柑橘果实采后侵染性病害防治技术研究进展

柑橘采后侵染性病害主要由真菌引起的并影响柑橘的长期贮藏效果.因此介绍柑橘主要的侵染性病害.并对有关侵染性病害防治技术的研究进展,包括化学、物理方法和生物防治做一综述.同时详述拮抗菌在防治柑橘侵染性病害中的应用,并提出生物防治技术将成为今后研究的方向和重点.     

Recent advances in biotechnological valorization of brewers' spent grain

Brewers'' spent grain (BSG) is the most abundant by-product of beer-brewing. BSG is rich in nutrients such as protein, fiber, minerals, and vitamins, and therefore it is conventionally used as low-cost animal feed. On the other hand, alternative utilization of BSG has gained increased attention during recent years due to technological progress in its processing and the emergence of the concept of circular economy. The valorization of BSG through biotechnological approaches is environmentally friendly and sustainable. This review was focused on recent advancements in the conversion of BSG into value-added products, including bioenergy (ethanol, butanol, hydrogen, biodiesel, and biogas), organic acids, enzymes, xylitol, oligosaccharides, and single cell protein, via biotechnological approaches. In addition, the potential applications of BSG as immobilization matrices in bioprocesses have been reviewed.     

Recent advances in whey processing and valorisation: Technological and environmental perspectives

Whey has several environmental risks if disposed of as waste in watercourses. However, there are numerous valorisation techniques to convert it into valuable and highly nutritious products. Techniques such as membrane filtration may be utilised, but these are not applicable to all categories of whey. Novel methodologies that are agile enough to deal with whey variability can produce valorised products. This review assesses the capability of whey processing techniques, applications and methodologies, discussing pertinent research that can innovate product development further. It focuses on environmental impacts of whey as a waste and ways of minimising it.     

柑橘采后贮藏保鲜技术研究进展

柑橘采后贮藏期间易发生侵染性病害问题为其产业造成了巨大的经济损失,因此研究柑橘的贮藏保鲜技术对减少其采后损失具有重要的意义。该文围绕柑橘采后贮藏所涉及的物理、化学、生物以及协同保鲜等相关技术的研究成果进行综述,进一步探讨了目前柑橘采后贮藏存在的问题。前期的研究结果表明,热处理是一种简易高效、安全且具有发展前景的保鲜技术,天然可食性涂膜是未来研究热点,协同保鲜结合生物防治剂因其能显著增强保鲜效果亦备受关注,此外,明确保鲜效果成因的机理有助于从根本上提升柑橘保鲜技术。综上,柑橘采后保鲜技术应在满足食用安全性的同时保证柑橘良好的质量品质,而将电子信息化技术应用于柑橘采后保鲜领域在工业信息化时代亦显得尤为重要。     

Estimating volume and mass of citrus fruits by image processing technique

An image processing based technique was developed to measure volume and mass of citrus fruits such as lemons, limes, oranges, and tangerines. The technique uses two cameras to give perpendicular views of the fruit. An efficient algorithm was designed and implemented in Visual Basic (VB) language. The product volume was calculated by dividing the fruit image into a number of elementary elliptical frustums. The volume is calculated as the sum of the volumes of individual frustums using VB. The volumes computed showed good agreement with the actual volumes determined by water displacement method. The coefficient of determination (R²) for lemon, lime, orange, and tangerine were 0.962, 0.970, 0.985, and 0.959, respectively. The Bland–Altman 95% limits of agreement for comparison of volumes with the two methods were (−1.62; 1.74), (−7.20; 7.57), (−6.54; 6.84), and (−4.83; 6.15), respectively. The results indicated citrus fruit’s size has no effect on the accuracy of computed volume. The characterization results for various citrus fruits showed that the volume and mass are highly correlated. Hence, a simple procedure based on computed volume of assumed ellipsoidal shape was also proposed for estimating mass of citrus fruits. This information can be used to design and develop sizing systems.     

