Abstract:The outbreak of coronavirus disease 2019 (COVID-19) and its global epidemic shocked the world, which inspired the new thinking of food structure and consumption pattern from consumers. The scientific concept of nutrition and health and the appeals of good life caused wide society attention. It is bound to profoundly influence food industry, especially to the emerging industry of food for special medical purposes (FSMP). Face to the epidemic outbreak of COVID-19 without specific drugs, nutritional support treatment is an important intervention method for front-line treatment, and there is no FSMP for patients with COVID-19 yet. Based on the characteristics and nutritional needs of patients with respiratory system disease, the development concept of product suitable for diagnosis and treatment of respiratory diseases was designed via the adjustment of energy supply of macronutrients and the addition of microelement. The specific full-nutritional powder, emulsion, and functional fat emulsion for respiratory system diseases were designed via research and optimization of raw material screening and process, which should be applied strongly for nutritional treatment and life support after the epidemic.

Abstract:Child nutrition is cornerstone for survival, growth and development of children and the basis for health of the whole populations. The nutrition status of children under 5 years is the most sensitive indicator for assessing nutrition and health status of populations and is an important one for reflecting socioeconomic power of a country. Malnutrition among children under 5 years influences short-term and long-term childhood growth and development, increases risks of non-communicable diseases (NCD) in their adulthood, increases burden of disease for families and countries and results in profoundly economic and social consequences. The first 5 years of life is a critical window period for nutrition intervention, which could promote children survival and development abilities, prevent NCD and boost healthy development. This article summarized the success of nutrition improvement in China. The prevalence of undernutrition and micronutrient deficiency decreased dramatically among Chinese children under 5 years since reform and opening, while the prevalence of overweight and obesity increased rapidly. Nutritional status of children under 5 years was close to or even higher than that of their peer in middle- and high-income countries. The United Nations nutritional goal among Millennium Development Goals (MDGs) achieved ahead of time. Despite of substantial progress in China, the rapid increasing prevalence of overweight and obesity, region disparity, and low exclusive breastfeeding rate are major challenges which need to be addressed. Strategies and measures were suggested for public and policy makers with regard to relevant policy implementation, nutrition education, service promotion and dissemination, surveillance of maternal and child nutrition to improve nutritional status of children gradually, which might stimulate the sustainable development of nutrition and health among Chinese populations.

Abstract:Obesity has become a public health problem. Obesity in children and adolescents has obtained growing social attention. Body mass index (BMI) is widely used to identify overweight and obesity. Children and adolescent obesity can lead to multiple systemic complications, like abnormal glucose tolerance, type 2 diabetes, dyslipidemia, hypertension, nonalcoholic fatty liver disease, etc. Nutritional therapy is the primary therapy for obesity in children and adolescents. The establishment of a healthy eating pattern requires professional guidance, based on family and need assistance from the community and schools. Nutritional plans for obese children should be individualized. The energy must reach the nutritional requirements of the children's height of corresponding age, ensure the balance of the three macronutrients (protein 15%-20%, carbohydrate 55%-65% and fat 20%-25%), and intake enough quality protein, dietary fiber, and healthy fats. The goal of weight control is gradually increase in height with slow or without weight gain. During the implementation of nutritional plan, a professional team should supervise the progress and complete the follow-up. Exercise is also an important part for weight loss. All of us should work together to ensure the physically and mentally healthy growth of children.

Abstract:The high-throughput sequencing technology was used to identify the microorganisms during the brewing process of Laobaigan-flavor Baijiu, and the available data were analyzed for α and β diversity. 310 bacterial genera and 59 fungal genera were obtained, including the dominant bacterial genera of Lactobacillus, Pediococcus and Weissella, and the dominant fungal genera of Saccharomycopsis, Issatchenkia, Rhizopus, Trichosporon, Candida and Aspergillus. Headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to detect and quantify the microconsituents in fermented grains, and the heatmap of the detected trace components was drawn. The results showed that 0-3d had a small peak of the increase of microconsituents, most of the microconsituents were increased with little change of species during 3-14d, and a large number of esters were synthesized during 14-21d, and the growth rate of microconsituents were gradually decreased during 21-30d. Lactobacillus, Bacillus, Fusarium, Staphylococcus and Thelebolus, which had certain contribution to microconsituents, were gain during Laobaigan-flavor Baijiu brewing via Spearman correlation coefficient analysis of microbes and microconsituents or microbes and microbes.

