Key Laboratory of Food Processing and Technology of Chongqing

Chongqing, China

Key Laboratory of Food Processing and Technology of Chongqing

Chongqing, China

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Shen X.L.,Southwest University | Shen X.L.,China Agricultural University | Wu J.M.,Southwest University | Chen Y.,China Rural Technology Development Center | And 3 more authors.
Food Hydrocolloids | Year: 2010

Antimicrobial biodegradable films have been prepared with sweet potato starch by incorporating potassium sorbate or chitosan. Films incorporated with potassium sorbate ≥ 15% or chitosan ≥ 5% were found to have an anti-Escherichia coli effect. Staphylococcus aureus could be effectively suppressed by incorporation of chitosan at ≥10%. Whereas potassium sorbate lowers the tensile strength and elongation at break, and raises the oxygen permeability, water vapor permeability and water solubility, chitosan has the opposite effect. Fourier Transform Infrared (FT-IR) spectra analysis revealed that starch crystallinity was retarded by potassium sorbate incorporation and that hydrogen bonds were formed between chitosan and starch. This explained the modification of the mechanical and physical properties of the films by the incorporation of these two antimicrobial agents. © 2009 Elsevier Ltd. All rights reserved.


Chen H.,Southwest University | Wang Y.,Southwest University | Wang Y.,Chongqing University of Science and Technology | Jiang H.,Southwest University | And 2 more authors.
Meat Science | Year: 2012

4-methyloctanoic acid (MOA) and 4-methylnonanoic acid (MNA) are the main compounds responsible for "sweaty" odor of mutton. A novel method for their determination has been developed and validated. Hollow fiber supported liquid membrane (HF-SLM) was applied to selectively extract MOA and MNA prior to gas chromatography (GC) analysis. For HF-SLM, the donor outside the fiber was the acidified supernatant (pH 4) from aqueous mutton slurry. Liquid membrane was 5% tri-n-octylphoshphine oxide in di-n-hexyl ether and 0.3M NaOH aqueous solution filled in the lumen of the fiber was used as the acceptor. The extraction last for 4h. After acidification with HCl, the acceptor was directly analyzed by GC. Importantly, HF-SLM provided high enrichment factors for MOA (133) and MNA (116). The method developed had low detection limits of 0.0007-0.0015mg/kg, good linearity (R 2>0.9956), reasonable recovery (88.54-122.13%), satisfactory intra-assay (7.83-9.73%) and inter-assay (15.68-16.14%) precision. © 2012 Elsevier Ltd.


Liu J.,Southwest University | Ming J.,Southwest University | Li W.,University of Sichuan | Zhao G.,Southwest University | And 2 more authors.
Food Chemistry | Year: 2012

Carboxymethyl potato starch was synthesised with the aid of microwave. Optimal degree of substitution (DS) of 0.32 was obtained at 45°C in 25 min using aqueous ethanol media with water/solvent of 0.15 at 200 W. The molar ratio of sodium hydroxide and monochloroacetic acid to anhydroglucose unit for optimal DS were 2.5 and 1.0, respectively. FT-IR spectrometry revealed the carboxymethyl starch to show new bands at ν = 1614 cm -1 and ν = 1429 cm -1. Wide angle X-ray diffractometry and DSC revealed a remarkable reduction in starch crystallinity after carboxymethylation, which was consistent with destroyed surface observed in SEM. The digestibility of carboxymethyl starch (CMS) was lower than that of native starch. With similar DS, there was no difference in digestibility of carboxymethyl starch prepared with and without microwave. As DS increased from 0.05 to 0.32, the amount of resistant starch in microwave-assisted carboxymethyl starch was elevated from 14.6% to 20.0%, which was much higher than that of native starch (10.8%). © 2011 Elsevier Ltd. All rights reserved.


