Volume 35, Issue 11 (2019)
Authority Forum
Application of healthy grains and its products in dairy processing
ZAN Xuemei, LIU Ming, MENG Ning, LIU Yanxiang, TAN Bin, LIU Yixiang, and NI Hui
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.003
This paper summarizes the processing technology and characteristics of healthy cereals and their products, introduces the application progress of healthy cereals and their products in dairy processing field, and further discusses the problems and development direction in the development of healthy cereals and dairy products in China.
Regulation mechanism of glucose homeostasis by dietary polyphenols: A review
WANG Chen, LONG Xiaoshan, ZOU Yuxiao, LI Qian, HU Tenggen, LI Erna, SHEN Weizhi, and LIU Fan
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.004
It is widely accepted that glucose homeostasis is of great importance for vital activity. Dietary polyphenols take part in the regulation of glucose homeostasis through inhibiting activities of digestive enzymes for carbohydrates and glucose transporting, improving insulin resistance, etc. This paper reviewed the compounds and distribution of dietary polyphenols, and their glucose homeostasis regulation activities and correlated mechanism. And also provide outlook for the future research highlights of dietary polyphenols.
Fundamental Research
Effects of malondialdehyde oxidation on structure and functional properties of seeds-watermelon seed protein
GAO Jin, MANONOSE Tariroupenyu, LI Zhihao, WANG Ping, YU Xiongwei, and LI Shugang
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.005
This study used seeds-watermelon seed protein as research object, and the effects of lipid per oxidation product, Malondialdehyde (MDA) on its structure and gelling properties were investigated by means of circular dichroism spectroscopy and texture analyzer etc. The results showed that the surface hydrophobicity of seeds-watermelon seed protein decreased from 10 229 to 2 459, and the β-sheet content in the secondary structure increased, and the irregular curl content decreased; the oxidation of MDA made the gelling strength of seeds-watermelon seed protein gradually deteriorate, the water-holding capacity first decreased and then increased, and the oil-holding trend was opposite; when the concentration of MDA reached 0.1 mmol/L, the water-holding capacity of seeds-watermelon seed protein reached the minimum value of 174.5%, and the oil-holding capacity reached the maximum value of 404.5%. The study indicated that mode-rate oxidation was beneficial to functional properties of seeds-watermelon seed protein.
Effect of dry heat treatment on emulsifying properties of insoluble soybean fiber
ZHAO Xiujie, HUANG Lihua, LUO Huainan, CAI Yongjian, ZHAO Mouming, and ZHAO Qiangzhong
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.006
Different treatments of alkali (AK), heating alkali (HA), alkali heating (AH), and alkali twin-screw extrusion (AT) were employed to prepare insoluble soybean fiber (ISF) from defatted okara. The effect of dry heat treatment on the emulsifying properties of ISF was studied by the O/W emulsions prepared by self-made ISF. The ζ-potential of ISF emulsions sorted by magnitude were AH-ISF＞AK-ISF＞AT-ISF＞HA-ISF, and the storage modulus (G′) were AT-ISF＞AH-ISF＞HA-ISF＞AK-ISF. Four kinds of emulsions all exhibited shear-thinning properties, and tanδ of the dry heat treated ISF emulsions were less than 1. During emulsion storage. AK-ISF was found to have the largest increasing ranges in both particle size (ΔAK-ISF=1.916) and apparent viscosity (ΔAK-ISF=3.898), while the storage stability of emulsions was enhanced by dry heat treated ISF, and AT-ISF was the best one. These results indicated that the dry heat treatment significantly changed the surface charge distribution of the ISF emulsions and emulsions formed a gel-like network structure dominated by elasticity. Furthermore, the electrostatic interaction and gel-like network structure were the main factors contributing to the stability of dry heat treatment ISF emulsions.
Effect of different emulsifiers and bubble-retaining type liquid shortening on batter and baking characteristics of sponge cake
ZOU Qibo, WANG Jiabao, CHEN Cheng, LIANG Liting, CAO Weichao, CHEN Junmin, HUANG Weining, and AKIHIRO Ogawa
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.007
The effects of monoglyceride emulsifier and sucrose ester emulsifier combined with bubble-retaining type liquid shortening on batter and baking characteristics of sponge cake were studied. The results showed that compared with the cake containing only the monoglyceride type emulsifier, the density of the batter containing the sucrose ester type emulsifier combined with the bubble-retaining type liquid shortening decreased, the viscosity and surface tension of cake batter increased, and stability of cake batter was improved. The cake specific volume was 4.01 mL/g, compared with the cake containing only the monoglyceride type emulsifier, the specific volume of the sponge cake containing the sucrose ester type emulsifier and bubble-retaining type liquid shortening increased by 68.5%, while the surface blister of cake decreased. In the cake storage period study, after 28 days, the hardness of the cake containing sucrose ester type emulsifier and bubble-retaining type liquid shortening reduced by 37.8% compared with the control.
