Zhongshan, China
Zhongshan, China

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Zhang S.,Jiangnan University | Zhang M.,Jiangnan University | Fang Z.,University of Melbourne | Liu Y.,Guangdong Galore Food Co.
LWT - Food Science and Technology | Year: 2017

Blended cloves/cinnamon essential oil nanoemulsions were prepared using Tween 80 and ethanol as surfactant and cosurfactant respectively. The preparation process was optimized via a pseudo-ternary phase diagram. The nanoemulsion showed a steady state with an average particle size of 8.69 nm under the surfactant to cosurfactant ratio (Km) of 3:1 and oil to the mixed surfactant/cosurfactant ratio of 1:9. The nanoemulsion was stable after centrifuging at 10,000 rpm for 20 min, stored at 60 °C for 1 month, or even heated at 80 °C for 30 min, respectively. Compared with the non-nanoemulsion counterparts, the nanoemulsion showed higher antimicrobial activity against four tested microorganisms of Escherichia coli, Bacillus subtilis, Salmonella typhimurium, and Staphylococcus aureus, even at far lower concentrations. Furthermore, the addition of the cloves/cinnamon nanoemulsion in a model food of mushroom sauce did not alter its major flavor, except offered some attractive fragrant flavors. This research suggested that the blended cloves/cinnamon essential oil nanoemulsions have the potential to be developed as a natural antimicrobial agent in food industry. © 2016 Elsevier Ltd


Zheng X.,Jiangnan University | Zhang M.,Jiangnan University | Fang Z.,Curtin University Australia | Liu Y.,Guangdong Galore Food Co.
Food Chemistry | Year: 2014

To accelerate wine maturation, low frequency ultrasonic waves of 28 kHz and 45 kHz were used to treat the steeped greengage wine. The contents of total acid, total ester, fusel oils and the wine chromaticity were determined before and after the ultrasonic treatment. The volatile compounds were analysed by GC-MS method, and the sensory quality was evaluated by panelist. The results indicated that ultrasonic treatment of the steeped greengage wine at 45 kHz 360 W for 30 min was effective to accelerate the aging process, where the fusel oils and alcohol compounds were significantly reduced and acid and ester compounds were significantly increased. © 2014 Elsevier Ltd. All rights reserved.


Hu R.,Jiangnan University | Zhang M.,Jiangnan University | Adhikari B.,RMIT University | Liu Y.,Guangdong Galore Food Co.
International Agrophysics | Year: 2015

Wheat bran is rich in dietary fibre and its annual output is abundant, but underutilized. Insoluble dietary fibre often influences food quality negatively; therefore, how to improve the physical and chemical properties of insoluble dietary fibre of wheat bran for post processing is a challenge. Insoluble dietary fibre was obtained from wheat bran and micronized using high-pressure homogenization, high-intensity sonication, and a combination of these two methods. The high-pressure homogenization and high-pressure homogenization+high-intensity sonication treatments significantly (p<0.05) improved the solubility, swelling, water-holding, oil-holding, and cation exchange capacities. The improvement of the above properties by high-intensity sonication alone was marginal. In most cases, the high-pressure homogenization process was as good as the high-pressure homogenization+high-intensity sonication process in improving the above-mentioned properties; hence, the contribution of high-'intensity sonication in the high-pressure homogenization+high-intensity sonication process was minimal. The best results show that the minimum particle size of wheat bran can reach 9 μm, and the solubility, swelling, water-holding, oil-holding, cation exchange capacities change significantly. © 2015 by Min Zhang.


Zhou B.,Jiangnan University | Zhang M.,Jiangnan University | Fang Z.-X.,Curtin University Australia | Liu Y.,Guangdong Galore Food Co.
Food and Bioproducts Processing | Year: 2015

The effects of application of ultrasound and microwave treatments before the ultrafiltration desalination of salted duck egg white protein were investigated in this work. The desalination rate, color, microstructure, foaming capacity, emulsifying index and gelling property were determined. The results showed that ultrasound and microwave pretreatments increased about 10% and 3% desalination rate, respectively, compared to that without any pretreatment sample, beside the product quality was also improved. The effect of ultrasound pretreatment was better than that of microwave in terms of foaming capacity and emulsifying index of the product. © 2015 Published by Elsevier B.V. on behalf of The Institution of Chemical Engineers.


