional value of the active ingredients.[Method ] Ultrasonic-microwave assisted extraction (U-MAE ) was employed to extract the hesperidin from Citri Reticulatae Pericarpium,followed by a three-stage purification system guided by dissolution characteristics involving alcohol removal by concentration,gradient ethanol washing,and pH adjustment to purify hesperidin.Single factor experiments and response surface methodology were used to optimize the extraction parameters.The antioxidant activity and α-glucosidase inhibitory activity of the final product were also …

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Establishment Of A Hplc Method For Simultaneous Determination Of 11 Phenolic Acids In Germinated Black Wheat, Qian Li, Xiaodong Li, Ziyi Yang, Yueyao Zhang, Rui Liu, Zhanglong Yu, Yuanlin Sun Oct 2025

Establishment Of A Hplc Method For Simultaneous Determination Of 11 Phenolic Acids In Germinated Black Wheat, Qian Li, Xiaodong Li, Ziyi Yang, Yueyao Zhang, Rui Liu, Zhanglong Yu, Yuanlin Sun

Journal of Food Science and Biotechnology

[Objective ] In order to study the effects of germination on the mass fractions of phenolic acids in black wheat,a method was established for simultaneous determination of 11 phenolic acids (gallic acid,protocatechuic acid,4-hydroxybenzoic acid,chlorogenic acid,vanillic acid,caffeic acid,syringic acid,p-coumaric acid,ferulic acid,sinapic acid,and salicylic acid ) in germinated black wheat based on high performance liquid chromatography (HPLC ).[Method ] The mobile phase composed of methanol (containing acetic acid at a volume fraction of 1%) and water (containing acetic acid at a volume fraction of 1%) was used for gradient elution at a flow rate of 1 mL/min,a detection wavelength of 280 nm,and …

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Dual-Nozzle 3d Printing And Drying Characteristics Of A Hawthorn Snack Based On Dual-Material Combination Gel, Aimiao Wang, Bo Wang, Yuchuan Wang, Jiguang Liu Oct 2025

Dual-Nozzle 3d Printing And Drying Characteristics Of A Hawthorn Snack Based On Dual-Material Combination Gel, Aimiao Wang, Bo Wang, Yuchuan Wang, Jiguang Liu

Journal of Food Science and Biotechnology

[Objective ] This study aims at solving the problems such as long drying time,single product shape,and poor 3D printing capacity (easy blockage and weak bracing ability ) in conventional processing of hawthorn snack products.[Method ] The low-sugar hawthorn jam and high-sugar banana jam were used as gel components.The 3D printing was carried out with the optimization of dual-material combination gel formula and the optimization of dual-nozzle 3D printing process.Furthermore,the drying characteristics of 3D printing were analyzed and compared with those of conventional dried hawthorn products.[Result ] The combination of hawthorn jam with the sugar mass fraction of 26% and banana …

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Respiratory Characteristics Of Late-Maturing Sweet Cherry Cultivars And Their Influence By Temperature And Packaging Methods, Huanhuan Zhi, Yu Dong Oct 2025

Respiratory Characteristics Of Late-Maturing Sweet Cherry Cultivars And Their Influence By Temperature And Packaging Methods, Huanhuan Zhi, Yu Dong

Journal of Food Science and Biotechnology

[Objective ] This study aims to develop suitable packaging strategies for sweet cherry varieties with different respiratory characteristics.[Method ] The sweet cherry cultivars ‘Lapins’ and ‘Regina’ were put in closed systems with different O 2 volume fractions at 0,5,and 10 ℃.The changes in O 2 consumption rate,CO 2 consumption rate,and respiratory quotient were monitored.Additionally,the changes of gas components,quality,and physiological disorders were assessed for the two cultivars treated with polyethylene (PE) and modified atmosphere packaging (MAP ) after 4 weeks of storage at 0,5,and 10 ℃.[Result ] ‘Lapins’ had lower O 2 consumption rate and CO 2 consumption rate than ‘Regina’ …

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Effects Of Ginger Protease On Beef Quality And Protein Degradation, Xinghua Chen, Shuhong Liu, Huaisheng Zheng, Zhaobin Huang, Ping Hu Oct 2025

