Food Science Commons^™

Optimization Of Process Parameters And Antioxidant Activity Of Purslane Compound Rice, Qi Jia-Hui, Chen Shan-Feng, Yan Yu-Hong, Han Feng, Liu Xin-Hua, Li Rui-Hong

Food and Machinery

Objective: Preparation of Portulaca oleracea compound rice with antioxidant properties. Methods: Broken rice flour is the main raw material and Portulaca oleracea L. was the auxiliary material. On the basis of single factor experiment, response surface experiment was designed with comprehensive score, and the technological parameters of screw speed, barrel temperature, purslane addition and feed moisture, and the antioxidant characteristics of compound rice were detected by the clearance of DPPH and ABTS. Results: The results showed that the optimal formula for preparing purslane compound rice was the follow: The screw speed was 140 r/min, barrel temperature was 120 ℃, purslane …

Effects Of Different Conditioning Parameters On Aroma Components Of Tobacco Leaves, Li Jing-Xin, He Li, Sun Mi, Zou En-Kai, Li Chun-Guang, Zhan Xiao-Lin, Chen Dong, Luo Hai-Tao, Jing Yan-Qiu, Ren Zhou-Ying

Food and Machinery

Objective: This study aimed to find out the best parameters of moistening leaves in redrying. Methods: Based on the BO1 module of upper leaves in Ganzhou, the effects of hot air temperature, drum speed, water addition and steam valve opening on aroma components of primary and secondary leaves were investigated, and the optimum parameters of leaf moistening process were screened by comprehensive balance method based on the style of sweet and coke in Ganzhou. Results: The content of aroma components increased after one-time leaf wetting and decreased after two-time leaf wetting, but slightly increased, compared with that before leaf wetting. …

Research Progress On Separation And Purification Of Flavonoids By Nano-Solid-Phase Extractant, Luo Shi-Hua, Wang Yi-Xuan, Cui Bo, Xu Zhou, Jiao Ye, Cheng Yun-Hui

Food and Machinery

The article summarized the classification of flavonoids and their physiological activities in recent years. The classification, adsorption mechanism and application effects of nano-solid-phase extractant in the separation and purification of flavonoids were reviewed, and the development trend of the separation and purification on flavonoids by nano-solid-phase extractant was analyzed.

Advances In The Application Of Odour Fingerprinting Techniques In Meat Products, Li Yue-Ming, Han Bing, Wang Jun-Ru, Pan Lei, Xu Yi-Meng, Zhang Gen-Sheng

Food and Machinery

This paper mainly reviews the concept and characteristics of odour fingerprinting technology, the main steps of constructing fingerprint profiles, and the application of odour fingerprinting technology in the fields of meat product traceability and variety identification, process control, storage period and quality control, and provides an outlook on the research directions and development prospects of odour fingerprinting technology in the application of meat products.

Research Progress On Extraction, Purification, Analysis And Biological Activity Of Polysaccharides From Opuntia Dillenii Haw., Yang Yan, Zhou Xin, Chen Hua-Guo

Food and Machinery

In this review, the extraction, purification, structural characterization and bioactivity of polysaccharides from Opuntia dillenii Haw. were summarized. This review provides a theoretical basis for the in-depth development and utilization of the polysaccharides.

The Research On Detection Methods For Fat In The Fermented Milk Added With The Cmc-Na, Liu Fang-Fang, Xue Min-Min, Wu Qian, Peng Cheng-Cheng, Deng Ling-Yun

Food and Machinery

Objective: Improving the accuracy of the determination of fat in CMC-Na fermented milk. Methods: The national standard method-alkali hydrolysis method was used to determine the fat contained in CMC-Na fermented milk. By optimizing the key parameters in the alkali hydrolysis method, hydrolysis of hydrolysis instead of ammonia hydrolysis, and adding metal ions to the alkali hydrolysis method, the suitable fat containing CMC-Na fermented milk was explored. Results: ① With the increase of CMC-Na content, the lower the fat result in CMC-Na fermented milk measured by alkaline hydrolysis; ② The change of the four key conditions, such as the ammonia volume, …

Research On Food Packaging Design For Elderly Populations, Zhang Pan

Food and Machinery

According to the food consumption characteristics of the elderly group, this review analyzed the needs of the elderly group for food packaging design, and the food packaging design scheme for the future was proposed.

