Abstract:Intelligent perception technology is an advanced bionic technology that simulates human sensory organs using sensor technology to capture various sensory attributes of samples. By combining intelligent recognition algorithms and signal processing， it enables the comprehensive anthropomorphic evaluation of sample quality. As a modern extension and supplement to traditional sensory evaluation techniques， intelligent perception technology offers technical characteristics such as fast detection speed， no sample pretreatment， easy operation， and real-time online analysis， etc. It serves as a powerful tool for in-depth perception of sensory quality in food. This paper provides an overview of several key intelligent perception technologies in food industry， including electronic tongue technology for simulating taste， electronic nose technology for simulating smell， texture analyzers for simulating touch， and electronic vision systems for simulating sight. Additionally， the article summarizes the application and research progress of intelligent perception technology in food quality evaluation， while also discussing the potential development possibilities of intelligent sensing technology in static sensory， dynamic sensory， and emotional perception representation. With rapid advancements in interdisciplinary fields such as biology， materials science， and computer science， intelligent perception technology is expected to evolve from distinguishing and identifying the overall sensory characteristics of samples to detecting and representing food preferences and emotions， thereby providing new impetus for the development of the food industry.

Abstract:To investigate the impact of subjective preference testing on subsequent objective sensory quality evaluations by consumers， particularly the objective quantification of 'hedonic sensory characteristics'， this study utilized two solution systems， protein powder and milk. Hedonic and Just-about-right (JAR) tests were conducted with 202 consumers， and hedonic and intensity ranking-rating tests were conducted with 175 consumers. The study compared the quantification results of hedonic sensory characteristics between consumers and professional evaluators. The results showed that in the protein powder system， evaluators' ratings of thickness decreased as the sample's flavor intensity increased (P < 0.05)， while smoothness did not show a significant change (P > 0.05). However， consumers' evaluations did not show the same trend. In the milk system， evaluators' intensity ratings of creaminess were influenced by both fat and sucrose concentrations， while consumers' perceptions did not align with these results. Further analysis revealed that in both tests， consumers' quantitative ratings of hedonic attributes were highly correlated with their overall subjective preference for the samples； samples with higher overall liking scores corresponded to higher intensity ratings of hedonic attributes. This study provides a robust theoretical basis for designing reliable and effective consumer testing methods to achieve comprehensive and objective consumer evaluations by deeply understanding the relationship between consumer preferences and sensory attributes.

Abstract:Lactic acid bacteria will face ethanol stress when used to produce alcoholic beverages， so it is particularly important to enhance the ethanol stress tolerance of lactic acid bacteria in industrial breeding. Lacticaseibacillus casei Zhang (L.casei Zhang)， isolated from traditional koumiss in Inner Mongolia， is a probiotic strain with excellent fermentation performance. In this study， the differential metabolites between L.casei Zhang and its methylated transferase mutant were systematically analyzed by Liquid Chromatograph Mass Spectrometer (LC-MS) under 10% ethanol stress for 12 h. The aim of this study was to investigate the effects of DNA methylation on metabolites of L.casei Zhang under ethanol stress.t A total of 199 differential metabolites were identified between the methylated transferase mutant and the wild-type. Further enrichment analysis showed that the differential metabolites were mainly enriched in amino acid metabolism， ABC transporters， two-component system and pyruvate metabolism pathways. These findings have important implications for industrial breeding of lactic acid bacteria.

Abstract:In order to improve the bioaccessibility of polyphenols and antioxidant activity in naked oats， this study was conducted with in vitro simulated digestion model and colonic fermentation model to compare the changes of total phenol content and antioxidant activity of germinated and un-germinated naked oat at different digestion stages and colonic fermentation stage， and to further explore the bioaccessibility of sprouted naked oat. In the simulated digestion stage in vitro， the bioaccessibility of polyphenols， DPPH free radical scavenging and hydroxyl free radical scavenging in germinated naked oats were the highest in intestinal digestion， which were 8.99%， 47.75% and 9.57% higher than those of un-germinated naked oats， respectively. The bioaccessibility of reducing power was the highest during gastric digestion， which was 39.82% higher than un-germinated naked oat. At the colonic fermentation stage， the highest polyphenol content and antioxidant activity in digestive residue of naked oats were found at 24-30 h. The bioaccessibility of polyphenols， DPPH scavenging ability and hydroxyl free radical scavenging ability of un-germinated naked oat digestion residue were 8.83% higher than that of germinated naked oat digestion residue， 8.16% higher than that of germinated naked oat digestion residue， and 16.68% higher than that of germinated naked oat digestion residue. However， it is almost equal to the bioaccessibility of the gastrointestinal digestive stage. These results indicate that germination can not only significantly improve the bioaccessibility of naked oats polyphenols and antioxidant activities in the gastrointestinal tract， but also maintain relatively high bioaccessibility of polyphenols in colonic fermentation， which provided a new idea for improving the bioavailability of cereal polyphenols in human digestive tract.

