Jiangnan University

Liuping Fan

Jinwei Li

Jing Du

Mengmeng Ji

Qun Yu

Jieying Li

Yang Ni

The disclosure discloses a method for killingspores by infrared radiation in coordination with essential oil fumigation, and belongs to the technical field of sterilization. The method is to treatspores by medium and short wave infrared radiation in combination with essential oil fumigation. The disclosure provides a method for killingspores by medium and short wave infrared radiation in coordination with essential oil fumigation. On the one hand, air residual heat and energy of medium and short wave infrared radiation are fully used to make a material heated up rapidly, and on the other hand, essential oil on the surface of the material penetrates the cell membrane ofspores, and further damages protein on the membrane and internal organelles in combination with the heat effect. The process is easy in operation, low in energy consumption, pollution-free and high in sterilization efficiency, and can be used for purifying bulk grains.

Method for killing aspergillus flavus spores by infrared radiation in coordination with essential oil fumigation

The disclosure provides a method for enhancing tyrosinase inhibitory activity, and belongs to the technical field of intensive and deep processing of fruits and vegetables. The disclosure improves an inhibitory effect of a tyrosinase inhibitor on tyrosinase in manner of heating treatment; the tyrosinase inhibitor consists of a phenolic acid with a concentration of 0.6-1.8 mg/mL and a saponin with a concentration of 0.5-1.5 mg/mL; and the heating treatment conditions are as follows: the heating temperature is 130-170° C., and the heating time is 30-120 min. The disclosure compounds polyphenols and the saponin into the tyrosinase inhibitor, tyrosinase relative activity after treatment can be as low as 5%, and a three-component polyphenol can produce a synergistic effect; high temperature will make the saponin deglycosylated to produce substances with a powerful tyrosinase inhibitory effect, such as a polyphenol polymer, thus greatly improving the inhibitory effect of the tyrosinase inhibitor on the tyrosinase.

Method for enhancing tyrosinase inhibitory activity

The disclosure discloses a Pickering emulsion stabilized by cellulose from ginkgo seed shells and a preparation method thereof, and belongs to the fields of preparation methods of biomass materials and food chemical industry. The disclosure uses ginkgo seed shells as a raw material to obtain high-purity cellulose through hot alkali treatment and sodium chlorite bleaching. After the cellulose is dried, the cellulose is hydrolyzed with sulfuric acid to obtain a cellulose nanocrystal suspension. The suspension is mixed with an oil phase, and the Pickering emulsion is obtained through high-speed shearing and homogeneous emulsification. The disclosure can prepare cellulose nanocrystals with different aspect ratios by adjusting the parameters of high-speed shearing and homogeneous emulsification according to actual production needs. Cellulose nanocrystals with high aspect ratio can be used to prepare stable Pickering emulsions with high oil phase and high viscosity, which can be applied to the fields of food, cosmetics and the like; and cellulose nanocrystals with low aspect ratio can be used to prepare Pickering emulsions with low viscosity and high fluidity, which can to be applied to the fields of food and medicine.

Pickering emulsion stabilized by cellulose nanocrystals from ginkgo seed shells and preparation method thereof

The present invention provides a novelstrain (CCTCC NO: M 2015626) and the method of using this new strain to produce fermented nonalcoholic red bayberry juice. The method comprises incubatingCCTCC NO: M 2015626 with red bayberry juice in a fermentation process to make the fermented nonalcoholic juice, which includes an aerobic, anaerobic and a low temperature fermentation. The fermented bayberry juice of the present invention has bright color, low alcohol content (&#x3c;0.5%) and high nutritional values. It maintains the characteristic fruity flavor of red bayberries with added mellow taste and aroma from the fermentation.

Growing community of inventors

Wuxi, China

Liuping Fan