Food Processing Commons^™

Optimization Of The Preparation Process For Propolis Liposome And Antioxidant Activity Analysis, Sun Siyuan, Kong Lingjie, Zhu Hequan, Dong Jie

Food and Machinery

[Objective] This study aimed to improve the water solubility of propolis, and expand the application of propolis in food industry. [Methods] By utilizing the film dispersion method, propolis liposome was prepared with cholesterol and soy lecithin as the wall material and propolis as the core component. The optimal preparation process for propolis liposome was optimized through a combination of one-factor experiments and response surface methodology with the encapsulation rate as the test index, and its antioxidant activity was also analyzed and evaluated. [Results] The optimal process for preparing propolis liposome consisted of 2.5 g/100 mL soy lecithin, a cholesterol to …

A Study On Extraction Of Volatile Oil From Green Orange Peel By Reduced-Pressure Steam Distillation And In Vitro Antioxidant Activity, Li Guijuan, Zhao Huiping, Xiao Yezhi, Gan Wencheng, Fan Siqi

Food and Machinery

[Objective] This study aimed to develop a method for extracting volatile oil from green-orange peel by reduced-pressure steam distillation. [Methods] A volatile oil tester was combined with a vacuum device for the extraction of volatile oil from green-orange peel, and a regulating valve in the device controlled the vacuum level. The composition and content of volatile oil under reduced pressure and atmospheric pressure were determined by gas chromatography-mass spectrometry (GC-MS), and the in vitro antioxidant activity was evaluated. [Results] The optimum process for the extraction of volatile oil by reduced-pressure steam distillation was: particle size of 8 mesh, solid-liquid ratio …

Optimization Of Preparation Process And Molecular Characterization Of Limonin-Albumin Nanoparticles Using Response Surface Methodology, Liang Xinfu, Zeng Zezheng, Chen Deqiang, Huang Li, Dong Qingliang

Food and Machinery

[Objective] The construction of limonin-albumin nanoparticles provides a theoretical basis for the further application of limonin. [Methods] Limonin-albumin nanoparticles were prepared by desolvation-chemical crosslinking method using bovine serum albumin as nanocarriers. The optimal preparation process was determined by single factor experiment and response surface test with embedding rate as index, and the nanoparticles were characterized. [Results] When the amount of bovine serum albumin was 64 mg, the amount of lemon bitter was 4 mg, the specific volume ratio of alcohol to water was 5∶1, and the amount of crosslinker was 125 μL, the average particle size and polydispersion index of …

Biological Activity And Food Application Of Carboxymethyl Pachymaran, Xu Pan, Zhang Fangming, Zheng Hui, Dai Xinwen, Yang Yong

Food and Machinery

Carboxymethyl pachymaran （CMP） is a carboxymethylated modification product of the water-insoluble polysaccharides from Poria cocos. It has many biological activities such as immune regulation, antibacterial, anti-inflammatory, anti-tumor, anti-oxidation, liver damage protection and intestinal flora regulation. It has a wide application prospect in functional food, active molecular carrier, medicine and other fields. In this paper, the research of CMP at home and abroad in recent years was focused, the biological activity, preparation, identification and application development of CMP were reviewed, and the future development direction of CMP was prospected.

Research Progress In Manufacturing Technique Of Artificial Meat, You Xiaoyan, Li Yachun, Duan Xu

Food and Machinery

Cultivated meat, as an innovative substitute for conventional meat, is widely recognized as an effective solution to challenges such as meat supply shortages, environmental impacts, and animal welfare concerns. Based on the production technology used, cultivated meat can be categorized into three types: plant-based meat, cell-cultured meat, and microbial protein meat. This review explores the production processes and sensory quality enhancement techniques for these three types of cultivated meat, analyzes their respective technological advantages and challenges, and provides a forecast on the future development trends of cultivated meat products.

Research Progress On The Nutritional Composition, Biological Activity, And Application Of Ganoderma Lucidum, Chen Yijun, Yang Xiaomei, Lin Lihua

Food and Machinery

Ganoderma lucidum has anti-tumor, antioxidant, and immune enhancing effects. This review summarized the latest research progress on the main nutritional components and biological activities of G. lucidum and the current comprehensive utilization status of G. lucidum in medical and health fields, analyzed the existing problems, and prospected the future development direction of G. lucidum.

Research Progress On Extraction Methods And Biological Activities Of Korean Pine Seed Oil, Chen Ping, Wang Jin, Li Hua

Food and Machinery

The natural vegetable oil known as Korean pine seed oil is well-known for its high content of being various unsaturated fatty acids, including oleic, linoleic and pinopuric acid. It has been proved that Korean pine seed oil has several physiological benefits such as lowering blood lipids, enhanceing immunity, anti-inflammation, anti-oxidation, enhancing insulin sensitivity, and anti-tumor. This review summarized the extraction methods and pharmacological effects of Korean pine seed oil in recent years, and put forward good suggestions for its application in edible oil and industrial production.

