001. Qifang Wu, Lijuan Xie, Huirong Xu. College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China. Determination of toxigenic fungi and aflatoxins in nuts and dried fruits using imaging and spectroscopic techniques. Food Chemistry, 2018, Vol. 252, Pages: 228 - 242.

      Nuts and dried fruits contain rich nutrients and are thus highly vulnerable to contamination with toxigenic fungi and aflatoxins because of poor weather, processing and storage conditions. Imaging and spectroscopic techniques have proven to be potential alternative tools to wet chemistry methods for efficient and non-destructive determination of contamination with fungi and toxins. Thus, this review provides an overview of the current developments and applications in frequently used food safety testing techniques, including near infrared spectroscopy (NIRS), mid-infrared spectroscopy (MIRS), conventional imaging techniques (colour imaging (CI) and hyperspectral imaging (HSI)), and fluorescence spectroscopy and imaging (FS/FI). Interesting classification and determination results can be found in both static and on/in-line real-time detection for contaminated nuts and dried fruits. Although these techniques offer many benefits over conventional methods, challenges remain in terms of heterogeneous distribution of toxins, background constituent interference, model robustness, detection limits, sorting efficiency, as well as instrument development.

Keywords: Toxigenic fungi and aflatoxins, Imaging and spectroscopic techniques, Rapid determination, Nuts and dried fruits.

002. Ruilin Zhang, Jian Chen, Xuewu Zhang. College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China. Extraction of intracellular protein from Chlorella pyrenoidosa using a combination of ethanol soaking, enzyme digest, ultrasonication and homogenization techniques. Food Science and Technology, 2017, Vol. 77, Pages: 15 - 20.

      Due to the rigid cell wall of Chlorella species, it is still challenging to effectively extract significant amounts of protein. Mass methods were used for the extraction of intracellular protein from microalgae with biological, mechanical and chemical approaches. In this study, based on comparison of different extraction methods, a new protocol was established to maximize extract amounts of protein, which was involved in ethanol soaking, enzyme digest, ultrasonication and homogenization techniques. Under the optimized conditions, 72.4% of protein was extracted from the microalgae Chlorella pyrenoidosa, which should contribute to the research and development of Chlorella protein in functional food and medicine.

Keywords: Chlorella pyrenoidosa, Cell disruption, Protein extraction, Optimization. .