Abstract:The new round of scientific and technological revolution and industrial transformation has accelerated the integration of novel cutting-edge technology and equipment in the food field. This drives the rapid development of the global food industry towards the direction of high technology， full nutrition， intelligence， and sustainability. Future foods are widely concerned by food researchers and the public， which provide critical support for the transformation of traditional food industry manufacturing mode. This review focused on the background of food industry development in the future and discussed the opportunities and challenges of future foods， such as plant-based food， food perception science， intelligent food manufacturing， food biotechnology， and food omics. In the end， this review analyzed the prospects and critical tasks for the development of food science and technology in China.

Abstract:High salt intake poses potential health risks for the whole people. The sodium salt substitutes commonly used in the food industry can easily lead to the reduced sensory quality in food. How to scientifically reduce sodium content in processed food under the premise of quality assurance is the bottleneck issue to be addressed urgently. γ-Glutamyl peptides can endow food with a kokumi taste， and play a synergistic role with sodium salt to increase saltiness and improve umami， which can provide a solution for "salt reduction without flavor reduction". Currently， there is still a lack of efficient preparation method for γ-glutamyl peptides， and the mechanism of taste transduction and structure-activity relationship are currently unclear， while the standardization method of kokumi taste evaluation needs to be further developed. The preparation method， taste conduction mechanism， influencing factors and evaluation method of γ-glutamyl peptides were systematically reviewed in this review to discuss the progress， opportunities and challenges in the research of γ-glutamyl peptides， which can provide new ideas and strategies for the food industry to efficiently utilize γ-glutamyl peptides to achieve "salt reduction without flavor reduction".

Abstract:The aim of this study is to analyze the structural characteristic and fitness cost of class II integron， a drug-resistant mobile genetic element of Escherichia coli from aquatic food. Each 200 samples of commercially available Pacific white shrimp， oyster and large yellow croaker were collected from Zhejiang Province， and E. coli were isolated and identified for analyzing their drug-resistance characteristics and class II integron carriage rates. Then the fitness cost of E. coli carrying class II integrons in a non-antibiotic resistant environment and at sub-inhibitory concentrations of antibiotics were compared using competition tests and flow cytometry. The results showed that 28 multidrug-resistant strains of the 278 E. coli strains isolated carried class II integrons， all of which contained functionally deficient integrase structures. Of these， 27 contained typical drug-resistance gene cassettes dfrA1-sat2-aadA1 and one contained an atypical gene cassette dfrA1-catB2-sat2-aadA1. Under the non-antibiotic condition of LB culture， the selection coefficients S for the above 2 types of class II integrons were -0.068 and -0.117， respectively， both less than 0， indicating that there is a fitness cost for E. coli carrying class II integrons in a non-antibiotic environment. At sub-inhibitory antibiotic concentrations (40% MIC and 20% MIC)， the selection coefficients S for the above 2 types of class II integrons were greater than 0 and were well adapted. In conclusion， class II integrons are already present in a certain proportion of E. coli from aquatic food. In addition， low concentration of antibiotics is conducive to the maintenance and enrichment of class II integrons， so as to promote the effective response to external antibiotic pressure and spread among bacteria.

Abstract:Recently， Pickering emulsions stabilized by cellulose colloidal particles have attracted extensive attention due to their high stability and biocompatibility. In this paper， cellulose was extracted from the corncob waste by gas explosion treatment， and then the TEMPO oxidation method was utilized to accurately oxidize the corncob cellulose， which improved the solubility and reduced the particle size of cellulose. By controlling the oxidation process， two kinds of oxidized cellulose nanoparticles in the forms of nanospheres and nanorods were prepared， and both of them could effectively improve the stability of Pickering emulsion. Compared with cellulose raw materials， the Pickering emulsion composed of oxidized cellulose nanoparticles have higher stability and can inhibit the digestion of oil in vitro. Compared with oxidized cellulose nanospheres， nanorods can delay oil digestion of emulsion better， this may be due to nanorods are more likely to form a network structure on the surface of oil droplets to prevent lipase approaching to oil. This paper provides a new solution for low calorie oil-in-water emulsion foods， and provides technical support for the high value utilization of agricultural waste.

Abstract:The volatile compounds formation from the complex Maillard three-component reaction system， L-ascorbic acid-L-cysteine-glycine (ASA-Cys-Gly)， was investigated under different pH (ranging of 4.5， 5.8， 7.0， 8.0， 9.5) conditions. The headspace solid-phase micro extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology， internal standard and standard material were used to analyze and identify the volatile substances in each reaction system. Meanwhile， the effect of pH on the formation of volatile in the three components complex Maillard system was explored based on research of the volatile generation and distribution in the self-degradation and the two components reaction system. The results showed that the volatile compounds generated from the three components complex Maillard reaction system were various organic substances， such as thiophene， thiazole， pyrazine and mercaptans. There were many kinds of thiophenes with high concentration under acidic and alkaline conditions， which were the dominant product in that reaction system. However， thiazole and pyrazine were major produces under medium alkaline conditions. Mercaptans were mainly generated under acidic conditions. According to the formation and distribution of volatile substances in each system， the possible generation mechanisms of volatile substances under different pH conditions were proposed.

Abstract:In order to study the technology and activity of carboxymethylated polysaccharide of wild jujube， the carboxy methylation process of wild jujube polysaccharide was optimized by response surface analysis method， and the bioactivity activity of wild jujube polysaccharide in vitro was studied. The optimum conditions were as follows: reaction temperature was 80 ℃， concentration of NaOH was 2.5 mol/L and chloroacetic acid was 3%. The carboxy methylation of wild jujube in vitro activity showed that the total reducing power of 5 mg/mL solution was 1.295， the scavenging rate of DPPH and hydroxyl radicals was 81.9% and 95.8%， respectively. The results of polysaccharide on probiotics indicate that the growth promoting effect of the polysaccharide was related to the concentration of the polysaccharide.

Abstract:To investigate the differences in physicochemical properties and solubilization efficiencies of octenyl succinic anhydride esterified starches (OSAS) with different linear/branched chain ratios， the corresponding OSAS were prepared using corn starches with different linear/branched chain ratios as raw material and octenyl succinic anhydride (OSA) as an esterification agent， and their degrees of substitution (DS) of OSA， physicochemical properties and solubilizing effects on hesperetin were determined. The results showed that after OSA esterification， the starch with high amylose content had a high DS value. The higher the amylopectin content in OSAS， the greater its swelling capacity and the higher its transparency， while the higher the amylose content in OSAS， the easier it was to sediment. The esterification of starch by OSA mainly occurred on the surface of starch granules. OSAS with high amylose content had a significant solubilizing effect on hesperetin， with its solubility increased by 5.4 folds. Conclusion: OSAS with different linear/branched chain ratios showed significant differences in physicochemical properties， and these differences were attributed to the content ratio of amylose to amylopectin. The higher amylose content in OSAS， the more obvious its solubilization efficiency to hesperetin.