Effects Of Ginger Protease On Beef Quality And Protein Degradation, Xinghua Chen, Shuhong Liu, Huaisheng Zheng, Zhaobin Huang, Ping Hu

Journal of Food Science and Biotechnology

[Objective ] This study aims to investigate the effects of ginger protease on beef tenderness.[Method ] Ginger protease was extracted from mature ginger via ammonium sulfate precipitation.The fundamental properties of the ginger protease,including enzyme activity,protein mass fraction,optimal temperature and pH,and relative molecular mass,were evaluated.Furthermore,the effects of ginger protease on the physicochemical properties,sensory quality,microstructure,and protein degradation characteristics of beef were examined.[Result ] Ginger protease was mainly composed of two proteins with relative molecular masses of 15 293 and 34 191,with a total protein mass fraction of (574.60±0.25) mg/g,an enzyme activity of (31 787±307) U/g,an optimum temperature of 60 ℃,and an optimum …

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Recombinant Pichia Pastoris Fermentation For Biosynthesis Of The Uv Resistant Compound Gadusol, Wenjie Zuo, Ping Zhang, Ruirui Xu, Leyi Zhang, Zhen Kang, Jianghua Li Oct 2025

Recombinant Pichia Pastoris Fermentation For Biosynthesis Of The Uv Resistant Compound Gadusol, Wenjie Zuo, Ping Zhang, Ruirui Xu, Leyi Zhang, Zhen Kang, Jianghua Li

Journal of Food Science and Biotechnology

[Objective ] This study aims to employ synthetic biology and metabolic engineering techniques to engineer Pichia pastoris (P.pastoris ) for the efficient heterologous synthesis of the UV resistant compound gadusol.[Method ] On the basis of a bioinformatic analysis and codon optimization of the genes involved in the gadusol biosynthetic pathway in Danio rerio,the gadusol fermentation pathway was constructed in P.pastoris via strategies such as promoter engineering,metabolic engineering,and fermentation optimization.[Result ] A high-purity gadusol standard was prepared through optimized extraction and chromatographic separation.The gadusol yield in the recombinant strain P.pastoris HME reached 105 mg/L.By screening of gene expression promoters and optimization …

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Effects Of Critical Environmental Factors On The Antimicrobial Activity Of Ε-Poly- L-Lysine, Zhenjie Liu, Peihao Huang, Shu Chen, Shun Rong, Feiting Peng, Ling Chen, Weipeng Guo Oct 2025

Effects Of Critical Environmental Factors On The Antimicrobial Activity Of Ε-Poly- L-Lysine, Zhenjie Liu, Peihao Huang, Shu Chen, Shun Rong, Feiting Peng, Ling Chen, Weipeng Guo

Journal of Food Science and Biotechnology

[Objective ] This study explored the effects of critical environmental factors [water activity (aw),pH,and temperature ] on the antimicrobial activity of ε-poly- L-lysine (ε-PL),aiming to provide a basis for the application of ε-PL.[Method ] With Staphylococcus aureus as an indicator strain,the micro-broth dilution and agar dilution methods as well as antimicrobial growth kinetics were utilized to determine the antimicrobial activity of ε-PL.The protein leakage assay was employed to evaluate the bacterial membrane disruption activity of ε-PL.Live/Dead fluorescence staining was performed to observe the bacterial membrane permeability.[Result ] The minimum inhibitory mass concentration (MIC ) of ε-PL against Staphylococcus aureus was …

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Probiotic Properties Of Three Strains Of Lactobacillus And Their Application In Corn Husk Fermentation, Bo Zhai, Quanxian Shu, Xiaoyan Yang, Yin Mao, Yu Deng, Yunying Zhao Oct 2025

Probiotic Properties Of Three Strains Of Lactobacillus And Their Application In Corn Husk Fermentation, Bo Zhai, Quanxian Shu, Xiaoyan Yang, Yin Mao, Yu Deng, Yunying Zhao

