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Optimization of the Production Process for Direct Vat Set of Lactobacillus fermentum FYa1 for Pickle Fermentation

KANG Jiao, ZHANG Yarong, YANG Congxu, XUE Qiaoli, HU Yongjin

FOOD SCIENCE 2020, 41 (24): 216-222. DOI: 10.7506/spkx1002-6630-20200430-397

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Lactobacillus fermentum FYa1, a strain isolated from Fuyuan pickles in Yunnan was used to make direct vat set (DVS) for pickle making. The optimal centrifugation conditions were determined as follows: speed of 3 000 r/min, time of 15 min, and temperature of 15 ℃. Under these conditions, the survival rate of FYa1 was 34.57%. By using Plackett-Burman and Box-Behnken designs, the optimal formulation for freeze-drying protectants was found to consist of trehalose 8.5 g/100 mL, sucrose 8.5 g/100 mL and sodium glutamate 2.5 g/mL. The survival rate of lyophilized bacterial powder prepared by the optimized formulation was (68.53 ± 0.09)%, and the bacterial content was (2.0 ± 0.05) × 108 CFU/g. The DVS had excellent fermentation performance and showed good resurrection ability in the fermentation process. These results provide a scientific basis for the processing and quality improvement of Yunnan traditional pickles.

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Processing Optimization and Preservation of High-Quality Preserved Grass Carp Products

ZHANG Yujie, GUO Xingyue, DOU Gaole, AI Youwei, WANG Limei, WANG Hongxun, HOU Wenfu

FOOD SCIENCE 2020, 41 (24): 223-232. DOI: 10.7506/spkx1002-6630-20191116-188

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This study aimed to develop a process for producing high-quality prepared grass carp products. The effects of glutamine transaminase (TG), soy protein isolate (SPI) and NaCl concentration, blending time, and fish meat to surimi ratio on the gel strength, water-holding capacity, whiteness and sensory score of grass carp surimi were investigated using one-factor-at-a-time method, and further all these parameters except fish meat to surimi ratio were optimized using response surface methodology based on gel strength. Furthermore, we evaluated the efficacy of the ethanolic extract of Euryale ferox salisb seed shells in inhibiting the quality deterioration of the prepared fish product during refrigerated storage. The results showed that TG, SPI and NaCl concentration and blending time had significant effects on the gel strength of grass carp surimi (P < 0.05). There was a significant interaction among NaCl and TG concentration, and blending time (P < 0.05). The error between the experimental and the model-predicted values was within 5%, and the optimized process parameters were as follows: SPI 3.20%, TG 3.83%, NaCl 3.62%, blending time 27 min, and ratio of surimi to fish 4:1. The extract of Euryale ferox salisb seed shell when used at a concentration of 5 mg/mL could inhibit the quality deterioration of the prepared fish product during cold storage and prolonged the shelf-life. The prepared fish product in this study had good texture and gel strength and long shelf life under refrigerated conditions. This study provides theoretical support for the development of prepared grass carp products.

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Ultrasonic-Assisted Aqueous Enzymatic Extraction and Chemical Composition of Rice Germ Oil

