Effects Of In Vitro Simulated Digestion On Antioxidant Components And Activities Of Walnut Shell And Distraction Wood,
2024
College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, Sichuan 611130, China;Institute of Food Fermentation, Chengdu Normal University, Chengdu, Sichuan 611130, China;Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, Chengdu, Sichuan 611130, China
Effects Of In Vitro Simulated Digestion On Antioxidant Components And Activities Of Walnut Shell And Distraction Wood, Du Xin, Zhang Xinyue, Wang Fang, Luo Qin, Xie Qing, Zhao Yingqiong, Liu Yuxiao
Food and Machinery
Objective: This study aimed to make full use of walnut by-products. Methods: Ultrasonic-assisted ethanol extraction method was used to extract the antioxidant components of walnut shell and distraction wood. The changes of antioxidant components (total phenols and total flavonoids) and antioxidant activities (DPPH, ABTS, hydroxyl radical scavenging ability, Iron reduction antioxidant capacity-FRAP and ferrous ion chelating activity) of walnut by-products extract during the simulated digestion were studied in vitro, and their correlation was analyzed. Results: The total phenols(TPC), total flavonoids(TFC) content, and antioxidant activity of distraction wood were always higher than those of walnut shells (P＜0.05). After simulated …
Study On Physicochemical And Gel Properties Of Five Kinds Of Minor Bean Flours,
2024
School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Study On Physicochemical And Gel Properties Of Five Kinds Of Minor Bean Flours, Piao Shenghu, Yuan Jieyao, Xu Li, Liu Yanlan, Yi Cuiping
Food and Machinery
Objective: To explore the potential of minor beans as ingredients for starch gel foods. Methods: The basic compositions were analyzed, as well as the hydration, pasting, and gel properties of five kinds of minor bean flours, including mung beans, peas, white kidney beans, red beans, and chickpeas. Results: The water absorption index （WAI） of Mung bean powder at 90 ℃ and the water solubility index （WSI） at 40 ℃, the water absorption was better. In gelatinization results, mung bean powder had the highest recovery value, and showed good gelatinability. The results showed that the hardness and chewability of mung bean …
Characterization And Analysis Of The Volatile Components Of Cyclocarya Paliurus Tea From Different Origins Based On Gc-Ims Technology,
2024
School of Pharmacy, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China
Characterization And Analysis Of The Volatile Components Of Cyclocarya Paliurus Tea From Different Origins Based On Gc-Ims Technology, Lou Jie, Zuo Yaqian, Tian Xing
Food and Machinery
Objective: To investigate the differences in volatile odor substances of Cyclocarya paliurus tea from different origins. Methods: Taking Cyclocarya paliurus tea from Changde, Zhangjiajie, Shaoyang in Hunan, Xiushui in Jiangxi, Qiandongnan in Guizhou, and Enshi in Hubei as the research subjects, the gas chromatography-ion mobility spectrometry (GC-IMS) coupled with partial least squares discriminant analysis (PLS-DA) was used to investigate the characteristics of different volatiles and their similarities in green strychnine teas from different origins. Results: A total of 120 VOCs, including monomers of some substances and their polymers, were detected in Cyclocarya paliurus tea from different origins, which were 34 …
A Comparative Study On The Quality And Flavor Of Dromedary And Bifocal Camel Yogurt,
2024
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
A Comparative Study On The Quality And Flavor Of Dromedary And Bifocal Camel Yogurt, Li Yang, Chen Shuxing
Food and Machinery
Objective: This study aimed to analyze and compare the quality and flavor of dromedary and bifocal camel yogurt. Methods: Through physicochemical analysis, texture analysis, rheological analysis, SPME-GC-MC, sensory evaluation, etc., the overall differences in quality and flavor of dromedary and bifocal camel yogurt were determined. Results: The viable bacteria count, protein, fat, total solids content, and antioxidant activity of dromedary camel yogurt were lower than those of bifocal camel yogurt （P<0.05）, but it exhibited better storage stability than bifocal camel yogurt （P<0.05）. Texture analysis showed that the hardness of bifocal camel yogurt was significantly higher than that of dromedary camel yogurt （P<0.05）, while the adhesiveness, cohesiveness, and gumminess of dromedary camel yogurt were significantly higher than those of bifocal camel yogurt （P<0.05）. No significant differences were found in elasticity and chewiness between the two. Rheological characteristics showed that both single and bifocal camel yogurt exhibited shear-thinning flow characteristics, with initial apparent viscosity values of 5.82 and 2.33 Pa·s, respectively. Both formed thixotropic loops, with areas of 2 421.82 and 3 674.16 Pa/s, respectively. The exhibited gel properties, with dromedary camel yogurt having higher elasticity and viscosity. A total of 48 volatile flavor substances were detected in single and bifocal camel yogurt, with significant differences in the content of volatile flavor substances shared by the two camel yogurt types （P<0.05）. The content of volatile acids, esters, aldehydes, ketones, and other substances with lower flavor thresholds was relatively higher in bifocal camel yogurt, making its flavor superior. The sensory evaluation score of dromedary camel yogurt was higher than that of bifocal camel yogurt （P<0.05）. Conclusion: Bifocal camel yogurt has higher nutritional and flavor substance content, while dromedary camel yogurt exhibits superior storage stability and taste.
