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Optimization of ultrasonic-assisted freezing of Penaeus chinensis by response surface methodology

Food quality and Safety 2021年第2期5卷 143-151页

作者： Yubin Ying Yingchun Xiang Jialin Liu Xin Chen Lingping Hu Yujin Li Yaqin Hu College of Biosystems Engineering and Food Science National-Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro-Food ProcessingIntegrated Research Base of Southern Fruit and Vegetable Preservation TechnologyZhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality ControlNingbo Research InstituteFuli Institute of Food ScienceZhejiang UniversityHangzhouChina College of Food Science and Technology Hainan Tropical Ocean UniversitySanyaChina College of Food Science and Engineering Ocean University of ChinaQingdaoChina

Objectives:Optimization of ultrasonic-assisted freezing of Penaeus chinensis by response surface methodology was studied in order to(1)obtain frozen Penaeus chinensis of high quality and(2)provide practical guidance for the application of ultrasonic-assisted freezing in Penaeus *** and Methods:Three independent and major variables were selected,including initial ultrasonic temperature(℃),ultrasonic power(W)and ultrasonic time(s on/2 s off).On the basis of one-factor experiments,17 groups of experiments were established by response surface methodology according to Box-Behnken *** multiple regression analysis the experimental data were fitted into a second-order polynomial equation,which was tested by proper statistical ***:The optimal ultrasonic conditions were as follows:initial ultrasonic temperature 0℃,ultrasonic power 180 W,ultrasonic time 5 son/2 s *** the optimization conditions,the time of passing through maximum ice crystal generation zone was 105.500 s,which was very close to the predictive passage time of 101.541 ***:Initial ultrasonic temperature,ultrasonic time and ultrasonic power played an important role in the process of ultrasonic-assisted freezing of Penaeus *** surface methodology was used to optimize the three factors in ultrasonic-assisted freezing,which could greatly shorten the time of passing through the maximum ice crystal generation zone and maintain the tissue structure of Penaeus chinensis well.

关键词： Ultrasonic-assisted freezing Penaeus chinensis response surface methodology time of passing through the maximum ice crystal generation zone optimization

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Ferulic acid-loaded flaxseed oil nano emulsion as active substances for reinforcing chitosan/glycerol films in chilled pork preservation

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Food Bioscience 2025年 69卷

作者： Wen, Shige Yu, Haoru Hai, Dan Wang, Hailei Ma, Xiangjie Meng, Shaohua Zhao, Jiansheng Song, Lianjun Huang, Xianqing Ma, Yan College of Food Science and Technology Henan Agricultural University/Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control Zhengzhou 450002 China Henan Shuanghui Investment Development Co. Ltd./Henan Intelligent Meat Segmentation and Biotransformation Engineering Research Center Luohe 462005 China Henan Meat Technology Innovation Center Co. Ltd. Luohe 462000 China

Chilled pork's high nutrient content accelerates microbial contamination and quality deterioration, thereby shortening shelf life. To extend the shelf life of chilled pork, this study prepared ferulic acid-loaded flaxseed oil nanoemulsions (FA-FO NEs) using high-energy emulsification and incorporated them at varying concentrations into chitosan-glycerol (CG) films via solution casting, ultimately fabricating FA-FO NEs-loaded chitosan-glycerol composite films (CG/FA-FO NEs). This study systematically evaluated the composite films' bioactivity, physicochemical properties, mechanical performance, structural characteristics, and molecular interactions between CG and FA-FO NEs. Scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FT-IR) confirmed the successful integration of FA-FO NEs into the CG matrix. Incorporating 5 % FA-FO NEs into the films resulted in a 23.86 % reduction in water vapor permeability and a 23.52 % decrease in oxygen permeability, along with enhanced tensile strength (from 2.50 to 4.72 MPa), elongation at break (from 22.58 % to 34.55 %), and surface hydrophobicity (contact angle increased from 82.80° to 91.23°). Preservation trials revealed that CG/5 % FA-FO NEs films effectively minimized mass loss in chilled pork, suppressed microbial proliferation, and inhibited lipid oxidation and protein degradation. These functional enhancements extended the shelf life of chilled pork by 6 days at 4 °C. The developed composite film significantly extends pork shelf life, offering practical solutions for food packaging. © 2025

