Volume 36, Issue 10 (2020)
Frontier View
Application of food in functional products from the perspective of antioxidant dietary supplement
Yi SA
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.001
Anti-oxidation is an effective process to inhibit the oxidation of free radicals. The human body produces anti-oxidation substances as well as free radicals. With the improvement of material life, people hope to satisfy their health needs by eating natural and healthy food. In this paper, through the analysis of the raw materials and the compatibility of the products, it is found that the food and the extract are widely used in the anti-oxidation functional food, and the anti-oxidation function of the raw materials and the anti-oxidation function of the dietary supplement have been developed, the general situation of the use of food and its extract in all functional foods was summarized. Finally, some suggestions were put forward for the choice of food and its extract.
Research progress on the mechanism of dietary fiber in regulating blood sugar of type 2 diabetes
Yan-feng WANG, Xi-hong YANG, Jun-han CAO, Chang-feng QU, Li-ping ZHANG, Jin-lai MIAO, and Wan-cui XIE
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.002
This article mainly reviews the hypoglycemic effect of dietary fiber on type 2 diabetes-including improving insulin resistance, regulating glucose and lipid metabolism disorders, improving oxidative stress, regulating intestinal flora and stabilizing postprandial blood glucose-delaying glucose absorption and inhibition The digestive enzyme activity was systematically analyzed and summarized from the level of action mechanism, with a view to providing more theoretical basis and reference for the application of dietary fiber in reducing and stabilizing blood glucose of type 2 diabetes.
Risk assessment and regulation of bacteriophage as a new food antimicrobial agent
Lin WEI and Juan-juan SUN
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.003
Based on the theory of modern risk regulation and the existing research results at home and abroad, this paper discusses the bacteriophage as a kind of food antimicrobial agent from the perspective of risk assessment and risk regulation. In previous studies on risk assessment, no obvious adverse effects and side effects of phages on the environment, animals and human body were found. As an antibacterial agent, bacteriophage has shown good antibacterial effects in fruits and vegetables, meat, dairy products and seafood, with a very broad application prospect. However, while complying with the application research trend of bacteriophage food antimicrobial agents, it is necessary to face up to the possible risks of bacteriophage being used in large quantities, and conduct scientific and prudent risk regulation.
Advances in research and industrial development of plant-based cereal beverage
Ting-yu LIU, Su-mei ZHOU, Li-ya LIU, and Cui-ping YI
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.004
In recent years, with the increase of consumer demand for plant-based, vegetarian and convenient food, the researches and development of beverage products from cereals, such as oats and rice et al. were also increased rapidly, different from their traditional use for staple food. In this study, the products and industrial development of plant-based cereal beverages at home and abroad were reviewed. The selection of raw materias, key technology, core problems affecting the product quality and the improvement of techniques during the process of plant-based cereal drinks were elaborated in detail. Finally, the future research and development of plant-based cereal beverages were prospected.
Fundamental Research
Effect of L-cysteine hydrochloride on the contents of four toxic aldehydes and fluorescent AGEs in biscuits
Ting WENG, Jie ZHENG, Cai-huan HUANG, and Shi-yi OU
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.005
In the current study, different levels of L-cysteine hydrochloride (0.3, 0.6, 1.0, 1.5 g/kg) were incorporated in dough for the preparation of biscuits to investigate the effect of L-cysteine on the appearance and the content of four toxic aldehydes and fluorescent advanced glycation end products(AGEs) in biscuits. The results showed that the addition of L-cysteine hydrochloride brightened the color of the biscuits, and cause a slight decrease in pH values. The incorporation of L-cysteine hydrochloride significantly decreased the content of 5-hydroxymethyl furfural(HMF), 3-deoxyglucosone(3-DG), glyoxal(GO), methylglyoxal(MGO) and fluorescent AGEs in biscuits in a dose-dependent manner. The addition of L-cysteine at the level of 0.3 g/kg decreased the contents of HMF, 3-DG, GO, MGO and fluorescent AGEs in biscuits by 84.7%, 13.7%, 82.0%, 72.1%, and 8.9% respectively.
Preparation and structural characterization of Zinc-binding antioxidant peptides from Corbicula fluminea hydrolysate
Jing-jing LIU, Yun-tao XU, Chen-hui ZHU, Qian-qian HUANG, Yao-ping HAN, Xue-feng WANG, Ran ZHANG, and Yang-jun DAI
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.006
Using clam meat as protein source, the hydrolysate was obtained by enzymehydrolysis with neutral protease. Antioxidant peptides were then separated and purified from the enzymatich-ydrolysate of Corbicula flumineaby using glucose gel G-50. Zinc-binding antioxidant peptides were prepared according to optimal process. Qualitative analysis of chelate products was carried out byninhydrin method and sodium sulfide method. Ultraviolet spectra, Fourier infrared and fluorescent light spectra, X-radiation diffraction and scanning electron microscopy were applied to predict the structure of the chelate products. The results showed that the product powder is a kind of polypeptide zinc chelate. The carboxyl, amino and amide bonds of the polypeptide all participate in the chelation reaction, and the structure of the peptide changed significantly after the reaction. The structure of the antioxidant peptide-zinc chelate from Corbicula fluminea can was deduced preliminarily by analysis data.
