15 August 2024, Volume 50 Issue 15
    

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  • Enhancing the acid resistance of Escherichia coli by blue light-regulated biofilm key genes
    WU Jianju, FENG Shoushuai
    Food and Fermentation Industries. 2024, 50(15): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.039589
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    Acidic stress has limited the development of industrial microorganisms during the fermentation process.Fine regulation of biofilm formation is an effective strategy to improve the acid tolerance of Escherichia coli.A dual-plasmid regulatory system based on the EL222 blue light-inducible protein was successfully constructed with an 8.6-fold increase in regulatory efficiency.This dual-plasmid expression system was further used to regulate the expressions of a biofilm formation key regulatory factor CsgD and diguanylate cyclase M (DgcM) proteins.The results indicated that the acid resistance of CsgD and DgcM overexpressed strains was improved by 22.3% and 16.4% under conditions of pH 5.0 and 15 mW/cm2 blue light irradiation.Moreover, the biofilm content was increased by 2.7 and 3.4 times, respectively.The analysis of biofilm composition revealed that the level of polysaccharides and proteins increased, while the soluble microbial products decreased under acid stress.These changes promoted bacterial aggregation, contributing to the formation of a more stable biofilm structure.Quantitative reverse transcription PCR (RT-qPCR) results further showed a significant upregulation in the transcription levels of biofilm formation-related genes.This blue light-regulated system successfully improved the acid resistance of E.coli by controlling key genes for biofilm formation, which will offer potential references and guidance for microbial organic acid fermentation.
  • Effect of HIP1 overexpression on ergothioneine production of engineered Saccharomyces cerevisiae
    WANG Wenxin, WANG Wenyue, LIU Zixiong, SHANGGUAN Lingling, ZHANG Huiyan, AN Feiran, CHEN Xiong, DAI Jun
    Food and Fermentation Industries. 2024, 50(15): 8-15. https://doi.org/10.13995/j.cnki.11-1802/ts.036965
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    Ergothioneine is a natural antioxidant that exists in higher animals and plants.It has the ability in reducing cell oxidative damage, anti-inflammation and treating related diseases, and it has been widely used in food, cosmetics and pharmaceutical industries.Compared with traditional plant extraction methods and chemical synthesis methods, the preparation of ergothioneine by microbial synthesis method has the advantages of short cycle, low cost and high yield.Here, Saccharomyces cerevisiae CEN.PK113-5D was used as the original strain, and CRISPR/Cas9 system was used to introduce heterologous genes into its genome to construct engineered strain with complete ergothioneine biosynthesis pathway.In order to further increase the yield of ergothioneine, the overexpression of the histidine specific transporter Hip1p showed that the yield of ergothioneine was increased by 10% under the condition of only 0.5 mmol/L histidine supply, and the final yield reached (6.88±0.11) mg/L after 72 h shake-flask fermentation.Besides, the intracellular free histidine level of the strain was significantly increased.Under the fed-batch fermentation strategy in a 5 L bioreactor, the yield of ergothioneine reached 237.34 mg/L through fermentation for 72 h.This study provided target gene reference for subsequent metabolic engineering modification of engineered strain for production of ergothioneine.
  • Modular synthesis of lacto-N-triose Ⅱ based on coupling fermentation strategy
    LI Yu, LI Zhongxia, DENG Mingchao, WANG Zhijie, ZHOU Wen, Wengang CHAI, ZHANG Hongtao
    Food and Fermentation Industries. 2024, 50(15): 16-24. https://doi.org/10.13995/j.cnki.11-1802/ts.035263
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    Human milk oligosaccharides (HMOs) play an important role in regulating intestinal flora and protecting infant health.Lacto-N-triose Ⅱ (LNT Ⅱ) is the core structural unit of HMOs.Hitherto, the developing methods for LNT Ⅱ synthesis are expensive and complicated.In this work, lactose and N-acetylglucosamine were used as substrate to synthesize LNT Ⅱ by the three-strain coupling fermentation strategy.In order to synthesize N-acetylglucosamine-1-phosphate (GlcNAc-1-P), the engineering bacteria Escherichia coli JM109(DE3)/pET28a-nahK was constructed, the highest yield of GlcNAc-1-P was 16.88 g/L and the conversion rate was 70.05% using optimizing the fermentation conditions.Then three engineering strains containing agx1, agx2, and pmglmU genes were constructed, respectively.The selected E.coli JM109(DE3)/pET28a-agx1 had the highest ability to synthesize uridine diphosphate acetylglucosamine (UDP-GlcNAc), the maximum yield of UDP-GlcNAc was 24.78 g/L with the optimized fermentation system.The engineering strain E.coli JM109(DE3)/pET28a-lgtA was constructed and coupled with E.coli JM109(DE3)/pET28a-nahK and E.coli JM109(DE3)/pET28a-agx1 for producing LNT Ⅱ.The final optimized yield of LNT Ⅱ reached to 3.03 g/L, which was nearly 4 times higher than that before optimization.Based on the three-strain coupling fermentation strategy, this project realized the synthesis of LNT Ⅱ This strategy has the advantages of strong versatility, simplicity and low cost, which will provide a new method for the large-scale production of HMOs.
  • Repair effect of carnosine on hepatocyte injury induced by tert butyl hydrogen peroxide
    CHEN Ming, LUO Jing, SONG Wenkui, SU Weiming, JI Hongwu
    Food and Fermentation Industries. 2024, 50(15): 25-32. https://doi.org/10.13995/j.cnki.11-1802/ts.036951
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    Carnosine is a new type of food supplement with various bioactive functions, which has been widely used in fields such as health products, functional beverages, cosmetology, etc.However, there are few studies on the research and application of carnosine in the repair of liver injury.This study aimed to verify the repair effect of carnosine on liver injury and explore its mechanism.L-02 cells were pretreated with carnosine for 12 hours and then were treated with 400 mmol/ml tert butyl hydrogen peroxide (TBHP) for 4 hours.The cell viability was assessed using the cell count kit-8 (CCK-8), the levels of alanine transaminase (ALT), aspartate transaminase (AST), reactive oxygen species (ROS), and glutathione (GSH) were detected using their respective activity assay kits, the cell apoptosis was measured by flow cytometry, the expression of Keap1-Nrf2 and JNK-Cas-3 signaling pathway-related proteins were quantified by western blot.Results showed that after carnosine pretreatment, the activities of ALT and AST were significantly reduced in the L-02 cell culture medium, the formation of ROS and cell apoptosis were significantly inhibited, and the contents of GSH were significantly increased.The protein expression of nuclear factor-erythroid 2-related factor-2(Nrf2), quinone oxidoreductase 1(NQO1), heme oxygenase-1(HO-1), and B-cell lymphoma 2(Bcl-2) were upregulated by anserine, with the downregulation of Kelch like ECH associated protein 1(Keap1), amino-terminal kinases phosphorylation(p-JNK), and caspase-3(Cas-3).Carnosine effectively alleviated TBHP-induced hepatocyte injury by regulating the Keap1-Nrf2 and JNK-Cas-3 signaling pathways.
  • Regulatory effect of apple fermentation on gut microbiota of mice with ulcerative colitis
    REN Luting, XIA Manying, LUO Ruilin, HE Yushu, ZHANG Yinghan, ZHANG Hua, BAI Xucheng, PENG Xiaoli
    Food and Fermentation Industries. 2024, 50(15): 33-40. https://doi.org/10.13995/j.cnki.11-1802/ts.039431
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    Ulcerative colitis (UC) is a common chronic inflammatory bowel disease with rising incidence worldwide.In the present study, the in vitro antioxidant activity of apple fermentation and the in vivo intervention effect on dextran sulfate sodium (DSS)-induced colitis in mice were investigated.The results showed that compared to apple pulp, the SOD activity of apple fermentation increased by 36.59%, and the DPPH and ABTS cation radical scavenging capacity of 0.1 g/mL apple fermentation was 1.19- and 1.31- fold of that of the apple pulp respectively.In animal experiments, apple fermentation effectively maintained the mobility and appetite of UC mice, and alleviated their pathological features such as weight loss, diarrhea, and blood in feces. Meanwhile, histopathological analysis showed that apple fermentation maintained a relatively intact structure of colon.Moreover, apple fermentation modulated the gut microbiota in UC mice, including the improvement of species diversity, the decrease of relative abundance of the pathogenic bacterium Streptococcus, and the increase of relative abundances of several beneficial bacteria such as Lactobacillus, Veillonella, and Bacteroides.Compared to UC mice, the acetic acid, propionic acid and total short-chain fatty acids content in mice feces respectively increased by 60%, 104%, and 65% after the intervention.Taken over, the apple fermentation showed highly in vitro antioxidant activity, and alleviated DSS-induced intestinal inflammation by improving the diversity of gut microbiota, modulating the flora structure and short-chain fatty acids content, which demonstrated its potential for the prevention and treatment of UC.
  • Alleviation of black wolfberry ferment on seborrheic alopecia in mice
    MIN Xiangbo, LI Lina, YU Ping, LI Jing, HUI Meixing, BAI Miao
    Food and Fermentation Industries. 2024, 50(15): 41-47. https://doi.org/10.13995/j.cnki.11-1802/ts.037031
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    This study investigated the functional effects of black wolfberry ferment in alleviating seborrheic alopecia symptoms in mice.Mice were randomly divided into control group, model group, puree group, and ferment group.A seborrheic alopecia mouse model was successfully established by subcutaneous injection of propionate testosterone.Mice in puree and ferment groups were orally administered black wolfberry fruit puree and black wolfberry fermentation liquid at 25 mL/kg·bw in 14 d, respectively.The effects on hair growth status, the number of hair follicles, collagen content, hair follicle proliferative cells, and hair follicle stem cell markers were assessed.The results indicated that both black wolfberry fruit puree and black wolfberry ferment promoted the hair growing rates, increased the number of hair follicles and the content of collagen, significantly enhanced the positive expression of the proliferative cell marker Ki67 and hair follicle stem cell marker Sox9 (P<0.05), with more pronounced effects observed in the ferment group.Metabolomics results revealed that eleven anthocyanin metabolites were upregulated in black wolfberry ferment group.The black wolfberry ferment, rich in anthocyanins, may alleviate seborrheic alopecia by regulating hair follicles growth, collagen accumulation, as well as the positive expression of hair follicle proliferative cells and hair follicle stem cells, thus possessing the potential to be developed into functional fermented foods.