Utilization Of Probiotics To Compete With Clostridioides Difficile For Nutrient-Niches In A Variety Of In Vitro Contexts, April Elizabeth Johnson

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

Clostridium difficile is a major threat to public health and primarily affects at risk groups such as elderly, immunocompromised individuals, and individuals on antibiotics. Many decades of research have been conducted to figure out ways to exclude or reduce C. difficile colonization and toxin production. Two major proposed mechanisms for colonization resistance are production of secondary bile salts and competition for nutrients.

In Chapter 2, we found that antibiotic treatment disrupted bile salt metabolism increasing the levels of the primary bile salt cholate and decreasing the levels of deoxycholate, a secondary bile salt. However, bile salts were not required …

Assessment Of Foam Decontamination In Tomato Washing Process, Basim M. Alohali

Dissertations and Doctoral Documents, University of Nebraska-Lincoln, 2023–

The work of the dissertation investigated the efficacy of foam-based decontamination treatments to enhance microbial safety in Roma tomatoes, specifically targeting natural microflora and Salmonella contamination. Growing concerns over foodborne illnesses linked to fresh tomatoes and the limitations of conventional decontamination techniques, such as organic matter built-up and limited microbial reduction, are addressed. The primary objectives were to characterize the physiochemical properties of foams formed using various concentrations of Tween 20 (T20) and sodium dodecyl sulfate (SDS) with and without the addition of sodium hypochlorite (NaOCl) and peracetic acid (PAA), compare the efficacy of foam and traditional dump tank (DT) …

Development Of Active Packaging Films Using Cacao (Theobroma Cacao L.) Pods And Calamondin (Citrus X Microcarpa Bunge) Peels, Julienne Stephanie Fabie-Agapin, Dennis Rojas Marcelino

The Philippine Agricultural Scientist

This paper presents the properties of active films produced using cacao pods and calamondin peels. An active film is a type of packaging material that is made by incorporating the “active” ingredients for preservation on the packaging film rather than a direct application to foods. In this study, the conversion to active films was done by adding essential oils from lemongrass or calamondin peels, which are both known to exhibit antimicrobial properties. There were five film samples prepared for analysis: cacao-calamondin mixture; cacao-calamondin mixture with lemongrass essential oil; cacao-calamondin mixture with calamondin essential oil; cacao-calamondin mixture with encapsulated lemongrass essential …

Provisioning The 21st Century City: Community And School Gardens As Food Centers, Charleen L. Kepner

Anthós

This essay explores the potential impact of urban agriculture and community gardens as sources of education and sustainable and environmentally-sound food production. Using an analysis of case studies and academic research, I argue for the viability of community gardens and urban agriculture as educational hubs and future food production sources. I examine previous research which shows that small scale effort can make lasting impacts in communities. I argue that the research is promising as it highlights that the efforts of people in their everyday lives, can and do contribute to positive change. This essay contributes to the ongoing discussion of …

Design And Experiment Of Dynamic Weighing Type Fruit Sorting Machine, Liu Jia, Yang Liling, Ma Wenqiang, Zhu Zhaoshuai, Shen Xiaohe

Food and Machinery

Objective: To solve the problems of low accuracy and low efficiency, high labor intensity and high production cost of fresh fruit manual sorting in China. Methods: A new dynamic weighing type fruit sorting machine was developed based on the fruit weight classification method. This machine operated by initially collecting the weight of fruit through a high-precision weighing unit. The data collected was then processed in conjunction with a signal processing module and a Programmable Logic Controller (PLC). The processed data controlled an actuator, specifically a launcher, to execute the sorting based on the fruit's weight. This machine was capable of …

Preparation Of Matrix Reference Materials Of Bifenthrin And Cyhalothrin Pesticide Residues In Green Tea, Fang Haixian, Chen Xinglian, Li Xinyun, Li Jun, Pu Yali, Liu Hongcheng

Food and Machinery

Objective: The preparation method of matrix reference materials of bifenthrin and cyhalothrin pesticide residues in green tea was established. Methods: Green tea samples were sprayed with biphenylthrin and cyhalothrin. The samples were crushed, screened, homogenized and bottled. After the homogeneity and stability tests, the quantity value was determined by three laboratories, and the uncertainty was evaluated. Results: The amount values of bifenthrin and cyhalothrin in green tea were (0.185±0.019 7) and (0.207±0.046 6) mg/kg with k=2, and the confidence interval was 95%. Conclusion: The developed matrix reference materials of bifenthrin and cyhalothrin in green tea are homogeneous and stable …

Banana Ripeness Determination Based On Cnn And Xgboost, Han Xue, Zhang Lei, Zhao Yafei, Wang Cong

Food and Machinery

Objective: Improve the identification accuracy of banana ripeness. Methods: A novel method was established to identify banana ripeness based on CNN and XgBoost. Firstly, convolutional neural network was used to extract banana image features, and full-connected layer network and linear discriminant analysis were used to simplify banana image features. Then, the hyperparameters of the limit gradient lifting algorithm were optimized by Bayesian optimization algorithm. Finally, the simplified banana image features were input into the limit gradient lifting algorithm, and the banana ripeness was judged by the limit gradient lifting algorithm. Results: The identification accuracy of the method for banana ripeness …

