Antibacterial Property Of Lactobacillus Plantarum Sj35 And Preparation Of Compound Preservative,
2016
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China; Institute of Agro., Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
Antibacterial Property Of Lactobacillus Plantarum Sj35 And Preparation Of Compound Preservative, Luo Peiwen, Liu Shuliang, Zhu Yongqing, Gao Jia, Li Haixia, Chen Shujuan, He Li, Zhou Kang
Food and Machinery
By using Micrococcus luteus and Pseudomonas aeruginosa as indicator bacteria, the antibacterial properties for metabolites of Lactobacillus plantarum SJ35 was determined by Oxford cup double agar diffusion method, and the fermentation conditions of strain were selected by single factor experiment. The antibacterial effect of compound preservative was determined which was prepared by the combination of sodium chlorite and metabolites. Results indicated that metabolites of Lactobacillus plantarum SJ35 had good antibacterial activity; it was stable in high temperature, acid conditions, and sensitive to proteases; it also had a wide antibacterial spectrum. The optimal fermentation conditions were as followed: fermentation temperature 34 …
Effect Of Different Packaging Materials On Storage Quality Of Wuyi Rougui At Room Temperature,
2016
Tea and Food Science College of Wuyi University, Wuyishan, Fujian 354300, China; Collaborative Innovation Center of Chinese Oolong Tea Industry, Wuyishan, Fujian 354300, China
Effect Of Different Packaging Materials On Storage Quality Of Wuyi Rougui At Room Temperature, Huang Yan, Chen Yanzhu, Chen Rongbing, Zhang Jianming
Food and Machinery
Wuyi Rougui, packing by tin can, pot, aluminum foil bag, and kraft paper bag respectively, storing at room temperature for one year, were use to analyze storage quality the effect of the four different kinds of packages, valued by sensory evaluation and physical-chemical testing with sampling every three months. The results showed that within four kinds of packaging material in this test, the tin-storage was the best for Rougui, and its initial quality could be kept well. Both the aroma and taste maintained almost the same as one year before. The pot- and aluminium foil-bag were worse for storage of …
Effect Of Micro-Perforated Package On Storage Quality Of Agaricus Bisporus,
2016
College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation (Chongqing), Chongqing 400715, China; Chongqing Engineering Research Center for Special
Effect Of Micro-Perforated Package On Storage Quality Of Agaricus Bisporus, Li Yunyun, Wei Dan, Zhang Min
Food and Machinery
0（CK）, 2, 4, 6, and 8 microholes (Ф=0.3 mm) were evenly punctured on the PE packing bags (20 cm×30 cm×40 μm), and the effect of micro-perforated package on storage quality of Agaricus bisporus was studied. Results showed that in the 14 days storage period, each group micro-perforated package could improve internal O2 and CO2 content, effectively reduced the respiration rate and respiration peak , maintain good quality indexes, but micro-perforated package could promote the weight loss of Agaricus bisporus. Especially the 4 microholes treatment could maintain a low respiration rate, delay the appearance of respiration peak, inhibit the …
Research On Biological Activity Of Anthocyanins In Wild Blueberry,
2016
College of Food science & Technology, Shanghai Ocean University, Marine bio-pharmaceutical Department, Shanghai 201306, China
Research On Biological Activity Of Anthocyanins In Wild Blueberry, Jing Zhixing, Lv Liuzhuang, Xu Jianfeng, Wang Wenhan, Fan Hua
Food and Machinery
Anthocyanins was extracted from wild blueberry. The evaluations were made on activities of antioxidant in vitro with superoxide anion and hydrogen peroxide radical scavenging, mice in vivo anti-inflammatory with mice swollen foot swollen ear inflammatory model and anti-tumor activity in vitro by AlamarBlue method after purified by XAD-7 macroporous resin. Results: the anthocyanins of Chinese wild blueberry have obvious antioxidant capacity, and have a positive correlation between the concentration; in concentration of 800 μg/mL, the superoxide anion scavenging rate was 86.86%, and at a concentration of 100 μg/mL, the hydrogen peroxide scavenging rate come to 73.93%; in addition, the anthocyanins …