Wang T.,Jiangnan University | Zhang M.,Jiangnan University | Fang Z.,Curtin University Australia | Liu Y.,Guangdong Galore Food Co. | Gao Z.,Wuxi Delin Boat Equipment Co.
Food and Bioprocess Technology | Year: 2016

Influence of a modified starch-gum thickening system on the rheological, textural and flavour properties of yellow mustard sauce was studied. The rheological measurements indicated that the sauces exhibited a weak gel-like, strong shear thinning behaviour. Dynamic viscoelasticity measurements showed that the sauces with modified starch (MS) and xanthan gum (XG) presented superior viscoelastic properties to those with MS and guar gum (GG) samples. All tested sauces showed non-Newtonian, pseudoplastic and thixotropic fluids characteristics. Parameters such as hardness, springiness, cohesiveness, gumminess and spreadability were used to evaluate the textural properties, and the results indicated that MS/XG was more influential than MS/GG on the textural properties. Sensory analysis suggested that 0.4 % MS/0.3 % XG, 0.4 % MS/0.4 % XG and 0.4 % MS/0.4 % GG were superior thickeners for the yellow mustard sauces. The flavours of these three sample groups with the highest sensory scores and a sample with only MS were analysed by an electronic nose, which showed that the electronic nose was able to distinguish their differences. © 2016 Springer Science+Business Media New York


Wang T.,Jiangnan University | Zhang M.,Jiangnan University | Fang Z.,Curtin University Australia | Liu Y.,Guangdong Galore Food Co.
Drying Technology | Year: 2016

A puffed food using salted duck egg white and starch as ingredients was produced by using a novel pulsed-spouted microwave vacuum drying (PSMVD) technique. In this study, three types of samples (ratios of salted duck egg white to starch 1:10, 3:10, and 5:10) were prepared and the moisture content of these samples was dehydrated to about 12% in a PSMVD dryer, then the samples were under different microwave powers (1.34 kW, 2.01 kW, and 2.68 kW) for puffing. The product volume expansion ratio, textural crispness (breaking forces), color parameters (L*, a* and b*), and sensory scores were determined. It was observed that microwave power and different ratios of salted duck egg white to starch had a significant effect on the expansion effect of the samples. The results indicated that the best product quality was obtained under the ratio of salted duck egg white to starch at 3:10 and microwave power at 2.01 kW. © 2016, Copyright © Taylor & Francis Group, LLC.


Lin W.,Jiangnan University | Zhang M.,Jiangnan University | Fang Z.,Curtin University Australia | Liu Y.,Guangdong Galore Food Co.
Drying Technology | Year: 2014

The dielectric properties of salted duck egg dispersions were measured at the selected frequency range of 10 to 300 MHz by the open-ended coaxial probe method using a network analyzer. The effect of salt content (0–8%) and sucrose content (0–8%) on radio frequency drying (RFD) and the variation of the dielectric properties of the salted duck egg white samples were studied. These results showed that both dielectric constant and dielectric loss factor decreased with the increase of frequency, and the influence was more significant at the lower frequency ranges. At 27.14 MHz, the dielectric constant and dielectric loss factor were increased but the electric penetration depth was increased with the addition of salt and sucrose. The RFD drying rate was significant increased after the adding of salt and sucrose. © 2014, Copyright Taylor & Francis Group, LLC.


Zhou B.,Jiangnan University | Zhang M.,Jiangnan University | Fang Z.,Curtin University Australia | Liu Y.,Guangdong Galore Food Co.
Drying Technology | Year: 2014

High energy consumption during freeze drying (FD) is a major concern that limits its application on common food product manufacturing. In this research, fresh duck egg white protein (FDEWP) powder and desalted duck egg white protein (DDEWP) powder were obtained by a combined two-stage tandem drying technologies (FD and microwave–vacuum drying [MVD]) in order to reduce energy consumption while maintaining good product quality. The results showed that the drying time for the FDEWP and DDEWP powders was significantly decreased by FD + MVD compared to those obtained by the FD-only process. The FDEWP powders dried by FD + MVD had a better color (higher L* and lower b*), lower apparent density, and lower foaming stability but higher emulsifying index than those dried by FD only. The DDEWP powder dried by FD + MVD had a product quality similar to that of FDEWP powder, suggesting that the DDEWP powder could be widely used as a food ingredient. © 2014, Copyright Taylor & Francis Group, LLC.

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