Abstract:The objective: To delay the digestion of carbohydrates by inhibiting the activity of carbohydrate digestive enzymes， thereby preventing and controlling the effects of diabetes has become a research hotspot across multiple fields. β-Conglycinin is the most abundant functional protein in soy protein， but it is unknown whether the peptides produced after gastrointestinal digestion possess the activity to inhibit carbohydrate digestive enzymes. Method: β-Conglycinin was subjected to simulated gastrointestinal digestion， and α-glucosidase inhibitory peptides and α-amylase inhibitory peptides were selected through virtual screening and ADMET prediction， and the inhibitory effects of the peptides on α-glucosidase and α-amylase were tested. Results: β-Conglycinin was virtually digested into 95 small molecular peptides by pepsin， trypsin， and chymotrypsin； eight α-glucosidase inhibitory peptides and α-amylase inhibitory peptides were selected； it was found that hydrogen bonds and electrostatic interactions play an important role in the binding of peptides with α-glucosidase and α-amylase； in vitro verification found that the tetrapeptide EASY has a strong inhibitory effect on α-glucosidase， with an IC50 value of 208.6 μg/mL， and no obvious inhibitory effect on α-amylase was observed. Conclusion: The α-glucosidase inhibitory peptide EASY possesses the activity to inhibit carbohydrate digestive enzymes and may become a potential inhibitor for controlling diabetes.

Abstract:L-alanine is one of the smallest chiral compounds and has been widely used in food， medicine， and daily chemical fields. Microbial production of L-alanine has problems such as long fermentation period and low productivity. In this study， metabolic engineering strategies such as strengthen precursors supply， promoter engineering and transporter engineering was used to construct an Escherichia coli cell factory with high-titer production of L-alanine. The production process of L-alanine was optimized by biochemical engineering strategies to improve the production performance of the Escherichia coli cell factory with production of L-alanine. Results: Overexpression of gapA(Glyceraldehyde 3-phosphate dehydrogenase gene) enhanced precursor supply， increased the titer of L-alanine and the conversion of glucose by 5.1% and 15.6%， respectively. Through the optimization of gapA expression by promoter engineering， the titer of L-alanine and the conversion of glucose reached 18.3 g/L and 0.55 g/g， respectively. Overexpression of L-alanine transporter (AlaE) enhanced L-alanine transport， the titer of L-alanine reached 20.4 g/L. The composition of culture medium was optimized by biochemical engineering strategy， the best carbon source was glucose 40 g/L and the best nitrogen source was (NH4)2SO4 25 g/L. The optimum fermentation conditions were as follows: inoculum size: 15%， fermentation mode: 10 h conversion to anaerobic fermentation and feeding mode: variable speed feed. After 36 h fermentation in a 5 L bioreactor， the constructed strain E. coli W-135 produced 127.2 g/L of L-alanine， with a yield of 0.83 g/g glucose and a productivity of 3.53 g/L/h， which were 64.3%， 50.9% and 64.2% higher than those before optimization， respectively. In this study， a L-alanine high-titer strain with short fermentation period and simple fermentation process was constructed by using the strategy of system metabolic engineering and biochemical engineering， which provided a theoretical basis for the industrial production of L-alanine.

Abstract:Spanish mackerel surimi was used as the research object in the study and fermented with Lactobacillus plantarum LY1-3 single and in complex with Lactobacillus sake LS， respectively. The changes of pH， texture， gel strength， chemical force and myofibrillar protein of surimi under different fermentation times were determined of fermented Spanish mackerel surimi. The results showed that， compared with the natural fermentation group， the hardness， adhesion and chewability of surimi increased rapidly， as the result of the rapid decrease of the pH in fermented Spanish mackerel surimi groups. Meanwhile， those of the compound group increased by 22.30%， 40.49% and 43.11% than that the single fermentation group， respectively. The gel strength of surimi reached the maximum values at 32 h of fermentation， and the compound group increased by 37.99% compared with the single group. During the fermentation process of surimi， the ionic bond content continued to decrease， the hydrogen bond content and hydrophobic force reached the maximum values at 32 h， and the disulfide bond content and non-disulfide bond content increased. The chemical force of the complex group increased significantly than that of the single group. In addition， SDS-PAGE indicated that actin， myosin light chain were rapidly degraded， and myosin heavy chain was partially hydrolyzed during fermentation. Meanwhile， a new high molecular weight protein fractions in the range of 100-135 ku was formed， which promoted the formation of surimi gel network. These results demonstrated that the gel strength of fermented Spanish mackerel surimi could be improved by inoculation with L. plantarum LY1-3 alone or combined with L. sake LS， and the compound fermentation group was better than that of the single group. The results of this study provide a theoretical reference for the development of lactobacillus-fermented surimi products.

