In recent years, a big trend has been the development of rapid, green, efficient, economical, and scalable approaches for the separation and purification of bioactive molecules from natural sources, which can be used in food, cosmetics, and medicine. As a new nonchromatographic bioseparation technology, three-phase partitioning (TPP) is attracting the attention of a growing number of scientists and engineers. Although a number of studies have been published in the last 40years regarding the extraction, separation, and purification of numerous bioactive molecules using TPP systems, a background review on TPP partitioning fundamentals and its applications is much needed. Therefore, the present review focuses in detail on the TPP separation process, including the definition of TPP, partitioning mechanisms, parameters for establishing the suitable condition to form precipitate such as concentration of ammonium sulfate, content of tert-butanol, pH and temperature, and the application for separation and purification of protein, enzyme, plant oil, polysaccharide, and other small molecule organic compounds. In addition, the possible directions of future developments in TPP technology are discussed. The review presents a good opportunity, as well as a challenge for scientists, to understand the detailed partitioning rule and to take better use of TPP for the production and separation of various bioactive molecules, which have been intensively applied in the food and medical fields.

The aroma-active compounds in Zhenjiang aromatic vinegar with four different ageing time were studied by gas chromatography-olfactometry (GC-O) based on direct intensity methods and gas chromatography and mass spectrometry (GC-MS).The result showed that fifty aroma-active compounds were detected in Zhenjiang aromatic vinegar with four different ageing time,mainly composed of acids,alcohols,esters,aldehydes,ketones,heterocyclic compounds and some unidentified aroma active compounds.The differences of aroma profiles of Zhenjiang aromatic vinegar with different ageing time were very obvious,especially between new vinegar and aged Zhenjiang aromatic vinegar,however the aroma profiles of Zhenjiang aromatic vinegars with a long-time ageing were very similar.With the increase of aging time,the aroma intensity of most heterocyclic compounds increased significantly.The difference of heterocyclic compounds was one of the main factor in the formation of the different flavor of Zhenjiang aromatic vinegar with different ageing time.In addition to acetic acid which was the main flavor substances in vinegar,3-methyl butanoic,3-methyl butanal,2,3-butanedione,trimethyl pyrazine and one unidentified compound were the most basic aroma components of Zhenjiang aromatic vinegar with different ageing time.

Ultrasound and three-phase partitioning (USTPP) were combined to extract and separate polysaccharides (PS) efficiently from Corbicula fluminea crude extracts. The following optimum experimental conditions were established: 20% (w/v) ammonium sulfate concentration, 1:1 (v/v) t-butanol to crude extract ratio, 180 W ultrasonic power, 40 kHz frequency, 100% duty cycle, 10 min irradiation time, and 35 °C. The maximum extraction yield of PS obtained from USTPP was approximately 11.22%, which was higher than the maximum yields from conventional three-phase partitioning (TPP; 9.32%) and ultrasound extraction (USE; 6.05%). The extraction time for USTPP was significantly reduced to 10 min from 30 and 60 min for TPP and USE methods, respectively. The primary chemical structures of PS collected through the three extraction protocols were basically conserved. The synergistic effects of ultrasound and TPP on PS extraction were also determined. Results revealed that USTPP is an effective technique to extract and separate PS from C. fluminea potentially applied in food, cosmetics, and medicines.

Edible and medicinal fungi (mushrooms) are widely applied to functional foods and nutraceutical products because of their proven nutritive and medicinal properties. Phellinus sensu lato is a well-known medicinal mushroom that has long been used in preventing ailments, including gastroenteric dysfunction, diarrhea, hemorrhage, and cancers, in oriental countries, particularly in China, Japan, and Korea. Polysaccharides represent a major class of bioactive molecules in Phellinus s. l., which have notable antitumor, immunomodulatory, and medicinal properties. Polysaccharides that were isolated from fruiting bodies, cultured mycelia, and filtrates of Phellinus s. l. have not only activated different immune responses of the host organism but have also directly suppressed tumor growth and metastasis. Studies suggest that polysaccharides from Phellinus s. l. are promising alternative anticancer agents or synergizers for existing antitumor drugs. This review summarizes the recent development of polysaccharides from Phellinus s. l., including polysaccharide production, extraction and isolation methods, chemical structure, antitumor activities, and mechanisms of action.