Abstract:In order to determine the optimal inducible expression conditions of zea mays transglutaminase gene in Pichia pastoris， pPIC9K-TGZ was introduced into the component P. pastoris GS115 strains by the electroporation method， screening positive clones with antibiotics， PCR amplification verification， IPTG induced expression， optimize the best expression conditions. In this study， the optimal expression conditions of engineering bacteria were determined by orthogonal experiment. The expression medium was BMMY and the induced expression time was 96 h， initial expression of pH 6.0， the initial induction OD600nm of the bacteria was 4.0； the induction temperature was 24 ℃； the methanol content was 0.6% (volume fraction)； methanol flow was added once/ 12 h； glycerol of 1 g/L was added every 24 hours after 48 h induction. The maximum enzyme activity of medium supernatant under optimized conditions was 7.51 U/mL.

Abstract:The aim of this study was to prepare a new kind of structured lipids consisting of soybean oil and lauric acid aimed at studying their effects on lipid metabolism and obesity inhibition of C57BL/6J mice， thus providing a theoretical basis for the development of structured lipids that can effectively control obesity and reduce related diseases. The MLM-type (medium-long-medium chain) SLs were synthesized by enzymatic interesterification from soybean oil and lauric acid. Twenty healthy C57BL/6J mice were selected and divided into four groups by feeding different feeds， ordinary feed + normal saline group (DF + NS)， high-fat feed + structural lipid group (HF + LaSLs)， ordinary feed + soybean oil group (DF + SO)， and ordinary feed + structural lipid group (DF + LaSLs). The changes in body weight of mice after feeding for 30 days were observed. Some values including serum triglycerides， cholesterol， high-density cholesterol， low-density cholesterol and organ index were detected to analyze and evaluate the influence of soybean oil lauric acid SLs on improving lipid metabolism and preventing obesity. Studies showed that the addition of soybean oil-lauric acid SLs can affect the absorption of mice receiving a standard diet or a high-fat diet， thereby effectively preventing the weight gain of mice. The levels of triglycerides， total cholesterol， HDL-C and LDL-C in the serum were effectively regulated， and there were no significant change in the activity of aminotransferase (ALT) and aspart Aminotransferase (AST). Additionally， the results indicated that the new structured lipids obtained had good potential for controlling obesity and would not produce side effects.

Abstract:Objective: To investigate the synergistic antioxidant effects of burdock polysaccharide and chlorogenic acid on zebrafish. Methods: The combination of burdock polysaccharide-chlorogenic acid complex with the strongest synergistic antioxidation was selected by constructing a zebrafish oxidative damage model. At the same time， burdock polysaccharide-chlorogenic acid complex was fabricated based on the optimal ratio， and its structure was characterized and antioxidant activity in vivo and in vitro was evaluated. Results: When the mass ratio of burdock polysaccharide to chlorogenic acid was 1∶3， the complex was observed showing the strongest enhanced antioxidant effect in vivo. The average particle size of the complex was about 50-60 nm， and the zeta potential was (-6.36±0.80) mV. Infrared spectrum and scanning electron microscope results showed that an amorphous flake structure was formed between polysaccharide and chlorogenic acid， and hydrogen bonding may be the main driven force for complex formulation. In addition， the complex could significantly increase the activities of T-SOD， CAT and reduce the content of MDA in zebrafish， and effectively scavenge DPPH， ABTS+， OH-， O₂- free radicals. Conclusions: Burdock polysaccharide-chlorogenic acid complex can play a synergistic role in antioxidant， which provides a basis for the improvement of natural antioxidant.

Abstract:: High-sugar and high-fat diet leads to a significant increase in the worldwide incidence of various chronic diseases. The study chose wild type Caenorhabditis elegans N2 as object of study， construct sucrose / stearic acid damage nematode model by adding 100 mmol/L sucrose or 100 μg/mL stearic acid into the medium， then investigated the repair effects of 4 natural active ingredients: piperine， bayogenin， peonidin-3-O-glucoside and pelargonidin-3-O-rutinoside on sucrose / stearic acid damaged nematodes respectively. The results are as follows: 1) As for sucrose damaged nematodes， 500 μg/mL of piperine and 1 000 μg/mL of pelargonidin-3-O-rutinoside have good repair effects， the spawning volume increased by 25% and 4.6%， the body length of nematode on the fourth day increased by 16.84% and 0.98%， and the lifespan increased by 8.1% and 3.19%， respectively. 1 000 μg/mL of peonidin-3-O-glucoside has a good repair effect on reproductive ability and growth as well as development， the total amount of progeny increased by 55.81%， however the life span was decreased by 22.57%. The bayogenin have a significant destructive effect. 2) As for stearic acid damaged nematodes， 500 μg/mL of piperine， 500 μg/mL of bayogenin， and 500 μg/mL of peonidin-3-O-glucoside have repair effects， the total number of progenies increased by 18.41%， 13.41% and 29.17% respectively. The body length of nematode on the third day increased by 6.59%， 3.19% and 10.98% respectively. The life span increased by 15.4%， 2.84% and 10.46% respectively. Pelargonidin-3-O-rutinoside has a good repair effect on reproductive ability and growth as well as development， but does not affect the life span. The above results indicated that piperine， bayogenin， peonidin-3-O-glucoside and pelargonidin-3-O-rutinoside all have repair effects on sucrose / stearic acid damage. This model can be used as a simple and feasible technique to quickly identify the repair effect of natural products on glycolipid damage.

Abstract:Objectives: This study aimed to investigate the hypoglycemic activity of sweet cherry (Prunus avium L.) anthocyanins (SWCN)， thus providing a scientific basis for the promotion and application of sweet cherries as a functional agriculture product. Methods: Male C57BL/6J mice were fed with high-fat diet supplemented with SWCN. The glucose intolerance-improving effect of SWCN were evaluated based on an oral glucose tolerance test(OGTT)， an insulin tolerance test (ITT) and the serum concentrations of glucose and insulin. Total liver RNA was extracted and real-time quantitative PCR was applied to determine the differential expression levels of genes related to glucose metabolism in the liver. Results: Mice fed HFD developed obesity， and dietary SWCN could decrease serum levels of glucose and insulin， and attenuated HFD-induced insulin resistance and glucose intolerance. Realtime PCR results showed that dietary SWCN significantly upregulated the transcription level of insulin receptor substrate-2 (IRS2)， and downregulated the transcription levels of phosphoenolpyruvate carboxykinase (PEPCK) and glucose-6-phsophatase catalytic (G6PC). Conclusion: Dietary SWCN could activate the insulin signaling pathway and inhibit the gluconeogenesis pathway in the liver， thereby reducing the fasting blood glucose and insulin levels and enhancing glucose tolerance and insulin sensitivity in obese mice.

