Food Raw Materials Research Articles

Pelatihan Bahan Baku Pangan Halal bagi Pelaku Usaha Mikro dan Kecil di Solo Raya

Knowledge about raw food materials is one of the most critical things to halal that UMKM's business owners must know. Raw food materials that are free from najis will be one of the determinants of the final product's halal status. This program aimed to introduce and provide information about safe raw food materials and non-potentially haram. This program was held to train the food business owner around Solo Raya. They are trained to identify safe raw food materials dan non potentially haram in manufacturing each of their business products.

Typology of Fermented Porridges and Socio-demographic Characteristics of Respondents in the Northern Part of Benin

Fermentation is an ancestral process and one of the most used economic methods in the preservation and transformation of cereal-based food raw materials. They are essentially rich in carbohydrates, but they can also be a source of micronutrients such as iron and are used in many traditional culinary preparations, in particular fermented porridges. The aim of this study is to identify the variability of fermented cereal-based porridges produced and consumed in northern Benin. Thus, 315 producers and consumers were randomly interviewed in nine localities of northern Benin. First, field surveys were carried out in the traditional areas of porridge production and consumption in the northern region of Benin in order to establish the consumption map of fermented porridges. Secondly, interviews and occasional conversations were used for sample collection as well as occasional interviews (individual survey). During our investigation, eight (koko, bobossou, gbangba, apkan, sagagnega, akloui, bita and fourra) porridge were reported. Corn, millet and sorghum are cereals that are used for proceeding those porridges. The interviewed people are predominantly (35.53%) between 18 and 25 years old of age followed by those aged between 25 and 31 years old (30.82%). Mostly (63.21%) women were interviewed with a sex ratio (M/F = 0.58) and involved in the production of traditional porridge. More than 36% of respondents had at least secondary education, 30.82% are uneducated, 22.64% have primary education and 10.06% had at least university level. A significant association was observed between the cereal used and the type of porridge (p<0.001). It can be seen that the marketing and consumption of different porridges is associated with different communes in northern Benin. The method of preserving these porridges and their processing differs from one producer to another or from one consumer to another. It also differs from one municipality to another.

Construction Iron-based metal organic frameworks based on ligand engineering for selective dyes removal from water solution

Organic dyes can be used as raw materials for food, printing and textile, closely related to human life. Herein, three iron-based organic frameworks were synthesized and characterized. The adsorption of three dyes, Methylene Blue (MB), Rhodamine B (RhB) and Malachite Green (MG), on three MOFs were discussed from the perspectives of adsorption isotherms, kinetics and regeneration.The results showed that all adsorptions are more in line with the Freundlich isotherm adsorption and the pseudo-first -order model. In addition, the removal rate of iron-based MOFs to dyes can still reach more than 85% after 5 cycles of use. It was also found that all three MOFs showed selective adsorption, with MOF-1, MOF-2 and MOF-3 showing the best removal efficiencies only for MB, RhB and MG, respectively, which are 94.8%, 91.3% and 92.6%.

Application of the LAMP Method for Detection of Undesirable Bacteria in Whey

The LAMP method (Loop-Mediated Isothermal Amplification) is a molecular biological method for the amplification of specific DNA and RNA sequences suitable for the detection of various pathogenic, semi-pathogenic and technological undesirable microorganisms. The aim of the work is using the LAMP method for the option verification of detection of health and technologically undesirable bacteria in liquid sweet whey under laboratory conditions. Experiments were carried out with 12 bacterial strains, including three representatives of Gram-positive bacteria (Enterococcus spp., Streptococcus sp.) and 9 representatives of Gram-negative bacteria (E. coli, Kl. pneumoniae, Ps. aeruginosa). The Eazyplex® BloodScreen GP/GN Assay kits (AmplexDiagnostic GmbH, Germany), designed for Gram-positive (GP) and Gram-negative (GN) bacteria and commonly used in clinical laboratory practice, were used for the LAMP experiments. Based on the obtained results it was concluded that the LAMP method was suitable for the detection of tested bacteria at the level of the species in liquid sweet whey. The results of this work can be used in the application of the LAMP method in dairy laboratory practice, in the targeted assurance of health safety and quality of food raw materials and products, especially liquids.

