+Advanced Search

Volume 39,Issue 12,2022 Table of Contents

  • Display Type:
  • Text List
  • Abstract List
    • 1  Current Development Trends of Basic Research in Food Science: Analyzing the Funding Status of Basic Research in Guangdong Province
    CHEN Meng
    2022, 38(12):1-7. DOI: 10.13982/j.mfst.1673-9078.2022.12.0808
    [Abstract](233) [HTML](331) [PDF 957.09 K](600)
    Abstract:
    Food science is an important component of basic scientific research in China. The advancement of this science will foster innovation in the food industry, thereby promoting the sustained growth of China’s national economy. Based on the statistics and analysis of the applications and funding status of three food science project categories at the Guangdong Basic and Applied Basic Research Foundation over the last four years, this study discussed the funding scope, development status, and trend of basic research in food science. These categories include the Outstanding Youth Program, the General Program, and the Regional Joint Fund-Youth Fund Program. It also discussed the province’s major scientific issues in food science, as well as the future development direction and key support areas, with the goal of providing references for basic research innovation and breakthrough.
    2  Changes in Thermal Stability and Degradation Kinetics of Amylose-lycopene Complexes
    SUN Shidong ,  ZHAO Wenhong
    2022, 38(12):8-15. DOI: 10.13982/j.mfst.1673-9078.2022.12.0820
    [Abstract](200) [HTML](337) [PDF 2.37 M](647)
    Abstract:
    To investigate the thermal stability of amylose-lycopene complexes (ALCs), the changes in the lycopene content, retention rate, and antioxidant activity of ALCs were investigated at 50 ℃, 70 ℃, 90 ℃, 110 ℃, and 130 ℃, respectively, with lycopene standard as the control, and the thermal degradation kinetics were further investigated. The results showed that the thermal stability of ALCs was better than that of the control group, and they protected the present lycopene. The contents of lycopene in ALCs with treatment conditions of 50 ℃ (4 h) and 130 ℃ (1 h) were 12.55 μg/mL and 11.06 μg/mL, respectively, which were significantly higher than 10.80 μg/mL and 8.43 μg/mL of lycopene standard (p<0.05). The lycopene retention, and antioxidant activity of ALCs decreased gradually with increasing ambient temperature and treatment duration, although they were significantly better than those of the lycopene standard control. After treatment at 90 ℃ for 10 h, the lycopene retention rate and antioxidant activity of ALCs decreased to 66.59% and 23.83%, respectively, which were significantly better than 44.19% and 4.81% in the control group (p<0.05). Furthermore, the thermal degradation behavior of lycopene in ALCs accorded with the equation 1/Ct-1/C0=kt+b. The degradation rate constant k showed a positive correlation with temperature, while degradation half-life and one-tenth-life showed a negative correlation with temperature. These results suggest that ALCs may effectively protect lycopene with excellent thermal stability. The thermal degradation process of lycopene in ALCs accords with the second-order degradation kinetic model.
    3  Evaluation of the Antioxidant and Antibacterial Activity of Cocoa Essential Oil and Its Pickering Emulsion in Vitro
    WANG Yitong ,  WANG Ping ,  XU Fei ,  ZHANG Yanjun
    2022, 38(12):16-25. DOI: 10.13982/j.mfst.1673-9078.2022.12.0505
    [Abstract](247) [HTML](185) [PDF 2.57 M](784)
    Abstract:
    To protect plant essential oil aroma and control its release, cocoa essential oil was used as the raw material, and its components were analyzed using headspace solid-phase microextraction-mass spectrometry (HS-SPME-GC-MS). Next, a Pickering emulsion of cocoa essential oil was prepared using OSA starch following the ultrasonic shearing method, and its antioxidant and bacteriostatic properties were examined. Terpenes and esters accounted for 23.81% and 20.41% of all components of the essential oil, respectively. Other components with high relative content were acetic acid (6.64%), 2,3-butanediol (5.27%), and ethyl acetate (4.64%). Particle size of the Pickering emulsion was 0.47 μm at an essential oil concentration of 5%, indicating that the preparation of a Pickering emulsion could effectively slow down the aroma release of essential oils. The antioxidant activity of the Pickering emulsion of cocoa essential oil encapsulated in OSA starch was improved. The DPPH scavenging ability of the Pickering emulsion at 24 h was significantly higher than that at 30 min. The ABTS+ scavenging ability of the Pickering emulsion peaked at 12 h and was significantly higher than that of the essential oil. In addition, Cocoa essential oil and Pickering emulsion exhibited potent bacteriostatic effects on food-borne pathogens. Therefore, preparation of a Pickering emulsion of cocoa essential oil is a reliable method to reduce the aroma release of essential oil during processing as well as to improve its storage stability, antioxidant activity, and antibacterial activity. The present study provides a theoretical basis for further expanding the application scope of cocoa essential oil.
    4  Metabolism of Fucoidan and Its Degradation Products in the Murine Gut and Their Effects on Gut Metabolites
    ZHANG Yujiao ,  SUN Xiaona ,  TIAN Weigong ,  WANG Songtao ,  SHEN Caihong ,  AI Chunqing ,  SONG Shuang
    2022, 38(12):26-33. DOI: 10.13982/j.mfst.1673-9078.2022.12.0588
    [Abstract](189) [HTML](187) [PDF 1.44 M](704)
    Abstract:
    The degrees to which the polysaccharide fucoidan (FUC) and its acid (AFUC) and oxidative degradation products (OFUC) are metabolized in the gut of BALB/c mice were investigated, and their effects on the gut metabolites were compared. High-performance liquid chromatography-tandem mass spectrometry measurement revealed the proportions of FUC, AFUC, and OFUC excreted in the mouse feces to be 48.85%, 40.78%, and 40.99%, respectively. Although the relative molecular mass of FUC did not have a significant effect on its excretion rate, there were large inter-individual differences. Furthermore, multiple linear regression analysis of the rates of FUC, AFUC, and OFUC metabolism in the gut revealed that AFUC was metabolized mainly by the Muribaculaceae, whereas FUC and OFUC were mainly utilized by the Lachnospiraceae, Muribaculaceae, and Bacteroidaceae. FUC, AFUC, and OFUC affected the metabolic activities of the gut microflora and jointly affected the D-glutamine and D-glutamate metabolic pathways in the host. OFUC and AFUC both significantly affected the pathway for biotin metabolism, indicating significant differences in gut microbiota interactions between FUC and its degradation products. This study reveals the mechanism by which FUC carries out its effects through the gut microbiota and provides data supporting further application of this polysaccharide and its degradation products in the food industry.
    5  Self-assembly Soy Protein Gel Based on Thymol Nanocomplexation and Its Molecular Mechanism
    CHEN Feiping ,  DAI Fanwei ,  CHEN Yulong ,  YE Mingqiang ,  WANG Ling ,  QI Yingwei ,  LUO Zheng ,  WU Jijun
    2022, 38(12):34-42. DOI: 10.13982/j.mfst.1673-9078.2022.12.0706
    [Abstract](174) [HTML](327) [PDF 1.39 M](611)
    Abstract:
    In order to reveal the approach and mechanism of soy protein self-assembly gel based on thymol nanocomplexation, the effects of protein concentration, thymol addition concentration, as well as initial and final pH value of the reaction on soy protein-thymol interaction and gel formation were investigated in the present study. The results showed that all the factors synergistically regulated the formation of soy protein-thymol nanocomplex gel. A higher thymol loading amount facilitated the formation of soy protein gel with a lower critical protein concentration (75 mg/mL). Additionally, the pH value adjusted to neutral at the end of complexation was necessary for soy protein-thymol nanocomplex gel formation. Considering that the average particle size and light scattering intensity of particles, as well as Th T fluorescence intensity of soy protein were increased by 26.70%, 154.67% and 93.78%, respectively at a pH of 7.0, the soy protein gel formation could have been largely associated with the fibrous aggregation that occurred in the soy protein after thymol nanocomplexation. The solubility of prepared gel in urea and DTT was increased, thus it is assumed that the intermolecular interaction forces that maintain the soy protein gel network were mainly hydrogen bonding, hydrophobic interactions, and disulfide bonding. Thus, the findings are important for developing cold-set soy protein gels and utilizing thymol.
    6  Study on Preparation and Properties of Mono- and Di-glycerides (Linolenic Acid)-loaded Emulsions
    ZHANG Yingzhu ,  LI Wenbo ,  LI Yan ,  ZHOU Hang
    2022, 38(12):43-50. DOI: 10.13982/j.mfst.1673-9078.2022.12.0683
    [Abstract](232) [HTML](257) [PDF 2.82 M](1020)
    Abstract:
    Due to the high susceptibility of mono- and di-glycerides (linolenic acid) to oxidation, emulsions were prepared using whey protein concentrate (WPC), soybean protein isolate (SPI), sodium caseinate (SC), and Tween 80 (T80) as emulsifiers to investigate the effects of emulsifier type on the physicochemical properties, oxidation stability, and digestive characteristics of the emulsions. The results showed that all the emulsions had small particle (131.97~224.87 nm) and remained stable within two weeks of storage. Emulsion encapsulation improved the oxidation stability of mono- and di-glycerides (linolenic acid), while proteins as emulsifiers provided better protection efficiency against the oxidation of lipids than T80 (peroxide value of 377.40 mmol/kg). The SPI-stabilized emulsion had the lowest oxidation value of 197.73 mmol/kg. In vitro-simulated digestion experiments demonstrated that the type of emulsifier had insignificant effect on the release of free fatty acids. However, the protein-stabilized emulsions were more prone to droplet aggregation during the gastric digestion phase. Flaxseed oil had the lowest degree of lipid hydrolysis at 23.93%, while mono- and di-glycerides (linolenic acid) had a faster initial digestion rate and higher final lipid hydrolysis at 46.33%. Therefore, protein-stabilized emulsions can effectively improve the oxidation stability of mono- and di-glycerides (linolenic acid). Compared to linseed oil, mono- and di-glycerides (linolenic acid) have better digestive efficiency, which can be a promising food source of linolenic acid for humans in place of linseed oil.
