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XIE Jing, YUAN Qiaoyun, HE Ziliang, YANG Guigui, GAO Xiang, ZHANG Wenxia, ZHANG Ji, HU Weicheng
2024,40(12):1-9, DOI: 10.13982/j.mfst.1673-9078.2024.12.0016
Abstract:
The anti-inflammatory effects of ginsenoside Rg2 were investigated based on a bacterial lipopolysaccharide (LPS)-induced inflammation model of RAW264.7 cells. The expression levels of inflammation-related genes and proteins in the model were analyzed using PCR, RT-qPCR, and western blotting. The results demonstrated that ginsenoside Rg2 dosedependently inhibited the release of nitric oxide from inflammatory cells (P<0.05) and transcription levels of inflammationrelated genes, including inducible nitric oxide synthase, cyclooxygenase-2, tumor necrosis factor-α, and interleukin-1β (P<0.05). Scanning electron microscopy analysis showed that ginsenoside Rg2 improved the morphology of inflammatory RAW264.7 cells after LPS induction. Western blotting results revealed that ginsenoside Rg2 inhibited the phosphorylation of PI3K, PDK1, AKT, and GSK-3β and prevented NF-κB from entering the nucleus. These results suggest that ginsenoside Rg2 has an anti-inflammatory effect and can reduce LPS-induced inflammation of RAW264.7 cells via the PI3K/AKT/NF-κB signaling pathway. The findings of this study improve the understanding of the anti-inflammatory activity of ginsenoside Rg2 and associated mechanism and provide a foundation for the development of related functional foods.
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JIANG Yanni, ZOU Zebin, HU Fang, LI Yaqi, LIN Xucong, LI Pan, DU Bing, QIU Kexian
2024,40(12):10-22, DOI: 10.13982/j.mfst.1673-9078.2024.12.1245
Abstract:
The regulatory effects of enzymatically converted chicken bile (CB) on bile acid metabolism and gut microbiota dysbiosis in alcoholic rats were investigated. Thirty-five 8-week-old male Sprague Dawley (SD) rats were randomly divided into five groups after 1 week of adaptive feeding: healthy group (HC), model group (MC), low, medium, and high CB dose group (CBL 50 mg/kg, CBM 100 mg/kg, CBH 150 mg/kg). After 1 week of alcohol modeling and CB intervention, the rats were euthanized and serum and cecum contents were collected. The bile acid composition in the serum and the gut microbiota in the cecum contents were analyzed. The results showed that the high-dose CB intervention led to a significant decrease in the concentration of primary bile acids in rat serum, whereas the ratio of unconjugated to conjugated bile acids was reduced by 59.90%, with a significant increase in the level of tauroursodeoxycholic acid (TUDCA), thereby altering the composition of bile acids. CB successfully restored the alcohol-induced reduction in the abundance and diversity of the gut microbiota, resulting in a 53.66% decrease in the ratio of Firmicutes to Bacteroidetes. Furthermore, the abundance of probiotic bacteria such as Parabacteroides and Bacteroides was improved, whereas that of harmful bacteria, such as Romboutsia and Erysipelothrix, was decreased. Meanwhile, the abundance of bile acid-metabolizing bacteria, such as Verrucomicrobiota and Bacteroides, was improved. A strong correlation was found between serum bile acids and gut microbiota. It can be concluded that CB has beneficial effects on the regulation of gut microbiota composition and serum bile acid metabolism.
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GUO Guangmei, WANG Li, LI Lilang, WANG Yu, ZHU Haiyan, AN Zhengbin, LI Ke, SONG Jingrui, YANG Xiaosheng, LI Qiji
2024,40(12):23-31, DOI: 10.13982/j.mfst.1673-9078.2024.12.1237
Abstract:
The antitumor activity and chemical composition of extracts from different Allium senescens tissues are presented in this study. MTT assays and scratch tests were used to detect the effects of different plant tissue extracts on the A549 cell proliferation and migration. Cell cycle distribution in control and treated cells was detected by flow cytometry and the expression of cycle-related proteins (CDK2, CDK4, CDC25A, and Cyclin A2) in A549 cells treated with HC-Ea were measured by western blot. The chemical composition of each HC-Ea was analyzed by UPLC-Q-Orbitrap HR/MS. Inhibition of A549 cell proliferation increased with increasing concentration, with respective HC-Ea inhibitory concentrations (IC50 values) of 50.81, 32.09 and 25.02 μg/mL observed at 24, 48, and 72 h, respectively. Compared with DMSO, 50, 100, and 200 μg/mL doses of each HC-Ea reduced the scratch healing rate, with their inhibitory effects intensifying with increasing drug dosage. Following treatment of A549 cells with HC-Ea for 48 or 72 h, the proportion of S phase cells in each concentration group increased significantly in a dose-dependent manner. Compared with DMSO treated cells, the expression of CDK2, CDK4, CDC25A, and Cyclin A2 protein in A549 cells in each HC-Ea treated group was reduced, especially with high concentration exposure. A total of 25 compounds from Allium senescens extract were detected by UPLC-Q-Orbitrap HR/MS, including 10 nitrogen compounds and 8 organic acids. This research on the antitumor activity and chemical composition of Allium senescens provides a new reference for industrial applications.
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WANG Weilian, ZHANG Ying, ZHOU Wen, LI Qilin, GAO Wenhong, LI Li
2024,40(12):32-40, DOI: 10.13982/j.mfst.1673-9078.2024.12.1469
Abstract:
Gastrodia elata extract (GEE) was prepared using the thermal reflux method and its ability to repair damaged skin barrier was investigated using a HaCaT cell model irradiated with 0.15 J medium-wave ultraviolet B, as well as its moisturizing efficacy was evaluated in humans. At a GEE concentration of 200 μg/mL, the relative cell survival viability was 89.79%, with the inhibition rates of tumor necrosis factor (TNF)-α and prostaglandin E2 (PGE2) being 16.30% and 24.51%, respectively. The reactive oxygen species (ROS) content decreased by 32.70%, thereby upregulating the expression of fillagrin (FLG) and aquaporin 3 (AQP3) mRNA by 65.79% and 189.60%, with the protein contents both increasing by 17.86% and 16.73%, respectively. Moreover, the chick embryo chorionic allantoic membrane assay showed that the GEE samples with a concentration ≤7 mg/mL caused no considerable irritation. Furthermore, the human patch test and moisturizing efficacy evaluation indicated that the gel samples containing 0.5% (mass fraction) GEE caused no adverse reactions on human skin, increased the skin moisture content by 14.28%, and decreased moisture loss by 15.09% compared with that of the blank group. Therefore, GEE exerts barrier repair efficacy by reducing ROS content, inhibiting TNF-α and PGE2 secretion, upregulating AQP3 and FLG mRNA expression, increasing AQP3 and FLG protein content, and improving skin moisture. Owing to its low irritation and high safety, EGG shows promising potential as a soothing and rejuvenating ingredient.
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TENG Fei, KE Bowen, QUAN Binghua, WANG Yong, YI Xiang, HAN Shuangyan
2024,40(12):41-48, DOI: 10.13982/j.mfst.1673-9078.2024.12.1449
Abstract:
Collagen is currently widely used in the food, medical, and beauty industries. However, isolating recombinant collagens poses considerable challenges because of factors such as inclusion body expression and low purity, limiting its large-scale production and application. Based on humanized type I collagen (hCOL1A1), a recombinant expression vector pET21a(+)-SUMO-hCOL1A1 was constructed by fusing a small ubiquitin-like modifier protein (SUMO) and 6×His tag at the N-terminus of hCOL1A1, which was then transformed into Escherichia coli BL21 (DE3). Soluble expression and purification of recombinant hCOL1A1 in E. coli were achieved through IPTG induction, optimization of the culture conditions, and protein purification of the engineered strain produced by BL21/pET21a(+)-SUMO-hCOL1A1. The supernatant of the engineered strain was purified through Ni-NTA affinity chromatography, TEV enzyme digestion, and ionexchange chromatography, ultimately yielding hCOL1A1 protein with a purity of over 95%. The optimal culture conditions were determined to be an induction temperature of 25 ℃ and a concentration of 0.4 mmol/L IPTG. Further scale-up in 5 L fed-batch fermentation resulted in a final protein yield of 1.43 g/L. Soluble expression of the hCOL1A1 protein, 5 L bioreactor production, and purification were achieved, serving as a valuable reference for the large-scale biosynthesis and purification of recombinant collagen.
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WANG Zengli, FU Jian, HE Tong, WANG Xuefeng, FAN Jiangping, HUANG Aixiang
2024,40(12):49-56, DOI: 10.13982/j.mfst.1673-9078.2024.12.1215
Abstract:
Prinsepia utilis Royle is a food and medicine homologous woody oil crop with Yunnan characteristics. The by-products after oil extraction have the problem of low protein utilization. In this experiment, Prinsepia utilis Royle meal was used as the raw material to produce protein hydrolysate with antioxidant activity. The single factor experiments and response surface optimization analysis were carried out on three factors, enzyme mass fraction, enzymatic hydrolysis time and solid-liquid ratio, to determine the enzymatic hydrolysis process conditions for the preparation of protease hydrolysate from Prinsepia utilis Royle meal by alkaline protease. The results showed that the optimal enzymatic hydrolysis conditions were: enzyme mass fraction, 4.6%; enzymatic hydrolysis time, 4.6 h; solid-liquid ratio, 1:31 g/mL. Under the optimal conditions, when the mass concentration of antioxidant peptide prepared by enzymatic hydrolysis was 0.9 mg/mL, the scavenging capacities for DPPH free radical, ABTS+ free radical and hydroxyl free radical were 76.46%, 94.22% and 73.02%, respectively. In addition, the results of cytotoxicity experiments showed that the peptide had no toxic effect on the growth of HepG 2 cells. Taken together, the antioxidant peptide prepared through this process had good antioxidant activity. This study can provide a reference for the development and utilization of Prinsepia utilis Royle protein resource.
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XU Yuqi, LIANG Chunmao, CHENG Jiahui, LI Yuanyuan, PU Chunxia
2024,40(12):57-66, DOI: 10.13982/j.mfst.1673-9078.2024.12.1390
Abstract:
The essential oil of a medicinal and edible citral chemotype of Elsholtzia cyprianii was extracted and it components were subsequently identified using GC-MS. Transcriptome data were obtained using Illumina high-throughput sequencing (NovaSeq 6000), and key enzyme-coding genes involved in essential oil synthesis were identified. The results showed that the citral content of the E. cyprianii germplasm exceeded 80%. After high-throughput sequencing, a total of 22.08 GB of data and 147 186 998 clean reads were obtained. In total, 33 720 unigenes with an average length of 1799 bp were generated using the Trinity assembly, and all were successfully functionally annotated in seven major open databases. KEGG metabolic pathway analysis revealed that the unigenes were enriched in two monoterpene pathways, with 109 unigenes related to terpenoid backbone biosynthesis (No. ko00900) and 32 unigenes associated with monoterpenoid biosynthesis (No. ko00902). The 1143 bp geraniol dehydrogenase (GeDH) gene encoding 380 amino acids was amplified. The GeDH protein contained conserved Zn2- and NADP-binding sites and a Zn1 structural group similar to that in Perilla. Our findings provide a new breakthrough point for further research on the biosynthesis pathway of monoterpenoids in the characteristic essential oils of Elsholtzia. The mining of GeDH, which encodes a key enzyme that regulates the synthesis of citral essential oils, will prove invaluable in the development and utilization of natural citral essential oils and lays the foundation for increasing the variety of edible flavored oils and natural antibacterial agents for use in food products.
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LIU Wei, WANG Yulian, WANG Lin, WU Haodong, TIAN Huimin, CHENG De, WANG Liang
2024,40(12):67-74, DOI: 10.13982/j.mfst.1673-9078.2024.12.1223
Abstract:
In this study, the enhanced green fluorescent protein (EGFP) gene fragment was ligated with the N-terminus of the antimicrobial peptide bovine lactoferrin peptide (LfcinB-His) gene fragment to construct an intracellular expression vector with EGFP as the reporter gene. The recombinant protein EGFP-LfcinB-His was fused and expressed, and its activity was determined. The recombinant expression plasmid was electroporated into Pichia pastoris GS115, and the positive transformants were screened. The fermentation expression was induced by methanol, and strong fluorescence was detected under the excitation light of 488 nm. When the yeast cell culture reached the highest density, the cells were collected, the cell walls were broken, and the cells were lysed with a yeast cell protein lysate. The target protein (LfcinB-His) band with a relative molecular mass of 4.1 ku was detected by Tricine-SDS-PAGE, after the lysate was purified by steps such as ultrafiltration concentration, Ni-NTA affinity chromatography and formic acid lysis. Finally, a LfcinB-His ultrafiltration concentrate with a purity of 90.32% was obtained through the determination and analysis by liquid chromatography-mass spectrometry, which had different degrees of inhibition on the six strains of pathogenic bacteria tested, and the inhibitory concentration range was 16~64 μg/mL. In summary, this study provides a good methodological reference for the expression of small molecular peptides in Pichia pastoris, and also lays a foundation for further research on the biological activity and high-density fermentation of LfcinB.
