5-Formyl- 3-Methylene- 3,6-Dihydropyridines Formed In Foods Activate Rage-Dependent Signaling Cascades In Raw 264.7 Cells,
2026
Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products , Jinan University , Guangzhou , Guangdong 510632 , China
5-Formyl- 3-Methylene- 3,6-Dihydropyridines Formed In Foods Activate Rage-Dependent Signaling Cascades In Raw 264.7 Cells, Wu Jiaqi, Ou Shiyi, Guo Hongyang, Huang Caihuan, Ou Juanying, Zheng Jie
Food and Machinery
[Objective] 5-Formyl -3-methylene -3,6-dihydropyridine (FMDP) is a novel compound derived from the reaction of amino acids with formaldehyde (FA) and acrolein (ACR), and its content in biscuits has been reported to be more than 40 times higher than that of free acrolein and formaldehyde. Given the structural similarity to FDP -lysine, an advanced glycation end product (AGE) derived from acrolein, this study aims to evaluate the potential safety risk of FMDPs by assessing their ability to stimulate the receptor for advanced glycation end products (RAGE). [Methods] Three FMDP compounds, each possessing a 5-formyl -3-methylene -3,6-dihydropyridine core structure, are synthesized by …
Preparation Process , Antioxidant Activity , And Fruit Preservation Application Of Polygonatum Sibiricum Polysaccharides With Low Relative Molecular Mass,
2026
College of Food Science and Technology , Hebei Agricultural University , Baoding , Hebei 071000 , China
Preparation Process , Antioxidant Activity , And Fruit Preservation Application Of Polygonatum Sibiricum Polysaccharides With Low Relative Molecular Mass, Hu Chengzhi, Ma Yanli, Shen Qingshan, Li Mengna, Li Mi, Fei Peng
Food and Machinery
[Objective] To compare the effects of four pretreatment methods—hot pressing (HP), steam explosion (SE), ultrasound (US), and solid-state fermentation (SF)—on the structural characteristics and antioxidant activities of Polygonatum sibiricum polysaccharides (PSP), and to explore the potential application of PSP in fruit preservation. [Methods] Ten PSP samples are prepared. The yield, relative molecular mass, functional groups, thermal stability, surface morphology, and DPPH·, ABTS·, and OH· free radical scavenging abilities of the samples are determined. The PSP sample with low relative molecular mass obtained by SE treatment is loaded with Zn2+ to prepare a sprayable hydrogel, which is then applied in the …
Effects And Mechanisms Of Carrageenan-Sodium Caseinate Interactions On Oil-Water Interfacial Properties,
2026
School of Food Science and Engineering , South China University of Technology , Guangzhou , Guangdong 510641 , China
Effects And Mechanisms Of Carrageenan-Sodium Caseinate Interactions On Oil-Water Interfacial Properties, Huang Zequan, Cao Hongfang, He Jian, Wang Caiyun, Zhao Qiangzhong
Food and Machinery
[Objective] To investigate the effects of κ-carrageenan concentration on its interaction with sodium caseinate and the oil-water interfacial properties of the composite system. [Methods] Sodium caseinate composite systems with different κ-carrageenan concentrations were prepared. Protein structure, surface hydrophobicity, endogenous fluorescence, zeta potential, particle size, interfacial adsorption behavior, and interfacial dilatational modulus were determined. [Results] After the addition of κ-carrageenan, the secondary structure of sodium caseinate changed markedly, and the proportion of ordered structures showed a trend of initially increasing and then decreasing. Surface hydrophobicity and endogenous fluorescence intensity exhibited a similar trend. When the addition level of κ-carrageenan was 0.15‰, …
Effects Of Material Form On The Modification Of Rice By Heat-Moisture Treatment,
2026
School of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu 214122 , China
Effects Of Material Form On The Modification Of Rice By Heat-Moisture Treatment, Wang Haoyan, Feng Wei, Zheng Yubin, Wang Ren, Huo Jian
Food and Machinery
[Objective] To investigate the effects of two material forms (rice flour and whole rice grains) on the modification performance of rice by heat-moisture treatment and physicochemical properties. [Methods] Early indica rice is used as raw material. Rice flour and whole rice grains are subjected to heat-moisture treatment (100 ℃, 2 h) under three moisture levels (21%, 24%, and 27%). Subsequently, the basic chemical composition, surface particle morphology, crystal structure characteristics, and farinograph processing properties of samples from the two groups are characterized. [Results] After heat-moisture treatment, the particle dispersibility of samples in both groups decreases significantly, accompanied by obvious aggregation …
