15 May 2023, Volume 49 Issue 9
    

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  • XU Ying, LIU Zhilei, ZHAN Xiaobei, JIANG Yun, LI Zhitao, GAO Minjie
    Food and Fermentation Industries. 2023, 49(9): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.032922
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    Low-molecular-weight xanthan gum has various biological activities such as antibacterial, probiotics and antioxidation, so the preparation of low-molecular-weight xanthan gum by hydrolysis method has broad application prospects. The endo-β-1,4-glucanase from sheep rumen metagenome was first expressed in Pichia pastoris, it optimally functioned at pH 7.0 and 75 ℃ in addition to having high pH and temperature stabilities. Thereafter, a coupled fermentation system of P. pastoris and Xanthomonas campestris was established and the fermentation conditions were optimized, endo-β-1,4-glucanase secreted by P. pastoris can directly hydrolyze xanthan gum metabolized by X. campestris to produce functional low-molecular-weight xanthan gum. In a shake flask, the maximum content of total sugar was 11.4 g/L, and the proportion of low-molecular-weight xanthan gum with weight average molecular weight of 2 500 Da reached 93.79%. This study provides a potential strategy for the industrial production of functional low-molecular-weight xanthan gum.
  • DU Ping, SUN Zhihong, ZHAO Jie
    Food and Fermentation Industries. 2023, 49(9): 9-15. https://doi.org/10.13995/j.cnki.11-1802/ts.033642
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    Streptococcus thermophilus is widely used in the production of fermented milk. The study on the functional genes related to sugar metabolism of S. thermophilus can provide theoretical basis for the screening of excellent industrial strains. In this study, 27 strains of S. thermophilus isolated from naturally fermented milk were used as test strains. Biological reagent strips were identified by carbohydrates to compare the carbohydrate metabolism of the isolates, and genes related to the excellent characteristics of the isolates were explored by genome resequencing and correlation analysis. By phenotypic experiment using S. thermophilus divided into two groups, one group can use glucose, lactose, sucrose, another group not only can use glucose, lactose, sucrose, still can use ribose, galactose, fructose and mannose, N-acetyl glucosamine, laetrile, arbutin, salicin, cellobiose, maltose, trehalose, gentiobiose. There were significant differences in polysaccharide metabolism gene and carbohydrate active enzyme GT8 between groups (P<0.05). Correlation analysis results showed that there was significant positive correlation between chitin and N-acetyl glucosamine encoding genes and inulin, D-melezitose and xylose utilization (P<0.05), and there was significant positive correlation between starch utilization and GH13_14 and CE2 of carbohydrate active enzyme family (P<0.05). By analyzing the genes involved in carbohydrate metabolism in S. thermophilus, we found that some phenotypes of carbohydrate metabolism matched with the differences between genes, which laid a theoretical foundation for the development and utilization of fermented milk strain.
  • CHEN Dawei, GUO Congcong, REN Chenyu, CHENG Yue, CHEN Chunmeng, QU Hengxian, WA Yunchao, YAN Xiantao, GUAN Chengran, ZHANG Chenchen, ZHENG Yingming, QIAN Jianya, GU Ruixia
    Food and Fermentation Industries. 2023, 49(9): 16-26. https://doi.org/10.13995/j.cnki.11-1802/ts.034090
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    Adhesion is the key for lactic acid bacteria (LAB) to play a probiotic role in the body, the research of the effect of freeze-dried protective agents on the adhesion of LAB will help to develop probiotic products and further explore their functions. The effects of the single protectant on the adhesion rate and survival rate of Lactobacillus plantarum 67 after vacuum freeze-drying were studied, and a single protective agent with better protection effect were selected, and the composite protective agent was optimized according to the adhesion rate and survival rate. The improvement effect of the optimized composite protective agent on the surface microscopic morphology, the ability to adhere to Caco-2 cells, and the ability to inhibit intestinal pathogens from adhering to Caco-2 cells of strain 67 after freeze-drying were explored. The results showed that the adhesion rate to Caco-2 cells of strain 67 was significantly decreased after freeze-drying in 5 kinds of composite protectors that removed skim milk (S), inulin (L), sucrose (C), sodium glutamate (G) and trehalose (T), respectively (P<0.05), and the survival rate was significantly decreased after freeze-drying in 3 kinds of composite protectors that removed L, G and sorbitol respectively (P<0.05). The adhesion rate of strain 67 to Caco-2 cells were greater than 5.85% after freeze-drying in 140 g/L S, 80 g/L L, 60 g/L C, 90 g/L G and 100 g/L T respectively, which significantly higher than other concentrations of their respective protective agents (P<0.05), and the survival rate were greater than 18.34% after freeze-drying in 120 g/L S, 100 g/L L, 100 g/L C, 70 g/L G and 80 g/L T respectively (P<0.05), which significantly higher than other concentrations of their respective protective agents. The adhesion rate and the survival rate of strain 67 were 28.73% and 93.52% respectively when the optimized composite protectant that contain 160 g/L S, 100 g/L L, 40 g/L C, 70 g/L G and 120 g/L T, and which significantly higher than not optimization that were 20.47% and 76.31% (P<0.05). Compared with the not optimization composite protectant, the change of cell morphology was smaller, and the strain 67 adhere to Caco-2 cells was more closely and without breaking, without collapsing, and the adhesin was surface proteins before and after freeze-drying. At the same time, the ability of strain 67 to inhibit the adhesion of Staphylococcus aureus and Escherichia coli to Caco-2 cells was significantly improved (P<0.05). S, L, C, G and T have a great impact on the adhesion rate and the survival rate of L. plantarum 67, and the optimized composite protective agent has a good protective effect on the adhesion ability, the survival ability and the ability to inhibit intestinal pathogenic bacteria from adhering to intestinal epithelial cells of L. plantarum 67 after freeze-drying.
  • ZHANG Min, LIU Yahao, YIN Cheng, QIAN Jing
    Food and Fermentation Industries. 2023, 49(9): 27-31. https://doi.org/10.13995/j.cnki.11-1802/ts.032641
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    In order to understand the factors affecting the storage viability of Lactobacillus plantarum LN66, the changes of its storage viability under different packaging forms and storage temperatures were analyzed. L. plantarum LN66 bacteria powder in ordinary aluminum foil bags, vacuum aluminum foil bags ,and brown glass bottles were stored at 4 ℃, 25 ℃, and 37 ℃ for 28 d, then the changes of its moisture content, water activity and viable bacteria count were detected. Pearson correlation analysis was performed by SPSS software. The results showed that the moisture content of LN66 bacteria powder changed slightly during the 28 d storage period under different packaging forms and storage temperatures. When stored at 25 ℃ and 37 ℃, the water activity of the probiotic powder showed an upward trend, while the probiotic powder stored in the vacuum aluminum foil bags and the brown glass bottles could maintain stable. The number of viable bacteria decreased with the storage time, and the number of viable bacteria in ordinary aluminum foil bags dropped most significantly, while the survival rate of bacteria powder stored in vacuum aluminum foil bags and brown glass bottles at 37 ℃ increased by 10.49% and 7.69%, respectively. Correlation analysis showed that the number of viable bacteria was significantly negatively correlated with storage temperature and water activity. Therefore, during the storage process, the packaging form and temperature have a significant impact on the viability of probiotic powder, while low temperature, vacuum aluminum foil bags ,and brown glass bottles are beneficial to improve the viability of probiotic powder during the shelf life.
  • YI Ruokun, ZHAO Xin, LIU Jia, YANG Zhennai
    Food and Fermentation Industries. 2023, 49(9): 32-39. https://doi.org/10.13995/j.cnki.11-1802/ts.033107
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    In this study, a strain of Lactobacillus plantarum HFY09 (LP-HFY09) isolated from naturally fermented yak yoghurt was observed, and an animal model of lupus nephritis was established using pristane to verify the effect of LP-HFY09. The related indexes of mouse serum and kidney tissue were detected by kit method, hematoxylin-eosin staining (H&E) method, quantitative polymerase chain reaction (qPCR) and Western blot. The experimental results showed that LP-HFY09 could reduce the increase of urinary protein and the increase of serum and renal tissue interleukin-6 (IL-6), IL-12, tumor necrosis factor alpha (TNF-α), interferon γ (IFN-γ) cytokine levels caused by lupus nephritis. LP-HFY09 could also reduce serum creatinine (SCr), blood urea nitrogen (BUN), total cholesterol (TC), triglyceride (TG) levels and increase total protein (TP), albumin (ALB) levels in nephritis mice. In addition, LP-HFY09 could inhibit the positive rate of anti-double-stranded deoxyribonucleic acid (dsDNA) in mice with nephritis. Section observation showed that LP-HFY09 could reduce tissue damage such as incomplete glomerular morphology and inflammatory infiltration caused by nephritis. LP-HFY09 can also down-regulate mRNA and protein expressions of transforming growth factor-β1 (TGF-β1), vascular endothelial growth factor (VEGF) and Cu/Zn-SOD, Mn-SOD expressions in the kidney tissue of lupus nephritis mice. These results indicated that LP-HFY09 could play a significant role in interfering with lupus nephritis, and the effect of LP-HFY09 was positively correlated with its concentration, and its effect was close to that of the drug prednisone under the action of 109 CFU/kg.
