Food Processing Commons^™

Study On The Technology Of Ultrasonic Assisted Combined Extraction Of Saponins And Polysaccharides From Polygonatum Sibiricum And Its Hypoglycemic Activity, Xie Bingzong, Li Mi, Dong Caiwen, Wang Xin, Liu Han, Ma Yanli

Food and Machinery

Objective: With the Polygonatum sibiricum as raw material, to develop a process for the combined extraction of Polygonatum sibiricum sponins (PSSs) and polysaccharides (PSPs), and the inhibitory activities of the extract and their complexes (PSSs-PSPs) on α-glucosidase and α-amylase were investigated. Methods: PSSs and PSPs were performed using ultrasound combined with enzymatic hydrolysis. The effects of solid-liquid ratio, ultrasonic time, and ultrasonic temperature on the yield of PSSs, the types of multi-enzymes, the proportion of complex enzymes, enzymolysis time, enzyme dosage, solid-liquid ratio, hot water extraction time, and hot water extraction temperature on the yield of PSPs were …

Optimization Of Macroporous Resin Adsorption Process Of Enzymatic Hydrolysis Of Pueraria Protein And Its Antioxidant Activity In Vitro By Response Surface Method, Yue Yihan, Yan Mingming, Shao Shuai, Ding Yiyuan, Jiang Ting

Food and Machinery

Objective： This study aims to optimize the adsorption of enzymatic hydrolysis of Pueraria protein by macroporous resin and maximize the antioxidant properties in vitro. Methods: The Box-Behnken response surface method was used to determine the optimization of adsorption of enzymatic hydrolysis of Pueraria protein. Using V_C as a control, the antioxidant activity of Kase was determined before and after purification under the optimal purification process. Results： The optimal adsorption-desorption process of macroporous resin is: the mass concentration of the sample solution was 10.0 mg/mL, the flow rate of the eluent was 2.6 mL/min, and the volume fraction of …

Lactic Acid Fermentation Of Papaya Juice Using Single And Mixed Lactic Acid Bacteria, Zhou Yao, Li Juan, Jia Fengxia, Huang Jingyu, Su Zhimin, Chen Gang

Food and Machinery

Objective: Phytochemistry, microbiology, flavor and functional properties of fermented papaya juice were examined in relation to Lactobacillus plantarum (Lp), Lactobacillus rhamnosus (Lr), Lactobacillus acidophilus (La) and their mixed strains (Lp+Lr、Lp+La、Lr+La), in order to develop a probiotic papaya beverage with improved functionality and health-promoting properties. Methods: In thisstudy, changes in pH, total soluble solids, titratable acid, viable cells, glucose, fructose, sucrose, organic acids and volatile compounds were determined. The contents of total phenolics and total flavonoids, as well as the inhibitory activity against α-glucosidase and tyrosinase enzymes during the fermentation process, were also investigated. Results: The single-and mixed strain cultures …

Effect Of Ultra-High Temperature Transient Sterilization On Quality Of Rice Wine, Xiong Sirui, Wang Longyu, Wang Yunfeng, Wang Yuting, Jin Tieyan, Zhang Ling

Food and Machinery

Objective: To study the effect of ultra-high temperature (UHT) on the quality of rice wine. Methods: Korean rice wine underwent weekly measurements of its physicochemical, sensory, and microbiological parameters during the storage period after being subjected to UHT. This allowed for the analysis of changes in the quality and functional components of the sterilized Korean rice wine after 20 weeks of storage, as well as the determination of the best sterilization conditions for this method. Results: Sterilization time of 5 s at 125 ℃ is the optimum parameter for UHT. After 20 weeks of storage, the total amino acid content …

Research Progress On Emulsifying Properties And Modification Methods Of Rice Bran Protein, Ou Wenhua, Cao Tianxiang, Zhang Dongmei, Gu Lihao, Zhang Wanping, Jiang Wen

Food and Machinery

Natural rice bran protein has poor emulsifiability, which limits its application in food industry, so it is necessary to adopt appropriate methods to modify it. In this review, the composition, emulsifying properties and modification of rice bran protein were summarized. The conclusion suggested that the emulsifying properties of rice bran protein could be improved by improving the modification technology of rice bran protein or by blending different high technologies, to expand the development and utilization of rice bran protein and accelerate the application process of rice bran protein in food and cosmetics.

