Abstract:The natural flavors and flavorings have been developing fast in recent years. The driving forces leading to this trend could be due to two factors, one is to satisfy the psychological need of consumers to natural products, and the other is for the sustainable development, which is a much more important factor. Therefore, “natural” has become the core of research of flavors and flavorings recently. The advances in preparation of some important flavors by biotechnology have been introduced, including vanillin, carvone, nootkatone, Ambrox, linalool oxide, rose oxide. Recovering flavors in the process followed by adding back to final products was an effective method to keep the natural flavor of food. Four techniques have been reported widely to apply for flavor recovery, including distillation, membrane distillation, supercritical fluid extraction, and adsorption. Savory flavorings are one important part of natural flavorings market, which are the most competitive products in Chinese market. The development of new technology and application will be crucial to their continuous growth.

Abstract:Since the legalized management of health food in China from 1996, the development of health food industry has been spiraling. The management policies of health food have undergone great changes for past more than 30 years, and the regulatory departments of health food have changed from the Ministry of Health to the China Food and Drug Administration. In addition to the nutritional supplements, there are 27 kinds of functional claims for the functional health foods. In accordance with the newly revised Law of Food Safety, the regulation of health food has changed from a single registration system to the dual systems of registration and record filing in China. The China Food and Drug Administration is responsible for the registration of health food products which use raw materials other than the Catalogue of Raw Materials for Health Food and imported for the first time. The China Food and Drug Administration is also responsible for the record filing of health food which is imported for the first time, as well as belongs to supplement nutrients such as vitamins and minerals. The Food and Drug Administration of the provinces and municipalities directly under the central government is responsible for the record of health food produced with the catalogue of health food raw materials. The Catalogue of Raw Materials for Health Food (Ⅰ) and the Catalogue of Health Functions that Health Food Claim (Ⅰ) contains only nutrient supplements and the function of nutrients supplementation. In recent years, the China Food and Drug Administration has promulgated a series of policies and regulations on health food products, including the Measures for the Registration and Record Filing of Health Food, the Detailed Rules for the Examination and Approval of Health Food Registration (2016 edition), the Registration and Application of Health Food Service Guide (2016 edition), and the Working Guide of Health Food Record Filing (trial) etc. The systematic summary and analysis of the development process and management policy of health food in China will play an important guiding role in the rapid development of the industry.

Abstract:The human intestinal tract contains a total of 10¹³-10¹⁴ microorganisms that comprise the intestinal micro-ecosystem. Intestinal microflora balance plays an important role in maintaining the body’s health. A number of factors, including high-fat diet and obesity with associated sub-health problems, are associated with disorders of the intestinal flora. Therefore, probiotics or probiotics-based products intervention to the gut is an important way to treat or prevent these sub-health problems. Probiotics-containing foods and probiotic-based products are the primary sources of exogenous probiotics supplementation. There are a large variety of probiotics-formulated products worldwide. As beneficial raw materials, probiotics have been used in healthy foods, and the development of new probiotics-contained health food is more and more important. This article summarizes the types of probiotics-based products and their main health-maintaining functions. The application status and development prospect of probiotics in health food are also stated, which will provide a direction for the development of probiotic products in the future.

Abstract:The traditional cheeses of Russia has a long history and unique craftsmanship. In this study, 454 pyrosequencing technology was applied to analyze the bacterial diversity in 6 traditional cheese samples from Russia Republic of Kalmykia. The results showed that a total of 50 genera, belonging to 7 phyla, were identified in 6 samples. Lactococcus and Streptococcus were the dominant genera in the samples, while the Citrobacter and Acinetobacter were the dominant genera in R5 samples. Content of harmful microbe such as Vagococcus and Klebsiella were low in individual samples. The results of PCoA showed that the similar bacterial composition of R1, R2, R3, and R4 samples from similar region, while the research also made it known that the bacterial flora in cheese samples may be stratified by geographic region.