Physicochemical and functional characterization of enzymatic modification of dietary fiber in two edible fungus
Xi-ming YANG, Hong-yan XU, Chao WANG, Sheng-nan LI, and Xin-rui ZHAO
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.007
In this study, two kinds of edible fungus Sporisorium reilianum and Pleurotus eryngii were used as raw materials. Soluble dietary fiber (S-SDF, P-SDF) and insoluble dietary fiber (S-IDF, P-IDF) were prepared by enzyme-gravimetric method. The physicochemical properties including swelling capacity, water holding capacity and oil holding capacity, and the functional properties including glucose adsorption capacity, sodium cholate adsorption capacity, cholesterol adsorption capacity and glucose dialysis retardation index were measured respectively. Results showed that S-SDF had the strongest swelling force (11.83 mL/g). P-IDF had the strongest water holding capacity (4.55 g/g). P-SDF had the strongest oil holding capacity (3.01 g/g). S-IDF had the highest glucose adsorption ability (74.17 mg/g). The glucose adsorption ability of S-SDF and S-IDF were significantly better than those of P-SDF and P-IDF. The cholesterol adsorption capacity in the simulated intestinal environment was stronger than that in the gastric environment, and P-IDF has the strongest cholesterol adsorption capacity in these two kinds of environment. The sodium cholate adsorption capacity of S-IDF was the strongest, up to 83.80 mg/g. The glucose dialysis delay index of S-SDF was significantly higher than that of P-SDF, reaching to 38.28% at 60 min.
Safety & Inspection
Evaluation of uncertainty in determination of enrofloxacin and ciprofloxacin residues in bean sprouts by ultra performance liquid chromatography-tandem mass spectrometry
Yuan-xu SHI, Shui-feng ZHANG, Xiang-jie PAN, Ting-ting FENG, and Lu-lu WANG
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.008
A method for the determination of trace-enrofloxacin and ciprofloxacin in bean sprouts by using ultra- performance liquid chromatography-tandem mass spectrometry was established. The mathematical model was established and used to evaluate the uncertainty components of this method. The sample was extracted with 0.1% acid acetonitrile directly, and purified by prime HLB (SPE), then analyzed by UPLC-MS/MS. The results showed that the main sources of uncertainty arose from the standard curve fitting and standard solution. The expanded uncertainty was 1.5 and 2.3 μg/kg for enrofloxacin and ciprofloxacin contents of 8.6 and 11.0 μg/kg in bean sprouts (k=2), respectively.
Design of quinoa moisture rapid detector based on capacitance method
Qian XI, Zhi-yong ZHANG, Kai YUAN, Dong-sheng GUO, and Ying-rui WU
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.009
The effects of temperature (5~40 ℃), water content (10.14%~29.55%) and frequency (1~100 kHz) on quinoa capacitance were studied by LCR meter. Based on the multiple regression analysis method, and the optimal excitation frequency (21 kHz) and water content detection model for quinoa water content detection were determined. The minimum system board of MSP430F149 microcontroller, TFT touch-screen, AD5933 impedance measurement chip, self-made concentric circle capacitance sensor and DS18B20 digital temperature sensor were selected to complete the design of the quinoa moisture rapid detector. The accuracy test of the detector showed that the average relative error of quinoa water content test results was 4.17%, and the measurement time was less than 2 s. The performance of capacitive quinoa moisture rapid detector based on AD5933 is satisfactory.
Determination of theresidual volatile phenols in fish meat and its products by the flow injection spectrophotometric
Yin-qi CHENG, Xin ZHENG, Di LIU, Hao FENG, Ying ZHU, Qing-zhi PENG, and Tao-hong ZHOU
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.010
Using flow injection analysis technology, online distillation, extraction, and color development, a continuous flow analysis method for rapid determination of volatile phenol residues in fish meat and its products was established. The results showed that the linear range of the established detection method was 0.00~40.00 μg/L, with the correlation coefficient r=0.999 9, the detection limit of the method is 0.030 mg/kg, with the RSD ranging from 0.952% to 6.543% (n=11). The standard recovery rate was 72.000%~90.827%. Compared with the standard method, this method had the advantages of accuracy, efficiency, simplicity, and environmental protection, and was suitable for the promotion and application of testing institutions and production enterprises.