Study On Preparation And Emulsification Properties Of Distillers Dried Grains With Solubles Arabinoxylan Hydrolysate/Soy Protein Isolate Complex,
2026
Tianjin University of Science & Technology , Tianjin 300457 , China
Study On Preparation And Emulsification Properties Of Distillers Dried Grains With Solubles Arabinoxylan Hydrolysate/Soy Protein Isolate Complex, Yu Shuo, Guo Qingbin, Zhao Shudi, Li Zhenjing, Jia Xing, Kang Ji
Food and Machinery
[Objective] To expand the application fields of distillers dried grains with solubles and improve its market value. [Methods] Arabinoxylan (AX) was extracted from distillers dried grains with solubles and modified to prepare AX with different molecular structures. AX was then reacted with soy protein isolate (SPI) via the Maillard reaction to prepare the AX-SPI covalent complex. The structure of the complex was characterized using circular dichroism spectroscopy, Fourier transform infrared spectroscopy, particle size, and zeta potential, and its emulsifying properties were studied. [Results] The AX-SPI covalent complex is formed by SPI and AX via the Maillard reaction, and differences in …
Effect Of Sodium Butyrate On Biofilm Formation And Virulence Of Salmonella Typhimurium,
2026
The Second Clinical Medical College of North Sichuan Medical College , Nanchong , Sichuan 637000 , China
Effect Of Sodium Butyrate On Biofilm Formation And Virulence Of Salmonella Typhimurium, Yao Meng, Li Zhiheng, Wang Yan, Pan Wanlong, Liu Peng
Food and Machinery
[Objective] To investigate the regulatory effects of sodium butyrate on biofilm formation by Salmonella typhimurium and clarify its effects on the expression of virulence-related genes and pathogenicity under in vivo conditions. [Methods] S. typhimurium was treated with 4 mg/mL and 8 mg/mL sodium butyrate, and the effects of sodium butyrate on biofilm formation, motility, metabolic activity, and quorum sensing of the strain were detected. The expression changes of virulence genes (hilA, invF, and sipA) in sodium butyrate-treated strains were analyzed by quantitative real-time PCR. A C57BL/6 mouse infection model was established using S. typhimurium pretreated with 8 mg/mL sodium butyrate, …
Detection Of Egg Components In Food By Microfluidic Digital Pcr,
2026
Changsha Institute for Food and Drug Control , Changsha , Hunan 410036 , China
Detection Of Egg Components In Food By Microfluidic Digital Pcr, Li Ben, Zhuo Yiming, Qin Jijun, Yang Lixia
Food and Machinery
[Objective] To establish a detection method for egg components in food using microfluidic digital polymerase chain reaction (PCR) technology. [Methods] Specific primers and fluorescent probes are designed based on the mitochondrial gene nicotinamide adenine dinucleotide dehydrogenase subunit 1 (ND1). Then, the reaction system and amplification conditions are optimized, and specificity and sensitivity are evaluated before being applied to actual food detection. [Results] The established method can specifically detect egg components, while no cross-reactivity is observed with other common poultry egg components, such as duck and goose eggs. The optimal annealing temperature is 56 ℃, and the optimal concentrations of primers …
Optimization Of Roller Tooth Parameters For Roller Mill Based On Rocky Dem,
2026
Mechanical and Electrical Engineering Institute , Henan University of Technology , Zhengzhou , Henan 450001 , China
Optimization Of Roller Tooth Parameters For Roller Mill Based On Rocky Dem, Liu Yifan, Zhang Chao, Guo Xing
Food and Machinery
[Objective] To investigate the effects of the surface technical parameters of the toothed roller in a 1B roller mill on the wheat grinding process and to optimize these surface technical parameters. [Methods] The grinding process of the toothed roller was simulated using Rocky DEM software. Tooth angle, sharpness angle, tooth tip width, and inclination were selected as variables to analyze their effects on wheat scraping rate and wear loss. Single-factor experiments and orthogonal experiments combined with matrix analysis were comprehensively applied to systematically evaluate the experimental results. [Results] The optimal combination of surface technical parameters for the 1B toothed roller, …
Inhibitory Effect Of Tbhq On The Deterioration Of Leisure Dried Tofu,
2026
