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Gan X, Chen Z, Wang L, Liu W, Ma Q, Li R, Wang J, Mu J. Evaluation of Ultra-High-Pressure Sterilization in Terms of Bactericidal Effect, Qualities, and Shelf Life of 'Xinli No. 7' ( Pyrus sinkiangensis) Pear Juice. Foods 2023; 12:2729. [PMID: 37509821 PMCID: PMC10379016 DOI: 10.3390/foods12142729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 07/06/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, ultra-high-pressure sterilization (UHPS) of Xinli No. 7 juice (XL7) was explored and optimized. A challenge to implement UHPS in juice as a full alternative to thermal treatment could be represented by the adoption of a pressure level of up to 500 MPa for 20 min at one cycle followed by the packaging in aseptic conditions. It was found that UHPS and HS treatments could effectively kill the microorganisms in XL7 juice but HS treatment would inevitably lose the nutritional quality in the juice, while UHPS treatment could better maintain the glyconic acid content, functional components, and antioxidant activity and reduce Browning degree and improve the stability of XL7 juice. The deterioration rate of UHPS and HS-treated XL7 juice increased with the increased storage temperature. The predicted shelf life of UHPS and HS-treated XL7 juice was 68 and 41 days at 4 °C, respectively. Collectively, UHPS treatment combined with low-temperature storage might be an effective way to prolong the shelf life of XL7 juice.
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Affiliation(s)
- Xiaojing Gan
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Zhizhou Chen
- College of Mechanical and Electrical Engineering, Hebei Agricultural University, Baoding 071000, China
| | - Liwen Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Wenhui Liu
- Beijing Huiyuan Food and Beverage Co., Ltd., Beijing 101314, China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Rongbin Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Jianlou Mu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
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2
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Improving the quality of mandarin juice using a combination of filtration and standard homogenization. Food Chem 2022; 383:132522. [PMID: 35413751 DOI: 10.1016/j.foodchem.2022.132522] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 11/22/2022]
Abstract
Cloud loss and pulp precipitation are serious quality defects of mandarin juice (MJ) which brake on industrialization and need to be overcome by developing stabilization process. Therefore, filtration (FT) and standard homogenization (SH) on improving the cloud stability of MJ and minimizing the loss of major qualities were investigated. The FT-SH combined treatment effectively decreased the minimal particle size below 15 μm and sedimentation rate by 17.30%-74.40%, and increased the cloud value from 7.97% to 332.57%, results in more uniformity and cloud stability of MJ. Moreover, FT reduced the pectin methylesterase (PME) activity by 34.19%-50.96%, browning (ΔE∗ < 3), free and bound phenol contents (27.81% and 59.13%), and aroma intensity (p < 0.05). SH released the free phenols from bound phenols association with cloudiness. The optimum stabilization condition was considered as the 100-mesh + 20 MPa that was obviously improved the cloudiness and minimizing the color, polyphenol and aroma loss.
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3
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Wu A, Lv J, Ju C, Wang Y, Zhu Y, Chen J. Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification. Foods 2022; 11:foods11050671. [PMID: 35267304 PMCID: PMC8909023 DOI: 10.3390/foods11050671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/19/2022] [Accepted: 02/22/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, a novel method to clarify bayberry juice with composite clarifiers, chitosan and sodium alginate, has been designed. The optimal conditions were as follows: using chitosan 0.05 g/L first and then sodium alginate 0.05 g/L as composite clarifiers, standing for 2 h at 25 °C. The transmittance increased from 0.08 to 91.2% after treating by composite clarifiers, which was significantly higher than using chitosan (44.29%) and sodium alginate (38.46%) alone. It was also found that sedimentation time of juice treated by composite clarifiers was about 60% shorter than using single clarifiers. Meanwhile, the reduction of anthocyanin in juice was 9.16% for composite clarifiers treatment, being less than that for the single sodium alginate and previous related researches. In addition, the color and aroma of bayberry juice treated by composite clarifiers were improved. Juice treated by composite clarifiers had the highest L* value with 52.48 and looked more attractive. The present research revealed that content of beta-damascenone and dihydro-5-pentyl-2(3H)-furanone increased after treatment with composite clarifiers which contributed more to the pleasant aroma. Overall, the developed method improved the clarification effect and sensory quality, and reduced the sedimentation time, which may be promising in the production of clear bayberry juice.
