Effect Of The Treatment Of 1-Mcp Combined With 60Co-Γ Irradiation On The Storage Of Plum Fruit,
2021
Guiyang University, Guiyang, Guizhou 550005, China
Effect Of The Treatment Of 1-Mcp Combined With 60Co-Γ Irradiation On The Storage Of Plum Fruit, Luo Dong-Lan, Cao Sen, Ma Chao, Wang Rui, Ba Liang-Jie
Food and Machinery
Objective: The effect of 1-MCP and 60Co-γ irradiation on the quality of plum during postharvest storage was investigated. Methods: In this study, the plum was treated with 1.5 kGy 60Co-γ irradiation，and then was fumigated with 1 μL/L 1-MCP. The rot ratio, water loss ratio, malondialdehyde content, relative conductivity, total soluble solids content, titratable acid content, VC content, CAT and POD, and SOD of activity were to reveal the effect were measured. Results: The results showed that 1-MCP combined with 60Co-γ irradiation treatment could effectively inhibit rot and water loss ratios and maintain hardness, total soluble solids, …
Anti-Fatigue Effect Of The Polysaccharide From Auricularia Cornea,
2021
College of International Football Education, Jilin Agricultural University, Changchun, Jilin 130000, China
Anti-Fatigue Effect Of The Polysaccharide From Auricularia Cornea, Ren Guang-Quan, Xu Zhi-Ling-Yun, Liu Jin-Qiu, Xu Chun-Yu-Hang, Xia Ning
Food and Machinery
Objective:Auricularia cornea was used as raw material to explore the anti-fatigue effect in this study. Methods: Auricularia cornea is a new member of Auricularia polytricha. Male KM mice were used to explore the anti-fatigue effect of polysaccharides from Auricularia cornea (AP). Results: AP has no significant impact on body weight. The biochemical analysis found that glycogen contents in the liver and muscle were significantly enhanced (P＜0.05) after swimming for 30 minutes. The accumulation of BLA and BUN in the serum was inhibited; the level of free radical was decreased, and the contents of SOD and GSH-Px were increased (P＜0.05). Furthermore, …
Hypoglycemic Effect Of Compound Almond Powder On Rats With Glucose And Lipid Metabolism Disorder,
2021
College of Bioscience and Bioengineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050061, China
Hypoglycemic Effect Of Compound Almond Powder On Rats With Glucose And Lipid Metabolism Disorder, Sheng Qing-Hai, He Shuang-Ning, An Yan-Jun, He Ying, Pan Li-Na, Wang Jia-Qi
Food and Machinery
Objective： To evaluate the hypoglycemic effect of compound almond powder on glucose and lipid metabolism disorder rats. Methods: High-fat diet and dexamethasone were used to establish an insulin resistance rat model of glucose and lipid metabolism disorder. Regular diet was used as a negative control, and metformin was used as a positive control. Fasting blood glucose, serum insulin, blood glucose and area under blood glucose curve after half an hour of glucose loading were measured, and blood lipid data were measured. Results: the fasting blood glucose of normal rats was not affected by compound almond powder (P＞0.05); After successful modeling, …
Study On Optimization Of Microwave Assisted Extraction Of Capsaicin By Water Oil Mixture And Its Application,
2021
Suzhou Polytechnic Institute of Agriculture, Suzhou, Jiangsu 215008, China
Study On Optimization Of Microwave Assisted Extraction Of Capsaicin By Water Oil Mixture And Its Application, Que Xiao-Feng, Fang Zhi-Cheng, Yu Yan, Si Wen-Hui, Xie En-Yao
Food and Machinery
Objective: Optimized the technology of capsaicin extraction from dried capsicum and studied the processing application in food. Methods: The dry pepper was pretreated by high-pressure water oil mixed phase extraction technology, which was used to extract capsaicin with microwave-assisted solvent method, and explore the application in food processing. Results: the pretreatment conditions were as follows: 20% moisture content of dry pepper powder, 150 ℃ temperature and 300 r/min rotating speed. Then microwave-assisted process conditions were as follows: the pretreated chili powder was pretreated for 120 s under the microwave power of 600 W, then 65% ethanol was added as the …
Study On The Α-Glucosidase Inhibition Of The Dark Blue Pigment From The Leaves Of Vaccinium Bracteatum Thunb.,
2021
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On The Α-Glucosidase Inhibition Of The Dark Blue Pigment From The Leaves Of Vaccinium Bracteatum Thunb., Bao Zheng-Yu, Fan Ming-Cong, Li Yan, Qian Hai-Feng, Zhang Hui, Qi Xi-Guang, Wang Li
Food and Machinery
Objective: The α-glucosidase inhibition （α-GI） activity of dark blue pigment from the leaves of Vaccinium bracteatum Thunb. （VBTL） was investigated to confirm the benefits of regulation of postprandial blood sugar. Methods: The dark blue pigment prepared by purified iridoid compounds and exogenous amino compound was used to study the inhibition effect and the inhibition kinetic by Lineweaver-Burk reciprocal curve method. Fluorescence emission spectrum was used to analyze the interaction between the pigment and α-glucosidase. Results: The VBTL dark blue pigment had higher inhibitory effect on α-glucosidase. The α-GI activity increased with the increasing concentration of dark blue pigment and the …
Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Semen Ziziphi Spinosae Protein Hydrolysates,
2021
Changchun University of Chinese Medicine, Changchun, Jilin 130117, China
Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Semen Ziziphi Spinosae Protein Hydrolysates, Han Rong-Xin, Zhang Hong-Yin, Zhou Guang-Xin, Wang Hai-Dong, Xiao Feng-Qin, Li Guang-Zhe, Yan Ming-Ming
Food and Machinery
Objective: In this study, semen ziziphi spinosae protein hydrolysates （SZPHs） with good antioxidant activity were used as the research object. Methods: By simulating gastrointestinal digestion in vitro, the semen ziziphi spinosae protein hydrolysates gastrointensive digest （SZPHs-GD） was obtained. The amino acid composition and antioxidant activity of SZPHs before and after digestion were analyzed in order to explore the effect of internal environment on the structure and activity of SZPHs. Results: The results showed that after simulated digestion in vitro, the content of hydrophobic amino acids in SZPHs-GD decreased by 1.51%, the content of hydrophilic amino acids and negatively charged amino …
Determination Of Lignans In Qinghai Flaxseed And Its Antioxidant Activity,
2021
College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai 810016, China
Determination Of Lignans In Qinghai Flaxseed And Its Antioxidant Activity, Chen Yun-Yun, Wang Jin-Ying, Wang Xing-Rui, Han Yu-Ze, Li Ying-Xia, Wang Shu-Zhen
Food and Machinery
Objective: It provides a basis for promoting the high-value utilization of flaxseed and its processing by-products in Qinghai. Methods: Using linseeds from different producing areas and varieties in Qinghai province as raw materials, and the content of lignan and its component-secoisolariciresinol diglucoside and secoisolariciresinol in 20 kinds of flaxseeds in Qinghai were determined by reversed-phase high performance liquid chromatography, based on DPPH and ABTS free radical scavenging ability to evaluate the antioxidant activity of these two lignans. Results: The content of lignans in flaxseeds from different producing areas and varieties in Qinghai Province was significantly different （P<0.05）, and the content ranges of secoisolariciresinol diglucoside and secoisolariciresinol were 7.53～23.33 mg/g, 0.85～2.55 mg/g, respectively. Secoisolariciresinol diglucoside and secoisolariciresinol have scavenging effects on DPPH and ABTS free radicals. There were significant differences in the antioxidant activity of lignans in 20 kinds of flaxseeds （P<0.05）. Conclusion: Linseeds from different producing areas and varieties in Qinghai Province have different lignan content, which has good antioxidant capacity.
Effect Of Pulsed Light On Bacterium Sterilization Of Beverage Bottle Cap,
2021
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China Light Industry Key Laboratory of Healthy Beverages, China Agricultural University, Beijing 100083, China
Effect Of Pulsed Light On Bacterium Sterilization Of Beverage Bottle Cap, Chen Jin-Ding, Wang Yuan, Mao Li-Ke, Liu Jin-Fang, Gao Yan-Xiang
Food and Machinery
Objective: This study aimed to study the effect of pulsed light on sterilization of beverage bottle caps and to expand its application in PET aseptic filling. Methods: The effect of pulsed light (PL) on the sterilization of 38 mm and 28 mm beverage bottle caps was evaluated. The factors affecting sterilization efficiency included initial aerobic bacterial count, PL irradiation distance and pulse frequency. Results: The results showed that the sterilization efficiency was proportional to the initial aerobic bacterial count and flash time, while it was inversely proportional to PL irradiation distance. When the PL treatment was performed by 7 cm …
Optimization Of Preparation Of Ginseng Glycoprotein By Response Surface Methodology,
2021
Changchun University of Chinese Medicine, Changchun, Jilin 130117, China
Optimization Of Preparation Of Ginseng Glycoprotein By Response Surface Methodology, Yu Ping, Yue Yu-Xian, Zhang Yu, Chen Chang-Bao, Zhang Qing-He
Food and Machinery
Objective： To optimize the preparation process of ginseng glycoprotein. Methods: The Box-Behnken response surface method was used to analyze the effects of extraction time, extraction times, material-to-liquid ratio, and alcohol precipitation concentration on ginseng glycoprotein. Results: The optimal ginseng glycoprotein preparation process extracted three times and 1.5 h with a material-to-liquid ratio 1.0∶15.4 (g/mL) 72% of alcohol precipitation volume fraction. Under the control of these conditions, the extraction rate of ginseng glycoprotein was 24.14%. Conclusion: The optimized preparation technology of ginseng glycoprotein is stable, accurate, reliable, and the extraction rate is high, which has particular practical value.