Optimization On Ultrasonic-Assisted Extraction Of Polyphenols From Dendrobium Huoshanense And Its Antioxidant Activity,
2016
College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China
Optimization On Ultrasonic-Assisted Extraction Of Polyphenols From Dendrobium Huoshanense And Its Antioxidant Activity, Wei Ming, Liu Yanyan, Cai Weirong, Qian Senhe, Zhang Ke
Food and Machinery
In order to determine the optimal conditions for the extraction of polyphenols from Dendrobium huoshanense by ultrasonic-assisted cellulase, response surface methodology was used to optimize the extraction process. Antioxidant activity of Dendrobium huoshanense polyphenols was evaluated. The results showed that the optimal conditions for the extraction of polyphenols were as follows: ultrasonic power 180 W, ultrasonic time 20 min, cellulase concentra-tion 2.1 mg/mL, enzymolysis temperature 57 ℃, enzymolysis time 71 min, and enzymolysis pH 5. Under these conditions, the average yield of polyphenols was 13.74 mg/g. Antioxidant assays revealed that Dendrobium huoshanense polyphenols had significant antioxidant activity. DPPH and ABTS …
Study On Optimization Of Extraction Process For Total Saponins From S.Tetradonta And Its Antioxidant Activity,
2016
College of Traditional Chinese Medicine, Chongqing Medical University, Chongqing 400016, China
Study On Optimization Of Extraction Process For Total Saponins From S.Tetradonta And Its Antioxidant Activity, Ouyang Kai, He Xianyuan, Chen Fei, Huang Yingru, Zhou Maoqin, Cheng Peng
Food and Machinery
To investigate ultrasonic method of total saponins from S.tetradonta and study the antioxidant activities. By using the single factor experiment and response surface methodology, taking he total saponin yields as the response value, the extraction procees was optimized. Meanwhile, UV spectrophotometry were used to determine the abilities of total saponins from S.tetradonta on scavenging DPPH·, ABTS· and FRAP assay. The results indicated that the optimal extraction conditions were as follows: ultrasonic time 40 min, ratio of water to material 30 mL/g, and ethanol concentration 77%. Under these conditions, the content of total saponins reached 3.1 mg/g. The total saponins from …
Optimization On Microwave-Assisted Extraction Of Polysaccharides From Enteromorpha Intestinals,
2016
Guangxi Colleges and Universities Key Laboratory of Food Safety and Detection, Guilin, Guangxi 541004, China; College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, Guangxi 541004, China
Optimization On Microwave-Assisted Extraction Of Polysaccharides From Enteromorpha Intestinals, Liu Yufeng, Jia Shuying, Hao Zaibin, Li Yanwei, Li Xia
Food and Machinery
In order to optimize the conditions of microwave assisted extraction of polysaccharides from Enteromorpha intestinals, the effect of 5 factors including microwave power, including the extraction duration, temperature, times of extraction and solid/liquid ratio on the extraction yield, which was investigated by the single factors in experiment. The extraction conditions were further optimized by the response surface methodology with the Design-Expert 8.0.5 software. The results showed that their effects were in the order of temperature > microwave power > times of extraction > extraction duration. The optimal extraction conditions of microwave assisted extraction of polysaccharides from E. intestinals were determined as followed: microwave …
Study On Extraction, Purification And Antioxidation Property Of Polysaccharide In Eleocharis Tuberosa Peel,
2016
College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang, Sichuan 641112, China; Key Laboratory of Fruit Waste Treatment and Resource Recycling, Neijiang, Sichuan 641112, China
Study On Extraction, Purification And Antioxidation Property Of Polysaccharide In Eleocharis Tuberosa Peel, Wang Jianhong, Yuan Wei, Han Pingdong
Food and Machinery
