Abstract:The approved health food products in China were analyzed from the following five aspects: the number of approved products, the use of raw materials, the claim of health function, the distribution of dosage forms, and the index of signature ingredients. It was found that almost all Spirulina powder was the primary processed product, and the homogeneity was serious. Moreover, the characteristic components were different from those of β-carotene and phycocyanin specified in the record. Based on these problems, the healthy development of health food industry should be promoted by broadening the idea of product research and development, and then improve the synergistic effect of registration and filing.

Abstract:Objective: The study aimed to explore the effects of composite probiotics on the intestinal regulation. Methods: By constructing mouse model of constipation, intestinal damage and diarrhea, the intestinal ink propulsion, defecation and intestinal mucosal tissue sections in the control group, model group and probiotics-intervention group were evaluated. The diarrhea index and intestinal mucosal damage index were also considered for comprehensively assessment. Results: Compared with the model group, the mid-and high-concentration of composite probiotics could significantly improve the defecation amount and weight, and the small intestinal ink propulsion rate. Moreover, the intestinal mucosal damage score and histopathological damage were apparently reduced in the probiotics-intervention group at mid-and high-concentrations. The intestinal mucosal damage of diarrhea model mice was relieved by the composite probiotics at all tested concentrations. The mid-and high-concentration of the composite probiotics helped reduce constipation, diarrhea, and intestinal mucosal damage, and the higher concentration worked more effectively. Conclusion: The composite probiotics can be used as an alternative for the probiotics market and provide references for the development of probiotics product.

Abstract:Objective: The potential ability of probiotics to prepare angiotensin-converting enzyme (ACE) inhibitory fermentation broth from quinoa and the effects of fermentation process on it were investigated. Methods: In this study, 18 strains of lactic acid bacteria and 12 strains of yeast were screened for their ability to prepare ACE inhibitory fermentation broth using quinoa as the raw material and the ACE inhibition rate as an indicator. The inoculum amount, fermentation temperature and fermentation time were optimized by orthogonal tests. Finally, the peptides in the fermentation broth were identified, and the selected peptides were tested in vivo to evaluate the antihypertensive effect. Results: Lactobacillus paracasei L2 had the best effect among the 30 strains, and the ACE inhibition rate of the fermentation broth prepared by fermenting quinoa was as high as (86.50±0.25)%; The optimal fermentation conditions for the preparation of ACE inhibitory fermentation broth by fermenting quinoa with Lactobacillus paracasei L2 strain were 5% inoculum, 48 h fermentation time, and 34 ℃ fermentation temperature. Under these conditions, the ACE inhibition rate was the highest, which was (90.41±0.16)%; By comparing the results of liquid quality identification with the database, two peptides NIFRPFAPEL and AALEAPRILNL with better ACE inhibition effect were obtained. Both NIFRPFAPEL and AALEAPRILNL could significantly lower blood pressure in spontaneously hypertensive rats (SHR), and both achieved the best blood pressure lowering effect at 6 h after gavage. Systolic blood pressure (SBP) decreased by (2.67±0.21) and (3.46±0.01) kPa, and diastolic blood pressure (DBP) decreased by (29.36±0.54) and (22.33±0.77) kPa, respectively. And NIFRPFAPEL and AALEAPRI-LNL had no effect on blood pressure in Wistar-Kyoto rats (WKY). Conclusion: Therefore, quinoa is a high-quality grain raw material for preparing ACE inhibitory fermentation broth, and NIFRPFAPEL and AALEAPRILNL can be used for the development of blood pressure-lowering functional foods or medicines.

Abstract:Objective: This study aimed to evaluate the quality of different non-waxy proso millet varieties. Methods: 21 non-waxy proso millet varieties were selected as experimental materials, and their nutritional composition, pasting characteristics, cooking characteristics and texture characteristics were measured. The quality difference and index correlations between different non-waxy proso millet varieties were analyzed and compared. Principal component analysis was used to evaluate their quality. Results: The texture characteristics, crude fat content, setback, breakdown and final viscosity had great differences among the tested varieties, and the variation coefficient of pasting temperature and starch content was small, which were relatively stable indexes. The results of principal component analysis showed that the first three principal components reflected 72.04% of the information of the original variable. The final viscosity, setback, hardness and gumminess were selected as the key indexes. The comprehensive quality of non-waxy proso millet varieties was evaluated according to the comprehensive score. Conclusion: Longmi 10, Neimi 9, Longmi 8, Yumi 3 and Ningmi 13 had the best comprehensive quality. The final viscosity, setback, hardness and gumminess could be used as representative indexes of quality of non-waxy proso millet to guide the selection of proso millet varieties.