Extrusion cooking of food‐to‐food fortified wholegrain sorghum‐based porridges enhances Caco‐2 ferritin formation

AbstractBackground and ObjectivesIron deficiency is still a major public health concern in sub‐Saharan Africa, and this is in part due to a monotonous diet of cereals often low in bioavailable minerals and high in mineral bioavailability inhibitors, notably phytate and polyphenols. Sorghum is a major food crop across the semi‐arid tropics in Africa because of its tolerance to high temperature and low rainfall. Extrusion cooking is a process that applies high heat, pressure, and shear to raw food materials to produce ready‐to‐eat products. The application of high heat, pressure, and shear can destroy anti‐nutrients in plant foods and hence enhance the bioavailability of minerals. Food‐to‐food fortification (FtFF) is a strategy where micronutrient‐rich food combinations are used to promote the bioavailability of essential micronutrients by increasing the content of micronutrient bioavailability enhancers. The objective of this study was to determine the effects of extrusion cooking of wholegrain sorghum‐based porridges fortified with baobab fruit powder and moringa leaf powder on iron bioaccessibility.FindingsAlthough extrusion reduced bioaccessible iron content (BIC) and percentage bioaccessible iron (PBI), it enhanced ferritin‐formation in Caco‐2 cells (by 38%) compared to conventional cooking, most probably because extrusion reduced contents of phenolics and phytate, hence freeing more iron. Fortification with baobab increased PBI by 14%–34% whether extruded or conventionally cooked, probably due to its organic acids. Fortification with moringa reduced BIC and PBI (by 30% and 71%, respectively) whether extruded or conventionally‐cooked, probably due to its high calcium and phytate contents.ConclusionExtrusion cooking has the potential to help alleviate iron deficiency in sorghum‐based foods because it reduces the content of anti‐nutrients.Significance and NoveltyThis study highlights the potential of extrusion cooking coupled with fortification with tropical foodstuffs high in organic acids to improve iron bioavailability in wholegrain‐based starchy staple foods.

Effect Assessment of Aurantio-Obtusin on Novel Human Renal Glomerular Endothelial Cells Model Using a Microfluidic Chip.

Cassiae semen is widely used as a raw material of health food. Anthraquinone compounds, the main components in cassiae semen, have been reported to show nephrotoxicity. Aurantio-obtusin (AO) is a major anthraquinone compound extracted from cassiae semen. This study investigates the effects of AO on the morphology and physiological function of human renal glomerular endothelial cells (HRGECs) on a microfluidic chip device for the first time. HRGECs were cultured on a microfluidic plate and exposed to a series of AO concentrations. Compared with traditional 96-well culture, HRGECs cultured on the microfluidic chip appeared to better mimic the glomerular microenvironment in vivo. AO induced different degrees of damage to cellular morphology and physiological function. The leakage of lactate dehydrogenase (LDH), as well as the secretion of interleukin-6 (IL-6), tumor necrosis factor-α (TNF-α), transforming growth factor-β1 (TGF-β1), and monocyte chemoattractant protein 1 (MCP-1), increased in the AO treated groups. At the same time, cell viability and expression of ZO-1 in the AO treated groups decreased in a dose-dependent manner. The innovative device enables direct visualization and quantification to evaluate the cytotoxic effects of AO on HRGECs, and provides a useful visual in vitro model for studying health effect of health food.

Effect of Tillage and Sowing Technologies Nexus on Winter Wheat Production in Terms of Yield, Energy, and Environment Impact

Crop production is considered one of the most important agricultural areas in the world, supplying humanity with raw food materials. However, intensive farming very often has a detrimental effect on the environment. The aim of this study was to investigate and assess the efficiency of strip tillage and a sowing machine as well as a direct sowing machine in differently prepared soils in terms of yield, energy, and environmental impact. The experiments were performed with winter wheat (Triticum aestivum L.) grown using three different tillage techniques and two sowing machines. The results show that the inputs of diesel fuel, energy, and time are directly affected by the number and complexity of technological operations throughout the production chain. The highest inputs of diesel fuel, working time, and energy consumption were needed using conventional tillage technology with strip tillage and a sowing machine (CT–STS), amounting to 130.2 l ha−1, 6.65 h ha−1, and 18,349 MJ ha−1, respectively. The best yields were obtained using no tillage–direct sowing technology (NT–DS), where were reached 7.54 t ha−1. The lowest environmental impact was achieved in the winter wheat production system using NT–DS, where the CO2 emissions were as high as 15%, lower than those under conventional tillage–direct sowing (CT–DS) and CT–STS. The costs of winter wheat production can be reduced by up to 23.6%. The main conclusion regarding the use of strip tillage and sowing and direct sowing machines in traditional tillage technology is that energy and environmental indicators have deteriorated compared to no tillage, but no significant difference in winter wheat yields has been identified.