  • Dynamic analysis of nutritional quality of wheat grain in medium-high temperature Daqu fermentation
    ZHOU Huixian, XIONG Qinqin, LIU Zhiyong, WANG Songtao, LI Ling, ZHANG Lianquan, PU Zhien, CHEN Guoyue, LI Wei
    Food and Fermentation Industries. 2024, 50(15): 48-55. https://doi.org/10.13995/j.cnki.11-1802/ts.036932
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    In this study, ion chromatography and high-performance liquid chromatography were used to study the changes in wheat nutrient composition and its correlation with microbial community succession across various fermentation stages of medium-high temperature Daqu.The results showed that the surface and core of Daqu consumed 39.08% and 49.12% of amylose content, 84.43% and 81.35% of amylopectin content, respectively.The surface and core of Daqu destroyed 6.41% and 26.92% of A-type starch granules, 66.67% and 83.33% of B-type starch granules, respectively.The glutenin content decreased from 8 mg/g to 4.73 mg/g (surface) and 3.53 mg/g(core).The flavonoid content increased from 0.08 mg/g to 0.12 mg/g (surface) and 0.29 mg/g (core).The cellulose content generally showed a downward trend, but there was a gentle increase in the late stage of the core;the arabinose and sucrose content increased, and the glucose content decreased.The increase of free amino acid content in the core was higher than in the surface, and the glutamic acid content was the highest.Redundancy analysis showed that 18 quality indicators were significantly correlated with the relative abundance of nine bacterial genera and 11 fungal genera (P<0.05).Among them, the amylose content was significantly positively correlated with Phyllobacterium, and glucose, fructose, and amylopectin content were significantly positively correlated with Acetobacter, Undibacterium, and Lactobacillus.Therefore, wheat varieties with high amylopectin and glucose content may be more suitable for Daqu making.The results of this study provide a reference for exploring the quality control of Daqu, the relationship between wheat quality and Daqu quality, and the breeding of special raw material (wheat) varieties.
  • Analysis of the fungal communities and sensory characteristics of high-temperature Daqu
    WANG Yurong, HOU Qiangchuan, TIAN Longxin, ZHANG Zhendong, HUANG Like, KONG Jinzhao HAO Guangfei, GUO Zhuang
    Food and Fermentation Industries. 2024, 50(15): 56-62. https://doi.org/10.13995/j.cnki.11-1802/ts.037170
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    In this study, MiSeq high-throughput sequencing, electronic nose, and electronic tongue technology were used to analyze the differences in fungal community structure, flavor, and taste quality between white and black high-temperature Daqu, at the same time, the correlation between its microbial community and flavor and taste indicators was analyzed.The sequencing results showed that the average relative content of Pichia was significantly higher in white high-temperature Daqu (P<0.05), while the average relative content of Monascus was significantly lower (P<0.05), with an average relative content of 49.62% and 0.32%, respectively, compared to 23.17% and 7.50%, respectively, in the black high-temperature Daqu.In addition, multivariate analysis such as principal component analysis, cluster analysis, and orthogonal partial least squares discriminant analysis showed there was a significant difference in the microbial community between the two types of high-temperature Daqu.LEfSe analysis showed that Pichia and Monascus could be used as biomarkers for white and black high-temperature Daqu, respectively.The electronic nose results showed that the response values of alkanes in white high-temperature Daqu was significantly higher than those in black high-temperature Daqu (P<0.05).The electronic tongue results showed that compared to black high-temperature Daqu, white high-temperature Daqu had significantly higher umami, richness, and saltiness (P<0.05), while the sourness was significantly lower (P<0.05).Correlation analysis found that there was a significant correlation between the microbial community of high-temperature Daqu and taste indicators (P<0.05), while the correlation with flavor indicators was not significant (P>0.05).It can be seen that there were significant differences in fungal groups and quality indicators between white and black high-temperature Daqu, and there was a certain correlation between high-temperature Daqu fungal groups and sensory indicators.
  • Screening and characterization of vinegar-derived aroma-producing yeast
    YUAN Yinghao, HE Mengjiao, TANG Chunlin, ZHANG Peiyi, ZHOU Li, LI Jianlong, LI Qin, HU Kaidi, LIU Aiping, ZHAO Ning, ZHU Hong, LIU Shuliang
    Food and Fermentation Industries. 2024, 50(15): 63-71. https://doi.org/10.13995/j.cnki.11-1802/ts.037324
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    In order to address vinegar concerns such as weak and unstable flavor, Qu and Pei were employed for isolating aroma-producing yeasts in present study.Then the isolates were subjected to screening based on sniffing, saponification and HS-SPME-GC-MS approaches.Then, their growth and ester-producing characteristics were investigated.Consequently, 101 yeast strains were isolated from 20 samples, among which 36 isolates generated obvious aroma and 6 of them demonstrated strong ester production ability according to saponification analysis.Strain D13-Y2 yielded the most ester as (3.50±0.07) g/L in the fermentation broth.Further HS-SPME-GC-MS analysis showed that strain D13-Y2 could produce 59 volatile aroma components, including 22 esters and 9 alcohols, 4 acids, 2 ketones, 1 aldehydes, 1 phenols and 20 other substances, which was identified as Wickerhamomyces anomalus.Its optimum incubation conditions were as follows:28 ℃, pH 4.5 and 18 h, under which it displayed good alcohol tolerance.The optimum conditions for ester production were as follows:fermentation temperature 20 ℃, inoculum size 3% and 4 days fermentation time.In addition, the total ester yield was increased by 10.32% (3.74±0.01 g/L) and 13.15% (4.03±0.04 g/L) respectively, in the presence of 1% ethanol and 0.1% acetic acid.This study enriches microbial pool and provides theoretical basis for enhancing the flavor of bran vinegar.
  • Study on saccharification promoting of the sorghum Baijiu by Eurotium cristatum and its mechanism
    ZHAO Qianhui, ZHOU Huiling, QIN Yang
    Food and Fermentation Industries. 2024, 50(15): 72-78. https://doi.org/10.13995/j.cnki.11-1802/ts.039089
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    As the growing demand on yield and quality of Chinese Baijiu, it has been key issue to promote the liquor yield.It finds that Eurotium cristatum has the ability to secrete amylase, but it has not been used in the saccharification of Baijiu.To improve the saccharification efficiency of Chinese Baijiu.Involve E.cristatum in the brewing of sorghum Baijiu, so as to increase the liquor yield and grain utilization rate.The fermentation kinetics method was used to optimize the addition of E.cristatum and prolong the saccharification cycle.Through analyzing the content of amylose, GPC, SEM, and XRD of the fermented sorghum starch by E.critatum and control group respectively, revealed the mechanism of promoting sorghum starch saccharification by E.cristatum.The results showed that E.cristatum could promote the saccharification fermentation of sorghum liquor.The highest saccharification efficiency of (23.25±1.25) g/100 g was achieved when the E.cristatum suspension added was 15% (m/m).In the experimental group, the content of amylose and small molecule starch increased, molecular weight decreased, and structure obviously changed and the crystallization zone was hydrolyzed.The surface of starch particles was mottled and porous, which explains the promotion process of E.cristatum on sorghum starch saccharification at the molecular level.Therefore, E.cristatum could promote the saccharification process of sorghum Baijiu.Its application in sorghum liquor is scientific and feasible, and has high commercial value.
  • Effect of different crosslinking degrees of transglutaminase on the interface properties and rheological behavior of gelatin microgel Pickering emulsion
    LIU Yingjie, XIA Mengsi, DAI Hongjie, FENG Xin, YU Yong, ZHU Hankun, MA Liang, ZHANG Yuhao
    Food and Fermentation Industries. 2024, 50(15): 79-86. https://doi.org/10.13995/j.cnki.11-1802/ts.037539
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    Transglutaminase (TG enzyme) was introduced to modify gelatin to prepare microgels, rheology, ζ potential and microstructure of gelatin microgels stabilized Pickering emulsions with different TG enzyme crosslinking degrees were carried out to study the effect of different TG enzyme crosslinking degrees on the rheology properties of emulsion.The results revealed that the crosslinking degree of gelatin microgels (1.85%-12.25%) can be effectively regulated by TG enzyme addition amount.Rheological results demonstrated that, the apparent viscosity and yield stress (2.10-4.47 Pa) both increased, the loss factor decreased, and the recovery rate of temperature cycle test increased from 28.2% to 75.6% with the increase of crosslinking degree.The rheological results indicated that the continuous phase of gelatin microgel stabilized emulsions formed a stronger gel network structure when the crosslinking degree exceeded 6.85%.In addition, the ζ potential of the emulsion increased with the increase of crosslinking degree, implying the enhancement of electrostatic repulsion between droplets, and the higher electrostatic repulsion was conducive to the formation of continuous phase network structure.The results of emulsion microstructure showed that with the increase of crosslinking degree, the interfacial protein increased and formed a dense interfacial film, and the interaction between droplets was enhanced to form a stronger gel network structure, thus improving the stability of the emulsion in the perspective of continuous phase.Therefore, the TG cross-linked gelatin microgel Pickering emulsions are more stable, which provides a theoretical basis for the application of gelatin microgel in food.