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4
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Yao P, Gao Y, Simal-Gandara J, Farag MA, Chen W, Yao D, Delmas D, Chen Z, Liu K, Hu H, Xiao J, Rong X, Wang S, Hu Y, Wang Y. Litchi ( Litchi chinensis Sonn.): a comprehensive review of phytochemistry, medicinal properties, and product development. Food Funct 2021; 12:9527-9548. [PMID: 34664581 DOI: 10.1039/d1fo01148k] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Since ancient times, litchi has been well recognized as a functional food for the management of various ailments. Many bioactives, including flavanoids, anthocyanins, phenolics, sesquiterpenes, triterpenes, and lignans, have been identified from litchi with a myriad of biological properties both in vitro and in vivo. In spite of the extensive research progress, systemic reviews regarding the bioactives of litchi are rather scarce. Therefore, it is crucial to comprehensively analyze the pharmacological activities and the structure-activity relationships of the abundant bioactives of litchi. Besides, more and more studies have focused on litchi preservation and development of its by-products, which is significant for enhancing the economic value of litchi. Based on the analysis of published articles and patents, this review aims to reveal the development trends of litchi in the healthcare field by providing a systematic summary of the pharmacological activities of its extracts, its phytochemical composition, and the nutritional and potential health benefits of litchi seed, pulp and pericarp with structure-activity relationship analysis. In addition, its by-products also exhibited promising development potential in the field of material science and environmental protection. Furthermore, this study also provides an overview of the strategies of the postharvest storage and processing of litchi.
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Affiliation(s)
- Peifen Yao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macao, China.
| | - Yan Gao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macao, China.
| | - Jesus Simal-Gandara
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Kasr el Aini st., Cairo 11562, Egypt.,Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt
| | - Weijie Chen
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macao, China.
| | - Dongning Yao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macao, China.
| | - Dominique Delmas
- Université de Bourgogne Franche-Comté, Dijon, F-21000, France.,NSERM Research Center U1231 - Cancer and Adaptive Immune Response Team, Dijon, Bioactive Molecules and Health Research Group, F-21000, France.,Centre anticancéreux Georges François Leclerc Center, F-21000 Dijon, France
| | - Zhejie Chen
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macao, China.
| | - Kunmeng Liu
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macao, China.
| | - Hao Hu
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macao, China.
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, 212013, China.,Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Xianglu Rong
- Guangdong Metabolic Disease Research Centre of Integrated Chinese and Medicine, Key Unit of Modulating Liver to Treat Hyperlipemia SATCM (State Administration of Traditional Chinese Medicine), Guangdong TCM Key Laboratory for Metabolic Diseases, Institute of Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, Guangdong, China
| | - Shengpeng Wang
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macao, China.
| | - Yuanjia Hu
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macao, China.
| | - Yitao Wang
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macao, China.
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5
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Li M, Liu Q, Zhang W, Zhang L, Zhou L, Cai S, Hu X, Yi J. Evaluation of quality changes of differently formulated cloudy mixed juices during refrigerated storage after high pressure processing. Curr Res Food Sci 2021; 4:627-635. [PMID: 34557679 PMCID: PMC8445842 DOI: 10.1016/j.crfs.2021.09.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/01/2021] [Accepted: 09/03/2021] [Indexed: 12/02/2022] Open
Abstract
Cloudy fruit and vegetable mixed juice (MJ) pasteurized by high pressure processing (HPP) showed an increasing market demand. However, browning, sedimentation, and flavor changes of HPP juice during storage have been a great challenge for the beverage industry. The aim of this work was to investigate quality changes of HPP MJs during storage and to explore the potential to create the shelf-stable MJs with fresh-like organoleptic quality through HPP. In the work, commercial MJ1 (orange, mango, and kiwifruit) and MJ2 (carrot and pineapple) were formulated and their quality changes during storage were investigated. The results indicated no visible color changes and sedimentation were observed in MJ1 and MJ2 during refrigerated storage (90 days). However, sucrose decreased as glucose and fructose increased; a large number of aldehydes and alcohols decreased but some terpenoids increased during storage. In general, blending proper fruit and vegetable to produce MJs combing with HPP could maintain high cloud and color stability, but sugars and volatiles clearly changed during storage. HPP mixed juice showed high color and cloud stability during chilled storage. Aldehydes and alcohols decreased but terpenoids increased during storage. Sucrose decreased with glucose and fructose increasing during storage. Carrot-pinapple mixed juice showed high quality stability during storgae.
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Affiliation(s)
- Minbo Li
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
| | - Qihui Liu
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
| | - Wanzhen Zhang
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
| | - Litao Zhang
- Yunnan Inja U-fresh Supply Chain Co., Ltd., Kunming, 650500, Yunnan, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China.,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
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6
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Zhou X, Wang W, Ma X, Xu E, Liu D. Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds. Foods 2021; 10:1695. [PMID: 34441472 PMCID: PMC8391196 DOI: 10.3390/foods10081695] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 07/06/2021] [Accepted: 07/20/2021] [Indexed: 01/18/2023] Open
Abstract
In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45-360 W) and time (10-60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 °C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.