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ZHANG Haoqi, LIU Yushan, WU Chuqian, ZHENG Jiayi, WU Xiyang
2024,40(12):75-81, DOI: 10.13982/j.mfst.1673-9078.2024.12.1345
Abstract:
The microbial growth and identification of main microorganisms in mung bean sprouts, soybean sprouts, pea seedlings sold in Guangzhou (supermarkets and farmers' markets), and the laboratory-grown mung bean sprouts were studied, and the overall microecological composition of bean sprouts was determined using 16S gene high-throughput sequencing method. The results showed that the total number of microorganisms in the finished mung bean sprouts was 106~107 CFU/g, which mainly came from the bean seeds (8.80×107 CFU/g in the cotyledon). The total number of the microorganisms was 8.10×106 CFU/g for the sterilized group after 36 h of germination and 7.90×106 CFU/g for the unsterilized group after 24 h of germination. The major microbial species were mainly Klebsiella, Enterobacteria, Pantobacteria, and Citrobacter. The core microbial groups in the overall microecology were Cyanobacteria, Proteobacteria, Firmicutes, and Bacteroidetes. Eleven drug susceptibility tests were conducted on 20 strains of Enterobacteriaceaes isolated from mung bean sprouts by the disk diffusion method. The results showed that the bacteria exhibited significant resistance to five antibiotics, namely erythromycin, rifampicin, cefoxitin, clindamycin, and penicillin. Results of this study showed that the commercially available bean sprouts carried a large number of microorganisms, among which the Enterobacteriaceae are opportunistic pathogens with broad-spectrum antibiotic resistance. Chemical disinfectants could extend the shelf life of mung bean sprouts by about 12 h. Consuming raw or inappropriately cooked bean sprouts would cause safety problems, which is worthy of reference for manufacturers, government regulatory authorities and consumers.
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DONG Lihong, ZHENG Deyu, ZHANG Mingwei, ZHANG Ruifen, HUANG Fei, MA Qin, ZHAO Dong, GUO Chaowan, JIA Xuchao
2024,40(12):82-90, DOI: 10.13982/j.mfst.1673-9078.2024.12.1519
Abstract:
Aspergillus niger was used to ferment litchi husk, and the effects of fermentation time, inoculum amount and solid-to-solvent ratio on the yield of proanthocyanidins (LPPC) from litchi husk by were investigated, and the process conditions for the fermentation of litchi husk were optimized. The changes in the contents of proanthocyanidins, total polyphenols and total flavonoids and the composition and content of monomeric phenolics in litchi husk before and after fermentation were analyzed. The antioxidant activity of LPPC before and after fermentation and the effect of LPPC on the proliferation and migration of HaCaT cells were evaluated. The optimum process conditions determined through single factor experiments combined with the orthogonal test were: fermentation time, 7 days; inoculum amount, 2% (V/V); solidto-solvent ratio 1:10 (g/mL). The yield of LPPC prepared under such process conditions was 3.77% (m/m). Compared with those of the unfermented sample, the contents of procyanidins, total polyphenols and total flavonoids of the fermented litchi husk increased by 112.75%, 53.86% and 73.02%, respectively, the contents of the seven main monomeric phenolics increased significantly, and the antioxidant activity of LPPC as ABTS scavenging capacity and FRAP significantly increased after fermentation. Before and after fermentation at a mass concentration of 10, 20 or 40 μg/mL, LPPC had no effect on the proliferation of HaCaT cells, but significantly promoted cell migration, with the cell migration rate for the LPPC after fermentation increasing by 7.89%, 40.89% and 75.37%, respectively, compared with that for the unfermented sample. Therefore, the fermentation with Aspergillus niger can significantly increase the content of proanthocyanidins from litchi husk, thereby increasing the antioxidant capacity and promoting wound healing by keratinocytes. The research results will provide a theoretical basis for the application of LPPC in epidermal repair after skin injury.
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LIU Wanshun, ZHENG Lin, LI Wenzhi, LIU Lei, CEN Xingyi, CHEN Tiange, ZHOU Zihang, XU Jucai, ZHAO mouming
2024,40(12):91-97, DOI: 10.13982/j.mfst.1673-9078.2024.12.1490
Abstract:
Peptidomic analysis is the key to elucidating the changing trend of peptides during processing. In this paper, the performance of the PepOSX software in peptidomic identification of the peptides in food-derived protein hydrolysates spiked with known peptide standards was evaluated, and the effects of different identification approaches and working parameters on the detection rates and accuracy of single peptides were studied. For the sequence database-independent analysis of the known collagen and casein peptide standard mixtures, the accuracy rates of the Exhaust engine were 67.86% and 36.36%, respectively, and the corresponding detection rates reached 80% and 100%, respectively, indicating the good adaptivity of the engine for discovering unknown short peptides. The accuracy rates of the Search engine based on sequence database for the identification of the above-mentioned mixed standards were as high as 71.43% and 90.48%, respectively, with the corresponding detection rates being 91.30% and 100%, showing the superior capabilities of the engine in analyzing peptides from the samples with known protein sources. The above-mentioned engines were combined and applied in peptidomic analysis of protein hydrolysates. Compared with the performance of SEQUEST, MyriMatch and X! Tandem, PepOSX has a much higher accuracy rate, and the number of identified peptides rom the casein and soybean protein hydrolysates was about 3~4 times that of the latter. This fully demonstrated the applicability and reliability of the PepOSX workstation in the identification of non-specific peptides. In the future, PepOSX is expected to provide effective technical support for exploring new bio-active peptides or revealing the mechanism underlying the changes in peptides.
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Shen Wenquan, Gao Xibei, Hu Hao, Qiao Jiangtao, Zhang Hongcheng
2024,40(12):98-109, DOI: 10.13982/j.mfst.1673-9078.2024.12.1429
Abstract:
In an investigation of the probiotic properties of lactic acid bacteria in honey, a gram-positive bacterium was isolated from honey and purified. Based on its colony and cell morphology, physiological and biochemical responses, and 16S rDNA sequencing analysis, the bacterium was identified as Lactobacillus apis A9. This strain was found to be negative for hemolysis, gelatin hydrolysis, nitrate reduction, and amino acid decarboxylation, and susceptible to nine antibiotics, including penicillin. In probiotic experiments the bacterium displayed a high self-aggregation rate (93.37%) and a relatively high hydrophobicity rate (48.71%). It exhibited 43.67% survival after incubation for 3 h at pH 3.0. After 24 h of incubation in solutions of 1 wt.% sodium deoxycholate, 6 wt.% sodium chloride, and 25 wt.% glucose, the survival rates of the bacterium were 96.48%, 68.27%, and 88.57%, respectively. These results indicate that strain A9 possesses strong resistance to acid, bile salts, and hyperosmotic stress. The bacterium displayed a lead (Pb2+) absorption rate of 55.53%. Lead accounted for 5.90% of the bacterium’s surface-displayed elements. Infrared results revealed that hydroxyl and amino groups on the bacterium’s surface interact with lead ions, leading to an increase in α-helices and β-turns in the bacterium’s proteins and a decrease in β-sheets. In summary, L. apis A9 isolated from honey exhibits good safety, probiotic function, and lead adsorption capacity. This study provides new insights into the development and utilization of lactobacilli in honey.
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WU Yaping, CAO Cai, LIN Yongwen, CHEN Jianxuan, CHEN Jiankai, LIN Liangmei, YE Huilian, LIU Dongmei
2024,40(12):110-118, DOI: 10.13982/j.mfst.1673-9078.2024.12.1382
Abstract:
Paenibacillus thiaminolyticus SY20 is an antimicrobial strain isolated from acid bamboo shoots in Zhangzhou, Fujian. Previous studies have demonstrated that this species can produce a rare lipopeptide antimicrobial substance, polymyxin A1. To improve the ability of P. thiaminolyticus to produce antimicrobial substances, the active strain was used as the research object, and the antimicrobial diameters against Escherichia coli were used as the investigation index to optimize the fermentation conditions. Single-factor experiments were conducted to evaluate the effects of different carbon sources, nitrogen sources, and inorganic salt types and their concentrations on the production of antimicrobial substances. The three significant factors, namely ammonium phosphate, KCl, and NaCl, were screened and further analyzed using the Plackett-Burman method. The optimal medium combination was determined using a Box–Behnken central composite design. Finally, the inoculation volume, pH value, fermentation time and temperature were optimized to obtain the most effective fermentation conditions, which were then verified experimentally. The results showed that the optimum fermentation medium for producing antimicrobial substances in P. thiaminolyticus SY20 was composed of 20 g/L maltose, 15 g/L cottonseed cake flour, 8 g/L (NH4)2HPO4, 10 g/L KCl, and 10 g/L NaCl. The optimized fermentation conditions were as follows: pH 7.5, fermentation temperature of 28 ℃ , and fermentation time of 60 h. After optimization, the inhibition diameter of the fermented supernatant was 22.8 mm, which was 1.5-fold larger than that before optimization (15.2 mm). The ability of the strain to produce antimicrobial substances was significantly improved, providing a foundation for large-scale isolation and purification of the antibacterial substances.
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LUO Donglan, WANG Xiaogang, QU Guangfan, ZHAO Zhibing, BA Liangjie
2024,40(12):119-133, DOI: 10.13982/j.mfst.1673-9078.2024.12.1324
Abstract:
To clarify the prevention and control effect of five biofungicides (matrine, zhongshengmycin, kasugamycin, polymyxin, and validamycin) on postharvest pathogenic fungi of dragon fruit (Hylocereus undatus), this study aimed to determine the mycelial growth inhibition, laboratory virulence, mycelial conductivity, and nucleic acid leakage of four postharvest pathogenic fungal strains in dragon fruit (Nigrospora sphaerica, Fusarium oxysporum, Epicoccum nigrum, and Neoscytalidium dimidiatum) after treatment with the five biofungicides. In addition, propidium iodide (PI) staining test was conducted to investigate the damaging effect of biofungicides on the cell membranes of pathogenic fungi. The results showed that the inhibition rate of zhongshengmycin on the mycelial growth of E. nigrum was 100% at 3.00 g/L, and the corresponding concentration for 50% of maximal effect (EC50) was 0.59 g/L. The inhibition rates of Picrasidine on the mycelial growth of F. oxysporum, N. sphaerica, and N. dimidiatum were 90.93, 84.17, and 87.80%, respectively, and the corresponding EC50 values were 0.94, 0.71 and 0.62 g/L, respectively. The PI staining test showed that the five biofungicides damaged the cell membranes of the mycelia of the pathogenic fungi in the postharvest H. undatus. Zhongshengmycin and Picrasidine had good inhibitory effects, making them adequate biofungicides for postharvest pathogenic fungi of dragon fruit. This study provides a theoretical basis for the prevention and control of postharvest diseases of H. undatus and the screening of biofungicides applicable to field production.
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WAN Jun, ZHANG Xiaoqin, WANG Ziyuan, AI Minmin, XIE Zhequan
2024,40(12):134-142, DOI: 10.13982/j.mfst.1673-9078.2024.12.1369
Abstract:
The changes in the quality characteristics of Camembert cheese during storage were investigated to determine its optimal maturity time. Camembert cheese was selected as the research subject, and the storage conditions were set to 12 ℃ and 95% relative humidity. The physicochemical properties, flavor changes, and textural characteristics at different ripening stages (0, 5, 10, 15, 20, and 25 d) were measured. The results revealed that the moisture content, pH value, and free amino acid content of the cheese significantly increased with the increase in fermentation time (P<0.05). These changes stabilized after 20 days, with the moisture content at 61.34%, pH value at 6.68, and free amino acid content at 0.24%. Simultaneously, the protein content gradually decreased, while the soluble nitrogen/total nitrogen ratio significantly increased (P<0.05). The pH value 4.6 soluble nitrogen/total nitrogen ratio and its increasing rate from 0.06% on 0 d to 0.49% on 25 d were particularly notable. GC-MS analysis revealed that despite no significant differences in the types of fatty acids, the relative content of long-chain fatty acids (such as palmitic acid and oleic acid) was higher and more dominant. In contrast, the content of caproic acid, a short-chain fatty acid, decreased from 1.33% to 0.98%. Furthermore, it was observed that the textural characteristics of Camembert cheese was optimal on the 20th day of storage, with its hardness stabilizing at 3230.17 g and springiness reaching a maximum of 0.83. Therefore, the optimal ripening time for Camembert cheese was determined to be 20 days, at which its physicochemical properties, flavor changes, and textural characteristics reached optimal levels. The findings of this study may provide theoretical support for storage quality control of Camembert cheese.
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Yang Lifeng, Li Xuhai, Wang Lan, Zhou Zhi, Wu Wenjin, Li Ping, Xiong Guangquan, Shi Liu
2024,40(12):143-153, DOI: 10.13982/j.mfst.1673-9078.2024.12.1277
Abstract:
The changes in muscle quality and microbial community structure of eel (Asian swamp eel, Monopterus albus) slices during 7 days of cold storage at 4 ℃ were assessed by measuring physicochemical indexes, such as color difference, microstructure, pH value, total volatile base nitrogen (TVB-N), and total viable count (TVC), as well as flavor-related substances, such as volatile compounds and free amino acids. Furthermore, associations of bacterial genera with characteristic chemical indexes, color difference indexes, and key amino acids were examined. The results showed, that with the prolongation of cold storage, the color of eel slices gradually became yellow and finally turned brown, and the muscle cell gap, TVB-N content, TVC, and H* value all gradually increased, whereas the R630/580 ratio and the levels of essential amino acids gradually decreased. Specifically, the pH value diminished from 7.02 to 6.19 on day 1 (P<0.05), while the TVC and TVB-N contents exceeded the corresponding limits on days 3 and 7, respectively. The response of eel slices to the sensor W5S was the highest during the cold storage period. After day 3, the odors of the eel slices changed considerably, and the leucine contents decreased. The microbial diversity of eel slices gradually decreased during cold storage, and the dominant genera were Macrococcus and Acinetobacter in the early cold storage period (first three days) and Brochothrix, Pseudomonas, and Carnobacterium after day 3. The results of correlation analysis showed that R630/580, H*, pH, TVC, and TVB-N values as well as the serine, glycine, and leucine contents significantly correlated with the microbial community structure during cold storage; furthermore, microbial growth was the main reason for the changes in freshness, color, and flavor of eel slices during cold storage. This study provides a theoretical basis for cold processing of Asian swamp eels.
