Abstract:Controlled release antimicrobial food packaging has drawn wide attention for its controllability of release starting point and release rate，safety，and targeting ability towards food and microbes. To promote research on controlled release antimicrobial food packaging，the latest advances in mechanism research on controlled release antimicrobial food packaging films are reviewed. The controlled release mechanism are classified as triggered-release and speed governing-release. Herein，the speed governing-release is deeply clarified owing to the complexity of mechanism.

Abstract:Cyclodextrin has controlled release behavor of food flavors and can bring these functions to starch-based films once it was added into these film. In this paper the corn starchy-base films containing β--cyclodextrin were prepared by tape casting method. The effects of β-β-cyclodextrin on the formation of starchy film were studied through the means of physicochemical and texture tests. The results indicated good compatibility between starch matrix and β--cyclodextrin. The clarity of film was only slightly lowered，the water solubility increased and water vapor barrier property of film improved greatly after adding β--cyclodextrin. The texture test showed that addition of β--cyclodextrin first decreased lightly and then increased the tensile strength of starch-based films，and resulted to decrease of elongation at break. On the whole，up to 20% β--cyclodextrin has little effects on the appearance of film，but provides the improved water vapor barrier properties and better mechanical properties of starch-based film.

Abstract:The aim of this study was to investigate the antimicrobial activity of trans-cinnamaldehyde（TC） against V. parahaemolyticus. The minimum inhibitory concentration（MIC） of TC against V. parahaemolyticus was measured first. Then，the effects of TC on the bacterial growth curves，growth kinetic parameters，cell membrane integrity and cell morphology of V. parahaemolyticus were investigated. Moreover，the antimicrobial activity of TC against V. parahaemolyticus in shrimp samples was determined. The MICs of TC against 6 strains of V. parahaemolyticus were 50-70 μg/mL，TC resulted in a longer lag phase and lower growth rate of V. parahaemolyticus compared to the control. Electronic microscopy confirmed that cell membrane of V. parahaemolyticus was damaged by TC. In addition，0.4% TC reduced the pathogen in shrimps to undetectable level in 1 h. These findings suggest that TC has potential to be developed as a natural preservative to control V. parahaemolyticus in shrimp or other seafood.

Abstract:In this paper，the pullulanase was applied to hydrolyze and debranch the amylopectin samples that fully gelatinized for 12 hours，then，the resulting samples underwent heat-moisture treatment（101 kPa，121 ℃） for 2 hours. After these procedures the products were kept static for recrystallization for 2 days at 4，25(room temperature），30，40 ℃，respectively. For each sample，two parts of the supernatant and the precipitate were obtained by centrifugation，and then characterized and comprehensively analysed for the effect of the temperatures on the self-assembly processes of debranched amylopectin in aqueous solution. The effects of the temperatures on the morphologies，molecular weight distributions，crystalline structures，thermal properties of supernatant and precipitation samples with different temperature treatments were studied using Scanning electron microscopy（SEM），dynamic light scattering（DLS），high performance liquid chromatography（HPLC），X-ray diffraction，Fourier transform infrared spectroscopy（FTIR） and thermogravimetric analyzer（TGA），respectively. Results showed that the yield of recrystallization precipitation decreased as the temperature increased. SEM indicated that the starch molecules in the supernatant were larger than that in the precipitates. The morphology of the particle in the low temperature supernatant was flaky and a part of them were in a state of round bars. X-ray diffraction results demostrated that all the crystals of the precipitate had similar and strong diffraction peak. After debranching and recrystallization treatments，the B-type crystal was transformed into the B-V-type one at 40 ℃. TGA analysis suggested that the fastest temperature of weightlessness from precipitation and supernatant were lower than that from the native starch，and the thermal stability decreased accordingly. As displayed in distribution curves，the molecular weight of the starch molecules in both the supernatant and the precipitate increased after recrystallization，and the content of different components increased with the increase of temperature.

Abstract:To enhance the stability and efficacy of resveratrol and polyunsaturated fatty acids（PUFAs），the esterification products of resveratrol with three kinds of PUFAs，linolenic acid，arachidonic acid and DHA，were synthesized by chemical method. With oxaloyl chloride as acylation reagent，the PUFAs were prepared into corresponding acyl chlorides under the catalysis of N，N-dimethylformamide，and then reacted with resveratrol to form esters. The structures of four resulted resveratrol-PUFA esters were identified by MS，IR，1H-NMR and 13C-NMR. The results showed that resveratrol reacted with linolenic acid to form two monoesters: linolenic acid-3-resveratrol ester and linolenic acid-4'-resveratrol ester. Meanwhile，resveratrol reacted with arachidonic acid and DHA to form triesters: triarachidonic acid-resveratrol ester and triDHA-resveratrol ester，respectively.

