Abstract:Cereals and oils are the most important strategic materials of the country and the cereal and oil industry are crucial components of national strategy， playing a fundamental role in the country's economy. It is closely intertwined with the national economy， people's livelihoods， and public health. The nutrient composition and multi-scale structure of cereals and oils are intricate， while the processing methods exhibit variability， thereby influencing the sensory attributes， safety aspects， digestion and absorption， nutritional value， as well as health effects associated with cereal and oil-based foods. The present paper provides a comprehensive review of the current development status and industrial strategic significance of cereal and oil-based foods， as well as the existing challenges faced in quality-oriented processing and manufacturing of cereal and oil-based foods. According to three perspectives: process control， multi-scale structure change and reconstruction of nutrient components， and multi-dimensional quality characteristics regulation， the molecular basis and regulation mechanisms of precision processing of quality-oriented cereal and oil-based foods were systematically analyzed， focusing on the adaptability of processing and the mechanism of interaction for main nutrient components in cereal and oil-based foods， as well as the impact of cereal and oils-based food processing on quality characteristics such as sensory quality， health quality， and safety quality. Additionally， the structure-activity relationships between multi-dimensional quality and processes， along with their correlation regulation mechanisms that restrict future development directions for cereal and oil-based foods were explored. The aim is to establish the theoretical foundation， technical methodologies， and novel green processing strategies for quality-oriented precision processing for cereal and oil-based foods， providing the necessary theoretical support for creating nutritious and healthy cereal and oil-based foods with synergistic enhancement of sensory attributes， safety standards， and health benefits， and ultimately facilitating the high-quality development of China's cereal and oil-based food processing industry.

Abstract:The fruit， vegetable and tea industry is an important part of China's modern agricultural industry system and national economy. However， it faces challenges such as high post-harvest losses， low added value of products， and low levels of comprehensive utilization， which restrict the high-quality development of the industry. Quality control during the storage and processing of fruit， vegetable， and tea is key to reducing losses and increasing value. This article reviewed the current state of research on the control of color， aroma， taste， texture， and nutritional quality during the storage and processing of fruit， vegetable， and tea. It identified key scientific issues from three aspects: The biological basis for the quality deterioration during storage， the theoretical basis for quality control by green processing technologies， and the mechanisms for enhancing the bioavailability and health effects of nutrients. The article pointed out new directions， concepts， and trends in multidimensional analysis of quality control mechanisms， integrated innovation in green technologies of storage and processing， and interdisciplinary and intelligent approaches. This article provided an important theoretical basis for research related to quality control during the storage and processing of fruit， vegetable， and tea and for the high-quality development of the industry.

Abstract:Under the big food concept and the ‘dual carbon’ strategy， it is urgent to promote the green manufacturing and sustainable development of livestock and marine food processing chains. This paper analyzed the research and industrial development status and major national requirements in the field of livestock and marine food in China， and summarized four key fundamental scientific issues that need to be solved urgently in this field， including analyzing the quality deterioration mechanism of livestock and marine food， clarifying the biological basis of its storage， transportation， processing and comprehensive utilization， and establishing the theory and technology of hazardous substances control， quality improvement and nutrition and health in processing， constructing the cell factories for biosynthesis of animal meat and nutrient components. In addition， based on interdisciplinary innovation in food science and technology， this paper also put forward suggestions for future research directions， lay out new formats of low-carbon processing， bio-manufacturing， intelligent manufacturing， cell factory， big data and precision nutrition， establish a new low-carbon green processing and loss reduction technology system， so that livestock and marine food to meet the people's nutrition， health， safety， delicious， personalized in needs.

Abstract:Food ingredients， as an important part of the modern food industry， play an important role in enhancing the sensory properties (color， aroma， taste， texture， etc.) and nutritional value of food. With the growing consumer demand for flavor and health， as well as the formation of a dual-wheel drive pattern of scientific "three reductions" and health connotation of ‘N plus’ in the food industry， the dual-orientation of ‘health + flavor’ food ingredients is gradually becoming an important driving force for the healthy transformation of the food industry. The article reviewed the development history of food ingredients in China and discusseed its important position and role in the food industry. The current status of the functional food ingredients research and industry was systematically reviewed through comprehensive literature research and data visualization analysis. Finally， the challenges and future development trends of the functional food ingredients industry was summarized to provide insights and references for the research and development of the food ingredients industry in China.

Abstract:Special food products cater to the nutritional needs of individuals in specific working conditions and are essential for prompt responses to various emergencies， thereby playing a crucial role in safety preparedness， national stability， and public health. In recent years， the special food industry in our country has exhibited robust growth momentum， characterized by enhanced innovation capabilities and continuous expansion of industrial scale， gradually emerging as a new focal favored by consumers. This paper reviewed the developmental trajectory and features of special food domestically and internationally， discussed their significant role in safeguarding the nutritional health of people in unique working conditions and emergencies. Through a systematic literature review， the basic theory research and technological advancements in the current state of the special food industry were delineated. Finally， the paper summarized the challenges faced by the special food industry and provided insights into future development trends， aiming to offer guidance for research and industrial development in related fields in China.

Abstract:High-quality food enzymes are the core of food bioprocessing and the‘chip’ of food manufacturing industry. However， the applied basic research of food enzymes in China is weak. More than 70% of the enzyme preparation market is monopolized by international companies. High-quality food enzymes have been restricted by others for a long time， which is difficult to support the development needs of the food industry. This review focused on the biological basis for efficient screening and secretion expression of novel food enzymes， the catalytic mechanism of high-quality and high-value food enzymes， the structural basis for improving the catalytic performance of food enzymes， the inherent law and mechanism of food enzymes to create upscale ingredients and other key scientific issues. The catalytic mechanism of high-quality food enzymes and their application in the creation of upscale ingredients was summarized. This review aimed to provide theoretical and practical guidance for the enzymatic production of upscale food ingredients.

Abstract:Food starters can affect the sensory properties， nutritional value， and healthy beneficial functions of fermented foods through a variety of metabolic pathways. They are the core of fermented food production and manufacturing. The excavation and manufacturing of food starters with excellent performance are important to the high-quality development of the fermented food industry. The status of the food starter research and industry is systematically reviewed through comprehensive literature research and data visualization analysis. This study summarized and looked forward to the challenges faced by the food starter industry and future development trends， aiming to provide ideas and references for the research and development and industrial development of high-performance food starters in China.