Application Of Surface-Enhanced Raman Spectroscopy In Food Safety Detection, Wang Liuliu, Sun Fangtao

Food and Machinery

Based on Raman scattering phenomenon, surface-enhanced Raman spectroscopy （SERS） detection technology enhances "fingerprint" information of tested substance by adsorbing it on the surface of SERS substrate to achieve trace detection. With the advantages of simple pre-processing, high sensitivity, simple operation, real-time non-destructive detection on site and so on, SERS analysis technology has attracted much attention in food safety rapid detection. The characteristics and limitations of various types of SERS substrates were introduced. The recent research on SERS detection technology in food safety detection was summarized in detail. Finally, this paper discussed the challenges of its commercial application, and prospected the …

Research Progress In The Detection Technology Of Chloramphenicol Residues In Animal Derived Food, Yuan Zhe, Peng Maomin, Liu Li, Peng Xitian, Xia Hong

Food and Machinery

Chloramphenicol is a widely used bactericide and highly effective antibiotic in aquaculture and livestock breeding. To protect human health, detecting chloramphenicol residues in animal-derived food products has become increasingly important. This review introduces the properties of chloramphenicol, the limit standards, and the hazards of residual chloramphenicol in animal-derived food products. Furthermore, it describes commonly used chloramphenicol detection methods. In addition, the review thoroughly analyzes and summarizes the advantages and disadvantages of different detection methods, outlining methods to improve the efficiency and precision of chloramphenicol detection to ensure the quality and safety of animal-derived food products. Finally, the prospects for developing …

Research Progress Of Plant Exosome-Like Nanoparticles On Characteristics, Components And Functions, Chen Chunping, Xu Hongyan, Liu Shuaichen, Tian Yuxin, Wang Yuchen

Food and Machinery

Exosome-like nanoparticles （ELNs） are nano-sized extracellular vesicles enclosed by lipid bilayer membrane and secreted by cells; And carrying a variety of cargo, including lipids, proteins, miRNAs and secondary metabolites. Plant ELNs have received widespread attention due to their unique structure and excellent physiological activity. This review summarizes the isolation methods, characteristics, components and functions of plant ELNs, focusing on the application of multi-omics technologies in plant ELNs. In addition, some suggestions for further study of plant ELNs were put forward.

Optimization Of The Extraction Process And Molecular Mechanism Of Inhibition On Tyrosinase Of Kojic Acid, Fang Jingjie, Chen Jian, Chen Yajuan, Liang Ying

Food and Machinery

Objective: This study aimed to develop new, efficient, safe and precise tyrosinase inhibitors. Methods: The orthogonal test was used to optimize the extraction conditions of kojic acid. The inhibitory effect of kojic acid on tyrosinase was studied by enzyme kinetics, and the mechanism of its interaction with tyrosinase from different sources was analyzed by molecular docking technology. Results: The optimum process conditions for extracting kojic acid were as follows: activated carbon content of 5%, decolorization temperature of 75 ℃, pH 2.0, decolorization time of 50 min, and the purity of kojic acid was 97.85%. the IC₅₀ of kojic acid …

Rapid Detection Of Methyl Parathion By Electrochemical Biosensor Based On Rgo-Aunps Modified Screen Printing Electrode, Geng Junhao, Li Xuezhi, Zhou Jianping, Chen Changhua

