Abstract This study was investigated the effects of hot-air temperature and slice thickness on drying characteristics of Crabapple slices. Drying experiments were carried out in the ranges of 60-90 °C. The thickness conditions of Crabapple slices for thin layer drying were 3mm and 5mm. The increase in the temperature of the hot-air and the decrease in the thickness of the slicing causes the drying time to be significantly shortened. Fick’s diffusion model was applied to describe the water transfer of the Crabapple slices, and the effective diffusion coefficients varied from 0.6142 × 10-8m2/s to 1.9867 × 10-8m2/s in a given range of drying temperature. The effective diffusivity increases with increasing temperature. The activation energy values of Crabapple were 17.46 and 23.82 kJ/mol for the thickness of 3 and 5 mm, respectively. The Page model was revealed to be a better fit to describe the drying curve of Crabapple compared to other models.

Abstract The brewing of Chinese Baijiu is a microbial community fermentation system, in which there is a close and complex relationship between microorganisms and flavor quality, but the specific deep-seated mechanism still needs to be explored and interpreted continuously so far. In this review, Maotai flavor Baijiu was briefly introduced, and the microorganisms mainly affected by flavor substances, the main components of flavor substances, the factors affecting flavor formation and the application ways of functional microorganisms in Maotai flavor Baijiu were summarized. It provides a deeper understanding for the research of others flavor Baijiu.

Abstract Phenols from wheat bran play an important role in improving the physiological function of human body because of their potential antioxidant capacity. However, most of the phenols in wheat bran exist in the form of insoluble binding, which limits their application in the field of food and medicine. In this paper, the modification of wheat bran by Penicillium solid-state fermentation (SSF) was studied. It was found that the content of free phenolic acids in wheat bran was significantly correlated with the activity of key hydrolytic enzymes in the fermentation process. On the fifth day of Penicillium fermentation, the content of free phenolic acids was the highest, which was 750.98 μg/g, which was 1.78 times higher than that of the control. The release of free phenolic acids was highest when wheat bran was treated with compound enzyme at 300 U/mL. Furthermore, the structure of wheat bran was significantly changed by fermentation with enzyme addition. On the 5th day of fermentation, the content of free phenolic acids was as high as 1500 μg/g, which was twice as much as that of fermented bran and 3.56 times that of unfermented bran.

Abstract Consumers are more demanding in relation to meat quality, developing new demands, such as increased shelf life and good sensory quality. The tenderness of the meat is one of the most important elements in the choice of the product, the modification in the intrinsic structure of the meat, for example, increase of the proteolysis and fragmentation of the myofibrils contribute to the improvement of the tenderness. However, it is necessary to develop technological strategies so that this ultrasound technology can be added to improve meat tenderness. Thus, the objective of this review was to know the main aspects of the use of ultrasound and acerola residue in meat tenderness. Overall, existing research demonstrates excellent prospects for this new redesign approach.

Abstract Icariin has low bioavailability and poor stability, which limits its wide application. The complexation of icariin and whey protein is expected to solve this problem, but there is no research on their interaction mechanism. In view of this, the related mechanism was studied systematically by spectrofluorimetry and molecular docking method in this study. The fluorescence analysis showed that icariin and whey protein could form a non-covalent complex driven by hydrophobic force, which led to the fluorescence quenching of whey protein. In this process, the microenvironment around the tyrosine residue and tryptophan residue of whey protein changed. The molecular docking analysis confirmed the existence of hydrophobic interaction and hydrogen bonding in the complex, which well confirmed fluorescence results. The obtained results can promote the application of icariin in food.

Abstract The Food Truck segment has become a food option with quality and reduced cost. The objective of the present work was to analyze the hygienic-sanitary quality of street foods sold in food trucks and to propose essential operational requirements for the control of hazards associated with this food sector. The cross-sectional descriptive study model was used with the application of a questionnaire to verify the hygienic-sanitary conditions of the food handlers of the trucks in the state of Rio de Janeiro, Brazil, and a checklist to evaluate the structural conditions and compliance with the standards provided for in legislation. Among the handlers, 60% did not wash their hands properly, 62.9% did not have a training course and 18% of the trucks did not have a sink with potable water. Non-conformities were also observed at the points of sale, mainly due to the absence of an exhaust system and protection gutter for lamps. Thus, a proposal of essential operational requirements for food trucks was elaborated. There is a clear need to recognize this segment as an integral part of the commercialization of street food, proposing a specific control, increasing inspection, and use of a training program.

Abstract Ovomucoid (OVM) is one of the glycoproteins in egg white which is heat resistant protein and to have protease inhibitor activity, that has potential as an anti-cancer. The aim of this study was to purify and characterize ovomucoid from four types of poultry eggs (commercial chickens, native chickens, ducks and Muscovy ducks). We analyzed the protein profile on sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), the secondary structure on Fourier Transform Infra-Red (FTIR) Spectroscopy, amino acid profiles and protease inhibitor activity. The results showed that the ovomucoid profile on SDS-PAGE of most eggs was in the range of 35 kDa, except for commercial chicken egg which was 40 kDa. The ovomucoid spectra on FTIR of poultry eggs were similar, and indicate the presence of a specific band for carbohydrate contents at the wavelength of 894 to 1249 cm-1. There was similar content in amino acid profile of ovomucoid, except duck ovomucoid showed the highest in methionine contents. The activity of protease inhibitors in duck ovomucoid was highest than other ovomucoid. In conclusion, among the ovomucoid of poultry eggs were found variations in SDS profile, specific band in FTIR spectra, amino acid content of methionine and also protease inhibitor activity.

