25 June 2022, Volume 48 Issue 12
    

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  • Probiotic properties of Bacillus thuringiensis IX-01 extracellular polysaccharide in vitro
    GAO Zexin, SUN Wu, XU Lingming, ZHANG Leilei, ZHU Li, ZHAN Xiaobei
    Food and Fermentation Industries. 2022, 48(12): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.030184
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    Microbial extracellular polysaccharides possess various beneficial properties and are potential prebiotic. The extracellular polysaccharide BPS-2 was extracted from Bacillus thuringiensis IX-01 by high-density cellular fermentation. BPS-2 is a heteropolysaccharide composed of aminogalactose, arabinose, glucosamine, glucose and mannose with a molar percentage of 5.53∶1.77∶4.74∶3.24∶1. It has a polysaccharide molecular mass of 27.96 kDa. MTT assay was used to evaluate the cytotoxicity of BPS-2, and microorganisms from 10 healthy human fecal were obtained to investigate the effect of BPS-2 on the composition and metabolites of human fecal flora under the premise that its polysaccharide was not cytotoxic. During 48 h of static fermentation in vitro, BPS-2 significantly enhanced the production of short-chain fatty acids compared to the negative control (P<0.05), with concentrations of acetic acid, propionic acid, butyric acid and total short-chain fatty acids reaching (31.59±0.73), (10.82±0.65), (8.18±0.2), (50.59±1.54) and (50.59±1.54) mmol/L, respectively. Sequencing of 16S rRNA gene showed that BPS-2 significantly increased the relative abundance of the beneficial genus Parabacteroides and reduced the relative abundance of the harmful microflora Megamonas and Fusobacterium, which in turn were involved in improving the structure of the host gut microbiota. This is the first report on in vitro probiotic properties of BPS-2 produced by B. thuringiensis, which can provide a basis for its application in the food industry.
  • Effects of high-pressure thermal sterilization combining with acid on the sterilization of Bacillus subtilis spores
    ZHANG Zhong, YANG Jie, SHEN Jin, BI Ke, LIU Yue, XIN Weishan, ZHANG Bianfei
    Food and Fermentation Industries. 2022, 48(12): 9-15. https://doi.org/10.13995/j.cnki.11-1802/ts.029773
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    High-pressure thermal sterilization (HPTS) is effective in inactivating the most difficult-to-inactivate bacterial spores in foods, and studies have shown that HPTS combined with acid treatment can achieve better inactivating effect.To clarify the mechanism of inactivating bacterial spores by HPTS combined with acid, the pH of the bacterium suspension was adjusted to 1, 4 and 7, and the suspension was treated at 550 MPa combined with 25, 65 and 75 ℃ for 20 min in this study.The killing effect, UV absorption leakage, inner membrane permeability and changes in spore composition of Bacillus subtilis after HPTS combined with acid treatment were investigated by plate counting, UV spectrophotometry, flow cytometry and Fourier infrared transform spectroscopy.It was found that:(1) Under normal temperature and pressure, the pH value alone could not cause the inactivation of bacterial spores.The inactivating effect of HPTS combining with acid on bacterial spores increased effectively with the decreasing of pH, and bacterial spores were inactivated by up to 6.25 lgCFU/mL.(2) The UV absorption leakage reflects the changes in the permeability of the inner membrane of bacterial spores.OD260 and OD280 values increased significantly after HPTS combined with different pH treatments, the UV absorption leakage of bacterial spores increased, indicating that HPTS combined with different pH caused some degree of damage to the permeability barrier of bacterial spores.As the pH decreased, the amount of UV-absorbing material leaked from bacterial spores after 550 MPa combined with 25 ℃/65 ℃/75 ℃ treatment increased significantly, indicating that acid would further damage the permeation barrier of bacterial spores, allowing more nucleic acid and protein-based UV absorbers to leak out.(3) Flow cytometry is commonly used to detect damage to bacterial cell membranes.The bacterial spores were stained with the fluorescent dye PI, which releases red fluorescence after embedding double-stranded DNA.Compared to the action of HPTS alone, the proportion of positive areas after treatment with HPTS combined with pH 4 and pH 7 was essentially similar, whereas the proportion of positive areas after treatment with HPTS combined with pH 1 was significantly greater, indicating that HPTS combined with pH 1 had a stronger damaging effect on the inner membrane of bacterial spores than HPTS alone.It can be assumed that acid increased the permeability of the inner membrane of bacterial spores and improved the inactivating effect.(4) Fourier transform infrared spectroscopy is now widely used for the comprehensive detection of the physiological state of microorganisms.By applying the second derivative to the original infrared spectrum, changes in the lipid phase state of bacterial cell membranes and substances such as proteins and nucleic acids can be specifically analyzed.The wavelength range for infrared detection in this experiment was 4 000-500 cm-1.The 3 000-2 800 cm-1 band reflects the phase changes of the membrane lipids.The infrared spectroscopy(IR) absorption peaks at the original 2 960 cm-1 and 2 919 cm-1 of bacterial spores treated with HPTS combined with acid shifted and the IR absorption peaks changed more strongly, indicating that the phospholipid phase state of the inner membrane of bacterial spores shifted, the phospholipid molecules of its inner membrane changed from a gel state to a liquid crystal state, and the membrane lipid mobility increased.The 1 700-1 600 cm-1 band reflects changes in protein secondary structure in the protein amide I band.The IR absorption peak of 1 674 cm-1 representing the β-folded structure of the protein shifted to 1 676 cm-1 for bacterial spores treated with HPTS combined with acid, meanwhile, the IR absorption peaks of 1 652 cm-1 and 1 644 cm-1 representing the α-helical structure of the protein shifted to 1 650 cm-1 and 1 646 cm-1, indicating that changes in the secondary structure of proteins resulted in protein denaturation.The 1 300-900 cm-1 band reflects changes in nucleic acid backbone vibrations.The bacterial spores treated with HPTS combined with acid showed a shift in the position of the IR absorption peaks at 1 080 cm-1 and 1 220 cm-1 towards the lower wave numbers and a weakening of the intensity of the absorption peaks.This indicates that the nucleic acid material within bacterial spores is denatured and the peptidoglycan layer and cell wall structure are significantly altered, possibly causing bacterial spores' cortex to rupture and thus leading to bacterial spores' death.The experimental results show that acid treatment is an effective means to assist HPTS in inactivating bacterial spores, with good synergistic bactericidal effect.
  • Effects of proteins from different sources on aging and gut microbiota in mice
    WANG Xinyi, LU Shourong, WANG Hongchao, ZHU Jinlin, ZHAO Jianxin, ZHANG Hao, CHEN Wei, LU Wenwei, FANG Zhifeng
    Food and Fermentation Industries. 2022, 48(12): 16-23. https://doi.org/10.13995/j.cnki.11-1802/ts.029514
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    Dietary protein is very important for maintaining the health of the elderly. In this study, the effects of plant and animal proteins and mixed protein on skeletal, muscle weakness, and gastrointestinal function were evaluated in natural aging mice. Furthermore, the differences between plant and animal proteins on aging from the perspective of gut microbiota were explored. Female C57BL/6J mice were randomly divided into mixed protein group, soy protein group, and whey protein group (n=6/each group). The mice were fed with different protein diets with the same energy supply ratio for 24 weeks. Body mass, aging score, and behavioral experiment were determined to assess the effects of different proteins on aging characteristics in mice. Muscle content, hematoxylin & eosin staining of muscle, and bone mineral density were measured to evaluate muscle and bone health in aging mice. To evaluate the gastrointestinal function, fecal water content, defecation volume, intestinal propulsion rate, and regulatory peptide of the gut in serum were measured. The effects of different proteins on aging symptoms were evaluated overall based on the above indices. The results showed that soybean protein contributed to the stability of body weight and a decrease in the aging score. Additionally, soybean protein improved muscle and bone health characterized by the tight arrangement of muscle fibers, higher bone mineral density, and uniform cortical bone thickness. While whey protein and mixed protein had no significant effect on them. The relative abundances of Bifidobacterium and Fournierella in the gut microbiota were increased in the soybean protein group, which might be associated with muscle and bone health. Therefore, the intake of soy protein is more conducive to improving the aging symptoms.
  • Residual behavior of cyenopyrafen in the process of orange juice
    HAN Ke, WANG Yemei, ZHOU Huyi, LIANG Daowei, ZHAO Qiyang, JIAO Bining
    Food and Fermentation Industries. 2022, 48(12): 24-29. https://doi.org/10.13995/j.cnki.11-1802/ts.028355
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    The relatively novel acaricide cyenopyrafen has a good application prospect in the citrus industry, but there is a certain residual risk. In order to clarify the residual behavior of cyenopyrafen in commercial processing of orange juice, a modified QuEChERS samples preparation method combined with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was applied to analyze the residues of cyenopyrafen in citrus processing samples. After sprayed with five times the concentration of the maximum recommended dosage solutions, the fruits were collected on the 15 days after spraying and were commercially processed immediately. The results showed that the concentration of cyenopyrafen in squeezed juice, filtrated juice, NFC juice and concentrated juice were significantly lower than those in fresh fruits and the processing factor were all less than 1. But for wet pomace and essential oil, the processing factor of cyenopyrafen was greater than 1 which indicated the concentration of cyenopyrafen increased. In addition, the enrichment time of cyenopyrafen in essential oil was relatively high. Therefore, the use of essential oils should pay attention to the risk of cyenopyrafen residues. This work could provide reference for improving the database of pesticide residue processing factors in citrus and contribute to a more accurate dietary risk assessment of cyenopyrafen. This study helps the application of this compound in citrus plantations.