Effect Of Sodium Chloride On 3d Printing Performance And Gel Properties Of Silver Carp Surimi System, Zhang Zhichao, Chen Xu, Wang Shaoyun, Cai Xixi

Food and Machinery

Objective: Improve 3D printing performance and gel properties of silver carp surimi system. Methods: By optimizing 3D printing parameters, the 3D printing process is associated with material rheological properties and 3D printing performance. The effects of sodium chloride addition on rheological properties, 3D printing properties, gel strength, moisture properties and microstructure of silver carp surimi were investigated. Results: The addition of sodium chloride decreased the loss modulus of surimi in a dose-dependent manner, but significantly improved the shear recovery performance, reduced the cooking loss of surimi system and increased the water retention of surimi system. The best gel strength and …

Comparison Of The Activities And Cryoprotective Mechanism Of Two Antifreeze Peptides Derived From Silver Carp Parvalbumin, Li Jun, Fu Yuting, Yu Jian, Li Xianghong, Liu Yongle, Wang Faxiang

Food and Machinery

Objective: Explore the cryoprotective mechanism and structure-activity relationship of antifreeze peptides derived from silver carp parvalbumin. Methods: Using differential scanning calorimetry and molecular dynamics simulation to compare activity, structure and mode of action of two typical peptides. Results: Pv-AFP 1 （KAADSFNH KAFFAKVG） had a stable α-helix structure, while Pv-AFP 2 （KAADSFNHKAF） tended to exhibit random coil. The thermal hysteresis activity of Pv-AFP 1 was 0.87 ℃, which was higher than Pv-AFP 2 （0.74 ℃）. Molecular dynamics simulations showed that Pv-AFP 1 could interact with 53 water molecules, and could form 16 hydrogen bonds to adsorb onto the surface of …

Enrichment Of Γ-Aminobutyric Acid Based On Rice Heating And Humidification Technology, Xu Bin, Mi Xingqiong, Bai Qiong, Xu Jinlong, Liu Shuyi

Food and Machinery

Objective: This study aimed to improve the quality of brown rice. Methods: The content of γ-aminobutyric acid (GABA) and the activity of glutamate decarboxylase were used as indicators to study the effect of enrichment conditions on GABA content. Based on the optimal parameters, GABA content in each part of the grain was analyzed to reveal the migration law of GABA. Finally, the effect of the method on the quality of brown rice was analyzed and compared with the soaking method. Results: The highest GABA content was obtained when the water content of the raw material was 14.5% with the final …

Effects Of Mechanical Processing On The Physicochemical Properties Of Oat Β-Glucan And Its In Vitro Fermentation, Li Hang, Wang Jing, Cheng Anwei, Wang Xufeng, Luo Kaiyun

Food and Machinery

Objective: To evaluate the effects of mechanical processing on the physicochemical properties of oat β-glucan and its in vitro fermentation. Methods: Oat coarse grains, oat flakes, and oat flour were respectively produced through mechanical progressing methods such as steel cutting, table pressing, and grinding. Then, scanning electron microscopy was used to observe the microstructure, the content, dissolution rate and relative molecular weight of oat β-glucan were determined, and the colon environment was simulated in vitro for fermentation. Results: The total β-glucan content and dissolution rate of steel-cutting oat were higher than those of untreated sample. The total …

Effects Of Different Ultrasonic Enhancement Methods On The Quality Characteristics Of Dried Lotus Root In Heat Pumps, Li Xuhao, Zhong Jinghan, Li Fang, Liu Yunhong

Food and Machinery

Objective: This study aimed to explore the effect of different ultrasonic enhancement methods on the quality characteristics of dried lotus root in heat pumps. Methods: The effects of US, CU, and USOD on the drying characteristics, appearance color, microstructure, texture characteristics, nutritional quality and antioxidant characteristics of the lotus root heat pump during the drying process were investigated. Ultrasonic (US), direct contact ultrasound (CU), USOD and heat pump drying (HPD) were treated in series and parallel. The coefficient of variation method was used to comprehensively evaluate the quality of lotus root dried by different ultrasonic enhancement methods. Results: US, CU …

Aroma Components And Sensory Evaluation Of Pixian Douban Sauce, Chen Jing, Ren Tian, Zhao Zilong, Zheng Chengbin

Food and Machinery

Objective: This study aimed to explore the aroma differences of Pixian bean paste from different brands and establish an analytical method for quality evaluation and quality control methods in Douban Sauce, based on solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) techniques along with sensory evaluation. Methods: Three different brands of Pixian Douban Sauce were selected as the research objects. SPME and GC-MS techniques were used to extract and qualitatively analyze the aroma components, and the sensory evaluation of the three types of Pixian Douban Sauce was conducted based on current effective group standards. Results: 57, 90, and 70 volatile …