Preparation And Performance Characterization Of An Anthocyanin-Based Intelligent Indicating Composite Film For Monitoring The Freshness Of Fish Meat,
2026
School of Food and Pharmaceutical Engineering , Suihua University , Suihua , Heilongjiang 152061 , China
Preparation And Performance Characterization Of An Anthocyanin-Based Intelligent Indicating Composite Film For Monitoring The Freshness Of Fish Meat, Zhang Jinfeng, Wang Guanghui, Wang Peng, Chai Yunlei, Gao Zhen
Food and Machinery
[Objective] To develop an anthocyanin -based intelligent film that can rapidly respond to freshness of fish meat and has a certain degree of antibacterial properties. [Methods] Zein (ZH) and chitosan (CS) are used as the film -forming matrix, anthocyanin as the indicator, glycerol as the enhancer, and nisin as the antibacterial additive to prepare the anthocyanin -based intelligent film. With tensile strength (TS) and carbon dioxide transmittance as indicators, three factors -CS/ZH blending ratio, glycerol addition amount, and volume of coating, are selected for single -factor experiments. On the basis of the single -factor experiments, a response surface experiment is …
Analysis And Evaluation Of Nutritional And Flavor Components Of Three Economic Shellfish,
2026
Marine Science Research Institute of Shandong Province , Qingdao , Shandong 266104 , China;Qingdao Aquatic Organisms Quality Evaluation and Utilization Engineering Research Center , Qingdao , Shandong 266104 , China
Analysis And Evaluation Of Nutritional And Flavor Components Of Three Economic Shellfish, Li Hongyan, Liu Zhenlu, Liu Tianhong, Wang Ying, Zhang Shuaizhong, Zhang Tong, Sun Yikang
Food and Machinery
[Objective] To analyze and evaluate the nutritional and flavor components of three shellfish species, namely Ostrea rivularis, Meretrix meretrix, and Scapharca subcrenata, naturally growing by seabed seeding along the Binzhou coast. [Methods] The conventional nutritional components, amino acids, fatty acids, major mineral elements, bioactive substances, free amino acids, nucleotides, quaternary ammonium compounds, organic acids, and volatile flavor compounds of the three shellfish species were analyzed, and their nutritional quality was evaluated. [Results] O.rivularis, M.meretrix, and S.subcrenata all exhibited high protein, low fat, and high ash contents, and were rich in glycogen and taurine. Among them, O.rivularis and M.meretrix had higher …
Ultrasound-Microwave-Assisted Aqueous Two-Phase Extraction Process Optimization And In Vitro Activity Of Flavonoids From Nongxiangxing Baijiu Zaopei,
2026
School of Food Science and Chemical Engineering , Shaoyang University , Shaoyang , Hunan 422000 , China;Hunan Provincial Higher Education Key Laboratory of New Technology and Application for Ecological Baijiu Production , Shaoyang , Hunan 422000 , China
Ultrasound-Microwave-Assisted Aqueous Two-Phase Extraction Process Optimization And In Vitro Activity Of Flavonoids From Nongxiangxing Baijiu Zaopei, Qian Yuefei, Wang Feng, Wang Yuhong, Long Tingyu, Zhang Yuxuan
Food and Machinery
[Objective] To shorten the extraction time and increase the extraction yield of flavonoids from Nongxiangxing Baijiu Zaopei, and to identify the components and clarify the effectiveness of these flavonoids. [Methods] Nongxiangxing Baijiu Zaopei is used as the raw material and treated by the ultrasound -microwave -assisted aqueous two -phase extraction. With the total flavonoid extraction yield as the indicator, the extraction process is optimized by a response surface experiment. Then, the composition of the flavonoids from Zaopei is identified by ultra -high performance liquid chromatography -triple quadrupole tandem mass spectrometry (UPLC -QQQ -MS). Additionally, their effects on antioxidant reagents, α-amylase, …
Process Optimization For Mixed Lactic Acid Bacteria Fermentation Of Xinjiang Thompson Seedless Grape Leaves And Antioxidant Activity Evaluation Of Fermentation Broth,