For the elimination of the influence of subjective factors on formula of beverage and obtaining the more scientific evaluation result,the fuzzy mathematics and response surface were adopted,meanwhile,the comprehensive evaluation value of fuzzy mathematics was regarded as response value to investigate the effect of total acid,xylitol,pectin,kudzu flavor on kudzu root beverage comprehensive evaluation value.The optimal formula was as follows:the concentrations of total acid,xylitol,pectin,kudzu flavor are 5.11,50.00,1.50 and 0.99 g/L respectively.It indicates that beverage optimized by response surface and fuzzy mathematics shows the best color,aroma,taste and the formula.

BACKGROUND:Collagen hydrolysates (CHs) have been demonstrated to have positive effects on skin photoaging by topical application or oral ingestion. However, there has been little research on their influence on skin chronological aging. In this study, 9-month-old female ICR mice were given normal AIN-93M diets containing CHs (2.5, 5 and 10% w/w) from Nile tilapia scale. RESULTS:After 6 months, the collagen content and antioxidant enzyme (superoxide dismutase and glutathione peroxidase) activities increased significantly (P < 0.05), while the survival rate, viscera indices and contents of moisture, fat and non-collagenous protein in skin did not change (P > 0.05). The color, luster and quantity of hair were obviously ameliorated. Moreover, the structure of epidermis and dermis, the density and distribution of collagen fibers and the ratio of type I to type III collagen were improved in a dose-dependent manner as shown by histochemical staining. CONCLUSION:Oral ingestion of CHs increased the collagen content and antioxidant enzyme activities and improved the appearance and structure of skin. These results suggest the potential of CHs as an anti-skin-aging ingredient in nutraceuticals or functional foods. © 2016 Society of Chemical Industry.

In this study, a simple, efficient, and green bioseparation technology called three-phase partitioning (TPP) was employed to extract and separate polysaccharide–protein complexes (PSP) from Corbicula fluminea.

High-quality vinegars are traditionally produced by aging them in barrels or bottles. However, these processes are very time-consuming. To accelerate of Zhenjiang vinegar maturation, the ultrasound was used to treat the steeped vinegar. Results showed that, the optimum ultrasonic power, time and ethanol addition for aging vinegar were determined to be 50W/100mL, 75min and 0.75% (V/V), respectively. Under the optimum experimental conditions, the total amino acid of fresh vinegar decreased from 1082.259mg/100mL to 871.045mg/100mL. Several volatile components increased significantly, such as the total esters, aldehydes and heterocyclic. Total non-volatile organic acids increased from 202.59mg/10mL to 233.87mg/10mL. The changes of above-mentioned components develop towards the direction of mature vinegar. Coupling the HS-SPME/GC-MS analysis data with Principal Components Analysis, ultrasonic treatment vinegar was determined to be equivalent to 2-3years of natural aged Zhenjiang vinegar. This study has showed that ultrasound is promising not only in shortening the aging time and lowering costs for the vinegar-making industry, but also in producing fine vinegar.

Food physical processing is an important branch in the field of food processing.Data analysis tools,such as Thomson data analyzer (TDA) and Excel,were used in this paper to analyze the historical evolution,national or regional research capacity,research hotspot and development trend of food physical processing technology,based on datas from Science Citation Index (SCI).After more than 60 years of development,food physical processing history can be divided into three stages:starting from the 1950s to 1960s with a small number of SCI papers,and germinating and accumulating from 1960 to 1980,then outbreaking and soaring after 2000,especially from 2003 to 2007,published a large number of SCI papers.In the field of food physical processing,the United States,China,Spain,Canada,Germany,Turkey,Britain,Italy,Ireland,Belgium,Brazil and India are the major scientific and technological innovation countries.The United States has been in a leading position,and China started late but has been an important position,catching up with the United States after nearly 10 years of rapid development,but the research quality still needed to strengthen.Food physical processing technology mainly includes 8 kinds of technologies including food processing in the field of microwave,ultrasound,high pressure,pulse electric field,pulse magnetic field,radio frequency,high pressure micro jet,and infrared heating.Among the 8 technologies,4 kinds of technology are the main food physical processing,such as microwave,ultrasound,ultra high pressure,pulse electric field food processing technology.Food microwave and ultrasound processing technology research started more early,and the application is more extensive.Microwave technology has become an important method in food processing,but declined in recent years.Ultrasound,ultra high pressure and pulse electric field processing technology continue to increase.

