內(nèi)容: Pleurotus ostreatus as an edible mushroom with pharmacological potential, belonging to class basidiomycetes of kingdom Mycota is known to have immense therapeutic properties. P. ostreatus contains polysaccharides, proteins, sterols, volatile oils and polyphenols. P. ostreatus has a variety of biological activities, including anti-oxidant, anti-hyperlipidemic, anti-tumor, immunoregulatory and bacteriostatic. This paper summarizes the extraction methods, chemical components and biological activities of P. ostreatus, and find it is good resources to develop medicine and health food.

內(nèi)容: With its more sustainable production mode and higher healthy food supplying, cultivated meat is gradually regarded as the promising alternative meat food in future by human beings. Most of the countries in the planet had participated in the cut-throat competition for sustainable protein searching, especially for the regions with low food self-sufficiency rate. In this paper, by reviewing the commercial market participation, product development stage, and technical research progress related to cultivated meat in detail, we demonstrated the industrialization progress of cultivated meat and explored the challenges of cultivated meat in the near future. 1) Seeded cell and serum free medium were the basic raw materials, which were directly related to the food safety regulation, production cost control and productivity improvement; 2) Bioreactor and regulation were the cornerstone of industrialization, which were closely related to the capacity expansion, product marketing; 3) Technological improvements in taste, texture, safety, scale, cost were the foundation of realizing product iterative upgrade and market acceptance.

內(nèi)容: High Fischer ratio oligopeptides (HFROs) are a group of oligopeptides containing high levels of branched-chain amino acids (BCAA) and low levels of aromatic amino acids (AAA). HFROs have received a lot of attention as they are believed to have significant physiological activities, including antioxidant, liver damage repair, anti-fatigue, anti-tumor and energy supply to the body. HFROs are available from a wide range of sources and both plant and animal proteins can be used to prepare HFROs but the physiological tolerability and rejection of special populations needs to be considered. Enzymatic hydrolysis is the most common method for the preparation of HFROs, but optimization of the separation and purification process is still needed in the future. Diseases caused by disruptions in the balance of BCAA and AAA in the blood, such as hepatic encephalopathy, can be treated by supplementing HFROs with drugs or food. In addition, HFROs are able to reduce fatigue feedback and assist in the treatment of phenylketonuria at the molecular nutrient level. The aim of this review is to review recent research on HFROs and provide new perspectives on the high value use of crops and the development of novel functional and special medical purpose foods.

內(nèi)容: Indicating hydrogels have shown the advantages of being fast, sensitive, and real-time in demonstrating the freshness of aquatic products due to their noticeable color change. In this work, an anti-freezing hydrogel embedded with pH-sensitive alizarin was developed as an original colorimetric indicator for monitoring the corruption of aquatic products at low temperatures. The anti-freezing hydrogel was prepared from 2-carboxyethyl acrylate, [2-(methacryloyloxy)ethyl]-trimethylammonium chloride, and 2-hydroxyethyl methacrylate monomers with triethylene glycol dimethacrylate as cross-linking agent. The hydrogel showed excellent anti-freezing capability, which was further incorporated with the pH-sensitive dye alizarin to gain the indicating capability. When applied in the indication of the freshness of salmon under low-temperature storage, it was found that the color changes of the indicator corresponded with the total volatile basic nitrogen contents of salmon, the correlation coefficient of which was 0.959 6. These results indicated the application potential of the hydrogels as freshness indicators during low-temperature storage or cold-chain transportation.

內(nèi)容: Application of nondestructive techniques combined with image processing techniques has been increasing in investigating the internal structure of food products. Magnetic resonance imaging (MRI) is one of these methods. The aim of this research is to investigate the effect of coating formulation on structural properties of turkey nugget samples (turkey nugget with typical batter, tragacanth-containing batter and tragacanth) by MRI. Results revealed that the changes caused by the batter formulation could also be examined using the tomographic images. The results also indicated that the brightness of the MRI images of nuggets decreased during frying. The nugget crust with the tragacanth-containing batter was brighter because of its higher moisture content. Furthermore, the shrinkage of nugget core in this sample was less than the others. This research aimed to present a valuable knowledge about nugget frying pertaining to quality evaluation.

內(nèi)容: This study aimed to investigate the effects of phosphorylated-ovalbumin (P-OVA) at different concentrations (0.5% and 1.0%) on the gel properties of pork myofibrillar protein (MP). The results showed that the textural properties such as gel hardness, cohesiveness, springiness and chewiness were improved with P-OVA addition at 0.5%. The water holding capacity (up to 75.89%) and gel strength (up to 168.56 g·mm) of MP gel were markedly increased after P-OVA addition. The absolute value of zeta potential reached 13.85 mV and maximum hydrophobicity (15.2 μg) resulted from the addition of 0.5% P-OVA. The storage modulus (G’) and loss modulus (G”) of MP gel were significantly increased from 50 °C, and the G’ and G” significantly increased after 1.0% P-OVA addition, evidencing that the cross-linking effect of MP protein gel was enhanced. In addition, the P-OVA addition improved the structure of MP gel protein by reducing the α-helix, while increasing the β-sheet and the r-value (the ratio between two ultraviolet second-derivative peak-to-trough distances), which further promoted the uniform and compact gel network structure. This work demonstrated that P-OVA is a highly effective modifier that significantly improves the quality of MP gel. From a view of practice, 0.5% P-OVA is the optimal addition amount.