2026
School of Life Sciences , Xinjiang Normal University , Urumqi , Xinjiang 830017 , China
Process Optimization For Mixed Lactic Acid Bacteria Fermentation Of Xinjiang Thompson Seedless Grape Leaves And Antioxidant Activity Evaluation Of Fermentation Broth, Abula Kaidiriya, Rahman Nurgul, Wang Xiaoyi, Zhu Xiaoying, Chen Jianling
Food and Machinery
[Objective] To optimize the fermentation process of mixed lactic acid bacteria for grape leaves and to improve their antioxidant activity. [Methods] Using Lacticaseibacillus paracasei TM -27, Lactobacillus brevis KM -6, and Lactobacillus plantarum NG -120 as test strains, the optimal mixed strain ratio is selected by measuring pH, viable bacteria count, DPPH, ABTS+, and hydroxyl free radical scavenging rates, iron -reducing capacity, total polyphenol content, and total flavonoid content. Furthermore, key fermentation process parameters are optimized via single -factor experiments combined with response surface methodology. [Results] The optimal fermentation conditions of mixed lactic acid bacteria are as follows:the volume ratio …
Preparation And In Vitro Antioxidant Activity Of Dendrobium Officinale Flower Anthocyanin-Loaded Multivesicular Liposomes,
2026
College of Food Science and Technology , Yunnan Agricultural University , Kunming , Yunnan 650201 , China
Preparation And In Vitro Antioxidant Activity Of Dendrobium Officinale Flower Anthocyanin-Loaded Multivesicular Liposomes, Peng Kangyuan, Zhang Cunzhi, Huang Huawen, Zhang Rong, Wu Yamei, Yuan Wenjuan
Food and Machinery
[Objective] To investigate anthocyanin -loaded multivesicular liposome preparation using Dendrobium officinale flower as the raw material, aiming to enhance the antioxidant capacity of anthocyanins. [Methods] The optimal extraction process for D.officinale flower anthocyanins is determined using single -factor experiments combined with response surface methodology. Then, the obtained anthocyanins are incorporated into multivesicular liposomes via the double emulsion method. The antioxidant activity of the resulting anthocyanin multivesicular liposomes is evaluated through DPPH, ABTS, and hydroxyl free radical, alongside ferric reducing antioxidant power (FRAP ) assays. [Results] The optimized extraction conditions for anthocyanins are as follows:an extraction time of 3.2 h, an …
Sugar Substitute Formula Optimization And Quality Analysis Of Low-Sugar Nutrient-Fortified Condensed Milk,
2026
School of Biological Science and Food Engineering , Chuzhou University , Chuzhou , Anhui 239000 , China
Sugar Substitute Formula Optimization And Quality Analysis Of Low-Sugar Nutrient-Fortified Condensed Milk, Wang Xuelian, Dong Yining, Dong Hui, Guo Mingfei, Xu Sheng, Zhou Di
Food and Machinery
[Objective] To address health risks associated with the high sugar and calorie content in traditional condensed milk, and to reduce sugar content and fortify nutrients of traditional condensed milk by replacing sugar with low -sweetness prebiotics as the primary component, compounded with sugar alcohols and high -intensity sweeteners. [Methods] Low -sweetness prebiotics (galacto -oligosaccharides and fructo -oligosaccharides ) are used as the main ingredients in sugar substitutes, compounded with sugar alcohols (erythritol and maltitol ) and high -intensity sweeteners (stevioside and mogrosides ). Then, the optimal substitute ratio is optimized through fuzzy mathematics sensory evaluation combined with D -optimal mixture …
Effect Of Gluten Protein Fractions On Oil Uptake Of Fried Mahua,
2026
School of Biotechnology and Food Science , Tianjin University of Commerce , Tianjin 300134 , China
Effect Of Gluten Protein Fractions On Oil Uptake Of Fried Mahua, Wei Yaxuan, Lian Xijun, Yang Wen, Min Jiankang, Lai Yanxin, Liu Tianmu, Zhang Rui
Food and Machinery