Abstract:In order to identify the common metal ions in the base Baijiu of Sanpaijing process (BBSP) and their migration rules during brewing, the traditional and mechanized productions of BBSP were studied by inductively coupled plasma mass spectrometry-combined with matrix matching and direct sampling. The wet digestion method was applied to determine the content change of common metals ions in traditional BBSP. The results showed that the content of metal ions in mechanized BBSP was lowest, which was about 7.95%-20.24% of that in the traditional BBSP. Whereas, among the three traditional BBSP, the content of total common metal ions in the ordinary one and extended-fermented one was higher than that in the middle-fractioned one. In the distillation process, very trace portion of the common metal ions was shifted from the fermented grains to the base Baijiu with a shifting rate of 0.0070%-0.0078% and most portion of the common metal ions remained in the vinasse during brewing due to their non-volatility.

Abstract:The color characteristics and anthocyanins changes during aging of Cabernet Sauvignon dry red wine at the eastern foothill of Helan mountain were studied. The CIELab parameters of Cabernet Sauvignon dry red wines in 10 vertical years (2005 to 2006,2008 to 2015) from the same winery at the Eastern Foothill of Helan mountain were measured. Spectroscopy and liquid chromatography was employed to analyze the composition and content of anthocyanins. The results showed that the lightness (L*) and yellow color (b*) were increased and red color (a*) was decreased with increasing of wine ageing. The comprehensive index Hue angle (H*_ab) showed an increasing trend, which increased significantly in the first 4 years of aging, and stabilized after the 8th year. This was also reflected in the color of wine. In the first 4 years, the color of wine rapidly changed from purple-red to yellowish red, and stabilized to brown-red color after 8 years. The content of total anthocyanins in wine had a decreasing trend, the highest was 197.85mg/L in 2015 wine samples, which was rapidly decreased to 71.18mg/L at the first 4 years during aging. After 8 years of aging, the anthocyanins content was decreased to 16.53mg/L and tended to be stable, and the change of anthocyanins was consistent with that of “yellow shift”. From the color change, the stabilization of Cabernet Sauvignon dry red wine in the eastern foothill of Helan mountain was slightly less than that in Bordeaux, France, while it was consistent with the results in previous research on the color stability of wine in Ningxia. The regression equation among wine age, H*_ab and total anthocyanins content was established, and the fitting degree was good, which could be used as a simple method to determine the wine age of Cabernet Sauvignon dry red wine at the eastern foothill of Helan mountain.

Abstract:A strain with high production of exopolysaccharide was isolated from the traditional rice wine starter, which was identified as Bacillus methylotrophic GSBm-1 after 16S rDNA identification. The optimal fermentation conditions obtained by single factor experiments and response surface analysis were as follows:the culture medium with pH 6.26 and consisted of yeast extract 5.0g/L, peptone 10.0g/L, NaCl 10.0g/L, soy peptone 40.0g/L, and sucrose 26.0g/L, and the culture condition was performed for 48h at 37℃ with an inoculum size of 4% and shaking speed at 140r/min. The maximal production of exopolysaccharide was reached to(520.1±1.2)mg/L under the above conditions. The results of bioactivity studies indicated that the exopolysaccharide had anti-oxidant activity, which could remove DPPH and ABTS⁺ free radicals, and showed chelation ability to Fe²⁺. The exopolysaccharide also had antidiabetic activity via inhibiting α-glucosidase. The results could provide a technical reference for the industrial production of microbial exopolysaccharide and the development of functional raw materials for the food industry.

Abstract:In order to explore the feasibility of modified cellulose as immobilization enzyme carrier, the extracted pineapple peel residue cellulose was uniformly modified with L-serine in ionic liquid and used to immobilize bromelain. The pineapple peel residue cellulose, modified pineapple peel residue cellulose and the immobilized enzyme were compared and characterized by Fourier transform infrared spectroscopy, thermogravimetric analyzer and X-ray diffraction spectrum. The results showed that the pineapple peel residue cellulose was successfully modified, the crystal structure was changed from cellulose Ⅰ to cellulose Ⅱ. Bromelain was successfully immobilized on the modified pineapple peel residue cellulose, and the thermal stability of immobilized enzyme was higher than that of modified pineapple peel residue cellulose. The immobilization process and enzyme characteristics of the bromelain were studied. The results showed that the optimum preparation process of immobilized enzyme was that the mass ratio of pineapple peel residue cellulose to ionic liquid Cl was 3∶100, the mass ratio of L-serine to pineapple peel residue cellulose was 1∶1, the glutaraldehyde solution volume fraction was 1%, and the cross linking time was 1.0h. Compared with free bromelain, immobilized bromelain had better temperature stability and acid environment stability.