Ma Y.,Southwest University | Liu J.,Southwest University | Ye F.,Southwest University | Zhao G.,Southwest University | Zhao G.,Key Laboratory of Food Processing and Technology of Chongqing
LWT - Food Science and Technology | Year: 2016

Self-aggregating polymeric micelles are novel promising vehicles to solubilize and targeting delivery hydrophobic food ingredients. Solubilization of β-carotene with octenylsuccinate oat β-glucan (OSG) micelles, in terms of the apparent solubility of β-carotene ([S]β-car), was investigated in this study. Its dependence on the degree of substitution (DS) and molecular weight (Mw) of OSG and stirrer input power (IP) was explored with the aid of response surface methodology (RSM). More importantly, the freeze-thaw, thermal and storage stability of β-carotene-loaded OSG micelles were determined. Results from RSM revealed that the maximum [S]β-car (12.84 μg/mL) encountered with the intermediate DS (0.0183), high Mw (17.1 × 104 g/mol) and IP (4.3 W). TEM images evidenced a minor deformation of OSG micelles upon β-glucan solubilization. In terms of size and polydispersity index, β-carotene-loaded OSG micelles exhibited good thermal stability, intermediate freeze-thaw stability and inferior storage stability. Furthermore, regarding to the retention of β-carotene, β-carotene-loaded OSG micelles were susceptible to thermal treatment and storage but kept stable against freeze-thaw treatment, but presented nice freeze-thaw stability. The loss of [S]β-car upon thermal treatment and storage was of temperature and time dependence. These results cast new light on the possible fortification of insoluble ingredients by OSG micelles in aqueous food systems. © 2015 Elsevier Ltd.


Lei D.,Southwest University | Liu J.,Southwest University | Ye F.,Southwest University | Chen F.,Southwest University | And 2 more authors.
Food Hydrocolloids | Year: 2014

The effects of structural and environmental parameters on the self-assembly of octenylsuccinic corn dextrin ester (OSCDE) were investigated. OSCDEs with different degrees of substitution (DS) and molecular weights (Mw) were prepared and their aqueous assemblies were characterized with zeta-potential measurement, dynamic light scattering (DLS), fluorescence spectroscopy and TEM. Beyond its critical aggregation concentration (CAC), OSCDE produced spherical self-assemblies in water. For structural parameters, the higher the DS or the lower the Mw, the lower the CAC value was. Increase in DS or decrease in Mw definitively decreased the size of OSCDE self-assemblies which ranged from 194.5 to 455nm. The zeta-potential of self-assemblies indicates a negative charge with an absolute value that increased with the increasing DS and Mw of OSCDE. For environmental parameters, pH and ionic strength exerted stronger impact on size and zeta-potential of the assemblies than OSCDE concentration. © 2014 Elsevier Ltd.


Zhang Z.,Southwest University | Song H.,Southwest University | Peng Z.,Southwest University | Luo Q.,Southwest University | And 3 more authors.
Journal of Food Engineering | Year: 2012

The effects of micronization methods, mechanical and jet millings, on the physico-chemical properties of mushroom (Lentinus edodes) powder were investigated in contrast to shear pulverization. The powders of dried mushroom cap and stipe were prepared to obtain six powders. Compared to shear pulverization, mechanical and jet millings effectively reduced particle size and brought about a narrow and uniform particle size distribution. With the same material, powders from mechanical and jet millings had higher values in soluble dietary fiber content, surface area, bulk density, water soluble index and nutrient substance solubility, but lower values in the angles of repose and slide, water holding and swelling capacities than shear pulverized powder. These indexes were tightly dependent on particle size with absolute coefficients beyond 0.8330. With the same grinding method, cap powders possessed higher values in water soluble index, swelling capacity, bulk density, protein and soluble dietary fiber than stipe powders. © 2011 Elsevier Ltd. All rights reserved.


Liu J.,Southwest University | Chen J.,Southwest University | Dong N.,Southwest University | Ming J.,Southwest University | And 4 more authors.
Food Chemistry | Year: 2012

The degree of substitution (DS) markedly affects the properties of carboxymethyl starch (CMS). The conventional methods for the DS determination are time-consuming and not environment friendly. Fourier transform mid-infrared (FT-MIR) spectroscopy coupled with partial least squares (PLS) regression is applied to determine the DS of CMS in the present study. Calibration models with direct titration as the reference method were optimised by cross validation. A PLS regression model with a coefficient of determination (R 2) of 0.9593 and root-mean-square error of cross validation (RMSECV) of 0.0141 was obtained in the spectral range from 500 to 4000 cm -1. The prediction set gave a coefficient of determination (R 2) and root-mean-square error of prediction (RMSEP) of 0.9368 and 0.0228, respectively. The results obtained in this study indicate that FT-MIR spectroscopy can be used as an easy, rapid, and novel tool to quantitatively predict the DS of CMS. © 2011 Elsevier Ltd. All rights reserved.