Abstract:Objective: In this study, the effects of exogenous additives on gel properties of myofibrillar protein were explored to improve the property of surimi from fresh-water fish. Methods: The myofibrillar protein of loach was mixed with various contents of soybean protein isolate and carrageenan to prepare composite gel. Its properties were investigated by texture analyzer, color difference analyzer, scanning electron microscope and infrared spectroscopy. Results: With increased content of soybean protein isolate, the gel hardness of myofibrillar protein from loach decreased firstly and then increased; while gel springiness increased firstly and then decreased. Soybean protein isolate could enhance the water holding capacity of gel and decrease its cooking loss. Holes in gel network became larger and the relative contents of secondary structure also changed. However, carrageenan could weaken the hardness and springiness of gel, while improve the whiteness as well as cooking loss. The gel network structure became regular and the unordered structure disappeared. Conclusion: The effects of soybean protein isolate on gel of myofibrillar protein from loach is more obvious than that of carrageenan, and the composite gel formed by soybean protein isolate have better properties.

Abstract:Objective: This study aimed to provide the basis for selection and identification, quality breeding and comprehensive processing and utilization of millet germplasm resources. Methods: 12 varieties of millet were used to be tested objects, amino acid content of millet were measured, and then the content of 17 kinds of amino acids in millet were used to be evaluation index and applied to principal component analysis and comprehensive evaluation of quality. Millet varieties were clustered by clustering analysis. Results: The affected order of millet varieties on the content of 17 kinds of amino acids was Ser＞Lys＞Arg＞His＞Met＞Ile＞Thr＞Gly＞Pro＞Tyr＞Phe＞Asp＞Cys＞Glu＞Leu＞Val＞Ala. 2 principal components were extracted by principal component analysis, and the accumulative variance contribution rate reached 88.329%. Glu, Pro, Leu, Phe, Ile, Lys, Thr, His and Tyr could be used to comprehensive assessment index of millet varieties. Quality merits order of the 12 millet varieties were obtained by subordinate function methods, and they could be divided into three groups by clustering. Conclusion: Comprehensive quality of Jingu61 is the best, and that of Zhangzagu13 is the worst.

Abstract:Objective: To obtain industrial standard lipase with high activity and stability, Butelase 1 ligase was used to connect the N- and C-termini of Thermomyces lanuginosus lipase (TLL), and then the protein characteristics, including heat stability, protease resistance, and enzymatic kinetics were analyzed. Methods: His6 affinity column was used to purify recombinant Butelase 1 (rButelase 1) and TLL (rTLL) from mammalian cells and E. co- li; rButelase 1 to was utilized connect the N- and C-termini of rTLL to generate circular rTLL (cTLL); the enzymatic activity, the heat stability, the protease resistance, the resistance to heat-induced precipitation, and the enzymatic kinetics were analyzed to determine the difference of rTLL and cTLL. Results: Recombinant rButelase 1 and rTLL expressed in mammalian cells and E. co-li were purified; cTLL was obtained, and the comparable enzymatic activity was found in both cTLL and rTLL. After heat treatment at 70 ℃ for 180 min, most of cTLL remained soluble and 95% of its activity, while rTLL was almost completely precipitated and lost most of its activity. cTLL has characteristics of stable proteins, such as uniform particle size and molecular weight distribution. Conclusion: Butelase 1 can effectively circularize lipase from T. lanuginosus. cTLL maintained its enzymatic activity. Meanwhile, its protein characteristics, including thermal stability and protease resistance, has also been improved.

Abstract:Objective: The aim of this study was to obtain vanillin converting microorganism by ferulic acid and optimize of fermentation conditions. Methods: The strains that can produce vanillin by ferulic acid which is screened form Daqu of Baijiu. The single factor experiment and orthogonal experiment were applied to optimize the fermentation conditions by shake flask fermentation. Results: The results showed that isolate B2-12 was identified as Bacillus subtilis and the high yield of vanillin was reached 34.5 mg/L under the conditions of liquid loading 44%, pH 10, 43 ℃ and shaking speed 160 r/min for 4 days fermentation. Conclusion: The strain B2-12 can produce vanillin by ferulic acid and it has the potential to apply in the production of milk-flavoring substance.

Abstract:Objective: In order to develop coconut utilization in wheat dough products, the effects of coconut powder on the thermomechanical rheology properties of wheat flour was studied. Methods: Freeze dried coconut flour and wheat flour were mixed in different proportions, then mixed flour was analyzed by GB/T 37511—2019 of Mixolab mixing instrument. Results: The changes of the properties of gluten and starch in wheat flour were analyzed and discussed respectively. It was found that coconut powder had great effects on the properties of both starch and gluten. As the increase of coconut powder, the water absorption of mixed powder decreased and the dough stability time decreased, and the weakening degree of gluten protein, peak viscosity and retrogradation degree of starch decreased. Conclusion: Coconut powder was not good for gluten formation, but it can improve the stability of the network, and promote the gelatinization and retrogradation inhibition of starch.