Abstract:With the increasing level of social development， the global consumption of meat products is growing rapidly. Cultured meat is a revolution in agri-food science and technology. With the rapid development of cultured meat engineering technology in the international arena， the gap in this regard in China has gradually emerged. This work reviewed the biological basis for efficient synthesis of cultured meat， including the mechanism of functional maintenance and developmental process of animal cells， the summary of animal cell growth factors and their synthesis strategies， the key technologies of the large-scale and low-cost culture of animal cells， and the biological process for improving the edible quality of cultured meat. Furthermore， this study discussed the technological challenges for industrialized manufacturing of cultured meat， and then provided a perspective on the future focus of cultured meat technology， so as to provide a theoretical and practical basis for achieving sustainable biomanufacturing of cultured meat.

Abstract:The low-carbon transition and upgrade of food processing stages are pivotal to achieving the strategic 'dual-carbon' targets in the food industry. Focusing on real scenarios within the processing chain， it is critical to investigate the energy absorption and structural response of food components under the influence of multiple physical fields. This study involved in exploring the mechanisms of interaction between various components in complex food systems. By constructing multiphysics coupling models and integrating artificial intelligence-driven decision-making techniques， the spatiotemporal accumulation patterns of thermal， mechanical， acoustic， electromagnetic， and pressure fields could be elucidated. These approaches laid the foundation for suggestions to intensify processing methods and strategies for unit substitution， thereby providing a theoretical framework to enhance the reliability of equipment， precision in processing， and the intelligent control of technological workflows.

Abstract:To investigate the anti-Parkinson's disease (PD) activity of EPA/DHA-rich phosphatidylcholine (PCEPA/DHA) and related mechanisms， MPP+-induced SH-SY5Y cells were used to construct a Parkinson's disease cell model， and the effects of EPA/DHA-phosphatidylcholine (PCEPA/DHA) on the viability， cell morphology and ROS levels of MPP+-induced SH-SY5Y cells were analyzed， and the mechanism was explored by transcriptomic techniques. The results showed that the optimal condition for PD modeling was 600 μmol/L MPP+ treatment of SH-SY5Y cells for 24 h. The relative cell viability of the PD model decreased by (53.71±3.21)%. PCEPA/DHA dose-dependently enhanced MPP+-induced SH-SY5Y cell viability， improved cell morphology and reduced cellular oxidative stress levels. Transcriptomic results showed that the protective effects of PCEPA/DHA on MPP+-induced SH-SY5Y cells were closely associated with improved mitochondrial dysfunction， improved dopamine and synuclein alpha-related functions， and inhibition of apoptosis.

Abstract:Objective: This experiment analyzed the resveratrol composition in peanut red coat to investigate the antioxidant effects of its main component trans-resveratrol (RES) on human embryonic kidney cell 293 (HEK293T) and its potential molecular mechanism. Methods: The resveratrol in peanut red coat was extracted by ultrasonic-assisted enzymatic method， and the constituents of the crude extract of resveratrol in peanut red coat were analyzed by high performance liquid chromatography-mass spectrometry (HPLC-MS). The highest toxicity of RES on HEK293T cells was detected by cell viability assay， its effects of Keap1-Nrf2-ARE antioxidant signaling pathway was detected by luciferase reporter gene assay and Western blot assay， and its in vitro antioxidant capacity was determined by DPPH free radical clearance. Results: The results of HPLC-MS showed that resveratrol glycosides， paclitaxel and RES were contained in peanut red coat. Since resveratrol mainly exists in the form of trans-resveratrol in nature， RES was selected for the subsequent experiments. The results of cell viability assay showed that the highest non-toxic concentration of RES on HEK293T cells was 50 μmol/L， and the in vitro antioxidant effects was concentration-dependent. Western blot results showed that RES induced Nrf2-mediated expression of three target proteins heme oxygenase 1 (HO-1)， quinone oxidoreductase 1 (NQO1) and glutamate cysteine ligase (GCLM). In addition， the results of the DPPH radical scavenging assay showed that RES could effectively scavenge DPPH radicals and had in vitro antioxidant capacity. Conclusion: The major components of resveratrol in peanut red coat have antioxidant effects on HEK293T cells and can activate a potential antioxidant activity through the Keap1-Nrf2-ARE signaling pathway.

Abstract:In order to improve the stress resistance of probiotics， the core-shell structure of Lactobacillus acidophilus JYLA-191 dropping pills were prepared by coaxial dropping method with gelatin/pectin/sodium alginate complex as wall material and oil gel as carrier， the morphology and stability of the strain during processing， storage， heat treatment and digestion were evaluated. The results showed that the double-layer dropping pills had obvious core-shell structure and the strains were distributed evenly in the inner oil gel. After processing， the viable count of the double-layer dropping pills decreased by 1.02 lg(CFU/g)， which was lower than that of the single-layer dropping pills by 0.89 lg(CFU/g). Both kinds of dropping pills could pass through the upper digestive tract and be released into the colon. The viable bacterial counts of single-layer and double-layer dropping pills could reach 6.38 lg(CFU/g) and 8.43 lg(CFU/g) after continuous digestion. Lactobacillus acidophilus JYLA-191 in double-layer dropping pills exhibited better resistance in high concentrations of bile salts than in single-layer dropping pills， with no significant loss of cellular activity(P>0.05). Both single-layer and double-layer dropping pills increased the heat resistance of Lactobacillus acidophilus JYLA-191， and the activity of double-layer dropping pills could still reach 5.39 lg(CFU/g) after 70 ℃ heat treatment. The two kinds of dropping pills were stored at 4 ℃ and 25 ℃ to enhance the stability of cells， and the storage effect at 4 ℃ was better than that at single-layer dropping pills and double-layer dropping pills. The results showed that the double-layer dropping pills could effectively enhance the stress resistance of Lactobacillus acidophilus JYLA-191 in harsh environment.

Abstract:In order to investigate the quorum-sensing inhibition of 2-methyl-2-pentenoic acid and its quorum-sensing effect on Pseudomonas fragi by using the reporter strain Chromobacterium violaceum 026 (CV026). The inhibition effect of 2-methyl-2-pentenoic acid on the population induction of P. fragi was analyzed by bacterial apoptosis rate， gas chromatography-mass spectrometry analysis， biofilm inhibition effect， the amount of extracellular polymer formed， bacterial swarming and swimming. It was demonstrated that the minimum inhibitory concentration of 2-methyl-2-pentenoic acid was 0.5 mg/mL， and 2-methyl-2-pentenoic acid could reduce the ability of CV026 to produce purple bacteriocin at sub-inhibitory concentration and did not affect the apoptosis. The population-sensing signal molecules C8-HSL and C10-HSL produced by P. fragi were detected quantitatively by gas chromatography-mass spectrometry， and 2-methyl-2-pentenoic acid had an inhibitory effect on the secretion of the produced signal molecules. The biofilm formation of P. fragi by subinhibitory concentration 2-methyl-2-pentenoic acid was 21.06%， and the inhibition of bacterial swarming and swimming was reduced by 34.06% and 75.02%， respectively， in a concentration-dependent manner. In conclusion， 2-methyl-2-pentenoic acid had good population induction inhibitory property and could be used as a population induction inhibitor in aquatic preservation.