Texture and rheological properties of compourd system of tara gum and xanthan gum
NIU Haijia, LIU Aiguo, LIU Lizeng, GAO Xiaoxiayue, WANG Pengcheng, and QIANG Feng
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.008
The TG and XTG with a total concentration of 1% were compounded according to different quality ratios. Then the gel properties and rheological properties of the compound system were determined by the texture analyzer and the rheometer, and flow curves were analyzed by using Carreau model. the forming mechanism of compound system network was analyzed by scanning electron microscopy(SEM). The texture analysis indicated that the maximum gel strength was obtained when TG/XTG quality ratio was 6∶4, Moreover, there was the maximum G’ in frequency scanning and temperature scanning. As a result, the best compound quality ratio between TG and XTG was 6∶4. The viscosity of the best compound ratio kept relatively stable within the range of pH 5～10. After adding salty ions(Na+, Ca2+), viscosity of the compound system was reduced. The reduction tendency of Ca2+ was more significant. Analysis by SEM showed that there was a significant synergistic effect between TG and XTG, which formed a good gel network structure.
Investigation on the characteristics of the activity of potato lipid acyl hydrolase
WU Qiaoyu, XU Shannan, WENG Qin, YANG Danlu, GONG Shengxiang, ZHANG Wei, WU Jinhong, and WANG Zhengwu
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.009
In this paper, the Patatin protein was extracted from potato fruit juice, and the enzymatic properties of Patatin protein as ester acyl hydrolase were studied using p-nitrophenyl acetate as the substrate. The results showed that the lipid acyl hydrolase had the highest activity at 37 ℃, and had thermal stability at 40～50 ℃. The enzyme was inactivated after treatment at 70 ℃ for 120 min. The optimal pH of lipid acyl hydrolase was 8.2. The lipase activity was activated by Fe2+, Fe3+ and Mg2+ , inhibited by K+ and Ca2+ . In addition, low concentration of Al3+ and Zn2+ were promoting the hydrolysis ability of lipid acyl hydrolase and the high concentration of Zn2+ inhibits the activity of the lipid acyl hydrolase. The results of this study will provide some new scientific theory guidance for the development and utilization as well as its functional property of the Patatin protein.
Physicochemical and functional properties of resistant starch from Castanopsis carlesi
XIE Tao, TANG Yalu, LIU Yanlan, LI Xiaowen, LIU Yongle, and YI Cuiping
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.010
Using native starch (NS) of Castanopsis carlesi as the control, the properties of two kinds of resistant starch (RS) were studied, including in vitro digestible, structural, paste and probiotic. Results: Compared with C. carlesi NS, both HMT RS (RS sample made by heat-moisture treatment) and AH-HMT RS (RS sample made by a combination of acid hydrolysis and heat-moisture treatments) were the low glycemic index food additives, their RS contents increased significantly. B-type crystal in either HMT RS or AH-HMT RS was dominated, and their average degree of polymerizations (DPs) reduced. As for microstructure, the former presented the rule layer structure, while the latter showed no rules of small layer structure. Whether HMT RS or AH-HMT RS paste can only form low strength gel because their hot viscosity (HV), low viscosity (LV), cold viscosity (CV), breakdown (BD) and setback (SB) decreased significantly, especially the HV, LV and CV value of AH-HMT RS dropped below 14 mPa·s. The onset gelatinization temperature (TO), peak gelatinization temperature (TP), concluding gelatinization temperature (TC) and gelatinization temperature range (TC-TO) of HMT RS and AH-HMT RS increased markedly, but their gelatinization enthalpy (ΔH) observably reduced. When HMT RS or AH-HMT RS was used as the sole carbon source, the proliferation effects of the latter on bifidobacteria or Lactobacillus was stronger than that of the former, so did the butyric acid production.
Study on nutritional evaluation of rice protein based on modified AHP and grey correlation analysis
XIAO Ke, SU Donglin, LI Zhijian, and SHANG Xuebo
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.011
The protein and amino acid composition of 24 rice samples from 8 late indica varieties in three production bases were determined. With FAO/WHO provisional pattern of amino acids as reference, a comprehensive evaluation model for rice protein was established by combining modified analytic hierarchy process (AHP) with grey correlation analysis, and the feasibility of the evaluation model in evaluating the nutritional value of protein was verified. The results showed that the quality of rice protein was significantly different among different bases and varieties (P<0.05). The correlation coefficient r of the weighted grey correlation method with PER and NPR was 0.959 (P=0.003) and 0.974 (P=0.001) respectively. The results demonstrate that the weighted grey correlation degree is highly correlated with biological indexes of protein quality, which can characterize the nutritional quality of rice protein scientifically and effectively.
Safety & Inspection
Study on sensitivity of esterase from Chrysemys and Tupaiabelangeri to some organophosphorus and carbamate pesticide
SONG Yanfei, CHEN Xianggui, XIANG Juncheng, WANG Wei, YIN Pengfei, and YANG Xiao
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.012
The esterase activity of Chrysemyswas determined by Ellman method, and the indole acetate was used as substrate to determine the esterase activity of Tupaiabelangeri. The optimum reaction conditions were determined by orthogonal array design.and the inhibition effects of several specific enzyme inhibitors were compared; The enzyme inhibition method was used to investigated the sensitivity of esterase form Chrysemyse and Tupaiabelangeri to organophosphorus and carbamate pesticides. The optimum conditions of esterase activity determination of Chrysemys were: incubation temperature 35 ℃, incubation time 15 min, buffer pH 7.5; The optimum conditions of esterase activity determination of Tupaiabelangeri were: incubation temperature 25 ℃, incubation time 15 min, buffer pH 8.0.The most sensitive to Chrysemysesterase was donepezil hydrochloride, the most sensitive to Tupaiabelangeri esterasewas bis (4-nitrophenyl) phosphate. The detection limits of esterase form Chrysemys and Tupaiabelangeri on trichlorfon, phoxim, dichlorvos, mevinphos, phosphamidon, metolcarb, carbofuran, methomyl, aldicarb and carbaryl were all lower than the maximum residue limits stipulated by national standards. The extracts of esterase from Chrysemys and Tupaiabelangeriwere showed high sensitivity to pesticide, which could be used as a new enzyme source in the enzyme inhibition method for rapid detection organophosphorus and carbamate pesticide.