Recent advances in edible coatings for fresh and minimally processed fruits

The development of new edible coatings with improved functionality and performance for fresh and minimally processed fruits is one of the challenges of the post harvest industry. In the past few years, research efforts have focused on the design of new eco-friendly coatings based on biodegradable polymers, which not only reduce the requirements of packaging but also lead to the conversion of by-products of the food industry into value added film-forming components. This work reviews the different coating formulations and applications available at present, as well as the main results of the most recent investigations carried out on the topic. Traditionally, edible coatings have been used as a barrier to minimize water loss and delay the natural senescence of coated fruits through selective permeability to gases. However, the new generation of edible coatings is being especially designed to allow the incorporation and/or controlled release of antioxidants, vitamins, nutraceuticals, and natural antimicrobial agents by means of the application of promising technologies such as nanoencapsulation and the layer-by-layer assembly.     

Recent advances in environmental risk assessment of transformation products

When micropollutants degrade in the environment, they may form persistent and toxic transformation products, which should be accounted for in the environmental risk assessment of the parent compounds. Transformation products have become a topic of interest not only with regard to their formation in the environment, but also during advanced water treatment processes, where disinfection byproducts can form from benign precursors. In addition, environmental risk assessment of human and veterinary pharmaceuticals requires inclusion of human metabolites as most pharmaceuticals are not excreted into wastewater in their original form, but are extensively metabolized. All three areas have developed their independent approaches to assess the risk associated with transformation product formation including hazard identification, exposure assessment, hazard assessment including dose-response characterization, and risk characterization. This review provides an overview and defines a link among those areas, emphasizing commonalities and encouraging a common approach. We distinguish among approaches to assess transformation products of individual pollutants that are undergoing a particular transformation process, e.g., biotransformation or (photo)oxidation, and approaches with the goal of prioritizing transformation products in terms of their contribution to environmental risk. We classify existing approaches for transformation product assessment in degradation studies as exposure- or effect-driven. In the exposure-driven approach, transformation products are identified and quantified by chemical analysis followed by effect assessment. In the effect-driven approach, a reaction mixture undergoes toxicity testing. If the decrease in toxicity parallels the decrease of parent compound concentration, the transformation products are considered to be irrelevant, and only when toxicity increases or the decrease is not proportional to the parent compound concentration are the TPs identified. For prioritization of transformation products in terms of their contribution to overall environmental risk, we integrate existing research into a coherent model-based, risk-driven framework. In the proposed framework, read-across from data of the parent compound to the transformation products is emphasized, but limitations to this approach are also discussed. Most prominently, we demonstrate how effect data for parent compounds can be used in combination with analysis of toxicophore structures and bioconcentration potential to facilitate transformation product effect assessment.     

Recent advances in pressure modification-based preservation technologies applied to fresh fruits and vegetables

Fresh fruits and vegetables are important parts of the human diet. The consumer demand for fruits and vegetables is increasing due to their rich nutritional value, appealing taste, and healthy perception. However, due to their highly perishable nature, appropriate preservation technologies must be developed to meet the consumer’s demand for healthy, additive-free, microbiologically safe, and high quality fresh fruits and vegetables. The preservation technologies based on modification or control of pressure alters the normal atmospheric pressure of the preservation environment. The materials to be preserved are subjected to either very high or low pressure to extend their shelf life. The mechanism, advantages, and limitations of pressure modification-based preservation methods such as high hydrostatic pressure, hyperbaric treatment, vacuum cooling, hypobaric storage, and vacuum packaging focusing on their applicability to fresh fruits and vegetables have been reviewed. This review suggests that these technologies have potential to extend the shelf life and achieve a better preservation of the quality of fresh fruits and vegetables.     

Recent advances in orange oil extraction: an opportunity for the valorisation of orange peel waste a review

Orange is a citrus plant that belongs to Rutaceae family and is widely produced and processed around the world for the production of several products, including orange juice, which is associated with the production of relatively high-volume of orange peel. This by-product is sometimes discarded as a waste in the environment. The valorisation of food waste is the point of interest and orange peel, as a food waste, can be used as a source of value added essential oil. Recently, several advanced extraction techniques, including ultrasound, microwave, enzymatic and supercritical fluid extraction, have been proposed to valorise this by-product. Each of these methods has its advantages and disadvantages and there is no published review regarding this subject. This work aims to review the recent findings on the applicability, benefits and drawbacks of orange oil extraction methods for orange peel valorisation.     

