Natural Polyphenols for the Preservation of Meat and Dairy Products

Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives. However, individual polyphenols can be screened in this regard. In conclusion, this review highlights the use of phenolic compounds or botanical extracts rich in polyphenols as preservative agents with special reference to meat and dairy products.     

Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry

The application of chitosan (CS) and whey protein (WP) alone or in combination in 3D/4D printing has been well considered in previous studies. Although several excellent reviews on additive manufacturing discussed the properties and biomedical applications of CS and WP, there is a lack of a systemic review about CS and WP bio-inks for 3D/4D printing applications. Easily modified bio-ink with optimal printability is a key for additive manufacturing. CS, WP, and WP–CS complex hydrogel possess great potential in making bio-ink that can be broadly used for future 3D/4D printing, because CS is a functional polysaccharide with good biodegradability, biocompatibility, non-immunogenicity, and non-carcinogenicity, while CS–WP complex hydrogel has better printability and drug-delivery effectivity than WP hydrogel. The review summarizes the current advances of bio-ink preparation employing CS and/or WP to satisfy the requirements of 3D/4D printing and post-treatment of materials. The applications of CS/WP bio-ink mainly focus on 3D food printing with a few applications in cosmetics. The review also highlights the trends of CS/WP bio-inks as potential candidates in 4D printing. Some promising strategies for developing novel bio-inks based on CS and/or WP are introduced, aiming to provide new insights into the value-added development and commercial CS and WP utilization.     

Unravelling the Helianthus tuberosus L. (Jerusalem Artichoke,Kiku-Imo) Tuber Proteome by Label-Free Quantitative Proteomics

The present research investigates the tuber proteome of the ‘medicinal’ plant Jerusalem artichoke (abbreviated as JA) (Helianthus tuberosus L.) using a high-throughput proteomics technique. Although JA has been historically known to the Native Americans, it was introduced to Europe in the late 19th century and later spread to Japan (referred to as ‘kiku-imo’) as a folk remedy for diabetes. Genboku Takahashi research group has been working on the cultivation and utilization of kiku-imo tuber as a traditional/alternative medicine in daily life and researched on the lowering of blood sugar level, HbA1c, etc., in human subjects (unpublished data). Understanding the protein components of the tuber may shed light on its healing properties, especially related to diabetes. Using three commercially processed JA tuber products (dried powder and dried chips) we performed total protein extraction on the powdered samples using a label-free quantitate proteomic approach (mass spectrometry) and catalogued for the first time a comprehensive protein list for the JA tuber. A total of 2967 protein groups were identified, statistically analyzed, and further categorized into different protein classes using bioinformatics techniques. We discussed the association of these proteins to health and disease regulatory metabolism. Data are available via ProteomeXchange with identifier PXD030744.     

LF-NMR和MRI对干制虾仁复水过程水分状态及品质变化的研究

采用低场核磁(LF-NMR)及其成像技术(MRI)研究干制虾仁在25℃复水过程中的水分含量、分布及状态变化,并通过线性回归分析不同复水时间干制虾仁的LF-NMR参数与质构特性及复水率的相关性。实验结果表明,干制虾仁复水过程中存在结合水、不可移动水和自由水3个组分峰,随着复水时间的增加,结合水无明显变化,而自由水、不易流动水含量增加,且自由度增加,流动性增大。LF-NMR参数(T_(22)、T_(23)、A_(22)、A_(23)和A_(Total))和硬度、咀嚼性、弹性、凝聚性以及复水率有极显著的相关性(R~2≥0.613),为干制虾仁复水过程中品质的快速无损预测提供了一种新方法。     

气相色谱/质谱法测定熏肉中的多环芳烃

建立了熏肉中多环芳烃的气相色谱/质谱(GC/MS)测定方法。样品经正己烷-丙酮(体积比为1∶1)超声波提取、氧化铝柱净化后,用GC/MS分离测定。优化了25种多环芳烃(PAHs)化合物的分离测定条件。结果 25种PAHs回收率范围为48.5%-106.5%;日内(n=7)相对标准偏差为3.75%-7.95%。方法具有灵敏度高、准确度好、能同时分离测定20余种多环芳烃化合物的优点,适合于熏肉中多环芳烃化合物的分析测定。     

2,4-二硝基氟苯柱前衍生高效液相色谱法测定18种氨基酸

建立了测定18种氨基酸的高效液相色谱方法。以Hypersil ODS-c_(18)柱(100mm×4.6mm i.d.,5μm)为色谱柱,2,4-二硝基氟苯为衍生化试剂,梯度洗脱。流动相A:0.05mol/L乙酸钠缓冲溶液(pH=6.5,含10mL/LN,N-二甲基甲酰胺),流动相B:乙腈-水(体积比为1:1)。所测氨基酸组分的浓度在0.2～3.0mg/L范围内与峰面积之间具有良好的线性关系,回收率为90.4％～101.0％,检出限为0.120～1.225mg/L,测定结果的相时标准偏差为1.05％～5.93％。     