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CHEN Lan, GU Hui, LI Ya, ZHOU Kaibing, DU Liqing
2024,40(12):154-161, DOI: 10.13982/j.mfst.1673-9078.2024.12.1451
Abstract:
The preservation effect of the treatment with gibberellin-chitosan combination on postharvest pitaya and the changes in endogenous hormones were investigated in this study. 'Jindu No.1' pitaya was used as the test material, and the storage quality and endogenous hormone content of postharvest pitaya were regularly measured after the treatment with the combination. The results showed that the preservation effect of the treatment with 50 mg/L gibberellin+chitosan was the best. After 12 days of storage, compared with the control, the decay index, bract yellowing rate, and weight loss rate of the treated pitaya were reduced by 55.56%, 15.91%, and 20.75%, respectively, the contents of its total soluble solids (TSS), betaine and vitamin C (Vc) increased by 17.76%, 24.70%, and 17.85%, respectively, and its total antioxidant capacity (T-AOC) and total phenolic content also increased. After 9 days of storage, compared with the control, the endogenous hormone content of the treated pitaya changed the most, with its abscisic acid (ABA) content decreasing by 1 436.1 ng/g, and its contents of gibberellin (GA4) and auxin (IAA) increasing by 0.29 ng/g and 192.3 ng/g, respectively. It can be seen that the treatment with 50 mg/L gibberellin+chitosan can maintain the metabolic balance of endogenous hormones in pitaya, improve the antioxidant capacity of pitaya and delay the decline of storage quality, ripening and senescence of pitaya. Thus, the treatment with the combination can be used as a green and environmentally friendly approach for postharvest storage and preservation of pitaya.
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Bao Hongyan, Dong Tungalag, Song jing, Yun Xueyan, EERDUNBAYAER
2024,40(12):162-169, DOI: 10.13982/j.mfst.1673-9078.2024.12.1118
Abstract:
For better storage and transportation of strawberries, polyethylene (PE) was modified with poly(butylene adipate-co-terephthalate) (PBAT) and poly(butylene succinate) (PBS) to produce a novel PE/PBAT/PBS blend film with improved gas permeability and antifogging ability suitable for modified atmosphere packaging of strawberries. The PE/PBAT/PBS blend film was prepared by a twin-screw extrusion line and compared with a commercial PE film by analyzing the physical and chemical indexes of strawberries preserved in bags made of both films. The effect of applying the PE/PBAT/PBS blend film for spontaneous modified atmosphere packaging on strawberry preservation was evaluated by measuring the gas concentrations, sensory scores, weight loss rate, soluble solids content, and total phenolic and flavonoid contents of strawberries. At the third day of storage, the CO2 and O2 concentrations in the PE/PBAT/PBS packaging bags were consistent between 5%~7% and 3%~5%, respectively. Under these conditions, the favorable sensory quality of strawberries was maintained for 23 days, with a weight loss below a mass fraction of 5%; on day 23 of storage, the vitamin C content, firmness, and total soluble sugar of the strawberries only decreased to 44.72 mg/100 g, 2.83 kg/cm2, and 8.47%, respectively, with a color difference of approximately ten and consistently high flavonoid and total phenolic contents. These findings demonstrate that the PE/PBAT/PBS blend film suppresses the respiration of strawberries, providing theoretical support for its ability to extend strawberry shelf life.
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Yang Pan, Li Ling, Huang Li, Dan Xia, Huang Zizhen, Zeng Qingkun
2024,40(12):170-177, DOI: 10.13982/j.mfst.1673-9078.2024.12.1192
Abstract:
The non-heat-treated buffalo milk casein was used as a control to investigate the effects of four common heat treatments on the structure of buffalo milk casein. The results showed that macromolecular polymers were produced by heating and were mainly formed by proteins linked by disulfide bonds. After the heat treatment of 80 ℃, buffalo milk casein had the highest foaming capacity (FC) and foaming stability (FS) at 137.33% and 32.33%, respectively. After ultra-high temperature sterilization (135 ℃), the buffalo milk casein enlarged significantly to 516.2 nm, with destroyed casein micelles and an altered surface structure. Heat treatments modified the secondary structure of casein; notably, at 135 ℃, the α-helix and β-sheet contents decreased significantly, with minimum values of 13.76% and 35.84%, respectively. Heat treatments also altered the tertiary structure and surface hydrophobicity of casein; the pasteurized milk (80 ℃) had the highest fluorescence intensity at 582.44, and the ultrahigh-temperature sterilized milk had the highest surface hydrophobicity at 258.96. These results indicated that pasteurization has a relatively small effect on casein, while the ultra-high temperature condition tends to cause protein aggregation, affecting product stability. Therefore, 80 ℃ is an optimal temperature for the heat treatment of buffalo milk. The findings of this study provide a theoretical basis for improving the stability of buffalo dairy products in the production process.
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He Xinyan, Hu Li, Li Chunqiang, Zhang Yanwei, Sun Weiqing, Shao Junhua
2024,40(12):178-187, DOI: 10.13982/j.mfst.1673-9078.2024.12.1445
Abstract:
The physicochemical and gel properties of ultrasound- and direct current magnetic field-treated spent laying hen breast batter at phase transition temperatures (76 ℃ and 84 ℃) were analyzed. The results showed that both ultrasound and direct current magnetic field enhanced the thermal processing properties of spent laying hen breast batter. At 84 ℃, both ultrasonic treatment and magnetization resulted in reduced firmness, increased elasticity, and improved water retention properties of batter gels. Notably, ultrasonic treatment significantly altered the moisture content of batter gels, whereas magnetization yielded a moisture content closer to that of the control group. At 76 ℃, ultrasonic treatment led to improvements in the experimental group, but the measured indices changed more obviously after 15 min magnetization (firmness reduced to 627.00 g, elasticity increased to 3.60 mm, cooking loss decreased to 12.47%, pH value decreased significantly to 7.39, and content of flow-resistant water changed to 60.02%), which significantly (P<0.05) improved the gel properties of spent laying hen breast batter to values closer to those of commercial broilers. These results indicate that compared with ultrasonic treatment, magnetization for 15 min can improve the thermal processing properties of spent laying hen breast batter. As magnetization has a short operation time and is convenient and simple, it can improve the production and processing of spent laying hens. These findings provide technical support for the factory production of spent laying hen breast batter gels.
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WU Mingqiao, Qin Weimei, Fan Renyu, YI Huanghui, Wu Leiyan
2024,40(12):188-200, DOI: 10.13982/j.mfst.1673-9078.2024.12.1626
Abstract:
In order to use nonionic emulsifiers to improve the poor structure of gluten-free cakes and other problems. In this paper, the properties of interfacial mechanics, kinetics and rheology of four nonionic emulsifiers, namely, Tween 80 (polyoxyethylene sorbitan monooleate, TW80/T), sucrose fatty acid esters (SE/S), propylene glycol fatty acid esters (PGMS/P), and lactic and fatty acid esters of glycerol (LACTEM/L), both singly and after compounding were investigated, to determine the correlation between the interfacial properties and the emulsification activity and stability, and meanwhile, the effect of the compounded emulsifiers on the quality of gluten-free cake was investigated. The results showed that the interfacial pressures of single emulsifiers, except SE, reached the maximum value (13 mN/m) at 0.1% mass concentration, and the emulsification activity was best at 0.1% mass concentration (75.46~109 m2/g). The composite systems SPL+0.01% T, TPL+0.1% S, TSL+0.1% P, and TSP+0.3% L (mass fraction) reached the maximum interfacial composite expansion modulus at the oil-water interface (8.65, 8.31, 6.65, and 11.69 mN/m), and the composite emulsifiers had the best emulsification stability under this condition (83.57%~99.87%), the interfacial composite swelling modulus was positively correlated with the emulsification stability (P<0.01). The addition of the complex emulsifier increased the specific volume of the cake by 1.13~1.66 mL/g, the elasticity increased significantly to 0.97~0.99, and the hardness decreased by 89.66 g. Therefore, the complex emulsifier can improve the quality of the glutenfree cake, and a theoretical basis for the development of the application of the complex emulsifier is provided in this study.
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LI Xiaojun, MA Xiaohui, DUAN Guojian, JIANG Hong, ZENG Fankui, GAO Zuowang, DONG Wenjing, WANG Yinquan, JIN Ling
2024,40(12):201-208, DOI: 10.13982/j.mfst.1673-9078.2024.12.1550
Abstract:
Lanzhou lily polysaccharides and ferric chloride were used as raw materials to prepare the Lanzhou lily polysaccharide-Fe (III) complex. The preparation conditions were optimized using the Fe3+ content as the evaluation index based on a single-factor experimental design and Box-Behnken response surface methodology. The structure of the polysaccharide-Fe(III) complex was analyzed using infrared spectroscopy and ultraviolet-visible spectroscopy, and its in vitro antioxidant activity was evaluated based on the DPPH and ABTS+ radical scavenging abilities. The results showed that the optimal parameters for the preparing Lanzhou lily polysaccharide-Fe(III) complex were as follows: reaction temperature of 61.10 ℃, pH of 6.92, and reaction time of 1.38 h. The Fe3+ content of the complex was 7.32% under these reaction conditions. The results of infrared and ultraviolet analyses indicated that Lanzhou lily polysaccharides chelated with Fe3+. Furthermore, the half-maximal inhibitory concentrations of the Lanzhou lily polysaccharide-Fe(III) complex and Lanzhou lily polysaccharides against DPPH radicals were 0.63 and 0.79 mg/mL, respectively. The corresponding half-maximal inhibitory concentrations against ABTS+ radicals were 0.71 and 0.76 mg/mL, respectively. Additionally, the antioxidant activity of the complex was considerably stronger than that of lily polysaccharides. The Lanzhou lily polysaccharide-Fe(III) complex with antioxidant activity was successfully prepared. The findings of this study provide a theoretical foundation for maximizing the use of Lanzhou lily resources and creating new health products.
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HU Ting, WANG Xin, GENG Kezan, MA Qin
2024,40(12):209-217, DOI: 10.13982/j.mfst.1673-9078.2024.12.0068
Abstract:
To investigate the effects of ultrafine grinding on the composition as well as the in vitro antioxidant and α-glucosidase inhibition activities of black rice bran polyphenols, ultrafine grinding was performed to prepare ultrafine black rice bran powder. The compositions, anthocyanin contents, total antioxidant capacities, oxygen radical absorption capacities, peroxide radical scavenging abilities, and α-glucosidase inhibitory abilities of polyphenols of ultrafine and coarse black rice bran powder were determined. The results showed that the particle size of black rice bran was significantly reduced by ultrafine grinding. Compared with those of the coarse powder, the extraction yields of free polyphenols, total polyphenols, and anthocyanins of ultrafine black rice bran powder were increased by 8.27%, 10.72%, and 21.97%, respectively. Furthermore, the extraction yields of phenolic monomers, such as ferulic acid, p-coumaric acid, and vanillic acid, were significantly increased, with no changes in the phenolic monomer composition. Polyphenols of the ultrafine powder exhibited higher antioxidant and α-glucosidase inhibitory abilities than those of the coarse powder. Particularly, free polyphenols were the main contributors to these activities. In conclusion, ultrafine grinding promotes the release of polyphenols and enhances the antioxidant capacity and α-glucosidase inhibitory abilities of black rice bran. This pretreatment method can be applied in the processing and utilization of black rice bran.
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LI Yifan, WU Jinjin, YI Yang, PENG Kaidi, SUN Ying, ZHU Rui
2024,40(12):218-226, DOI: 10.13982/j.mfst.1673-9078.2024.12.1388
Abstract:
Lotus root whole powder (LRWP) were prepared from the fresh roots of Wuzhi Ⅱ lotus using several processing techniques and/or freeze-drying. The processing techniques included tea polyphenol addition (i.e., adding tea polyphenols to lotus root pulp) (Ⅰ), gelatinization and retrogradation (i.e., high-temperature gelatinization and retrogradation of lotus root pulp) (Ⅱ), tea polyphenol addition-gelatinization and retrogradation (Ⅰ-Ⅱ), gelatinization-pullulanase debranching-retrogradation (Ⅱ-Ⅲ), and gelatinization-pullulanase debranching-tea polyphenol addition-retrogradation (Ⅰ-Ⅱ-Ⅲ). LRWP samples prepared via these processing techniques were denoted as LRWP-Ⅰ, LRWP-Ⅱ, LRWP-Ⅰ-Ⅱ, LRWP-Ⅱ-Ⅲ, and LRWP-Ⅰ-Ⅱ-Ⅲ, respectively, and the LRWP samples prepared by direct freeze-drying were used as the control (denoted as LRWP). The impact of different processing techniques on the gelatinization and digestive properties of LRWP samples was analyzed. The results showed that LRWP-I had the highest peak viscosity (4 596 cP) and breakdown viscosity (3 322 cP) among groups, whereas the final viscosity, setback viscosity, and gel properties of LRWP-Ⅰ were lower than those of LRWP. The firmness of LRWP-II (89.7 g) and LRWP-Ⅰ-Ⅱ (93.1 g) was significantly higher than that of LRWP (37.6 g). LRWP-II-III had the lowest peak viscosity of 43 cP and the worst gel properties. LRWP-Ⅰ-Ⅱ-Ⅲ had a lower gelatinization temperature, viscosity, and gel properties compared with those of LRWP. Additionally, in vitro digestion experiments indicated that the content of resistant starch in LRWP-Ⅰ (92.65%) was significantly (P<0.05) higher than that in LRWP (77.88%). In conclusion, applying tea polyphenol addition (I) alone increased the content of resistant starch, and the corresponding product LRWP-I showed good gelatinization and digestive properties. This study provide theoretical guidance for the development and application of LRWP as well as the preparation of resistant starch.