  • LI Anyi, LIU Chang, JING Gaoxiang, HU Bin, GUO Yahui, CHENG Yuliang, QIAN He
    Food and Fermentation Industries. 2023, 49(9): 40-48. https://doi.org/10.13995/j.cnki.11-1802/ts.033930
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    Soybean is rich in nutrients, but the traditional soybean milk produces a lot of soybean dregs in the process of pulping, which will lead to the loss of nutrients in soybean after the dregs are removed. At present, the whole soybean milk process can retain all the nutrients of soybean to the maximum extent. In order to further explore the relationship between macromolecular substances not digested and absorbed by the gastrointestinal tract in whole soybean milk and human gut microbiota, whole soybean milk was taken as the research object, and 16S rDNA sequencing was carried out on different intestinal fermentation liquid after in vitro digestion in stomach and small intestine, and fermentation in the ascending colon, transverse colon ,and descending colon, also the content of short chain fatty acids was determined to explore the regulatory effect of whole soybean milk on gut microbiota. After gastrointestinal digestion, whole soybean milk was fermented in an in vitro colon simulation system for 7 d, α diversity analysis showed that the abundance of microbial community and the diversity of species increased significantly; β diversity analysis showed that whole soybean milk changed the structure of human gut microbiota. At the phylum level, the relative abundance of Proteobateria and Synergistetes increased compared with that before fermentation, while the relative abundance of Bacteroidetes, Firmicutes, Fusobacteria, and Actinobacteria decreased. At the genus level, the relative abundance of Enterobacter, Megasphaera, Pyramidobacter, Acinetobacter, and Phascolarctobacterium increased compared with that before fermentation, while that of Prevotella, Megamonas, Sutterella, and Bacteroides decreased. The macromolecular substances of whole soybean milk also enhanced the activity of metabolic enzymes, and improved the synthesis and metabolism of nutrients. The contents of acetic acid, propionic acid and butyric acid increased significantly after fermentation. In conclusion, whole soybean milk can regulate the structure and composition of human gut microbiota, promote the growth of beneficial bacteria such as Enterobacter, Megasphaera, and Pyramidobacter, while promote the production of short chain fatty acids, such as acetic acid, propionic acid and butyric acid, which is beneficial to intestinal health.
  • KOU Jing, SHI Linna, ZHANG Yimin, HUAN Cheng, MA Tianyi
    Food and Fermentation Industries. 2023, 49(9): 49-56. https://doi.org/10.13995/j.cnki.11-1802/ts.032342
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    This study aimed to explore the influence of sea buckthorn fermented tea on blood lipid and gut microflora in hyperlipidemia rats. Healthy male SD rats were randomly divided into four groups: normal control group (NC, n=8), hyperlipidemia model group (HF, n=8), sea buckthorn group (HFS, n=8) and fermented tea group (HFF, n=8). The experiment was conducted for eight weeks. Feces were collected for high-throughput sequencing of gut microbiota in the last week. After executed, the serum and liver were collected for blood lipid detection and pathological analysis. The results showed that sea buckthorn fermented tea could significantly reduce the levels of cholesterol, triglyceride and low density lipoprotein in hyperlipidemia rats, increase the levels of high density lipoprotein, and alleviate the liver damage caused by high fat diet. Sequencing analysis demonstrated that sea buckthorn fermented tea could significantly improve the abundance and uniformity of the intestinal flora in rat, increase the relative abundance of beneficial bacteria , inhibit the pathogenic bacteria , and restored gut microbiota disorder caused by high-fat diet. In conclusion, sea buckthorn fermented tea could be a potentially effective strategy to alleviate blood lipid level, liver damage and the gut microbiota disturbance in hyperlipidemia rats.
  • CHAO Jin, LUO Qian, LI Jialian, YUAN Yong, ZHOU Lingxin, YIN Feiyan, ZHAO Mengmeng, WU Haoren, JIANG Liwen
    Food and Fermentation Industries. 2023, 49(9): 57-64. https://doi.org/10.13995/j.cnki.11-1802/ts.033030
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    Cyclocarya paliurus is an edible and medicinal plant. To improve the flavor and the utilization rate of C. paliurus resources, the C. paliurus leaves were fermented with Eurotium cristatum and the differences of sensory quality, main active components and volatile substances between non-fermented and fermented C. paliurus were compared by sensory evaluation combined with nontargeted metabolomics based on headspace solid-phase micro extraction/gas chromatography-mass spectrometry. Results showed that fermented C. paliurus tasted mellow sweet with unique smell. The total contents of polyphenols, free amino acids, soluble sugar and triterpenoids decreased by 53.04%, 10.74%, 13.46% ,and 27.91%, respectively, while flavonoids increasing by 25.66%. Nontargeted metabolomics revealed that 67 volatile substances were significantly regulated (FC≥2 or≤0.5,P<0.05,VIP>1) after fermentation. Based on odor activity value calculation, C. paliurus tea had myrcene, eugenol, α-ionone and geraniol with spicy and woody properties as characteristic aroma components, while fermented C. paliurus tea had dehydro-ar-ionene with licorice property as characteristic aroma component. This study provides a theoretical basis for the research of flavor characteristics of fermented C. paliurus.
  • LI Simin, XING Shuyuan, SONG Jiakang, GAO Qianyang, LIU Yan, SUOLANG Qunpei, CHENG Xiufeng, LIU Zhendong
    Food and Fermentation Industries. 2023, 49(9): 65-72. https://doi.org/10.13995/j.cnki.11-1802/ts.032872
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    To study the microbial diversity of Inner Mongolia dry fermented dairy products, and its correlation with free amino acid and short-chain fatty acid composition, the 16s rDNA V4-V5 region of microorganisms in five dry fermented dairy products of Inner Mongolia was sequenced by high-throughput sequencing, and the bacterial diversity was analyzed. The contents of short-chain fatty acids and free amino acids were determined by GC-MS and HPLC, respectively. The results showed that the microorganism in milk dregs had the highest microbial community diversity and overall abundance. There were relatively considerable differences among the five samples in species composition of microbial communities. At genus level, Lactococcus and Lactobacillus were the dominant bacteria of Alurel, fermented milk curd and yogurt curd; Pseudomonas and Acinetobacter were the dominant bacteria of vrum; Lactococcus and Serratia were the dominant bacteria of milk dregs. Based on the principal component analysis (PCA), yogurt curd and fermented milk curd samples had the highest similarity of species composition. A total of 23 kinds of short-chain fatty acids were detected. Vrum contained the most kinds of short-chain fatty acids. Besides, a total of 24 kinds of free amino acids were detected; fermented milk curd contained 24 kinds of free amino acids, and the content was significantly higher than the other samples. There were significant differences among the five samples in the contents of short-chain fatty acids and free amino acid (P<0.05). According to the redundancy analysis (RDA), hydroxyproline and glutamate were positively correlated with Lactococcus and Lactobacillus. Besides, Pseudomonas was positively correlated with butyric acid, hexanoic acid, octanoic acid and decoic acid. This study reveals the relationship between microbial composition, short-chain fatty acids ,and free amino acid in the characteristic dry fermented dairy products of Inner Mongolia, and provides a certain theoretical basis for the development and optimization of traditional fermented dry dairy products industry.
  • LYU Zhuanzhuan, ZHANG Bo, WANG Xueqing, YANG Peiyu, HAO Yan, CHEN Jianjun, ZHANG Zhulin, ZHANG Junqiang, MIAO Changhai
    Food and Fermentation Industries. 2023, 49(9): 73-81. https://doi.org/10.13995/j.cnki.11-1802/ts.032665
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    In order to explore the influence of the ‘Modified VSP’ on the quality of grapes and wines, this experiment examined Cabernet Sauvignon grapes and wines as the test samples with the two training systems: ‘Modified VSP’ (slope trunk with a vertical shoot positioning training system) and F-MT (fan training system with multiple trunks). The indexes of total sugar, total acid and phenols (total phenols, total flavonoids, total flavanols, total anthocyanins and tannins) were determined, and aroma compounds were analyzed by GC-MS. The results showed that the phenolic content of the samples (grapes and the corresponding dry red wine) under the M-VSP was significantly higher than those of the F-MT (P<0.05). The color parameters of the M-VSP wine samples were better than their counterparts. And the total amount of aroma compounds in the M-VSP samples were also significantly higher than those in the F-MT (P<0.05), imparting intense fruity and floral aromas. In conclusion, compared with the F-MT, the M-VSP is more suitable for improving Cabernet Sauvignon grapes and wine quality.
  • DONG Rong, WANG Shuwei, SHI Miao, GAO Chenyu, LI Feifei, ZHANG Zhenzhen
    Food and Fermentation Industries. 2023, 49(9): 82-88. https://doi.org/10.13995/j.cnki.11-1802/ts.032683
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    In this experiment, four red wines were produced in small fermenters. Partial least squares and correlation analysis were used to assess the data after looking at the basic physicochemical properties. The concentrations of Na, K, Ca, Zn, Mg, Fe, and phenolics were among these factors, along with the CIELab color parameters. The results showed that the four wines had the highest levels of K elements, particularly in Cabernet Sauvignon, and the highest levels of malvidin, a chemical that imparts color; Matheran had a much greater level of malvidin than the other wines. The four wines’ primary source of color was discovered to be petunidin, whereas catechins were determined to be the main source of secondary color. Cu and K displayed predominantly negative associations with the secondary color, whereas Ca and K had mostly positive correlations with the color-presenting component.