WU Fei, LI Zhao, ZHOU Qi, LIU Chunhua, PAN Mingzhe, YU Dianyu, YAO Kai

FOOD SCIENCE 2020, 41 (24): 233-241. DOI: 10.7506/spkx1002-6630-20200426-343

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Rice germ oil rich in tocopherol was extracted by ultrasonic-assisted aqueous enzymatic method. Under the following conditions: mass ratio of cellulase to neutral protease 1:1, enzyme concentration 1.2%, material-to-liquid ratio 1:5, and hydrolysis time 3 h, the extraction efficiency was (87.4 ± 0.04)%. Through transmission electron microscopy, it was found that obvious separation was observed between fat and protein after ultrasonic treatment of rice germ. Response surface analysis showed that ultrasonic power had the greatest effect on the extraction efficiency, followed sequentially by temperature and duration. Under the conditions of temperature of 55 ℃, ultrasonic power of 400 W, and time of 20 min, the extraction efficiency of rice germ oil was (92.1 ± 0.03)%. Saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids accounted for (20.62 ± 0.14)%, (39.62 ± 0.96)% and (37.46 ± 0.43)% of the total fatty acids in rice germ oil extracted by the ultrasonic-assisted aqueous enzymatic method, respectively. The contents of γ-oryzanol, phytosterols and total tocopherols in the oil were (490.00 ± 2.12), (384.19 ± 5.14) and (93.01 ± 2.75) mg/100 g, respectively.

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Preparation of Meaty Flavoring Base from Enzymatic Hydrolysate of Morel Mushroom by Maillard Reaction

GAO Juan, DU Jiaxin, WU Xian, YANG Qian, FANG Donglu, ZHENG Huihua, ZHAO Liyan, HU Qiuhui

FOOD SCIENCE 2020, 41 (24): 242-250. DOI: 10.7506/spkx1002-6630-20191212-129

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In this study, an enzymatic hydrolysate of morel mushroom (Morchella sextelata) was used as a substrate to prepare seasoning base with strong meat flavor through Maillard reaction (MR). The effects of different reaction conditions on the flavor and color of Maillard reaction products (MPRs) were analyzed by one-factor-at-a-time and orthogonal array design methods. The browning intensity of MPRs was measured, and sensory evaluation was carried out using Friedman test combined with fuzzy mathematics. The overall flavor and color characteristics of MRPs were assessed by color meter, electronic tongue and electronic nose. According to the sensory evaluation results, the optimal MR conditions were determined as follows: reducing sugar 10%, ratio of D-xylose to D-glucose 2:1, cysteine 2%, temperature 115 ℃, initial pH 7.0, and time 30 min. MRPs prepared under these conditions showed a well-balanced flavor with rich meaty aroma and pleasant taste. According to the results of instrumental analysis, the intensity of sensor responses to the umami and saltiness of the enzymatic hydrolysate increased while those to bitterness and astringency as well as unpalatable volatile flavors, including ammonia, amine compounds and hydrogen sulfide decreased after being subjected to MR. Besides, MR enriched the aroma profile and color characteristics of the hydrolysate.

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Formulation Optimization of Egg Tofu and Micro-Analysis of Its Texture Characteristics

GUO Meng, HE Chuan, ZHAI Wenyi, GUO Huiyuan, LÜ Ying, TONG Qigen

FOOD SCIENCE 2020, 41 (22): 279-288. DOI: 10.7506/spkx1002-6630-20191021-223

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In order to develop egg products suitable for various cooking procedures by using egg and soybean as the main raw materials, the formulations of soft and firm egg tofu were optimized by comparing texture properties with others of the same type. The results showed that the optimal formulation of soft egg tofu was as follows: volume ratio of liquid whole egg to soy milk (with protein content of 6.5%) 2:9, pyrophosphate concentration 0.7%, agar concentration 0.02%, and δ-glucolactone concentration 0.3%. The hardness of this formulation was 392.75 g/cm2 and the chewiness was 17.75 mJ. The optimal formulation of hard egg tofu was as follows: volume ratio of liquid whole egg to soy milk (with protein content of 10.0%) 4:7, pyrophosphate concentration 1.0%, and agar concentration 0.02%. The hardness of this formulation was 1 002.17 g/cm2 and the chewiness was 53.52 mJ. When the volume ratio of liquid whole egg to soy milk was 2:9 or 5:6 for protein contents of soy milk of 7.5% and 9.5%, respectively, there was a deviation from the positive correlation between tofu hardness and the amount of liquid whole egg added. This deviation was verified by scanning electron microscopy and microscopic analysis based on differential thermal analysis (DTA), but the underlying mechanism needs further study.

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Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.)

FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua

FOOD SCIENCE 2020, 41 (20): 270-277. DOI: 10.7506/spkx1002-6630-20190919-236

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A high performance liquid chromatography (HPLC) method was developed for the determination of capsanthin and capsaicin in chili peppers by using a three-phase salting-out extraction system (petroleum ether/acetonitrile/dipotassium hydrogen phosphate). The composition of the system was determined, and the effects of temperature, sonication time and mixing sequence on the separation of the target products were further investigated. Based on the yields of capsaicin and capsaicin, the optimal extraction conditions were determined by response surface methodology as follows: temperature 45 ℃, sonication time 10 min, distilled water 44%, dipotassium hydrogen phosphate 20%, acetonitrile 20%, and petroleum ether 16%. After the capsicum sample powder was treated by the three-phase mixed solvent, capsanthin and capsaicin were concentrated in the upper and middle phases, respectively, and the concentrations of the target products in either phase were analyzed by HPLC. The results showed that the highest yields of capsanthin and capsaicin under optimal conditions were 0.263 mg/g and 1.412 mg/g, respectively. The proposed method could extract both capsaicin and capsaicin from chili peppers quickly and efficiently. The contents of capsanthin and capsaicin in 33 different varieties of chili peppers were determined, and these varieties were evaluated by cluster analysis, aiming to provide a theoretical basis for the identification and cultivation of chili varieties.

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Optimization of Bioinformatics-Based Directional Preparation of Antioxidant Peptide from Caragana Seed Protein

JIE Yu, HU Jinling, ZHAO Hongfei, ZHANG Bolin

FOOD SCIENCE 2020, 41 (20): 278-284. DOI: 10.7506/spkx1002-6630-20190822-224

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In order to determine the most suitable enzyme to prepare antioxidant peptide from Caragana seed protein, gluten was chosen as the bioinformatic template of Caragana seed protein for simulated hydrolysis by four different enzymes including papain, pepsin, trypsin and V-8 protease based on the BIOPEP database. Based on degree of hydrolysis and linoleic acid oxidation inhibitory rate, papain plus 10% V-8 protease was regarded as the best enzyme for hydrolyzing Caragana seed protein. Using one-factor-at-a-time and orthogonal array design methods, the optimal hydrolysis parameters were obtained as follows: temperature 45 ℃, hydrolysis time 2 h, pH 5.0, and enzyme dosage 1%. As a result, six antioxidant peptides were obtained whose sequences were identified by mass spectrometry. The inhibition rate of LDEPDPL against linoleic acid oxidation was 50.3%. In conclusion, the computer-assisted enzymatic hydrolysis provides a novel strategy for directional preparation of antioxidant peptide from Caragana seed protein.

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Effect of Addition of Edible Mushrooms on the Quality Characteristics of Emulsified Duck Sausage

CHEN Kunpeng, YU Yimin, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong

FOOD SCIENCE 2020, 41 (18): 251-257. DOI: 10.7506/spkx1002-6630-20191028-305

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The aim of the work was to evaluate the effect of the addition of Lentinula edodes (LE), truffle (TR) or Tricholoma matsutake (TM) on the quality and sensory characteristics of emulsified duck sausage. Sausage samples were prepared with the addition of 0.8% (m/m) LE, TR and TM powders, respectively, and their color, texture, lipid oxidation, and contents of amino acids and free fatty acids were evaluated. Electronic tongue analysis and sensory evaluation were also performed. Addition of LE, TR and TM significantly increased the contents of free fatty acids and free amino acids (FAA), resulting in 38.0%, 34.0% and 27.0% increase in the total amount of free amino acids, respectively. Lipid oxidation of sausages was effectively inhibited by the addition of these edible mushrooms. They decreased hardness and chewiness. caused changes in L*, a*, and b* values to different degrees, and enhanced umami intensity with the greatest effect being observed by the addition of TM. Sausages added with the edible mushrooms could be discriminated clearly by electronic tongue. Addition of each of the mushrooms imparted better overall sensory acceptance to emulsified duck sausage, and therefore could represent an effective way to improve the quality of emulsified sausage products.