Journal of Food Science and Biotechnology

[Objective ] This study aims to improve the utilization of maize resources and address the shortage of feed resources.[Method ] The intestinal colonization capacity,tolerance,and antibacterial properties of three Lactobacillus strains,Lactobacillus paracasei ZB- 1 (ZB-1),L.paracasei DY- 2 (DY-2),and L.rhamnosus DY- 4 (DY-4) were evaluated.The most suitable strain for fermenting cornhusks was identified,and its fermentation process was optimized.[Result ] ZB-1 exhibited higher intestinal colonization ability and antibacterial properties than DY- 2 and DY- 4.The antibacterial mechanism of ZB- 1 was likely driven by the action of organic acids in an acidic environment and certain protein-based antimicrobial substances.The fermentation conditions for ZB- 1 …

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Diversity Of Fungi On The Surfaces Of Grapes And Raisins In Turpan , Xinjiang, Lei Sun, Laifang Qi, Qiuyan Liang, Jinxuan Han, Tianli Fan, Yuhua Ma Oct 2025

Diversity Of Fungi On The Surfaces Of Grapes And Raisins In Turpan , Xinjiang, Lei Sun, Laifang Qi, Qiuyan Liang, Jinxuan Han, Tianli Fan, Yuhua Ma

Journal of Food Science and Biotechnology

[Objective ] This study aims to understand the potential harmful fungi that may affect the quality of raisins during the drying process of grapes from Turpan,Xinjiang and to explore the relationships between varieties and the fungal community structure and diversity on the surfaces of grapes and raisins.[Method ] Four popular grape varieties (‘Thompson Seedles s’,‘Boert e’,‘Xiangfe i’,and ‘Seedless Blac k’) in a grapery in Turpan were selected as research objects.The fungal diversity on the surfaces of grapes and raisins was analyzed via high-throughput sequencing.[Result ] The dominant fungal phyla on the surfaces of grapes and raisins were Ascomycota and Basidiomycota.The …

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Regulatory Effects Of Hesperetin And Eriocitrin On Gut Microbiota In An In Vitro Simulation Model, Zeren Cheng, Xia Meng, Kejing Tang, Ling Shen, Qing Gu, Ping Li Oct 2025

Regulatory Effects Of Hesperetin And Eriocitrin On Gut Microbiota In An In Vitro Simulation Model, Zeren Cheng, Xia Meng, Kejing Tang, Ling Shen, Qing Gu, Ping Li

Journal of Food Science and Biotechnology

[Objective ] This study aims to compare the effects of hesperetin and eriocitrin on the gut microbiota in different enterotypes.[Method ] An in vitro gut fermentation model was established,which was combined with 16S rRNA high-throughput sequencing and gas chromatography-mass spectrometry (GC-MS ) technique to evaluate the regulatory effects of the two flavonoids on the gut microbiota in different enterotypes.[Result ] After fermentation,both flavonoids significantly reduced the Firmicutes-to-Bacteroidota ratio (F/B ratio ) in terms of relative abundance at the phylum level in enterotype Bacteroides and enterotype Prevotella.At the genus level,pro-inflammatory bacteria including Paeniclostridium and Sutterella showed decreased relative abundance in treatment …

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Effects Of Ultrasound-Assisted Enzymatic Extraction On The Physical And Chemical Properties Of Tortoise Shell Collagen, Xiong He, Rongxing Li, Shaotong Jiang, Jianfeng Lu, Lin Lin Oct 2025

Effects Of Ultrasound-Assisted Enzymatic Extraction On The Physical And Chemical Properties Of Tortoise Shell Collagen, Xiong He, Rongxing Li, Shaotong Jiang, Jianfeng Lu, Lin Lin

Journal of Food Science and Biotechnology

[Objective ] The effects of different extraction methods on the yield,purity,structural characteristics,and physicochemical properties of tortoise shell collagen were investigated.[Method ] The ultrasound-assisted enzymatic method,acid method,and enzymatic method were used to extract collagen from tortoise shell powder.[Result ] The yield and purity of tortoise shell collagen extracted by ultrasound-assisted enzymatic method were 2.29% and 85.65%,respectively,significantly higher than those extracted by acid method (0.78% and 73.15%) and enzymatic method (1.77% and 75.63%).Ultraviolet absorption spectroscopy,infrared absorption spectroscopy,circular dichroism spectroscopy,and electrophoresis profiles showed that collagens extracted from tortoise shell by three methods were all type I collagen and retained intact triple helix structures.X-ray …

