Dandan Zhao

• Doctor of Engineering
• Hebei University of Science and Technology

Cistanche deserticola (C. deserticola), a medicine food homology plant, has been widely cultivated, produced and processed, and has high commodity value. Due to the degradation of active components during the processing of C. deserticola caused by enzymatic browning, the aim of this paper is to evaluate the drying characteristics of C. deserticola...

Main conclusion PPO was purified from Cistanche deserticola, and its enzymatic characteristics were clarified. It was found that microwave treatment was an efficient way to inactivate PPO. Abstract Polyphenol oxidase (PPO) from Cistanche deserticola was obtained and purified through an acetone precipitation and anion exchange column, the enzymatic...

The plant-based products that are mainly produced by soy protein isolate (SPI) present significantly higher sodium (Na) content than the corresponding animal-based products. Accordingly, the production of low-sodium soy protein ingredients becomes a challenging task. For this purpose, alternative soy fractionation processes were investigated, and t...

It is inevitable for polyphenols and polysaccharides to interact during food preparation. Modifications in microstructure can lead to changes in the physical and chemical properties of food systems, which in turn may influence the nutritional characteristics and functional activities of the food. Recent studies have shown that, in addition to tradi...

Listeria monocytogenes (L. monocytogenes), a gram-positive foodborne pathogen that can easily cause listeriosis. It secretes extracellular polymers and forms biofilms that are highly resistant to disinfection methods, such as UV light and germicides, posing risks to food processing equipment and food quality. Dispersion of biofilm is the cycle of i...

Peanut protein is a significant food allergen that can trigger severe reactions. The allergenicity of peanut protein may be affected by the thermal processing method and matrices, and its anti-digestibility may also change accordingly. This study investigated how three heat treatment techniques affect the allergenicity and digestibility of peanut p...

The effects of ultrasound (US), ultrahigh pressure (UP), cold plasma (CP), and high pressure and pulsed electric fields (PEF) pretreatments were evaluated for drying characteristics, bioactive components, and pectin properties of jujube slices during microwave coupled with pulsed vacuum drying (MPVD). US, CP, and PEF reduced drying time by 18.75%,...

In recent years, the markets for plant‐based products and plant protein have experienced a remarkable global expansion. The demand for plant‐based products, ranging from meat substitutes and dairy alternatives to plant‐based snacks and beverages, has surged exponentially. Soy protein, among all the plant protein resources, held a significant market...

In recent years, the production of prepared and frozen foods has increased with economic development. However, during freezing, moisture migration forms ice crystals that damage food structure and reduce quality. This study investigates moisture migration changes in pre-fermented dough during frozen storage and effectiveness of Citrus fibre (CF) an...

Slightly acidic electrolytic water (SAEW) treatment for seed germination is a promising technique for sustainable agriculture. This study investigated the antioxidant activity of germinated sesame seeds treated with SAEW for the first time. Specifically, the impact and correlation of SAEW on the activities of total phenols, total flavonoids, and an...

Consumers who are environmentally and health conscious are increasingly looking for plant-based alternatives to replace animal-based products in their daily diets. Among these alternatives, there is a growing demand for meat analogues that closely resemble the taste and texture of meat. As a result, significant efforts have been dedicated to develo...

Food enzymology and enzyme engineering is an important professional course of food science. The course includes the basic theory of enzymology, enzyme engineering technology and the application of enzymes in food industry. Considering the knowledge gap between the teaching contents and the cutting-edge researches, the team constantly adjusted and o...

Here, the bactericidal efficacy and mechanism of action of the combination of alkaline electrolyzed water (AlEW) and acidic electrolyzed water (AcEW) on Pseudomonas aeruginosa biofilm were investigated, in comparison with single AcEW or AlEW treatment. The mature P. aeruginosa biofilm was formed at 120 h of cultivation. The number of bacteria in th...

To reduce the energy consumption of the shrimp blanching process and improve the economic value of the blanched product, a transcritical CO2 heat pump blanching system (THPB system) was designed in this paper. The trends of astaxanthin were investigated at atmospheric pressure near boiling temperature, combined with the color and structural propert...

Background: Phenylethanoid glycosides (PhGs) are obtained from a wide range of sources and show strong biological and pharmacological activities, such as antioxidant, antibacterial and neuroprotective effects. However, intestinal malabsorption and the low bioavailability of PhGs seriously affect their application. Delivery systems are an effective...

Goji berry, as a kind of typical and special agricultural material, has high water content, high sugar content, thin epidermis with waxy covering, and dense fleshy cell structure, which makes the drying process more complex than the dehydration of other bio-materials. To obtain high drying efficiency and the high quality products, most researchers...

In the present study, the bactericidal efficacy of slightly acidic electrolyzed water (SAEW) against L. monocytogenes planktonic cells and biofilm on food-contact surfaces including stainless steel and glass was systematically evaluated. The results showed that SAEW (pH of 5.09 and available chlorine concentration (ACC) of 60.33 mg/L) could kill L....

Previous studies have confirmed that electrolyzed water had disinfection potential and enrich functional nutrients during seed germination. However, the effect of slightly acidic electrolyzed water (SAEW) on the quality and safety of peanut sprouts is poorly understood. In this study, the influence and mechanism of SAEW on the antibacterial, antiox...

In the present work, the bactericidal efficacy and mechanism of slightly acidic electrolyzed water (SAEW) on L. monocytogenes were evaluated. The results showed that the strains of L. monocytogenes were killed completely within 30 s by SAEW whose available chlorine concentration (ACC) was higher than 12 mg/L, and it was confirmed that ACC is the ma...

