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, …
Research Progress Of 3d Printing Technology In Food Texture Design,
2026
Guangdong University of Business and Technology , Zhaoqing , Guangdong 526020 , China
Research Progress Of 3d Printing Technology In Food Texture Design, Ou Suiling, Xie Zihong
Food and Machinery
Food texture is a key factor influencing consumer acceptance. With the growing demand for personalized and health-oriented diets, the technical bottlenecks of traditional food processing methods have gradually become apparent in texture control and diversified texture presentation. Owing to its flexible and personalized characteristics, 3D printing offers a novel approach for food texture design. This paper reviews the textures that can be personalized and optimized by 3D printing through material modulation, structural modeling, and equipment optimization. Furthermore, this paper analyzes the challenges faced by this technology, including cooking adaptability, food safety assurance, and consumer acceptance, proposing corresponding solutions.
Dynamic Evolution Law Of Volatile Flavor Components During The Aging Process Of Sauce-Flavored Baijiu,
2026
Institute of Agro-products Processing and Design , Hainan Academy of Agricultural Sciences , Haikou , Hainan 571100 , China;College of Food Science and Technology , Yunnan Agricultural University , Kunming , Yunnan 650051 , China
Dynamic Evolution Law Of Volatile Flavor Components During The Aging Process Of Sauce-Flavored Baijiu, Dai Jiahui, Wang Yanan, Kang Xiaoning, Dai Wenting, Wang Shiping
Food and Machinery
[Objective] To investigate the aroma changes of sauce-flavored Baijiu during different aging periods, and to provide a theoretical basis for Baijiu aroma analysis and modern processing technology research. [Methods] Electronic nose, gas chromatography -mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) were employed. Sauce-flavored Baijiu with different aging times (original liquor, 1-year aged, and 5-year aged) was used as the research objects. Combined with multivariate statistical methods, including principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS -DA), the differences in volatile flavor compounds of Baijiu with different aging times were analyzed. [Results] A total of 1 …
Effect Of Cultivation Methods On Volatile Components In Morchella Esculenta,
2026
Guizhou Institute of Mountain Resources , Guizhou Academy of Sciences , Guiyang , Guizhou 550002 , China
Effect Of Cultivation Methods On Volatile Components In Morchella Esculenta, Liu Ni, Jiang Bo, Li Lang
Food and Machinery
[Objective] To comprehensively reveal the flavor and quality characteristics, and differences of Morchella esculenta under different cultivation methods, and systematically evaluate their volatile aroma components. [Methods] Qualitative and quantitative analyses are conducted on volatile aroma components in M. esculenta cultivated in greenhouses, under forests, and in caves in the vicinity of FAST by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) techniques. The contribution of different components to the overall flavor is assessed by the relative odor activity value (ROAV) method. Based on this, principal component analysis and cluster analysis are conducted, achieving a comprehensive evaluation of the flavor …
Microwave-Assisted Enzymatic Hydrolysis Of Tibetan Sheep Blood Protein And Analysis Of Product Characteristics,
2026
College of Food Science , Xizang Agricultural and Animal Husbandry University , Nyingchi , Xizang 860000 , China;Provincial-Ministerial Co-Constructed Collaborative Innovation Center for Tibetan Special Agricultural and Animal Husbandry Resources , Nyingchi , Xizang 860000 , China
Microwave-Assisted Enzymatic Hydrolysis Of Tibetan Sheep Blood Protein And Analysis Of Product Characteristics, Yu Xilu, Gu Xuedong, Chen Yujin, Zhang Hongxin, Ciren Danzhu
Food and Machinery
