Food and Bioproducts Processing最新文献_第4页

Construction and characteristics of EGCG-porcine serum albumin pickering emulsion: Based on noncovalent interactions mechanism EGCG-猪血清白蛋白浸提乳液的构建及其特性：基于非共价相互作用机制

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-22 DOI: 10.1016/j.fbp.2024.10.014

Lili Liu , Xiaodan Zhang , Ying Yu , Xieli Yang , Weiwei Cheng , Baocheng Xu

Pickering emulsion prepared by the interaction between polyphenols and protein can improve the stability of protein-based emulsion. The purpose of this study was to explore the complex formation mechanism of epigallocatechin gallate (EGCG)-porcine serum albumin (PSA) complex and the preparation of food-grade Pickering emulsion. By the UV and fluorescence spectral analysis, it was found that EGCG has an obvious fluorescence quenching effect on PSA, mainly static quenching. The results of synchronous, three-dimensional fluorescence and FT-IR spectroscopy showed that the hydrophobic microenvironment of aromatic amino acids and the secondary structure of PSA changed after EGCG was added. The results of molecular docking examined that EGCG and PSA form more stable complexes due to hydrogen bonds, and the binding energy was −4.43 kcal /mol. Compared with the PSA emulsion, the successfully prepared EGCG-PSA Pickering emulsion had smaller droplets and no obvious color in CLMS. The Pickering emulsion of EGCG-PSA had strong emulsification and high viscosity, which belonged to pseudoplastic non-Newtonian fluid. In addition, the free fatty acids release rate of EGCG-PSA Pickering emulsion was decreased by 9.9 %. The antioxidant performance of the EGCG-PSA Pickering emulsion was improved, and the DPPH radical scavenging rate and the ABTS⁺ radical scavenging rate reached the highest, which were 93.72 % and 57.16 % respectively. This study provides important insights into the interaction between EGCG and PSA, and a reference for the development of polyphenol-protein complex Pickering emulsion in food, medicine, cosmetics, and other fields.

由多酚和蛋白质相互作用制备的皮克林乳剂可以提高蛋白质乳剂的稳定性。本研究的目的是探讨表没食子儿茶素没食子酸酯（EGCG）-茯苓血清白蛋白（PSA）复合物的形成机理以及食品级皮克林乳液的制备方法。通过紫外光谱和荧光光谱分析发现，表没食子儿茶素对PSA有明显的荧光淬灭作用，主要是静态淬灭。同步三维荧光光谱和傅立叶变换红外光谱结果表明，添加 EGCG 后，芳香族氨基酸的疏水微环境和 PSA 的二级结构发生了变化。分子对接结果表明，EGCG 与 PSA 因氢键作用形成了较稳定的复合物，结合能为-4.43 kcal /mol。与 PSA 乳液相比，成功制备的 EGCG-PSA 皮克林乳液液滴较小，在 CLMS 中无明显颜色。EGCG-PSA 的皮克林乳液具有较强的乳化性和较高的粘度，属于假塑性非牛顿流体。此外，EGCG-PSA 皮克林乳液的游离脂肪酸释放率降低了 9.9%。EGCG-PSA Pickering 乳化液的抗氧化性能得到改善，DPPH 自由基清除率和 ABTS+自由基清除率达到最高，分别为 93.72 % 和 57.16 %。该研究为 EGCG 与 PSA 的相互作用提供了重要见解，也为多酚-蛋白复合物皮克林乳液在食品、医药、化妆品等领域的开发提供了参考。

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引用次数: 0

A fruit edible coating machine to protect the morphological, physiological, and biochemical properties of citrus fruits 保护柑橘类水果形态、生理和生化特性的水果可食用涂层机

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-21 DOI: 10.1016/j.fbp.2024.10.017