Previous work has demonstrated that slightly acidic electrolyzed water (SAEW) can promote growth and nutrient enrichment of buckwheat sprouts. In this study, iTRAQ-based quantitative proteomic analysis of SAEW-induced buckwheat sprouts was conducted to explore its mechanism of action. The results showed that 11, 10 and 14 differentially expressed p...

The effect of slightly acidic electrolysed water (SAEW) on the accumulation of total phenolics (TP), total flavonoids (TF), rutin, quercetin and D‐chiro‐inositol (DCI), the antioxidant and α‐glucosidase inhibitory abilities of germinated buckwheat was investigated. The buckwheat treated in low available chlorine concentration (ACC) of 10.94 mg L‐1...

The disinfection efficacy of slightly acidic electrolyzed water (SAEW) has been recognized in food industry. However, the application of single SAEW limited its disinfection potential. The efficacy of the two-step disinfection with SAEW for the reduction of L. monocytogenes contamination on different food raw materials was evaluated compared to the...

Background Lentinan can inhibit the proliferation of many kinds of tumor cells, and some studies have shown that lentinan can inhibit the growth of tumor tissue by directly killing tumor cells. The purpose of this study was to investigate the immunoprophylaxis effect and mechanism of tumor specific antigen induced by lentinan on liver cancer in mic...

Microwave technology has been widely used in the food industry, but the effect of microwave-heated food on human health is being questioned. Female KM mice were chosen to be treated with microwave-heated milk (MM), and reproductive markers such as litter size, birth rate, survival rate, and ovarian index were evaluated. With longer term feeding, th...

The physico-chemical properties and free amino acids profiles of six wolfberry cultivars from Zhongning County were characterized and compared. Fructose and glucose were found to be the predominant soluble sugars, citric acid was the most abundant organic acid. The values of total free amino acids (TFAA) were 278.07–505.12 mg/100 g FW, the essentia...

The aim of the study was to conduct comparative analyses on drying kinetics, color, rehydration ratio, polysaccharide content and aromatic components composition of shitake mushrooms dried by using hot air drying, infrared drying and intermittent microwave assisted hot air drying. Intermittent microwave–assisted drying resulted in greatly reduced d...

The systematic application of slightly acidic electrolyzed water (SAEW) for natural microbial reduction of buckwheat sprouts were investigated including seed-dipping, germination and sprouts-washing in the present study. The results show that all the three SAEW treatments with similar pH value (approximately 6.0) used in the study resulted in the r...

Lycium barbarum L. as seasonal berry, is generally dried for storage because of its high moisture content. In this paper, Lycium barbarum L. were dried by hot air drying with or without treatment of Na2CO3 solution at different temperature (40, 50, 60℃), the drying kinetics modeled by Weibull distribution function, and the color changes of Lycium d...

Based on the former research on heat pump drying characteristics of wolfberry, a large heat pump drying room was designed and established, and then 1000 kg of wolfberry fruit was dried. The result showed that the heat pump drying room could supply abundant heat and control temperature and humidity precisely, which could meet the needs of wolfberry...

Drying behavior and change of physicochemical compositions of sweet potato in intermittent microwave drying (IMD) and continuous microwave drying (CMD) combined with or without carbonic maceration (CM) pre-treatment were investigated. A quantity of 100?g of fresh or CM pre-treated samples were dried in IMD at 700?W with power on?off ratio of 1/6 (5...

Changes in antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube after dehydration using freeze-drying (FD), air drying (AD), sun drying (SD), and microwave drying (MD) were investigated. All dehydration methods caused a decrease in antioxidant activities, aldehyde, acid, and alkane contents. Esters were increased b...

Nowadays,food industry is facing challenges in preserving better quality of fruit and vegetable products after processing. Recently,many attentions have been drawn to ginger rhizome processing due to its numerous health promoting properties. In our study, ginger rhizome slices were subjected to air-drying (AD), freeze drying (FD), infrared drying (...

A new pre-treatment — carbonic maceration (CM) pre-treatment — was presented in this paper. To study the effect of CM on microwave drying (MD) kinetics of Chilli flesh and quality of dried product, the fresh (control group, CK) and CM pre-treated samples were dried through MD at 100, 150 and 200 W, respectively. CM conditions were optimized by orth...

To display the advantages of two-stage intermittent microwave coupled with hot-air (60 °C) drying (IM&AD), different drying methods were compared. The activation power density of samples dried by IM&AD increased slightly and then rapidly as moisture content decreased. Drying kinetics, specific energy consumption and dried product quality, such as c...

Chili flesh pretreated with or without osmotic dehydration (OD) was dried in the hot‐air drying (AD) oven at 50–80 °C or in the microwave drying (MD) oven at 60–180 W. Results showed that the samples osmotically treated in mixed solution (10% salt + 50% sucrose) had the best dehydration effect as compared with single salt or sugar solutions. During...

The effects of osmotic dehydration (OD) with or without pulsed vacuum (PV) on hot-air drying kinetics and quality attributes of cherry tomatoes were investigated. Both OD and PVOD pre-treatments were performed for 3 h at 50°C in 50 and 70o Brix sucrose solutions with a solution-to-fruit mass ratio of 4:1, and PVOD was applied for 15 min before OD a...

Response surface methodology (RSM) of Box–Behnken design with 27 experimental runs and the desirability function method were used in the osmotic dehydration process of Chinese ginger (Zingiber officinale Roscoe) slices in ternary solution of water, sucrose and sodium chloride for maximising water loss (WL), rehydration ratio (RR) and total phenolic...