Abstract:Food quality monitoring and authentication, the important research contents in the field of food science had been the focus of interest by researcher in recent years. New technologies and methods for food quality monitoring and authentication were emerging. From the history development of food adulteration and fraud, the degree of influence, connotation, technical problems, etc, this paper summarized the status of food authenticity technology based on genomics, proteomics, metabolomics, and nondestructive testing technology of food characteristic identification and counterfeit detection, and analyzed the characteristics of different methods. The main problems and countermeasures of food quality monitoring and authentication in China were pointed out, and the development trend of corresponding technology was prospected.

Abstract:Nanocomposites based on marine polymers are a new type of functional ingredients loading system. The most widely used three delivery methods of drug and functional ingredients in clinical practice were oral, transdermal and injection. However, due to many problems such as poor body sensation, low drug delivery, side effects and loss of active ingredient activity, people gradually chose a delivery method that could improve medical care, health and meet good comfort. The combination of oral and nanocomposites based on marine polymers carriers enabled efficient delivery of functional components such as anticancer drugs, nutrients, probiotics, vaccines, etc, greatly improving the overall bioavailability of the above components. This paper might provide references for the development of marine multi-functional ingredients delivery systems via describing the preparation of nanocarriers, the loading of functional ingredients and their absorption mechanisms.

Abstract:Seaweeds are the main ocean plants, which can be used to extract hydrocolloids such as alginate, carrageenan and agar, and many types of bioactive seaweed substances such as fucoidan, seaweed iodine, mannitol, vitamins, polyphenol and minerals. Seaweed polysaccharides and their derivatives such as alginate, carrageenan, agar, oligosaccharides, fucoidan and propylene glycol alginate had gelling, thickening, emulsifying, film forming and many other unique properties which could help improve gastrointestinal systems, and act as antioxidants with related excellent health benefits. They were widely used and highly valued in the development and production of marine functional foods, and were the key areas of research and development in marine functional food products. In this paper, the physicochemical properties and biological activities of algal gum represented by hydromoronate, carrageenan and agaricone as well as algal active substances represented by petrolatum polysaccharide and algal oligosaccharide were introduced, which was great value to further promote the application of algal active substances in the field of functional foods.

Abstract:The volatile components, organic acids, and amino acids of 6 brands of Shanxi aged vinegar samples were analyzed. A total of 96 volatile components were identified by headspace solid phase micro-extraction-gas chromatography-mass spectrometry. Among them, acetic acid, benzaldehyde, furfural, 2,3-butanedione and tetramethylpyrazine were 5 important characteristic flavor compounds according to the results of relative odor activity value (ROAV). The ROAV of them was 96.74% of the total aroma component. The taste characteristics of Shanxi aged vinegar were evaluated according to the taste activity value (TAV) of organic acids and amino acids. Acetic acid and lactic acid were identified as the main acids, which accounted for 34.03% and 63.80% of the total sour taste, respectively. Glutamic acid, alanine, valine and histidine contribute greatly to the whole taste. They accounted for 16.88%, 21.34%, 13.42% and 18.37% of the TAV of total amino acids, respectively. According to the analysis of flavor wheel, sour and baking aroma were the two most important aroma characteristics of Shanxi aged vinegar, followed by nut, milk and sweet flavor. Sour taste was the main taste characteristic, accompanied by bitter, sweet and a little umami taste. This research established a standard for the flavor evaluation and quality control of Shanxi aged vinegar.