采用常压等离子体对乙腈中黄曲霉毒素B1(AFB1)进行降解.利用单因素实验,考察了放电间距、处理电压、放电时间以及AFB1初始浓度对AFB1降解率的影响,在此基础上进行了Box-Behnken的实验设计,选取AFB1降解率作为响应值,优化了AFB1的降解条件.结果表明:各因素对AFB1降解率的影响大小依次为处理电压>放电时间>AFB1初始浓度.常压等离子降解AFB1的最佳工艺条件为处理电压170 V、放电时间236 s、AFB1初始浓度5 mg/L、放电间距2 cm.AFB1的降解率高达92.45％,与预测值93.94％相接近,偏差为1.49％.

In recent years,more and more researches and applications are using artificial aging technology to shorten the aging time.Nowadays,people use ultrasonic,ultra-high pressure,microwave,high-voltage electrostatic field,infrared ray methods to age the vinegar,the results show that the color,aroma and taste of vinegar are improved obviously.Narrate the mechanism and research status about the ultrasonic,ultra-high pressure,microwave,high-voltage electrostatic field,infrared ray,laser and jointly aging technology.

The kudzu and lactobacillus plantarum, saccharomyces cerevisiae were taken as material and pzy-mocyt respectivity. On the base of the effect of ultrasonic time, ultrasonic intensity and initial pH on protease and lipase activity, reponse surface was applicated in the optimizing process of preparation of kudzu ferment by mixed bacteria with ultrasonic wave. The results were showed that:pH 4.87, ultrasonic time 82.95 min, ultra-sonic intensity 0.14 W/cm3,the protease and lipase activity were arrived at 55.32 U/mL and 125.9 U/mL. After the verification test, protease and lipase activity were closed to the predictive value. The paper was offered not merely theoretical support but also enzyme activity reference for ferment preparation.

While the use of vinegar to fi ght against infections and other crucial conditions dates back to Hippocrates, recent research has found that vinegar consumption has a positive effect on biomarkers for diabetes, cancer, and heart diseases. Different types of vinegar have been used in the world during different time periods. Vinegar is produced by a fermentation process. Foods with a high content of carbohydrates are a good source of vinegar. Review of the results of different studies performed on vinegar components reveals that the daily use of these components has a healthy impact on the physiological and chemical structure of the human body. During the era of Hippocrates, people used vinegar as a medicine to treat wounds, which means that vinegar is one of the ancient foods used as folk medicine. The purpose of the current review paper is to provide a detailed summary of the outcome of previous studies emphasizing the role of vinegar in treatment of different diseases both in acute and chronic conditions, its in vivo mechanism and the active role of different bacteria.

In this paper, three water-soluble polysaccharides (PS-D1, PS-D2, and PS-D3) isolated and purified from Pueraria lobata roots were characterized and their biological activities were evaluated. Results showed that PS-D1 was a neutral heteropolysaccharide comprised glucose and fructose in a molar ratio of 24.4:1.0 with a weight-average molecular weight (M-w) of 62 kDa, while PS-D2 and PS-D3 were both acidic heteropolysaccharides consisting of glucose, fructose, arabinose and glucose, fructose, galactose, arabinose in a molar ratio of 54.5:1.0:1.0 and 61.0:1.0:2.7:2.4 with M(w)s of 159 and 385 kDa, respectively. Amongst of them, PS-D3 had the highest uronic acid content (similar to 12.4%), carbohydrate content (similar to 88.9%) and M-w. All the three polysaccharides exhibited as random coils or large aggregates in aqueous solution. In vitro antioxidant activity tests indicated that PS-D3 showed the strongest scavenging capacities on hydroxyl (79.6%) and DPPH (60%) radicals at 3.0 mg/ml, and exhibited the highest antioxidant activity with a Trolox equivalent antioxidant capacity of 53.8 mu mol Trolox/g and a ferric reducing ability of plasma of 56.9 mu mol Fe2+/g. Moreover, the inhibitory activity on advanced glycation end-products (AGEs) formation of PS-D3 was 59.1% at 0.8 mg/ml. These results indicated that PS-D3 with prominent antioxidant capability showed pronounced non-enzymatic glycation inhibition activity in vitro. (C) 2016 Taiwan Institute of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