Determination of polycyclic aromatic hydrocarbons by MSPE-HPLC-UV-based on covalent organic frameworks
HU Biqing, YE Jia, LI Qianlian, PANG Jie, and YAN Zhiming
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.013
A novel magnetic covalent organic framework (Fe3O4@COF-SCU1) was prepared via a facile method, and was used for the magnetic solid phase extraction (MSPE) of eight polycyclic aromatic hydrocarbons (PAHs) from dahongpao tea soup, which were analyzed by high performance liquid chromatography-UV (HPLC-UV). Fe3O4@COF-SCU1 was characterized by electron scanning microscope, electron transmission microscope, X-ray diffraction, nitrogen isothermal adsorption and desorption, and Fourier transform infrared. In this experiment, the composition of Fe3O4@COF-SCU1, the adsorption and elution conditions of MSPE were systematically optimized, and the qualitative and quantitative analysis method of PAHs was established. Under the optimal conditions, all the 8 PAHs obtained a good linear relationship, and the correlation coefficients were larger than 0.998 7. The detection limit (LODs, S/N=3) and quantitative limit (LOQs, S/N=10) were in the range of 0.10~0.40 ng/mL and 0.33~1.34 ng/mL, respectively. The proposed method for analysis of PAHs was successfully applied to the analysis of dahongpao tea soup. The standard recovery and relative standard deviation were in the range of 74%~106% and 1.20%~8.50%, respectively. The results showed that Fe3O4@COF-SCU1 could be used for easily and rapidly extraction of trace PAHs.
Quick determination of 3-methyl-quinoxaline-2-carboxylic acid residues in animal-derived food by alkali hydrolysis-solid phase extraction-liquid chromatography-tandem mass spectrometry
LIU Di, HAN Li, ZENG Ni, YU Tingting, WANG Heng, WANG Bin, and RONG Mao
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.014
A rapid quasi-deterministic quantitative method for the determination of 3-methyl-quinoxaline-2-carboxylic acid (MQCA) residues in olaquindox metabolites of animal-derived foods was developed, by using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The sample tissue was extracted by alkaline hydrolysis to extract MQCA, purified by anion solid phase extraction column, and detected by LC-MS/MS, and then quantified by internal standard method. The results showed that MQCA had a good linear relationship in the concentration range of 0.5～50.0 ng/mL, and the correlation coefficient was 0.999 7. The detection limit of MQCA was 0.1 μg/kg. The recovery rate was 95.6%～108.2% at the addition level of 0.1, 0.2 and 1.0 μg/kg, and the relative standard deviation was 3.4%～14.3% (n=6). In conclusion, the detection method above was accurate， rapid and sensitive, and suitable for detecting and confirming the residual amount of MQCA in animal foods.
Determination of anilazine in tomatoes and cucumbers by LC-MS/MS
CHEN Jingchun
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.015
Purified by solid phase extraction column, using C18 column as separation column and formic water-acetonitrile as flow phase for gradient elution, qualitative and quantitative analysis of characteristic ions of target compounds were detected by LC-MS/MS in MRM mode. Results, this method was in the linear range of 0.1～10.0 μg/mL, linear correlation coefficient of ＞0.999 0, the detection limit of the method was 0.01 mg/kg, and the quantitative limit was 0.03 mg/kg. At the spiking levels of 0.03, 0.10, and 0.50 mg/kg, the recovery rate of the method was 88.3%～95.0%, with RSD was 5.2%～8.8%. The method has the advantages of simple pretreatment, low amount of organic solvent, short analysis time, good selectivity and high sensitivity. The method is suitable for the detection of anilazine in tomatoes and cucumbers.
Non-destructive identification of the storage quality of paddy using nearinfrared spectroscopy with neighborhood rough set algorithm
YANG Dong, CHANG Qing, YUAN Jianghao, CAO Yang, and ZHAO Huiyi
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.016
In order to quickly and accurately detect the status of paddy during storage, the near infrared (NIR) technique was used to establish classification models for identifying the storage quality of paddy. The NIR data of 285 samples in the range of 1 000～1 800 nm were collected. Based on the measured fatty acid, the storage state of the sample was divided into three categories (good storage quality, moderate storage quality obviously tending to decline, and poor storage quality). The optimal 10 wavelengths were selected by neighborhood rough set (NRS) algorithm. The best classification model was established by the combination of NRS and random forest (RF) algorithm. The correct classification rate (CCR) of the calibration set and the test set are 96.31% and 93.68%, respectively. The results of sensitivity and specificity are distributed in a range of 0.93 to 0.99. Furthermore, the performance of the model is also superior to the other models established by using successive projections algorithm (SPA) and principal component analysis (PCA) algorithms combined with RF. The result indicated that the fusion of NIR technique and the NRS and RF algorithms is feasible for the identification of paddy storage quality, and which can provide a reference for the development of on-site rapid inspection equipment for grain quality and safety.