Abstract:The effects of salt stress on the physiological characterization of Zygosaccharomyces rouxii CGMCC 3791 were studied, the results showed that salt stress inhibited cell growth and the ethanol content increased from 11.64mg to 19.20mg (120g/L NaCl). Analysis of intracellular pH and reactive oxygen species (ROS) levels showed that salt stress led to the decrease in intracellular pH and increase in ROS level. Meanwhile, the activities of intracellular antioxidant enzymes (catalase, superoxide dismutase, peroxidase and glutathione peroxidase) were increased to resist oxygen stress induced by salt stress. The effect of salt stress on the intracellular glutathione (GSH) content of Z. rouxii was measured, and the results showed that the intracellular GSH content increased with the increase of salt concentration. At 120g/L salt concentration, the GSH content increased significantly by 73.4%. Then the effect of exogenous addition of glutathione on cell growth was investigated, and the results showed that the biomass of cells increased by 15% at 120g/L salt concentration by adding 0.5g/L glutathione. This study may provide theoretical support for in-deep understanding the salt-tolerant physiological mechanisms of Z. rouxii and further improvement of its salt tolerance.

Abstract:To reveal the application potential of two yeast extracellular enzymes in winemaking for aroma enhancement, the influence of the formation of ethyl octanoate and phenylethyl acetate in model winemaking by enzyme treatment was evaluated. Extracellular extracts of Hanseniaspora uvarum and Pichia fermentans were prepared. The model grape juice with respective glycosides of target compounds was used as the fermentation medium, and then various enzyme preparations (yeast extracellular enzyme, commercial glycosidase, and pectinase) were added with equivalent β-D-glucosidase activity 5U/L. Moreover, commercial Saccharomyces cerevisiae was inoculated to conduct the alcoholic fermentation. And fermentative juice sampled during fermentation were analyzed by GC-MS every 24 h to obtain aroma compounds. The results showed that both yeast extracellular extracts gave high activities of flavor enzymes. The activities of α-L-arabinosidase, α-L-rhamnosidase, and β-D-galactosidase in Hanseniaspora uvarum extracellular enzyme were higher, while those of β-D-glucosidase, esterase, and protease were higher in Pichia fermentans extracellular enzyme. The highest producing range of octanoic acid and ethyl octanoate was located from the 4th to 8th day during fermentation, and then the content declined. While the highest producing range of phenyl ethanol and phenylethyl acetate sited from 6th to 14th day during fermentation, and then stabilized. Comparing with AR2000 and pectinase, the enhancement of target esters by Hanseniaspora uvarum and Pichia fermentans extracellular enzyme was better. The enhancement of ethyl octanoate was nearly 3 times of the possible level of the respective glycoside hydrolysis. The improved content of phenyl ethanol by Hanseniaspora uvarum and Pichia fermentans extracellular enzyme was greater than the possible level of the respective glycoside hydrolysis, and the content of phenylethyl acetate in the end of fermentation by Hanseniaspora uvarum and Pichia fermentans extracellular enzyme was nearly 2 times of the level in control. During grape juice fermentation treated by Hanseniaspora uvarum and Pichia fermentans extracellular enzyme, the enhancement of ethyl octanoate and phenylethyl acetate was mainly at the promotion of yeast ester metabolism, and the promotion effect was much stronger than the hydrolysis of the respective glycosides, so yeast extracellular enzymes are helpful to produce relative wine esters.

Abstract:Based on the advantageous functions of short chain fatty acids to human intestine and body, the species and content of short chain fatty acids(SCFA) produced from Chinese yam oligosaccharides by lactic acid bacteria and bifidobacteria fermented in simulated intestinal environment were investigated, respectively. The results showed that Chinese yam oligosaccharides could be utilized as carbon source by lactic acid bacteria and bifidobacteria in simulated colonic fermentation environment. SCFA, such as lactic acid, acetic acid and propionic acid with positive effects on the body were produced in the process. And the concentration of SCFA is related to strains of Lactobacillus and fermentation time. The lactic acid concentration in 48h fermented liquid of Lactobacillus plantarum reached (13.800±0.243)mg/mL. The acetic acid concentration in 48h fermented liquid of Bifidobacterium animalis reached (1.850±0.003)mg/mL; while the propionic acid concentration in 8h fermented liquid of Bifidobacterium animalis reached (0.082±0.001)mg/mL. The results suggested that SCFA could be produced by intestinal probiotics with the adjustment of diet structure to keep our intestine and body healthy.