Abstract:Objective: To explore the effect of air frying pan treatment on the quality of arrowhead starch. Methods:Taking arrowhead starch as the research object, the effects of thermal cycle mode of air fryer (treated at 160 ℃ for 10 min) on the physical and chemical properties of arrowhead starch with different mesh numbers were investigated. Results: The properties of starch changed after treatment in air fryer, and the properties of starch with different particle sizes were also different after treatment. Under the treatment of air fryer, the viscosity of arrowhead starch with different mesh numbers was significantly different from that of the original starch, the light transmittance increased significantly and the transparency increased differently, and the transparency of starch decreased with the increase of mesh number; At the same time, the gelatinization properties such as freeze-thaw stability also decreased significantly, and the solubility and swelling degree increased. The modified Sagittaria starch particles have broken appearance, shrinkage, increased shape change, and obvious change of characteristic diffraction peak. Conclusion: The air fryer treatment destroyed the particle shape of arrowhead starch to a certain extent, changed the properties of starch itself, which was simpler than other modification methods.

Abstract:Objective: A high-throughput detection method for Cu²⁺ was developed with a well designed water-soluble fluorescent probe(HWEHH) and the microplate reader. Methods: The specificity of the fluorescent probe for Cu²⁺ determination was studied with the selectivity experiment. The linear range and detection limit of the probe for Cu²⁺ determination was detected with titration experiment, and the accuracy of the probe for the detection of Cu²⁺ in water was studied with sample spiked recovery method. Results: The fluorescent probe was able to specifically detect Cu²⁺. When the concentration of peptide probe was 2 μmol/L, the linear range of Cu²⁺ detection was 0~1.5 μmol/L. The linear equation was Y=1 135.085 7X+2 048.187 6, and the detection limit was 0.036 μmol/L. The binding constant of HWEHH-Cu²⁺ complex was 1.3×106 mol/L. The linear range of high-throughput detection method was 0~1.5 μmol/L, and the recovery rate was 93.6%~101.9%. Conclusion: HWEHH peptide fluorescent probe can be used for high-throughput detection of Cu²⁺ in aqueous solution.

Abstract:Objective: This study aimed to evaluate the uncertainty of determination by high performance liquid chromatography (HPLC) for the content of adevantame, a synthetic sweetener illegally added in syrup drugs. Methods: The sample is diluted with solvent, and the content of adevantame in the sample was determined by HPLC. Through the analysis of the factors affecting the uncertainty, such as the preparation of the reference solution, curve fitting, sample weighing, sample volumetric determination and instrument precision, the uncertainty was synthesized of each component, and the extended uncertainty is calculated. Results: The expanded uncertainty is 1.8 μg/mL. The influence factors from large to small was as follows: repeated sample determination, standard curve fitting, standard solution preparation, sample solution preparation. Conclusion: The established uncertainty evaluation method is accurate and reliable, and truly reflects the source and magnitude of uncertainty.

Abstract:Objective: To establish a method for simultaneous determination of wogonoside, 4'-hydroxywogonin, norwogonin, baicalein, wogonin and chrysin in health care products by high performance liquid chromatography (HPLC). Methods: The samples were extracted with acetone, C₁₈ solid phase extraction column was used for purification. The target compounds were determined by HPLC, quantified by matrix-matched standard curve method. Phenomenex Luna^?C₁₈(250 mm×4.6 mm, 5 μm)column was applied, mobile phase was acctonitrile-acetic acid, using gradient elution)at the flow rate of 1.0 mL/min. The temperature of column was 30 ℃ and the detection wavelength was set at 280 nm. Results: The results showed that these 6 target compounds had good separation and the corresponding concentration had a good linear relationship with the peak area. Correlation coefficients (R²) were all greater than 0.99, RSDs of precision and stability tests were within 3.08% and the average recoveries were 83%~100% (RSD＜4.63%). The limits of detection were 0.02~0.07 mg/kg. The limits of quantification were 0.08~0.25 mg/kg. Conclusion: This method is suitable for simultaneous determination of flavonoids in health care products with good reproducibility, and less consumption of organic solvents.

Abstract:Objective: This study aimed to provide a rapid and efficient pretreatment method to detect the mineral elements in infant formula milk powder. Methods: Low-temperature rapid wet digestion (digesting temperature was 120 ℃ and digesting time was 90 min) combined with the inductively coupled plasma optical emission spectroscopy (ICP-OES) was used to determine the concentrations of K, Na, Ca, Mg, P, Fe, Zn, Cu, and Mn in infant formula milk powder. Results: The linear correlation coefficients of standard curves for these nine elements were all over 0.999 9. This method was verified by the reference materials in infant formula milk powder, and the detection values of each element were all within the range of their characteristic values. Besides, the spiked recovery rate of elements in a commercial infant milk powder was verified. Its recovery rate was 95.0%~102.0% and the relative standard deviation was within 5%. Conclusion: This method was fast and efficient, which is suitable for the digestion of mineral elements in infant formula milk powder.

