Food Processing Commons^™

Comparison And Optimization Of Glycoprotein Extraction Processes For Six Panax Medicinal Herbs Using Ultra-High Pressure Extraction Technology, Chang Fangyu, Zang Hao, Cheng Liye, Han Lusheng, Du Lianyun, Wang Enpeng

Food and Machinery

[Objective] To comprehensively compare and screen glycoprotein preparation processes for six representative medicinal materials from the genus Panax. [Methods] Glycoprotein yield, DPPH radical scavenging capacity, hydroxyl radical scavenging capacity, and Fe2+ chelation inhibition rate were used as evaluation indicators. Glycoprotein extraction rates and antioxidant activities of six medicinal materials, including P. ginseng, P. notoginseng, P. quinquefolius, P. japonicus (T. Nees) C. A. Mey., P. stipuleanatus H. T. Tsai & K. M. Feng, and P. bipinnatifidus Seem, were compared using traditional thermal extraction and ultra-high pressure processing (UHPP). The Box–Behnken response surface method was employed to optimize UHPP parameters for P. …

Optimization Of Probiotic Fermentation Process And Effects Of Drying Methods On The Quality Of Sea Buckthorn Leaves, Dong Xiaoyue, Yun Xueyan, Zhang Lu, Dong Tongliga, Zhao Chenxi, Te Jinwei, Wang Xiukuan, Hao Qian, Miao Meishu, Su Ke

Food and Machinery

[Objective] To investigate the effects of probiotic fermentation conditions and drying methods on the quality of fermented sea buckthorn leaf products. [Methods] Lactiplantibacillus plantarum is used for fermentation. The fermentation process of sea buckthorn leaves is optimized through single-factor experiments combined with response surface methodology. Fermented sea buckthorn leaf extract is prepared under the optimal fermentation conditions and subsequently processed into freeze-dried powder by direct freeze-drying and spray freeze-drying, with or without low-voltage electrostatic field assistance. The effects of different treatments on viable cell counts, flavonoid and polyphenol retention rates, water activity, and in vitro digestion characteristics are evaluated. [Results] …

Effect Of Modified Hemoglobin As A Substitute For Sodium Nitrite On The Quality Of Ham Sausage, Qu Shulei, Ma Chao, Yao Xianqi, Du Dongxu, Wang Wei, Liu Yunguo

Food and Machinery

[Objective] To improve the utilization rate of porcine blood and the safety of ham sausage. [Methods] Under specific conditions, hemoglobin in porcine blood is modified to produce glycosylated nitrosohemoglobin (GN-Hb). Different amounts of GN-Hb are added to replace sodium nitrite in heat-treated ham sausages. The quality characteristics of the sausages are evaluated through texture analysis, nutritional testing, color difference assessment, color acceptability, elasticity, chewiness, and overall acceptability. [Results] When the sodium nitrite dosage is 100 mg/kg and the GN-Hb dosage is 2.5 g/kg, high-temperature sterilized ham sausage containing the new pigment shows significant improvement in color and cohesion compared with …

Extraction Process Optimization Of Camellia Sinensis Flavonoids And Their Antioxidant Activity, Tu Jianqiu, Xu Danhe, Chen Long, Wang Yaxin, Xu Jiahui, Jing Lixiang, Li Jianfang

Food and Machinery

[Objective] To optimize the extraction process of flavonoids from Xinyang Camellia sinensis and to compare the in vitro antioxidant activities of total flavonoids before and after purification. [Methods] Using Xinyang C. sinensis as raw material, a one-factor test is conducted to investigate the effects of ethanol volume fraction, ultrasonic time, ultrasonic power, and material–liquid ratio on the yield of flavonoids. Subsequently, a three-factor, three-level optimization model is established based on the Box–Behnken experimental design. Additionally, a macroporous adsorption resin is utilized for the purification of flavonoid crude extracts. Finally, the in vitro antioxidant activity of the total flavonoids is evaluated …

Research Progress In Production Process And Flavor Modulation Mechanisms Of Cooking Wine, An Nan, Liu Gongliang, Bai Weidong, Tong Xing, Wang Hong