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Optimization of Microwave Drying of Shiitake Mushrooms Considering Thermal Runaway

ZHANG Zhiyong, LI Yuanqiang, LIU Chenghai, YAN Zihao, ZHU Yong, ZHANG Youpeng, ZHAO Yueming, ZHENG Xianzhe

FOOD SCIENCE 2020, 41 (10): 230-237. DOI: 10.7506/spkx1002-6630-20190515-156

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In order to improve the drying efficiency and the quality of shiitake mushrooms under microwave drying, numerical simulation and bench test were used to study the absorption pattern of microwave energy in shiitake mushrooms at different microwave intensities and to investigate the variation characteristics of temperature and moisture during the drying process. The results showed that the characteristics of microwave drying temperature involved three stages: rising, remaining constant, and rising once again. The same trend was observed for the drying rate. As the temperature rose to 80–100 ℃ at the late stage of drying, the thermal runaway phenomenon appeared, and the internal temperature of shiitake mushrooms rose sharply. Hot spots appeared at the center of shiitake mushrooms during the drying process, and the internal microwave volume heat was significantly higher than that on the surface. In order not to exceed the temperature for thermal runaway, microwave drying should be carried out at microwave intensity of 2.4 W/g first and then 0.8 W/g with a 5 min interval, giving the highest drying uniformity and drying efficiency. The research results provide valuable guidance for the microwave drying of shiitake mushrooms.

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Optimized Preparation and Characterization of Calcium-chelating L-Aspartate with Pacific Oyster (Crassostrea gigas) Shells as Calcium Source

WANG Zhen, JIANG Suisui, ZHANG Fan, WANG Runfang, FENG Xue, WANG Rui, LI Shiyang, ZHAO Yuanhui

FOOD SCIENCE 2020, 41 (10): 238-245. DOI: 10.7506/spkx1002-6630-20190423-310

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The content of heavy metals in Pacific oyster shells was determined by inductively coupled plasma mass spectrometry (ICP-MS), confirming its potential as an excellent calcium source. This material was used to prepare calcium-chelating L-aspartate after being subjected to different pretreatments. The optimal pretreatment was selected based on the chelation efficiency and the product yield, and the resulting powder was fractionated by sieving. The preparation conditions including pH, temperature, time and molar ratio between L-aspartate and Ca2+ were optimized by one-factor-at-a-time and orthogonal array design methods. The obtained chelate was characterized by energy disperse spectrometry (EDS). The results showed that the chelating efficiency of oyster shell powder prepared by sequential grinding and sieving was higher than that of calcined and ball-milled shell powders. The fraction passing through 300–200 had the highest chelating rate with L-aspartate. The optimal conditions for preparing calcium-chelating L-aspartate were determined as follows: pH 4.5, 50 ℃, 100 min, and molar ratio of L-aspartate to Ca2+ 2:1. Under these condition, the chelation rate was as high as 98.5%. According to their scanning electron micrographs (SEM) and BET specific surface area characterization, the morphology of calcined, sieved and ball-milled shell powders was quite different, and their specific surface area increased in that order, corresponding to their respective chelation rates. The EDS results showed that calcium was successfully chelated to L-aspartate. This research provides a theoretical basis and new ideas for the value-added utilization of oyster shell waste and the production of calcium-chelating L-aspartate.

