20 results about "Food systems" patented technology

Global food systems face a paradox: rising demand and widespread hunger coexist with massive food waste, especially fresh produce. Short shelf life, poor forecasting, and lack of transparency lead to unnecessary disposal, contributing to greenhouse gas emissions and sustainability challenges. Consumers also lack reliable information on freshness and nutritional value, further worsening waste. Hence, embodiments of present disclosure provide a method and system for traceability, quality assessment and end of life recommendations of a food item. Initially an image of the food item is captured and a machine-readable tag on the food item is scanned to retrieve traceability data. Then, using trained Visual Language and physics-based models, visual and biochemical features are analyzed to compute ripeness, shelf life, and freshness scores. Further, usage recommendations and end-of-life options are recommended, including recycling guidance for packaging and upcycling opportunities for leftovers. This integrated approach ensures transparency, optimizes consumption, and supports sustainability.

The application discloses a desensitization wheat gluten peptide and a preparation method and application thereof, and belongs to the field of food deep processing. The desensitization wheat gluten peptide is obtained by modifying and screening wheat gluten by means of joint methods including enzymolysis, ultrasonic, ultrafiltration segmentation and microwave. The wheat gluten peptide is fine and has uniform granularity, color and flavor, and can be directly used as a functional food, and has wide application value in the field of food processing industry and snacks. The application constructs a compound nutrient powder by using the wheat gluten peptide and starch, and the processing and sensory characteristics, nutritional property and antioxidant property of the compound nutrient powder are improved, and the allergenicity is reduced, so that the compound nutrient powder meets the international gluten-free (<10ppm) food standard and can be applied to food industry low-gluten cereal food base. The combined processing of various food processing shows a good synergistic effect, improves the comprehensive performance of the food system, and provides technical guidance and a good production model for preparing gluten-free food with good color, fragrance and flavor and health.

This invention discloses a high-concentration brassinoprotein and its recombinant gene. The modified brassinoprotein of this invention achieves significant improvements in both sweetness and stability, with its sweetness reaching more than 1.9 times that of the initial protein, and its sweetness intensity is significantly enhanced. At the same time, to meet the diverse needs of different food systems—such as the low pH environment (<4.5) and heat treatment processes such as ultra-pasteurization in juice products—the modified protein exhibits excellent tolerance. After heating at 125°C for 5 seconds at pH 3.0, its sweetness retention rate is 100%, while the initial sweetness shows a loss. This characteristic not only ensures the flavor quality of the final product, but also provides a reliable guarantee for standardized quality control in industrial production, effectively expanding the application boundaries of brassinoprotein in complex food matrices.

The application discloses a method for ultrasonic regulation and control of functional properties of acidified cannabis sativa L. protein and application thereof. The application fully hydrates the cannabis sativa L. protein under acidification conditions, combines ultrasonic pretreatment, and performs heat induction to make the protein have ordered aggregation with enriched beta-folding, and meanwhile, improve the functional properties of the protein: the gel strength is 12.37 g under 60% ultrasonic power, which is about 33% higher than that of a non-ultrasonic control, the cohesiveness is 8.6 g, the emulsion stability is 185.89 min, which is about 2.6 times higher than that of the non-ultrasonic control, the apparent viscosity is improved and presents shear thinning behavior (power law index n1 < 1), and the strain breakage resistance is enhanced. The method can simultaneously regulate and control the ordered aggregation degree, gel property, emulsification and rheological property of the cannabis sativa L. protein, is suitable for strong acid type plant protein beverages, acid emulsions and high-acid gel food systems, and has the advantages of simple process, green safety and the like.

This invention discloses a thermally induced gel, its preparation method, and its application, belonging to the field of food colloids. It solves the problem that walnut meal protein obtained by existing methods cannot be used in food systems. Preparation method: Walnut meal is ground into powder, petroleum ether is added and stirred, and residual petroleum ether is removed by filtration to obtain defatted walnut meal powder; choline chloride and glycerol are mixed to form a transparent and homogeneous solution, obtaining DES solvent; defatted walnut meal powder is mixed with DES solvent, heated in a water bath and stirred, ethanol is added to the supernatant, the precipitate is refrigerated and dried to obtain DES-extracted walnut protein powder; the walnut protein powder is dispersed in water with a pH of 2.0 or 11.0; the resulting hydrated solution is heated in a water bath; and cooled to room temperature in an ice-water bath. This invention uses a DES solvent system to extract walnut meal protein under mild conditions, resulting in high protein purity, effective protection of the protein's native conformation, and gels exhibiting typical solid-state rheological characteristics with controllable mechanical strength.