Food and Machinery

As a core condiment in traditional Chinese cuisine, the flavor modulation mechanisms of cooking wine are closely related to its production processes. This review systematically organizes the three major production systems of cooking wine, i.e., brewed, blended, and seasoned, comparing their differences in base-wine origin, flavor-formation pathways, and product stability. By integrating the latest developments in flavoromics, molecular interactions, and intelligent fermentation, it provides a systematic analysis of the relationship between production process differences and flavor formation mechanisms. The paper clarifies the multi-stage “dissolution–modification–suppression” mechanism for off-flavor removal and proposes a metabolic flux-directed process optimization pathway. Additionally, it explores the …

Progress On The Nutrient Components, Functional Activities, And Utilization Of Dictyophora Rubrovalvata, Zhang Lunqing, Wang Xianxing, Li Qiaoqiao, Xu Cunbin, Wang Yu

Food and Machinery

Dictyophora rubrovalvata, a valuable edible fungus in China, is rich in active components such as polysaccharides, proteins, amino acids, and vitamins, exhibiting significant efficacy in antioxidant, anti-fatigue, antitumor, immunomodulatory, hepatoprotective, and anti-inflammatory activities. This paper systematically reviews recent research progress on the nutritional components, functional activities, and utilization status of D. rubrovalvata, both in China and elsewhere, with an outlook on its future development directions and application prospects.

A Review Of Metabolic Mechanisms Of N-Nitroso Compounds And Measures For Their Reduction And Control, Wang Zhulin

Food and Machinery

N-nitroso compounds, as one of the major food contaminants, are widely present in food and pose hazards such as carcinogenicity, teratogenicity, and mutagenicity, thus being a key focus in food safety monitoring. Although significant progress has been made in the research on N-nitroso compounds, studies on their metabolic mechanisms and reduction and control measures are still disconnected to a certain extent. Through a review of the classification, detection methods, and toxic effects of N-nitroso compounds, this article analyzes the intrinsic connection between their metabolic pathways in the body and strategies for external reduction and control, aiming to provide theoretical references …

Intelligent Detection Method For Food Packaging Defects Based On Improved U-Net And Machine Vision, Qi Guohong, Zhang Jing, Li Lili

Food and Machinery

[Objective] To address the issues of weak generalization, insufficient accuracy, and poor anti-interference ability in existing intelligent detection methods for food packaging defects. [Methods] On the basis of the intelligent sorting system for food packaging defects, a method for intelligent detection of food packaging defects is proposed, which combines machine vision and an improved U-Net model. By introducing a multi-scale residual convolution module into the convolution module, the method reduces the computational complexity of the model and improves the training effect. By integrating channel attention, spatial attention, and multi-scale attention, a lightweight hybrid attention module is constructed to achieve the …

Interactive Mechanism Of Food Packaging Design And Children's Health Consciousness, Yang Qian

Food and Machinery

Food packaging can establish an “entertainment–knowledge–action” interactive closed-loop mechanism for children, effectively guiding them to practice healthy behaviors, overcoming the low efficiency of conventional text- and image-based instruction, and continuously strengthening their health awareness. At present, interactive design for cultivating children’s health awareness through food packaging is constrained by superficial forms of interaction, insufficient integration of entertainment functions, fragmented system construction, and the absence of educational mechanisms in the implementation stage. The “entertainment–knowledge–action” closed-loop design can specifically address the limitations of traditional packaging, including fragmented interaction, superficial cognition, and weak behavioral guidance. Specifically, entertainment serves as the entry point by …

Consumer Judgment, Choice, And Meaning-Making In Food Packaging Design From The Perspective Of Consumption Alienation, Guo Jingzhi, Xu Ming

Food and Machinery

In the context of contemporary food consumption, food packaging has gradually shifted from a tool for product protection and information transmission to an important cognitive interface that influences consumer perception, judgment, and choice. Existing studies in this field mainly focus on functional optimization, behavioral guidance, and cultural expression, while insufficient attention has been paid to how packaging design affects consumer cognitive processes. This paper introduces the theoretical perspective of consumption alienation and employs literature analysis and comparative case studies to construct a three-layer analytical framework of “judgment–choice–meaning.” Furthermore, it proposes a regression-based analytical pathway centered on comprehensibility, choice support, and …

Sustainable Design Strategies For Regional Food Packaging Based On The Dual Circulation Of Matter And Culture, Jin Yuhan, Wang Chao, Hou Zhigang