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Clarification and Quality Evaluation of Glutinous Rice Wine Added with Chaenomeles sinensis Juice

SUO Andi, WU Cai’e, FAN Gongjian, WU Fangfang

FOOD SCIENCE 2020, 41 (10): 246-254. DOI: 10.7506/spkx1002-6630-20190603-020

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The present study was done in order to optimize the clarification process of Chaenomeles sinensis juice supplemented glutinous rice wine (CRW) and to assess its quality. For the optimization, the effects of chitosan, egg white powder, gelatin and bentonite on the light transmittance of CRW were investigated using one-factor-at-a-time method and Box-Behnken design. The volatile aroma components of clarified CRW aged for 6 months were detected by head-space solid phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS), and sensory evaluation was performed on the wine. The results showed that the optimum combination of clarifying agents that provided maximum light transmittance of 94.36% were chitosan 0.6 g/L, bentonite 0.7 g/L and gelatin 0.07 g/L. A total of 64 aroma components were detected in this wine, including 15 alcohols, 21 esters, 9 acids and 6 aldehydes. It was found to contain 14.8% alcohol (V/V), 0.35 mg/mL total flavonoids, and 0.045 mg/mL total triterpenes, and 0.93 mg/mL total flavonoids. The total antioxidant capacity, superoxide anion capacity and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical rate of the wine were 24.63 U/mL, 178.59 U/L and 13.77%, respectively. The wine was clear and transparent and had the unique aroma of C. sinensis.

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Optimization of the Preparation of Fat Substitutes Using Plackett-Burman Design Combined with Box-Behnken Response Surface Methodology

AN Panyu, WANG Jingxin, XIAO Lan, LI Xiexin, LI Wei, LIANG Xinmei

FOOD SCIENCE 2020, 41 (10): 255-264. DOI: 10.7506/spkx1002-6630-20190506-038

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In order to improve the quality of composite gels as a fat substitute, the formulation was optimized using combination of Plackett-Burman design, steepest ascent method and Box-Behnken response surface methodology. Firstly, eight factors affecting the quality of composite gels were evaluated by Plackett-Burman design, and four of these were found to have significant effects on the response variable: the amounts of carrageenan, whey protein, water and sodium carbonate. Subsequently, the optimal response region was approached by the steepest ascent method. Finally, the response surface methodology was used to determine the optimal proportion of ingredients was carrageenan:whey protein:water:sodium carbonate:konjac fine powder:gelatin:soybean protein isolate:vegetable oil = 1.19:1:254.52:2:6:1.5:1:18.4. The validation experiments showed that the hardness of the composite gel prepared with the optimized formulation was 6.96 N, sensory elasticity 49.41%, chewiness 4.14 mJ, whiteness value 49.44, shrinkage rate 48.33%, and mass loss percentage 45.77%. These experimental values were close to the predicted values with relative error of 0.85%–1.7%. Thus, combination of Plackett-Burman design, the steepest ascent method and response surface methodology was feasible to optimize the formulation of composite gels, and the prepared composite gel could well simulate the animal fat in Chinese sausage.

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Extraction and Separation of Flavonoids from Citrus Peel by Successive Ultrasound-Assisted with Ionic Liquids and Aqueous Two-Phase Extraction

FAN Xiaowei, RAN Lu, GUO Jing, LI Di, SUN Yingdi, ZHOU Songrui, CHEN Ning, XU Meilin, YI Lunzhao, REN Dabing

FOOD SCIENCE 2020, 41 (10): 265-271. DOI: 10.7506/spkx1002-6630-20190403-048

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In this work, ionic liquids (ILs) were used as extraction solvents to extract, separate and purify flavonoids from citrus peel by successive ultrasound-assisted extraction and aqueous two-phase extraction. Among nine ILs tested, it was found that tributylhexylphosphonium bromide ([P4446]Br) gave the highest yield (56.15 mg/g) of flavonoids from citrus peel. Using single factor experiments and response surface methodology, the optimum extraction conditions were determined as follows: [P4446]Br concentration 54%, solid-to-liquid ratio 1:10 (g/mL), extraction temperature 50 ℃, and ultrasonication time 10 min. Under these optimum conditions, the yield of flavonoids was 69.13 mg/g. After the ultrasound-assisted extraction, an aqueous two-phase system of [P4446]Br and sodium citrate was constructed by adding sodium citrate and used to further separate and purify the extracted flavonoids. The results showed that the extraction efficiency of flavonoids reached 98.20% when the tether length was 71.95 and the phase ratio was 1.13. After the aqueous two-phase extraction, butyl alcohol was used to back extract the flavonoids with a recovery of 80.11%.