关键词： Chilled pork Chitosan-nanoemulsion film Ferulic acid Food packaging

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Key chemical composition of walnut(Juglans regia.L)Oils generated with different processing methods and their cholesterol-lowering effects in HepG2 cells

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Food Bioscience 2022年第1期45卷 96-104页

作者： Pan Gao Ruijie Liu Qingzhe Jin Xingguo Wang Key Laboratory for Deep Processing of Major Grain and Oil(Wuhan Polytechnic University)of Ministry of Education in China College of Food Science and EngineeringWuhan Polytechnic University68 Xuefu South RoadChangqing GardenWuhan430023PR China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional FoodSchool of Food Science and TechnologyJiangnan University1800 Lihu RoadWuxi214122PR China

We systematically evaluated fatty acids and triacylglycerol composition,as well as tocopherol,phytosterol,and phenolics,in walnut oil and compared the cholesterol-lowering effects of oil processed with different methods(cold pressing,roast-pressing,hexane extraction,subcritical butane extraction,and supercritical CO_(2) extraction).The different methods did not affect the lipid composition of walnut *** tocopherol(41.11 mg/100 g)and total phenolic content(TPC,4.26 mg/100 g)of roast-pressed walnut oil and the phytosterol contents of subcritical butane-extracted walnut oil(106.51 mg/100 g)were higher than those of other tested *** oil significantly decreased cholesterol synthesis by downregulating the expression of HMGCR,SREBP-2,and CYP51 genes,and increased cholesterol efflux by upregulating the expression of ABCG1,thus significantly reducing total cholesterol and *** and TPC in walnut oil were responsible for lowering cholesterol;the optimal concentration of phytosterols was 10μg/mL,and that of TPC was 12.5×10^(-3)μg/*** process optimization,a new processing method for walnut oil based on biological evaluation was preliminarily established.

关键词： Walnut oil processing method Cholesterol lowering Phenolic Phytosterols Juglans regia L

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Microbiological Safety Assessment of Haccp-Certified Kitchens in Hotels and Restaurants: A Study in Eastern China

SSRN

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SSRN 2023年

作者： Lai, Honggang Liu, Minjun Tang, Yuanyue Ren, Fangzhe Xu, Mingshu Guo, Changbin Jiao, Xin-An Huang, Jinlin School of Tourism and Cuisine Yangzhou University Yangzhou225001 China Jiangsu Key Lab of Zoonosis Yangzhou University Yangzhou225009 China Joint International Research Laboratory of Agriculture and Agri-Product Safety Ministry of Education of China Yangzhou University Yangzhou225009 China Zhejiang Meat Processing and Quality Control Engineering Technology Research Center China Yangzhou Chengju Agricultural Products Processing Co. Ltd. China for Agrifood Safety and Quality

The Hazard Analysis and Critical control Point (HACCP) system plays a crucial role in ensuring food safety within food service establishments, effectively reducing the risk of foodborne diseases. This study focused on assessing the risk of microbe contamination in poultry-based cook-served food during meals preparation and subsequent handling in selected HACCP-certified dine-in hotels and restaurants in eastern China. We examined samples collected from 26 poultry-based cooked dishes, 248 food contact surfaces, 252 non-food contact surfaces, and 121 hand swabs. Our findings indicated a favorable trend of compliance with Chinese national standards,, as Escherichia coli and Campylobacter were not detected in any of the cooked food samples. However, the microbiological assessments revealed non-compliance with total plate count standards in only 7.1% of the cooked samples from restaurants. In contrast, both dine-in hotels and restaurants exhibited significant non-compliance with guidelines concerning food and non-food contact surfaces. Furthermore, our study found that chefs' hand hygiene did not meet microbiological reference standards, even after washing. Notably, Campylobacter persisted at 27.27% and 30%, posing a significant risk of cross-contamination and foodborne diseases. These findings emphasize the urgent necessity for enhanced oversight of hygiene practices and process controls in all HACCP-certified facilities engaged in the preparation and serving of food. Targeted interventions and food safety education for different chef subgroups can enhance food handling practices and reduce the risk of foodborne diseases in independent food establishments. © 2023, The Authors. All rights reserved.