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Comparison Of Pcr-Based Methods For The Detection Of Canned Tuna Species, Chloe P. Castanon, Denise Hernandez, Akshay N. Khetrapal, Rosalee S. Hellberg Sep 2025

Comparison Of Pcr-Based Methods For The Detection Of Canned Tuna Species, Chloe P. Castanon, Denise Hernandez, Akshay N. Khetrapal, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Canned tuna is susceptible to mislabeling due to its high consumer demand, complex global supply chains, and range of prices. DNA barcoding of a short fragment of the mitochondrial control region (CR), termed the CR mini-barcode, has been established as an effective method for tuna species identification. However, the high level of DNA degradation in canned tuna products reduces the effectiveness of this method. Therefore, this study aimed to compare CR mini-barcoding to targeted (i.e., real-time or multiplex) PCR-based methods to determine the most effective approach for canned tuna species identification. DNA was extracted in duplicate from 24 canned tuna …

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Natural Pigment-Mediated Photodynamic Antimicrobial Technology : Mechanisms And Food Applications, Lei Zhao, Wenli Jiang, Qingshan Shen, Jingxuan Ke, Yanli Ma, Lifang Zhang Sep 2025

Natural Pigment-Mediated Photodynamic Antimicrobial Technology : Mechanisms And Food Applications, Lei Zhao, Wenli Jiang, Qingshan Shen, Jingxuan Ke, Yanli Ma, Lifang Zhang

Journal of Food Science and Biotechnology

Photodynamic antimicrobial technology (PDT ),as a non-thermal physical bactericidal method,has received increasing attention due to its high efficiency,low residue,and lack of resistance induction.Natural pigments,as food-grade photosensitizers exhibit excellent optical responsiveness and biocompatibility.Studies have shown that curcumin,chlorophylls,and porphyrin-based pigments exhibit favorable photodynamic antimicrobial efficacy in various food matrices including fruits,vegetables,meat,and drinking water.The author summarizes the photodynamic antimicrobial mechanisms of representative natural pigments,and analyzes the effects of light parameters,photosensitizer concentrations,and food matrices on photodynamic antimicrobial efficacy.Furthermore,the recent progress of PDT applications in fruit and vegetable surface disinfection,drinking water sterilization,and smart packaging is reviewed,with a focus on the role of nanocarriers and composite …

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Research Progress In Aflatoxin Degradation Technologies For Edible Oils, Huishuai Li, Zhenning Li, Yu Xie, Yunfeng Zou, Shaojun Li Sep 2025

Research Progress In Aflatoxin Degradation Technologies For Edible Oils, Huishuai Li, Zhenning Li, Yu Xie, Yunfeng Zou, Shaojun Li

Journal of Food Science and Biotechnology

Aflatoxin (AF),a notorious contaminant,has been a persistent challenge to the safety of edible oils.Prolonged exposure to low doses or acute consumption of high amounts of AF may induce serious health issues.Currently,no method can completely eliminate AF from edible oils.Therefore,it is crucial to explore strategies for reducing AF levels in edible oils.The measures to degrade AF from edible oils were reviewed,mainly including physical methods (such as high-temperature treatment,ray irradiation,and adsorption ),chemical methods (such as ammonia fumigation and ozone oxidation ),and biological methods (such as microbial degradation ).In addition,this paper analyzed and discussed the principles,advantages,shortcomings,and safety of various degradation methods.Furthermore,it made an …

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Optimization Of Fermentation Conditions For The Removal Of Zearalenone From Corn Gluten Feed By Aspergillus Niger Fs10, Mengying Wu, Yang Yang, Jinyao Wang, Yongli Ye, Li’Na Sheng, Jian Ji, Xiulan Sun Sep 2025

Optimization Of Fermentation Conditions For The Removal Of Zearalenone From Corn Gluten Feed By Aspergillus Niger Fs10, Mengying Wu, Yang Yang, Jinyao Wang, Yongli Ye, Li’Na Sheng, Jian Ji, Xiulan Sun

