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学者姓名：魏炘尧
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Abstract ：
Yogurt, as a globally prevalent fermented dairy product, is renowned for its substantial nutritional value and a myriad of health benefits, particularly pertaining to the digestive system. This narrative review elucidates the latest advancements in yogurt development from 2019 to 2024, addressing aspects of microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across diverse protein sources. The intrinsic quality of yogurt is notably influenced by its primary ingredient, milk, traditionally derived from animals such as cows, goats, and sheep. In recent years, plant-based yogurt (PBY) have emerged as a popular alternative to traditional dairy yogurts, that are made from plant sources and offer similar textures and flavors, catering to those seeking nondairy options. This discussion encompasses the advantages and limitations of various sources and explores methodologies to enhance yogurt quality using these diverse sources. Ensuring the microbiological safety of yogurt is thus paramount to its quality, as it involves both preventing the presence of harmful pathogens and managing spoilage to maintain freshness. This article encapsulates the potential hazards and corresponding antibacterial strategies that safeguard yogurt consumption. These strategies include the use of natural preservatives, advancements in packaging technologies, and the implementation of stringent hygiene practices throughout the production process. Moreover, the quality of yogurt is dependent not only on the source but also consumer plant yogurt yogurt on the fermentation process and additional ingredients used. By addressing both the prevention of pathogen contamination and the control of spoilage organisms, this article explores comprehensive approaches but also examines the use of high-quality starter cultures, the role of prebiotics in enhancing probiotic efficacy, and genetic advancements, as well as improvements in the overall nutritional profile and shelf life of yogurt. Techniques to improve texture, flavor, and nutrient content are also discussed, providing a comprehensive overview of current quality enhancement methods. This analysis delves into the intricate mechanisms underpinning probiotic development, including the roles of prebiotics, supplementary starter cultures, and genetic factors that facilitate probiotic proliferation. These benefits include improved digestive health, enhanced immune function, and potential reductions in the risk of certain chronic diseases. Beyond quality and functionality, the sensory evaluation of yogurt remains crucial for consumer acceptance. In recent years, the incorporation of diverse additional ingredients into yogurt has been observed, aimed at augmenting its sensory attributes. This examination reveals these ingredients and their respective functions, such as natural flavorings, sweeteners, and texturizing agents, with the ultimate goal of enhancing overall consumer satisfaction. Consumer preferences exert a profound influence on yogurt production, rendering the understanding of customer opinions essential for devising competitive industry strategies. This article consolidates consumer feedback and preferences, striving to elevate yogurt quality and promote dietary diversity. The analysis includes trends such as the growing demand for organic and nondairy yogurts, the importance of sustainable practices, and the impact of marketing and packaging on consumer choices. This comprehensive overview serves as a valuable reference for the dairy industry and researchers dedicated to the advancement of yogurt development.
Keyword ：
consumer perceptions consumer perceptions functionality functionality protein sources protein sources safety and quality safety and quality sensory evaluation sensory evaluation
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| GB/T 7714 | Wang, Xiaojun , Wang, Linlin , Wei, Xinyao et al. Invited review: Advances in yogurt development-Microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across different dairy and plant-based alternative sources [J]. | JOURNAL OF DAIRY SCIENCE , 2025 , 108 (1) : 33-58 . |
| MLA | Wang, Xiaojun et al. "Invited review: Advances in yogurt development-Microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across different dairy and plant-based alternative sources" . | JOURNAL OF DAIRY SCIENCE 108 . 1 (2025) : 33-58 . |
| APA | Wang, Xiaojun , Wang, Linlin , Wei, Xinyao , Xu, Changmou , Cavender, George , Lin, Walker et al. Invited review: Advances in yogurt development-Microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across different dairy and plant-based alternative sources . | JOURNAL OF DAIRY SCIENCE , 2025 , 108 (1) , 33-58 . |
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Alkaline pectin extract (APE) from green tea residues has lower viscosity and gelation properties than commercial citrus pectin. To improve the viscosity and gelation properties of APE, four treatments, namely degradation of homogalacturonan (HG) or rhamnogalacturonan (RG) I domains, esterification, and protein removal and degradation, were applied. With proper degradation of the HG or RG I domains (arabinan or galactan), the viscosity of APE increased from 12 to 2.5x10(4) or 5.0x10(3) mPa.s, respectively, and the numbers further increased by approximately 500 times with the addition of Ca2+. Other treatments had slight effects on APE viscosity. The strongest gel (G' = 6.7 x 10(3) Pa and G '' = 930 Pa) was made using the polygalacturonase treated APE with Ca2+ addition. Degradation of the HG domain or protein enhanced APE's self-crosslink effect, while all methods except protein degradation improved the calcium bridging effect, potentially improving the market potential of pectin from biowaste.