Abstract:In this study, the effect of cell-free aulture supernatant of Lactobacillus plantarum-Y42 on the biofilm formation of Listeria monocytogenes (LM) was assessed. Minimum inhibitory concentration (MIC) of L. plantarum-Y42 cell-free culture supernatant against planktonic LM was determined using the Resazurin staining method. Then the effect of sub-MICs of L. plantarum-Y42 cell-free culture supernatant on the swarming motility and biofilm formation of LM were tested. MIC of L. plantarum-Y42 cell-free culture supernatant against LM was 60mg/mL. When LM was exposed to L. plantarum-Y42 cell-free culture supernatant at the sub-MICs of 0,1/32,1/16,1/8,1/4,1/2MIC, respectively, the corresponding swarming diameters of LM were 81.15,8.31,5.35,9.51,4.91, and 33.09mm, respectively. The inhibition rates of biofilm formation were 0,2.90%, 30.81%, 40.75%, 39.93%, and 12.15%, respectively. Sub-MICs of L. plantarum-Y42 supernatant did not inhibit the normal growth and proliferation of LM, but significantly inhibited the biofilm formation of LM.

Abstract:At present, there is wide application of microbial lactases, and these enzymes are characterized with rich source of origin, high yield, low production cost, and short production cycle. This study was based on Streptococcus thermophilus GST-6 isolated from traditional dairy products with lactase producing capability. Firstly, key factors that affect lactase production were determined by single factor tests. Then, the fermentation conditions for lactase production by GST-6 were optimized by using the method of response surface analysis.Based on the optimum fermentation conditions, the crude enzyme was prepared. After salting out by ammonium sulfate fractionation, the purified lactase was obtained by DEAE-SepHarose fast flow ion-exchange chromatography and SepHadex G-75 gel filtration chromatography. Furthermore, the kinetic properties and stability of the enzyme were studied. The results showed that key factors that affected lactase production were pH, inoculation rate and lactose concentration of the culture medium, and these factors had significant interactions. The optimum fermentation conditions of the culture medium were as follows:pH 6.78, inoculation at 1% and lactose concentration of 25.00g/L. The enzyme activity reached 112.63U/mL.The characteristics of the enzyme were determined as follows:optimum saturation ammonium sulfate fractionation by 10%～50%; maximum hydrolytic activity at pH 6 and temperature 30~40℃, Mn²⁺ could active enzymatic activty while Cu²⁺ could inhibite enzymatic activity. The enzymatic inhibition by SDS, galactose, and EDTA was a decreasing order. The K_m value and V_max of this enzyme was 0.27mmol/L and 2.20μmol/min.

Abstract:To improve the yield of 5′-nucleotides and increase the economic value of shiitake mushroom stipe, 5′-nucleotides were extracted from shiitake mushroom stipe by cellulase. The effects of cellulase amount, liquid-solid ratio, enzymatic hydrolysis temperature, enzymatic hydrolysis time and pH on the yield of 5′-nucleotides were investigated by single factor experiments, and the orthogonal test was used to optimize the parameters. The 5′-nucleotides composition was also analyzed by high performance liquid chromatography (HPLC). Results showed that on the basis of single factor experiments, the parameters of cellulase extraction on 5′-nucleotides optimized by orthogonal test were as follows:liquid-solid ratio 20∶1 (mL∶g), cellulase amount 0.8%, enzymatic hydrolysis temperature 40℃, enzymatic hydrolysis time 4h, and pH 5.4. Under these optimum conditions, the yield of 5′-nucleotides was 4.08mg·g-1. This result was close to the content (4.57mg·g-1) measured by HPLC. The 5′-nucleotides extracted from shiitake mushroom stipe using cellulase were composed by 5′-guanosine monophosphate, 5′-uridine monophosphate, 5′-cytosine monophosphate, 5′-adenosine monophosphate, 5′-inosine monophosphate, 5′-xanthosine monophosphate, and umami taste nucleotides accounted for 62.63% of 5′-nucleotides.

Abstract:With superfine fruiting body powder of Ganoderma lucidum as raw materials, extraction temperature, extraction time, and solid-liquid ratios on the extraction of polysaccharides and the scavenging activity on DPPH radicals were investigated. The orthogonal experiments were used to optimize extraction process of Ganoderma lucidum polysaccharide by hot compressed water. The results showed that the optimal extraction conditions were as follows:extraction temperature 125℃, extraction time 30min,and the solid to liquid ratio 1∶50 (g/mL). Under these optimal conditions the yield of polysaccharides was 4.54%. The antioxidant activities results showed that the polysaccharides from Ganoderma lucidum possessed the scavenging abilities on DPPH radicals, which increased with the increased polysaccharides concentrations.