Noura Dayeh , Keyvan Asefpour Vakilian , Mohsen Azadbakht

This study aimed at constructing a laboratory machine for chitosan-based citrus fruit edible coating operation. The machine included a roller fruit conveyor system for fruits to travel, where the fruits were sprayed with a conventional coating material. The spraying flow rate and the slope of the device during the spraying were optimized to minimize the changes in morphological (image processing characteristics), physiological (firmness and total soluble solids), and biochemical (limonene and microRNA concentrations) properties of the orange fruits during 16 days of storage period with the minimum consumption of the coating material. In addition to fruit physiological properties such as firmness, fruit biochemical properties including limonene and miR-397 concentration as a regulator of lignin synthesis in oranges were significantly preserved in the fruits coated using the proposed machine. Although morphological and some physiological properties could not reveal the effects of edible coating on fruits due to the short period of storage, the concentration of miR-397, which was measured with a portable electrochemical biosensor at the femtomolar level, could determine the effects of coating treatments on fruit quality with suitable performance. Coated fruits that exerted the least change in miR-397 concentration after 16 days, had a more suitable appearance after two months of cold storage. While, many of the control fruits that showed significant changes in microRNA concentrations after 16 days, were in unfavorable exocarp conditions for the market. The findings of this study are useful for developing new fruit coating machines and introducing microRNAs as early indicators of fruit post-storage quality.

这项研究旨在建造一台实验室机器，用于基于壳聚糖的柑橘类水果可食用涂层操作。该机器包括一个供水果移动的辊式水果输送系统，水果在该系统中被喷涂上传统的涂层材料。在喷涂过程中，对喷涂流速和设备坡度进行了优化，以尽量减少橙果在 16 天储存期内的形态（图像处理特征）、生理（硬度和总可溶性固形物）和生化（柠檬烯和 microRNA 浓度）特性的变化，同时将涂层材料的消耗量降至最低。除了果实的生理特性（如硬度）外，果实的生化特性（包括柠檬烯和作为橙子木质素合成调节剂的 miR-397 浓度）在使用建议的机器涂覆的果实中也得到了显著的保留。虽然由于贮藏时间较短，形态学和一些生理特性无法显示可食用涂层对水果的影响，但用便携式电化学生物传感器测量飞摩尔级的 miR-397 浓度，可以确定涂层处理对水果质量的影响，而且性能合适。16 天后，miR-397 浓度变化最小的涂膜水果在冷藏两个月后外观更合适。而在 16 天后微 RNA 浓度出现显著变化的对照组水果中，许多都处于不利于上市的外果皮条件下。这项研究的结果有助于开发新的水果涂膜机，并将 microRNA 作为水果贮藏后质量的早期指标。

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引用次数: 0

The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling 使用微流体力学模型、动力学分析和优化工具，通过湿搅拌介质研磨技术开发玉米淀粉纳米悬浮液

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-18 DOI: 10.1016/j.fbp.2024.10.010

María Gabriela Bordón , Lucía López-Vidal , Marcela L. Martínez , Santiago D. Palma , Pablo D. Ribotta

Starch micro and nanoparticles have emerged as popular stabilizers in food and pharmaceutical formulations. Wet-stirred media milling (WSMM) to develop such particles has not been widely reported, in contrast to chemical hydrolysis. Therefore, this contribution aimed to analyze the effects of: 1) Sodium dodecyl sulfate (SDS) and post-milling operations on the stability of starch nanosuspensions; 2) the bead diameter (d_b) (0.15, 0.50 mm) and starch concentration (c_S) (1, 3.5, 7 % w/v) on the type and stability of nanosuspensions, breakage kinetics and microhydrodynamic parameters; 3) spray-drying of nanosuspensions on the structural changes and redispersion of powders. Stable nanosuspensions with an average size of 161±5 nm could be obtained, from an initial size of 14.08±0.08 μm. The use of SDS as a stabilizer prevented aggregation during milling and allowed the formation of amylose-SDS complexes, supported by DSC and X-ray techniques. The microhydrodynamic analysis showed that increasing c_S decreased the compression forces applied to particles. Moreover, the intensity of collisions was improved with a larger d_b. Spray-dried nanosuspensions formulated with a c_S of 7 % (w/v), different SDS concentrations (0, 0.07 and 1 % w/v), and a d_b of 0.15 mm were analyzed. Submicron particles could only be obtained with 1 % (w/v) of SDS: from 366 to 271 nm after milling and spray-drying, respectively. Under these conditions, the granules were fully fragmented, which was confirmed by X-ray and TEM techniques. These results showed that WSMM could be implemented as a solvent-free methodology to obtain biopolymer-based nanoparticles.

