Food Science Commons^™

Effects Of Material Form On The Modification Of Rice By Heat-Moisture Treatment, Wang Haoyan, Feng Wei, Zheng Yubin, Wang Ren, Huo Jian

Food and Machinery

[Objective] To investigate the effects of two material forms (rice flour and whole rice grains) on the modification performance of rice by heat-moisture treatment and physicochemical properties. [Methods] Early indica rice is used as raw material. Rice flour and whole rice grains are subjected to heat-moisture treatment (100 ℃, 2 h) under three moisture levels (21%, 24%, and 27%). Subsequently, the basic chemical composition, surface particle morphology, crystal structure characteristics, and farinograph processing properties of samples from the two groups are characterized. [Results] After heat-moisture treatment, the particle dispersibility of samples in both groups decreases significantly, accompanied by obvious aggregation …

Study On Preparation And Emulsification Properties Of Distillers Dried Grains With Solubles Arabinoxylan Hydrolysate/Soy Protein Isolate Complex, Yu Shuo, Guo Qingbin, Zhao Shudi, Li Zhenjing, Jia Xing, Kang Ji

Food and Machinery

[Objective] To expand the application fields of distillers dried grains with solubles and improve its market value. [Methods] Arabinoxylan (AX) was extracted from distillers dried grains with solubles and modified to prepare AX with different molecular structures. AX was then reacted with soy protein isolate (SPI) via the Maillard reaction to prepare the AX-SPI covalent complex. The structure of the complex was characterized using circular dichroism spectroscopy, Fourier transform infrared spectroscopy, particle size, and zeta potential, and its emulsifying properties were studied. [Results] The AX-SPI covalent complex is formed by SPI and AX via the Maillard reaction, and differences in …

Effect Of Sodium Butyrate On Biofilm Formation And Virulence Of Salmonella Typhimurium, Yao Meng, Li Zhiheng, Wang Yan, Pan Wanlong, Liu Peng

Food and Machinery

[Objective] To investigate the regulatory effects of sodium butyrate on biofilm formation by Salmonella typhimurium and clarify its effects on the expression of virulence-related genes and pathogenicity under in vivo conditions. [Methods] S. typhimurium was treated with 4 mg/mL and 8 mg/mL sodium butyrate, and the effects of sodium butyrate on biofilm formation, motility, metabolic activity, and quorum sensing of the strain were detected. The expression changes of virulence genes (hilA, invF, and sipA) in sodium butyrate-treated strains were analyzed by quantitative real-time PCR. A C57BL/6 mouse infection model was established using S. typhimurium pretreated with 8 mg/mL sodium butyrate, …

Detection Of Egg Components In Food By Microfluidic Digital Pcr, Li Ben, Zhuo Yiming, Qin Jijun, Yang Lixia

Food and Machinery

[Objective] To establish a detection method for egg components in food using microfluidic digital polymerase chain reaction (PCR) technology. [Methods] Specific primers and fluorescent probes are designed based on the mitochondrial gene nicotinamide adenine dinucleotide dehydrogenase subunit 1 (ND1). Then, the reaction system and amplification conditions are optimized, and specificity and sensitivity are evaluated before being applied to actual food detection. [Results] The established method can specifically detect egg components, while no cross-reactivity is observed with other common poultry egg components, such as duck and goose eggs. The optimal annealing temperature is 56 ℃, and the optimal concentrations of primers …

Optimization Of Roller Tooth Parameters For Roller Mill Based On Rocky Dem, Liu Yifan, Zhang Chao, Guo Xing

Food and Machinery

[Objective] To investigate the effects of the surface technical parameters of the toothed roller in a 1B roller mill on the wheat grinding process and to optimize these surface technical parameters. [Methods] The grinding process of the toothed roller was simulated using Rocky DEM software. Tooth angle, sharpness angle, tooth tip width, and inclination were selected as variables to analyze their effects on wheat scraping rate and wear loss. Single-factor experiments and orthogonal experiments combined with matrix analysis were comprehensively applied to systematically evaluate the experimental results. [Results] The optimal combination of surface technical parameters for the 1B toothed roller, …

Inhibitory Effect Of Tbhq On The Deterioration Of Leisure Dried Tofu, Chen Durun, Huang Zhanrui, Hu Lianhua, Chen Hao, Zhao Dan