关键词： Food safety

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Changes in Protein and Volatile Flavor Compounds Of Low-Salt Wet-Marinated Fermented Golden Pomfret Fish During processing

SSRN

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SSRN 2024年

作者： Chen, Qiuhan Yang, Xuebo Hong, Pengzhi Zhou, Chunxia Zhong, Saiyi Chen, Jing Chen, Kangjian Liu, Shouchun College of Food Science and Technology Guangdong Ocean University Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Guangdong Province Engineering Laboratory for Marine Biological Products Guangdong Provincial Engineering Technology Research Center of Seafood Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control Zhanjiang524088 China Zhanjiang524004 China Guangdong Evergreen Conglomerate CO. LTD China

In this experiment, the changes in protein hydrolysis, protein oxidation and flavor of low-salt wet-cured fermented golden pomfret during processing were investigated. During processing, a decrease in sulfhydryl content, a significant increase in protein surface hydrophobicity, a significant increase in carbonyl content, an increase in TVB-N and AAN content, and a significant increase in both free amino acid content could be observed, suggesting that proteins gradually oxidized and decomposed to produce small molecules and flavor precursor substances during processing. In the processing process, 113 kinds of volatile flavor substances were identified by GC-MS, and 8 kinds of characteristic flavor substances were screened out by OPLS-DA analysis and VIP value determination, which indicated that a large number of flavor substances were generated during the processing to give the low-salt wet-marinated fermented golden pomfret a richer flavor, and provide data and theoretical support for the subsequent golden pomfret processing industry. © 2024, The Authors. All rights reserved.

关键词： Proteins

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Construction and Characteristics of Epigallocatechin Gallate-Porcine Serum Albumin Pickering Emulsion: Based on Multi-Spectroscopic Analysis

SSRN

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SSRN 2024年

作者： Liu, Lili Zhang, Xiaodan Xiao, Feng Wang, Yuantu Chen, Weiwei Su, Kenan Yu, Ying Yang, Xieli Cheng, Weiwei Xu, Baocheng College of Food and Bioengineering National Experimental Teaching Demonstration Center for Food Processing and Security Henan Engineering Technology Research Center of Food Raw Materials International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province Henan Engineering Technology Research Center of Food Microbiology Henan University of Science and Technology Luoyang471023 China College of Lizheng Henan University of Science and Technology Luoyang471023 China Henan University of Science and Technology China

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. © 2024, The Authors. All rights reserved.

关键词： Proteins

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Carbendazim residue in plant-based foods in China:Consecutive surveys from 2011 to 2020

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Environmental Science and Ecotechnology 2024年第1期17卷 109-118页

作者： Dou Wang Guiling Yang Xiao Yun Ting Luo Hao Guo Liying Pan Wei Du Yanhua Wang Qiang Wang Pu Wang Qinghua Zhang Yun Li Nan Lin State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Laboratory(Hangzhou)for Risk Assessment of Agricultural Products of Ministry of AgricultureInstitute of Agro-product Safety and NutritionZhejiang Academy of Agricultural SciencesHangzhou310021ZhejiangChina College of Urban and Environmental Sciences Peking UniversityBeijing100871China Yunnan Provincial Key Laboratory of Soil Carbon Sequestration and Pollution Control Faculty of Environmental Science&EngineeringKunming University of Science&TechnologyKunming650500China Hubei Key Laboratory of Industrial Fume and Dust Pollution Control School of Environment and HealthJianghan UniversityWuhan430056China State Key Laboratory of Environmental Chemistry and Ecotoxicology Research Center for Eco-Environmental SciencesChinese Academy of SciencesBeijing100085China Key Laboratory of Agro-Product Quality and Safety of Ministry of Agriculture Institute of Quality Standards and Testing Technology for Agro-ProductsChinese Academy of Agricultural SciencesBeijing100081China Department of Environmental Health School of Public HealthShanghai Jiao Tong UniversityShanghai200025China