The application discloses a Pichia manshurica capable of degrading ethyl carbamate and an application thereof, and belongs to the field of food biotechnology. The application provides the Pichia manshurica ZYXW-J9 capable of efficiently degrading ethyl carbamate, and the preservation number is GDMCC No: 64936. The obtained strain ZYXW-J9 is freeze-dried or low-temperature room spray-dried to prepare a bacterial agent, or is embedded to prepare a degradation agent, and both can effectively remove EC in fermented food. The degradation agent of the strain ZYXW-J9 is used to remove EC in different food systems, and has the advantages of obvious EC removal effect, low production cost, convenient use and the like.

The present application belongs to the field of food science and microbial engineering, and specifically relates to a fusarium venenatum protein, a low-fat protein food and a preparation method and use thereof. The present application provides a high-emulsifying fusarium venenatum TB01 protein, a preparation method and application thereof. The present application uses fusarium venenatum TB01 mycelium as raw material, and innovatively realizes the functional modification of protein structure by sequentially cooperating complex enzymolysis and ultrasonic treatment, thereby efficiently breaking the cell wall to extract high-content protein (≥82%) and realizing the functional modification of protein structure. Tests show that the emulsification activity and stability of the obtained protein are significantly better than those of soybean protein, and the emulsification stability is better than that of commercial whey protein. Therefore, the protein obtained by the present application can be used as a high-performance emulsifying ingredient to replace or partially replace whey protein or soybean protein, and is applied to beverage, plant yogurt, sauce and other food systems.

The application discloses a kind of low denaturation low phytic acid plant protein and its preparation method and application.The method comprises the following steps: first, extract liquid is mixed with material, and after sufficient extraction, insoluble matter is removed by centrifugal separation and supernatant is collected.Then, membrane separation system is used to purify and concentrate protein.Subsequently, non-thermal sterilization treatment is carried out by hydrodynamic cavitation equipment, spray drying, so that low denaturation, low phytic acid soy protein product is obtained.The method has the advantages that the obtained product has high clarity and stability, and the solubility can reach 60% to 95% within a wide range of pH values.Furthermore, the protein has high purity, low beany flavor, and the phytic acid content is 0.3% to 0.7%.Compared with soy protein isolate prepared by heat sterilization treatment, the protein prepared by the application has lower denaturation degree, and can be applied to acidic food systems such as sports drinks and fruit juices, special medical use formula food, protein supplements and other easily digestible foods.

The present invention relates to Instant Anchote product and its method of manufacture, developed to modernize the preparation and consumption of Anchote (Coccinia abyssinica) while preserving its nutritional value, sensory qualities, and cultural significance. Traditionally, Anchote tubers require more than six hours of cooking before consumption, resulting in ከ[9ከ fuel use, labour-intensive preparation, and limited utilization despite their recognized nutritional benefits. The invention provides 8 shelfstable, ready-to-hydrate (RtH) instant Anchote product that significantly reduces preparation time while maintaining the authentic taste and texture of traditionally prepared Anchote. The manufacturing process comprises cleaning, sorting, trimming, washing, pressure cooking, cooling, peeling, coarse shredding, controlled low-temperature dehydration, and packaging. Pressure cooking pre- gelatinizes the starch and softens the tuber tissue, while vacuum oven (low-temperature) drying preserves structural integrity and heat-sensitive nutrients. The dried product can be rapidly rehydrated in hot or cold water within less than 15 minutes, eliminating the need for prolonged cooking and substantially reducing energy consumption. After rehydration, it is incorporated into traditional sauce (kulet) prepared from onions, garlic, tomato, spices, kochikocha paste, salt, and other seasonings, with heated refined butter (nitir kibe) added before serving. The resulting dish retains the characteristic texture, flavour, nutritional quality, and cultural authenticity of conventional Anchote preparations. The invention addresses challenges related to long cooking times, postharvest losses, and limited market accessibility, while promoting value addition, sustainable agro-processing, and wider utilization of Anchote [በ modern food systems.

This invention belongs to the field of food technology and discloses a compound antibacterial agent, its preparation method, and its application. The compound antibacterial agent is obtained by compounding garlic essential oil nanoemulsion and ε-polylysine solution. The garlic essential oil nanoemulsion is an oil-in-water type, obtained by encapsulating garlic essential oil in the oil-in-water type using ultrasonic emulsification technology. This invention uses an emulsifier to encapsulate garlic essential oil using ultrasonic emulsification technology, which not only effectively improves the stability of garlic essential oil but also improves its solubility and application feasibility in high-moisture food systems. Furthermore, based on the fence theory, by adding ε-polylysine solution to the garlic essential oil nanoemulsion, the activity of garlic essential oil can be effectively enhanced, thereby greatly reducing the amount of garlic essential oil added in practical applications and avoiding any impact on the original flavor of the food.