Abstract:Antimicrobial peptides are novel biological preservatives in the food industry， and salted fermented foods are one of the sources of antimicrobial peptides (AMPs). In this study， ultra-performance liquid chromatography-mass spectrometry (UPLC-MS) was used to identify small molecule peptide sequences from salted Penaeus vannamei， and potential antimicrobial peptides were analyzed and screened by bioinformatics. Antibacterial activity and mechanism of AMPs against Vibrio parahaemolyticus were evaluated by minimum inhibitory concentration， time-kill curve， cell membrane permeability， and circular dichroism. The results showed that the minimum inhibitory concentration of the novel AMP (PV-M7) from salted Penaeus vannamei was 15.6 μg/mL against Vibrio parahaemolyticus， and the antibacterial activity was exerted within 1 h. After PV-M7 acted on Vibrio parahaemolyticus， it could increase the permeability of the cell membrane， leak the macromolecular substances (nucleic acid， protein) in the cell， at the same time， the surface of the cell membrane was blurred， and the density of the cytoplasm decreased. When PV-M7 contacts the cell membrane， its secondary structure changed from random coil to α-helical， this structural transformation was the key mechanism of its antibacterial activity.

Abstract:Atmospheric and room temperature plasma(ARTP) and nitrosoguanidine(NTG) mutagenesis techniques were used to treat Yarrowia lipolytica C11. Enzymatic properties of the strain were studied. Four mutant strains A6， A12， A13 and N12 were screened out， and their enzyme activities were 1.007， 1.554， 1.139 U/mL and 1.021 U/mL， respectively， which were 1.41， 2.17，1.59 times and 1.43 times of the original strain. The optimal temperature and pH of the four mutant strains were 50 ℃ and 8.0， respectively. Ethanol could inhibit the activity of lipase， and the optimal substrate was changed from C8 ester to C4 ester. A13 and N12 were inoculated into sour meat fermentation， and the volatile flavor substances were determined by solid phase microextraction combined with gas chromatography-mass spectrometry. The results showed that inoculating mutant strains could improve the sensory quality of sour meat and promote the production of volatile flavor substances such as esters， aldehydes and alcohols. The odor activity value(OAV) of ethyl butyrate， ethyl hexanoate， ethyl octanoate， ethyl decanoate， heptanal， nonal， (E，E)-2， 4-decanodienal and 1-octene-3-ol were significantly increased， which gave sour meat rose flavor， mushroom flavor， burnt flavor and fruit flavor.

Abstract:The study screened folic acid production strains from breast milk， infant feces， dairy products， and sour meat. The production of folic acid was increased through medium optimization and metabolic pathway study. Among 39 folate-producing strains， 4 high-yielding strains were obtained: Lactobacillus rhamnosus B2-14 (39.56 ng/mL)， Bifidobacterium D020 (32.56 ng/mL)， Lactobacillus reuteri B1-28 (60.72 ng/mL)， and Lactobacillus formans F020 (61.22 ng/mL). By optimizing the medium conditions， folic acid production can be increased by 50%-70%. When cultured in milk medium， folic acid yield can be increased by 6-10 times. Among them， the yield of strain B1-28 reached 910 ng/mL after being cultured in milk medium. Some indexes of the folic acid production pathway and related metabolic genes were analyzed to explore changes in the synthesis pathway indexes and their mechanisms for developing dairy products conducive to folic acid intake.

Abstract:In order to explore the metabolic mechanism of Pichia kudriavzevii FJZ in the brewing process of light-aroma Baijiu， the genome of the strain FJZ was sequenced based on Illumina Novaseq and PacBio sequencing platform， and the sequencing data was compared and analyzed in the carbohydrate active enzyme (CAZy) database， gene function annotation was also performed in GO， KOG and KEGG databases. In the CAZy analysis， it was shown that the strain FJZ had the activity of vanillyl alcohol oxidase(VAO) that catalyzed the conversion of phenolic compounds into aromatic compounds， carboxylesterase catalyzed the synthesis and decomposition of ethyl acetate and ethyl lactate， it had α-1，2-mannose transferase to catalyze mannose to form a precursor to polyterpenoid oligosaccharides. In the GO database， 6 320 genes with molecular function was annotated， it included transferase activities related to ester synthesis， they had the function of transferring alkyl or aryl groups， sugar groups， acyl groups， etc. In the KEGG's seven functional database， a total of 7 815 genes were annotated， of which 1 406 genes were metabolic-related genes， and 30 genes were included terpenoids and polyketides. KOG annotated a total of 3 704 genes， coenzyme transport and metabolism 83 genes. This study provides a basis for the study of enzyme lines in the brewing process of light-aroma baijiu， as well as the formation mechanism of liquor flavor substances and the structure of functional bacteria of liquor.

Abstract:Misgurnus anguillicaudatus(loach) is a common freshwater fish in Asia， which has higher nutritional and medical value. In this study， the loach was hydrolyzed with protease secreted by Bacillus pumilus 4SP5 and the hydrolysis products of different molecular weights were obtained by ultrafiltration. Among them， the fractions smaller than 5 ku showed the strongest antioxidant activity. The filtration components were purified by G25 chromatography filtration and sequenced and identified by LC-MS/MS， and 6 potential bioactive peptides were obtained. Among them， the oligopeptide AFRVPTP had good DPPH scavenging activity (IC50 37 μg/mL)， hydroxyl radical scavenging activity， and superoxide anion scavenging activity (IC50 0.73 mg/mL). The oligopeptide was also shown to inhibit α-glucosidase with an IC50 of 15.86 mg/mL and was predicted to be non-toxic and non-sensitizing online. The results of molecular docking showed that AFRVPTP acted by binding key amino acids in the catalytic domain of the enzyme. It could interact with key amino acids residue of the active domain of Keap1， which indicated that the AFRVPTP had the application potential to regulate the antioxidation (Asn387， Arg415， Tyr334， Arg380， Gln530， Tyr525， Arg483， Ser508) in vivo. The results provided experimental basis for the intensive processing of loach.