Identification of staining in cigarette sources based on ATR-FTIR technology
DU He, LI Xiaobo, MA Jun, ZHENG Meiling, SHU Yunbo, and ZHANG Junsong
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.017
The spectrum of self-made staining in cigarette and actual staining in cigarette spots were collected by attenuated (ATR-FTIR). Through the methods of intuitive comparison, database retrieval and similarity calculation, the sources of cigarette pollution were analyzed. And the Bootstrap method was used to set the similarity threshold, and the identification model of the staining in cigarette pollution source was established. The results showed that the method could verify the correct rate of the sample with 100%, and realize the qualitative analysis of the source of the staining in cigarette pollution. The method has good precision and reproducibility, and the RSD is less than 0.01% (n=5). The method can accurately detect the cause of the actual staining in cigarette, and is suitable for the detection of the source of the staining in cigarette.
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.018
This paper analyzed the current situation of food safety in China, and then put forward the idea of constructing ubiquitous food safety network in view of the outstanding problems faced at present, and through the integration of new technologies, designed the ubiquitous food safety network system architecture. The results show that the construction of ubiquitous food safety network can solve many problems such as information asymmetry faced by consumers, enterprises and regulators, which can further improve the level of food safety management in China, and has important reference significance for promoting the application of emerging technology industries in China.
Machine & Control
Mechanical characteristics analysis of face pitting damage on helical gear
WU Dan, ZHANG Limei, ZHAO Huibo, QI Bing, and LU Min
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.019
In order to study the influence of face pitting damage on helical gear, the helical gears on the secondary deceleration system was taken as an object and the geometric model of gears were built and assembled by SolidWorks. Using the finite element software Workbench, the meshing position of gears set surface contact, and the mechanical properties of intact and damaged gears were analyzed. Next, the analyses of variance were done including the factors of the driving wheel speed and the number of pitting corrosion. The results showed that the rotational speed and pitting damage had a certain influence on the mechanical properties of the helical gear. With the increasing of the number of pitting corrosion, the influence was more and more significant. At the same time, considering the mechanism of pitting corrosion, the friction coefficient was adjusted and some correlation between friction and pitting corrosion was determined.
Design and analysis of radio frequency dryer for small particles (containing powder)
LING Zhengzheng, REN Guangyue, DUAN Xu, LU Yingjie, and CHEN Xi
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.020
In view of the simple drying method of small granular (powder) materials, low heat utilization rate and ineffective guarantee of the quality of dry products, a pilot-scale radio frequency dryer for small granular (powder) materials was designed by using radio frequency heating technology. The device consistd of a heating system and a conveying system. The heating system mainly comprised an RF generator and a finned heating tube. The main conveying part of the conveying system was a conveyor belt. At the same time, in order to ensure the uniformity of RF drying, a material thickness limiting device was also designed. The corn granules were used as test materials to analyze the material balance and energy consumption of the designed RF dryer. The results show that the drying of 1 000 kg corn granules took an average of 40.83 min and the average drying energy consumption was 4 241.438 9 kJ/kg·H2O. The machine could greatly improve the heat energy utilization rate, and the dry product quality could be guaranteed. (Including powder) materials RF drying industrial application provides theoretical basis and technical support.
Multi-axis control mode of reciprocating high-speed pillow packing machine
LIN Panzhong, SUN Beibei, and LANG Wenchang
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.021
The control mode of motion controller in combination of PLC is adopted to realize the synchronous control of motion axis and the precise control of sealing temperature, and the parameter setting and operation status display of reciprocating pillow packing machine system are realized through touch screen. The system is applied to the prototype of the double-end reciprocating high-speed pillow packing machine, which can improve its packaging precision and speed and simplify the servo arrangement.
Storage Transportation & Preservation
Effect of 3-O-caffeoylquinic acid on 5-hydroxymethylfurfural formation and color in dried fruits
ZHOU Kangning, ZHENG Jie, OU Shiyi, and PEI Kehan
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.027
This research is aimed to investigate the effect of 3-O-caffeoylquinic acid (3-CQA) on 5-hydroxymethylfurfural (5-HMF) formation and color parameters during drying of four kinds of fruit crisps (apple, pear, apricot and plum). Results showed that the amount and composition of carbohydrate caused that different fruits produced different amount of 5-HMF: plum＞apricot＞apple＞pear. Soaking of fruit crisps with 3-CQA significantly increased the 5-HMF formation and HMF content is positively related to soaking and drying time. 3-CQA also promoted the browning during fruit drying via decreasing L* but increasing C* values. However, blanching decreased the formation of 5-HMF and the browning during fruit drying.