Abstract:The effects of tea polyphenols (TPs) and antioxidant of bamboo leaves (AOB) on quinoa polypeptides (QPs) properties were investigated. Polyphenols induced structural changes， affected antioxidant and antibacterial properties of the polypeptides. The structural changes of QPs with polyphenols in all the composite samples were studied by Fourier transform infrared and fluorescence spectroscopy. ANS probe was used to analyze the surface hydrophobicity of QPs， particle size and potential were used to characterize the QPs-polyphenol particles. The fluorescence results showed that the intrinsic fluorescence of QPs was quenched and decreased with the increase of the number of polyphenols added， and the maximum emission wavelength was red-shifted. Secondary structure analysis showed that the percentage of β-fold， α-helix and random coil of QPs decreased， while the percentage of β-turn increased in all composite samples. When the ratio of QPs to TPs was 1∶2， the percentages of β-fold， α-spiral， random crimp and β-corner were 43.58%， 17.20%， 12.92% and 26.30%， respectively. When the ratio of QPs to AOB was 1 ∶ 2， the percentages of β-folding， α-helix， random curling and β-corner were 49.60%， 14.99%， 9.79% and 25.62%， respectively. TPs significantly reduced the surface hydrophobicity of QPs (P<0.05)， When the ratio of QPs ∶ TPs was 1 ∶ 2， the fluorescence intensity of ANS decreased from 74.131.67AU to 62.141.36AU； but AOB had no significant effect on the surface hydrophobicity of QPs (P>0.05). In addition， the combination of QPs with TPs or AOB significantly improve the antioxidant activity and inhibitory activity of QPs against Escherichia coli and Staphylococcus aureus(P<0.05). These findings demonstrate the feasible application of TPs and AOB to improve the functional properties of QPs and the potential use of QPs-polyphenol composites in food ingredients and functional food systems.

Abstract:The presence of allergenic proteins in cow milk limits its use as infant formula to a certain extent. Skimmed milk was used as raw material， the degree of hydrolysis， the IgG inhibition rate of skimmed milk and IgE inhibition rate of patients were used as indicators and the effects of alcalase and protamex compound treatment on its sensitization were investigated. The results showed that the most suitable conditions for the enzymatic hydrolysis were the substrate ratio (E/S) of alcalase and protamex was 6 000 U/g， the composite ratio for alcalase and protamex was 3∶1， and the hydrolysis time was 60 min， and the inhibition rate of the compound enzyme on skimmed milk IgG and IgE antibodies were significantly higher than that effect of the single protease treatment (P<0.05)， which were 86.94% and 43.46%， respectively， indicating that the compound enzyme is an effective method to reduce the allergenicity of skimmed milk.

Abstract:Theaflavin is a high-quality component of black tea， which has good medical and health functions. High-speed countercurrent chromatography (HSCCC) has been applied for the separation of theaflavins and catechins， and examined the cytotoxic activity of the individual theaflavins against human liver cancer (HepG2) cells， Colonic adenocarcinoma(Caco-2)cells. Six components were separated and prepared by HSCCC. Further analysis of these compounds by HPLC indicated that that each component F4 contains theaflavin(TF)， F5 contains theaflavin-3-gallate(TF-3-G) and theaflavin-3'-gallate (TF-3'-G)， and F6 contains theaflavin-3，3'- gallate (TFDG). The results show TFDG was selected to study the inhibitory effect on cancer cells. CCK-8 was used to assess cell proliferation. TFDG has a significant inhibitory effect on HepG-2 and Caco-2 cells in a time-dependent and dose-dependent manner with the increase of concentration and time. It found a solvent system for the preparation of theaflavins in large quantities was selected based on the partitioning coefficient K and separation factor α. Also， we acknowledged that there is a certain relationship between cancer prevention and quinone reductase(QR). Combining experimental data with theory， by linking molecular docking technology was used to verify that TFDG and QR can form stable complexes， It also inducing QR activity can enhance the anticancer effect， it can providing a basis for further research on the effect of theaflavin on cancer cells.

Abstract:Resveratrol is a kind of plant polyphenols with various bioactivities， which can improve and prevent nonalcoholic fatty liver disease(NAFLD) by reducing oxidative stress and lipid deposition. However， resveratrol is insoluble in water， resulting in low oral bioavailability. In this study， resveratrol was embedded in lysozyme micelles catalyzed by glutamine transaminase. the critical micelle concentration of the carrier was 1.1 μg/mL and the particle size was 58 nm， and the drug loading of resveratrol was increased to 21.2%. In the in vitro digestion model， the carrier was resistant to gastric acid and pepsin， and the resveratrol release rate was 61% after the 120 min intestinal digestion. The max concentration of resveratrol in plasma (Cmax) was increased to 39.9 ng/mL， the area under the curve (AUC0-48 h) was 218.6 ng/mL， and the absolute bioavailability (Fabs) increased to 3%. The intervention effect of resveratrol on NAFLD was investigated by using NAFLD mouse model. The results showed that the body fat rate of NAFLD mice was 1.1 times lower than that of free resveratrol， and the indexes of blood lipids， triglycerides (TG) and free fatty acids (NEFA) in serum， malondialdehyde (MDA) and superoxide dismutase (SOD) in liver tissue were significantly decreased. The results showed that compared with unembedded resveratrol， resveratrol embedded with lysozyme had a better intervention effect on NAFLD in mice.