Optimization Of The Preparation Process And Antioxidant Activity Analysis Of Blueberry Juice By Wet Ultrafine Grinding Process And Compound Enzymolysis Method,
2024
College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China;Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, Hunan 422000, China
Optimization Of The Preparation Process And Antioxidant Activity Analysis Of Blueberry Juice By Wet Ultrafine Grinding Process And Compound Enzymolysis Method, He Wanying, Dan Li, Zhao Liangzhong, Huang Zhanrui, Long Zhanqian
Food and Machinery
Objective: This study aimed to optimize the preparation process of blueberry juice and improve its antioxidant activity. Methods: Blueberry juice was prepared using a wet ultrafine grinding process and compound enzymolysis method. Response surface methodology was used to optimize the process parameters and analyze the antioxidant activity of blueberry juice. Results: There were significant differences in the juice yield and active substance content of blueberry juice under different solid-liquid ratios, crushing times, compound enzyme contents, and enzymatic hydrolysis times, with enzymatic hydrolysis time having the most significant impact on juice yield and anthocyanin content. The optimal process parameters for the …
Preparation And Characterization Of Oxidized Corn Starch/Gelatin Composite Capsules,
2024
School of Chemistry and Chemical Engineering, Changsha University of Science & Technology, Changsha, Hunan 410076, China
Preparation And Characterization Of Oxidized Corn Starch/Gelatin Composite Capsules, Tan Xin, Liang Chunyan, Deng Songlin, Chen Qijie, Luo Yongqing
Food and Machinery
Objective: Modified starch was used to mix with gelatin to prepare the capsule shell, and the cost of preparing the capsule shell was reduced. Methods: Oxidized corn starch prepared by using 15% hydrogen peroxide was used as raw material to mix with part of gelatin. The oxidized corn starch/gelatin composite film and capsules were prepared by casting method and impregnation method, respectively, and were characterized by Fourier transform infrared spectroscopy （FT-IR）, X-ray diffraction （XRD） and Scanning electron microscopy （SEM）. Results: The results showed that the ratio of oxidized corn starch and gelatin was 5∶5, the drying weight loss of oxidized …
Large-Scale Production Of Milk Source Cgmp By Ion Exchange Resin Method And Its Hemagglutination Inhibitory Activity Against Influenza Virus,
2024
College of Pharmacy, Xinyang Agriculture and Forestry University, Xinyang, Henan 464000, China
Large-Scale Production Of Milk Source Cgmp By Ion Exchange Resin Method And Its Hemagglutination Inhibitory Activity Against Influenza Virus, Wang Qingmei, Liu Xiaoyu, Chen Qingsen, Zhao Pei, Yan Yali
Food and Machinery
Objective: This study aimed to optimize the process conditions for the large-scale production of milk-derived casein glycomacropeptide （CGMP） and explore its hemagglutination inhibition （HI） ability against influenza virus. Methods: Using anion exchange resin as the separation medium and sialic acid content the activity detection index of the product,based on the preliminary small and medium-sized tests, the large-scale production of CGMP from whey powder was investigated from five process conditions: sample volume, loading flow, eluent concentration, eluent volume, and resin service cycle. Meanwhile, a hemagglutination inhibition test was used to verify the inhibitory activity of the product CGMP against the influenza …
Screening And Application Of Monascus In Medium And High Temperature Daqu,
2024
Sichuan Key Laboratory of Brewing Biotechnology and Application, Sichuan University of Science & Engineering, Yibin, Sichuan 644000, China
Screening And Application Of Monascus In Medium And High Temperature Daqu, Su Feng, Wei Chunhui, Zeng Bo, Huang Zhiguo, Jiang Ke, Ren Zhiqiang
Food and Machinery