  • Selection, identification and enzymatic property analysis of excellent native yeast strains with high acidic β-glucosidase productivity
    GAO Pingping, ZHU Yatong, LIU Yu, ZHANG Xinwen, LIANG Lihong, KANG Wenjun, WANG Jing
    Food and Fermentation Industries. 2022, 48(12): 30-36. https://doi.org/10.13995/j.cnki.11-1802/ts.028712
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    To obtain yeast strains with high β-glucosidase productivity and excellent tolerance to wine habitat, this study screened 452 native non-Saccharomyces cerevisiae in esculin culture medium, after which their fermentability, tolerance, β-glucosidase productivity, and enzymatic properties were analyzed. The results revealed 221 strains with CO2 loss greater than 0.51 g/100mL for 72 h, as well as 34 strains with high β-glucosidase productivity. Furthermore, GC204, NM218, ZC278, ZC287, BF345, and BF370 showed higher tolerance to glucose, SO2 (250 mg/L), ethanol (3%-6%), pH (2.5), and high sugar levels (350 g/L), respectively. Meanwhile, the above six yeast strains were further screened for high-yield of β-glucosidase, where GC204, NM218, and BF345 strains showed high enzyme activity of 54.34, 49.5, and 46.42 mU/mL, respectively. Further investigation of the enzymatic properties revealed NM218 and BF345 to have optimum reaction temperature and pH value for β-glucosidase production at 40 ℃ and 4.0, respectively. Also, Zn2+, Mn2+, Fe2+, and Fe3+ at a concentration of 5 mmol/L and cellobiose had a significant activation effect on the β-glucosidase activity of both strains whereby cellobiose increased the enzyme activity by 30.18%-40.80%. Contrary, Cu2+ had an inhibitory effect on β-glucosidase activity. Additionally, a 99% homology was obtained by 26S rDNA D1/D2 sequencing comparison where NM218 and BF345 were identified as Meyerozyma guilliermondii and Hanseniaspora uvarum, respectively.
  • Effect of superfine grinding on physicochemical properties, functional and structure characteristics of jujube powder
    XIA Xiaoxia, KOU Fubing, XUE Ailian, LEI Xiaojuan, ZHAO Jichun, ZENG Kaifang, MING Jian
    Food and Fermentation Industries. 2022, 48(12): 37-45. https://doi.org/10.13995/j.cnki.11-1802/ts.028570
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    Jujube powder was prepared by ordinary grinding and superfine grinding, and the effects of superfine grinding on physicochemical properties, functional characteristics and structural characteristics of jujube powder were investigated. The results showed that compared with ordinary grinding, superfine grinding could obtain jujube powder with a narrow particle size distribution, larger specific surface area and smaller particle size (<30 μm). After superfine grinding, except for water holding capacity and rehydration, the physicochemical properties of jujube powder such as oil holding capacity, soluble solid content, water-solubility, swelling capacity, bulk density, angle of repose and sliding angle have been improved significantly. Superfine grinding effectively broke the cell wall of jujube powder and increased the dissolution of nutrients such as protein, water-soluble dietary fiber, total sugar, reducing sugar, total phenol and vitamin C significantly (P<0.05). There was no significant change in the hygroscopicity of jujube powder after superfine grinding, but its antioxidant activity was enhanced significantly (P<0.05). The results of infrared spectroscopy, X-ray diffraction and thermogravimetric analysis showed that superfine grinding did not change the molecular structure, crystal form and thermal stability of jujube powder. Therefore, superfine grinding is a promising method to prepare high-quality jujube powder.
  • Optimization and evaluation of preparation of ursolic acid loaded chitosan nanoparticles
    ZHAO Lujie, DUAN Xu, CAO Weiwei, REN Guangyue, LIU Panpan, REN Xing
    Food and Fermentation Industries. 2022, 48(12): 46-51. https://doi.org/10.13995/j.cnki.11-1802/ts.028424
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    The ursolic acid loaded chitosan nanoparticles were prepared by ionic gel method with sodium tripolyphosphate as the cross-linking agent. Based on the single factor and orthogonal experiment, the encapsulation efficiency was used as an evaluation indicator to optimize the preparation parameters of ursolic acid loaded chitosan nanoparticles. Moreover, the particle size and dissolution of ursolic acid nanoparticles under the optimized parameters were also determined. Results showed that the optimum conditions were as follows: the concentration of chitosan solution was 2.0 mg/mL; the mass ratio of chitosan to ursolic acid was 4∶1; the mass ratio of chitosan to sodium tripolyphosphate was 4∶1, and the encapsulation efficiency was 79.52%. The particle size of ursolic acid loaded chitosan nanoparticles was about 180 nm, and the distribution was narrow. Meanwhile, the solubility of ursolic acid could significantly increase. Compared with unencapsulated ursolic acid, the dissolution rate of ursolic acid nanoparticles in the simulated gastrointestinal fluid was increased by 4.7 and 1.1 times, respectively. This study provides reference for enhancing the solubility of ursolic acid.
  • Effects of preharvest application of fulvic acid on anthocyanin, sugar and organic acid accumulation in maturing Tarocco blood oranges
    HE Mingyang, YU Zuixin, YAO Shixiang, WANG Rikui, ZHOU Lian, DENG Tujing, HONG Min
    Food and Fermentation Industries. 2022, 48(12): 52-59. https://doi.org/10.13995/j.cnki.11-1802/ts.028301
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    The accumulation of anthocyanin in blood oranges depends on a large diurnal temperature difference. At present, blood oranges grown in tropical/subtropical climates are generally not colored well, which limits the geographical cultivation of blood oranges. And the low sugar-acid ratio of blood oranges also reduces their flavor. To explore the approaches to improve the accumulation of sugar and anthocyanin in maturing blood oranges, Tarocco blood oranges (230 days after flowering, 230 DAF) were treated with 1 g/L fulvic acid (FA), and then high-performance liquid chromatography (HPLC) was used to test the content of sugar and organic acid in Tarocco blood oranges at different maturity stages. The expression of genes involved in the related metabolic pathways was tested by quantitative real-time PCR (qRT-PCR). The results showed that preharvest application of fulvic acid could promote pulp coloring and significantly increase the content of anthocyanin, total sugar, fructose, glucose, sucrose in blood oranges. At 324 DAF, the anthocyanin content of FA treated group was 48.92 mg/L, increased by 153.7% compared to the CK group. After FA treatment, the expressions of 4CL, CHS, DFR, ANS, UFGT, GST were significantly up-regulated. Meanwhile, the total sugar, fructose, glucose, and sucrose content of FA treated group were 75.33, 20.87, 20.22, 33.84 mg/g respectively, which increased by 10.2%, 15.1%, 14.5%, 6.7% respectively compared to the CK group. Using FA treatment, the expression of AI was significantly up-regulated. However, FA treatment had no significant effect on the content of organic acid in maturing blood oranges. Moreover, the CS, AC, IDH had little effect on the accumulation of citric acid. These results suggested that preharvest application of fulvic acid after the veraison stage could activate the expressions of 4CL, CHS, DFR, ANS, UFGT, GST, AI, and promote sugar accumulation and fruit coloring in maturing blood oranges, and finally improves the fruit quality of blood oranges.
  • Study on the changes of gelatinization characteristics of japonica-glutinous rice during storage
    ZHOU Xianqing, YE Xinyue, ZHANG Yurong, YANG Yingdi, HAN Xiaocui
    Food and Fermentation Industries. 2022, 48(12): 60-67. https://doi.org/10.13995/j.cnki.11-1802/ts.028042
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    To study the gelatinization characteristics of japonica glutinous rice during storage, the pasting properties index of rice samples under different storage conditions were determined by RVA, which were analyzed by correlation analysis and factor variance analysis. Results indicated that the peak viscosity, trough viscosity, final viscosity, breakdown and setback of the japonica glutinous rice showed an overall increasing trend during storage. The higher the temperature, the more significant the change, while the peak time and gelatinization temperature were not obvious. Correlation analysis showed that the changes in storage time, storage temperature could significantly affect the gelatinization characteristics of japonica glutinous rice. The correlation between storage time and gelatinization characteristics of japonica glutinous rice was in the order of significance degree (r-value): breakdown>peak viscosity>trough viscosity>final viscosity>setback>peak time>gelatinization temperature. Variance analysis showed that storage temperature, storage time and storage temperature and storage time of interaction in peak time and pasting temperature had no significant effect (P>0.05), and the interaction of the storage temperature and storage time on the breakdown had no significant influence (P>0.05). in addition to the peak time, pasting temperature and breakdown, on the occasion, storage temperature, storage time and storage temperature and storage time interaction of both types of japonica rice gelatinization properties of waxy rice index had a significant effect (P<0.01). In conclusion, compared with natural storage, quasi-low temperature storage can delay the quality deterioration of japonica waxy rice, while the coordination of high temperature 35 ℃ and time can accelerate the aging of japonica waxy rice and improve the processing quality of japonica waxy rice more quickly.
  • Isolation of a yeast with high-yield for β-phenylethanol and its aroma characteristics
    WANG Guanglu, LIU Lanxi, ZHENG Ying, MA Geli, ZHANG Zhigang, WANG Yongliang, YANG Xuepeng
    Food and Fermentation Industries. 2022, 48(12): 68-74. https://doi.org/10.13995/j.cnki.11-1802/ts.029420
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    β-phenylethanol is an important aroma component and aroma precursor in Chinese Baijiu, increasing its concentration is beneficial to enrich the aroma level of Chinese Baijiu. A high β-phenylethanol producing strain was screened by isolation and purification from Jiahu high-temperature stacking fermented grains. The strain was identified as Pichia kudriavzevii. The β-phenylethanol production conditions including temperature, pH, L-Phe, carbon source, nitrogen source was optimized using a single factor step-by-step method and orthogonal experimental design. Under the optimal conditions, the β-phenylethanol yield reached (3.74±0.084) g/L, representing an increase of 86% compared with the initial production. A total of 26 volatile compounds were detected by GC-MS, including β-phenylethanol, phenylethyl acetate, and 2-phenethyl-cyclohexane-1,3-dione, which are important for the quality of Baijiu. These characteristics are conducive to its further application in Baijiu brewing.