Effects of Lactobacillus paracasei KLDS.LP T1610 on the quality of Kouwan Lao
FEI Peng, BI Xue, JIANG Yujun, LIU Yuexin, LI Jianjun, ZHOU Lianxin, and GUO Ling
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.028
The effects of Lactobacillus paracasei KLDS.LP T1610 on sensory evaluation, pH, titration acidity, texture properties and viable count of lactic acid bacteria were analyzed. The traditional Kouwan Lao (group A) and Kouwan Lao added with ordinary starter (L. bulgaricus∶Streptococcus thermophilus=1∶1, group B) were used as control groups. The results showed that the sensory score of the C group was significantly higher than that of the control groups, with significant decrease of the pH value , while the titration acidity significantly increased. The textural profile analysis indicated that L. paracei KLDS.LP T1610 had no significant effects on the elasticity and chewing of the Kouwan Lao. However, significant effect on the hardness and viscosity, was significantly higher than group A and lower than group B, without any significant change during storage. In addition, during the storage period, the viable count of L. bulgaricus in group C was significantly higher than that in groups A and B.
Effects of bio-preservation liquid combined with vacuum packaging on the preservation of mackerel
OUYANG Rui, WANG Zhihui, LI Lipeng, SU Yuhang, XIANG Leiwen, and SHI Yuande
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.029
Taking the volatile base nitrogen as the index, and the addition amount of tea polyphenol, chitosan and nisin as the single factor, the optimal formula of the composite biological preservation liquid was determined by the response surface method optimization, and the effect of vacuum packaging compound bio-preservation liquid on the mackerel was studied, simultaneously. The results showed that the compound preservative prepared by 0.22 g/L tea polyphenol, 5.00 g/L chitosan and 0.35 g/L nisin had the best effect on fresh-keeping of mackerel at -4 ℃. Compared with control groups of the composite biological preservation liquid and the distilled water control group, the sensory evaluation and moisture content of the compounded biological preservatives of vacuum-packed mackerel were the highest, while the volatile base nitrogen value, pH value and histamine value were the lowest. At -4 ℃, the stored mackerel was still in the secondary freshness on the seventh day, and antioxidant of mackerel could extend the shelf life by 3 to 4 days compared with the control group.
Effects of three kinds of preservatives and their complexation on the refrigerated quality of rainbow trout
SHEN Qiuxia, LI Mingyuan, ZHU Keyong, QIAN Yang, XU Tongtong, WU Lichuan, and YUAN Yang
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.030
To research the effects of tea polyphenol, chitosan and lemon juice on the quality of refrigerated rainbow trout fillets stored at 4 ℃, the fresh-keeping effects were listed as follows: sensory, total volatile basic nitrogen (TVB-N) value and total viable counts. The ratio of the three preservatives was optimized by single factor and response surface methodology. The results showed that the three preservatives inhibited the sensory evaluation, TVB-N value and total viable counts of the fillets compared with the control group during storage. The fresh-keeping effects were as follows: chitosan>tea polyphenol>lemon juice. There was a significant interaction between chitosan and lemon juice, as well as tea polyphenol and lemon juice. However, the interaction between chitosan and tea polyphenol was not significant. The optimum ratio of the three preservatives consisted of: 1.75% chitosan, 0.25% tea polyphenol, and 4.98% lemon juice. Compared with the control group, the compound preservative could effectively delay the sensory deterioration and the decomposition of nitrogenous substances such as fish protein. Meanwhile, the compound preservative could inhibit the growth of microorganisms during storage.
Effects of potassium sorbate and sodium pyrosulfite on storage quality of Choerospondias axillaris peel pulp in different temperature
WANG Risi, CHU Beibei, LING Huashan, CHEN Mingshun, CHEN Jun, LIU Chengmei, and LIU Jiyan
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.031
The effects of preservative (potassium sorbate or sodium pyrosulfite) on storage quality such as total colony number, colour L* value, polyphenol content, DPPH radical scavenging activity and pH of Choerospondias axillaris peel pulp at 4, 25 and 35 ℃ were first studied. The results showed that 0.050% potassium sorbate and 0.015%~0.050% sodium pyrosulfite could effectively inhibit the growth of microorganism. 0.015% sodium pyrosulfite had a good color protection effect during the pulping process and early storage stage of the pulp, but there was no significant difference between 0.015% sodium pyrosulfite and 0.050% potassium sorbate was found, when the storage time was prolonged (P>0.05). There was no significant difference in the polyphenols content and the free radicals scavenging rate of DPPH for the two groups during the pulping and storage process of pulp (P>0.05). Low temperature (4 ℃) was beneficial to the storage of pulp and the changes of L* value and polyphenol content were in accordance with the first-order and zero-order degradation kinetics models, respectively.
Study on the effect of compound preservatives on inhibiting spoilage of egg curd
HE Yan, TAN Chunliang, LI Na, ZHOU Hongli, and WANG Xiaoqin
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.032
The highest-efficiency preservatives and best mixed preservatives were screened by Oxford cup test using single factor test design and response surface test design, and Bacillus licheniformis and Bacillus LAMI 002, which were separated from spoiled eggs were tested as inhibition objects. The results showed that ε-polylysine, lysozyme and nisin could effectively inhibit the growth of spoilage bacteria. LAMI 002, and had a strong inhibitory effect on the growth of Gram-positive bacteria. The optimal formulation of preservatives was determined by response surface methodology as follows: Lysozyme 0.185 2 g/kg, ε-polylysine 0.054 1 g/kg and nisin 0.066 3 g/kg. In the verification test, the mixed putrefaction bacteria were obviously controlled effectively, and the total number of colonies was reduced by 99.07%.