Keyword ：
Carbohydrase Carbohydrase Esterification Esterification Gelation Gelation Protein removal Protein removal Tea leaves Tea leaves Viscosity Viscosity
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| GB/T 7714 | Zhang, Chen , Wang, Yue , Lv, Yiming et al. Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue [J]. | FOOD CHEMISTRY , 2024 , 430 . |
| MLA | Zhang, Chen et al. "Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue" . | FOOD CHEMISTRY 430 (2024) . |
| APA | Zhang, Chen , Wang, Yue , Lv, Yiming , Yang, Xin , Wei, Xinyao . Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue . | FOOD CHEMISTRY , 2024 , 430 . |
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Salmonella outbreaks linked to spices and herbs call for an effective inactivation process. Non-thermal technol-ogies such as gaseous chlorine dioxide (ClO2) has been explored for the decontamination of spices and herbs while minimizing quality deterioration. However, microbial inactivation post-ClO2 treatment and post-treatment quality analysis has not been explored. This study monitored microbial survival in black peppercorns, cumin seeds, and basil leaves post-ClO2 treatment for one week, and the color parameter, gas residuals, and byproducts were determined. One-week post ClO2 treatment (10 mg/L) resulted in an additional increase in Salmonella reductions by 1.1, 1.0, and 1.4 log CFU/g in black peppercorns, cumin seeds, and basil leaves, and contributed to a total of 5.3, 5.0, and 4.7 log CFU/g reductions, respectively at 80% RH. The surrogate, Enterococcus faecium NRRL B-2354 populations were also determined at all treatment conditions; E. faecium showed lower microbial reductions than Salmonella in all samples, indicating its suitability as a surrogate for Salmonella during ClO2 treatment. The color changes in black peppercorns and cumin seeds were negligible, while the color change in basil leaves after ClO2 treatment was noticeable. The concentrations of gaseous ClO2 in all three products were under the detection limit after being stored for one week. The byproducts such as chlorate, chloride, and chlorite at gas concentration of 10 mg/L were determined to be 0.48, 1.88, and 0.23 mg/g, 0.56, 8.32, and 0.25 mg/g, and 0.69, 10.41, and 0.02 mg/g in black peppercorns, cumin seeds, and dried basil leaves, respectively. In summary, extended storage time post ClO2 treatment resulted in additional microbial inactivation, which can be considered while designing the decontamination of spices and herbs. ClO2 gas concentration of 10 mg/L for 300 min was suitable for the decontamination of black peppercorn and cumin seeds.
Keyword ：
E. faecium E. faecium Gaseous chlorine dioxide Gaseous chlorine dioxide Produce Produce Quality analysis Quality analysis Salmonella Salmonella
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| GB/T 7714 | Wei, Xinyao , Verma, Tushar , Irmak, Sibel et al. Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves [J]. | FOOD CONTROL , 2023 , 148 . |
| MLA | Wei, Xinyao et al. "Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves" . | FOOD CONTROL 148 (2023) . |
| APA | Wei, Xinyao , Verma, Tushar , Irmak, Sibel , Subbiah, Jeyamkondan . Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves . | FOOD CONTROL , 2023 , 148 . |
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Outbreaks associated with low-moisture foods (e.g., wheat flour, nuts, and cereals) have urged the development of novel technologies and re-validation of legacy pasteurization process. For various thermal pasteurization processes, they share same scientific facts (e.g., bacterial heat resistance increased at reduced water activity) and guidelines. However, they also face specific challenges because of their different heat transfer mechanisms, processing conditions, or associated low-moisture foods’ formulations. In this article, we first introduced the general structural for validating a thermal process and the shared basic information that would support our understanding of the key elements of each thermal process. Then, we reviewed the current progress of validation studies of 7 individual heating technologies (drying roasting, radiofrequency-assisted pasteurization, superheated steam, etc.) and the combined treatments (e.g., infrared and hot air). Last, we discussed knowledge gaps that require more scientific data in the future studies. We aimed to provide a process-centric view point of thermal pasteurization studies of low-moisture foods. The information could provide detailed protocol for process developers, operators, and managers to enhance low-moisture foods safety.