淀粉微粒和纳米粒子已成为食品和药品配方中常用的稳定剂。与化学水解法相比，用湿搅拌介质研磨法（WSMM）来制备此类颗粒的报道还不多。因此，本文旨在分析以下因素的影响：1）十二烷基硫酸钠（SDS）和研磨后操作对淀粉纳米悬浮液稳定性的影响；2）微珠直径（db）（0.15、0.50 毫米）和淀粉浓度（cS）（1、3.5、7 % w/v）对纳米悬浮液类型和稳定性、破碎动力学和微流体力学参数的影响；3）喷雾干燥纳米悬浮液对粉末结构变化和再分散的影响。结果表明，从初始粒度（14.08±0.08 μm）到平均粒度（161±5 nm）的稳定纳米悬浮液是可行的。使用 SDS 作为稳定剂可防止研磨过程中的聚集，并可形成直链淀粉-SDS 复合物，这一点得到了 DSC 和 X 射线技术的支持。微流体力学分析表明，增加 cS 会降低施加在颗粒上的压缩力。此外，db 越大，碰撞强度越高。对 cS 为 7 %（w/v）、SDS 浓度不同（0、0.07 和 1 % w/v）、db 为 0.15 mm 的喷雾干燥纳米悬浮液进行了分析。只有在 SDS 含量为 1 %（w/v）的情况下才能获得亚微米级的颗粒：研磨和喷雾干燥后的粒径分别为 366 纳米和 271 纳米。在这些条件下，颗粒完全破碎，X 射线和 TEM 技术证实了这一点。这些结果表明，WSMM 可以作为一种无溶剂方法来获得基于生物聚合物的纳米颗粒。

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引用次数: 0

Application of UV-A and blue light emitting diodes within the range of 320–480 nm on quality and shelf-life extension of food products 320-480 纳米范围内紫外线-A 和蓝光发光二极管在食品质量和货架期延长方面的应用

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-16 DOI: 10.1016/j.fbp.2024.10.013

Eskindir Endalew Tadesse , Piotr Kulawik , Andrzej Szymkowiak , Vida Šimat

Produced or processed foods are subjects to natural spoilage and contamination, commonly by microorganisms. This occurs along the food supply chain, which results in high levels of food waste and compromised consumer safety. The use of light-emitting diode technologies, a novel non-thermal surface disinfection method, can be used in order to reduce microbial activity and improve shelf-life of the product. This review provides an extensive list of UV-A and blue LED applications on possible microbial inactivation and plant defense mechanisms, affecting quality and shelf-life extension of various food products. In addition, the benefits, engineering aspects of LED reactors for treating liquid foods and associated problems of this technology are summarized. This innovative food surface decontamination technology, with or without exogenous photosensitizers, can be used by food processing industries due to maintaining sensory and nutritional properties while exhibiting antibacterial inactivation. Further research is needed to fully realize their potential and to investigate whether the combined or hurdle technology affects antibacterial efficacy or food quality changes. In addition, an optimized and improved LED illumination system will be developed and applied extensively in the food industry by determining the possible factors needed to increase microbial inactivation rate, maintain quality and safety of food products.

生产或加工食品通常会受到微生物的自然腐败和污染。这种情况在食品供应链中时有发生，导致大量的食品浪费和消费者安全受损。发光二极管技术是一种新型的非热表面消毒方法，可用于降低微生物活性和延长产品保质期。本综述广泛列举了紫外线-A 和蓝光 LED 在可能的微生物灭活和植物防御机制方面的应用，这些应用影响着各种食品的质量和货架期的延长。此外，还总结了用于处理液态食品的 LED 反应器的优点、工程方面以及该技术的相关问题。无论是否使用外源光敏剂，这种创新的食品表面净化技术都能保持感官和营养特性，同时表现出抗菌灭活作用，因此可用于食品加工行业。要充分发挥其潜力，并研究组合技术或障碍技术是否会影响抗菌效果或食品质量变化，还需要进一步的研究。此外，还将通过确定提高微生物灭活率、保持食品质量和安全所需的可能因素，开发优化和改进的 LED 照明系统，并将其广泛应用于食品行业。

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引用次数: 0

An innovative approach in oat milk production: Ohmic heating 燕麦奶生产的创新方法：欧姆加热

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-16 DOI: 10.1016/j.fbp.2024.10.011

