Study On The Ultrasonic-Assisted Extraction Process Of Fructus Schizandrae Oil And The Hepatic Protection Effect,
2018
College of Pharmacy, Xi’an Medical University, Xi’an, Shaanxi 710021, China
Study On The Ultrasonic-Assisted Extraction Process Of Fructus Schizandrae Oil And The Hepatic Protection Effect, Wang Xiaoning, Hao Jing, Liu Zichen, Yan Mengru, Zhang Cunlao
Food and Machinery
Using the extraction yield of Fructus Schisandrae seed oil as an index, the ultrasonic extraction process of it was optimized by single factor and orthogonal design. HPLC was used to analyze the content of schizandrin A, B, and schisandrin in the seeds. The mice liver injuried model was established by administration with CCl4 and the contents of GSH, MDA and SOD in mice liver tissue were determined. HE staining was used to observe the pathological changes of liver. The results showed that the optimum process was as follows: the extraction solvent was n-hexane with the ratio of solid to …
Effects Of Soybean Peptide And Taurine Compound Powder On Anti Fatigue Ability In Mice,
2018
Wuhan Twinklife Health Industry Co., Ltd., Research Institute, Wuhan, Hubei 430090, China
Effects Of Soybean Peptide And Taurine Compound Powder On Anti Fatigue Ability In Mice, Yang Xiao, Wang Tian, Liu Chang, Huang Ying
Food and Machinery
It showed that soybean peptides and taurine had good anti-fatigue effects. In order to explore the function of soybean peptide and taurine compound powder (SPT) on relieving fatigue and the interaction between them, the SPT Compound powder was used to test the SPF KM mice, and groups high, medium and low doses and a distilled water blank control fed for continuous 30 days were set. The experiments of loaded swimming, blood lactic acid, serum urea, liver glycogen determinations were then detected. The results showed that with the increase of the dosage, the loaded swimming time increased significantly. However, the area …
Research Of Composition And Antioxidant Activity Of Different Solvent Extracts From Termitomyces Albuminosus,
2018
Agricultural College, Yanbian University, Yanji, Jilin 133002, China
Research Of Composition And Antioxidant Activity Of Different Solvent Extracts From Termitomyces Albuminosus, Li Minghong, Ligua Nhao, Piaosho Uhuan, Cui Fushun
Food and Machinery
This paper studied composition and antioxidant activity of different solvent extracts from Termitomyces albuminosus. The total flavonoids, total phenols, ergosterol and adenosine of eight kinds of different polar solvents extracts were determined by spectrophotometer and liquid chromatography. In addition, measured the antioxidant activity by scavenging DPPH·, ABTS+·, hydroxyl radical, total antioxidant and total reduction ability. Extracts in distilled water had the highest rate of the yield; contained the highest content of total phenolics and adenosine in different sovlents; the highest content of ergosterol was in methanol extract. Distilled water and methanol had better scavenging free radicals in different polar solvents. …
Effect Of Hydrogen Peroxide On Decolorization Of Polysaccharide From Red Dragon Fruit Peel And Its Antibacterial Activity,
2018
College of Food and Biological Engineering, Bengbu University, Bengbu, Anhui 233030, China
Effect Of Hydrogen Peroxide On Decolorization Of Polysaccharide From Red Dragon Fruit Peel And Its Antibacterial Activity, Fang Xiaohui, Dan Demiao, Qian Shiquan, Lu Zhaoxin
Food and Machinery
The hydrogen peroxide decolorization process of polysaccharide extracted from red dragon fruit peel was investigated in this study. The effects of the hydrogen peroxide concentration, the decolorization temperature and the decolorization time on the decolorization rate were studied. The optimum conditions were obtained by response surface methodology. Moreover, the antibacterial activity of the polysaccharide was also investigated. The results showed that the optimum hydrogen peroxide decolorization conditions were the hydrogen peroxide concentration of 4.3%, decolorized at 62 ℃ for 109 min. Under these conditions, the decoloriza-tion rate and the retention rate of the red dragon fruit peel polysaccharide were 88.17% …