Effect of different wall materials on physicochemical properties of microcapsules with high loading pumpkin seed oil
ZHANG Cuncun, YUAN Jifeng, TAN Zhichao, and XU Honggao
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.033
To develop 50% loaded pumpkin seed oil microcapsules, using spray drying technology, with higher stabilities, the amount of surface oil and peroxide value of dispersion oil, during accelerated shelf life test, were selected as criteria for optimizing the composition of wall materials. The sodium caseinate and sodium starch octenyl succinate were tested as the main components of wall materials. Other antioxidants (sodium ascorbate, ascorbic acid and D-sodium erythorbate) and emulsifies (soybean phospholipid, mono- and diglycerides of fatty acids) were also applied and tested for the stability of pumpkin seed oil microcapsules. Polydextrose, a stuffing bulking agent, was also tested for substituting corn maltodextrin. As a result, the developed 50% loaded pumpkin seed oil microcapsules could be stored at ambient temperature for 24 months, and the surface oil was less than 2.5%, with the peroxide value less than 0.13% and the acid value below 1.0 mg KOH/g.
Extraction & Activity
Effects of red ginseng extracts irradiated with 60Co-γ on type 1 diabetes mice
QI Xin, CUI Chengbi, JIN Liying, JIANG Xin, and ZHANG Lu
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.034
In order to probe the effects of red ginseng extracts irradiated with 60Co-γ, the mice model of type I diabetes mellitus was induced by streptozotocin (STZ). The body weight and fasting blood glucose of mice were measured regularly during the experiments. After 30 days’ test, blood samples, which were collected from eyeball and glycosylated hemoglobin (HbAlc), were measured. Total cholesterol (TC) and triglyceride (TG) levels in serum were determined and analyzed. The organs of the heart, liver, spleen and kidney were dissected and the organ coefficients were measured. Results showed that the fasting blood glucose level of mice group feed with high dose of irradiated red ginseng and non-irradiated high dose group was significantly lower than that of the other groups (P＜0.05), but the irradiated group had a lower value than the non-irradiated one. The results of HbAlc and organ coefficient showed that the value of irradiated red ginseng high dose group was closest to that of positive control group, significantly lower than that of the other groups(P＜0.05), and lower than that of non- irradiated high dose group in value. The serum TC, TG were analyzed and the results showed that the irradiated red ginseng high dose group had significant moderating effect on reducing blood lipid concentration in diabetic mice, and is similar to the commercial drugs diabetes-metform in hydrochloride, which can significantly reduce the serum lipid level in diabetes mellitus mice and relief the related complications of diabetes. Therefore, 60Co-γ irradiated red ginseng extract can play a role in hypoglycemic.
Preparation and antioxidant activity of protein peptides by enzymatic from Hohenbuehelia serotina
LI Minghong, JIANG Yiyue, ZHANG Xiaoyong, and CUI Fushun
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.035
To prepare protein peptides from Hohenbuehelia serotina by enzymatic method, the composition of amino acids, structure and biological activity of protein peptide were analyzed. Proteolytic enzymes were selected with hydrolysis degree and DPPH scavenging rate to optimize the enzymatic hydrolysis conditions by response surface methodology. The protein peptides from Hohenbuehelia serotina was classified to P1 (＜3.5 kDa), P2 (3.5～10.0 kDa) and P3 (＞10.0 kDa), which were analyzed to get the amino acid composition and infrared spectral signature. The antioxidant activity was evaluated by using DPPH, ABTS, OH reduction capacity of free radicals scavenging activity and in vitro simulation of gastrointestinal digestion was also studied. The best hydrolysis conditions as follows: pH 7.6, the reaction time 3.0 h and temperature 42 ℃. The protein peptide P3 （P＜0.05）had the highest content of total amino acids and the best antioxidant effect. The infrared spectrum peaks of the three components were similar. The activity of the three components did not changed after simulated gastrointestinal digestion. The protein peptides of Hohenbuehelia serotina prepared by enzymatic method are abundant of amino acid, good stability and antioxidant activity. The higher the molecular weight of peptide, the better its antioxidant effect is.
Optimization of different extraction processes of sour jujube juice and study on its antioxidant activity
SHI Liqi, ZHANG Yanqing, QI Wuqin, WANG Qing, and XIE Junbo
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.036
The effect of three different methods, including ultrasonic extraction，enzymatic extraction and ultrasound-assisted enzymatic extraction, and the extraction of sour jujube juice was optimized. Moreover, the total phenol, total sugar content and antioxidant activity of the extracts were compared. The response surface method was used to optimize the extraction process, and the antioxidant activity of jujube juice was evaluated by ABTS scavenging, DPPH scavenging and hydroxyl radical scavenging test. The results demonstrated that under the control of the optimal conditions, the extraction rates of ultrasonic method, enzymatic method and ultrasonic-assisted enzymatic hydrolysis were 67.37%, 69.47% and 74.49%. The optimal ultrasonic-assisted enzymatic hydrolysis extraction technology was: liquid-solid ratio 13∶1 （mL/g）, enzyme amount 2.1% (based on the total weight of pulp powder), enzymolysis time 1.2 h, ultrasonic time 29 min, and ultrasonic power 146 W. Different extraction methods had no significant effect on the total phenolic content in jujube juice. Compared with ultrasonic and enzymatic methods, ultrasonic assisted enzymatic method could significantly increase the total sugar content in jujube juice. The antioxidant test showed that the jujube juices of different extraction methods had high antioxidant activity, and the antioxidant capacity of the jujube juice extracted by ultrasound-assisted enzymatic method was higher than the other two ones. This indicated that the ultrasonic assisted enzymatic hydrolysis method could be used as a method for efficiently extracting water-soluble substances from jujube pulp.