Abstract:The poor stability of flavor during shelf life has been one of the main factors restricting the development of green tea beverages. Therefore, in order to improve the flavor stability of green tea beverage during shelf life, the changes of the sensory quality and the main quality chemical composition of green tea beverages supplemented with different sugars such as sucrose, maltose, fructose, and glucose during high temperature sterilization conditions (135℃、15s) and storage process (4℃ and 38℃, 28d) were analyzed, and the potential mechanism was also discussed. The results showed that green tea beverages underwent significant deterioration in flavor quality during high-temperature sterilization and storage process, and supplementing with different sugars helped to increase the quality stability of green tea beverages. The addition of sucrose in green tea beverages was more stable in sensory quality and appearance color and the addition of sucrose and maltose in green tea beverages was more conductive to maintaining the stability of flavor and main flavor components. Based on the analysis of flavor change mechanism of green tea beverages, we found that sucrose, maltose, fructose and glucose had protective effect on EGCG under the condition of high temperature treatment, and maltose had better protective effect. In summary, adding sucrose and maltose can improve flavor stability of green tea beverages.

Abstract:Oxidized starch and fish gelatin were adopted to prepare Maillard reaction products (MRPs). Box-Behnken experiment was supplied to optimize the emulsifying properties of MRPs. The results showed that the optimum conditions were pH 5.00, temperature 104.70℃ and reaction time 3.00h. Under this condition, MRPs could obtain the emulsion stability of 60.90%, which was increased by 26.87% compared with the single gelation emulsifer. The confirmatory experiment demonstrated that there was a significant difference in the case of a 95% confidence factor, verifying the accuracy of the optimization scheme. In addition, UV-absorbing spectroscopy verified the formation of MRPs. This study provided an ideal process for the development of high efficient protein-polysaccharide compound emulsifier.

Abstract:Insoluble dietary fiber (IDF) was extracted from watermelon peel and modified by hydrochloric acid. The adsorptions of nitrite by hydrochloric acid modified insoluble dietary fiber (HCl-IDF) and IDF were evaluated. The effects of pH value, oscillating temperature, HCl-IDF dosage, adsorption time, NO-₂ initial concentration on NO-₂ adsorption of HCl-IDF were tested. The results showed that the adsorption capacity of NO-₂ was doubled after modification. When the addition amount of HCl-IDF was 12.5g/L, the removal rate was 64.6% and tended to adsorption equilibrium. When the initial concentration of NO-₂ was 40mg/L, the adsorption was close to saturation. Increasing temperature, lowering pH and prolonging adsorption time were beneficial to the adsorption of NO-₂ by HCl-IDF, and the adsorption equilibrium was reached at pH 1.5,8K and 70min. The adsorption equilibrium of HCl-IDF for NO-₂ could be fitted by Langmuir isotherm equation, and the adsorption kinetics conformed to Langergren quasi-second-order kinetic model, which was mainly chemical adsorption. Thermodynamic studies showed that the adsorption of NO-₂ by HCl-IDF was an endothermic spontaneous reaction.

Abstract:In vitro model experiment of α-glucosidase inhibitor was used to screen out 4 kinds of active material, and the optimization design of the mixture formula was carried out. The optimal proportions of formula were Cyclocarya paliurus leaves extract 26.05%, grape skin extract 10.00%, mulberry leaves extract 22.13%, and loquat leaves extract 41.82%.The insulin resistant HepG2 cell model was induced by the high concentration glucose. The results showed that the formula could significantly promote the glucose utilization of the insulin resistant HepG2 cell to improve the insulin resistance, and the effect was concentration-dependent.