The present application relates to the technical field of essence, in particular to a gardenia flower extract, a preparation method thereof and application of the gardenia flower extract in edible essence, the preparation method of the gardenia flower extract comprises the following steps: S1, raw material liquid nitrogen freezing fresh preservation pretreatment; S2, raw material pre-soaking; S3, primary ultrasonic-assisted extraction; S4, secondary ultrasonic-assisted extraction; S5, cold storage treatment and coarse filtration and centrifugation; S6, membrane separation and purification; S7, blending. The method significantly improves the aroma authenticity, freshness, reality and storage stability of the extract through liquid nitrogen freezing fresh preservation, low-temperature ultrasonic-assisted extraction, membrane separation and purification and calyx trace blending technology, and realizes high-value utilization of gardenia flower by-products. The prepared gardenia flower extract is obtained by grading extraction and trace blending of petals and calyces, has fresh, full, sweet and characteristic gardenia flower aroma, and has good solubility and storage stability in a food system.

This invention discloses a brassinoprotein and its recombinant gene. The modified brassinoprotein exhibits significant improvements in both sweetness and stability, with its sweetness reaching more than 1.5 times that of the initial protein, and a markedly enhanced sweetness intensity. Furthermore, to meet the diverse needs of different food systems—such as the low pH environment (<4.5) and heat treatment processes like ultra-pasteurization in juice products—the modified protein demonstrates excellent tolerance. After heating at 125°C for 5 seconds at pH 3.0, its sweetness retention rate is 100%, while initial sweetness loss occurs. This characteristic not only ensures the flavor quality of the final product but also provides a reliable guarantee for standardized quality control in industrial production, effectively expanding the application boundaries of brassinoprotein in complex food matrices.

The application discloses a kind of irrigation area water-energy-food system efficiency measure and spatio-temporal heterogeneity driving analysis method, system and electronic equipment, constructs including input index, desired output index and non-desired output index efficiency evaluation index system;Obtain the input index data, desired output index data and non-desired output index data of each evaluation period in each irrigation area;According to efficiency evaluation index system, establish efficiency measure model, and obtain the corresponding WEFSE of each evaluation period in each irrigation area;On the basis of obtaining WEFSE, construct driving analysis data set, regression analysis is carried out using spatio-temporal geographic weighted regression model, and the spatio-temporal heterogeneity result of driving factor influence is obtained.The present application reflects the characteristics of multi-element non-synchronous control and ecological environment constraint by constructing efficiency evaluation index system, based on efficiency measure model, carbon dioxide emission and grey water emission are included in efficiency measure as non-desired output, and spatio-temporal heterogeneity is described.

This invention relates to the field of high-natural-content honey flavoring, specifically to a high-natural-content honey flavoring and its preparation method, which addresses the problems of low naturalness, weak aroma intensity, poor flavor simulation, and significant difference from natural honey flavor in existing honey flavorings. The method involves placing propylene glycol and 4-hydroxy-2,5-dimethyl-3(2H)furanone in a jacketed, temperature-controlled food-grade stainless steel mixing container, stirring, then cooling while maintaining stirring. Honey flavor base, dehydrolinalool, linalool oxide, linalool, phenylethanol, and flavor-modifying flavor base are added sequentially, stirred, and then transferred to an ultrasonic-resistant, food-grade sealed container. The container is then placed in an ultrasonic treatment device for ultrasonic treatment, filtered, and the filtrate is collected and allowed to mature to obtain a high-natural-content honey flavoring. The prepared high-natural-content honey flavoring significantly improves the simulation and intensity of honey aroma in food systems and results in a more harmonious taste.

The application belongs to the technical field of genetic engineering, and specifically discloses a glutamine transaminase and application thereof in food. The application obtains a glutamine transaminase mutant with significantly improved enzyme activity and heat resistance by in vitro directional evolution of wild-type glutamine transaminase through error-prone PCR technology. The enzyme activity of the mutant is about 2.4 times that of the wild-type glutamine transaminase, the mutant has strong temperature / pH stability and iron ion tolerance, and can tolerate a salt concentration of 18%. The mutant is used in the preparation of food rich in protein, such as meat products, dairy products, and bean products. The mutant can not only maintain sufficient cross-linking activity under high-temperature heat processing conditions, but also effectively resist the inhibitory effect of Fe 2+ and Fe 3+ in food systems, and still has high catalytic efficiency under conventional or high-iron ion content raw material conditions. With lower enzyme addition amount, the mutant can achieve better protein cross-linking effect, and significantly improve the gel strength, elasticity, water retention and other properties of food.

