Food Processing Commons^™

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 …

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) …

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 …

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) …

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 …

Effects Of Low-Pressure Electrostatic Field-Assisted Freezing At Different Field Strengths On The Quality Of Sea Buckthorn Leaves, Xiaoyue Dong, Tongliga Dong, Jinwei Te, Xiukuan Wang, Qian Hao, Meishu Miao, Xueyan Yun

Journal of Food Science and Biotechnology

[Objective ] This study aimed to investigate the effects of different freezing preservation techniques on the quality of sea buckthorn (Hippophae rhamnoides ) leaves.[Method ] A low-voltage electrostatic field (LVEF ) pretreatment was applied during the freezing process of sea buckthorn leaves,and its effects on freezing characteristics and bioactive compound retention were evaluated.Field strengths at 0,20,40,and 60 cm from the discharge plate were compared with conventional freezing in terms of freezing rate,water loss rate,bioactive compound retention rate,and antioxidant activity of sea buckthorn leaves.The optimized and conventionally frozen leaves were subsequently used to prepare sea buckthorn leaf yogurt,with plain yogurt (NY) …

Baking Degree Discrimination And Quality Prediction Of Tieguanyin Oolong Tea Based On Near-Infrared Spectroscopy, Lizhu Huang, Yun Bian, Zhenfeng Li, Xianfeng Li, Chunfang Song

Journal of Food Science and Biotechnology

[Objective ] This study aims to assess the quality of Tieguanyin oolong tea during the baking process.[Method ] Near-infrared spectroscopy was used for non-destructive detection of Tieguanyin oolong tea during the baking process and chemometrics was employed to analyze the changes in the intrinsic quality of the Tieguanyin oolong tea.Spectral preprocessing and dimensionality reduction were conducted for the near-infrared spectral data.Support vector machine (SVM ) and back propagation neural network (BPNN ) were adopted to construct discrimination models for the baking degree of Tieguanyin oolong tea.Combining the near-infrared spectral data with intrinsic quality data,partial least squares regression (PLSR ) was …

Enhanced Expression Of Pepc Promotes The Synthesis Of 4-Hydroxyisoleucine By Corynebacterium Glutamicum, Chuhan Hu, Feng Shi

Journal of Food Science and Biotechnology

[Objective ] This study aims to achieve the efficient biosynthesis of 4-hydroxyisoleucine (4-HIL ) in Corynebacterium glutamicum (C.glutamicum ).[Method ] The isoleucine (Ile) inducible promoters (PbrnFEN) of varying strengths were used to dynamically upregulate the expression of the isoleucine dioxygenase (IDO ) gene ido and the Vitreoscilla hemoglobin (VHb ) gene vgb.On this basis,constitutive promoters of different strengths were employed to enhance the expression of the phosphoenolpyruvate carboxylase (PEPC ) gene ppc and the pyruvate carboxylase gene pyc.[Result ] Among the recombinant strains harboring different P brnFEN promoters,strain C.glutamicum SN-I 7V7 (SN-I 7V7) was selected.After 144 h of fermentation with …

Assessment Of Microbial Quality And Safety, Including Aflatoxin B1, In Buckwheat Flour And Groats, La Fontaine Bahatsi

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

Buckwheat (Fagopyrum esculentum), a gluten-free pseudocereal, has gained popularity in global food markets for its nutritional value and functional properties. However, despite its health-promoting potential, buckwheat is vulnerable to microbial contamination and mycotoxin accumulation during cultivation, processing, and storage. These factors present significant food safety concerns that remain understudied, particularly in North America.

This study investigated the microbiological quality and mycotoxin contamination of buckwheat flour and groats collected from different suppliers via online sourcing. Samples were collected in two consecutive years (2024-2025). Microbiological quality, including aerobic plate counts (APC), Enterobacteriaceae, coliforms, E. coli, yeasts, and molds, was evaluated …

Advance S In The Generation And Transport Behavior Of Secondary Hazards From Food Packaging Sterilization, Mengjia Ren, Ye Liu, Jinpeng Wang, Shuang Bi

Journal of Food Science and Biotechnology

Food packaging sterilization is an important technical means to avoid the spread of SARS-CoV- 2 and the cross-contamination of foodborne viruses.However,the secondary hazards generated after sterilization are complex and have different characteristics,and a wide range of factors affect the formation of these hazards.The studies about the migration behavior of secondary hazards from packaging materials to food remain to be reviewed.Therefore,the author systematically reviewed the correspondence between sterilization technologies and secondary hazards generated after food packaging sterilization,the characteristics of secondary hazards,the factors affecting the formation of secondary hazards,and the detection technologies of secondary hazards.By outlining the classical migration model,the author summarized …

Lipase-Mediated Oxidation Of Furfural To Furoic Acid, Rui Zhu, Yaxin Wang, Liang Zhang

