Foods
·
2022
·Vol. 11
·期 19
·3134
·
IF 5.561
Huahua Qiao,Liwei Chen,Jinsong Yang,Wenbo Zhi,Rong Chen,Tianyu Lu,Haisheng Tan,Zhanwu Sheng
Fermentation technology is of great significance for food preservation; through fermentation, while extending the shelf life of food, it can also improve the sensory quality of food and increase its nutritional value. Compared with natural fermentation, the use of specific microorganisms for fermentation can be used to determine the direction of fermentation. Therefore, in order to better explore the effect of bacterial community structure on the quality of sugarcane juice naturally fermented and inoculated with different lactic acid bacteria in the fermentation process, the most suitable method for sugarcane juice fermentation was found, which provided a theoretical basis for the safe production of fermented sugarcane juice. In this experiment, the sugarcane juice was treated differently and divided into four groups: natural fermentation, fermentation withLactobacillusHNK10, fermentation withLactococcusHNK21, and HNK10 + HNK21 compound fermentation. The changes in bacterial community structure of different treatments of sugarcane juice during fermentation were analyzed by high-throughput sequencing technology, and the quality change of different treatments of sugarcane juice during fermentation was analyzed by high-performance liquid chromatography, and the change in its bacteriostatic ability was explored. The results showed that after the sugarcane juice treated withLactobacillusHNK10 was fermented at 37 °C for 48 h, the final fermented sugarcane juice had a large abundance of lactic acid bacteria and high-quality and strong antibacterial activity. Conclusions: changes in the bacterial community structure during the fermentation of sugarcane juice affect the formation of organic acids and the change of bacteriostatic ability and directly determine the quality and shelf life of fermented sugarcane juice.Keywords:sugarcane juice;fermentation;high-throughput sequencing;high-performance liquid chromatography
研究领域:
食品科学
·
微生物学
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产品关联
DOI
PubMed
高影响因子
Food Science and Technology
·
2022
·
IF 2.602
WANG Qingfu,HUANG Qinghua,ZHANG Liulian,WANG Lining,HU Biao,XU Riyi,LIANG Lei,PING Zhaohua
A novel sugarcane juice beverage was successfully produced by liquid fermentation of G. lucidum and homogenate process with selecting the day 10 fermentation broth as the raw materials. The beverage was evaluated for its sensory, nutritional and antioxidant activities. The results showed that the beverage by the G.lucidum fermentation was rich in polysaccharides, triterpenes, proteins, and flavonoids, which were all significantly higher than sugarcane juice, especially polysaccharides and triterpenoids. And the beverage could retain the sensory quality of sugarcane juice and could therefore be favored by the consumers. The in vitro antioxidant activity showed that the beverage had high scavenging and reducing abilities. DPPH and ABTS•+ radical scavenging rate of 1 mL fermented beverage were similar to 0.04 mg/mL VC, while the hydroxyl radical scavenging rate and reducing power of 1 mL of fermented beverage were similar to 1.68 mg/mL and 0.19 mg/mL VC, respectively. Taken together, the sugarcane juice fermented beverage was a natural flavor substances with high antioxidant activity and non-toxicity.
研究领域:
食品科学
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微生物学
✓ 已验证
DOI
高影响因子
Advanced Membranes
·
2021
·
IF 0
Lulu Liu,Hao Zhang,Xiangrong Chen,Yinhua Wan,Jianquan Luo
Ubiquitous membrane fouling is a knotty problem in membrane-based sugar-making process, which limits productivity and sugar quality. Especially during decolorization of sugarcane juice by nanofiltration (NF), fouling mechanism is still obscure and the fouling formation is difficult to control effectively. Herein, based on the analysis of the real fouling layer residue, seven components are served as model solutes and foulants to study their NF separation performance and fouling behavior. We found that the coexistence of polysaccharides and proteins had no synergistic enhancement on membrane fouling, yet attenuated fouling layer because the formation of large complex produced more shear-enhanced back diffusion. Chlorogenic acid (CA), as a phenolic pigment and main pore foulant, aggravates the polysaccharides or proteins fouling owing to its bridging effect between membrane and large foulants, especially polysaccharides with high hydrophilicity. Laccase can catalyze oxidation and self-polymerization of CA, not only reducing its accessibility to block the pores and the bridging effect, but also in-situ forming a hydrophilic coating layer on the membrane surface, which is regarded as an effective pretreatment strategy for fouling control. During the cross-flow filtration of real sugarcane juice, the average permeate flux increases by 67.1% and irreversible fouling decreases by 21.2%, showing great application potential due to its biocompatibility and considerable economic benefits. This work not only elaborately elucidates the fouling mechanism among components in cane juice decolorization by NF, but also proposes an innovative approach to reconstitute fouling layer for improving membrane antifouling performance in practical application.