With dried Eleocharis Tuberosa peel as raw materials, polysaccharide in eleocharis tuberosa peel was extracted by ultrasonic-assisted complex enzyme. Influence of ultrasonic power, ultrasonic treatment temperature, ultrasonic treatment time, complex enzymatic constituent, amount of complex enzyme, on extraction of polysaccharide, were studied. The polysaccharide in Eleocharis Tuberosa peel was purified by water dissolution and ethanol precipitation. The structure of polysaccharide was characterized by IR. Antioxidation property of polysaccharide in Eleocharis Tuberosa peel was determined by UV-VIS spectrophotometer. The result showed that the optimal extraction condition of polysaccharide in Eleocharis Tuberosa peel, were ultrasonic power of 280 W, ultrasonic treatment temperature …
Optimization On Extraction Of Polysaccharides From Seeds Of Citrus Grandis Using Surfactant Assisited Ultrasonic Extraction,
2016
Department of Biochemistry, Hunan University of Science and Engineering, Yongzhou, Hunan 425199, China; Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in Hunan South, Hunan University of Science and Engineering, Yongzhou, Hunan
Optimization On Extraction Of Polysaccharides From Seeds Of Citrus Grandis Using Surfactant Assisited Ultrasonic Extraction, Chen Tiebi, Zhao Changhui, He Fulin, Deng Shengguo, Deng Xinbei
Food and Machinery
Polysaccharide was extracted from seeds of Citrus Grandis in Jiangyong using ultrasonic-assisted surfactant extraction. Based on the results of single-factor designs, three important factors including extraction temperature, extraction time and solid/liquid ratio were considered in the extraction process by the response Surface Method (RSM) with the Box-Behnken Design method. The results showed that the optimum extraction condition was as follows: ultrasound pretreated time of 4 min, extracting time of 50 min, extracting temperature of 71 ℃, SLS addition of 1.5%, and a ratio of solid/liquid of 1∶20 g/mL. The extraction yield of the polysaccharide could reach 4.69%.
Supercritical Fluid Extraction And Quality Analysis Of Perilla Seed Oil,
2016
Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
Supercritical Fluid Extraction And Quality Analysis Of Perilla Seed Oil, Fu Fuhua, Pan Zhaoping, Xie Qiutao, Shang Xuebo
Food and Machinery
Orthogonal experiment was employed to optimize the extraction of linolenic acid from perilla seed by supercritical carbon dioxide extraction and the effects were investigated, such as extraction pressure, temperature, time and CO2 flow rate on main fatty acid composition contents. The results showed that the contents of palmitic acid and stearic acid were negatively correlated with extraction pressure and time, had a change trend of descend firstly then ascend coinciding with temperature and CO2 flow rate. Because the contents of oleic acid and linoleic acid had a change trend of descend firstly then ascend coinciding with CO2 …
Optimization On Processing Of Curdlan And Alcalase To Chilled Prepared Beef,
2016
School of Bio and Food Engineering, Chuzhou University, Chuzhou, Anhui 239000, China
Optimization On Processing Of Curdlan And Alcalase To Chilled Prepared Beef, Long Men, Men Jiali, Zhan Ge, Du Qingfei, Zhou Di, Cai Huazhen
Food and Machinery
Fresh beef was used to study the effects of Curdlan and alcalase on shear force, cooking loss and sensory quality of chilled prepared beef, then the process was optimized. The result showed that, compared the control, Curdlan could has significant effect on the shear force, cooking loss and sensory quality of chilled prepared beef (P<0.05), but no significant on protein and alcalase had a significant hydrolysis of myofibrillar protein. Different level of Curdlan and alcalase had a significant (P<0.05) impact on the shear force, cooking loss of chilled prepared beef and could improve the sensory quality significantly (P<0.05). At last, the best tender process was Curdlan 5.43 mg/g, Alcalase 4.29 U/g and curing time 73.4 h from response surface results by quadratic regression and through the result of verification test, and the shear force, cooking loss, sensory evaluation was (0.96±0.006) kg, (19.96±0.36)%, 92.81±0.75, respectively. The relative error is less than 5%, which compared with the theoretical value. Then, the processes were accurate and apply to chilled prepared beef.