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.011
A calibration model of near-infrared spectroscopy for the determination of water and total sugar is established and optimized in order to realize the rapid detection of physical and chemical indexes of marzipan. The partial least square method is used to establish NIR calibration models for the determination of water and total sugar in marzipan. Then, the abnormal sample removal, spectral transformation, sample set partition and characteristic wavelength selection are used to optimize its performance. The results show that the number of modeling wave points of the moisture determination model is reduced to 0.8% of the total spectrum, R and R are greater than 0.99, with RMSEC and RMSEP about 0.2 and RPD greater than 15.3. The number of modeling wave points of total sugar determination model is reduced to 1.5% of the total spectrum, and R and R are greater than 0.99, with RMSEC and RMSEP less than 0.81, and RPD greater than 17.3. There is no significant difference between the prediction results of the two optimized models and the corresponding reference values (P＞0.05), which can be used in the actual detection work.
Generation logic and governance path of crimes against food safety based on the perspective of criminal economics
Qiang MENG and Chun-lei LI
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.012
In view of the high incidence of crimes against food safety in China, the main reason is that the income of the crime is huge while the cost is very low, and the judicial status quo of “lighter” punishment for crimes against food safety, through the analysis framework of crime economics model, this paper makes a legal empirical study on the data of free lawsuit in 2019, and points out that efforts should be made to increase the direct cost of crime, expected punishment cost and conviction follow-up cost. Only by urging it to return to the criminal policy track of “strict” crackdown, can reduce the expected income of criminals and realize the effective governance of crimes against food safety.
Machine & Control
Effects of regenerator and refrigerant on performance of cascade refrigeration system
Zheng LIANG, Jiang SHEN, and Si-yu HAN
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.013
In order to optimize the cascade refrigeration system, the thermodynamic models of cascade refrigeration systems were established in this study, and the effects of low and high temperature stage condensation temperature, and regenerator position on the performance of R449A/CO2, NH3/CO2, R404A/CO2 cascade refrigeration systems were compared and analyzed. The results show that: at the same low temperature stage evaporation temperature, the optimal low temperature stage condensation temperature of the NH3/CO2 system is lower than that of the R449A/CO2 and R404A/CO2 systems, and the best COP of the NH3/CO2 system differs from R449A/CO2 by about 2%, which is much higher than that of the R404A/CO2 system. Adding the regenerator to the CO2 low temperature stage of the cascade system will reduce performance of system. However, Adding the regenerator to the high temperature stage will reduce the performance of the R449A/CO2 and NH3/CO2 systems and increase the performance of the R404A/CO2 system. R449A has excellent performance in cascade refrigeration system and can be used widely as low GWP refrigerant.
Multi-objective lightweight design for big arm of MD-1200YJ palletizing robot
Ying HE, Han GAO, Chao MA, and Li GU
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.014
Finite element model of big arm of MD-1200YJ palletizing robot was established,the accuracy of the finite element model was verified by modal test.By static analysis taking into account dynamic factors, constrained modal analysis, vibration response test and frequency response analysis to determine to use minimal mass, maximizing the first and second natural frequency, minimizing the maximal stress, minimizing the maximal deformation and as the optimization objectives. Taking structure parameters as design variables and boundary conditionsof design variables as the constraint conditions, the approximation models of objective functions and constraint functions were established by the Box-Behnken and the RSM. The optimal solution was obtained by using NSGA-II algorithm. The results show that, in the case of the first two natural frequencies were increased, the structural stiffness and vibration stability were improved, the influence of vibration on fatigue damage of parts was reduced, meanwhile the maximum stress and deformation within allowable values range, the mass reduction was 11.3%. The validity of this lightweight design method was verified.
Design of weighing system for micro mixing powdery particles
Da-pan HOU and Ju-dong LIU
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.015
To improve the weighing accuracy and efficiency of mixed powder granules, the material characteristics of the mixed powder granules were studied. The material characteristics of mixed powdery particles are studied. According to the influence of the density, binding property and quantitative size of the mixed materials on the accuracy of quantitative feeding, a method of combined calculation after volumetric quantitative molding is proposed to solve the quantitative error. Studed The influence of the combination model on the combination quantitative error, and the influence of the single bucket quantitative error on the combination process in the combination process. The volume forming can keep the uniformity of the particles, Analysis and simulation according to the combination process of the combination scale can obtain the higher accuracy and utilization rate by intervening the combination of materials in the combination scale.
Design of spherical type 360° of tea stirring machine, flow field analysis and experimental analysis
Jun YANG, Mu-hua LIU, Cheng-zhi RUAN, Bo ZHANG, and Jiang-hua YE
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.016
In order to solve the problem of uneven distribution of flow field in the working process of traditional cylindrical tea stirring machine, a new type of 360° spherical tea stirring machine is designed, and the structure of hot air conveying pipe of the tea stirring machine is optimized. The computational fluid dynamics software STAR-CCM+ is used to simulate the flow field of the spherical tank of the stirring machine. And the prototype is tested and verified. The results show that after the installation of annular guide plate on the air supply pipe of the 360° stirring machine, the temperature offset between the highest and lowest points is 2 K, and airflow is steady distributed. With the same prototype stirring parameters(blowing time, shaking time, air drying time and times of green making),the stirring quality of tea made by the new type of machine is better than that by the traditional stirring machine.