    7  Comparison of Quality Characteristics of Air-fried Squid with Application of Shiitake-flavored High Internal Phase Emulsion/Liquid Oil Coating
    LUO Xiaolin ,  PAN Jinfeng ,  XU Xianbing
    2022, 38(12):51-58. DOI: 10.13982/j.mfst.1673-9078.2022.12.0562
    [Abstract](146) [HTML](351) [PDF 2.17 M](466)
    Abstract:
    Shiitake-flavored oil high internal phase emulsion was applied as a coating instead of Shiitake-flavored oil on an air-fried squid to investigate its effect on the quality of air-fried squid products. The texture and color of the air-fried squid products coated with Shiitake-flavored oil high internal phase emulsion had suitable texture (hardness 9 419.46 g, chewiness 7 131.27) and better color quality. The total contents of volatile flavor substances in the squid products coated with high internal phase emulsion were 404.91 and 544.65 µg/kg at 10 and 15 min of air-frying, whereas those in the squid products coated with liquid oil were 381.132 and 472.28 µg/kg. The formation of volatile compounds during air-frying of squid was affected by the air-frying duration and oil-coating conditions as calculated and analyzed by partial least squares discriminant analysis. The study provides an efficient method to improve the quality characteristics and volatile flavor substances of air-fried squid by high internal phase emulsion coating relative to liquid oil coating. In addition, the loss of volatile flavor substances in squid products was effectively decelerated by the high internal phase emulsion coating.
    8  Preparation of Plant-Based Mayonnaise with Wheat Gliadin/Gum Arabic Composite Colloidal Particles and Comparison of Their Properties
    YE Yuntong ,  MEI Yuqi ,  YANG Yunyi ,  LIU Xiao ,  WAN Zhili
    2022, 38(12):59-66. DOI: 10.13982/j.mfst.1673-9078.2022.12.0425
    [Abstract](154) [HTML](387) [PDF 2.59 M](628)
    Abstract:
    Wheat gliadin/gum arabic (G/GA) composite colloidal particles were prepared by the anti-solvent method, which were then used in different concentrations (0.5~2.0 wt%) to prepare a stable high internal phase emulsion (HIPE). The particle size and properties of the composite colloid particles and emulsion showed that the average particle size of the composite colloid particles was 1.03 µm. With the increase in the concentration of the composite colloid particles (1.0~2.0 wt%), the droplet size decreased, and the arrangement of droplets became more compact, forming a more stable emulsion gel. The thixotropic recovery rate of mayonnaise in rheology was 98.62%, and the HIPE of different composite colloidal particle concentrations was 83.69% (0.5 wt%), 88.52 % (1.0 wt%), 86.53% (1.5 wt%), and 97.17% (2.0 wt%). The friction coefficient of all samples first decreased and then increased. In the thermal stability test, the microstructure of the 2.0 wt% G/GA-stabilized HIPE did not change significantly after heating. Additionally, the droplets remained spherical with the same size as that before treatment, indicating good thermal stability. In this study, plant-based mayonnaise was prepared with an HIPE stabilized by G/GA composite colloidal particles, and an HIPE with properties highly similar to those of mayonnaise was obtained, which had better thermal stability. The above results confirm that 2.0 wt% G/GA-stabilized HIPE can be developed and applied as vegetable protein-based mayonnaise, thus providing new ideas and data support for replacing traditional animal protein-based mayonnaise.
    9  Effects of Base Oil on the Properties of Water-induced Multi-component Oleogels
    HU Bingjie ,  LAN Yaqi
    2022, 38(12):67-73. DOI: 10.13982/j.mfst.1673-9078.2022.12.0018
    [Abstract](115) [HTML](341) [PDF 1.67 M](694)
    Abstract:
    Oleogels are widely used in food, medicine, cosmetics, and other fields. Because of their excellent tunability, multi-component oleogels have recently attracted considerable attention. In this study, the properties of water-induced ceramide–lecithin oleogels were regulated by changing the properties of the base oil. With the increase in polarity and viscosity of the base oil, the gel strength increased from 223.22 to 1 954.71 Pa. Differential scanning calorimetry and polarized microscopy showed that the gel strength increased owing to the increase in crystallization enthalpy (from 6.60 to 8.09 J/g). Additionally, the area of the hydrogen bond peak at 3 750~3 100 cm-1 in the Fourier transform infrared spectra increased from 2.49 to 7.12. Overall, the viscosity and polarity of the base oil affected hydrogen bonds and crystallinity, and thus affected the macroscopic properties of the oleogel. However, the above nonsynchronous variation suggests that there may be other factors, such as the contact between crystal particles and water, that affect the macroscopic properties of the gel.
    10  Preparation of Decaglycerol Monooleate-sodium Caseinate Complex and Stabilization for Citral
    CHENG Yingxue ,  WANG Menglu ,  HE Junbo ,  LIN Hong ,  HU Zhixiong ,  QI Yutang ,  ZHANG Weinong
    2022, 38(12):74-83. DOI: 10.13982/j.mfst.1673-9078.2022.12.0610
    [Abstract](195) [HTML](350) [PDF 3.23 M](580)
    Abstract:
    Decaglycerol monooleate (DGMO)-sodium caseinate (NaCas) complex was prepared by the self-assembly method. The particle size, polydispersity index (PDI), and zeta potential were used as indexes to investigate the effect of mass ratio of NaCas-to-DGMO on the complex. Furthermore, fluorescence spectroscopy, UV-Vis spectrophotometry, and Fourier transform infrared spectroscopy (FTIR) were used to characterize the NaCas-DGMO complex. The properties of the NaCas-DGMO complex, such as stability against pH and salts, and emulsifying property of soybean oil-in-water (O/W) emulsion, were also investigated. A stable complex with a particle size of 238.10 nm and a PDI of 0.27 was obtained with a NaCas-DGMO mass ratio of 1:2 and 80 ℃ for one hour. The fluorescence and FT-IR spectra showed that the NaCas-DGMO complex could exist stably, and hydrophobic interaction promoted the formation of the NaCas-DGMO complex, which enhanced the surface hydrophobicity of NaCas (319.46 to 596.45). The NaCas-DGMO complex had better stability against acid and salts, and showed the ability to improve the dispersity of NaCas. The NaCas-DGMO complex had excellent properties of stable O/W emulsions, which could form a stable interfacial layer on the surface of oil droplets to prevent them from coagulating. The constructed O/W emulsion had better stability after encapsulation of citral with a particle size of 208~225 nm and PDI of 0.18~0.27. The citral retention rate was 78.83% after storage for 28 days, which could effectively protect the citral. Therefore, the NaCas-DGMO complex could stabilize O/W emulsions and be used as a good delivery system for lipophilic bioactive compounds.
    11  Pampus argenteus Protein/Chitosan Composite Particles Improve Emulsion Stability and Astaxanthin Bioaccessibility
    CHENG Fei ,  LI Xiaolong ,  WEI Zihao
    2022, 38(12):84-90. DOI: 10.13982/j.mfst.1673-9078.2022.12.0842
    [Abstract](210) [HTML](192) [PDF 1.65 M](569)
    Abstract:
    In order to fully utilize pomfret resources and achieve the steady delivery of astaxanthin, Pampus argenteus protein was extracted via isoelectric precipitation. Furthermore, Pampus argenteus protein/chitosan composite particles were prepared by electrostatic interaction to improve the emulsifying property of fish protein. The stability and astaxanthin delivery capacity of this emulsion were investigated. The results show that the hydrophobicity of Pampus argenteus protein was significantly improved by chitosan. The water contact angle of composite particles reached 84.10°, and the composite particles had better emulsifying activity and stability. The emulsion fabricated using the composite particles remained stable after 14 days of storage. In vitro simulated digestion showed that the free fatty acid release rate and astaxanthin bioaccessibility of the emulsion stabilized by Pampus argenteus protein/chitosan composite particles were the highest, reaching 38.53% and 36.05%, respectively. Compared with the emulsion stabilized by Pampus argenteus protein, the emulsion stabilized by Pampus argenteus protein/chitosan composite particles promoted lipid digestion and astaxanthin delivery. This shows that the emulsion stabilized by Pampus argenteus protein/chitosan composite particles was an excellent delivery system for functional factors. This study provides an experimental basis for the high-value utilization of pomfret resources and highly efficient transport of astaxanthin, which is beneficial for making full use of marine biological resources.
    12  Stability and Gastrointestinal Digestion Behavior of A Mung Bean Protein-based Emulsion
    DENG Zhuoyao ,  HAN Kaining ,  YANG Xiaoquan
    2022, 38(12):91-100. DOI: 10.13982/j.mfst.1673-9078.2022.12.0236
    [Abstract](126) [HTML](364) [PDF 4.66 M](1175)
    Abstract:
    To expand its application in emulsion systems, changes in protein structure, surface hydrophobicity, and adsorption behavior at the oil–water interface of mung bean protein were systematically explore using soybean protein as the control. In addition, the stability and gastrointestinal digestion behavior of the stabilized oil-water emulsion of mung bean protein were assessed before and after heat treatment. Surface hydrophobicity measurement combined with surface tension analysis showed that the surface hydrophobicity of mung bean protein increased from 4 870.80 to 9 482.50 and its diffusion rate at the oil-water interface increased from 0.33 to 0.45 mN·m-1·s-0.5 after heat-moisture treatment at 120 ℃ for 20 min, suggesting that the heat-treated mung bean protein showed higher interfacial activity at the oil-water interface. At 6% concentration, the stabilized oil-water emulsion of heat-treated mung bean protein showed higher thermal and physical stability than the soybean protein. Similar to soybean protein, the heat-treated mung bean protein exhibited excellent gastrointestinal digestive characteristics, primarily manifested as rapid protein digestion, and emulsion droplets exhibited a certain degree of aggregation behavior during gastric digestion. These results suggest that heat-treated mung bean protein has great potential for application in plant-based food emulsions.