Abstract:Objective: To investigate the types of volatile flavor components and their content differences in different vinegar ages of Hexi balsamic vinegar. Methods: Headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile aroma components of five groups of Hexi balsamic vinegar of different years in 2017, 2018, 2019, 2020 and 2021. Results: A total of 117 volatile aroma components were detected in 5 groups of Hexi balsamic vinegar of different vinegar ages, 25 alcohol substances, 13 aldehydes, 14 acids, 24 esters and 41 other (ethers, phenols, alkane heterocyclic compounds, etc.) substances, the proportion of the quantity of substances in each of the five categories of substances to the total quantity of substances is 21.4%, 11.1%, 12.0%, 20.5% and 35.0%, respectively. The volatile aroma substances of Hexi balsamic vinegar in 2017, 2018, 2019, 2020 and 2021 were 29, 31, 35, 41 and 41 substances, respectively. With the prolongation of aging time, the number of alcohols showed a "W" pattern; the number of aldehydes, acids and other substances showed a rising trend before decreasing; the overall trend of the number of esters was not obvious. The relative contents of aldehydes and other substances showed an overall increasing trend; the relative contents of acids and esters showed an overall decreasing trend; the relative contents of alcohols showed an increasing and then decreasing trend. Conclusion: There were differences in the types and contents of volatile aroma components of Hexi balsamic vinegar with different vinegar ages, and the quality of Hexi balsamic vinegar in 2019 was relatively better among the five groups of samples studied.

Abstract:Objective: To improve the accuracy and validity of the measurement data of solvent residues in food packaging paper. Methods: Taking the HS GC-MS measurement system as the research object, variation sources in the measurement process was separated by using the measurement system analysis, and the traditional control chart and EWMA control chart of repeatability and reproducibility were established respectively to effectively monitor the detection error of the measurement system. Results: ① HS GC/MS had high measurement accuracy, with GRR of about 9.76%, and the gauging ability of the measurement system was relatively good. ② Through the combination of periodic measurement system analysis and control chart method, the effective separation and monitoring of repeatability and reproducibility variance components can be realized. ③ The repeatability can be monitored in real time through the daily gauging data, which was helpful to find the fault of measurement equipment in time and ensure the reliability of gauging results. ④ EWMA chart of repeatability can give early warning of measuring equipment fault faster than traditional control chart. Conclusion: Separating and monitoring variation sources of the measurement system by using variance analysis method can effectively ensure the stability of HS GC-MS equipment and improve the effectiveness of solvent residue detection.

Abstract:Objective: In order to solve the problems of low efficiency and poor precision of parallel robot in food sorting. Methods: Based on the structure of the food sorting system, a moving target grasping strategy of delta robot based on Improved BP neural network and PID control is proposed. The improved particle swarm optimization algorithm is used to optimize the initial weight of BP neural network, and the optimized BP neural network is used to adjust the PID control parameters in real time. The performance of this method is analyzed by experiments, and its superiority is verified. Results: Compared with traditional control methods, the proposed method can achieve dynamic target capture more accurately and efficiently, and the success rate of dynamic capture is more than 98%, which can meet the needs of food sorting. Conclusion: The grasping efficiency and accuracy of delta robot can be effectively improved by optimizing the grasping strategy of moving target.

Abstract:Objective: Improve the dynamic performance of palletizing robot and reduce energy consumption. Methods: By static and dynamic analysis to determine to use minimal mass, maximizing the first natural frequency, minimizing the maximal stress and minimizing the maximal deformation as the optimization objectives, taking the structure parameters as design variables, the approximation models of objective functions and constraint functions were established by the Box-Behnken and the RSM. Based on the results of finite element analysis, an Analytic hierarchy process based on the results of finite element analysis was proposed. The process (AHP-FEA) was proposed to allocate the weight coefficients, and the comprehensive objective function was taken as the evaluation index. NSGA-II algorithm was used to solve the problem. The optimized model of the waist turntable was obtained based on AHP-FEA method, which was compared with the initial model. Results: The results showed that the mass of the waist turntable was reduced by 9.6% under the condition of ensuring the structural strength, stiffness and vibration stability. Conclusion: Compared with the common average allocation method and empirical weighting method, the comprehensive objective function value of optimization under the weight coefficient of AHP-FEA is the smallest, and its comprehensive optimization effect is better.