Food and Machinery

Objective: In order to achieve rapid detection of methyl parathion. Methods: An acetylcholinesterase sensor was prepared based on gold nanoparticles and reduced graphene oxide for quantitative detection of Methyl parathion. Reduced graphene oxide, gold nanoparticles and acetylcholinesterase were successively modified on the surface of the screen printing electrode by layer-by-layer assembly method. The catalytic activity and impedance characteristics of the sensor, the relationship between the sensor's inhibition rate and MP concentration, and the actual sample detection were evaluated. Results: The prepared acetylcholinesterase biosensors showed excellent affinity for acetylthiocholine chloride with the Michaelis-Menten constant of 2.76 mmol/L. Under the optimal conditions, …

Determination Of Chlorantraniliprole And Penoxsulam Residues In Rice By Quechers-Uplc-Ms/Ms, Huang Zijie, Huang Pengmian, Luo Kuanneng, Xiang Zhongping, Zhang Honggang

Food and Machinery

Objective: To establish a new QuEChERS-ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for the detection of chlorantraniliprole and penoxsulam residues in rice. Methods: After the sample was extracted with 0.2% formic acid-acetonitrile, purified with N-propylethylenediamine (PSA) and graphitized carbon black (GCB) packing, 0.2% formic acid water and acetonitrile were used as mobile phases for gradient elution, and then subjected to C₁₈ chromatography. UPLC-MS/MS was used to column separation and determination. Results: The limits of quantification (LOQ) of chlorantraniliprole and penoxsulam were both 0.004 mg/kg, and the method detection limits (LOD) were both 0.001 mg/kg. Chlorantraniliprole and penoxsulam had …

Fruit Variety And Freshness Recognition Method Based On Yolo-Ffd, Yan Zi, Chen Liangyan, Liu Weihua, Lai Huaqing, Ye Sheng

Food and Machinery

Objective: In order to improve the situation that existing fruit recognition and classification methods rely on manual operation and complex equipment. Methods: A lightweight model YOLO-FFD (YOLO with fruit and freshen detection) was proposed, which based on the YOLOv5 framework. Firstly, LightweightC3 was designed as the basic unit of the backbone feature extraction network based on the depth separable convolution and GELU activation function, which reduced the number of model parameters and computation, and speeds up the convergence of the model. Secondly, EnhancedC3, a large kernel depth separable convolution module, was used to improve the neck of the original model, …

Compression Characteristics And Damage Mechanism Of Rose Orange, Lu Siyu, Luo Qiang, Lai Yushu, Xia Qiming

Food and Machinery

Objective: Reduced the damage of rose orange in the process of packaging and transportation, and provided a theoretical basis for postharvest storage and spectral quality testing. Methods: According to the basic geometric data of rose orange and the maximum compression force and puncture force obtained from TPA test and puncture test, the finite element model was constructed to simulate the compression of rose orange. Results: The diameter of rose orange ranged from 58.2 mm to 78.6 mm, the average weight was 169.746 g, the average thickness of peel at the equator was 3.1 mm, the maximum puncture force was 6.26 …

Preparation, Structural Characteristics And Antioxidant Activity Of Cardamine Violifolia Oligopeptides, Wen Xiaolong, Xiang Jiqian, Zhang Liang, Li Yajie, Long Lan

Food and Machinery

Objective: This study aimed to prepare oligopeptidess of Camelina violifolia and expand its application range. Methods: C. violifolia protein was hydrolyzed by alkaline protease, and then used ultrafiltration membrane for isolating and concentrating, and obtained oligopeptides by freeze-drying. The structure and antioxidant activity of C. violifolia oligopeptides were analyzed. Results: The optimum conditions for the hydrolysis of C.violifolia protein were as follows: hydrolysis temperature 50 ℃, pH 10, enzyme dosage 4%, substrate concentration 2%, and hydrolysis degree 17.9%. The C. violifolia oligopeptides contents of protein and polypeptide were 49.01% and 42.87%, respectively. The oligopeptides had a strong absorption band at …

Review Of Caenorhabditis Elegans In Food Nutritional Function Evaluation, Chen Wang, He Hailun, Zheng Yanjun, Yi Cuiping

Food and Machinery

As an ideal model organism, Caenorhabditis elegans has been increasingly used in the evaluation of the nutritional function of food. Compared with other models such as cells and mice, C. elegans have the advantages of small size, short lifespan, high genetic homology with humans, easy observation of research results, and large batch culture in the laboratory. Therefore, the article summarizes the research methods, potential mechanisms and research progress of C. elegans in food nutritional function such as anti-obesity, antioxidant and anti-aging. In order to provide a reference for new methods in the evaluation of food nutrition function.

