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ZHOU Yong, ZENG Qiying, XIA Zumeng, DU Zhiyun, ZHAO Mouming
2024,40(11):1-11, DOI: 10.13982/j.mfst.1673-9078.2024.11.1534
Abstract:
Protein peptide tablets consisting of hydrolyzed casein peptides, natto powder, and elastin peptides were used in spontaneously hypertensive rats to investigate antihypertensive effects. The tablets were administered by oral gavage for 4 weeks and the responses in body weight, blood pressure, serum, and vascular tissue of the rats were examined. The protein peptide tablets improved body weight reduction in spontaneously hypertensive rats. Comparison with the control group indicated that protein peptide tablets lowered the content of angiotensin Ⅱ (Ang Ⅱ) and aldosterone (ALD) and increased the content of calcitonin gene-related peptides (CGRP) in the serum by the 10th week of administration. Protein peptide tablets substantially lowered total cholesterol (TC), triglyceride (TG), and low-density lipoprotein cholesterol (LDL-C) content. The protein peptide tablets improved vascular wall thickening and elasticity in hypertensive rats while reducing the accumulation of immune cells in the vascular endothelium. Under the experimental conditions of this study, the protein peptide tablets had a marked antihypertensive effect but also improved the serum biochemical indicators and vascular function of spontaneously hypertensive rats.
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SONG Yu, ZENG Zhian, LIU Guo, LIU Xingyu, ZHU Qiuyi, CHEN Luoyao, CEN Banruo, LI Jun, HUANG Xianghong, CAO Yong
2024,40(11):12-20, DOI: 10.13982/j.mfst.1673-9078.2024.11.1405
Abstract:
In this study, the sleep-improving effect of a composite containing bovine casein peptide powder, wild jujube kernel, lily and γ-aminobutyric acid was investigated. The sleep-improving effects of the composite and each functional ingredient in the composite were studied using the Caenorhabditis elegans (C. elegans) model, and then an in vivo mouse model was used to evaluate the sleep-improving effect of the composite and the neurotransmitter contents in the hypothalamus of the mice were determined. Compared with the blank group, the sleeping time of C. elegans in the composite group prolonged significantly, and all the indexes were superior to those subjected to the treatment with the single components in the composite. The mice in the low-, medium,- and high-dose groups of the composite experienced an increase in sleep latency (by 18.18%, 20.60%, and 25.60%, respectively), increase in the sleep duration (by 34.54%, 45.24% and 47.29%, respectively), and increase in the sleep rate (by 25.00%, 33.33% and 33.33%, respectively). In the open field experiment, the total distance of exercise in the composite group decreased by 15.06%, 13.96% and 9.58%, respectively, and the number of entering the central area increased by 138.10%, 114.29% and 114.29%, respectively, the stay duration in the central area increased by 142.98%, 176.89%, 114.25%, respectively, and the total rest time increased by 28.13%, 44.42% and 55.40%, respectively. Compared with the blank group, the contents of GABA and 5-HT in the hypothalamus of mice in the low-, medium- and high-dose composite groups significantly increased by 34.74%, 66.45% and 76.99%, and 32.67%, 50.34% and 79.72%, respectively, whilst the Glu content decreased significantly (by 33.41%, 34.83%, and 39.55%, respectively). In summary, the composite of bovine casein peptide powder, wild jujube kernel, lily and γ-aminobutyric acid can improve sleep by regulating the level of neurotransmitters in the hypothalamus. The results provide theoretical reference for the development of new food resources.
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LI Feiting, LIN Wuzhen, MA Yongxuan, HAO Juan, LIU Zhixia, LIN Mengzhi, WANG Jiajia, ZHONG Lihuang, LIAO Na, LIU Guang, LI Ping, ZHOU Pengfei, ZHANG Yan, DENG Yuanyuan
2024,40(11):21-29, DOI: 10.13982/j.mfst.1673-9078.2024.11.1300
Abstract:
To evaluate the effects of black rice alone and in combination with dietary fiber on intestinal and bowel movements in mice with constipation, male ICR mice were divided into a blank control group, a constipation model group, a black rice group (100% black rice), a black rice combined with inulin group (90% black rice+10% inulin), a black rice combined with polydextrose group (90% black rice+10% polydextrose), and a black rice combined with dietary fiber group (80% black rice+10% inulin+10% polydextrose). Mice were fed custom feed for 14 days and continuously gavaged with diphenoxylate for 5 days to develop the model. After 2 days of recovery, the mice were dissected for analysis. The results showed that black rice alone or in combination with dietary fiber exhibited good laxative and intestinal-hydration effects. When black rice was used alone, the daily average defecation weight and number of defecated particles increased by 11.65% and 19.05%, respectively, compared to those in the model group. Moreover, black rice demonstrated retention of intestinal structural characteristics, prevention of the decrease in colonic mucus cell count, significant increase in intestinal glutathione peroxidase activity by 105.32%, and reduction of the malondialdehyde content by 33.27%. Black rice alone or in combination with dietary fiber significantly reduced the content of inhibitory neurotransmitters, nitric oxide and vasoactive intestinal polypeptide, in the serum of mice with constipation, and increased the content of excitatory neurotransmitters, MTL, SP, and acetylcholine. The combination of black rice and polydextrose showed a more significant downregulation effect on the expression levels of aquaporin (AQP) 3, AQP4, AQP8, and AQP9. These findings indicate that black rice alone or in combination with dietary fiber have remarkable laxative effects.
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CHEN Yulu, LI You, CHEN Ziqi, LUO Tingyu, YE Zeyan, ZHANG Xiashuang, XIE Chaofan
2024,40(11):30-37, DOI: 10.13982/j.mfst.1673-9078.2024.11.1173
Abstract:
To investigate the effects of 6-shogaol on oxidative stress in aging mice, a model was established by injecting D-galactose into the abdomen of aging mice. Quercetin and low, medium and high doses of 6-shogaol (6, 12 and 18 mg/kg by body mass, respectively) were administered to mice by gavage. The organ coefficients of the heart, kidneys, and testes was recorded, and hematoxylin-eosin staining was used to detect histopathological changes. β-Galactosidase (SA-β-Gal) staining was used to determine the degree of aging of the organs. Superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities and the malondialdehyde (MDA) content of mouse tissues were measured. The organ coefficients were highest in the medium-dose group and significantly higher than those in the aging model group (P<0.05). Pathological sections showed that after 6-shogaol intervention, cardiomyocyte necrosis decreased, the number of renal corpuscles tended to normalize, seminiferous tubule atrophy was improved, and the number of sperm increased. Various tissue and organ sections in the medium-dose 6-shogaol group showed lighter SA-β-Gal staining, and the degree of organ aging was significantly improved compared with the aging model group. Antioxidant enzyme activity was elevated and peroxidation product levels were decreased in the heart, kidneys, and testes of mice in the different 6-shogaol treatment groups than in the aging model group. The activities of SOD and GSH-Px were significantly higher (P<0.05) and the MDA content was significantly lower (P<0.05) in the medium-dose 6-shogaol group than in the aging model group. The findings of this study suggest that 6-shogaol ameliorates oxidative-stress-induced damage to important organs in aging mice.
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FU Zhiyu, LI Long, YU Di, FANG Ziying, LIU Yujun, LIN Shuhan, LI Shuangshuang, ZHENG Jie
2024,40(11):38-47, DOI: 10.13982/j.mfst.1673-9078.2024.11.1029
Abstract:
Six kinds of ready-to-eat sea cucumbers (S1-S6) were chosen as the study objects. The contents of water, crude protein, ash, total sugar, collagen and saponin as well as the compositions of fatty acids and amino acids were determined. The taste characteristics, microstructure, thermal stability and TPA (Texture Profile Analysis) features were analyzed, and sensory evaluation was conducted. The results showed significant differences in nutritional quality among the six kinds of ready-to-eat sea cucumbers, with the water content being 75.42%~94.68%, crude protein content being 55.77%~69.91%, ash content being 4.80%~11.94%, total sugar content being 10.52%~15.78%, collagen content being 22.00%~30.18%, and saponin content being 0.31%~1.21%. The contents of unsaturated fatty acids and polyunsaturated fatty acids were 12.28~22.65 mg/g and 7.94~14.05 mg/g, respectively. The total content of amino acids was 54.83~65.38 g/100 g with abundant glycine, glutamic acid and aspartic acid. The taste characteristics of S2, S3, S4 and S5 analyzed by e-tongue were similar. The six kinds of ready-to-eat sea cucumbers differed significantly in microstructure. The thermal stability of S1 was the best. There were significant differences in elasticity, cohesion and resilience among different groups. The highest sensory score was 82.40 (with S1), whilst the lowest was 74.30 (with S3), indicating the overall sensory acceptability with all the sea cucumbers. The least squares regression and Pearson correlation analysis showed that the flavor was positively correlated with sour taste, astringent sensation, bitter aftertaste, astringent aftertaste, richness and saltiness (P<0.01), and mouthfeel was positively correlated with elasticity, cohesiveness, sour taste, astringent sensation, bitter aftertaste, astringent aftertaste, richness and saltiness (P<0.01). The above results can provide certain theoretical basis for the product development, quality classification and standard establishment of ready-to-eat sea cucumber products.
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LIU Junyang, LEE Koeun, LEE Jungsook, WANG Keying, HUANG Chunxiang, ZHANG Mingyu, PARK Kunyoung, SONG Jiale
2024,40(11):48-58, DOI: 10.13982/j.mfst.1673-9078.2024.11.1249
Abstract:
The restorative effect of mixed grains on hepatic lipid metabolism disorders induced by a high-sucrose diet (HSD) in C57BL/6J mice was investigated. Hematoxylin and eosin staining was used to observe pathological alterations in the liver. Assay kits were used to measure serum lipid levels, liver function, and inflammatory cytokines. The mRNA expression levels of factors related to hepatic lipid metabolism and inflammation regulation were determined using qRT-PCR. Comparison of treated and model groups revealed that diabetes-modifying mixed cereal grains (MCG-Dm) significantly reduced the body weight and liver index of HSD mice and decreased hepatic fat accumulation. MCG-Dm intervention significantly improved glycolipid levels and liver functions (triglyceride, total cholesterol, low-density lipoprotein-cholesterol, high-density lipoprotein-cholesterol, fasting blood glucose, aspartate aminotransferase 1, and alanine aminotransferase levels to 1.11 mmol/L, 4.25 mmol/L, 0.36 mmol/L, 0.97 mmol/L, 7.72 mmol/L, 452.5 μg/mL, and 654.5 μg/mL, respectively). Additionally, intervention with MCG-Dm led to a reduction in the hepatic mRNA expression levels of Srebp1 (67.88%), Acc (34.38%), Fas (50.99%), Scd1 (59.88%), Pparγ (72.57%), Cd36 (75.46%), and Apob (41.18%) and increases in the expression levels of Pparα (2.32-fold), Cpt1 (2.20-fold), and Aco (3.95-fold), thereby promoting lipolysis and reducing lipid accumulation in the liver of HSD mice. Furthermore, MCG-Dm mitigated liver damage and decreased the levels of TNF-α and IL-6 in the serum by suppressing the mRNA expression levels of Nfκb (46.74%) and Ikk2 (46.48%) and increasing that of Ikb (2.21-fold). These findings indicate that MCG-Dm ameliorates hepatic inflammation and lipid metabolic disorder induced by a long-term high-sucrose diet, potentially contributing to the development of mixed-grain diet formulations.
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LI Jingwen, MO Ling, LI Jingjing, ZHU Yinjuan
2024,40(11):59-67, DOI: 10.13982/j.mfst.1673-9078.2024.11.1122
Abstract:
Improving the effects of long-chain inulin on eczema in mice was investigated using a model of eczema induced with 2,4-dinitrochlorobenzene and feeding mice a diet containing 5% or 20% long-chain inulin for 3 weeks. The effects of long-chain inulin on eczema were evaluated based on pathological changes in skin and colon tissues, fecal microbiota, oxidative stress status, and inflammation-related factors of the thymus and spleen. The results revealed that the symptoms of skin keratosis and spinous layer thickening were significantly alleviated in both low- and high-dose longchain inulin intervention groups, along with significant reductions in intestinal mucosal injury and inflammatory responses. The results of 16S rRNA sequencing indicated reductions in the relative abundance of Staphylococcus and Ruminococcus in the low- and high-dose intervention groups, whereas there were increases in the relative abundance of Bifidobacterium, Lactobacillus, and Akkermansia. Furthermore, compared with the model group, low- and high-dose inulin intervention contributed to significant increases in the activity of T-SOD and the levels of IL-10 in the thymus, along with significant reductions in the contents of MDA and levels of IL-6. Similarly, compared with the model group, the spleens of mice in the low-dose inulin intervention group showed significant increases in T-SOD activity and reductions in MDA levels, whereas high-dose inulin intervention promoted significant increases and reductions in IL-10 and IL-6 levels, respectively, in spleens. These results indicate that long-chain inulin has the potential to ameliorate 2,4-dinitrochlorobenzene-induced eczema by regulating the gut microbiota, reducing oxidative stress, and attenuating inflammatory reactions.