Abstract:To explore the effect of resistant starch on the quality and glycemic index of Chinese sausage in order to expand the application of resistant starch in meat processing. Using potato starch， corn starch and pea starch as raw materials， the content， particle shape， particle size， gelatinization and thermodynamic properties of resistant starch prepared by gelatinization-retrogradation， gelatinization-ultrasonic-retrogradation and ultrasonic-gelatinization-retrogradation were comprehensively compared. The results showed that the particle sizes of potato starch， corn starch and pea starch increased by 3.5-8.7 times after gelatinization-retrogradation， gelatinization-ultrasonic-retrogradation and ultrasonic-gelatinization-retrogradation. The gelatinization temperature increased from 70.00， 78.93 ℃ and 73.38 ℃ to 80.45， 94.65 ℃ and 95 ℃， respectively. The enthalpy ΔH increased by several hundred times， and the thermal stability was enhanced. And the content of resistant starch was the highest after the treatment of pea starch with gelatinization-ultrasound-retrogradation， 14.29%， which was 1.88 times that of original starch. The effects of this starch on the quality and glycemic index of sausage were further investigated. It was found that compared with the addition of the original pea starch， the sausage prepared by adding pea resistant starch had a lower glycemic number (eGI=55.04)， but there was no significant difference between the two in terms of nutritional composition and texture. Moreover， the sausage with GUR-PS added was stored at 4 ℃ for 7 days without obvious changes in smell and taste， while the sausage was stored at 25 ℃ for 5 days without obvious changes in taste. The results can provide a theoretical basis for the preparation of resistant starch and the development of low GI meat products.

Abstract:The effects of raw grape seed powder (RGSP) and fermented grape seed powder (FGSP) on the color， total carbonyl content， thiobarbituric acid reactive substance (TBARS) value， fatty acid components and the flavor principal component of Cantonese sausage were analyzed. The results showed that the brightness (L*) value decreased and the redness (a*) value increased as RGSP and FGSP addition. The total carbonyl content and TBARS value of the product containing RGSP showed a trend of decrease， the total carbonyl content of the FGSP product showed an increase， while the TBARS value wavelike rising as the addition amount increase. The main flavor characteristics of the products with 2.0% RGSP， 0.5% FGSP and 2.0% FGSP were similar to those of the control samples to a certain extent. In terms of fatty acid composition， samples with 0.1% RGSP， 2.0% RGSP， 0.1% FGSP and 0.2% FGSP had a low saturated fatty acids (SFA) ratio， and the difference between them was not significant (P > 0.05). Samples with 0.1% FGSP and 0.2% FGSP had a high monounsaturated fatty acid (MFA) ratio， and the difference was not significant (P > 0.05)， while samples with 0.1% RGSP and 2.0% RGSP had a high polyunsaturated fatty acid (PUFA) content ratio， and the difference was not significant (P > 0.05). In other words， 2.0% RGSP had a better effect on improving the quality of Cantonese sausage. At this time， the total carbonyl content and TBARS value of the product were lower， and the PUFA accounted for a higher proportion， the a* value was improved， while the flavor did not change significantly.

Abstract:To provide a scientific guideline for the scale-up manufacture of low-fat fried breaded and battered fish nuggets (BBFNs)， four proteins (soybean protein， egg white protein， whey protein， and rice protein) with 6% were separately added to a batter composed of wheat starch and wheat gluten blends. BBFNs were prepared by treating fish with the batter， frying at 170 ℃ (40 s) followed by 190 ℃ (30 s). Fried BBFNs were evaluated for the surface hydrophobicity， free -SH and S-S contents， fluorescence intensity， and secondary structure of the proteins， the crystal structure of wheat starch， as well as the surface oil and penetrated surface oil contents and the oil penetration and distribution， to investigate the effect of protein added on oil penetration of BBFNs during deep-fat frying. The results showed that the H0 of soy protein group， egg white protein group， and whey protein group was greater than the control (without protein added)， while the H0 of rice protein group was smaller than the control； the maximum absorption wavelength of tryptophan fluorescence emission spectra (λmax) with soy protein and egg white protein groups increased from 349 nm to 351 nm， while λmax of whey protein and rice protein groups decreased from 349 nm to 341 nm； the content of S-S converted by -SH of whey protein group was higher than that of soy protein group， egg white protein group， and the rice protein group. Furthermore， the S-S content of four protein groups were higher than the control. In addition， soy protein group had the highest amount of β-turn， which was transformed by β-sheet， and the lowest fluorescence intensity， relative crystallinity， surface oil (except rice protein group) and penetrated surface oil contents， followed egg white protein group， whey protein group， rice protein group， and the control. The results indicated that the addition of protein in the batter significantly influenced the exposure of hydrophobic group in the protein and the gelatinization of wheat starch， leading to the changes in oil penetration of BBFNs deep-fat frying.

Abstract:In order to explore the feasibility of producing black tea from summer tea， this experiment analyzed the sensory quality and biochemical components of Congou black tea made from 15 varieties of summer fresh tea leaves from the three aspects of liquor color， aroma and taste， via color difference meter， spectrophotometer， amino acid analyzer， gas chromatography-mass spectrometer and ultra high performance liquid chromatography tandem high resolution mass spectrometer. The color of the soup is mainly orange， the taste is mainly mellow， and the aroma quality is quite different. Oolong tea varieties all have the sweet and floral aroma characteristic of black tea. The content of theaflavins， thearubigins and theabrownins have a greater impact on the color and taste of the soup. The higher the content， the better the color of the soup. The rose-scented geraniol content in Jinmudan and Jinxuan is higher， which is significantly positively correlated with the aroma score； the sweet nerol has a significant positive correlation with the aroma score. During the production of black tea， the catechins in Jinxuan， Jinmudan， Tieguanyin and Juhuachun changed greatly， and theaflavins produced more. This was related to the content of catechins and the activity of PPO (polyphenol oxidase) and POD (peroxidase). The three varieties of Zhongcha 108， Jinxuan and Jinmudan have a large increase in amino acid content during the withering stage， and a large amount of them are retained in black tea. Combining sensory and component analysis， it can be determined that the color， aroma and taste of Congou black tea made from the two varieties of Jinxuan and Jinmudan summer shoots are better， and most varieties of fresh summer tea leaves can be processed into Congou black tea， especially oolong tea varieties.

Abstract:Hot air， infrared， infrared hot air and infrared spray drying techniques were used to dry fresh flowers with shell. The changes of peanut shell structure， nutritional components and energy consumption of peanut kernel during drying were investigated. The results showed that the dehydration rate of fresh peanut with shell was faster and the energy consumption was significantly reduced. Compared with hot air， infrared and infrared hot air drying， the dehydration time was shortened by 40%， 33% and 14%， and the energy consumption was reduced by 66%， 32% and 16% respectively. With the drying process going on， the reticular structure deformation of peanut shell and peanut kernel was obvious， and the porosity increased， and the maximum value was obtained under the infrared spouting condition. Under the four drying conditions， the hardness of peanut shell decreased at first and then increased， while the hardness of peanut kernel showed a trend of first increasing， then decreasing and then increasing； under the infrared spray drying mode， the decline rate of amino acid and fatty acid was 3.83% and 4.07% respectively compared with the fresh flowers without drying treatment， while the hot air drying， infrared drying and infrared hot air drying were not obvious. The degradation rates of amino acids and fatty acids were 9.53%， 7.77%， 9.06%， 9.27% and 5.83%， 4.97%， respectively. The experimental results showed that the infrared spouting drying was superior to the other three drying methods. It also provided theoretical support for the infrared spouting drying technology to be used in the drying of other shelled materials.