Precise positioning of micro parts based on focusing-Zernike matrix algorithm
Ya-jun ZHANG
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.017
In order to improve the precise positioning of micro parts, focusing-Zernike matrix algorithm were proposed. Firstly, coarse and fine combination focus function was established based on the Krisch edge detection operator and Sobel method. Secondly, focusing window was selected dynamically, and the factor was corrected target size of clarity evaluation function, focus direction was judged by improved hill-climbing algorithm. Thirdly, improved Zernike moment was determined the maximum circumscribed unit circle based on the normalization of the target point, and the pixel was judged edge point using edge parameters, then the process was given. Experimental simulation was done by the automatic alignment and stacked microassembly task of two micro cylindrical cavity to analyze the algorithmic. The results showed that the dynamic adjustment algorithm had a clear image and good alignment, and the maximum value of absolute error in x and y directions were 0.032 5 and 0.032 1 pixels per inch, respectively, which had higher positioning accuracy than other algorithms.
Application of robot prototype technology in food equipment design
Mai LIU
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.018
The article expounds the basic operation route and advantages of robot prototype technology by explaining the application examples of robot prototype technology in food equipment design. It proves that this technology has good use value and practical significance as a method to reduce the cost of developing new food equipment.
Structural design of noodle machine based on fluid simulation
Fei GAO, Peng ZHANG, Chang-yuan ZHANG, and Feng-rui ZHANG
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.019
In this paper, a kind of household noodle machine with longitudinal extrusion and spiral structure was designed. Meanwhile, using ANSYS software, the stirring and extrusion part of noodle machine was simulated. The pressure cloud map of the dough fluid domain, the strain cloud map and the stress cloud map of the squeezing axis were obtained by the coupling simulation of the dough fluid and the squeezing axis. When the pressure was between 894.40 and 994.20 kPa, the pressure at the outside was stable. The value of the maximum shape variable of the extrusion shaft was 0.62 mm, and the maximum bending stress was 289.64 MPa, which was satisfied with the requirements of structural design. In order to determine the factors affecting the maximum pressure, several groups of simulation experiments were added. The influences of dough density, power law index, zero shear viscosity and extrusion shaft speed on the maximum extrusion pressure were discussed, furthermore, the main factors were determined. index and zero shear viscosity, which provided a reference for the structural design of noodle machine.
Storage Transportation & Preservation
Establishment of microbial prediction system for shelf life of chilled chicken
Yang QU, Chang-yan ZHOU, Yu-juan SUO, Dong-lai ZHANG, Yi-yi HAN, Dong-sheng FENG, Xiao-jun YANG, and Miao-yun LI
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.022
Enterobacteriaceae, Brochothrix thermosphacta, and total viable counts (TVC) are the important parameters that affect the shelf life of chilled chicken. Discovering the correlation between the parameters and the accuracy of the shelf-life prediction is conducive to monitoring the storage of chilled chicken. To develop microbial prediction system for shelf life of chilled chicken, the bacterial counts were calculated to establish the growth model of these parameters using SGompertz model. Meanwhile, the Pearson correlation coefficient analysis was performed for the parameters and the accuracy of the shelf-life prediction. Then the prediction system was written by Visual Basic (VB) and verified with actual samples. Results showed that the spoilage thresholds of Enterobacteriaceae, B. thermosphacta, and TVC were 4.433, 2.735, and 5.141 lg(CFU/g), respectively. The R2 in both SGompertz function and Square Root model were greater than 0.94. The Pearson’s coefficients of the parameters were 0.992 3 (P＜0.01), 0.992 7 (P＜0.01), and 0.995 1 (P＜0.01), respectively. These findings suggested that the parameters were all related to the spoilage of chilled chicken, and the TVC had the highest correlation. The maximum relative error of the prediction system written in VB language for chilled chicken was less than 9%. It’s provided to be an efficient and convenient method for formulating the shelf life of chilled chicken.
Effects of chitosan composite coating on the quality of mantis shrimp during refrigerated storage
Yi-han QI, Ji-xin ZHOU, Yuan-yuan FAN, Xiao-wei LAN, Lei SUN, Zhen ZHANG, Xue-song GUO, Dan-dan LI, and Bao-xian CHANG
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.023
To investigate the preservation effect of chitosan composite coating on refrigerated mantis shrimps,taking the mantis shrimp as the subject, the chitosan, vitamin C, and corn starch as the coating materials, and the sensory evaluation, total colony (TVC), pH, volatile base nitrogen content (TVB-N), thiobarbituric acid (TBA) as the investigation index, the effects of chitosan-Vc-corn starch composite coating on mantis shrimps was studied. Results: the chitosan-VC-corn starch composite coating group was effectively delayed the increase of the TVC, pH value, TVB-N value and TBA value of mantis shrimp samples , and the effect was better than that of the control group and chitosan group. Compared with the control group, the composite coating of chitosan-VC-corn starch could extend the shelf life of refrigerated mantis shrimps by 2~3 days.