研究领域:
食品科学
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膜分离技术
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糖业加工
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生物工程
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DOI
JOURNAL OF THE ELECTROCHEMICAL SOCIETY
·
2020
·Vol. 167
·期 8
·086508
·
IF 3.721
Suxia Wang,Min Zhou,Yongxi Zhu,Bo Peng,Jia Yang,Yongjun Ma
In this study, a novel poly(L-citrulline)/lanthanide-containing cyano-bridged heterometallic coordination polymer modified glassy carbon electrode, poly(L-Cit)/(Ho(III)-Fe(III)-WO42− CyHMCP/GCE, was constructed as a sensing platform for the electrochemical detection of 3-nitropropionic acid (3-NPA) using the two-step electrosynthesis method. The surface morphology of materials coated on the chemically modified electrode was characterized by scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Based on the excellent synergistic electrocatalytic performance for electrochemical reduction of 3-NPA, the voltammetric detection of 3-NPA in real sugarcane juice samples was achieved with a facile sample pretreatment process and less matrix interference. Furthermore, by means of water-phase infrared spectra technique, the electrocatalytic reduction pathway of 3-NPA was preliminarily studied. Under the optimized detection conditions, a good linear relationship was obtained between the reduction peak current of 3-NPA and testing concentration in the range of 40.0–4.00 × 103 μM, with a regression equation of Ip (μA) = −3.126 + 0.08804C3-NPA (μM), R2 = 0.9997. The lower detection limit (LOD) of 3-NPA was estimated to be 16.0 μM (S/N = 3). Therefore, the method had been employed to analyze raw sugarcane samples, with the average recovery of 96.8%–104%, and the actual concentration level of free 3-NPA in the raw sugarcane juices was revealed.
研究领域:
分析化学
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食品科学
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电化学
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产品关联
DOI
高影响因子
SEPARATION AND PURIFICATION TECHNOLOGY
·
2022
·
IF 9.136
Jingwen Yang,Xinyu Zhang,Qimeng Lu,Lei Wang,Xueqin Hu,Hongbin Zhang
Polysaccharides have been widely used in many fields. In the field of food water treatment, polysaccharide-based flocculants have attracted extensive attention. Based on the enzymatic preparation of high molecular weight dextran, two safe, sustainable and eco-friendly dextran based high molecular flocculants were developed by introducing flocculating active groups into the molecular chain of dextran through cross-linking (DEPL) and esterification (Dex-PL). The prepared product was characterized by elemental analysis, Fourier transform infrared spectroscopy, thermogravimetric analysis and field emission scanning electron microscopy (FESEM). Because amino group is the main active group of flocculation, more amino groups are retained in esterification reaction. In the flocculation experiment of kaolin suspension, the efficiency of the two flocculants is very excellent, both of which are greater than 96%. The results of the study on the flocculation mechanism showed that charge neutralization, adsorption bridging and sweeping flocculation mechanisms occurred in the flocculation process. Dex-PL was applied to the clarification of sugarcane juice in sugar industry. At the dosage of 118 mg/L, the clarification efficiency reached 91.4%. The results of biodegradation experiment showed that the product can be biodegraded by enzymatic hydrolysis. This study provides experience for the development and application of new polysaccharide based flocculants, and provides safe and effective flocculants for sugar refining.