College of Food Science and Chemical Engineering , Shaoyang University , Shaoyang , Hunan 422000 , China ;Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control , Shaoyang , Hunan 422000 , China ;Hunan Engineering Research Center of Green Processing and Equipment of Hunan-Style Food , Shaoyang , Hunan 422000 , China
Inhibitory Effect Of Tbhq On The Deterioration Of Leisure Dried Tofu, Chen Durun, Huang Zhanrui, Hu Lianhua, Chen Hao, Zhao Dan
Food and Machinery
[Objective] To address key industrial challenges of leisure dried tofu subjected to mild sterilization, namely shortened shelf life (30~90 d) and susceptibility to photoenzyme -induced oxidative deterioration, this study aimed to elucidate the mechanisms by which tert -butylhydroquinone (TBHQ ) inhibits quality deterioration in leisure dried tofu induced by photoenzyme initiators. [Methods] Leisure dried tofu was prepared using marinade treated with TBHQ and photoenzyme initiators (chlorophyll and azodiisobutyronitrile ). During a 90 d storage period, dynamic changes in nutritional components, characteristic oxidation indices, textural properties, intermolecular forces, and microstructure of the dried tofu were systematically monitored.［Results］ During the early storage …
Detection Of Apple Freshness During Storage Based On Zigbee Network And Pls-Da,
2026
Anshan Normal University , Anshan , Liaoning 114007 , China
Detection Of Apple Freshness During Storage Based On Zigbee Network And Pls-Da, Huang Haiyang, Qu Liqiu, Ma Yunlong
Food and Machinery
[Objective] To address the long detection cycles, complex operation, and destructive sampling in apple freshness detection, a rapid and non-destructive detection method based on Zigbee wireless sensor network and partial least squares-discriminant analysis (PLS-DA) is proposed. [Methods] With Red Fuji apples as the research object, a gas sensor array acquisition system based on the Zigbee protocol is designed to monitor the concentration changes of four characteristic gases (ethanol, ethylene, oxygen, and carbon dioxide) during apple storage in real time. Least squares filtering is employed to preprocess the raw data, and the stable value, mean value, and maximum value are extracted …
Overexpression Of Liax Enhances Stress Tolerance In Lacticaseibacillus Paracasei L9,
2026
School of Food Science and Bioengineering , Changsha University of Science & Technology , Changsha , Hunan 410114 , China
Overexpression Of Liax Enhances Stress Tolerance In Lacticaseibacillus Paracasei L9, Liu Ting, Ma Xiayin, Yan Ningning, Chen Shihao, Bai Jingfu
Food and Machinery
[Objective] To investigate the protective role of the surface protein LiaX in Lacticaseibacillus paracasei L9 against external stresses, such as bile salts, antibiotics, and the gastrointestinal environment. [Methods] A LiaX-overexpressing strain was constructed and the protein was purified. Spent media assays, in vitro simulated digestion, and exogenous protein supplementation experiments were comprehensively employed to evaluate the effect of LiaX on the survival rate of the strain under digestive, bile salt, and antibiotic stresses. [Results] The LiaX-overexpressing strain LPL9psip0968 his was successfully constructed, and the LiaX protein was isolated and purified. Spent media assays and exogenous addition of purified LiaX protein …
Preparation , Structural Characterization , And In Vitro Hypoglycemic Activities Of Acetylated Elaeagnus Moorcroftii Wall . Polysaccharides,
2026
Pharmacy School of Shihezi University , Shihezi , Xinjiang 832003 , China ;Key Laboratory of Xinjiang Phytomedicine Resource and Utilization , Ministry of Education , Shihezi , Xinjiang 832003 , China
Preparation , Structural Characterization , And In Vitro Hypoglycemic Activities Of Acetylated Elaeagnus Moorcroftii Wall . Polysaccharides, Xue Xue, Tang Hui, Liao Bingwu, Chen Lu, Zhao Wenbin, Wang Xinbing, Sun Yan, Wei Youhong
Food and Machinery
[Objective] To explore the preparation conditions, structural information, and in vitro hypoglycemic activities of acetylated Elaeagnus moorcroftii Wall. polysaccharides of Kashgar (A-EMP-K). [Methods] EMP-K is extracted by the water extraction and alcohol precipitation method, and modified by the acetic anhydride method. Then, A-EMP-K preparation conditions are optimized using Box–Behnken response surface methodology. Furthermore, structural characterization and in vitro hypoglycemic activity assays of A-EMP-K are performed. [Results] The optimal preparation conditions are a reaction time of 3 h, a reaction temperature of 61 ℃, and an acetic anhydride addition volume of 9.3 mL. Under these conditions, A-EMP-K exhibits a degree of …