  • Structural characterization and synergistic inhibition of DPP-Ⅳ activity of oyster peptides and anthocyanins
    SU Xiaojie, CHEN Zhongqin, CAO Wenhong, TAN Mingtang, ZHU Guoping, GAO Jialong, LIN Haisheng
    Food and Fermentation Industries. 2024, 50(15): 87-96. https://doi.org/10.13995/j.cnki.11-1802/ts.039273
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    In order to investigate the inhibitory activity of oyster peptides against dipeptidyl peptidase Ⅳ (DPP-Ⅳ), as well as their synergistic effects with anthocyanins, oyster peptides were obtained using the enzymatic hydrolysis method, and their structures were characterized.Furthermore, an in vitro DPP-Ⅳ activity inhibition model and the Compusyn collaborative calculation model were used to analyze the synergistic effect of oyster DPP-Ⅳ inhibitory peptides and anthocyanins in inhibiting DPP-Ⅳ activity.The results indicated that the molecular weight of oyster peptides was primarily below 3 kDa (55.44%), with branched-chain amino acids (BCAAs) and proline (Pro) accounting for 60.84% of the total hydrophobic amino acids.Peptide profiling analysis revealed that the predominant 17 peptide segments in oyster peptides were significantly enriched in BCAAs and Pro at the N-terminus, displaying significant structural characteristics of DPP-Ⅳ inhibitory peptides.Among the five peptides synthesized through screening (FPVGR, APPNIT, IAPPERK, LDFYLDIP, LAIL), FPVGR exhibited the strongest DPP-Ⅳ inhibitory activity (P<0.05).Moreover, among the six common anthocyanins (peonidin/cyanidin/malvidin/delphinidin/pelargonidin/petunidin-3-O-glucoside:Pn3G, C3G, Mv3G, D3G, Pg3G, Pt3G), Pn3G, C3G, and Mv3G demonstrated the strongest DPP-Ⅳ inhibitory activity (P<0.05).Synergy studies revealed that FPVGR and Pn3G/C3G/Mv3G displayed synergistic inhibitory effects against DPP-Ⅳ (with CI values of 0.89, 0.93, and 0.89, respectively, at a 50% inhibition rate).This study provides a scientific foundation for further research on the synergistic activity of DPP-Ⅳ inhibitory peptides and anthocyanins.
  • Preparation and study of freshness indicator film based on blueberry anthocyanins
    CHEN Saiyan, LIU Honglin, TANG Junyang, ZHAO Zhenghe, JI Junjie
    Food and Fermentation Industries. 2024, 50(15): 97-103. https://doi.org/10.13995/j.cnki.11-1802/ts.036757
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    To improve the overall performance of the pH indicator film, pH indicator film was synthesized with micro-crystalline cellulose (MCC), potato starch (PS), and polyvinyl alcohol (PVA) as raw materials and blueberry anthocyanins (BA) as indicator through casting method and analyzed.Results showed that when the mass ratio of BA∶MCC∶PS∶PVA was 0.3∶0.2∶3∶0.3, the tensile strength (1.59 MPa to 2.16 MPa), elongation at break (35.83% to 38.24%), and Young’s modulus (8.25 GPa to 25.65 GPa) of the film were increased by incorporating MCC.The moisture content and water absorption decreased, from 34.85% to 33.23%, and from 122.97% to 110.36%, respectively.After adding BA, the mechanical properties and barrier properties were improved, and the water resistance was decreased.Also, the excellent compatibility of BA with each compound in the film resulted in a uniform film structure.Tensile strength and Young’s modulus increased to 2.19 MPa and 37.12 GPa, respectively.The water permeability, water content, and water absorption decreased to 1.45×10-12g·cm/(cm2·s·Pa), 30.7%, and 87.52%, respectively.The film was also endowed with pH sensitivity by BA.In different pH environments, the trend of color change of indicator film was consistent with anthocyanins, and the color difference was visible (ΔE>5).At the same time, the film had excellent environmental stability, the color of the film was stable for more than 14 days under different temperature and light conditions (ΔE≤2).The results can provide a reference for the preparation of indicator film based on blueberry anthocyanins.
  • Preparation and properties of lemon peel/polyvinyl alcohol/bacterial cellulose composite membrane
    MA Jiabo, DAI Jing, LIAO Tingxia, SHA Ruyi, MAO Jianwei
    Food and Fermentation Industries. 2024, 50(15): 104-111. https://doi.org/10.13995/j.cnki.11-1802/ts.036426
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    In this study, bacterial cellulose (BC) was prepared by fermentation with Taonella mepensis firstly and then mixed with lemon peel (LP) and polyvinyl alcohol (PVA) in different proportions to obtain a new kind of LP/PVA/BC biocomposite membrane.The structural characteristics, physicochemical properties (thermal stability, thickness, density, swelling, solubility, and porosity), mechanical properties (tensile strength and elongation at break), and antibacterial activity of the composite membrane were investigated.Results showed that the different content of BC had a significant effect on the microstructure of the composite membrane by the scanning electron microscopy analysis.The results of Fourier transform infrared spectrometer and X-ray diffraction showed that the LP/PVA/BC composite film had been successfully prepared.The addition of BC could significantly reduce the swelling property (from 70.94% to 76.68%), improve the thermal stability, affect the porosity of the composite membrane, and also increase the tensile strength (from 93.41% to 341.57%) and the elongation at break (from 4.11% to 44.03%) of the membrane.The inhibition rates of 4.8%BC composite membrane against Salmonella, Bacillus subtilis, Escherichia coli, and Staphylococcus aureus were 35.93%, 48.98%, 62.12%, and 94.93%, respectively.The above results indicated that the composite membrane exhibited excellent physicochemical, mechanical, and antibacterial properties, and had high potential for application in food packaging.
  • Preparation and properties of ginger flavor microcapsules
    JIN Xuran, ZHANG Jian, WANG Wenliang, SONG Shasha, WANG Yansheng, LI Yongsheng, YANG Zhengyou, CUI Wenjia
    Food and Fermentation Industries. 2024, 50(15): 112-118. https://doi.org/10.13995/j.cnki.11-1802/ts.036283
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    To improve the stability of ginger flavor components, ginger flavor microcapsules were prepared by spray drying with maltodextrin, gum arabic, and β-cyclodextrin as wall materials.The preparation process was optimized with the embedding rate as an evaluation index, and the physical and chemical properties, micromorphology and stability of microcapsules were analyzed.Results showed that the optimal preparation process of microcapsules was as follows:inlet temperature of 160 ℃, spray air column of 45 mm, and core-to-wall mass ratio of 1∶5. Under these conditions, the embedding rate of microcapsules could reach 81.32%, showing a complete spherical structure with a particle size of about 15-20 μm, water content of 2.54%, solubility of 95.5%, and angle of repose of 42.18°.GC-MS analysis showed that the flavor components of ginger flavor microcapsules were more stable than those of ordinary ginger powder after storage.Therefore, the microcapsules prepared under the best conditions have good fluidity, solubility and flavor stability, which can meet the general food processing conditions.The microcapsules provide a reference for the development and improvement of ginger seasoning products.
  • Characterization and bioactivity of green synthesis nano-silver from chicory leaf extract
    CHENG Tiyan, ZHANG Zhen
    Food and Fermentation Industries. 2024, 50(15): 119-125. https://doi.org/10.13995/j.cnki.11-1802/ts.036575
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    Chicory, as a food with the same origin of food and medicine, has great development potential.Using the extract of chicory leaves as a reducing agent and a stabilizer, a silver nano-bacteriostatic agent was synthesized by one-step method, which provided a new way for the development and utilization of chicory leaves.The effects of AgNO3/Cichorium intybus extract volume ratio, pH and reaction time on the preparation of silver nanoparticles were investigated by single factor experiment.The optimized product was characterized and identified by UV-vis absorption spectrum, transmission electron microscopy, and X-ray diffraction analysis.Results showed that there was an obvious absorption peak at 426 nm, the silver nanoparticles were spherical, the average particle size was 11.22 nm, and had good dispersion, it was face-centered cubic crystal.The anti-oxidation experiment showed that the biosynthetic silver nanoparticles had higher DPPH free radical scavenging activity than the original extract of cichorium intybus leaves.The IC50 value of AgNPs was 0.053 mg/mL.The reaction rate constant of 4-nitrophenol could reach 0.119 8 min-1, methyl orange (0.189 min-1), rhodamine B (0.567 min-1), and methylene blue (0.098 6 min-1), nano-silver synthesized from chicory leaf extract had a certain antioxidant and catalytic activity and was expected to be widely used in clinical and organic wastewater treatment.
  • Preparation of high specificity antibody against mometasone furoate and enzyme-linked immunosorbent assay method
    XIE Guimian, HUANG Yingxing, LIN Junhong, ZHANG Shiwei
    Food and Fermentation Industries. 2024, 50(15): 126-131. https://doi.org/10.13995/j.cnki.11-1802/ts.039515
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    Mometasone furoate(MF) is a common glucocorticoid.A monoclonal antibody against MF was prepared, and a competitive enzyme-linked immunosorbent assay for MF was developed to quickly and conveniently monitor the abuse of MF.Aminooxyacetic acid was connected to MF and mometasone difuroate(MDF), respectively, to synthesize the immune hapten and the coating hapten.The immune hapten was linked to keyhole limpet hemocyanin using the active ester method to obtain the whole antigen.A cell line capable of stably secreting monoclonal antibodies against MF was obtained through immunizing mice, cell fusion, and screening.Furthermore, this antibody was prepared and purified.The main recognition region of the antibody was the five-membered ring region of MF, thus it did not cross-react with the common 64 glucocorticoids.An indirect competitive enzyme linked immunosorbent assay based on heterologous coating was established.The IC50 was 1.2 ng/mL.The minimum detection limit for meat and liver were 0.52 μg/kg and 0.59 μg/kg, respectively.The sensitivity was 20 times higher than that of the homologous coating.The recovery rate of animal tissues extracted with a 60% methanol aqueous solution was between 70% and 82%.This method can be effectively applied to the rapid screening of MF in animal tissues.
