Food Science Commons^™

Study On Bioactive Components And Antioxidant, Antibacterial Activities Of Atractylodes Macrocephala Koidz Grown In Qimen, Wu Yongxiang, Jiang Haitao, Cui Peng, Fang Jianxin, Wang Weidong, Hu Changyu

Food and Machinery

The total contents of phenolics and flavonoids and the relativeantioxidant and antibacterial activities in different polarity fractions from Atractylodes macrocephala Koidz grown in Qimen (Qi Baizhu) were evaluated. The correlation between total phenolic, flavonoid contents and the antioxidant activities were analyzed. The main constituents of methanol crude extract were identified by gas chromatography-mass spectrometry (GC-MS). The results showed that there were significant differences in the contents of total phenolics and flavonoids, antioxidant and antibacterial activities among different polarity fractions including n-hexane, dichloromethane, ethyl acetate, n-butanol and water fractions (P<0.05). The ethyl acetate fraction had the highest contents of total phenolics \[(139.45±0.19) mg TA/g\] and total flavonoids \[(21.28±2.28) mg QE/g\]. Moreover, it exhibited the strongest reducing power \[(38.95±1.66) mg Vc/g\], ABTS radical scavenging ability \[(302.42±7.51) mg Vc/g\], and DPPH radical scavenging ability \[(51.61±2.59) mg Vc/g\]. The contents of total phenolics and flavonoids demonstrated significant correlations with antioxidant activity (P<0.05). The methanol extract, n-hexane and dichloromethane fractions exerted potent inhibitory effects on E. coli, S. aureus, B. subtilis and P. aeruginos. Hexane fraction presented the best antibacterial effect, and its minimum inhibitory concentration against four common bacterial strains was 1 mg/mL. The methanol crude extract was analyzed by GC-MS, and eighteen compounds were identified, including phenols, alcohols, alkenes and esters, and the major constituents were found to be 3,3'-diamino-4,4'-dihydroxybiphenyl (33.47%), β-eudesmol (28.33%), β-guaiene (5.91%), and 3,3,5,6,7-pentame -thyl-2H-inden-1-one (4.70%).

Application Progress Of 3d Printing Technology In Food Industry From Patent Application, Lai Yanna, Ma Shun, Li Ying, Bai Pan

Food and Machinery

From the perspective of patent application, analyzes the trend of patent application in 3D printing field of food industry in China and abroad, and mainly analyzes the applicants, legal status, application direction and the like of the patent application in China in order to find the problems and challenges while using 3D printing technology in food processing，for promoting the development and application of 3D printing technology in food industry in China.

Review Of Anti-Inflammatory Activities Of Sterol Substances In Edible Fungi, Zuo Yuanyuan, Ren Jiali, Li Zhonghai

Food and Machinery

In the recent years, the research of screening anti-inflammatories in natural products has become more and more intensive, among which the edible fungi are being in focus due to their wide distribution and abundant secondary metabolites, showing good biological activity in many aspects. In order to providing a reference for the future research, the present review reported the material extraction, determination, isolation and purification of sterol compounds with anti-inflammatory activity in edible fungi as well as the research methods and mechanism of anti-inflammatory action.

Research Progress On The Pulsed Electric Field Applied To Apple Juice Processing, Jiang Bao

Food and Machinery

On the basis of the analysis of the effects of PEF on apple micro-morphological characteristics, sterilization and enzyme inactivation efficacy, the latest process in effects of PEF on quality of apple juice, and existing problems was reviewed. Moreover, the future research direction of it was also prospected, providing the better application of PEF in the future apple juice processing.