  • YUAN Xiaomeng, ZHOU Hongjiang, ZHANG Baochun, SAI Jia, XU Yan, TANG Ke
    Food and Fermentation Industries. 2023, 49(9): 89-95. https://doi.org/10.13995/j.cnki.11-1802/ts.032991
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    Three different storage methods (pottery jars with oak chips, stainless steel tanks with oak chips, and oak barrels) were used to investigate the original brandy wines. Headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (HS-SPME-GC×GC-TOFMS) and quantitative sensory description analysis were used to investigate the effects of different container storage on the aroma of the original brandy. The results showed that a total of 314 volatile compounds were identified by HS-SPME-GC×GC-TOF-MS, and 181 compounds with aroma contribution were screened through the aroma database for PLS-DA. It was found that the three treatment groups and the control group differed significantly, with substances such as cis-oak lactone and trans-oak lactone positively correlated with the pottery jar group, 2-ethylhexanol, 2-methyl-2-butenal and other substances were positively correlated with the stainless steel tanks group, and substances such as linalool and isoamyl aldehyde were more correlated with the oak barrel group. The QDA results showed that the caramel and dried fruit aroma of the pottery jar group, the smoky and ethanolic aroma of the stainless steel tanks group, and the floral and fruity aroma of the oak barrel group were the main aroma characteristics that distinguished them from other groups. This study not only enriches the theoretical system of flavor chemistry of brandy in China, but also provides important basic data and theoretical basis for the search of alternative containers for ageing brandy in production.
  • ZHANG Xiaona, YU Anling, DONG Ruolan, GUO Shixin, MA Wenrui, SUN Zhiwei, JIA Shiru, LI Hong
    Food and Fermentation Industries. 2023, 49(9): 96-102. https://doi.org/10.13995/j.cnki.11-1802/ts.032495
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    Quality of sorghum determined the quality of Baijiu. Principal component analysis on the physicochemical indicators of sorghum from different origins revealed that the physicochemical indicators were similar among the glutinous sorghum and differed among the japonica sorghum. Important difference markers (variable importance in projection, VIP>1.5) were identified by partial least squares discriminant analysis of Baijiu produced from different sorghums, and seven substances were quantified as ethyl acetate, methanol etc., and the contents of ethyl acetate and methanol in Baijiu produced of japonica sorghums from Northeast and Shanxi were higher than those in Baijiu produced of glutinous sorghums from Hunan, Sichuan, and Guizhou. Using sorghum with different crushing degrees to produce Baijiu, the ethyl acetate content was 2.39 times higher in whole crushed sorghum group than that of whole grain sorghum group. The methanol concentration of Baijiu produced from whole grain sorghum was 1.74 times higher than that of the whole crushed sorghum group. The contents of acetaldehyde, acetal and higher alcohol were the highest in whole crushed sorghum group. Comparing the utilization of japonica and glutinous sorghum medium by two yeasts, Saccharomyces cerevisiae produced the largest difference in ethyl acetate content after fermentation for 3 d, and japonica sorghum produced 2.56 times more ethyl acetate than glutinous sorghum. And the difference in content of ethyl acetate produced by Wickerhamomyces anomalus was the largest after fermentation for 7 d, japonica sorghum was 2.48 times greater than glutinous sorghum. The difference in production of higher alcohol by two yeasts were the largest after fermentation for 7 d, S. cerevisiae and W. anomalus produced 1.74 times and 1.58 times higher alcohols in glutinous sorghum, respectively, than those of japonica sorghum.
  • REN Haiwei, SUN Yifan, WANG Xi, LI Yantao, GUO Xiaopeng, FAN Wenguang, WEI Junqiang, WANG Yonggang, ZHANG Bingyun
    Food and Fermentation Industries. 2023, 49(9): 103-111. https://doi.org/10.13995/j.cnki.11-1802/ts.032026
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    High-throughput sequencing was used to elaborate the bacterial communities in pit mud from Jinhui Liquor at different pit ages and pit positions. Cluster analysis was used to explore the distribution characteristics of the bacterial community from the view of space-time, and the functional genes of the bacterial community were annotated. The results showed that Firmicutes was the dominant phylum in the pit mud with an average relative abundance of 73.39% among the 14 tested pit mud samples. Lactobacillus was the most dominant genus in the 5 years and 7 years pit mud samples (84.48%). With the extension of cellar age, the dominant genus evolved from a single Lactobacillus to a complex micro-ecological environment with the coexistence of 11 dominant genera such as Caproiciproducens (4.61%) and Bacteroides (3.16%). The bacterial community diversity was positively correlated with cellar age(P<0.01), and the bacterial community diversity in the bottom pit mud was higher than that in the wall mud. Moreover, there were the similar bacterial communities of pit mud between 30 and 50 cellar age, accompanied by a positive correlation for the most of pit mud bacteria. In addition, there were 9 hubs in the current network, each of which was negatively correlated with Lactobacillus. KEGG function annotation diagram indicated that the main functional genes affecting the yield and quality of strong-flavored Baijiu ascribe to the characteristic metabolic classification of pit mud. This study lays a theoretical foundation for exploring the bacterial community structure and spatiotemporal distribution in the strong-flavored Baijiu pit mud from Jinhui Liquor Co. Ltd.
  • LI Songying, XU Kang, LI Ningyang, LIU Cheng, GUO Mengmeng
    Food and Fermentation Industries. 2023, 49(9): 112-119. https://doi.org/10.13995/j.cnki.11-1802/ts.032773
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    In this study, cloudy wheat beer was prepared by adding freeze-dried ginger powder to boiling wort. The effect of ginger powder amount on glucose metabolism rate, physicochemical and sensory quality of beer as well as its antioxidant activity and oxidation stability were investigated. As the results stated, the fermenting wort incorporated with ginger contained higher sugar content than the control during the whole primary fermentation. Additionally, the yeast amount reached the maximum on the third day of fermentation, and was remarkably higher than the control at the end of fermentation. Ginger addition resulted in the increase of diacetyl and bitter taste while with no influence on turbidity, alcohol, and degree of fermentation, etc. With the increase of ginger powder amount, α-amino nitrogen and gingerol increased linearly, the spicy, bitter and peppery taste enhanced gradually, while volatile esters decreased. Sensory evaluation indicated that the appropriate dosage of ginger powder in beer was 0.3-0.5 g/L. Due to the ginger powder addition, total polyphenols content increased, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and 2, 2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging abilities and ferric ion reducing antioxidant power (FRAP) enhanced. After 30 days of beer storage, the attenuation of ABTS radical scavenging ability decreased from 37.3% (the control) to 16.4% (0.7 g/L ginger powder dosage), the decrement of total polyphenols decreased from 19.5% (the control) to 4.5% (0.7 g/L ginger powder dosage), the increment of 2-thiobarbituric acid (TBA) decreased from 72.7% (the control) to 43.9% (0.3 g/L ginger powder dosage), which indicated that ginger powder addition improved the antioxidant activity and oxidation stability of cloudy wheat beer obviously.
  • SHI Xue, LI Min, CHEN Qin, REN Yamei
    Food and Fermentation Industries. 2023, 49(9): 120-127. https://doi.org/10.13995/j.cnki.11-1802/ts.032467
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    In order to develop new colored potato products and promote the development of the potato processing industry. Yellow rose, red rose, and purple rose potatoes were used as test materials to explore the effects of colored potato varieties and fermentation methods on the physicochemical property of ferment, active ingredient content, in vitro antioxidant capacity ,and sensory organs. The results showed that the content of organic acids measured in descending order was lactic acid>citric acid>succinic acid>tartaric acid>malic acid>acetic acid>oxalic acid. The total organic acid content of the ferment obtained from fermentation method 2 of red rose potato was the highest, which was 24.07 mg/mL. Among the nine kinds of potato ferment, the purple rose potato ferment obtained by fermentation method 1 had the highest total phenol content (34.03 mg/100 mL). The red rose ferment obtained by fermentation method 2 had the highest superoxide dismutase (SOD) activity (1 013.43 U/mL). The Purple rose ferment obtained from fermentation mode 3 had the highest anthocyanin content (26.40 mg/L). Under the same fermentation method, the ABTS cationic radical, ·OH scavenging ability and iron-reducing ability of ferment obtained from different varieties of potato fermentation were purple rose>red rose>yellow rose. The purple rose potato ferment obtained from fermentation method 3 had the highest comprehensive sensory evaluation. Comprehensive evaluation, the purple rose ferment obtained by fermentation mode 3 has good antioxidant capacity and sensory quality, and is suitable for processing into potato ferment.