    13  Modification of Soybean Protein Isolate by Cold Plasma Treatment and Improvement of Its Interface Properties
    WANG Ran ,  GONG Wei ,  GUO Xiaolu ,  ZHENG Han ,  HU Jiangning
    2022, 38(12):101-109. DOI: 10.13982/j.mfst.1673-9078.2022.12.0503
    [Abstract](133) [HTML](360) [PDF 2.44 M](805)
    Abstract:
    As a plant-sourced protein, soy protein isolate (SPI) is widely used in food. However, interface properties of SPI are poor, which affects its application in emulsion food. In this study, SPI is treated with cold plasma to investigate the changes in its structure and improvement of its interface properties. The results showed that the α-helix contents of SPI decreased from 31.93% to 23.56% after treatment with cold plasma for 60 s, and its tertiary conformations changed to a more compact structure. The emulsifying properties of SPI, including the surface properties, water-holding capacity (WHC), and fat-holding capacity (FHC), were also improved significantly. The particle size distribution of the cold plasma-treated protein solutions gradually narrowed, and the absolute value of ζ-potential also changed. Moreover, free sulfhydryl content increased from 9.77 μmol/g protein (untreated SPI) to 17.76 μmol/g protein (50 W, 60 s) with the increase in cold-plasma treatment duration. The surface hydrophobicity of SPI dispersions increased from 2,330.9 to 3,680.7 after treatment with cold plasma. The microstructures of SPI treated with cold plasma exhibited a more uniform aggregation. Conclusively, this study showed that cold plasma treatment could modify the protein structure and physical properties of SPI and enhance its interface properties, which could expand the application of SPI in food. Key words:
    14  Preparation, Characterization, in Vitro Digestion, and Antioxidant Activity of Curcumin-loaded Zein-carboxymethyl Chitosan Nanocomplexes
    LI Ting ,  LIU lei ,  HUANG Min ,  REN Gerui ,  XIE Hujun ,  DOND Lijuan
    2022, 38(12):110-117. DOI: 10.13982/j.mfst.1673-9078.2022.12.0990
    [Abstract](172) [HTML](176) [PDF 2.54 M](795)
    Abstract:
    Zein and carboxymethylchitosan (CMCS) were used to prepare curcumin (CUR)-loaded nanocomplexes with the anti-solvent method. The preparation conditions of zein/CMCS-CUR nanocomplexes were optimized based on the indicators of particle size, potential, encapsulation efficiency, and polydispersity index (PDI). When the mass ratio of zein/CMCS to CUR was 10:1, the prepared nanocomplexes showed a relatively small particle size (95.37 nm), zeta potential of -21.70 mV, encapsulation efficiency of 96.63%, and loading capacity of 4.55%. The interactions among zein, CMCS, and CUR were explored through Fourier-transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), and X-ray diffractometry (XRD), and the micromorphology of nanocomposites was observed using transmission electron microscopy (TEM) and scanning electron microscopy (SEM). FT-IR showed that hydrogen bonding and electrostatic and hydrophobic interactions were the major driving forces for the assembly of nanocomplexes. DSC and XRD showed that curcumin was successfully embedded in the zein/CMCS complex in an amorphous state. Moreover, SEM and TEM images showed that the zein/CMCS-CUR nanocomplexes were spherical and evenly distributed. In vitro antioxidant assay revealed that curcumin continued to exhibit potent antioxidant activity following encapsulation in the nanocomplexes, and in vitro digestion experiments demonstrated that sustained release of curcumin was achieved. This study can serve as a valuable reference for the application of curcumin in the field of functional foods.
    15  Application of Bioavailability Models to Studies of Nano-drug Delivery Systems
    XIE Shiying ,  ZHAO Yingyuan ,  XUE Wenjie ,  ZHOU Jingjie ,  XIE Sifan ,  WANG Xueqin ,  ZHANG Huiru ,  Oda Hiroaki
    2022, 38(12):118-128. DOI: 10.13982/j.mfst.1673-9078.2022.12.0789
    [Abstract](137) [HTML](510) [PDF 2.27 M](1081)
    Abstract:
    Drug bioavailability refers to the fraction of administered drug that reaches systemic circulation after ingestion by mouth and absorption in the gastrointestinal tract. Bioavailability is influenced by various routes or dosage forms. Bioavailability is impacted by absorption, distribution, metabolism, and excretion of drugs by an organism. In medicine and other fields, nanoscale drug delivery systems offer effective methods for improving the bioavailability of bioactives. Pharmaceuticals need to be released from these carriers to be fully absorbed and exert their therapeutic effects. In bioactive molecule research and development, in vitro models and in vivo animal models can be used to simulate delivery of drugs into the body and assess parameters that allow prediction of their bioavailability. To date, common bioavailability models include in vitro simulated drug release models, in vitro simulated digestion models, cellular models, and in vivo pharmacokinetic models. This paper summarizes the establishment and application of representative bioavailability models to provide a reference for future research and development of in vitro and in vivo bioavailability models for nanoscale drug delivery systems.
    16  Research Progress in the Emulsifying Properties of Egg Yolk Granules after Physical, Chemical, and Biological Treatments
    YANG Jianrong ,  WU Yue ,  JIAO Han ,  LIU Jiahan ,  LYU Jianhao ,  LI Xin
    2022, 38(12):129-138. DOI: 10.13982/j.mfst.1673-9078.2022.12.0498
    [Abstract](165) [HTML](307) [PDF 836.90 K](860)
    Abstract:
    Egg yolk granules (EYGs) are the precipitate of egg yolk obtained after dilution and centrifugation. These precipitates possess certain emulsifying properties owing to their main component, lipoproteins. Although the emulsifying properties of natural granules are relatively poor due to their internal structures, they can be significantly improved after different treatments. However, insightful discussion and systematic summary are still lacking in this field. In this article, several widely used methods, including mechanical, heat, exogenous addition, chemical, and enzymatic treatments, to improve the emulsifying properties and emulsion stability of EYGs are reviewed; their action mechanisms are found to be different. In order to provide theoretical references for improving the emulsifying properties of EYGs and determine the action mechanisms, the structures and emulsifying properties of EYGs after different treatments are expounded in this article. Moreover, the development directions of EYGs are proposed, aiming to improve their application value in future food systems.
    17  Research Progress in Fabrication and Application of Modified Pectin Hydrogel
    CHEN Jinfeng ,  YANG Fumin ,  ZHANG Shenggui ,  CUI Yanli
    2022, 38(12):139-145. DOI: 10.13982/j.mfst.1673-9078.2022.12.0413
    [Abstract](221) [HTML](486) [PDF 569.18 K](993)
    Abstract:
    Natural pectin mostly exists in the form of high-methoxyl pectin, and it requires a strong acidic environment and high concentration of sugar to form hydrogel. Moreover, the hydrogel formed belongs to physical crosslinking hydrogel, with defects such as weak strength, poor toughness, and poor stability in the application process. Therefore, the natural pectin structure has been modified to improve its intrinsic gel properties to prepare pectin hydrogels with good properties and make them more applicable to the fields of food and medicine, which have recently become a research hotspot. In this study, the modification methods of pectin and fabrication methods of modified pectin hydrogels are first summarized. Second, the application status of modified pectin hydrogels in food and pharmaceutical fields is expounded. Finally, some problems in pectin modification as well as the fabrication and application of modified pectin hydrogels are indicated, and future development directions are proposed to provide reference for the further development and utilization of pectin hydrogels.
    18  Protective Effects of Astaxanthin against Oxidative Damage of the Kidney and Heart Tissues in D-galactose Induced Aging Rats
    HOU Xiaoning ,  ZHANG Yukun ,  CHEN Zhiqing ,  XIAO Jie ,  CAO Yong ,  LIU Xiaojuan
    2022, 38(12):146-153. DOI: 10.13982/j.mfst.1673-9078.2022.12.0174
    [Abstract](182) [HTML](190) [PDF 2.07 M](566)
    Abstract:
    The protective effects of astaxanthin against oxidative damage of the kidney and heart tissues in aging rats were investigated through establishing a D-galactose-induced aging animal model. The experiments included a blank group, model group, low-, medium- and high-dose astaxanthin (5, 10, 15 mg/kg) groups, and metformin (MET) positive control group. The renal and cardiac coefficients were measured, along with the indexes such as the contents of catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH-PX) activity and malondialdehyde (MDA) in the kidney and heart tissues. The H&E (hematoxylin-eosin) stained pathological tissue sections were examined. The results showed that compared with the model group, astaxanthin could ameliorate the decreases of the renal and cardiac coefficients caused by D-galactose, reduce the contents of MDA in the kidney and heart tissues, and significantly increase the activities of SOD, CAT and GSH-Px. In the high-dose group (15 mg/kg), the MDA contents in the kidney and heart of rats significantly decreased by 70.48% and 38.02% (p<0.01), and the activities of SOD, CAT and GSH-Px increased by 37.22%, 43.73% and 52.01% (p<0.01), respectively, in the kidney, and increased by 85.47%, 52.08% and 64.77% (p<0.01), respectively, in the heart. The examination of the pathological sections showed that astaxanthin could effectively alleviate oxidative damage of the kidney and heart tissues. These results suggested that astaxanthin can inhibit the damage of kidney and heart tissues in aging rats by alleviating oxidative stress, and the mechanism may be related to antioxidant actions.
    19  Phosvitin Phosphopeptide and Its Calcium Chelate Promote Osteoblast Differentiation in A Double Cell Co-culture System
    ZHOU Congcong ,  ZHAO Mengdie ,  LI Songming ,  MA Meihu ,  JIN Yongguo ,  HUANG Xi
    2022, 38(12):154-160. DOI: 10.13982/j.mfst.1673-9078.2022.12.1443
    [Abstract](138) [HTML](321) [PDF 2.71 M](544)
    Abstract:
    The regulatory effects of phosvitin phosphopeptide (PPP) and its calcium chelate (PPP-Ca) on osteoblast differentiation in the co-culture system of osteoblast (MC3T3-E1) and osteoclast precursor (RAW264.7) were investigated. Cytotoxicity, alkaline phosphatase (AKP) activity, tartrate-resistant acid phosphatase (TRAP) activity and TRAP staining were analyzed. The mRNA expressions of RANKL/OPG pathway-related proteins in osteoblasts were further studied by RT-PCR. The results showed that PPP and PPP-Ca increased the AKP activity in the MC3T3-E1 system by 9.5% and 12.7%, respectively. In the MC3T3-E1 system, PPP and PPP-ca increased the mRNA expression levels from 0.92 to 1.25 and 1.39, respectively, for OPG, and from 1.00 to 1.23 and 1.45, respectively for RANKL. The results of this study showed that PPP and PPP-ca could effectively promote the differentiation of osteoblasts. The experimental results provide a research basis for further exploration of the role of phosphopeptides in the multi-cell model system and the development of functional activity of phosphopeptides.