[Objective] To reduce the oil content in fried Mahua. [Methods] Four gluten protein fractions, including ω-gliadin, αβγ-gliadin, alkali -soluble glutenin, and urea -soluble glutenin, are incorporated into the dough. The effects of protein addition amounts, mixing temperatures, frying temperatures and frying time on oil uptake are systematically investigated. Furthermore, the underlying mechanisms by which these protein fractions reduce oil content are explored using Fourier transform infrared spectroscopy (FT-IR), 13C solid -state nuclear magnetic resonance (13C solid -state NMR ), X-ray diffraction (XRD ), and differential scanning calorimetry (DSC ). [Results] The addition of individual protein fractions significantly reduces the oil …
Optimization Of Glycosylation Modification And Functional Properties Of Soybean Lipophilic Proteins,
2026
Department of Food Engineering , Shangqiu Polytechnic , Shangqiu , Henan 476000 , China
Optimization Of Glycosylation Modification And Functional Properties Of Soybean Lipophilic Proteins, Zhou Xianghui, Liu Chang, Meng Gaoge, Yuan Guangyao, Zhang Qiuhui, Zhang Yongsheng
Food and Machinery
[Objective] To improve the emulsifying stability of soybean lipophilic proteins and broaden their application in the field of functional foods. [Methods] Based on the glycosylation reaction, the processing conditions for glucose -mediated glycosylation modification were optimized using grafting degree and emulsifying stability as evaluation indices. Meanwhile, the structure and functional properties of the glycosylated proteins were characterized by SDS -PAGE, particle size analysis, Fourier transform infrared spectroscopy (FTIR ), foaming stability, surface hydrophobicity, and oil -holding capacity. [Results] The optimal glycosylation conditions were a protein -to-glucose mass ratio (mprotein∶mglucose ) of 1∶1, a treatment time of 2 h, a temperature …
Effects Of Morchella Esculenta Powder On The Physicochemical Properties And Oxidative Stability Of Nanjing Sausages,
2026
School of Food Science , Nanjing Xiaozhuang University , Nanjing , Jiangsu 211171 , China;Nanjing Engineering Research Center , Nanjing , Jiangsu 211171 , China
Effects Of Morchella Esculenta Powder On The Physicochemical Properties And Oxidative Stability Of Nanjing Sausages, Fu Qingquan, Shi Kuichun, Song Shangxin, Yu Xiaobo
Food and Machinery
[Objective] To investigate the effects of different addition amounts of Morchella esculenta powder on the physicochemical properties and oxidative stability of Nanjing sausages. [Methods] Different amounts of M.esculenta powder are added to sausages. The pH values, nutritional components, free amino acids content, free fatty acids content, volatile compound content, color, textural characteristics, sensory scores, 2-thiobarbituric acid value, carbonyl group value, and free thiol group value are measured and analyzed. [Results] Compared with the control group, the addition of M.esculenta powder increases the protein content, free amino acid content, unsaturated fatty acid content, alcohol content, ester content, b* value, and overall …
Effects Of Cutting Methods And Drying Temperatures On Hot-Air Drying Kinetics And Quality Of Morchella Esculenta,
2026
College of Exercise and Health , Guangxi College of Sports Education , Nanning , Guangxi 530012 , China
Effects Of Cutting Methods And Drying Temperatures On Hot-Air Drying Kinetics And Quality Of Morchella Esculenta, Lin Fang, Wu Zhaolong, Wu Ying, Ma Lanyu, Liu Zhonglin
Food and Machinery
[Objective] To enhance the added value of Morchella esculenta and optimize its hot -air drying process. [Methods] The effects of cutting methods (whole mushroom, 1/2 cut, and 1/4 cut) and drying temperatures (50,60, and 70 ℃) on drying characteristics, nutritional quality (rehydration ratio, protein content, and total phenolic content ), and antioxidant activity were systematically investigated, and a drying kinetic model was established. [Results] The hot -air drying process of M.esculenta could be divided into two stages:an accelerating drying stage and a falling -rate drying stage. The Page model accurately described the moisture variation during drying (R2=0.980). With increasing cutting …