[Objective] This study aims to utilize fresh Tibetan sheep blood as raw material, investigate the enhancing effect of microwave-assisted technology on enzymatic hydrolysis efficiency, and achieve high-value utilization of Tibetan sheep blood. [Methods] A microwave-assisted trypsin hydrolysis method is employed to enzymatically hydrolyze the proteins. The optimal hydrolysis conditions are established through single-factor experiments and response surface methodology. The resulting hydrolysates are characterized using scanning electron microscopy (SEM) and a fully automated amino acid analyzer. [Results] The optimal hydrolysis conditions are determined as follows: microwave temperature of 40 ℃, microwave time of 50 min, enzymatic hydrolysis time of 240 min, …
Analysis Of Inorganic Element Content And Health Risk Assessment Of Ranunculi Ternati Radix From Different Origins,
2026
School of Pharmacy , Xinyang Agriculture and Forestry University , Xinyang , Henan 464000 , China
Analysis Of Inorganic Element Content And Health Risk Assessment Of Ranunculi Ternati Radix From Different Origins, Li Juan, Geng Xiaotong, Yao Weijie, Zhou Tao, Bi Jingjing
Food and Machinery
[Objective] The variations in inorganic element content and the safety of heavy metals and harmful elements in Ranunculi ternati radix from different origins were investigated. [Methods] The quantitative analysis of 24 elements in the samples was performed by inductively coupled plasma mass spectrometry (ICP-MS). Health risk assessment was conducted using estimated daily intake (EDI), target hazard quotient (THQ), and carcinogenic risk (CR). Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were used for origin identification analysis and differential element screening. [Results] All 25 Ranunculi ternati radix samples from different origins contain abundant macronutrients (K, Na, Ca, and Mg) …
Rapid Detection Of Viable Salmonella Based On Specific Phage Infection Combined With Fluorescent Rpa,
2026
Jiangxi Provincial Key Laboratory of Major Epidemics Prevention and Control , Jiangxi Provincial Center for Disease Control and Prevention , Nanchang , Jiangxi 330029 , China
Rapid Detection Of Viable Salmonella Based On Specific Phage Infection Combined With Fluorescent Rpa, Liu Daofeng, Zhai Yujie, Tan Yucheng, Shan Shan, Lu Jun, Zhong Ziqing
Food and Machinery
[Objective] To establish a rapid detection method for viable Salmonella based on specific phage infection and recombinase polymerase amplification (RPA) in response to the key challenge that traditional molecular biological detection methods have difficulty in conveniently distinguishing between viable and non-viable foodborne pathogens. [Methods] Taking advantage of the characteristic that O-1 phage only proliferates in viable bacteria, the phage is added to the enriched sample. After further incubation, total DNA is extracted. Fluorescent RPA is used to determine whether the phage has significantly proliferated, so as to judge the presence of viable Salmonella in the original sample. [Results] After optimization, …
Establishment Of An Indirect Competitive Elisa For Sulfadimethoxine,
2026
College of Food and Bioengineering , Henan University of Science and Technology , Luoyang , Henan 471000 , China;Henan International Joint Laboratory of Food Green Processing and Quality Safety Control , Luoyang , Henan 471000 , China
Establishment Of An Indirect Competitive Elisa For Sulfadimethoxine, Han Lu, Huang Mingyue, Yu Xiang, Li Sijia, Cao Jinbo, Wang Yao, Kang Huaibin
Food and Machinery
[Objective] To establish an indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) for the detection of sulfadimethoxine (SDM) in animal-derived foods. [Methods] An artificial antigen is synthesized by conjugating SDM with carrier proteins by the diazotization method. A highly sensitive antibody against SDM is prepared by immunizing animals. Based on this, an ic-ELISA is established and the detection system is optimized. Its detection performance is characterized, and spiked recovery tests are carried out. [Results] When the concentration of the coating antigen is 0.500 μg/mL, the dilution ratio of the horseradish peroxidase-labeled goat anti-rabbit secondary antibody is 1:5000, the reaction time of the …
Authenticity Identification Of Camellia Seed Oil Based On Gas Chromatography And Chemometrics,
2026
College of Food Science and Engineering , Northwest A & F University , Xianyang , Shaanxi 712100 , China
Authenticity Identification Of Camellia Seed Oil Based On Gas Chromatography And Chemometrics, Li Jingyan, Li Qin, Han Bo, Zhang Ruixue