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QIN Jingkai, CHEN Mei, CHE Guixiang, ZHOU Jie, JIANG Jiequn, QIN Zhongyi, LIU Xiaoling
2024,40(12):227-237, DOI: 10.13982/j.mfst.1673-9078.2024.12.1496
Abstract:
To optimize the process of softening crayfish (Procambarus clarkii) shells, the effects of malic, acetic, and citric acids crayfish shell softening were evaluated based on indicators such as the decalcification rate, shell hardness, and sensory score of softened crayfish tails. Multiple regression models were established using the Box-Behnken response surface methodology, with the acid concentration, soaking time, and solvent-to-solid ratio as independent variables and decalcification rate and hardness of crayfish shells as dependent variables to optimize the process of using acid to soften crayfish shells. The results showed that organic acids reduced the hardness of crayfish shells and that the dried products of softened crayfish were accepted by consumers when the decalcification rate of crayfish shells reached at least 48.00%. Among the three organic acids, citric acid was the most effective softener of crayfish shells. When the mass concentration of citric acid, soaking time, and solvent-to-solid ratio were 70 g/L, 63.84 min, and 2.01:1 (V/m), respectively, the decalcification rate and hardness of softened crayfish shells were 56.21% and 14.36 (a reduction of 48.99%), respectively. After acid treatment, the hardness of crayfish shells decreased significantly, and the palatability of crayfish was increased, increasing the appeal of the crayfish products to consumer. The findings provide a theoretical basis and technical support for producing ready-to-eat shell-on crayfish products.
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HOU Jianbiao, ZHU Chaozhi, BAI Xueyuan, LI Xuan, GUO Qi, ZHAO Gaiming, HAO Jiangang
2024,40(12):238-251, DOI: 10.13982/j.mfst.1673-9078.2024.12.1280
Abstract:
In order to study the optimal process and formula of smoked Pleurotus eryngii beef sausage, this study took the smoked Pleurotus eryngii beef sausage as the research object, the effects of the addition amounts of Pleurotus eryngii, TG enzyme and carrageenan as well as the mixing time on the sensory evaluation score, texture, yield, moisture content and water-holding capacity were studied, and the optimal formula of smoked Pleurotus eryngii beef sausage was obtained through optimization and analysis by the response surface test. The results of single factor tests showed that all the factors had significant (P<0.05) effects on the sensory score and yield of beef smoked and cooked sausage. The sensory quality (63.46), yield (87.06%) and water-holding capacity (85.55%) of the sausage were the best when the addition amount of TG enzyme was 0.6% (P<0.05). When the addition amount of carrageenan was 0.3%, the sensory score of smoked Pleurotus eryngii beef sausage was the highest (64.84), and the sausage had good texture characteristics and the yield was 107.95%. The response surface test showed that when the addition amounts of Pleurotus eryngii, TG enzyme and carrageenan were 10.00%, 0.65% and 0.30%, respectively, the sensory score of beef smoked and boiled sausage was the best (75.56), and a high yield (110.60%) was obtained, indicating its suitability for industrial production. Taken together, TG enzyme and carrageenan can improve the sensory quality and yield of smoked Pleurotus eryngii beef sausage. The optimal formula of smoked Pleurotus eryngii beef sausage was: addition amount of Pleurotus eryngii, 10.00%; addition amount of TG enzyme, 0.65%; addition amount of carrageenan, 0.30%. This research provides a theoretical basis for the study of smoked and cooked beef sausage.
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LAI Huining, LI Ling, HUANG Siying, WEI Xinyi, OU Yongxin, HE Sijia, ZHAO Zhengang
2024,40(12):252-259, DOI: 10.13982/j.mfst.1673-9078.2024.12.1276
Abstract:
In this study, tomato seed oil and different varieties of dried pepper (Erjingtiao pepper, Qinjiao pepper, Xinjiang roujiao pepper and Xinjiang line pepper) were used to combine with specialty shredded pepper products to investigate their antioxidant capacity and sensory quality. By measuring the physicochemical indexes of tomato seed oil, it was found that its acid value was 1.40 mg (KOH)/g, and the content of unsaturated fatty acids was as high as 78.81%. The DPPH method, ORAC method and PSC method were used to evaluate the antioxidant activity of pepper microemulsion and the changes in the antioxidant capacity of pepper before and after pepper frying. The results showed that the half-inhibitory concentrations (IC50 values) towards DPPH free radical for the microemulsions of Erjingtiao pepper, Qinjiao pepper, Xinjiang roujiao pepper and Xinjiang line pepper were lower than that of tomato seed oil. The ORAC value of Xinjiang roujiao pepper microemulsion was 0.82 μmol TE/g, which was higher than that of tomato seed oil. The highest scavenging ability for peroxyl free radical was with the microemulsion of Erjintiao pepper, with its PSC value being increased by 50.39%. The antioxidant capacity of the pepper was generally reduced after frying, especially the Xinjiang roujiao pepper and Qinjiao pepper. Sensory evaluation showed that Qinjiao pepper products were the most popular. This study provides theoretical support for the development of distinct tomato seed oil shredded pepper products and highlights the importance of selecting appropriate raw pepper materials.
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AN Fengkun, HE Linlin, WEI Qianyu, FU Zhen
2024,40(12):260-270, DOI: 10.13982/j.mfst.1673-9078.2024.12.1247
Abstract:
In this study, corn starch was used as the raw material, ethylenediamine and o-phenylenediamine were used as the amination reagents, four amino starches were synthesized by two modification methods, crosslinking-etherificationamination, and crosslinking-oxidation-amination, and their structural and functional properties were compared. It was found that the amino starch prepared through introducing o-phenylenediamine via crosslinking-oxidation-amination had the highest nitrogen content (5.97%) and amino content (3.07%), smooth particle/granular appearance, relatively high crystallinity (5.43%) and solubility (11.31%), relatively high starch chain decomposition temperature (220 ℃) and short-range ordering (0.63), and the highest DPPH• and ABTS+• scavenging efficiencies within 1 h (27.90% and 58.12%, respectively). The amino starch introduced with ethylenediamine via crosslinking-oxidation-amination had the highest crystallinity (6.02%) and solubility (91.45%), but the lowest starch chain decomposition temperature (170 ℃) and short-range order (0.46). In addition, blocklike structure was generated in this amino starch. The granular structure of the amino starch synthesized by the cross-linking-etherification-amination method was seriously damaged, with its crystalline structure disappearing completely, and solubility and antioxidant capacity being poor. In summary, the amino starch with o-phenylenediamine introduced via cross-linkingoxidation-amination have excellent structural and functional properties, and high potential for drug loading and heavy metal adsorption. The above results provide a certain reference for the application development of amino starches.
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ZHANG Zhenwei, JIANG Jing, XIE Yue, ZENG Li, JIA Lirong
2024,40(12):271-280, DOI: 10.13982/j.mfst.1673-9078.2024.12.1531
Abstract:
This study investigated the effects of bamboo shoot powder on the quality and functional properties of flour products including steamed buns, noodles, and biscuits. The products were prepared from wheat flour fortified with varying mass fractions of bamboo shoot powder (0%, 1%, 2%, 3%, 4%, 5%). Steamed buns were used to clarify the effects of the mass fraction of bamboo shoot powder on the whiteness, specific volume, texture, and sensory properties, while noodles were evaluated to determine the effects of the mass fraction of bamboo shoot powder on the texture, stretching, cooking, and sensory properties of noodles. Biscuits were used to determine the effects of the mass fraction of bamboo shoot powder on the color, specific volume, texture, and sensory properties of biscuits. The results showed that the comprehensive quality of steamed buns, noodles, and biscuits was the highest when the mass fraction of bamboo shoot powder was 2%. For steamed buns, biscuits, and noodles made from wheat flour fortified with 2% bamboo shoot powder, the cholesterol adsorption capacity reached 41.55, 31.01, and 33.22 mg/g, respectively; the NO2- removal capacity reached 37.93%, 41.33%, and 25.95%, respectively; and the cation exchange capacity reached 128.00, 133.33, and 122.67 mmol/g, respectively, showing significant improvements compared with the corresponding control groups. Furthermore, functional properties, such as the water-holding capacity, oil-holding capacity, and sodium cholate adsorption capacity, also improved compared to the corresponding control groups. In summary. fortification with an appropriate mass fraction of bamboo shoot powder can significantly improve the quality and functional properties of flour products, potentially aiding the development and utilization of bamboo shoot powder and nutritional enhancement of flour products.
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ZHU Wenzheng, HUAI Xue, ZHAO Zhao, ZHANG Xinyu, XU Yan, ZHOU Xiaoyan
2024,40(12):281-288, DOI: 10.13982/j.mfst.1673-9078.2024.12.1342
Abstract:
In this study, the influences of five different thawing methods, cold thawing at 4 ℃, ultrasound-assisted thawing, running water thawing, air-oscillation thawing and microwave thawing, on the edible quality of frozen pork meatball products were compared. The water activity, texture characteristics and color of the thawed pork meatballs were analyzed. The research results showed that the increase in b* value of the pork meatball in the ultrasound-assisted- thawing group was the least, followed by the microwave thawing group (increases were 0.29 and 0.4, respectively). The changes in the hardness of pork meatballs subjected to different thawing methods differed highly significantly (P<0.01), with the hardness of the pork meatball subjected to running water thawing and microwave thawing being lower (5.65 N and 5.75 N, respectively). There was also a highly significant (P<0.01) difference in the change of chewiness, with microwave thawing causing the least chewiness, and the result of the chewiness similar to that of hardness. Meanwhile, there was a highly significant (P<0.01) difference in the water activity of the pork meatballs subjected to different thawing processes, and ultrasound-assisted thawing and microwave thawing made the water binding in the pork meatball more tightly after thawing, which was conducive to the assurance of product quality. Therefore, ultrasound-assisted thawing and microwave thawing are more conducive to reducing the loss of mouthfeel after pork meatball thawing. Considering the actual thawing conditions of industrial production and households, ultrasonic ultrasound-assisted thawing or running water thawing can be considered for industrial production. Microwave thawing is the best method for thawing pork meatball at home, which can easily maintain the original mouthfeel and flavour of pork meatball. This study is expected to provide theoretical support for the industrial production of pork meatball.
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TIAN Yongtao, CHEN Jun, XIN Yuyang, LIU Tianyue, YAO Yamei, ZHOU Mengmeng, ZHANG Jiawei, WANG Wenshu
2024,40(12):289-300, DOI: 10.13982/j.mfst.1673-9078.2024.12.1372
Abstract:
The extraction process of polyphenols from apple peels by ultrasound-assisted natural deep eutectic solvent (NADES) was established, and the mechanism of NADES was analyzed. After evaluating the polyphenol content of apple peel and antioxidant activity extracted with six NADES and 80% methanol, choline chloride-ethylene glycol (ChCl-EG, 1:4) was identified as the optimal extraction solvent. The process was optimized using single factor and orthogonal experiments, resulting in a solid-liquid ratio of 1:50, a water content of 30%, an extraction duration of 50 min, and an extraction temperature of 60 °C. The extract exhibited significantly higher levels of total phenolic content (TPC), DPPH, ABTS+ free radical scavenging activity, and the ferric ion reducing antioxidant power at 33.16 ± 0.43 mg GAE/g DW and 52.60, 38.30, and 30.76 mg TE/g, respectively, compared to the 80% methanol extracts. These values experienced significant increases of 160.69%, 122.41%, 138.04%, and 102.37%, respectively, following the optimization process. These results indicate that ChCl-EG can extract polyphenols efficiently from apple peels. A total of 17 phenolic compounds were identified from ChCl-EG and methanol extracts using UPLC-MS/MS, with the primary components being consistent. NMR hydrogen spectrum revealed the formation of hydrogen bonds between ChCl and EG molecules. FT-IR analysis indicated that the hydrogen bonding interactions between ChCl-EG and extract molecules was stronger compared to that of the methanol extracts. The analysis of the conductor-like screening model for real solvents (COSMO-RS) revealed that ChCl-EG exhibited superior binding properties with apple polyphenols, with the solubility and interaction energy being 1.39 and 1.12 times those of methanol, respectively. This elucidates the efficient mechanism of ChCl-EG at the molecular level. The results of this study provide a scientific basis for the green extraction technology of polyphenols from apple peel and the efficient mechanism of NADES.