    20  Lotus Root Residue Polysaccharide Regulate the Immune Response of Mouse Peritoneal Macrophages via MAPK/NF-κB Pathway
    GUAN Xueting ,  HAN Shengqiang ,  XIE Yuan ,  HU Weicheng ,  SHEN Ting
    2022, 38(12):161-168. DOI: 10.13982/j.mfst.1673-9078.2022.12.0082
    [Abstract](119) [HTML](181) [PDF 1.36 M](606)
    Abstract:
    The in vitro immunomodulatory effect of lotus root residue polysaccharide (LRP) on primary peritoneal macrophages of BALB/C mice was investigated to explore the potential signaling pathway of LRP-induced immune response. The effects of different concentrations of LRP on cell viability were determined by the MTT method; the amount of the NO released from cells was detected by the Griess method after the stimulation with LRP at different concentration gradients, and at the same concentration but at different time points; Semi-quantitative PCR was used to detect the mRNA expressions of TLR4 and TLR2 receptors as well as immune-related factors (TNF-α, IL-6, iNOS, 1L-1β, COX-2, Nfkbia) in cells; Western blotting was used to detect the phosphorylation of MAPK pathway-related factors (ERK1/2, JNK, p38) and Akt. The effect of LRP on AP-1 and NF-κB was also studied. the immunomodulatory activity of LRP towards mouse peritoneal macrophages and associated signaling mechanism were evaluated. The result showed that LRP has no toxic effect on mouse peritoneal macrophages, LRP at 25~50 μg/mL could promote the cell growth with the cell viability being 104.83% and 102.53% (p<0.05). The NO production increased significantly with an increase of LRP concentration (p<0.05). The cells stimulated by LRP at 200 μg/mL produced 36.47 μmol/L of NO. NO production increased with the prolongation of culture time after the treatment with LRP at 200 μg/mL (p<0.05), with the NO concentration reaching 44.18 μmol/L after 24 h. The studies on mRNA expressions showed that LRP regulated the expressions of TLR4 and TLR2 receptors, and modulated the expressions of immune-related genes. In addition, LRP promoted the translocation of c-Jun and p65 from outside the nucleus into the nucleus, enhanced the phosphorylation levels of ERK1/2, JNK, and p38 proteins, while having insignificant effect on the phosphorylation of Akt. Therefore, LRP can enhance the immune response of primary peritoneal macrophages in BALB/c mice through the MAPK/NF-κB pathway.
    21  Genome Structure and Capsid Protein Function of the Foodborne Norovirus GII.2[P2] Strain in China
    LIANG Yanhui ,  GAO Junshan ,  XUE Liang ,  WANG Linping ,  MENG Luobing ,  CAI Weicheng ,  LI Yijing ,  ZHANG Jumei ,  WANGJuan ,  CHEN Moutong ,  YE Qinghua ,  WU Shi ,  LIU Xixia ,  WU Qingping
    2022, 38(12):169-175. DOI: 10.13982/j.mfst.1673-9078.2022.12.0146
    [Abstract](214) [HTML](329) [PDF 1.49 M](666)
    Abstract:
    Foodborne norovirus is the leading microbial pathogens that causes food safety incidents worldwide and has abundant genetic diversity. In recent years, GII.2 has gradually become one of the main prevalent genotypes in China. In order to understand the variation characteristics of this food-borne norovirus GII.2, the GZ2015-L335 strain of GII.2[p2] isolated in Guangzhou in 2015 was used as the research objective, and the genome structure and capsid protein function of this strain were characterized. The full length of the gene of this strain was 7 496 bp. The results of online genotyping showed that it was GII.2[P2] genotype. The recombinant capsid protein VP1 was obtained by cloning the capsid protein VP1 gene and using the recombinant baculovirus expression system, then purified by cesium chloride density gradient centrifugation. The results of SDS-PAGE and Western blot showed that the molecular weight of the recombinant protein VP1 was about 58 ku. The transmission electron microscopy examinations showed that the VP1 could self-assemble into virus-like particles (VLP) with a diameter of approximately 30 nm. The results of ELISA showed that the VLP had high binding activity for the serum against GII.2[P2] capsid P particles. In addition, the receptor binding assay showed that the VLP exhibited broad binding affinities to both secretory salivary receptors (including A/B/O) and non-secretory salivary receptors. In summary, this study systematically analyzed the genome structure of the GII.2[P2] strain, and successfully prepared and characterized its virus-like particles. The obtained results would provide support for the development of highly effective antibody and novel detection technology for food-borne norovirus.
    22  Enzymatic Properties of Laminarinase Lam128A from Microbulbifer sp. ALW1 and Antioxidant Activity of Its Enzymatic Hydrolysates
    LI Hebin ,  WANG Yang ,  YIN Xiaoqian ,  HU Qingsong ,  WU Ting ,  ZHU Yanbing
    2022, 38(12):176-182. DOI: 10.13982/j.mfst.1673-9078.2022.12.0095
    [Abstract](148) [HTML](162) [PDF 2.03 M](569)
    Abstract:
    The enzymatic properties of laminarinase Lam128A derived from Microbulbifer sp. ALW1 and antioxidant activity of its enzymatic hydrolysates were investigated. Recombinant laminarinase (rLam128A) with a molecular mass of 70 ku was heterologously expressed in Pichia pastoris. The optimal reaction temperature and pH were 45°C and 5.5, respectively. The enzyme was stable at temperatures below 45 °C, and the residual enzyme activity did not drop below 60% following treatment at pH 3.0, 5.0, and 11.0 for 96 h. The reducing reagent dithiothreitol promoted laminarinase activity. rLam128A showed good stability in the presence of the chelating agent ethylenediaminetetraacetic acid as well as certain stability in the presence of the detergents Tween 20, Tween 80, and denaturant urea. Following laminarin hydrolysis by rLam128A, the IC50 values of the hydrolysates against DPPH, ABTS, and OH free radicals were 7.12, 1.01, and 2.40 mg/mL, respectively. These results indicate that the enzymatic hydrolysates exhibited more significant antioxidant activity than the unhydrolyzed laminarin. The above enzymatic properties of laminarinase Lam128A from Microbulbifer sp. ALW1 provide a theoretical basis for its application in the development and utilization of biological resources of laminarin.
    23  The Regulatory Effect of the Life-prolonging Diet in Guangxi on Human Gut Microbiota Structure
    HAN Kunchen ,  DOU Junxia ,  HUANG Guohong ,  YU Xiaohan ,  LIAO Yanting ,  ZHANG Qinren ,  SONG Yao ,  MA Jinke ,  LI Quanyang
    2022, 38(12):183-194. DOI: 10.13982/j.mfst.1673-9078.2022.12.0126
    [Abstract](133) [HTML](337) [PDF 3.21 M](733)
    Abstract:
    The effects of the established life-prolonging diet on human gut microbiota in Guangxi were investigated in this study. A total of 14 volunteers were screened and required to follow this diet for two weeks with high levels of compliance. Fecal samples were collected before and after the dietary intervention and analyzed using 16S rDNA high-throughput sequencing. The results show that the gut microbiota diversity of volunteers changed in multiple respects after the dietary intervention. At the phylum level, the relative abundance of TM7 significantly decreased (from 0.05% to 0.01%), and the relative abundance of Proteobacteria and the ratio of Firmicutes to Bacteroidetes also decreased. At the genus level, the relative abundance of Coprococcus increased significantly (from 1.04% to 1.39%), while the relative abundance of Escherichia (from 14.00% to 9.62%), Ruminococcus (from 5.67% to 2.48%), and Megamonas (from 4.06% to 0.04%) significantly decreased. Redundancy analysis indicated that changes in the gut microbiota were closely related to daily food consumption, with the average daily intake of vegetables being the most relevant (r2=0.89, p<0.01). The above results prove that the structure of human gut microbiota in Guangxi could be effectively regulated by the life-prolonging diet. Furthermore, the abundance of certain harmful bacteria in the intestinal tract was reduced, which has a positive effect on maintaining a healthy body. These results provide a reference for revealing an effective mechanism for regulating health and longevity through diet in terms of gut microbiota.
    24  Comparison of the Physicochemical Properties of Starch-based Fat Mimetics for Baking Prepared Using a Non-thermophysical Field-Assisted Enzymatic Method
    JI Leilei ,  MU Taihua ,  MA Mengmei
    2022, 38(12):195-203. DOI: 10.13982/j.mfst.1673-9078.2022.12.0145
    [Abstract](132) [HTML](169) [PDF 2.71 M](609)
    Abstract:
    Five types of plant-derived starch (sweet potato, potato, corn, pea, and high-amylose corn starch) were pretreated under high hydrostatic pressure (300 MPa, 10 min) and energy-gathered ultrasound (300 W, 10 min). Next, starch-based fat mimetics were prepared through controlled degradation of thermostable α-amylase via hydrolysis (95 ℃, 15 min), and their physicochemical properties were compared. Compared with natural starches, the five modified starches showed improved water- and oil-holding capacity as well as solubility and expansion capacity at low temperatures (25 ℃ and 50 ℃). Among all starch-based fat mimetics, the sweet potato starch-based fat mimetics prepared using energy-gathered ultrasound combined with enzymatic hydrolysis (EGUSPS) showed the highest water holding capacity (560.39%) and emulsifying stability (276.4×10-2) as well as better oil-holding capacity (183.35%), solubility (41.89% at 25 ℃; 42.53% at 50 ℃; and 50.66% at 75 ℃), swelling power (11.21% at 25 ℃; 11.7% at 50 ℃; and 15.29% at 75 ℃), and emulsifying activity index (17.01 m2/g). In addition, EGUSPS showed good thermal stability. The thermal disintegration temperature was 262.5 ℃, which could reduce the mass loss before thermal disintegration by 6.30% compared with that of natural starch. These results indicate that EGUSPS has the best potential to replace fat in baked foods compared with starch-based fat mimetics from other sources.