Abstract:Objective: To investigate the alleviating mechanism of camel milk on non-alcoholic fatty liver disease (NAFLD) in mice. Methods: Thirty C57BL/6J mice were randomly assigned into three groups: negative control group (NC group)， model group (Mod group) and camel milk group (CaM group). The negative control group was fed control diets， the model and camel milk groups were fed high-fat diets， and camel milk was given daily by gavage to the camel milk group mice. The experiment lasted for 12 weeks， and the NAFLD model was established. The alleviation mechanism of NAFLD in mice by camel milk was investigated by analyzing biochemical indices， liver pathological structure and liver lipidome. Results: With the intervention of camel milk， the body weight， blood glucose and liver index of NAFLD mice were significantly reduced to 31.45 g， 8.85 mmol/mL and 3.98%， respectively(P<0.05)； the levels of total triglyceride (TG)， total cholesterol (TC) and low density lipoprotein (LDL-c) in serum were significantly reduced to 0.657 mmol/mL， 4.689 mmol/mL， and 9.923 μmol/mL， respectively (P<0.05)； the levels of TG and TC in liver were dramatically reduced to 0.034 mmol/mL and 0.009 mmol/mL， respectively(P<0.05)； liver tissue structure was intact and clear， and the lipid accumulation was reduced in the liver. Lipidomic analysis showed that the relative levels of choline (CEs)， diglycerides(DGs)， unsaturated triglycerides (TGs)， phosphatidylcholine (PC) and lysophosphatidylcholine (LPCs) were increased in the liver of mice in the CaM group； lipid metabolites were enriched in sphingolipid metabolism， glycerol ester metabolism and glycerophospholipid metabolism. Conclusion: Camel milk alleviates NAFLD by modulating sphingolipid metabolism， triglyceride metabolism and glycerophospholipid metabolism in mice with NAFLD by altering liver lipid profiles.

Abstract:To investigate the mechanism of the hypoglycemic effect of immature guava fruit extract on diabetic mice， a diabetes mouse model was established through streptozotocin induction. The mice were divided into normal， normal hypoglycemic， model， positive control， and high， medium， and low dose groups of immature guava fruit extract. The fasting blood glucose， glucose tolerance， and lipid profile of the mice were measured. Pathological observations were conducted on the liver， kidney， and pancreatic tissues， and a non-targeted metabolomics study was carried out on the serum samples to investigate the therapeutic effects of immature guava fruit on diabetic mice. The results showed that， compared to the model group， the high-dose immature guava fruit extract significantly reduced the blood glucose levels (P<0.05) and improved the glucose tolerance (P<0.05) in diabetic mice. It also lowered the levels of serum triglycerides and total cholesterol (P<0.05)， and exhibited a certain protective effect on the liver， kidney， and pancreatic tissues (tissue morphology integrity) of the diabetic mice. Through serum metabolomics analysis， 27 significantly altered differential metabolites had been screened out， and it had been clarified that cortisol synthesis and secretion were the most relevant metabolic pathways. Conclusion: The aqueous extract of immature guava fruit had exhibited certain effects in lowering blood glucose， regulating lipid levels， and protecting liver， kidney， and pancreatic tissues. It had achieved the improvement of diabetes by regulating the body's cortisol hormone levels.

Abstract:The food chain can enrich the human body with perchlorate， a novel persistent inorganic contaminant， from the environment. The quantity of perchlorate entering the food chain cannot be ignored， despite the lack of particular facts to support it at the moment. The oxidative stress (ROS， SOD， CAT， MDA， and GSH) in Caenorhabditis elegans was detected in this study using perchlorate as the research object and Caenorhabditis elegans as the model organism. Growth and development-related indicators (body length， life span， and number of eggs laid) of Caenorhabditis elegans exposed to different concentrations of perchlorate were measured， and the associated levels of oxidative stress and growth gene expression were assessed to determine a potential mechanism of perchlorate's influence on Caenorhabditis elegans growth and development. The findings demonstrated that perchlorate dramatically decreased the Caenorhabditis elegans life cycle， spawning frequency， and body length. Additionally， Caenorhabditis elegans had elevated levels of ROS， GSH， and MDA as well as enhanced SOD and CAT activity. Daf-2， Daf-16， Daf-18， Sir-2.1， Skn-1， and other associated genes in the insulin/insulin growth factor signaling pathway may be affected. Through oxidative stress， perchlorate can activate the insulin/insulin growth factor signal pathway and associated genes， affecting growth and development.