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LI Li, LUO Lixiu, QIU Ran, WANG Xiangyu, SHAO Shujuan, WU Jianhang, ZONG Xuyan
2024,40(12):301-308, DOI: 10.13982/j.mfst.1673-9078.2024.12.1448
Abstract:
The stability of the red pigment in Bougainvillea petals was examined during key processes such as extraction, preservation, and application, focusing on factors including heating, pH adjustment, and water removal for enzyme and microbial inactivation. The stability of the pigment was vulnerable to these conditions throughout the process. Using a spectrophotometric method, it was determined that the pigment exhibits maximum stability at a pH of 7, a temperature of 60 ℃, and when stored in the dark. The stability of the pigment was more significantly affected by the oxidant hydrogen peroxide than by the reducing agent sodium sulfite. The addition of stabilizers, such as sodium benzoate, sodium bicarbonate, citric acid, vitamin C, and potassium sorbate at a concentration of 0.4 mol/L, helped mitigate the impact of the oxidant on pigment stability. Metal ions such as lead(II), aluminum(III), and sodium(I) did not significantly affect the stability of the pigment. However, silver(I) and bismuth(II) increased the absorbance of the pigment, producing a rosy red color. Copper(II) caused the pigment to turn orange-red, and without stabilizers, iron(III) caused the pigment to turn blood-red. Avoiding contact with these metal ions is recommended during experiments. These findings provide valuable insights for the practical application of Bougainvillea red pigment.
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XU Jiahao, XIAO Shan, HU Wenfeng
2024,40(12):309-318, DOI: 10.13982/j.mfst.1673-9078.2024.12.1375
Abstract:
As a sustainable protein source, insect protein can be widely used in food, nutraceuticals, and feed to replace traditional animal protein, ensure environmental protection, and alleviate the food crisis. In this study, the ultrasound assisted alkaline method was optimized for the extraction of protein from black soldier fly larvae and the nutritional value of the extracted protein was analyzed. Based on the results of single-factor experiments, the protein extraction process was optimized using a Box-Behnken response surface test designed with four factors and three levels. The optimal extraction conditions, which were determined in combination with the actual production, were as follows: ultrasonic power of 342 W, time of 60 min, NaOH concentration of 24.5 g/L, a liquid-solid ratio of 56 mL/g, and a total volume of 75 mL. The theoretical maximum extraction rate was 82.61%. The validation value of the three parallel experiments was 80.37%. The isoelectric point of the larval protein from black soldier fly was 4.0 and the crude protein content was 80.75%. The content of various essential amino acids in black soldier fly larvae protein were higher than those of the amino acid scoring model for adults proposed by the Food and Agriculture Organization of the United Nations in 2013. In conclusion, an ultrasound-assisted alkaline extraction method for isolating black soldier fly larvae protein was optimized in this study. The prepared protein samples met the amino acid requirements of adults. Thus, black soldier fly and other insects may have application value in the food industry.
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WANG Lufei, AN Bifang, BAI Yujia, FENG Zuoshan
2024,40(12):319-330, DOI: 10.13982/j.mfst.1673-9078.2024.12.1327
Abstract:
To investigate the differences between key aroma characteristics of Xinjiang naan baked in tunnel and traditional tandoor ovens, four types of Xinjiang naan, which is a staple food in Xinjiang (sesame naan, onion naan, white naan, and wowo naan) were subjected to aroma detection and analysis using headspace solid-phase microextraction-gas chromatography-mass spectrometry. A total of 50 aroma components were detected in all naan samples, while eight key differential aroma components were identified through relative odor activity value and orthogonal partial least squares-discriminant analyses. The key differential aroma components of sesame naan were benzaldehyde, phenylacetaldehyde, and 2,5-dimethylpyrazine, those of onion naan were dipropyl disulfide and furan, those of white naan were hexanal, nonanal, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine, and those of wowo naan were benzaldehyde and phenylacetaldehyde. The relative contents of the key differential aroma components of the naan baked in tandoor ovens (ZMN-01, YCN-01, BN-01, and WWN-01) were higher than those of the naan baked in tunnel ovens (ZMN, YCN, BN, and WWN). Specifically, ZMN had a stronger odor of bitter almond, caramel, and herbs than that of ZMN-01; YCN had a stronger onion odor than that of the YCN-01; BN had a stronger nutty roasted odor than that of BN-01; WWN had a stronger odor of bitter almond and caramel than that of WWN-01. This study provides a theoretical reference for the flavor unification of Xinjiang naan baked in different types of ovens.
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2024,40(12):331-338, DOI: 10.13982/j.mfst.1673-9078.2024.12.0995
Abstract:
A method was developed for extracting volatile oil from Artemisia argyi using low-temperature continuous phase transition extraction. Based on single-factor experiments, optimal extraction conditions were determined using response surface methodology to achieve the maximum yield as follows: extraction time of 73 min, extraction pressure of 0.45 MPa, and extraction temperature of 50 ℃. Under these conditions, the oil yield reached 4.65%, 3.98% and 3.87% higher than that observed using traditional supercritical CO2 extraction and steam distillation, respectively. The oil extracted using the proposed method was compared with that from the two traditional extraction methods using gas chromatography-mass spectrometry and infrared spectroscopy to detect major chemical composition and quality differences. The results revealed significant differences in the chemical compositions of A. argyi volatile oils obtained using different extraction methods. Thirty-two compounds were identified in the product of low-temperature continuous phase transition extraction, and the oil was mainly composed of volatile terpenoids and long-chain esters. Long-chain esters and alkanes were the major constituents of the oil obtained using supercritical CO2 extraction. Finally, the major components in the oil extracted via steam distillation were volatile terpenoids with low boiling points. All three oil products contained camphor, caryophyllene, palmitic acid, phytol, and linolenic acid. Sensory evaluation results revealed that the oil extracted via continuous phase transition had a high yield, good quality, strong fragrance, and high contents of active compounds, making it suitable for large-scale industrial production.
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WEI Fei, LUO Shu, SONG Yi, LI Fang, YANG Yuan, LUO Xia
2024,40(12):339-350, DOI: 10.13982/j.mfst.1673-9078.2024.12.1547
Abstract:
Sensory evaluation, electronic tongue, and non-targeted metabolomics techniques were used to investigate the effects of different brewing methods (boiling, simmering, and cold brewing) on the flavor and composition of ginseng tea, a traditional Chinese medicine compound tea used as a food and medicine. The results of the sensory evaluation showed that the scores of ginseng tea brewed using different methods were similar; thus, further differentiation was performed using electronic sensory techniques. The response values of the seven taste sensors of the electronic tongue varied, with significant differences in sour taste, indicating that the flavor of ginseng tea prepared using different brewing modes varied widely and had distinct gustatory characteristics. More than 9 000 metabolites were detected using liquid chromatography-mass spectrometry in the two modes, of which 58 metabolites with significant differences were shared among the three groups in the positive ion mode, and 42 metabolites with significant differences were shared among the three groups in the negative ion mode. The classification statistics of the metabolites showed that lipids and lipid-like molecules accounted for the highest proportion in the positive ion mode (32.6%), followed by heterocycles (15.5%), whereas phenylpropanoids and polyketides accounted for the highest proportion in the negative ion mode (23.8%), followed by lipids and lipid-like molecules (16.7%). Twelve metabolic pathways were obtained in the two modes. Differences were observed in both electronic tongue and liquid chromatography-mass spectrometry identification results of ginseng tea under different brewing modes. Comprehensive analysis indicated that temperature is an important factor leading to differences in the acidic taste of the electronic tongue and expression of organic acid compounds. This study serves as a valuable resource for identifying the flavor characteristics of ginseng tea and for the further development and utilization of medicinal herbs such as Ganoderma lucidum.
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Mineral Element Contents in Different Organs of Cattle from Different Regions Evaluated using ICP-MS
TAN Yufan, ZHUANG Peihan, CHENG Wenyi, ZHAO Wenwei, WANG Mei, YIN Zhina
2024,40(12):351-360, DOI: 10.13982/j.mfst.1673-9078.2024.12.0646
Abstract:
The effects of different environmental factors on enrichment of mineral elements in different organs of cattle were analyzed, and the nutritional value of different types of beef were evaluated. Using inductively coupled plasma mass spectrometry, ten mineral elements were analyzed in different organ samples of three species of cattle, namely yaks in Nagqu and Lhasa as well as yellow cattle in Guangzhou. The enrichment levels of trace elements in cattle were comprehensively evaluated by comparing the elemental contents in beef from Nagqu, Lhasa, and Guangzhou, each representing a unique geographical environment. Samples from Naqu, Lhasa, and Guangzhou showed significant differences. The highest calcium content was found in the tripe (455.33~700.25 mg/kg). The highest potassium content was detected in the muscle, ranging from 4 000.46 to 3 650.86 mg/kg. The potassium content of yak meat from the Nagqu region was significantly higher than that of the yak meat from Lhasa and Guangzhou. The sodium content in the muscle was relatively low, ranging from 580 to 698 mg/kg. The sodium content in the muscle of cattle in the Guangzhou area was significantly higher than that in yak meat from the Tibetan area. The magnesium contents in the muscle, heart, and liver were significantly higher than those in the kidney, tripe, and lung. Beef from the Naqu area showed the highest iron content (127.51 mg/kg). The maximum zinc content in the muscle was 170.56~185.56 mg/kg. The highest copper content was detected in the liver, ranging from 11.65 to 16.31 mg/kg. Overall, the mineral elements in different organs of cattle in the Naqu area were higher than those in cattle from the Lhasa and Guangzhou areas. Some major and trace mineral elements widely vary in beef from different origins, which can be used as an index for fingerprint and traceability analysis of meat.
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MIAO Lu, HUANG Yunlin, XIONG Biyu, TUO Xiongxin, HUANG Hai, CHEN Xi
2024,40(12):361-368, DOI: 10.13982/j.mfst.1673-9078.2024.12.1527
Abstract:
A rapid analysis method for the determination of Bellkute residues in foods of plant origin by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established. The unique enhanced resolution scan (ER) mode of QTRAP was used to solve the difficulty of finding the parent (precursor) ions for multi-charged compounds. The effects of pretreatment, consumable selection, and matrix effects on the recovery rate were investigated, and 20% (V/V) methanol aqueous solution [containing 1% (V/V) formic acid] was selected for extraction. Guanidine hydrochloride (0.5 g) was added and polypropylene was used as the experimental material, to reduce the adsorption of the target by plant components and experimental consumables. The Kinetex F5 column was used for separation, and the quantitative analysis was performed in the positive ion and multiple reaction monitoring mode. The results showed that Bellkute had a good linear relationship in the range of 0.1~100.0 μg/L, and the correlation coefficient r was not lower than 0.998. Using nine plantderived foods such as citrus and asparagus and three spiking levels, the average recovery rate of Bellkute was determined to range from 75.2% to 103.5%, with the relative standard deviations (RSD, n=6) being 2.1%~14.3%, and the limit of detection (LOD) and limit of quantification (LOQ) being 0.6 μg/kg and 2.0 μg/kg, respectively. This method can be used for rapid extraction, and qualitative and quantitative detection of Bellkute residues in foods of plant origin, with advantages of simple operation, high sensitivity, and low cost, thereby being suitable for daily screening and confirmation of Bellkute residues in large quantities of foods of plant origin.
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WU Yu, JIANG Lingbo, GAO Zhuoyao, NI Lubo, DAI Yifei, LIU Ting, LU Lingzi, ZHAO Qiaoling
2024,40(12):369-376, DOI: 10.13982/j.mfst.1673-9078.2024.12.1486
Abstract:
In this study, gas chromatography-triple quadrupole tandem mass spectrometry was used to study the distribution characteristics of polyhalogenated carbazoles (PHCZs) in seafood. A total of 389 samples belonging to 24 species collected from the coastal areas of Zhejiang Province were investigated to examine their PHCZs concentration, o and a preliminary dietary exposure risk assessment was carried out in combination with the consumption of aquatic products by the residents in Zhejiang Province c. The results showed that the detection rates of PHCZs in all the seafood samples were 100%, with the content ranging from 0.43 to 18.44 μg/kg (Wet Weight; ww). The contents of PHCZs varied among the different kinds of sea food products, that is, the mean value of Σ9PHCZs in fish samples, shellfish samples, and molluscs samples were 5.58 μg/kg ww, 3.35 μg/kg ww, and 4.56 μg/kg ww, respectively. In addition, 3,6-bromocarbazole was the monomer with the highest detection rate and concentration in seafood. The risk assessment revealed that the toxic equivalent was lower than the maximum limit set by the European Food Safety Commission, and the dietary exposure values were lower than the acceptable monthly intake set by the Food Additives Commission. Taken together, the toxicity of PHCZs in seafood from the coastal areas of Zhejiang province is relatively low, the risk of dietary exposure is small, and the leve; of PHCZs is generally at a safe level.
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GUAN Jingjing, FENG Yongqiang, YI Jiawen, LUO Donghui, ZHOU Chunxia, CHEN Jin, JIANG Guili
2024,40(12):377-385, DOI: 10.13982/j.mfst.1673-9078.2024.12.0956
Abstract:
The polypeptide compositions of three enzymatic hydrolysis products of skipjack tuna were studied, and the peptide segment length was identified using liquid chromatograph-tandem mass spectrometry peptidomics. The results revealed 2 395 peptide segments identified from three components, among which 266 and 1 342 peptides were identified from peptides consisting of 3~7 and 8~25 amino acids, respectively. Most identified peptides contained 8~18 amino acids. The ion scores of peptides with 3~7 amino acids were -0.207~207, whereas the most scores were in the range of 20.7~124. The ion scores of peptides with 8~25 amino acids ranged from 29 to 517, with the majority between 29 and 224. The correlation between each component was greater than 0.8, indicating a strong correlation. Glutamate acid showed the highest polypeptide content in the enzymatic hydrolysate of skipjack tuna. Myosin heavy chain contributed the largest number of peptide segments. Myosin heavy chain and α-actin exhibited a relatively high protein abundance. Flavor prediction was performed for some peptide segments with high ion scores. LVEEELD was the most frequently detected umami amino acid fragment, with a frequency of 1.428 6. This fragment contained multiple active segments, such as D, E, EE, EEE, EL, EEL, and VE, and had high taste richness. Some bitter amino acids were constituents of umami peptides, whereas sour and sweet amino acids also contributed to the umami taste. Finally, adding the enzymatic hydrolysate of skipjack tuna to other seasoning products influenced the flavor. These results provide a theoretical basis for the development of seasonings related to skipjack tuna.