Abstract:More and more consumers are concerned about the high sodium content in processed cheese. The sodium in processed cheese mainly comes from raw cheese and emulsified salt. The main function of emulsified salt is to promote the uniform distribution of fat in the system and form a uniform network system of protein and fat. In this study， thermal-denatured whey protein was used to pre-emulsified butter to form a whey protein-butter emulsion gel (WPI-EG)， which was then used in cheese processing. The free oil released extent， meltability， texture and microstructure of sodium reducing processed cheese were detected to evaluate the effect of the pre-emulsification process on the quality of sodium reducing processed cheese. The results showed that the formation of WPI-EG in the pre-emulsification process could effectively promote the uniform fat distribution in the processed cheese， and form the uniform structure and texture. The pre-emulsification process improved the hardness， stickiness and chewiness of the processed cheese， and led to lower oil extraction of the cheese. Compared with the non-pre-emulsified cheese (NEC)， the pre-emulsified processed cheese (30%EC) with 30% less sodium emulsified salt decreased the sodium content by 52.9 mg/100 g， the hardness increased by 27.1%， the oil extraction property decreased by 0.53 cm. The microstructure showed that the fat distribution and protein network structure of 30%EC were more uniform and dense. This study showed that the pre-emulsification process could effectively reduce the amount of sodium containing emulsified salt in the processed cheese and improve the quality of the cheese.

Abstract:The extraction， separation and purification methods of polysaccharides from Cardamine hupingshanensis were studied， and simply analyzed its anti-oxidant activity in vitro. The results showed that the optimal process conditions for extracting polysaccharides from Cardamine hupingshanensis by ultrasonic and enzyme were the liquid-to-material ratio of 30∶1， ultrasonic time 25 min， cellulase addition 2%， extraction temperature 90 ℃， extraction time 120 min， the actual value measured was 48.53 mg/g. After 7 times of deproteinization by Svage method， the loss rate of polysaccharide was small， and then DEAE-52 cellulose chromatography to obtain 4 polysaccharides. In vitro antioxidant activity analysis showed that the crude polysaccharides of Cardamine hupingshanensis had a certain reducing ability， and had strong scavenging ability to ABTS radicals and hydroxyl radicals.

Abstract:The effect of different fermentation temperature， fermentation time， inoculum amount and pre-culture time on acid fermentation of fermented tofu whey was studied by using a strain of Lactobacillus rhamnosus， which was bred by mutagenesis in the early stage of the research group， using the fermented tofu whey as the medium， acid production and pH value as the index. On the basis of single factor experiment results， orthogonal experiment was used to optimize fermentation conditions， analyze acid production characteristics of the strain， and discuss its metabolic pathway. The results showed that the acid yield of Lactobacillus rhamnosus was 43.11 g/L under the conditions of fermentation temperature 37 ℃， fermentation time 16 h and inoculation amount 5%， which was 9.7% higher than that of the strain before mutagenesis. The contents of lactic acid， citric acid， succinic acid， pyruvate， malic acid， α-ketoglutaric acid and fumaric acid in pure strain fermentation were 1.22， 1.13， 3.14， 1.84， 4.47， 1.18， 49.00 times higher than those in pure strain fermentation without mutagenesis， respectively.

Abstract:As sea cucumber gonad， Apostichopus japonicus (Aj) sperm is rich in protein， polysaccharide and many kinds of active substances. It was collected separately and enzymatically hydrolyzed to develop new marine active peptides. In this paper， papain was chosen for enzymatic hydrolysis and the degree of hydrolysis (DH) was selected as the evaluation standard. The optimal hydrolysis conditions were confirmed through one-factor-at-a-time study and response surface methodology. By using the enzyme-to-substrate ratio at 4.4%， the DH could reach 43.18% in 4 h at 70 ℃. Thereafter， cascade peptides (1 ku， 1-5 ku， and 5-10 ku) were isolated from hydrolysate using Pall Minimate ultrafiltration system and were evaluated as the superoxide radical (·O₂-) and hydroxy radical (·OH) scavengers. The antioxidant assays showed that the peptides of 1 ku molecular weight exhibited the best ·O₂- scavenging activity. Therefore， the hydrolysate of Aj sperm might be used as a potential antioxidant peptides source for nutraceutical， pharmaceutical and cosmetics industries.

Abstract:A new kind of hot and sour hoisin sauce was developed with scallop from Bohai Bay. The response surface design was used to optimize the production process of chopped pepper scallop sauce. The shelf life model of scallop sauce with chopped pepper was established， and its storage quality was analyzed by instruments of texture， rheology and electronic nose. The results showed that the optimal production process of chopped pepper scallop sauce was as follows: 20% added scallop， 45% added chili and 5% Canola oil. Under the condition of 25 ℃， the viscosity of chopped pepper scallop sauce decreased with the increase of shear rate as the storage time increased. The TPA results showed that with the prolongation of storage time， the sample recovery basically did not change， and the hardness， elasticity and chewiness were significantly decreased. Based on analyses of the electronic nose， it was found that the flavor substances in the chopped pepper scallop sauce were mainly composed of nitrogen oxides and methyl compounds. The shelf life model was used to predict that the shelf life of chopped pepper scallop sauce was 126 d and 40 d when the storage temperature was 4 ℃ and 25 ℃， respectively. This study provided a new idea for the research and development of hoisin sauce.

Abstract:The objective of this study was to develop growth prediction models of Listeria monocytogenes in salmon under fluctuating temperatures. A three-strain cocktail of Listeria monocytogenes isolated from salmon was inoculated to sterile salmon to perform dynamic(1-35 ℃) studies. The growth data collected from 3 independent temperature profiles were used to determine the kinetic parameters and construct a growth model combining the primary model (Huang Baranyi and Two-compartment model) and secondary model (HSR model) using a one-step kinetic analysis method. The results showed that Huang-HSR model， Baranyi-HSR model and Two-compartment-HSR model had an equal goodness of fit. The minimum growth temperature of Listeria monocytogenes estimated by the above three models were 0.51， 1.21 ℃ and 1.20 ℃， respectively， and the maximum growth concentration were 9.41， 9.35， 9.36 lg (CFU/g). Based on the definition of the lag time in models and the conciseness of models expression， Huang-HSR model was suggested to describe the growth of Listeria monocytogenes in salmon. Huang-HSR model was then validated by the newly designed dynamic growth experiments and isothermal growth data from literature. The RMSE calculated by Huang-HSR model was both between 0.29-0.59 lg (CFU/g) under dynamic conditions； while the RMSE was between 0.28-0.85 lg (CFU/g) for the model under constant temperatures， indicating Huang-HSR model can be used to describe the growth behavior of Listeria monocytogenes in salmon. The models were then used to simulate the growth of Listeria monocytogenes under a variety of continuous sine-wave temperature profiles to demonstrate its potential application. The mathematical models developed in this study can be used to predict the dynamic growth of Listeria monocytogenes in salmon under fluctuating temperatures.