Abstract:Dendrobium officinale powder is rich in polysaccharies and has special rheological properties， which can be used to develop starch-based 3D printing food materials. In this study， the effect of Dendrobium officinale powder on the adaptability of starch-based 3D printing gel(SG) was investigated. The structure and characteristics of starch-based gel 3D printing materials were analyzed by rheology， texture， scanning electron microscopy(SEM)， x-ray diffraction， and fourier transform infrared spectroscopy (FT-IR) combined with Computational Fluid Dynamics (CFD) simulation. The results showed that the addition of Dendrobium officinale powder had a significant effect on the microstructure， rheological and textural properties of starch-based gels. With the addition of Dendrobium officinale from 0 g (SG) to 1.00 g (SG-1.00D)， the hardness of starch-based gel increased from (59.81±1.39) g to (105.67±2.05) g， and the adhesion increased from (43.40±2.07) g·s to (78.59±0.23) g·s. It was found that addition of 0.15 g Dendrobium officinale powder can optimize the network structure of the gel system. The addition of Dendrobium can cause the migration of FT-IR characteristic peaks， and enhance the intensity of XRD diffraction characteristic marker peaks near 17°， indicating that stronger hydrogen bonds are generated， but no new substances are formed. The printing speed of the SG-0.15D could reach 6.13×10-2 1/s with best 3D printing adaptability. This research provides a theoretical basis and direction for the development of using Dendrobium officinale powder in 3D food printing materials， and providestechnical reference and support for the actual production of Dendrobium officinale 3D printing materials.

Abstract:Merlot grapes were elaborated as raw materials obtaining the separated must from the marc and the press must at different pressures (0.02~1.70 kPa). In order to improve the pressing effect and the quality of the Carbonic Maceration (CM) wine， the samples' physical and chemical parameters and aroma components were analyzed against the free-run must. The results showed the balance of C/N ratio (0.43) and the glucose/fructose ratio (0.97) in the sample applying 1.09 kPa pressing， reducing the risk of slow or stagnant fermentation； accumulating active substances concluding the total phenols of (47.52±2.97)mg/L and the total anthocyanins of (188.76±10.33) mg/L， increased by 7.01% and 0.96%， respectively； the color improvement and the enhancement of color parameters. The free-run must was perceived as having a fuller aroma than the press must. In addition， the pressing of 1.09-1.70 kPa gave the wine crisp acidity and intense tannins， increasing aromas such as acetate and aldehydes and enhancing the fruit， spice and fatty flavours in the wine. The study of pressing pressure provided a new basis for the production of high-quality CM wine， which is expected to be applied to the production of pressing wine in wineries.

Abstract:In this study， the fresh burdock root was treated with enzymolysis and fermentation， so as to improve the unpleasant flavor of burdock root through lactic acid bacteria fermentation on the basis of adequate dissolution of active polysaccharides. Taking polysaccharides content and flavor scores as indicators， the optimal enzymolysis conditions were determined by orthogonal experiment as follows: cellulase addition 4%， solid-liquid ratio 1∶6， temperature 55 ℃， enzymolysis time 1.5 h， ultrasonic power 200 W. Gas chromatography-mass spectrometry (GC-MS) analysis showed that aldehydes and terpene compounds， such as phenylacetaldehyde， Β-serinene， A-curcumene， are the main sources of bad flavor of burdock， which can be converted into pleasant flavor ketones and alcohols during enzymatic hydrolysis and fermentation. The results of principal component analysis and cluster analysis showed that the volatile flavor substances phenacetaldehyde， Β-serinene and A-curcumene in the liquid of burdock treated by different methods were significantly different. The combined treatment of enzymatic hydrolysis and fermentation could effectively improve the bad flavor of burdock root.

Abstract:Objective: Protein fiber films loaded with tea polyphenols were obtained as the active packaging films for tuna， and the characteristics and preservation properties of the packaging film were explored. Method: Zein/ gelatin (ZG) fiber films loaded with different concentration core materials of tea polyphenols (10， 20， 30 mg/mL) was prepared by coaxial electrospun technology. The morphology and characteristics of the fiber film were analyzed by scanning electron microscopy， infrared spectroscopy， X-ray diffraction， differential scanning calorimetry， hydrophilicity and hydrophobicity， antibacterial and antioxidant tests， and preservation properties for tuna was analyzed. Results: The average fiber diameters of ZG， TP1/ZG， TP2/ZG and TP3/ZG films were (810±240)， (930±270)， (880±150) and (850±610) nm， respectively. TP in TP/ZG coaxial nanofibers did not significantly change the chemical structure and crystal structure of the ZG film. Each TP/ZG film has a ZG-like heat absorption peak near less than 130 ℃. The 60 s contact angles of TP1/ZG， TP2/ZG and TP3/ZG are (105.89±5.14)°， (91.32±5.11)° and (73.36±4.20)°， respectively. The thermal properties and water contact angles of TP/ZG films decreased with increasing TP concentration. TP endowed TP/ZG membrane with good antibacterial and antioxidant properties， and has a significant inhibitory effect on Shewanella putrefaciens in aquatic products. TP/ZG can effectively inhibit the total viable counts， pH value， volatile base nitrogen， fat oxidation and texture deterioration of tuna fillets stored at 4 ℃， and can prolong the shelf life of tuna for 3 days. Conclusion: ZG coaxial fiber film loaded with appropriate TP possessed good morphology， water resistance， antibacterial， antioxidant and preservation properties， which can be used as a new type of antibacterial and antioxidant food packaging material.