Abstract:Objective: Calibration of discrete element simulation parameters of edible rose petals. Methods: The discrete element method was used to establish the discrete element model of flexible edible rose petals. The combination of physical accumulation test and virtual accumulation test, the placket Burman test, the steepest climbing test and box Behnken test were used to determine the significant factors and parameter values that affect the accumulation angle, and the significant parameters were optimized. Results: The values of the significant factors affecting the stacking angle after parameter optimization were: petal-petal collision recovery coefficient was 0.05, petal-petal rolling friction coefficient is 0.051, petal-stainless steel collision recovery coefficient was 0.046. Conclusion: Based on the virtual stacking experiment, the parameters of discrete element simulation of edible rose petals are calibrated.

Abstract:Objective: Solve the problems of uneven heating, heat loss and high power consumption of traditional tea frying device. Methods: Using carbon based high temperature heating coating material, a surface heating source was formed at the bottom of the glass-ceramic tea frying vessel by spraying. The corresponding tea roasting device, green removing device and conveying device were innovatively designed. Based on STM32, the circuit modules of temperature detection, temperature control and display, stir frying and rubbing tea switching were designed. Results: The maximum power consumption of the whole machine was 3 kW, and the size of the whole machine was 350 mm×150 mm×280 mm. The temperature control range was 20~400 ℃, and the temperature control accuracy was ±1 ℃. The shortcomings of the traditional manual tea making process such as temperature control inaccurate and tea kneading process uncontrollable were solved. Conclusion: The machine combines the two processes of killing green tea and kneading tea, which can realize the independent action switching of "three killing and three kneading" process, and realizes the automation of green tea production process.

Abstract:Objective: In order to improve the mechanization and automation level of catfish head cutting. Methods: Through the study on the shape parameters and friction characteristics of catfish, the related parameters of catfish were obtained. Based on the machine vision technology to identify the assembly line fish, the end of the fish skull was defined as the fish head cutting track line, and an adaptive adjustment device was designed to adjust the position of the fish body, so that the disc cutter can avoid the skull for head removal. The GUI was designed in order to achieve visual control. Results: The system test results showed that the success rate of cutting track line discrimination of the image acquisition system reached 90%, with the average error of the adaptive adjustment system of 0.21 cm, which confirmed the reliability of the system. Conclusion: According to the preset processing efficiency, about 600 catfish can be processed per hour.

Abstract:Consumption upgrading brings new challenges and opportunities to fast-moving consumer goods (FMCG) packaging design. With the help of successful FMCG packaging design cases in the market, the design dimension of FMCG packaging is summarized and analyzed to provide a new design approach for FMCG packaging in the aesthetic upgrading environment of consumption. Based on the analysis of market successful cases of fast-moving consumer food packaging design, the design content and methods are proposed, from the following aspects including the function, experience, subject, environmental protection, culture, digital analysis.

Abstract:Starting with the origin of Chinese characters and wine, the close relationship between Chinese characters and wine packaging were analyzed, and the characteristics of Chinese character wine packaging design were found out. Therefore, the Chinese character shaped wine packaging design methods were proposed from the two aspects of Chinese character "font" and "word meaning", which included direct display method, auxiliary integration method, deep expansion method, form meaning method and image construction method. Finally, four key points of Chinese character shaped wine packaging design were summarized.

Abstract:Objective: Established a group of models used to quickly distinguish anti-counterfeit cigarette packaging paper. Methods: The model based on the same color oil on packaging paper from 3 different brands: Yunyan, Yuxi, and Hongtashan. The Fourier Transform infrared spectroscopy (FTIR) spectrum were collected from 116 samples totally by Attenuated Total Reflection (ATR) accessary. 56 spectrum were used to build the models and 20 samples of each brand were used to verification. Spectrum were second derivative processed and spectral ranges were selected as 3 200~2 700, 1 800~1 580, and 801~720 cm1. Results: Using Mahalanobis distance discriminant method to establish 4 models (3 brands and 1 multiple), all of the accuracy of models reached to 100%. Conclusion: This is the first time to use the same color oil FTIR spectrum to distinguish real and fake cigarette packaging paper which were highly improve selection efficiency for large number of samples.

Abstract:Objective: The effect of frozen temperature on the storage characteristics of ready-to-eat snakehead sausages were investigated. Methods: In this study, The freezing temperature dehydration technique was used to control the moisture content of snakehead sausage at about 50%, and then the temperature was lowered to-5.6 ℃. Subsequently, the sausage was stored at 4 ℃, and those stored at 4 ℃ were set as the control. The changes in the quality and microstructure of the snakehead sausages were analyzed, by measuring the physicochemical indexes such as total bacterial colony, color, water holding capacity, textural properties, biogenic amines and scanning electron microscopy during storage. Results: The logarithmic values of TVC were (5.37±0.06); TVB-N were (17±0.03) mg/100 g; the total amine mass fraction were (324.93±1.89) mg/kg at 42 d. The results of colony count and TVB-N analysis showed that, compared to those stored at 4 ℃, frozen storage could extend the shelf life of snakehead sausage by 1-fold. The low-field NMR results showed that the moisture distribution of snakehead sausage during frozen storage was better than that of the control. Scanning electron microscopy showed that the gel network of the frozen-storage group had a higher degree of binding to fat particles. The frozen storage of snakehead sausage was superior to the refrigerated storage. Conclusion: The preservation effect of snakehead sausage stored at freezing temperature is better than that of refrigerated storage.

