Characterization of hawthorn pectin gained via different ethanol concentrations.

Pectin is identified as an effective delivery material due to its excellent gel-forming ability, low immunogenic properties, biocompatibility, and biodegradability. These excellent properties depend on the preparation method of pectin. In the study, four pectin fractions (named: CAHP30, CAHP40, CAHP50, and CAHP60, respectively) were obtained by different ethanol precipitations (30%, 40%, 50%, and 60%).

The biological effect of a beef-derived on beef steaks during chilled storage.

The aim of this study was to investigate the biological inhibiting effect of a beef-derived (RS-25) on the spoilage of beef steaks in overwrapped packaging during the 12 days of storage at 4°C. Beef quality as well as microbial indicators were determined at different intervals during the storage after the inoculation of RS-25 at the 6 log CFU/g, and the high-throughput sequencing was applied to investigate the changes of microbial community structure during the storage. The inoculation of RS-25 on beef had no effect ( > .

Purification and antioxidant properties of triterpenic acids from blackened jujube (Ziziphus jujuba Mill.) by macroporous resins.

In order to investigate the purification process and antioxidant activity of triterpenic acids from blackened jujube, the macroporous resin was applied to purify the crude extract from blackened jujube. The adsorption and desorption characterizations of five different macroporous adsorption resins (AB-8, D-101, X-5, HPD-100, S-8) for triterpenic acids of blackened jujube were compared, the optimum purification resins were screened, and the purification parameters were optimized. The antioxidant activity of crude extracts and purified products from blackened jujube was analyzed.

Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM).

Purple cabbage is one of the world's most widely consumed vegetables with high nutritional values containing the antioxidants and anti-inflammatory activity of anthocyanins, vitamins, and minerals. But due to rapid postharvest quality decay, novel processing techniques including drying are required. In order to determine the conditions of combined microwave and hot air drying for purple cabbage, factors affecting the drying process including microwave density, hot air temperature, and the dry base water content at conversion point were investigated using the anthocyanin content, DPPH antioxidant capacity, chewiness, , rehydration ratio, and average drying rate as responses.

Effects of microwave treatment on the stability and antioxidant capacity of a functional wheat bran.

A functional wheat bran (FWB) was obtained from wheat grains that were rich in wheat aleurone. The effects of the microwave (MW) power (2.5, 5.

Content variations in compositions and volatile component in jujube fruits during the blacking process.

Dried jujube () was incubated at high temperature and humidity for 96 hr in blacking process and sampled every 12 hr. Results showed that the saccharose reduced from 195.6 to 3.