Journal of Food Science and Biotechnology

[Objective ] This study aims to determine the optimal solid-state fermentation conditions for the removal of zearalenone (ZEN ) from corn gluten feed by Aspergillus niger (A.niger ) FS10.[Method ] With the removal rate of ZEN as the indicator,single-factor experiments and response surface method were employed to optimize the key fermentation parameters (inoculation volume-to-mass ratio,fermentation temperature,fermentation duration,and solid-to-liquid ratio ).Furthermore,changes in mass fractions of key nutritional components in corn gluten feed before and after solid-state fermentation under the optimal conditions were analyzed.[Result ] The optimal fermentation conditions were established as follows:an inoculation volume-to-mass ratio of 120 μL∶1 g,a fermentation temperature …

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Fermentation Characteristics Of Biofilm-Forming Lactic Acid Bacteria In Sausages, Jie Shi, Yue Sun, Ruidian Zhang, Huifen He, Tenglong Miao, Qiuqin Zhang Sep 2025

Fermentation Characteristics Of Biofilm-Forming Lactic Acid Bacteria In Sausages, Jie Shi, Yue Sun, Ruidian Zhang, Huifen He, Tenglong Miao, Qiuqin Zhang

Journal of Food Science and Biotechnology

[Objective ] To address the challenge of controlling harmful bacteria during the fermentation process of sausages,this study optimized the biofilm formation conditions of Lactiplantibacillus plantarum (L.plantarum ) JB1 to enhance its competitive advantage in the low-temperature fermentation environment of sausages.Furthermore,this study systematically evaluated the regulatory role of the biofilm-forming L.plantarum JB1 in the quality and safety of sausages,aiming to provide process parameters and a theoretical basis for the development of high-stability probiotic formulations.[Method ] Single-factor and orthogonal experiments were conducted to quantify the effects of the interactions between temperature,pH,carbon source,nitrogen source,metal ions,and buffer salts on the biofilm-forming L.plantarum JB1.A sausage …

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Effect Of Caffeine Energy Blending Formula On Mood, Xiaorui Wang, Mengzhen Jia, Tian Yuan, Zhigang Liu Sep 2025

Effect Of Caffeine Energy Blending Formula On Mood, Xiaorui Wang, Mengzhen Jia, Tian Yuan, Zhigang Liu

Journal of Food Science and Biotechnology

[Objective ] This study aims to investigate the effect of the energy blending formula with caffeine as the major component on mood improvement.[Method ] A total of 240 participants were assigned into an experimental group and a control group,with 120 participants in each group.The experimental group consumed the drink containing energy blending formula with caffeine as the major component,and the control group consumed the same flavor drink without this energy blending formula.The Profile of Mood States (POMS ) scale was used to assess mood states.Participants completed the scale at four time points:before consumption and at 30,60,and 90 min post-consumption.[Result ] …

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Effects Of Cooking Processes On Texture And Umami Retention Of Ruditapes Philippinarum, Peipei Yu, Shuhan Yang, Qixing Jiang, Pei Gao, Xiaojuan Yu, Pengyi Li, Yi Sun, Chunye Li Sep 2025

Effects Of Cooking Processes On Texture And Umami Retention Of Ruditapes Philippinarum, Peipei Yu, Shuhan Yang, Qixing Jiang, Pei Gao, Xiaojuan Yu, Pengyi Li, Yi Sun, Chunye Li

Journal of Food Science and Biotechnology

[Objective ] This study aims to explore the quality and umami changes of Ruditapes philippinarum during cooking.[Method ] The cooking loss rate,texture,amino acid nitrogen,free amino acids,flavor nucleotides,glycogen,and sensory quality of Ruditapes philippinarum were measured after cooking (at 85,90,95,and 100 ℃ for 1,2,3,4,and 5 min ).[Result ] At the same cooking temperature,the cooking loss rate and hardness of Ruditapes philippinarum increased with the increase in cooking time.At the cooking temperatures of 90 and 95 ℃,the mass fractions of amino acid nitrogen in Ruditapes philippinarum generally presented a decreasing trend as the cooking time increased within 1 to 5 min.At the same …

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Effects Of Cutting Size And Steaming/Boiling Time On The Quality Of Colored Mashed Potatoes, Yuqing Che, Chi Chi, Yu Dong, Tiancang Na Sep 2025

Effects Of Cutting Size And Steaming/Boiling Time On The Quality Of Colored Mashed Potatoes, Yuqing Che, Chi Chi, Yu Dong, Tiancang Na