  • Preparation and characterization of 2,3-dialdehyde cellulose/gelatin film
    XU Haoyang, LI Wenzhe, TIAN Yue, ZHAO Minzi, ZENG Kaifang, RUAN Changqing
    Food and Fermentation Industries. 2022, 48(12): 75-81. https://doi.org/10.13995/j.cnki.11-1802/ts.028589
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    In this paper, different concentrations of 2,3-dialdehyde cellulose (DAC) was added to gelatin (GEL) aqueous solution for the preparation of crosslinked gelatin composite film (D-GEL), and the influence of the addition of DAC with different proportions on the structure, micro-morphology, UV-shielding performance, tensile properties, swelling degree, solubility, water contact angle, barrier property and thermal stability of D-GEL were studied. The results showed that DAC had good compatibility with GEL and could enhance the obstructing capacity of D-GEL to UV, significantly reducing the swelling degree and solubility of D-GEL. Moreover, the tensile strength and elongation at break of D-GEL increased firstly and then decreased with the addition of DAC. Among which, the composite film with the addition of 10% DAC presented the best tensile properties. The addition of DAC could improve the hydrophobicity of the surface of D-GEL and reduce its water vapor and oxygen permeability. The composite film with the addition of 20% DAC showed the best barrier performance.
  • Evaluation on malolactic fermentation performance of Lactobacillus plantarum in wine fermentation with different grape varieties
    LU Wenxuan, ZHANG Biying, BADAN Jiabu, SHI Kan, LIU Shuwen
    Food and Fermentation Industries. 2022, 48(12): 82-89. https://doi.org/10.13995/j.cnki.11-1802/ts.029227
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    Lactobacillus plantarum strains with excellent fermentation performance rose wide attention in enology. To evaluate the fermentation performance of indigenous L. plantarum strains, XJ-25, XJ-14, and XJA-2 were used for Cabernet Sauvignon, Syrah, Merlot, and Cabernet Gernischt wine fermentation. During malolactic fermentation, the dynamic changes of bacterial density, malic acid, and lactic acid were monitored. At the end of the fermentation, the level of reducing sugar, alcohol, anthocyanins, and CIELAB color parameters were determined. The results showed that the bacterial density of XJ-25 and XJ-14 strains consistently maintained above 106 CFU/mL among different wines. Strain XJ-14 showed the highest acid-reducing ability, and the degradation rate for malic acid was up to 92.20% with an average of 89.34%. The content of total anthocyanin in Syrah wine fermented by XJ-14 was increased by 4.81 folds and the CIELAB color parameter indicated that the Syrah wine sample was the brightest. Therefore, Lactobacillus plantarum XJ-14 has the potential to be utilized as a commercial starter.
  • The resistance evolution of Lactobacillus plantarum to cephalexin and its probiotic properties evaluation
    WU Amin, ZHANG Fuxin, WU Shan, HE Chen
    Food and Fermentation Industries. 2022, 48(12): 90-96. https://doi.org/10.13995/j.cnki.11-1802/ts.029592
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    This study aimed to improve the resistance of Lactobacillus plantarum to cephalexin by laboratory evolution, and to evaluate the probiotic properties of resistant strains. At the same time, whole-genome sequencing was used to detect gene mutations of evolved strains. When L. plantarum evolved in the presence of cephalexin, its minimum inhibitory concentration (MIC) increased from the original 16 μg/mL to 8 192 μg/mL, and the resistance increased by 512 times. When cephalexin was removed and L. plantarum further evolved, its MIC value reduced from 8 192 μg/mL to 4 096 μg/mL, but it remained stable during the subsequent evolution. Compared with the original strain, its resistance increased by 256 times, indicating that L. plantarum with high resistance could be obtained through laboratory evolution. The study on the probiotic properties of highly resistant L. plantarum showed that the acid tolerance, bile salts tolerance and adhesion ability of the strains did not change significantly after evolution, indicating that probiotic properties of the evolved strain were stable. Whole genome sequencing of the strains also detected mutant genes related to resistance and probiotic properties. The results provide a reference for the combined use of L. plantarum and antibiotics.
  • Studies of interaction between eight polyphenols and walnut protein
    ZHANG Xuechun, RU Yuerong, CHENG Qun, XIA Zhuoneng, SUN Jian, WANG Zhenxing
    Food and Fermentation Industries. 2022, 48(12): 97-104. https://doi.org/10.13995/j.cnki.11-1802/ts.028696
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    The current study aimed to investigate the effects of eight polyphenols on the structure and processing characteristics of walnut protein (WP). Firstly, ferulic acid (FA), resveratrol (R), hesperidin (H), catechin (CA), quercetin (Q), curcumin (CU), gallic acid (GA) and myricetin (M) were complexed with WP, respectively, and then the UV-Vis and fluorescence spectra of conjugates were analyzed. Furthermore, the effect of eight polyphenols on the solubility, water holding capacity (WHC), oil holding capacity (OHC), foaming property as well as denaturation temperature of WP were studied. The results showed that new conjugates were formed by WP and eight polyphenols, and the polyphenols quenched the WP intrinsic fluorescence by static mechanism. The predominant interaction forces between WP and polyphenols were hydrogen bond, and the hydrophobic interaction was the second. The solubility and WHC of WP were decreased by the eight polyphenols, among which quercetin and ferulic acid were significantly reduced, respectively. The incorporation of polyphenols almost did not affect the OHC of WP, except catechin, hesperidin and quercetin. The foamability and foaming stability of WP could be improved by most of the polyphenols, as well as the thermal stability. Overall, curcumin, hesperidin and myricetin have a greater effect on the processing properties and thermal properties of WP compare with catechin. In conclusion, the effects of eight polyphenols on the structure and properties of WP were studied in this paper, which can provide some references for the application of polyphenols in WP products.
  • Preparation of lemon seed oil complex microcapsules and effect of preservation of beef jerky
    YANG Lihua, ZHANG Yongdong, LI Weizheng, HAN Ling, YU Qunli, HAN Mingshan, FENG Weiping, HAN Guangxing
    Food and Fermentation Industries. 2022, 48(12): 105-110. https://doi.org/10.13995/j.cnki.11-1802/ts.028666
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    The aim of this study was to prepare a safe and effective preservative for beef jerky. In this experiment, lemon seed oil was used as the core material, yeast cells and octenyl succinic anhydride esterified starch were used as the wall material to prepare lemon seed oil composite microcapsules by the double embedding method. The effect of the double-embedded microcapsules on the freshness of beef jerky was investigated by observation and analysis of the structure of the microcapsules and the storage of beef jerky. The results showed that the maximum oil loading of the double-embedded microcapsules was 193.003 mg/g; the surface was rough and the structure was intact; the infrared spectra showed that the double-embedded microcapsules formed new hydrogen bonds during the embedding process, which indicating that the double-embedding was successful. The thermal stability of the double-embedded microcapsules was improved as measured by differential scanning calorimetry. Compared with the conventional desiccant and blank groups, the double-embedded microcapsule group was able to significantly inhibit the volatile salt-based total nitrogen and thiobarbituric acid reactants of beef jerky (P<0.05) and delayed the decline of sensory quality. Therefore, lemon seed oil composite microcapsules are a good alternative to traditional desiccants for beef jerky and have greater potential for market development.
  • Experimental study the effect of ultrasonic pretreatment on the quality of pineapple dried by heat pump
    ZHANG Zhenya, HAN Lucong, JIN Tingxiang, PENG Yuhang
    Food and Fermentation Industries. 2022, 48(12): 111-116. https://doi.org/10.13995/j.cnki.11-1802/ts.028242
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    The pineapple was used as raw material in this study, and the effect of ultrasonic pretreatment temperature (30、40、50、60 ℃) on the heat pump drying quality of pineapple under different slice thicknesses were explored with dry basis moisture content, color, texture characteristics, microstructure and sensory evaluation as indexes. The results showed that compared with the control group, ultrasonic pretreatment could make pineapple reach the drying standard faster. The drying time of the experimental groups with a slice thickness of 6 mm and 7 mm was shortened by 35% after ultrasonic pretreatment at 50 ℃, and that of the experimental groups with a slice thickness of 8 mm and 9 mm was shortened by 30% after ultrasonic pretreatment at 60 ℃. Moreover, using ultrasonic pretreatment, the color difference of pineapple slices was significantly smaller than that of the control group, and was closer to that of fresh fruit. After ultrasonic pretreatment, the elasticity of pineapple slices had almost no change, but the hardness, adhesiveness and chewiness of pineapple slices were significantly higher than those of the control group. Ultrasonic pretreatment can significantly improve the color, shape and overall acceptability of pineapple slices. Comprehensive analysis showed that the pineapple slice with the thickness of 9 mm and ultrasonic pretreatment temperature of 60 ℃ were the best treatment conditions to the overall quality.