Food and Machinery

[Objective] To address key industrial challenges of leisure dried tofu subjected to mild sterilization, namely shortened shelf life (30~90 d) and susceptibility to photoenzyme -induced oxidative deterioration, this study aimed to elucidate the mechanisms by which tert -butylhydroquinone (TBHQ ) inhibits quality deterioration in leisure dried tofu induced by photoenzyme initiators. [Methods] Leisure dried tofu was prepared using marinade treated with TBHQ and photoenzyme initiators (chlorophyll and azodiisobutyronitrile ). During a 90 d storage period, dynamic changes in nutritional components, characteristic oxidation indices, textural properties, intermolecular forces, and microstructure of the dried tofu were systematically monitored.［Results］ During the early storage …

Detection Of Apple Freshness During Storage Based On Zigbee Network And Pls-Da, Huang Haiyang, Qu Liqiu, Ma Yunlong

Food and Machinery

[Objective] To address the long detection cycles, complex operation, and destructive sampling in apple freshness detection, a rapid and non-destructive detection method based on Zigbee wireless sensor network and partial least squares-discriminant analysis (PLS-DA) is proposed. [Methods] With Red Fuji apples as the research object, a gas sensor array acquisition system based on the Zigbee protocol is designed to monitor the concentration changes of four characteristic gases (ethanol, ethylene, oxygen, and carbon dioxide) during apple storage in real time. Least squares filtering is employed to preprocess the raw data, and the stable value, mean value, and maximum value are extracted …

Overexpression Of Liax Enhances Stress Tolerance In Lacticaseibacillus Paracasei L9, Liu Ting, Ma Xiayin, Yan Ningning, Chen Shihao, Bai Jingfu

Food and Machinery

[Objective] To investigate the protective role of the surface protein LiaX in Lacticaseibacillus paracasei L9 against external stresses, such as bile salts, antibiotics, and the gastrointestinal environment. [Methods] A LiaX-overexpressing strain was constructed and the protein was purified. Spent media assays, in vitro simulated digestion, and exogenous protein supplementation experiments were comprehensively employed to evaluate the effect of LiaX on the survival rate of the strain under digestive, bile salt, and antibiotic stresses. [Results] The LiaX-overexpressing strain LPL9psip0968 his was successfully constructed, and the LiaX protein was isolated and purified. Spent media assays and exogenous addition of purified LiaX protein …

Preparation , Structural Characterization , And In Vitro Hypoglycemic Activities Of Acetylated Elaeagnus Moorcroftii Wall . Polysaccharides, Xue Xue, Tang Hui, Liao Bingwu, Chen Lu, Zhao Wenbin, Wang Xinbing, Sun Yan, Wei Youhong

Food and Machinery

[Objective] To explore the preparation conditions, structural information, and in vitro hypoglycemic activities of acetylated Elaeagnus moorcroftii Wall. polysaccharides of Kashgar (A-EMP-K). [Methods] EMP-K is extracted by the water extraction and alcohol precipitation method, and modified by the acetic anhydride method. Then, A-EMP-K preparation conditions are optimized using Box–Behnken response surface methodology. Furthermore, structural characterization and in vitro hypoglycemic activity assays of A-EMP-K are performed. [Results] The optimal preparation conditions are a reaction time of 3 h, a reaction temperature of 61 ℃, and an acetic anhydride addition volume of 9.3 mL. Under these conditions, A-EMP-K exhibits a degree of …

Purification , Characterization , And Hypoglycemic Activity Of Peanut Coat Polyphenols, Zhou Wenda, Yin Yunhui, Fu Jingxuan

Food and Machinery

[Objective] To optimize the purification process of peanut skin polyphenols (PSPs), improve purification efficiency, and investigate their in vitro hypoglycemic activity. [Methods] Three types of PSPs (red, white, and purple) were extracted by ultrasound-assisted ethanol extraction. Seven macroporous resins were used for static adsorption and desorption of PSPs, and the resin with the best performance was selected for single-factor experiments. The components of the purified PSPs were analyzed by UPLC-ESI-QTOF-MS/MS. Using acarbose as a positive control, the inhibitory activity and inhibition types of PSPs against α-amylase and α-glucosidase were investigated. [Results] Purple peanut skins exhibited the highest contents of total …

