The health food manufacturing and food safety control engineering team of Northwest A&F University has made new progress in the field of apple functional processing
By: Date: 2021-04-09 Categories: foodtechnology Tags: ,
   The”Healthy Food Manufacturing and Food Safety Control Engineering Team” of the School of Food Science and Engineering, Northwest A&F University, led by the team leader, Professor Yue Tianli, has carried out long-term systematic research on the functional processing of apple products. At present, new progress has been made in the research of functional apple juice. Related research results have published 4 high-level papers in the first district of the Chinese Academy of Sciences, Top journals”Food Chemistry”,”LWT-Food Science and Technology” and the second district of the Chinese Academy of Sciences”Nutrients” and”Food Bioscience”. Professor Gao Zhenpeng is the corresponding author.
   After more than 30 years of rapid development, my country’s juice market has also entered a period of low growth as my country’s economy has entered the “new normal”. How to process ordinary apple juice into functional new apple juice products with certain health effects will be the key to the secondary development of the apple juice industry in the future. The health food manufacturing and food safety control engineering team first conducts systematic research on apple raw materials, screens out apple varieties with high activity, and then screens probiotics with potential health-regulating functions to obtain probiotics with lipid-lowering and hypoglycemic effects. Finally, functional probiotics are used to ferment the apple juice rich in functional ingredients to prepare probiotic fermented apple juice, probiotic fermented apple juice with hypoglycemic effect, and probiotic fermented high polyphenol apple juice and other nutritional intervention juices.
  The results of the study revealed that the probiotic fermented apple juice with hypoglycemic effect can significantly increase the abundance of Bifidobacterium and Corynebacterium faecalis in the intestines, reshape the structure of the intestinal flora of mice, and effectively reduce fasting in diabetic mice Blood sugar, alleviate insulin resistance in mice, reduce the content of TC, TG, LDL-c in the serum of mice, play a lipid-lowering effect, increase the activity of GSH-Px and GSH in the liver of mice, inhibit the content of MDA, alleviate the body’s oxidative stress, and have repair The function of islet injury. It is revealed that probiotics fermented high-polyphenol apple turbid juice can inhibit high fat by increasing the abundance of mouse intestinal flora, reducing the proportion of Firmicutes and Bacteroides, reducing the permeability of the intestinal barrier and intestinal inflammation. The weight gain of diet mice and the accumulation of abdominal fat. The team researched and obtained 4 patents for nutrition intervention products such as hypolipidemic, hypoglycemic, anti-fatigue and anti-aging apple juice, and some of the products have been applied in enterprises.
The health food manufacturing and food safety control engineering team of Northwest A&F University has made new progress in the field of apple functional processingimage
  Relevant research work has been funded by the National Key R&D Program (2017YFD0400702), the Shaanxi Provincial Key R&D Program (2020NY-096) and the”Double First Class” funding.
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