Study on the compound enzyme extraction process of Glehniae Radix and its physicochemical properties
JING Yongshuai, ZHANG Danshen, ZHANG Ruijuan, HAN Yu, LIU Dongbo, ZHENG Yuguang, and WU Lanfang
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.037
Response surface analysis were carried out to optimize the extraction process of polysaccharide from Glehniae Radix (GLP-E), and GLP-E was separated and purified with DEAE-52 ion exchanger. The monosaccharide composition, molecular weight, and the scavenging effect on DPPH free radicals were investigated. The results showed that the optimal extraction conditions of polysaccharides from G. Radix were as follows: the liquid-to-solid ratio was 30∶1 (mL/g), with the addition of 3% enzyme and the ratio of cellulase to papain at 3∶1, hydrolyzed at 70 ℃ for 3 h. Under the control of these conditions, the extraction rate of polysaccharides from G. Radix was （22.04±0.23）%. GLP-E was eluted sequentially with water and NaCl to obtain GLP-E1 and GLP-E2. GLP-E, GLP-E1 and GLP-E2 differed in monosaccharide composition and molecular weight, and both showed the scavenge ability of DPPH free radicals.
Development & Application
Optimization of spray drying preparation and release property analysis of onion essential oil microcapsules
WANG Yueyue, DUAN Xu, REN Guangyue, and ZHOU Siqing
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.038
Spray drying technology was used to study the effect of different preparation conditions on the microencapsulation of onion essential oil. Taking Arabia gum and beta cyclodextrin as wall materials, the encapsulation rate as the index, the preparation process of microcapsules was optimized by response surface analysis. The content of thiosulfate (TS) in onion essential oil before and after spray drying was compared, and the extraction of onion essential oil microcapsules was also determined. The preparation technology of microcapsules was analyzed. The in vitro simulation experiment was carried out on microcapsules, and the volatilization rate of onion essential oil in microcapsules at different storage temperatures was studied. The release effect and stability of microcapsules were analyzed. The results showed that the best preparation conditions of microcapsule were emulsification temperature 61 ℃, inlet air temperature 177 ℃, feed flow 900 mL/h. Under these conditions, the encapsulation rate of microcapsule was 92.06%, and the TS retention rate of onion essential oil was similar to that of theoretical value after spray drying. The yield, moisture content, density, particle size and sensory score of microcapsule were 22.34%, 3.12%, 0.79 g/cm3, 15.3 μm, 92, respectively. The release process of onion essential oil microcapsules fitted well with Avrami's formula. With the increase of temperature, the release rate constant ofmicrocapsules increased, and microcapsules should be stored at low temperature.
The effect of vacuum steam pulsed blanching pretreatment ondrying characteristics of Lilium brownii
JU Haoyu, YANG Jingsong, ZHAO Haiyan, WANG Hui, GAO Zhenjiang, and XIAO Hongwei
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.039
The effect of vacuum steam pulsed blanching pretreatment on drying characteristic of Lilium brownii was explored. The effects of different steam blanching time, cycle times, and vacuum degree on drying characteristics, moisture diffusion coefficients, color value and rehydration value of Lilium brownii were investigated. All the steam blanching time, cycle times and vacuum degree had significant influence on drying time. When steam blanching time, cycle times and vacuum degree were 30 s, 3 times and 90 kPa, respectively, the minimum drying time was achieved as to be 11.7 h under hot air drying of 60 ℃. Besides, under such blanching condition, the Lilium brownii was blanched sufficiently. The intercellular permeability was improved and the activity of PPO and POD enzyme were restrained. The L* and ΔE value of dried product was 83.65 and 5.18, respectively, which were close to the fresh Lilium brownie color value. Additionally, both the rehydration ratio and moisture diffusion coefficient were achieved its maximum value as to be 1.49 g/g and 6.85×10-10 m2/s. Besides, the comprehensive score achieved its maximum value as to be 0.98.
Advances
Research progress on the inspection technology of low grade meat adulterated in ground meat products
NI Xue, ZHANG Gensheng, XIE Chunli, DING Yidan, and WANG Tiejun
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.040
We reviewed the main methods of using histology and biology to detect adulterated meat products in minced meat products, including the DNA-based detection technology, protein-based detection technology, immunological detection technology and electrophoresis combined detection technology. Moreover, the principle, accuracy and advantages and disadvantages of different detection technologies were discussed.