Purification , Characterization , And Hypoglycemic Activity Of Peanut Coat Polyphenols,
2026
Tianjin Vocational Institute , Tianjin 300350 , China
Purification , Characterization , And Hypoglycemic Activity Of Peanut Coat Polyphenols, Zhou Wenda, Yin Yunhui, Fu Jingxuan
Food and Machinery
[Objective] To optimize the purification process of peanut skin polyphenols (PSPs), improve purification efficiency, and investigate their in vitro hypoglycemic activity. [Methods] Three types of PSPs (red, white, and purple) were extracted by ultrasound-assisted ethanol extraction. Seven macroporous resins were used for static adsorption and desorption of PSPs, and the resin with the best performance was selected for single-factor experiments. The components of the purified PSPs were analyzed by UPLC-ESI-QTOF-MS/MS. Using acarbose as a positive control, the inhibitory activity and inhibition types of PSPs against α-amylase and α-glucosidase were investigated. [Results] Purple peanut skins exhibited the highest contents of total …
Effects Of Total Flavonoids From Perilla Leaves On Anti-Fatigue Capacity In Adolescent Athletes,
2026
Nanyang Vocational College of Agriculture , Nanyang , Henan 473000 , China
Effects Of Total Flavonoids From Perilla Leaves On Anti-Fatigue Capacity In Adolescent Athletes, Liu Baofeng, Liang Xiao
Food and Machinery
[Objective] To clarify the improvement effects of total flavonoids from perilla leaves on the anti-fatigue capacity of adolescent athletes and to compare the effects of different purification methods and liquid-to-solid ratios on their efficacy. [Methods] Total flavonoids from perilla leaves were extracted using microwave-assisted extraction, and two purification methods were employed for total flavonoid purification. Male adolescent track and field athletes aged 16 years with comparable physical fitness were selected to participate in a trial involving total flavonoid intake. Exhaustion time, maximum oxygen uptake, and serum lactate, serum urea nitrogen, and creatine kinase levels were measured in the male adolescent …
Effects Of Re-Frying Processes On The Quality And Volatile Flavor Compounds Of Pre-Fried Coated Tofu,
2026
College of Food Science and Chemical Engineering , Shaoyang University , Shaoyang , Hunan 422000 , China ;Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control , Shaoyang , Hunan 422000 , China ;Hunan Engineering Research Center of Green Processing and Equipment of Hunan-Style Food , Shaoyang , Hunan 422000 , China
Effects Of Re-Frying Processes On The Quality And Volatile Flavor Compounds Of Pre-Fried Coated Tofu, Nie Jingwen, Chen Hao, Zhao Dan, Zhou Xiaohu, Yang Dajun, Zhao Liangzhong
Food and Machinery
[Objective] To investigate the effects of deep frying process (DFP), microwave process (MP), and air frying process (AFP) on the quality and aroma characteristics of pre-fried coated tofu. [Methods] The optimal re-frying conditions are selected using slurry exudation rate, moisture content, color difference, and sensory evaluation as indicators. Subsequently, the re-frying method most suitable for consumers is comprehensively determined based on texture properties, oil content, malondialdehyde content, electronic nose analysis, and volatile compound composition. [Results] Under the three re-frying methods, the coated tofu exhibits an increase-then-decrease trend in slurry exudation rate and sensory evaluation, accompanied by a continuous decline in …
Effects Of Different Extraction Methods On The Chemical Composition And Antioxidant Activity Of Guangfoshou Essential Oil,
2026
School of Pharmacy , Guangzhou Xinhua University , Guangzhou , Guangdong 510520 , China
Effects Of Different Extraction Methods On The Chemical Composition And Antioxidant Activity Of Guangfoshou Essential Oil, Wang Youdi, Chen Wentao, Yan Bin, Xu Shuling, Lyu Yiting, Yang Yuyan, Xu Juanjuan, Ou Xiaohua
Food and Machinery
[Objective] To comparatively evaluate the effects of three extraction methods, i.e., steam distillation (SD), enzyme-assisted steam distillation (EHSD), and ultrasound-assisted steam distillation (UASD), on the extraction efficiency, chemical composition, and bioactivity of Citrus medica L. var. sarcodactylis (Guangfoshou) essential oil. [Methods] Guangfoshou essential oil was extracted using SD, EHSD, and UASD. The chemical constituents of the essential oils were analyzed by gas chromatography-mass spectrometry (GC-MS). Cluster heatmap analysis was employed to compare differences in essential oil composition obtained by the three extraction methods. Antioxidant activity was assessed based on total antioxidant capacity, DPPH radical scavenging activity, and hydroxyl radical scavenging …