  • Synergistic antioxidant capacity of taxifolin and puerarin based on SynergyFinder
    WANG Yunfu, CUI Caifang, SUN Zhaoyue, XU Ben, CHEN Fuchun, SHEN Weijun, WAN Fachun, CHENG Anwei
    Food and Fermentation Industries. 2024, 50(15): 132-141. https://doi.org/10.13995/j.cnki.11-1802/ts.036568
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    To investigate the synergistic antioxidant activity of taxifolin and puerarin, the synergistic antioxidant activity of the two compounds with 1∶1, 1∶2, and 2∶1 (volume ratio) was assessed using DPPH, ABTS, and FRAP assays and the HSA model was utilized to evaluate the possible synergistic effects by SynergyFinder software.Results revealed that both taxifolin and puerarin possessed antioxidant properties.When the ratio of taxifolin (6.25-25 μg/mL) to puerarin (2-25 mg/mL), taxifolin (0-6.25 μg/mL) to taxifolin (3.12-12.5 μg/mL), taxifolin (2.5-10 μg/mL) to puerarin (0-250 μg/mL) were 1∶1, the HSA scores for DPPH free radicals, ABTS cationic radicals, and FRAP were the highest, with 13.486, 8.383, and 1.930, respectively.Thus, it could be concluded that taxifolin and puerarin with a ratio of 1∶1 exhibited a synergistic antioxidant capacity.
  • Effects of different kinds of starch on 3D printing characteristics
    LI Kexin, SHI Songye, WEN Jiping, GENG Hao, LIU Feifan
    Food and Fermentation Industries. 2024, 50(15): 142-148. https://doi.org/10.13995/j.cnki.11-1802/ts.036698
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    The application of 3D food printing technology in the food industry has great development space.The special physical and chemical properties of starch make it have natural advantages in outflow nozzle and printing molding.Buckwheat, cassava, and sweet potato starch were used as raw materials for 3D printing.The physical and chemical properties, pasting properties, rheological properties, and their relationship with the 3D printing properties of these three starches were studied.Results showed that among the three starches selected, the loss tangent (tan δ) of cassava starch was larger, and it had good fluidity in the printing process.It was not easy to break the bar and was easy to extrude.The sample printed with cassava starch had the highest accuracy.The storage modulus (G′) of buckwheat starch gel was larger, which was beneficial to maintain the shape of the printed product itself, but the printed product was easy to adhere to.Sweet potato starch had a lower viscosity and better fluidity, which could be more easily extruded from the nozzle of the 3D printer and evenly distributed during the printing process, but the size of the printed sample was slightly shrunk.In summary, cassava starch was feasible as a 3D printing material.Buckwheat starch and sweet potato starch need to be further studied if they are used in 3D printing inks.
  • Effect of natural antioxidants on thermally-induced trans isomers in corn oil
    TIAN Yingqiao, LI Tian, ZHANG Yu, HE Fan, WANG Jing, GUO Qin
    Food and Fermentation Industries. 2024, 50(15): 149-154. https://doi.org/10.13995/j.cnki.11-1802/ts.035985
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    Corn oil was prone to isomerization during processing and storage to generate trans and conjugated fatty acid isomers.Conducting research on the regulation of trans and conjugated fatty acids in corn oil was crucial for ensuring consumer safety and nutritional health.Artificial antioxidants have been banned or strictly restricted by many countries due to their toxic accumulation, and natural antioxidants have begun to attract high attention.The effect of natural antioxidants on the formation of thermally-induced trans in corn oil was studied using the gas chromatography detection method.Results showed that the content of trans and conjugated fatty acids in corn oil increased with the increasing heating temperature and time.Natural antioxidants could inhibit the formation of trans fatty acids (0.28%-6.59%) in corn oil and induce the formation of conjugated fatty acids (0.53%-16.42%) in corn oil.The inhibition rate was carnosic acid>t-butylhydroquinone>L-ascorbyl palmitate>tea polyphenol>vitamin E.The induction rate was vitamin E>tea polyphenol>t-butylhydroquinone>L-ascorbyl palmitate>carnosic acid.The anti-isomerization and induced-isomerization effects of compound antioxidants were lower than those of antioxidants alone.Comprehensive analysis showed that carnosic acid and L-ascorbyl palmitate could be used as effective natural anti-isomerization and induced-isomerization agents.
  • Metabolomics-based evaluation of functional constituents and their antioxidant activities in highland barley Monascus tea
    WU Haiyu, ZHENG Wancai, YANG Xijuan, HAO Jing, MA Ping, DANG Bin
    Food and Fermentation Industries. 2024, 50(15): 155-162. https://doi.org/10.13995/j.cnki.11-1802/ts.037006
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    In order to clarify the functional components and their antioxidant activities before and after the fermentation of highland barley Monascus, the nutrient composition and antioxidant activities of highland barley Monascus tea were investigated with highland barley as the control group, and the main components and their differential compounds of highland barley Monascus tea were analyzed by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).The results showed that the contents of water extracts, tea polyphenols, tea proteins, theaflavins, thearubigins and theaflavins of highland barley Monascus tea were significantly higher than those of highland barley (P<0.05), and the contents of polysaccharides of highland barley were significantly higher than those of highland barley Monascus tea (P<0.05).In addition, 1 682 compounds were detected in highland barley Monascus tea and highland barley, among which amino acids and their derivatives, alkaloids, lipids, phenolic acids and nucleotides and their derivatives were the main compounds in highland barley Monascus tea and highland barley.124 differential compounds were screened, and the differential compounds were mainly alkaloids, lipids, terpenoids and phenolic compounds.It was also found that the DPPH radical scavenging ability, ABTS radical scavenging ability and iron ion reduction ability of barley red tea were significantly higher than that of highland barley (P<0.05).However, the sensory score of highland barley was higher than that of highland barley Monascus tea, which was 82.89.The results of this study can reveal the differences between the metabolites of highland barley Monascus tea and highland barley from the perspective of plant metabolomics, and provide a theoretical basis for the subsequent study of highland barley Monascus tea.
  • Study on antioxidant activity of Lilium lancifolium Thunb flavonoid extract
    WU Mengsi, JIN Jianyu, SHANG Shuyou, RUAN Jun, LI Shuofang, WANG Jinsong, LI Rong
    Food and Fermentation Industries. 2024, 50(15): 163-169. https://doi.org/10.13995/j.cnki.11-1802/ts.036421
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    The purpose of this experiment was to study the antioxidant activity of Lilium lancifolium Thunb flavonoid extract.The antioxidant capacity of flavonoids of Lilium lancifolium Thunb was explored by chemical method and Caenorhabditis elegans model, and free radical scavenging, antioxidant enzyme activity, and nematode lifespan were used as indicators.Results showed that the antioxidant activity of Lilium lancifolium Thunb flavonoid extract reached a maximum when the material-liquid ratio of the extract was 1∶10 (g∶mL), among which the DPPH radical scavenging rate was 83.46% and the ABTS cationic radical scavenging rate was 73.26%.The extract of flavonoids of Lilium lancifolium Thunb could significantly increase the activity of antioxidant enzymes and glutathione content in nematodes with oxidative damage, improve the antioxidant capacity of nematodes, and prolong the life of nematodes.The average survival time of nematodes treated with flavonoid extract of Lilium lancifolium Thunb reached 10 h.Lilium lancifolium Thunb flavonoid extract has good antioxidant activity and has the potential to develop food antioxidants or functional foods.
  • Cistanche tubulosa (Schenk) Wight extract and evaluation of whitening activity
    LIN Yanjun, GONG Xiaoqing, YANG Simin, PENG Xiaoming, YAN Xiaoqiang, GUAN Jie, JU Ruijun
    Food and Fermentation Industries. 2024, 50(15): 170-176. https://doi.org/10.13995/j.cnki.11-1802/ts.036661
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    This study aims to optimize the extraction process of Cistanche tubulosa active components by response surface and to further investigate its antioxidant and whitening properties.Active components in C. tubulosa were extracted using microwave ultrasonic extraction.The echinacoside present in the extract was used as the index component, and the extraction process was further optimized by the Box-Behnken method of response surfaces.The antioxidant activity in vitro was assessed after the extract was obtained by testing the scavenging capacities of DPPH free radicals and ABTS cationic radicals, and total reducing power.The CCK-8 method and flow cytometry were used to detect related indexes of murine melanoma cells (B16 cells) and to evaluate their whitening activity in vitro.According to the findings, the obtained optimum values of extraction conditions were as follows:A material-to-liquid ratio of 1∶16, an ethanol concentration of 70%, an ultrasonic power of 160 W, and a 6-minute ultrasonic period.Echinacoside was present in the extract at a level of 8.09% under these circumstances.At a concentration of 2 mg/mL, C. tubulosa extract had better total reducing ability and was comparable to vitamin C in terms of its ability to scavenge free radicals.The amount of melanin in B16 cells decreased to 58.12% and the rate of tyrosine activity inhibition increased to 32.10% at a concentration of 50 mg/mL of C. tubulosa extract.The amount of melanosome transport decreased to 12.77% at a concentration of 100 mg/mL of C. tubulosa extract, which significantly inhibited tyrosinase activity, melanin production, and melanosome transport.In vitro testing of the C. tubulosa extract revealed significant antioxidant capacity as well as a favorable whitening effect.It has potential as a natural raw material for whitening and antioxidants.
  • Effect of different galactomannans on the quality of cheese sticks
    ZHANG Chaoyang, WANG Yuxiang, YANG Wei, LIU Yuanfa
    Food and Fermentation Industries. 2024, 50(15): 177-185. https://doi.org/10.13995/j.cnki.11-1802/ts.039529
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    The study systematically investigated the impact of incorporating three different sources of galactomannans (locust bean gum, Gleditsia sinensis Lam gum, and guar gum) at specific concentration gradients on the characteristics of cheese sticks.A comprehensive analysis was conducted based on the specified ratios of lactic acid (0.5%), carrageenan (0.84%), emulsified salt (1.2%), mozzarella cheese (35%), butter (12%) and sucrose (10%), including rheology, texture profiling, water-holding assessment, water distribution characteristics, microstructural observation, as well as viscosity and fluidity tests.The corresponding results were compared to ascertain the effects and distinctions of galactomannans on product performance.Preliminary results of rheological tests revealed the basic structural framework of the cheese stick is an emulsion gel system with butter as rigid filler and casein and polysaccharide gels as continuous phases.It was found that at lower concentrations (0.12%), locust bean gum and Gleditsia sinensis Lam gum had a detrimental effect on the gel structure of the system, while guar gum demonstrated excellent compatibility.When the polysaccharide addition is above 0.36% all samples exhibited a uniform microstructure and enhanced water-holding capacity, however, differences in water distribution among samples with different polysaccharide additions are not significant.Among the samples, those with locust bean gum addition exhibited good elasticity, fluidity, and a soft texture.In contrast, samples with added Gleditsia sinensis Lam gum exhibited a soft texture and excellent gel performance but lacked fluidity and elasticity.Finally, the samples with added guar gum exhibited high hardness, elasticity, and good fluidity.