Application of fatty acid detection in food industry
LIU Yuanlin, LONG Ming, LI Ru, TIAN Xiaojing, MA Zhongren, NURUIIzza Nordin, and SONG Li
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.041
As an important component of grease, the composition and content of fatty acids vary with each other for different foods. The analysis of fatty acids can be used in traceability of origin, discrimination of varieties, analyzing food quality, and developing high-quality products. The application of fatty acid analysis in meat, milk and dairy products, vegetable oil, and medicinal and edible homologous food materials were reviewed, providing a new idea and starting point for the further research on food fatty acids.
Research progress on hazards and toxicity of major mycotoxins in grain
YUAN Hang
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.042
Mycotoxins are metabolized by filamentous fungi and have certain toxic effects. Based on the stable formation of human hepatocellular carcinoma cell lines (HepG2 cells), a variety of plasma proteins were secreted, which could effectively evaluate the in vitro toxic effects of mycotoxins. We reviewed the harm of major mycotoxins to food and their toxic effects on human cells, and this was significant for predicting and preventing the effects of mycotoxins on human and animal health in the future.
Packaging & Design
Study on preservation for raw meat from antibacterial composite membrane with by chitosan-based nano-zinc oxide-clove oil
FANG Dandan and WANG Liqiang
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.022
Nano-zinc oxide is a kind of inorganic antibacterial agent, which had good antibacterial effect and didn’t produce drug resistance. Clove oil is a kind of natural antibacterial agent with spectral antibacterial properties and non-toxic health. In this paper, chitosan and konjac glucomannan were used as the film-forming substrates, two kinds of antibacterial agent were added to the biomass composite membrane. The antibacterial rate of the composite membrane against Escherichia coli and Staphylococcus aureus was 99.78% and 99.06%, respectively. The film had a strong antibacterial effect. The results of infrared spectroscopy indicated that the chitosan functional group and the phenol group in the clove oil were effectively bonded, and the results of scanning electron microscopy showed that the clove oil improved the dispersion of nano zinc oxide. The composite membrane was used for the preservation experiment of fresh meat. The preservation effect of the composite membrane was evaluated in a 14-day cycle. It was found that the composite membrane with nano zinc oxide and clove oil increased the shelf life of fresh meat by 6~8 days.
Analysis of children's food packaging image and color preferences based on cognitive psychology
HUANG Lu
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.023
The rules of the development of modern children's cognitive psychology were expounded and the development characteristics of cognitive psychology and artistic performance of children aged 3~12 years were analyzed combined with the actual research results. After obtaining the children's preference for food packaging in terms of image and color, some suggestions on how packaging design could satisfy children's purchasing emotional and psychological needs were given, from both image and color according to children's physical and mental development characteristics.
The local food packaging under the concept of local feelings tends to be more designed and expressed
CHEN Qinxue
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.024
Aiming at the phenomenon of lack of local feelings in the current local food packaging, it was proposed that the packaging design needed to thoroughly investigate and analyze the local cultural resources, and fully reflect the local feelings in terms of regionality, simplicity and originality in the form of multi-dimensional expression. The idea was to meet people's demands for their feelings. This design concept should become the future trend of local food packaging design, which is more conducive to the sustainable development of local food.
The value and design principle of fun in the packaging of leisure foods
XUE Xiaoguang
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.025
The interesting system of the packaging is novel in creativity, unique in shape, full of emotion, and is an exaggeration method, a bionic method and a anthropomorphic method. The method of decoration is its main method of expression, which has the functions of stimulating the purchase desire, satisfying the emotional demand, expanding the brand awareness, and improving the product identification. Therefore, it is necessary to pay attention to practicality, individuation, interaction and innovation in the direction of design principles.
Application and design of natural packaging materials in food packaging
LI Jihong
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.026
In view of the shortcomings and problems of food packaging materials such as plastics, paper, metal, etc., the development trend of reduction, simplification, light weight, non-toxic and harmless of food packaging materials was reviewed, and the application range of natural packaging materials in food packaging was pointed out. Moreover, the aesthetic value of natural packaging materials was revealed, and the selection principle and application principle of natural packaging materials were put forward, providing a reference for the maximum application of natural packaging materials in food packaging design.
Market Analysis
A survey of green walnut processing and complete sets of equipment between the United States and China
YANG Zhongqiang, YAN Shengkun, CUI Kuanbo, WANG Qinghui, SUN Lina, and ABULIZI Basiti
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.043
The development of walnut processing technology and complete set of equipments is the premise and basis of walnut industrialization processing. Processing of green walnut peeling, cleaning and drying and other key technology and complete set of equipments developing condition had been introduced in this paper, which had respectively compared on the green walnut processing technology and equipments between United States and China. Problems of green walnut processing in our country and the prospect of processing green walnuthad been put forward, which provide the basis for green walnut processing, and the development of mechanical equipment and complete sets of equipment.
Research on food safety supervision of internet ordering
XU Hang
Date posted: 11-28-2019
DOI: https://doi.org/10.13652/j.issn.1003-5788.2019.11.044
The particularities of Internet food safety supervision, including platform participation, business concealment, complex distribution, lagging law and backward mode, resulted in the problems of poor integration of resources of supervision departments, reduction of illegal cost of business safety, inadequate supervision of third-party food ordering platform, high cost of safeguarding rights and obtaining evidence. We should actively explore the government, ordering platform, industry associations, news media, consumers as one of the social co-governance mode of Internet ordering food safety supervision, and build a new pattern of Internet ordering food safety supervision.