    25  Optimization of Ultrasound-assisted Enzymatic Extraction of Pectin from Coffee Peel and Analysis of Its Physicochemical Properties
    LI Zelin ,  WU Wenjun ,  GAO Yan ,  ZHAO Chunyan ,  FAN Jiangping ,  SHEN Xiaojing ,  ZHENG Tingting
    2022, 38(12):204-211. DOI: 10.13982/j.mfst.1673-9078.2022.12.0069
    [Abstract](147) [HTML](349) [PDF 1.97 M](686)
    Abstract:
    To investigate the extraction process and physicochemical properties of the pectin from coffee peel, the Yunnan arabica coffee peel was used as the raw material. Based on single factor experiments, response surface design was employed to optimize the ultrasound-assisted enzymatic extraction of pectin. Fourier transform infrared spectroscopy (FT-IR) was used to identify the functional groups of the pectin. Crude pectin was purified through decolorization and deproteinization by the AB-8 macroporous resin and Sevage method. The physicochemical properties of the pectins before and after purification were compared. The results showed that the optimal extraction conditions were as follows: cellulase addition, 1.49%; enzymolysis time, 45.78 min; ultrasonic time, 19.30 min. The resulting extraction yield was 16.42%. FT-IR results showed that the crude pectin had a typical polysaccharide structure. After purification, pectin’s total sugar content increased by 17.51%. The polyphenol content, protein content, esterification degree and acetylation degree decreased by 72.41%, 23.53%, 77.43% and 91.16%, respectively. Compared with the crude pectin, the purified pectin had an increased water-holding capacity (20.05 g/g), oil-holding capacity (8.13 g/g), emulsifying capacity (48.06%) and emulsion stability (45.59%) (increased by 470%, 52.25%, 26.31% and 9.64%, respectively), but a decreased foaming ability and foam stability. This study provides an experimental basis for the development and utilization of pectin from the pericarp of Yunnan arabica coffee.
    26  Non-targeted Metabolomics-based Analysis of the Changes in Metabolic Products of Fu Brick Tea during Flowering
    DUAN Jie ,  SUN Min ,  FU Yuting ,  BIAN Wenwen ,  LIU Jing ,  ZHAO Yanni ,  ZHANG Yafeng ,  LI Zhuo ,  YU Zhenglyu ,  GU Wenjun ,  ZENG Qiao
    2022, 38(12):212-222. DOI: 10.13982/j.mfst.1673-9078.2022.12.0096
    [Abstract](108) [HTML](352) [PDF 1.80 M](608)
    Abstract:
    In order to understand the characteristics and changes of metabolites in the "flowering" process of Fu brick tea, the ultra-high phase liquid chromatography-mass spectrometry (UPLC-MS) combined method was used to determine the abundance of the metabolites at Day 0 d, 7 and 14. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) of the metabolite data were performed. The results showed that there were large metabolic differences in samples of Fu brick tea at different flowering stages, and a total of 1 316 signal peaks were detected. Among which, 260, 229 and 506 differential metabolites were screened out between Day 0 and Day 7, between Day 7 and Day 14, and between Day 0 and Day 14, respectively. These substances belong to classes such as alkaloids, amino acids and their derivatives, flavonoids, tea polyphenols and catechins, organic acids and their derivatives, Further investigations on the main metabolites affecting the quality and function of Fu brick tea revealed that flowering changed the composition of main metabolites such as polyphenols, catechins, flavonoids and amino acids of Fu brick teat, reduced the bitterness and astringent sensation of Fu brick tea, and promoted the formation of mellow taste and red soup color. The up-regulation of carnitine, isoquinoline, abrine, catharanthine and other alkaloids in the process of flowering enhanced the lipid-lowering, blood pressure-lowering and anti-inflammatory effects of Fu brick tea. The flowering process is the critical process for changing the metabolic profile of Fu brick tea, and plays an important role in forming the unique quality and health-care functions of Fu brick tea, which provides a basis for revealing the formation mechanism of the flavor and health-care functions of Fu brick tea.
    27  Structure and Physicochemical Properties of Insoluble Dietary Fiber from Wheat Bran Extracted Using the Enzymatic Method
    ZHANG Xin ,  ZOU Jincheng ,  LIU Lin ,  TAN Baoyao ,  ZHAO Lei ,  HU Zhuoyan ,  WANG Kai
    2022, 38(12):223-229. DOI: 10.13982/j.mfst.1673-9078.2022.12.0187
    [Abstract](180) [HTML](180) [PDF 2.26 M](699)
    Abstract:
    Insoluble dietary fiber (IDF) was extracted from wheat bran using the enzymatic method. The effects of dosages of alkaline protease and α-amylase as well as the duration of enzymolysis on the degrees of hydrolysis of protein and starch were investigated. The extraction conditions of IDF were optimized. The structure and physicochemical properties of IDF from wheat bran were studied. At the alkaline protease and α-amylase dosages of 4 000 U/g and 140 U/g, respectively, and the duration of enzymolysis of 2 h for each enzyme, the purity of extracted wheat bran IDF was 82.56%. The structure of wheat bran IDF was characterized by scanning electron microscopy, X-ray diffractometry, and Fourier transform infrared spectroscopy. The particles of extracted wheat bran IDF had holes and cracks on the surface, their crystalline structure was a typical type I cellulose crystalline structure, and the main components of wheat bran IDF were cellulose, lignin, and hemicellulose. The obtained wheat bran IDF showed higher water holding capacity (3.82 g/g), swelling power (2.59 mL/g), and oil holding capacity (1.78 g/g) than wheat bran, suggesting its potential application in flour products, gelled foods, and meat products to improve the stability and sensory qualities of the products. In addition, the nitrite ion clearance ability of wheat bran IDF reached 95.63%, implying its applicability as a functional ingredient in foods for reducing the negative impacts of nitrites on human health. These results provide guidance for improving the added value of wheat bran and for the application of wheat bran IDF in high-quality healthy foods.
    28  Preparation of Table Grape Preservation Pad and Its Application in the Postharvest of Cressen Grapes
    LIANG Jiarui ,  WEI Jia ,  YIN Beibei ,  LU Fan ,  PENG Rui ,  ZHANG Yu ,  WU Bin
    2022, 38(12):230-238. DOI: 10.13982/j.mfst.1673-9078.2022.12.0059
    [Abstract](108) [HTML](218) [PDF 1.40 M](635)
    Abstract:
    Owing to the e-commerce and logistical needs for fresh grapes, a table grape preservation pad based on sodium metabisulfite and layered silicate was designed and produced, and was used for the postharvest preservation of ‘Cresson’ grapes during storage and transportation. The table grape preservation pads were treated using the following protocols: T1 (0.8 g sodium metabisulfite + 0.2 g sustained release agent), T2 (0.8 g sodium metabisulfite + 0.5 g layered silicate + 0.2 g sustained release agent), T3 (0.8 g sodium metabisulfite+1.0 g layered silicate + 0.2 g sustained release agent), and T4 (0.8 g sodium metabisulfite + 2.0 g layered silicate + 0.2 g sustained release agent). The effects of the table grape preservation pads on post-harvest storage quality of Cressen grapes were analyzed under shelf life conditions of 12~14 ℃. The results showed that the T3 and T4 treatments can significantly decrease ethylene content in the storage environment; effectively maintain fruit hardness, soluble solid content, titratable acid content, ascorbic acid content; have higher sensory evaluation scores; and significantly inhibit grape respiration intensity, shattering, rotting, and stem browning compared with other treatment groups. This indicates that T3 and T4 had significant preservation effects on Cressen grapes during their shelf life and can effectively maintain Cressen grape shelf life quality. Thus, T3 (0.8 g sodium metabisulfite + 1.0 g layered silicate + 0.2 g sustained release agent) can be used as a new grape preservation method in actual production.
    29  Antibacterial Activity and Compositional Analysis of Aromatic Vapours from Cinnamon Essential Oil
    YU Hongpeng ,  ZOU Jinchi ,  WU Kegang ,  CHAI Xianghua ,  DUAN Xuejuan ,  HE Dong
    2022, 38(12):239-246. DOI: 10.13982/j.mfst.1673-9078.2022.12.0060
    [Abstract](129) [HTML](343) [PDF 927.25 K](598)
    Abstract:
    In order to improve the antibacterial ability of the vapour phase of cinnamon essential oil, the inhibitory effects of the aromatic vapours generated by four kinds of cinnamon essential oil vapour-producing methods against Staphylococcus albicans were investigated. It was found that the influences of the vapour-producing methods on the antibacterial effects followed a certain trend. Among them, the order of the minimum inhibitory concentration (MIC) was as follows: spray atomization > water bath heating > natural volatilization > combustion; and the order of the minimum bactericidal concentration (MBC) was: water bath heating > spray atomization > natural volatilization > combustion. The electronic nose technique was used to distinguish the gas components at the minimum bactericidal concentrations of the four kinds of vapour-producing methods. Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze further the compositions of the aromatic vapours. The results showed that the relative contents of the components detected in the vapours generated by different vapour-producing methods differed greatly. Among them, 15 kinds of components with their relative contents higher than 1% were detected in the vapour produced by the water bath heating method, with the relative contents of individual terpenes up to 29.76%; the spray atomization forced the generation of cinnamaldehyde at a higher relative content (up to 74.26%). It can be seen that when the vapour-producing method applied to cinnamon essential oil was changed, the composition of the gas aromatic vapour was altered, which affected the subsequent antibacterial effect against Staphylococcus albicans. Among them, spray atomization exhibited the greatest inhibitory effect, whilst the water bath heating method led to the greatest bactericidal effect.
    30  Fabrication of a Carboxymethyl Chitosan/Oxidized Carboxymethylcellulose/Curcumin Composite Film and Its Application in the Film-Coating Preservation of Strawberry
    CAO Liyu ,  CHEN Cheng ,  ZHOU Zhi ,  DOU Siying ,  SUN Yun ,  ZHU Benwei ,  YAO Zhong
    2022, 38(12):247-254. DOI: 10.13982/j.mfst.1673-9078.2022.12.0101
    [Abstract](174) [HTML](190) [PDF 4.07 M](1351)
    Abstract:
    A water-soluble chitosan hydrogel, carboxymethyl chitosan/oxidized carboxymethylcellulose/curcumin (CMCHS/OCMC/CR) ternary composite, was prepared by the casting method. FTIR and SEM showed that the cross-section structure of the composite film was uniform without stratification, but the surface roughness was higher than that of the CMCHS/OCMC film. Compared to the film with no curcumin, CMCHS/OCMC/CR showed better fracture stress (20.10 MPa), elongation at break (18.97%), anti-fungal properties (Aspergillus niger inhibition zone 15.33 mm, Penicillium inhibition zone 14.58 mm), and water vapor permeability (2.11×10-3 g·m-1·kPa-1·h-1). The film-coating experiments indicated that coating with CMCHS/OCMC/CR composite could effectively decelerate the weight loss as well as the decrease in titratable acid, soluble solids, and reducing sugar contents in strawberry during storage. After storage for eight days, the weight loss rate of strawberry in the CMCHS/OCMC/CR group decreased by 11.38% and 1.27% compared to those in the blank and positive control groups. Moreover, the hardness, titratable acid, soluble solids, and reducing sugar of strawberry in the CMCHS/OCMC/CR group decreased by 10.00%, 42.72%, 7.39%, and 9.32% compared to the blank control and by 5.54%, 7.42%, 2.39% and 11.12% compared to the positive control, respectively. Therefore, the CMCHS/OCMC/CR (1%, m/m) composite film showed good preservative effects of color preservation and inhibition of mold growth and could be used as an effective antibacterial coating material in food packaging materials.