  • Effects of cooking methods on digestion characteristics of grass carp meat protein and antihypertensive activity of digested products
    LI Xiaofeng, ZHANG Lu, LUO Jing, WANG Siyu, WEN Qinghui, YIN Hongmei, TU Zongcai
    Food and Fermentation Industries. 2024, 50(15): 186-195. https://doi.org/10.13995/j.cnki.11-1802/ts.036040
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    To study the effects of different cooking methods on the digestive characteristics of grass carp meat protein and the anti-hypertensive activity of digested products, grass carp meat was treated by steaming (SM), boiling (BO), deep frying (FY), roasting (RO) and low-temperature vacuum cooking (SV).The digestibility of fish protein, and the differences in amino acid composition, peptide composition, in vitro anti-oxidation, and angiotensin-converting enzyme (ACE) inhibition ability of digestive products were compared.The identified potential active peptides were synthesized and verified.Results indicated that the protein digestibility of all samples except SM was lower than that of raw fish (RW), FY gave the lowest (44.42%) protein digestibility.Cooking changed the amino acid composition and polypeptide composition of fish meat digestion products.The antioxidant ability of digested products varied in different antioxidant activity models.The digested products pre-treated with RO, SM, and SV exhibited the strongest Fe2+ chelating rate, hydroxyl radical and superoxide anion scavenging ability, respectively.While FY gave the highest reducing power and DPPH free radical scavenging activity, its ACE inhibitory activity was decreased.Four novel ACE inhibitory peptides LMF, LMW, LWM, and FLW were identified from the digestive products, with the IC50 of 48.1, 2.9, 12.5, and 87.0 μg/mL, respectively.Therefore, in daily diet, expected for rich and diverse needs of food raw materials, the choice of cooking methods should be diversified to obtain different active peptides.
  • Research on process of ultrasound-assisted autolysis of shrimp head to prepare active products with thermal hysteresis activity
    HAN Mei, OUYANG Jijin, CHEN Xiujuan, JULIETH Majura, CHEN Zhongqin, GAO Jialong, ZHENG Huina, LIN Haisheng, CAO Wenhong
    Food and Fermentation Industries. 2024, 50(15): 196-204. https://doi.org/10.13995/j.cnki.11-1802/ts.036696
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    Using the degree of hydrolysis as an index, the Plackett-Burman design was adopted to explore the factors affecting the preparation of thermal hysteresis activity (THA) products by ultrasonic-assisted autolysis of shrimp heads.Ultrasonic time, ultrasonic power, autolysis pH, autolysis temperature, and autolysis time were selected from 7 factors.Single factor test and orthogonal design were carried out to optimize the process of ultrasonic-assisted autolysis of shrimp head, and the relationship between product composition and thermal hysteresis activity at different times was explored.Results showed that the autolysis effect was the best when the ultrasonic power was 300 W, the ultrasonic power was 15 min, the pH was 8.0, the temperature was 50 ℃, the autolysis time was 3 h, and the hydrolysis degree was 35.24 %.The autolysis curve experiment was carried out under the optimal process, and it was found that the product of autolysis for 2 h had the highest activity.Correlation analysis showed that THA was strongly correlated with hydrolysis degree and amino acid composition.When the THA at autolysis for 2 h was as high as 1.4 ℃, the degree of hydrolysis was 27.18 %, and the sum of the characteristic anti-freezing amino acid content in the peptides was 58.05 %.Ultrasound-assisted autolysis of shrimp head can promote its autolysis and potentially develop new, safe, and efficient thermal hysteresis active products.
  • Effect of thawing methods of raw meat on quality characteristics of pork meatballs
    SHI Miaomiao, BIAN Huan, CHEN Yixuan, ZHANG Muhan, WANG Daoying, XU Weimin
    Food and Fermentation Industries. 2024, 50(15): 205-212. https://doi.org/10.13995/j.cnki.11-1802/ts.036705
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    To investigate the effects of different thawing methods on the quality characteristics of pork meatballs, this article used pork that has undergone four thawing methods, including cold thawing, room temperature thawing, ultrasonic thawing, and microwave thawing as raw materials to make pork meatballs.Fresh pork was used as a control to explore the changes in color, cooking yield, water retention, texture, microstructure, and other aspects of pork meatballs under different thawing methods.Results showed that the quality of pork meatballs in the microwave thawing group showed a more significant decrease, with significantly lower water retention, oil retention, L* value, elasticity, and chewing ability compared to other thawing treatment groups.The room temperature thawing group and ultrasonic thawing group had good water retention, with the lowest thawing loss and cooking loss.The room temperature group and ultrasonic thawing group had no significant differences in L*, a*, and b* compared to the fresh meat group, so these two thawing methods could effectively maintain the color of the meat.From the perspective of texture, the room temperature group and ultrasonic thawing group could maintain muscle elasticity, but the hardness was significantly reduced compared to fresh meat.After the freezing and thawing processes, the fiber structure of the pork meatballs was damaged to varying degrees.The degree of damage was relatively small in the refrigeration and room temperature thawing groups, while the myofibril structure was most severely damaged in the microwave thawing treatment.Overall, room temperature thawing or ultrasonic thawing can be considered as the optimal thawing method for pork meatballs raw meat to be applied to the large-scale production of pork meatballs.
  • Effect of Zanthoxylum bungeanum essential oil on lipid oxidation and volatile components of fried pork chops
    CHEN Ziye, YOU Yun, LIAN Huanhui, HU Xin, HUANG Xiaoxia, XIAO Sili, LIU Qiaoyu, ZENG Xiaofang
    Food and Fermentation Industries. 2024, 50(15): 213-221. https://doi.org/10.13995/j.cnki.11-1802/ts.039187
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    Adding 0%, 2.5%, 3.0%, 3.5%, and 4.0% (based on the mass of meat slices) of Zanthoxylum bungeanum essential oil to the marinade, pork leg slices were processed into pork cutlets through marinating, coating with flour, and deep-frying processes.By marinating the pork cutlets with different concentrations of Z.bungeanum essential oil, the effects of Z.bungeanum essential oil on lipid oxidation and volatile flavor compounds of the fried pork cutlets were investigated.The results showed that adding Z.bungeanum essential oil significantly reduced the thiobarbituric acid (TBA) value, peroxide value, acid value, and unsaturated fatty acid content of the pork cutlets.Particularly, the TBA value of the pork cutlets marinated with 4% Z.bungeanum essential oil decreased by 31.25% compared to the control group (0%), indicating a significant inhibitory effect of Z.bungeanum essential oil on lipid oxidation.Pleasant flavor compounds originating from Z.bungeanum essential oil, such as alcohols (linalool), alkenes [(+)-limonene, myrcene], were newly detected in the fried pork cutlets with added Z.bungeanum essential oil.Partial least squares discriminant analysis revealed a significant impact of adding Z.bungeanum essential oil on the volatile flavor compounds of the fried pork cutlets.After adding Z.bungeanum essential oil, aldehydes (trans-2-octenal, decanal) and alkenes [(+)-limonene, myrcene] with fresh aroma were newly identified in the fried pork cutlets with odor activity value odor activity value >1, indicating the ability of Z.bungeanum essential oil to enhance the original flavor of the fried pork cutlets.Sensory evaluation results showed that the fried pork cutlets marinated with 3.5% Z.bungeanum essential oil were most favored by the panelists.This experiment provides guidance for controlling lipid oxidation, improving flavor, and enhancing sensory characteristics of pre-prepared fried meat products.
  • Construction of rehydration model for dried chillies and research on characteristics and fermentation quality after rehydration
    GUO Meiling, YAO Hong, HUANG Luhan, WU Yun, WU Yating, ZSOLT Zalan, KAN Jianquan, DU Muying
    Food and Fermentation Industries. 2024, 50(15): 222-230. https://doi.org/10.13995/j.cnki.11-1802/ts.036748
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    To investigate the processing adaptations of dried chillies after rehydration, five common chilli varieties in Southwest China were selected for the rehydration research, and principal component analysis was used to shortlist the varieties with the highest composite scores for making chilli sauce.The results showed that the Peleg model is suitable for describing the rehydration process of dried chillies under the experimental conditions of material-liquid ratio 1∶50 (g∶mL) at 45 ℃.At 90 min of rehydration, the textural properties of the five chillies were better and the microstructure was closest to fresh chillies.Erjingtiao was regarded as the most suitable variety for rehydration and reprocessing.The experiments investigated the fermentation of chilli sauce with rehydrated Erjingtiao (B) and fermentation of chilli sauce with rehydrated Erjingtiao plus sucrose (C), with fresh Erjingtiao fermented chilli sauce (A) used as a control.The total acid, reducing sugar and amino acid contents of chilli sauce A were found to be significantly higher (P<0.05) than the chilli sauce B and C, but the percentage of the essential amino acid content of chilli sauce C (38.43%) was closest to the ideal protein model.Chilli sauce B had the highest level of spiciness and chilli sauce C showed significant improvement in spiciness with the addition of sucrose.The sensory scores of chilli sauce C and A were closest to each other.The experiment showed that the fermentation of rehydrated Erjingtiao plus sucrose could enhance the nutritional value of rehydrated chilli sauce, and the sensory quality was closer to fresh Erjingtiao fermented chilli sauce.The results of this study can provide a theoretical reference for the high-value application of rehydrated chilli.