Journal of Food Science and Biotechnology

[Objective ] This study explored the effects of steaming/boiling time and cutting size on the color,texture,starch structure,and anthocyanin mass fraction of red and purple potatoes before and after cooking,aiming to provide a theoretical basis for the processing of colored mashed potatoes.[Method ] Red and purple potatoes were taken as the research objects.They were cut into three different sizes (30 mm× 30 mm× 10 mm,20 mm× 20 mm× 10 mm,and 16 mm× 16 mm× 10 mm ) and steamed or boiled for five time periods (0,3,5,7,and 10 min ).The color parameters (including surface brightness L*,red-green value a*,and yellow-blue value b*),texture properties …

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Advances In The Mechanisms Of The Effects Of Pseudomonas Spp. Proteases On Gelatinization Of Dairy Products And Regulation Strategies, Shengjia Liu, Kairu He, Hui Li, Yongqiang Li, Xinyi Li, Rina Wu, Junrui Wu, Sanjun Zhao Sep 2025

Advances In The Mechanisms Of The Effects Of Pseudomonas Spp. Proteases On Gelatinization Of Dairy Products And Regulation Strategies, Shengjia Liu, Kairu He, Hui Li, Yongqiang Li, Xinyi Li, Rina Wu, Junrui Wu, Sanjun Zhao

Journal of Food Science and Biotechnology

Gelatinization of dairy products has long been a common problem caused by heat-resistant protease contamination.Despite the high-temperature sterilization process,heat-resistant proteases secreted by Pseudomonas spp.can survive under extreme conditions.These enzymes can break down the peptide bonds of proteins in milk,resulting in the bitter taste and gelatinization of milk,which seriously affects the quality and shelf-life of dairy products.In view of the complex gelatinization mechanisms of dairy products and the lack of in-depth investigation,the author systematically outlined the characteristics,enzyme activity detection methods,and influencing factors of Pseudomonas spp.proteases,delved into the mechanisms underpinning the protease-induced gelatinization of dairy products,and summarized the control measures and novel …

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Application Potential Of Ellagic Acid In Functional Food, Lu Sun, Yan Dong, Qiming Miao, Jiayuan Wu, Shengquan Mi Sep 2025

Application Potential Of Ellagic Acid In Functional Food, Lu Sun, Yan Dong, Qiming Miao, Jiayuan Wu, Shengquan Mi

Journal of Food Science and Biotechnology

Ellagic acid,a natural polyphenol,exists widely in plants and fruit tissue.It is mainly absorbed in the stomach and small intestine and produces multiple urolithins such as urolithin M 5 and urolithin M 6 under the metabolism of intestinal flora.With antioxidant,anti-inflammatory,anti-tumor,anti-aging,antimicrobial,blood glucose-lowering and other pharmacological effects,ellagic acid have important application and research value in the fields of functional food and medicine.The extraction methods,metabolism mechanisms,and pharmacological effects of ellagic acid and its application in functional food were reviewed.The difficulties in the application of ellagic acid in functional food were elucidated,and the future research focus was put forward.This review aims to provide a theoretical …

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Quick Detection Of Citronellol And Geraniol In Yunnan Black Tea By Quechers-Gc-Ms, Yuhua Diao, Jing Wan, Yanhong Ma, Xian Chen, Yunlong Zhao Sep 2025

Quick Detection Of Citronellol And Geraniol In Yunnan Black Tea By Quechers-Gc-Ms, Yuhua Diao, Jing Wan, Yanhong Ma, Xian Chen, Yunlong Zhao

Journal of Food Science and Biotechnology

[Objective ] In view of the possible illegal addition of rose flavors (citronellol and geraniol ) to Yunnan black tea,a method was established for rapid detection of citronellol and geraniol based on QuEChERS-gas chromatography-mass spectrometry (QuEChERS-GC-MS ).[Method ] The procedure involved extracting Yunnan black tea samples with acetonitrile following water wetting.The extract was purified by QuEChERS dispersed solid phase extraction.It was detected under the selected ion monitoring (SIM ) mode and quantified by the external standard method.[Result ] Good linear relationships were observed for citronellol and geraniol within the mass concentration range from 0.05 to 5.00 μg/mL,with correlation coefficients (R2) …