Abstract:In order to protect essential oils， control the release and expand the scope of application， vanilla essential oil was used as raw material to prepare Pickering emulsion in which the OSA starch was used as solid particle stabilizer by shear ultrasonic technology. The stability properties and aroma release rates were investigated to explore the changes in the emulsion digestion process， the anti-inflammatory and anti-proliferative properties of MCF-7 cells of Pickering emulsions and essential oil. The results showed that the droplets of Pickering emulsion had smooth surface and complete particles with the minimum particle size of 0.54 μm. The storage stability of essential oils can be effectively improved by Pickering emulsion. The emulsion effectively reduced the aroma release rate of the internal essential oil by about 100 times. Pickering emulsion showed significant resistance to digestion， so that the free fatty acid release rate reaches 22.35% within 120 min. The vanilla essential oil still maintained high anti-inflammatory activities in the form of Pickering emulsion. Compared with untreated MCF-7 cells， the stronger anti-proliferative effects were both found in essential oil and Pickering emulsion. These results showed that the vanilla essential oil prepared with Pickering emulsion can effectively be increased for the solubility of essential oils， the stability， and the application scope. Therefore， this experiment can provide a theoretical basis for the application of vanilla essential oil， especially the application of functional medicine.

Abstract:The soluble dietary fiber(SDF) was extracted from lotus root residue after treatment with alkaline hydrogen peroxide (AHP)， and the structure and rheological properties of SDF were compared before and after treatment. Results showed that after AHP treatment， the extraction rate of lotus root residue SDF was increased by 7.21 times(P<0.05)， and the contents of L-rhamnose and D-galactose were significantly increased by 51.85% and 39.27%， respectively (P<0.05). Compared with untreated lotus root residue SDF， AHP treatment reduced the molecular weight of lotus root residue SDF， and the Zeta-potential was decreased from -24.80 mV to -26.95 mV(P<0.05). Scanning electron microscope and Fourier transform infrared spectroscopy analysis showed that the structure of lotus root residue SDF became loose， the surface became rough， and some characteristic functional groups changed after AHP treatment. X-ray diffraction and thermogravimetric analysis showed that the crystallinity of lotus root residue SDF after AHP treatment was decreased， but its thermal stability in high temperatures were improved. Furthermore， the steady-state and dynamic rheological analysis showed that in the presence of Ca2+， the SDF treated with AHP showed higher shear viscosity and stronger gelation ability. In conclusion， AHP treatment could effectively improve the structure and rheological properties of lotus root residue SDF， which could provide a reference for the development and utilization of lotus root residue.

Abstract:Using three different crystal forms of starch， namely rice starch (type A)， potato starch (type B)， and pea starch (type C)， as raw materials， this study investigates the effect of soybean protein on the physicochemical properties of different crystal forms of starch. Scanning electron microscopy， Fourier transform infrared spectroscopy， rapid viscosity analyzer， differential calorimetry scanner， and simulated in vitro digestion were used to analyze the structure， function， and digestion characteristics of starch before and after treatment. The results showed that after the action of soybean protein on starch with different crystal forms， the absorption peak of O-H stretching vibration shifted towards a higher direction， and the values of T0 and Tp increased， as well as the gelatinization temperature. After interacting with soy protein， the RDS content of rice starch decreased to 37.56%， potato starch decreased to 7.48%， and pea starch decreased to 9.23%. The overall performance is enhanced particle aggregation， improved thermal stability， enhanced structural stability， and decreased digestibility. The structural differences between different crystal types of starch are as follows: Type A starch exhibits higher ordered crystalline regions and is less prone to aging； B-type starch exhibits the characteristics of easier gelatinization and greater reduction in digestibility； C-type starch exhibits a filamentous structure formed after compounding. The above results indicate that the protein has played a role in improving the properties of starch with different crystal forms， and there are differences in the performance between different crystal forms of starch.

Abstract:In order to explore the inhibitory effects of immature persimmon extract on human salivary α-amylase (HSA)， porcine pancreatic α-amylase (PPA)， α-glucosidase (α-Glu) and changes in postprandial blood glucose immature persimmon extract on mouse， the immature persimmon extracts was prepared by ultrasound-assisted acetone extraction and macroporous resins purification using immature persimmon as raw material. The in vitro enzyme inhibition effect and mechanism of action of immature persimmon extract were analyzed by enzyme activity inhibition rate， enzyme kinetics and enzyme fluorescence quenching assay， and finally the control effect of immature persimmon extract on postprandial blood glucose level was verified by animal test. The results showed that immature persimmon extracts inhibited the activities of HSA， PPA and α-Glu， and the types of inhibition were all mixed， with half-inhibitory concentration values (IC50) of (16.18±0.17)， (13.57±0.30) μg/mL and (3.22±0.03) μg/mL， respectively. There was all one binding site between the three enzymes and the extracts， indicating that the interaction of immature persimmon extract with the fluorescent chromophores of HSA， PPA and α-Glu spontaneously forms a complex that causes alteration of the microenvironment around the chromophores of HSA， PPA and α-Glu and quenching of the endogenous fluorescence of the enzymes， thus the enzymatic activity was inhibited. Animal experiments revealed that immature persimmon extract significantly reduced postprandial blood glucose levels in mice indicated immature persimmon extract could reduce postprandial blood glucose level by inhibiting HSA， PPA and α-Glu activities.

Abstract:Objective: To investigate the mechanism of lactoferrin(LF) regulating the disorder of glucose and lipid metabolism in mice induced by high-fat diet. Methods: Thirty SPF grade male C57BL/6 mice were randomly divided into a control group (Group K， normal diet)， model group (Group M， high-fat diet drinking pure water)， and LF treatment group (Group Y2， high-fat diet drinking 2% lactoferrin water). The mice were fed continuously for 12 weeks. Body weight changes of the mice were recorded weekly. Visceral fat percentage was measured at week 12 by taking peri-epididymal abdominal adipose tissue. Blood glucose and lipid levels were analyzed using commercial enzymatic assay kits. Insulin levels were measured using ELISA. 16S rRNA sequencing was used to measure the intestinal flora of the mice. Short-chain fatty acids were detected by gas chromatography-mass spectrometry. Results: After 12 weeks of lactoferrin intervention， the visceral fat percentage of mice in Y2 group decreased by 31.05% compared with mice in M group. Blood glucose (5.92 mmol/L)， insulin (19.60 mmol/L), total cholesterol (3.17 mmol/L)， triglyceride (0.28 mmol/L)， low density lipoprotein (1.84 mmol/L) levels were all decreased and the differences were significant compared with group M (P<0.05). The high density lipoprotein level (1.88 mmol/L) was significantly increased compared with that of group M (P<0.05). Lactoferrin intervention decreased the ratio of Firmicutes/Bacteroidetes and increased the relative abundance of Bacteroidetes， decreased the relative abundance of Colidextribacter and Deferribacteres， regulated the abnormal metabolism of short-chain fatty acids， and controlled the accumulation of fat. Conclusions: Lactoferrin regulates the accumulation of fat by regulating the structure of intestinal flora， and improves the disorder of glucose and lipid metabolism in high-fat diet mice.