Abstract A chitosan-based edible coating was prepared by incorporating γ-polyglutamic acid and curcumin. The physical, mechanical and antimicrobial properties of the chitosan/γ-polyglutamic acid/curcumin edible coating were characterized. Furthermore, the effect of chitosan/γ-polyglutamic acid/curcumin edible coating on the shelf-life of fresh beef was investigated. The γ-polyglutamic acid and curcumin incorporation greatly improved the performance of chitosan coating, including coating formation and antimicrobial activity. After the application of coating, the chitosan/γ-polyglutamic acid/curcumin edible coating had a good protection effect on the color of beef and was conducive to prolonging the shelf life of beef with good quality compared to pure curcumin edible coating. These results revealed that application of chitosan/γ-polyglutamic acid/ curcumin edible coating will be a good way to preserve freshness of fresh beef.

Abstract A novel kiwifruit wine (KW) fermented by Aspergillus niger and Aspergillus oryzae was developed with elegant flavor and poor alcoholic strength. The effects of natural aging, microwave and ultrasonic treatment on the quality of KW were investigated. A total of 61 aroma components were detected in the KW fermented by Aspergillus niger and Aspergillus oryzae. The results showed that microwave and ultrasonic treatments could promote the maturation of KW and increase the aroma components of KW. The variety of flavor components increased with a longer storage time. Combined with the taste evaluation analysis. The esters, alcohols, acids, and aldehydes in ultrasonic-aged wines were in dynamic balance and harmony with each other. The wine was soft and mellow, making the kiwi wine more typical.

Abstract To study the stability of meat color in the post-slaughter storage process of Qinchuan cattle, three different bovine muscles, including longissimus dorsi (LD), knee round (KR) and psoas major (PM) muscles of Qinchuan cattle, were selected as research objects to determine the changes in meat color, myoglobin (Mb) relative content, pH, oxygen consumption rate (OCR), total iron, heme iron (HI) and other contents during storage. With the prolongation of the storage time, the relative content of oxymyoglobin (OxyMb) decreased, the relative content of metmyoglobin (MetMb) gradually increased, and muscle browning was due to the increase of a* value and hue value; Among them, HI and non-heme iron (NHI) reduced the stability of meat color by accelerating lipid oxidation, which was consistent with the results of Mb content and meat color index determining meat color stability. Therefore, the total iron content in muscles can also be used as an indicator of meat color stability.

Abstract In this study, the effects of degradation on ascorbic acid (AA) in asparagus-lemon juice with different blending ratios were investigated during storage. The R2 values of the first-order kinetic model for predicting AA loss were 0.8216-0.9990, indicating that the model described well the degradation of AA in asparagus-lemon juice with different blending ratios. Response surface methodology (RSM) was applied to optimize the blending ratio of asparagus-lemon juice during storage. The optimum blending ratios that selected by the RSM were: 23%, 26%, 27%, 28% and 29% of diluted asparagus juice blended with 85% of diluted lemon juice, and the desirability were 0.820. The RSM correlation coefficients (R2) between experimental and model predicted values ranged from 0.6394 to 0.9975. Therefore, RSM and the first-order model may be effective tools to optimize the blending ratio of blended juice and AA degradation in juices.

Abstract A Qingzhi compound-flavor Baijiu (QZCF Baijiu) was developed and the physiochemical factors and microbial community structure in Jiupei (fermented grains) during Baijiu fermentation were revealed. Physiochemical factors of ethanol, moisture and acidity significantly increased in the fermentation, while starch and reducing sugar decreased. The results of high-throughput sequencing showed that Weissella, Pediococcus, Bacillus, Pantoea, Streptococcus, Sphingobacterium, Saccharomyces, Rhizopus, Issatchenkia and Wickerhamomyces were the dominant microorganisms in Jiupei. Moreover, correlation analysis between the physicochemical factors, the dominant microorganisms and the important flavor compounds in QZCF Baijiu production highlighted that the changes of physiochemical factors would lead to the corresponding changes of core microbiota and important flavor substances. Physiochemical factors of starch, reducing sugar and temperature could significantly affect the microbial community structure at the early stage of fermentation, while the influences of ethanol content and acidity became greater at the later stage, resulting in the differences of flavor compounds in Jiupei. Therefore, the growth and metabolism of microbial communities could be regulated by purposefully adjusting the physiochemical factors, thereby improving the flavor and quality of Baijiu. This work enriched the flavor types of Baijiu and provided a reference for the Baijiu-making industries to manage their production process.

Abstract This study evaluated the use of turmeric (Curcuma longa L.) flour as a natural antioxidant in chicken patties. Patties were prepared with different concentrations of turmeric flour: 0% (Control), 0.25% (TC0.25%), 0.50% (TC0.50%), and 0.75% (TC0.75%). A “treatment-as-usual” patty with 0.25% sodium erythorbate (SE) was prepared. Turmeric flour showed high contents of carbohydrates (78.12%), phenolic compounds (8.13 mg GAE g-1), and flavonoids (29.68 mg QE g-1), as well as high antioxidant activity, determined by DPPH (48.71% inhibition) and FRAP (9.11 mg QE g-1) assays. Patties were analyzed after 1, 15, 30 and 45 days of storage at -18 °C. The addition of turmeric resulted in less reddish, and darker, more yellowish patties. Changes in chemical composition, pH, or shrinkage percentage were not observed. TC0.75% obtained the highest cooking yield (91.27%). TC0.25% was the softest, while TC0.75% and Control had the lowest cohesiveness. Differences in resilience between TC0.25%, TC0.75%, and Control were not observed. Changes in springiness and chewiness were not observed. Turmeric patties showed similar oxidative stability to the SE formulation, differing from Control throughout the entire storage period. Turmeric flour prevented lipid oxidation in chicken patties to the same extent as the synthetic antioxidant, demonstrating potential as a natural antioxidant.