Ferit Ak , Emrah Karakavuk , Ali Goksu , Serdal Sabancı

This study aimed to produce oat-milk by using the ohmic heating (OH) system and to compare some quality properties of this milk with the milk produced by conventional methods. The solution containing oats was heated from 20 °C to 75 °C using 3 different voltage-gradients, and then oat-milk was obtained by applying a series of processes. It has been determined that as the voltage gradient increased during heating in oat milk production, the processing time shortens, and this time was 482 seconds in the conventional heating process. The effective electrical conductivity values increased as the temperature increased in the OH process during the production of oat-milk and these values vary between 0.13 and 0.41 S/m. Also, some quality characteristics of oat milk such as color and total phenolic content were better preserved in milk obtained by the OH process than conventional heating process. In addition, oat milk obtained by OH process had higher apparent viscosity at all temperatures.

本研究旨在利用欧姆加热（OH）系统生产燕麦牛奶，并比较这种牛奶与传统方法生产的牛奶的一些质量特性。使用 3 种不同的电压梯度将含有燕麦的溶液从 20 °C 加热到 75 °C，然后通过一系列过程获得燕麦牛奶。结果表明，在燕麦奶生产过程中，随着加热过程中电压梯度的增加，处理时间也会缩短，在传统加热过程中，处理时间为 482 秒。在燕麦乳生产过程中，随着 OH 工艺温度的升高，有效电导率值也随之升高，这些值介于 0.13 和 0.41 S/m 之间。此外，与传统加热工艺相比，OH 工艺制得的燕麦奶更好地保留了燕麦奶的一些质量特性，如色泽和总酚含量。此外，用 OH 工艺制得的燕麦奶在所有温度下都具有较高的表观粘度。

引用次数: 0

Study the stability mechanism of Nano freezing-thawing on myofibrillar proteins in Atlantic salmon 研究纳米冻融对大西洋鲑鱼肌纤维蛋白的稳定机制

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-16 DOI: 10.1016/j.fbp.2024.10.015

Wenzheng Li , Wenxuan Wang , Maomei Fan, Wenhui Zhu, Ying Bu, Jianrong Li, Xuepeng Li

Fe₃O₄ magnetic nanoparticles (MNPs)-assisted cryogenic freezing integrated with MNPs combined microwave thawing (NNMT) of salmon fillets has been studied. Comparison to size for conventionally frozen, the ice crystals of MNPs-assisted cryogenic freezing treatment exhibited a smaller diameter equivalent (2.37 ± 0.07 μm) and were uniformly distributed, while isotope H/D exchange revealed more hydrogen bonding between protein and water molecules. The NNMT treatment exhibited a reduced degree of protein aggregation, with the sizes of myosin, actin, and desmin aggregates ranging from 3.4 to 30.6 nm, 1.0–13.6 nm, and 0.7–4.7 nm, respectively. The NNMT treatment had a more stable protein secondary and tertiary structure, as well as an enhanced protein solubility and the smallest particle size. In addition, the myofibrillar protein content (125 ± 24.7 mg/mL), Ca²⁺-ATPase activity (4.25 ± 0.15 μmolPi/mg/h), calpain activity (0.14 ± 0.03 U/g), and cathepsin B activity (0.51 ± 0.06 U/g) in NNMT treatment were higher. In conclusion, the NNMT treatment reduced the impact of freeze denaturation on salmon fillet proteins. The structural changes observed of the three proteins support the hypothesis that NNMT stabilizes the main myofibrillar proteins and thus maintain quality of the salmon fillets.

研究了 Fe3O4 磁性纳米粒子（MNPs）辅助低温冷冻与 MNPs 联合微波解冻（NNMT）相结合的三文鱼片。与传统冷冻相比，MNPs 辅助低温冷冻处理的冰晶直径当量更小（2.37 ± 0.07 μm），且分布均匀，同位素 H/D 交换显示蛋白质和水分子之间的氢键更多。NNMT 处理的蛋白质聚集程度降低，肌球蛋白、肌动蛋白和去蛋白聚集体的大小分别为 3.4 至 30.6 nm、1.0 至 13.6 nm 和 0.7 至 4.7 nm。经 NNMT 处理的蛋白质二级和三级结构更稳定，蛋白质溶解度更高，粒径最小。此外，NNMT 处理的肌纤维蛋白含量（125 ± 24.7 mg/mL）、Ca2+-ATPase 活性（4.25 ± 0.15 μmolPi/mg/h）、钙蛋白酶活性（0.14 ± 0.03 U/g）和 cathepsin B 活性（0.51 ± 0.06 U/g）均较高。总之，NNMT 处理降低了冷冻变性对鲑鱼片蛋白质的影响。观察到的三种蛋白质的结构变化支持了 NNMT 能稳定主要肌纤维蛋白从而保持鲑鱼片质量的假设。