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DENG Yulan, ZOU Zebin, HU Fang, LIANG Ziying, LIU Peiyao, LI Pan, DU Bing, QIU Kexian
2024,40(11):68-78, DOI: 10.13982/j.mfst.1673-9078.2024.11.1185
Abstract:
The protective effects of enzymatically converted chicken bile (CB) on alcoholic liver diseases (ALD) in rats and its potential mechanism were investigated. Thirty-five 8-week-old male rats were randomly divided into a control group; a model group; and low-, medium- and high-dose CB treatment groups (50, 100, and 150 mg/kg, respectively) after adaptive feeding for 1 week. At 1 week after modeling using 6 mL/kg•bw of alcohol and CB intervention, all rats were sacrificed. Serum and liver samples were collected to determine relevant indices, and the liver histology was observed using hematoxylin and eosin staining. The results showed that a high dose of CB was associated with hepatoprotective effects by ameliorating the reduction in body weight and elevated liver index in rats. After high-dose CB intervention, the activities of hepatic alcohol dehydrogenase, acetaldehyde dehydrogenase, and catalase were increased by 67.48%, 110.07%, and 34.30%, respectively, whereas the cytochrome enzyme level decreased by 35.02%, indicating a substantial enhancement in alcohol metabolism. Moreover, the activities of alanine transaminase, alkaline phosphatase, and alanine transaminase in the serum were reduced by 35.62%, 38.50%, and 45.25% respectively, indicating improvements in liver damage. In addition, CB intervention reduces the levels of total cholesterol (by 51.23%) and triglycerides (by 47.12%) in the serum, increased superoxide dismutase activity (by 102.93%) and the glutathione level (by 40.69%), and decreased the malondialdehyde level (by 35.85%) in the liver. These results suggest that lipid metabolism was enhanced and oxidative stress was alleviated. Highdose CB intervention downregulates the expression levels of genes and proteins involved in the TLR4/MyD88/NF-κB/IKBα signaling pathway. The expression levels of interleukin 1β, interleukin 6, interleukin 8, and tumor necrosis factor α were reduced by 31.29%, 28.71%, 40.48%, and 37.48%, respectively, indicating reduced inflammatory stress. Based on these findings, CB shows potential for development as a functional food and health care product for liver protection.
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2024,40(11):79-86, DOI: 10.13982/j.mfst.1673-9078.2024.11.1000
Abstract:
The effects of lychee fermentation products on ROS, SOD, hyaluronic acid, and aquaporin 3 (AQP3) production in human HaCaT cells as well as on the cell cycle and apoptosis were examined. In HaCaT cell models with hydrogen peroxide-induced oxidative damage, medium and high doses of lychee fermentation products suppressed the ROS production rate by more than 50%. All groups treated with lychee fermentation products showed significantly higher SOD activity levels, regardless of the treatment dose (P<0.05). The SOD activity level of the high-dose treatment group was 39.96% higher than that of the model group and comparable to that of the control group (P>0.05). In the HaCaT cell drying models, lychee fermentation products at all doses increased the expression levels of AQP3 and hyaluronic acid; specifically, the high-dose treatment group exhibited levels 2.08 and 1.11 times higher, respectively, compared to the model group. Furthermore, lychee fermentation products could regulate the progression of HaCaT cells from the G0/G1 phase to the S and G2/M phases (P<0.01) and significantly reduced the UVA irradiation-induced rate of cell apoptosis (P<0.05). Thus, lychee fermentation products can effectively enhance the antioxidative capability of HaCaT cells, promoting their division while preventing their apoptosis. These findings provide valuable reference data for research on the application of lychee fermentation products in the development of skin care products.
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LIU Huiping, LIU Hongji, LI Shaofei, CHEN Xiao, JIANG Liang, FENG Dongliang, LUO Zhenhua, LUO Jieling, LIAO Wenzhen
2024,40(11):87-96, DOI: 10.13982/j.mfst.1673-9078.2024.11.1206
Abstract:
The anti-glycation, antioxidant, and anti-aging effects of Lumenato extract complex were examined by establishing in vitro anti-glycation and antioxidant models and an in vivo model of aging in mice, respectively. The results revealed that the application of the extract complex at a concentration of 0.2 mg/mL resulted in inhibition rates of 44.39%, 19.22%, and 69.28% were for fructosamine, active carbonyl compounds, and fluorescent advanced glycation end-products, respectively. Furthermore, the anti-glycation effects of the complex were found to be superior to those of aminoguanidine, and the complex exhibited significant scavenging effects on O2-•, OH, and ABTS+• (in the order ABTS+•>•OH>O2-•). In addition, cell experiments revealed that the complex can significantly reduce the cytotoxicity of methylglyoxal and enhance the viability of HepG2 cells (P<0.05). In the mouse aging model, the complex alleviated the liver injury induced by D-galactose, as well as restored liver total superoxide dismutase levels (P<0.05). These findings thus provide evidence indicating that with respect to its anti-glycation, antioxidant, and anti-aging properties, Lumenato extract complex has promising application potential in the functional food and health product industries.
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LIU Zhongqun, XIE Xiaocen, LUO Jingjing, XIE Xi, PENG Hong, WANG Rong, SONG Yanting, HU Wenting
2024,40(11):97-106, DOI: 10.13982/j.mfst.1673-9078.2024.11.1209
Abstract:
The optimal conditions for ultrasound-assisted enzymatic extraction of polysaccharides from the algal residue of Caulerpa lentillifera were determined and the lipid-lowering effects of the extracted polysaccharides were investigated. Single-factor experiments and the response surface methodology were used to optimize the extraction parameters. The in vitro lipid-lowering effects of the extracted polysaccharides were evaluated on the basis of their ability to bind with bile acids. Additionally, mice were fed a high-fat diet to induce hyperlipidemia and then administered the extracted polysaccharides via oral gavage for 4 weeks. The optimal conditions for the ultrasound-assisted enzymatic extraction process were an enzyme mass fraction of 2.5% (neutral protease: xylanase: cellulase=1:1:1), an extraction temperature of 48 ℃, and an extraction time of 123 min. Under these conditions, the polysaccharide yield was 36.62% and the mass fraction was 87.20%. The binding rates of the extracted polysaccharides with cholic, deoxycholic, taurocholic, and glycocholic acids were 86.56%, 89.47%, 84.26%, and 64.68%, respectively. Compared with the hyperlipidemic mice, the mice treated with 200 or 400 mg/kg of the extracted polysaccharides exhibited significant decreases in body weight (11.29% and 15.38%, respectively), fat indices (4.07% and 3.18%), serum triglyceride levels (59.87% and 68.42%), total cholesterol (28.24% and 39.08%), and low-density lipoprotein-cholesterol (34.93% and 49.28%), as well as significant increases in high-density lipoprotein-cholesterol levels (52.67% and 99.00%). In conclusion, the optimized conditions for the ultrasound-assisted enzymatic extraction of polysaccharides from algal residue of C. lentillifera were reasonable and reliable, and the extracted polysaccharides showed good bile acid binding abilities in vitro as well as hyperlipidemia-ameliorating effects in model mice fed a high-fat diet.
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ZHANG Zhi, WANG Mengai, FENG Lirong, ZHENG Ying, SHENG Xinhe, ZHANG Shenglong, JIANG Shilong, XIE Qinggang
2024,40(11):107-118, DOI: 10.13982/j.mfst.1673-9078.2024.11.1151
Abstract:
Northern China is a major agricultural region, primarily producing cereal crops, which are associated with large amounts of residual straw. To efficiently utilize this natural agricultural resource and identify efficient cellulose degrading bacteria, 100 samples were collected from 20 sites in three northeastern provinces. After preliminary screening, 2 052 strains capable of decomposing cellulose were isolated, which were provisionally identified as 1 207 strains of bacteria, 598 strains of mold, and 195 strains of actinomycetes. These strains were stored in an ultra-low temperature freezer at -80 ℃ for subsequent establishment of a functional cellulase-degrading strain library. After re-screening, 16 functional bacteria with high cellulase production ability were obtained, which were identified based on 16S rDNA analysis and physiological and biochemical identification as Serratia marcescens, Bacillus licheniformis, and halotolerant Bacillus, among which B. licheniformis NF-101 was found to be characterized by the most efficient enzyme production. Following single-factor and response surface optimization, the optimal enzyme-producing medium for cultivating NF-101 was identified as a medium comprising sodium carboxymethylcellulose 0.75 wt.%, peptone 0.6 wt.%, potassium dihydrogen phosphate 0.2 wt.%, and magnesium sulfate 0.05 wt.%. The optimal process conditions were a 4% inoculation amount, initial pH of 7.0, temperature of 37 ℃, and incubation time of 72 h. Optimized filter enzyme activity reached 181.22 U/mL, which represented an approximate 3.63-fold increase compared with that prior to optimization. Wholegene analysis of NF-101 proved that it was a dominant strain for efficient cellulase-mediated degradation. It also provided information on a dominant strain and an experimental basis for cellulase degradation experiments.
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XU Benhong, SHI Jiao, YUAN Shan, WU Hong
2024,40(11):119-128, DOI: 10.13982/j.mfst.1673-9078.2024.11.1278
Abstract:
In recent years, the formation mechanism of bacterial biofilms has been frequently investigated by researchers locally and abroad, but the formation mechanism of probiotic biofilms remains unclear. In our laboratory, Lactobacillus plantarum GIM1.648 has been used as a model strain to explore the effects of biofilm formation on stress resistance and antibacterial properties. However, the mechanism of biofilm formation has not been elucidated. Understanding the mechanism of probiotic biofilm formation will aid in promoting the formation of biofilms through molecular methods in the future, thereby enhancing the efficacy of probiotics. Therefore, the formation mechanism of the L. plantarum GIM1.648 biofilm was investigated in this study. Gene Ontology (GO) function enrichment analysis showed that the differentially expressed genes between the biofilm and planktonic state were annotated to 338 GO entries. The synthesis and metabolism of proteins and polysaccharides were found to affect the biofilm formation of L. plantarum GIM1.648 on the surface of electrospun fiber membranes. Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis showed that the differentially expressed genes were annotated to 56 pathways; pyrimidine metabolism, the two-component system, and tryptophan biosynthesis of L. plantarum GIM1.648 were identified as key factors in promoting biofilm formation. In addition, the expression levels of genes related to the regulation of fatty acid biosynthesis, peptidoglycan synthesis, and ABC transport were upregulated, which beneficial for enhancing the tolerance of the bacteria to adverse environmental conditions. The luxS gene expression level of the biofilm cells was 8.7 times that of the planktonic cells. This study provides a preliminarily clarification of the formation mechanism of L. plantarum GIM1.648 biofilm, thus establishing a basis for utilizing biofilms to improve the stability of probiotics.
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MO Kaiqi, LI Xinwei, WU Xinliang, MIAO Jianyin
2024,40(11):129-139, DOI: 10.13982/j.mfst.1673-9078.2024.11.1211
Abstract:
An enzymatic process for preparing flavoring bases from river snail meat was developed using a systematic approach involving protease screening, single-factor experiments, and response surface methodology-based optimization, with the degree of hydrolysis used as the key index. The free and total amino acid contents and sensory characteristics of the snail flavoring bases were then evaluated. Subsequently, a novel river snail-based rice noodle soup was formulated using the optimized flavoring base that had been developed. The optimal enzymatic parameters for preparing the river snail flavoring base were as follows: a trypsin-to-substrate mass ratio of 0.19%, solid-to-liquid ratio of 1:2 g/mL, pH value of 8.0, temperature of 50 ℃, and duration of 3 h. Under these conditions, the degree of hydrolysis reached 26.82%, resulting in a final solid yield that was 6.3 times higher than that achieved using the traditional boiling method. Overall, the flavoring base derived from river snail meat had an excellent flavor, with a prominent umami taste (6.64). Notably, amino acids with umami and sweet flavors constituted a significant proportion (57.48%) of the total amino acids. The formulation for the new enzymatically hydrolyzed soup is as follows: the original soup serves as the solvent system, with additions (in mass fractions) of 25 g/L flavoring base, 3% salt, 1.25% white sugar, and 1.5% monosodium glutamate. The total free amino acid content (142.21 mg/100 g) and total sweet amino acid content (17.28 g/100 g) in the new enzymatically hydrolyzed soup were significantly higher than those in the traditional boiled soup (14.25 mg/100 g and 13.48 g/100 g, respectively), rendering the flavor of the enzymatically hydrolyzed snail rice noodle soup superior. This study provides novel insights and recommendations for the efficient utilization of river snail resources and the quality enhancement and industrial preparation of river snail rice noodle soup.