Abstract:The objective of this study was to investigate the effect of dominant background microflora (BM) on the growth of Staphylococcus aureus in sauced duck， and then to develop and validate the predictive models. Non-competitive and competitive growth experiments of Staphylococcus aureus under 10， 12， 16， 20， 25， 30 ℃ were conducted respectively by inoculating Staphylococcus aureus alone or mixed with BM into the sterile sauced duck samples. Growth data under non-competitive or competitive experiments was used to directly construct both primary model (non-competitive growth model and competitive growth model) and secondary model through one-step kinetic analysis， and growth experiments from newly designed constant temperature conditions were chosen for model validation. The results showed that one-step approach can be used to predict the growth of Staphylococcus aureus and BM in sauced duck. Under non-competitive conditions， the estimated minimum growth temperature and maximum growth density of Staphylococcus aureus were 9.28 ℃ and 9.39 lg(CFU/g)， respectively. The lag period of Staphylococcus aureus under competitive growth was slightly longer than those under non-competitive conditions， while there was no significant difference on the maximum specific growth rate. However， the growth rate of Staphylococcus aureus decreased significantly after the growth of BM entered into the stationary phase， indicating the inhibitory effect of BM on the growth Staphylococcus aureus (α = 0.556). And the estimated minimum growth temperature of Staphylococcus aureus was 9.40 ℃， and the maximum growth density of BM was 9.93 lg(CFU/g). Validation tests showed that the models could accurately describe the growth of Staphylococcus aureus and BM in sauced duck. The results of this study can provide scientific basis for quantitative risk assessment of Staphylococcus aureus in sauce duck and predict its shelf life.

Abstract:In order to provide theoretical guidance for processing all the year， the red swamp crawfish preboiled were placed in the plastic box filled with water， then the boxes with crawfish were vacuumed， followed that the crawfish were frozen in the ice locker at -20， -40， -55 ℃， respectively. After the center temperature of which was fallen to -15 ℃， the frozen crawfish in boxes was stored at -20， -40 ℃ for 24 weeks. The content， surface hydrophobicity， intrinsic fluorescence intensity， total sulfhydryl and disulfide bond contents， and secondary structure of myofibril protein as well as microstructure of ice crystal were measured， to investigate the effect of frozen and freezing storage temperatures on physicochemical properties of protein from red swamp crawfish. The results showed that， at the same freezing storage temperature， the ice crystal with red swamp crawfish frozen at -20 ℃ was bigger， resulting in a heavier damage of meat structure， compare to the frozen temperature with -40 ℃ and -55 ℃. Besides， the myofibril protein content of crayfish frozen at -20 ℃ was significantly lower than that of -40 ℃ and -55 ℃ (P<0.05)， while there is a slight difference in the surface hydrophobicity， intrinsic fluorescence intensity， and total sulfhydryl and disulfide bond contents of myofibril protein(P>0.05)； at the same frozen temperature， the ice crystals with freezing storage at -20 ℃ was larger， and the needle-shaped ice crystals appear earlier， compared to freezing storage temperature of -40 ℃. The myofibril protein and total sulfhydryl contents of crayfish with -20 ℃ significantly lower than that of -40 ℃ (P<0.05)， while the surface hydrophobicity and disulfide bond content were significantly higher than that of -40 ℃ (P<0.05). The intrinsic fluorescence intensity of myofibrillar protein with -20 ℃ changed faster than that of -40 ℃. In addition， the relative content of α-helix with frozen or freezing storage temperatures of -20 ℃ was higher than that of -40 ℃ and -55 ℃ frozen or -40 ℃ of freezing storage， while there is a slight difference in β-sheet， β-turn， and random coil. These results indicated that a lower frozen and freezing storage temperatures may keep a more stable spatial conformation of protein from red swamp crayfish and alleviate the degree of protein denaturation， resulting in better quality attributes of red swamp crayfish during freezing storage.

Abstract:To study the changing trend of wheat quality and microbial community structure during the process from storage to discovery of mycelium. Taking the durum white wheat grains stored in Tianjin City as the research object， and using the triangular flask as the storage container， the wheat was simulated under the conditions of 30 ℃， 60% RH， 40 ℃ and 80% RH， and the storage time was 0-120 days. By monitoring the changes of wheat grain moisture， color difference， protein， fat， starch， fatty acid and other quality indicators， as well as the total number of molds and high-throughput sequencing results， the quality and fungal community structure changes of wheat in the simulated grain depot at different storage stages were evaluated. The results showed that under the conditions of 30 ℃ and 60%RH， the quality of wheat decreased slowly within 120 days of storage， and the relative abundance of Aspergillus increased rapidly from 80 to 120 days. Under the conditions of 40 ℃ and 80% RH， the quality of wheat deteriorated faster. At 60 days， the relative abundance of Aspergillus reached 100%， and the wheat produced visible mycelium. The study showed that with the increase of storage temperature and relative humidity， the change rate of wheat quality was significantly accelerated， and the rate of mycelium production was accelerated.

Abstract:Low temperature storage generally induced the symptom of peel browning in Huangguan pear. To solve this problem， this research used different mass fractions of chitosan oligosaccharide (COS) aqueous solution， including 0.25%， 0.5% and 1%， for treating the postharvest Huangguan pear before the low temperature (0 ℃) storage， and investigated the effect of COS on peel browning， reactive oxygen metabolism as well as fruit quality. The results showed that COS treatment could remarkably inhibited the peel browning incidence， especially 0.5% COS. 0.5% COS treatment decreased the incidence and index of peel browning by 89% and 32%， respectively. Due to the increased activities of polyphenoloxidase and lipoxidase， the activities of catalase， ascorbate peroxidase， superoxide dismutase and phenylalnine ammonialyase maintained the higher levels in 0.5% COS-treated fruit peel. Compared to other treatments， 0.5% COS enhanced the higher values of total phenolic and ascorbic acid， while the 0.5% COS reduced the accumulation of hydrogen peroxide and malonaldehyde. Although the COS treatment could improve the levels of soluble solid， titratable acid and firmness， there were not significant. In conclusion， 0.5% COS treatment could reduce the incidence of peel browning and improve fruit quality of Huangguan pear， significantly before the cold storage.

Abstract:The diverse composition and changes of carotenoids under low-temperature refrigeration conditions have gradually attracted widespread attention. However， there is still a lack of research on the effects of long-term low-temperature refrigeration on carotenoids in different parts of blood orange pulp. In this study， the blood orange was used as the experimental material， the influence of low-temperature storage at 9 ℃ for 0， 30， 60 d， and 90 d on the composition and content of carotenoids in the different parts of blood orange pulp was analyzed by UPLC-API-Q TRAP-MS/MS method. ①The results showed that 34 kinds of carotenoids were identified from blood orange pulp， among them， the contents of β-cryptoxanthin palmitate， rubixanthin palmitate and β-cryptoxanthin oleate were the highest in the pulp of different parts of blood orange， and the content of various carotenoid esters at the stem end pulp showed an upward trend with the prolongation of low-temperature storage time， while the equator and stylar end pulp did not change significantly under the condition of low temperature storage. ②The results of principal component analysis showed that the carotenoid esters at stem end， equator and stylar end pulp were significantly different， and most of the carotenoids such as the neochrome palmitate， rubixanthin palmitate， violaxanthin ester， zeaxanthin ester and β-cryptoxanthin ester in different parts of the blood orange pulp during storage periods had changes， and various carotene esters at the stem end pulp significantly increased during low temperature storage. In conclusion， a total of 34 carotenoid esters were identified in blood orange pulp， and of which the esters content in three parts of pulp were significantly different. In addition， the content of various carotenoid esters at stem end pulp significantly increased with the prolongation of low-temperature storage time， while the equator and stylar end pulp did not change significantly. In this study， the composition of carotenoid ester in blood orange was analyzed， and which provide a reference for exploring its change mechanism.