Research Progress And Prospects Of 5g Technology In The Food Supply Chain,
2026
Food Laboratory of Zhongyuan , Luohe , Henan 462044 , China
Research Progress And Prospects Of 5g Technology In The Food Supply Chain, Xie Zifan, Wang Lijuan, Liu Siyuan, Liu Bo, Liu Zhexu, Dong Tieyou
Food and Machinery
As a new generation of mobile communication technology, 5G demonstrates significant potential in the digitalization and intelligent transformation of the food supply chain, owing to its advantages of high data rates, low latency, and massive connectivity. This paper reviews the research progress and application exploration of 5G in the food supply chain in China and abroad, with a focus on typical cases and technical pathways in raw material production, food processing, storage and cold -chain logistics, and quality traceability. Overall, 5G has become an important support for promoting the development of the food supply chain. However, related research and practices …
Optimization Of Fermentation Process And Analysis Of Flavor Compounds In Pitaya-Black Tea Wine,
2026
Brewing Science and Technology Key Laboratory of Sichuan Province , Sichuan University of Science & Engineering , Yibin , Sichuan 644000 , China
Optimization Of Fermentation Process And Analysis Of Flavor Compounds In Pitaya-Black Tea Wine, Wei Chunhui, Li Xiaoyi, Yang Yikun, Sang Shixin, Zeng Shiyan
Food and Machinery
[Objective] To develop a composite fermented wine integrating the flavors of pitaya and black tea, optimize the fermentation process, and analyze its volatile flavor compounds. [Methods] The mixture of red -fleshed pitaya juice and black tea infusion is inoculated with yeast for fermentation. Single -factor and orthogonal experiments are employed to optimize the fermentation parameters, and the volatile flavor components are analyzed by headspace solid -phase microextraction coupled with gas chromatography -mass spectrometry (HS-SPME -GC-MS). [Results] The optimal fermentation conditions are determined as follows:a volume ratio of pitaya juice to black tea infusion of 1∶5, an initial sugar degree of …
Effects Of Microwave Irradiation On Major Flavor Compounds In Maotai-Flavor Baijiu With Original Bottled Packaging,
2026
National Key Laboratory of Non-Food Biomass Energy Technology , Guangxi Academy of Sciences , Nanning , Guangxi 530007 , China;Guangxi Key Laboratory of Microwave Advanced Manufacturing Technology , Nanning , Guangxi 530007 , China;Institute of Grand Health , Guangxi Academy of Sciences , Nanning , Guangxi 530007 , China
Effects Of Microwave Irradiation On Major Flavor Compounds In Maotai-Flavor Baijiu With Original Bottled Packaging, Huang Jimin, Qin Haibo, Wu Zhaolong, Zhao Guohui, Liang Jinzhi, Li Bingzheng, Huang Zhimin
Food and Machinery
[Objective] To enhance the quality and market value of original bottled Maotai -flavored Baijiu, this study investigates the effects of microwave irradiation on major flavor compounds during the aging process and optimizes the microwave -assisted aging process. [Methods] Maotai -flavored Baijiu samples were subjected to microwave irradiation, and the effects of irradiation time, irradiation temperature, and power density on the contents of key flavor compounds, including ethyl acetate, ethyl lactate, ethyl butyrate, ethyl hexanoate, acetic acid, and acetaldehyde, were examined in samples stored for 28 days after treatment. [Results] With increasing irradiation time, ester contents first increased and then fluctuated …