  • Construction of strains for 4-hydroxyisoleucine fermentation without antibiotics and optimization of fermentation conditions
    WEI Shuyu, SHI Feng
    Food and Fermentation Industries. 2022, 48(12): 117-122. https://doi.org/10.13995/j.cnki.11-1802/ts.030983
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    In order to improve the 4-hydroxyisoleucine (4-HIL) fermentation ability of Corynebacterium glutamicum and to reduce the use of antibiotics, the alanine racemase encoding gene alr was knocked out in C. glutamicum strain SN01, and the plasmid pJYW4-ido expressing alr gene and ido gene was supplemented, yielding the strain Δalr/p4-ido. Experiment results showed that this method could bring enough selecting pressure to cells, and the plasmids could be maintained to produce 4-HIL without the use of antibiotics during fermentation. Then the plasmid pJYW4-ido-lysC-ido3 was transformed into SN01Δalr, yielding strain Δalr-ILI3 which can be fermented without antibiotics. The fed-batch fermentation conditions of this strain were optimized. Firstly, seeds with different growth time were inoculated for fed-batch fermentation. The results showed that seeds with a growth time of 18 h were most suitable for 4-HIL production. After 96 h of fermentation, 242.18 mmol/L 4-HIL was produced. Secondly, the dissolved oxygen level was adjusted in two stages, and the 4-HIL production reached 269.20 mmol/L after 96 h fermentation. The titer increased by 11.2% compared with that before optimization. Finally, after adjusting the feeding method, the production of 4-HIL reached 324.72 mmol/L, which was 34.1% higher than that before optimization. This method provided a strategy for performing 4-HIL fermentation without antibiotics and for improving 4-HIL production in C. glutamicum.
  • Effect of moso bamboo leaf extracts combined with bamboo stalk smoking on the flavor of bacon
    ZHANG Yunqi, YUN Zhoumiao, ZHU Meilin, GOU Xingneng, HUANG Yechuan
    Food and Fermentation Industries. 2022, 48(12): 123-130. https://doi.org/10.13995/j.cnki.11-1802/ts.028045
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    In order to explore the effect of the moso bamboo leaf extracts combined with bamboo stalk smoking on the sensory quality and volatile substances of the bacon, the moso bamboo extracts were used to pickle the extract and then the bamboo stalk powder and cypress sawdust were used in a mass ratio of 1∶0, 2∶1, 1∶1, 0∶1 for smoking. The physical and chemical indicators, such as texture, sensory and volatile flavor substances of four groups were determined. The results showed that with the increase of the proportion of bamboo stalk powder in the smoked material under the same conditions, the L* and a* values increased significantly, the moisture content decreased, and the nitrite content increased but still fell below the standard range. The hardness, resilience, cohesion and chewiness were significantly higher than the pure cypress smoked group and the two-mix smoked group, the comprehensive sensory score was the highest as well. In addition, electronic nose linear discrimination analysis (LDA) combined with principal component analysis (PCA) could effectively distinguish the four treatments. Gas chromatography-mass spectrometry (GC-MS) analysis results showed that the increase in the smoking ratio of bamboo poles will increase the relative content of aldehydes, ketones, hydrocarbons and furan compounds, while the relative content of phenols and alcohols will decrease. Therefore, the bamboo leaf extracts combined with pure bamboo smoke could give the bacon better flavor and sensory quality.
  • Antimicrobial stability of metal antimicrobial peptide SIF4 in simulated single or multiple component food systems
    LI Yuzhen, XIAO Huaiqiu, CAO Dan, WANG Lin, ZENG Mengqi, LIN Qinlu, ZHAO Mouming
    Food and Fermentation Industries. 2022, 48(12): 131-137. https://doi.org/10.13995/j.cnki.11-1802/ts.030922
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    Previous studies confirmed that the metal antimicrobial peptide SIF4 had good antimicrobial activity against Staphylococcus aureus, and the changes of internal and external factors of food had little effect on the relative antimicrobial activity (RAMA) and had good biocompatibility. In this study, adopting S. aureus as the indicative bacterium, the antimicrobial stability (AMS) of SIF4 in several simulated single/multiple food systems that constructed using protein, lipid and starch as the matrix were investigated. Results showed that SIF4 had good AMS in simulated protein systems established by bovine whey protein (BWP), soybean protein isolate (SPI) or peanut protein isolate (PPI). Rapeseed oil (RO), peanut oil (PO) and soybean oil (SO) lipid systems could synergistically enhance RAMA. SIF4 also had good AMS in simulated starch systems, such as rice starch system, potato starch system and corn starch system. There was no significant difference for the RAMA of SIF4 between the experimental group and control group (P>0.05) in simulated BWP-SO system, and the RAMA of the experimental group was significantly higher than the control group in BWP-PO system (P<0.05), but for the simulated BWP-RO system, significant difference was only detected when the BWP∶RO were 0.5∶1 and 1∶1(P>0.05). The RAMA of the experimental group was significantly higher than that of the control in simulated SPI-RO, SPI-SO and SPI-PO system (P<0.05). SIF4 could maintain good AMS or be enhanced with different extents in PPI-RO, PPI-SO and PPI-PO simulated system. There was no significant difference, for RAMA, between the experimental group and the control group in simulated RS-BWP system. When RS:SPI and RS:PPI were 1∶1 or 1∶2, the RAMA of the experimental group was significantly higher than that of the control (P<0.05) in simulated RS-SPI and RS-PPI system. There was no significant difference for RAMA in simulated PS-BWP、PS-SPI, PS-PPI, CS-BWP, CS-SPI and CS-PPI simulated system. SIF4 could maintain good AMS or RAMA, and could be enhanced in simulated RS-RO, RS-SO, RS-PO, PS-RO, PS-SO and PS-PO simulated system, but no significant difference was detected between the experimental group and the control in simulated CS-RO, CS-SO and CS-PO system. SIF4 also posed good AMS in simulated protein-starch-lipid system. All results indicated that SIF4 had good AMS or could be enhanced in tested simulated food systems, and can be used as a potential antimicrobial preservative agent in complex food systems.
  • Key technology of producing phospholipase D by fermentation of Streptomyces S-pMS02
    WANG Juntan, ZHU Haihua, ZHANG Mengxue, GUO Bishan, XU Jun, LIU Hongwei, WANG Fayun, WANG Hui
    Food and Fermentation Industries. 2022, 48(12): 138-144. https://doi.org/10.13995/j.cnki.11-1802/ts.030830
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    Recombinant strain Streptomyces S-pMS02 was constructed in previous study for efficient secretion and expression of phospholipase D (PLD). However, the yield of PLD is still insufficient, which limits its large-scale production. In order to improve the yield of PLD, the fermentation conditions of recombinant S-pMS02 were investigated, also, the preparation process was improved. By single-factor experiments, the carbon source and nitrogen source for PLD production were optimized, which were soluble starch and the combination of ammonium sulfate/casein amino acid, respectively. Furthermore, the addition of Mg2+(1.5 g/L) significantly improved the yield of PLD (by 40%) in fermentation broth. The optimum inoculative concentration and fermentation temperature was 1×105 spores/mL and 32 ℃, respectively, and a maximum PLD activity of 25.56 U/mL was detected after 6 days. Moreover, the yield of PLD was further improved to 33 U/mL(2-fold versus initial)by using shear agitation and thermal insulation device in the preparation process. The preliminary results obtained in this work are expected to promote the large-scale industrial production of PLD.
  • Effects of high hydrostatic pressure and germination on nutrient bioavailability in soybeans
    ZHU Yinfei, TAN Mei, WU Xinyi, WANG Chao, DUAN Hanying
    Food and Fermentation Industries. 2022, 48(12): 145-151. https://doi.org/10.13995/j.cnki.11-1802/ts.028209
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    Effects of germination and high hydrostatic pressure (HHP) treatment on the bioavailability of main nutrients in soybeans after soaking were explored. After germination and HHP treatment (300, 450, 600 MPa for 5, 10 min), free amino acids (FAAs) content, in vitro starch digestibility (IVSD), digestibility of minerals (Fe, Zn, Ca) were determined by in vitro digestion. The contents of phytic acid and tannin were also determined. The results showed that compared with the untreated group, the FAAs content and the in vitro protein digestibility (IVPD) increased under high pressure (450 and 600 MPa), but the distribution of amino acids was not affected. Germination increased the IVSD of soybean by 2.42 times, while the treatment of 600 MPa/10 min decreased by 38%. The Fe digestibility was significantly increased to 2.07, 2.06 and 1.63 times after germination, 450 MPa/10 min and 600 MPa/10 min treatment, respectively, and increased by 12% after 600 MPa/5min treatment(P<0.05). Germination and HHP significantly increased Zn digestibility (P<0.05). Germination did not affect the digestibility of Ca, while HPP treatment could reach 1.91 times that of the untreated group. Germination and 300 MPa decreased the phytic acid content and 450 MPa/10 min decreased the tannin content (P<0.05). This study provides a theoretical basis for the development of new soybean non-thermal processing technology and high value-added soybean products.
  • Comparative study on the qualities of dried slices and fried crisps made from different potato varieties
    LI Yao, LIU Haibo, JIN Xuedong, WANG Hui, LIU Xiong
    Food and Fermentation Industries. 2022, 48(12): 152-159. https://doi.org/10.13995/j.cnki.11-1802/ts.028458
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    The aim of this study was to screen out the suitable potato varieties to produce dried potato slices and fried potato crisps with superior qualities. This work compared the qualities of dried potato slices and fried potato crisps prepared from nine different potato varieties. The results showed that there were significant differences in color, hardness, reducing sugar and protein contents among different varieties of dried potato slices. The varieties of Atlantic and Longshu No.12 had a better performance in color, crispness and sensory evaluation. Hence, the two varieties were good sources to produce fried potato crisps. The correlations analysis between the chemical composition and color of fresh potatoes, the qualities of dried potato slices and the qualities of fried potato chips were performed. This study provides theoretical and technical guidance for variety screening and quality improvement of dried potato slices and fried potato crisps.