  • LIU Chao, BI Yuping, MA Deyuan, WANG Xingjun, CHEN Gao, YU Jinhui, YOU Shengbo
    Food and Fermentation Industries. 2023, 49(9): 128-134. https://doi.org/10.13995/j.cnki.11-1802/ts.032662
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    To develop functional asparagus probiotic drinks, lactic acid bacteria and yeast and also their combinations suitable for asparagus juice fermentation were screened and the characteristics of single and two organism fermented products were analyzed. The differences in flavor before and after co-fermentation were also analyzed. The results showed that Lactobacillus acidophilus (KDB-03) LA and Saccharomyces cerevisiae (GDMCC 2.37) SC was the best fermentation combination. Compared with the unfermented juice, co-fermentation could significantly increase the amount of lactic acid bacteria, total phenolic content, DPPH free radical scavenging ability, and FRAP value of the product by 11%, 18%, 40%, and 130%, respectively. while the total flavonoid content decreased by 27%. Under the optimized fermentation conditions, when the inoculation amount was 3.8%, the inoculation ratio of lactic acid bacteria to yeast was 1∶2, and the fermentation temperature was 34.5℃, the asparagus fermented product had the strongest antioxidant activity. Co-fermentation could also significantly reduce aldehyde and increase the content of alcohol, giving asparagus juice a unique flavor. In conclusion, lactic acid bacteria, yeast, and their combinations screened in this study have great application value in asparagus juice fermentation and could be used to develop new fermented asparagus beverages.
  • LOU Yu, LI Yan, JIANG Lingwei, LI Mingxin, WANG Qizhang, MA Jitao, LIN Cong, DUAN Na
    Food and Fermentation Industries. 2023, 49(9): 135-141. https://doi.org/10.13995/j.cnki.11-1802/ts.032694
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    With the development of biogas plant, the treatment and utilization of liquid digestate has become the bottleneck for sustainable development of biogas plant. In this study, microbial agents by different methods were adopted to explore the treatment effect on liquid digestate with different chemical oxygen demand (COD) concentrations. The results showed that the sensory and physicochemical properties of liquid digestate changed significantly by adding microbial agents. For the low concentration liquid digestate (COD of 500-2 000 mg/L), liquid digestate and microbial agents was added at the same time, the organic matter and suspended matter in liquid digestate were greatly reduced, the pH changed from alkaline to acidic, and the maximum COD removal rate was 67.6 %. For the high concentration liquid digestate (COD of 5 000-30 000 mg/L), microbial agents were added by one-time and liquid digestate was continuously added during 9 d. The pH of liquid digestate became weak acidic, and the content of organic matter and suspended matter decreased, but the overall change under high concentration was not as obvious as that under low concentration. For different concentrations of liquid digestate, different methods for adding microbial agents can be used to achieve considerable purification effect, which can provide reference for treatment and utilization of liquid digestate.
  • ZHENG Ling, ZHONG Jinfeng, LIU Xiong, QIN Xiaoli
    Food and Fermentation Industries. 2023, 49(9): 142-149. https://doi.org/10.13995/j.cnki.11-1802/ts.033826
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    Excessive intake of traditional plastic fats (containing high amounts of saturated and trans fatty acids) increases the risk of chronic diseases, while oleogels have attracted increasing attention due to their low trans and saturated fatty acids. This study successfully prepared oleogels for the first-time using diacylglycerol-rich oil as the liquid oil and ethyl cellulose as the gelator. The effect of oil type on the physical properties of oleogels and interactions between its components was investigated using a combined experimental and theoretical calculation method. Results showed that the oil binding capacity (99.84%) and hardness (152.81 g) of the diacylglycerol oleogels were significantly higher than those (70.44% and 15.10 g) of the triacylglycerol oleogels when ethyl cellulose mass fraction was 10%. In addition, interactions between the gel components were analyzed using density functional theory. Results showed that the binding energy of the triacylglycerol-ethyl cellulose complex (-61.70 kJ/mol) was significantly lower than that of the diacylglycerol-ethyl cellulose complex (-55.32 kJ/mol). The results of energy decomposition analysis based on the force field showed that the van der Waals interaction was the main contribution to the total interaction. In summary, relatively strong interactions between triacylglycerol and ethyl cellulose may decrease the interactions between gelators, leading to the relatively low strength of triacylglycerol oleogels. The results of the study are expected to provide a theoretical basis for the development of healthy oleogel products.
  • ZHANG Jiaxi, LIU Siyuan, WANG Pengjie, TONG Yi, LI Yi, WANG Can, ZHAO Guomiao, LIANG Yingchao, REN Fazheng, WEN Pengcheng
    Food and Fermentation Industries. 2023, 49(9): 150-157. https://doi.org/10.13995/j.cnki.11-1802/ts.031502
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    This paper aimed to improve the comprehensive utilization of water-soluble corn bran hemicelluloses (CBH) in the by-product of corn processing in functional flour products. The study extracted water-soluble hemicelluloses CBH-low (CBH-L) and CBH-high (CBH-H) from corn bran. Fourier transform infrared spectroscopy (FT-IR), gel permeation chromatography (GPC), and high-performance anion-exchange chromatography-pulsed amperometric detecter (HPAEC-PAD) characterized their molecular structure and monosaccharide composition. The effects of shear rate and temperature on the rheological properties of hemicellulose aqueous solution were studied. The starch digestion test established the structure-activity relationship between the apparent viscosity of hemicellulose and the starch resistance ratio (RS) of wheat in the gastrointestinal environment. Results showed that the molecular weight of CBH-L (1.9×103 Da) was lower than that of CBH-H (5.1×105 Da). FT-IR analysis showed that the two hemicelluloses had typical characteristics of polysaccharides. The two hemicellulose aqueous solutions showed good shear resistance and temperature stress resistance when the concentration was lower than 4.8%. Compared with CBH-L, CBH-H had a stronger inhibition effect on the digestibility of wheat starch. Pearson correlation analysis showed that the increase in the RS ratio of wheat starch was positively correlated with hemicellulosic viscosity, with a correlation coefficient of R=0.89 (P<0.1). The water-soluble hemicellulose, which can inhibit starch digestion, provides new raw materials for functional food development.
  • ZHAO Lujie, DUAN Xu, CAO Weiwei, REN Guangyue, LI Linlin, LIU Panpan, REN Xing, MIAO Junwei, BHESH Bhandari, CHEN Junliang
    Food and Fermentation Industries. 2023, 49(9): 158-163. https://doi.org/10.13995/j.cnki.11-1802/ts.031463
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    Ursolic acid (UA)-loaded chitosan nanoparticles were prepared by freeze drying (FD), microwave freeze drying (MFD), and spray drying (SD), and the storage stability and antioxidant activity of UA in UA-loaded chitosan nanoparticles in light, temperature, and in vitro simulated gastrointestinal digestion process were investigated. Results showed that the release rate of UA-loaded chitosan nanoparticles was less in the gastric digestion stage. During the intestinal digestion stage, the release rates of UA-loaded chitosan nanoparticles prepared by FD, MFD, and SD were 59%, 55%, and 50%, respectively. It showed that UA-loaded chitosan nanoparticles had sustained release properties. The results of the DPPH free radical scavenging activity in simulating the gastrointestinal digestion stage showed that the antioxidant activities of UA-loaded chitosan nanoparticles were higher than those of UA. UA and UA-loaded chitosan nanoparticles had high stability at 4 ℃, and the retention rate of UA was greater than 80%. Under light protection conditions, the retention rates of UA-loaded chitosan nanoparticles prepared by FD, MFD, and SD were 66%, 64%, and 60%, respectively. Among them, the UA-loaded chitosan nanoparticles prepared by FD had the highest activity of DPPH free radical scavenging at 4 ℃ and avoidance of light, at 2.32 and 2.09 mg/g, respectively. The stability and antioxidant activities of UA-loaded chitosan nanoparticles prepared by FD and MFD under the light, temperature, and simulated gastrointestinal digestion were higher than those of UA-loaded chitosan nanoparticles, and the stability of UA was significantly improved.
  • LI Xiaoqian, SHAO Zheng
    Food and Fermentation Industries. 2023, 49(9): 164-170. https://doi.org/10.13995/j.cnki.11-1802/ts.032847
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    Nitrogen doped carbon aerogel(N-CAs) was prepared based on carbon aerogels and gold nanorods (Au) was loaded on N-CAs for a new nitrogen doped carbon aerogel@gold nanorods (N-CA@Au). Acetylcholinesterase chloride (AChE) sensor AChE/N-CA@Au-[BSMIM]HSO4/BDD was prepared for detecting dichlorvos in vegetables using boron doped diamond film electrode (BDD) as working electrode, N-CA@Au and 1-(4-sulfonic acid) butyl-3-methylimidazole bisulfate ionic liquid ([BSMIM]HSO4) as modified materials. The study found that N-CA@Au had a good conductivity and adsorption characteristics, [BSMIM]HSO4 could provide a stable electrochemical reaction environment for AChE/N-CA@Au-[BSMIM]HSO4/BDD and make AChE, N-CA@Au and BDD play a good synergy, which can effectively improve the sensitivity of the sensor. Under the optimum test conditions, there was a linear relationship between the concentration of dichlorvos and the negative logarithm of the inhibition rate of AChE/N-CA@Au-[BSMIM]HSO4/BDD, and the detection limit was 1.967 4×10-11 g/L (calculated according to the inhibition rate of 10%), the linear range was wide, detection limit was low, stability and reproducibility was good, and the sensor had a good anti-interference ability to common heavy metal ions. AChE/N-CA@Au-[BSMIM]HSO4/BDD was simple, convenient and fast, can be used for rapid quantitative analysis of dichlorvos.