Abstract:Objective: To study the effects of fructose intake with different dosages on function indicators of liver and pancreas in rats for the healthy consumption of fructose. Methods: SD rats were fed a diet containing fructose at doses of 0% (CON)， 7.5% (LFD)， 12.75% (MFD) and 35.0% (HFD)， respectively， for 8 weeks. After anesthesia by carbon dioxide and execution by cervical dislocation， blood， liver， and pancreatic tissues were collected. The changes of liver and pancreatic function related indexes were detected and analyzed by immunobiochemical analysis and Western blot. Results: There was no significant difference in body weight and food intake among rats treated with different doses of fructose (P>0.05). There were no significant changes in blood lipids， liver and pancreas function indicators in LFD and MFD groups compared with CON group， while the hepatosomatic index (HSI) in the HFD group was significantly higher (P<0.05)， and the serum TC and TG contents were the highest. The serum SOD activity in HFD group was the lowest， and the GSH-Px level was significantly decreased (P<0.05)， while MDA level and AST/ ALT value were both significantly increased (P<0.05)， when compared with CON group. Moreover， In HFD group， the mRNA expression levels of HO-1 and GSH in liver tissue decreased significantly (P<0.05)， while the total expression of fat accumulation related pat protein increased significantly (P<0.05). In addition， the blood glucose and insulin levels in HFD group were significantly higher than those in CON， LFD and MFD groups (P<0.05)， and the islets were found shrinking. Furthermore， this study also found that the level of blood uric acid in HFD group was significantly higher than that in the CON group (P<0.05). Conclusion: High dose fructose could affect several parameters of the liver and pancreas of SD rats， and had potential damage to their functions. Low and medium dose fructose intake had no significant effect on the liver and pancreas functions of rats.

Abstract:To study the effects of microbial growth and metabolism on the texture and quality of sourdough fermented steamed bread， high-throughput sequencing was used to compare sourdough fermented wheat (SW) /wheat-millet (SM) doughs， and the physical characteristics of wheat/wheat-millet steamed bread and its correlation with microorganisms were analyzed. The results showed that there were some differences in microbial diversity and richness between the two groups， but the differences were not significant. The diversity of bacterial and fungal communities in SM was low. Fungi had higher richness than bacteria， but lower diversity. The microbial flora composition of the two groups was similar. The dominant bacterial genera were Lactobacillus and Pediococcus and the dominant bacterial species were Lactobacillus crustorum and Lactobacillus fermentum. They were all significantly different in SW and SM(P<0.05). The dominant fungal genus was Saccharomyces， which was composed of Saccharomyces cerevisiae. KEGG analysis showed that secondary metabolite biosynthesis and amino acid metabolism were highly metabolized pathways in SM， while carbohydrate， lipid， vitamin and nucleotide metabolism were significantly up-regulated in SW (P<0.05). Compared with wheat steamed bread， the wheat-millet steamed bread had higher hardness， specific volume and chewiness， but lower springiness and cohesiveness. Lactic acid bacteria could improve the texture of steamed bread， depending on the species of bacteria. There was a significant positive correlation between low abundance genera and springiness (P<0.05). These results provided a theoretical basis for exploring the formation mechanism of microbial composition and physical characteristics， and a reference for screening potential microorganisms to improve the quality of sourdough fermented steamed bread.

Abstract:The preparation methods of starch-lipid complex have some imperfections such as low preparation rate， complicated process and industrial waste liquid pollutants. In this study， high amylose corn starch-soybean lecithin complex with higher recombination rate was prepared by repeated/continuous alternating heat-moisture technique， and the structure， physicochemical properties and predictive glycemic index of the optimized complex were investigated. The results showed that the optimum recombination condition was performed by single factor and orthogonal experiment to obtain the highest recombination rate， namely， the heat-moisture treatment temperature was 140 ℃， the continuous heat-moisture treatment time was 4 h， repeated heat-moisture treatment number was 6 times， and alternating cycle was 2 periods. The recombination rate at above conditions was as high as 59.05%. Fourier infrared spectroscopy found that two similar intensity absorption peaks of soybean lecithin at 2 710 cm-1 and 2 680 cm-1 did not appear in the compound， demonstrating that the modification technology could compound soybean lecithin in the spiral cavity of starch. X-ray diffraction pattern observed that the peak intensity at the diffraction angle 20° of the complex increased significantly. In addition， the freeze-thaw stability of the complex was significantly improved， and the predictive glycemic index was obviously reduced. Therefore， repeated/continuous alternating heat-moisture technology as a green， safe， and easy-operating physical measure was an effective means to improve the recombination rate of starch-lecithin complex， and significantly reduced the preGI of starch. This provides new ideas for the development of starch composites.

