Advanced Materials Research Vols. 554-556

Abstract: This experiment was to develop a new kind of chewable tablet with white ginseng and blueberry. Firstly,get ginseng extracts from selective white ginseng by ultrasonic and freeze drying, and get blueberry juice powder from blueberries by squeezing and spray drying. Secondly, these two kinds of powder were pressed into tablets with starch, xylitol, etc as the auxiliary materials, and 40% alcohol as wetting agents. The optimum process conditions and formula were determined by single factor and orthogonal tests. The results show that the content of ginseng extracts, blueberry juice powder, starch, and 40% of ethanol should be 15%, 35%, 20%, 40% respectively in the best formula.

Abstract: The research about the high pressure technology to preserve foodstuff has been studied for a longer time, but there were few of papers about the research of the combination effects of high-pressure-freezing&thawing process on food qualities. To examine the combination effects of high-pressure-freezing&thawing process on food qualities, potato was chosen as model object. The experiments were conducted with pressure-shift-freezing processes at 0.1, 100~200MPa, and pressure-assisted-thawing processes at 0.1, 200MPa. Texture analysis was as the key index to evaluate the combination effects of high-pressure-freezing&thawing process on food qualities by Texture Analyzer. At the same time the frozen samples treated by pressure-shift-freezing process were histologically analyzed using the isothermal freezing substitution technique to contrast the pressure effects on the size and shape of ice crystal. The sizes and locations of ice crystals in samples as a result of pressure-shift-freezing were compared to those obtained by atmospheric freezing. The results showed that the combination of pressure-shift-freezing and pressure-assisted-thawing process made less change on the cell wall.

Abstract: The quality of frozen Buckwheat dumpling may be affected by the raw materials, processing technology or other factors. Collapsed degree, frozen cracking rate and other sensory quality were the main problem during processing. The food additives were usually used to improve the quality of frozen dumpling. In this paper, the best formula of monoglycerides, xanthan gum, CMC, and the buckwheat flour were determined by the single factor experiments and orthogonal test. The results showed that the optimal formula was CMC 0.3%, xanthan gum 0.15%, monoglycerides 0.3% and buckwheat flour 30%. Under this best formula the collapsed degree, frozen cracking rate had been greatly reduced and the sensory quality improved.

Abstract: A new disease of barbary wolfberry(Lycium barbarum L.) fruit, causing fruit rot in the drying process by insolation method in green house, was found. Alternaria alternata and Cladosporium herbarnm was consistently isolated from the diseased fruits. The lesions of both Alternaria alternata and Cladosporium herbarnm were initially observed on stalk or fruit wound.

Abstract: The electrical conductance of oil-water emulsions based on Soyabean phospholipids (PL) and phosphatidylinositol(PI) as emulsifier was determined. Oil/water emulsions were prepared with oil(g):water(g) = 25:75, Tween 80 (0.15%wt), and NaCl (0.02%wt), the amount of PL and PI ranged from 0.1g/100g to 3.5g/100g. The effects of temperature and concentration of NaCl on the emulsion formation for this system were further investigated. As the concentration of Soyabean PL and PI increased from 0.1g/100g to 3.5g/100g, the electrical conductance of the system increased from 4.98 μs/cm to 53.7 μs/cm and 9.30 μs/cm to 96.0μs/cm, respectively. The results show that the stability of emulsion with Soyabean Phosphatidylinositol as emulsifier is higher than the emulsion with Soyabean Phospholipids as emulsifier, and formed O/W emulsion. Temperature and electrolyte (NaCL) has influence on the electrical conductance of the system, the electrical conductance of the emulsion increased with the increase of temperature and NaCl concentration. At the concentration of PI 2.0g/100g, the electrical conductance has a point of inflexion.