  • PENG Yulu, WU Shumeng, XU Xueming, XU Dan
    Food and Fermentation Industries. 2023, 49(9): 171-178. https://doi.org/10.13995/j.cnki.11-1802/ts.031368
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    A novel cream-soy protein isolate mixed flavor was developed in this study by the combination of fermentation and two-step enzymatic hydrolysis, which overcome the shortcomings of the long aroma-producing period, rancid and astringent flavor, and the antagonistic effect of lactobacillus and enzymes of current milk flavors prepared by single enzyme method, single fermentation method, or one-step enzymolysis combined with fermentation. Soy protein isolate was used to partially replace cream to build a novel mixed substrate, which enriched the nutrition and flavor substances of the cream protein source and reduced the cost. Volatile compounds and main metabolites were determined for different treatments. Also, the potential relationship between key volatiles and main metabolites was analyzed, and different effects of lactobacillus and enzymes on flavor formation were discussed. Results showed that the combination of Lactobacillus casei LC1 and protease was beneficial to the release of benzaldehyde, acetic acid, 3-hydroxy-2-butanone, 2,3-butanedione, 2-furaldehyde, and 2-pentylfuran, while the treatment with a protease followed by lipase was responsible for the production of butyric acid, hexanoic acid, octanoic acid, decanoic acid, 9-decenoic acid, dodecanoic acid, ethyl caprylate, and δ-dodecalactone.
  • ZOU Lina, LI Xiaonan, ZHOU Xiaowan, ZHOU Qianyi, HUANG Shuangshuang, CAO Siyuan, WU Xiyu, REN Dan, XU Dan
    Food and Fermentation Industries. 2023, 49(9): 179-185. https://doi.org/10.13995/j.cnki.11-1802/ts.032405
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    To comprehensively explore the fresh-keeping mechanism of citral nanoemulsion/chitosan composite coating on citrus fruits, the study first characterized the effect of citral nanoemulsion additions (10%, 20%, and 30%, mass ratio) on the tensile properties and permeation properties of the chitosan films, as well as the effect on the wetting properties of the coating solution on the fruit peel. And then the effect of composite coating on the storage quality of tangerine fruit was measured. Results showed that the citral nanoemulsion enhanced the plasticity of the chitosan film and improved the water vapor and oxygen transmission coefficient of the film. The contact angle of the coating solution on the fruit peel decreased by adding 10% nanoemulsion from 80.49° to 66.2°, and the spreading coefficient increased from -53.48 mN/m to -23.02 mN/m, which improved the wettability of the coating solution to the fruit peel and increased the interfacial interaction between them. When the citral nanoemulsion/chitosan composite coating was used for the preservation of tangerine, it inhibited the fruit rotting, reduced its respiration intensity, and maintained a relatively stable nutrient content. Among them, the coating with a nanoemulsion content of 20% had the best inhibitory effect on fruit rotting with a rotting rate as low as 16.67% after 19 days of storage, while the rotting rate of the control group exceeded 30%. Therefore, the addition of citral nanoemulsion can not only improve the spreading performance of the coating film on the fruit peel to improve the structure of the coating film but also reduce the infection of microorganisms on the fruit through the release of citral, thereby significantly improving the storage quality of the fruit and showing good application potential in postharvest preservation of fruits.
  • WANG Zhiqiang, WANG Yuanzhe, WANG Jingyi, WANG Guiying
    Food and Fermentation Industries. 2023, 49(9): 186-193. https://doi.org/10.13995/j.cnki.11-1802/ts.031560
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    To develop new food packaging materials, gellan gum was used as film-forming base with glycerol, propylene glycol, and polyethylene glycol 400 as plasticizers and biodegradable packaging films were prepared by casting method. The microstructure, stability, mechanical properties, light transmission, water vapor, and oxygen permeability of the films was investigated. Compatibility analyzed between the three plasticizers and gellan gum by infrared spectroscopy, X-ray diffraction, and electron microscope scanning showed that glycerol> propylene glycol>polyethylene glycol 400. Thermogravimetric analysis showed that the three base films exhibited good and uniform thermal stability in the temperature range of 0-100 ℃ and propylene glycol>glycerol>polyethylene glycol 400. The physical performance test analysis showed that the addition of the three plasticizers increased the thickness, elongation at break, tensile strength, water vapor, and oxygen permeability rates of the base film, and reduced the light transmission performance. When the film was prepared by adding 40% glycerol (mass fraction, gellan gum base), the maximum tensile strength was 32.46 MPa, the maximum elongation at break was 8.33%, and the maximum oxygen permeability rate was 2.11 cm3·mm/(m2·d·atm), the maximum water vapor transmission rate was 2.45×10-10 g/(m·s·Pa), and the maximum light transmission rate was 91.8%, which met the performance requirements of packaging films. These results indicate a theoretical basis for the preparation and application of new degradable packaging films.
  • SUN Chuanqiang, ZHANG Xinxue, LIU Jiasheng, LIU Fang, LU Zhihao, FU Shaowei, GU Ruizeng, LIU Wenying, HOU Juncai
    Food and Fermentation Industries. 2023, 49(9): 194-200. https://doi.org/10.13995/j.cnki.11-1802/ts.030224
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    Wheat oligopeptides and FeCl2 were used as raw materials, and the best process for preparing iron-chelating wheat oligopeptides was studied by single-factor experiments and response surface centered design methods. The results showed that when chelating at 60 ℃ for 55.0 min, the mass ratio of wheat oligopeptides and FeCl2 was 6∶1 and at pH 5, the chelating rate was (62.61±0.84) % and the yield was (51.13±1.16) %. The structural characteristics of wheat oligopeptides before and after chelation were analyzed by Fourier transform infrared spectroscopy (FT-IR). The results showed that the structure of the chelating substances changed after chelation, and the light absorption abilities had changed. The coordination bonds among Fe2+, NH+2 and —COO— were formed, which indicated that a new type of iron-chelating wheat oligopeptides had been successfully formed, and it had the value of nutritional health and iron supplementation.
  • LIU Junfeng, FAN Rui, WEI Haiyan, TANG Lingkui, GONG Jiarui, WU Lin, YE Silun, LUO Qi, YE Jinsong
    Food and Fermentation Industries. 2023, 49(9): 201-206. https://doi.org/10.13995/j.cnki.11-1802/ts.034573
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    To study the effects of ultrasound, phosphorylation, and ultrasound combined with phosphorylation on the gel properties of egg white protein, considering the order of composite modification, the gel properties of egg white protein before and after modification were determined. The changes in molecular weight, spatial structure, surface hydrophobicity, particle size, and zeta potential of egg white protein before and after modification were analyzed. Results showed that ultrasound and phosphorylation significantly improved the gel hardness and water-holding capacity of egg white protein, while phosphorylation had a negative effect on water-holding capacity. The optimum ultrasonic conditions for improving the hardness of egg white protein gel were 150 W and 5 min, which was 21.22% higher than that of the blank group. The phosphorylation conditions were sodium tripolyphosphate addition of 0.8%, time of 2 h, a temperature of 45 ℃, and pH 9, which was 15.65% higher than that of the blank group. The composite modification of phosphorylation first and then ultrasound was the most significant, 63.19% higher than that of the blank group. The effect of each modification method on the molecular weight of egg white protein was not significant. Ultrasound promoted the depolymerization of protein molecules and smaller particle sizes exposed more hydrophobic groups. As the potential decreased, the solution tended to be unstable, and phosphorylation inhibited this trend to some extent. The composite modification improved the hardness of the egg white protein gel and the stability of the solution to a certain extent. The composite modification provides a reference for improving the gel properties of egg white.
  • ZHU Minmin, LEI Jun, CHEN Juntao, HE Dan, HE Rongjun, SUN Peilong
    Food and Fermentation Industries. 2023, 49(9): 207-211. https://doi.org/10.13995/j.cnki.11-1802/ts.031364
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    Ganoderma lucidum spore is a healthy food with physiological activities, but it is easily oxidized. In this paper, G. lucidum spore microcapsules were prepared by complex coagulation method with Tremella fuciformis colloid-gelatin composite as wall material. Its oxidation stability was also analyzed. The preparation process optimized by response surface experiment was as follows: the mass fraction of broken G. lucidum spore was 33.1%, the mass fraction of T. fuciformis colloid was 36.5%, the mass fraction of gelatin was 30.4%, and the embedded pH was 4.1. In these conditions, the embedding rate was 94.0%. The surface of the G. lucidum spore microcapsule was irregular and shrunk spherical, and the integrity of the capsule wall was great. In the accelerated oxidation experiment, the G. lucidum spore microcapsule had better oxidation stability compared with the nonembedded G. lucidum wall-broken spore powder. In conclusion, microencapsulation of G. lucidum spore can improve oxidation stability and has application potential in the food industry.