Abstract:Objective: In order to study the correlation between fruit firmness, total soluble solids, red and green color, sensory scores of fresh yellow peaches, a prediction model of safe storage period of yellow peach was established to realize early warning and prediction of fruits quality. Methods: Solute Jinxiu peach was used as test material,firmness with skin, firmness without skin, fruit color difference,soluble solid contentand other indexes of the fruits in storage in three picking periods were measured, and sensory scores were made in four modules: fruit texture, color, flavor and aroma. The correlation analysis and time series analysis techniques were used to evaluate and establish a mathematical prediction model. Results: The best cluster number determined by contour curve is 4, which mainly showed the differences of fruit firmness, red-green color and soluble solids content, itwas consistent with the three module features of texture, color and flavor that consumers paid attention to.There is strong collinearity among sensory scores of the three modules of fruit firmness, color and flavor. Storage time is negatively correlated with fruit with skin and firmness without skin, and positively correlated with fruit red-green color difference.The red-green color of fruit is negatively correlated with fruit with skin and firmness without skin, which can be used as one of the characterization factors for nondestructive testing of firmness. Conclusion: At a temperature of (10.0±0.5) ℃ and a relative humidity of 80%~85%,a nonlinear prediction model of fruit with skin and firmness without skin was established: f[T.(a,k,b)]=a×exp(k×T)+b; The linear prediction model of red-green color of fruit was established: f(x)=kx+b. The verification results show that the prediction error of the above two prediction models is low (R²＞0.9, average error＜0.2).

Abstract:Objective: To find the most suitable cooling rate to meet people's requirements for apple storage quality at low temperature. Methods: The changes of apple tissue and cell structure were observed by low-temperature cold table equipment, and the changes of freezing temperature before and after cooling were compared and analyzed. Meanwhile, the changing trends of area, roundness, circumference, diameter, deformation, volume and internal pressure were compared and analyzed. Results: With the increase of cooling rate, the freezing temperature and freezing time of apple cells decreased gradually. The morphological parameters of apple cells changed with the increase of cooling rate, and the change trend was the same. Conclusion: The optimum cooling rate of apple cells was 10 ℃/min.

Abstract:Objective: To improve the yield and antibacterial rate of antimicrobial peptides from Pleurotus tuber-regium mycelium (PTRM-AMPs). Methods: Taking the yield and the antibacterial rate of PTRM-AMPs against Staphylococcus aureus and Esche-richia coli as evaluation indexes, on the basis of protease screening, the extraction process of PTRM-AMPs was optimized, and the minimum inhibitory concentration of PTRM-AMPs was determined. Results: The optimum technological conditions for the preparation of PTRM-AMPs by alkaline protease hydrolysis were as follows: the enzymatic hydrolysis temperature was 39.5 ℃, the enzymatic hydrolysis time was 3.2 h, the pH value was 11.1, the solid-liquid ratio was 1∶20 (g/mL), and the enzyme addition was 6 000 U/g. Under these conditions, the actual antibacterial rates of PTRM-AMPs against S. aureus and E. coli were 74.17% and 86.22% respectively, and the yield of PTRM-AMPs was 22.67%. The MIC values of PTRM-AMPs against S. aureus and E. coli were 5.0, 2.5 mg/mL respectively. Conclusion: PTRM-AMPs has significant antibacterial activity, especially against E. coli.

