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.
Shrimp Freshness Indicator Film Based On Grape Seed Proanthocyanidin/Curcumin,
2026
College of Food Science and Engineering , Hainan Tropical Ocean University , Sanya , Hainan 572022 , China
Shrimp Freshness Indicator Film Based On Grape Seed Proanthocyanidin/Curcumin, Li Wenjing, Wang Hui, He Mingxing
Food and Machinery
[Objective] To develop a shrimp freshness indicator film with good amine responsiveness and stability for the rapid and non-destructive detection of shrimp quality changes. [Methods] Using sodium carboxymethyl cellulose and starch as film-forming substrates, indicator films were prepared with grape seed proanthocyanidins, curcumin, and their mixtures as indicators. The responses of the three indicator films to aqueous solution pH and trimethylamine were compared. The detection sensitivity and storage stability of the mixed indicator film were further evaluated. The indicator film was then applied to monitor the freshness of Litopenaeus vannamei, and the correlation and kinetics between total volatile basic nitrogen …
Extraction Process Optimization Of Dunaliella Spp. Protein And Its Physicochemical Properties,
2026
School of Chemistry and Chemical Engineering , Qinghai Normal University , Xining , Qinghai 810000 , China
Extraction Process Optimization Of Dunaliella Spp. Protein And Its Physicochemical Properties, Wang Xiaochen, Zhang Wei, Jing Yongkang, Xing Fengjie, Zhang Guodong, Zheng Xin
Food and Machinery
[Objective] Using Dunaliella spp. powder as the raw material, to explore the effect of pH value, alkali dissolution temperature, alkali dissolution time, and solid-liquid ratio on Dunaliella spp. protein extraction. [Methods] The optimal conditions are screened by single-factor experiments. Response surface experiments are designed by the Box-Behnken method to determine the optimal extraction process parameters for Dunaliella spp. protein with the Dunaliella spp. protein extraction rate as the indicator. Additionally, the group composition, secondary structure, amino acid composition, and functional properties of Dunaliella spp. protein are determined. [Results] The optimal extraction process conditions for Dunaliella spp. protein is pH 10.54, …
Research Progress On Plant-Derived Metal Ion Chelating Peptides,
2026
Institute of Forestry and Pomology , Beijing Academy of Agriculture and Forestry Sciences , Beijing 100093 , China;School of Biological Sciences and Technology , Beijing Forestry University , Beijing 100091 , China
Research Progress On Plant-Derived Metal Ion Chelating Peptides, Pei Hanzhe, Zhao Hongfei, Zhou Jiahua, Zhang Bolin, Chen Yonghao
Food and Machinery
Mineral element deficiency can cause many health problems. Traditional metal element supplements have many shortcomings. Food-derived metal element supplements have gradually become a research hotspot. Plant-derived polypeptides have significant advantages in terms of cost and raw material sources. Chelating peptides formed by chelating metal ions with plant-derived polypeptides have the physiological activity of peptides and the functional characteristics of metal elements, which makes them relatively ideal nutritional supplements, showing broad development prospects. This paper collects relevant research reports at home and abroad, and sorts out the preparation process, chelation mechanism and characteristics, and biological activity of plant-derived metal ion chelating …
Heat Transfer Analysis And Packaging Optimization Design Of Self-Heating Rice,
2026
College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , China
Heat Transfer Analysis And Packaging Optimization Design Of Self-Heating Rice, Sun Haowen, Li Huan, Wu Xiaomeng, Mao Like
Food and Machinery
[Objective] To further understand the influence of the heat transfer process on the quality of self-heating foods and improve the heating rate of existing self-heating rice products. [Methods] A combination of virtual simulation and experimental methods was used to analyze the actual temperature variations during the heating process of self-heating rice and the effects of heat transfer on rice texture. A three-dimensional heat transfer model of self-heating rice was established using COMSOL software to investigate the heat transfer process, and the packaging design of self-heating rice was optimized with the objective of maximizing the heating rate. [Results] After reheating and …
Innovative Application Of Intangible Cultural Heritage Narrative Design In Agricultural Food Packaging,
2026
School of Arts and Design , Henan Institute of Science and Technology , Xinxiang , Henan 453003 , China
Innovative Application Of Intangible Cultural Heritage Narrative Design In Agricultural Food Packaging, Chen Yanan, Chen Bingyan
Food and Machinery
cultural distinctiveness in current agricultural food packaging, this study puts forward an innovative approach to promote the upgrade of agricultural food packaging from functional consumption to cultural consumption through intangible cultural heritage (ICH) narrative design. In terms of methodology, the value of ICH narrative in food packaging is first analyzed, followed by the proposal of a design pathway encompassing three aspects: ICH content selection and story construction, narrative graphic and layout design, and material and process selection, with interactive experience being strengthened by integrating technologies such as the Internet of Things (IoT) and augmented reality (AR). In terms of application …
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, …