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KANG Xinyue, LIAO Ziying, MA Yiming, HU Guoyuan
2024,40(11):140-148, DOI: 10.13982/j.mfst.1673-9078.2024.11.1285
Abstract:
Lactic acid bacteria was used for Lentinula edodes juice fermentation. The changing trends of viable bacterial counts, physicochemical indexes, and antioxidant activities during the fermentation process were investigated. The growth of lactic acid bacteria, total acid production, and reducing sugar consumption were fitted using the Logistic, SGompertz, Boltzmann, and Dose Resp models to establish the kinetic model for Lentinula edodes juice fermentation by lactic acid bacteria. The results show that lactic acid bacteria grew well in Lentinula edodes juice, with the highest viable count (8.95 log CFU/mL) occurring at the 24th h. The total acid content, total phenolic content, total flavonoid content, and soluble protein content increased continuously during the fermentation process, reaching maximal values of 6.86 g/L, 232.82 mg/L, 101.89 mg/L, and 291.25 μg/mL, respectively. The scavenging capacity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical, and superoxide anion radical increased by 54.46%, 26.96%, and 211.84%, respectively, compared with those before fermentation. The Dose Resp model was the best kinetic model for both the lactic acid bacteria growth and total acid production, with R2 values being 0.998 7 and 0.999 8, respectively. Both the Boltzmann model and the Dose Resp model can be used to describe quantitatively the consumption of reducing sugars during the fermentation process, with R2 values being 0.999 6 for both models. Therefore, the quality of Lentinula edodes juice can be improved via fermentation with lactic acid bacteria. The selected models fit well with the experimental values, which can reflect the kinetic characteristics of Lentinula edodes juice fermentation by lactic acid bacteria. This study provides a theoretical basis for further industrial production of fermented Lentinula edodes juice with lactic acid bacteria.
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XIAO Chengyi, PANG Xujia, ZHANG Ruifen, JIA Xuchao, LIANG Shan, YI Yang, HUANG Fei
2024,40(11):149-156, DOI: 10.13982/j.mfst.1673-9078.2024.11.1292
Abstract:
In this study, crude polysaccharide isolated from Chinese yam by enzymatic hydrolysis and ultrasoundassisted extraction, was separated and purified using a gel column, and then subjected to structural analyses by high performance liquid chromatography, ultra-high performance polymer chromatography, Fourier transform infrared spectroscopy, and scanning electron microscopy. Moreover, its ferric ion reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) were examined. The results revealed that the crude polysaccharide after purification yielded three polysaccharide fractions. The yield of the third fraction, CYP-III, was the highest (65.2%), followed by CYP-II (4.2%) and CYP-I (2.5%). Fourier transform infrared spectroscopy revealed that all three polysaccharide fractions contained pyranose and α-glycoside bonds, but CYP-I contained a higher amount of carboxyl groups. CYP-I was identified as a heteropolysaccharide composed of mannose (38.29%), galactose (30.61%), and glucose (21.41%), and had the highest molecular weight (5.1 ku) and the strongest antioxidant activity. CYP-II was found to be composed mainly of glucose (87.92%) and had a molecular weight of 4.0 ku. CYP-III was identified as a glucan (glucose 99.09%) with a molecular weight of 2.5 ku and the weakest antioxidant activity. The scanning electron microscopy examination revealed that CYP-I was disordered and appeared in clusters with numerous pores; CYP-II had a ompact but uneven surface, whilst CYP-III had smooth surfaces but distributed randomly. The results showed that the antioxidant activity of Chinese yam polysaccharide in this study was significantly positively correlated with the contents of acid sugars, mannose, galactose, rhamnose, and carboxyl groups. This study can provide a theoretical basis for the development and utilization of yam polysaccharides.
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ZHANG Zhengkuan, YANG Feiyu, LIU Huaiqin, XU Guobo, ZHU Qinfeng, YU Lingling, LIAO Shanggao
2024,40(11):157-165, DOI: 10.13982/j.mfst.1673-9078.2024.11.1252
Abstract:
In this study, the chemical constituents and α-glucosidase inhibitory activity of medicine and food dualuse Akebia trifoliata (Thunb.) Koidz. Seeds were studied. The seeds of Akebia trifoliata were extracted with water and 95% ethanol, then extracted with different polar solvents. The α-glucosidase inhibitory activity of each of these extract fractions was determined. It was found that the n-butanol fraction of the 95% ethanol extract could inhibit the active site of the α-glucosidase (IC50 was 18.16 μg/mL). The n-butanol fraction was separated and purified by silica gel column chromatography, HP20SS column chromatography and semi-preparative HPLC. Fourteen compounds were isolated from the n-butanol fraction of Akebia trifoliata seeds, and after the comparison with the spectral data in the literature, they were identified as Hederacholichiside F (1), Saponin E (2), Mutong Sponin B (3), Saponin PJ1 (4), Saponin PH (5), Yuzhiziosiside IV (6), Akebia Saponin D (7), Saponin B (8), HN-Saponin F (9), Yuzhizioside Ⅳa (10), Icariside D (11), Phenethyl rutinoside (12), Calceolariolside B (13) and Isoquercitrin (14). Compounds 9, 10, 11, 12 and 14 were isolated from Akebia trifoliata for the first time. Compounds 2, 7, 10 and 14 had certain inhibitory activities against α-glucosidase with IC50 values being 17.48, 35.62, 35.79 and 44.78 μg/mL, respectively. Compounds 6 and 13 showed the most significant inhibitory activities, with IC50 values being 4.27 μg/mL and 2.95 μg/mL, respectively, which were superior to that of acarbose (IC50: 6.02 μg/mL).
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LIANG Jie, LU Chunlian, HUANG Dongfang, ZHENG Piaoxue, LIANG Yanli, XIE Jingjing, PENG Jiawen, MA Yuming, WEI Jiangcun, QIN Zujie
2024,40(11):166-179, DOI: 10.13982/j.mfst.1673-9078.2024.11.1248
Abstract:
The chemical constituents of different polar fractions of the leaves of Litchi chinensis Sonn were analyzed using ultra-performance liquid chromatography-quadrupole-electrostatic orbitrap high-resolution mass spectrometry (UPLCQ-Orbitrap HRMS), and the p-nitrophenyl-α-D-glucopyranoside (PNPG) and 3,5-dinitro salicylic acid (DNS) methods were used to compare the sites of hypoglycemic activity of lychee leaves in vitro. The inhibitory activities against α-glucosidase and α-amylase of different polar fractions of the leaves were investigated using PNPG and DNS methods. The results of chemical composition identification revealed 29 compounds from different polar fractions of the leaves of L. chinensis, including eight organic acids, ten flavonoids and their glycosides, three procyanidins, five nitrogen-containing compounds, one coumarin, one glycoside, and one compound of another class. The ethyl acetate extract of the leaves exhibited the strongest inhibitory activity against α-glucosidase and α-amylase, with IC50 values of 54.50 and 122.20 μg/mL, respectively. Protocatechuic acid, luteolin, epicatechin, kaempferol and other components are potential pharmacodynamic factors contributing to the in vitro hypoglycemic activity of ethyl acetate extracts. These results establish a foundation for further investigations on the quality control of L. chinensis.
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SHU Shengyuan, SUN Hongnan, MA Mengmei, MU Taihua, GAO Feihu
2024,40(11):180-192, DOI: 10.13982/j.mfst.1673-9078.2024.11.1164
Abstract:
The sweet potato cultivar Shangshu No.19 was used as a raw material to assess the effects of different extraction methods, including traditional grinding, static extraction at room temperature, traditional grinding-CaCl2 synergistic extraction, and shear emulsification, on the yield of sweet potato starch. Additionally, environmental scanning electron microscopy, transmission electron microscopy, and laser confocal microscopy were used to examine the microstructure of sweet potato residues following starch extraction. On the basis of the findings thus obtained, the optimal parameters for the different extraction methods were determined, and the structure and physicochemical properties of sweet potato starch obtained under the optimal conditions were elucidated. The results indicated that the optimal parameters for extraction using static extraction at room temperature, traditional grinding-CaCl2 synergistic extraction, and shear emulsification were as follows: standing for 3 days, 0.5% CaCl2 (mass fraction, m/m), extraction time of 16 h, shear emulsification time of 15 min, and shear emulsification rate of 22 000 r/min. Under these conditions, the yields of sweet potato starch for the three methods were 10.89%, 11.56%, and 18.81%, respectively, which were 2.71%, 3.38%, and 10.63% higher than the corresponding yields obtained using the traditional grinding method. Notably, virtually no starch particles were detected in the sweet potato residues obtained under the optimal shear emulsification conditions. Moreover, no significant differences were observed in the morphology or crystal structure of sweet potato starch obtained using the different treatments. In addition, the pasting characteristics and ΔH (14.07 J/g) of sweet potato starch obtained using the shear emulsification method were the lowest, thus indicating that this starch exhibits greater resistance to shearing and heat. These properties are conducive to regeneration, thereby facilitating the formation of starch gels with strong structural stability. These findings will provide theoretical guidance for the application of shear emulsification in the industrial extraction of sweet potato starch.
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YAN Guangjin, YUAN Zhenzhen, DING Hongyan, HOU Shengzhen, HAN Lijuan, GAO Ke, SUN Shengnan, GUI Linsheng, WANG Zhiyou, YANG Baochun
2024,40(11):193-201, DOI: 10.13982/j.mfst.1673-9078.2024.11.1346
Abstract:
To extend the storage period of frozen Tibetan mutton, Tibetan mutton from Qinghai was used as the test material. The total bacterial count, pH value, color stability, water-holding capacity, thiobarbituric acid (TBA) content, peroxide value (POV), and myofibrillar protein oxidation were measured. The quality changes of Tibetan mutton stored at -18 ℃ for 0, 3, 7, 15, 30, 60, and 90 days were investigated under treatments with different packaging materials: nylon composite bags (PA/PE), polyester composite bags (PE/PET), and seven-layer co-extrusion bags (PA/TIE/PA/TIE/PE/PE/PE). The results showed that compared with standard fresh-keeping bags, the three tested packaging materials, combined with vacuum packaging, had a significant effect on the quality of frozen Tibetan mutton. PA/PE bags could help preserve the quality of the mutton more effectively. After 90 days of freezing, the total number of colonies decreased by 1.7 lg CFU/g in the PA/PE bags compared with the standard storage bags. The pH value was in the range of 6.2~6.6, and the color stability was superior. The cooking loss rate, thawing loss rate, and centrifugal loss rate increased by 4.51%, 0.93%, and 2%. The TBA and POV values were significantly lower in the PA/PE bags than the standard storage bags, showing reductions of 0.78 mmol/kg and 0.033 mg/100 g, respectively. The carbonyl content of myofibrillar protein decreased by 1.63 nmol/mg, the sulfhydryl group content decreased by 0.21 nmol/g, and the surface hydrophobicity decreased by 6.74 μg. Comprehensive analyses showed that the PA/PE bag combined with vacuum packaging, while storing at a temperature of -18 ℃, can effectively maintain the quality of frozen Tibetan mutton and prolong its shelf life.
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XIA Jingjing, WANG Feiren, LIU Dongfeng, GUO Jiaming, CHEN Jin
2024,40(11):202-209, DOI: 10.13982/j.mfst.1673-9078.2024.11.0769
Abstract:
Post-harvest color deterioration and water loss of fresh tea leaves are mainly associated with the storage temperature and humidity, as well as mechanical damage. To examine how these factors influence the appearance and quality of harvested fresh tea leaves, two sets of experiments were conducted using “Yinghong No. 9” (one bud of which comes with two leaves) with the help of a preservation test platform with controllable environmental parameters and a vibration test bench. In each experiment, the mass loss rates, moisture contents, and L*, a*, and b* values of the fresh tea leaves during storage were recorded. In the first set of experiments, the effects of oxygen concentration, relative humidity, and temperature on the quality of fresh tea leaves were studied. The results revealed that different low oxygen concentration ranges gave a maximum difference of 1.51% in the mass loss rate. In addition, the mass loss rate was 22.50% higher at room temperature than at a controlled temperature. The second set of experiments investigated the effects of oxygen concentration range, vibration, and relative humidity on the quality of fresh tea leaves. Mechanical vibration was found to significantly accelerate changes in the appearance and moisture content of fresh tea leaves. Vibrations at 47.67 Hz for 48 h led to a mass loss rate up to 71.74% and decreased the moisture content to 8.20%. Meanwhile, severe color deterioration was also noted. Furthermore, storage at 15~18 ℃ effectively reduced the color deterioration and water loss. Storage temperatures below this range had no significant effect on the appearance or moisture content of the fresh tea leaves. Humidity control results suggested that a wellmaintained relative humidity range of 85%~90% substantially minimized the mass loss rate and appearance deterioration of the leaves in the later stages of storage and transportation. By providing valuable references for the precise control of environmental parameters for preserving fresh tea leaves and reducing post-harvest losses, the findings of this paper provide valuable insights toward ensuring the quality of processed tea.