Abstract:To study the effect of electric field-assisted controlled freezing point storage and supercooling storage on the quality of fresh beef， silverside muscle was used as the test material， to analysis changes in pH value， color， total number of colonies， TVB-N content， TBARS content， cooking loss， texture， T2 relaxation time and volatile odor of beef storage on days 0， 7， 14， 21， 28， and 35 under electric field (equipment output voltage 3 300-4 000 V， current 0.04 A) assisted controlled freezing point (-1 ℃) and supercooling (-3 ℃)， and non-electric field storage (control group). The results showed that after 35 days of storage， the pH value of the -1 ℃ + electric field group was 5.84， the TBARS value was 0.55 mg MDA/kg， and the cooking loss was 31.84%， significantly lower than the 5.97， 0.60 mg MDA/kg， and 36.19% of the -1 ℃ group (P<0.05). The a value of the -1 ℃ + electric field group was 10.22， significantly higher than that of the -3 ℃ group (7.83) and the -3 ℃ + electric field group (9.63). When stored for 21 days， the total bacterial count of the -1 ℃ + electric field and -3 ℃ + elecrtic field groups were 4.87 lg(CFU/g) and 5.04 lg(CFU/g)， respectively， and the TVB-N content was 10.03 mg/100 g and 10.15 mg/100 g， significantly lower than their respective control groups of 5.36 lg(CFU/g) and 5.43 lg(CFU/g)， and 10.85 mg/100 g and 10.50 mg/100 g (P<0.05). Similarly， on the 28th day of storage， P21(86.93) in the -1 ℃ + electric field group and P21 (89.69) in the -3 ℃ + electric field group were significantly higher than 84.94 and 86.87 in their respective control groups (P<0.05). The hardness of the 3 ℃ + electric field group was 84.95 kg after storage for 35 days， significantly higher than that of the -3 ℃ group (77.71 kg， P<0.05). At the same storage time point， there was no significant difference in various quality indicators between the controlled freezing point storage group and the supercooling storage group (P>0.05). Compared with the control group， the beef color， elasticity， cohesion， chewiness and recovery were not significantly different in the electric field treatment group (P>0.05). Therefore， electric field assisted controlled freezing point storage and supercooling storage can effectively improve the quality and freshness of beef， and delay the deterioration of quality.

Abstract:Pomegranate (Punica granatum L.) husk is prone to browning which would decrease the storage quality during cold storage. Different pomegranate cultivars have different storability. In the present study， three pomegranate cultivars (Tunisia soft seed’， Jingpitian’ and ‘Lishanhong) were used as raw material to explore the relation between husk browning and active oxygen species and membrane lipid metabolism， and further to compare the differences among three cultivars. The results showed that the browning index increased during storage time. The browning index of ‘Tunisia soft seed’ husk was relatively lower， reaching 1.25 on the 90th day of storage， while the browning index of ‘Jingpitian’ husk was as high as 3.85. The scavenging rates of O₂·- and ·OH radicals of three pomegranate husks decreased. The scavenging rates of ·OH radicals of ‘Jingpitian’ and ‘Lishan red’ husk s were 0.97% and 4.12% on the 90th day of storage. The O₂·- generation rate of ‘Tunisia soft seed’ pomegranate husk was 25.31 μmol/min·g at the end of storage. The activity of superoxide dismutase (SOD) decreased， and the activity of peroxidase (CAT) did not change significantly. The contents of endogenous antioxidant substances such as glutathione (GSH)， carotenoids and chlorophyll were significantly reduced. After 60 days of storage， the GSH content of ‘Tunisia soft seed’ pomegranate was maintained at 252.9-273.7 μmol/g， which was higher than that of the other two cultivars. The content of ASA in ‘Lishanhong’ pomegranate husk was between 108.0-121.8 μg/g， which was at the highest level. Cell membrane permeability of three pomegranate husks increased， malondialdehyde (MDA) accumulated， and soluble protein content did not change significantly. The results of correlation analysis showed that the browning of pomegranate husk was negatively correlated with O₂·- and ·OH free radical scavenging rate， hydrogen peroxide content， SOD activity， glutathione content and chlorophyll content of active oxygen metabolism and positively correlated with the O₂·- production rate； positively correlated with tissue electrolyte leakage and malondialdehyde content of membrane lipid metabolism. Additionally， the results of principal component analysis further confirmed that the browning of pomegranate husk was closely related to the metabolism of reactive oxygen species and membrane lipid， and the storage quality of ‘Tunisia soft seed’ pomegranate was obviously different from those of ‘Jingpitian’ and ‘Lishanhong’.

Abstract:In this study， based on the chemical encapsulation of starch-sodium carboxymethyl cellulose and physical adsorption of nano-silica， the solid plant essential oil (the mass ratio of tea tree essential oil to cinnamon essential oil was 2∶1) preservative was prepared by mechanical extrusion granulation method， and the preservation effect of solid plant essential oil preservative combined with modified atmosphere packaging on pot-stewed duck necks were investigated. Infrared analysis confirmed that the composite essential oil was effectively encapsulated. GC-MS results showed that the content of essential oil was 12.41% and the encapsulation efficiency was 73.87%. The results of storage experiments in room temperature showed that white colonies were observed on the second day of the control group. The pH value showed a continuous downward trend within 4 days of storage， and the thiobarbituric acid reaction product value and volatile base nitrogen content increased， indicating that the continued oxidative degradation of fat and protein in the stewed duck neck during storage. White colonies appeared on the 4th day in the single modified atmosphere (70% N2/30% CO₂) group or preservative group， and the increase of thiobarbituric acid reaction product value and volatile base nitrogen was slower than that in the control group， indicating that both of them could effectively delay the deterioration of the quality of pot-stewed duck necks. Essential oil solid preservatives combined with modified atmosphere packaging can further inhibit the growth of microorganisms in pot-stewed duck necks， white colonies appeared on the 6th day， and effectively control the increase of thiobarbituric acid reaction product value and volatile base nitrogen content during storage. Therefore， modified atmosphere packaging combined with solid plant essential oil preservative treatment can further improve the storage quality and prolong the shelf life of pot-stewed duck neck.

Abstract:Enterococcus faecalis (E. faecalis) is a homofermentative lactic acid bacterium widely used in food production. However， many E. faecalis strains are opportunistic pathogens， leading to significant controversy regarding their use in foods. This study focuses on dairy-derived isolates of E. faecalis to explore their safety. Using the Illumina HiSeq high-throughput sequencing platform， we performed whole-genome sequencing on 35 dairy-derived E. faecalis isolates and conducted comparative genomics analysis with 21 fecal isolates downloaded from the NCBI database. The results showed that the overall genome length of E. faecalis was (2.93±0.13) Mb， GC content was (37.43±0.13)%， the number of transfer RNA (tRNA) was 56±4， and the number of coding sequences (CDS) was 2 768±146. There was no significant difference in the average genome length of E. faecalis milk isolates from fecal isolates， but the average number of CDS was significantly higher than that of fecal isolates. The phylogenetic tree results showed that the strains of the same segregation were clustered in the same evolutionary branch， which was basically consistent with the average nucleotide identity (ANI) clustering results. Compared with fecal isolates， each strain contained 3 less drug resistance genes and 2.4 more mobile genetic elements. Therefore， even E. faecalis isolated from dairy products has a risk of pathogenic disease and needs to undergo strict safety evaluation before use.