Optimization On Process Of High Resistant Starch Of Coix Lachryma-Jobi Flour Modified By Ultra-High-Pressure And Its Physicochemical Properties, Xiao Zhiyong

Food and Machinery

Coix seed powder was modified by ultra-high pressure, and studied the physicochemical properties after modification. Based on single factor tests, the concentration of Coix Lachryma-jobi flour, pH, pressure, pressure-holding and aging time were optimized by orthogonal test to improve the yield of Coix Lachryma-jobi resistant starch. The optimized conditions were as followed: Coix Lachryma-jobi flour content 20%, pressure 600 MPa, pH 6.0, ageing time 36 h, pressure-holding time 15 min, and the yield was 17.26%. The modified Coix seed powder not only improved 90% yield of resistant starch in Coix Lachryma-jobi, but also improved the freeze-thaw stability, coagulation and solubility …

Study On Processing Technology Of Red Adzuki Bean Paste And Flow Distribution Of Nutritional And Functional Components, Cheng Nan, Qin Likang, Xie Chunzhi

Food and Machinery

Based on water absorption and bean paste rate (dry matter), the soaking and cooking process of red adzuki bean were optimized. Then, the dynamic changes of main nutritional and functional components during the process were tracked. The results showed that the water absorption of red adzuki bean was the highest (94.67±1.29)% under the soaking temperature of 45 ℃ and soaking time of 12 h. The bean paste rate was the highest (65.69±0.68)% to be cooked at 110 ℃ for 40 min with a solid-to-solvent ratio (soaked red adzuki bean:water) of 12 (g/mL). The nutritional and functional components of red adzuki …

The Raw Material Ratio And Quality Evaluation Of Poria Cocos Compound Nutrition Powder, Li Xueqin, Qin Likang, Zhang Xiujun

Food and Machinery

Through mixing Poria cocos with adlay, red rice and broken rice by 10%, 20%, 30% and 40% respectively, a Poria cocos compound nutrition powder with efficacy of both food and medicine was developed. The changes of dispersibility property and sensory were evaluated. The results showed that, under the condition of adding Poria cocos by 20%, the dispersibility properties including gelatinization degree, extrusion degree, water solubility index (WSI), water absorption index (WAI), viscosity, nasogastric feeding liquidity, dispersion time, dispersion stability time, and sensory index were relatively better among the three kinds of nutrition powder, in which water soluble polysaccharide of poria …

Change Of The Component Of Flavor In The Processing Of Sansui Plasma Duck, Zhang Qin, Wangxiu Jun, Tian Duo

Food and Machinery

The volatile flavor compounds in the duck meat of Guizhou Sansui in different processing stages were identified and classified by gas chromatography mass spectrometry combined with headspace solid phase microextraction （HS-SPME-GC-MS）. The results showed that SPME could be an effective tool of volatiles’ absorption of them and 59, 57, 56, 58, and 78 compounds were identified from the meat of the raw ,pre-cooking, pickling, and fried ducks, and the finished products respectively, most of which were aldehydes, hydrocarbons and terpenoids. The content change of aldehydes was increased and then decreased, and reaching the maximum in pre-cooking step. The contents of …

Effect Of Different Drying Methods On Quality Of Stichopus Japonicas, Zhang Fanwei, Zhang Xiaoyan, Li Shaoping, Li Xinjie, Han Yafen, Cao Youfu

Food and Machinery

In order to find the properties of dry stichopus japonicas processed by different methods, this study applied Air-drying(AD), Microwave-drying(MD), Vacuum Freeze-drying(VFD) and Microwave Vacuum Freeze-drying(MVFD) for Stichopus japonicas drying, and the four methods were compared and analyzed in quality of dried products, drying rate and energy consumption. Result: In terms of quality of dried products: Stichopus japonicas processed by AD and MD contained less acid mucopolysaccharide than those processed by VFD and MVFD. Different methods had distinct influence on sensory quality of the products. The products processed by VFD got the best sensory quality and scored 8.6 points. Meanwhile, it …

Comparative Study Of The Effects Of Different Extractants On The Detection Of Imidaclothiz Residue In Tea, Li Qing, Guo Mingyi, Liang Jun, Yuan Xiao, Li Lijun, Cao Xiaoyan