  • TANG Yanhong, ZHAO Jiansheng, FU Liwei, LUO Qinwen, ZENG Maomao, CHEN Jie
    Food and Fermentation Industries. 2023, 49(9): 212-220. https://doi.org/10.13995/j.cnki.11-1802/ts.031544
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    The structure and functional properties of 10 kinds of commercial soy protein and their effects on the texture and cooking loss rate of Taiwan-style sausages were investigated. The structural properties of soybean protein were characterized using protein content, solubility, average particle size, SDS-PAGE, water-holding capacity, emulsifying properties, gel properties, and rheological properties. Results showed that there were significant differences in the properties of Taiwan-style sausages prepared from different soybean proteins. The principal component analysis and correlation analysis showed that soybean protein isolate (SPI) and soybean protein concentrate (SPC) needed to be classified and analyzed separately due to their different protein content. For SPI, solubility and emulsifying properties were highly significantly negatively correlated with the cooking loss rate of the sausages, and their correlation coefficients were -0.906** and -0.616** respectively, while water holding capacity was highly significantly positively correlated (0.919**). While as for SPC, the results were the opposite. It was noteworthy that the gel properties of SPC had no significant effect on the hardness (0.017), chewiness (-0.321), and cooking loss rate (-0.213) of the products. The above study implies that the solubility of soy protein and the aggregation of soluble components are the most important intrinsic characteristics, while emulsifying properties and water-holding capacity are the most important macroscopic characteristics in the selection of ingredients for Taiwan-style sausages in the future.
  • GUAN Xiaoyao, XIE Yong, CHEN Zhaojun, ZHANG Shenglin, TANG Yulan, LIU Xiong
    Food and Fermentation Industries. 2023, 49(9): 221-228. https://doi.org/10.13995/j.cnki.11-1802/ts.031583
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    The present study aimed to evaluate the effect of deacetylated konjac glucomannan (DKGM) on the quality of wheat dough and bread. DKGM with different degrees of deacetylation (DK-1=35.58%, DK-2=53.82%, DK-3=72.12%, DK-4=86.32%) was prepared by alcohol-alkali assisted method. The effects of natural KGM and DKGM with different degrees of deacetylation on wheat dough characteristics and bread quality were also studied. Compared with the control group, both KGM and DKGM significantly increased the peak viscosity of the mixed flour, the water absorption of the dough, and the specific volume and height-diameter ratio of the bread, and delayed the ageing of the bread. Further, the DK-1 group showed the largest dough fermentation volume, bread-specific volume, and height-diameter ratio compared to the KGM group, but the farinograph properties of the dough were not favorable. DK-3 and DK-4 increased the tensile energy and ductility of the dough, they had poor effects on reducing the enthalpy of bread regeneration and inhibiting starch crystallization during storage. DK-2 could not only increase the farinograph properties and viscoelasticity of the dough but also better maintain the moisture content of the bread during the storage period and delay the increase of the bread hardness. All over, DK-2 had the best effect on improving the properties of wheat dough and bread quality. Hence, moderate deacetylation of KGM is beneficial to its application in bread processing.
  • WU Yangyang, WEN Yaqing, AI Zhilu, PAN Zhili
    Food and Fermentation Industries. 2023, 49(9): 229-237. https://doi.org/10.13995/j.cnki.11-1802/ts.032128
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    Among the freezing methods of food, the magnetic field is an emerging physical method. It is characterized by strong penetrability in food raw materials, which accelerates the freezing rate of products and improves product quality. In this paper, a texture analyzer, scanning electron microscope, differential scanning calorimeter, low-field nuclear magnetic resonance, and Fourier transform infrared spectroscopy were used to explore the quality changes of frozen cooked noodles during frozen storage. When the magnetic field strength was 12 Gs, the entire freezing process was shortened by 4 min. Compared with the frozen cooked noodles without magnetic field-assisted freezing, the total sensory score of the frozen cooked noodles with magnetic field-assisted freezing was 5.10% higher when frozen for 12 weeks, the hardness, stickiness, chewiness, and shear force increased by 7.58%, 12.00%, 11.43%, and 16.41%, respectively, and the cooking loss decreased by 14.04%. In the microstructure, the size of ice crystals was smaller, the content of freezable water was reduced by 5.34%, the content of bound water was 12.38% higher in the moisture distribution state, and the ageing degree of starch molecules was reduced by 0.21%, and there were significant differences (P<0.05). Magnetic field-assisted freezing improves the quality of frozen cooked noodles and prolongs their freezing period.
  • SONG Rui, GUO Yubao, ZHU Shimin, WEI Qin, LIU Xinyu
    Food and Fermentation Industries. 2023, 49(9): 238-243. https://doi.org/10.13995/j.cnki.11-1802/ts.031254
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    In this study, the effects of heating temperature on particle size distribution, microscopic morphology, hydration properties, and gel texture of fresh and aged rice flour particles with the same particle size as cultivar Wuyujing 3 were investigated to reveal the effects of disaggregation changes of starch granules after aging on rice gel texture and enhance the understanding of deterioration mechanism of rice eating quality caused by aging. Results showed that the small particle size peak volume fraction significantly decreased after aging, and aging made the reduction of peak volume fraction of small particle size faster. The light microscopy was consistent with the particle size analysis results. Scanning electron microscope showed that only the starch granules on the surface of rice flour particles could disaggregate at higher temperatures and after aging, while the starch granules inside were still aggregated together. Meanwhile, with the increase in heating temperature, the hardness and cohesiveness of rice gel of fresh rice and aged rice increased significantly, which may be caused by the skeletal role of the remaining larger particles. The higher hardness and lower cohesiveness of aged rice gel suggest that the resistance of the remaining larger particles to external forces decreased at the second compression. The results of particle size analysis well supported the change of rice gel texture. These results suggested that the difficulty of disaggregation between starch granules was the underlying reason for the change of gel texture after rice aging, which could be helpful to deepen the understanding of the rice aging mechanism and provide an experimental basis for improving rice eating quality.
  • HU Yuan, SHI Wenzheng, LU Ying
    Food and Fermentation Industries. 2023, 49(9): 244-251. https://doi.org/10.13995/j.cnki.11-1802/ts.031462
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    To improve the fishy smell of tilapia, spent coffee grounds were used as raw materials to study the deodorization effects of powdered spent coffee grounds on the tilapia body surface and spent coffee grounds extract on refrigerated tilapia meat. GC-MS analysis of tilapia skin and powdered spent coffee grounds showed that the treatment with powdered spent coffee grounds reduced the intensity of fishy odor on the body surface of tilapia, and the content of 12 odorous active components related to fishy smell in the body surface decreased by 74.09% after treatment. However, the compounds related to the fishy smell in powdered spent coffee grounds increased. Combined with scanning electron microscope (SEM) observation, it was considered that the powdered spent coffee grounds could deodorize the body surface by means of adsorption. Combined with sensory evaluation and GC-MS analysis of the effect of spent coffee grounds extract on the flavor of refrigerated tilapia, it was found that the accumulation rate of fishy flavor compounds in the spent coffee grounds extract group was effectively controlled, and the overall flavor was better than that in the control group. HPLC analysis showed that there was abundant chlorogenic acid in spent coffee grounds extract, and according to the decreased lipoxygenase activity and the slow growth of thiobarbituric acid value in the spent coffee grounds extract treatment group, it could be considered that the flavor improvement of refrigerated fish by spent coffee grounds extract mainly caused by inhibiting the activity of lipoxygenase and delaying the oxidation of fish fat. This study can provide a scientific basis for the fishy smell removal of freshwater fish.
  • MA Xinyue, HAN Yue, DENG Shanggui, ZHENG Bin, ZHANG Xiaojun, YANG Zuisu, XU Dan
    Food and Fermentation Industries. 2023, 49(9): 252-258. https://doi.org/10.13995/j.cnki.11-1802/ts.032556
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    Taking the small yellow croaker (Larimichthys polyactis) as the research object, the enzyme activities of cathepsin, α-glucosidase (AG) and β-acetylglucosaminidase (NAG) were measured by low-field nuclear magnetic resonance (LF-NMR), to measure moisture migration. Using texture and water-holding capacity as indicators, the law of enzyme activity, moisture migration, and quality change of L. polyactis meat were explored during frozen storage (0-200 d) at -18, -25 and -45 ℃ were discussed. The results showed that with the prolongation of freezing storage time, the hardness, springiness and chewiness of fish meat at three temperatures all showed a significant downward trend; cathepsin B, H and L showed a trend of first decreasing and then increasing, and the -45 ℃ group enzyme activity of the fish meat was always significantly lower than that of the other two groups; the activities of AG and NAG enzymes increased significantly; the total moisture content (A), bound moisture content (A21), and immobilized moisture content (A22) of fish meat decreased, while the free moisture content (A23) decreased. The water-holding capacity of the fish meat in the -45 ℃ group decreased the slowest. The results of this study showed that the ultra-low temperature (-45 ℃) of L. polyactis can better maintain the fish quality during long-term freezing process.