Abstract:Objective: This study aimed to develop a chitosan/zein-anthocyanin nanoparticle composite film loaded with zein-anthocyanin nanoparticles (volume fraction 5% and 10%) as enhancers and functional agents. The effects of zein-anthocyanin nanoparticles on the physicochemical and structural properties of films were investigated. Results: Scanning electron microscopy (SEM) and X-ray diffraction (XRD) analysis showed that the nanoparticles， which were spherical in shape and had a particle size of about 193-487 nm， had good compatibility with the film matrix and filled the void spaces in the film matrix， significantly improving the mechanical properties， making the elongation at break from 14.55% to 42.86%， tensile strength increased from 13.26 MPa to 36.86 MPa. In addition， the antioxidant properties of the films were also significantly improved， with the radical scavenging activities of DPPH and ABTS increased from 31.82% and 31.07% to 84.05% and 79.17%， respectively. Conclusion: Zein-anthocyanin nanoparticles can not only improve the mechanical properties of chitosan films， but also improve the antioxidant properties of the films by loading zein-anthocyanins nanoparticles.

Abstract:With food packaging playing an increasingly important role in food quality and safety， freshness indicator materials have become a research hotspot. On the one hand， it can block the entry of microorganisms， effectively inhibit the breeding and reproduction of microorganisms， ensure the stability of the internal environment of food packaging， and then change the quality of food； On the other hand， it can monitor and indicate environmental changes inside the packaging to feed back food quality information. In this study， food grade polymer materials high lost corn starch (HAMS) and polyvinyl alcohol (PVA) were used as the main raw materials， and the compound pH indicator MR-BB (mixture of methyl red and bromothymol blue) was loaded. At the same time， nano titanium dioxide (nano-TiO₂) with high antibacterial activity was used by ultrasonic dispersion method. At the same time， the crosslinking agent glycerol and hydrophobic agent urea were used to construct the polymer three-dimensional network structure and optimize its physicochemical properties. The pH-responsive nanometer fresh-keeping- food freshness indicator material (AFIF) was prepared by solution polymerization and casting film. Based on the basic performance， the volume of high amylost corn starch and PVA was 7∶3， the amount of glycerin was 2%， and the amount of urea was 2%. By comparing the data and optimizing the sensitivity and accuracy of pH responsiveness of AFIF film， it could be seen that the optimal volume ratio of MR-BB was 1∶2 and the optimal addition amount was 6%. In this paper， the bacteriostatic performance of AFIF film and the preservation performance of commercially available milk were analyzed. When the amount of nano-TiO₂ was 0.15 g (per 100 mL membrane liquid)， the bacteriostatic rate could reach about 80%. The practical application results showed that the liquid milk of the non-antibacterial AFIF membrane group lost its edible value after 36 h of storage at room temperature， until 72 h， the liquid milk of this group lost its edible value. At this time， the detection time of AFIF film on spoiled milk was 3 min 35 s， the film color changes from blue-green (initial) to deep yellow， the initial discolouring area was 10% (film area is 9 cm2)， the completion time of discolouring was 33 min 31 s， and the color difference value could reach 5.91. AFIF film had clear function of indicating freshness and freshness of liquid milk on the market. In this paper， its mechanism was analyzed in detail based on the structure-activity relationship.

Abstract:In order to investigate the changes of internal water content and migration of blueberries with storage time under FIRD-HPD drying method， Low Field Nuclear Magnetic Resonance (LNMR) was used. LF-NMR and its Magnetic Resonance Imaging (MRI) technique were used to collect the relaxation characteristics and proton density image information of blueberry during drying at different water transition points， analyze the changes of their regularity， and further study the changes of blueberry quality before and after drying. The results showed that when the water transfer point was 30%， 40% and 50%， the drying time of blueberry was 480 min， 420 min and 360 min， respectively. The T2 inversion spectrum of blueberry has three distinct relaxation peaks: T21 (0.01-10 ms) bound water， T22 (10-100 ms) immobile water， and T23 (100-1 000 ms) free water. Free water (T23) and non-mobile water (T22) migrated to the direction of short relaxation time. In the late drying period， bound water became the main water state in blueberry， and free water disappeared completely. Based on MRI technology， magnetic resonance imaging of different drying methods at each drying stage was obtained， and the proton signal gradually decreased with the drying process. LF-NMR and MRI techniques can be used to monitor dynamic water distribution and migration during drying. In addition， the dry color and nutritional quality of blueberries under 40% moisture transfer point combined with far-infrared heat pump drying were superior to 30% and 50% moisture transfer point combined with far-infrared heat pump drying. Taking into consideration， the combination of infrared dry moisture conversion point set at 40% is the best choice for processing dried blueberries.