Journal of Food Science and Biotechnology

[Objective ] This study aims to develop a lipase-mediated furfural oxidation system in ionic liquid for the green synthesis of furoic acid,5-hydroxymethyl- 2-furancarboxylic acid,and 2,5-furandicarboxylic acid under mild reaction conditions.[Method ] Using furfural as the substrate,Novozym 435 lipase as the catalyst,hydrogen peroxide as the oxidant,and 1-butyl- 3-methylimidazolium acetate ionic liquid as the solvent,the conditions including reaction temperature,reaction time,initial furfural concentration,and initial hydrogen peroxide concentration were optimized.The system was further extended to the oxidation of 5-hydroxymethylfurfural,and coupled with a chemical oxidation process using an imidazolium-based ionic liquid and tert-butyl hydroperoxide to achieve one-pot synthesis of 2,5-furandicarboxylic acid.[Result ] Under the optimized …

Oral Administration Of Lacticaseibacillus Paracasei Ccfm 1433 Boosts Host Immunity To Prevent Candida Albicans Infections, Xinya Zhang, Qiuxiang Zhang, Xin Tang, Bingyong Mao, Jianxin Zhao, Shumao Cui

Journal of Food Science and Biotechnology

[Objective ] This study aims to explore the role of Lactobacillus in enhancing host immunocompetence and preventing vaginal infections with Candida albicans.[Method ] A human vaginal epithelial cell (VK2/E6E7 cell) model was employed to screen the most potent strain among ten vaginal Lactobacillus isolates in inducing the antimicrobial peptide LL- 37.A mouse model of vaginal infection with Candida albicans was established.The effects of oral administration of the selected Lactobacillus strain on vaginal mucosal immunity,systemic inflammatory balance,and vaginal microbiota homeostasis were systematically evaluated using hematoxylin-eosin (HE) staining,ELISA,qPCR,and 16S rRNA sequencing.[Result ] Both t he cell lysate and fermentation supernatant of Lacticaseibacillus …

Screening Of Excellent Lactic Acid Bacteria And Yeast Fermentation Agents And Effects Of Mixed Fermentation On The Quality Of Bread Dough, Yumeng Chen, Weijun Wang, Shuling Shen, Yanhua Li, Jingjing Ma, Menghan Huang, Yuhang Liu

Journal of Food Science and Biotechnology

[Objective ] The research on the synergistic use of lactic acid bacteria and yeast in sourdough is beneficial for meeting the industrial production demand of fermentation agents for baking food.[Method ] This study investigated the acid tolerance,acid production,enzyme production,gas production,and alcohol production abilities of various strains during the fermentation process by measuring the microbial count,pH,stretching area,elongation,hardness,viscosity,storage modulus (G′),loss modulus (G″),etc.of bread dough.The effects of different fer mentation agents on the total titratable acidity (TTA ),stretching characteristics,texture characteristics,and rheological properties of b read dough were investigated.[Result ] Lacticaseibacillus paracasei LG0260,Lactiplantibacillus plantarum LG1034,Lactococcus lactis LG0827,as well as Saccharomyces cerevisiae J2808 and S.cerevisiae …

Structural Characteristics And Antibacterial Activity Of Silver Nanoparticles Prepared From Phyllanthus Emblica Extract, Jingyuan Liu, Wenting Wang

Journal of Food Science and Biotechnology

[Objective ] The aim of this study is to investigate the structural characteristics,antibacterial activity,and antioxidant capacity of silver nanoparticles (AgNPs ) prepared from Phyllanthus emblica extract.[Method ] AgNPs were prepared with Phyllanthus emblica extract as a reducing agent.The structure of the AgNPs was characterized by X-ray diffraction (XRD ),scanning electron microscopy (SEM ),photon correlation spectroscopy (PCS ),and transmission electron microscopy (TEM ).Furthermore,the inhibitory effects of AgNPs at different mass concentrations on Escherichia coli ATCC 25922,Staphylococcus aureus ATCC 25933,and Pseudomonas aeruginosa PAO 1 were assessed,with the minimum inhibitory concentrations (MIC ) being determined.In addition,the superoxide anion and ABTS+ free radical scavenging …

Research Progress In Phytosterols (Esters ) And Their Application In Food, Shuang Mei, Huibing Luo, Tian Gan, Yonggang Qi, Chunmei Li, Chao Wang, Zao Liu

Journal of Food Science and Biotechnology

Phytosterols esters are a type of compound synthesized through the esterification reaction between phytosterols and fatty acids.To clarify the research and application of phytosterols (esters ),the author provided an overview of their structural characteristics,synthesis methods,and physiological functions.Additionally,it was elucidated that phytosterols (esters ),as functional food ingredients,play a significant role in reducing cholesterol levels and exhibiting antioxidant properties in the human body.By delving into the bioactivity of phytosterols (esters ) and enhancing peopl e’s awareness of their nutritional value,this study makes an outlook on the research and application prospects of phytosterols (esters ) in food,thereby providing a crucial theoretical basis for …