Structural Characteristics Of Polysaccharides From Lactarius Hatsudake And Its Effect On Intestinal Flora, Zhang Xin-Fang, Cheng Meng-Ya, Yang Qiao, Chang Song-Lin, Ren Jia-Li

Food and Machinery

Objective: This study aimed to explore the regulatory effect of Lactarius hatsudake polysaccharide on intestinal flora. Methods: LHP was extracted from L. hatsudake by hot water. LHP-1 and LHP-2 were further purified and characterized. The effects of LHPs on body weight and intestinal microbiome composition were studied in antibiotic-induced mice. Results: LHP-1 was mainly composed of mannose, glucose and galactose. The molar mass ratio of LHP-1 was 3.44∶61.10∶1.22. LHP-2 is mainly composed of mannose and glucose, with a molar mass ratio of 3.84∶153.00. It has a "neuronal" structure and a chain structure region. LHP intervention can restore the structure and …

Optimizations Of Extraction And Separation Process Of Saponins And In Vitro Antioxidant Activity From The Female Gonad Of Apostichopus Japonicus, Zhong Jing-Shi, Zhang Jian, Liu Fang, Wang Gong-Ming, Wang Yi-Xin

Food and Machinery

Objective: This study aimed to optimize the ultrasonic-assisted extraction technology and HSCCC separation process of saponins from the female gonad of Apostichopus japonicus and to explore their antioxidant activities. Methods: Extraction time, ethanol concentration, ultrasonic time, and solid-to-solvent ratio as the influencing factors were considered in this study, and the extraction process of saponin was optimized using the response surface methodology. The ratio of solvent systems, the volume flow of mobile phases, and the rotation speeds of HSCCC were optimized. The DPPH radical and ABTS radical scavenging experiments were conducted to evaluate the antioxidant activities of the crude extracts and …

Protective Effect Of Vine Tea Extract Combined With Cassia Extract On Chronic Alcoholic Liver Injury In Rats, Zhan Li, Tang Quan-Quan, Zhang Zi-Ying, Shi Yu, Teng Jian-Zao, Liu Zi-Long, Liu Zhong-Hua, Zhang Sheng

Food and Machinery

Objective: This study aimed to investigate the protective effect and mechanism of solid beverage with vine tea combined with and cassia on alcoholic liver injury in rats. Methods: SD rats were given 43%vol aging by gavage to establish model of alcoholic liver injury. The model was fed with low, medium and high doses of solid beverage. The appropriate ratio of solid beverages was detected by cell test, the physiological and biochemical indicators of rats were detected by using kits, and the expression of related differential genes was studied by transcriptomic analysis to assessing the effect of vine tea extract combined …

Effect Of The Amount Of Palm Oil On Dough Quality, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Liu Wen-Xing, Li Xi-Yu

Food and Machinery

Objective: This study aimed to explore the reasonable application of palm oil in the production of fermented dough such as Naan, bread, steamed bread, soda biscuits and frozen flour products. Methods: The effect of palm oil addition on the rheological properties of fermented dough was measured by rotary rheometer, and the microstructure of dough was observed by scanning electron microscope to analyze the mechanism of palm oil addition on dough components. Results: When palm oil of 4%, 6%, 8%, 10% and 12% were added to wheat flour, the fermentation and rheological properties of dough changed significantly. When the content of …

Research Progress On Functional Properties Of Plant Essential Oils And Their Applications In Fresh Keeping Of Fruits And Vegetables, Rong Pei-Xiu, He Xiao-Qin, Wang Jin-Qiu, Gan Ren-You

Food and Machinery

The extraction technologies of plant essential oils were briefly summarized, and the functional characteristics of plant essential oils and the different application forms of plant essential oils in the preservation of fruits and vegetables were emphatically reviewed, including the essential oils nanocrystallization, the essential oils microencapsulation, and the essential oils combining with physical technologies and so on. This review could provide a theoretical basis for the further application of plant essential oils in the preservation of fruits and vegetables in the future.

Research Progress In Physicochemical Properties And Modification Methods Of Dietary Fiber, Chen Si-Yu, Jiao Ye, Cui Bo, Fang Fang, Yang Jing-Jie, Cheng Yun-Hui

Food and Machinery

This review introduced the classification, structure and physical and chemical properties of dietary fiber, and summarized the relevant research literature on the modification methods and physicochemical properties of dietary fiber at home and abroad in recent years. The development direction of the physicochemical properties of dietary fiber and its modification methods were also prospected, in order to provide a theoretical reference for its efficient and comprehensive utilization.

Nanoporous Starch Aerogels Impregnated With Phytosterols And Methods Of Preparing The Nanoporous Starch Aerogels, Ozan Nazim Ciftci

Department of Food Science and Technology: Faculty Publications

Formation of low - crystallinity phytosterol nanoparticles via cooling - controlled supercritical carbon dioxide (SC - CO₂) impregnation of phytosterols into biodegradable nanoporous starch aerogels and methods of preparing these aerogels are disclosed . The nanoporous starch aerogels increase water dissolution and bioaccessibility of the phytosterols , thereby making them available for preparation of high nutraceutical value foods .