Micromycetes Trichoderma for plants protection against alternariosis

Currently there is an increased presence of Alternaria sp. mycotoxins in raw food materials and foods. In order to reduce the development of Alternaria fungi and to reduce their harmfulness, it is important to use biological preparations on the base of the microorganisms for plant protection. The aim of the research is to select strains of Trichoderma sp. fungi promising to control alternariosis in plants crops. The antagonistic activity of the mycelial culture of Trichoderma towards Alternaria was studied by dual culture method. The antifungal activity of the culture liquid was evaluated by agar diffusion method. The culture liquids containing metabolites of three strains, inhibited the growth of the pathogen by forming inhibition zones with a radius of 13-16 mm. Germination of wheat seeds on infectious background of soil contamination with the pathogen A.alternata identified micromycetes to create a biological product against alternariosis. Biological effectiveness of isolates 2N and 13N used for seeds protection against Alternaria is 87.3% and 83.6%, respectively.

MATHEMATICAL MODELING OF THE STRENGTH OF HETEROGENEOUS GEL FORMING SYSTEMS BASED ON GELLING AGENTS OF POLYSACCHARIDE AND PROTEIN ORIGINS

This paper is devoted to solving an important task of the food industry - the rational use of food raw materials, including gelling agents of various origins. The innovative strategy of this study is based on the possibility of using gelatin and modified potato or pea starch, as a cheap ingredient in the production of gel semi-finished products and confectionery based on traditional, but expensive raw materials such as agar and agar from Furcellaria - furcelaran. Food gelatin (Ukraine), agar (Germany), furcelaran (Estonia), modified potato starch OPV-1 (Ukraine), modified potato starch Farinex VA-40 (Netherlands), modified pea starch Emden ESH-15 (Germany) were used in the work. The experimental study has been performed concerning the strength of gel-forming heterogeneous systems ‘gelatin - MS - agar – water’ and ‘gelatin - MS - fercellaran – water’, and homogeneous systems: ‘agar - water’, ‘fursalaran - water’, ‘gelatin – water’. Mathematical models have been obtained that relate the strength of the investigated gel-forming systems to the mass concentration of their components. The equation has been obtained that allows calculating the mass concentration of the components of the studied gel-forming compositions with the given level of strength of systems. It is shown that for a given level of strength of a heterogeneous gel-forming system there is an optimal concentration of its components in terms of the least full cost of the system. The equation that allows to calculate the optimal concentration of components of a heterogeneous gel-forming system has been obtained. The adequate mathematical model for forecasting the strength of modelling systems of gel-forming, depending on the mass concentration of components is obtained. It is envisaged to formulate the initial requirements for the parameters of gel-forming, which will allow obtaining an integral elastic structure at optimum duration of the technological process, by modelling the systems of gel-forming, as a technological system, within the framework of the functioning of individual subsystems (the creation of prescription concentrations and ratios of gel-forming agents). The obtained mathematical models can be used for the analysis of other heterogeneous gel-forming compositions in the presence of the data on the strength of such systems depending on the concentration of components.

Industry Structure of Agri-Food Production and Consumer Food Price Index

It is believed that one of the main conditions for the absence of a shortage and stability of food prices on the domestic market is a sufficient level of food self-sufficiency, calculated as the ratio of the volume of production of this type of food to the volume of its use in the territory of the given country. However, this approach has a weak point: production volumes in the numerator are agricultural raw materials, and not consumer-ready industrial products. Considering the export channel of the extraction of food raw materials, the production volumes of agricultural goods sufficient for food self-supply do not guarantee their availability at national enterprises of the food industry to produce semifinished foods and ready-made food in a quantity sufficient for the food market to function without a deficit. Therefore, the purpose of this study is to test the hypothesis that the violation of industry proportions of agri-food production is one of the reasons for the growth of the consumer price index in the food market of Ukraine. The authors of this study proposed the “coefficient of the ratio of gross value added created in the food industry to gross value added created in agriculture” as an indicator that describes the sectoral structure of agri-food production. It was found that, provided the other factors of influence remain unchanged, an increase in the coefficient “the ratio of gross value added created in the food industry to gross value added created in agriculture” by 1% leads to a decrease in the consumer price index of food products and soft drinks by 0.317%. It was concluded that to ensure the stability of national food prices, such a coefficient should not be less than 1. The prospects of further research include the development of an organisational and economic mechanism for the development of a closed value chain in the system of national agri-food production.