超高压在柑橘类果汁加工中的应用及其研究进展

超高压技术能有效的对食品进行杀菌和灭酶,由于大都在常温下处理,因此对食品的色、香、味等感官特征以及营养成分影响较小,是一种有潜在应用价值非热灭菌的先进技术。本文综述了超高压技术的特点及其在柑橘果汁中的应用和研究进展,并展望了超高压在果汁加工中的应用前景,为进一步研究超高压技术在果汁加工中的应用提供参考。     

Recent advances in processing food powders by using superfine grinding techniques: A review

Food powders are ubiquitous in people's daily life and food industry production with numerous advantages. With the increasing use of food powder in the world, it is increasingly important to understand the processing methods of food powder and the changes in physicochemical properties after processing in order to control the processing conditions and the quality of final products. Among the many processing methods for food powders, superfine grinding technique is an emerging and useful tool for superfine powder manufacturing with some unique and promising properties, which has made the technique successfully applied in food processing over the recent decades. This review highlights the information of the main superfine grinding methods in the field of food processing and the changes in performance after superfine grinding treatment. Also, potential challenges, promising opportunities, and perspectives of this technology are covered in the review. This review will provide theoretical foundation and guideline for superfine food powder processing, which can provide new approaches and ideas for the high‐value utilization of food raw materials as well as the food design.     

Evaluation of the economic and environmental sustainability of high pressure processing of foods

A comparative evaluation of the environmental/economic performance of High Pressure Processing (HPP) technology for food processing is made using Life Cycle Costing (LCC) and Life Cycle Assessment (LCA) methodologies. Thermal pasteurization (TP), in the form of indirect system (with energy recovery) and of retort process, and modified atmosphere packaging (MAP), are taken as benchmark during the evaluation, as traditional food processing technologies typically used to process orange juice (TP) and sliced Parma ham (MAP). Primary data on costs and consumption of HPP, TP and MAP plants were obtained from companies. Secondary data for LCA analysis was retrieved from the Ecoinvent 3.4 database and from available scientific literature.As a result of the assessment, HPP appears as more expensive than both TP processes, but turns out to have a lower environmental impact in almost all impact categories. Compared to MAP, HPP is less expensive and also has a lower impact in most of the impact categories, as MAP requires a significant amount of packaging materials and food gases. Industrial relevance: High pressure processing (HPP) is a well-known non-thermal technology, which since its introduction has had limited use, mainly due to the high cost of the electricity required for the process. Nowadays, however, new technologies in the food processing and new food product applications could make it more widely used. To correctly evaluate whether HPP technology is actually cost-effective and has low impact on the environment, detailed economic and environmental analyses have been carried out in this paper. Results are expected to enhance the use of HPP technology in industry.     

柑橘加工废渣糖蜜糖分的分离提取及含量测定

该研究采用脱脂和醇沉相结合的方法对长叶橙加工废渣中的柑橘糖蜜糖分进行分离提取,考察脱脂工艺参数(脱脂剂用量、脱脂剂中石油醚体积分数、回流时间)以及醇沉工艺参数(乙醇浓度、乙醇用量、醇沉时间)对粗多糖提取率的影响,在单因素实验的基础上分别进行Box-Behnken响应面优化,确定最佳工艺。在最佳工艺条件下,采用3,5-二硝基水杨酸法和蒽酮试剂法对澄清果肉渣糖蜜、未澄清果肉渣糖蜜、澄清果皮渣糖蜜、未澄清果皮渣糖蜜4个样品进行还原糖、蔗糖和多糖含量测定。Box-Behnken响应面优化结果表明,最佳脱脂工艺为脱脂剂用量20倍、脱脂剂中石油醚体积分数90%、回流时间3.5 h,最佳醇沉工艺为乙醇体积分数99%、乙醇用量8倍、醇沉时间8 h,在此条件下粗多糖提取率为5.47%;样品测定结果表明,果肉渣糖蜜的总糖分含量高于果皮渣糖蜜,澄清后糖蜜纯度增加,多糖含量降低。     