Optimization Of Vacuum Freeze-Drying Of Pitaya By Response Surface Methodology,
2021
Nanning University， Nanning, Guangxi 530000， China
Optimization Of Vacuum Freeze-Drying Of Pitaya By Response Surface Methodology, Wei Yun-Yi, Cheng Zhong, Lei Ting-De, Huang Chun-Lan
Food and Machinery
Objective: Improve the brittleness and crisp of freeze-drying of pitaya. Methods: Taking red pitaya Meilong No.1 as the research object, the porosity was selected as the evaluation index by pearson correlation between sensory evaluation and objective indexes, the effects of slice thickness, pre-freezing time, drying air pressure and drying time on the quality of vacuum freeze-dried pitaya was studied by single factor experiments, and the optimal level was selected; The processing conditions were optimized using Box-Behnken response surface methodology. Results: Slice thickness, pre-freezing time and drying time were linearly correlated with the porosity of freeze-dried pitaya; The optimal process were …
Research Progress Of Quality Detection Methods For Donkey-Hide Gelatin And Its Products,
2021
School of Laboratory Medicine, Hangzhou Medical College, Hangzhou, Zhejiang 310053, China
Research Progress Of Quality Detection Methods For Donkey-Hide Gelatin And Its Products, Lin Xiao-Yi, Li Gen, Wang Feng-Yu, Chen Yu
Food and Machinery
This paper summarizes the current related gelatin and its products identification, quality evaluation of the research progress of methods and techniques, including the spectrometry, electrophoresis, high performance liquid chromatography, polymerase chain reaction and DNA barcode technology, and discusses the problems and limitations in the current onkey-hide gelatin products detection technology, The development prospect of the technique is summarized and prospect.
Advances In Effects Of Physical Field Pretreatment On Starch Modification And Its Multi-Scale Structure,
2021
Henan Institute of Science and Technology, School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Xinxiang, Henan 453003, China
Advances In Effects Of Physical Field Pretreatment On Starch Modification And Its Multi-Scale Structure, Li Guang-Yao, Li Lin-Bo, Yang Tian-You, Wang Bao-Shi, Zhang Ming-Xia
Food and Machinery
In this paper, the applications of new physical fields such as ultrasonic field, microwave field and electric field in starch modification and the changes of starch multi-scale structure were reviewed, and the future green and safe production direction of modified starch was prospected. It is pointed out that electron beam radiation has important application potential in dry modification of starch. Exploring the influence law and mechanism of multi-scale structure of irradiated starch is helpful to promote the green and intelligent manufacture of modified starch.
Research Progress Of Superheated Steam Drying Technology,
2021
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Research Progress Of Superheated Steam Drying Technology, Li Shao-Bin, Fang Ting, Su Huang-Jie, Liu Bin-Xiong
Food and Machinery
This paper reviews the research progress of different superheated steam drying equipment from two aspects of energy efficiency and product quality. Discussed the development status and potential of the superheated steam drying system in different drying equipment, including the fluidized bed dryer, vacuum dryer, rotary dryer, flash dryer, impact dryer, etc. .
Research Progress Of Phase Change Cold Storage Materials And Their Application In Cold Storage,
2021
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Public Service Platform for Cold Chain Equipment Performance Testing and Energy Saving Evaluation, Shanghai 201306, China
Research Progress Of Phase Change Cold Storage Materials And Their Application In Cold Storage, Sun Jin-Tao, Xie Jing
Food and Machinery
Using a combination of research literature review and actual cases, the characteristics of phase change materials and the refrigeration principle of cold storage with phase change materials were analyzed, and their respective advantages were fully utilized in practical applications to achieve a more ideal effect.
Progress On Utilization Of Bamboo Shoot By-Products And Functional Components,
2021
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Progress On Utilization Of Bamboo Shoot By-Products And Functional Components, Tang Jiao-Jiao, Li Ke, Zhang Zhi-Xin, Zheng Shi-Lin, Li Zong-Jun, Tong Guang-Xiang
Food and Machinery
The functional components of bamboo shoot by-products, such as bamboo shoots pre-cooking water, bamboo shoot juice, bamboo shoot roots in polysaccharide, sterol, free amino acids, dietary fiber,polyphenols extraction method of optimization were summarized. The function mechanism research was reviewed in detail, putting forward the future by-products from the processing of bamboo shoot development direction in basic research and applied research. It is expected to provide a reference for the utilization of bamboo shoot resources.