    31  Quality Changes of Braised Beef during Storage after Two Cycles of Sterilization with Different Methods
    LI Yan ,  FU Huijing ,  WU Xueping ,  LUO Qiaozhi ,  LIANG Liya ,  MA Lizhen
    2022, 38(12):255-263. DOI: 10.13982/j.mfst.1673-9078.2022.12.0153
    [Abstract](230) [HTML](396) [PDF 1.30 M](901)
    Abstract:
    In order to extend the shelf life of stewed beef without affecting its sensory quality, the braised beef after vacuum packaging was sterilized in three ways: boiling water sterilization 1 (BWS1; boiling water sterilization for 30 min); boiling water sterilization 2 (BWS2; boiling water sterilization for 30min, then standing at room temperature for 48h, and finally boiling water sterilization for 30 min); High temperature sterilization (HTS); sterilization formula was 15'-28'-15'/121 ℃). A non sterilized group was set up as the CK group. The CK, BWS1 and BWS2 groups were stored at 0 ~ 4 ℃, whilst the HTS group was stored at room temperature. Sensory evaluation was performed on the four groups of products on Day 0, and the changes in microbial and physico-chemical indexes during storage were measured. The results showed that the number of microorganisms in the CK group exceeded the standard on the 14th day of storage (total colony count, Lactobacillus count, Pseudomonas count, Enterobacteriaceae count were 4.38 lg (CFU/g), 4.28 lg(CFU/g), 4.01 lg(CFU/g) and < 1 lg (CFU/g), respectively), the TBARS value increased to 0.18 mg/kg, and the pH, color difference and nitrite residue decreased significantly. No microorganisms were detected in HTS group during the entire storage. The number of microorganisms in BWS1 and BWS2 groups did not exceed the standard limit on the 180th day of storage, especially the number of microorganisms in BWS2 group was significantly lower than that in BWS1 group (p<0.05). With the extension of storage time, the BWS2 group had the highest luminance value, significantly lower content of nitrite residue than BWS1 group (p<0.05), the lowest degree of lipid oxidation (TBARS 0.42 mg/kg), and good sensory quality. Therefore, two cycles of boiling water sterilization of stewed beef is a better sterilization method, which can maintain better the product quality while prolonging the cold storage period to 180 days.
    32  Evaluation of the Quality of Wolfberry Dried at Different Temperatures Based on the Coefficient of Variation Method
    REN Guiping ,  WANG Xiaoyu ,  CHENG Zhulin ,  HUANG Wenshu ,  YANG Haiyan
    2022, 38(12):264-271. DOI: 10.13982/j.mfst.1673-9078.2022.12.0182
    [Abstract](167) [HTML](169) [PDF 1.22 M](450)
    Abstract:
    Five different drying temperatures, that is 40, 45, 50, 55, and 60 ℃, and natural drying (temperature range 30~35 ℃) were set for the drying test to explore a suitable temperature condition for drying wolfberry (Lycium barbarum). The physicochemical indicators were analyzed and tested in terms of the effects of temperature on drying duration, rehydration ratio, color, browning degree, and bioactive substances such as Lycium barbarum polysaccharide (LBP), flavonoids, and carotenoids. An optimal drying temperature was selected by determining the weights with the coefficient of variation method. The results showed that the nutritional composition of Lycium barbarum products dried at the five different temperatures changed significantly. The temperature had relatively great influences on five indicators, namely drying duration (weight: 0.317 0), browning degree (weight: 0.224 7), rehydration ratio (weight: 0.141 4), flavonoids (weight: 0.100 1), and LBP (weight: 0.065 2), among which drying duration was most affected. The results of the overall evaluation of drying temperatures were as follows: drying under 45 ℃ (overall score: 0.430 5) > drying at 40 ℃ (overall score: 0.402 6) > natural drying (overall score: 0.140 7) > drying at 50 ℃ (overall score: 0.011 2) > drying at 55 ℃ (overall score: -0.317 6) > drying at 60 ℃ (overall score: -0.668 2). The highest score was achieved at 45 ℃, and the quality of wolfberry was the best at this temperature. Therefore, 45 ℃ was selected as the optimal drying condition.
    33  Effect of Ultra-high Pressure Coupled with Heat Treatment on the Gel Properties and Water Migration of Bighead Carp Surimi Gel
    ZOU Yiqian ,  CHEN Haiqiang ,  PAN Zhuoguan ,  XIAO Suyao ,  ZHOU Aimei
    2022, 38(12):272-280. DOI: 10.13982/j.mfst.1673-9078.2022.12.0083
    [Abstract](146) [HTML](171) [PDF 3.39 M](482)
    Abstract:
    The effects of ultra-high pressure (100~500 MPa) coupled with heat treatment (40 °C/30 min, 90 °C/20 min) on the gel properties and water migration of bighead carp (Aristichthys nobilis) surimi were studied. The changes in gel strength, water-holding capacity (WHC), whiteness, texture, microstructure, SDS-PAGE, and water migration of bighead carp surimi gel under different treatment conditions were investigated, and the correlations of these indicators with gel strength were analyzed. The results show that ultra-high pressure treatment coupled with heat treatment significantly improves the gel properties of bighead carp surimi. The gel strength and unit mass peak area of immobile water (A22) of the gel after ultra-high pressure treatment at 300 MPa/15 min followed by heat treatment (denoted as 300PH) were significantly higher than those of the other treatment groups (p<0.05). The gel strength and WHC of the 300PH sample were higher by 88.40% and 4.75%, respectively, than those of the samples subjected to traditional two-stage heat treatment. The indicators that were highly correlated with the gel strength of surimi gel were breaking force, depression depth, hardness, springiness, cohesiveness, chewiness, and A22. The unit mass peak area of bound water (A21) was moderately correlated with the gel strength of surimi gel. This indicates that 300PH formed a dense gel network structure, locked more bound water, and restricted the migration of immobile water to free water, thereby improving the properties of surimi gel. This research aims to provide data reference for industrial application of ultra-high pressure in the processing of surimi gel products and high-quality freshwater fish surimi products.
    34  Non-ionic Emulsifiers with Different Structures Influence the Quality of Frozen Dough and Bread
    LIU Xu ,  WU Yueqi ,  ZHANG Xiaowei ,  WU Leiyan ,  TU Jin ,  ZHOU Jinfeng
    2022, 38(12):281-289. DOI: 10.13982/j.mfst.1673-9078.2022.12.1399
    [Abstract](175) [HTML](337) [PDF 3.68 M](469)
    Abstract:
    Three types of non-ionic emulsifiers with eight different polarities (hydrophilic–lipophilic balance values) were added to frozen dough to evaluate their effects on the quality of dough and bread. The moisture state and rheological properties of the frozen dough were determined using nuclear magnetic resonance and a rheometer, respectively, whereas texture analyzers and scanners were used to analyze the structure and quality of the bread to investigate the effect of the emulsifier structure on the quality of frozen dough and bread. The quality of frozen dough and the bread produced from this dough was improved by the eight types of emulsifiers, with the Span emulsifier showing the best improvement effect. During the freezing process, the proportion of bound water T21 in the dough decreased and free water T23 increased. Additionally, the proportion of bound water in frozen dough in the control group decreased from 14.60% to 11.73%. Structural differences led to different moisture distributions and changes in the state of dough containing the three types of added emulsifiers, and bound water in the Span dough decreased to 13.25%, 13.35% and 13.15%. Furthermore, compared with the increase in the loss tangent value (tanδ) in the control group from 0.39 to 0.46, tanδ of frozen dough containing Span 60, Span 65, and Span 80 increased from 0.36, 0.37, and 0.37, respectively, to 0.40. The quality of frozen dough containing the three types of added Span was highly stable, and the bread had a large specific volume, soft texture, and favorable structure. These results provide a theoretical basis for further research and industrial production of frozen dough products.
    35  Optimization of the Extraction Process and Evaluation of the Antioxidant and Antitumor Activities of Total Saponins from Xanthoceras sorbifolia Bunge Husk
    WANG Guanying ,  LI Keke ,  LI Zhongyu ,  YE Shuhong ,  SUN Hao ,  GONG Xiaojie
    2022, 38(12):290-299. DOI: 10.13982/j.mfst.1673-9078.2022.12.0076
    [Abstract](181) [HTML](324) [PDF 3.79 M](506)
    Abstract:
    Xanthoceras sorbifolia Bunge husk is a waste material produced during the cultivation of this plant. Here, the process conditions for extracting total saponins from X. sorbifolia Bunge husk as a raw material were optimized using single-factor ultrasonic cell fragmentation combined with the response surface methodology. The antioxidant activity of the extracted total saponins was evaluated using DPPH· and ABTS+· scavenging and Fe2+ chelating assays. Further, the inhibitory effects of the extracted total saponins on the proliferation of HepG2 and A549 cells were analyzed using the CCK-8 assay. The optimum extraction conditions for total saponins from X. sorbifolia Bunge husk were as follows: 65% ethanol volume fraction, 35:1 solvent-to-solid ratio, 200 W ultrasonic power, 35 min ultrasonic treatment duration, and 50 °C ultrasonic treatment temperature; under these conditions, the total saponin yield reached 14.95 mg/g. Antioxidant assays showed that at the total saponin concentration of 0.05 mg/mL, the DPPH· and ABTS+· scavenging rates were 91.35% and 82.63%, respectively. Moreover, at the total saponin concentration of 0.10 mg/mL, the Fe2+ chelating rate was 88.01%. Total saponin concentration was significantly correlated with ABTS+· scavenging and Fe2+ chelating potential (p<0.01). At the total saponins concentration of 120 μg/mL, the survival rates of HepG2 and A549 cells were 10.95% and 2.04%, with the IC50 values of 79.30 and 63 μg/mL, respectively. Thus, ultrasonic cell fragmentation is an efficient technology for extracting total saponins from X. sorbifolia Bunge husk. Total saponins extracted from X. sorbifolia Bunge husk exhibit potent antioxidant and antitumor activities. This article provides a methodological reference for the effective utilization of X. sorbifolia Bunge waste.
