Food Processing Commons^™

Effect Of Different Solvents On Total Phenolic Content, Total Flavonoid Content And Antioxidant Activity Of Highland Barley, Shne Yingbin, Zhang Youwei, Huang Caihuan, Chen Yongsheng, Wang Li, Ou Shiyi, Zhang Hui

Food and Machinery

The objectives of this study were to evaluate total phenolic, total flavonoid content and antioxidant activities of different extraction from three kinds of highland barley. The results showed that 95% ethanol and 60%acetone were better to extract phenolic compounds than other solvents. Total phenolic and total flavonoid contents, antioxidant activities of Zangqing 2000 using different solvents were higher than that of Xunhua and Shangri-la highland barley. Meanwhile, the highest total phenolic content of Zangqing 2000 was 211.92 mg GAE/100 g DW in 60% acetone, the highest total flavonoid content of Zangqing 2000 was 60.11 mg RT/100 g DW in 60% …

Effect Of Handling Cattle In Different Platform Slope On Beef Quality, Guo Bing, Wang Haifeng

Food and Machinery

In order to investigate the beef quality changes under handling cattle in different platform slope, Twenty simon tal beef cattle were randomly divided into 4 groups, the cow is respectively loading and unloading through (30,40,50 °) slope, then cattle are slaughtered. The pH value, flesh-colored, drip loss percentage, cooking loss percentage and shear force of postmortem beef were measured respectively. Results showed, with the increase of loading platform slope, pH values, L^* value and a^* value of postmortem beef significantly decreased (P<0.05), while shear force, b^* value, drip loss and cooking loss of postmortem beef significantly increased (P<0.05). This study indicated that beef quality was better through handling cattle in 30 degrees platform slope, and it should be reduced platform slope in cattle actual production thereby improve beef quality.

Study On Extraction Of Honeysuckle Polysaccharide By Internal Boiling Method, Li Jianfeng, Li Chen, Liao Limin

Food and Machinery

The internal boiling method was adopted to extract polysaccharides from honeysuckle. The effects of ethanol concentration, extraction temperature and time, and water-solid ratio on the extraction rate of polysaccharides were discussed. The results showed that the extraction rate of polysaccharide reached 12.89%, when the ethanol concentration (v/v) was 20%, with water-soild ratio was 30∶1 (mL/g), at 95 ℃ for 5 min.

Research On The Alcohol Precipitation And Purification Treatment On Tobacco Extracting Solution Of Reconstituted Tobacco By Paper-Making Process, Huang Ming, Yao Jianwu, Yao Yuanjun, Tang Xiangbing

Food and Machinery

A method for papermaking reengineering qualitative alcohol sink tobacco leaf tobacco extract purification processing method was proposed in this study. Tobacco extract was precipited by 95% ethanol after pre-concentration treatment, and then it was centrifuged to remove the impurities, and macromolecular substances without favoring the sensory quality, such as protein and pectin. Moreover, the pre-concentration of solid content was also examined, including the alcohol concentration, alcohol sink factors, and sink time extract, influencing of sensory quality. The results showed that the papermaking method reconstruction tobacco leaf tobacco extract pre-concentration to solid content was 20%, 40% to 95% of the pre-concentrate …

Investigation And Analysis Of Consumption Characteristics And Trend Of Dietary Supplement For The Elderly Person, Che Wenhui, Peng Shuangshuang

Food and Machinery

Through the survey of dietary supplement consumption on 123 elderly people in Yuelu District of Changsha City, showed that the aged person holds reasonable attitude to consume dietary supplement. They are seriously taking care about their health conditions; incline to get the dietary supplement from pharmacy or specialty stores. They always take the affectivity to first consideration when they make choose. While the dietary supplement attracts younger consumers with ordinary income. Such consumers mostly have reasonable opinions to choose the products and recognize the risks in them. Analyzed the significant factors influencing the dietary supplement consumption in aged group, and …

Study On Centrifugal And Freeze Drying Of Lactobacillus Plantarum Lp-S2 Dvs, Sui Chunguang, Liang Jinzhong, Wang Fengqing

Food and Machinery

Lactobacillus plantarum Lp-S2 which has the ability to produce gamma-aminobutyric acid, was used as starting strain to develop Direct vat set(DVS). Then the centrifugation process and freeze-drying process were optimized. By orthogonal experiment the optimal conditions of centrifugation were identified as: centrifugal temperature 4 ℃, Time-consuming 30 minutes, centrifugal force 6 000 r/min. In this condition, the centrifugal recovery rate of Lactobacillus Lp-S2 is 83.8%. The cryoprotectant was optimized by single factor and orthogonal test. The best combination of cryoprotectants was 15% trehalose, 15% glucose and 10% skim milk powder. The survival rate of L. plantarum Lp-S2 Direct Vat Set …

Effects Of Temperature And Thickness On Quality Of Tiegun Yam By Microwave Drying, Xu Wanxiu, Li Zhenfeng, Li Jing, Song Feihu