  • Effect of intermittent heat treatment on chilling injury and active oxygen metabolism of zucchini under low temperature adversity
    DONG Guijun, QIAO Yongjin, LIU Hongru, WANG Chunfang, LIU Chenxia, LIU Shuze
    Food and Fermentation Industries. 2022, 48(12): 160-167. https://doi.org/10.13995/j.cnki.11-1802/ts.028180
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    The aim of this study was to explore the effect and mechanism of intermittent heat treatment on reducing chilling injury of zucchini fruit. “Shengmei No.1” zucchini was used as the test material in this experiment, two treatment conditions including continuous heat treatment (40 ℃/10 min) and intermittent heat treatment (40 ℃/200 s+20 ℃/10 min+40 ℃/200 s+20 ℃/10 min+ 40 ℃/200 s+20 ℃/10 min) treatment were used for the comparation. After the treatment, samples were stored in a freezer with a temperature of (3±1) ℃ and relative humidity of 80%-85%. The results showed that at the end of storage, the chilling injury index of the control group was 71.30%, while the chilling injury index of the continuous heat treatment group and the intermittent heat treatment groups were 53.70% and 45.37%, respectively, which were significantly lower than the control group. Compared with the continuous heat treatment group, the intermittent heat treatment group could better maintain the integrity of the cell membrane of the fruit and inhibit the increase in relative conductivity and malondialdehyde (MDA) content, which were 22.96% and 9.25% lower than the continuous heat treatment group respectively. The intermittent heat treatment group also had a higher active oxygen scavenging ability, in which the activities of superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) were respectively 1.04, 1.24, 1.09 times of the continuous heat treatment group, thereby significantly reducing the accumulation of H2O2 and superoxide anion free radical(·O-2). Overall, the effect of intermittent heat treatment on the low-temperature storage and preservation of zucchini was better than continuous heat treatment. This study provides a technical reference and theoretical basis for the application of intermittent heat treatment in low-temperature storage and preservation of postharvest zucchini.
  • Effects of different extraction methods on physicochemical and sensory properties of coffee stock solution
    LI Tian, DENG Liling, XIA Rui, LUO Li, ZHONG Geng
    Food and Fermentation Industries. 2022, 48(12): 168-174. https://doi.org/10.13995/j.cnki.11-1802/ts.028166
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    To ascertain the effects of different extraction methods on the quality of coffee stock solution, the pH, titratable acid value, total solid content, chromaticity, phenolic content, main active components, antioxidant activity, sensory and aroma components of coffee stock solution made with different extraction: drip, immerse, ultrasonic, microwave and pressure extraction were determined. The pH value of the pressure extraction method was relatively low and the color of the ultrasonic extraction method was relatively light. Generally, different extraction methods had little effect on the pH and chromaticity of coffee stock solution. While, different extraction methods had a great influence on the titratable acid value and total solid content of the coffee stock solution. The titratable acid value of drip method was the highest, and the total solid content of ultrasonic extraction method was the highest. The results showed that the content of total phenols, active components and antioxidant activity of coffee stock solution extracted by pressure extraction were the highest. In addition, the coffee stock solution extracted by pressure extraction had a smooth taste, rich aroma and the best sensory evaluation. In conclusion, the coffee stock solution extracted by the pressure extraction method has excellent quality and unique flavor, which is more suitable for producing high-quality coffee.
  • Effect of mechanical ball milling treatment on physicochemical properties and microstructure of Chimonobambusa quadrangularis powder
    TANG Caidie, ZHANG Fusheng, YANG Jinlai, WU Liangru, ZHENG Jiong
    Food and Fermentation Industries. 2022, 48(12): 175-182. https://doi.org/10.13995/j.cnki.11-1802/ts.028090
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    To explore the effect on the physicochemical properties and microstructure of Chimonobambusa quadrangularis powder (CQP), by-products of Chimonobambusa quadrangularis were used as raw material to obtain a powder with different ball material mass ratios by mechanical ball milling. The results showed that with the increase of the ball material mass ratios, the particle size, water holding capacity, oil holding capacity and swelling capacity of CQP decreased significantly, and the water content, protein, dietary fiber and other basic ingredients did not change significantly. When the mass ratios up to 9∶1, compared with the untreated group, the water holding capacity, oil holding capacity and swelling capacity decreased by 17.87%, 42.71%, and 43.30% respectively. The particle size of the powder reached a minimum. As the decreases of the particle size, the CQP was more delicate, the distribution was more uniform, the color was brighter and the cation exchange capacity was enhanced. The mechanical ball milling treatment increased the angle of repose and slip angle and decreased bulk density and tap density. Infrared spectroscopy and thermogravimetric analysis showed that the main functional groups of powder did not change after ball milling, but some macromolecular chains such as cellulose and hemicellulose inside were broken, and the degree of molecular polymerization and thermal stability reduced. Above results show that the mechanical ball milling technology can effectively improve the sensory performance, function and processing characteristics of the CQP, and can provide a theoretical basis for the high-value utilization of the Chimonobambusa quadrangularis by-products.
  • Effects of different logistics methods on the quality of broccoli
    YAN Yan, CHEN Qingmin, ZHANG Zhi, YUE Fengli
    Food and Fermentation Industries. 2022, 48(12): 183-187. https://doi.org/10.13995/j.cnki.11-1802/ts.031072
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    In this study, the broccoli was used as raw material to study the effect of different logistics methods on the quality of broccoli. One condition was normal temperature logistics, which treated with two treatment methods: foam box + phase change storage agents and foam box + phase change storage agents + 1-methylcyclopropene(1-MCP). The other was cold chain transport vehicle and cold chain transport vehicle + 1-MCP under the condition of cold chain logistics. The samples with no treatment at room temperature were used as control. Through the logistics company to transport from Jinan, Shandong Province to Kunming, Yunnan Province by normal temperature transportation and cold chain transportation, the quality indexes of broccoli under different treatment conditions were measured and sensory evaluation was carried out. The results showed that the content of chlorophyll, soluble protein and total flavonoids in the group of foam box + phase change storage agents + 1-MCP was the highest compared with other treatments, and the sensory evaluation was the best. Moreover, the reducing ability and the scavenging rate of DPPH radical scavenging were ranked at the second place which was only lower to the group of foam box + phase change storage agents at the treatment group with normal temperature. However, there was no significant difference. Therefore, the normal temperature logistics treatment could replace the cold chain logistics treatment when the transportation time is less than 100 hours, and the foam box + phase change storage agents + 1-MCP treatment was the best in the normal temperature logistics treatment. This logistics mode is not only low carbon, environmental-friendly but also greatly reduces the transportation cost. This study provides a new idea for the current model of electrical commerce transportation of fruits and vegetables.
  • The development of SSR markers and construction of fingerprint library for edible daylily
    LIU Xinxing, OU Qiaoming, LUO Junjie, LI Zhongwang, SHI Youtai, CUI Wenjuan
    Food and Fermentation Industries. 2022, 48(12): 188-195. https://doi.org/10.13995/j.cnki.11-1802/ts.028102
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    The SSR markers were developed by transcriptome sequencing technology to provide technical support for the identification, evaluation and genetic diversity analysis of edible daylily germplasm resources. The results showed that a total of 104 177 unigenes containing 79 106 833 bpin sequence, with an average length of 759 bp was obtained. The Unigene was searched using MISA software, and a total of 15 890 SSRs were detected which including single nucleotides, dinucleotides and trinucleotides accounting for a relatively high proportion of 18.57%, 27.23% and 44.26%, respectively. A total of 114 pairs of SSR primers were used for the screening, and finally, 20 pairs of primers were screened out by polyacrylamide gel electrophoresis. A total of 88 allelic variants were detected in 43 daylily germplasms, and the number of allelic variants at each locus was 3-8. The polymorphism information content (PIC) was ranged from 0.23 to 0.77. Based on the fragment size of the amplified product, the allelic variation of each SSR locus and the corresponding reference variety were determined, and a DNA fingerprint identification technology system was constructed. The SSR markers developed in this study are rich in polymorphism.
  • The nutrients and antioxidant activities of eight crabapple cultivars leaves
    XU Shenping, YUAN Xiuyun, JI Changxian, WANG Mofei, ZHANG Yan, JIANG Suhua, NIU Suyan, CUI Bo
    Food and Fermentation Industries. 2022, 48(12): 196-201. https://doi.org/10.13995/j.cnki.11-1802/ts.028410
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    Crabapple leaves were rich in biological activity components and nutrients, however, most of them were discarded in the field. In order to improve the usage of the crabapples leaves, the present study attempt to characterize the main nutraceutical compounds, mineral elements and antioxidant activities of leaves in eight crabapple cultivars. The results showed that the leaves of crabapples not only contained abundant soluble sugar, soluble protein, amino acid and mineral elements, but also had strong antioxidant activity, however, there were significantly different between different cultivars. For nutraceutical compounds of leaves, the contents of soluble sugar in the highest groups of ‘Shibiao 1', ‘Winter red' and Malus. micromalus were 57.50% higher than those in the lowest groups of M. halliana, ‘Radiant' and ‘Red splendor'. The soluble protein content of ‘Shibiao 1' with the highest content was 84.34% higher than that of ‘Radiant' which with the lowest. Moreover, the content of amino acids ranged from 57.13 mg/g to 88.78 mg/g. For the mineral element of eight crabapple cultivars, the content of Ca was the highest in major elements, and the content of Fe was the highest in minor elements. For phenolic compounds, the content of flavonoids and total phenols was the highest in ‘Winter red', and the contents ranged from 37.46 to 58.27 mg/g in flavonoids, ranged from 70.66 to 133.49 mg/g in total phenols contents in leaves of the eight crabapple cultivars. All crabapple cultivars leaves displayed high antioxidant activity. ‘Winter red' and M. halliana had the strongest DPPH and ABTS+ radical-scavenging activity among the tested leaves, which were 92.79% and 91.75%, respectively. Based on the principal component analysis of the 12 indexes of eight crabapple cultivars, the comprehensive scores of nutritional composition and antioxidant activity were obtained as follows: Malus. halliana<Malus. micromalus<‘Sweet tea'<‘Radiant'<‘Shibiao 1'<‘Red splendor'<‘Kelsy'<‘Winter red'. Based on these results, the leaves of crabapples had good utilization value and strong potential for development in the future.