The effect of exogenous MeJA on postharvest quality of Jiefang zhong loquat fruit
Jun-feng ZHENG, Jian-hua XIE, and Jie PANG
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.024
The fruit of Jiefang zhong loquat was fumigated with 10, 20, 50 μmol/L MeJA for 8 hours. The effects of MeJA treatment on the postharvest quality of loquat during (4±1) ℃ cold storage were studied by measuring the respiratory intensity, weight loss rate, ethylene release rate, decay rate and TSS, total sugar, VC and TA content. The results showed that 20 μmol/L MeJA fumigation inhibited the respiratory intensity, reduced the weight loss rate and ethylene release rate in the early stage, maintained the content of total sugar, VC and TA, TSS content in the late stage. Based on the concentration effect of exogenous MeJA, 10 μmol/L MeJA fumigation had no significant effect on reducing the weight loss rate, while 50 μmol/L fumigation had no significant effect on maintaining VC, total sugar, TA, TSS content. Combine all the factors, 20 μmol/L MeJA treatment had a positive effect on postharvest quality of loquat fruit.
Research on a rapid detection of apple defects based on mechanical vision
Hui GAO, Guo-feng MA, and Wei-jie LIU
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.025
In view of the current situation that most of apple sorting in China is still manually screened, a rapid detection method is proposed for apple defects based on machine vision. According to the number of defect candidate areas, the preliminary judgment of apples is completed, and the weighted correlation vector machine is used to further judge the defective apples. The effectiveness and accuracy of the proposed method are verified by experiments. The experimental results show that the recognition accuracy of this method for 1 000 test samples is 99.1%, and the detection accuracy of various defects is high.
Extraction & Activity
Optimization enzymatic preparation process and antioxidant activity of sheep bone polypeptide
Xiao-ye LI, Zhen ZHANG, Qiong WANG, and Xue-qi WANG
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.026
Herein, the enzymatic hydrolysis polypeptide solution with antioxidant activity was prepared by enzymatic hydrolysis with alkaline protease using sheep bone powder as raw material. Taking hydrolysis degree as index, response surface optimization was carried out on the basis of single factor tests of enzymolysis time, enzymolysis temperature, enzyme dosage and enzymolysis pH. Taking sheep bone meal solution which has not been hydrolyzed by alkaline protease as the control group, the antioxidant capacity of the hydrolysate was determined. The results showed that the highest degree of hydrolysis of alkaline protease was (28.36±0.02)% when the enzymolysis time was 5 h, the enzymolysis temperature was 45 ℃, the enzyme dosage was 8 200 U/g, and the enzymolysis pH value was 10. The antioxidant capacity of the enzymolysis solution and the control group both increased with the increase of solution concentration. When the concentration of the solution reached 2.5 mg/mL, the scavenging rate and reducing power of 1,1- diphenyl -2- trinitrophenylhydrazine (DPPH), hydroxyl radical (·OH), superoxide anion radical (O 2·) of sheep bone enzymatic hydrolysate reached the maximum values, which were (65.42±0.11)%, (82.30±0.27)%, (79.83±0.22)%, 0.484±0.007 respectively, significantly higher than those of the control group (P＜0.05). Therefore, the enzymolysis polypeptide liquid obtained by hydrolyzing sheep bone meal with alkaline protease has antioxidant activity in vitro.
Optimization of ultrasonic-assisted extraction for polyphenols from perilla leaves by polyethylene glycol and its antioxidant activity
Qiao-mei RU, Guo-ping REN, and Qiong HU
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.027
On the basis of single factor experiment, the concentration of polyethylene glycol, liquid/solid ratio, ultrasonic power and extraction time were optimized by Box-Behnken response surface analysis. Result: The results showed that the optimal extraction conditions were concentration of polyethylene glycol 68%, liquid/solid ratio 46∶1 (mL/g), ultrasonic power 157 W and extraction time 67 min. Under these conditions, the yield of polyphenols from perilla leaves reached 18.38 mg GAE/g·DW, while the predicted value was 18.21 mg GAE/g·DW, and the accuracy of the model reached 99.08%. Polyphenols from perilla leaves exhibited good antioxidant activity in a concentration-dependent manner. The IC50 of polyphenols to hydroxyl radical (·OH), superoxide anion radical (O ·), 1,1-diphenyl-2-trinitrophenylhydrazine radical (DPPH·) and reducing power were 60.21, 73.44, 70.81 and 37.52 μg/mL, respectively. However, the antioxidant activity of polyphenols extracted from perilla leaves was weaker than that of ascorbic acid (VC).