Food and Machinery
[Objective] To establish a method for authenticity identification of camellia seed oil. [Methods] The fatty acid composition of camellia seed oil and six common vegetable oils are determined by gas chromatography. Principal component analysis (PCA) is employed to explore the distribution patterns of fatty acids among the vegetable oils and to screen for potentially adulterated oils. Partial least squares discriminant analysis (PLS-DA) is applied to establish a model between fatty acid profiles and actual adulterated oils. Finally, multiple stepwise linear regression analysis is used to establish quantitative analysis models for adulteration in camellia seed oil. [Results] Among the six common …
Migration Volume Determination And Migration Patterns Of 11 Antioxidants From Degradable Polylactic Acid Straws,
2026
Guangdong Testing Institute of Product Quality Supervision , Foshan , Guangdong 528300 , China
Migration Volume Determination And Migration Patterns Of 11 Antioxidants From Degradable Polylactic Acid Straws, Luo Minting, Wu Zhihang, Hu Tengxin, Xu Qingpeng
Food and Machinery
[Objective] To establish a method for authenticity identification of camellia seed oil. [Methods] The fatty acid composition of camellia seed oil and six common vegetable oils are determined by gas chromatography. Principal component analysis (PCA) is employed to explore the distribution patterns of fatty acids among the vegetable oils and to screen for potentially adulterated oils. Partial least squares discriminant analysis (PLS-DA) is applied to establish a model between fatty acid profiles and actual adulterated oils. Finally, multiple stepwise linear regression analysis is used to establish quantitative analysis models for adulteration in camellia seed oil. [Results] Among the six common …
Determination Of Five Fluorescent Whitening Agents In Prepared Dishes By Gel Permeation Chromatography-High Performance Liquid Chromatography,
2026
Center for Disease Control and Prevention of Yancheng , Yancheng , Jiangsu 224000 , China;Yancheng Center of Jiangsu Food Safety Risk Monitoring , Yancheng , Jiangsu 224000 , China
Determination Of Five Fluorescent Whitening Agents In Prepared Dishes By Gel Permeation Chromatography-High Performance Liquid Chromatography, Li Bingbing, Wang Chunlei, Huang Zhenzhen, Dai Li, Wang Kun
Food and Machinery
[Objective] To establish a method for the determination of five fluorescent whitening agents (FWAs) in prepared dishes using gel permeation chromatography combined with high-performance liquid chromatography (GPC-HPLC). [Methods] The prepared dish samples were homogenized, ultrasonically extracted with acetonitrile, purified and reconstituted by GPC, then filtered before being analyzed by HPLC. The separation was performed on a Waters Symnetry Shield PR-C18 column (4.6 mm ×250 mm, 5.0 µm) using acetonitrile and water as the mobile phase with gradient elution. [Results] The five FWAs in the prepared dishes showed good linearity within the range of 2~500 µg/L, with correlation coefficients greater than …
Determination Of Migration Level Of 4-Methyl- 1-Pentene And 1-Decene From Food Contact Materials Using Headspace-Gas Chromatography,
2026
Hunan Provincial Institute of Product and Goods Quality Inspection , Changsha , Hunan 410007 , China
Determination Of Migration Level Of 4-Methyl- 1-Pentene And 1-Decene From Food Contact Materials Using Headspace-Gas Chromatography, Liu Afang, Chen Ranbing, Li Zheng, Kang Feng, Zhao Jinyao
Food and Machinery
[Objective] This study aims to establish an analytical method for detecting the migration levels of 4-methyl-1-pentene and 1-decene monomers from food contact materials into four food simulants, including 4% acetic acid, 10% ethanol, 20% ethanol, and 50% ethanol. [Methods] Chromatographic columns of different polarities and specifications are compared to select the optimal column. The headspace equilibrium temperature and equilibrium time are optimized using peak area as the evaluation index. Methodological validation is performed by conducting recovery experiments at low, medium, and high spiking levels using the soaking solutions of the negative sample of the four food simulants as the matrix, …