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XIE Jin, CAO Xinzhi, YANG Jiangang, BAI Ting, ZHANG Kaizheng
2024,40(11):210-218, DOI: 10.13982/j.mfst.1673-9078.2024.11.1170
Abstract:
The changes in the pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), textural and structural characteristics, sensory score, and total colony count of the deep-fried goose breasts in vacuum packaging stored at -18, 4, and 25 ℃ were determined. To construct a shelf-life model, the modified Gompertz and Arrhenius models combined with kinetic equations were used to fit the total colony counts, and the prediction accuracy of the model was assessed to ensure its feasibility. The analysis reveals thatlow-temperature storage could slow down the deterioration of meat quality and prolong its shelf life to a certain extent i.e. the decreases of pH, elasticity and hardness were slown down, and the increases of malondialdehyde, TVB-N and total colon count were inhibited; At 25 ℃, the TBARS value increased significantly in the second week of storage, and the corresponding total colony counts increased at a higher rate during this time period. The sensory evaluation score of the meat samples declined to an unacceptable levels after storage for 4, 3, and 2 weeks. The regression coefficients of Arrhenius model for the fitting based on total colony counts were basically within the acceptable range, but the variations between the predicted values and the actual results were more than 10%, whilst the Gompertz model's regression coefficients R2 were higher than 0.98 with smaller variations, indicating that the shelf-lifes of the goose meat stored at 4, 15, and 25 ℃ predicted by the model, was were approximately 25, 12, and 9 days, respectively. The established model can provide practical guidance for real-time control of the storage and distribution conditions to extend the shelf life of deep-fried goose breasts.
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CHANG Xianhui, XUE Congcong, CHEN Dan, CAO Yang, WANG Yuehui, LYU Qingyun, DING Wenping
2024,40(11):219-228, DOI: 10.13982/j.mfst.1673-9078.2024.11.0213
Abstract:
Pancakes, a flour-based food commonly consumed in northern regions, are susceptible to aging over time, resulting in a loss of texture and shelf life. The addition of improvers is involved in the traditional method of slowing down aging, but there have been fewer approaches based on grain modification. Consequently, the combination of rice flour and medium-gluten wheat flour was studied, with starch ratios being adjusted to assess the impact on the quality and aging characteristics of pancakes. The color, texture features, sensory properties, and microscopic structure were examined, while changes in enthalpy, crystallinity, and moisture migration during storage at 4 ℃ for 7 d were explored. The findings indicated that the aging of pancakes could be effectively mitigated by the addition of rice flour, particularly glutinous rice flour, which outperformed regular rice flour. The whiteness value of the pancakes was observed to increase from 22.35 to 25.63, and a significant decrease in shear force was noted (P<0.05). The aging enthalpy change did not change significantly during storage at 4 ℃ for 7 d when glutinous rice flour was added. The crystallinity increased from 14.42% to 17.66% after long-term aging due to the high content of branched starch in glutinous rice flour, resulted in slower moisture migration. Experimentally, Indica glutinous rice flour was observed to slightly outperform Japonica glutinous rice flour. In summary, the addition of 20% (m/m) glutinous rice flour was found to significantly reduce shear force (P<0.05) and effectively delay pancake aging. This study provides a theoretical foundation for delaying the aging of pancakes by adjusting the pure grain ratio.
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Zhang Yongbin, YU Zhuoran, Li Biansheng, Ruan Zheng, Li Ruiqing, Shi Jinming
2024,40(11):229-237, DOI: 10.13982/j.mfst.1673-9078.2024.11.0166
Abstract:
In this paper, the soft-boiled chicken made from Qingyuan partridge chicken was studied, and the safety of the whole soft-boiled chicken and the changes of edible quality indexes of chicken breast and chicken leg after different UHP treatment (350~550 MPa, 5 min) were compared. The results showed that with the increase of treatment pressure, the total number of initial colonies and the total number of coliform bacteria decreased significantly. The firmness, L*, chicken leg meat a*, juice loss rate, and fat oxidation degree of soft-boiled chicken increased significantly (P<0.05), and the tenderness decreased significantly (P<0.05). The elasticity increased first and then decreased, and the water holding capacity decreased first and then increased. There was no significant difference in chewiness and b* between the treatment sample and the control sample (P>0.05). The sensory score of the soft-boiled chicken treated with 350 MPa and 450 MPa was smaller than that of the control group. The total number of colonies and coliform bacteria in 450 MPa treatment group were 3.85 lg cfu/g and 0 cfu/g respectively on the 20 th day after storage at 4 ℃, which did not exceed the requirements of national standards for cooked meat products. Compared with the control group, the shelf life was extended from 7 days to about 20 days. In summary, the soft-boiled chicken treated under the conditions of 350 MPa, 450 MPa, and 5 min is close to the control group in all aspects, indicating that the HPP not only significantly improves the safety of the prepared vegetables of soft-boiled chicken, but also retained the original edible quality to the greatest extent and extended the shelf life of the product. The research results of this paper provide a reference for improving the safety of soft-boiled chicken by HPP.
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ZHU Qinghua, WU Jiayan, YANG Dan, LEI Fuhou, SHEN Liqun, WU Aiqun
2024,40(11):238-245, DOI: 10.13982/j.mfst.1673-9078.2024.11.1171
Abstract:
The bioactivities of red and white guava fruit were compared and examined in this studied. Water and alcoholic extracts of the guava fruits were prepared, and their antioxidant activities, as well as inhibitory effects against α-glucosidase and ACE enzymes, were examined. The results revealed that the alcoholic extract of red guava exhibited the highest antioxidant activity, i.e. higher scavenging rates for ABTS+, hydroxyl, and DPPH free radicals, and higher ability of reducing Fe3+, compared with other extracts. As for the inhibitory effect against α-glucosidase, the ethanol extract of the white guava was the most effective with an inhibition rate of 93.99%. As for the ACE enzyme inhibitory activity, the water extract of the red guava was the most effective, achieving 43.03% inhibition at a mass concentration of 10 mg/mL. Qualitative analysis of the guava extracts using UPLC-QTOF-MS led to the identification of a variety of compounds, including mainly ascorbic acid, quinic acid, quinic acid, procyanidins, ellagins and catechins. The composition and contents of these compounds varied slightly with varieties and extraction methods. The results of the study showed that guava extracts possessed good bioactivities, and is expected to hold promise for promoting a healthy lifestyle. In addition, the chemical composition, content, and bioactivities of guava varied with varieties and extraction methods, which provide a reference for subsequent research.
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YAO Dengjie, LYU Jing, HUANG Rui, ZHANG Beibei, QIN Yu, LI Lirong
2024,40(11):246-255, DOI: 10.13982/j.mfst.1673-9078.2024.11.1313
Abstract:
Simulated gastrointestinal digestion combined with ultrafiltration was used to prepare peptides PMPa (Prinsepia utilis Royle meal peptide>5 ku) and PMPb (P. utilis Royle meal peptide<5 ku) with different molecular weights, and their hypoglycemic and antioxidant activities were analyzed. The added amounts of the studied peptides were 0%, 1.25%, 2.5%, 5.0%, and 7.5% biscuits. The color and texture of the biscuits simulate the rapidly digestible starch (RDS) content; chronically digestible starch (SDS) content; blood glucose load (GL); and 2 h postprandial blood glucose levels in type 2 diabetic mice after digestion. The α-amylase inhibition rates of PMPa and PMPb were 62.33% and 68.51%, respectively, which were significantly higher than those of acarbose. The albumin inhibition rate and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging rate significantly higher for PMPb than PMPa and the positive control diclofenac sodium., vitamin E. As the amount of added peptide increased, the brightness, hardness, and chewiness of the biscuits gradually decreased, the RDS content decreased, and the SDS content increased after the biscuits were digested. Moreover, biscuits with 7.5% PMPa and PMPb added had the lowest glycemic loads of 15.57 and 13.79, respectively, which indicate that they are medium GL foods. The 2 h postprandial blood glucose concentration was significantly lower in type II diabetic mice fed biscuits with high proportions of PMP (5.0% and 7.5%) than in control mice. In summary, the addition of PMP can improve the in vitro digestion properties of wheat biscuits and regulate postprandial blood sugar levels to a certain extent. Owing to its dynamic attributes, PMP can be applied as a natural active food ingredient in nutritious biscuits.
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ZHAO Zhao, LIU Wei, WANG Sa, LIU Yingying, SHAO Jianping, QIAN Feixiang, LIU Jiang, HUAI Xue, SUN Yang, ZHANG Beining, HUANG Nanjuan, ZHU Wenzheng, ZHOU Xiaoyan
2024,40(11):256-268, DOI: 10.13982/j.mfst.1673-9078.2024.11.1262
Abstract:
Fuzzy mathematics sensory evaluation is a comprehensive evaluation method based on fuzzy mathematics. In this study, egg, silver bar, and pork were used as the main raw materials, and the optimal ingredient formula of an egg-silver-bar-meat paste was obtained using single-factor experiments. Fuzzy mathematical sensory evaluation combined with orthogonal experiments and the response surface optimization method was used to determine the physicochemical index, health index, and pollutant index values. Based on the sensory quality, the optimal ingredients for the egg-silver-bar-meat paste were as follows: 60 g of crushed egg, 30 g of silver bar, 30 g of diced pork, 30 g of rapeseed oil, 25.8 g of soybean paste, 20 g each of green and red peppers, 14.20 g of light soy sauce, 6 g of peanuts, 4.19 g of oyster sauce, 3.2 g of sesame seeds, 2.57 g of sugar, 1.6 g of Sichuan pepper. The paste exhibited characteristics of high nutritional content, unique taste, and high value addition. The sensory evaluation score obtained using Design-Expert 13 software was 87.75, and that obtained in the verification experiment was 88.14, which was similar to the predicted value of the model. The physical and chemical indicators, health indicators, and pollutant indicators were found to be in accordance with the relevant national standards. Compared with previous domestic research focusing on using silver bars as the primary material for paste preparation, the results of this study were more accurate, articulate, systematic, and comprehensive. Consequently, they provide new insights and serve as a valuable reference for the development and commercialization of silver bar paste.
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GULMIRA•Nurmamat, FENG Zuoshan, BAI Yujia
2024,40(11):269-280, DOI: 10.13982/j.mfst.1673-9078.2024.11.1257
Abstract:
The effects of the amount of gel additive on the drying characteristics and quality of apricot and rose paste composite fruit peel were studied. To accelerate the drying rate and improve the quality of apricot and rose paste composite fruit peel, different amounts of a single gel were added and the drying characteristics and quality of the fruit peel were studied using a single-factor test. Subsequently, a Box-Benhnken response surface test was designed on the basis of the results of the single-factor test. With drying rate, hardness, Vc content, and sensory score as response values and AGAR, β-cyclodextrin, sodium alginate, and pectin content as the independent variables, the optimal compound addition amount and proportion of gel were obtained. The quality of the composite fruit peel was studied from different perspectives. It was found that the quality changed to different degrees when the amount of gel was excessive or insufficient. Based on the drying rate, texture, Vc content, and sensory scores, 37.5% AGAR, 25% β-cyclodextrin, 25% sodium alginate, and 12.5% pectin were selected as the optimal content, and their ratio in the compound gel was 3:2:2:1. Compared with the use of a single gel, the composite gel had a greater synergistic effect, accelerated the drying rate, and improved the quality of the apricot and rose paste composite peel. The findings provide a technical reference and guidance for the development of the fruit peel industry and market development.