Carbendazim,a widely used fungicide in China,has been found to have reproductive toxicity and mutagenic ***,information on the spatial-temporal variations of carbendazim residues in food in China is ***,we investigated the presence of carbendazim in China's plant-based foods from 2011 to 2020,evaluated the spatial-temporal characteristics,and assessed the associated exposure risks in the Chinese *** results revealed a high detection frequency of carbendazim in fruits(26.4%)and high concentrations in vegetables(~110 mg kg^(-1)),indicating widespread misuse of the *** acute risks of consuming certain vegetables and cereals exceeded the recommended limits by up to 12 and 5 times,*** there has been a decline in carbendazim residue levels in food since the implementation of the Chinese government's action plan for zero growth of pesticide use in 2015,some provinces still exhibited high levels of carbendazim in multiple food categories,which were positively correlated with annual pesticide *** highlight that carbendazim contamination reflects the broader issue of pesticide use in *** emphasizes the need for committed and targeted national policies to reduce carbendazim residues in food and suggests that such measures could also regulate the use of other pesticides,given that pesticide abuse in China is not limited to specific *** call for the re-evaluation of maximum residue limits of carbendazim,particularly in highly consumed foods such as cereals.

关键词： Carbendazim Plant-based foods China Spatial-temporal variations Exposure and risk assessment

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Role of MaABI5-like in abscisic acid-induced cold tolerance of'Fenjiao'banana fruit

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园艺研究（英文） 2022年第1期9卷 3096-3111页

作者： Zunyang Song Xiuhua Lai Hangcong Chen Lihua Wang Xuequn Pang Yanwei Hao Wangjin Lu Weixin Chen Xiaoyang Zhu Xueping Li Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China Ministry of EducationCollege of HorticultureSouth China Agricultural UniversityGuangzhouGuangdong510642China Key Laboratory of Food Processing Technology and Quality Control in Shandong Province College of Food Science and EngineeringShandong Agricultural UniversityTai'an271018China Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China Ministry of EducationCollege of HorticultureSouth China Agricultural UniversityGuangzhouGuangdong510642China

Abscisic acid(ABA)is a phytohormone essential for plants to respond to various environmental stresses,and abscisic acid-insensitive 5(ABI5)is a basic leucine zipper transcription factor of the ABA signaling *** ABA induces cold tolerance in bananas;however,the role of MaABI5-like in ABA-induced cold tolerance remains *** present study found that exogenous ABA alleviated chilling injury of'Fenjiao'banana,induced the accumulation of endogenous ABA,unsaturated fatty acids,and flavonoid content,and reduced the saturated fatty acid ***,ABA treatment upregulated the transcription levels of MaABI5-like,fatty acid desaturation genes,and flavonoid synthesis-related genes during cold *** interestingly,MaABI5-like directly interacted with the promoter of genes related to fatty acid desaturation(MaFAD3-1,MaFAD3-4,MaFAD3-5,MaFAD6-2,MaFAD6-3)and flavonoid synthesis(MaPAL-like,MaPAL-like1,MaC4H-like3,Ma4CL-like1,Ma4CL-like10,MaCHS6-4-like,and MaFLS)and activated their ***,the transient overexpression of MaABI5-like in'Fenjiao'banana fruit and ectopic expression in tomato plants enhanced cold tolerance and upregulated fatty acid desaturation and flavonoid synthesis-related gene transcript *** reduced expression of MaABI5-like by virus-induced gene silencing in'Fenjiao'banana increased chilling injury and downregulated the expression of fatty acid desaturation and flavonoid synthesis-related ***,the study indicates that MaABI5-like regulates ABA-induced cold tolerance by increasing unsaturated fatty acid and flavonoid content.