Optimization of extraction process of lignans and polyphenols by ultrasonic wave assisted extraction from Cinnamomum camphora
Hai-xu ZHOU, Mei-yu XIE, Han GAO, Bo LI, Tong-chao SU, and Zhong-hai LI
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.028
Response surface methodology (RSM) based on Box Behnken Design (BBD) was employed to optimize the extraction conditions including the liquid-to-solid ratio, ultrasonic time, ethanol concentration and extraction time. The optimized conditions were as follows: liquid-to-solid ratio 1∶22 (g/mL), ultrasonic time 3 min, ethanol concentration 80% and extraction time 78 min. Under these conditions, the experimental yield of lignans and polyphenol were 44.89 mg/g, 48.17 mg/g, respectively.
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.029
It was investigated the alleviating effect of water-extracts from Moringa oleifera seeds (MWE) on alcohol damage, and explored the effects of Moringa seeds on the physiological changes of drunk nematodes. Different concentrations of MWE were used to interfere with nematodes drunkenness. Its movement, tissue ethanol concentration, calcineurin and acetylcholinesterase activity were evaluated. The results showed that the intervention concentration of MWE was 10 mg/mL, and the movement trajectory, frequency of head swinging and swallowing frequency of the nematode were significantly improved, compared with the control group. However, no significant difference was found compared to the un-treated group. MWE reduced the tissue ethanol concentration and the overexpression of calcineurin, increased the activity of acetylcholinesterase, and the resistance against alcohol stress in nematodes. These results suggest that the low concentration of MWE can protect alcohol-induced movement disorder in Caenorhabditis elegans.
Purification of polyfructose from Jerusalem artichoke
Chao-yang LI, Liang-yu LI, Jing-jing DIAO, and Li-ping ZHANG
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.030
In this study, the Jerusalem artichoke polyfructose was purified by the simulated mobile chromatography (SMC) and sequential simulated mobile bed (SSMB) according to the results of single column chromatographic system, which the parameters of the SMB and SSMB were investigated. Based on the results, the SSMB was the better technology and the optimized process parameters were as follows, feed concentration of 30%, ratio of material to solvent of 1.1∶1.0. Under these conditions, the concentration of the Jerusalem artichoke polyfructose was 17.9%, the purity was 96.9%, and the recovery was 95.8%, which was 17.7% higher than the material.
Optimization of ultrasound-assisted extraction process of antimicrobial peptides from the by-products of Mytilus edulis
Yue ZHANG, Yu-xia YANG, Guang-yu SHI, Xin-zhi ZHAO, Yuan-bo PAN, and Qiong-yi XU
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.031
The use of ultrasonic-assisted acetate extraction to improve the efficiency of the conventional acetate extraction technique with the aim of extracting antimicrobial peptides from Mytilus edulis by-product using acetate solution was investigated. Based on the single factor experiment, response surface methodology was used to optimize experimental conditions for extraction of antimicrobial peptides. The optimum extraction conditions for maximum antimicrobial peptide yield were established to be ultrasonic power of 200 W, acetate concentration of 0.8%, liquid-material ratio of 6∶1 (mL/g), and ultrasonic extraction time of 16 min. Under abovementioned conditions, the yield and the zone of inhibition against Staphylococcus aureus were 1.55% and 7.52 mm, respectively. The antimicrobial peptides yield and the relative of inhibition zones were significantly higher than those of the traditional acetic acid extraction method (P＜0.05). The optimized technology was feasible and the antimicrobial peptides had antibacterial activity.
Development & Application
Process optimization of vacuum-frying combined with vacuum-microwave drying in producing shiitake mushroom chips
Ai-qing REN, Shan DENG, Xiao-xian TANG, and Zheng-hua DUAN
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.032
Vacuum-frying combined with vacuum-microwave drying was used to dry shiitake mushroom chips, and the process parameters were optimized. The results showed that the critical factors selected for the investigation were fried at 80 ℃ for 18.6 min, with vacuum pressure 0.095 MPa, and then dried with microwave vacuum degree 0.095 MPa, microwave power density 2.0 W/g, and dehydration to moisture content of 5%. It was verified that the experimental oil content and breaking force of products under this condition were 15.18% and 710.35 g, which were close to the predicted values (15.09% and 704.91 g). Compared with vacuum-frying, the breaking force of shiitake mushroom chips of our combined drying increased 5.93%, and oil content decreased 29.79%, with the sensory score increasing 11.38%.