Abstract:Optimization of the experimental conditions for extracting polyphenols from burdock by ultrasonic-assisted enzymatic hydrolysis method and evaluation of the antioxidant activities were performed. On the basis of single factor experiment，the extraction conditions of polyphenols was optimized using response surface methodology. Antioxidant capacity was determined by DPPH radical scavenging capacities，superoxide anion scavenging capacities as well as hydroxyl radical scavenging capacities. Results showed that the optimum extraction parameiers were as follows: ethanol concentration 45%，solid to liquid ratio 1∶20（g/mL），ultrasonic time 6 min，cellulase concentration 1.25 mg/mL，reaction time 80 min，reaction temperature 50℃. The extraction rate of polyphenols（41.33 mg/g） increased by 39.30% and 25.13% compared to treatment with ultrasonic or cellulose individually under optimal conditions. The polyphenols derived from burdock displyed strong antioxidant activity，and the antioxidant capacity of polyphenol has a dose effect on its mass concentration within a certain concentration range. Under the concentration of 0.5 mg/mL，the radical scavenging rate on DPPH was 55.66% which is close to that of Vitamin C with the same concentration.

Abstract:This study used ultrasonic-assisted enzymatic hydrolysis technology to make the chicken bone proteolysis products. The effects of ultrasonic power and ultrasonic time on the properties of chicken bone hydrolyzate were compared. The experimental results showed that different ultrasonic power and ultrasonic treatment time have different degrees of influence on the degree of hydrolysis, polypeptide content, taste and other characteristics of the hydrolyzate, the most suitable ultrasonic conditions was 800W、30min, the DH and polypeptide content of the hydrolyzate increased under the condition, DH increased to 24%, while the value of umami also increased. The protein structure analysis showed that the ultrasound destroyed the network structure of the protein, the active site of protein molecules were exposed more, which made the hydrolysis process DH increased, active peptide released efficiency and the umami response value improved.

Abstract:The purpose of this study was to fabricate rice protein/casein complexes（CPS）and to explore their self-emulsifying behavior. By mixing rice proteins and casein at a mass ratio of 1:1 at pH = 12 and readjusting the pH to 7，soluble CPs can be obtained. The solubility and hydrophobic characteristics of CPs were measured. The results showed that rice proteins and casein were merged by hydrophobic interactions and the solubility of rice proteins was enhanced by 50 times. In addition，isothermal titration calorimetry（ITC）showed that there was a spontaneous exothermic reaction between the CPs and eugenol. The eugenol can be self-emulsified with different proportions of CPsto form nanoemulsions that had an average particle size<200 nm and Zeta-potential intensity >-30 mV. The recovery of CPs in the emulsions can be as high as 79.75%，the maximum efficiency of encapsulation of eugenol was 28.54 μg/mL，and the maximum binding capacity of eugenol is 336.78 μL/g CPs. The data illustrated by particle size and the zeta-potential of emulsions indicated that the emulsions had strong storage stabilities during the 28-day storage. Release studies showed that the emulsion can control the release rate of eugenol，which followed a style of first-order release kinetics. The results demonstrated that the CPs prepared by this study are promising food ingredients in food industry and the CPs-eugenol emulsions can be potential candidates for delivery of lipophilic bioactives for their controlled release attributes.

Abstract:Headspace solid-phase microextraction combined with comprehensive two dimensional gas chromatography-time of flight mass spectrometry was used to identify the chemical profile of Vidal icewine. Totally 253 compounds were identified in 953 existed peaks through standard mass spectra database，retention time and comparison of retention index，including 53 esters，40 alcohols，39 phenols，35 terpenes，25 aldoketones，21 furans，12 acids，9 sulfur compounds，9 lactones，6 pyrazines，3 pyrrols and 1 pyran. Meanwhile，31 of these compounds have relatively high contents（relative peak area over 0.5%），which indicates that these compounds may have an important impact on the formation of the unique icewine flavor. While some trace compounds with low threshold such as terpenes and sulfur compounds may also play a significant role in icewine aroma.

Abstract:In order to develop and utilize Enshi Cardamine，in this paper，the extraction process of selenoprotein was studied，and the antioxidant activity of selenoprotein was investigated. The results indicated that the optimal conditions for the extraction were as follows: material ratio 1:40 g/mL，the extraction temperature was 50 ℃，the extraction time was 8 h by distilled water and then 8 h by 0.1 mol/L NaOH solution. Under the optimal conditions，the extraction rate of selenopratein was up to 75.4%. The content of water soluble protein was 26.5 g/dg，the selenium content was 1 748 μg/g，the content of alkali soluble protein was 52.3 g/dg，and the selenium content was 1 513 μg/g. The alkali soluble protein were separated by Sephadex G-100 gel chromatography，and two components were obtained，peak 1 and peak 2. The selenium content of peak 1 was 668 μg/g and the selenium content of peak 2 was 650 μg/g. By studying the ability of cardamine proteins to scavenge hydroxyl free radicals（·OH）and 1-diphenyl-2-trinitrophenyl hydrazine free radicals（·DPPH)，it was found that the cardamine protein have certain ability to scavenge free radicals.

