Shicheng Lei
Nanjing Agricultural University
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Featured researches published by Shicheng Lei.
Ultrasonics Sonochemistry | 2013
Muhammad Abid; Saqib Jabbar; Tao Wu; Malik Muhammad Hashim; Bing Hu; Shicheng Lei; Xin Zhang; Xiaoxiong Zeng
Fresh apple juice treated with ultrasound (for 0, 30, 60 and 90 min, at 20 °C, 25 kHz frequency) was evaluated for different physico-chemical, Hunter color values, cloud value, antioxidant capacity, scavenging activity on 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical, ascorbic acid, total phenolics, flavonoids, flavonols and microbial characteristics. No significant effect of sonication was observed on pH, total soluble solids (°Brix) and titratable acidity of apple juice. Sonication significantly improved ascorbic acid, cloud value, phenolic compounds, antioxidant capacity, DPPH free radical scavenging activity and differences in Hunter color values. Moreover, significant reduction in microbial population was observed. Findings of the present study suggested that sonication treatment could improve the quality of apple juice. It may successfully be employed for the processing of apple juice with improved quality and safety from consumers health point of view.
Ultrasonics Sonochemistry | 2014
Muhammad Abid; Saqib Jabbar; Tao Wu; Malik Muhammad Hashim; Bing Hu; Shicheng Lei; Xiaoxiong Zeng
A study was initiated with the objective of evaluating the effects of sonication treatment on quality characteristics of apple juice such as polyphenolic compounds (chlorogenic acid, caffeic acid, catechin, epicatechin and phloridzin), sugars (fructose, glucose and sucrose), mineral elements (Na, K, Ca, P, Mg, Cu and Zn), total carotenoids, total anthocyanins, viscosity and electrical conductivity. The fresh apple juice samples were sonicated for 0, 30 and 60 min at 20 °C (frequency 25 kHz and amplitude 70%), respectively. As results, the contents of polyphenolic compounds and sugars significantly increased (P<0.05) but the increases were more pronounced in juice samples sonicated for 30 min whereas, total carotenoids, mineral elements (Na, K and Ca) and viscosity significantly increased (P<0.05) in samples treated for 60 min sonication. Losses of some mineral elements (P, Mg and Cu) also occurred. Total anthocyanins, Zn and electrical conductivity did not undergo any change in the sonicated samples. Findings of the present study suggest that sonication technique may be applied to improve phytonutrients present naturally in apple juice.
Ultrasonics Sonochemistry | 2014
Muhammad Abid; Saqib Jabbar; Bing Hu; Malik Muhammad Hashim; Tao Wu; Shicheng Lei; Muhammad Ammar Khan; Xiaoxiong Zeng
Enzymatic browning and microbial growth lead to quality losses in apple products. In the present study, fresh apple juice was thermosonicated using ultrasound in-bath (25 kHz, 30 min, 0.06 W cm(-3)) and ultrasound with-probe sonicator (20 kHz, 5 and 10 min, 0.30 W cm(-3)) at 20, 40 and 60°C for inactivation of enzymes (polyphenolase, peroxidase and pectinmethylesterase) and microflora (total plate count, yeast and mold). Additionally, ascorbic acid, total phenolics, flavonoids, flavonols, pH, titratable acidity, (°)Brix and color values influenced by thermosonication were investigated. The highest inactivation of enzymes was obtained in ultrasound with-probe at 60°C for 10 min, and the microbial population was completely inactivated at 60°C. The retention of ascorbic acid, total phenolics, flavonoids and flavonols were significantly higher in ultrasound with-probe than ultrasound in-bath at 60°C. These results indicated the usefulness of thermosonication for apple juice processing at low temperature, for enhanced inactivation of enzymes and microorganisms.