Active Ingredients Of Piper Betle Extracts And Their Antibacterial Effects On Levilactobacillus Brevis,
2026
Ph.D. Program in Nutrition & Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan
Active Ingredients Of Piper Betle Extracts And Their Antibacterial Effects On Levilactobacillus Brevis, Chao-Jung Chen, Hung-Tse Huang, Jung-Feng Hsieh, Bang-Yuan Chen
Journal of Food and Drug Analysis
Levilactobacillus brevis, a common beer spoilage bacterium, causes acidification during brewing. In this study, we aimed to investigate the antibacterial activities of Piper betle extracts against L. brevis and identify their active constituents. A crude ethanol extract was obtained from P. betle leaves and further fractionated into chloroform, ethyl acetate (PBAE), and aqueous extracts via liquid-liquid partitioning. Among all extracts, PBAE exerted the strongest antibacterial effects, forming an inhibition zone (diameter = 57.5 ± 0.71 mm) larger than that formed by the P. betle ethanol extract (diameter = 45.5 ± 0.71 mm) and the gentamicin control (diameter = 21.0 ± …
Nanoparticle-Based Innovations In Lung Cancer Treatment: Challenges And Opportunities,
2026
Pharmaceutical Research Division, Department of Nanoformulation, Amar Shaheed Baba Ajit Singh Jujhar Singh Memorial College of Pharmacy, BELA (Ropar) Punjab INDIA
Nanoparticle-Based Innovations In Lung Cancer Treatment: Challenges And Opportunities, Shailesh Sharma, Chamanpreet Kaur, Gurminder Kaur, Surajpal Verma
Journal of Food and Drug Analysis
Nanoparticles (NPs) present a therapeutic revolution in the context of lung cancer, having several and unique advantages over many traditional drugs, such as increased specificity, minimal side effects on healthy tissues, and increased efficacy. It definitely provides a detailed understanding of preparation techniques for nanoparticles for lung cancer treatment, as well as assessment approaches and therapeutic applications of nanoparticles in cancer treatment. The incorporation of drugs into nanoparticle-based systems is then critically discussed with emphasis on their capability to circumvent MDR and target tumour cell lines. Also, the review mentioned the development in the agnostic application, the nanoparticles that are …
Glycitin Primes Retinal Pigment Epithelium Resilience To High-Glucose Injury Via The Pi3k/Akt Pathway,
2026
Department of Ophthalmology, Kaohsiung Medical University Hospital, Kaohsiung 807, Taiwan
Glycitin Primes Retinal Pigment Epithelium Resilience To High-Glucose Injury Via The Pi3k/Akt Pathway, Shwu-Jiuan Sheu, Yi-Hsiung Lin, Ching-Yu Lin, Chen-Xi He, Chia-Yang Li, Shun-Yuan Tu, Yi-Ching Tsai, Kai-Chun Cheng, Chien-Chih Chiu, Chun-Lin Chen
Journal of Food and Drug Analysis
Diabetic retinopathy (DR) is a leading cause of vision loss, which is driven in part by oxidative stress-induced dysfunction of ocular tissues. We previously showed that high glucose conditions trigger senescence pathways and damage the retinal pigment epithelium (RPE). Here, we identify glycitin, a natural isoflavone, as a candidate cytoprotectant and define its mechanism of action in high glucose-exposed ARPE-19 cells. Using RNA-seq followed by Ingenuity Pathway Analysis, we mapped glycitin-responsive programs and validated key nodes experimentally. Glycitin partially restored cell proliferation, suppressed oxidative stress, and reversed high glucose-induced premature senescence, primarily through modulation of the PI3K/AKT pathway. These findings …
Development Of Gluten-Free Cookies Produced From Blends Of Chickpea Flour And Soybean Flour With Rice Flour,
2026
International University, VNU-HCM, Linh Xuan Ward, Ho Chi Minh City
Development Of Gluten-Free Cookies Produced From Blends Of Chickpea Flour And Soybean Flour With Rice Flour, Cao Thi Bich Thao, Diana Widiastuti, Chau Minh Thuan, Nguyen Ngoc Thanh Tien, Pham Van Hung
Chimica et Natura Acta