Food and Machinery

In response to the current focus on material circulation in regional food packaging research and the lack of mechanisms for the dissemination of regional culture, this study explores a sustainable design pathway for the coordinated development of cultural and material circulation in the context of new retail. Taking a high-end apple gift box as a practice-based validation object, a dual-circulation packaging system integrating material and cultural circulation was constructed and validated from four aspects, i.e., material selection, structural innovation, visual narrative, and interactive experience, based on the triple bottom line (TBL) and cradle-to-cradle (C2C) theories. The use of locally sourced …

Physicochemical, Emulsion Stability, And Microbiological Changes Of Light Mayonnaise Containing Soy Protein During Storage, Rifka Anindita Putri, Herly Evanuarini, Premy Puspitawati Rahayu, Khothibul Umam Al Awwaly, Veronica Margareta Ani Nugiartiningsih

Jurnal Ilmu Ternak Universitas Padjadjaran

Light mayonnaise is a low-fat emulsion product that is susceptible to changes in viscosity, emulsion instability, and chemical quality degradation during storage. The addition of functional additives such as soy protein is commonly applied to support product quality. This study aimed to evaluate the physicochemical properties, emulsion stability, and microbiological quality of light mayonnaise containing 1.5% soy protein during storage for 0, 5, 10, and 15 days. The parameters analyzed included viscosity, pH value, emulsion stability, peroxide value, emulsion droplets, and total plate count (TPC). The study was conducted using four storage treatments with five replicates, applying a completely randomized …

Evaluating Variety- And Market-Class-Specific Effects Of Dietary Pulses On Human Health, Jiayu Tang

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

While pulses are globally recognized for their high levels of dietary fibers, protein, and polyphenols, research often focuses on characterizing the physiological effects of a single variety. This approach overlooks the substantial genetic and compositional diversity that exists across pulse varieties and individual market classes, which can differ extensively in nutrient content and structure. These compositional differences have the potential to produce distinct physiological and microbial responses in humans, yet variety- and market-class-specific effects remain poorly characterized.

This thesis uses two complementary research methodologies to investigate the health-relevant effects of different pulse varieties and market classes, providing foundational knowledge to …

Evaluating The Impact Of Region, Vintage, And Carbon Dioxide-Based Winemaking Techniques On Wine Quality Of Mediterranean Varietals, Coleman R. Imrisek

Master's Theses

Changing Vitis vinifera ripening patterns as a result of increasing climate variability has provided challenges against the production of wines with a balanced sensory profile, with adequate acidity, color, aroma, and texture. This thesis aimed to evaluate the ripening patterns and wine profiles of potentially climate-adaptive Mediterranean varietals in two different California Central Coast climates. Additionally, different carbon-dioxide based winemaking techniques were also assessed. Viognier and Grenache Noir grapes were sourced from the warmer, diurnal Paso Robles AVA and the cooler, marine Santa Maria AVA during the 2024 and 2025 growing seasons, with Syrah and Grenache Blanc grapes being only …

The Effect Of Ellagic Acid Isolated From Maclura Pomifera Fruit On The Staling Dynamics During The Storage Of Bread Products, Suvonqul S. Ravshanov, Anvar M. Normatov, Sarvinoz B. Nazarova, Sirojiddin Kh. Sadullayev, GuliraʼNo S. Bosimova

CHEMISTRY AND CHEMICAL ENGINEERING

This article investigates the effect of ellagic acid isolated from Maclura pomifera fruit on the staling dynamics during the storage of bread products. The study aimed to determine the effectiveness of ellagic acid's antioxidant and antimicrobial properties in preserving the microbiological stability and technological quality of bread. Experiments were conducted on bread samples with ellagic acid added at concentrations of 0.05% and other levels. The results showed a slowdown in the staling process, as indicated by moisture content, water retention, shrinkage, and penetrometric measurements. Specifically, at a concentration of 0.05%, ellagic acid helped to maintain the softness and elasticity of …

Zinc Biofortification Technologies , Edible Safety , And Physiological Function Regulation In Edible Mushrooms, Wu Bingbing, Shi Nengpai, Su Jianwei, Hou Xuemei, Lin Xiangyang