  • Effect of grape maturity on phenolic and antioxidant activity of Cabernet Sauvignon wines
    WANG Shuwei, QIAO Dan, XU Tongtong, ZHANG Ke, SHAO Yongming, DONG Rong, ZHANG Zhenzhen
    Food and Fermentation Industries. 2022, 48(12): 202-208. https://doi.org/10.13995/j.cnki.11-1802/ts.029086
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    The composition and antioxidant capacity of polyphenols in four Cabernet Sauvignon wines with different maturity from Shihezi region of northern Tianshan Mountains were measured, the differences and correlations among samples were analyzed, and the effect of grape maturity affecting the antioxidant effect were explored. The results showed that grape maturity had a great influence on phenolic substances and antioxidant activity of wine, based on the phenolic content, DPPH free radical scavenging activity and ferric reducing ability measurement. The anthocyanin content increased with the increase of grape maturity, while the contents of flavonol and flavan-3-ol decreased. The difference in antioxidant activity was mainly caused by the difference in phenols. Flavonoids and flavan-3-ols had great influence on DPPH free radical scavenging rate. Anthocyanin acetylation substances could make low maturity wine show similar ferric reducing ability to high maturity wine.
  • Effects of environmental factors and food matrices on the inhibitory activity of Nisin against Listeria monocytogenes
    YANG Zhicai, GUO Shuyang, LI Suyun, LIU Rui, LI Songnan, GE Qingfeng
    Food and Fermentation Industries. 2022, 48(12): 209-214. https://doi.org/10.13995/j.cnki.11-1802/ts.029389
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    Listeria monocytogenes is a zoonosis foodborne pathogen, which seriously threat food safety and human health. In this study, using L. monocytogenes as an indicator, the minimum inhibitory concentration (MIC) of Nisin was determined by double gradient dilution method, and the effects of different environmental factors and food matrices on the antibacterial activity of Nisin were studied by double-layer agar plate method. The results showed that the MIC of Nisin against L. monocytogenes was 250 μg/mL. Nisin maintained strong activity within 100 ℃, when the temperature reached 121 ℃, the diameter of the inhibition zone decreased to 11.75 mm. In the range of pH 2-10, the antibacterial activity decreased with the increase of pH value, and the diameter of the inhibition zone decreased significantly from 14.87 mm to 8.73 mm. 0.2 mol/L NaCl significantly enhanced the antibacterial activity of Nisin. 120 g/L of skimmed milk powder significantly reduced the diameter of inhibition zone from 14.62 mm to 10.53 mm. At 12 g/L of lecithin, the diameter of the inhibition zone decreased from 14.20 mm to 9.10 mm. Under 60 g/L sucrose, the diameter of the inhibition zone decreased from 14.77 mm to 12.97 mm. These indicated that different food substrates (skim milk powder, lecithin and sucrose) had adverse effects on the antibacterial activity of Nisin. The results provide a theoretical basis for the application of Nisin in food processing and storage.
  • Preparation and properties of antibacterial composite membrane of secreted protein from Pichia membranaefaciens
    YANG Zhaohui, WANG Xiaoxiao, ZHAO Qi, YAN Chenhui, GUO Honglian
    Food and Fermentation Industries. 2022, 48(12): 215-219. https://doi.org/10.13995/j.cnki.11-1802/ts.029553
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    Using cornstarch as the main film-forming substrate, the basic composite membrane was prepared by mixing carrageenan with cornstarch, and using glycerol as a single plasticizer. The protein antibacterial composite membrane was prepared by adding the secreted protein of Pichia membranaefaciens into this film-forming matrix. It was showed that the addition of protein extract had no significant effect on the composite membrane thickness and water vapor permeability (WVP) (P>0.05), whereas had significant effects on the transparency and mechanical properties (P<0.05). The transparency of the composite membrane decreased with the increase of protein extract concentration. When the final addition of protein extract was 0.1 mg/mL, the tensile strength (TS) of the composite membrane decreased to 51% of the original film and the elongation at break (EAB) increased to 43%. The experiments of confrontation method and drug containing plate inhibitive activities test showed that the protein composite membrane had an obvious inhibitory effect on the growth of the main pathogenic fungus Alternaria alternata, which provided a new idea for postharvest pathogen prevention of fruits and vegetables.
  • Antioxidant activity of whey protein derived copper chelating peptide
    ZHOU Tongtong, GUO Hao, OU Yanxi, ZHANG Qinghua, YUAN Shuai, YANG Wenqin, DING Lin, ZANG Chuangang, GUAN Hong
    Food and Fermentation Industries. 2022, 48(12): 220-225. https://doi.org/10.13995/j.cnki.11-1802/ts.028977
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    Isolation and purification of copper chelating polypeptide from Lactobacillus A-2 metabolites using desalted whey protein powder as raw material and evaluation of its antioxidant activity were carried out. Immobilized Cu2+ affinity chromatography column was used to separate Cu2+ chelating peptides, and components F1, F2 and F3 were obtained, and then F1, F2 and F3 were separated by using Sephadex G-15 gel filtration column chromatography, the components F1-1, F1-2, F2-1, F2-2, F3-1 and F3-2 were obtained. The antioxidant activity of the components was determined by the ABTS assay and ORAC assay. The IC50 of F2-1 and F3-1was (3.068±0.15) and (5.510±1.56) g/L, respectively. The relative ORAC value of F2-1 was (1 246.59±0.72) μmol TE/g, that of F3-1 was (518.83±1.15) μmol TE/g. The chelation rates of components F2-1 and F3-1 with Cu2+ were (59±1.45)% and (6±0.32)%, respectively. It was showed that F2-1 and F3-1 had copper chelating activity and good antioxidant activity, which provides an effective basis for the rational development of whey protein.
  • Isolation, identification and characterization of a virulent phage of Lactobacillus brevis
    LIN Zeyong, LIANG Qianwen, SU Sui, GU Caiting, GUO Jieer, LUO Yuyu, LI Yun
    Food and Fermentation Industries. 2022, 48(12): 226-232. https://doi.org/10.13995/j.cnki.11-1802/ts.028461
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    Lactobacillus brevis is an important strain used in food fermentation. Bacteriophage contamination is one of the main factors resulting in the failure of fermentation, which has caused great losses to food fermentation production. A virulent bacteriophage of L. brevis was isolated and characterized from fermented pickle water. Double-layer plate method was used to isolate and purify phage. The isolated phage was identified via the characteristics in negative staining observed with transmission electron microscopy (TEM), and its nucleic acid type. The phage genome was digested with various nuclease, and analyzed with electrophoresis subsequently to determine the type of nucleic acid, genome size and packaging mechanism. The phage titer was determined by double plate method. Characterization of the phage was investigated by determination of the optimal multiplicity of infection, one-step growth curve, and the effect of temperature, pH, other physicochemical factors and common disinfectants on their survival. A virulent phage named φB23 was isolated and purified. It consisted of a head with a polyhedral structure and a long-curved tail. The genome was double-stranded DNA, about 52.4 kb in size, and packaged with sticky terminal ligation in mechanism. The optimal multiplicity of infection was 0.001. One-step growth curve showed that the latent time and burst time were 30 min and 90 min, respectively, and the burst size was (103.2±9.0) pfu/cell. φB23 could be effectively inactivated by pasteurization under temperature of 63 ℃ and 72 ℃, treated for 10 min and 5 min, respectively. It was stable in the range of pH 3.0-8.0. In terms of disinfection effect of biocidal, φB23 was inactivated by 75% ethanol treatment for 10 min, and completely inactivated by 500 mg/L sodium hypochlorite treatment for 5 min. φB23 was identified as a phage belongs to the family Siphoviridae in the order Caudovirales, and its biochemical properties were characterized and analyzed. The results provide a basis for further elucidating the phage infection mechanism against L. brevis and developing effective phage control methods.
  • Study on the development and stability of oat latte beverage
    FANG Ming, SHEN Yu, HONG Peng, SHEN Guo, ZHANG Jiajing, CHEN Qinqin, ZHANG Miao
    Food and Fermentation Industries. 2022, 48(12): 233-242. https://doi.org/10.13995/j.cnki.11-1802/ts.028170
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    The oat latte beverage was developed with the main raw materials of coffee and oat, through single factor test and orthogonal test design, the sensory score was used as the evaluation index to determine the best ratio of raw materials. The influence of different stabilizer combinations on the visual slick sensory score, centrifugal precipitation rate, particle size distribution, and LUMiFuge rapid stability characterization were discussed to determine the best stabilizer combination. The results showed that the best ratio of oat latte beverage was 1.6% of freeze-dried coffee powder, 11% of enzymatic oatmeal powder, 0.5% of linseed oil, and 4% of white sugar. The best stabilizer combination was microcrystalline cellulose∶mono-and di-glycerin fatty acid esters∶sodium stearoyl lactylate∶carrageenan=3∶2∶2∶1 (addition of 0.4%). Under these conditions, the product had the flavor of coffee and oat with high sensory scores and had good storage stability. Related physical and chemical indexes were determined, the soluble solids content was (15.09±0.04) g/100g, the protein content was (1.51±0.16) g/100g, the fat content was (1.27±0.09) g/100g, the dietary fiber content was (1.87±0.07) g/100g, β-glucan content was (486.75±0.49) mg/100g, the caffeine content was (358±0.21) mg/kg, respectively, and the sanitary indicators met the requirements of relevant national standards.