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HUANG Huadan, DENG Jianhao, CAO Yong, LIU Zhan, FU Jiangyan, KAN Qixin, WEN Linfeng, XU Ting, HU Yuanshu, HE Liping
2024,40(12):386-401, DOI: 10.13982/j.mfst.1673-9078.2024.12.0716
Abstract:
The production of soy sauce is crucial in the food industry. This study aimed to achieve the rapid detection of eight physicochemical indexes of Cantonese soy sauce, namely the content of amino acid nitrogen, total nitrogen, soluble salt-free solids, total acid, ammonium salt, total sugar, reducing sugar, and salt. To achieve this goal, first, quantitative prediction models were established for these physicochemical indexes using near-infrared spectroscopy (NIRS). Specifically, the NIRS spectra of Cantonese soy sauce were processed with five spectral preprocessing methods and two feature band screening methods, and the processed spectra were used to construct quantitative prediction models through partial leastsquares regression (PLSR) and support vector regression (SVR). Next, the performances of the models were compared to screen the optimal quantitative prediction models. The results showed that compared with the PLSR-based quantitative prediction models, the SVR-based quantitative prediction models had higher coefficients of determination (R2) and lower root-mean-square errors, indicating that the SVR-based quantitative prediction models were superior after abnormal sample removal, preprocessing, and feature band screening. The R2 values of the training and test sets for each physicochemical index were between 0.991 1~0.962 1 and 0.977 9~0.857 9, respectively. Furthermore, the optimal quantitative prediction models screened for each physicochemical index was externally validated. The absolute error between the predicted and chemical values of each index of the Cantonese soy sauce was ≤ 1.31, and the t-test results showed that there was no significant difference between the two groups of data, indicating that the quantitative prediction models can quickly and accurately detect each physicochemical index of the Cantonese soy sauce. The proposed models can quickly and nondestructively determine eight important physicochemical indexes of Cantonese soy sauce in the fermentation process, laying a foundation for quality control in the actual industrial production process of soy sauce.
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ZOU Lirui, GUO Fangrui, XU Qiurong, WEN Lixin, WANG Ji
2024,40(12):402-416, DOI: 10.13982/j.mfst.1673-9078.2024.12.0973
Abstract:
Obesity is a major global health problem determined by genetics and environmental factors. More and more evidence shows that gut microbiota is related to the occurrence and development of obesity. Gut microbiota is involved in the metabolism of various nutrients such as carbohydrates and lipids in the body, and gut microbiota disorder leads to insulin resistance, adipose tissue accumulation and metabolic abnormalities, causing the occurrence of metabolic diseases, such as high-abundance beneficial bacteria in the human intestinal tract (e.g. Bifidobacterium and Lactobacillus), can prevent the occurrence of obesity by strengthening the intestinal barrier, improving insulin sensitivity and ameliorating metabolic disorders. Many of these effects are mediated by metabolites produced by the intestinal flora, such as short-chain fatty acids and secondary bile acids. On the other hand, species such as Escherichia coli and Staphylococcus can promote the occurrence and development of obesity through harmful metabolites like lipopolysaccharides, peptidoglycans and trimethylamines. In this paper, the correlation between intestinal microbiota and its metabolites, and obesity is reviewed, including Lactobacillus, Akkermansia muciniphila, Bifidobacterium and Enterobacter clocae, as well as the main metabolites of intestinal microbiota. The relationship between intestinal microbiota/ metabolites and obesity is analyzed from the aspects such as microbiota structure, enzymes, cytokines, and signal transduction. This review aims to provide a comprehensive understanding of the relationship between gut microbiota/its metabolites and obesity, and to provide a scientific reference for future clinical intervention and prevention of obesity.
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ZHAO Songsong, WANG Hongyu, WU Zijian, LIU Jianyu, FANG Cheng, DAI Quanyu
2024,40(12):417-425, DOI: 10.13982/j.mfst.1673-9078.2024.12.1421
Abstract:
The low temperature environment of cold chain food effectively inhibits the proliferation of pathogenic microorganisms, but its inhibition and inactivation effects on special pathogenic bacteria such as psychrophilic bacteria are limited, and there are potential food safety hazards. With the rapid development of non-thermal food processing technology in the food industry, research on non-thermal physical sterilization technologies in the field of cold chain food has currently become a hotspot. Non-thermal physical sterilization methods include irradiation, ultraviolet rays, ozone, highvoltage electric field, pulsed magnetic field, and low-temperature plasma treatment. Based on the characteristics of efficient sterilization and no thermal effect during processing, non-thermal physical sterilization technologies can effectively resolve the challenges related to low-temperature bacterial sterilization and quality loss reduction for the cold chain foods such as fruits and vegetables, fresh meat and dairy products. In this paper, a focus is placed on the research progress of the application of non-thermal physical sterilization technologies in cold chain food from the perspectives of the mechanism of action, sanitizing effect on bacteria and microorganisms, and impact on quality. Furthermore, the synergistic application effects and development trends of various non-thermal physical sterilization technologies are summarized herein to provide a reference for the research, development and application of efficient and safe sterilization technologies for cold chain food in the future.
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SUN Yilin, YANG Xinyan, MAN Chaoxin, ZHANG Yu, JIANG Yujun
2024,40(12):426-434, DOI: 10.13982/j.mfst.1673-9078.2024.12.1350
Abstract:
Milk is rich in protein, with approximately 80% of it being casein, which is present in liquid milk in the form of casein micelles. Based on the differences in the amino acids at corresponding positions in the β-casein molecular structure, β-casein has a variety of subtype structures, with A1 and A2 β-casein being the predominant forms. In recent years, there has been a growing interest in the influence of β-casein genetic variants on the physicochemical properties and functional health benefits of dairy products. Single nucleotide gene mutation affects the isoelectric point and properties of β-casein, thereby influencing the structure and physicochemical properties of various dairy products during processing. β-casein is the main source of bioactive peptides, generating numerous amino acids and active peptides through the process of hydrolysis. Variations in the structure of β-casein affect the pattern of digestion enzymatic cleavage, leading to the generation of different types and amounts of peptides through hydrolysis. A1 β-casein, when subjected to enzymatic hydrolysis, results in the formation β-casomorphin-7, which is more likely to adversely affect gastrointestinal digestion and absorption compared to A2 β-casein. This paper provides a comprehensive review of the effects of micellar structure and stability, gel coagulability, and interface properties of A1/A2 β-casein on the processing of dairy products. The effects of A1 and A2 β-casein on the gastrointestinal tract after digestion have been described. Furthermore, a comprehensive analysis was conducted to systematically assess the opportunities and challenges still existing in this field, aiming at providing theoretical guidance for future development of the dairy products market.
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XI Jiayu, LIU Wenjing, SHAO Shijun, LIU Hong, FENG Jinliang, YANG Fude
2024,40(12):435-442, DOI: 10.13982/j.mfst.1673-9078.2024.12.1512
Abstract:
Rose, a traditional qi-regulating Chinese medicine, has the effects of moving qi, alleviating depression, harmonizing blood and relieving pain. As a class of food and medicine homologous Chinese medicines, roses have a history of cultivation and planting in China for more than 2 000 years and are widely distributed. Roses contain a variety of chemical components, mainly including volatile oils, polyphenols (e.g. flavonoids), polysaccharides, proteins and amino acids, etc. Modern pharmacological research showed that roses exhibit strong physiological activities in antioxidant, anti-bacterial, hypoglycemic, hypolipidemic, anticancer, antitumor, cardiovascular disease prevention and antidepressant aspects. In this paper, the resource distribution, chemical composition and pharmacological effects of roses are reviewed. The potential quality markers of roses are predicted from the aspects of plant genealogy, specificity of chemical composition and its predictability, traditional medicinal efficacy and medicinal properties, and the correlation between chemical composition and pharmacological effects. The results indicate that geraniol, citronellol, phenyl ethanol, trans-2-heptanol, 2-methylpentanoic acid, 1,1-diethoxyethane, 2,6,10,15-tetramethyldecapeptadecane, apigenin, kaempferol, and quercetin can be used as potential quality markers for roses, in order to provide a reference for the quality control of roses.
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LI Wenxuan, Fang Qiting, Shi Xiujiao, Hu Meijuan, Ye Jianhui
2024,40(12):443-455, DOI: 10.13982/j.mfst.1673-9078.2024.12.1414
Abstract:
Matcha is a powder made from tea leaves and has a unique green tea flavor and color. Matcha has been widely used in beverage and food production for its health benefits and food processing properties. This study reviews the development history, physicochemical properties, and potential health benefits of matcha, including anti-inflammatory effects, promotion of cognitive improvement, and alleviation of metabolic syndrome symptoms. The potential plasticizing risks of matcha upon full utilization of tea leaves were discussed relative to each extraction method and detection technique. This discussion suggests that a stable and reliable method for analyzing phthalates in tea products must be developed to assess the associated risks and effectively control plasticizers in matcha.
Volume 40,2024 Issue 12
Reviews
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Changes of GDL-induced Gel Properties of Soybean Powder under Different Heat Treatment Processes and Sucrose Addition
Abstract:
In order to investigate the effects of heat treatment processes and sucrose addition on the gel properties of soybean powder during the preparation process, this study compared the dispersibility and solubility of soybean flour under different heat treatment processes and sucrose addition, and the changes of GDL-induced gel rheological properties, gel strength, microstructure, water holding capacity, water distribution, and gel intermolecular force. The results have shown that baking, boiling, concentration, and spray drying heat treatment processes during processing will reduce the dispersion of soybean powder, thereby reducing the water holding capacity, storage modulus (G ') and gel strength of GDL-induced gel, and the microstructure of the gel changes from a dense and uniform state to a loose and large hole. Compared with the control group, the spray drying heat treatment increased the dispersion time of soybean powder from 59.67 s to 550.50 s, and the T22 relaxation time of the gel increased from 113.02 ms to 194.85 ms. After adding 20% sucrose, the dispersion time of soybean powder was shortened to 52.50 s, and the relaxation time of gel T22 was reduced to 110.74 ms, which effectively improved the gel properties induced by GDL. The intermolecular forces formed by soybean powder gel under different heat treatment processes and sucrose addition are hydrophobic interaction and electrostatic interaction. In summary, spray drying and sucrose addition mass fractions less than 5% are the key factors for poor dispersibility and gelation of soybean powder products. This study can provide a theoretical basis for the preparation of soybean powder products with good dispersibility and gelation.
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Physicochemical Properties and Antioxidant Activity of Ovalbumin-encapsulated Nanoparticles of Kaempferol and Tannic Acid
蔡路昀, wangyuxi, shihang, 曹爱玲, ZHOU Jihua, JIA Jianghua, WANG Yi
Abstract:
To investigate the effect of ovalbumin (OVA) encapsulation on the stability and antioxidant activity of polyphenolic compounds, OVA was used as a delivery carrier, with the hydrophobic polyphenol kaempferol (KAE) and the hydrophilic polyphenol tannic acid (TA) as the active compounds. OVA-TA, OVA-KAE, and OVA-TA-KAE composite nanoparticles were prepared, and their physicochemical properties and antioxidant activities were characterized. The results indicated that OVA exhibited good encapsulation efficiency for both KAE and TA. KAE enhanced the thermal stability of the nanoparticles, while TA improved their structural stability and antioxidant activity, leading to better encapsulation of the two polyphenols by OVA. Particle size, zeta potential, intrinsic fluorescence analysis, Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) results showed that KAE/TA were effectively encapsulated within OVA, and the three nanoparticles were structurally stable and uniformly dispersed. OVA formed a good bond with TA, resulting in the highest protein structural stability, with the protein maintaining a stable three-dimensional structure. Differential scanning calorimetry (DSC) analysis indicated that KAE enhanced the thermal stability of the nanoparticle's spatial structure. The total phenol content, DPPH radical scavenging activity, ABTS+ radical scavenging activity, and FRAP antioxidant activity, measured by the Folin-Ciocalteu method, revealed that OVA encapsulation inhibited the degradation of polyphenols. Among them, OVA-TA-KAE exhibited total phenol content and DPPH scavenging activity of 141.33 mg/g and 4909.36 μmol Trolox/g, respectively. This study provides new insights into the loading of KAE/TA in OVA nanoparticles and evaluates the effectiveness and feasibility of OVA encapsulation in protecting the antioxidant activity of KAE and TA.