Research Progress On Polyphenols In Chestnut Rose Fruit, Yin Yanyan, Zhang Jian, Lu Lunwei, Li Lulu, Zhang Deqin

Food and Machinery

Chestnut rose fruit, known as "Three King fruits", has high edible value and medicinal value. Polyphenols are the second major functional component of chestnut rose fruit with pharmacological and health functions such as antioxidant, regulation of glucose and lipid metabolism, anti-inflammatory and bacteriostatic, antialcoholism and liver protection, and have great potential for food development. This review summarized the research progress of the classification, extraction, qualitative and quantitative analysis, and bioactivity of chestnut rose fruit polyphenols in recent years and prospected the future development direction.

Simulation Analysis Of The Influencing Parameters On The Shelling Efficiency Of Rubber Roller Husker Based On Adams, Wang Zixiao, Wang Wangping, Song Shaoyun

Food and Machinery

Objective: Improve the hulling efficiency of the rice huller. Methods: Simulated the process of rice hulling, and analyzed the influence of various parameters on the hulling process by changing the movement speed of the rubber roller and the line speed difference. Firstly, the model of huller and the model of single-sided shelled brown rice were established in SolidWorks, and then the established model was imported into ADAMS for simulation, and the effects of the corresponding factors on the hulling efficiency of huller were observed by changing the rotational speeds of the fast and slow rollers, the difference in line speeds …

Development Of Methods To Quantify The Affective Response To Food Product Consumption Based On Kansei Engineering And Their Application In New Product Development, Dietmar Weiss

Dissertations

Consumer research, crucial to the success of new products, relies traditionally on rational judgements and opinions, which may not reflect the real reasons for consumer choice. The goal of this research was to apply and further develop the concepts of Kansei engineering to quantify an emotional response to product use. In addition to the application of the traditional Kansei engineering methods, three innovations were introduced. Firstly, the use of images instead of words to define the emotional space and further limit the interference of cognitive processes in the outcome. Secondly, the application of orthogonal arrays in product designs. Thirdly, the …

Development Of Fungal Hydrogels For 3d Bioprinting And Cellular Agriculture, Lauren E. Doyle

Theses and Dissertations--Biosystems and Agricultural Engineering

Hydrogel scaffolds are an important component to cellular agriculture. There is a need for a sustainable alternative to the commonly used gelatin-sodium-alginate hydrogels. Specific edible fungus species may provide a suitable alternative. Many fungi possess high protein contents, ease of cultivation, and strong functional properties. However, functional characterizations and application of fungal flour and protein extracts in cellular agriculture are lacking in the literature. Therefore, this study’s objectives were to 1) Develop processes to create functional fungal protein fractions from different fungal strains and evaluate their characteristics, and 2) Quantify the printability of the resulting fungal gels for the creation …

Reducing Food Scarcity: The Benefits Of Urban Farming, S.A. Claudell, Emilio Mejia

Journal of Nonprofit Innovation

Urban farming can enhance the lives of communities and help reduce food scarcity. This paper presents a conceptual prototype of an efficient urban farming community that can be scaled for a single apartment building or an entire community across all global geoeconomics regions, including densely populated cities and rural, developing towns and communities. When deployed in coordination with smart crop choices, local farm support, and efficient transportation then the result isn’t just sustainability, but also increasing fresh produce accessibility, optimizing nutritional value, eliminating the use of ‘forever chemicals’, reducing transportation costs, and fostering global environmental benefits.

Imagine Doris, who is …