Food and Machinery

Slices of tiegun yam were dried at different temperature and thickness without any chemical preservatives added. To dry the slices with constant temperature, optical fiber was used to detect the center temperature of the slices. As the material, fresh tiegun yam was dried by single factor experiment. To evaluate the drying parameters, polysaccharide was extracted by soxhlet extraction and phenol sulfuric acid colorimetry was used to determine polysaccharide e yield of the samples. Besides, weight was online recorded with microwave drying system. Moreover, the sample color was measured with controlling different temperature of material and constant thickness of 5 mm, …

Preparation Of Microcapsules Made Of The Oil From Litsea Cubeba By Spray Drying Method, Fu Hongjun, Peng Xianglian, Zhong Haiyan

Food and Machinery

Litsea cubeba oil microcapsule were prepared by spray drying method. The effect of several shell materials on emulsion stability and surface morphology of microcapsule was investigated, and process conditions of Litsea cubeba oil microcapsule were optimized. The results of scanning electronic microscope (SEM) showed that Litsea cubeba oil microcapsule prepared with hydroxypropyl-β-cyclodextrin/ arabic gum(HP-β-CD/AG) as wall material is similar to smooth spheres with uniform size and good fluidity, and dents, wrinkles and aggregation for microcapsules prepared with other wall materials were observed. The embedding rate of Litsea cubeba oil in microcapsule was 83.80% under optimum conditions of W_HP-β-CD/AG:W …

Research Advance On Antioxidant Active Composition And Antioxidant Mechanisms Of Edible Fungi, Xiao Xingning, Yuan Ya, Liao Xia, Wang Liying, Shi Fang, Ming Jian

Food and Machinery

Edible fungi are tasty as well as full of all kinds of biological activity, and the antioxidation is one of the most important activities among them. Polysaccharides, polyphenols, terpenoids,and selenium are the major antioxidants of edible fungi. In this paper, it was reviewed the research advance of antioxidant substances and the antioxidant mechanism of edible fungi, and the future research direction was also summarized, aiming to develop and utilize edible and medicinal values of the polysaccharides in the futher, and improve its application in the fields of food and medicine.

Effects Of Different Browning Inhibitors On Color Preservation Of Dried Banana Slices, Bi Jiayu, Dai Yaoyi, Zheng Jiong

Food and Machinery

In order to improve the color quality of dried banana slices and obtain the best color protecting method, the effects of five different colors protecting agents, i.e. phytic acid, ascorbic acid, sodium chloride, EDTA and citric acid, on the color quality of dried banana slices evaluating were studied, by detecting the L^* value and browning degree. The results showed that the order of the effects was phytic acid > citric acid > EDTA > sodium chloride > ascorbic acid. Moreover, it was also found that a better color quality of dried banana slices could be obtained through soking the slices in the color …

Purification Of Total Polyphenols In Polygonum Capitation By Macroporous Adsorption Resins, Li Xiaobin, Gu Manqi, Zheng Kuiling, Wei Gang, Liao Liling

Food and Machinery

The total content of polyphenols in polygonum captitatum was determined by Folin-Cioculteu colorimetry. 10 types of macroporous resins were tested by static adsorption and desorption experiments for purifying polyphenols in polygogum captitatum and purifying conditions by the best resin were investigated. The results showed that HPD-722 was the best resin. Purifying conditions were as follows: concentration of adcorption sample 2.0～4.5 mg/mL, 2 BV/h adsoption velocity, 7.5 BV 50% ethanol solution as eluent, the content of the total polyphenol sample was up to 59.02%.

Study On Industrial Cogeneration Technology Of Hesperidin And Synephrine In Fructus Aurantii Immaturus, Zhang Juhua, Yang Rongwen, Liu Wei, Shan Yang, Li Zhijian

Food and Machinery

In order to improve comprehensive utilization value of Fructus aurantii immaturus, based on existing extraction process of Fructus aurantii Immaturus, cogeneration technology of hesperidin and synephrine in Fructus aurantii Immaturus was presented. HPLC method for determination of hesperidin and synephrine were used, Fructus aurantii Immaturus was crushed and extracted by pH 0.3 Hydrochloric acid solution, the filtrate use Dowex 50(H+) strong acid cation to exchange, through vacuum concentration to get synephrine; while using alkali extracting the residue, after acid precipitation and vacuum drying process to obtain hesperidin, the cogeneration technical parameters were optimized, and 16 repeated trials were condcted. With …

Development And Flavor Substances Analysis Of Purple Sweet Potato And Bitter Buckwheat Combined Vinegar Beverage, Liu Mingyu, Chen Limin, Wang Sidan, Deng Weiqin, Liu Shuliang

Food and Machinery

A vinegar beverage combined with purple sweet potato and bitter buckwheat was developed, and the flavor compounds in it were analyzed. Purple sweet potato and buckwheat were processed through smashing, size mixing, saccharification, alcoholic fermentation and acetic fermentation to produce brew purple sweet potato and buckwheat vinegar, respectively.. The optimum formula of the vinegar beverage was obtained through single factor and orthogonal experiments. The 100 mL optimum complex contained 4 mL purple potato vinegar stock solution, 4 mL buckwheat vinegar stock solution,4 g saccharose, and 4 g fructose-glucose syrup. The vinegar beverage prepared under this condition had a unique purple …