Effect Of Hydroxypropyl Distarch Phosphate On Retrogradation And Cooking Quality Of Instant Fresh Rice Noodle,
2016
Nanchang Institute for Control of Food and Drug, Nanchang, Jiangxi 330029, China
Effect Of Hydroxypropyl Distarch Phosphate On Retrogradation And Cooking Quality Of Instant Fresh Rice Noodle, Huang Li, Zhan Liujing, Liang Lu, Luo Shunfen
Food and Machinery
The effect of hydroxypropyl distarch phosphate（HPDSP）on retrogradation and storage cooking quality properties of rice noodles was investigated. Fresh instant rice noodles was prepared under weight ratio of HPDSP to rice flour (RF) at 0.0%, 5.0%, 7.5%, 10.0%, and 15.0%, respectively, then the long-term retrogradation, breaking rate and cooking loss of noodles were determined. The results showed that, HPDSP could significantly decrease characteristic peak intensity of starch retrogradation and the degree of crystallinity, reduced retrogradation enthalpy, therefore inhibit rice noodles retrogradation. In addition, the inhibition effect enhanced with HPDSP contents. Microstructure showed that rice noodles containing HPDSP exhibited a porous honeycomb …
Study On Preparation Of Camellia Seed Oil Microcapsule By Complex Coacervation,
2016
Key Laboratory of Southwest Mountain Forest Resources Conservation and Utilization, Southwest Forestry University, Kunming， Yunnan 650224, China
Study On Preparation Of Camellia Seed Oil Microcapsule By Complex Coacervation, Fan Fangyu, Jiang Shengwang, Cao Yin, Kan Huan, Liu Yun, Guo Lei
Food and Machinery
Using gelatin and arabic gum as the wall material, studied the production process of camellia seed oil microcapsule by complex coacervation. The preparation conditions were determined by observing the morphology of microcapsules and the embedding rate. The orthogonal experiment was carried out to determine the optimum conditions, storage conditions were determined by cumulative release experiments. It was demonstrated that microcapsules are round and well disperse in the high embedding rate conditions; the embedding rate was 88.49% when the complex coacervation was carried as following conditions with the wall material concentration 3%, the ratio of core material to wall material 1∶3, …
Optimization Process Of Molecular Embedding Technology On Preparation Of Deodorant Oyster Powder,
2016
College of Food Science and Engineering, Qinzhou University, Qinzhou, Guangxi 535000, China
Optimization Process Of Molecular Embedding Technology On Preparation Of Deodorant Oyster Powder, Dong Qingliang, Xu Lili
Food and Machinery
The removing impurities of fresh oyster was hydrolyzed by alkaline protease and neutral proteinase, and the optimal enzymatic hydrolysis conditions were found by investigating the effect of different color agent, the ratio of enzyme, the temperature of enzymatic hydrolysis, the time of enzymatic hydrolysis and the amount of enzyme on the sensory quality of the hydrolysate. The oyster enzymatic solution was buried through the use of different formulations of casein, maltodextrin, konjac powder as wall material, and then embedding oyster concentrate solution was spray-dried. Then, the spray-drying oyster powder was tested on moisture absorption rate, bulk density, angle of repose, …
Optimization On Conditions Of Debittering Of Fresh Squeezed Lemon Juice By Using Macroporousrisin,
2016
Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
Optimization On Conditions Of Debittering Of Fresh Squeezed Lemon Juice By Using Macroporousrisin, Gao Jia, Zhu Yongqing, He Hongyu, Luo Fangyao, Huang Chi
Food and Machinery
The optimal process conditions for R6 macroporous resin on industrial freshly squeezed lemon juice has been investigated, through one-factor-at-a-time tests and response surface analyasis based on Box-Behnken design. The results showed that all debitterizingconditions under investigation influenced seriously the naringin and limonin in lemon juice. Under the optimal debitterizing conditions, i.e. 4 g/100 g of resin, adsorption at 31 ℃ for 47 min, rotation at 120 r/min in juice pH 3.0±0.5 solutions, the actual debitterizing rate of naringin and limonin were 84.50% and 40.62% respectively, and this was close to the predicted value. Naringin and limonin contents in lemon juice …
Study On Process Of Sugar Permeation By Microwave Vacuum Technology In Preserved Fruit Making Of Low Sugar Purple Sweet Potato,
2016
College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China