  • Determination of tocopherols in oilseeds by reversed phase high performance liquid chromatography
    ZHANG Yu, WANG Xueyan, WANG Xuefang, QI Xin, MA Fei, YU Li, ZHANG Liangxiao, LI Peiwu
    Food and Fermentation Industries. 2022, 48(12): 243-248. https://doi.org/10.13995/j.cnki.11-1802/ts.030954
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    In this study, analytical method of four tocopherols in oilseeds and edible oils was developed by reversed-phase high performance liquid chromatography. The sample was firstly dissolved by isopropanol and 0.1 g antioxidant (BHT) was added, then the mixture was extracted by vortex, ultrasonication and centrifugation. Finally, the mixture passed through 0.22 μm organic filter membrane for the purification. Poroshell 120 SB-C18 liquid chromatographic column was used with 90% methanol-water as mobile phase for the detection of tocopherols. The validation results indicated that the complete separation of four tocopherols could be achieved within 10 min by quantitative analysis on a high performance liquid chromatography with a flow rate of 0.75 mL/min, a column temperature of 30 ℃ and a detection wavelength of 294 nm. The recoveries of the four tocopherols were in the range of 87%-109%, and the precision (RSD) was in the range of 1.88%-9.89%. The limits of detection (LODs) for α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol were 0.16, 0.21, 0.20 and 0.22 μg/g, and the limits of quantification (LOQs) were 0.53, 0.68, 0.66 and 0.72 μg/g respectively. The correlation coefficients were higher than 0.999 2. This method has a simple extraction process, high extraction efficiency and sensitivity, which meets the actual sample detection requirements.
  • The establishment and optimization of the model for predicting the sugar content of loquat by Vis/NIR spectroscopy
    MENG Qinglong, FENG Shunan, SHANG Jing, HUANG Renshuai, ZHANG Yan, CAO Sen
    Food and Fermentation Industries. 2022, 48(12): 249-254. https://doi.org/10.13995/j.cnki.11-1802/ts.031112
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    The optimum model for rapidly nondestructive predicting the sugar content of Kaiyang loquat was explored and established. The fiber-optic spectrometer was used to collect reflectance spectra of Kaiyang loquat. The preprocessing effectiveness of standard normal variation (SNV) and multi-scatter calibration (MSC) on the original spectra data was compared and evaluated. Furthermore, the partial least square regression (PLSR) and principal component regression (PCR) models were established based on original full spectra and preprocessed full spectra to predict the sugar content of Kaiyang loquat, respectively. Finally, the successive projection algorithm (SPA) and competitive adaptive reweighted sampling (CARS) were applied to select characteristic spectra. And the multi linear regression (MLR) model was established based on characteristic spectra to predict the sugar content of Kaiyang loquat. The results showed that 23 characteristic wavelengths were extracted by CARS algorithm from 785 full spectra. The working efficiency of the prediction model was not only improved, but also CARS-MLR model showed the best calibration ability (RC=0.89, RMSEC=0.62) and prediction ability (RP=0.89, RMSEP=0.65, RPD=2.29). Consequently, Kaiyang loquat by Vis/NIR spectroscopy and chemometrics could be used to predict the sugar content, and the CARS-MLR model was best. These results can provide important theoretical and technical basis for the rapidly nondestructive prediction and sorting the quality of loquat.
  • Detection and parameter optimization of moisture content in mutton based on near infrared spectroscopy and SVR
    ZHANG Lixin, YANG Cuifang, ZHANG Xiao, ZHANG Nannan, WANG Yaming
    Food and Fermentation Industries. 2022, 48(12): 255-260. https://doi.org/10.13995/j.cnki.11-1802/ts.028482
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    Detection of moisture content of mutton is very important because it directly affects the processing, storage, and taste. The near-infrared spectrum data of mutton in south Xinjiang were collected in the wavelength range of 900-1 700 nm. Noise among the spectrum data was removed to enhance the accuracy and robustness of the model by six pretreated methods, including first derivative, standard normal variate, multiplicative scatter correction, wavelet transforms, SG smoothing transform, and Fourier transform. Then, successive projections algorithm and competitive adaptive reweighted sampling algorithm were used to select characteristic variables respectively. Finally, partial least squares regression (PLS) and support vector regression (SVR) models were established to predict the moisture content of mutton. Results showed that the 1-DER-CARS-SVR model with parameters c was 0.701 1 and g was 0.088 4 which had the best performance. The mean square error of the test set was 1.216 2, the goodness of fit was 0.739 5. This provides theoretical references for the further study on the nondestructive testing detection device of moisture content of mutton in south Xinjiang.
  • Lateral flow colloidal gold immunoassay paper for rapid determination of tylosin in milk
    XING Guangxu, SUN Xuefeng, ZHAO Dong, YANG Jifei, ZHAO Yali, ZHANG Gaiping
    Food and Fermentation Industries. 2022, 48(12): 261-266. https://doi.org/10.13995/j.cnki.11-1802/ts.028088
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    Macrolide antibiotics are a very important class of antibacterial compounds, and tylosin (TYL) is the most commonly used premixed macrolide antibiotics. However, the residues of these drugs can cause allergic reactions in the human body and become resistant to antibiotics. In order to evaluate the residues of TYL, sensitive analytical methods are required to ensure the determination at low concentrations. In this work, we developed a rapid immunochromatographic lateral flow test strip for the determination of TYL residues in milk samples. We screened anti-TYL monoclonal antibodies. The antibody titer was 2.56×10-5, and the IC50 was 4.609 1 ng/mL. The test strip was composed of a sample pad, a conjugate pad, a control line and a test line, and a NC membrane and an absorbent pad. Different standard samples (0, 2, 4, 8, 16, 32, and 64 ng/mL) of TYL were measured with test strips. The limit of detection (LOD) of the test paper calculated with the scanner was 1.543 4 ng/mL, while LOD calculated by naked eye was 10 ng/mL, and the IC50 was calculated to be 7.836 2 ng/mL. No special equipment was required. The test result could be obtained within 20 minutes. The parallel analysis of milk showed that the results obtained from the test strips and HPLC were comparable, and the test strips did not cross-react with other veterinary drugs. Therefore, this test strip is very simple and fast, and can be used as a screening method for quantitative, semi-quantitative or qualitative detection of TYL residues in milk.
  • Characterization of osmotolerant yeasts and the early detection based on HS-GC-IMS in honey
    WANG Yin, LIU Cailing, WANG Xian, YUE Tianli, CAO Wei
    Food and Fermentation Industries. 2022, 48(12): 267-274. https://doi.org/10.13995/j.cnki.11-1802/ts.031144
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    Osmotolerant yeast isolates recovered from honey samples were purified and their 26S rDNA, glucose assays, and growth curves were analyzed. The correlation analysis was performed among physicochemical properties and osmotolerant yeast characteristics. To develop a new method for detecting the osmotolerant yeast in honey in early contamination, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) was evaluated for diagnosis of the volatile compounds (VOCs) fingerprints variation during early contamination in jujube honey and acacia honey. The results indicated that the physicochemical properties of the 35 honey samples were: pH 3.45-4.48, moisture content (16.91±0.09)%-(20.82±0.20)%, and total sugar concentration 62.01%-76.54%. The total contamination rate in honey was 20.0% (7/35), and it exhibited significant positive correlation with moisture content (P<0.01). Seven osmotolerant yeast strains were all Zygosaccharomyces sp., and tolerated to 800 g/L glucose. A total of 54 and 35 VOCs were detected by HS-GC-IMS analysis in jujube honey and acacia honey, respectively. Most of them were aldehydes and ketones, followed by esters and alcohols. The furfurol, furfurol dimmer, benzaldehyde, benzaldehyde dimmer, cyclohexanone and 2-heptanone could be used as typical flavor substances to distinguish the yeast contamination at the early stage (3-7 d) in honey. Overall, HS-GC-IMS performed as an effective technique in VOCs typing after osmotolerant yeast early stage (3-7 d) contamination in honey, and exhibited great potential in honey osmotolerant yeast early detection as its sensitive, rapid, and convenient properties.
  • Origin discrimination of transgenic soybean based on near infrared spectroscopy and chemometrics
    LEI Yuanxiong, XIA Alin, HUANG Wei, HOU Taidong, WANG Hong
    Food and Fermentation Industries. 2022, 48(12): 275-280. https://doi.org/10.13995/j.cnki.11-1802/ts.028608
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In order to develop a nondestructive, rapid and accurate method to identify the origin of transgenic soybeans, 260 samples of transgenic soybeans from four different countries were selected in this study, and these four kinds of transgenic soybeans were analyzed by NIR spectroscopy combined with chemometrics. The original spectra of 260 samples were collected by NIR spectrometer, and the NIR spectra were preprocessed by smoothing +standard normal variate transformation (SNV) method. 240 samples of transgenic soybeans from Argentina, Brazil, America, Canada and Uruguay were selected for modeling. The Kennard-Stone (KS) algorithm divided the training set and the prediction set, principal component analysis (PCA), partial least squares-discriminate analysis (PLS-DA) and back-propagation artificial neural network (BP-ANN) were used to analyze the preprocessed spectral data. The experimental results showed that the preprocessing method of smoothing +SNV can effectively reduce the noise in the NIR spectrum. The PCA method could identify three of the four transgenic soybeans, while Argentina transgenic soybeans and Canada transgenic soybeans could not be identified simultaneously. The accuracy of PLS-DA method in identifying transgenic soybeans in training set was 93.9%, and that of the prediction set was 88.3%. The BP-ANN method was able to identify four kinds of transgenic soybeans accurately with the discrimination accuracy of 100%. The PLS-DA method model and BP-ANN method model were verified with four kinds of transgenic soybeans not involved in the modeling as the verification set. The discrimination accuracy of PLS-DA method model was 90.0%, and that of BP-ANN method model was 100%. Therefore, the combination of NIR spectroscopy and chemometrics could provide a good technical support for the origin discrimination of transgenic soybeans.