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Optimizing the Extraction and Enrichment of Plamitoleic Acid from Sea Buckthorn Fruit Oil and Evaluating Its Effect on Alleviating Insulin Resistance

GAO Shan, WANG Jiajia, HU Gaoshuang

FOOD SCIENCE 2020, 41 (10): 272-280. DOI: 10.7506/spkx1002-6630-20190429-381

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The extraction of plamitoleic acid (POA) from sea buckthorn fruit oil (SBFO) by urea complexation followed by molecular distillation was optimized using a combination of one-factor-at-a-time method and response surface methodology, and the fatty acid composition of the product was analyzed by gas chromatography (GC). Then, an insulin resistance model was established in HepG2 cells treated with high concentration of insulin and was used to explore the ability of the extract to improve insulin resistance. The results showed that the optimal extraction conditions were as follows: ratio of urea to substrate 1.98:1 (g/g), ratio of solvent to urea 4.03:1 (mL/g), and reaction time 12.15 h for urea complexation; feeding rate 0.84 mL/min, scraping rate 116.02 r/min, and distillation temperature 99.75 ℃ for molecular distillation. The results of GC analysis showed that the plamitoleic acid content was significantly increased up to 72.19% (predicted value of 68.02%) under these optimal conditions, indicating that the established method could be used for the enrichment and purification of POA from SBFO. In vitro experiments showed that the palmitoleic acid at 100 mol/L could significantly improve the level of glycogen synthesis, and alleviate the decrease of glucose consumption caused by insulin resistance at 200 mol/L, proving that a certain dose of sea buckthorn plamitoleic acid could alleviate insulin resistance.

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Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends

ZHANG Nanhai, LIU Ruiyu, DONG Xiaorui, GUO Yizhan, YU Qianhui, ZHAO Liang, ZHANG Liebing, WANG Chengtao, WU Wei, JI Baoping, GE Zhangchun, ZHOU Feng

FOOD SCIENCE 2020, 41 (10): 281-287. DOI: 10.7506/spkx1002-6630-20190730-416

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Considering the sugar content of saccharified purple sweet potato solution and the ability of its acylated anthocyanins to enhance the stability of anthocyanins, this study evaluated the effect of the type of ion exchange resins and flow rate on the deacidification of blackberry juice, and it also investigated the effect of saccharified purple sweet potato solution on the taste of blackberry juice. Changes in the anthocyanin content of blackberry-purple sweet potato juice blend, blackberry juice, and purple sweet potato juice during accelerated storage were compared to explore the effect of saccharified purple sweet potato solution on anthocyanin stability in blackberry juice. The results indicated that eight ion exchange resins could reduce the acid content of blackberry juice and absorption of anthocyanin and soluble solids to different extents. Among these, LXZ-67 resin was found to be the most suitable for the deacidification of blackberry juice. Using this sorbent, the deacidification rate was 55.6% and the retention rates of anthocyanins and soluble solids were 81.4% and 87.1%, respectively. Based on both the production efficiency and the retention rate of anthocyanins, the flow rate should be 20 BV/h. The optimal mixing ratio between blackberry juice and saccharified purple sweet potato solution was 4:1, resulting in a perfectly balanced sour-sweet taste with strong aroma. The rate of anthocyanin degradation in the three juices during accumulated storage could be ranked in decreasing order as follows: blackberry juice > blended fruit juice > purple sweet potato juice, which demonstrates that saccharified purple sweet potato solution could improve the stability of anthocyanins in blackberry juice.