內(nèi)容: Drying is a key step in starch noodle production. The effects of high temperature (60, 70, 80 °C) and high relative humidity (65%, 75%, 85%) drying (HTHD) on the moisture distribution, starch microstructure and cooking characteristics of extruded whole buckwheat noodles were investigated. Compared to the conventional hot-air drying (CHAD) at 40 °C, the increase in drying temperature (60–80 °C) and the decrease in relative humidity (85%–65%) significantly improved drying efficiency of the extruded noodles. By adjusting drying temperature and relative humidity, the rate of moisture migration in noodles and phase transition of starch could be appropriately controlled. The optimum drying parameters (T70H75, 70 °C drying temperature and 75% relative humidity) showed smooth and dense network structure, resulting in the lowest cooking loss (6.61%), broken rate (0%), highest hardness (1 695.17 g) and springiness (0.92). However, the total flavonoid content (TFC) and the total phenolic content (TPC) reduced by 6.81%–28.50% and 7.19%–53.23% in contrast to CHAD, and the color of buckwheat noodles became darker through HTHD. These findings showed the potential of HTHD for increasing drying efficiency and improving buckwheat noodle quality. The appropriate drying parameters could maintain a balanced relationship between moisture migration in noodles and phase transition of starch, which resulted in better cooking quality for extruded whole buckwheat noodles. Such a study is valuable for regulating the process conditions of buckwheat-based foods and promoting its commercial utilization.

內(nèi)容: Cinnamomi Cortex was a material as medicinal and edible resources and it has been demonstrated that Cinnamomi Cortex aqueous extract (CCAE) possess hypoglycemic effect, but there were no active compounds identified as quality standard of CCAE to be used in the investigate of hypoglycemic activity. Hence, in this study, the quality standard and the hypoglycemic effect of CCAE were investigated. Cinnamaldehyde and coumarin as the quality control in CCAE were analyzed by high performance liquid chromatography (HPLC) method. The results showed that the average yield of extraction was 10.06%. The concentration of coumarin was linear with peak area ranging from 0.02–1.00 μg/mL (r = 0.999 6, n = 6) and that of cinnamaldehyde also demonstrated a good linear relationship with peak area in the range of 1.05–52.50 μg/mL (r = 0.999 7, n = 6). The average recovery rate of coumarin and cinnamaldehyde was 99.42% and 100.11%, respectively. The investigation of hypoglycemic effect revealed that CCAE could improve weight loss, lower liver and pancreas indices, improve organ damage caused by diabetes, and lower fasting blood glucose, glycosylated serum protein (GSP) and total cholesterol (TC) levels. The results showed that CCAE can reduce fasting blood glucose and blood lipid levels in diabetic mice.

內(nèi)容: Roasting is the most common processing method that enhances color, and texture. In this study, infrared roasting of peanuts was done using an infrared rotary dryer. Roasting was operated at 90% infrared power (630 W) with different rotating speed (1 and 2 r/min). The effect of roasting was studied at different moisture levels (7.66%, 11.49%, and 13.72% db). From the study, the color parameter, L* value, was found to be significantly different (P < 0.05), and it decreased with the decrease in rotating speed, and the ?E value varies from 2.32 to 10.56. Results also showed that the antioxidant activity decreased with the reduction in rotating speed as lesser revolutions took longer roasting time, and the values decreased from 84.34% to 71.74%. Minimal changes in total phenolic content were found and varied from 3.62 to 2.10 mg/g GAE, an appropriate limit for good-quality roasted peanuts. The hardness of roasted peanuts ranged from 12.25 to 39.43 N. Moisture content 13.72%, and 1 r/min is the best possible treatment for infrared peanut roasting, significantly enhancing the quality of peanuts. This study concluded that high-power short-time infrared roasting could give good-quality roasted peanuts with optimum bioactive compounds.

內(nèi)容: Notoginseng Radix et Rhizoma (Sanqi in Chinese) is a precious traditional Chinese herbal medicine. It has the effect of dispersing blood stasis and stopping bleeding, reducing swelling and fixing pain. However, it tends to contaminate with harmful fungi during storage, which may make it much less effective. In order to understand the fungal contamination of Notoginseng Radix et Rhizoma and master its composition of the exogenous fungi. The surface fungi of Notoginseng Radix et Rhizoma samples collected from six Chinese provinces and districts were investigated by using dilution plate method. Detection of aflatoxins by UPLC-MS/MS. The results showed that Penicillium citrinum was dominantly isolated from Notoginseng Radix et Rhizoma samples from No.1 to No.4. Aspergillus flavus, which produces aflatoxin, was dominantly isolated from Notoginseng Radix et Rhizoma samples from No.5 and No.6. In addition, kinds of mycotoxin were assayed which were produced by three of those identified A. flavus. All three fungi strains produced aflatoxin B1 (AFB1) and one strain HBSQ1-5 additionally produced other three kinds of mycotoxin, AFB2, AFG1 and AFG2. It is the results implied that it will be very important to take serious cautions when using Notoginseng Radix et Rhizoma. As well as, understanding the composition of the exogenous fungi of Notoginseng Radix et Rhizoma and the strains of toxin-producing fungi, which can play an important role in guiding the storage of Notoginseng Radix et Rhizoma.