  • Discriminant analysis of wine variety and origin based on the content of mineral elements
    LI Caihong, KAI Jianrong, WANG Caiyan, WANG Fang, YAN Yue, ZHANG Jing, YANG Chunxia, GE Qian
    Food and Fermentation Industries. 2022, 48(12): 281-287. https://doi.org/10.13995/j.cnki.11-1802/ts.029266
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    Based on the analysis of the mineral element content in wines made from different varieties of grapes and from different producing areas, in the eastern foot of Helan Mountain in Ningxia, combined with multivariate statistical analysis, the effective traceability index was selected to establish the wine variety and origin discrimination model. In this study, 54 samples of six single grape wine samples from Helan Mountain in Ningxia, and ten wine samples from Wuwei in Gansu and Shacheng in Hebei were collected. The contents of 58 mineral elements in the samples were determined by ICP-MS. Based on analysis of variance, principal component analysis and Fisher discriminant analysis, a wine variety and origin discrimination model were established. The results showed that there were significant differences in the contents of 35 mineral elements in different varieties of wines. After principal component analysis, ten principal components and 25 mineral elements were extracted from 58 mineral elements, representing 80.64% of the total index information. Fisher discriminant analysis showed that the overall correct discriminant rate of back generation test was 100%, but the overall correct discriminant rate of cross test was only 38.9%, indicating that differences in mineral elements could not effectively identify different varieties of wine. Fisher discriminant analysis showed that the overall correct discriminant rates of back generation test and cross test were 100.0% and 98.4%, respectively, which basically realized the discrimination of wines from different regions. It is proved that mineral element origin tracing technology can be used in wine origin discrimination.
  • Research progress in the effects of superheated steam on the structure and physicochemical properties of cereal starch
    JIA Zeyu, LIU Yuanxiao, BIAN Ke, GUAN Erqi, LI Mengmeng, LIU Zhiling
    Food and Fermentation Industries. 2022, 48(12): 288-293. https://doi.org/10.13995/j.cnki.11-1802/ts.029115
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    As a new type of heat treatment technology, superheated steam has been extensively studied and used in grain drying, enzyme inactivation, sterilization, and detoxification. However, during superheated steam treatments of cereal grains, the microstructure, expansion potential, gelatinization properties and digestibility of cereal starches may significantly change. As a result, cereal quality may be affected. The application ranges of superheated steam treatment in cereals was summarized in this article and its influences on the structure and physicochemical properties of cereal starch was analyzed. The results show that superheated steam treatment may cause the dent of starch granules, the production of damaged starch, and affect the distribution of continuous substrates in the grain, which may lead to the changes in the physicochemical properties of starch, such as swelling power, digestibility, and gelatinization properties. Afterwards, it is essential to study the affecting mechanism of superheated steam on cereal starch. Besides, the technological parameters according to food types were optimized, thus providing basis for the wider applications of superheated steam in cereals.
  • Progress of research on the effect of different antioxidants on the aroma quality of non-concentrated reduced apple juice
    LIU Hui, ZHAO Pengtao, WANG Xiaoyu, ZHAO Jianrong, CAO Xiaomeng, MENG Yonghong, GUO Yurong
    Food and Fermentation Industries. 2022, 48(12): 294-300. https://doi.org/10.13995/j.cnki.11-1802/ts.029071
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    Non-concentrated reduced (not from concentrate, NFC) apple juice is an effective method to achieve high-value utilization of apples. Aroma quality is one of the important factors to evaluate the quality of NFC apple juice. Many factors affected the aroma quality of NFC apple juice, and the mechanism of oxidative browning affecting the change of aroma quality has become a hot topic. Adding antioxidants during processing is an effective means to reduce oxidative browning and protect the aroma quality of NFC apple juice. In this paper, the main aroma substances in apple juice and their influencing factors were discussed, and the effects of common antioxidants such as sulfite, glutathione and ascorbic acid on the aroma quality of NFC apple juice were compared and discussed in order to provide a reference for the maintenance and regulation of the aroma quality of NFC apple juice.
  • Research progress of curcumin-mediated photodynamic cold pasteurization in food
    ZHANG Shuai, LIU Ruoyu, LI Chen, YAO Lili, XIONG Xiaohui, CUI Xiaowen
    Food and Fermentation Industries. 2022, 48(12): 301-306. https://doi.org/10.13995/j.cnki.11-1802/ts.028993
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    Curcumin-mediated photodynamic cold pasteurization is one of the new pasteurization technologies in food industry. Due to its high efficiency, safety and ability to maintain food quality and sensory characteristics, it has broad application prospects in the field of food pasteurization in the future. In this paper, the pasteurization mechanism of curcumin-mediated photodynamic cold pasteurization and the factors affecting the pasteurization effect of food are introduced, and the advantages and disadvantages of various cold pasteurization technologies are compared. On this basis, the research progress of curcumin mediated photodynamic cold pasteurization in food is summarized, and its future application prospect is prospected.
  • Research progress of proanthocyanidins in lotus
    LIU Tengfei, LU Haoqian, LI Jun, YANG Daifeng, ZHU Song
    Food and Fermentation Industries. 2022, 48(12): 307-315. https://doi.org/10.13995/j.cnki.11-1802/ts.028685
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    Proanthocyanidins are one of the important active components in lotus, which have been reported to possess various pharmacological effects, such as anti-oxidant, anti-inflammatory, anti-cancer, anti-obesity, hypolipidemic, etc., and were widely used in the fields of food and health care with a broad market prospect. The article reviewed the research on the proanthocyanidins in lotus in recent years and summarized the composition of proanthocyanidins in lotus. Moreover, the extraction and separation techniques of proanthocyanidins from lotus was compared and the advantages and disadvantages of each method were also been explored. Then the application of lotus proanthocyanidins in food and the existing problems in the research of lotus proanthocyanidins were analyzed. Finally, the future research direction was also been proposed. From the present review, lotus contains a high concentration of proanthocyanidins with the highest content in lotus seedpod, and is mainly B-type proanthocyanidin dimers. Lotus proanthocyanidins have natural antioxidant activity which can effectively inhibit oxidation of fats and oils and the formation of harmful substances such as nitrite, acrylamide and advanced glycation end products in food. It is also pointed out that there is no standard system for the detection of proanthocyanidins in lotus at present, and further studies on extraction and separation techniques and toxicology of proanthocyanidins in lotus needs to be studied in-depth, in order to provide ideas and references for the further studies, development and application of procyanidins in lotus.
  • Research progress of immunology-based microfluidic chip for rapid detection of pathogens
    LI Bin, LIU Cheng, TIAN Yachen, LIU Qing, LI Daixi, HUANG Xiaotian, LIU Tao, YANG Hao
    Food and Fermentation Industries. 2022, 48(12): 316-323. https://doi.org/10.13995/j.cnki.11-1802/ts.029394
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Food safety has always received great attention from people, early and rapid detection of pathogenic microorganisms can avoid large-scale outbreaks of food-borne diseases. The microfluidic detection chip based on immunology is a sensitive, simple and easy-to-use detection platform, which has been widely used in the rapid detection of pathogenic microorganisms. Compared with traditional immunological detection, the microfluidic detection chip has the characteristics of fast detection speed, less consumption of samples and reagents, high throughput, functional integration and automated analysis. This article focuses on the research progress of silicon-based, polymer and paper-based immune microfluidic detection chips from the aspects of chip design, manufacturing process, surface modification, etc., and analyzes the advantages and disadvantages of each chip. At the same time, the current challenges and opportunities of the immunological microfluidic detection chip are discussed, and the future development trend of this technology is prospected.
  • Application of gas chromatography-ion mobility spectrometry in flavor analysis of livestock and poultry products
    YANG Lu, TAN Huize, WEN Zhifen, ZHANG Xiangbin, PENG Yunzhi, LIU Songbai, CHEN Dan, WANG Xiaoming, ZOU Yi
    Food and Fermentation Industries. 2022, 48(12): 324-329. https://doi.org/10.13995/j.cnki.11-1802/ts.028288
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    Gas chromatography-ion mobility spectroscopy (GC-IMS), which has the advantages of fast detection speed and convenient operation, is a new method for the analysis of volatile compounds in samples. Firstly, the application principle of GC-IMS was briefly introduced in this paper, then the usage of GC-IMS technology in variety differentiation and adulteration identification of livestock and poultry products were reviewed. The influences of different factors on flavor characteristics of them were also been summarized. Finally, the existing problems and future development of GC-IMS technology were analyzed. It provides a theoretical basis and technical support for researchers to study the flavor of products and develop new livestock and poultry products.
  • Research progress on bioactive components and functions of daylily
    LIU Peiye, LI Kexin, ZHANG Chaofan, ZHAO Yumei, CAO Jiankang
    Food and Fermentation Industries. 2022, 48(12): 330-336. https://doi.org/10.13995/j.cnki.11-1802/ts.028795
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    Daylily is a traditional Chinese vegetable for medicine as well as food with extremely high nutritional and economic value, which continues to develop into a regional characteristic industry. In recent years, daylily has attracted extensive attention because it contains a variety of active compounds. The buds and roots of daylily contain flavonoids, anthraquinones, terpenoids, alkaloids, steroidal saponins and phenolic acids and other bioactive components, showing antioxidant, anti-tumor, anti-depression, sleep improvement, sedation, antibacterial, anti-inflammatory, liver protection and other bioactive functions. However, the research on the isolation, identification and functional verification of bioactive components of daylily has not been systematically explored to date. In order to provide a theoretical basis and reference for efficient development and comprehensive utilization of daylily resources, the research progress on the bioactive components and functions of daylily at home and abroad in recent years was reviewed in this paper.
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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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