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Preparation and Structural Characterization of Bovine Bone Polypeptide-Calcium Chelate

GAO Min, WANG Jianming, ZHEN Linghui, YU Jinghua, ZHANG Weiwei

FOOD SCIENCE 2020, 41 (8): 256-261. DOI: 10.7506/spkx1002-6630-20181217-183

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This study aimed to produce calcium supplements that can be efficiently absorbed and utilized by the human body with high bioavailability in order to improve the utilization of bovine bone. The laboratory-made bovine bone polypeptide was subjected to calcium chelation. The preparation process was optimized based on the chelation rate and calcium content. Ultraviolet absorption spectroscopy, fluorescence spectroscopy, infrared spectroscopy, scanning electron microscopy, particle size and stability analysis were used to compare the changes before and after the reaction. The results showed that the optimum preparation conditions were as follows: mass ratio between peptide and calcium 2:1, reaction temperature 60 ℃, reaction time 40 min, and pH 8.0. Under these conditions, the chelation rate was 38.97% and the calcium content was 21.29%. Spectroscopic analysis showed that amino and carboxyl groups were involved in the chelation reaction, and the coordination reaction mainly occurred between them; scanning electron microscopy showed that the molecules were aggregated during chelation, making their structures more compact. Taken together, a novel peptide-calcium chelate with potential health benefits was formed.

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Potassium Ethanolate-Catalyzed Preparation of Conjugated Linoleic Acid Ethyl Ester from Safflower Seed Oil Ethyl Ester and Its Structural Characterization

BI Yanlan, ZHANG Feihong, XU Guangwei, LIU Wei, YANG Guolong

FOOD SCIENCE 2020, 41 (8): 262-269. DOI: 10.7506/spkx1002-6630-20190415-192

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In this paper, the effects of reaction temperature, reaction time and the amount of potassium ethanolate as catalyst on the purity and yield of conjugated linoleic acid ethyl ester (CLAEE) prepared from safflower seed oil ethyl ester were investigated. The main physicochemical indicators, fatty acid composition, and structure of CLAEE were determined. CLAEE meeting the market requirements was prepared under the following optimized conditions: reaction temperature 110 ℃, catalyst amount 5% (m/m), reaction time 3 h, vacuum degree ?0.1 MPa, and rotation speed 60 r/min. The content of active conjugated linoleic acid ethyl ester in the product was (75.44 ± 1.18)%, and the content of double trans conjugated linoleic acid ethyl ester was (0.24 ± 0.09)%. The yield of the product was (69.50 ± 3.09)%. The total yield of CLAEE and conjugated linoleic acid was 90%. The structure of the CLAEE product was characterized by infrared spectroscopy (IR), UV absorption spectroscopy, gas chromatography-mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR). It was verified to contain four isomers, namely c9,t11-CLAEE, t10,c12-CLAEE, t9,t11-CLAEE and t10,t12-CLAEE, the main ones being active conjugated ethyl linoleate, namely c9,t11-CLAEE and t10,c12-CLAEE.

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Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate

ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun

FOOD SCIENCE 2020, 41 (6): 252-258. DOI: 10.7506/spkx1002-6630-20190527-334

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Crude peptides were prepared from Neptunea cumingi muscle by using acid-alcohol extraction. By using the response surface methodology, the conditions for decolorizing the crude peptides were optimized as follows: activated carbon amount 0.42%, reaction temperature 52 ℃, reaction time 50 min and pH 7.4. Under these conditions, the retention rate of peptide was (67.63 ± 0.80)% and the decolorization rate was (68.70 ± 0.54)%. Furthermore, antioxidant activities of the purified peptides were evaluated both in vitro and in vivo. The half maximal effective concentration (EC50) for 1,1-diphenyl-2-trinitrobenzene hydrazine (DPPH) radical scavenging was 170.041 μg/mL. The in vivo antioxidant tests showed that the peptides showed similar activity to the positive control VC at a concentration of 50 μg/mL in a zebrafish model. In addition, at 200 μg/mL, the peptides could inhibit oxidative damage induced by metronidazole. The total amino acid content of the peptides was 853.46 mg/g. The amino acid composition was determined by precolumn derivatization. It was found that alkaline and acidic amino acids together accounted for about 80% of the total amino acids, and arginine, alanine and proline were the most abundant amino acids.