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引用次数: 0

Advancing antimicrobial efficacy of Cucumis momordica seeds: Nanoemulsion application in Eurotium cristatum-mediated solid-state fermentation 提高 Cucumis momordica 种子的抗菌功效：纳米乳液在 Eurotium cristatum 介导的固态发酵中的应用

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-15 DOI: 10.1016/j.fbp.2024.10.008

Madhu Sharma , Gulden Goksen , Nemat Ali , Sandeep Janghu , Mohammad Khalid Parvez , Mohammed S. Al-Dosari , Maharshi Bhaswant , Prince Chawla

This study explores the enhancement of Cucumis momordica seed powder's properties through Eurotium cristatum-mediated solid-state fermentation (SSF) and its application in nanoemulsions, emphasizing protein content, functional properties, stability, and antimicrobial activity. The protein content increased significantly from 23.28±0.23 % in the control to 29.83±0.12 % after 144 h of fermentation. The Cucumis momordica seed powder fermented for 96 h was further analyzed for its functional properties and characterization. The water absorption capacity was increased from 0.91 to 2.56 g/g, and oil absorption capacity from 0.79 to 1.16 g/g. SEM and FTIR analyses revealed morphological changes and chemical profile alterations, indicating enzymatic degradation and enhanced functional properties. Nanoemulsions from fermented powder showed reduced droplet sizes (148±0.34 nm to 126±0.37 nm) and more negative zeta potentials (-24.5±0.12 mV to −25.79±0.18 mV), suggesting improved stability. Temperature stability was superior in fermented seed powder nanoemulsions, demonstrating enhanced thermal resistance. Antimicrobial tests against E. coli and S. aureus showed significantly lower MIC and MBC values for fermented powder nanoemulsions (E. coli MIC: 1.089 mg/mL, MBC: 2.189 mg/mL; S. aureus MIC: 0.459 mg/mL, MBC: 1.196 mg/mL), indicating increased antimicrobial efficacy. These results highlight the potential of SSF and nanoemulsion technology in advancing the functionality and application of Cucumis Momordica seeds as natural antimicrobial agents.

本研究通过Eurotium cristatum介导的固态发酵（SSF）及其在纳米乳液中的应用，重点探讨了通过固态发酵提高葫芦巴种子粉的特性，包括蛋白质含量、功能特性、稳定性和抗菌活性。发酵 144 小时后，蛋白质含量从对照组的 23.28±0.23% 显著增加到 29.83±0.12%。对发酵 96 小时的葫芦巴种子粉进一步分析了其功能特性和特征。吸水能力从 0.91 g/g 提高到 2.56 g/g，吸油能力从 0.79 g/g 提高到 1.16 g/g。扫描电镜和傅立叶变换红外光谱分析显示了形态变化和化学特征改变，表明酶降解和功能特性增强。发酵粉末制成的纳米乳液显示出更小的液滴尺寸（148±0.34 nm 到 126±0.37 nm）和更负的 zeta 电位（-24.5±0.12 mV 到 -25.79±0.18 mV），这表明其稳定性有所提高。发酵种子粉纳米乳液的温度稳定性更好，表明其耐热性更强。针对大肠杆菌和金黄色葡萄球菌的抗菌测试表明，发酵种子粉纳米乳剂的 MIC 值和 MBC 值明显降低（大肠杆菌 MIC：1.089 mg/mL，MBC：2.189 mg/mL；金黄色葡萄球菌 MIC：0.459 mg/mL，MBC：1.196 mg/mL），表明抗菌功效增强。这些结果凸显了 SSF 和纳米乳液技术在促进百日草籽作为天然抗菌剂的功能和应用方面的潜力。

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引用次数: 0

Experimental study and process modeling of vacuum batch rectification column for cinnamon essential oil fractionation 用于肉桂精油分馏的真空批次精馏塔的实验研究和工艺建模