Abstract:In order to investigate the microwave freeze-drying characteristics and quality changes of blueberries， this paper explores the effects of different microwave power (300， 400， 500， 600 W)， vacuum degree (50， 100， 150， 200 Pa) and material loading (60， 120， 180， 240 g) on the drying characteristics of blueberries and their quality. A Box-Behnken central combination experimental design was carried out on the basis of a one-way experiment， and the comprehensive scores of drying rate， color difference， shrinkage， rehydration ratio， Vitamin C preservation rate， and anthocyanin retention rate of blueberries were used as evaluation indexes. The results showed that: the drying rate of blueberries in the pre-drying period was larger and became larger with the increase of microwave power， the R2 of Page model were all greater than 0.95， which could better predict the moisture changes in the drying process of blueberries， and the effective moisture diffusion coefficient of blueberries ranged from 3.341×10-8 to 5.110×10-8 m2/s， and was significantly affected by the microwave power and loading capacity (P<0.05). The chromatic aberration ?驻E increased with the increase of microwave power and decreased with the increase of vacuum. The microwave power and vacuum degree had a greater influence on the rehydration performance， the VC retention rate decreased rapidly with the increase of microwave power， and increased slowly with the increase of vacuum degree and loading capacity， and had a maximum value at 400 W； whereas the anthocyanin content showed an overall rapid decreasing trend with the increase of microwave power and vacuum degree. According to the results of the response surface test， the contribution of each factor to the overall score of blueberry drying was: microwave power > vacuum degree > loading capacity. When the drying parameters of dried blueberry products were microwave power of 400 W， vacuum degree of 100 Pa， and loading capacity of 120 g， the microwave freeze-drying effect of blueberries was the best， at which time the blueberry color and luster， rehydration ratio， textural characteristics， vitamin C and anthocyanin content and internal pore distribution were relatively the best， and the quality was the best.

Abstract:Because the water content of fresh daylily is high， the quality of fresh daylily decreases rapidly after harvest. It is very important to explore the suitable processing methods for extending the shelf life of daylily. The effects of different vacuum pulsating preventive technology (PVD) conditions on nutritional composition， color， flavor， rehydration rate and microstructure of daylily were investigated， so as to improve the quality of dried daylily. The effects of different drying temperatures (65， 70， 75， 80 ℃ and 85 ℃) on the quality of daylilies were studied under the conditions of vacuum holding time (10 min) and atmospheric holding time (5 min) using PVD equipment. Furthermore， principal component analysis and partial least squares method were used to discriminate the drying process， flavor composition and characteristic taste of daylily. The results showed that the content of free amino acids in naturally dried (CK) daylily was the highest， at 0.858 mg/g. The ?驻E value was the highest， at 16.47， further indicating that the overall quality of the sample was poor. After PVD drying， daylily has a bright and vibrant color， good rehydration performance， and significantly increased protein and flavonoid content. When PVD was 80 ℃， the primary color retention rate was the highest (?驻E=7.28)， and the free amino acid content was the highest (0.818 mg/g). When PVD was 75 ℃， the protein (7.331 g/L) and Ga (1 072.445 μg/kg) content in the sample was the highest. When PVD was 70 ℃， the proportion of β-fold and α-helix content in the daylily sample was the highest， at 35%. When PVD was 65 ℃， the flavonoid content (1.653 mg/g) and rehydration rate are the highest (3.04%)， and inorganic sulfides， nitrogen oxides， and terpenoids can be well retained. In addition， partial least squares discriminant analysis revealed that aspartic acid， histidine， serine， glutamic acid， and alanine are characteristic taste substances of daylily. Conclusion: Different PVD drying temperatures lead to differences in the physicochemical properties and nutritional components of daylily. The research results can provide suitable process parameters to meet different quality attribute requirements and consumer acceptance.

Abstract:Wickerhamomyces anomalus is conducive to the synthesis of ester compounds in liquor brewing. Esters are important flavor substances of liquor， and their types and contents play a vital role in liquor quality. In this experiment， simulated solid-state fermentation technology was used to study the mechanism of improving liquor flavor substances by artificially adding W. anomalus in liquor production. The fermentation experiment was divided into two groups: the blank group (a) and the addition of W. anomalus Y-1 (b). GC-MS analysis of fermented grains samples from different fermentation periods showed that the addition of Y-1 strain could significantly increase the content of esters and other flavor substances in fermented grains samples. The content of ethyl caproate， the main ester of Luzhou-flavor liquor in group b， was significantly higher than that in group a (P<0.05). The content of ethyl caproate in group b was (856.1±4.00) mg/L at 25 days of fermentation. High-throughput sequencing was performed on the two groups of fermented grains during the fermentation process. The results of Alpha diversity showed that the diversity and richness of bacterial community in group b were higher than those in group a， while the diversity and abundance of fungi were similar， but the abundance of each genus was different. Therefore， the bioaugmentation of liquor fermentation by W. anomalus can change the content of ethyl acetate and other flavor substances. This change is mainly caused by the change of microbial structure caused by the addition of W. anomalus. The results suggest that W. anomalus Y-1 has the potential to improve the flavor profile of solid-state fermented liquor.

