超高压加工生鲜牡蛎的研究

研究了超高压处理对牡蛎的杀菌效果及其对产品感官性质的影响。研究结果表明,当超高压达到500MPa后,牡蛎达到商业无菌。600MPa处理的牡蛎在4℃冷藏21d后,总菌落数小于6个对数,仍然符合生鲜牡蛎细菌总数的要求。超高压对牡蛎中不同蛋白酶具有不同的影响。超高压处理使牡蛎的硬度、弹性、咀嚼度、粘结性和恢复力均表现出不同程度的下降,而且超高压处理对牡蛎的色泽产生了一定影响。超高压处理可引起TBA值显著升高,表明超高压引起了牡蛎中脂肪的氧化。     

Highly-hydrophobic nanofiber mat for efficient colonic delivery of lactoferrin: Preparation,characterization and release mechanism

Lactoferrin (Lf) is a bioactive protein with varied biological effects. To improve its anti-digestive stability in oral administration, a novel nanocarrier with high hydrophobicity for colonic delivery of Lf was creatively developed by modified coaxial electrospinning. First, a suitable biocompatible solvent, acetic acid, was screened as the mono-solvent for ES100 electrospinning, creating highly-hydrophobic ES100 nanofiber mat (contact angle = 133.8^o). Then, Lf-loaded W/O emulsion was prepared as the core fluid to ensure the successful coaxial electrospinning and generate Lf encapsulated core/shell nanofiber mat (ES@Lf). Lf was demonstrated maintaining structural integrity and anti-colon cancer activity during encapsulation and oral delivery. In vitro assay indicated 92.3% Lf was sustainably released in colon, and its release followed a complex mechanism in which the erosion was dominant. Instead of pH-dependent erosion, the synergistic action through gut microbiota adhesion and their metabolites, especially short-chain fatty acids, was illustrated for disintegration of ES@Lf nanofiber for the first time.     

Morphological and molecular identification of Liposcelis corrodens (Heymons, 1909) (Psocodea: Liposcelididae) as the first record from China

Liposcelis corrodens (Psocodea: Liposcelididae) is recognized as one species of common stored product pests, however, it has not been reported in China. In this study, we identified Liposcelis specimens collected from a maize reserve depot in China as Liposcelis corrodens based on morphological and molecular methods. The identification of L. corrodens and keys to the stored Liposcelis species of Group IID were reported. The mitochondrial gene cytochrome c oxidase I (mtDNA COI) of the specimens was sequenced and used as a DNA barcode to conduct molecular identification and phylogenetic analyses with other Liposcelis species of Group IID from different geographical populations. This is the first record of L. corrodens in China and it will be useful for the further studies of taxonomy and management of stored booklice.     

Cold plasma hydrophilization of soy protein isolate and milk protein concentrate enables manufacturing of surfactant-free water suspensions. Part I: Hydrophilization of food powders using cold plasma

In this study, we found that treatment with cold plasma influenced the wetting properties of soy protein isolate and milk protein concentrate powders. Cold plasma treatment significantly decreased the apparent contact angle of the powders, indicating hydrophilization of the powders. Cold radiofrequency low-pressure plasma treatment had a larger effect on powder wettability than corona atmospheric plasma discharge. In addition, cold plasma treatment had a more noticeable effect on the wettability of the hydrophobic milk protein concentrate than on the inherently hydrophilic soy protein isolate. Both the soy protein isolate and milk protein concentrate demonstrated zero hydrophobic recovery over time. Scanning electron microscopy showed that cold air plasma treatment of food powders caused minor surface oxidation, though these changes were not observed using FTIR spectroscopy. We suggest that cold plasma treatment has important implications for the production of stabilizer-free food suspensions.     

Evaluation of anaerobic co-digestion of spent brewery grains and an azo dye

Anaerobic batch biodegradation of spent brewery grains (SBG) was investigated in the presence of co-substrates and a monoazo dye (Acid Orange 7 – AO7) under mesophilic and thermophilic regimes. The highest values for the yield coefficient of biogas (STP) on substrate (Y_bs) were obtained under mesophilic conditions (0.381–0.516 Lbiogas/g COD_removed and 0.147 to 0.475 L_biogas/g COD_removed for mesophilic and thermophilic regimes, respectively). A stimulation of the degradation of SBG associated with microbial growth was observed in the presence of co-substrates (glucose and acetate). Supplemented co-substrates also lowered the residual COD leading to an increase in the COD removal efficiency, particularly under thermophilic regime (from 41% to 70%). Although biogas yield (Y_bs) indicates a decrease in the presence of the dye, suggesting that it has inhibitory effects, the overall COD removal was not significantly altered. An increase of colour removal was observed when the temperature of the operation was increased (87 ± 2% and 93 ± 1% for mesophilic and thermophilic reactors, respectively), which could be explained by both faster adsorption and biotic reductive cleavage of azo dye bond mechanisms. These results indicate that raw SBG is more prone to biodegradation under an anaerobic mesophilic regime; hence its bio-energetic valorisation is possible.     

Effects of rice bran fermented with Lactobacillus plantarum on palatability,volatile profiles,and antioxidant activity of brown rice noodles

Brown rice noodles (RN) are typical whole-grain products with health benefits. This study investigated the effects of rice bran fermented with Lactobacillus plantarum on palatability, volatile profiles, and antioxidant activity of brown RN. Three kinds of RN, including RN, brown RN (BRN), and bran fermented RN (BFRN), were involved in this study. The results indicated that bran fermentation reduced the cooking loss of BFRN and improved the elongation and the sensory attributes of brown RN. After fermentation, aldehydes were significantly decreased while alcohols increased, and more pleasant flavours were shown in BFRN. Fermentation increased the content of free phenolics and decreased the content of bound phenolics. Among the four major phenolics detected in this study, ferulic acid was the most abundant one in all three RN samples. The DPPH radical scavenging activity and the ferric reducing antioxidant power of free phenolics in BFRN increased significantly compared to BRN. This study proved that rice bran fermentation is an effective approach to improve palatability, enrich the flavour as well as enhance the antioxidant activity of brown RN, which may facilitate the development of processing technology for brown RN.