Objective: The production process of esterified Monascus bran koji was optimized, and its effect on Luzhou-flavor liquor was explored. Methods: Five strains of Monascus were screened from Daqu, and the esterifying enzyme production ability of the strains was detected by the ester decomposition method. The strain with the most prominent enzyme production ability was selected to prepare Monascus bran koji. The koji-making process was optimized by single factor and orthogonal experiments and applied to liquor production. Results: Among the five strains, the J-3 strain had the strongest ability to produce esterification enzyme. Under the conditions of 50% moisture, 4% inoculation …
Antimicrobial Peptide-Coupled Silver Nanomaterials And Their Applications In Medical And Food Fields,
2024
College of Chemistry & Bioengineering, Guilin University of Technology, Guilin, Guangxi 541004, China;Provincial Key Laboratory for Utilization and Conservation of Food and Medicinal Resources in Northern Guangdong, Shaoguan University, Shaoguan, Guangdong 512005, China
Antimicrobial Peptide-Coupled Silver Nanomaterials And Their Applications In Medical And Food Fields, Xie Runsheng, Li Peijun, Jiang Yuqiu, Cao Xingye, Li Haiyun, Su Donglin
Food and Machinery
Due to antimicrobial activity, nanoparticles (NPs) in combination with antimicrobial peptides (AMPs) can be used to kill drug-resistant (MDR) pathogens. Nanosilver (AgNPs) has broad-spectrum and efficient antimicrobial properties, multiple bacterial inactivation mechanisms, and the ability to fine-tune the conjugation on the surface of antimicrobial peptide-conjugated silver nanoparticles (AMP-AgNPs), which results in higher biosafety of AMP-AgNPs. The review summarized the latest research progress of AMP-AgNPs conjugates and discussed the synthesis method, antibacterial activity, mechanism of action, hemolytic toxicity of AMP-AgNPs conjugates, as well as their applications in medical and food fields. The future development direction of AMP-AgNPs conjugates was also prospected.
Research Progress On The Changes In Flavor Substances During Black Garlic Processing,
2024
School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, Hunan 410114, China;Pingjiang Jinzai Food Co., Ltd., Yueyang, Hunan 414517, China
Research Progress On The Changes In Flavor Substances During Black Garlic Processing, Mao Hantao, Li Hui, Yin Shixian, Rong Zhixing, Wang Jianhui
Food and Machinery
Black garlic is produced through the fermentation of fresh garlic under conditions of high temperature and humidity, wherein various chemical reactions occur, gradually diminishing the pungent odor associated with garlic and imparting the distinctive sweet and sour flavor characteristic of black garlic. This article reviews the changes in chemical components and flavor substances during the processing of black garlic, discusses the key factors that influence the evolution of its aroma profile, and analyzes the flavor characteristics of black garlic.
Research Progress On The Extraction Process Of Natural Components From Zanthoxylum Bungeanum And Its Application In Food,
2024
Harbin University, Harbin, Heilongjiang 150086, China;College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150006, China;Jiusan Oils and Grains Industries Group Co., Ltd., Harbin, Heilongjiang 150090, China;High-skilled Talents （Model Worker） Innovation Studio of Qu Yanfeng, Harbin, Heilongjiang 150086, China
Research Progress On The Extraction Process Of Natural Components From Zanthoxylum Bungeanum And Its Application In Food, Qu Yanfeng, Guo Xiaochan, Tang Jiatong, Wan Ruining, Zhang Hanbing
Food and Machinery
Zanthoxylum bungeanum is native to China and is a traditional food seasoning and traditional Chinese medicine. It plays an important role in food processing and disease prevention. In this article, the research progress of Z. bungeanum and its extracts in recent years is illustrated, the active components, extraction methods of extracts and application in food processing are analyzed, and the physiological activity, extraction method, and application in food storage, condiment and other food of Z. bungeanum extracts are discussed, the Z. bungeanum and its extracts in the food industry are prospected.