Utilization of Agro-Industrial Residues in the Rearing and Nutritional Enrichment of Zophobas atratus Larvae: New Food Raw Materials.

Edible insects are a potential alternative food source of high feed conversion efficiency and protein content. Zophobas atratus is an edible insect that adapts to different diets, enabling sustainable rearing by adding value to by-products and agro-industrial residues. This study aimed to evaluate the performance and nutritional characterization of Zophobas atratus larvae fed with different proportions of grape residue. Physicochemical analysis of the diets and larvae (AOAC procedures), fatty acid profile (chromatographic techniques), metals and non-metals (inductively coupled plasma optical emission spectrometry), larval mass gain, feed conversion efficiency, and mortality rate were assessed. The replacement of 25% of the conventional diet with grape residue increased lipid, ash, and fiber contents and reduced protein, carbohydrates, and energy. It promoted greater mass gain, lower mortality rate, and reduced larval growth time by 51%. Among the replacements, 25% resulted in the second-highest content of calcium, sodium, magnesium, and zinc, and the lowest content of potassium and phosphorus in the larvae. The 100% replacement resulted in the highest amounts of C18:2n6 (27.8%), C18:3n3 (2.2%), and PUFA (30.0%). Replacing 25% of the conventional diet with grape residue is equivalent to the conventional diet in many aspects and improves several larvae performance indices and nutritional values.

Condiment recognition using convolutional neural networks with attention mechanism

Food adulteration is a signification food safety problem. Accurate identification of different foods is very important for the development of related food processing industries and food detection technology. In this study, CondimentNet was used to identify five kinds of food materials with similar appearance but different efficacy, such as fennel, cumin, caraway, Murraya paniculata and rosemary. Based on the original ResNet18 model, CondimentNet is mainly improved as follows：(1) An appropriate number of scSE attention modules are introduced. (2) Modified the size of the convolution kernel in the last residual module. (3) Modified the classifier structure. After pre-processing, the collected data is imported into CondimentNet for training and recognition. The experimental results show that the improved network recognition accuracy is 95.71 %, which is 1.11 % higher than the original resnet18 network. The above operation improves the recognition accuracy of the network without significantly increasing the training cost. In addition, compared with other advanced models, the superiority of CondimentNet network is verified. The classification of different varieties of spices by convolutional neural network verifies the feasibility of deep learning algorithms in the field of food detection, and promotes the development of identification technology of similar food raw materials. It provides a potential method for intelligent and accurate classification in the field of food.

Пути использования дикорастущих пищевых растений Приморского края (Российская Федерация)

In the flora of Primorye Territory, there are 374 species of wild edible plants from 249 genera and 93 families. Vegetative parts are mainly used for food production: leaves (193 species), shoots (102 species), stems (49 species), rhizomes (46 species), roots (24 species) and bulbs (14 species). Generative parts are used less often: fruits and seedlings (84 species), flowers (44 species), seeds (43 species). Quite rarely, buds (9 species), tubers (8 species), root cones (4 species), etc. are used. From the point of view of the timing of the collection of plant food raw materials, species collected in spring (198 species) and in summer (176 species) predominate and autumn (167 species). During the growing season, 26 species can be used, and 3 species can be used throughout the year. There are many ways to use wild food plants. Most species (about 250) are used as vegetable plants - fresh, like spring greens, for salads and soups. A lot of plants are used to obtain drinks (about 100 species), 56 species each have value as fruit plants (preparation of jam, jelly, jams, etc.) and starch plants (from which flour is obtained for addition to wheat flour). Least of all oilseeds, plants, as well as plants used for conservation and curdling of milk. Fruit plants, spring vegetables (111 species in total) can be used fresh, others need to be processed (most often thermal) before use to remove toxic and odorous substances. Keywords: WILD FLORA, FOOD PLANTS, COLLECTION TIME, WAYS OF USE, PRIMORYE TERRITORY

Research on intelligent building greenhouse plant factory and “3-Positions and 1-Entity” development mode