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Selenium Biofortification Strategy Utilizing Liquid Culture Of Tremella Aurantialba Mycelia And Analysis Of Its Nutrient Composition, Ya’Na Zhang, Jing Zhang, Ruipeng Yu, Mengmeng Xu, Lei Chen, Zhenghua Gu, Guiyang Shi, Zhongyang Ding Sep 2025

Selenium Biofortification Strategy Utilizing Liquid Culture Of Tremella Aurantialba Mycelia And Analysis Of Its Nutrient Composition, Ya’Na Zhang, Jing Zhang, Ruipeng Yu, Mengmeng Xu, Lei Chen, Zhenghua Gu, Guiyang Shi, Zhongyang Ding

Journal of Food Science and Biotechnology

[Objective ] This study aims to establish an efficient selenium biofortification strategy based on the liquid culture of Tremella aurantialba (T.aurantialba ) mycelia to enhance its selenium enrichment capacity.[Method ] The changes of growth phenotype,metabolic behavior,and selenium enrichment characteristics of T.aurantialba mycelia were analyzed during the Na 2SeO 3-induced selenium biofortification process in liquid culture.[Result ] Addition of 5 mg/kg and 10 mg/kg Na 2SeO 3 promoted mycelium growth,whereas Na 2SeO 3 with the mass fraction exceeding 10 mg/kg significantly inhibited the growth of T.aurantialba mycelia,with the inhibitory effect intensifying as Na 2SeO 3 mass fraction increased.Therefore,5 mg/kg and 10 …

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Effects Of Combined Ultrasonication And Lactic Acid Bacteria Treatment On Nutritional Quality And In Vitro Simulated Digestibility Characteristics Of Rice During The Germination Process, Qingsong Zhu, Shuang Ren, Yalan Chen, Jing Zhu, Shuangying Jiao Sep 2025

Effects Of Combined Ultrasonication And Lactic Acid Bacteria Treatment On Nutritional Quality And In Vitro Simulated Digestibility Characteristics Of Rice During The Germination Process, Qingsong Zhu, Shuang Ren, Yalan Chen, Jing Zhu, Shuangying Jiao

Journal of Food Science and Biotechnology

[Objective ] This study explores the nutritional quality of germinated rice,aiming to develop its medicinal value.[Method ] Five varieties of rice (‘Shuijing 3’ ‘Zhiyou 151’ ‘Chunyou 167’ ‘9 You 418’,and ‘Ningxiangjing 9’) were treated with ultrasonic waves,and then lactic acid bacteria and fermentation liquid were used instead of water as the culture medium for rice germination.The effects of combined ultrasonication and lactic acid bacteria treatment on the levels of total starch,amylose,resistant starch,and soluble protein of rice during the germination process were investigated.The structural changes were analyzed by Fourier transform infrared spectroscopy and scanning electron microscopy,and the estimated glycemic index (eGI) …

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Microbial Community Structure And Differential Metabolites Of High-Temperature Daqu And Rice Straw, Dan Xie, Cheng Wu, Jianfeng Hu, Wenyu Zhao, Heou Huang, Junlin Yang, Yuanlin Bi, Diqiang Wang Sep 2025

Microbial Community Structure And Differential Metabolites Of High-Temperature Daqu And Rice Straw, Dan Xie, Cheng Wu, Jianfeng Hu, Wenyu Zhao, Heou Huang, Junlin Yang, Yuanlin Bi, Diqiang Wang

Journal of Food Science and Biotechnology

[Objective ] This study was designed to elucidate the microbial community succession dynamics of rice straw and high-temperature Daqu at distinct stages of fermentation,investigate the associations between differential metabolites and dominant microorganisms,and preliminarily predict the sources and contribution of microorganisms in high-temperature Daqu.[Method ] High-throughput sequencing combined with liquid chromatography-mass spectrometry (LC-MS ) was used to analyze the variation patterns of microbial communities and metabolites during the fermentation of high-temperature Daqu.[Result ] Pantoea and Pseudomonas were the dominant bacterial genera,while the dominant fungal genera were Mrakia and Nigrospora in new rice straw (XC).For mother rice straw (MC),Bacillus and Saccharopolyspora were …

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