    36  Evaluation and Analysis of the Edible Qualities of the Braised Beef with Potato Dishes
    LI Jianying ,  CHEN Le ,  LIU Chengjiang ,  HAN Dong ,  ZHANG Chunhui ,  HUANG Feng
    2022, 38(12):300-308. DOI: 10.13982/j.mfst.1673-9078.2022.12.0086
    [Abstract](181) [HTML](188) [PDF 2.85 M](658)
    Abstract:
    In this research, five kinds of braised beef with potato dishes with high market sales and satisfaction were selected as the research objects. The color, texture, flavor and taste of the beef, potato and soup in the dishes were evaluated objectively, while the sensory evaluation was carried out at the same time. The correlation between subjective and objective qualities was clarified based on correlation analysis. The results showed that the sensory scores of beef, potatoes and overall acceptability of the five products ranged from 56.67 to 68.00, 56.58 to 67.10, and 54.00 to 64.67, respectively. The result of the correlation between subjective and objective indicators showed that the hardness and chewiness of beef and the hardness of potato were negatively correlated with the overall product acceptability, the correlation coefficients were -0.65, - 0.53 and -0.79, respectively. The redness value of beef was positively correlated with the overall acceptability of the products, and the correlation coefficient was 0.82. The principal component analysis based on electronic nose and electronic tongue could distinguish the beef, potato and gravy components of the five products. The radar map based on electronic nose data showed that the components of the five products had higher sensor response values to W1W (hydrogen sulfide), W5S (nitrogen oxides) and W2W (aromatic compounds and organic sulfur compounds). The radar map based on electronic tongue data revealed that the components of the five products had higher signal values in response to sourness, bitterness, saltiness and umaminess. This study provides data support and theoretical basis for the industrial production of braised beef with potato dishes.
    37  Extraction Process Optimization, Composition Analysis and Sensory Evaluation of Volatile Oil from Thai Basil (Ocimum basilicum var. thyrsiflora)
    MA Xiaojing ,  HAN Jian ,  WANG Tong ,  JIANG Rongyue ,  WANG Huai ,  WANG Xian ,  YAO Risheng
    2022, 38(12):309-317. DOI: 10.13982/j.mfst.1673-9078.2022.12.0088
    [Abstract](151) [HTML](346) [PDF 2.22 M](517)
    Abstract:
    In this study, the SO3 micro-thermal explosion (STEX) pretreatment-assisted extraction process for the volatile oil from Thai basil (Ocimum basilicum var. thyrsiflora) was investigated. The chemical composition and aroma profile of the obtained volatile oil were also analyzed. The results showed that shade-drying and steam distillation (SD) were the best drying method and extraction method. The optimum conditions of STEX were: SO3 to dry matter mass ratio, 1:3; pretreatment temperature, 50 °C; pretreatment time, 30 min. The yield of volatile oil under such conditions was 0.56%, which was 46.41% and 90.48% higher than those of SD and water distillation (WD), respectively. The yield of volatile oil could be further increased to 0.60% in the scale-up validation experiment. Scanning electron microscopic examinations revealed that the microstructure of the STEX-pretreated Thai basil biomass was altered significantly, with severe surface wrinkling and significant stomatal expansion. The results of elemental and IR analyses revealed that the STEX pretreatment increased significantly the sulfur content in the Thai basil biomass without influencing the composition of chemical functional groups. GC-MS analysis revealed that methyl chavicol and methyl eugenol were the main components of the three volatile oils obtained from the basil biomass subjected to WD, SD and STEX-SD, among which, the volatile oil obtained by STEX-SD had the highest number of identified compounds (31 species). The sensory evaluation showed that fennel- and lemon-like notes were the main aromas of the three essential oils, with the aroma of the essential oil obtained by STEX-SD being more obvious. STEX can be used as an efficient pretreatment method to improve the yield and aroma quality of the volatile oils from aromatic plants such as basil.
    38  Extraction, Structure, and Antioxidant Activity Analysis of Polysaccharides from Sibiraea angustata
    YANG Xuhua ,  ZHANG Jingwen ,  LIU Honghai ,  GAO Dandan ,  DING Gongtao ,  SONG Li ,  MA Shuwen
    2022, 38(12):318-328. DOI: 10.13982/j.mfst.1673-9078.2022.12.0171
    [Abstract](142) [HTML](296) [PDF 3.40 M](513)
    Abstract:
    Crude polysaccharides from Sibiraea angustata as the raw material were extracted using the polyethylene glycol–ultrasonic enzymatic method, and the extraction process parameters were optimized using response surface methodology. Furthermore, high-performance gel-permeation chromatography (HPGPC), high-performance liquid chromatography (HPLC), Fourier-transform infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM) were used to characterize the structure of S. angustata polysaccharides (SAPs) and investigate their antioxidant activity. The optimal process parameters for SAP extraction assisted by the polyethylene glycol–ultrasonic enzymatic method were as follows: 30% PEG-400 concentration, 2% enzyme addition, pH 4.0, 80% ultrasonic power, 2 h ultrasonic treatment duration, and 80 °C ultrasonic treatment temperature. Under these conditions, the extraction rate of polysaccharides was 10.95%. HPLC showed that the SAPs were mainly composed of galactose (13.34%), glucose (46.76%), rhamnose (8.78%), fructose (2.89%), and arabinose (11.79%). FT-IR and SEM revealed that SAPs are pyrenoid amorphous polysaccharide structures with β-glycosidic bonds. In addition, analysis of the in vitro antioxidant activity of SAPs showed that the free radical scavenging ability increased with polysaccharide content in a dose-dependent manner. The IC50 values for DPPH, OH, and O2- free radicals were 0.42, 2.08, and 0.28 mg/mL, respectively. The optimized extraction process is stable and feasible, providing a theoretical and technical basis for the extraction of SAPs from S. angustata and the comprehensive development and utilization of these products.
    39  Comparative Analysis of Microstructure and Physicochemical Properties of Starch from Different Varieties of Potatoes
    WANG Li ,  LI Shurong ,  JU Ronghui ,  WANG Hui ,  LI Juan ,  ZHANG Yongchun ,  YANG Yang
    2022, 38(12):329-339. DOI: 10.13982/j.mfst.1673-9078.2022.12.0061
    [Abstract](151) [HTML](258) [PDF 2.97 M](665)
    Abstract:
    Potato starch has attracted much attention owing to its large particle size, low gelatinization temperature, high viscosity, and strong gelatinization. A total of 11 varieties of potatoes from Heilongjiang, Gansu, and Beijing were selected as the research objects for comparative analysis of differences in amylose content, starch granule size, thermal properties, microstructure characteristics, viscosity, and rheological properties among starch made from different varieties of potatoes, as well as correlation analysis between microstructure characteristics and physicochemical characteristics of different starch varieties. The results showed that Burbank had the highest amylose content of 16.64%, and the D50 values of different varieties of starch ranged from 59.40 to 323.90 μm. Dutch potatoes had the highest initial gelatinization temperature, peak temperature, and gelatinization enthalpy, with starch granules mostly circular or elliptic. Longshu 9 had the lowest gelatinization temperature of 62.27 ℃, while the storage moduli of Long 14 and Longshu 7 were significantly higher than those of other varieties. D50 was significantly positively correlated with gelatinization enthalpy (r=0.596 3) and gelatinization temperature (r=0.502 4), but significantly negatively correlated with amylose content (r=-0.576 5) and retrogradation value (r=-0.551 8). Among starch thermal properties, initial gelatinization temperature was significantly positively correlated with the peak temperature (r=0.961 0), peak time (r=0.733 6), and gelatinization temperature (r=0.933 9) of viscosity properties. A significant correlation was observed between the microstructure and physicochemical properties of starch made from different varieties of potatoes, thus providing a basis for the processing and utilization of potato starch as well as potato breeding.
    40  Aroma Changes of Merlot Dry Red Wine from Yanqing Production Area in Different Types of Oak Barrels
    HE Fei ,  LU Haocheng ,  CHENG Binhao ,  LAN Yibin ,  DUAN Changqing
    2022, 38(12):340-350. DOI: 10.13982/j.mfst.1673-9078.2022.12.0147
    [Abstract](165) [HTML](339) [PDF 3.99 M](633)
    Abstract:
    The influence of aging in different types of oak barrels on the aroma composition of Merlot dry red wine was analyzed. Merlot dry red wine produced in Yanqing District (Beijing) in 2013 was aged for different lengths of time (zero, three, nine, and twelve months) in six different types of oak barrels separately, which had different oak species, geographic origins, and toasting degrees. The aroma compounds were extracted by head space-solid phase microextraction (HS-SPME) and liquid-liquid extraction (LLE) techniques and then analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the species and origins of oak barrels mainly affected the concentrations of phenolic aldehydes and some volatile phenols, such as guaiacol, 4-methyl guaiacol, syringol, and 4-methyl syringol. The toasting degrees of oaks primarily affected furans and most of the volatile phenolics. Compared to lightly toasted barrels, moderately toasted barrels could increase the total concentration of phenolic aldehydes by at least 9 520 μg/L at the end of aging. The principal component and discriminant analyses showed that among samples processed in different types of oak barrels, aroma compounds derived from grapes and fermentation were similar, but the aroma compounds associated with aging in oak barrels could be used to discriminate the different types of oak barrels. The results of odor activity value analysis and the establishment of the simulated aroma profiles showed that the aromas of floral, caramel, nutty, chemical, toast, and smoky series were mainly influenced by the toasting degree of the oak barrels, while the aromas of the oak, smoke, and leather could be used to discriminate the different oak species and geographic origins of the oak barrels. This study can provide a theoretical basis for selecting and using oak barrels in the aging process of dry red wine.