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ZHANG Lin, ZHOU Yixin, TIAN Genghua, WU Yanbo, XIONG Xin, HUANG Qiwen
2024,40(11):281-288, DOI: 10.13982/j.mfst.1673-9078.2024.11.1222
Abstract:
Sugarcane bagasse, a byproduct of the sugar industry, was used as a raw material to improve extraction yield and produce cellulose of superior quality. Different extraction methods were compared to determine the optimal extraction process. The extraction temperature, time, and solid-to-liquid ratio were selected based on the results of single-factor experiments. Response surface methodology was used to further optimize the extraction process. The results showed that pretreatment combined with deep eutectic solvent extraction can extract bagasse cellulose more efficiently compared with the acid method and direct deep eutectic solvent extraction. The optimal process conditions were as follows: pretreatment by soaking bagasse in 20% sodium carbonate solution for 24 h, extraction temperature of 103 ℃ , extraction time of 200 min, and solid-to-liquid ratio of 1:25 (g/g). The theoretical optimal and actual cellulose contents were 70.60% and 70.26%, respectively. The structure and properties of the obtained cellulose were studied using scanning electron microscopy, X-ray diffraction, and thermogravimetric analysis. The characterization results revealed that after pretreatment, the extracted bagasse cellulose exhibited a fine and porous structure, with a reduced size, increased crystallinity, and improved thermal stability. This study provides a theoretical basis and technical support for rational utilization of bagasse cellulose resources.
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ZHANG Jingwen, YU Xin, GAO Limei, SHEN Ruiling
2024,40(11):289-296, DOI: 10.13982/j.mfst.1673-9078.2024.11.1301
Abstract:
Fresh wet Tartary buckwheat noodles were prepared using Tartary buckwheat whole grain flour as the main raw material. The dough was mixed under vacuum conditions. The effects of dough mixing at a vacuum range of 0.00~0.08 MPa on the cooking characteristics, water distribution, texture, sensory characteristics, and microstructure of the fresh wet noodles were examined. With the decrease in pressure, the fresh wet noodles exhibited a decrease in cooking loss and water absorption, followed by an increase, ultimately leading to an overall decline; both parameters reached their minimum (7.64% and 109.61%, respectively) at a pressure of 0.06 MPa. After mixing the dough in a vacuum, the percentage of strongly bound water in the dough increased from 8.67% to 10.47%, 12.50%, 13.88%, and 11.99% as the vacuum increased. The texture and sensory characteristics of the fresh wet Tartary buckwheat noodles were substantially improved. At a vacuum range of 0.00~0.08 MPa, gluten that was originally in clumps was gradually dispersed. The gluten network was continuous and dense at 0.06 MPa and deteriorated at 0.08 MPa. In general, at 0.06 MPa, the quality of fresh wet Tartary buckwheat noodles was the best. The fresh wet Tartary buckwheat noodles prepared under different vacuum conditions exhibited superior quality compared to those prepared under non-vacuum conditions.
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2024,40(11):297-304, DOI: 10.13982/j.mfst.1673-9078.2024.11.1299
Abstract:
Three types of soluble dietary fibers (SDF) were prepared from celery residue by water extraction (W-SDF), alkali extraction (A-SDF), and ultrasound-assisted alkali extraction (UA-SDF), and the differences in their structure and antioxidant properties were compared. The structures of the SDF samples were characterized by Fourier-transform infrared spectroscopy (FT-IR), thermal analysis techniques and scanning electron microscopy. The results showed that alkali treatment could cause ester bond cleavage, while ultrasound-assisted alkali treatment could increase the content of SDF through breaking the ether bonds. The endothermic peak temperatures of W-SDF, A-SDF, and UA-SDF were 146.99, 150.09, and 153.44 ℃, respectively, and the thermal stability followed the order of UA-SDF>A-SDF>W-SDF. The W-SDF had a smooth and compact surface with the largest average particle size (1 481 nm), whilst the A-SDF and UA-SDF showed porous and loose structures with average particle sizes being 841 nm and 588.34 nm, respectively, indicating that the alkali treatment and ultrasound treatment resulted in the cleavage of ester and ether bonds thereby causing the conversion of insoluble fiber to soluble fibers. The in vitro antioxidant activity results showed significant differences (P<0.05) among the three kinds of fibers. Among them, the UA-SDF exhibited the strongest abilities to scavenge •OH and DPPH• with IC50 values being 0.67 and 0.31 mg/mL, respectively, followed by A-SDF (which had IC50 values of 1.25 and 0.58 mg/mL, respectively), and W-SDF (which had IC50 values of 1.72 and 0.86 mg/mL, respectively). Comprehensive analysis suggests that the differences in the antioxidant properties of the soluble dietary fibers from celery residue were caused by the differences in their chemical compositions and surface structures.
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YU Jie, JIA Lirong, ZHANG Zhenwei, CHEN Yan, LI Shunzhou, BIAN Wenjie, JIN Yibin
2024,40(11):305-312, DOI: 10.13982/j.mfst.1673-9078.2024.11.1442
Abstract:
In order to improve the nutritional value of high-moisture extruded protein, the human amino acids pattern recommended by the World Health Organization (WHO) was used as a reference. An essential amino acid evaluation model was created through mathematical calculation of the sum of squared deviations to optimize the ratio of the composite plant protein materials. In addition, the effects of commonly used food additives on the physical properties of high-moisture extruded proteins prepared from composite plant proteins were also studied. The experimental results showed that the mass fractions of each raw material in the high-moisture extruded protein formula optimized by the essential amino acids evaluation model were soybean protein (50%), wheat protein (25%), pea protein (10%), peanut protein (10%), and rice protein (5%). The texture characteristics of the high-moisture extruded protein samples were: hardness 8.18 kg, elasticity 2.06 g•s, and chewiness 8.87 kg•s. The proportion of essential amino acids in the high-moisture extruded proteins prepared under optimized formula was closer to the human amino acids pattern, had higher nutritional value and possessed similar textural characteristics to those of chicken and pork, compared with commercially available plant-based meat substitutes. This study provides new ideas for improving the nutritional value and physical properties of high-moisture extruded proteins prepared from the composite plant proteins, which can help develop nutritious and tasty plant-based meat substitutes.
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WANG Xiaoyu, XU Heng, ZHANG Heng, LIU Manli, LIU Wei, PEI Longying
2024,40(11):313-324, DOI: 10.13982/j.mfst.1673-9078.2024.11.1235
Abstract:
With the aim of developing new beer products, the addition of black fungus polysaccharides to facilitate beer brewing was assessed on the basis of traditional brewing technology, the findings of which could contribute to extending the deep processing industrial chain of edible fungus polysaccharides. Response surface optimization analysis was performed for the black fungus polysaccharide fermentation process, and the optimized black fungus polysaccharide beer was assessed based on the determination of different physicochemical indices and volatile components. The results revealed that the addition of 0.20 kg/L of malt, 17 g/L of hops, and 20 g/L of polysaccharide resulted in a sensory score of 92.65 and diacetyl content of 0.048 mg/L in the resulting beer, enhancing its overall flavor and taste. Measurements of the physical and chemical properties of the beer indicated a chromaticity value of 15.5 EBC, an alcoholic strength of 4.3%vol, a foam retention of 319 s, a raw wort concentration of 11.23 °P, a true fermentation degree of 48.6%, and a total acid content of 2.34%, which are all in accordance with national standards. Furthermore, a comparison of flavor components with those of commercially available beers and hierarchical clustering heat map analysis indicated the detection of 73 aroma components in seven different beer samples, with polysaccharide beers displaying a higher number of characteristic aroma components. On the basis of a range of different evaluation criteria, our findings indicated that black fungus polysaccharide beer outperformed other beers in terms of taste, safety, and number of aroma components. These findings could provide a theoretical basis for the application of functional constituents in brewing.
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YANG Wenxue, LI Jiemei, LAN Huixian, XIE Aiting, XIE Yuting, FU Zhen
2024,40(11):325-331, DOI: 10.13982/j.mfst.1673-9078.2024.11.1106
Abstract:
In this study, the influences of the addition of finger millet power on the gelatinization properties of mixed flour, and the cooking characteristics, texture features, microstructure and digestion characteristics of the resulting noodles were studied. The results showed that the hardness, chewiness, and adhesiveness of noodles increased while the breakage rate decreased with an elevated finger millet powder content. When the mass fraction of millet powder was 40%, the hardness of the noodles was the highest (21.54 N), the adhesive strength reached the highest (11.47 N), the chewiness was the highest (10.55 mj), and the elasticity was 0.88 mm. The noodle quality was better, with the sensory score being the highest (82.11). With a further increase of added finger millet powder, the peak viscosity, disintegration value, and gelatinization temperature of the mixed powder decreased (P<0.05), whilst the retrogradation value did not change significantly (P>0.05), indicating that the addition of finger millet powder could promote the gelatinization of the mixed powder. However, the addition of finger millet powder can reduce the gluten protein content in noodles and increase the unembedded starch granules. When the mass fraction of finger millet powder was 50%, the resistant starch content of noodles was 22.66% (a decrease of 37.64% compared to wheat noodles), and the blood glucose generation index was 97.81 (an increase of 17.84%), indicating that the addition of finger millet powder could promote the digestion of noodles. The research results provide certain theoretical reference for the processing and application of finger millet power in the processing of flour products.
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Comparison on the Quality and Flavor of Rosa roxbunghii Vinegar Prepared by Two Fermentation Methods
LI Chunyan, WANG Yu, LI Lilang, YANG Ying, WEN Yonglan, YANG Xiaosheng, YANG Juan
2024,40(11):332-344, DOI: 10.13982/j.mfst.1673-9078.2024.11.1225
Abstract:
Rosa roxbunghii vinegar was prepared by mixed bacteria immobilized fermentation or traditional fermentation using Rosa roxbunghii juice as the test material. The functional components, antioxidant activities and aroma components of the initial Rosa roxbunghii juice (CLYZ), Rosa roxbunghii vinegar prepared by mixed bacteria immobilized fermentation (GDHFJ) and Rosa roxbunghii vinegar prepared by traditional fermentation (CTFJ) were compared and analyzed. The results showed that compared with CLYZ, the contents of vitamin C, total flavonoids, total triterpenoids and total phenols in GDHFJ decreased by 8.77%, 1.52%, 24.88% and 4.47%, respectively, whilst these contents of CTFJ decreased by 27.82%, 22.77%, 45.27% and 35.87%, respectively, with a greater loss occurring with CTFJ. The activities of DPPH, -OH and SOD were in the order of GDHFJ>CLYZ>CTFJ. Compared with CLYZ, the activities of DPPH, -OH and SOD increased in GDHFJ, whilst these activities of CTFJ decreased. Also, 73, 103 and 62 volatile components were identified in GDHFJ, CTFJ and CLYZ, respectively, indicating that the flavor of Rosa roxbunghii juice became richer after fermentation. The highest content in CLYZ was alcohol, whilst the highest content in GDHFJ or CTFJ was acid, followed by alcohol. The number of the key flavor compounds in GDHFJ, CTFJ and CLYZ were 21, 26 and 9, respectively, with 4 being the common key flavor compounds (nonanal, isoamyl acetate, phenethyl alcohol and isoamyl alcohol), The PCA-X analysis showed that the distance between GDHFJ and CLYZ was smaller than that between CTFJ and CLYZ, indicating that the difference in flavor components between GDHFJ and CLYZ were smaller. Conclusion: The analysis results of functional components, antioxidant activity and flavor substances showed that the efficacy, antioxidant activity and flavor of the initial Rosa roxbunghii juice can be better maintained by GDHFJ.
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WU Qixiao, ZHAO Xingrong, YU Songbai, XIANG Ling, LIU Guangqian, LUO Xue, ZHANG Rui, 2HUANG Zhangjun, WANG Songtao, SHEN Caihong
2024,40(11):345-357, DOI: 10.13982/j.mfst.1673-9078.2024.11.1141
Abstract:
Eighteen pyrazines in 12 aromatic Baijiu were analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS) combined with multivariable statistical analysis,, and the perceptual interactions among trimethylpyrazine and ethyl acetate, ethyl butyrate, ethyl hexanoate, and ethyl lactate were investigated using the S-curve method, Feller's additive model, odor activity value (OAV) method, and σ-τ model. The LC-MS/MS method showed good linear relationships within the detection ranges (R2≥0.995), with the limits of detection being 0.69~43.47 μg/L, the limits of quantification being 2.10~95.21 μg/L, the intra-day precision ≤ 4.71%, the inter-day precision ≤ 4.11%, and the spiking recoveries being 82.22%~103.71%. Sauce-flavor baijiu samples had the highest total contents of pyrazines (10 411.71~32 628.30 μg/L), followed by Jian-flavor baijiu, Sesame-flavor baijiu, and Dong-flavor baijiu. Tetramethylpyrazine and trimethylpyrazine were the two kinds of pyrazines with the highest contents in baijiu. The orthogonal partial least squares discriminant analysis (OPLS-DA) model could roughly classify the 12 flavor baijiu, and the variable importance in the projection (VIP) analysis allowed 9 key differential pyrazines to be screened out, with 2-methylpyrazine having the highest VIP value (1.33). The results of perceptual interactions showed that there was an additive or synergistic effect between trimethylpyrazine and ethyl acetate, ethyl butyrate or ethyl hexanoate, with a masking effect occurring between trimethylpyrazine and ethyl lactate. This study can provide a theoretical reference for regulating flavor quality of baijiu.