Food and Machinery

Imidaclothiz residue in tea was determined by high performance liquid chromatography (HPLC), using different extractants including hexane, acetonitrile, acetone, hexane-acetonitrile（vv=11）, acetonitrile-acetone（vv=11） and hexane-ethyl acetate（vv=11）. The results indicate that all the extractants displayed excellent extraction capability of imidaclothiz residue in tea and insignificant interference on the accuracy. Under the optimized extraction volume (20 mL), the recovery rates were 82.3%～100.7%, 85.8%～101.1%, 85.9%～95.2%, 82.3%～101.3%, 82.4%～100.5%, 88.6%～102.3%, with the relative standard deviations are less than 10%, respectively. Moreover, mixed solvent showed improved extraction capability and the highest extraction capability and promoted stability were approached by using hexane-ethyl acetate （11）as coextractants.

Extraction And Purification Of Flavonoids In Radish Seed Meal, Zhu Haixia, Zhang Xiaofang, Gao Yang, Ding Yana

Food and Machinery

The flavones in radish seed meal were extracted by hot water method combined with ultrasonic extraction, and the relative ingredients were then desaccharided and deproteinized. The results showed as follows. Under the best condition of liquid ratio 115 (g/mL), with the ultrasonic treatment for 10 min at power 550 W, the radish seed meal medium yellow ketone leaching rate was 1.90%. As for the desaccharidization using alcohol sinking method, the optimal processing parameters are concluded as follows: ethanol concentration was 85%, the flavonoid extract ethanol volume ratio of 13.5, extracted for 4 h. Under this condition, the polysaccharide removal rate …

Research Progress On Processing Technology, Chemical And Microbial Contamination Of Edible Areca Nut, Deng Jianyang, Li Hao, Jiang Xuewei, Yao Li, Xu Yantao, Lu Keqiang

Food and Machinery

The main technology, the development trend and the risks of chemical and microbial contaminationof edible arecanutwere dicussed in this paper. At the same time, it elaborated the current research status of quality and safety control technology in its processing. Furthermore, the research focus of edible arecanut processing technology in the future was pointed out.

The Study On The Enzymatic Hydrolysis Process On Chicken Bone Paste With Double Enzyme Combination, Ding Xiaoyan, Zhang Wen, Ni Li, Liu Zhibin

Food and Machinery

Chicken bone contains plenty of various nutrition, however the efficiency of direct use is relatively low. The enzymatic hydrolysis with protease can significantly increase the efficiency. In the present study, an enzymatic hydrolysis process on chicken bone paste with double-enzyme combination was developed. By the orthogonal test analysis, the optimal process parameters were as follows. The amounts of the neutral protease and Flavourzyme complex flavored enzyme was 0.75% and 1.50%, respectively, and the substrate concentration was 5%, hydrolyzed at was 50 ℃ and pH 8.5 for 2.5 h. Under these conditions, degree of hydrolysis (DH) and nitrogen recovery of the …

Cover Crops And Fertilization Alter Nitrogen Loss In Organic And Conventional Conservation Agriculture Systems, Rebecca E. Shelton, Krista L. Jacobsen, Rebecca L. Mcculley

Horticulture Faculty Publications

Agroecosystem nitrogen (N) loss produces greenhouse gases, induces eutrophication, and is costly for farmers; therefore, conservation agricultural management practices aimed at reducing N loss are increasingly adopted. However, the ecosystem consequences of these practices have not been well-studied. We quantified N loss via leaching, NH₃ volatilization, N₂O emissions, and N retention in plant and soil pools of corn conservation agroecosystems in Kentucky, USA. Three systems were evaluated: (1) an unfertilized, organic system with cover crops hairy vetch (Vicia villosa), winter wheat (Triticum aestivum), or a mix of the two (bi-culture); (2) an organic …

Murphy, Pat (Fa 1125), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1125. Student paper titled “Wine-Making (Zymurgy)” in which Pat Murphy details the process of producing homemade wine. Murphy’s informants, which include close family members and friends, describe the growing and harvesting of grapes and blackberries, the fermentation period, ingredients, bottling, and distribution. The paper also includes interview transcripts.