Study On Bioactive Components And Antioxidant, Antibacterial Activities Of Atractylodes Macrocephala Koidz Grown In Qimen,
2018
(College of Life and Environment Science, Huangshan University, Huangshan, Anhui 245041, China
Study On Bioactive Components And Antioxidant, Antibacterial Activities Of Atractylodes Macrocephala Koidz Grown In Qimen, Wu Yongxiang, Jiang Haitao, Cui Peng, Fang Jianxin, Wang Weidong, Hu Changyu
Food and Machinery
The total contents of phenolics and flavonoids and the relativeantioxidant and antibacterial activities in different polarity fractions from Atractylodes macrocephala Koidz grown in Qimen (Qi Baizhu) were evaluated. The correlation between total phenolic, flavonoid contents and the antioxidant activities were analyzed. The main constituents of methanol crude extract were identified by gas chromatography-mass spectrometry (GC-MS). The results showed that there were significant differences in the contents of total phenolics and flavonoids, antioxidant and antibacterial activities among different polarity fractions including n-hexane, dichloromethane, ethyl acetate, n-butanol and water fractions (P<0.05). The ethyl acetate fraction had the highest contents of total phenolics \[(139.45±0.19) mg TA/g\] and total flavonoids \[(21.28±2.28) mg QE/g\]. Moreover, it exhibited the strongest reducing power \[(38.95±1.66) mg Vc/g\], ABTS radical scavenging ability \[(302.42±7.51) mg Vc/g\], and DPPH radical scavenging ability \[(51.61±2.59) mg Vc/g\]. The contents of total phenolics and flavonoids demonstrated significant correlations with antioxidant activity (P<0.05). The methanol extract, n-hexane and dichloromethane fractions exerted potent inhibitory effects on E. coli, S. aureus, B. subtilis and P. aeruginos. Hexane fraction presented the best antibacterial effect, and its minimum inhibitory concentration against four common bacterial strains was 1 mg/mL. The methanol crude extract was analyzed by GC-MS, and eighteen compounds were identified, including phenols, alcohols, alkenes and esters, and the major constituents were found to be 3,3'-diamino-4,4'-dihydroxybiphenyl (33.47%), β-eudesmol (28.33%), β-guaiene (5.91%), and 3,3,5,6,7-pentame -thyl-2H-inden-1-one (4.70%).
Application Progress Of 3d Printing Technology In Food Industry From Patent Application,
2018
Patent Examination Cooperation Center of the Patent Office, SIPO, Guangzhou, Guangdong 510700, China
Application Progress Of 3d Printing Technology In Food Industry From Patent Application, Lai Yanna, Ma Shun, Li Ying, Bai Pan
Food and Machinery
From the perspective of patent application, analyzes the trend of patent application in 3D printing field of food industry in China and abroad, and mainly analyzes the applicants, legal status, application direction and the like of the patent application in China in order to find the problems and challenges while using 3D printing technology in food processing，for promoting the development and application of 3D printing technology in food industry in China.
Review Of Anti-Inflammatory Activities Of Sterol Substances In Edible Fungi,
2018
Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Review Of Anti-Inflammatory Activities Of Sterol Substances In Edible Fungi, Zuo Yuanyuan, Ren Jiali, Li Zhonghai
Food and Machinery
In the recent years, the research of screening anti-inflammatories in natural products has become more and more intensive, among which the edible fungi are being in focus due to their wide distribution and abundant secondary metabolites, showing good biological activity in many aspects. In order to providing a reference for the future research, the present review reported the material extraction, determination, isolation and purification of sterol compounds with anti-inflammatory activity in edible fungi as well as the research methods and mechanism of anti-inflammatory action.