Research on process optimization and quality of alkali soaking and steam fixing for golden matcha green protection
Ying LU, Yong-sheng TAN, Mao-jun YAO, Qian YANG, and Wen SUN
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.033
In this study, golden tea was used as the raw material to optimize the green protection technology in the process of preparing golden matcha by the alkali soaking and steam fixing. Three significant influencing factors were obtained by Plackett-Burman design, including the alkali concentration, alkali soaking time and steam fixing time, and the process optimization was studied by the steepest ascent design and Box-Behnken design. The optimal conditions were as follows: The alkali concentration 0.15%, alkali soaking time 20 min, steam fixing time 92 s, solid-liquid ratio 1∶20 (g/mL), and the thickness of leaves 1 cm. Undercontrol of these conditions, the chlorophyll content of gold matcha was 2.25 mg/g. The contents and senses of the gold matcha prepared by traditional steaming, roller dehumidifying and alkali soaking were compared. The results showed that the chlorophyll content of alkaline soaking increased by 25.78% and 40.44% respectively compared with the other two technologies. The retention of polyphenols and free amino acids in steam dehumidification tea was higher than that in roller dehumidification tea, but alkali immersion had little effect on it. The order of the best sensory quality score was: Alkali immersion steaming ＞ traditional steaming ＞ roller dehumidifying. The green protection effect of gold matcha was improved by alkali soaking and steaming.
Study on microwave drying characteristics of instant arrowhead slices and kinetic model
Xiao-xian TANG, Zhen-hua DUAN, Ai-qing REN, Wei-wen DUAN, Han-sen LUO, Cheng-zhen LIN, and Li-ya MENG
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.034
The microwave drying characteristics of arrowhead slices was researched, and the drying kinetics model was established on the basis of effects of thickness, lay density and microwave power on the microwave drying characteristics of arrowhead were studied. The results show that the microwave drying process of arrowhead slices is mainly characterized by accelerated drying and deceleration, but when the power density was low, the drying rate appeared a constant stage. The greater the thickness and density were, the smaller the change of drying rate it was. The slower the reduction of moisture content was, and the longer drying time it was. The higher the microwave power density was. The higher the change of drying rate was, the faster the moisture content decreases it was, and the shorter the drying timeit it was. The microwave drying process of arrowhead slices was fitted with Page model, and the predicted values of the model and the experimental values were almost unanimously (R2=0.990 66).
Research on process optimization and quality of intermittent microwave-hot air coupling drying peanut
Zheng-zheng LING, Guang-yue REN, Xu DUAN, Lin-lin LI, Li-ping MA, Tie-you DONG, and Xin-lin LI
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.035
In order to explore the optimal process parameters of intermittent microwave-hot air coupled peanut drying, the optimal process parameters of peanut intermittent microwave-hot air coupled drying were determined using the response surface optimization analysis method. The comprehensive score of peanut drying rate and drying energy efficiency as response values. The optimal conditions were as followed: hot air temperature 45 ℃, microwave intensity 1.25 W/g, microwave intermittent ratio 1.10. Under these conditions, it was verified that the peanut intermittent microwave-hot air coupling drying rate was 0.517 g/min, the energy efficiency was 0.433 MJ/g, the comprehensive drying score was 0.710, and the model error was less than 5%. Based on this process parameter, the effects of this drying method on peanut lipase activity, hardness, color and fatty acid composition were explored. The results show that intermittent microwave-hot air coupling drying is an efficient drying technology, which can guarantee the quality of peanuts.
Establishment and detection of moisture prediction model of key processes of cigarette cutting process
Zi-juan LI, Bo LIU, Yang GAO, and Jiao-jiao CHEN
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.036
Taking the loosening and conditioning process, feeding moisture returning process, hot air moistening process and the whole silk making process as the research objects, the artificial neural network and multiple regression modeling method were used to investigate the influence of different modeling methods on the moisture prediction accuracy of each process. moreover, the predicted results were tested experimentally. The experimental results showed that the mean of the absolute value of the prediction error was 0.24% for the loose moisture returning process with multiple regression modeling method. The mean of the absolute value of the prediction error was 0.20% for feeding moisture returning process with artificial neural network method. The mean of the absolute value of the prediction error was 0.10% for hot air moistening process with artificial neural network method. The mean of the absolute value of the prediction error was 0.05% for all the silk making process with artificial neural network method. The model computing system was developed based on C# language, with the use of SQLSERVER database for data storage. The developed model operation system had strong ability of data analysis and production prediction, which could be used to predict the moisture content of each key process in cigarette silk making process.