Advances In Salt Tolerance And Fermentation Promotion Mechanism Of Microorganisms In Fermented Foods Under Salt Stress,
2024
School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center for Condiment Fermentation, Changsha, Hunan 410600, China
Advances In Salt Tolerance And Fermentation Promotion Mechanism Of Microorganisms In Fermented Foods Under Salt Stress, Jiang Xuewei, Gao Xingbiao, Zhang Xuxu, Zhang Tianjiao, Fang Haiyu, Zhou Dehua
Food and Machinery
With the application of physiological and multi-omics technologies, they will be able to accurately analyse the mechanisms of salt tolerance and fermentation promotion of fermentation microorganisms under salt stress, which will lay the foundation for the effective regulation of salt brine fermentation and enhancement of the flavour of traditional fermented foods. The article reviews the common salt-tolerant microorganisms in fermented foods, the main salt-tolerant mechanisms, the fermentation-promoting properties in high-salt environments, and the methods to study the salt-tolerant and fermentation-promoting mechanisms, as well as the future direction of their development.
Research On Vitamin C Loss Prediction Model Of Extruded Kiwifruit Pork Jerky,
2024
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550000, China
Research On Vitamin C Loss Prediction Model Of Extruded Kiwifruit Pork Jerky, Zhang Guangtao, Li Jingpeng, Ma Xiulan, Deng Li
Food and Machinery
[Objective] In order to explore the loss pattern of VC in kiwifruit pork jerky by twin-screw extrusion and solve the "black box" problem of nutrient loss during the extrusion process. [Methods] In this paper, a twin-screw extruder was used to produce kiwifruit pork jerky, and the VC content of the material before and after extrusion was determined by high performance liquid chromatography, and the Mean Residence Time （MRT） was used as the reaction time of the material in the barrel, and the VC loss rate under different extrusion conditions was dynamically analyzed. [Results] Increasing the temperature and …
Effects Of Amomum Villosum Polysaccharide On Physicochemical And In Vitro Digestibility Properties Of Wheat Starch,
2024
Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
Effects Of Amomum Villosum Polysaccharide On Physicochemical And In Vitro Digestibility Properties Of Wheat Starch, Kang Zhimin, Geng Ningning, He Mengying, Xu Guozhen, Wang Zhiwei, Zhang Kangyi
Food and Machinery
[Objective] This study aimed to explore the mechanism of action between Amomum villosum polysaccharide (AVP) and wheat starch and reveal the dose-effect relationship of AVP on the quality of wheat starch. [Methods] an AVP-wheat starch compound system with different concentrations of AVP was prepared. The effects of different concentrations of AVP on the gelatinization characteristics, rheological properties, thermodynamic properties, crystal structure and digestion characteristics of wheat starch were studied. [Results] The AVP could increase the viscosity and gelatinization temperature of the wheat starch compound system, reduce the leaching of amylose during gelatinization and the damage degree of the crystalline region …
Influences Of Preparation Process On The Properties Of High Amylose Corn Starch-Stearic Acid Complex,
2024
School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China;Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China
Influences Of Preparation Process On The Properties Of High Amylose Corn Starch-Stearic Acid Complex, Zhang Wen, Liu Buyu, Wu Weicheng, Yuan Gaofeng, Zhang Zhiguo
Food and Machinery
[Objective] This study aimed to establish a preparation process for starch-lipid complex with high resistant starch （RS） content and to explore the effects of process parameters on the anti-digestibility of the complex. [Methods] Using RS content as the indicator, one-way experimental and orthogonal designs were employed to study the effects of temperature and time parameters during the pretreatment of high amylose corn starch （HA） and its complexation with stearic acid （SA）. The physicochemical properties, anti-digestibility, and hydration characteristics of the HA-SA complex prepared by the optimal process were analyzed. [Results] Increasing pretreatment temperature in the gelatinization temperature range, prolonging the …
Green Tea Species Recognition Based On Electronic Tongue And Electronic Nose Combined With Cnn-Transformer Model,
2024
School of Computer Science and Technology, Shandong University of Science and Technology, Zibo, Shandong 255049, China
Green Tea Species Recognition Based On Electronic Tongue And Electronic Nose Combined With Cnn-Transformer Model, Liu Chuanzheng, Ma Jingyu, Bai Xuerui, Zeng Wanqing, Wang Zhiqiang
Food and Machinery