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LIU Shijun, ZHANG Ruolin, KAN Qixin, SONG Mingyue, FU Juan, CHEN Xiaoli, SU Qiucheng
2024,40(11):358-369, DOI: 10.13982/j.mfst.1673-9078.2024.11.1434
Abstract:
Cuminum cyminum L. is a spice with a strong classic sweet and spicy flavor. Due to its unique odour characteristics, it is widely used in food flavouring and other applications. In this study, we investigated the aroma composition of Cuminum cyminum L. from the molecular level, and extracted and enriched the Cuminum cyminum L. aroma substances by headspace solid-phase microextraction and low-temperature continuous phase change device, combined with quantitative descriptive analysis, gas chromatography-mass spectrometry (GC-MS) system, and gas chromatography (GC-MS) olfactometer, to investigate Cuminum cyminum L.'s aroma composition and characteristic aroma components, and reveal its unique flavour characteristics. The results showed that Cuminum cyminum L. exhibited significant Cuminum cyminum L. flavour and savoury flavour, and a total of 99 Cuminum cyminum L. volatile constituents were detected by GC-MS, among which the olefinic constituents had the highest content. The combined analysis with gas chromatography olfactometer, confirmed 18 characteristic volatile aroma components in Cuminum cyminum L., among which α-pinene had the largest OAV value, giving fresh camphor and turpentine aroma; followed by 4-isopropylbenzaldehyde and p-umbelliferyl hydrocarbons as the key substances of Cuminum cyminum L. flavour, and the whole aroma composition constituted the characteristic flavour of Cuminum cyminum L.
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2024,40(11):370-378, DOI: 10.13982/j.mfst.1673-9078.2024.11.1354
Abstract:
It is imperative to implement more stringent punitive measures to combat the adulteration of peony seed oil, and establish quantitative methods to determine the authenticity of peony seed oil. A quantitative analysis model, based on principal component analysis and support vector regression (PCA-SVR) and Raman spectroscopy was developed, to determine the chemical composition and structure of samples of peony seed oil mixed with different proportions of soybean oil. The method effectively identified adulteration of peony seed oil. The coefficient of determination (R2) of the quantitative effect of the model test set exceeded 0.98 and the root-mean-square error (RMSE) was less than 0.04. The theoretical limit for detecting the adulteration in peony seed oil in this model was 0.011 52, indicating that the method was reliable for measuring mixed oil samples with a volume ratio of peony seed oil that was greater than 0.011 52. The detection model combining PCASVR and confocal Raman spectroscopy demonstrated high accuracy and reliability. The findings of this study have important implications for improving the quality of peony seed oil to ensure consumer health.
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ZHAO Lulu, SUN Jiulan, ZHAO Shiyang, ZHAO Pan, LIU Jiangting, LIU Hongyan
2024,40(11):379-397, DOI: 10.13982/j.mfst.1673-9078.2024.11.1284
Abstract:
A sensitive and efficient method was established and validated for the qualitative and quantitative analyses of non-volatile components of five varieties of Rosa rugosa using ultra-high-performance liquid chromatography (UPLC)-QExactive Orbitrap-mass spectrometry (MS) coupled with UPLC-triple quadropole-MS/MS methods. A Thermo Hypersil Gold chromatographic column (100 mm×2.1 mm, 3 μm) with formic acid water-formic acid acetonitrile as the mobile phase and an Agilent Poroshell 120 EC-C18 chromatographic column (4.6 mm×100 mm, 2.7 μm) with methanol-water as the mobile phase were used for gradient elution. Both positive and negative ion modes were used. The structures of 73 compounds were identified and their fragmentation patterns were analyzed using high-resolution mass spectrometry. The linear relationship of the seven flavonoid components in R. rugosa was good in concentration range at which they were observed (R>0.990), and the average recovery rate was 96.62%~107.13%, with the relative standard deviation ranging from 1.06% to 1.87%. The contents of the seven flavonoids were significantly different between the five varieties of R. rugosa. This method is rapid, reliable, and efficient, and can be used to comprehensively reflect and compare the non-volatile components and seven main flavonoid contents of five varieties of R. rugosa, which can provide reference for further elucidating the material basis and quality standard of R. rugosa.
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QIU Zihui, CHEN Ziya, CHEN Shuang, WANG Qin, XIAO Gengsheng, PENG Jinming
2024,40(11):398-409, DOI: 10.13982/j.mfst.1673-9078.2024.11.1334
Abstract:
Superfine grinding, a new milling technology that can improve material utilization, food processing characteristics, and product quality, has been widely used in the field of fruit and vegetable processing. In this paper, the effects of superfine grinding on the active components (including polyphenols, polysaccharides, vitamin C, protein, and minerals) of fruits and vegetables powder (FVP) are reviewed. The influences of superfine grinding on the physical properties of FVP (including particle size, angle of rest and slip, solubility, swelling, water holding capacity, and cation exchange capacity) were analyzed. Moreover, the application of superfine FVP in the development of flour products, functional foods, dairy products, and meat products are also discussed, to provide practical reference for the application of superfine ground fruits and vegetables powder in food industry.
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HE Mengli, QIN Xue, GUAN Ning, GUO Zhanhui, WANG Yi, PEI Xiaoyan, MAN Chaoxin, JIANG Yujun, YANG Xinyan
2024,40(11):410-416, DOI: 10.13982/j.mfst.1673-9078.2024.11.0748
Abstract:
Raw milk is rich in nutrients and also a good medium for microbial growth. The contamination of psychrotrophic bacteria is one of the factors affecting the quality of raw milk. Psychrotrophic bacteria produce proteases and lipases during low-temperature storage of raw milk, which causes spoilage and deterioration of raw milk, thus has been highly valued by dairy enterprises. In addition, the psychrotrophic bacteria in raw milk can come from pasture and processing environments and the biofilm formed by some psychrotrophic bacteria can continuously contaminate the raw milk processing environment. Therefore, it is of great significance to understand the current status of psychrotrophic bacteria contamination in raw milk and establish effective prevention and control strategies to improve the quality of raw milk. This paper mainly reviews the current status and hazards of the contamination of psychrotrophic bacteria in raw milk, and discusses the influencing factors of the contamination of psychrotrophic bacteria in raw milk. Based on the fact that some of the heat-resistant enzymes produced by psychrotrophic bacteria can deteriorate the quality of raw milk and produce biofilms which can cause persistent contamination, this paper briefly describes the measures for the prevention and control of the psychrotrophic bacteria in raw milk, aiming at providing reference for the improvement of raw milk quality and the reduction of the hazards caused by psychrotrophic bacteria to the raw milk.
Volume 40,2024 Issue 11
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Research progress on the chemical constituents, biological activities, and safety of essential oil extracted from citrus fruits
杨尚桦, 张猛猛, 辛璇, 白卫东, 汪薇, 任文彬, 赵文红, 黄玉华
Abstract:
Citrus foods have been popular due to their prominent position in commerce. The by-products of citrus fruits, which are produced during processing, can be refined into valuable essential oils. Monoterpenes, and sesquiterpenes as well as their oxygenated derivatives and other components constitute the major fractions of Citrus essential oils. Those components give Citrus essential oils a variety of biological activities, such as antibacterial, antioxidant, anti-anxiety, etc. Thus, Citrus essential oils are valuable in food, medical treatment, and makeup industries. This review summarizes the major components, the important biological activities, and the safety of the Citrus essential oils such as orange (Citrus sinensis), mandarin (Citrus reticulata), and lemon (Citrus limon), providing a further reference for the practical application of Citrus essential oils.
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Research Progress on Polysaccharide Resource Utilization of Fruit and Vegetable Waste
Abstract:
More than 1.6 billion tons of fruit and vegetable waste are generated every year in the world, leading to serious resource wastage and environmental pollution, while greenhouse gas production exacerbates global climate issues and contradicts the principles of a circular economy and green development. Therefore, it is imperative to recycle fruit and vegetable waste to address this challenge. The polysaccharide components of waste with high content have important nutritional and medicinal value. Ultrasound-assisted extraction of polysaccharides from fruit and vegetable waste has emerged as an effective method for recycling and maximizing their value. This study discussed the current status of fruit and vegetable waste resources, the mechanisms and influencing factors of ultrasound, and the application of ultrasound-assisted extraction for polysaccharides from fruit and vegetable waste. Furthermore, the beneficial effects of ultrasound on the structure and activity of fruit and vegetable polysaccharides were explored. By focusing on the utilization of fruit and vegetable waste, this research supported the efficient use of bioactive substances and the circular economy, providing a theoretical basis for ultrasound-assisted extraction to promote the fruit and vegetable waste utilization industry and sustainable development, ultimately aiming for the sustainable and comprehensive use of fruit and vegetable waste resources, and to mitigate the global climate crisis.
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Preparation, Characterization, and Preservation Application of Potato and Pea Oxidized Starch on Lanzhou Lily
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In order to improve the preservation effect of Lanzhou lily during storage and prolong the shelf life. In this study, potato and pea starch were used as raw materials to optimize the preparation process of oxidized starch using single-factor and response surface methodologies, and its physicochemical properties and application in Lanzhou lily preservation were analyzed. Under optimal preparation conditions, the carboxyl content of potato and pea oxidized starch was 0.65% and 0.45%, respectively. The erosion and rupture of the oxidized starch granules and the appearance of C=O vibrational absorption peaks indicated successful oxidation. Crystallinity, swelling, and retrogradation properties decreased after oxidation, whereas transparency and solubility increased. Potato oxidized starch showed the excellent properties of more porous structure, low heat requirement for expansion, higher storage stability, fewer impurities and better solubility compared to pea oxidized starch. In addition, preservation experiments demonstrated that both oxidized starch coated films significantly retarded quality deterioration during postharvest storage of Lanzhou lily, but the potato oxidized starch coated film had a better preservation effect than the pea oxidized starch coated film. This study provides a theoretical foundation for the preparation of oxidized starch using hydrogen peroxide and its application as a novel preservation material for fruits and vegetables, offering new insights for advancing the fruit and vegetable preservation industry.
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Quality impact of fresh-cut apple slices with synergistic treatment of vacuum cooling and UV irradiation during storage
东方云, 黎锦杰, 郭敏, 谢思芸, 李文静, 温梓浩, 韩莉冰, 周帆, 廖彩虎
Abstract:
Browning and microbiological safety issues remain urgent challenges that need to be addressed in fresh-cut apples. This study applied various treatments, including air cooling (AB), ultraviolet (UV) irradiation, vacuum cooling (VC), and a combination of vacuum cooling and UV irradiation (UV VC), to fresh-cut apples. The effects of these treatments on the quality of fresh-cut apples were evaluated by measuring their physicochemical and microbiological indicators during storage. The results showed that, compared to atmospheric pressure, the lower relative humidity under vacuum conditions accelerated the rate of UV irradiation intensity increase and resulted in a higher final irradiation intensity. During storage, the respiration rate and browning degree of the fresh-cut apples in the UV VC treatment group were significantly lower than those in the AB, UV, and VC treatment groups (p<0.05). The MDA content, as well as the activities of peroxidase (POD) and polyphenol oxidase (PPO), increased with the extension of storage time under all treatment groups. However, the rate of increase in the UV VC group was significantly lower than in the other treatment groups (p<0.05). Similarly, during the storage period, the vitamin C and total phenol contents in the UV VC treatment group were also significantly higher than in the other groups (p<0.05). Additionally, the total bacterial count in the UV VC treatment group was notably lower than in the other treatment groups during storage (p<0.05). In conclusion, UV VC, as a combined treatment method, can more effectively maintain the quality of fresh-cut apples and extend their shelf life.