Effect of drying method on the flavor of okra flower tea and its soup
Er-bu NA, Xing-lian LAN, Gui-wu WANG, Kai-zheng HUANG, Ma-ju LI, Wei RAN, and Song-lin XIN
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.037
The volatile components of okra flower tea and its soup prepared using different drying methods were tested and analyzed by high throughput time of flight mass spectrometry (GC-TOF-MS), and the components of okra flower tea and its soup were determined. The results showed that 194 volatile compounds were identified in okra flower tea and its soup prepared by using the two drying methods. Among them, organic acids, sugars and amino acids were the main ones. The relative contents of sugars, organic acids, alcohols, amides, esters, sulfonic acids and glycosides in freeze-dried flower tea and its soup were higher than those in hot-air dried flower tea and its soup. Among them, the relative content of carbohydrates, organic acids, amino acids and alcohols in freeze-dried flower tea soup was 27.342,14.025,18.553 and 7.157, respectively, while that of carbohydrates, organic acids, amino acids and alcohols in hot-air dried flower tea soup was 17.701,8.774,2.517 and 4.610 respectively. In addition, the relative contents of total phenol, total flavone and VC in freeze-dried flower tea soup were higher than those in hot-air dried flower tea soup. Among them, the content of total phenol was significantly different(P＜0.05). However, the relative contents of glycoalcohols, glycoacids, glycoamines, hydroxyla-mines, phosphorus compounds and heterocycles in the hot-air dried flower tea soup were higher than those in the freeze-dried flower tea soup. To sum up, the freeze-drying method was conducive to retain the original ingredients and bioactive substances in okra flowers, while hot-air drying was conducive to the flavor substances formation of okra flower tea and its soup.
Advances
Research progress of heat treatment in paddy and rice storage and processing
Ping ZONG, Yan WANG, Wei-guo WU, Jian-hao REN, Na LI, and Tao ZHOU
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.038
The heat treatment methods commonly used in the storage and processing of paddy and rice are introduced in this paper and the effects to insect pests, sterilization, enzymatic inactivation and quality are summarized.Meanwhile, the negative effects of heat treatment on rice quality and some countermeasures are proposed.
Research progress on rapid pickling process of salted duck eggs and comprehensive utilization of salted duck eggs white
Pei-qing ZAN, Yu-dong CHENG, and Yin-zhe JIN
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.039
The technology, processing method and pickling principle of salted egg, and the comprehensive utilization of salted egg white were discussed and analyzed. The advantages and disadvantages of different technologies, including the factors involved in efficiency, economy, environment and operability, etc., were summarized, and their future applications were also prospected.
The research progress of ginseng glycopeptide
Ping YU, Qing-he ZHANG, Chang-bao CHEN, Ming-yue ZHAO, Yu ZHAN, and Lian-yun DU
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.040
In this review, the methods of extraction and separation, detection and analysis, structure identification and functional activity of ginseng glycopeptide were summarized and its future development direction was prospected.
Research advance on the effects of solid-state biotransformation on the biological activity of plant food processing by-products
Jia-xu CHEN, Ya-ping FU, Yao GAO, and Yu XIAO
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.041
Based on the recent reports from domestic and foreign researches, this study elaberated plant food by-products processed by solid-state biotransformation for the enzyme production efficiency and its potential applications. In addition, this study also reviewed solid-state biotransformation on the influence of major biological compounds (e.g., phenolics, flavonoids, polysaccharides etc.) and bio-activities of plant food by-products, and prospected its direction for future development.
Research progress in microwave-assisted extraction of polysaccharides
Yong-shuai JING, Li-cong SUN, Wen-jing CHENG, Dong-bo LIU, Lan LI, Dan-shen ZHANG, and Lan-fang WU
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.042
This study reviewed the principle and method of microwave-assisted extraction of polysaccharides and the combined applications of microwave-assisted extraction with ultrasonic method, enzyme method, ultrasonic synergistic enzyme method and acid-based solution method, and the related extraction research and application of polysaccharides were prospected.
Packaging & Design
Systematic and innovative design of Zhaoqing wrapped steamed zongzi package
Li YAN, Hai FANG, and Ying-min DENG
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.020
Zhaoqing wrapped steamed zongzi package has some problems in the market, such as uneven package design in level, lack of emphasis on user experience, lack of regional cultural characteristics. Through the analysis of user and use situation, extract the needs of good user experience in Zhaoqing wrapped steamed zongzi package, regional culture inheritance, green environmental protection and energy saving. Then analyze specific forms of Zhaoqing area culture to extract its regional cultural symbol elements. Finally,systematic and innovative design for “Zong Pin” wrapped steamed zongzi package, including brand image design, humanization design and green environmental protection design.
Expression, strengthening and development of color association in food packaging design
Li XIA
Date posted: 2-18-2023
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.10.021
Food packaging with strong color association can not only transmit food information, but also let consumers understand the cultural connotation behind the product and attract consumers' attention. Taking the associativity of color as the starting point, analyzing the color elements in food packaging based on the relevant theories of color psychology, enhancing the color impact of modern food packaging design, and enhancing the visual experience of consumers, with creating more social value, optimize the color experience of consumers and provide color services for brand extension.