Optimization Ofcorn Steep Liquor Medium For Trehalose Synthase Gene Engineering Bacteria By Response Surface Methodology, Jiang Bo, Xie Ding, Zheng Ruina, Yang Qianyuan, Xie Yanping, Sheng Ming

Food and Machinery

Corn steep liquor was used as the sole carbon and nitrogen source for recombinant E. coli culture medium. Based on the single factor optimization, three factors of corn steep liquor, MgSO₄ and trace elements were chosen to design the response surface of corn steep liquor medium components. With Box-Behnhen experimental design and response surface analysis, the optimum components of corn steep liquor medium were determined. The results showed that the optimum medium components were 26 g/L for corn steep liquor, 2.1 g/L for MgSO₄ and 7 mL/L for trace elements. Under these conditions, the activity of trehalose synthase …

Effects Of Extraction Methods On The Biological Activity Of Plant Polysaccharides, Huang Rengui, Liu Jia

Food and Machinery

Plant polysaccharides are natural biological active substances, and possess a series of biological activities, including anti-tumor, immune regulation, lowering blood fat, lowering blood sugar, anti oxidation, anti-fatigue. The activities of polysaccharides are influenced by their species, parts, extraction methods and other factors. In order to provide a theoretical reference for the development and utilization of plant polysaccharides, the research status of them and the effects of extraction methods on their biological activities were reviewed in this paper.

Problems And Their Resolvements Of Health Food Under The New Food Safety Law, Li Rongqin

Food and Machinery

“Food Safety Law” has made great progress in health food regulation and promotes the development of the industry, while there still exists some problems. Therefore, it is suggested that we should make a unified materials directory of health food through blending provisions of Ministry of Health and "Food Safety Law". Besides, we should eliminate false propaganda by the way of improving filing review and verification system as well as suck marketing behavior into scope of business license management with severe legal liability. Moreover, we also need to carry out classification management of registration and filing and reaffirms the importance of …

Fermentation-Assisted Extraction Of Isothiocyanates From Brassica Vegetable Using Box-Behnken Experimental Design, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Recent studies showed that Brassica vegetables are rich in numerous health-promoting compounds such as carotenoids, polyphenols, flavonoids, and glucosinolates (GLS), as well as isothiocyanates (ITCs) and are involved in health promotion upon consumption. ITCs are breakdown products of GLS, and typically used in the food industry as a food preservative and colouring agent. They are also used in the pharmaceutical industry due to their several pharmacological properties such as antibacterial, antifungal, antiprotozoal, anti-inflammatory, and chemoprotective effects, etc. Due to their widespread application in food and pharmaceuticals, the present study was designed to extract ITCs from York cabbage. In order to …

Assessing Georgia Consumer Attitudes And Beliefs About Locally Or Regionally Produced Livestock And Products, Jannette R. Bartlett, Reem I. Omer, Akua Adu-Gyamfi, David Nii O. Tackie, Francisca A. Quarcoo, Bridget J. Perry

Professional Agricultural Workers Journal

Abstract

Interest in local and regional food production has been growing in the last few years. The study, therefore, assessed consumer attitudes and beliefs regarding local or regional livestock products. Data were obtained from a convenience sample of 384 participants from several counties of Georgia, and were analyzed by descriptive statistics, including chi-square tests. A majority of respondents thought using chemicals and additives in locally or regionally produced beef or goat meat was a serious or somewhat serious hazard. Consequently, many were willing to pay more for meat certified as locally or regionally produced. Furthermore, a majority agreed or strongly …

Antioxidant Activity Of Fermented Rice-Chili And Its Effect On Liver Lipid Peroxidation, Wei Cheng, Zhou Caiqiong, Ge Pingzhen, Zhu Lijuan, Xie Yueying

Food and Machinery

Selecting the for 15 days, which has the highest otal reducing power, and 60 days of the fermented Rice-Chili, which has the highest ORAC, as samples, The effects were studied, including the fermented Rice-Chili on the free radical DPPH· scavenging activity, oxidation inhibition rate of BSA, erythrocyte hemolysis and liver lipid peroxidation. Results showed that the DPPH· scavenging rate of samples fermented 15 days was better than 60 days and had a better protective effect from protein oxidative damage. However, the sample fermented 60 days had potential to promote the oxidation of BSA. Besides, both samples fermented 15 days and …

The Inhibition Effect On Α-Glucosidase From Fermented Supernatant Of Pumpkin Laozao, Xiao Biliang, Yang Zhuanping, Luo Liyuan, Snu Jing

Food and Machinery

Pumpkin with glutinous rice as raw material, lao-zao was made by semi solid fermentation. The inhibition of pumpkin lao-zao and pure rice lao-zao was compared, and the inhibition effect of fermented supernatant of the different concentrations and different fermented time and different adding amount of pumpkin were studied. Then, some physical and chemical indexes were determined. The result showed that pumpkin Lao-zao had significant inhibition effect on α-glucosidase, the inhibition rate of primal was higher than 75 percent, and the active of inhibitor of pumpkin Lao-zao was higher than pure rice Lao-zao. The fermented supernatant of the different concentrations and …