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Bacterial Community Succession and PICRUSt Predictive Analysis of Gene Function during High-temperature Daqu Fermentation Process in Xiangyang Region
zhao huijun, Yi Zongwei, Wang Yurong, Ni Hui, Ye Mingbo, Guo Zhuang, Hou Qiangchuan
Abstract:
In this study, 32 samples of high-temperature Daqu at different fermentation periods were collected as research objects. 16S rRNA sequencing technology was used to analyze the bacterial community diversity during the high-temperature Daqu fermentation process, and the bacterial gene function was predicted by PICRUSt software. The results showed that the bacterial richness and community structure of high-temperature Daqu at different fermentation periods were significantly different (P<0.05). With the progress of fermentation, the bacterial richness showed a trend of first increasing and then decreasing, and reached the highest at the first-turned Daqu. A total of 3 dominant bacterial phyla and 10 dominant bacterial genera were detected during the high-temperature Daqu fermentation process, and there was obvious community succession in the samples at different fermentation stages. At the same time, a total of 10 core OTUs were detected from all samples, mainly belonging to Saccharopolyspora, Thermoactinomyces, Bacillus, Kroppenstedtia and Lentibacillus, with cumulative average relative abundance of 52.62 %. There were significant differences in bacterial microbial networks of high-temperature Daqu between different fermentation periods. Among them, the network stability of the first-turned Daqu samples were the highest, and Scopulibacillus and Bacillus were the key bacteria to maintain the stability of the microbial community structure during the high-temperature Daqu fermentation process. Metabolism was an important functional pathway in the high-temperature Daqu fermentation process, including energy production and transformation, as well as the transport and metabolism of biological macromolecules such as amino acids, carbohydrates and lipids. This study strengthens people 's understanding of the succession of bacterial communities during the high-temperature Daqu fermentation process, and provides a useful reference for the optimization of Daqu making process and the improvement of product quality in related enterprises.
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High Density Fermentation of Lactobacillus paracasei F50 Enhances the Ability to Remove Aflatoxins and its Non Targeted Metabolomics
Abstract:
Lactobacillus paracasei holds a significant role in the food industry and safety control. To conserve equipment space, minimize production costs, and elevate its application value, high-density fermentation is implemented. In this particular study, low-cost molasses and deoiled Idesia polycarpa maxim were utilized as substrates for the high-density fermentation of Lactobacillus paracasei F50. The culture conditions and medium components were meticulously optimized, with the strain density serving as the primary response variable. The results of the study unveiled the optimal fermentation conditions for Lactobacillus paracasei, which included a 3.5% inoculum, a culture environment with a pH of 6.7, 1.7% calcium carbonate, and a 3.2 g/L defatted Idesia polycarpa meal for fermentation. The final strain density could be increased from 7.3×108 CFU/mL to 1.7×1010 CFU/mL, about 23 times that of conventional culture. The aflatoxin removal rate increased from 18.15% before optimization to 48.17% after optimization. To delve deeper into the reasons behind this improvement in aflatoxin removal rate following high-density culture, liquid chromatography-mass spectrometry (LC-MS) non-targeted metabolomics technology was utilized to analyze the supernatant of Lactobacillus paracasei before and after the optimized culture.The findings of this analysis revealed the presence of 535 primary differential metabolites in the Lactobacillus paracasei fermentation broth before and after optimization. Notably, there was an increase in the contents of lipids, peptides, and organic acid metabolites. Moreover, various amino acid metabolic pathways were found to be significantly expressed, contributing to glutathione biosynthesis.In conclusion, this study provides a valuable reference for the high-density fermentation of Lactobacillus paracasei and research into biological detoxification, offering insights into the optimization of fermentation conditions and the metabolic changes associated with enhanced aflatoxin removal rates.
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Study on the fermentation kinetics and antioxidant activity of Yunnan olive wine
chenjie, liuni, linqi, yinxueqing, baoyuanyuan
Abstract:
In order to explore the effect of tannase on the fermentation process and antioxidant activity of Phyllanthus emblica wine, Phyllanthus emblica was used as raw material. After treating Phyllanthus emblica juice with tannase added (NF) or not added (CK), yeast was inoculated for fermentation to obtain Phyllanthus emblica wine.The total sugar content, alcohol content and yeast quantity of Phyllanthus emblica wine were measured every 24 hours. Logistic model, Boltzmann model, SGompertz model and DoseResp model were used to perform nonlinear fitting on the experimental data. At the same time, the changes of total phenol content, total flavonoid content and antioxidant activity during the fermentation process were determined. The results showed that the fitting correlation coefficients R2 of the selected models for the test data were all greater than 0.99, which could well describe the fermentation process of Phyllanthus emblica wine. At the end of fermentation, the alcohol content of CK group was 13.37%vol and that of NF group was 13.13%vol. The addition of tannase had no significant effect on the fermentation of Phyllanthus emblica wine. When Phyllanthus emblica wine was fermented for 12 days, the ABTS+ free radical scavenging rate (75.59%), hydroxyl free radical scavenging rate (70.00%) and Fe3+ reducing power (1.73) of Phyllanthus emblica wine in NF group were all higher than those in CK group, and the difference was extremely significant (P < 0.01). The use of tannase can not only reduce the tannin content but also improve the quality of Phyllanthus emblica wine without affecting the normal fermentation of Phyllanthus emblica wine. This study can supply a theoretical foundation for the application of tannase in fruit wine processing.
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Comparison of physicochemical properties and stability of astaxanthin microcapsules based on wall materials and antioxidant strategies
chenjialing, zhoulesong, wanghaifang, xiaojie, zhujimei, caoyong, liuxiaojuan
Abstract:
Aiming at the bottleneck problem of poor astaxanthin stability that restricts its application, this study aims to improve the stability of astaxanthin microcapsules by optimizing the wall material and adding antioxidants. The microcapsules encapsulated with three wall materials were prepared by spray drying method and characterized by heating, light, and storage in terms of physicochemical properties, micromorphology, differential scanning calorimetry, and infrared spectroscopy, and combined with antioxidants to improve their stability. The results showed that compared with gelatin and calcium lignosulfonate, astaxanthin encapsulated with sodium starch octenyl succinate (SSOS), maltodextrin, and sucrose as the wall material had the smallest emulsion particle size (221.10 nm) and the highest centrifugal stability; the microcapsule particle size was 12.40 μm, with a solubility of 96.58%, and the angle of repose was 27.25 °, and the encapsulation efficiency was as high as 92.85%; scanning electron microscopy showed that the surface had few folds and no cracks; differential scanning calorimetry and infrared spectroscopy analyses also showed good encapsulation. The microcapsules showed 1.62-fold and 1.11-fold increase in retention of astaxanthin over free astaxanthin after heating and light exposure; the retention was as high as 98.45% and 97.27% when stored for 160 days at 4 ℃ and ambient temperature; and the retention was predicted to reach 2.84 years in combination with tea polyphenol palmitate (TP) and tert-butylhydroquinone (TBHQ). The results provide theoretical guidance for the application of astaxanthin microcapsules in the fields of food and aquaculture.
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Development of a High Quality Chinese water chestnut Meal Replacement Powder Based on Fuzzy Mathematics and Response Surface Methodology
Abstract:
Regarding the shortcomings of some commercially available meal replacement powders, such as high sugar, low nutrition, poor taste, and poor blending performance and other defects, this paper takes the quick-dissolving Chinese water chestnut (CWC) without agglomeration in boiling water as raw material, and added the dried CWC granules with strong CWC flavour, konjac gum, creamer and the whey protein to develop the high-quality CWC meal replacement powders by using fuzzy mathematics evaluation model which evaluates more objectively and accurately and response surface optimization method.The experimental results showed that the optimal formulation of CWC meal replacement powder(calculated by quality ratio) was 64.87% quick-dissolving CWC complex powder, 7.16% dried CWC granules, 2.82% konjac gum, 1.66% plant creamer, and 23.49% whey protein. The obtained product had a total score of 95.87 points in fuzzy mathematical sensory evaluation, and the main nutritional indicators and the content of vitamins, calcium, iron and zinc are better than the standard of ‘T/CNSS 002-2019 Meal Replacement Foods’, and the content of resistant starch which is beneficial to human health is high, and the rheological properties, pasting properties, cold gel TPA textural properties, solubility, water-holding capacity and swelling power are good, so it is a high-quality meal replacement food. Furthermore, the results of this study could provide theoretical basis forare for the development of water chestnut meal replacement ready-to-eat foods and the industrialized production.
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Using HS-SPME-GC-MS Combined with Odor Activity Value to Analyze The Key Aroma Components of Different Varieties of Torreya Nuts before and after Baking
Abstract:
To study the key aroma components of torreya nuts before and after roasting, the method of headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GCMS)combined with the odor activity value (OAV)was used to analyze the compositions and content of volatile substances, as well as the key aroma components, of sesame torreya nuts, scorpion torreya nuts, millet torreya nuts before and after roasting. The results showed that 122 compounds were detected from the volatile components of three different varieties of torreya nuts before and after baking, including 19 alkenes, 30 esters, 12 alcohols , 23 aldehydes and ketones, 13 pyrazinfurans, 5 pyridine pyrroles , 4 alkanes, 4 ethers, 5 acids, 2 benzenes and 5 other compounds. The three kinds of torreya nuts raw materials volatile components were alkenes, esters, alcohols and aldehydes. After being baked, the volatile components of the roasted torreya nuts were mainly pyrazinofuran, aldehyde-ketone and pyridine-pyrrole. The OAV indicated that the key aroma components of sesame torreya nuts were 11 in total, with more aldehydes, ketones, and alkenes compounds; the key aroma components of scorpion torreya nuts were 17 in total, with more alkenes and esters compounds; and the key aroma components of millet torreya nuts were 10 in total,with more pyrazinfurans and alkenes compounds. The varieties and contents of aroma components in the three types of torreya nuts were different. Sesame torreya nuts had a prominent caramel aroma, scorpion torreya nuts had a prominent fruity aroma, and millet torreya nuts had a prominent fragrance. This study provided theoretical reference for the selection of raw materials and comprehensive utilization for torreya nuts.
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Research Progress on Detection of Mycotoxins in Grain Based on Molecular Vibrational Spectroscopy
高曼, 钱承敬, 翟晨, 张巍巍, 史晓梅, 吕朝政, 罗云敬
Abstract:
Food crops are not only needed for human survival, but also the source of livestock feed, which is easily contaminated by mycotoxins in the process of production, storage and transportation, leading to food safety problems. Compared with traditional chemical methods, the steps of mycotoxins detection are complex and time-consuming, and molecular vibration spectroscopy has the advantages of simultaneous detection of multiple components and simple operation, so the application of molecular vibration spectroscopy for mycotoxins detection has gradually attracted wide attention. In this paper, the working principle and application of molecular vibration spectroscopy (near infrared spectroscopy, mid-infrared spectroscopy, Raman spectroscopy, hyperspectroscopy) and new spectral data fusion techniques in the rapid detection of mycotoxins in grain were introduced. The advantages and disadvantages of different spectral techniques in the detection of fungi were summarized, and their future development direction was prospected.
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Research progress of biosensors in the detection of fat soluble vitamins
聂嫒嫒, 邱满艳, 赵倩玉, 王旭, 满朝新, 姜毓君, 裴晓燕, 郭鸰
Abstract:
Fat-soluble vitamins are essential micronutrients for human growth and development, and fat-soluble vitamin deficiencies pose a serious threat to human health. Furthermore, the most of fat-soluble vitamins cannot be synthesized in the human body and must be obtained from external sources. Therefore, the rapid and sensitive detection of fat-soluble vitamins is crucial to ensure the safety of vitamin intake. Although traditional methods (such as high-performance liquid chromatography (HPLC), high performance liquid chromatography and tandem mass spectrometry (LC-MS), and supercritical fluid chromatography (SFCS)) has the advantages of high selectivity and sensitivity. Nevertheless, the disadvantages of complex sample pre-treatment, time-consuming, and reliance on large-scale instrumentation have limited the applicability of traditional methods in the rapid detection of fat-soluble vitamins. Recently, biosensors have been applied to the detection of fat-soluble vitamins due to their high specificity, high sensitivity, low cost, on-site analysis, and ease of handling. This review first summarized the physiological functions of common fat-soluble vitamins. Secondly, the advantages and disadvantages of traditional methods and biosensors for detection of fat-soluble vitamins were discussed. Finally, the latest research progress of biosensors in the detection of fat-soluble vitamins was comprehensively summarized and discussed. This paper mainly summarizes the biological components, linear sensing range, sensitivity and detection limit of lipid-soluble vitamin detection biosensors, providing reference and basis for the development of future lipid-soluble vitamin detection biosensors.