Abstract:The study was to establish a multiplex real-time quantitative PCR (qPCR) method based on TaqMan probes for simultaneous detection of Escherichia coli O157:H7， Listeria monocytogenes and Bacillus cereus. Specific primers and TaqMan probes were designed according to the conservative sequences of tir， mpl and entFM genes， corresponding E. coli O157:H7， L. monocytogenes and B. cereus， respectively， and a multiplex qPCR assay was presented to test their sensitivity， specificity and stability. The assay was used to detect pathogenic bacteria in contaminated milk samples， comparing with the national standard method. The experimental results showed that the multiplex qPCR assay exhibited high sensitivity， strong specificity and good stability， corresponding the minimum detection limited being 12 CFU/mL， only three kinds of target bacteria being amplified in the multiple-bacteria sample and the variation coefficient of repetitive amplification being less than 1%， respectively. The positive detection rate of bacteria-contaminated samples was up to 100% through the multiplex qPCR assay， consisting with the national standard method， and the testing can be fast finished within 6 h. It confirmed that the multiplex qPCR assay can rapidly and accurately detect the three common foodborne pathogens， namely E. coli O157:H7， L. monocytogenes and B. cereus in contaminated milk， and provided effective technical supports for food security.

Abstract:In order to study the difference in microbial communities in the highland barley koji from different regions of Tibet， the high throughput sequencing technology was used to analyze microbial community composition and diversity. The results showed that the microorganism groups were rich， and the numbers of bacteria were more than fungus. Bacterial diversity in Naqu (NQ) was the highest， and the fungal diversity in Changdu (CD) was the highest. The dominant bacterial genera were Lactobacillus， Leuconostoc and Weissella in the highland barley koji， the dominant fungal genera were Rhizopus and Aspergillus in the highland barley koji. The microbial community composition in the highland barley koji from different regions of Tibet were certain commonalities and differences. Principal component analysis showed that the bacterial community composition of NQ， Ali (AL)， Rikaze (RKZ) and Shannan (SN) were similar， while that of CD， (Linzhi) LZ and (Lhasa) LS were similar， fungal community of AL， NQ， LS， LZ and SN were clustered into one group， while the CD and RKZ were clustered into one group， respectively. The analysis of the LDA Effect Size showed that there was a bacterial biomarker in all samples， and a fungal biomarker in all samples except for SN sample. In the conclusion， the microbial community composition in the highland barley koji from different regions of Tibet was different. These results could provide theoretical bases for the further development and utilization of probiotic microbial groups and the preparation of mixed jiuqu.

Abstract:In this study， headspace solid-phase microextraction/gas chromatography-mass spectrometer was used to analyze physicochemical and microbiological properties and volatile flavors of Sichuan spicy sausages from Chengdu. The results showed that the moisture content of Sichuan spicy sausage was (10.69±0.51)%， pH value was 5.66±0.04， nitrite content was (2.31±0.21) mg/kg， thiobarbituric acid reactive substance (TBARS) content was (1.04±0.12) mg/kg， brightness value (L)， redness value (a)， and yellowness value (b) were 40.97±1.02， 20.68±0.59， 26.44±0.79， respectively， The total bacterial count was (7.68±0.21) lg(CFU/g)， the Staphylococci count was (6.49±0.2) lg(CFU/g)， the suspectable lactic acid bacteria count was (7.93±0.18) lg (CFU/g)， and the suspectable Enterobacter count was (4.54±0.2) lg (CFU/g). From results of volatile compounds detection and odor activity value (OAV) method analysis， it was found that there were 20 shared volatile compounds with OAV values higher than 1 in the samples， which were the main volatile flavors of Sichuan spicy sausages， among which compounds with relatively high flavor contributions were linalool， 4-allylanisole， ethyl caprate， cis-anethol， ethyl caprylate， β-caryophyllene， β-pinene， β-phellandrene， styrene， α-phellandrene， etc. Further， loading plot of principal component analysis of the main volatile flavors exhibited that 2-cyclohexen-1-ol， phenethyl alcohol， nerolidol acetate， 4-allylanisole， and terpinen-4-ol， terpinolene， and other compounds imparted the odor of sausage parsley， fruit， floral， licorice， anise， turpentine， nutmeg， and wood. The results of this study revealed that physicochemical and microbiological properties， main volatile compounds and flavor characteristics， which provided references for further research on Sichuan spicy sausages and for the application and promotion of new processing technologies of Sichuan sausages.

Abstract:Ultra-high performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS) was employed to comprehensively analyze the non-volatile compounds of raw Pu-erh tea (RPT) and their changes during the manufacturing process. The results showed that a total of 141 compounds were identified or annotated in RPT samples. The contents of 25 compounds changed significantly and were screened as differential compounds(VIP>1， P<0.05). Among the four major processing stages， de-enzyming and autoclaving-compressing treatments were the key processes that caused the changes of these compounds. De-enzyming remarkably reduced the contents of most monomeric catechins and amino acid， while autoclaving-compressing dramatically increased the contents of monomeric catechins but significantly reduced the contents of alkaloids and amino acids. It is beneficial to explore the quality formation during the production of RPT through comprehensive analysis of the changes in non-volatiles.

Abstract:In order to explore the effect of secondary-fermentation technologies on the flavor quality of Zunyi characteristic pickled peppers， the secondary-fermented Zunyi characteristic pickled pepper was taken as the research object. Gas chromatography-mass spectrometry (GC-MS) combined with relative odor activity value (ROAV)， cluster analysis (CA)， and orthogonal partial least squares discriminant analysis(OPLS-DA) were used to explore the changes of volatile flavor compounds in the fermentation process of pickled peppers produced by secondary -fermentation method. The results showed that 42， 53， 62， 68 kinds of volatile flavor compounds were detected in 4 samples(fresh， traditional natural one- fermentation for 30 days， secondary-fermentation， and traditional natural one-fermentation for 150 days)， The relative contents of alcohols in pickled peppers after natural fermentation for 30 days and 150 days were 57.550% and 56.605%， respectively， and the proportion of flavor substances such as linalool， ethyl acetate， and acetic acid was relatively high. The proportion of esters， hydrocarbons， and acids was 29.838%， 22.202%， and 11.684%， among which methyl salicylate， 2-methyltetradecane， nonal， and other flavor substances accounted for more， and the flavor difference was obvious. Multivariate statistical analysis showed that the characteristic flavor components of different samples were statistically different， among which there were 12， 17， 20， and 16 kinds of key flavor substances with ROAV≥1， respectively. The volatile flavor differences of different pickled pepper samples could be further distinguished by CA and OPLS-DA. Among them， linalool， isoamyl alcohol， nonanal， tetradecane aldehyde， 2-undecane， acetic acid， methyl salicylate， ethyl acetate， 2-methyltridecane， and 2-methoxy-3-isobutylpyrazine could be used as key flavor substances to distinguish pickled peppers at different fermentation stages. Compared with the traditional natural fermentation， the flavor quality of the pickled peppers with Zunyi characteristics produced by the secondary-fermentation method was better， which could provide a basis for further research on the flavor formation mechanism of pickled peppers in the two-fermentation method and guide the precise regulation of flavor quality.