Liu J.,Southwest University | Wena Y.,Southwest University | Dong N.,Southwest University | Lai C.,Southwest University | And 3 more authors.
Food Chemistry | Year: 2013

Fourier transform mid infrared (FT-MIR) spectroscopy combined with chemometrics techniques were developed for classification and quantification of cheaper starches (potato and sweet potato starch) in lotus root powder (LRP). By performing principal component analysis (PCA), it was possible to distinguish between adulterated and non-adulterated LRP. The coefficient of determination (R2) and standard deviation ratio (SDR) of calibration set were found to be 0.9587-0.9898 and 3.63-10.2, depending on the pretreatment of spectra. The external validation set gave a coefficient of determination (R2) and standard deviation ratio (SDR) of 0.9810 and 5.47, respectively. Moreover, the limit of detection (1%), the limit of quantification (3%), reasonable recovery (92.3-101.5%), satisfactory intra-assay (2.9-5.5%) and interassay (11.0-13.5%) precision illustrated the good performance of the present method. The results obtained in this study indicate that FT-MIR spectroscopy can be used as an easy, rapid and novel tool to detect the LRP adulterated with cheaper starches. © 2013 Elsevier Ltd. All rights reserved.


Peng Z.,Southwest University | Li J.,Southwest University | Guan Y.,Southwest University | Zhao G.,Southwest University | And 2 more authors.
LWT - Food Science and Technology | Year: 2013

This work focuses on the impact of carriers on the physicochemical properties, antioxidant capacities and biological components of spray-dried purple sweet potato flours. The optimal carrier addition of maltodextrin (MD), β-cyclodextrin (β-CD) and their combination (MD/β-CD, 5/1) were 30, 10 and 24 g/100 g in terms of flour yield. Compared to the flour without carrier, flours with carriers had higher values in L*, fluidity, water solubility index, glass transition temperature, lower values in chroma, water absorption index and water holding capacity. The influence intensity of carriers on the physicochemical properties of flours followed the sequence of MD > MD/β-CD> β-CD. The flours with carriers were more dispersive and had smoother surface than flour without carrier. The addition of carrier had little effects on flours' sorption isotherm and the Halsey model presents the best goodness-of-fit to all flours. The flour with MD had higher retention rate of anthocyanins, flavonoids and total phenolics than flours without and with other carriers. The flour with MD has higher antioxidant activity (DPPH test) than flours with MD/β-CD or β-CD. © 2012 Elsevier Ltd.


Long D.,Southwest University | Ye F.,Southwest University | Zhao G.,Southwest University | Zhao G.,Key Laboratory of Food Processing and Technology of Chongqing
LWT - Food Science and Technology | Year: 2014

An in situ enhanced CO2 blasting extrusion was applied to increase soluble dietary fiber (SDF) in wheat bran. Wheat bran was mixed with a CO2-producing reagent prior to extrusion. The total addition of two reagents was 30 g/100 g with a NaHCO3/C6H8O7 ratio of 1:1 (w/w). With the aid of response surface methodology, the maximum SDF fraction in the blasting extrudate (11.64 g/100 g) could be obtained when the feed contained 24 g/100 g moisture and the extrusion was operated with barrel temperatures of 65, 105, 135, and 185 °C and screw speed at 192 rpm. This was significantly greater than that in the untreated wheat bran (2.54 g/100 g) and the reference extrudate without reagents (4.37 g/100 g). Monosaccharide analysis indicated that the increase of SDF was mainly resulted from the redistribution of insoluble dietary fiber to SDF. In addition, the blasting extrudate presented highly improved hydrating properties. © 2014 Elsevier Ltd.

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