After continuous development and evolution, the plant growth greenhouse has developed from the original heat preservation and moisture film cover to the present multi-cross intelligent solar greenhouse, which has played an important social value in agricultural production. However, in terms of the form of the greenhouse, it has not kept pace with the pace of social development, far from meeting the needs of environmental protection, energy saving, stable, intelligent, long-term use. With the wide application of big data, artificial intelligence, block chain, Internet of Things, cloud computing and other intelligent technologies in agriculture, as well as the rapid development of soilless culture and artificial light of plant lighting technology, the intelligent building greenhouse based on modern building technology can not only completely get rid of geographical location and regional climate conditions, but also durable to achieve long-term use standards and facilitate the deployment of intelligent operation equipment, which will become a more advanced and high-end form of intelligent plant greenhouse. Therefore, this paper defines the concept of “building greenhouse” for the first time, preliminarily discusses the construction idea of “intelligent building greenhouse plant factory”, and puts forward the suggestion of “trinity” new development mode, in order to play a pioneer role. With the proposal of “intelligent building greenhouse plant factory”, we firmly believe that the intelligent building greenhouse plant factory will gradually gain social recognition and get rapid development under the promotion of the “trinity” development mode. It can be predicted that skyscrapers style “Intelligent building greenhouse plant factory” will be everywhere in the foreseeable future, no matter in the heart of the city and other extreme weather conditions desert, ruin. In the future, people living near plant factories will be able to breathe oxygen-rich air, eat clean vegetables from nearby plant factories, and enjoy a high-quality and healthy life brought by abundant fresh plant food. What’s more, the intelligent building greenhouse plant factory can better the environment of our earth to a certain extent, improve its carrying capacity, alleviate the food panic caused by outbreaks or disasters, local unrest to consolidate food security, intensive and efficient use of cultivated land resources, and rich people’s pursuit of healthy plant food raw materials.

Ethanolic extract of root from Arctium lappa L ameliorates obesity and hepatic steatosis in rats by regulating the AMPK/ACC/CPT-1 pathway.

Burdock (Arctium lappa L) root is eaten as a vegetable in many countries and used as an ethnomedicine because of its various pharmacological effects. The objective of this study was to investigate the underlying mechanisms of ethanolic extract of root from Arctium lappa L root (ALE) to lose weight and regulate lipid metabolism. The results showed that ALE can regulate lipid metabolism level and inhibit the weight gain of rats induced by the high-sugar and high-fat diet. The contents of triglyceride and cholesterol in the liver of obese rats significantly reduced, and hepatic steatosis was ameliorated. In addition, this study identified that ALE enhanced hepatic fatty acid β-oxidation and ameliorated hepatic steatosis by activating AMPK/ACC/CPT-1 pathway. These results indicated that ALE has a potential preventive and therapeutic effect on metabolic-associated fatty liver disease and obesity. PRACTICAL APPLICATIONS: Obesity is already a global health problem. Obesity causes accumulation of triglycerides, which leads to hepatic steatosis. Long-term steatosis causes liver damage and metabolic fatty liver disease. Plant-derived functional foods or herbal medicines have better effects on weight loss and liver protection, which are more conducive to long-term use with less toxic side effects. As a medicinal and edible plant material, Arctium lappa L root has the effect in losing weight. Our study showed that ethanolic extract of Arctium lappa L root effectively regulates lipid metabolism and inhibits hepatic steatosis. Arctium lappa L root may be used as a therapeutic drug and functional food raw material for obesity and fatty liver disease.

Developing a hydroxyl-functionalized magnetic porous organic polymer combined with HPLC-MS/MS for determining 31 amide herbicides in fruit wine

More and more attention has been paid to undesirable chemical contaminants from food raw materials and ingredients. The study aimed to fabricate novel hydroxyl-functionalized magnetic porous organic polymer Fe3O4@SiO2-NH2@Ph-POP and explore its use as magnetic adsorbents for magnetic solid-phase extraction (MSPE) for extracting 31 amide herbicides from fruit wine samples prior to high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Several operational parameters were optimized and the as-prepared magnetic polymer displayed favorable extraction efficiency. The method also showed low limits of detection (0.015–1.412 μg·L-1) and limits of quantitation (0.049–4.707 μg·L-1). Recoveries for all of the herbicides in four different spiked level samples were between 65.06 % and 101.95 % with intra-day and inter-day relative standard deviations less than 9.89 % and 10.54 %, respectively. The proposed MSPE-HPLC-MS/MS method was successfully applied to simultaneously determine 31 amide herbicides in fruit wine.