Study On Process Of Sugar Permeation By Microwave Vacuum Technology In Preserved Fruit Making Of Low Sugar Purple Sweet Potato, Wang Shunmin, Li Yong, Cao Weibing
Food and Machinery
Using purple sweet potato as material, the effects were evaluated, including microwave power, microwave treatment time, vacuum degree, ratio of liquid to solid and gelatin addition on sugar permeability of purple sweet potato under low concentration sugar condition. Response surface methodology was used to determine the five process parameters based on reducing sugar content in purple sweet potato preserved fruit. Results showed that the optimal process conditions were liquid-material ratio of 7∶1 (g/g) (the gelatin content of 1.0%, ratio of maltose sugar to sucrose of 35∶5, and maltose sugar and sucrose concentration of 20%, respectively), microwave power of 560 W, …
Optimization Of Radish Pickle Microwave Sterilization Process,
2016
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Optimization Of Radish Pickle Microwave Sterilization Process, Chen Shujuan, Chen Anjun, He Li, Liu Shuliang
Food and Machinery
The effects of microwave sterilization process on the quality of radish pickle were studied. Three factors of microwave power, sterilization time and sterilization temperature were chosen for the orthogonal test via single factor experiment. The optimum processing conditions confirmed by the orthogonal test was microwave power at 750 W, sterilization for 8min, setting temperature of instrument at 60 ℃. The results showed that the different conditions, i.e. sterilization temperature, microwave power and sterilization time, influenced the quality of radish pickle decreasing systematically. Moreover, sterilization temperature and microwave power influenced in the quality of radish pickle significantly (P＜0.05). Vc content, nitrite …
Stability Of “Shell-Core” Micelles Formed By Amphiphilic Polysaccharides,
2016
College of Food Science, Southwest University, Chongqing 400715, China
Stability Of “Shell-Core” Micelles Formed By Amphiphilic Polysaccharides, Xiang Zhuoya, Zhao Guohua, Ye Fayin, Lv Xia
Food and Machinery
In recent years, the amphiphilic polysaccharide as the carrier of lipophilic components has become a research hotspot in food science. In the aqueous system, the soluble amphiphilic polysaccharide can self-aggregate to form the shell-core structure with the hydrophobic moieties forming the core of the micelle and the hydrophilic moieties forming the corona. The structural characteristic is the basis of the function of the micelle. Therefore, it is very important for practical application to maintain or stabilize the structure of the micelle. In this review, it describes the amphiphilic polysaccharide micelle stability, inter-molecular force, influence factors (structural factors and environmental factors) …
Research Progress On Application Of Slurry Ice For Aquatic Products Preservation,
2016
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
Research Progress On Application Of Slurry Ice For Aquatic Products Preservation, Zhang Wanjun, Lan Weiqing, Xiao Lei, Zhao Hongqiang, Xie Jing
Food and Machinery
In this paper, the research and application situation of ice slurry for the preservation of aquatic products in recent years at home and abroad were introduced. Compared with traditional ice, the characteristics, preparation method and the application of ice slurry in the field of food preservation were analyzed systematically. The main problem and suggestions for improvement were also given so as to expand the commercial application and provide the theoretical basis for slurry ice.
The Application Of Seaweed Polysaccharides In Plant Hard Capsule,
2016
College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
The Application Of Seaweed Polysaccharides In Plant Hard Capsule, He Huanghuang, Xiao Meitian, Zhang Xueqin, Ye Jing, Huang Yayan
Food and Machinery
The application of sodium alginate in enteric hard capsule and carrageenan in gastric hard capsule was clarified in this study. Moreover, the structure and physicochemical properties of the gel and rheology of seaweed polysaccharides compound with other polysaccharides, the film-forming of blended polysaccharides and preparation process of plant hard capsule were also summarized. It was reviewed that the researches and applications of film-forming mechanism in plant hard capsule productions in the present paper. The expectation of the future research direction may provide some strategies to the applications of seaweed polysaccharides plant hard capsules.