Abstract:In this paper， muscle tissues of pig， cow， chicken and duck were selected as research objects， and different meat proteins were identified and quantified by data dependent acquisition mode of nano liquid chromatography-QE high resolution mass spectrometry， and their application in identification of adulterated beef meatball was investigated. Results showed that gradient elution parameters of nano LC significantly affected separation efficiency of peptides and identification of proteins. A total of 80 554， 33 350， 40 969 and 32 923 unique peptides belonging to 2 715， 889， 659 and 1 143 proteins were identified from pig， cow， chicken and duck， respectively. 17， 15， 19 and 16 of marker peptides in pig， cow， chicken and duck meat， mainly from myoglobin， myosin， albumin， apolipoproteins and hemoglobin， were identified by comparison of basic local alignment search tool (BLAST) with UniProt database. In data-dependent acquisition mode， 32 of marker peptides from four different muscle tissues showed high signal intensities and good reproducibility， which indicated that these maker peptides were very suitable for identification of meat species and relative quantification of meat proteins. Different protein buffers significantly affected content of protein and signal intensity of marker peptides (P < 0.05)， while chromatographic separation gradients showed little effect on identification and signal intensity of marker peptides. Label-free quantitative proteomics showed that contents of primary proteins were significantly different in beef meatballs with different price (P < 0.05)， and 69.2% of beef meatballs contained pork or chicken， while duck meat was not detected. Moreover， pure beef and adulterated beef meatballs were easily distinguished on the basis of two-dimensional orthogonal partial least squares discriminant analysis.

Abstract:Objective: To explore the applicability of thin-film fluorescence sensor in the detection of meat freshness， and to realize the non-destructive and rapid detection of duck meat freshness. Methods: The freshness of duck meat within 7 days under cold storage was detected by thin-film fluorescence sensor technology， and its pH value， total volatile basic nitrogen (TVB-N) and biogenic amines content were determined. Correlation analysis and regression analysis between sensor response value and duck freshness indexes. Results: The pH value showed an upward trend with the prolongation of storage time， and reached the maximum on the 7th day of storage； the content of TVB-N increased significantly during storage (P < 0.05)， and the content of TVB-N has reached 17.51 mg/100 g at the 7th day of storage， has exceeded the limit value； during storage， the biogenic amines of tryptamine， putrescine， cadaverine， octopamine and tyramine were all on the rise. Among them， cadaverine increased the most， and its content was 56.79 times the initial value on the 7th day of storage. Correlation analysis showed that the correlation coefficient between the sensor response value and the total amount of biogenic amines was -0.935 (P < 0.01)， and the correlation coefficients with TVB-N value and pH value were 0.841 and 0.857 (P < 0.05)， respectively. Regression analysis showed that there was an exponential correlation between the response value and TVB-N value， phenethylamine. The fitted regression equations are y = 0.154e-0.021x and y = 0.0664e-0.015x， and the coefficients of determination are 0.971 and 0.936， respectively. Through the response value， TVB-N and phenethylamine content can be predicted more accurately. Conclusion: The thin film fluorescence sensor can be used for non-destructive， rapid and real-time monitoring of duck meat freshness， which provides theoretical reference for the application of thin film fluorescence sensor， and provides new ideas and technical support for meat freshness detection.

Abstract:In order to explore the different edible qualities between the plant-based and the traditional meat products， two types of beef-flavored artificial meat patties and one traditional beef patties were selected， and their color， texture， flavor， and sensory properties were analyzed. In the experiment， color difference meter and texture analyzer were used to measure the color and texture properties， respectively. Electronic nose(E-nose) was used to measure the volatile flavor profiles. Free amino acids were detected by automatic amino acid analyzer. Check-all-that-apply (CATA) was used to characterize their sensory profiles. A survey was conduct to investigate consumers' acceptance towards artificial meat. The results showed that artificial meat patties had lower brightness but higher redness (P<0.05). Their hardness， elasticity， and chewiness were significantly lower than the traditional one(P<0.05). E-nose could quickly distinguish the volatile profiles of three different brands of meat patties though linear discriminant analysis(LDA). The results showed that 16， 15， and 15 kinds of free amino acids were isolated from three different meat patties， and 7 kinds of essential amino acids were detected. The total free amino acid content of artificial meat patties was higher， and the amino acid composition pattern of beef patties was better. The flavoring amino acids of artificial meat patties contribute more to umami and sweetness， and the flavoring amino acids of beef patties contribute more bitterness. CATA results showed beef patties were brownish， lower cohesiveness in texture with more fatty and meaty smell. Artificial meat patties were reddish， softer and tighter in texture with roasted meat and black pepper smell. Both of them were favored by consumers. The survey showed consumers preferred plant-based meat. This research provides a practical way for the improvement of the plant-based meat.

Abstract:Objective: A common phenomenon in Zhacai during pickling process was the occurrence of white biofilm on Zhacai's surface. Currently， little knowledge was obtained about the microorganisms of white biofilm. This study aimed to analyze and elucidate its microbial community structure， providing reference data for identifying and controlling harmful microorganisms and improving the safety of Zhacai. Methods: The bacterial 16S rRNA gene and fungal ITS1 gene of white biofilm samples were sequenced by PacBio SMRT and Illumina MiSeq sequencing platform respectively. Results: There were multiple genera of bacteria and fungi present in the white biofilm samples. The main genera of bacteria identified included Delftia， Comamonas， Stenorophomonas and Brevundimonas， while the main genera of fungi included Aspergillus， Cladosporium， Debaryomyces， Penicillium， Wickerhamomyces and Kazachstania. Conclusions: The results of this study could provide reference for the prevention and control of microorganisms in Zhacai.

Abstract:Objective: The effect of influence the core functional microorganisms in different fermentation stages soybean paste of flavor and quality the diversity was studied by improving diversity succession and function of differentially transcribed genes of microbial community. Therefore， it provided theoretical basis for reasonably monitoring fermentation quality and production stability and shortening fermentation time. Methods: Microbial community structure and succession and predicting microbial function were used by metagenomic sequencing technology in industrialization soybean paste. And physical， chemical characteristics and volatile flavor were analyzed. Lastly， the correlation between microbial community and flavor substances was studied. Results: The microbial communities of bacteria and fungi changed significantly in the early fermentation stage， and gradually stabilized in the late fermentation stage. The dominant bacteria were Staphylococcus， Tetragenococcus， Cronobacter， Lactobacillus， Weissella and Enterobacter. The dominant fungi were Zygosaccharomyces and Aspergillus. The abundance of Staphylococcus and Zygosaccharomyces increased with the extension of fermentation time. The number of gene sequences of other bacteria changed during fermentation. Correlation analysis showed that physical and chemical factors (total acid and amino acid nitrogen) had a certain effect on the physical and chemical properties and flavor of soybean paste at different fermentation stages. Conclusion: Staphylococcus and Zygosaccharomyces were positively correlated with volatile compounds， and played an important role in the formation of volatile alcohol esters flavor substances. Aspergillus was positively correlated with total acid， protease and amylase， while Staphylococcus promoted the synthesis of amino acids， aldehydes and ketones.