Research Progress On The Pulsed Electric Field Applied To Apple Juice Processing,
2018
(Weinan Vocational & Technical College, Weinan, Shaanxi 714026, China
Research Progress On The Pulsed Electric Field Applied To Apple Juice Processing, Jiang Bao
Food and Machinery
On the basis of the analysis of the effects of PEF on apple micro-morphological characteristics, sterilization and enzyme inactivation efficacy, the latest process in effects of PEF on quality of apple juice, and existing problems was reviewed. Moreover, the future research direction of it was also prospected, providing the better application of PEF in the future apple juice processing.
Optimization On Process Of High Resistant Starch Of Coix Lachryma-Jobi Flour Modified By Ultra-High-Pressure And Its Physicochemical Properties,
2018
Fujian Tuotian Biotechnology Co., Ltd., Fuzhou, Fujian 350008, China
Optimization On Process Of High Resistant Starch Of Coix Lachryma-Jobi Flour Modified By Ultra-High-Pressure And Its Physicochemical Properties, Xiao Zhiyong
Food and Machinery
Coix seed powder was modified by ultra-high pressure, and studied the physicochemical properties after modification. Based on single factor tests, the concentration of Coix Lachryma-jobi flour, pH, pressure, pressure-holding and aging time were optimized by orthogonal test to improve the yield of Coix Lachryma-jobi resistant starch. The optimized conditions were as followed: Coix Lachryma-jobi flour content 20%, pressure 600 MPa, pH 6.0, ageing time 36 h, pressure-holding time 15 min, and the yield was 17.26%. The modified Coix seed powder not only improved 90% yield of resistant starch in Coix Lachryma-jobi, but also improved the freeze-thaw stability, coagulation and solubility …
Study On Processing Technology Of Red Adzuki Bean Paste And Flow Distribution Of Nutritional And Functional Components,
2018
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Study On Processing Technology Of Red Adzuki Bean Paste And Flow Distribution Of Nutritional And Functional Components, Cheng Nan, Qin Likang, Xie Chunzhi
Food and Machinery
Based on water absorption and bean paste rate (dry matter), the soaking and cooking process of red adzuki bean were optimized. Then, the dynamic changes of main nutritional and functional components during the process were tracked. The results showed that the water absorption of red adzuki bean was the highest (94.67±1.29)% under the soaking temperature of 45 ℃ and soaking time of 12 h. The bean paste rate was the highest (65.69±0.68)% to be cooked at 110 ℃ for 40 min with a solid-to-solvent ratio (soaked red adzuki bean:water) of 12 (g/mL). The nutritional and functional components of red adzuki …
The Raw Material Ratio And Quality Evaluation Of Poria Cocos Compound Nutrition Powder,
2018
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
The Raw Material Ratio And Quality Evaluation Of Poria Cocos Compound Nutrition Powder, Li Xueqin, Qin Likang, Zhang Xiujun
Food and Machinery
Through mixing Poria cocos with adlay, red rice and broken rice by 10%, 20%, 30% and 40% respectively, a Poria cocos compound nutrition powder with efficacy of both food and medicine was developed. The changes of dispersibility property and sensory were evaluated. The results showed that, under the condition of adding Poria cocos by 20%, the dispersibility properties including gelatinization degree, extrusion degree, water solubility index (WSI), water absorption index (WAI), viscosity, nasogastric feeding liquidity, dispersion time, dispersion stability time, and sensory index were relatively better among the three kinds of nutrition powder, in which water soluble polysaccharide of poria …
Change Of The Component Of Flavor In The Processing Of Sansui Plasma Duck,
2018
College of Liquor Making and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China; Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China
Change Of The Component Of Flavor In The Processing Of Sansui Plasma Duck, Zhang Qin, Wangxiu Jun, Tian Duo
Food and Machinery