研究领域:
食品科学
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环境工程
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生物技术
✓ 已验证
产品关联
DOI
高影响因子
SEPARATION AND PURIFICATION TECHNOLOGY
·
2023
·
IF 8.6
Yan-Shu Xiong,Ming-Xing Li,Ran Jia,Li-Shu Zhou,Bo-Huan Fan,Jia-Yi Tang,Lili Gai,Wen Li,Hai-Qin Lu,Kai Li
A polyethyleneimine/polydopamine-functionalized self-floating microsphere (EHGM/PDA/PEI) bears an etched hollow glass microsphere as a support, polydopamine as an interfacial cross-linking “glue”, and polyethyleneimine as a functional monomer was fabricated and used as a decolorization sorbent for sugarcane juice. The advantages of EHGM/PDA/PEI for sugarcane juice decolorization were attributed to its richness of target polyethyleneimine monomers, well-connected and abundant three-dimensional network-like aperture structure, and nontoxicity. Moreover, EHGM/PDA/PEI has excellent self-floating performance to allow separation from the adsorption system after decolorization and may have a faster separation speed and lower energy consumption than conventional solid–liquid separation methods. Synthetic caramels were used as model colorants of sugarcane juice to assess EHGM/PDA/PEI performance. The adsorption capacity of EHGM/PDA/PEI for caramels was 18.36 mg/g with a removal efficiency of 91.80% in the adsorption equilibrium state. The interaction mechanisms revealed that the caramel adsorption on EHGM/PDA/PEI was mostly mediated by protonated amine groups, followed by electron sharing. Two layers of caramels adhered onto EHGM/PDA/PEI were mainly mediated by electrovalent bonds between carboxylate and protonated amine. On average, one caramel molecule can be shared by 3–4 protonated amine groups of EHGM/PDA/PEI, which suggests a parallel sorption orientation. Four phenomenological mass transfer models [external diffusion resistance (EXTDR), internal diffusion resistance (INTDR), EXTDR–INTDR mixed, and adsorption onto active sites (AOAS)] proposed new and unique insights into the dynamic properties of the adsorption process.
研究领域:
化学工程
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材料科学
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环境科学
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产品关联
DOI
高影响因子
JOURNAL OF MEMBRANE SCIENCE
·
2025
·
IF 9
Wenkang Zhang,Qiqi Yang,Qilin Gu,Zheng Liang,Zhijun Xu,Zhaoxiang Zhong,Weihong Xing
Ceramic membranes ultrafiltration (UF) has emerged as a promising alternative to the conventional clarification technology in sugarcane juice clarification industries, given their efficient and eco-friendly separation processes based on the size sieving effect. However, the upscaling application of ceramic UF membranes is still limited by their low permeate flux, high energy consumption and severe membrane fouling. Herein, to utilize the interactions at the interfaces, tubular SiC microfiltration (MF) membranes with special surface wettability were deliberately tailored through a novel penetration pressure counter-balanced crossflow method using 1H, 1H, 2H, 2H-perfluorooctyltrichlorosilane as a hydrophobic agent. The effect of an out-layer pressures (0-4.0 kPa) and flow rate (1.4-2.4 mL·s -1 ) on surface wettability of membranes were studied, and those obtained membranes were applied in sugarcane juice clarification. The wettability, functional groups, binding energy, chemical compositions, and microstructure of modified SiC membranes were analyzed to elucidate their wettability-performance relationships. The performance of modified SiC MF membranes in sugarcane juice clarification were mainly evaluated by the flux decline profiles and permeate solution turbidity. The SiC membrane with hydrophobic inner wall (WCA=142°) and hydrophilic outer surface (WCA=0°) were achieved at out-layer pressure of 2.0 kPa and flow rate of 1.9 mL·s -1 . The results show that the SiC membrane with such asymmetric wettability exhibited ultra-high stable permeate flux (844 L·m -2 ·h -1 ·bar -1 ), satisfactory turbidity reduction rate (95.7%), and relatively low flux decreased rate (64.4%). The improved antifouling performance can be primarily attributed to the hydrophobic inner wall, and negatively charged pore wall. This work primarily demonstrates the application potential of ceramic MF membranes with asymmetric wettability for the effective sugarcane juice clarification.
研究领域:
膜科学
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化学工程
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食品加工
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材料科学
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环境技术
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Jiangyu Yin,Kun Fang,Jianbin Li,Nan Du,Dongbin Hu,Danyu Cao,Run Tian,Ligao Deng,Kai Li
The pigments in sugarcane result the crystallised sucrose appears unsatisfactorily yellow. In this study, cationic tapioca starch (CTS)-functionalized magnetic nanoparticles ( [email protected] 3 O 4 ) were synthesized and used as adsorbents for the removal of undesirable pigments. The adsorption properties of [email protected] 3 O 4 were investigated by a sugarcane juice colorant model consisting of caffeic acid (CA), gallic acid (GA) and melanoidin (ME). The equilibrium adsorption capacities of [email protected] 3 O 4 for CA, GA, and ME were 185, 160 and 580 mg g −1 at the optimal conditions (60, 60 and 180 mg L −1 initial concentrations, respectively; 0.3 mg mL −1 [email protected] 3 O 4 dosage, 313 K temperature, and pH value of 7). The adsorption process was described well by second-order kinetic and Langmuir isotherm models with a high fitting correlation coefficient approaching 1, suggesting that the pigments formed a surface monolayer with a homogenously distributed adsorption energy and was mainly dominated by chemisorption. The thermodynamic parameters (Gibbs free energy <0, enthalpy >0, and entropy >0) revealed that the adsorption process was endothermic and spontaneous. For the binary system, the competitive adsorption between pigments was primarily antagonistic. The speed of adsorption was the main factor affecting competitive adsorption, and the additional adsorption force reduced the effects of coexisting adsorbates.