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-15 DOI: 10.1016/j.fbp.2024.10.009

Xuan Truong Do, Thi Hien Trang Nguyen, Nhu Tuyen Pham

Cinnamon oil contains several economically valuable compounds, including trans-cinnamaldehyde, benzaldehyde, and coumarin. Separating more components boosts profitability and encourages their further use. However, there is a lack of research on the temperature and pressure conditions required for separating high-purity products. This study developed and validated a batch rectification column model using experimental data. The model identified component purity for each product segment based on temperature and was scaled up to 1000 kg/batch to determine optimal conditions. In this study, four product segments were fractionated experimentally, with the trans-cinnamaldehyde segment achieving a purity of 96.31 wt%. The calculated results aligned with the experimental data on operating temperatures and product compositions. The optimal conditions for separating five product segments with high purity were identified through the process model. It was determined that benzaldehyde with a concentration of 99 wt% was separated at 124°C under a pressure of 0.2 atm. Salicylicaldehyde with a composition of 99 wt% was obtained at 141°C. Trans-cinnamaldehyde with a purity of 99 wt% was rectified at 190.5°C, and methoxy cinnamaldehyde with a concentration of 99 % was obtained at 220°C. At optimal conditions, Benzaldehyde, Trans-Cinnamaldehyde, and Methoxy cinnamaldehyde have the purity all over 99 % with the recovery of 90 %, 86 %, and 78 %, respectively. This research can apply for the design, operation, and optimization of essential oil rectification systems for cinnamon and other oils, such as anise and pine.

肉桂油中含有多种具有经济价值的化合物，包括反式肉桂醛、苯甲醛和香豆素。分离出更多的成分可以提高利润率，并鼓励进一步使用这些成分。然而，对分离高纯度产品所需的温度和压力条件缺乏研究。本研究利用实验数据开发并验证了批量精馏塔模型。该模型根据温度确定了每个产品段的组分纯度，并将其放大到 1000 公斤/批次，以确定最佳条件。在这项研究中，对四个产品段进行了实验分馏，反式肉桂醛段的纯度达到 96.31 wt%。计算结果与操作温度和产品成分的实验数据一致。通过工艺模型，确定了分离五种高纯度产品段的最佳条件。结果表明，在 124°C、0.2 atm 的压力下可分离出浓度为 99 wt%的苯甲醛。在 141°C 的温度下可分离出含量为 99 wt%的水杨醛。纯度为 99 wt%的反式肉桂醛在 190.5°C 下进行了精馏，浓度为 99 % 的甲氧基肉桂醛在 220°C 下得到。在最佳条件下，苯甲醛、反式肉桂醛和甲氧基肉桂醛的纯度均超过 99%，回收率分别为 90%、86% 和 78%。这项研究可应用于肉桂和其他精油（如茴香油和松油）精油精馏系统的设计、操作和优化。

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引用次数: 0

Reducing of lipoxygenase and trypsin inhibitor in soy milk for improving nutritional quality through atmospheric cold plasma pretreated soybeans 通过常压冷等离子体预处理大豆，减少豆奶中的脂氧合酶和胰蛋白酶抑制剂，提高营养质量

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-15 DOI: 10.1016/j.fbp.2024.10.006

Kuan-Chen Hsieh , Wen-Hua Liao , Kuan-Yu Lin , Kuan-Chen Cheng , Yuwen Ting

Soy is one of the most popular plant proteins. However, lipoxygenase (LOX) and trypsin inhibitor cause the undesirable beany odor and hinder trypsin activity. While thermal processing is commonly employed, it poses a risk of damaging heat-sensitive nutrients. To investigate the effects on lipoxygenase, trypsin inhibitor, and improve nutritional quality of soy milk, soybeans were treated with atmospheric cold plasma (ACP). After plasma treatment, lipoxygenase activity decreased by 97.82 %, and trypsin inhibitor activity decreased by 66 % from 61.56 TUI/mg to 20.72 TUI/mg. Additionally, the raw soy milk made from cold plasma-pretreated soybean showed a significant increase in gallic acid, genistein and antioxidant activity, resulting in reduced lipid and protein oxidation compared to thermal processing-treated sample. In conclusion, cold plasma treatment was effective in reducing lipoxygenase and trypsin inhibitor activities while maintaining heat-sensitive nutrients, which could be used in the production of soy and other plant-based products.