Quantitation of bioactive compounds in citrus fruits cultivated in Taiwan

The aim of this study was to determine the levels of bioactive compounds in the edible portions of eight varieties of citrus fruits (Ponkan, Tonkan, Murcott, Wendun, Peiyou, Kumquat, Liucheng, and Lemon) cultivated in Taiwan. The amount of total polyphenol and flavonoid exceeded that of total carotenoid. Hesperidin was the major flavanone, which abounded in Liucheng and Tonkan (5.36 ± 0.145 and 4.13 ± 0.050 mg/g db, respectively). Naringin abounded in Peiyou and Wendun (1250 ± 0.82 and 2205 ± 11.1 μg/g db, respectively). Diosmin was the major flavone, and Kumquat (0.699 ± 0.021 mg/g db) and Lemon (0.323 ± 0.004 mg/g db) had the highest contents. Kaempferol was the most abundant flavanol except in Wendun, Peiyou, and Kumquat, and Murcott had the highest content (1.04 ± 0.007 mg/g db). Chlorogenic acid was the major phenolic acid, and Wendun and Lemon had the highest contents (103 ± 11.5 and 92.6 ± 8.90 μg/g db, respectively). β-Cryptoxanthin was the main carotenoid (0.764 ± 0.031–6.67 ± 0.329 μg/g db), followed by β-carotene (0.435 ± 0.016–3.77 ± 0.154 μg/g db), and these two compounds abounded in Murcott. Tonkan, Wendun, Peiyou, and Lemon had high levels of ascorbic acid. Total pectin levels ranged from 40.4 ± 1.65 to 87.3 ± 3.69 mg/g db.     

Recent advances in the technology of quick-frozen baozi: a review

Baozi is a traditional staple steamed food in China. Current consumer trends urge the production of quick-frozen baozi on large scales and the formulation of healthier varieties. These demands require a better definition of the relationship between the raw material and/or technological factors and the quality of the quick-frozen baozi to be developed. This review summarised the recent advances made in understanding the roles of the production process and the ingredients in the appearance, texture, sensory characteristics, nutrition and shelf-life properties of quick-frozen baozi. The mechanism of the chemical changes of each component and physical changes of the dough blank during each processing stage is reviewed. In addition, suggestions for further research to improve the quality of frozen steamed products have been proposed.     

Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables

Processing of fruits and vegetables generates physiological stresses in the still living cut tissue, leading to quality deterioration and shorter shelf life as compared with fresh intact produces. Several strategies can be implemented with the aim to reduce the rate of deterioration of fresh-cut commodities. Such strategies include low temperature maintenance from harvest to retail and the application of physical and chemical treatments such as modified atmosphere packaging (MAP) with low O₂ and high CO₂ levels and antioxidant dips. Other technologies such as edible coatings with natural additives, new generation of coatings using nanotechnological solutions such as nanoparticles, nanoencapsulation, and multilayered systems, and nonconventional atmospheres such as the use of pressurized inert/noble gases and high levels of O₂ have gained a lot of interest as a possibility to extend the shelf life of minimally processed fruits and vegetables. However, the high perishability of these products challenges in many cases their marketability by not achieving sufficient shelf life to survive the distribution system, requiring the combination of treatments to assure safety and quality. This review reports the recent advances in the use of MAP, edible coatings, and the combined effect of both technologies to extend the shelf life of fresh-cut fruits and vegetables.     

柑橘中农药残留检测技术研究进展

概述了柑橘中农药残留现状,介绍了当前在柑橘农药残留分析中应用的固相微萃取、基质固相分散萃取、分子印迹固相萃取、多壁碳纳米管固相萃取、中空纤维液相微萃取、QuEChERS、双向逆流色谱法等样品前处理技术和色谱法、无损光谱技术和生物传感器等检测方法的应用进展。提出了我国柑橘农药残留今后研究的重点和方向。      

柑橘类黄酮提取方法的研究进展

黄酮类化合物是一类具有广泛开发应用前景的天然植物成分,在柑橘属中含量丰富,因其具有多种生物活性,对人体有着重要的保健功能,故在食品行业和医药领域有着广阔的应用前景。本文介绍了柑橘类黄酮的种类、分布、生理活性,重点综述了柑橘类黄酮的几种常用提取方法,阐述了方法的基本原理,并比较了各自的优缺点。