Abstract:In this study， high-throughput sequencing technology was used to sequence the bacterial 16S rDNA V3-V4 region in Leishan fish sauce acid， solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to detect fish sauce. Volatile components in acid， and used statistical analysis to calculate its quality characteristics. According to the analysis， there were 1 515 ASVs， 22 phylum and 249 genera of Leishan fish sauce acid. Proteobacteria(39.13%) and Firmicutes(30.68%) were the main bacterial phylum in Leishan fish sauce acid. Arthrobacter (11.246%) and Ralstonia(10.929%) were the main bacterial genera. Seventy volatile components including terpenes (33.65%)， ethers (33.53%)， alcohols (16.45%)， acids (7.82%) and esters (6.47%) in Leishan fish sauce acid were detected by SPME combining GC-MS. Among them， anethole (23.25%)， d-limonene(13.12%)， 4-methoxyallylbenzene (8.52%)， linalool (8.35%) and sorbic acid(5.96%) were the main volatile components. In the quality analysis of fish sauce acid， the highest content of citric acid in organic acids was 269.6 mg/kg， the main fatty acid was linoleic acid (0.047 g/100 g)， and the umami amino acid was the main flavor characteristic of amino acids. In this study， the microflora structure and volatile components of Leishan fish sauce acid were identified for the first time， which provided a theoretical basis for exploring the fermentation mechanism of Leishan fish sauce acid and standardizing its production and food safety.

Abstract:The formation of polyphenol-protein complex is one of the important reasons for precipitation of cloudy apple juice. High performance liquid chromatography was used to analyze the contents of phenols in six varieties of cloudy apple juice in western Liaoning province， and the interaction rules of characteristic phenolic compounds with gliadin were studied using fluorescence spectroscopy. The effects of processing temperature on the interaction between polyphenols and protein were also investigated. The results showed that， chlorogenic acid， gallic acid and epicatechin were the three characteristic phenolic compounds in cloudy apple juice. With the increase of characteristic phenolic compounds concentration， the fluorescence quenching for gliadin was stronger， and the quenching mode were all static quenching. Kinetic analysis showed that， the binding ability of characteristic phenolic compounds with gliadin was in the order of epicatechin-gliadin > chlorogenic acid-gliadin > gallic acid-gliadin. The binding stability of characteristic phenolic compounds with gliadin was as follows: chlorogenic acid-gliadin > gallic acid-gliadin > epicatechin-gliadin. Thermodynamic analysis showed that， hydrogen bonds and hydrophobic interaction were mainly formed between epicatechin and gliadin， chlorogenic acid and gliadin， gallic acid and gliadin. With the increase of temperature， the binding stability of characteristic phenolic compounds with gliadin in cloudy apple juice tend to decrease. This study could provide reference for improving the stability of cloudy apple juice during processing.

Abstract:To investigate the active substance content of the L. pumilum DC bulbs and its relationship with ecological factors， L. pumilum from 8 sampling sites were used as experimental materials. The contents of total phenol， polysaccharide， saponin and alkaloid in L. pumilum bulbs and the contents of total organic carbon (C)， total nitrogen (N) and total phosphorus (P) in soil were determined by using the methods of Foling-Shoka eolorimetry， Sulfuric acid-phenol method， Vanillin colorimetry， Bromocresol green colorimetry， TOC analyzer， automatic kjeldahl nitrogen determination apparatus， vanadium molybdate yellow colorimetry and ultraviolet spectrophotometry. And using Redundancy Analysis (RDA) method to analyze the active substance contents and 16 ecological factors， including annual average temperature， annual average minimum temperature， annual average maximum temperature， water vapor pressure， average annual rainfall， wind speed， total solar radiation， total organic carbon， total nitrogen， total phosphorus， soil carbon to nitrogen ratio， soil carbon to phosphorus ratio， soil nitrogen to phosphorus ratio. The results showed that: the average contents of total phenol， polysaccharide， saponin and alkaloid in the bulbs of L. pumilum were 2.11， 19.95， 1.44， 12.57 mg/g， respectively. And the RDA analysis showed that the total explanation amount of the four active substances by environmental variables was 61.6%. The content of saponin in the bulbs of L. pumilum varies with WVP and MAP， and decrease with the increase of latitude and total solar radiation， which indicates that sufficient water in a certain range was conducive to the accumulation of saponins. The total phenolic content varies with the increase of longitude， indicating that the higher longitude is helpful to the enrichment of polyphenols in L. pumilum bulbs， and alkaloid does not change significantly with climate factors. The increase of total nitrogen content in soil can significantly improve the content of saponin and polysaccharide in L. pumilum bulbs， indicating that the soil with high nitrogen content is conducive to the accumulation of active substances in L. pumilum bulbs in Ningxia. The content of polyphenols increased with the increase of soil C ∶ P， and the content of alkaloid decreased with the increase of soil total phosphorus， indicating that high carbon and low phosphorus soil was conducive to the synthesis and accumulation of active substances in L. pumilum. The results of this study can provide a theoretical basis for the rational utilization and high-quality cultivation of Ningxia L. pumilum.

Abstract:Efficient method for differentiation and identification of pathogenic bacteria was important to ensure food safety and human health. Infrared spectral technology has the advantages of comprehensive information， high resolution， and fast identification. In this study， FT-IR fingerprint absorption spectra of three subspecies of Salmonella paratyphi were collected， and a standard spectral derivatives library was created. Combined with chemometrics methods， two cluster models of PCA and HCA were established. It was found that three subspecies of Salmonella paratyphi could be well differentiated and identified. Spiked assays proved that the standard spectral derivatives library and the cluster models could be used to differentiate and identify the three subspecies of Salmonella paratyphi. As a rapid， easy-to-use， accurate， and low cost technique， FT-IR spectroscopy is an effective tool to differentiate and identify three subspecies of Salmonella paratyphi.

Abstract:A high liquid chromatography-tandem mass spectrometry method with solid phase extraction was established for the determination of bisphenol A，bisphenol F and bisphenol S in milk. The samples were ultrasonically extracted with ammonia and acetonitrile (1 ∶ 9， V/V)， purified by PRiME HLB solid phase extraction column， and separated on an Agilent Poroshell 120 PFP column (100 mm×4.6 mm， 2.7 μm). Bisphenol A， bisphenol F and bisphenol S were detected in a multiple reaction monitoring mode， and quantified by the external standard method. Under the optimized conditions， the limits of quantification of bisphenol A， bisphenol F and bisphenol S in milk were all 2.0 μg/kg. Method recovery was at the range of 90.4%-103.1% and the relative standard deviations from 2.76%-7.34% (n=6). This method had good accuracy and reproducibility， and was suitable for the detection of bisphenol A， bisphenol F and bisphenol S residues in milk.