[Objective] To realize rapid detection of green tea species identification. [Methods] A rapid detection method based on the combination of electronic tongue and electronic nose combined with CNN-Transformer composite model was proposed. The electronic tongue and electronic nose were used to collect the fingerprint information of taste and smell for five different kinds of green tea. The one-dimensional electronic tongue and electronic nose signals were transformed into two-dimensional time-frequency maps using the short-time Fourier transform （STFT）, which fully revealed the distribution characteristics of the signal energy in the time-frequency domain. A CNN-Transformer combination model was proposed to realize the fusion …
Differences In Volatile Components Between Different Drying Methods Of Lentinus Edoeds Analyzed By Gc-Ims,
2024
School of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315832, China;Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315040, China;National Vegetable Processing Technology Research and Development Center, Ningbo, Zhejiang 315040, China;Ningbo Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo, Zhejiang 315040, China
Differences In Volatile Components Between Different Drying Methods Of Lentinus Edoeds Analyzed By Gc-Ims, Chen Junyu, Ling Jiangang, Du Lihui, Kang Mengli
Food and Machinery
[Objective] To analyze the differences in volatile components between three kinds of dried L. edoeds. [Methods] Three different drying methods (hot air drying, radio frequency-hot air drying, vacuum freeze drying) were used to determine the volatile substances in L. edoeds by gas chromatogi-ion migration spectrometry (GC-IMS), and the differences of volatile substances in L. edoeds were analyzed according to fingerprint and PCA. [Results] The main volatile components of dried L. edoeds were aldehydes, alcohols, ketones and acids. There were significant differences in the characteristic volatile organic substances of dried L. edoeds in three different drying methods, the contents of …
Screening Of Dominant Lactic Acid Fermentation Strains, Identification And Effect On Flavor Quality Of Fermented Radish,
2024
Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, Hunan 410000, China
Screening Of Dominant Lactic Acid Fermentation Strains, Identification And Effect On Flavor Quality Of Fermented Radish, A Dali A Liya, Mei Shiyong, Zhang Jifang, He Zhengjin
Food and Machinery
[Objective] This study aimed to screen the excellent lactic acid bacteria strains to construct a special pickle fermentation strain for radish. [Methods] Lactic acid bacteria were isolated from the pickle brines of Laotan sauerkraut collected from different regions by dilution coating method. The species were determined by physiological identification, morphological identification （colony observation, Gram staining）, 16S rDNA gene sequencing and phylogenetic tree construction, and their growth characteristics, tolerance and flavor substances were detected. [Results] Isolation, screening, and physiological identification yielded 120 colonies of round, convex bacteria, which appeared rod-shaped or spherical under the microscope and were all Gram-positive strains. Further …
Study On Wine Quality Evaluation Based On Extreme Learning Machine Improved By Whale Optimization Algorithm,
2024
Taiyuan Tourism College, Taiyuan, Shanxi 030032, China
Study On Wine Quality Evaluation Based On Extreme Learning Machine Improved By Whale Optimization Algorithm, Dou Li, Zheng Wei, Li Baiqiu, Li Fei
Food and Machinery
[Objective] In order to solve the issue of excessive redundant information in near-infrared spectroscopy, enhance the accuracy of wine quality evaluation models, a rapid and non-destructive method was established for wine quality evaluation. [Methods] A wine quality evaluation model was proposed based on competitive adaptive reweighting sampling method for feature wavelength screening and extreme learning machine improved by whale optimization algorithm. Various feature wavelength screening methods such as competitive adaptive reweighting sampling was used, and the most suitable method for wine spectral feature wavelength screening was determined. In response to the problem of initial value and hidden layer bias in …
Colorimetric Detection Of 6-Benzylaminopurine Residues In Vegetables Based On Fe3O4 Magnetic Molecular-Imprinted Nanoparticles,
2024
School of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128， China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128， China
Colorimetric Detection Of 6-Benzylaminopurine Residues In Vegetables Based On Fe3O4 Magnetic Molecular-Imprinted Nanoparticles, Liu Yidan, Li Xin, Wang Jingli, Li Maiquan, Liu Xia
Food and Machinery
[Objective] Achieving a rapid, sensitive, and visual detection of 6-benzylaminopurine （6-BA） residues in vegetables. [Methods] Based on the peroxidase-like activity and specific recognition of Fe3O4 magnetic molecularly imprinted nanoparticles （Fe3O4 MMIP NPs）, a simple, rapid and highly selective colorimetric method was established to detect 6-BA residues in vegetables. [Results] Fe3O4 MMIP NPs exhibits optimal peroxidase-like catalytic activity at pH 4.0, 0.02 mol/L TMB, 0.02 mol/L H2O2 and a reaction time of 5 min. 6-BA showed a good linear relationship with the difference between the blank and the sample …