Keyword ：
Enterococcus faecium Enterococcus faecium heating technology heating technology lethality lethality Salmonella Salmonella Thermal pasteurization Thermal pasteurization
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| GB/T 7714 | Shuxiang Liu , Xinyao Wei , Juming Tang et al. Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes [J]. | Critical Reviews in Food Science and Nutrition , 2023 , 63 (21) : 5306-5321 . |
| MLA | Shuxiang Liu et al. "Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes" . | Critical Reviews in Food Science and Nutrition 63 . 21 (2023) : 5306-5321 . |
| APA | Shuxiang Liu , Xinyao Wei , Juming Tang , Wen Qin , Qingping Wu . Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes . | Critical Reviews in Food Science and Nutrition , 2023 , 63 (21) , 5306-5321 . |
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Chicken wings are among the most popular poultry products for home and foodservice consumption. Poultry products must be handled and cooked safely to decrease the risk of foodborne salmonellosis for consumers. This study aims to validate the use of domestic appliances (convection and air fryer ovens) for the thermal inactivation of Salmonella on chicken wings. Wings (n = 3, 46.5 +/- 4.3 g) were inoculated with a five-strain cocktail of Salmonella (ca. 8 log(10) CFU/wing) and cooked in a convection oven (179.4 degrees C) or an air fryer (176, 190, or 204 degrees C) for 2, 5, 10, 15, 20, 22, or 25 min. Thermocouples recorded temperature profiles of wings and appliances. Salmonella counts were determined on XLD agar for rinsates (100 ml/sample), and rinsates were enriched to recover bacteria below the limit of quantification. The recommended internal cooking temperature (73.8 degrees C) was achieved after a range of 7.5 to 8.5 min in both appliances. Salmonella counts were reduced by 6.5 log(10) CFU/wing when this temperature was achieved. Cumulative lethality (F-value) calculations predicted a 9-log reduction after 7.0 to 8.1 min of cooking. However, sample enrichments tested positive for Salmonella for all cooking times below 22 min. Ultimately, cooking at the temperature-time combinations recommended by manufacturers and online recipes helped achieve complete microbial elimination in both appliances. This study contributes to the validation of home cooking methods to ensure consumer safety.
Keyword ：
air fyer air fyer chicken parts chicken parts convection oven convection oven Salmonella Salmonella thermal inactivation thermal inactivation
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| GB/T 7714 | Cano, Carmen , Wei, Xinyao , Etaka, Cyril A. et al. Thermal inactivation of Salmonella on chicken wings cooked in domestic convection and air fryer ovens [J]. | JOURNAL OF FOOD SCIENCE , 2022 , 87 (8) : 3611-3619 . |
| MLA | Cano, Carmen et al. "Thermal inactivation of Salmonella on chicken wings cooked in domestic convection and air fryer ovens" . | JOURNAL OF FOOD SCIENCE 87 . 8 (2022) : 3611-3619 . |
| APA | Cano, Carmen , Wei, Xinyao , Etaka, Cyril A. , Chaves, Byron D. . Thermal inactivation of Salmonella on chicken wings cooked in domestic convection and air fryer ovens . | JOURNAL OF FOOD SCIENCE , 2022 , 87 (8) , 3611-3619 . |
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Intestinal enteritis is a main issue in crucian carp production which results in massive economic loss. Traditional antibiotics used for disease prevention of crucian carp (Carassius carassius) have been banned, thus an alternative approach needs to be identified. In this study, the bioactive peptide was evaluated as a diet supplement for preventing intestinal inflammation in crucian carp. Intestinal inflammation was induced by intrarectal admin-istration of a 2,4,6-trinitrobenzene sulfonic acid (TNBS) solution. The fish samples were fed with different diets for 14 days. The disease activity index (DAI), which included, fish swimming, food intake, anal inflammation, body surface, and ascites was determined daily. Intestine segments were stained with haematoxylin and eosin (H. E.) for histopathological analysis. The expression of cytokines, including interleukin-1 beta (IL-1 beta), interleukin-8 (IL -8), tumor necrosis factor alpha (TNF-alpha), and myeloperoxidase (MPO) in crucian carp were determined. In TNBS-induced groups, the DAI scores were dramatically increased compared to the control group. The histopatho-logical analysis showed that the damage of the fish intestine after the injection of TNBS. The relative expression levels of pro-inflammation cytokines (TNF-alpha, IL-1 beta, IL-8, MPO) were significantly increased compared to the control group on day 1. In the TNBS-induced group feed with a diet supplemented with bioactive peptide, the symptoms of intestinal inflammation were relieved on day 3 and the mRNA expression levels of pro -inflammation cytokines (TNF-alpha, IL-1 beta, IL-8, MPO) were reduced compared to day 1. On day 7, the fish sam-ples enrofloxacin group and bioactive peptide group were recovered from TNBS-induced intestinal inflammation. This study showed that the fish diet supplemented with bioactive peptide could help to prevent and recover from intestinal inflammation. Thus, the bioactive peptide can be used as a replacement for antibiotics to prevent disease in aquaculture production.