高效液相色谱法测定肉制品中甘草抗氧化物的含量

建立了测定肉制品中甘草抗氧化物含量的方法。样品经流动相提取,采用C．8色谱柱分离,以甲醇-0．2mol／L乙酸铵-冰乙酸（体积比70：29：1）为流动相,流速为1．0mL／min,波长为250nm,以保留时间进行定性,峰面积进行定量。甘草酸在1．0-80．0μg／mL范围内线性关系良好,回归方程为y=8．55×10^-5x-0．599（r=0．9997）,检出限为1．0mg／kg,定量限为3．0mg／kg,加标回收率为95．7％-103．4％,测定结果的相对标准偏差为1．57％-3．53％（n=6）。该方法适用于检验机构日常检验中大批量肉制品中甘草抗氧化物含量的测定。     

液相色谱-串联质谱法测定肉及肉制品中利谷隆及其代谢产物3,4-二氯苯胺残留

建立了液相色谱-串联质谱分析多种肉及肉制品中利谷隆及其代谢产物3,4-二氯苯胺残留的方法。样品用丙酮-乙腈(5:95, v/v)提取,冷冻去脂,经弗罗里硅土固相萃取柱净化后进行液相色谱-串联质谱检测,采用内标法定量。利谷隆及3,4-二氯苯胺在1～500 μg/L范围内呈良好的线性关系,相关系数(r)均大于0.998,方法的定量限(信噪比(S/N)＞10)为10 μg/kg,检出限(S/N＞3)为5 μg/kg。在各种肉及肉制品基质中添加低、中、高3种不同水平的利谷隆及3,4-二氯苯胺,其回收率范围分别为88.3%～101.2%和91.6%～101.6%,相对标准偏差(RSD)分别为4.8%～13.7%和4.7%～11.8%。结果表明所建立的方法可以满足肉及肉制品中利谷隆和3,4-二氯苯胺残留量的检测需要。     

基于可见-近红外光谱与稀疏表示的注水肉识别

为了能快速准确的识别原料肉与注水肉, 提出了一种基于可见-近红外光谱和稀疏表示的无损的识别方法。通过向猪肉样本(包括猪皮、脂肪层和肌肉层)注水的方法建立注水肉模型, 采集未注水的原料肉和6类不同注水量的注水肉的可见和近红外漫反射光谱数据。为了消除光谱数据中的冗余信息并提高分类效果, 对光谱数据进行光调制和归一化等预处理并截取有效波段, 根据是否注水以及注水量的多少对样本进行分类。用所有训练样本构成原子库(字典), 通过ｌ1最小化将测试样本表示为这些原子的最稀疏的线性组合。计算测试样本与各类的投影误差, 将最小投影误差对应的类作为测试样本的所属类别, 并应用留一法进行交叉检验, 比较了稀疏表示法与支持向量机的识别结果。实验结果表明, 利用稀疏表示法对于原料肉与注水肉的识别准确率可达到90%以上, 获得了较好的分类效果, 优于支持向量机的识别结果。而对于不同注水量的注水肉识别准确率与注水量之差正相关。稀疏方法不需要进行传统模式识别模型的前期学习与特征提取, 适用于高维、小样本量数据的处理, 计算成本低, 将其用于注水肉的光谱数据识别具有一定的创新性, 并取得了较满意的结果, 为原料肉和注水肉的无损识别提供了一种有效方法。     

Effect of ultrasound and chlorine dioxide on Salmonella Typhimurium and Escherichia coli inactivation in poultry chiller tank water

This study evaluated the application of ultrasound alone or combined with chlorine dioxide (ClO₂) for Salmonella Typhimurium and Escherichia coli inactivation in poultry processing chiller tank water. A Full Factorial Design (FFD) 2² was conducted for each microorganism to evaluate the effect of ultrasound exposure time (x₁: 1 to 9 min; fixed: 37 kHz; 330 W; 25 °C) using a bath, and ClO₂ concentration (x₂: 1 to 17 mg L⁻¹) on microorganism count expressed in log CFU mL⁻¹ in distilled water. Variable x₂ had a negative effect on Salmonella Typhimurium (-5.09) and Escherichia coli (-2.00) count, improving the inactivation; while a x₁ increase present no inactivation improvement, explaining the use of x₁ lower level (1 min) and x₂ higher level (17 mg L⁻¹). The best condition for microorganism inactivation based on FFD was evaluated in chiller tank water (with organic matter) at 25, 16, and 4 °C; x₁ was kept (1 min), however x₂ was adjusted to obtain the same residual free chlorine (2.38 mg L⁻¹) considering the ClO₂ consumption by organic matter, achieving the value of 30 mg L⁻¹. An inactivation of 49% and 31% were observed for Salmonella Typhimurium and Escherichia coli. When ultrasound was replaced by a simple agitation in the presence of ClO₂, there was no inactivation for both microorganisms. Moreover, at poultry carcass pre-chilling (16 °C) and chilling (4 °C) conditions, the synergism of ultrasound combined with ClO₂ was more pronounced, with microorganisms’ reductions up to 100%.