International Journal of Food Sciences and Nutrition | 2014
Saqib Jabbar; Muhammad Abid; Tao Wu; Malik Muhammad Hashim; Bing Hu; Shicheng Lei; Xiuling Zhu; Xiaoxiong Zeng
Abstract This study was conducted to evaluate the combined effects of blanching and sonication on carrot juice quality. Carrots were blanched at 100 °C for 4 min in normal and acidified water. Juice was extracted and sonicated at 15 °C for 2 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). No significant effect of blanching and sonication was observed on Brix, pH and titratable acidity except acidified blanching that decreased pH and increased acidity significantly. Peroxidase was inactivated after blanching that also significantly decreased total phenol, flavonoids, tannins, free radical scavenging activity, antioxidant capacity and ascorbic acid and increased cloud and color values. Sonication could improve all these parameters significantly. The present results suggest that combination of blanching and sonication may be employed in food industry to produce high-quality carrot juice with reduced enzyme activity and improved nutrition.
Carbohydrate Polymers | 2015
Yongkang Sun; Hong Ye; Bing Hu; Wei Wang; Shicheng Lei; Xiaoqing Wang; Li Zhou; Xiaoxiong Zeng
To detect more credibly the changes in the crystal structure of chickpea starch during processing treatments, two methods, a deconvolution method based on X-ray diffraction (XRD) pattern of starch and a moisture analysis method based on starch moisture content, were applied to determine the relative crystallinity (RC) of A- and B-type polymorphs (RCA and RCB) in the same chickpea starch sample. It was found that the values of RCA for chickpea starch samples determined by these two methods were close and showed similar trend. The results suggested that these two methods could be used to estimate RCA in the same chickpea starch sample and provide mutual corroboration. Based on the deconvolution method, it was observed that the crystalline region of chickpea starch was less susceptible to α-amylase hydrolysis than its amorphous region, and B-type polymorph in chickpea starch was more resistant to α-amylase hydrolysis than A-type polymorph.
International Journal of Biological Macromolecules | 2018
Asad Riaz; Shicheng Lei; Hafiz Muhammad Saleem Akhtar; Pang Wan; Dan Chen; Saqib Jabbar; Muhammad Abid; Malik Muhammad Hashim; Xiaoxiong Zeng
In the present study, apple peel polyphenols (APP) were incorporated into chitosan (CS) to develop a novel functional film. Scanning electron microscopy, Fourier transform-infrared spectroscopy and thermogravimetric analyses were performed to study the structure, potential interaction and thermal stability of the prepared films. Physical properties including moisture content, density, color, opacity, water solubility, swelling ration and water vapor permeability were measured. The results revealed that addition of APP into CS significantly improved the physical properties of the film by increasing its thickness, density, solubility, opacity and swelling ratio whereas moisture content and water vapor permeability were decreased. Tensile strength and elongation at break of the CS-APP film with 1% APP was 16.48MPa and 13.33%, respectively, significantly lower than those for CS control film. Thermal stability of the prepared films was decreased while antioxidant and antimicrobial activities of the CS-based APP film were significantly increased. CS-APP film with 0.50% APP concentration exhibited good mechanical and antimicrobial properties, indicating that it could be developed as bio-composite food packaging material for the food industry.
Lwt - Food Science and Technology | 2014
Saqib Jabbar; Muhammad Abid; Bing Hu; Tao Wu; Malik Muhammad Hashim; Shicheng Lei; Xiuling Zhu; Xiaoxiong Zeng
Lwt - Food Science and Technology | 2015
Muhammad Saeeduddin; Muhammad Abid; Saqib Jabbar; Tao Wu; Malik Muhammad Hashim; Faisal Nureldin Awad; Bing Hu; Shicheng Lei; Xiaoxiong Zeng
Journal of Food Science and Technology-mysore | 2015
Saqib Jabbar; Muhammad Abid; Bing Hu; Malik Muhammad Hashim; Shicheng Lei; Tao Wu; Xiaoxiong Zeng
International Journal of Food Science and Technology | 2014
Saqib Jabbar; Muhammad Abid; Bing Hu; Malik Muhammad Hashim; Muhammad Saeeduddin; Shicheng Lei; Tao Wu; Xiaoxiong Zeng