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Study on the Growth, Decline, and Permeability of Dominant Microorganisms in Chilled Pork Under Different Temperature Conditions

SSRN

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SSRN 2023年

作者： Dan, Hai Yongshun, Zhang Xianqing, Huang Mingwu, Qiao Lianjun, Song Yue, Shen Ziheng, Meng College of Food Science and Technology Henan Agricultural University Henan Zhengzhou450002 China Henan Food Processing and Distribution Safety Control Engineering Technology Research Center Henan Zhengzhou450002 China Henan Meat Technology Innovation Center Henan Zhengzhou450002 China Tangyin County Product Quality Inspection and Testing Center Henan Anyang456150 China

Chilled meat has a high water activity and is rich in nutrients, so it is prone to microbial contamination during industrial production, and the microorganisms contaminated are widespread and complex. In order to address its biosafety issues and potential food safety risks, the experiment was conducted to investigate the variation of dominant spoilage bacteria in chilled meat under storage conditions of 2 ± 2 °C, 10 ± 2 °C, and 20 ± 2 °C, respectively. At the same time, the variation of spoilage bacteria in four layers of chilled meat under three temperature conditions was *** results showed that when chilled pork was stored at 2 ± 2 °C and 10 ± 2 °C, Pseudomonas sp., Thermosporaceae, and Enterobacteriaceae were the dominant spoilage bacteria in chilled pork, while when stored at 20 ± 2 °C, Thermosporaceae, Enterobacteriaceae, Pseudomonas sp., and Lactobacillus sp. became the dominant spoilage bacteria in chilled pork;When chilled pork was stored at 2 ± 2 °C and 10 ± 2 °C, the order of proliferation of different types of spoilage microorganisms in the inner layer was as follows: Fusarium thermophila>Enterobacteriaceae>Lactobacillus>Pseudomonas>Yeast/Mold>Staphylococcus/Micrococcus;When stored at 20 ± 2 °C, the order of the number of proliferation of different types of spoilage microorganisms is as follows: Thermomycetes>Enterobacteriaceae>Lactobacillus>Yeast/Yeast>Pseudomonas>Staphylococcus/Micrococcus. Finally, through the change rules of dominant spoilage bacteria under three temperatures and the penetration of spoilage bacteria in chilled meat, it provides a theoretical basis for enterprises to improve precision sterilization and key control point technology. © 2023, The Authors. All rights reserved.

关键词： Spoilage

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Enabling Stateful TCP Performance Profiling with Key Event Capturing

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IEEE Transactions on Network and Service Management 2025年

作者： Geng, Ruopeng Lu, Jianyuan Fang, Chongrong Zhang, Shaokai Zhao, Jiangu Zong, Zhigang Lyu, Biao Zhu, Shunmin Cheng, Peng Chen, Jiming Zhejiang University State Key Laboratory of Industrial Control Technology Hangzhou310027 China Alibaba Group Hangzhou310052 China Ministry of Education of China Key Laboratory of System Control and Information Processing China Shanghai Jiao Tong University Shanghai Engineering Research Center of Intelligent Control and Management Department of Automation Shanghai China Zhejiang University College of Control Science and Engineering Hangzhou310027 China

TCP ensures reliable transmission through its stateful implementation and remains crucial today. TCP performance profiling is essential for tasks like diagnosing network performance problems, optimizing transmission performance, and developing new TCP variants, etc. Existing profiling methods lack enough attention to TCP state transition to provide detailed insights on TCP performance. Thus, we build TcpSight, a tool focusing on TCP state transition throughout connection lifetimes. TcpSight conducts stateful analysis by capturing key events using an efficient per-connection lock-free data management mechanism. Besides, TcpSight enhances profiling by integrating application layer information collected from the TCP stack. With the profiling results, users can identify the culprit of TCP performance degradation, and evaluate the performance of TCP algorithms. We design optional modules and filtering mechanisms to reduce TcpSights overhead. Our evaluation presents that TcpSight incurs an additional CPU consumption of about 16.6% (without filtering) and 10.6% (with filtering) when the server's load is 55.7%, and generates storage consumption about 1.88 KB per connection on average. We also give application cases of TcpSight and the deployment experiences in Alibaba Cloud. TcpSight helps in revealing meaningful findings and insights into exploiting TCP in the production deployment. © 2004-2012 IEEE.

关键词： Information management

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