Effects Of Total Flavonoids From Perilla Leaves On Anti-Fatigue Capacity In Adolescent Athletes, Liu Baofeng, Liang Xiao

Food and Machinery

[Objective] To clarify the improvement effects of total flavonoids from perilla leaves on the anti-fatigue capacity of adolescent athletes and to compare the effects of different purification methods and liquid-to-solid ratios on their efficacy. [Methods] Total flavonoids from perilla leaves were extracted using microwave-assisted extraction, and two purification methods were employed for total flavonoid purification. Male adolescent track and field athletes aged 16 years with comparable physical fitness were selected to participate in a trial involving total flavonoid intake. Exhaustion time, maximum oxygen uptake, and serum lactate, serum urea nitrogen, and creatine kinase levels were measured in the male adolescent …

Effects Of Re-Frying Processes On The Quality And Volatile Flavor Compounds Of Pre-Fried Coated Tofu, Nie Jingwen, Chen Hao, Zhao Dan, Zhou Xiaohu, Yang Dajun, Zhao Liangzhong

Food and Machinery

[Objective] To investigate the effects of deep frying process (DFP), microwave process (MP), and air frying process (AFP) on the quality and aroma characteristics of pre-fried coated tofu. [Methods] The optimal re-frying conditions are selected using slurry exudation rate, moisture content, color difference, and sensory evaluation as indicators. Subsequently, the re-frying method most suitable for consumers is comprehensively determined based on texture properties, oil content, malondialdehyde content, electronic nose analysis, and volatile compound composition. [Results] Under the three re-frying methods, the coated tofu exhibits an increase-then-decrease trend in slurry exudation rate and sensory evaluation, accompanied by a continuous decline in …

Effects Of Different Extraction Methods On The Chemical Composition And Antioxidant Activity Of Guangfoshou Essential Oil, Wang Youdi, Chen Wentao, Yan Bin, Xu Shuling, Lyu Yiting, Yang Yuyan, Xu Juanjuan, Ou Xiaohua

Food and Machinery

[Objective] To comparatively evaluate the effects of three extraction methods, i.e., steam distillation (SD), enzyme-assisted steam distillation (EHSD), and ultrasound-assisted steam distillation (UASD), on the extraction efficiency, chemical composition, and bioactivity of Citrus medica L. var. sarcodactylis (Guangfoshou) essential oil. [Methods] Guangfoshou essential oil was extracted using SD, EHSD, and UASD. The chemical constituents of the essential oils were analyzed by gas chromatography-mass spectrometry (GC-MS). Cluster heatmap analysis was employed to compare differences in essential oil composition obtained by the three extraction methods. Antioxidant activity was assessed based on total antioxidant capacity, DPPH radical scavenging activity, and hydroxyl radical scavenging …

Effects Of Shaping Methods On Water Extract And Chemical Composition Of Xinyang Maojian, Chen Yi, Zhang Hanxue, Sun Mufang, Guo Guiyi, Yang Jie

Food and Machinery

[Objective] To explore the effects of shaping methods on the quality of Xinyang Maojian. [Methods] Fresh leaves (one bud and one leaf) from the Xinyang group tea cultivar are used as raw materials. Tea samples are prepared with four different processing techniques. Analysis was conducted based on sensory evaluation, water extract content under multiple infusions and after 30 minutes of brewing, and the physical and chemical components of the first infusion of tea. [Results] The content of water extract in the first infusion and after 30 minutes of brewing is in the order of frying > rolling = kneading > carding. The …

Effects Of Frost Mulberry Leaf Powder On Properties Of Dough And Quality Of Bread, Zhang Erfang, Feng Yan, Zhang Yixin

Food and Machinery

[Objective] To explore the effects of frost mulberry leaf powder (FMLP) on the processing characteristics of dough and the quality and storage properties of bread. [Methods] FMLP is blended with wheat flour, and the rheological properties of the dough are analyzed by a rheometer. Bread quality is evaluated in terms of texture, color, specific volume, and sensory attributes. The TOPSIS method is adopted for comprehensive evaluation, and variations in moisture and hardness of bread during storage are compared. [Results] The addition of FMLP increases the G', G", and tanδ of the dough, enhances the hardness and chewiness of the bread, …