Abstract:Objective: This study aimed to optimize the microwave-assisted water distillation extraction process of citronella volatile oil, and to evaluate the antioxidant properties and antifungal ability of citronella volatile oil. Methods: The Box-Behnken response surface method was used to analyze the influence of liquid-to-material ratio, microwave power and microwave time on the yield of volatile oil. Gas chromatography-mass spectrometry (GC-MS) analysis was used to identify the composition of the volatile oil. Thereafter, DPPH· and ABTS· scavenging methods and β-carotene bleaching experiment were utilized to evaluate the anti-oxidation ability of volatile oil. Perforation method and broth dilution method were used to analyze the anti-fungal ability of volatile oil. Results: The best process parameters of microwave extraction were liquid-to-material ratio 7.185∶1.000 (mL/g), power 700 W, time 21.707 min, and the essential oil yield was 15.965 mL/kg·DW. The citronella volatile oil was found showing good inhibition activity, on the free radicals DPPH·, ABTS· and β-carotene/linolenic oil produced by the acid system, and the 50% inhibitory concentration (IC₅₀) values were (0.546±0.002), (1.694±0.001) and (0.145±0.003) μg/mL, respectively. Citronella volatile oil also showed a relatively obvious inhibitory effect on Pseudocercosis, and its minimum inhibitory concentration (MIC) was 2.5 μg/mL, with the minimum bactericidal concentration (MBC) of 3 μg/mL. Conclusion: Compared with the traditional water distillation method for extracting volatile oil, the microwave-assisted water distillation method is more efficient, and the extracted volatile oil components are more abundant. The excellent biological activity of citronella volatile oil also provides a theoretical basis for the development of antibacterial agents and antioxidants.

Abstract:Objective: In order to efficiently extract resveratrol and to maintain the good antioxidant capacity. Methods: Resveratrol was extracted from grape skin residue using intermittent ultrasonic assisted enzymatic extraction. The response surface method (RSM) was utilized to optimize the extraction process, and the antioxidant capacity of resveratrol were analyzed. Results: The experiment results indicated that under the condition of buffer solution pH of 5.0, cellulase dosage of 1.3% and enzymolysis temperature of 57 ℃, the resveratrol obtained better extraction effect after intermittent assisted treatment with 300 W ultrasonic waves for accumulatively 43 min, and the average yield could reach 0.293%. The antioxidant analysis found that the resveratrol had obvious scavenging effect on DPPH·, ·OH and ABTS·, as well the total antioxidant capacity was better. Conclusion: The resveratrol extracted by intermittent ultrasonic assisted cellulase method, both the yield and antioxidant capacity have been greatly improved comparing with the single enzymatic method or continuous ultrasonic extraction.

Abstract:Objective: The yam powder was applicated and added in xylitol chiffon cake to investigate its effects on the quality of cake. Methods: In the process of preparing xylitol yam chiffon cake,the specific volume, relative density of batter, moisture content, color and texture of cake were taken as the investigation indexes to study the effects of different proportions of yam powder (10%, 20%, 30%, 40%, 50%) on thequality of cake. Results: The specific volume of cake decreased, whereas the relative density and moisture content of batter increased with the increasing amount of yam powder. On the other hand, the hardness, the chewability and the adhesion of cake increased first and then decreased, while the elasticity, the resilience and the cohesion decreased first and then increased. Meanwhile, the color difference measurement results showed that L* value (brightness) and b* (yellow) decreased, a* (red) first increased and then decreased, and △E (total color) difference increased. Conclusion: According to the comprehensive texture properties and sensory evaluation, the optimum dosage of yam powderwas 10%.

Abstract:Objective: To study the effect of superfine adzuki bean flouron the physicochemical properties of flour and quality of fresh and wet noodles, and explore the appropriate amount of superfine adzuki bean flour added in fresh wet noodles. Methods: The farinograph, extensograph, wet gluten meter, falling number meter and flour whiteness meter were used to determine the influence of superfine adzuki bean flour on the physical and chemical indexes of flour, and the texture analyzer was used to determine the texture parameters of fresh wet noodles. Sensory method was used to evaluate the effects of superfine adzuki bean flour and coarse adzuki bean flour on sensory quality indexes of fresh wet noodles, and physical and chemical analysis methods were used to determine the cooking quality and nutritional components of noodles. Results: From the comprehensive consideration of the effects of ultrafine adzuki bean powder on the physical and chemical indexes of flour, texture, sensory quality and nutritional value of fresh wet noodles, the suitable range of superfine adzuki bean flour added was 8%~12%. When the addition amount of superfine adzuki bean flour was 12%, the protein content in the noodles increased by 10.1%, and the dietary fiber content increased by 31.8%, the quality of noodles added superfine adzuki bean flour is 13.9% higher than added coarse adzuki bean flour. Conclusion: The superfine adzuki bean flour reduces the negative impact on the quality of flour and fresh wet noodles, increases the added amount of adzuki bean flour, and improves the nutritional value of wheat flour noodles.