The Adoption Of Food Safety Practices And The Implications Of Regulation For Small Scale Farms, Elizabeth Canales, Juan Silva, Joy Anderson

Journal of Extension

In this article we examine the adoption of food safety practices among produce growers in the south and discuss implications of food safety regulations in the U.S. Produce growers have adopted standard food safety practices to varying degrees, but there is still an adoption gap, particularly among small scale operations. Market-driven and regulatory food safety enforcement continues to tighten, and this can further hinder market access for small scale producers.

A Comprehensive Investigation Of Novel Ber (Ziziphus Mauritiana) Products From South Punjab, Pakistan, Misbah Sharif, Ambreen Naz, Umar Farooq, Kashif Razzaq, Muhammad Ali Sher, Mahmood Alam Khan, Ummara Waheed, Waqas Hayder, Nosheen Naz, Shabbir Ahmad, Nighat Raza

Journal of Bioresource Management

Ber also known as jujube (Ziziphus mauritiana) is an evergreen shrub and known as poor man’s apple belongs to the Rhamnacae family. It is a minor fruit of Pakistan with short post-harvest shelf life. The present study was planned to develop jujube products such as jam, syrup, jelly, dehydrated jujubes, pickle, and candied jujube from Dil Bahar cultivar followed by a shelf-life study based on TSS, Ascorbic acid, total sugars, moisture and crude fiber content at prescribed intervals. Results showed higher total phenolic content in Dil Bahar (144.38 mgGAE/100g) cultivar as compared to other cultivars. Shelf life study …

Growth Of Foodborne Pathogens Listeria And Salmonella And Spore-Forming Paenibacillus In Commercial Plant-Based Milk Alternatives, Klaudia Bartula

ORBioM (Open Research BioSciences Meeting)

An increase in vegan diet preference, lactose intolerance, calorie concern and environmental awareness has led to a rise in the popularity of plant-based alternatives to bovine milk. Non-dairy products are a fast-growing food industry sector; however, there are still gaps in understanding how the known bacterial food contaminants behave in plant-based beverages. The present study is the first to compare the growth of food-pathogens Listeria monocytogenes and Salmonella enterica and an industrial milk product isolate, spore-forming Paenibacillus, in commercially available ultrahigh temperature processed (UHT) bovine milk and plant-based milk alternatives (coconut, almond, cashew). Beverage samples were inoculated with a strain …

Tunable Diode Laser Absorption Spectroscopy As An Alternative Method For Non-Invasive Sterility Detection In Ready To Feed Infant Milk Products, Peter Myintzaw

ORBioM (Open Research BioSciences Meeting)

Background: The potential application of rapid, non-destructive, and user-friendly TDLAS technology to detect contamination in commercially sterile dairy beverages where visual inspection is not possible was investigated for the first time. The TDLAS equipment uses laser light to monitor carbon dioxide changes due to microbial growth in the container headspace which has the advantage of being rapid and non-destructive. This study aimed to provide detailed scientific evidence for the application of TDLAS technology as a method to determine product sterility in real food products.

Methods: TDLAS growth detection of Bacillus fengqiuensis, Candida albicans, Lactococcus lactis, Microbacterium …

Application Of Fructans-Degrading Lachancea Fermentati Fst5.1 As An Alternative To Baker’S Yeast In The Production Of A Low-Fodmap Whole Wheat Bread., Małgorzata Borowska

ORBioM (Open Research BioSciences Meeting)

FODMAPs are a group of poorly absorbed dietary carbohydrates comprised of easily fermentable oligo-, di-, monosaccharides and polyols. When consumed, they can exert gastrointestinal symptoms of pain, flatulence, or an irregular bowel movement in individuals with irritable bowel syndrome. Whole wheat bread is an excellent source of proteins, vitamins, polyphenols, and other nutrients, but its consumption is restricted in a low-FODMAP diet due to high fructans content. Although alternatives exist, these are primarily gluten-free, often inferior in terms of quality, nutritional profile, and consumer acceptance. Bioprocessing using microbial fermentation has a proven capacity to reduce FODMAPs in cereal products, but …

Evaluating 3d Printing As A Technology For Producing Dairy Snacks Based On Temperature-Controlled Rennet Induced Gelation Of Protein-Fortified Milk., Ricardo Uribe Alvarez

ORBioM (Open Research BioSciences Meeting)

3D food printing (3DFP) has the potential to develop products with complex structures, personalised nutrition, and customised textures. However, only foods with suitable physicochemical or rheological properties are suitable for 3DFP to ensure a self-supported structure is printed. Milk proteins can form structured objects (i.e., cheese, yoghurt), and so are potential ingredients for 3DFP. This study aims to adapt the rennet gelation from the curdling process of cheese-making to produce 3D printed dairy snacks using milk protein isolate-fortified milk. It is well known that curdling of milk by rennet is temperature dependant; therefore, the rennet gelation properties (G' and G'') …