Abstract:In order to determine the optimum growth-promoting process on lactic acid bacteria, Ramulus mori oligosaccharide was prepared by physical ultrasound, chemical acid hydrolysis and biological enzyme method, respectively. The growth-promoting effects of Ramulus mori oligosaccharide on Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus casei and Lactobacillus rhamnosus were measured. In comparison with those prepared by physical ultrasound or chemical acid hydrolysis methods, Ramulus mori oligosaccharide prepared by the biological enzyme method could specifically promote the proliferation rate of Lactobacillus rhamnosus. The Box-Behnken response surface design method and index of the proliferation rate of Lactobacillus rhamnosus were used, the optimized process for the preparation of Ramulus mori oligosaccharides by biological enzyme method was obtained as follows:β-mannanase addition reached to 50.00mg·mL-1, enzymolysis time for 4h, enzymolysis temperature at 46℃. Ramulus mori oligosaccharide was prepared under the optimized process, and the growth promoting effects of Ramulus mori oligosaccharides on Lactobacillus rhamnosus was 396.30%±0.42%, which was consistent with the predicted results, indicating that the optimized process was feasible. Studies indicated that the Ramulus mori oligosaccharide prepared by biological enzyme method could significantly increase the proliferation activity of Lactobacillus rhamnosus, and provide a certain theoretical basis for the development of Ramulus mori oligosaccharide in prebiotic food.

Abstract:Interactions between phenolics and protein play important roles in the stability and bioactivities of functional milks enriched in phenolic compounds. The interaction of rution and ferulic acid with casein were explored by spectroscopic analysis and antioxidant activity assay. Fluorescence spectroscopic analysis indicated that both rutin and ferulic acid could quench intrinsic fluorescence of casein through a static quenching procedure. The results of thermodynamic parameters demonstrated that the binding force of rutin and casein was mainly hydrophobic interaction, while hydrophobic interaction and hydrogen bond were the binding force between ferulic acid and casein. UV-Vis and synchronous fluorescence spectroscopy showed that the addition of rutin and ferulic acid affected the microenvironment around the tyrosine and tryptophan residues in casein, which caused the conformational change of casein. Analysis of fourier transform infrared spectroscopy and circular dichroism further indicated that the secondary structure of casein was changed, but not completely destroyed by rutin and ferulic acid.

Abstract:In comparison with conventional thawing methods (water immersion thawing (WIT), natural air thawing (NAT), and low-temperature air thawing (LAT)), the influences of low temperature combined with high-humidity thawing (LT)(-1-1℃, 2-4℃, 5-7℃ and 8-10℃, RH≥95%) on the quality characteristics of Penaeus vannamei were evaluated, including thawing time, water holding capacity, pH, color, texture, lipid oxidation, and biochemical properties of myofibrillar protein. The results showed that WIT was fastest (only costing 28.40min) and LAT was slowest (costing 367.33min) thawing methods, respectively. High humidity was beneficial to thaw, and the thawing rate at 2-4℃ was 9.14% and 57.62% higher than that of NAT and LAT, respectively. LT treatment at -1-7℃ could maintain the water holding capacity and texture quality of Penaeus vannamei well. The minimum thawing juice loss of LT treatment was observed at 2-4℃, which was only 16.32% to 23.40% of that in three conventional thawing methods, and the centrifugal loss was only 2.80%. The best texture quality was exhibited at 2-4℃. And the hardness and chewiness were significantly higher than those of conventional thawed samples. Oxidation of lipid and myofibrillar protein showed an apparent decrease with LT treatment (-1-7℃). Compared with that in conventional thawed samples, the levels of thiobarbituric acid reacting substances were remarkably decreased, while total sulfhydryl contents were dramatically increased. The surface hydrophobicity of LT treated samples at 2-4℃ was even closed to the fresh level, which was only 7.69μg/mg (based on per milligram protein). Moreover, the activity of Ca²⁺-ATPase increased obviously under LT treatment (-1-7℃), indicating the denaturation of protein was lower than that of conventional thawed samples. Considering the thawing efficiency, product quality and production practice, LT was an ideal method for the thawing of Penaeus vannamei.