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Analysis of functional components and structure of crude polysaccharides of Phellinus igniarius from different origins
Abstract:
To compare and analyze the difference of functional component content and structure of crude Phellinus igniarius polysaccharide from different origins (Jilin, Hebei, Yunnan and Xizang), the crude polysaccharides of Phellinus igniarius were extracted by hot water extraction and ethanol precipitation. The composition of monosaccharides, the preliminary characterization of structural and the content of active components were analyzed by high performance liquid chromatography, Fourier infrared spectrometer and ultraviolet-visible spectrophotometer. The results showed that the crude polysaccharide from Xizang Phellinus igniarius were had the highest content of functional components , the contents of polysaccharides, total phenols, total flavonoids and total triterpenes were 58.81%, 11.11%, 20.96%, 4.49%, respectively. It had the best thermal stability, and the residual amount after thermogravimetric analysis was the highest, and the mass fraction was 51.30%. The crude polysaccharides of Phellinus igniarius were mainly composed of glucose, mannose and galactose. There were O-H, C-H and other characteristic peaks of polysaccharides in the spectra of polysaccharides, and there were acid polysaccharides, and there was no significant difference between in crystal state. This study compared and analyzed the crude polysaccharides of Phellinus igniarius from four sources, and found that the crude polysaccharides of Xizang Phellinus igniarius had the highest content of four effective components and thermal stability. The chemical composition and structure of crude polysaccharides from different places were certain different. This study provided reference for the development and utilization of crude polysaccharides from different origins.
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Study on the Effects of Compound Preservative Combined with Tea Tree Essential Oil Preservation Paper on the Storage and Preservation of Post-harvest Litchi chinensis Sonn.
CHENG Feng Jie, LIU Jia-Hui, ZHOU Lei, ZUO Ji-Hao, WANG Feng, XIAO Geng Sheng, WANG Qin, LIU Dong-Jie
Abstract:
To study the effects of compound preservative (CPP), tea tree essential oil paper (CTP) on the preservation effect of Litchi chinensis Sonn.. In this experiment, the untreated control group (CK), the composite preservative (CPP), tea tree essential oil paper (TTP) and composite preservative combined with tea tree essential oil preservation paper (CTP) were used to treat lychee, and the lychee was stored at 4 ℃ for 21 d. The appearance quality such as the decay rate, the nutritional quality such as the florid chromosome glycosides, the metabolism of the reactive oxygen species such as the superoxide dismutase (Superoxide dismutase, SOD), as well as the enzymes such as polyphenoloxidase ((Polyphenol oxidase, PPO) were detected. Promotion-related enzymes were assayed. The decay rate of CPP and TTP treatments differed significantly from that of CK, but CTP most significantly inhibited the decay rate of lychee; the anthocyanin content of CPP, TTP and CTP were significantly increased by 34.67%, 68% and 90.67% relat
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The effects of the steaming technology on quality properties of fish: A review
程琨雅, 李彩云, 张明明, 郑健, 董士远, 张浩, 杜怡鑫
Abstract:
Fish is rich in proteins, fatty acids and other nutrients, and steaming. As a common cooking method adopted by Chinese residents, has been studied by many scholars on the changes in flavor and protein structure during the steaming process of fish. The heat and mass transfer in the steaming process changes the quality of fish to different degrees, and the maturity is a key indicator for evaluating the degree of steaming. However, at present, the lack of systematic summarization and generalization leads to a great deal of duplication of efforts in domestic research, resulting in a waste of resources. The purpose of this paper is to outline the research progress of heat and mass transfer mechanism and maturity evaluation in the process of fish steaming, and to elaborate the specific changes of fish quality in the process of steaming cooking from the perspectives of organoleptic quality, flavor substances, protein structure, etc., with a view to providing theoretical basis for the research of fish cooking and processing quality and the parameter debugging of cooking equipment.
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The Effect of Exogenous IAA Treatment on the Color Quality and Antioxidant Activity of Postharvest Pak Choi
Xu Xiaoyang, Zhu Yiran, Li Pengxia
Abstract:
In order to clarify the effects of exogenously applied indoleacetic acid (IAA) on postharvest pak choi and the mechanism of the effects, changes in chlorophyll content, chlorophyll metabolism-related gene expression and enzyme activities, IAA metabolic pathway-related gene expression, endogenous hormone content, and antioxidant-related gene expression and enzyme activities during postharvest pak choi senescence were investigated using distilled water spraying as a control group in this experiment. It was found that the colour quality of postharvest pak choi was effectively maintained and its leaf senescence was delayed by exogenous application of 2 mg/L IAA, mainly by reducing the expression of chlorophyll metabolism related genes (BrNYC1, BrNOL, BrPPH, BrPAO, BrSGR1, and BrSRG2) and enzyme activities (PPH, PAO, and MDcase) to delay the degradation of chlorophyll. Meanwhile, the expression of growth hormone signalling transduction pathway-related genes (BrARF2, BrARF7, BrARF19, BrGH3.5, BrGH3.12, and BrGH3.17) could be regulated by IAA to maintain endogenous IAA content in postharvest pak choi. In addition, the expression of antioxidant metabolism related genes (BrCAT, BrPOD, and BrSOD) was enhanced by IAA treatment to increase the antioxidant enzyme activities of catalase (CAT), peroxidase (POD), and superoxide dismutase (SOD) and enhance the antioxidant properties of postharvest pak choi. In conclusion, exogenous IAA can effectively maintain the colour quality of pak choi and delay its leaf senescence, and the results of this study will provide a basis for the development of postharvest technology for pak choi.
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The Protective Effect of Haematococcus pluvialis Spore Powder Against UVB-induced Damage
xiexiaocen, fuqijun, zhangkai, zhangyong, zhengyunjian, shenconghui, xiexi, wangrong, songyantin, zhangyingxia, huwenting
Abstract:
The study aims to investigate the protective effect of Haematococcus pluvialis spore powder on photodamage induced by ultraviolet B (UVB) radiation. A UVB-irradiated HaCaT cell damage model was established, and H. pluvialis broken spore powder was used for intervention. Cell proliferation was assessed using the CCK8 assay, the activity of superoxide dismutase (SOD) and the content of malondialdehyde (MDA) in the cells were measured using colorimetric methods. UVB irradiation was used to induce damage in zebrafish, and the effect of adding H. pluvialis spore powder on tail fin area was measured, with acridine orange staining used to determine the extent of cell apoptosis. The results showed that intervention with H. pluvialis spore powder (12.5 μg/mL, 25.0 μg/mL, and 50.0 μg/mL) significantly increased the survival rate of HaCaT cells to 84.47%, 89.44%, and 96.30%, respectively. Treatment with 50.0 μg/mL H. pluvialis broken spore powder increased SOD activity in the cells by 35.48% compared to the model group, and reduced MDA content to 23.05% of the model group. Compared with the model group, 0.125 mg/mL and 0.1875 mg/mL H. pluvialis spore powder significantly increased the tail fin area of UVB-damaged zebrafish by 20.07% and 31.04%, respectively, and reduced the apoptosis rate by 72.15% and 74.59%. H. pluvialis spore powder has significant photoprotective effects, improves UVB-induced oxidative damage, and reduces cell apoptosis, providing a basis for further exploration of its functional activity and potential applications.
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Effects of Tremella polysaccharide and Dendrobium officinale polysaccharide complexes on frozen dough storage stability and baking properties
Abstract:
Tremella polysaccharide (TP) and Dendrobium officinale polysaccharide (DOP), regarded as natural polysaccharide-based hydrocolloids, were identified as having tremendous potential in improving the performance of frozen dough and enhancing the nutritional value of products. The effects of two polysaccharide complex (TP-DOP) on the quality of frozen dough and the corresponding bread during frozen storage were systematically studied in this paper. The highest water absorption rate (67.80%), the longest formation time (8.42 min), and the shortest stability time (9.47 min), along with reduced gluten strength and gelatinization viscosity were observed in dough with 1.2% TP-DOP addition. Moreover, 0.8% TP-DOP was found to significantly inhibit water migration, delay the increase in freezable water content, and reduce moisture loss in the dough during frozen storage, effectively mitigating the deterioration of the rheology and microstructure of the frozen dough (P<0.05). After 8 weeks of frozen storage, a moisture loss rate of 8.06 % and a freezable water content of 37.28% were observed in the dough with 0.8% TP-DOP concentration. The superior baking properties including lower hardness (1944.20 g) and higher specific volume (3.20 mL/g) were demonstrated by the bread produced from this dough. Overall, TP-DOP was considered a natural improver that could alleviate the deterioration of frozen dough quality and enhance the storage stability of frozen dough, with the addition of 0.8% being the most effective in mitigating the adverse effects.
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Metagenomic Analysis of the Effects of Benzalkonium Chloride on the Function and Metabolic Changes of Lactic Acid Bacteria in Fermented Milk
代聪聪, 姚笛, 王新媛, 范绮雯, 陈冲, 申宝堂, 张建强, 曹荣安
Abstract:
To investigate the effects of benzalkonium chloride (BAC), a commonly used disinfectant in dairy production, on lactic acid bacteria (LAB) in fermented milk, this study utilized metagenomic analysis to elucidate the mechanisms by which BAC influences LAB gene functions and metabolic pathways. The results revealed a total of 216 LAB species identified from fermented milk samples containing three different levels of BAC, predominantly Streptococcus salivarius subsp. thermophilus, accounting for 99.78% to 98.45% of the total bacterial strains. BAC significantly inhibited the growth and proliferation of LAB. Gene function annotation analysis showed that 16,112 genes were annotated in the COG database, with the highest impact observed on amino acid transport and metabolism functional units. In the KEGG database, carbohydrate and amino acid metabolism were the primary pathways, with gene counts decreasing by 7.76% to 9.1% as BAC concentration increased. CAZy analysis indicated that glycoside hydrolases (GHs) and glycosyl transferases (GTs) were the most abundant enzyme families (accounting for 79.08% to 80.38%), and BAC significantly upregulated the GT8 gene. Differential metabolic pathway analysis demonstrated that BAC downregulated glucose kinase and pyruvate kinase, resulting in reduced acid production capacity in the BAC2.0 sample group, potentially affecting the texture and flavor characteristics of fermented milk. These findings provide critical insights into the potential impacts of BAC on LAB and lay a foundation for further exploration of BAC-related risks in other fermented foods.
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Purification, Structural Characterization and Antioxidant Activity of Polysaccharides from Brassica rapa L.
冯晓宁, 周珂葶, 宋洋波, 张义全, 吴小红, 白文洁, 许丹
Abstract:
Brassica rapa L. is an economic crop unique to the plateau. Polysaccharides from Brassica rapa L. possesses biological activities such as antioxidation, anti-fatigue, and anti-hypoxia. To investigate the structure of polysaccharides from Brassica rapa L. and examine its antioxidant activity, crude polysaccharides were extracted by the water extraction and ethanol precipitation method and BRP-5 was isolated and purified in this paper. The composition, morphology, and structure of BRP-5 were analyzed by using High-Performance Gel Permeation Chromatography, Ion Chromatography, Scanning Electron Microscopy, Scanning Tunneling Microscopy, infrared spectroscopy, and synchronous thermal measurement. The antioxidant activity in vitro was evaluated by its ability to scavenge superoxide anion radicals, hydroxyl radicals, and DPPH radicals. The results indicate that BRP-5 is an acidic polysaccharide with galacturonic acid as the main monosaccharide, with a weight-average molecular weight of 16,670 Da. Cracks and fissures were found on its surface, with Sz (Ten Point Height), Sq (Root Mean Square) and Sa (Roughness Average) being 24.40, 2.84, and 2.01 nm respectively. A pyranose ring and an amorphous structure might exist. The scavenging rates of DPPH radicals and hydroxyl radicals showed dose dependence within the range of 0.1 - 1.5 mg/mL, with 50% Inhibiting Concentration values of 0.96 mg/mL and less than 0.1 mg/mL respectively. The scavenging rate of superoxide anion radicals was less than 50%. A certain antioxidant activity was demonstrated by BRP-5. The research findings can enhance the understanding of the structure of polysaccharides from Brassica rapa L. and provide a theoretical basis for the development of related antioxidant products.
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Rapid Quantitative Analysis of Key Components of Jiangxiangxing Baijiu Base Liquor by Near Infrared Spectroscopy
WANG FAN, LI GUOHUI, LU JUN, LI CHAGNWEN, ZENG YING, WANG YONG, WU YONG, LI JUN
Abstract:
In order to achieve the rapid detection of the key indexes of Jiangxiangxing Baijiu, analytical models of 7 key components in base liquor were established by near infrared spectroscopy (NIR) combined with partial least squares algorithm, with gas chromatography and titration as the reference methods. The characteristic bands of each substance were screened by interval partial least squares, and the optimal pretreatments were selected from 12 methods (alone or in combination). The optimized models of acetic acid, propionic acid, ethyl acetate, ethyl lactate, furfural, isoamyl acetate, and total acid were good, which R2Val were 0.8542~0.9638, and RMSECV were 0.0038~0.5158. External validation was executed, which SEP were 0.0028~0.4785, and the RPD were 2.41~6.43. It is demonstrated that the NIR method could rapidly detect the contents of acetic acid, propionic acid, ethyl acetate, ethyl lactate, furfural, isoamyl acetate, and total acid in Jiangxiangxing base liquor with good accuracy, robustness, and predictive performance. This method could greatly improve the efficiency of detection, realize rapid feedback in the production process, and provide a basis for the application of online NIR in intelligent brewing.