Abstract:The two-stage sterilization methods and shelf life of vacuum-packed Hongsu chicken dishes were studied. By analyzing the effects of different low frequency microwave sterilization methods on the sterilization rate，flavor，color，texture and sensory quality of Hongsu chicken dishes，it was concluded that the best condition of 915 MHz microwave sterilization was 1750 W/3 min，so this method was combined with ZnO nanoparticles（0.06 g/kg）for subsequent sterilization and storage experiments. In order to predict the shelf life of Hongsu chicken dishes，with the total colony number as an indicator，the Gompertz equation was used to fit the growth of microbes in Hongsu chicken dish during cold storage. Results showed that the Gompertz equation can well reflect the Microorganism changes during storage with R2 values of 0.993 76，and the shelf life was calculated as 97 d. The changes of microorganism，pH and sensory quality during the cold storage of Hongsu chicken dishes were evaluated. The results showed that the quality of products was within acceptable range during the shelf life.

Abstract:Lipids-rich wastewater is a kind of complex wastewater and easily leads to sludge floating and washingout in the treatment process of conventional anaerobic digestion. In this study，a pilot-scale anaerobic membrane reactor（AnMBR） was adopted to treat the high lipids wastewater，and its operation characteristics and sludge properties were investigated. Results showed that excellent treating efficiency and robust stability were obtained in this systerm，with COD removal efficiency of 99% and VFA concenration below 200 mg/L. However，the digestion efficiency gradually decreased in the late operation stage. Additionally，the hydrolysis products of the high lipids in the influent，the long chain fatty acids（LCFAs），were gradually accumulated in the reactor，which may produce negative effects on the digestion efficiency and sludge properties. Furthermore，the sludge particle size decreased from 26.5 μm to 6.5 μm，while the soluble microbial products（SMP） increased from 47.7 mg/g to 98.0 mg/g and the relative hydrophobicity of sludge elevated from 28.2% to 68.1%. These variations further aggravated the fouling，resulting in an attenuation of flux from 32 L·（m2·h）-1 to 10 L·（m2·h）-1. The pearson correlation test showed that the membrane filtration presented a significant positive correlation with the sludge particle size and a strong negative correlation with the MLSS，SMP and sludge relative hydrophobicity.

Abstract:To study the differences of ethyl carbamate content in the wines from Huailai and Fangshan，two different yeasts（ST and BO213）were selected for the fermentation test to compare the ethyl carbamate content in the wines. Moreover，the comparison between ‘Merlot’ and ‘Cabernet Sauvignon’ were fermented by yeast nutrients（0 g/L，0.3 g/L，and 0.6 g/L） from Huailai was analyzed. The results showed that the ethyl carbamate content in the wines fermented by yeasts（ST and BO213）from Fangshan was higher than in Huailai. The ethyl carbamate content was different in the wines fermented by different yeast nutrients additions with the same yeast，and the ethyl carbamate content in ‘Cabernet Sauvignon’ wine was higher than that in ‘Merlot’ wine. The ethyl carbamate content ranged from 1 to 7.4μg/L and the average content was 3.9 μg/L during the wine fermentation. The ethyl carbamate content results were in line with international standards in wine.

Abstract:The effect of purification on the structure and biological activity of polysaccharide in Lentinula edodes were investigated. The structural characteristics（UV，FT-IR，SEM，Viscosity- average molecular weight，Congo red complex）and biological activity（Antioxidant and Antibacterial activity）of crude polysaccharide samples （named L0）and their purified three polysaccharides （named L1，L2，and L3）were measured respectively. The UV results showed that nucleic acids and proteins were not found in the purified polysaccharides. The FT-IR results showd that all components have absorption peak of sugar and β-glucosidic bond，but the FT-IR structural of L1 were similar to L0. The SEM pictures showd that the surface structures of L2 and L3 were similar，presents the fragmental accumulation，and the structure of L1 present a bump and fold block. With Congo red complex of the study，L0 and L1 contained three spiral structure，the L2 and L3 did not contain three spiral structure. The antioxidation experiment showed that the L0 components had better anti-oxidation activity. The determination of staphylococcus aureus was found that L1 have better antibacterial activity. The work found that after purification，the structure and biological activity of polysaccharide were different. These provided some basis for the selection of active components.

Abstract:In order to contral the quality of candy and reduce hazardous substances in the products，the content change of 5-HMF and FFA in the massecuites produced under different process conditions during hard candy preparation were investigated quantificationally by HPLC. The results showed that the appropriate continuous vacuum boiling temperature should be controlled between 120~132 ℃，and the boiling time was 9-10 min. The proportion of white sugar，starch syrup and waters as boiling materials should be 55∶45∶15. Addition of ascorbic acid during the procedure didn’t have effective antioxidant effect，and even significantly promote the formation of 5-HMF and FFA. High purity white sugar and maltose syrup with lower glucose content should be used as raw material of boiling sugar for gaining good massecuite product with lower 5-HMF and FFA content.