Food and Machinery

Zinc (Zn) is an essential trace element for humans, and dietary zinc deficiency is an important global public health issue. Edible mushrooms have become highly promising carriers for zinc biofortification due to their natural mineral accumulation ability and the capacity to convert inorganic zinc into organically bound states with higher bioavailability. The enrichment and absorption of zinc, intracellular homeostasis regulation, and subcellular distribution patterns during the cultivation process of edible mushrooms were summarized, and the key factors influencing the efficiency of zinc biofortification, including fungal species, zinc sources (inorganic, organic, or nano forms ),application methods,and cultivation conditions, were evaluated. In …

Advances In Extraction And Detection Technologies For Veterinary Drug Residues In Food, Luo Qiaoqiao, Yuan Yufeng, Jia Yunzhu, Chen Qingya, Tan Fang, Zhao Xin

Food and Machinery

Veterinary drug residues constitute a global challenge that poses significant threats to food safety and public health. This review systematically summarizes recent advances in detection technologies for veterinary drug residues in food, with a particular focus on the performance characteristics and application status of sample extraction techniques (including liquid-liquid extraction, solid phase extraction, accelerated solvent extraction, QuEChERS, and magnetic solid phase microextraction ),as well as analytical methods (including chromatographic-mass spectrometric techniques, immunoassays, capillary electrophoresis, biosensors, and quantum dots -based approaches ). Comparative analysis reveals that accelerated solvent extraction (ASE ) and QuEChERS have emerged as mainstream pretreatment techniques owing to …

Processing Mechanism And Efficacy Maintenance Strategy Of Ginseng Active Ingredients Based On Spectroscopy Technology, Yang Hantong, Kong Linghui, Jiang Mengmeng, Wang Yingxiu, Li Xiangguo

Food and Machinery

Ginseng, as a medicinal and edible plant, has ginsenosides as its core active components, which are widely applied due to their physiological functions such as antioxidant and anti-inflammatory activities; however, their structures and activities are easily affected by food processing. During processing steps such as cleaning, steaming/boiling, and fermentation, temperature, pH, and microbial enzyme systems alter the types, contents, and stability of active components through reactions such as hydrolysis and oxidation. The intrinsic linkage mechanism of "component transformation-activity-bioavailability" constitutes a core focus and challenge in current research. This study, based on spectroscopic techniques including high-performance liquid chromatography (HPLC), nuclear magnetic …

Effect Of Processing Methods On Polygonatum Kingianum Collett & Hemsl . Metabolites Based On Widely Targeted Metabolomics, Wei Zhen, Tang Yayuan, Yue Jian, Su Juan, Sun Jian, He Xuemei

Food and Machinery

［Objective］ To investigate the effect of processing methods on Polygonatum kingianum Collett & Hemsl.metabolites, to reveal the regulatory pattern of processing methods on the metabolites, and to clarify the characteristic metabolites enriched by various processing methods.［Methods］ Metabolites of P.kingianum samples processed via boiling (BP), roller processing (HP), and traditional processing (JZ) are analyzed using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) based on widely targeted metabolomics. Differential metabolites are screened using multivariate statistical analyses, including principal component analysis, orthogonal partial least squares-discriminant analysis, and hierarchical clustering analysis, followed by Kyoto Encyclopedia of Genes and 何雪梅（1981—），女，广西农业科学院农产品加工研究所研究员，硕士。E-mail：[email protected]|Genomes (KEGG ) metabolic enrichment analysis.［Results］ …

Effects Of Yeast Extract And Reheating Methods On Gel Properties And Warmed-Over Flavor Formation Of Hairtail Surimi, Huang Qianyi, Li Xianghong, Li Shuang, Ma Xiayin, Liu Dongmin, Wang Faxiang, Liu Yongle, Wu Jinhong

Food and Machinery

［Objective］ To control the gel property and warmed -over flavor formation of hairtail surimi products.［Methods］ Surimi gel is prepared using hairtail as the raw material. Then, by examining changes in sensory evaluation, microstructure, gel property,moisture content, and volatile flavor substances, this study investigates the effects of yeast extract addition and reheating methods on gel property and warmed-over flavor formation in hairtail surimi products.［Results］ Yeast extract addition significantly promotes internal structural cross-linking and reduces the number of pores in the product, thereby enhancing the gel properties, including gel strength, hardness, and elasticity. Specifically, an optimal gel property is observed at a …