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Affiliation(s)
- Xinyue Zhou
- Zhejiang R&D Center for Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Z.); (X.M.); (E.X.)
| | - Wenjun Wang
- Zhejiang R&D Center for Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Z.); (X.M.); (E.X.)
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xiaobin Ma
- Zhejiang R&D Center for Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Z.); (X.M.); (E.X.)
| | - Enbo Xu
- Zhejiang R&D Center for Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Z.); (X.M.); (E.X.)
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- Zhejiang R&D Center for Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Z.); (X.M.); (E.X.)
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
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7
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Fan FY, Huang CS, Tong YL, Guo HW, Zhou SJ, Ye JH, Gong SY. Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes. Food Chem 2021; 362:130257. [PMID: 34118510 DOI: 10.1016/j.foodchem.2021.130257] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 05/06/2021] [Accepted: 05/29/2021] [Indexed: 12/18/2022]
Abstract
The sensory features of white peony teas (WPTs) significantly change with storage age; however, their comprehensive associations with composition are still unclear. This study aimed to clarify the sensory quality-related chemical changes in WPTs during storage. Liquid chromatography-tandem mass spectrometry based on widely targeted metabolomics analysis was performed on WPTs of 1-13 years storage ages. Weighted gene co-expression network analysis (WGCNA) was used to correlate metabolites with sensory traits including color difference values and taste attributes. 323 sensory trait-related metabolites were obtained from six key modules via WGCNA, verified by multiple factor analysis. The decline and transformation of abundant flavonoids, tannins and amino acids were related to the reduced astringency, umami and increased browning of tea infusions. In contrast, the total contents of phenolic acids and organic acids increased with storage. This study provides a high-throughput method for the association of chemical compounds with various sensory traits of foods.
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Affiliation(s)
- Fang-Yuan Fan
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Chuang-Sheng Huang
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Yi-Lin Tong
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Hao-Wei Guo
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Sen-Jie Zhou
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Jian-Hui Ye
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Shu-Ying Gong
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China.
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8
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Wang L, Zhao S, Liao T, Shu X, Guo D, Huang Y, Yang X, Wang Q, Chen X. Polysaccharide selection and mechanism for prevention of protein-polyphenol haze formation in beverages. J Food Sci 2020; 85:3776-3785. [PMID: 33084074 DOI: 10.1111/1750-3841.15493] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 09/14/2020] [Accepted: 09/17/2020] [Indexed: 11/29/2022]
Abstract
Polysaccharides have been considered as a group of promising candidate for preventing the protein-polyphenol haze formation in beverages. In order to select effective polysaccharides to prevent the haze formation, four protein-polyphenol haze model systems were successfully established using two proteins (i.e., gelatin and bovine serum albumin) and two polyphenols (i.e., procyanidin [PC] and epigallocatechin gallate [EGCG]). Among seven common polysaccharides, 0.5 mg/mL pectin, 0.05 mg/mL xanthan gum, and 0.01 mg/mL guar gum demonstrated the maximum potential for preventing the formation of four protein-polyphenol hazes. Ultraviolet-visible spectrophotometry confirmed that polysaccharides affected protein-polyphenol interactions. Fluorescence spectrophotometry combined with microscale thermophoresis data indicated the relative affinities of polyphenol to protein and polysaccharide determined the mechanism of polysaccharide for preventing the haze formation. In bovine serum albumin (BSA)/gelatin-EGCG system, polysaccharides (pectin, xanthan gum and guar gum) competed with BSA/gelatin to bind EGCG for prevention the formation of BSA/gelatin-EGCG haze. However, in BSA/gelatin-PC system, polysaccharides (pectin, xanthan gum, and guar gum) formed a ternary complex (protein-tannin-polysaccharide) for increasing the solubility of protein-polyphenol aggregation. From apple juice results, the reduction rates of guar gum in two apple juice systems (gelatin-PC, BSA-PC) were 21% and 56% within 8 weeks, indicating guar gum might be the most effective polysaccharide in preventing the haze formation. PRACTICAL APPLICATION: This experiment data could be used for development of polysaccharide products for prevention of protein-polyphenol haze formation in beverages.
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Affiliation(s)
- Lijun Wang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China.,Key Laboratory of Food Non Thermal Processing, Engineering Technology Research Center of Food Non Thermal Processing, Yibin Xihua University Research Institute, Yibin, 644000, China
| | - Shan Zhao
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Tianyu Liao
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Xiaomeng Shu
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Dengfeng Guo
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Yukun Huang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Xiao Yang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Qin Wang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China.,Department of Nutrition and Food Science, University of Maryland, College Park, MD, 20742, USA
| | - Xianggui Chen
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China.,Key Laboratory of Food Non Thermal Processing, Engineering Technology Research Center of Food Non Thermal Processing, Yibin Xihua University Research Institute, Yibin, 644000, China
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