Research Progress In Extraction Of Food Functional Ingredients With Subcritical Dimethyl Ether, Wan Xiaofu, Pan Le, Li Muchun

Food and Machinery

With the growing demand for high-quality natural product extracts, dimethyl ether as a new green solvent operating under subcritical conditions has exhibited notable benefits for the extraction of lipids, carotenoids, and long-chain polyunsaturated fatty acids, attributable to its distinctive physicochemical characteristics. This paper reviews the progress in the application of dimethyl ether in natural product extraction, focusing on its advantages in treating biomass with high moisture content, improving extraction efficiency, and reducing energy consumption and environmental load, with a view to providing reference for the application of subcritical dimethyl ether in extraction.

Functional Components And Food Application Progress Of Almond By-Products, Xie Jingyi, Wang Wanqing, Wang Xinyi, Yuan Chunle, Li Yuna, Hua Wei

Food and Machinery

As the global almond industry expands rapidly, large quantities of by-products are generated during processing (such as green hulls, shells, and skins), which are rich in functional constituents including polyphenols, flavonoids, dietary fibers, and volatile aroma compounds. This review summarizes the compositional characteristics and extraction technologies of these by-products, while elucidating their potential applications in food and biomaterials, with a specific focus on their antioxidant properties, bioactivities, and structural features. Furthermore, in light of recent research advances, the review further discusses poor stability, low bioavailability, challenges in processing compatibility, and other problems, proposing enhancement strategies such as nano-delivery, structural modification, …

Research Progress Of 3d Printing Technology In Food Texture Design, Ou Suiling, Xie Zihong

Food and Machinery

Food texture is a key factor influencing consumer acceptance. With the growing demand for personalized and health-oriented diets, the technical bottlenecks of traditional food processing methods have gradually become apparent in texture control and diversified texture presentation. Owing to its flexible and personalized characteristics, 3D printing offers a novel approach for food texture design. This paper reviews the textures that can be personalized and optimized by 3D printing through material modulation, structural modeling, and equipment optimization. Furthermore, this paper analyzes the challenges faced by this technology, including cooking adaptability, food safety assurance, and consumer acceptance, proposing corresponding solutions.

Comparison Of Preenrichment And Screening Methods For The Detection Of Salmonella Enterica Serovar Agona In Meat Analog Products, Kylie Sacapano, Amanda Tabb, Biola Fatusin, Samantha M. Covaia, Isha Shingre, Lieuchi Phan, Kyson Chou, Jamie Du, Beilei Ge, Donna Williams-Hill, Rosalee S. Hellberg

Food Science Faculty Articles and Research

With the growing demand and variety of meat analogs on the commercial market, there is a need to revisit testing methods for foodborne pathogens in these products. The U.S. Food and Drug Administration (FDA) regulatory methods for Salmonella enterica detection in meat analogs follow the Bacteriological Analytical Manual and are relatively time-consuming. Therefore, this study aimed to compare preenrichment and screening methods for the detection of Salmonella in meat analogs by evaluating current FDA reference methods alongside alternative preenrichment broths and rapid molecular screening techniques. Meat analog samples were inoculated with S. enterica serovar Agona at three levels: (1) uninoculated …

Chemical Composition And Mechanism Investigation Of Subfraction From Wuwei Zijin San Guided By Anti-Hepatic Fibrosis Activity, Yazhen Guo, Zhongzhi Qi, Yajuan Chen, Lijuan Nie, Mingyu Luo, Yuechen Guo, Hui Wu, Bengui Ye, Jun He

Journal of Food and Drug Analysis

BACKGROUND  Among the spectrum of hepatopathies that pose a significant global health threat, halting the progression of hepatic fibrosis is a key therapeutic objective. Wuwei Zijin San (WWZJS) is derived from a traditional Tibetan empirical formula, yet its efficacy against hepatic fibrosis, along with the underlying mechanisms and active ingredients, remains uncertain.

PURPOSE  The aim of this study was to investigate the protective effect of WWZJS against hepatic fibrosis, explore its underlying mechanisms and material basis, and evaluate the potential of direct interactions between the biologically active ingredients and their corresponding targets.

METHODS Chemical profiling of the active …