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Study on the Drying Characteristics of Rice and Moisture Content Prediction Model
WU Lan, LIU Huan, SHANG Qinsong
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To enhance the quality of rice drying processes and accurately predict moisture changes during drying and their impact on quality and safety, this study focuses on japonica rice, using fissuring rate and drying time as evaluation metrics. The study optimizes the drying process through single-factor experiments and orthogonal tests, and explores the effects of different drying temperatures, wind speeds, and initial moisture content on the moisture content and quality of rice. An Adaptive Mutation and Elite Strategy Optimization (AEO) integrated with a genetic algorithm-long short-term memory neural network model (AEO-GA-LSTM) is proposed for predicting moisture content during the rice drying process. The results demonstrate that drying temperature and wind speed significantly affect the fissuring rate and drying time of rice (P<0.01), with the order of influence being: drying temperature > wind speed > initial moisture content. As temperature and wind speed increase, drying rates accelerate (P<0.01), leading to a significant rise in the fissuring rate. By constructing and comparing the time-series prediction performance of BP, LSTM, GA-LSTM, and AEO-GA-LSTM models under different drying conditions, it was found that the improved AEO-GA-LSTM model achieved a coefficient of determination (R2) of 0.9970 and a root mean square error (RMSE) of 0.0784, outperforming the BP, LSTM, and GA-LSTM models, which had RMSEs of 0.2252, 0.1964, and 0.1420, respectively. The AEO-GA-LSTM model exhibited better fitting and higher accuracy. Therefore, the AEO-GA-LSTM moisture prediction model established in this study offers a new approach and methodological reference for moisture prediction in hot-air drying conditions, contributing to the improvement of automation and quality control in rice drying processes.
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Quality Analysis and comprehensive evaluation of 14 indica brown rice in South China
He Yuying, 周鹏飞, 李亚, 刘光, 曾嘉锐, 李萍, 赵志浩, 张雁, 张名位, 邓媛元
Abstract:
In order to study the difference of cooking taste quality of different varieties of indica brown rice in South China, the appearance quality, physicochemical properties, cooking properties, pasting properties, thermodynamic properties and texture properties of 14 main indica rice varieties in South China were analyzed in this paper. Then, the entropy method and cluster analysis were used for comprehensive evaluation and classification. The results showed that brown rice skin thickness significantly affected the water absorption of brown rice (correlation coefficient -0.605), amylose content significantly affected the expansion rate of brown rice (correlation coefficient -0.434), protein content significantly affected the disintegration value of brown rice (correlation coefficient -0.573), fat content and rice soup dry matter (correlation coefficient 0.600). Soluble and insoluble dietary fiber significantly affected the enthalpy of gelatinization of brown rice (correlation coefficients were 0.501 and 0.425, respectively). Through entropy analysis, the varieties with the highest comprehensive scores were Meixiangzhan 2 and 19xiang, and the comprehensive scores were 0.105 and 0.105, respectively. Moreover, 16 core indexes that could represent the taste quality of brown rice were selected. The 14 varieties were divided into 3 categories by cluster analysis, including 2, 9 and 3 varieties respectively. In conclusion,this study evaluated the differences of 14 indica brown rice varieties in South China, and selected two varieties suitable for consumption as staple food. This study provided a theoretical basis for screening indica brown rice suitable for consumption as staple food.
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The Effect of Different Concentration Methods on The Quality of Pear Juice Concentrate
劳颖仪, 孟千杰, 徐玉娟, 吴继军, 余元善, 邹波, 程丽娜, 温靖, 胡腾根
Abstract:
The effects of vacuum concentration, membrane concentration, freezing concentration and thermal concentration on the nutrient composition and antioxidant active components of crystal pears were investigated using polyphenol oxidase (PPO), 5-hydroxymethylfurfural (5-HFM), total phenol content, titratable acid, vitamin C (Vc) and antioxidant activity as the indicators. The results showed that all four concentration methods enhanced the total phenolic content, total antioxidant activity, ABTS+ and DPPH radical scavenging capacity of pear juice; while there was no significant difference in reducing sugar content. Vacuum-concentrated pear juice had the highest sugar content (60 oBx) and showed the best antioxidant effect; however, it had higher PPO activity. Heat-concentrated pear juice had the highest total phenol content and the lowest soluble protein content (0.015 mg/mL); however, 5-HMF was generated, which was not detected otherwise. Freeze-concentration and membrane-concentration had different effects on the titratable acid and Vc contents of pear juice. The correlation analysis showed that there were different degrees of correlation between the indicators, and the cumulative contribution of the three characteristic factors extracted from the principal component analysis reached 94.53%, reflecting the comprehensive influence of multiple indicators on the quality of pear juice. The comprehensive analysis showed that the pear juice obtained from vacuum concentration had the highest comprehensive score (1.95) and had significant advantages in concentration efficiency and antioxidant activity; thermal concentration had certain advantages in improving the nutritional content of pear juice, but due to the generation of 5-HFM, its comprehensive score was the second highest. This study provides a theoretical basis for pear juice concentration and fruit deep processing.
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The QuEChERS Method Combined with SERS Was Used to Rapidly Determine Pesticide Residues in Citrus
zhuxinzheng, wangxu, gengxiang, xiongaihau, wuruimei, tengjie
Abstract:
The application of QuEChERS in SERS detection of pesticide residues in agricultural products can effectively improve the detection accuracy. In this paper, based on the QuEChERS optimization results for SERS detection of acetamiprid in citrus, it was applied to the SERS analysis of other pesticide residues in citrus to explore the universality of this method for SERS detection of pesticide residues in citrus.The influence of Nano-bamboo charcoal (NBC) and Ferric oxide nanoparticles (Fe3O4MNPs) purification agent on the SERS of acetamiprid in citrus was studied. The results showed that 12.5mg NBC and 10mg Fe3O4 had the best purification effect. In the range of 0.1 ~ 40 mg/L, based on the characteristic peak intensity of 626 cm-1, the SERS analysis equation y = 65.011x + 103.25 (R2 = 0.9953) was established with an average recovery of 97% ~ 106%. The relative standard deviation (RSD) was 1.03% to 4.04%, and the lowest detection concentration was about 0.1 mg/L.The method was applied for the SERS analysis of organophosphorus insecticides (chlorpyrifos and profenofos), neonicotinoid insecticides (imidacloprid and acetamiprid) and insect growth regulator insecticides (buprofezin) in citrus, and the average recovery rate was between 87.60% and 106%, and the relative standard deviation (RSD) ranged from 1.03% to 7.71%, indicating that QuEChERS could be used for the rapid detection and analysis of SERS of different pesticide residues in citrus. The detection time of a single sample in this method was completed within 20 min, which laid a foundation for the development of rapid detection methods for pesticide residues in citrus.
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Analytical Comparison of Reconstituted Milk instead of Fresh Milk in Milk Beer fermentation
Guan Yuedong, Wu Tao, He Qiang, Wang Liang
Abstract:
Milk beer is a new type of fermented milk beverage made by two-step fermentation of lactic acid bacteria and yeast. The feasibility of producing milk beer from reconstituted milk was analyzed in terms of physicochemical properties, water holding capacity(WHC) ,color, particle size, texture, rheology, scanning electron microscopy, and aroma composition, etc. The quality of milk beer prepared from reconstituted milk was slightly reduced compared with that of fresh milk beer, but it was not significant (P>0.05). The water holding capacity of reconstituted milk beer decreased by 1.17%; the brightness L* value decreased by 24.8%; the protein particle size increased by 15.3%; and there was a small difference in aroma with that of raw milk beer; rheological analysis showed that with the extension of shear time, the apparent viscosity of reconstituted milk beer and raw milk beer had the same trend of change; scanning electron microscopy showed that there was no significant difference in the microstructure of the reconstituted milk beer; and the sensory evaluation score of the reconstituted milk beer was 7.50, which was slightly lower than that of raw milk beer; in terms of texture, the elasticity of reconstituted milk beer increased by 8.92% compared with that of raw milk beer, and there were no significant differences in hardness and cohesion (P>0.05), which indicated that these differences could be accepted by consumers. This study proves that reconstituted milk can replace fresh milk fermented milk beer to a certain extent, and solves the problem of over-reliance on fresh milk in milk beer making, but the fresh milk in the mainland is insufficient and the quality varies.
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Isolation of Lactic Acid Bacteria Producing Antimicrobial Peptides From Fermented Food and their Bacteriostatic Properties and Preservation Application
Abstract:
In order to obtain lactic acid bacteria, which could synthesize antimicrobial peptides and have good preservation effects, this study aimed to isolate lactic acid bacteria with broad-spectrum antibacterial activities from fermented foods, analyze the main antibacterial substances in the fermentation supernatant of lactic acid bacteria, investigate the antibacterial properties of the supernatant, including the tolerance to heat, acid, and alkali, cell wall integrity, membrane permeability and glucose availability, optimize the fermentation conditions using single factor analysis and response surface experiments, and evaluate their preservative effects on pork and fish. The results demonatreated that Lactobacillus delbrueckii M2 and Lactobacillus delbrueckii subsp. bulgaricus M6, which were isolated from sour bean and fermented milk, respectively, both exhibited good antibacterial activities with a broad spectrum. Their antimicrobial components are mainly proteins or peptides with good thermal and acid-base stability. Moreover, antimicrobial substances from M2 harbored higher tolerance to alkali than those from M6. The optimal fermentation conditions of the two strains of lactobacillus were as follows: 2% glucose and 3% soybean peptone and 3% inoculation exhibited. Under these conditions, the antibacterial effects of L. delbrueckii M2 and L. delbrueckii subsp. bulgaricus M6 were increased by 25.47% and 22.64%, respectively. Moreover, the supernatant of L. delbrueckii M2 and L. delbrueckii subsp. bulgaricus M6 could disrupt cell wall integrity and membrane permeability and impact glucose utilisation. Furthermore, the supernatant of L. delbrueckii M2 and L. delbrueckii subsp. bulgaricus M6 reduced the total viable counts and prolong the shelf-life during the storage of chilled pork and fish, extend the shelf life of pork and fish for 2-4 days. The findings will provide theoretical guidance for the development and application of new broad-spectrum biological preservatives.
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Analysis on Differences in Physicochemical Properties of Wheat Starch Granules
zhanghao, linjinagtao, yueqinghua, zhangqingqing, yuanmeng, liuxiaoqian, hexinyi
Abstract:
Four kinds of commercially available wheat flour, namely, Wudeli (WDL), Jinyuan (JY), Jinxiang (JX), and Sifeng (SF), were used as raw materials, and total starch, A starch, and B starch were obtained through extraction and separation. Differences in starch composition, straight-chain starch content, particle size, transparency, pasting characteristics, thermal characteristics, and dynamic rheological properties were analyzed separately. The results of the study showed that the A and B starches from the four wheat flours were well separated, and the physicochemical composition of the starches was directly related to the granule type of wheat starch. Specifically, A starch had a higher content of straight-chain starch (31.92%~35.27%), lower levels of protein (0.25%~0.27%), ash (0.10%~0.13%), and broken starch (18.15%~20.85%); while B starch had a higher pasting temperature (68.90~71.55℃) and range. Among the total starch content of the four brands of wheat flour, the size distribution range was observed to be SF>JX>WDL>JY. Notably, JY exhibited a higher content of straight-chain starch (31.91%), an initial pasting temperature of 54.78°C, and an enthalpy of pasting of 10.33 J/g. In contrast, WDL had a lower value of regrowth viscosity, measured at 303.50 cP. Dynamic rheological analysis showed a high frequency dependence of B starch and high elastic and viscous moduli of SF total starch. As a result, the most significant differences in the properties of JY and SF total starches were observed, with JY having higher crystallinity and thermal resistance, and SF total starch being easier to paste and having better viscoelastic properties in the gel. The results can provide some theoretical guidance for the multi-scale analysis of wheat starch.
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Key Aroma Components of Youxi Black Tea Processed from Different High Aroma Tea Tree Varieties and Their Differences in Different Seasons
Wang Yue, Wang Sijia, Chen Xieyong, Tang Mengting, Zhang Wenjing, Xiang Jiaxin, Ye Naixing, Jin Shan, Wang Fang, Yang Jiangfan
Abstract:
To investigate the key aroma components and the effects of growth season on different tea tree varieties of Youxi high-aroma black tea, the experiment was conducted using six high-aroma black teas, including spring and autumn teas of varieties Zi Mudan, Rui Xiang, and Huang Meigui, as experimental materials. Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) and Relative Odor Activity Value (ROAV) were employed to detect and analyze the aromatic components. 116 volatile compounds were identified in the six black teas, with alcohols, esters, heterocyclic compounds, aldehydes, and hydrocarbons being the main aroma components, accounting for 94.81% to 97.22% of the total aroma content. The results showed that 2-isopropyl-3-methoxypyrazine, β-ionone, benzyl mercaptan, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, and dimethyl trisulfide are the common key aroma components in the six types of high-aromatic black teas. Linalool, myrcene, acetate eugenol, 2-isobutylpiperazine, propionic acid linalool ester, dihydromyrcenol, and linalool oxide IV can be used as potential chemical markers to distinguish between spring and autumn black teas. The findings contribute to the understanding of the aroma characteristics of Zi Mudan, Rui Xiang, and Huang Meigui black teas and provide theoretical support for the promotion and application of tea plant varieties.
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