  • YANG Yunlin, WANG Ziyu, GUO Xiaochen, HU Yan, CHEN Hourong, ZHANG Fusheng
    Food and Fermentation Industries. 2023, 49(9): 259-268. https://doi.org/10.13995/j.cnki.11-1802/ts.031515
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    To explore the storage characteristics of ultra-high pressure treated NFC orange juice, 600 MPa, orange juice treated by high-pressure processing (HPP) for 10 min was used for storage experiment at 4 ℃ for 3 months. The rheological properties, color, total soluble solid (TSS) content, titratable acid (TA) content, vitamin C content, and enzyme activity were detected during storage. Results showed that during the storage period, the fluidity of HPP orange juice and thermal pasteurization (TP) orange juice gradually increased, the viscosity coefficient K decreased by 8.03%-39.4% and 17.8%-49.1%, and the flow coefficient N increased by 8.47%-31.1% and 8.94%-27.6%, respectively, in 0-3 months. The apparent viscosity decreased by 20.6%-64.8% and 11.5%-59.3%, respectively. The torage modulus G′ was less than the loss modulus G″, both of them showed the decreasing trend, the viscoelasticity of orange juice decreased, and the influence of temperature on HPP orange juice remained unchanged. The rheological properties of orange juice varied greatly in 0-1.5 months but became stable in 2-3 months and its stability gradually decreased. At the early stage of storage, the brightness value L* and red-green value a* increased, while the yellow-blue value b* decreased. At the later stage, the brightness value a* and b* gradually stabilized, while the L* value showed a downward trend, and the color gradually darkened. In the early stage, suspended particles in orange juice precipitated, and orange juice gradually became clear, pectin methylesterase (PME) enzyme deepened the color of orange juice, while in the late stage, a substrate of the PME reaction decreased, resulting in a small color change of the system, solute particle settlement, phase separation of orange juice, and low L* value. The contents of TSS, TA, and vitamin C in HPP orange juice and TP orange juice were basically stable. The contents of TSS and TA in HPP orange juice were slightly higher than those in the TP treatment group, and the vitamin C content was three times that in the TP treatment group. After treatment, polyphenoloxidase and peroxidase enzyme activities of orange juice were almost completely inactivated, so that there was almost no enzymatic browning during storage. The PME enzyme activity of HPP treatment was about 4 times that of the TP group, and the presence of PME hydrolyzed pectin products and Ca2+ complex formed then precipitated, causing the decrease of viscosity of orange juice. During the storage period of 3 months, both treatments could maintain the stability of enzyme activity. Overall, HPP orange juice maintained good sensory quality within 3 months and was better consumed within 1.5 months.
  • GENG Yang, ZHAO Xiaomei, TAN Yupeng, FAN Dingyu, LI Binbin, MA Shengjun
    Food and Fermentation Industries. 2023, 49(9): 269-275. https://doi.org/10.13995/j.cnki.11-1802/ts.031042
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    To select the optimum harvest maturity for long-term storage of Ziziphus jujuba ‘Jingcang1’, this study planned to investigate the changes in postharvest quality in Z. jujuba ‘Jingcang1’ at three maturity stages (early-red maturity, half-red maturity, and red maturity stages) under cold storage [(0±1) ℃]. Results showed that there was a significant effect among the maturity stage at harvest on postharvest quality and storage quality parameters in Z. jujuba ‘Jingcang1’ during cold storage. With the extension of storage time, fruit quality and antioxidant capacity decreased. At the end of storage, the fruits in the early-red maturity stage showed the highest fruit firmness, ascorbic acid, polyphenol, soluble protein, the scavenging rates of DPPH free radicals and ABTS cationic radicals, as well as the lowest shrinkage ratio, L*, a*, b*, total soluble solids, titratable acid, soluble sugar, solid-acid ratio, and flavonoids, while the fruits in the half-red maturity stage displayed the lowest weight loss. In addition, the fruits in the red maturity stages softened and achieved alcoholization, and their commerciality decreased on the 14th day, while fruits in the early-red maturity could keep good storage and commerciality. In summary, selecting Z. jujuba ‘Jingcang1’ in early-red maturity for long-term storage and sale can maintain a good appearance and nutritional quality.
  • PEI Yupeng, YANG Kaiwen, LI Dong, YANG Xuhai, SHEN Gang, XIAO Hongwei
    Food and Fermentation Industries. 2023, 49(9): 276-282. https://doi.org/10.13995/j.cnki.11-1802/ts.031328
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    The effects of high-humidity hot air impingement blanching on the quality characteristic of red pepper powder was investigated in this research. The red pepper was treated by different high-humidity hot air impingement blanching times (0, 30, 60, 90, 120, 150 s). After blanching and hot air impingement drying, the content of vitamin C, total flavonoid, total carotenoids, total phenolics, surface color, antioxidant capacity (DPPH and FRAP), and the change of microstructure were evaluated and observed. Results showed that the surface color experienced a huge change, L* decreased significantly, while a* and b* had an opposite trend. The ΔE increased in the early stage, followed by a significant decrease. With the increase of blanching time, the contents of vitamin C and total phenolics increased in the early stage and then decreased, reaching the maximum values of (84.95±6.86) mg/g and (3.68±0.31) mg/(GAE·g) at 30 s and 60 s, respectively. In contrast, the contents of carotenoids, red pigment, and total flavonoids decreased remarkably. The antioxidant activity of the powder showed that with the increase of blanching time, reaching its peak at 60 s. The change of microstructure represented that long-term blanching would destroy the integrity of cells, which meant the cell wall and cell membrane would be severely deformed. To sum up, a blanching time of 30 s or 60 s can be considered as the best high-humidity hot air impingement blanching time, which is conducive to the retention of nutrients in red pepper.
  • ZHAO Shishan, LI Shaobin, SHI Jianbin, SUI Yong, CAI Sha, XIONG Tian, CAI Fang, MEI Xin
    Food and Fermentation Industries. 2023, 49(9): 283-290. https://doi.org/10.13995/j.cnki.11-1802/ts.031390
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    To improve the browning of asparagus during hot air drying, different color protectants were used to soak and spray asparagus. Results showed that the best color protection agent was color protection agent 3 > color protection agent 2 > color protection agent 1, and the best color protection method was immersion > spraying > no color protection. Compared with asparagus powder without color protection, the content of phenolic substances in the color-protected sample was higher, and the color quality was the best. The contents of total phenols and flavonoids in asparagus powder soaked in color protector 3 were the highest, which were 6.43 mg GAE/g DW and 297.14 mg RE/100 g DW respectively. The total reducing ability of its phenolic extract and its inhibitory and scavenging effects on DPPH free radical, hydroxyl radical, superoxide ion free radical, and α-amylase was the best, which were 189.87 mg Trolox/100 g DW, 85.24 mg VC /100 g DW, 0.20 VC mg/g DW, 87.28%, and 46.62%, respectively. asparagus powder was rich in dietary fiber, which gave it good processing performance. Among them, asparagus powder sprayed with color protection agent 3 had the best water holding capacity, oil holding capacity, and water absorption and expansion, which were 4.53 g/g, 2.50 g/g, and 4.55 mL/g, respectively, and its insoluble dietary fiber (IDF) content was 63.85 g/100 g. The glucose absorption capacity of asparagus powder sprayed with color protection agent 1 and soaked with color protection agent 3 were the best, both of which were 0.65 mmol/g. The cholesterol adsorption capacity of asparagus powder sprayed with color protection agent 2 was the best, which was 11.26 mg/g, while the adsorption capacity of asparagus powder without color protection was the worst. The results of this study provide a theoretical basis for improving the quality of asparagus drying products.
  • YOU Yuman, XU Yan, FAN Wenlai, XIE Guopai, XUE Xijia, LI Zeng, GONG Zilu
    Food and Fermentation Industries. 2023, 49(9): 291-297. https://doi.org/10.13995/j.cnki.11-1802/ts.034584
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    Jinzhongzi Fuhexiang-aroma Baijiu is an innovative Baijiu that combines strong-aroma, sesame-aroma and sauce-aroma. In this study, Fuhexiang aroma original liquor was extracted and separated by liquid-liquid extraction and normal phase-liquid chromatography, and analysis by gas chromatography-mass spectrometry and gas chromatography-olfactometry. The results showed that a total of 126 volatile compounds were analyzed from two Jinzhongzi Fuhexiang aroma original liquors, ethyl hexanoate and acetic acid are the most important aroma compounds in Fuhexiang-aroma Baijiu, butanoic acid, hexanoic acid, ethyl butanoate, ethyl octanoate, 3-methylbutyl hexanoate, ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, 3-methylbutanol, phenylethanol, 6-methyl-5-hepten-2-one, 1,1-diethoxy-2-methylpropane, 2-furfuryl alcohol, ethyl 2-furoate and dimethyltrisulfide are important aroma compounds in Fuhexiang-aroma Baijiu. It has important guiding significance for the identification of key aroma compounds in Fuhexiang aroma Baijiu and the stability of the product quality.
  • MIAO Qian, ZHANG Xinzhong, ZHANG Ying, LIU Xiaoxiao
    Food and Fermentation Industries. 2023, 49(9): 298-303. https://doi.org/10.13995/j.cnki.11-1802/ts.032834
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    A qualitative and quantitative method for formaldehyde in alcohol was established based on ultra-performance liquid chromatography mass spectrometry (UPLC-MS/MS). Formaldehyde in the sample reacts with 2,4-dinitrophenylhydrazine under acidic conditions to form a stable derivative formaldehyde-2,4-dinitrophenylhydrazone. The product was analyzed by UPLC-MS/MS and external standard method was used for quantification. The results showed that formaldehyde had a good linear relationship in 0.01-0.2 mg/L, the correlation coefficient was more than 0.999, the detection limit was 0.002 mg/L, and the recovery rate of standard addition in beer, liquor, wine and rice wine could reach 93.7%-97.5%, the relative standard deviation (RSD) of the precision test results was 2.71% to 4.98%. The presented method is easy to operate with high sensitivity, and can accurately and rapid quantitative analysis of formaldehyde in different wine samples, which provides a reference for the detection of formaldehyde content in wine.