    41  Comparison of the Aroma Qualities of Tieguanyin and Baiyaqilan Teas Based on GC-MS-O and OAV
    RONG Bo ,  JIANG Qingxiang ,  LIN Shidi ,  LIN Qi ,  LI Lijun ,  NI Hui
    2022, 38(12):351-363. DOI: 10.13982/j.mfst.1673-9078.2022.12.0055
    [Abstract](177) [HTML](340) [PDF 1.81 M](743)
    Abstract:
    In order to clarify the differences in the aroma quality and its material basis between Tieguanyin tea and Baiyaqilan tea, the overall aroma profiles and the key aroma components of the two teas were analyzed by quantitative descriptive analysis (QDA), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), and odor activity value (OAV). Except for the intensity of grassy note, the intensities of floral, sweet, caramel and roasted notes of Tieguanyin were significantly lower than those of Baiyaqilan tea (p ˂ 0.05). The total contents of the volatile compounds from the aqueous solutions of Tieguanyin and Baiyaqilan teas were 19 314.76 μg/L and 5 685.77 μg/L, respectively. GC-MS-O combined with OAV analysis showed that the key aroma-active components of Tieguanyin mainly included indole, cis-iasmine lactone, benzeneacetaldehyde, cis-jasmone and trans-nerolidol. The key aroma-active components of Baiyaqilan tea mainly included hotrienol, geraniol, cis-iasmine lactone, β-cyclocitral, trans-α-ionone, cis-jasmone, 3-ethyl-2,5-dimethyl-pyrazine, indole and safranal. The above results clarified the main aroma components accounting for the difference in aroma quality between Tieguanyin tea and Baiyaqilan tea, which provides a data reference for the precise control of tea quality.
    42  Analysis of the Physicochemical Qualities and Volatile Flavor Compounds of the Different Parts of Fermented Ningxia Brassica parachinensis L.
    LU Shengyong ,  XIAO Gengsheng ,  LUO Wenshan ,  XU Yujuan ,  WU Jijun ,  YU Yuanshan ,  LI Lu
    2022, 38(12):364-374. DOI: 10.13982/j.mfst.1673-9078.2022.12.0123
    [Abstract](158) [HTML](155) [PDF 1.59 M](498)
    Abstract:
    In order to explore the feasibility of wet fermentation of Ningxia Chinese flowering cabbage, the basal stems, apical stems, leaves and the whole of Ningxia Brassica parachinensis L. were fermented with lactic acid bacteria, respectively. The changing trends of microorganisms, organic acids, nitrite, antioxidant capacity, biogenic amines, and volatile flavor substances before and after fermentation of Ningxia Brassica parachinensis L. were analyzed. The results indicated that the contents of total organic acids for all the fermented samples increased, their nitrite concentration, biogenic amine content and antioxidant capacity all decreased, and both the number of species and the contents of volatile flavor substances in the basal stems, leaves and whole Ningxia Brassica parachinensis L. increased. After fermentation, the nitrite and biogenic amine contents of leaves decreased by 0.30 and 22.78 mg/kg, respectively. and the DPPH free radical scavenging rate and total organic acid content of the fermented leaves were 62.06% and 3 212.70 mg/100 g, respectively. The volatile flavor compounds were abundant, and 48 compounds were detected (with a relative content of 123.68 g/g). Compared with the other fermentation groups, the physico-chemical indexes and contents of volatile flavor substances of the fermented leaves were at superior levels. The above results showed that Ningxia Brassica parachinensis L. could be used as the raw material for kimchi fermentation, and the leaf was the most suitable site for fermentation. This research laid a foundation for wet fermentation of Brassica parachinensis L.
    43  Rapid Determination of 12 Kinds of Illegally Added Drugs in Throat-clearing Healthcare Food Products by UPLC-Q/Orbitrap HRMS
    GUO Lijing ,  YUAN Lijie ,  YUAN Yanglei
    2022, 38(12):375-382. DOI: 10.13982/j.mfst.1673-9078.2022.12.0113
    [Abstract](143) [HTML](303) [PDF 2.81 M](519)
    Abstract:
    A method for rapid screening and quantitative analysis of 12 kinds of illegally added drugs in throat-cleaning healthcare food products based on ultra high performance liquid chromatography-quadrupole/elecrostatic orbitrap high resolution mass spectrometry (UPLC-Q/Orbitrap HRMS) was developed. The sample was extracted with acetonitrile and centrifuged at a high speed. The separation of the 12 target compounds was performed on a ZOBAX XDB-C18 column (50 mm × 2.1 mm, 1.8 μm) through a gradient elution with 0.1% formic acid (containing 5 mmol/L ammonium acetate) and methanol as the mobile phase. Mass spectrometry analysis was performed via the full MS/dd-MS2 acquisition with positive ionization mode, and the chromatographic peak areas obtained through extracting the accurate mass number of parent ions by full MS first-order mass spectrometry were quantified. A database was established for qualitative screening based on the retention time, primary precursor mass and secondary fragment ions information from DD-MS2 scans. The 12 kinds of drugs were effectively separated within 7.63 min with the mass accuracy deviation lower than 1.48×10-6. A good linearity was obtained in the range from 1.00 µg/L to 200.00 µg/L, with a correlation coefficients higher than 0.999. The lower limits of detection ranged from 50.00 µg/kg to 150.00 µg/kg. The average spiked recoveries for 12 target compounds were between 75.15% and 117.65%, with relative standard derivations (RSDs) ranged from 0.89% to 4.84%. The method was simple, fast, accurate, sensitive and selective, thus can be used for rapid qualitative screening and quantitative analysis of illegally added chemical drugs in throat-cleaning healthcare food products.
    44  Authenticity Identification of Mutton Based on Electronic Nose and Visible/Near-infrared Spectroscopy
    ZHANG Chunjuan ,  ZHENG Xiaochun ,  GU Minghui ,  ZHANG Dequan ,  CHEN Li
    2022, 38(12):383-393. DOI: 10.13982/j.mfst.1673-9078.2022.12.0155
    [Abstract](171) [HTML](187) [PDF 3.26 M](545)
    Abstract:
    In order to identify the minced mutton products adulterated with duck rapidly and accurately, an electronic nose combined with visible/near-infrared spectroscopy technology was used to realize effective identification. A total of 174 samples of minced mutton adulterated with duck in different proportions were prepared, and electronic nose data and reflection spectra in the wavelength ranges of 200~1 100 nm and 900~1 700 nm were acquired, respectively. Two-classification qualitative discrimination and six-classification quantitative detection methods were used to establish the support vector machine (SVM) and partial least squares (PLS) qualitative and quantitative discrimination models, respectively. Subsequently, the six-classification optimal models were used for prediction based on two spectral bands. The electronic nose detected and identified the six groups through the odor difference. The contents of volatile aroma components such as terpenes, aromatic compounds, and organic sulfides in mutton were higher than those in duck. The PLS models based on two-classification methods and spectral data of two bands were superior to the SVM models, and the total discriminant accuracy was more than 96%. The best spectral pretreatment method was multiplicative scatter correction, and the final optimal model predicted well. In summary, an electronic nose combined with visible/near infrared spectroscopy can effectively identify the mutton samples adulterated with duck, thus providing technical support for rapid and nondestructive identification of mutton adulteration.
    45  Research and Application Progress of Oligosaccharides against Foodborne Pathogens
    LI Zhuosi ,  GAO Binru ,  WU Mengjie ,  LU Xinxin ,  LIU Yangtai ,  MA Yue ,  YANG Shuo ,  DONG Qingli
    2022, 38(12):394-401. DOI: 10.13982/j.mfst.1673-9078.2022.12.0191
    [Abstract](263) [HTML](163) [PDF 1018.02 K](505)
    Abstract:
    Food safety issues caused by foodborne pathogenic bacteria have become important global public health concerns. In this context, efficient and safe natural antibacterial agents have attracted attention. Latest research has shown that oligosaccharides, such as pectin, chitosan, and alginate oligosaccharides, produce excellent bacteriostatic effects, and most of these oligosaccharides are natural, such as those in plant gums and resins and polysaccharides derived from seaweeds, causing negligible environmental pollution. Therefore, oligosaccharides can be widely applied as natural antibacterial agents in the food industry, have certain research significance and application prospects, and have therefore gradually emerged a novel research hotspot in the food industry. In this review, the antibacterial effects of several oligosaccharides on foodborne pathogenic bacteria are summarized and the underlying antibacterial mechanisms are explored. First, oligosaccharides destroy bacterial cell walls and membranes; thereafter, they penetrate into the bacterial cells to damage proteins and nucleic acids. In addition, the applications of oligosaccharides as coating preservatives and food additives are introduced to further investigate their roles and provide a theoretical basis for their application in the food industry.
    46  Research Progress on Extraction Technologies and Comprehensive Utilization of Active Components from by-Products of Lingnan Characteristic Fruits
    WEN Wenjun ,  LIANG Guiqiang ,  DENG Lichuan ,  HUANG Wenye ,  XIAO Gengsheng ,  PENG Jinming ,  WANG Qin
    2022, 39(12):402-409. DOI: 10.13982/j.mfst.1673-9078.2022.12.0140
    [Abstract](214) [HTML](289) [PDF 635.25 K](616)
    Abstract:
    The by-products of Lingnan characteristic fruits are rich in active substances such as dietary fibers, pectins, polyphenols, functional oils, pigments and essential oils. Extraction and utilization of these active ingredients can turn waste into treasure, and increase the utilization rate and added value of raw materials. This paper reviewed the extraction technologies for the active components in the by-products of Lingnan characteristic fruits, including microwave extraction, ultrasonic extraction, enzymatic extraction, pulsed electric field extraction, high-voltage electrostatic field extraction, radio frequency extraction, supercritical extraction and multi-technology synergistic extraction. Moreover, this paper also discussed the applications of these active ingredients as functional ingredients in the fields of healthcare food, antimicrobial preservation, biological materials and cosmetics, in order to provide reference for the discovery and utilization of functional components in fruit by-products.
    Journal introduce

    Editor in chief：李琳

    Inauguration：现代食品科技

    International standard number：ISSN 1673-9078

    Unified domestic issue：CN 44-1620/TS

    Domestic postal code：46-349

    • Most Read
    • Most Cited
    • Most Downloaded
    Quick search
    Press search
    Search term
    From To
    Periodical Search
    You are the first Visitors
    版权所有：MODERN FOOD SCIENCE & TECHNOLOGY
    Governing Body：华南理工大学    Organizer：华南理工大学
    Phone：020-87112373  Email：mfood@scut.edu.cn
    Address：广州天河五山路381号华南理工大学麟鸿楼506室
    信息咨询：QQ: 2553003667  稿件处理1：QQ: 1542354573  稿件处理2：QQ: 2195608851  财务咨询：QQ: 1347040116
    MODERN FOOD SCIENCE & TECHNOLOGY ® 2025 All Rights Reserved ICP：京ICP备09084417号-24