Abstract:Objective: To study the survival of Lactobacillus bulgaricus in Lactobacillus fermented milk before and after the addition of milk fat globule membrane (MFGM) enriched whey protein powder (M-WPI)， the flavour of the fermented milk and the antioxidant capacity of the fermented milk. Metabolomics was used to analyse significantly different metabolic markers and their pathways of action in Lactobacillus bulgaricus fermented milks before and after addition of M-WPI. Methods: Differential metabolites in the metabolism of fermented milk before and after the addition of M-WPI were identified by means of principal component analysis of the samples， partial least squares discriminant analysis， heatmap analysis and KEGG enrichment analysis， and in this way the effects produced by M-WPI on the fermented milk were analysed. The results showed that the addition of M-WPI to skim milk increased the survival rate of Lactobacillus bulgaricus and increased the flavor and antioxidant activity of fermented milk. Principal component analysis(PCA) and partial least squares discriminant analysis(PLS-DA) were used to determine a total of 77 significantly different metabolites， involving 19 major metabolic pathways. Among them， glucose， galactose， and other metabolites were up-regulated， which improved the survival rate of Lactobacillus bulgaricus； capric acid and malic acid could effectively improve the taste and flavor of fermented milk. Alanine， aspartic acid and pantothenic acid were involved in β-alanine metabolism， which was related to the increase of antioxidant activity of fermented milk. This study provides a reference for the nutritional evaluation of the inclusion of M-WPI fermented milk as well as the development of related processing technologies and products.

Abstract:In order to explore the changes of main nutrients and microstructure of broad bean (Vicia faba) during the process of harvesting. The composition of reducing sugar， total sugar， protein， minerals， protein amino acid composition and the microstructure of embryo of three broad bean varieties (FD6， FD13 and FD17) at three edible stages (S1， S2 and S3) were studied using the spectrophotometer， flame atomic absorption spectrophotometer， amino acid analyzer， automatic nitrogen determination analyzer and scanning electron microscope. The results showed that the content of reducing sugar， total sugar and protein of three broad bean varieties was in the range of 1.16-2.41 g/100 g， 35.87-53.46 g/100 g and 25.44%-27.45%. K， Mg， Ca and Zn were the major mineral elements in broad bean. Moreover， the changes of different mineral elements in seed coat and embryo during the edible process were diverse. The content of total amino acid， essential amino acid and medicinal amino acid of broad bean ranged from 19.59 to 88.14， 2.90 to 28.54 and 10.58 to 61.59 g/100 g protein， respectively. When taking amino acid content as the evaluation index， the qualities of FD6 and FD17 at S3 were higher than those of S1 stage. The result of correlation analysis showed that the interaction between mineral absorption and enrichment and amino acid synthesis of broad bean embryo was different from that of seed coat. Scanning electron microscope micrographs showed that there were differences in starch granules between different varieties and different edible stages. On the whole， the seed coat and embryo of broad bean are rich in nutrients.

Abstract:In recent years， health problems caused by excessive sodium intake have led to widespread concern about low-salt foods. How to reduce sodium intake while ensuring that the characteristic flavor of food has no significant impact on consumer acceptability has aroused many scholars thinking and exploring. At present， it is a hot research topic to reduce salt and increase salinity by using the multi-modal perception interaction of smell and taste. In this paper， the analysis methods of the transmembrane interaction of smell and taste enhanced the perception of saltiness， and the research status of the interaction between smell and taste were compared and analyzed， the future directions of the research were also prospected to provide references for future research on odor-induced taste enhancement.

Abstract:Food-derived peptides have attracted considerable attention from researchers due to their high nutritional value and diverse bioactivities. However， limitations in the natural sources and extraction processes of food-derived peptides have led to their antioxidant capabilities gradually falling short of meeting the demands for anti-aging and the prevention of chronic diseases in practical applications. This paper reviewed the sources of food-derived antioxidant peptides， analyzed the structure-activity relationships between peptide antioxidant properties and factors such as hydrolysis， amino acid composition and sequence， molecular weight， and secondary structure. Additionally， the current research status and existing issues of methods to enhance the antioxidant properties of peptides were discussed. These efforts will provide crucial support for the application and expansion of food-derived antioxidant peptides.

Abstract:Alcoholic liver disease is a liver disease caused by heavy or high frequency of alcohol consumption， which initially manifests as alcoholic fatty liver， and progresses to alcoholic hepatitis， cirrhosis， and even liver cancer. Alcoholism can lead to liver cell death and liver failure. At present， the search for effective active ingredients to prevent or improve alcoholic liver disease has become a research hotspot. Polyphenols are widely found in vegetables， fruits， cereals et al.， and affect the intervention of alcoholic liver disease. However， the intervention effect on alcoholic liver disease has rarely been systematically discussed. In this review， the pathogenesis of alcoholic liver disease and the regulation mechanism of food-borne polyphenols that could interfere with alcoholic liver injury were summary to provide a theoretical basis for the research and develop polyphenol health food with the effect of alleviating alcoholic liver injury.

Abstract:Pickering emulsions are new types of emulsions that use solid particles instead of traditional surfactants. Compared to conventional emulsions， they have the advantages of high stability， environmental friendliness and safety. Pickering emulsions are currently used in a wide range of food applications， such as in sauces that extend shelf life by freezing， in creams， or in ice creams where freezing is an essential process. Shearing and freeze-thawing are important for the application of Pickering emulsion stability. Shearing is a key process in emulsion preparation， and freeze-thawing occurs during product transportation and storage， both of which affect the stability of Pickering emulsions and thus the product quality. This paper summarized the influence of shear mode and freeze-thaw on the stability of Pickering emulsions and the methods to improve their freeze-thaw stability， aiming to improve the quality of frozen food and expand the application of freeze-thaw stability of Pickering emulsions.