This invention discloses a method for preparing pear peel polyphenols based on thiols and their antioxidant applications, belonging to the field of natural product extraction and functional foods. The preparation of pear peel polyphenols according to this invention includes the following steps: adding acidified methanol solution and toluene-α-thiol solution to pear peel powder, and ultrasonically extracting at 40-45℃ for 20-30 min. After extraction, the supernatant is collected and concentrated by rotary evaporation to obtain a pear peel polyphenol extract. This pear peel polyphenol extract is rich in chlorogenic acid, cryptochlorogenic acid, arbutin, and other phenolic components; it exhibits significant scavenging ability against hydroxyl radicals, superoxide anion radicals, DPPH radicals, and ABTS radicals, demonstrating good antioxidant activity; it can be used as a natural antioxidant to replace synthetic antioxidants in food systems; effectively realizing the high-value utilization of pear processing by-products (pear peel).

This invention relates to the field of food processing technology, providing a low-temperature preservation and synergistic pretreatment method adaptable to various protein sources. The method includes: subjecting the protein source raw material to hypertonic pretreatment, causing tissue fluid to migrate and precipitate off-odor substances; performing synergistic deodorization and activity regulation treatment at a temperature not exceeding 70°C; subsequently performing low-temperature enzyme inactivation and structural stabilization treatment, followed by sterilization using a low-temperature or heatless method; and finally processing it into a standardized intermediate suitable for food systems. This technical solution achieves effective removal of off-odors from protein sources at relatively low temperatures, while minimizing damage to protein structure and active ingredients, thus improving the nutritional retention and quality stability of the product. The method is applicable to animal-derived, plant-derived, and microbial-derived proteins, and can be widely used in various food systems, demonstrating good versatility and industrial application value.

The application discloses a brazzein and a recombinant gene thereof. The modified brazzein realizes significant improvement in sweetness performance and stability, the sweetness reaches more than 1.5 times of the initial sweetness, and the sweetness intensity is obviously enhanced. Meanwhile, the modified brazzein exhibits excellent tolerance to the diversified requirements of different food systems, such as the low-pH environment (<4.5) of juice products and the heat treatment process of ultra-pasteurization. After being heated at 125 DEG C for 5 seconds under the condition of pH 3.0, the sweetness retention rate of the modified brazzein is 100%, while the initial brazzein has sweetness loss. The characteristic not only ensures the flavor quality of the terminal product, but also provides reliable guarantee for the standardization of product control in industrial production, and effectively expands the application boundary of the brazzein in complex food matrix.

The application provides an application of an algal composition in plant protein meat and belongs to the technical field of food processing; the carotenoid content in the plant protein meat can be regulated, and a preparation method comprises the following steps: mixing algal cells and a tissue scaffold matrix to obtain a bio-ink, performing 3D printing to obtain an algal composition, cross-linking by using a cross-linking agent, and performing high-density culture and stress induction culture after forming a hydrogel. In the application, microalgae are used as a sustainable nutrient source and an endogenous colorant, and the application first realizes the regulation of microalgae-derived pigments in cultured meat, establishes a low-carbon and reasonable research framework for future food system design customization and obtaining of health-promoting cultured meat products.

This application discloses a method for preparing a lactic acid bacteria ferment that enhances the heat sensitivity of microorganisms and its application in food preservation. The preparation method involves: initial fermentation using *Lactococcus lactis* as the primary fermenting organism, followed by stepwise fermentation using *Lactobacillus* as the secondary fermenting organism; after fermentation, the resulting fermentation broth undergoes solid-liquid separation and ultrafiltration to enrich small molecule peptides of 500–1000 Da, and the ultrafiltration product is dried to obtain the lactic acid bacteria ferment. This ferment can significantly enhance the heat sensitivity of target microorganisms, effectively reducing the D value of *Staphylococcus aureus* and *Bacillus subtilis* under heat treatment conditions, thereby lowering the sterilization temperature or shortening the sterilization time in food processing. Applying this lactic acid bacteria ferment to food systems can reduce the adverse effects of high-temperature treatment on food quality and flavor while ensuring the microbial safety of food, making it suitable for typical heat-sterilized food systems such as braised foods and soy products.