Efficient Catalytic Synthesis Of Allitol In Recombinant Escherichia Coli, Ying Cao, Peiyu Miao, Yun Liu, Zigang Zhang, Xian Zhang, Zhiming Rao

Journal of Food Science and Biotechnology

[Objective ] This study aims to enhanced the conversion efficiency of allitol through biocatalytic methods.[Methods ] The ribulose dehydrogenase (RDH ) genes rdh from Providencia alcalifaciens,Klebsiella pneumoniae and Klebsiella oxytoca were respectively expressed in Escherichia coli (E.coli ) BL21,designated as Pardh,Kprdh and Kordh respectively to identify the target genes with higher transformation rates.Further,the RDH from Klebsiella oxytoca was coupled with the formate dehydrogenase (FDH ) from Candida boidinii for co-catalysis,and the catalytic conditions and the addition amounts of co-substrates were optimized to achieve efficient enzymatic catalytic synthesis of allitol.[Results ] When using FDH and RDH from Klebsiella pneumoniae with an …

Establishment Of A Hplc-Ms/Ms Method For Determination Of Cethromycin Residue In Poultry Eggs, Chenyang Chang, Liangzi Wang, Le Wang, Kai Chang, Jiao Shan, Xiao Wang, Liqiang Guo

Journal of Food Science and Biotechnology

[Objective ] This study aims to establish a method for determining the residual amount of cethromycin in poultry eggs based on high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS ).[Method ] Four representative poultry eggs (chicken eggs,duck eggs,goose eggs,and quail eggs ) were selected as the research matrices.Cethromycin was extracted with Mcllvaine-Na 2EDTA buffer solution,purified by hydrophilic-lipophilic balanced polymer solid-phase extraction column (HLB ),separated by a C 18 column with 0.1% (volume fraction ) formic acid water and acetonitrile as the mobile phase,and determined by HPLC-MS/MS in the multiple reaction monitoring (MRM ) mode combined with an external standard method.[Result ] …

Isolation Of Three Strains Of Cordyceps Militaris And Determination Of Their Active Compounds And Antioxidant Effects, Yun Meng, Yifang Zhang, Jinduo Shi, Dun Wang

Journal of Food Science and Biotechnology

[Objective ] The strains with high-yield for active compounds such as cordycepin and cordycepic acid were screened from Cordyceps militaris (C.militaris ) collected in Shaanxi Hualongshan National Nature Reserve.[Method ] Three strains LH 3,LY1,and LY 9 of C.militaris were isolated and identified.The yields of the primary active compounds,hydroxyl radical scavenging activity,and cellular oxidative protection activity in the extracts of the mycelial and fermentation broth of each strain were determined.[Result ] The yields of cordycepic acid,crude polyphenols,and crude polysaccharides,which were the main active compounds of C.militaris,were the highest in the mycelia extract of strain LY 9,with values of 2.94,28.79,65.01 mg/g,respectively,while the …

Bifidobacterium Adolescentis Fhnfq 5m4 Modulates Gut Microbiota And Alleviates Colitis In Mice, Yi Wang, Liming Huang, Xihua Yu, Liuruolan Li, Wenwei Lu, Hongchao Wang, Zhijian Zhang

Journal of Food Science and Biotechnology

[Objective ] This study aims to verify and screen the Bifidobacterium adolescentis strains with vitamin A (VA) metabolic capacity,and investigate their effects on colitis symptoms and gut microbiota in mice.[Method ] The VA metabolic capacity of a panel of Bifidobacterium adolescentis strains was evaluated through in vitro fermentation,and the strain with the highest VA metabolic capacity was ultimately selected.This strain was administered orally to mice with dextran sulfate sodium (DSS )-induced colitis for 6 consecutive days.After the intervention,histopathological changes in the colonic tissue were assessed,and the levels of intestinal injury markers in the serum and cytokines,antioxidant enzymes,and retinoic acid (RA) …

Screening And Characterization Of Yeast Strains From Naturally Fermented Rosa Roxburghii Pomace, Yong Li, Fang Yuan, Yu Fu, Luo Peng

Journal of Food Science and Biotechnology

[Objective ] This study aimed to develop high-quality fermented Rosa roxburghii (R.roxburghii ) products by screening yeast strains suitable for R.roxburghii fermentation.[Method ] The naturally fermented R.roxburghi pomace was used as the material for preliminary screening through the TTC colorimetric method and secondary screening based on fermentation capacity.The tolerance of strains to SO 2,ethanol,low pH,and glucose was examined.The strains were identified via morphological characterization and molecular biological techniques.[Result ] Three high-performing strains (B17,B19,and B29) were obtained.These strains exhibited tolerance to 250 mg/L SO 2,mass fraction 60% glucose,volume fraction 8% ethanol,and pH 3.5 environment.B17 and B 29 were identified as Pichia …