Keyword ：
Bioactive peptide Bioactive peptide Crucian carp Crucian carp Histology Histology Proinfilammatory molecules Proinfilammatory molecules TNBS TNBS
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| GB/T 7714 | Huang, Meijuan , Wei, Xinyao , Wu, Tiecheng et al. Inhibition of TNBS-induced intestinal inflammation in crucian carp (Carassius carassius) by oral administration of bioactive Bioactive food derived peptides [J]. | FISH & SHELLFISH IMMUNOLOGY , 2022 , 131 : 999-1005 . |
| MLA | Huang, Meijuan et al. "Inhibition of TNBS-induced intestinal inflammation in crucian carp (Carassius carassius) by oral administration of bioactive Bioactive food derived peptides" . | FISH & SHELLFISH IMMUNOLOGY 131 (2022) : 999-1005 . |
| APA | Huang, Meijuan , Wei, Xinyao , Wu, Tiecheng , Li, Mengyan , Zhou, Lei , Chai, Libing et al. Inhibition of TNBS-induced intestinal inflammation in crucian carp (Carassius carassius) by oral administration of bioactive Bioactive food derived peptides . | FISH & SHELLFISH IMMUNOLOGY , 2022 , 131 , 999-1005 . |
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In this study, black peppercorns and cumin seeds were inoculated with a five-serotype cocktail of Salmonella or its surrogate Enterococcus faecium NRRL B-2354. The inoculated samples (ca. 107 CFU/g) were treated by ClO2 gas at different gas concentrations (5, 10, and 15 mg/L) and relative humidities (60, 70, and 80%) at room temperature (25 degrees C) at five gas exposure times (60, 120, 180, 240, 300 min). More than 5-log reduction of Salmonella was achieved in both spices with 300 min of ClO2 gas treatment at 15 mg/L and 80% RH. The corresponding values for E. faecium were 4.36 and 4.17 log CFU/g in black peppercorns and cumin seeds, respectively, which were significant lower than Salmonella (p < 0.05). Gas concentration, RH, and exposure time showed significantly positive linear associations with Salmonella inactivation. E. faecium appears a suitable surrogate for Salmonella and can be used for future process validations using comparable conditions.
Keyword ：
Black peppercorn Black peppercorn Cumin seed Cumin seed E E faecium faecium Non-thermal lethality Non-thermal lethality Salmonella Salmonella Surrogate Surrogate
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| GB/T 7714 | Wei, Xinyao , Verma, Tushar , Danao, Mary-Grace C. et al. Gaseous chlorine dioxide technology for improving microbial safety of spices [J]. | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , 2021 , 73 . |
| MLA | Wei, Xinyao et al. "Gaseous chlorine dioxide technology for improving microbial safety of spices" . | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 73 (2021) . |
| APA | Wei, Xinyao , Verma, Tushar , Danao, Mary-Grace C. , Ponder, Monica A. , Subbiah, Jeyamkondan . Gaseous chlorine dioxide technology for improving microbial safety of spices . | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , 2021 , 73 . |
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Outbreaks associated with low-moisture foods (e.g., wheat flour, nuts, and cereals) have urged the development of novel technologies and re-validation of legacy pasteurization process. For various thermal pasteurization processes, they share same scientific facts (e.g., bacterial heat resistance increased at reduced water activity) and guidelines. However, they also face specific challenges because of their different heat transfer mechanisms, processing conditions, or associated low-moisture foods' formulations. In this article, we first introduced the general structural for validating a thermal process and the shared basic information that would support our understanding of the key elements of each thermal process. Then, we reviewed the current progress of validation studies of 7 individual heating technologies (drying roasting, radiofrequency-assisted pasteurization, superheated steam, etc.) and the combined treatments (e.g., infrared and hot air). Last, we discussed knowledge gaps that require more scientific data in the future studies. We aimed to provide a process-centric view point of thermal pasteurization studies of low-moisture foods. The information could provide detailed protocol for process developers, operators, and managers to enhance low-moisture foods safety.
Keyword ：
Enterococcus faecium Enterococcus faecium heating technology heating technology lethality lethality Salmonella Salmonella Thermal pasteurization Thermal pasteurization
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| GB/T 7714 | Liu, Shuxiang , Wei, Xinyao , Tang, Juming et al. Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes [J]. | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 2021 . |
| MLA | Liu, Shuxiang et al. "Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes" . | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021) . |
| APA | Liu, Shuxiang , Wei, Xinyao , Tang, Juming , Qin, Wen , Wu, Qingping . Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes . | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 2021 . |
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