In order to promote the development of liquor-making technology, the mechanism of ultrasonic treatment to advance alcohol fermen-tation was explored. Based on the change in yeast amount, residual sugar content in fermenting liquid, ethanol yield, and fermenting liquid vis-cosity before and after ultrasonic treatment, the surface features and water clusters of yeasts before and after ultrasonic treatment were studied by SEM and NMR. The results showed that, in control group, yeast amount and alcohol content reached up to 2.86 × 108 cfu/mL at 42 h and 4.5 g/L at 90 h respectively, fermenting liquid viscosity reduced gradually, the surface of yeast was well-stacked with no defect and no big sag, and 17O half-peak breadth of water clusters was 85.39 Hz;in ultrasonic treatment group, yeast amount reached up to the maximum number of 2.75 × 108 cfu/mL 18 hours in advance, and the consumption rate of reducing sugar and ethanol yield significantly increased, fermenting liquid viscosity was evidently lower than that in the control group, and the surface of yeast was rough and with big sag on the surface, and 17O half-peak breadth of water clusters was 54.32 Hz. This study provided a theoretical evidence for the application of ultrasonic treatment in biological fermentation.

In this study, a water-soluble polysaccharide (PLP1-I) was purified from Phellinus linteus mycelia through hot water extraction, ethanol precipitation, and chromatography on DEAE Sepharose Fast Flow and Sephacryl S-400 HR columns. PLP1-I was characterized as a neutral heteropolysaccharide composed of glucose and galactose at a molar ratio of 8.9:1.0, with an average molecular weight (M-w) of similar to 290,000 kDa. The structure of PLP17I consists of a (1 -> 4)-alpha-D-glucopyranose backbone, whereas the (1 -> 3)-alpha-D-galactopyranosyl residues formed branches at the O-6 position with 1-linked-alpha-D-glucopyranosyl terminal residues. Evaluation of the antioxidant activity in vivo showed that PLP1-I administration significantly increased the activity of antioxidant enzymes and reduced the levels of malondialdehyde in the serum and liver of aging mice induced with D-galactose. PLP1-I also effectively stimulated the immune system of aging mice. This study demonstrated that PLP1-I exhibited strong antioxidant activities in vivo and could be explored as a potential antioxidant for functional food and medicine. (C) 2016 Taiwan Institute of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

In this paper, the novel polysaccharide PL-A11 was purified from an ammonium oxalate extract of Phellinus linteus mycelia. Its physicochemical properties, structural characteristics, and antioxidant activities were investigated. Results showed that PL-A11 had a weight-average molecular weight (Mw) of 13.8kDa and was mainly composed of arabinose, xylose, mannose, and glucose in a molar ratio of 1.1:1.3:1.0:6.6. The backbone of PL-A11 was composed of (1→4)-α-d-glucopyranosyl, (1→2)-α-d-xylopyranosyl, and (1→3)-α-d-arabinofuranosyl residues, whereas the (1→6)-α-d-mannopyranosyl residues formed branches at the O-2 position with 1-linked-α-d-glucopyranosyl terminal residues. From the antioxidative activity tests in vivo, the administration of PL-A11 obviously enhanced the activity of antioxidant enzymes and significantly reduced the level of malondiadehyde (MDA) in the serum and liver of d-galactose-treated aging mice in a dose-dependent manner, as well as effectively stimulated the immune system of aging mice. These findings implied that PL-A11 could be developed as a potential antioxidant for applications in the functional food, pharmaceutical, cosmetic or nutraceutical industries.