Abstract:To explore an effective anti-oxidation method of chilled mutton myofibrillar protein (MP) and lipid. The compound essential oil with a volume fraction of 0.8% cumin essential oil, 0.35% pepper oil, 0.25% cinnamon, and 98.6% TW-80 was applied to Tibetan mutton. MP and lipid oxidation was detected during vacuum storing at 4℃. With the extension of refrigerating time, the carbonyl content, sulfhydryl content, surface hydrophobicity, thiobarbituric acid (TBA) value and peroxide value (POV) of blank, CK and treatment groups were gradually increased. The disulfide bond was gradually decreased. However, the increasing rate in the treatment group was slower than those in the blank and CK groups. The TBA values in the blank group (1.16mg/kg) and the CK group (1.15mg/kg) after 15d storage were greater than the national standard value of 1.00mg/kg, while the TBA value in the treatment group reached 0.96mg/kg until storage for 24 days. Compared with the blank and CK groups, the compound essential oil treatment improved the correlation between the surface hydrophobicity of Tibetan mutton MP and other various indexes, significantly inhibited the oxidation of Tibetan mutton MP, and attenuated the lipid oxidation rate of Tibetan mutton to some extent. It indicated that the combination of essential oil treatment under vacuum packaging method could prolong the storage period of Tibetan mutton for 9 days, and provided an effective theoretical basis for the in-depth study of Tibetan mutton storage and preservation methods.

Abstract:In order to investigate the different nutritional quality of lamb at different time after slaughter, knuckle muscles in Mongolian and small-tailed Han crossbreed lamb were used as experimental material in this study. The content of moisture, total fatty acid, total amino acid and mineral content of lamb were determined after postmortem and storing at low temperature (4℃) for 7 time points (1h, 6h, 12h, 1d, 3d, 5d, 7d). The results showed that the water content of lamb at early stage of postmortem (1-6h) was significantly higher than that of 1d postmortem (P<0.05). The ratio of unsaturated fatty acid to saturated fatty acid decreased with the prolongation of postmortem time, which was closer to the recommended ratio of China Nutrition Association in the meat after 1h postmortem. Mineral element content (dry basis) decreased with the extension of postmortem, which may be due to some mineral elements in lamb lost with the loss of water. The total amino acid content was not significantly affected by the postmortem time. Therefore, based on analysis of nutrient content, the nutritional level (moisture, minerals and fatty acid) of lamb within 1-6h postmortem was relatively high.

Abstract:The jujube is easy to cause mildew due to its high water and sugar content. In this study, the Lingwu long jujube was used as the raw material, and the sterilizing rate as the response value. Based on the single factor tests, three main factors (concentrations of ε-polylysine hydrochloride, pasteurization temperatures, pasteurization time) affecting the sterilizing rate were screened from five factors (concentrations of ε-polylysine hydrochloride, sterilization methods, pasteurization temperatures, pasteurization time, packing methods) by Plackett-Burman design test. The quadratic multiple regression equation model of each factor on sterilizing rate optimizing by Box-Behnken design test was established. The results showed that the best quality assurance technology was as follows:the concentrations of ε-polylysine hydrochloride was 0.08g/kg, the fixed sterilization method was pasteurization at temperature of 75℃ and last 40min, the packaging method was nitrogen-filled packaging, and the sterilizing rate was 98.00%. It suggested that the optimized quality assurance technology could make dry jujube as exempt washes jujube, delay the growth of microorganisms, and make the total number of bacteria reach the standard of exempt washes jujube, which provided a theoretical basis for the industrialization development of exempt washes jujube.

Abstract:Ultrasonic technology is a new processing technology, which has the characteristics of good repeatability, short time and high efficiency. And it can improve the quality and prolong the shelf life of fish. On the basis of ultrasonic working principle, this paper describes the effects of its application on different processes (extraction, drying, freezing, thawing, and sterilization) on the quality of fish. At the same time, this paper expounds that the ultrasonic technology is insufficient in practical application of fish processing, aiming to provide the basic reference for the research on fish processing and improve the utilization rate and economic value of fish.

Abstract:A HPLC-MS/MS method was established for simultaneous determination of nine sweeteners in foods (acesulfame K, saccharin sodium, sodium cyclamate, aspartame, sucralose, alitame, stevioside, advantame and neotame). After ultrasound and centrifugation, the samples were filtered through 0.22μm membrane and then separated with AQ-C18 column (100mm×2.1 mm×3μm) using 20mmol/L ammonium acetate solution and 0.1% formic acid acetonitrile solution as mobile phase and gradient elution were carried out. Under ESI negative ion mode,multiple reaction monitoring mode was used to qualitatively determine the mass number, retention time, and quantitatively measure the peak area. The results demonstrated that the calibration curves of nine sweeteners were good linearity for sweeteners with correlation coefficients of 0.9990. The limits of quantification of the nine sweeteners were 0.020-0.055mg/kg. The adding standard recovery rate was 90.6%-111.5%, and the relative standard deviation was less than 6.0% (n=6). This method had the advantages including simple pretreatment, fast measurement and high accuracy and sensitivity, which was suitable for qualitative and quantitative measurement of 9 sweeteners in food(beverages, yogurt, jelly, candies and wines), and also met and greatly improved the requirements of national standard.