The incorporation of chickpea and soybean flours may improve the nutritional quality of gluten-free cookies, particularly their protein and resistant starch contents. This study investigated the effects of various levels of chickpea or soybean flour (10%, 30%, and 50% w/w) substituted to rice flour on the physicochemical and pasting properties of composite flours, and cookie quality, resistant starch, and sensory properties of gluten-free cookies were evaluated. Proximate analysis revealed that fortification increased the protein from 6.8% to 22.36% in the composite flours. The composite flours showed lower swelling index and higher water absorption capacity than rice flour and both peak …
Growing South Dakota (Fall 2026),
2026
South Dakota State University
Growing South Dakota (Fall 2026), College Of Agriculture, Food And, Environmental Sciences
Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)
[Page] 2 Support from donors helping set SDSU dairy graduates above the rest
[Page] 4 A decade of impact: Celebrating 10 years of cow-calf, swine education and research facilitates
[Page] 8 98-year-old donor keeps decades-long scholarship going in honor of late husband
[Page] 11 Looking back at Michele Dudash's tenure in academia
[Page] 12Giving students opportunities, experience to build their futures
[Page] 16 A Jackrabbit's journey in growing agricultural leadership
[Page] 18 Building South Dakota's next generation of rural veterinarians
[Page] 19 Conservation: A family affair
[Page] 20 South Dakota Water Resources Institute finds solutions to South Dakota's water challenges …
Enantioselectivity Of The Photochemical Continuous-Flow Isomerization Of Humulones,
2026
University of Missouri-St. Louis
Enantioselectivity Of The Photochemical Continuous-Flow Isomerization Of Humulones, Gregory M. Giovine, Trevor Smith, Bruce Hamper
Undergraduate Research Symposium
Humulones, the primary natural product present in the historically significant hop flower, represent a largely unexplored candidate for structure-based pharmaceutical design. Showing promising biological activity as an anti-bacterial and anti-inflammatory agent, humulones are of interest both for their bioactive properties and for their long-established tolerability and natural abundance. Humulones undergo a characteristic isomerization reaction, where the six-membered substituted phloroglucinol ring contracts to a five-membered ring isohumulone, under a variety of conditions, including those enabled by brewing conditions (thermal, metal-catalyzed) and by exposure to UV light. Optimization of the photocatalyzed isomerization of n-humulone to n-isohumulone in flow conditions resulted in a …
Effects Of Dietary Nigella Sativa Supplementation On Growth Performance, Lipid Profile, Carcass Traits, And Immune Response Of Broiler Chickens During Summer And Winter Seasons,
2026
Department of Biology, Lahore Garrison University, Sector C, Phase VI, DHA, Lahore, Pakistan
Effects Of Dietary Nigella Sativa Supplementation On Growth Performance, Lipid Profile, Carcass Traits, And Immune Response Of Broiler Chickens During Summer And Winter Seasons, Zahida Jabeen, Roheela Yasmeen
Journal of Bioresource Management
The poultry industry is a major agro-based sector in Pakistan and an important source of meat protein. Nigella sativa (black cumin/kalonji) has gained attention as a natural feed additive because of its antimicrobial, antioxidant, immunomodulatory, and growth-promoting properties. This study evaluated the effects of dietary Nigella sativa seed supplementation on growth performance, feed conversion ratio (FCR), lipid profile, and carcass characteristics of broiler chickens under summer and winter conditions. A total of 120 one-day-old broiler chicks were randomly assigned to two dietary treatments, with 60 birds per treatment and three replicates of 20 birds. The control group received a basal …