Abstract:Microwave assisted extraction of polysaccharides from Panax notoginseng was optimized using single factor experiments and the orthogonal test. The mechanism underlying microwave assisted extraction was identified by laser diffraction particle sizing analysis, and the monosaccharide composition of polysaccharides was characterized by thin-layer chromatography. The optimal conditions for microwave assisted extraction were obtained:microwave duration of 8min, soaking time of 60min, ratio of liquid to solid of 30mL/g, and particle size of 200 meshes.The extraction yield of microwave assisted extraction (21.0mg/g) was significantly higher than that of conventional extraction (12.7mg/g). Thin-layer chromatography and solubility of polysaccharides were studied. Microwave assisted extraction was superior to conventional extraction in terms of the extraction yield. The possible reason was that microwave radiation facilitated the swelling of plant samples, and their structure became loose, which led to the exudation of polysaccharides. Polysaccharides from P. notoginseng were mainly composed of three monosaccharides, which were glucose, galactose and arabinose, while the pH value greatly affected solubility of polysaccharides from P. notoginseng.

Abstract:With the dry effect evaluating value, comprehensively reflecting the product quality, energy consumption, and drying rate during drying of southern corrugated rice noodles. As the index, effects of heat pump drying temperature, moisture changing point, and hot air drying temperature on the combined drying effect of southern corrugated rice noodles were researched, and the technological conditions were optimized by the full factorial design. The results showed that the heat pump drying temperature, moisture changing point, and hot air drying temperature significantly affected the dry effect evaluating value. The optimum combined drying conditions for southern corrugated rice noodles were as follows:the heat pump drying temperature 48℃, moisture changing point 23%, and hot air drying temperature 78℃. Under these optimized conditions, the dry effect evaluating value was 86.19, which was 11.99% and 13.15% higher than that obtained from the hot air drying and heat pump drying methods.

Abstract:In this work, sun drying, hot-air drying and microwave drying were used to study the effects of drying methods on nutrients of abalone. The results showed that the contents of polysaccharide and total sugar in sun dried abalone were significantly higher than that in hot-air or microwave dried abalone. However, the contents of collagen and amino acids of abalone were significantly lower than that in hot-air or microwave dried abalone. Furthermore, it was also found that hot-air dried abalone not only had similar collagen content compared to microwave dried abalone, but also had a higher amino acid content than microwave dried abalone. Therefore, hot-air drying and microwave drying are better than sun drying from the aspects of product quality and production efficiency.

Abstract:Ceramic has been used to store and package Baijiu for thousands of years in China. The dissolution of heavy metals from ceramic packaging has effects on Baijiu quality and human health. However, there are few reports on the dissolution mechanism of heavy metals from ceramic packaging of Baijiu. The distribution of heavy metals dissolution from ceramic packaging and its influence factors were summarized in this paper. The cosolvent and colorant containing heavy metals were probable the main dissolution sources based on the analysis of composition of ceramic glaze. The related limitation and test standards of heavy metals dissolution from ceramic in the world were compared and Pb and Cd were mostly focused in these standards. However, the research results showed that the dissolution of Zn and Ni from ceramic packaging should not be neglected. The ingredients, ratios and thickness of glaze were the main factors affecting the dissolution of heavy metals from ceramic packaging as well as pH and alcohol concentration of Baijiu. Ion exchange and dissolution of glass matrix were considered as the principal mechanisms of Pb from the ceramic packaging. Moreover, it indicated that high alcohol concentration of Baijiu was in favor of decreasing the acid formation and inhibiting the dissolution of heavy metals. The interaction mechanisms between acid, alcohol and ester in Baijiu and heavy metals in ceramic should be further researched to provide a basis for reducing and controlling the heavy metal dissolution during the production of ceramic packaging and the whole process of Baijiu storing and consuming.