  • Effect of cold plasma treatment on the storage quality and flavor compounds of winter jujubes
    JIA Sitong, ZHANG Zidi, CHEN Cunkun, DONG Chenghu, JI Haipeng, YAN Shijie, MIAO Yungang, YU Jinze, ZHANG Na, LIANG Liya
    Food and Fermentation Industries. 2024, 50(15): 231-240. https://doi.org/10.13995/j.cnki.11-1802/ts.036633
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    This study treated winter jujube with cold plasma at different times (0, 5, 10 min).The microbial quantity and quality-related indexes of winter jujube after treatment were measured, and the changes in flavor substances were measured by headspace gas chromatography ion migration spectrometry (HS-GC-IMS).The effects of cold plasma treatment on the storage quality and flavor of winter jujube were investigated.Results showed that compared with the CK group, cold plasma treatment significantly inhibited the total number of colonies, molds, and yeasts on the surface of winter jujube, after 70 days, the total number of colonies in the 10 min treatment group and the 5 min treatment group was 0.6 lg CFU/g and 0.39 lg CFU/g lower than that in the CK group, respectively.It was 0.42 lg CFU/g and 0.28 lg CFU/g lower than the total number of mold and yeast in group CK, respectively.Cold plasma treatment could slow down the increase in respiratory intensity and the decrease of soluble sugar content, titratable acid content, and vitamin C content of winter jujubes.The firmness of winter jujube in the 5 min treatment group was the most significant, and the firmness of winter jujube in the 5 min treatment group was 47% higher than that in the CK group on the 70 days.The content of original pectin and soluble pectin in the 5 min treatment group was 43% higher than that in the CK group, the content of soluble pectin was 55% lower than that in the CK group, and the contents of cellulose and hemicellulose were 14% and 74% higher, respectively.HS-GC-IMS analysis showed that the contents of 2, 3-butanedione, benzene acetaltalone, limonene, and hexanoic acid in 5 min treatment group were higher than those in the CK group and 10 min treatment group.However, the contents of 2, 3-butanedione, and 2,5-dimethylpyrazine in the treatment group were lower than those in the CK group. The comprehensive analysis showed that cold plasma treatment had a positive effect on inhibiting the quality deterioration and flavor substance change of winter jujube after harvest.
  • Effects of different drying methods on amino acid content and protein structure of Phyllostachys pubescens shoot powder
    LI Yanyan, YANG Jinlai, WU Yan, LI Bin, ZHANG Fusheng, WU Liangru, ZHENG Jiong
    Food and Fermentation Industries. 2024, 50(15): 241-247. https://doi.org/10.13995/j.cnki.11-1802/ts.036959
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    To explore the effects of different drying methods on the amino acid content and protein structure of bamboo shoot powder, Phyllostachys pubescens shoot powder (PPSP) were treated by spray drying (SD), hot air drying (HAD), microwave drying (MD), and low-temperature vacuum drying (LVD), the amino acid content was analyzed and the changes of protein secondary structure were compared based on Raman spectrum amide Ⅰ band.Results showed that the content of total amino acid of PPSP obtained by LVD was the highest (29.19 g/100 g), followed by SD, and the sample prepared by HAD was the lowest.The content of essential amino acids in PPSP dried using LVD was the highest (10.43 g/100 g), accounting for 35.73% of the total amino acid content.The content of flavorful amino acids in PPSP prepared by LVD and SD was 17.58 g/100 g and 15.81 g/100 g respectively, which was significantly higher than that in HAD and MD groups.The amino acid composition of LVD samples was closest to the standard model.Two principal components were extracted by principal component analysis, and the cumulative variance contribution rate was 89.45%.The comprehensive score was LVD>SD>MD>HAD.The 4 drying methods were divided into 3 kinds by cluster heatmap.The β-fold structure of the dried PPSP protein was the highest, accounting for 74.66%-83.35% of the total secondary structure.The contents of β-fold and α-helix structures in HAD samples were significantly higher than those in other samples.This study can provide a theoretical reference for the drying of Phyllostachys pubescens shoot and the development and utilization of bamboo shoot powder.
  • Effect of active soybean flour on structure and rheological properties of gluten protein in posterior routes wheat flour
    JIANG Jiarui, ZHAO Guiting, GONG Zhaohai, ZHENG Xueling
    Food and Fermentation Industries. 2024, 50(15): 248-255. https://doi.org/10.13995/j.cnki.11-1802/ts.036713
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    Gluten proteins were prepared by adding different proportions of active soybean flour to the posterior routes wheat flour separately and using them as raw materials.The macroscopic properties and microstructural properties of gluten proteins were investigated separately based on the determination of the basic gluten protein components, and the effects of active soybean flour on the physicochemical and structural properties of gluten proteins of posterior routes flour were investigated.It was found that the wet gluten content, ash content, protein content, water absorption, gluten index, and glutenin macropolymer of posterior routes wheat flour gluten protein with the addition of active soybean flour showed an increasing trend compared to the control group (P≤0.05).The addition of active soybean flour significantly reduced the content of free sulfhydryl groups and weakened the surface hydrophobic effect of posterior routes wheat flour gluten protein.The results of rheological and tensile experiments showed that the energy storage modulus and loss modulus of gluten protein in the experimental group were larger than those in the control group, and the viscoelasticity and deformation resistance of posterior routes of wheat flour gluten protein were enhanced by the addition of active soybean flour.Both Fourier transform infrared spectroscopy and endogenous fluorescence spectroscopy showed that the addition of active soybean flour could shift the spatial structure of posterior routes of wheat flour gluten proteins toward stable ordering.
  • Effect of different degrees of grinding on physicochemical properties and microstructure of purple potato
    XU Jialin, WEN Jing, REN Guopu, XU Yujuan, WU Jijun, YU Yuanshan, LI Lihui, PENG Jian
    Food and Fermentation Industries. 2024, 50(15): 256-264. https://doi.org/10.13995/j.cnki.11-1802/ts.036795
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    To investigate the effect of grinding degree on the quality of purple potato raw powder, the physical and chemical properties of ultrafine potato raw powder with different grinding time (1, 3, 5 min) were analyzed.Results showed that ultrafine grinding could significantly reduce the particle size of potato powder.When the ultrafine grinding time was 1 min, the particle size decreased to 54.23 μm, and the particle size decreased with the extension of the ultrafine grinding time, and the particle size uniformity increased.After 5 min ultrafine grinding, the particle size of potato raw powder reached 39.17 μm, and the specific surface area increased to 240.67 m2/kg, which was 2.62 times higher than the potato raw powder without ultrafine grinding.Furthermore, the L*, a*, oil retention, solubility, expansion and enthalpy, slip and resting angle, starch content, and enthalpy of gelatinization of the potato raw powder were increased significantly after ultrafine grinding, while the b*, water retention, bulk density, and vibration density were decreased.Specifically, there were no significant differences in the types and contents of anthocyanins, glycemic index and enthalpy of regeneration.With the extension of crushing time, the L*, a*, slip angle, starch content and enthalpy of gelatinization increased, while the b* and vibration density were decreased.Overall, the physicochemical characteristics of purple potato raw powder would be regulated through ultrafine grinding, and the quality of potato raw powder ultrafine grinding for 1-3 min would be better.These results can provide technical support for the development of purple potato raw powder and its related products.
  • Effect of ultrasonication on separation of wheat starch and gluten protein and product characteristics
    CHE Ruibin, ZHENG Xueling, LI Limin
    Food and Fermentation Industries. 2024, 50(15): 265-271. https://doi.org/10.13995/j.cnki.11-1802/ts.036946
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    The effects of different sonication times on the separation effect and structural characteristics of wheat starch and gluten protein were studied in this experiment, and the results showed that short-term sonication (≤10 min) helped to separate starch and gluten protein, and the yield of A starch after sonication was significantly higher than that without sonication, and the yield of A starch was the highest during 10 min of sonication, while the separation effect of A starch and gluten protein decreased by long-term sonication (≥20 min), which was manifested as the yield of A starch and the decrease of gluten protein.With the increase of ultrasonic time, the R1047/1022 and the crystallinity of starch showed an overall decreasing trend.The value of disintegration and regeneration starch increased at first and then decreased.The β-sheet in the secondary structure of gluten decreased.It increased the irregular curling on the contrary, by the way, the elastic modulus G′ and viscous modulus G″ of gluten gradually decreased over time.By observing the microstructure of the gluten network, it was found that ultrasonic treatment increased the pore number in the structure of the gluten network and the network structure became loose.
  • Effects of germination on enrichment of gamma-aminobutyric acid and phenolic substances in different varieties of brown rice
    WANG Yuke, WANG Mian, WANG Xiaoqing, SONG Shiyu, XIE Chong, CAI Jingjing, HU Biaolin, YANG Runqiang
    Food and Fermentation Industries. 2024, 50(15): 272-280. https://doi.org/10.13995/j.cnki.11-1802/ts.036252
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    Germination can strengthen the endogenous enzyme activity of seeds and increase the content of functional components such as γ-aminobutyric acid (GABA) and phenolic acids.In this study, 12 brown rice varieties, including Yuexiu You 197, Wanxiang You 197, and Taifeng You 197, were studied for the synthesis of GABA and phenolics after 36 h of dark germination at 30 ℃.The varieties with increased GABA and phenolics contents were screened separately to investigate the changes of their related enzyme activities.Results showed that the changes in GABA and total phenolic content of brown rice varied among varieties after germination.The total phenolic content in brown rice of five varieties, namely, Wanxiang You 197, Tai Feng You 197, Wan Xiang You 111, Shang Liang You 798, and Lian Yu Xiang 2, increased significantly from 25.97% to 178.53% compared with the control, with the most significant increase in Shang Liang You 798. P-coumaric acid and butyric acid were the main phenolic acid types in brown rice, accounting for 12.37%-43.31% and 21.80%-62.08% of the total phenolic acids in brown rice.However, there were differences in the composition of phenolic acids and their contents in germinated brown rice of different varieties.Germination increased the activity of glutamic acid decarboxylase (GAD) and phenylalanine aminolyase (PAL), cinnamic acid-4-hydroxylase (C4H), and 4-coumarate coenzyme A ligase (4CL) in brown rice, resulting in the accumulation of GABA and phenolic compounds.This study provides data to support the development of germinated brown rice rich in bioactive substances.