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Comparative Analysis of the Quality of Tibetan Sheep during Wet-Aging at Different Temperatures
Yuan Zhenzhen, Ding Hongyan, Yan Guangjin, Han Lijuan, Sun Shengnan, Hou Shengzhen
Abstract:
In order to determine the optimal wet-aging conditions of Tibetan sheep, Qinghai Tibetan sheep was used as the test material in this study. The pH value, shear force, chromatic aberration, total number of colonies, cooking loss, centrifugal loss, fat oxidation and protein oxidation indexes were measured. The quality changes of wet-aging Tibetan sheep at 4℃ and 10℃ after 0, 1, 3, 5 and 7 days of maturation were investigated. The results showed that the pH value of Tibetan sheep began to rise after-aging at 10℃ for 3 d, compared with fresh meat (0 d), the shear force decreased to 49.69 N, and the cooking loss and centrifugal loss decreased to 30.85 % and 9.37 %, respectively (P<0.05), Tibetan sheep was fully aged. After 5 days of aging at 4℃, the pH value began to rise, compared with fresh meat (0 d), the shear force decreased to 51.52 N, the cooking loss and centrifugal loss decreased to 29.37 % and 10.12 %, the difference was significant (P<0.05), and the Tibetan sheep was completely aged. Under the condition
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Changes in Microorganisms and Quality of Low Salt Soy Sauce during Fermentation at Different Temperatures
史梅莓, 李雄波, 符怡, 范智义, 李婷, 陈相杰, 黄学明, 蒋四强, 张其圣, 王泽亮, 李恒, 邓维琴
Abstract:
To investigate the effects of different fermentation temperatures on the microorganisms and product quality of low-salt soy sauce fermentation process, this study fermented low salt soy sauce at 45, 35, 25 ℃, and natural conditions, and analyzed the microbial quantity, physicochemical indicators, and quality indicators of mature sauce mash during the fermentation process. The results indicated that different temperatures had varying degrees of impact on the fermentation of low salt soy sauce. Among them, yeast rapidly dies out during the high-temperature fermentation process at 45 ℃; However, the yeast count remained at a relatively high level (6.00 lg CFU/g) throughout the entire fermentation process at other temperatures, resulting in significant differences in the total number of microorganisms during fermentation at different temperatures. Relatively speaking, high-temperature fermentation at 45 ℃ was beneficial for improving fermentation speed, with significantly higher levels of reducing sugars（2.52 g/100g）and sweet amino acids（11.92 g/kg）compared to other temperatures, and lower levels of biogenic amines（78.88 mg/kg）. However, fermentation at 45 ℃ was not conducive to the formation and accumulation of volatile flavor compounds in low salt soy sauce, especially phenolic and ester compounds; The lower the fermentation temperature, the more favorable it was for the accumulation of phenols, esters, and other compounds. The sensory evaluation results showed that the sensory quality of soy sauce fermented at 35 °C was the best, followed by soy sauce fermented at 45 °C. The color and aroma of soy sauce fermented at 25 °C and under natural conditions were both poor. Additionally, at medium to low temperatures (35, 25 ℃, and room temperature), a serious "film production" occurs on the surface of the fermented liquor at the end of fermentation. In summary, 45 °C can ensure the normal dilute state fermentation of low-salt soy sauce, but its flavor and color still have some shortcomings. The results can provide reference for the optimization and regulation of low-salt soy sauce fermentation process in the future.
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Research Progress on Preservation Mechanism and Application of Proplis in Food Preservation
Sunjianming, Zhujinrui, Liulei, Wangxiaofang, Lizhao, Liumengrui, Zhanghan
Abstract:
With improving living standards, people have greater expectations of food quality. The safety of food preservatives and food preservation packaging is highly valued. Propolis is a natural gelatinous solid substance formed by bees collecting and processing resin materials. It is rich in various active ingredients and has functions such as antibacterial and antioxidant. It is considered an ideal food preservative with broad application prospects in food preservation. Propolis has a bitter taste and aromatic aroma, and its use as a food additive is limited by concentration and dosage. In recent years, to improve the utilization rate of propolis in food, the combination of propolis with microcapsules, film casting, and other technologies has expanded the application of propolis in food preservation. This study explains in detail the classification, chemical composition, and physicochemical properties of propolis. The antibacterial mechanism, antioxidant mechanism, and good film-forming properties of propolis were reviewed, and the progress of propolis application in food preservation at home and abroad was summarized. To provide theoretical and technical support for promoting the practical application of propolis in the food preservation industry.
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Antibacterial effect of the essential oil of Litsea cubeba oil against Cronobacter sakazakii
何梦丽, 程婧祺, 王莉涵, 刘靖勋, 郭鸰, 杨鑫焱, 姜毓君
Abstract:
To investigate the antibacterial effect of Litsea cubeba oil on wild strains of Cronobacter sakazakii isolated from infant formula milk powder, the antibacterial activity of Litsea cubeba oil against Cronobacter sakazakii was evaluated by continuous double dilution method, plate counting method and growth curve. The antibacterial mechanism was investigated by detecting β-galactosidase activity, alkaline phosphatase activity, intracellular DNA content and bacterial structure changes. The results showed that Litsea cubeba oil had strong antibacterial effect against Cronobacter sakazakii. The MIC of Litsea cubeba oil against Cronobacter sakazakii was 6.62 μg/mL. The growth of Cronobacter sakazakii was significantly inhibited after 1 MIC treatment, and the activity of extracellular alkaline phosphatase and intracellular β-galactosidase in Cronobacter sakazakii were significantly increased by 2 times and 13.50 times as compared with the control group(P < 0.05). Compared with the control group, the cell morphology of the bacteria was destroyed, the contents of the cell were leaked, the amount of nucleic acid and protein leaked was 1.03 times that of the control group (P<0.05), the intracellular DNA content was reduced to 0.17 μg/mL and DAPI fluorescence area was decreased, and the brightness of the gel block electrophoresis bands was darkened, and DNA was damaged. In summary, the essential oil of Litsea cubeba oil could be used as a highly effective bacteriostatic agent for Cronobacter sakazakii by destroying cell membrane and DNA, and interfering with the normal physiological activity of bacteria, and leaded to the death of bacteria. This study provided a theoretical basis for developing the essential oil of Litsea cubeba oil as a new antibacterial agent.
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Chemical and Sensory Characteristics Changes of Craft Beers with Different Chrysanthemum Additions
Abstract:
In order to investigate the changing law of chemical and sensory characteristics of craft beer under different additions of chrysanthemum (0, 5, 10 and 15 g/L) in the main fermentation stage, the basic physicochemical indexes, total polyphenol and flavonoid content, antioxidant activity and sensory indexes of craft beer were measured. In addition, the correlation between these indexes of chrysanthemum craft beer were determined by Spearman's correlation analysis. The results showed that as the amount of chrysanthemum added increased, the alcohol content, pH, and color difference of craft beer significantly increased, while the total polyphenol content, the flavonoid content, and the antioxidant activity of craft beer also significantly increased (P<0.05). In terms of sensory characteristics, the taste of the beer varied with the amount of chrysanthemum added, and the highest sensory score (76.3 points) was obtained at a chrysanthemum addition level of 5 g/L. Spearman's correlation analysis showed that total polyphenol and flavonoid content were the main factors influencing antioxidant activity and flavor of craft beer. In summary, the quality and sensory characteristics of chrysanthemum craft beer were superior with better antioxidant activity when chrysanthemum was added at 5~10 g/L in the main fermentation stage. The study could provide a theoretical and practical reference for the application value of chrysanthemum in craft beer brewing and its functionality research, and had offered a new direction for the development of diversified beer products.
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Comparison of Structure and Immune Activity of Dioscorea opposita Thunb. Polysaccharides Before and After Starch Removal
Abstract:
The effect of starch removal treatment on molecular weight, monosaccharide composition, functional groups, and in vitro immune activity of Dioscorea opposita Thunb. polysaccharides (DOP) were investigated. The polysaccharides were extracted by aqueous alcoholic precipitation. Specifically, the aqueous extract was directly precipitated with alcohol to obtain Dioscorea opposita Thunb. starch-containing polysaccharides (WDRP), and alcohol precipitated after α-amylase treatment to obtain Dioscorea opposita Thunb. non-starch polysaccharides (CDRP). This experiment combined chromatography and spectroscopy to compare the structural information of the polysaccharides before and after starch removal. The molecular of WDRP has one more 1590 kDa weight peak for starch than CDRP. WDRP and CDRP have the same monosaccharides, yet there are notable differences in the molar percentage of specific monosaccharides. The relative amount of glucose in WDRP was about 20.93% lower than in CDRP, while the percentage of other monosaccharides was greater than in CDRP. In the cell assay, the cell viability of WDRP was found to be up to 188.50% compared to 166.69% in the CDRP group, and the phagocytosis rate was significantly higher in the WDRP group than CDRP group. Further studies revealed that WDRP and CDRP play an immunomodulatory role by activating the p38 MAPK/NF-κB pathway to regulate the secretion of NO, TNF-α, IL-6 and IL-1β. In addition, the p38 MAPK and NF-κB protein expression levels were higher in WDRP than in CDRP, suggesting that WDRP was better than CDRP in vitro immune activity. The results of this paper indicate that yam except starch leads to differences in the structure of polysaccharides, which in turn leads to somewhat different activities. It suggested that amylase may disrupt the deconstruction of non-starch polysaccharides leading to reduced activity. The result provided a reference for the subsequent studies on the isolation and purification of DOP.
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Ultrasonic Coupled Subcritical Water Extration of Lentinus Edodes Polyphenol and Inhibition of α-Glucosidase
Abstract:
In this paper, the inhibition effect of Lentinus edodes polyphenol on α-glucosidase is investigated by ultrasonic coupled subcritical water method, and the inhibitory effect of Lentinus edodes polyphenol hypoglycemia in vitro was analyzed by fluorescence spectrometry. The results showed that the semi-inhibitory concentration IC50 value of Lentinus edodes polyphenolon α-glucosidase was 0.41mg/mL, and the inhibitory effect of Lentinus edodes polyphenol on α-glucosidase was dose-dependent in the mass concentration range of 0.1-1.5 mg/mL. In addition, when the mass concentration of Lentinus edodes polyphenol reached 1.5mg/mL, the inhibitory activity reached 79.22%, so that the hypoglycemic effect was similar to acarbose. The results of fluorescence spectrum showed that the inhibition type of Lentinus edodes polyphenol was competitive inhibition, and the inhibitory activity decreased with the increase of temperature (298, 303, 310 K). The endogenous fluorescence of α-glucosidase had a static quenching effect, and the number of binding sites to α-glucosidase was 0.35. In summary, Lentinus edodes polyphenol can bind to α-glucosidase to produce in vitro hypoglycemic activity, which has the potential to develop functional Lentinus edodes products with hypoglycemic properties.
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Rapid detection of quantitative method applied in determination of deoxynivalenol for wheat and its products and the influencing factors analysed
LIAO Ruoyu, LIU Xinbao, NIU Ying, SUN Yue, HUANG Yanhua, ZHAO Liang, ZHANG Chune
Abstract:
Rapid quantification of vomitoxin in the edible part of wheat is essential to improve the acquisition efficiency. To evaluate the application effect of DONQ-FAST5 rapid quantification method in the detection of vomitoxin in wheat and its products, quality control samples at three levels of 400, 800, and 1845 μg/kg were selected, and the number of parallel determinations was three. The recoveries of the three quality control samples determined by DONQ-FAST5 were over 91.00% compared with those of HPLC and LC-MS/MS, which met the requirements of GB/T 27404-2008 "Laboratory Quality Control Specification Food Physical and Chemical Testing". Only the RSD of the standard value of 400 μg/kg was 7.87%, and the rest of the RSDs were less than 5.00%, with good precision. Under the same conditions, the effects of sample matrix, dilution and temperature on the DONQ-FAST5 rapid quantification method were analysed by comparing the results with those of HPLC and LC-MS/MS. The results showed that when the dilution factor was 5 times and the experimental temperature was 25~30 ℃, compared with the instrumental analysis method, the DONQ-FAST5 rapid quantitative method was satisfactory in the detection of DON content in whole wheat flour, hulled flour and heart flour. Three methods were used to determine the DON content in 371 wheat samples, and the results were consistent. The DONQ-FAST5 rapid quantification method could incubate 4 samples in each batch at the same time, and could accurately quantify the DON content of 4 samples in 15 minutes, which provided a theoretical basis for real-time monitoring of wheat vomiting toxin content in wheat purchasing enterprises.
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Optimization of drying process of Parapenaeopsis hardwickii by response surface methodology and its storage quality change analysis
Zheng Wenxiong, Yang Ronglin, Shui Shanshan, Liu Xiaoqi, Hu Min, Sun Jipeng, Zhang Bin
Abstract:
To develop dried shrimp of Parapenaeopsis hardwickii and investigated their quality changes during storage, a study was conducted. Based on the single-factor experiments, Box-Behnken multiple regression model was constructed by response surface methodology to optimize the drying process of shrimp. The effects of salt concentration, blanching time, drying temperature, and drying time on the sensory characteristics of the dried shrimp were analyzed. Additionally, the appearance, color, pH value, texture characteristics, TVB-N content, and the total bacterial count of dried shrimp were measured during storage at 25 ℃ and 37 ℃. At the same time, Pearson correlation analysis was applied to evaluate the correlation of storage indicators. The results showed that the optimal drying process of P. hardwickii was as follows: salt addition with 3%, blanching time with 3 min, drying temperature with 57 ℃, and drying time with 14 h. As storage time increased, the sensory quality of the dried shrimp gradually declined at 25 ℃ and 37 ℃. The pH value initially decreased and then increased, while the W, hardness, chewiness, and gumminess exhibited a downward trend. TVB-N content and total bacterial count showed a significant upward trend (P<0.05). The study revealed that storaging at 37 ℃ accelerated the deterioration of dried shrimp quality, and promoted the growth and reproduction of spoilage microorganisms, protein degradation, and lipid oxidation. Pearson correlation analysis suggested that discoloration and texture deterioration of the dried shrimp might be associated with protein degradation and lipid oxidation during storage. These findings provide theoretical guidance for the deep processing of P. hardwickii.
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