The volatile flavor compounds in the duck meat of Guizhou Sansui in different processing stages were identified and classified by gas chromatography mass spectrometry combined with headspace solid phase microextraction （HS-SPME-GC-MS）. The results showed that SPME could be an effective tool of volatiles’ absorption of them and 59, 57, 56, 58, and 78 compounds were identified from the meat of the raw ,pre-cooking, pickling, and fried ducks, and the finished products respectively, most of which were aldehydes, hydrocarbons and terpenoids. The content change of aldehydes was increased and then decreased, and reaching the maximum in pre-cooking step. The contents of …
Effect Of Different Drying Methods On Quality Of Stichopus Japonicas,
2018
Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083, China
Effect Of Different Drying Methods On Quality Of Stichopus Japonicas, Zhang Fanwei, Zhang Xiaoyan, Li Shaoping, Li Xinjie, Han Yafen, Cao Youfu
Food and Machinery
In order to find the properties of dry stichopus japonicas processed by different methods, this study applied Air-drying(AD), Microwave-drying(MD), Vacuum Freeze-drying(VFD) and Microwave Vacuum Freeze-drying(MVFD) for Stichopus japonicas drying, and the four methods were compared and analyzed in quality of dried products, drying rate and energy consumption. Result: In terms of quality of dried products: Stichopus japonicas processed by AD and MD contained less acid mucopolysaccharide than those processed by VFD and MVFD. Different methods had distinct influence on sensory quality of the products. The products processed by VFD got the best sensory quality and scored 8.6 points. Meanwhile, it …
Comparative Study Of The Effects Of Different Extractants On The Detection Of Imidaclothiz Residue In Tea,
2018
Hunan GRG Metrology ＆ TEST Co., Ltd., Changsha, Hunan 410205, China
Comparative Study Of The Effects Of Different Extractants On The Detection Of Imidaclothiz Residue In Tea, Li Qing, Guo Mingyi, Liang Jun, Yuan Xiao, Li Lijun, Cao Xiaoyan
Food and Machinery
Imidaclothiz residue in tea was determined by high performance liquid chromatography (HPLC), using different extractants including hexane, acetonitrile, acetone, hexane-acetonitrile（vv=11）, acetonitrile-acetone（vv=11） and hexane-ethyl acetate（vv=11）. The results indicate that all the extractants displayed excellent extraction capability of imidaclothiz residue in tea and insignificant interference on the accuracy. Under the optimized extraction volume (20 mL), the recovery rates were 82.3%～100.7%, 85.8%～101.1%, 85.9%～95.2%, 82.3%～101.3%, 82.4%～100.5%, 88.6%～102.3%, with the relative standard deviations are less than 10%, respectively. Moreover, mixed solvent showed improved extraction capability and the highest extraction capability and promoted stability were approached by using hexane-ethyl acetate （11）as coextractants.
Extraction And Purification Of Flavonoids In Radish Seed Meal,
2018
Luohe Food Vocational College, Luohe, Henan 462000, China
Extraction And Purification Of Flavonoids In Radish Seed Meal, Zhu Haixia, Zhang Xiaofang, Gao Yang, Ding Yana
Food and Machinery
The flavones in radish seed meal were extracted by hot water method combined with ultrasonic extraction, and the relative ingredients were then desaccharided and deproteinized. The results showed as follows. Under the best condition of liquid ratio 115 (g/mL), with the ultrasonic treatment for 10 min at power 550 W, the radish seed meal medium yellow ketone leaching rate was 1.90%. As for the desaccharidization using alcohol sinking method, the optimal processing parameters are concluded as follows: ethanol concentration was 85%, the flavonoid extract ethanol volume ratio of 13.5, extracted for 4 h. Under this condition, the polysaccharide removal rate …
Research Progress On Processing Technology, Chemical And Microbial Contamination Of Edible Areca Nut,
2018
School of Chemical and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Onyear Food Co., Ltd., Xiangtan, Hunan 411207, China
Research Progress On Processing Technology, Chemical And Microbial Contamination Of Edible Areca Nut, Deng Jianyang, Li Hao, Jiang Xuewei, Yao Li, Xu Yantao, Lu Keqiang
Food and Machinery
The main technology, the development trend and the risks of chemical and microbial contaminationof edible arecanutwere dicussed in this paper. At the same time, it elaborated the current research status of quality and safety control technology in its processing. Furthermore, the research focus of edible arecanut processing technology in the future was pointed out.