  • Automated detection of regulatory changes with machine learning to mitigate compliance risks in the alcoholic beverage industry
    TAO Dandan, BAI Guozhi, KOU Chenguang, YANG Yong, ZHU Huiru, ZHENG Miao, WANG Kaibo
    Food and Fermentation Industries. 2024, 50(15): 281-288. https://doi.org/10.13995/j.cnki.11-1802/ts.039133
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    With the ever-evolving landscape of food safety regulations,staying abreast of modifications is crucial for enterprises to ensure adherence and mitigate potential risks.Leveraging computational technologies facilitates the automatic identification of regulatory changes,streamlining the monitoring process and enabling timely responses.This study explored the implementation of advanced machine learning algorithms in the context of the food industry,presenting a framework that enhanced the efficiency and effectiveness of compliance risk management.In this work,bidirectional encoder representations from transformers (BERT),a pretrained natural language processing model,was employed to identify regulatory news relevant to potential food safety risks of specific food categories,with typical supervised learning models as baselines.Key entities such as organization, food, contaminant,and regulation reported in the news reports were also automatically extracted by the BERT model.Using alcoholic beverage as an example along with the labeled data provided by domain experts,we obtained a fine-tuned BERT model that can automatically detect potential regulatory change related to alcoholic beverage and the critical entities associated with it.The results showed that the F1-score of relevance prediction was 0.81,and the F1-score of entity detection was 0.60.The proposed approach holds the potential to significantly reduce manual efforts,enhance accuracy in detecting regulatory alterations,and ultimately fortify the compliance strategies of food enterprises.
  • Effect of different drying processes on characteristic odor of dried oysters
    WANG Zhijun, YANG Yaofang, LI Hanqi, CHEN Zhongqin, GAO Jialong, ZHENG Huina, LIN Haisheng, QIN Xiaoming, CAO Wenhong
    Food and Fermentation Industries. 2024, 50(15): 289-298. https://doi.org/10.13995/j.cnki.11-1802/ts.036597
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    To investigate effects of different drying methods on characteristic volatile flavors of dried oysters and their formation mechanisms, the effects of vacuum freeze drying (VFD), hot air drying (HAD), vacuum drying (VD), and natural sun drying (SD) on the fatty acid composition and volatile compounds of dried oysters were investigated, and the blanched oysters were serviced as a control (CK) group. The results showed that the fatty acid content of oysters was decreased after dry processing (P<0.05), and the total fatty acid contents were decreased by 19.45%, 49.27%, 27.69%, and 46.63% in the groups of VFD, VD, SD, and HAD, respectively. Among them, saturated fatty acids were reduced ranging from 21.39% to 45.17% and unsaturated fatty acids in the range of 20.66%-52.21%. Besides, The electronic nose results showed that the aroma characteristics of oysters in five groups were significantly different, and the high-temperature dry processing (HAD and VD) increased the concentration of nitrogen oxides (P<0.05). 71 kinds of volatile compounds were identified in the oysters via gas chromatography-ion mobility spectrometry (GC-IMS), and the principal component and fingerprinting analysis further showed that volatile compounds of oysters in five groups were different significantly, and 31 kinds of volatile compounds were identified and screened by partial least squares regression model (PLS-DA) and variable importance projection (VIP), including heptanal, butanal, 2-methyl-2-pentenal, 2-heptanone, 1-penten-3-one, 2-butanone, 1-octen-3-ol, etc. Various characteristic volatile compounds in dried oysters were closely related to the free fatty acids (C15∶0, C16∶1, C16∶0, C18∶3, C18∶4, C20∶0, C20∶1, and C20∶2) based on Pearson correlation analysis.
  • Evaluation of pungency characteristic of pepper (Zanthoxylum bungeanum) oils from different production areas
    DUAN Ping, FENG Xiya, LI Aijun, WANG Hongwei, KAN Jianquan
    Food and Fermentation Industries. 2024, 50(15): 299-305. https://doi.org/10.13995/j.cnki.11-1802/ts.036925
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    Eight pepper oil samples soured from different production areas were analyzed for their pungency characteristics and numbing substances by using sensory analysis methods [time intensity (TI) and quantitative descriptive analysis (QDA)], combined with HPLC.The TI results provided insights into the time-dynamic properties of the pepper oils, with the ZAO1 sample exhibiting the highest area under the curve (AUC) and intensity of maximum (Imax).Additionally, the Imax and AUC displayed a good positive correlation.QDA results revealed noticeable differences in the pungency sensation attributes of pepper oils among various production areas.Notably, the ZAO1 sample was characterized by pronounced “numbness”, “vibration”, and “salivation” sensations, while the ZBO4 sample showed the weakest intensity of these attributes, and the “burning” sensation was the strongest in the ZAO2 sample.The HPLC results indicated that there were significant differences in the content of sanshools in pepper oils from different production areas.Further partial least squares regression (PLSR) analysis identified hydroxy-α-sanshool (HαSS) as the key substance influencing the “numbness”, “vibration”, and “salivation” sensations.In addition, a positive correlation was observed among “numbness”, “vibration”, and “salivation”.These findings provided preliminary insights into the pungency characteristics of pepper oils and their correlation with numbing substances, thereby offering valuable experimental data and a theoretical basis for the quality monitoring of pepper oil in China.
  • Study on characteristic aroma components in Exidia sp.
    SONG Guihua, WANG Yiwen, ZHOU Zhilei, CAO Xuzhen, LUO Sangjiangcai, DE Yang, MAO Jian
    Food and Fermentation Industries. 2024, 50(15): 306-314. https://doi.org/10.13995/j.cnki.11-1802/ts.036671
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    Exidia sp. possesses a unique aroma, but its characteristic aroma compounds have not been identified yet.This study aimed to identify and determine the characteristic aroma components of Exidia sp. The overall aroma profile of Exidia sp. was delineated through sensory evaluation, and its main aroma characteristics were described as fatty, roasted and sour.7 types of 76 kinds in a total of volatile compounds in Exidia sp. were identified by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology.Esters and acids were the main volatile compounds of Exidia sp. Moreover, methyl hexanoate, methyl nonanoate, and other methyl ester components were detected for the first time in Exidia sp. Furthermore, gas chromatography-olfactometry (GC-O) analysis combined with odour active values (OAVs) was used to characterize aroma compounds of Exidia sp. It turned out that aldehydes and ketones were the main aroma components in Exidia sp., acetic acid, trans-2-decenal, γ-nonolactone, octanoic acid, hexanoic acid, n-hexanal, nonanal, 10-nineteenth ketone, ethyl palmitate, n-octanol, and 2-pentylfuran had been determined as 11 characteristic aroma components of Exidia sp. This study aims to contribute to the understanding of the aroma characteristics of Exidia sp., providing fundamental data support for quality control.
  • Research progress on regulation mechanism of ethanol in Saccharomyces cerevisiae and breeding of low-yielding strains
    LI Na, LI Ying, SUN Yue
    Food and Fermentation Industries. 2024, 50(15): 315-323. https://doi.org/10.13995/j.cnki.11-1802/ts.037490
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    In recent years, global warming has led to an increase in the sugar content of grapes, which has led to a gradual increase of ethanol content in wine.The high ethanol content will affect the flavor characteristics of wine and human health.Therefore, how to effectively reduce the ethanol content in wine has attracted more and more attention.It is of great significance to deeply study the regulation mechanism of ethanol metabolism in Saccharomyces cerevisiae, and to select low-yield ethanol S.cerevisiae, in order to solve the wine quality problems caused by high alcohol content in wine.In order to provide a reference for obtaining excellent low-yielding ethanol strains and achieving precise regulation of ethanol content in wine.The metabolic pathways and key regulatory genes of ethanol in S.cerevisiae were reviewed firstly.Furthermore, the molecular mechanism of S.cerevisiae in regulating ethanol production is analyzed.Finally, the common methods in the selection and breeding of low-yielding ethanol strains are summarized.
  • Advances in single cell oil of Trichosporon sp.
    HUANG Linyi, YUAN Yongjun, CAO Xi
    Food and Fermentation Industries. 2024, 50(15): 324-332. https://doi.org/10.13995/j.cnki.11-1802/ts.037129
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    Single cell oil (SCO) refers to a large amount of oil accumulated in the cell by single-cell oil-producing microorganisms.The strain Trichosporon sp.is known for producing high-yield SCO.This article first summarizes the common oil-producing strains and their fatty acid composition of Trichosporon sp.and then provides a detailed introduction to the effects of medium components such as carbon source, nitrogen source, C/N ratio, inorganic salt and cultivation conditions such as inoculation amount, pH, temperature and cultivation time on their oil production.It also comprehensively summarizes the use of cheap raw materials such as lignocellulosic hydrolysates, industrial and agricultural wastes, and starch raw materials by Trichosporon sp., as well as the use of Trichosporon sp.SCO.This article aims to provide a reference base for Trichosporon sp.research in the field of SCO development and utilization.
  • Progress of lactic acid bacteria fermentation carrot process and human health research
    JU Zixuan, WANG Wenqiong, QIAN Yi, LI Wenjing, LIU Min, QU Hengxian, GUO Sheng, GU Ruixia
    Food and Fermentation Industries. 2024, 50(15): 333-339. https://doi.org/10.13995/j.cnki.11-1802/ts.037578
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    Lactic acid bacteria fermentation of carrots can prolong the shelf life of carrots, improve their nutritional value, safety, and bring unique taste and flavor.This paper summarized the effects of fermentation with different lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus rhamnosus on the sensory properties and nutrient composition of carrots, and the effects of the fermentation methods of lactic acid bacteria, including single-strain and composite-strain fermentation, fermentation morphology of carrots, and the pretreatment processes of carrots, on the sensory qualities and the release of the functional nutrient factors of fermented carrots.The effects of different fermentation processes on the quality of fermented carrot products were comprehensively analyzed.From the perspective of lactic acid bacteria fermented carrot products and human health, the physiological mechanisms of fermented carrots in regulating the structure of intestinal flora, regulating blood glucose, and improving sleep were summarized.The future development of the industry was also prospected, with a view to providing a theoretical basis for the development of lactobacilli fermented carrot industry.
