Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System
In this study, ultrasonic technology was used to treat Zhenjiang vinegar, and the effects on the physicochemical characteristics of Zhenjiang vinegar were investigated. The influences of ultrasound time and power on the number of induced hydroxyl radicals and superoxide radicals were also investigat...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/1087863 |
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| _version_ | 1841524510299258880 |
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| author | Xiaoke Ma Tingting Li Yuanqing He Min Chen Jie Zhou Lijing Yin Haile Ma |
| author_facet | Xiaoke Ma Tingting Li Yuanqing He Min Chen Jie Zhou Lijing Yin Haile Ma |
| author_sort | Xiaoke Ma |
| collection | DOAJ |
| description | In this study, ultrasonic technology was used to treat Zhenjiang vinegar, and the effects on the physicochemical characteristics of Zhenjiang vinegar were investigated. The influences of ultrasound time and power on the number of induced hydroxyl radicals and superoxide radicals were also investigated. Besides, the novel simulation system of the Maillard reaction was built to research the effects of different ultrasonic times and power treatment on Zhenjiang vinegar. The results show that, under the conditions of ultrasonic treatment, the changes of Zhenjiang vinegar physiochemical index, such as color, reducing sugar, and amino acid, are consistent with those of natural ageing. In addition, ultrasound can produce a cavitation effect and cracking water molecules to produce hydroxyl radicals and superoxide radicals, so as to achieve the ageing effect of vinegar. |
| format | Article |
| id | doaj-art-10c70ce173354050bf920d446152da71 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-10c70ce173354050bf920d446152da712025-02-03T05:52:58ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/10878631087863Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation SystemXiaoke Ma0Tingting Li1Yuanqing He2Min Chen3Jie Zhou4Lijing Yin5Haile Ma6Institute of Life Sciences, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, ChinaSinoUnison Technology Co. Ltd., Shandong Branch, No. 8 Building, No. 168 Zhuzhou Road Laoshan, Qingdao, Shandong Province, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, ChinaThe Laboratory Animal Research Center, Jiangsu University, Zhenjiang 212013, ChinaThe Laboratory Animal Research Center, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, ChinaIn this study, ultrasonic technology was used to treat Zhenjiang vinegar, and the effects on the physicochemical characteristics of Zhenjiang vinegar were investigated. The influences of ultrasound time and power on the number of induced hydroxyl radicals and superoxide radicals were also investigated. Besides, the novel simulation system of the Maillard reaction was built to research the effects of different ultrasonic times and power treatment on Zhenjiang vinegar. The results show that, under the conditions of ultrasonic treatment, the changes of Zhenjiang vinegar physiochemical index, such as color, reducing sugar, and amino acid, are consistent with those of natural ageing. In addition, ultrasound can produce a cavitation effect and cracking water molecules to produce hydroxyl radicals and superoxide radicals, so as to achieve the ageing effect of vinegar.http://dx.doi.org/10.1155/2020/1087863 |
| spellingShingle | Xiaoke Ma Tingting Li Yuanqing He Min Chen Jie Zhou Lijing Yin Haile Ma Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System Journal of Food Quality |
| title | Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System |
| title_full | Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System |
| title_fullStr | Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System |
| title_full_unstemmed | Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System |
| title_short | Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System |
| title_sort | preliminary study on ultrasonic ageing zhenjiang vinegar mechanism based on maillard simulation system |
| url | http://dx.doi.org/10.1155/2020/1087863 |
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