研究领域:
化学工程
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环境科学
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材料科学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2020
·Vol. 85
·期 11
·3823-3832
·
IF 2.479
Muhammad Faisal Manzoor,Nazir Ahmad,Zahoor Ahmed,Rabia Siddique,Arshad Mehmood,Muhammad Usman,Xin-An Zeng
The present work was designed to study the impact of dielectric barrier discharge (DBD) plasma, ultrasound (US), and thermal treatment on the functional, rheological, and microbial analysis of sugarcane juice. The results showed that plasma and US treatment did not significantly affect the pH and color of the juice. Total soluble solids (°Brix) value increased from 16.30 ± 0.10 for untreated to 20.50 ± 0.15 during plasma treatment at 45 V for 2 min and 16.65 ± 0.27 during US treatment (40 kHz, power 240 W, and time 40 min). The maximum increase of 25% in total phenolic contents (TPC) and 21% in total flavonoid contents (TFC) was observed in a plasma-treated sample at 40 and 45 V (for 2 min) respectively, whereas 18% in TPC and 16% TFC was observed in the US-treated sample (40 kHz, power 240 W, and time 30 min) as compared to control sample. Plasma treatment increased the antioxidant activities (Ferric reducing antioxidant power (FRAP) assay and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) activity) toward maximum at 40 V and only 6% of vitamin C was degraded than others. Similarly, plasma treatment significantly reduced particle size, which further led to decreased significantly ( P < 0.05) the apparent viscosity of sugarcane juice with a rise in shear rate and drove to a speedy breakdown on initial shearing. A significant reduction was observed in the microbial load among all treatments as compared to the control. Significant reductions of 3.6 and 0.50 log CFU/mL were observed in the total aerobic mesophilic and yeast and mold counts after DBD plasma treatment at 45 V for 2 min, respectively. Thus, we can conclude that novel technology like plasma treatment can be effectively used at an industrial scale for the preservation and processing of sugarcane juice. Practical Application Nowadays, novel processing techniques are employed to improve the nutritional quality and stability of juices. The consequences of the present research showed that DBD plasma treatment could improve the TPC, TFC, antioxidant activities, vitamin C, and rheological properties while reducing the activity of the microbial load better than the US and thermal treatment. The verdicts described that novel processing methods can enhance the quality of sugarcane juice at an industrial scale.
研究领域:
食品科学
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化学工程
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生物技术
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2020
·Vol. 85
·期 4
·1140-1150
·
IF 2.479
Lu Wang,Weili Deng,Peng Wang,Wencheng Huang,Jiamin Wu,Tingyu Zheng,Jiebo Chen
Alterations of aroma properties and aroma-related attributes of sugarcane juice during thermal processing under different temperatures (90, 100, and 110 ℃) and treating time (10 s, 20 s, and 30 s) were assessed in this study. Changes in the volatility of aroma compounds were extremely complicated and respected to thermal processing conditions. Fructose, serine, and glutanic acid of sugarcane juice were increased at first and decreased at the end of treatment at high temperature. Phenolic compounds and PPO activity presented the decrease trends throughout the thermal treatment. The thermal processing of sugarcane juice could be roughly divided into three stages based on the cluster analysis of all the data in this study. Sugars, amino acids, and phenolic compounds might be important potential precursors of aroma deteriorating reactions. The comprehensive analysis of aroma relevant compounds and enzyme activities was beneficial for the investigation of degradation mechanism of aroma for sugarcane juice, and providing a theoretical basis for optimization of juice processing. Practical Application This study demonstrated the changing process of aroma quality and associated compounds in sugarcane juice during thermal processing. This could help to find out the reasons of aroma degradations in sugarcane juice and other thermal sensitive juice. Our manuscript created a paradigm for future studies on the aroma quality control and parameter optimization during the processing of fruit and vegetable juice.
研究领域:
食品科学
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化学工程
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农业工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）