栀子蓝色素稳定性的研究

研究了栀子蓝色素的热稳定性，光稳定性，耐氧化还原性和ｐＨ值稳定性，并就食品中常见的几种金属离子：Ｆｅ３＋、Ｆｅ２＋、Ｋ＋、Ｎａ＋、Ｚｎ２＋、Ｍｇ２＋、Ｃｕ２＋、Ａｌ３＋和常用添加剂对蓝色素稳定性的影响进行了探讨。结果表明，该色素性能优良，具有广阔的开发应用前景。     

Effect of Edible Coating Process and Irradiation Treatment of Strawberry fragaria spp. on Storage-keeping Quality

ABSTRACT: Gamma-irradiation and various edible coatings were tested on fresh strawberries ( Fragaria spp. ) for keeping fruit quality and extending shelf life. Four coatings based on milk protein were evaluated. In 1 experiment, coating formulation based on caseinate and/or strawberries were irradiated using a ⁶⁰Co source. Both gamma-irradiation treatment and edible coating process significantly delayed (p ≤ 0.05) molds growth. Edible coating based on irradiated caseinate was more effective than that of unirradiated caseinate. In a 2nd experiment, 3 irradiated coatings based on calcium caseinate and whey proteins were evaluated. The coating formulation based on 1:1 caseinate-whey was found to be more effective than those based on calcium caseinate. Addition of calcium chloride or a mixture of pectin and agar increased the effectiveness of the coating by delaying molds' apparition.     

Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready-to-eat mortadella-type sausages during refrigerated storage

BACKGROUND: The effectiveness of chitosan films containing Zataria multiflora Boiss essential oil (ZEO) (5 and 10 g kg^?1) and grape seed extract (GSE) (10 g kg^?1) on lipid oxidation and microbial (lactic acid bacteria, aerobic mesophiles and inoculated Listeria monocytogenes) characteristics of mortadella sausage at 4 °C for 21 days was evaluated. The release of total phenolics (TPs) into sausage was also assessed. RESULTS: All films exhibited antibacterial activity against L. monocytogenes on agar culture media. Chitosan films containing ZEO were the most effective on the growth of bacteria. The growth of L. monocytogenes was significantly inhibited by ZEO‐GSE containing films especially during storage of the sausages for 6 days. Aerobic mesophiles and lactic acid bacteria were the most sensitive and resistant groups to films by 0.1–1.1 and 0.1–0.7 log cycles reduction, respectively. Sausages wrapped by 10 g kg^?1 GSE + 10 g kg^?1 ZEO films had the lowest degrees of lipid oxidation, which was 23% lower than the control. The TPs of ZEO films decreased to zero after 6 days, whereas TPs of GSE films followed a slight decrease during the storage. CONCLUSION: Antimicrobial/antioxidant chitosan film could be developed by incorporating GSE and ZEO for extending the shelf life of mortadella sausage. Copyright © 2011 Society of Chemical Industry     

酵解与水解食用菌多糖对脾胃损伤小鼠调节作用的比较研究

目的 研究酵解与水解食用菌多糖对脾胃损伤小鼠的影响, 并比较二者对脾胃损伤小鼠的调节作用。方法 50只SPF级ICR小鼠, 分成空白组、模型组、阳性对照组、水解食用菌多糖组和酵解食用菌多糖组, 每组雌雄各半。采用高脂高糖加酒法建立脾胃损伤模型, 测定小鼠脏器指数、血清中超氧化物歧化酶(superoxide dismutase, SOD)、丙二醛(malondialdehyde, MDA)、一氧化氮(nitric oxide, NO)、肿瘤坏血因子(tumor necrosis factor-α, TNF-α)、白介素-6 (interleukin-6, IL-6)、胃泌素(gastrin, GAS)、胃动素(motilin, MTL)、二胺氧化酶(diamine oxidase, DAO)、谷丙转氨酶(glutamic-pyruvic transaminase, AST)、谷草转氨酶(glutamic-pyruvic transaminase, ALT)、肌酐(creatinine, CRE)和尿素氮(urea nitrogen, BUN)水平。利用主成分分析提取主成分并对各组间小鼠进行评分。结果 相较于模型组, 水解食用菌多糖与酵解食用菌多糖组GAS、MTL、SOD水平极显著上升(P<0.01), TNF-α、BUN、AST水平极显著降低(P<0.01), ALT水平显著降低(P<0.05), NO、IL-6、MDA、CRE、DAO水平呈显著或极显著降低(P<0.05或P<0.01)。主成分分析评分图显示, 不同组别的小鼠间有明显分离, 且与水解食用菌多糖组相比, 酵解食用菌多糖组和模型组之间的分离度更高。结论 酵解食用菌多糖和水解食用菌多糖均可通过提升机体免疫力和抗氧化能力, 改善脾胃损伤伴随的炎症反应及肝肾代谢功能, 且酵解食用菌多糖对小鼠的脾胃损伤具有更优的调节作用。     

Effects of sodium caseinate‐ and milk protein concentrate‐based edible coatings on the postharvest quality of Bing cherries

Bing cherries were coated with sodium caseinate‐ or milk protein concentrate‐based edible coatings. Besides the proteins (100 g kg^?1), the coating formulations also included glycerol (about 300 g kg^?1 protein) and either beeswax or a stearic–palmitic acid blend at a concentration of 0, 100 or 300 g lipid phase kg^?1 of protein. All coatings, especially those containing 300 g kg^?1 stearic–palmitic acid blend, successfully reduced water loss of the fruits. The edible coatings had a beneficial effect on the sensory quality of the cherries, and there were significant (p < 0.05) effects of the coating treatments on soluble solids, titratable acidity and pH. Copyright © 2004 Society of Chemical Industry     