Gastrodin Ameliorates Cognitive Dysfunction in Vascular Dementia Rats by Suppressing Ferroptosis via the Regulation of the Nrf2/Keap1-GPx4 Signaling Pathway.

Gastrodia elata Bl. has a long edible history and is considered an important functional food raw material. Gastrodin (GAS) is one of the main functional substances in G. elata BI. and can be used as a health care product for the elderly to enhance resistance and delay aging. This study investigated the ameliorative effect and mechanism of GAS on cognitive dysfunction in vascular dementia (VaD) rats, which provides a theoretical basis for development and utilization of functional food. The water maze test shows that GAS improves learning and memory impairment in VaD rats. Meanwhile; GAS significantly decreased the levels of Fe2+ and malondialdehyde (MDA); increased the content of glutathione (GSH); and significantly up-regulated the expression of nuclear factor erythroid 2-related factor 2 (Nrf2) and glutathione peroxidase 4 (GPx4), the key regulatory factors of ferroptosis; while it down-regulated the expression of kelch-like ECH-associated protein (Keap1) and cyclooxygenase 2 (COX2). However, GAS does not directly regulate GPx4 and COX2 to inhibit ferroptosis. Furthermore, compared with GAS alone, GAS combined with Bardoxolone (an agonist of Nrf2) did not further affect the increase in GPx4 levels and decrease in COX2 levels, nor did it further affect the regulation of GAS on the biochemical parameters of ferroptosis in HT22 hypoxia injury. These findings revealed that GAS inhibited ferroptosis in hippocampal neurons by activating the Nrf2/Keap1-GPx4 signaling pathway, suggesting its possible application as a functional food for improving vascular dementia by inhibiting ferroptosis.

Impact of Climate Change on Microbiological Hazards in Food and Drinking Water in Sweden

Impact of Climate Change on Microbiological Hazards in Food and Drinking Water in Sweden

Artificial Radionuclides in the System: Water, Irrigated Soils, and Agricultural Plants of the Crimea Region

In the frame of the radioecological monitoring after the Chernobyl nuclear power plant accident, the features of migration and distribution of artificial radionuclides in the North Crimean Canal (NCC) irrigation system were studied. Standard methods of radiochemical analyzes and modern radiospectrometric equipment were used. It was determined that the irrigation system of the NCC retains 43–59% 90Sr, 59–60% 239+240Pu, and 66–70% 137Cs of the concentration radionuclides entering to irrigated fields with the Dnieper waters. The NCC irrigation system plays the role of a buffer against the radionuclide pollution of the Karkinitsky Bay (the Black Sea). Differences in the accumulation of radionuclides by agricultural crops were revealed. The 90Sr and 239+240Pu transfer factors (TF) for alfalfa were n × 10−2 and n × 10−1, respectively. The TF for wheat, corn, and rice for 90Sr were n × 10−3, and for 239+240Pu—n × 10−2. A radioecological assessment on the safety agriculture along the NCC was made: in the absence of an increase in the entry of the Chernobyl origin radionuclides with the Dnieper river waters to the NCC, the levels of activity concentration of artificial radionuclides in cultivated crops will not exceed the maximum permissible concentration for food raw materials in the coming years.

Effects of different concentrations of NaOH on the structure and in vitro digestion of cellulose from sesame kernel

Sesame kernel are a common and popular raw-food materials throughout the world. However, the sesame cellulose-rich residue is often discarded as waste after the industrial production process of oil and protein. In this work, four kinds of cellulose samples were extracted from sesame kernel using different strengths of an alkaline solution (0.5, 1.0, 2.0, 3.0 mol/L NaOH) under laboratory conditions. After in vitro simulated digestion of these samples, the relative amount of glucose increased by 1.09–3.17%, while the contents of xylose, arabinose, galactose and mannose decreased to varying degrees. Many tiny pores on the surface of the digested samples were observed by scanning electron microscope. Their thermal stabilities increased because of the loss of non-cellulose components during digestion. Fourier infrared spectrograms and X-ray diffraction spectra also showed that the structure of these celluloses had changed after digestion. The amounts of reducing sugars and polyphenols released at three digestion stages (oral, gastric, intestinal) were also measured. Overall, the celluloses obtained by 2 and 3 mol/L NaOH (AR-2, AR-3) were highly resistant to digestion compared to those obtained by 0.5 and 1 mol/L NaOH (AR-0.5, AR-1). These analyses provide basic information for the application of sesame cellulose in the food industry.