  • LI Caihong, WANG Yonghong, ZHAO Rulang, ZHANG Weijun, ZHAO Jian, LIU Xia, ZHAO Zidan
    Food and Fermentation Industries. 2023, 49(9): 304-309. https://doi.org/10.13995/j.cnki.11-1802/ts.032640
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    To establish a rapid method for determining 11 mycotoxins in corn kernels using ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry. Samples were extracted with 80% acetonitrile, separated on an HSS T3 chromatographic column (2.1 mm×100 mm, 1.8 μm), and gradient eluted with 0.1% methanol containing formic acid-5 mmol/L ammonium acetate using 0.1% formic acid in water as mobile phase. Electrospray ionization (ESI), multiple reaction monitoring (MRM) in positive and negative ion modes and the external standard method were used for mass spectrometry. The 11 mycotoxins showed a good linear relationship in a certain concentration range, with the correlation coefficient r>0.999 5, and the limit of quantitation<0.001 mg/kg. At the addition level of 0.001-2.0 mg/kg, each addition level was repeated for 5 times, revealing that the mean recovery was 72%-88% and the relative standard deviation was 0.8%-13.4%. This method is accurate, rapid and efficient for quantifying the 11 mycotoxins in corn kernels, with high practicability.
  • GUAN Dan, LIANG Qing, WANG Jian
    Food and Fermentation Industries. 2023, 49(9): 310-316. https://doi.org/10.13995/j.cnki.11-1802/ts.034281
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    As an important functional product of the biological manufacturing industry, amino acids have been widely used in food, medicine, animal husbandry, chemical industry and other fields. Corynebacterium glutamicum is a powerful workhorse for amino acid biosynthesis. Therefore, it is of great significance to build an efficient C. glutamicum microbial cell factory for the production of amino acids with high yield, high efficiency, and high conversion rate. Microbial cell factories that produce amino acids efficiently need not only strong anabolic capacity, but also efficient transport capacity. In this review, the research progress of transport engineering to improve substrate uptake and amino acid export, and reabsorption of C. glutamicum is summarized, and the future development direction is prospected.
  • BEN Leijie, ZHU Yuqi, SHI Juping, WU Yufan, QIN Xiaojie, LI Zhuosi, DONG Qingli, WANG Xiang
    Food and Fermentation Industries. 2023, 49(9): 317-323. https://doi.org/10.13995/j.cnki.11-1802/ts.032865
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    Phenotypic and genetic changes in small colony variants (SCVs) of foodborne pathogens make them more adaptable to environmental stress. Compared with the parental strain, the SCVs show slow growth, nontypical colony morphology and biochemical characteristics, and increased antibiotic resistance, which brings new challenges to food safety. At present, SCVs have been found in different foodborne pathogens. This article reviews the acquisition pathways, phenotypic changes and related mechanisms of SCVs in common foodborne pathogens, such as Staphylococcus aureus, Salmonella, and Listeria monocytogenes. It can provide information for the hazard identification of SCVs and provide a reference for reducing the food safety risks.
  • MA Yong, WEI Congjiao, WANG Yongyong, GE Qingfeng, WU Mangang, XI Jun, ZHAO Ning, SHAN Yanqin, LIU Rui, YU Hai
    Food and Fermentation Industries. 2023, 49(9): 324-333. https://doi.org/10.13995/j.cnki.11-1802/ts.032825
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    Starter plays an important role in flavors produced by lipolysis, proteolysis and carbohydrate hydrolysis of fermented sausage. As the precursor of various volatile flavor substances, the branched-chain amino acids are decomposed into 3-methylbutanal by microbial transaminase, which gives the fermented sausage unique malty/off-flavor or as nutty/chocolate-like aroma. This article summarized the contribution of 3-methylbutanal to the flavor of the fermented sausage. Two pathways of 3-methylbutanal production were reviewed, including leucine enzymatic biosynthesis of 3-methylbutanal pathway and temperature-dependent leucine Strecker degradation pathway. The differences and connections between direct and indirect pathways in biosynthesis were revealed. The production pathway and the influencing factors of 3-methylbutanal content in fermented sausage were described, to provide a theoretical basis for guiding 3-methylbutanal to play a role in the flavor contribution of fermented sausage.
  • XIAO Yun, LI Xuan, LIU Dantong, ZHOU Shengli, HE Jing, DONG Hua, ZHOU Wanxiang, WANG Min, ZHENG Yu
    Food and Fermentation Industries. 2023, 49(9): 334-339. https://doi.org/10.13995/j.cnki.11-1802/ts.034450
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    Cooking wine is one of the indispensable seasonings in cooking, which is often used to remove unfavorite smell and enhance the flavor in dish making. In this article, the development history and the research progress on deodorizing and flavoring mechanism of cooking wine are reviewed. The fishy smell substances in meat and aquatic product are mainly due to the metabolism of itself or the bacteria from environment, which will produce a variety of fishy and odorous substances such as fatty acid, trimethylamine, methanethiol, indole, and heterocyclic ammonia nitrogen-containing compounds. Besides ethanol, there are rich flavor substances such as alcohols, amino acids, organic acids, esters in the cooking wine, and ethers, ketones, alkenes from the spice. Those flavor substants can mask or react with fishy smell substances to generate aromatic substances in the cooking process. Meanwhile, in the cooking process, the flavor substances can involve in esterification reaction, Maillard reaction to form aromatic or delicate flavor components which fuse with the flavor of the raw material, thereby improving the flavor of dishes.
  • SUN Xincheng, XU Suyue, LI Xiaying, LI Shuang, ZHOU Jie, YANG Deliang, HU Jinqiang, ZHANG Xiaogen
    Food and Fermentation Industries. 2023, 49(9): 340-347. https://doi.org/10.13995/j.cnki.11-1802/ts.032374
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    Millions of people worldwide are infected by foodborne pathogens every year. It is urgent to develop fast and specific detection methods for foodborne pathogens to ensure food safety. Phages have many advantages such as high reaction efficiency, strong specificity and easy preparation, so they are widely used for detection of foodborne pathogens. Article first introduces the phage and expounds the current situation of detection of foodborne pathogens, and then analyzes the principle of phage combined with microbiology, immunology, molecular biology, optics and biosensor technology for detection of foodborne pathogens, and emphatically summarizes the latest progress of detection methods of phage combined with these technologies in practical application, so as to provide reference for the application of phage in detection of foodborne pathogens.
  • ZHONG Hongliang, HUANG Xinxin, LIU Yinglin, WANG Jinfang, WEI Shuai, SHANG haitao, SUN Qinxiu, LIU Shucheng
    Food and Fermentation Industries. 2023, 49(9): 348-355. https://doi.org/10.13995/j.cnki.11-1802/ts.032795
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    Meat and seafood products are vulnerable to microbial contamination during processing and storage, which can cause food safety problems. The sterilization and preservation technology of meat and seafood products are major challenges in food research. As a novel non-thermal sterilization technology with low cost, safe, green, and efficient sterilization, slightly acid electrolyzed water has been widely studied and applied in sterilization and preservation of meat and seafood products in recent years. The preparation principle, characteristics, sterilization mechanism and advantages of slightly acidic electrolyzed water, and the application progress of slightly acidic electrolyzed water alone or combined with other technologies in sterilization and preservation of various meat and seafood products are summarized in this review. The future application of slightly acidic electrolyzed water is also discussed, which may provide theoretical reference for the application of slightly acidic electrolyzed water in sterilization and preservation of foods.
  • YI Yingru, XIA Shasha, CHEN Yuanyuan, LI Fuhua, ZHAO Jichun, LEI Xiaojuan, ZENG Kaifang, MING Jian
    Food and Fermentation Industries. 2023, 49(9): 356-364. https://doi.org/10.13995/j.cnki.11-1802/ts.032428
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    Alzheimer’s disease (AD) is an irreversible neurodegenerative disease and a leading cause of dementia. Due to the complex pathogenesis of AD, there is no method to cure AD at present. Therefore, the development of alternative strategies for food therapy to prevent and treat AD has become a new trend. Dietary polyphenols have shown the potential to prevent and treat AD, which can play a neuroprotective role against multiple pathological features of AD, such as inhibiting the production and aggregation of b-amyloid protein (Ab), preventing tau protein hyperphosphorylation and aggregation, regulating choline, anti-inflammatory, and reducing oxidative damage. Therefore, this paper reviewed the pathogenesis of AD and the mechanism of dietary polyphenols in the prevention and treatment of AD and analyzed the effect of dietary polyphenol bioavailability on the prevention and treatment of AD. This paper aims to provide a scientific basis for the development of dietary polyphenols as a prevention and treatment strategy for AD.
  • LI Tianci, YANG Chenxian, LIU Kunlun, CHEN Fusheng, LI Yan, CHEN Yibao
    Food and Fermentation Industries. 2023, 49(9): 365-372. https://doi.org/10.13995/j.cnki.11-1802/ts.032113
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    In recent years, aqueous enzymatic extraction of vegetable oil has gradually become a research hotpot as a method of efficient, environmentally friendly and safe. The research progress of enzyme selection in the aqueous enzymatic extraction of oil is reviewed. In addition, aqueous enzymatic extraction combined with assistance technologies is summarized. Meanwhile, the effect of aqueous enzymatic extraction on the quality of vegetable oil is analyzed, the problems of aqueous enzymatic extraction oil and development prospect is also summarized as well.