Analysis Of Functional Composition、 Antioxidant Activity And Their Correlation In Stem, Leaf And Flower From Dendrobium Officinale,
2021
Tongren Polytechnic College, Tongren, Guizhou 554300, China;College of Agriculture, Gansu Agricultural University, Lanzhou, Gansu 730070, China
Analysis Of Functional Composition、 Antioxidant Activity And Their Correlation In Stem, Leaf And Flower From Dendrobium Officinale, Tang Wen-Wen, Xia Jun-Li, Chen Yuan
Food and Machinery
Objective: To strengthen the comprehensive utilization of Dendrobium officinale（D. officinale） resources. Methods: The functional composition, antioxidant activity and their pearson correlation analysis of D. officinale stem, leaf and flower were studied and compared. Results: The results showed that the contents of 4 main functional components and antioxidant activity were significantly different between the stem, leaf and flower from D. officinale, the polysaccharide of leaf and flower were lower than that observed in stem: Stem（31.00%）＞Leaf（15.04%）＞Flower（8.11%）; However, compared with stem, the total flavonoid, total polyphenol and total alkaloids contents of leaf and flower were much higher. The results of DPPH, ABTS, FRAP …
Main Experience And Enlightenment Of American Food Facts Up Front Labeling,
2021
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
Main Experience And Enlightenment Of American Food Facts Up Front Labeling, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
The materials and information about Facts up Front labeling from the official website were collected. The practice experience was summarized in terms of the characteristics, types, comparison to the base case of a similar FOP labels, and comparison of implementation effects with other FOP labels. Consequently some advices were provided to start and develop the FOP labeling in China.
Study On Quality Control Of Edible Areca During Shelf Life,
2021
Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China; Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha, Hunan 410004, China
Study On Quality Control Of Edible Areca During Shelf Life, Li Liang-Yi, Pan Fei-Bing, Zhou Wen-Hua, Qian Xin, Wang You-Ren, Mo Hua
Food and Machinery
Objective： The reasons for the brining and whitening of the edible betel nut were investigated. Methods: conducts research and analysis by collecting patents related to edible betel nut brine between 2000 and 2020, as well as related factory cases. Results: In the preparation process of edible betel nut brine, the particle size of raw materials, the temperature and humidity of the environment, the moisture content in the sample and the automation of the equipment may cause the edible betel nut to return to brine and white. Conclusion: In the processing of areca nuts, the methods of strictly controlling water content, …
Physicochemical And Microstructural Characterization Of Whey Protein Films Formed With Oxidized Ferulic/Tannic Acids,
2021
Nanjing Forestry University, China
Physicochemical And Microstructural Characterization Of Whey Protein Films Formed With Oxidized Ferulic/Tannic Acids, Yaosong Wang, Youling L. Xiong
Animal and Food Sciences Faculty Publications
Protein-based biodegradable packaging films are of environmental significance. The effect of oxidized ferulic acid (OFA)/tannic acid (OTA) on the crosslinking and film-forming properties of whey protein isolate (WPI) was investigated. Both of the oxidized acids induced protein oxidation and promoted WPI crosslinking through the actions of quinone carbonyl and protein sulfhydryl, and amino groups. OTA enhanced the tensile strength (from 4.5 MPa to max 6.7 MPa) and stiffness (from 215 MPa to max 376 MPa) of the WPI film, whereas OFA significantly increased the elongation at break. The water absorption capability and heat resistance of the films were greatly improved …
Irradiation Reduces Superficial Scald By Downregulating Ethylene And Α-Farnesene Biosynthetic Enzymes In ‘Granny Smith’ Apples,
2021
Chapman University
Irradiation Reduces Superficial Scald By Downregulating Ethylene And Α-Farnesene Biosynthetic Enzymes In ‘Granny Smith’ Apples, Anderson Adriano Martins Melo, Anderson Adriano Martins Melo, Paul Nifemi Olabode, Hagop Atamian, Brian Nyakundi, Criselda Toto Pacioles, Anuradha Prakash
Food Science Faculty Articles and Research
Superficial scald is a postharvest disorder of apples related to increased ethylene production in stored fruit which leads to α-farnesene accumulation and oxidation. Ionizing irradiation inhibits ethylene production and has been shown to reduce superficial scald, but this phenomenon has not been explored at the molecular level. The goal of this study was to determine the effect of irradiation on gene expression of enzymes related to ethylene and α-farnesene in ‘Granny Smith’ apples. Irradiation at 310 Gy controlled scald severity and incidence and inhibited the rise in AFS1 expression up to 90 d of cold storage followed by 7 d …