  • In vivo and in vitro intestinal models involved in foodborne pathogens
    SONG Yiyang, WU Mengjie, DONG Qingli, LI Zhuosi
    Food and Fermentation Industries. 2024, 50(15): 340-349. https://doi.org/10.13995/j.cnki.11-1802/ts.037534
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    In vitro and in vivo intestinal models are an important tool for studying foodborne pathogenic bacteria.These models have been widely used to study the pathogenesis gene-to-phenotype, tolerance, immune responses, and vaccine development of foodborne pathogens.Although there have been numerous advancements in the study of intestinal models of foodborne pathogens both domestically and internationally, there is a lack of systematic summary.This review summarizes the application of in vitro and in vivo models in studies on foodborne pathogens, including rodent model, nonhuman primate model, cellular models, human intestinal organoids, and other in vitro and in vivo models.Additionally, it provides a detailed description of the strengths and weaknesses of all these models.Animal models can comprehensive review the progression of foodborne disease infections and the host immune response, but the results cannot be fully applied to humans due to species differences in physiology and pathology.Three dimensional in vitro cell culture models, especially organoids and organs-on-chips, using human cells have huge potential for studying the virulence mechanisms of foodborne pathogens at micro-level and the cell and tissue tropism of foodborne pathogens.The development of this review can serve as a scientific basis and useful reference for studying foodborne pathogens.
  • Research progress of probiotics in improving diseases related to intestinal flora imbalance in the elderly
    ZHANG Botong, LI Mingyu, XUE Yuan, PU Xiaolu, ZHEN Aoxuan, LU Jianghao, ZHU Hong, CUI Yue
    Food and Fermentation Industries. 2024, 50(15): 350-358. https://doi.org/10.13995/j.cnki.11-1802/ts.039243
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    The population aging has gradually become an important social problem in our country.The increased risk of diseases in the elderly caused by the imbalance of intestinal flora has attracted more and more attention.Probiotics can protect the intestinal mucosa and reconstruct the structure of intestinal flora by competing for adhesion sites and regulating immune function, so as to alleviate the diseases related to intestinal flora imbalance in the elderly.This article first summarizes the changes in the composition of intestinal flora with aging, the diseases related to intestinal flora imbalance in the elderly, and the ways to improve it, with a focus on the research progress and mechanism of probiotics in improving metabolic syndrome, inflammatory bowel disease, cancer, and neurodegenerative diseases in the elderly in recent years.This study provides a theoretical basis for the rational use of probiotics and the health management and disease treatment of the elderly.
  • Research progress in breeding of cyclodextrin glycosyltransferase producing strains and enzyme molecular modification
    TAO Dawei, ZHANG Yingqi, ZHAO Saisai
    Food and Fermentation Industries. 2024, 50(15): 359-371. https://doi.org/10.13995/j.cnki.11-1802/ts.037550
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    Cyclodextrin (CD) is widely used due to its unique structure of internal hydrophobicity and external hydrophilicity, and enzymatic preparation of CD is a commonly used method, mainly uses cyclodextrin glycosyltransferase (CGTase).This paper reviews the breeding of CGTase producing strains and enzyme molecular modification, focusing on the discussion of four commonly used optimization strategies for heterologous expression to increase enzyme expression:enzyme production conditions optimization, signal peptide selection, promoter optimization, codon optimization, as well as the impact of three commonly used enzyme molecular modification methods on enzyme related characteristics:site-directed mutation, site-saturation mutation, and error prone PCR.
  • Progress of sweet-taste plants regulating glucagon-like peptide-1 against diabetes
    WANG Yajing, CHEN Liang, ZOU Yaqian, CHEN Xumeng
    Food and Fermentation Industries. 2024, 50(15): 372-380. https://doi.org/10.13995/j.cnki.11-1802/ts.039516
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    Glucagon-like peptide-1 (GLP-1), a peptide produced by intestinal L cells, can reduce blood glucose levels through multiple mechanisms, and is considered to be an effective target for the treatment of diabetes.GLP-1-related drugs such as Semaglutide have been widely used in clinical practice, with significant effects but still with some limitations.In recent years, sweet-taste plants have been widely studied and applied in the prevention and treatment of various diseases, especially in the prevention and treatment of diabetes, in which rich compounds, such as saccharides, saponins, flavonoids, and alkaloids are the main material basis of its sweet taste.A number of studies have suggested that sweet-taste plants and their active ingredients may affect GLP-1 through a variety of pathways.It directly interacts with L cells to activate taste receptors, glucagon peptide (PG)/pre hormone converting enzyme 1/3 (PC1/3), Wnt/β-catenin and phosphatidylinositol 3-kinase (PI3K)/protein kinase B (Akt) signaling pathways.What’s more, it indirectly affects the synthesis or hydrolysis of GLP-1 through gut flora/short-chain fatty acids (SCFAs), gut flora/bile acid saline hydrolytic enzyme (BSH)/farnesoid X receptor (FXR), and dipeptidyl peptidase-4 (DPP-4) pathways.This study reviews the active ingredients of sweet-taste plants and their possible mechanisms of action on GLP-1, providing new perspectives for further elucidating the taste and efficacy of sweet-taste plants.
  • Research advances in biological activities of sesaminol
    ZHANG Zujiao, SHEN Yuping
    Food and Fermentation Industries. 2024, 50(15): 381-388. https://doi.org/10.13995/j.cnki.11-1802/ts.039370
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    Sesaminol, a polyphenolic natural product primarily derived from Sesamum indicum, possesses multiple biological activities and strong thermostability.It can be utilized as a pharmaceutical, a nutritional supplement, and an additive in cosmetics, thus possessing great potential for application and development.In recent years, researchers have conducted extensive studies on sesaminol.This paper comprehensively reviews the latest research advances of sesaminol in seven aspects, including anti-oxidation, anti-inflammatory, anti-tumor, cardiovascular protection, obesity prevention, neuroprotection, and delaying skin aging.Most of the present studies focus on in vitro cell model or animal model, and there remains a considerable gap before clinical application and commercialization.Therefore, urgent advancement in research is required.Leveraging the advancements in life sciences, modern medicine, and modern instrumental analysis techniques, in-depth studies on pharmacological mechanisms, enhancement of safety assessment, and exploration of new physiological activities will facilitate the advancements of research on the biological activities of sesaminol and the development of associated products.
  • Research progress of emulsifiers for baking
    WU Wenqing, QIAN Haifeng, LI Yan, FAN Mingcong, WANG Li
    Food and Fermentation Industries. 2024, 50(15): 389-397. https://doi.org/10.13995/j.cnki.11-1802/ts.037555
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    Emulsifier is a kind of food additive widely used in the food industry.It is used in bakery products such as bread, cake and cookies, and can give products uniform consistency and delicious flavor.At present, most of the emulsifiers used in baking products are chemical synthesis.With the increasing healthy demand and ‘clean label’, researchers paid more attention to natural emulsifiers.The common synthetic and natural emulsifiers used in baking products were summarized in this paper, and the application mechanism, advantages and disadvantages of different types of emulsifiers in baked goods were analyzed and discussed.The current situation and development direction of compound emulsifiers were also discussed, which would be helpful for the in-depth development and use of baking emulsifiers.
  • Research progress of functional properties of wolfberry and development of its products
    ZHANG Qi, ZHU Xuanxuan, XIONG Jiali, LUO Xiaorong
    Food and Fermentation Industries. 2024, 50(15): 398-408. https://doi.org/10.13995/j.cnki.11-1802/ts.037637
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    Wolfberries in China are mainly distributed in the northwest region, divided into red, black, and yellow wolfberry.Wolfberry is a medicinal food homologous food rich in nutrients and active ingredients, therefore, wolfberry shows some functional properties, such as lowering blood sugar, lowering blood lipids, resisting oxidation, resisting ageing, regulating immunity, relieving asthenopia, resisting tumors, protecting the nervous system, and regulating intestinal flora, etc.Due to the difficulty in preserving and transporting fresh wolfberries, they are often processed into beverage products, dried wolfberries, and other foods.At present, 80% of wolfberries on the market are still sold as dried wolfberries, and beverage products have become the main products of the new wolfberry consumer market, and other foods are mostly in the research and development stage.This article reviewed the variety classification, nutritional characteristics and mechanism of action, and the development status of food products of wolfberry, which would provide a basis for further research on the nutritional components and active ingredients of wolfberry and the deep processing of food and look forward to the future research and development of wolfberry industry to provide a theoretical basis for the research and application of wolfberry functional characteristics and food development and application.
  • Progress in the manufacture of intelligent bioreactor equipment
    LIU Keyi, WANG Junqing, FU Kai, LI Feng, WANG Ruiming, LI Piwu
    Food and Fermentation Industries. 2024, 50(15): 409-416. https://doi.org/10.13995/j.cnki.11-1802/ts.037608
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    The bioreactor serves as the fundamental equipment in the biomedicine and biotechnology industry, with the global market witnessing continuous growth year after year.It is poised to become a pivotal driver of expansion within the realm of equipment manufacturing.With the rapid advancements in synthetic biology and artificial intelligence technology, high-throughput and miniaturized bioreactors have been implemented for process development and optimization, while large-scale bioreactors are evolving towards low energy consumption and intelligent operation.The intricate flow field structure within a bioreactor poses a significant challenge to scaling up biological processes, necessitating comprehensive research on factors such as mixing, mass transfer, shear stress, among others.To enhance the, techniques like artificial intelligence and machine learning are indispensable for data acquisition and optimization purposes.In the future, highly integrated intelligent bioreactors expertise from various domains including biotechnology, information technology, and control technology will find extensive applications across multiple fields.
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Basic Information
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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