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Preparation of Blueberry Anthocyanin Extract by Ultrasound-Assisted Flash Extraction and Evaluation of Its Anti-Tumor Activity in Vivo and in Vitro

XUE Hongkun, TAN Jiaqi, LIU Chenghai, LIU Chai

FOOD SCIENCE 2020, 41 (6): 259-269. DOI: 10.7506/spkx1002-6630-20190411-159

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Ultrasonic-assisted flash extraction (UFE) was employed to extract anthocyanins from blueberry fruit. The effects of ultrasonic power, flash extraction speed, extraction time, solid-to-liquid ratio and ethanol concentration on the yield of anthocyanins were investigated. A combination of one-factor-at-a-time method and genetic algorithm was used to optimize the extraction parameters. The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay and Annexin V-FITC/PI double label staining were employed to investigate the effects of the anthocyanin extract at different concentrations on proliferation and apoptosis of S180 cells. Its in vivo antitumor activity was tested using an S180 tumor-bearing mice model and enzyme-linked immunosorbent assay (ELISA). The results showed that the optimum extraction conditions that provided the highest yield of anthocyanins of (2.71 ± 0.08) mg/g were obtained as follows: extraction time 10 min, ultrasonic power 450 W, flash extraction speed 8 400 r/min, solid-to-liquid ratio 1:30 (g/mL) and ethanol concentration 68%. The content of anthocyanins in the resulting extract was (31.79 ± 0.53)%. In vitro tests showed that the anthocyanin extract could remarkably inhibit proliferation, induce apoptosis of S180 cells, and block the cells in S phase. In vivo anti-tumor tests showed that the masses of tumors treated with the anthocyanin extract at low, medium and high doses were significantly lower than that of the model control group (P < 0.05) and the anti-tumor rates were 26.36%, 33.33% and 46.51%, respectively. The levels of IL-12 and TNF-α in the serum of tumor-bearing mice treated with the anthocyanins at the three doses were significantly higher than those of the model control group (P < 0.05), while the serum level of IL-10 was significantly lower than that of the model control group (P < 0.05). In conclusion, UFE is an efficient method for anthocyanins extraction, and the anthocyanin extract can inhibit the growth of tumors by inducing apoptosis and enhancing immunity.

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Optimization of Extraction of Rose Essential Oil by High Intensity Pulsed Electric Field Combined with Enzymatic Treatment-Assisted Steam Distillation

ZHOU Yajun, LI Shengrao, WANG Shujie, XUE Changmei, YAO Guangming

FOOD SCIENCE 2020, 41 (6): 270-277. DOI: 10.7506/spkx1002-6630-20191104-042

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In order to explore a high-efficiency method for extracting rose essential oil, the extraction of rose essential oil by combined use of high intensity pulsed electric field (PEF), celluase hydrolysis and steam distillation was optimized by one-factor-at-a-time method and response surface methodology coupled with Box-Behnken. The composition of the essential oil was analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that compared with single and enzyme-assisted steam distillation extraction, PEF followed by enzyme-assisted steam distillation increased the oil yield by about 43.83% and 20.48%, and shortened the extraction time by 25% and 40%, respectively. The optimal parameters of PEF followed by enzyme-assisted steam distillation were obtained as follows: distillation time 1.7 h, pulse number 10, and electric field strength 21 kV/cm. Under these conditions, the oil yield was 0.116 5%. A total of 63 components were identified from the essential oil, accounting for 95.04% of the total essential oil. PEF combined with enzymatic treatment could promote the release of essential oil components and as a result, provide an efficient method for the extraction of rose essential oil.

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