Abstract: Effects of modified atmosphere packaging (MAP) on the contents of total acid, allicin and blue pigment and yellow pigment of “Laba” garlic were investigated after storage at 0 °C, 20 °C, 37 °C for 7 days. Results showed that, compared with 20 °C and 37 °C, 0°C had the most remarkable effect on maintaining quality parameters, which were 58.5 mg/g, 0,0654 mmol/L, 0.22, 0.87 for total acid, allicin, blue pigment, yellow pigment, respectively. This study suggested that 70 μm-thick polypropylene film storage bag with 0 °C showed the best effects in maintaining the quality of “Laba” garlic during storage for 7 days and extending the storage life.

Abstract: The objective of this work is to develop a novel dialysis process for the isolation of phosvitin from hen egg yolk avoiding the use of organic solvents and polyvalent metals. This bioseparation process consists of NaCl precipitation, heat treatment and dialysis, which was proposed on the basis of the property difference (especially solubility and thermostability) among yolk proteins. The native molecular mass of the purified phosvitin estimated by fast protein liquid chromatography on a Superdex 75 column was about 165 kDa. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed two bands around 35 kDa. The nitrogen to phosphorus atomic ratio of the purified phosvitin was 2.8 ± 0.2, with a yield of 87.1%. The phosvitin product had α-helix of 36%, β-sheet of 28% and random coil of 36% at pH 7.0, consistent with the literature values. This shows that the purified phosvitin folded with a reasonable secondary structure.

Abstract: In order to explore the effects of bacteriocin treatment on storage and quality of postharvest strawberry fruit, the inhibitory effects of a bacteriocin, produced by Lactobacillus plantarum, against rhizopus on infected strawberry fruits, was evaluated. Meanwhile, corruption rate, total soluble solids (TSS), total titratable acidity (TA) and vitamin C content were analyzed comparing between bacteriocin LF-1 and nisin treatment. The results show that the bacteriocin LF-1 has a significant inhibitory effect against spore germination of rhizopus. The average spore germinations of rhizopus was only 15.5% when treating with bacteriocin LF-1 at volume percentage of 20%. Freshly harvested strawberries were placed in room temperature and aspersed with bacteriocin LF-1 and nisin for 6 days. In particular, corruption rate, TSS, TA and vitamin C content were respectively 40%, 4.0mg/100g, 60.3% and 63.0mg/100g with bacteriocin LF-1 treating. These data suggest that bacteriocin LF-1 significantly reduced fruit decay and maintained overall quality, thereby extended the shelf-life of the strawberries.

Abstract: The nutritional components in the cuttlefish muscle were analyzed and the nutritive quality was evaluated in the paper. The results showed that the contents of the cuttlefish muscle in crude protein, crude fat, carbohydrate were 16.60%, 0.86%, 1.30%, respectively. There were 18 kinds amino acids and the total amino acids reached 17.44%, with an essential amino acid index(EAAI) of 67.95. The composition of the essential amino acids in muscle ratio was consistent with the FAO/WHO standards. In addition, the contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 41.13%, 12.15% and 46.72%, respectively. And the muscle contains a higher content of EPA and DHA, reached 11.0% and 24.49%, respectively. It was considered that the cuttlefish muscle has a high nutritive value and it can be the important material of the high quality protein and unsaturated fatty acid.

Abstract: The effects of 1-methylcyclopropene (1-MCP) treatment on whole fruit in combination with high oxygen package of fresh cut kiwifruit on quality, such as total sugar, firmness and viscosity were subsequently evaluated during 13 days storage at 4 °C. 1-MCP treats reduced viscosity and total solution sugar from 19.45 to 11.52 (N) and 10.48 to 2.63, inhibited the increasing of firmness fourfold at the end of the storage compared with the non-treated control. While a consequence of 1-MCP and high oxygen, associated with higher total solution sugar and viscosity than 1-MCP and high oxygen treated alone. Results suggested that 1-MCP or high oxygen treatment alone prevented after-ripening and conscience, which are beneficial to maintain quality of fresh-cut kiwifruit.