大豆是最受欢迎的植物蛋白之一。然而，脂肪氧化酶（LOX）和胰蛋白酶抑制剂会产生不良的豆腥味，并阻碍胰蛋白酶的活性。虽然热加工是常用的方法，但它会带来破坏热敏性营养物质的风险。为了研究脂氧合酶和胰蛋白酶抑制剂对豆奶的影响，并改善豆奶的营养质量，我们用常压冷等离子体（ACP）处理大豆。经等离子处理后，脂氧合酶活性降低了 97.82%，胰蛋白酶抑制剂活性降低了 66%，从 61.56 TUI/mg 降至 20.72 TUI/mg。此外，与热处理样品相比，用冷等离子体处理过的大豆制成的生豆奶中没食子酸、染料木素和抗氧化活性显著增加，从而减少了脂质和蛋白质的氧化。总之，冷等离子处理能有效降低脂氧合酶和胰蛋白酶抑制剂的活性，同时保持热敏感营养成分，可用于生产大豆和其他植物性产品。

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引用次数: 0

Alkaline treatment for targeted lignin breakdown in rice straw: Maximizing phenolic content and product characterization 通过碱性处理定向分解稻草中的木质素：最大限度提高酚含量和产品特性

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-15 DOI: 10.1016/j.fbp.2024.10.012

Harmeet Kaur , Dinesh Goyal

Lignin is a significant renewable source for the production of phenolics and aromatic compounds for use as functional materials. Rice straw (RS), a lignocellulosic biomass was given alkaline treatment, to breakdown lignin into methoxyphenols and heterocyclic compounds, leaving behind carbohydrate rich residue. Process parameters such as NaOH (M), time (min) and liquid to solid (L:S) ratio (mL/g) were optimized using Response Surface Methodology (RSM) to enhance the extraction of phenolics. The maximum phenolic content (13.98 mg/g RS) was obtained after treatment with 3 M NaOH for 30 min with L: S ratio of 20:1 mL/g at 121°C. GC-MS revealed the presence of 14 compounds, primarily methoxyphenols like acetosyringone (32.44 %), 2-methoxy-4-vinyl phenol (23.71 %), vanillin (1.25 %) and 2, 6-dimethoxyphenol (1.49 %). Additionally, a significant proportion of a heterocyclic compound, 2, 3-dihydrobenzofuran (31.72 %), was also present. The extract exhibited considerable levels of 2, 2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (IC₅₀ (half-maximal inhibitory concentration) = 0.45 mg/mL) radical scavenging activity, which was comparable to ascorbic and gallic acids. With substantial conversion (60.17 %) of rice straw lignin to phenols and simultaneous recovery of both cellulose (45.7 %) and hemicellulose (14.6 %), this process can be useful in biorefining of lignocellulosic biomass to phenolic chemicals for application in food and pharmaceutical industry.

木质素是生产酚类和芳香族化合物的重要可再生资源，可用作功能材料。水稻秸秆（RS）是一种木质纤维素生物质，通过碱性处理可将木质素分解成甲氧基苯酚和杂环化合物，并留下富含碳水化合物的残留物。采用响应面法（RSM）对 NaOH（M）、时间（min）和液固比（L:S）（mL/g）等工艺参数进行了优化，以提高酚类物质的提取率。在 121°C 下，用 3 M NaOH 处理 30 分钟，液固比为 20:1 mL/g，酚含量（13.98 mg/g RS）最高。气相色谱-质谱（GC-MS）显示出 14 种化合物，主要是甲氧基酚类，如乙酰丁香酮（32.44 %）、2-甲氧基-4-乙烯基苯酚（23.71 %）、香兰素（1.25 %）和 2，6-二甲氧基苯酚（1.49 %）。此外，杂环化合物 2，3-二氢苯并呋喃（31.72%）的比例也很大。该提取物具有相当高的 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) （IC50（半最大抑制浓度）= 0.45 mg/mL）自由基清除活性，与抗坏血酸和没食子酸相当。该工艺可将大量稻草木质素（60.17%）转化为酚类，并同时回收纤维素（45.7%）和半纤维素（14.6%），因此可用于将木质纤维素生物质生物炼制成酚类化学品，应用于食品和制药行业。

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