Abstract:The visible spectrum fingerprints of infusion color of seven grades of Xinyang Maojian tea were established by using the colorimeter to scan the tea infusion continuously under the wavelength of 400-700nm. Based on the ratio of reflectance and transmittance under each wavelength, the method of discriminant analysis was used to differentiate grades of Xinyang Maojiao tea with the accuracy more than 90%. Seven methods were used for fingerprint similarity calculation which all can reflect the difference between grades of the tea to different extent, while the new improved extent similarity method was proved to be the best. The results of similarity calculation in grading of teas were consistent with that of discriminant analysis and the difference between grades can be quantified. This provides another objective and quantitative method for quality evaluation and quality control of green tea.

Abstract:In order to make sure the water quality can reach the first-class A standard stipulated in the Pollutant Discharge Standard of Urban Sewage Treatment Plant, the bioaugmentation technology was adopted to improve the performance activated sludge. Compound microbial agents with high efficiency in degrading protein, fat and aniline (consist of heterotrophic nitrifying-aerobic denitrifying strains and denitrifying phosphorous accumulating bacteria) was used to reduce total nitrogen (TN), ammonia nitrogen (NH₃-N) and COD of swage containing food wastewater. The experimental results showed that the effluent water quality had been significantly improved after adding the compound bacteria in the aeration tank. The TN removal rate of the secondary settling tank reached 93.48%, which was increased by nearly 70% on the original basis; the ammonia nitrogen removal rate was 83.15%, increased 60% more than the original basis; COD removal rate reached 91.40%. After the compounding agent matures and forms a commensal flora with the indigenous microorganisms in the aeration tank, the bacteria were stopped to add for 2 months, and during this period, the sludge was controlled to continuously reduce the sludge concentration in the biochemical pool (from 9000mg/L to 6000mg/L). The final system TN, NH₃-N, COD removal efficiency can be maintained at the above level, greatly reducing the energy consumption of the original system.

Abstract:Models established by spectral data collected by different spectroscopy instruments have model failure problems, leading to the low utilization rate, which is not conducive to the development of the spectroscopy industry. This study attempted to explore the model transfer in the two indicators of edible oil acid values and peroxide values by using migration learning analysis. The experimental samples were 50 edible oil samples. The experimental instruments were VERTEX70 Fourier infrared spectrometer and Antaris II Fourier near-infrared spectrometer (including fiber optic probe and transmission probe). Three sets of experiments were designed with different instrument combinations. A near-infrared spectroscopy quantitative analysis model was established based on the partial least squares method, and the model transfer study was carried out. Taking the first set of experiments as an example, the correction coefficient of the acid values and peroxide values model were established after migration learning, which increased from 0.068419 and -0.371980 to 0.730980 and 0.819040. The corrected root mean square error coefficient decreased from 0.358180 and 0.090110 to 0.192480 and 0.032720. Experiments showed that migration learning could effectively alleviate the model failure problem and improve the generalization ability of the model. This research provides a new idea for solving the wide application of the spectral analysis model.

Abstract:The hazards which affect the quality and safety in edible agricultural products are widely sourced and varied. The hazard risks of biological and chemical pollutants almost accompany the entire supply chains in edible agricultural products, from production environment and agricultural inputs to the harvest, storage and transportation links. It is an inevitable requirement for the sustainable development to efficiently monitor the hazardous materials and research its functional effector for edible agricultural products. The immune network theory-based anti-idiotype antibodies have been proved to be useful for antigenic effector preparation because the characterizing of simulate conformation and even biological activity of antigenic epitope, which provided a new idea of monitoring the hazards of edible agricultural products or functional alternative materials. In this study, the hazards and safety risks which may involve in the process of production and supply of edible agricultural products have been systematically sorted out.Meanwhile, anti-idiotype antibodies technology and the application status in monitoring hazards of edible agricultural products have been comprehensively introduced and collated.Finally, we have studied the application prospects, existing problems and counter measures of anti-idiotype antibodies for monitoring hazards in edible agricultural products.