Effects Of Shaping Methods On Water Extract And Chemical Composition Of Xinyang Maojian,
2026
Tea College of Xinyang Agriculture and Forestry University , Xinyang , Henan 464000 , China ;Henan Provincial Key Laboratory of Comprehensive Development of Tea Resources , Xinyang , Henan 464000 , China ;Dabie Mountain Laboratory , Xinyang , Henan 464000 , China
Effects Of Shaping Methods On Water Extract And Chemical Composition Of Xinyang Maojian, Chen Yi, Zhang Hanxue, Sun Mufang, Guo Guiyi, Yang Jie
Food and Machinery
[Objective] To explore the effects of shaping methods on the quality of Xinyang Maojian. [Methods] Fresh leaves (one bud and one leaf) from the Xinyang group tea cultivar are used as raw materials. Tea samples are prepared with four different processing techniques. Analysis was conducted based on sensory evaluation, water extract content under multiple infusions and after 30 minutes of brewing, and the physical and chemical components of the first infusion of tea. [Results] The content of water extract in the first infusion and after 30 minutes of brewing is in the order of frying > rolling = kneading > carding. The …
Effects Of Frost Mulberry Leaf Powder On Properties Of Dough And Quality Of Bread,
2026
Department of Biological and Food Engineering , Lyuliang University , Lyuliang , Shanxi 033000 , China
Effects Of Frost Mulberry Leaf Powder On Properties Of Dough And Quality Of Bread, Zhang Erfang, Feng Yan, Zhang Yixin
Food and Machinery
[Objective] To explore the effects of frost mulberry leaf powder (FMLP) on the processing characteristics of dough and the quality and storage properties of bread. [Methods] FMLP is blended with wheat flour, and the rheological properties of the dough are analyzed by a rheometer. Bread quality is evaluated in terms of texture, color, specific volume, and sensory attributes. The TOPSIS method is adopted for comprehensive evaluation, and variations in moisture and hardness of bread during storage are compared. [Results] The addition of FMLP increases the G', G", and tanδ of the dough, enhances the hardness and chewiness of the bread, …
Research Progress In Extraction Of Food Functional Ingredients With Subcritical Dimethyl Ether,
2026
College of Chemistry and Chemical Engineering , Xinjiang Agricultural University , Urumqi , Xinjiang 830052 , China
Research Progress In Extraction Of Food Functional Ingredients With Subcritical Dimethyl Ether, Wan Xiaofu, Pan Le, Li Muchun
Food and Machinery
With the growing demand for high-quality natural product extracts, dimethyl ether as a new green solvent operating under subcritical conditions has exhibited notable benefits for the extraction of lipids, carotenoids, and long-chain polyunsaturated fatty acids, attributable to its distinctive physicochemical characteristics. This paper reviews the progress in the application of dimethyl ether in natural product extraction, focusing on its advantages in treating biomass with high moisture content, improving extraction efficiency, and reducing energy consumption and environmental load, with a view to providing reference for the application of subcritical dimethyl ether in extraction.
Functional Components And Food Application Progress Of Almond By-Products,
2026
College of Biochemical Engineering , Beijing Union University , Beijing 100023 , China
Functional Components And Food Application Progress Of Almond By-Products, Xie Jingyi, Wang Wanqing, Wang Xinyi, Yuan Chunle, Li Yuna, Hua Wei
Food and Machinery
As the global almond industry expands rapidly, large quantities of by-products are generated during processing (such as green hulls, shells, and skins), which are rich in functional constituents including polyphenols, flavonoids, dietary fibers, and volatile aroma compounds. This review summarizes the compositional characteristics and extraction technologies of these by-products, while elucidating their potential applications in food and biomaterials, with a specific focus on their antioxidant properties, bioactivities, and structural features. Furthermore, in light of recent research advances, the review further discusses poor stability, low bioavailability, challenges in processing compatibility, and other problems, proposing enhancement strategies such as nano-delivery, structural modification, …