Curcumin Potentiates The Function Of Human Α7-Nicotinic Acetylcholine Receptors Expressed In Sh-Ep1 Cells, Eslam El Nebrisi, Lina T. Al Kury, Keun-Hang Susan Yang, Petrilla Jayaprakash, Frank Christopher Howarth, Nadine Kabbani, Murat Oz

Mathematics, Physics, and Computer Science Faculty Articles and Research

Effects of curcumin, a biologically active ingredient of turmeric, were tested on the Ca²⁺transients induced by the activation of α₇ subunit of the human nicotinic acetylcholine (α₇nACh) receptor expressed in SH-EP1 cells. Curcumin caused a significant potentiation of choline (1 mM)-induced Ca²⁺ transients with an EC₅₀ value of 133 nM. The potentiating effect of curcumin was not observed in Ca²⁺ transients induced by high K⁺ (60 mM) containing solutions or activation of α₄β₂ nACh receptors and the extent of curcumin potentiation was not altered in the presence of …

Interaction Of Cocoa Powder With Intestinal Microbiota, Zuyin Li

LSU Doctoral Dissertations

Cocoa powder contains polyphenolic compounds, which can provide potential health benefits to humans. The human gastroinestinal tract hosts diverse microorganisms which are called the human gut microbiota. These microbes can utilize carbohydrates through fermentation resulting in the production of short chain fatty acids (SCFAs), which cause a reduction of pH in gastroinestinal tract. The cocoa processing can change the composition of the carbohydrates, which can affect the fermentation patterns.

In this study we established an in vitro model system which simulated gastric digestion and colon fermentation. Five different processed cocoa samples (alkalized cocoa samples: D-11-B and D-11-S; non-alkalized cocoa samples: …

A Galactomannoglucan Derived From Agaricus Brasiliensis: Purification, Characterization And Macrophage Activation Via Mapk And Ikappab/Nfkappab Pathways, Yanqing Zhang, Danting Liu, Leilei Fang, Xiaotong Zhao, Aimin Zhou, Junbo Xie

Chemistry Faculty Publications

In this study, a novel galactomannoglucan named as TJ2 was isolated from Agaricus brasiliensis with microwave extraction, macroporous resin, ion exchange resin and high resolution gel chromatography. TJ2 is composed of glucose, mannose and galactose in the ratio 99.2:0.2:0.6. Infrared spectra (IR), methylation analysis and nuclear magnetic resonance spectra indicated that TJ2 mainly contained a b-(1?3) – linked glucopyranosyl backbone. Interestingly, TJ2 significantly promoted RAW264.7 cell proliferation, and was able to activate the cells to engulf E. coli. In addition, TJ2 induced the expression of Interleukin 1b (IL-1b), Interleukin 6 (IL-6), tumor necrosis factor a (TNF-a) and cyclooxygenase-2 (Cox-2) in …

Debby Webster, Debby Webster, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Debby Webster is currently the Nutrition Services Director for Rainier School Districts in Rainier, OR. She holds a bachelor’s degree in Food Science and Nutrition from Central Washington University, and has had a passion to feed students her whole career. Debby has worked in all sizes of districts from large to small, and had the pleasure of working as a consultant for the state agency doing nutrition analysis for SMI reviews. Debby is a member of the Oregon USDA Foods and Procurement Advisory committee and is active in several professional organizations. She has been training School Nutrition Professionals for over …

Raíces Del Sur: Cultivating Ecofeminist Visions In Urban New Jersey, Renata Blumberg, Rosa Huitzitzilin, Claudia Urdanivia, Brian C. Lorio

Department of Nutrition and Food Studies Scholarship and Creative Works

Significant research has been devoted to analyzing community gardens, including their benefits and problems. This article contributes to debates about community gardens by using concepts from feminist geography and food justice research to reflect upon the challenges and possibilities of community gardening in small, peripheral cities with large immigrant populations. We argue that these concepts provide a useful framework to enact ecofeminist visions through community gardens, especially in places dominated by immigrant populations that are particularly marginalized in the present political era. Our case study garden, Raíces Del Sur, was located in the City of Passaic, a low-income, post-industrial urban …