高效酒精固态氧化生产食醋新技术的研究

该技术以食用酒精为原料，采用固态酿造新工艺，人工接种醋酸菌８号，生产的食醋固态醋风味、质量稳定，成本有所降低。     

Characterization and antimicrobial activity of sweetpotato starch-based edible film containing origanum (Thymus capitatus) oil

The objectives of this research were to characterize the mechanical and barrier properties of sweetpotato starch (SPS)-based film (SPSF) and to investigate the antimicrobial activity of SPSF containing origanum oil (OG) against foodborne pathogenic bacteria. The SPSF was fabricated with the SPS extracted from commercial sweetpotato roots. Tensile strength (TS), percent elongation at break (E), and water vapor permeability (WVP) were determined to characterize the SPSF fabricated with selected SPS concentrations, plasticizers, and the concentrations of plasticizers. The agar diffusion assay was used to determine the antimicrobial activity of SPSF containing selective concentrations of OG against Salmonella Enteritidis, Escherichia coli O157:H7, and Listeria monocytogenes. The SPSF fabricated with 2.5% SPS exhibited the greatest TS (4.58 MPa). The TS, E, and WVP of SPSF plasticized with 40% sorbitol exhibited 7.96 MPa, 77.92%, 0.212 ng m/m(2) S Pa, respectively. Therefore, the SPSF fabricated with 2.5% SPS and 40% sorbitol was determined as the optimum film. The antimicrobial activity of the SPSF containing OG increased as the concentration of OG increased. And the SPSF containing OG exhibited greater inhibitory effects against the gram-negative bacteria such as S. Enteritidis and E. coli O157:H7 than the gram-positive L. monocytogenes. The greatest antimicrobial activity was observed against S. Enteritidis when the SPSF containing 2% OG was applied, and the maximum square of zone width was 18.43 mm(2).     

燕窝的研究现状

燕窝是雨燕科金丝燕在繁殖的季节用唾液及其绒羽筑建而成的窝巢,具有丰富的营养和药用价值。近年来燕窝消费量逐渐增加,对燕窝生物活性及检测方法的研究越来越受到关注。燕窝的主要营养成分包括蛋白质、碳水化合物、微量元素以及水溶性氨基酸,其中唾液酸为燕窝中主要的生物活性成分。燕窝不仅可以抗衰老、抗病毒、抗射线、降血压,而且具有促进有丝分裂、促进细胞再生等功效。燕窝的真伪鉴定方法主要包括：感官检测、理化鉴定、光谱鉴定、生物鉴定、色谱鉴定,以及多种鉴定方法并用的手段。本文从燕窝产量、燕窝产品的加工工艺、燕窝行业法律法规三个方面对燕窝的产业状况进行了介绍,对燕窝一般营养成分、主要功能成分及检测方法、主要功能作用、食用安全性、真伪鉴定方法进行了综述,对燕窝以后的研究方向进行了展望,为燕窝进一步研究提供依据。     

Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage

Casings formed from pectin (PN) containing 2.5% and 5% corn oil (CO) and olive oil (OO) and gelatine/sodium alginate blends (GSAB) containing 2.5% CO and OO respectively were used for sausage manufacture. Mechanical properties and water content of casings were assessed prior to application. Following sausage manufacture, product quality and shelf-life evaluation were assessed in terms of sensory attributes, instrumental colour, moisture loss and lipid oxidation. All manufactured casings were of good quality and initially produced intact and stable sausage products. However, with time, shrinkage of products occurred where GSAB casings were used. Sensory analysis of sausages showed that PN casings were more preferred to GSAB casings for sausage manufacture. CIE colour analysis supported sensory evaluation. Water losses from sausages using GSAB casings were lower compared to sausages using PN casings due to GSAB casings having higher ability to trap and absorb water compared to PN casings. Lipid oxidation developed over time for all sausage products, however, sausages manufactured using GSAB casings containing both CO and OO at 2.5% had better oxygen barrier properties compared to sausages manufactured using PN containing the same concentration of emulsified oils. Sausages manufactured using casings containing OO were more prone to lipid oxidation than those using CO. Importantly, sausages manufactured using PN casings containing 5.0% CO were extremely stable to lipid oxidation over a six day storage period and significantly, were <1 on the TBARS numbers scale.     

Antimicrobial Activity of Chitosan Films Enriched with Essential Oils

ABSTRACT: Antimicrobial and physicochemical properties of chitosan films and chitosan films enriched with essential oils (EO) were determined in vitro and on processed meat. Antimicrobial effects of pure EO of anise, basil, coriander, and oregano, and of chitosan-essential oil films against Listeria monocytogenes and Escheri-chia coli O157:H7 were determined by an agar diffusion test. The antibacterial effects of the EO were similar when applied alone or incorporated in the films. The intensity of antimicrobial efficacy was in the following order: oregano > > coriander > basil > anise. The chitosan films and chitosan-oregano EO films were applied on inoculated bologna samples and stored 5 d at 10 °C. Pure chitosan films reduced L. monocytogenes by 2 logs, whereas the films with 1% and 2% oregano EO decreased the numbers of L. monocytogenes by 3.6 to 4 logs and E. coli by 3 logs. Pure chitosan films were 89 μm thick, whereas addition of 1% and 2% oregano EO increased thickness to 220 and 318 μm, respectively. During application on bologna discs, the films absorbed moisture, resulting in the final thickness of 143, 242, and 333 μm, respectively. Addition of oregano essential oil into the chitosan films decreased water vapor permeability, puncture and tensile strength, but increased elasticity of the films. The films have the potential to be used as active biodegradable films with strong antimicrobial effects.