Abstract:Objective: To develop pigmented rice lactic acid beverage with good antioxidant and hypoglycemic activity. Methods: Taking black and purple rice as the main material, the effect of mass ratio of purple rice to black rice, the addition amount of Lactobacillus bacteria, fermentation time and solid-liquid ratio on the sensory evaluation value, total phenolics content, ferric ion reducing antioxidant power (FRAP), ABTS free radical scavenging ability, and the inhibition rate of α-glucosidase of pigmented rice lactic acid beverage were explored. Results: The optimal technology of pigmented rice lactic acid beverage was as follows: the mass ratio of purple rice to black rice was 1∶5, the solid-liquid ratio was 1∶8 (g/mL), the addition amount of lactic acid bacteria was 5%, and the fermentation time was 40 h. Under these conditions, the sensory score of pigmented rice lactic acid beverage was 83.6±2.51, ABTS radical scavenging capacity was (145.02±7.88) mmol TE/g·DW, FRAP was (33.41±1.70) mmol Fe²⁺/g·DW, total phenolics were (4 208.78±281.26) μg GAE/g·DW, α-glucosidase inhibitory rate activity was (13.94±0.01)%. Conclusion: The pigmented rice lactic acid beverage possessed purplish red color, soft in taste, moderate in sour and sweet taste, with good antioxidant activity and α-glucosidase inhibition effect.

Abstract:Objective: To meet the market demand, high concentration PUFA oil microcapsules were developed. Methods: The microencapsulated oil was prepared by spray drying method with β-cyclodextrin /gelatin as a composite wall material and high content polyunsaturated fatty acid oil sunflower seed oil as a core material, and the preparation process parameters of oil microcapsules were optimized by single factor experiment and response surface experiment. Results: The best technological conditions of oil microcapsule were solid content of 25.2%, and the mass ratio of composite wall material β-cyclodextrin: gelatin was 6.7∶1. The dosage of emulsifier was 1%, and the mass ratio of core wall material was 1∶2. Under this condition, the prepared oil microcapsule particles were round. The particle size was uniform, and the embedding rate was 94.33%. The content of polyunsaturated fatty acid was 21.73%. Conclusion: This preparation method is feasible and can be used to prepare high concentration polyunsaturated fatty acid oil microcapsules.

Abstract:Objective: This study aimed to solve the poor viscosity of red jujube and aloe low-sugar jam. Methods: Using CMC-Na and AGAR as thickeners, the effects of compound thickeners on texture properties and sensory quality of red jujube and aloe low-sugar jam under different storage time were investigated. The technological parameters of jam were optimized by orthogonal test and rheological test. Results: When the ratio of CMC-Na and AGAR in the compound thickener was 7∶3, no significant difference in hardness and viscosity were found between fresh jam and preserved 90 d jam, and the jam was delicate and uniform, with slow tissue flow, no juice precipitation and no hardening. The jam optimal processing parameters were as follows: the volume ratio of red jujube pulp to aloe pulp was 5∶5, andthe content of sugar and compound thickener was 18% and 0.4%, respectively. The developed jam was pseudoplastic fluid, which was excellent in taste and flavor, with a sensory score of 90. By physical and chemical testing, the water retention performance reached (51.31±1.23)%, and the soluble solid content was (25.2±0.82)%. Conclusion: The compound thickener (m_CMC-Na∶m_AGAR=7∶3) can significantly improve the poor viscosity and easy water precipitation of the red jujube and aloe low-sugar jam. The jam was good quality.

Abstract:Objective: To develop selenium-enriched (Se-enriched) Moringa oleifera seed protein resources. Methods: Using Se-enriched Moringa oleifera seed protein powder as raw material, the enzymatic hydrolysis conditions of Se-enriched Moringa oleifera seed protein antihypertensive peptides from Se-enriched Moringa oleifera seed protein were obtained by single factor and response surface optimization, and the ACE inhibitory activity, Se content and stability of the optimal enzymatic hydrolysate were analyzed. Results: The optimal enzymatic hydrolysis conditions of Se-enriched Moringa oleifera were as follows: enzymatic hydrolysis time 3 h, temperature 34 ℃, pH 8, concentration of substrate 7%, enzyme to substrate ratio 0.3%. Under these conditions, the semi-inhibitory concentration of ACE of the peptides was 1.956 mg/mL. The Se content of the antihypertensive peptide was 1.394 mg/kg, which was 1.1 times that of the raw protein. Moreover, the antihypertensive peptides (5 mg/mL) had good thermal stability and acid-base stability, and could still maintain good ACE inhibitory activity after digestion by gastrointestinal enzyme system in vitro. Conclusion: The Se-enriched Moringa oleifera seed protein antihypertensive peptides obtained by response surface optimization showed strong ACE inhibitory activity and good stability.

Abstract:In this review, the mechanism of emulsion formation and the influence of physical, chemical, biological and other environmental factors on its stability were summarized, and the demulsification method in the industrial application of hydroenzymatic extraction of peanut oil was prospected.

Abstract:The research progress of the influence of fermentation temperature, fermentation humidity, fermentation time and exogenous additives on the formation of black tea pigment were reviewed. The future research and development trend of black tea pigment formation was prospected.

Abstract:The main functional components and biological activities of Grifola frondosa were reviewed, and the existing problems and future research directions were also discussed.