The Study On The Enzymatic Hydrolysis Process On Chicken Bone Paste With Double Enzyme Combination,
2018
Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China; Fujian Center of Excellence for Food Biotechnology, Fuzhou, Fujian 350108, China; Budweiser InBev Investment ﹝China﹞ Co., Ltd., Wuhan, Hubei 430050, China
The Study On The Enzymatic Hydrolysis Process On Chicken Bone Paste With Double Enzyme Combination, Ding Xiaoyan, Zhang Wen, Ni Li, Liu Zhibin
Food and Machinery
Chicken bone contains plenty of various nutrition, however the efficiency of direct use is relatively low. The enzymatic hydrolysis with protease can significantly increase the efficiency. In the present study, an enzymatic hydrolysis process on chicken bone paste with double-enzyme combination was developed. By the orthogonal test analysis, the optimal process parameters were as follows. The amounts of the neutral protease and Flavourzyme complex flavored enzyme was 0.75% and 1.50%, respectively, and the substrate concentration was 5%, hydrolyzed at was 50 ℃ and pH 8.5 for 2.5 h. Under these conditions, degree of hydrolysis (DH) and nitrogen recovery of the …
Food Insecurity: United States,
2018
Augustana College, Rock Island Illinois
Food Insecurity: United States, Courtney Handzel
Global Issues in Public Health
Food insecurity is a global issue and has caused struggles to millions of people, specifically in the United States. This environmental issue involves not having the resources to obtain adequate food supply. The economic and social influences that affect food insecurity leave vulnerable populations, such as low-income families and minority races, at a greater disadvantage. This issue causes serious health complications to arise too, the most common being diabetes. The increased risk of diabetes due to food insecurity has been studied on several occasions and the results all show the correlation, lack of food security increases the risk of diabetes. …
The Effects Of Chitosan On Resveratrol-Loaded Zein Nanoparticles,
2018
Washington University in St. Louis
The Effects Of Chitosan On Resveratrol-Loaded Zein Nanoparticles, Brian Sohn
Undergraduate Research Symposium Posters
Resveratrol is a naturally occurring polyphenolic compound showing health benefits, including anti-carcinogenic, anti-microbial, anti-HIV/AIDS, neuro-protective, and cardio-protective activities. It has been proposed as a promising dietary supplement or functional ingredient in foods to lower the prevalence of many chronic diseases. However, due to the molecule’s chemical instability, low bioavailability, and poor water solubility, its application was vastly limited. Therefore, extensive research has been conducted regarding microencapsulation of resveratrol. In this study, resveratrol was double encapsulated with zein, a prolamine protein found in maize, and chitosan, a hydrophilic, linear polysaccharide derived from chitin via a deacetylation reaction. Due to their biocompatible, …
Towards A Healthier Chocolate Formula Which Is Rich In Polyphenols And Low In Fat,
2018
University of Kentucky
Towards A Healthier Chocolate Formula Which Is Rich In Polyphenols And Low In Fat, Lakmani Tharaka Galaniha
Theses and Dissertations--Nutrition and Food Systems
Chocolate is a food that is craved by many in the world and healthy chocolates have become a current topic in the healthy eating trend. The healthiness of a chocolate depends mainly on the polyphenol, fat and sugar contents. Although the literature serves several interventions to reduce the fat content and total calorie content of chocolates, it does not provide many interventions that consider both improving the polyphenol and reducing the fat content simultaneously. Considering this gap in the literature, this research project sought to develop a chocolate that is both low in fat and high in polyphenol content, without …