Abstract:The homeostasis of intestinal flora can promote various physiological functions of human body. However， intestinal flora disorders are easily caused by external stimulation， and the imbalance of intestinal flora can lead to obesity， diabetes， inflammatory bowel disease and a series of diseases. Dietary interventions can improve imbalance of intestinal flora， especially fruits and vegetables， which are rich in phytochemicals and interact with intestinal flora to positively regulate intestinal flora through direct regulation and/ or indirect stimulation of the production of metabolites， thereby promoting human health. In this paper， the interaction between fruits or vegetables and intestinal flora was systematically introduced based on the regulation of fruits and vegetables on intestinal flora and the decomposition of fruits and vegetables by intestinal flora， and its health effects are also reviewed. It will provide theoretical guidance for regulating intestinal flora and health by fruits or vegetables.

Abstract:Agricultural products， food and feed are often contaminated by many mycotoxins. The development of high-throughput mycotoxin rapid detection products， which are used to detect multiple toxins is one of the key directions. Among the current mainstream rapid detection products， traditional paper-based sensors with colloidal gold as signal markers are mostly used to detect a single toxin， with limited information and low sensitivity. The multi-toxin paper-based sensor uses multi-toxins to couple multi-antigens， which is lower in cost and time-consuming， but the detection sensitivity is affected by the change of the test sample liquid volume. In recent years， paper-based sensors constructed with advanced materials such as precious metal nanoparticles， quantum dots， carbon nanomaterials， up-conversion particles， lanthanide metal nanoparticles， which can improve the performance of multi-toxin paper-based sensors. And they have gradually become a research for hot spot of rapid detection of multiple mycotoxins. The author summarized the detection principle and composition of multiplexed paper-based sensors， and then reviewed the applications of paper-based sensors based on advanced materials reported in the past years for simultaneous detection of multiple mycotoxins， with a view to rapid and joint detection of multiple mycotoxins.

Abstract:High internal phase emulsion refers to the emulsion with dispersed phase volume fraction over 74.05%， which has been widely used in food， cosmetics， pharmaceutical， materials and petroleum industries. In recent years， the method of using biological macromolecules and solid particles instead of small-molecule surfactants to stabilize high internal phase emulsions has attracted the attention of researchers. Among them， the exploration of biologically derived solid particles is one of the research hotspots in this field. In addition， High internal phase emulsion as a delivery system of functional factors has shown unique advantages， which can effectively improve the stability and bioavailability of functional factors. Based on previous research， this paper reviews the types of emulsifiers for stabilizing high internal phase emulsions， preparation methods and applications in the food field， and prospects for its development.

Abstract:Pectin is a complex anionic polysaccharide extracted from apple pomace， citrus peel and beet pulp. It has been used as an ideal material for constructing nanoemulsions due to its unique interfacial characteristics. However， natural pectin is not easy to be adsorbed to the two-phase interface due to its strong hydrophilicity and insufficient hydrophobicity， which restricts its application in food and other fields. Methyl esterification of natural pectin and the combined use of pectin with small molecular surfactants (such as Tween， Span， etc.) or macromolecular surfactants (such as protein， etc.) can not only enhance the stability of nanoemulsions， but also improve the encapsulation efficiency of bioactive substances. This article reviewed the preparation and characterization methods of pectin-based nanoemulsions， as well as the interfacial interactions and emulsifying properties of pectin-based emulsifiers. The aim of the paper is to provide theoretical basis for constructing nanoemulsions based on modified pectin and exploring its functional application in encapsulating bioactive substances.

Abstract:Methylesterification occurs in the free carboxyl group of the main chain of pectin， which is closely related changes of fruit texture. Recently， it is well established that pectin methylesterification plays a key regulatory role in various biological pathways including plant growth and development， tolerance of abiotic and biotic stress， according to research in model plants. However， the research of pectin methylesterification in the fruit is still in its infancy. The present study was aimed to review the relationship between pectin methylesterification and texture change of fruit via the following five aspects， including the brief introduction， analytical techniques， biological function， relationship with texture change of fruit and regulatory mechanism， aiming to provide reference for related research.

Abstract:There is increasingly interest in utilization of mung beans and their components as ingredient for high value-added health foods in recent years. As the major component of mung bean (25%-60%， dry matter basis)， the mung bean starch not only affects the edible quality of mung bean， but also has unique processing characteristics. Except for the traditional use for making starch noodles， mung bean starch has become substantially researched to formulate novel food and to manufacture ingredients such as resistant starches， bioactive ingredient delivery carriers， and starch edible films as well as starch nanoparticles. This paper provided an overview of the extraction and isolation， compositional and structural characteristics， physicochemical properties， as well as the enhancement of its processing adaptability through modification. Furthermore， the food industrial uses of mung bean starch were summarized. Future research issues and suggestions were put forward， with a view to the provision of a reference for expanding its functional properties and the comprehensive utilization of mung bean starch resources.

Abstract:In recent years， cellulose-based food packaging films have become a hot topic in the food packaging sector. The research progress and the latest development situation on the cellulose-based food packaging film in 1985 to 2020 was investigated systematacially by bibliometric analysis method and relevant analysis software based on the Web of Science database， in terms of number of articles published， country/region of publication， institution of publication， main journal of publication and Keywords， etc. The results showed that the cellulose-based food packaging films were studied in 77 countries/regions and 1 155 institutions in the world. The pioneer research started in England in 1988 and became active in 2010. The research content and subject have been evolved from single material film-forming and simple mechanical property testing to multi-functional composite film preparation and its application performance analysis of fresh-keeping， degradation and bacteriostasis. The research focuses on food packaging technology， materials science， food safety， etc. Especially， the antimicrobial film， nanocellulose， chitosan， composite film， active packaging and mechanical properties represents the research frontier of cellulose-based food packaging film.

Abstract:Objective: Whey protein powder rich in milk fat globule membrane is one of the ingredients supplied in infant formula milk powder. Based on a comprehensive analysis of the research literature on the effect of milk fat globule membrane on infant nutrition and health， relevant experts formed the 'Scientific Consensus on Milk Fat Globule Membrane and Its Ingredients'. Methods: Organizing relevant experts from both scientific and industrial fields. The consensus was carried out with literature search and symposiums. Results: The milk fat globule membrane is a complex three-layer phospholipid protein membrane composed of polar lipids， cholesterol and proteins， envelopes on the surface of milk fat globules. Sphingomyelin and gangliosides are the characteristic lipids of the milk fat globule membrane ingredients. Its safety and tolerability have been demonstrated in clinical trials. The existing researches have shown that infant formula milk powder supplied in milk fat globule membrane ingredients can promote the cognitive development of the infant's brain and enhance infant's immunity. At present， there is no quality standard for milk globule membrane ingredients manufacturers. The components of milk fat globule membrane related ingredients are complex and variable and which vary greatly due to different processing methods. The analysis methods for raw materials and end products， especially for membrane proteins are not well developed. The analysis methods of milk fat globule membrane ingredients and their main characteristic components， the quality control of products， the study about nutritional functions and clinical trials should be strengthened. The government， food science & technology and industry should also strengthen the knowledge of milk fat globule membrane and its ingredients. All these effects together can promote the healthy development of the infant formula food industry in China.