Abstract:In this paper， pea protein (PPI) with sodium alginate (SA) and phosphate complex (CP) was used as raw material to improve the quality of pea protein simulated meat products. The quality of the organised pea protein was evaluated by examining the rehydration， oil retention， nitrogen solubility index， textural properties， colour difference， sensory and microstructure of the organised product. The results showed that the addition of 0.1% SA increased the rehydration of the organised product by 44.15%， and the extrudates with 0.3% SA achieved the maximum NSI (5.10)， degree of organisation (1.793) and sensory score (7.85). The denaturation of the protein in the extruder barrel and the exposure of the hydrophobic groups while the molecular chains unfolded enhanced the interaction between the protein and the oil causing a 19.39% increase in the oil-holding properties. The addition of 0.3% CP resulted in a maximum of 1.806 organisational degree of the protein product， which was observed by scanning electron microscopy to have a more pronounced fibrous structure. Thus， appropriate levels of sodium alginate (0.3%) and phosphate complex (0.3%) improved the quality characteristics of the organised pea protein product.

Abstract:In order to study the differences of taste quality components of 'Pingyanghuangtang' (a yellow tea) with different yellowing time， the effects of different yellowing time on the taste quality and main components of ‘Pingyanghuangtang’ were clarified through sensory evaluation， biochemical composition determination and chemometric analysis. The results indicated that‘Pingyanghuangtang’ showed different taste characteristics within a period time. The content of water extract and total amount of free amino acids in the tea samples first increased and then decreased. The mass ratio of water extract reached the maximum (54.88%)， and yellow tea tasted more fresh and sweeter at 24 h yellowing time. The contents of total catechins， ester catechins and caffeine all decreased with the increase of yellowing time， while non-ester catechins and gallic acid increased. At the same time， the principal component analysis showed that there was a certain correlation between various biochemical components， epigallocatechin gallate， epigallocatechin， gallocatechin， caffeine and theanine had a great contribution to ‘Pingyanghuangtang’ taste characteristic under the experimental conditions. It indicated that the change of taste quality in the process of the stuffiness was the result of the joint expression of various related chemical components. According to the PLS-DA model， the markable difference compounds gallocatechin， caffeine， gallic acid， epicatechin and asparagine were obtained， which can be used as index substances for directional processing of high-quality ‘Pingyanghuangtang’ under the certain yellowing time.

Abstract:In order to determine the effects of ozonated water sterilization treatment on the freshness and quality of raw aquatic products， the fresh oyster was used as the study object， the changes of in pH value， color difference， sensory index， volatile nitrogen (TVB-N) value and volatile compounds in oysters stored at ice temperature were studied after different concentrations (2， 4， 6， 8， 10 mg/L) of ozone water treatment for different times (1， 2， 3， 4， 5 min). The results showed that the total colony count(TVC) of oyster meat decreased to a minimum of 3.58 CFU/g after treatment with 4 mg/L for 2 min. With the increase of storage time， the TVB-N value of the untreated group reached more than 10 mg/(100 g) after 6 days of storage， and the growth rate was significantly higher than that of the treated group(P<0.05). In the sensory assessment， the sensory score of the untreated group was lower than 8 points on the 7th day， which was considered unqualified， while the sensory score of the ozone-treated group was still qualified on the 8th day， and the sensory score of the untreated group decreased significantly faster than that of the treated group (P<0.05). The pH value of oyster meat in each group decreased first and then increased during the storage period， and the pH value in the untreated group decreased from 6.60 to 6.34 and then increased to 6.86， showing an obvious upward trend. During ice temperature storage， the L value of oyster meat gradually decreased， and a and b increased. Compared with the control group， the brightness of oyster meat was maintained by ozone water sterilization treatment. The contribution rate of volatile principal components of oyster meat after ozone treatment was 90.057%， which could reflect the main characteristic information and overall flavor profile of oyster during storage. Conclusion: Ozone concentration of 4 mg/L was suitable concentration of oyster (action time was 2 min)， and has no effect on flavor. Ozone treatment is a good non-thermal sterilization treatment for raw aquatic products.

Abstract:Objective: To study the preservation effect and preservation mechanism of mussels in ice temperature storage with compound preservative combined with low voltage frequency conversion electric field. Methods: The coefficient of variation weighting method was used to calculate the comprehensive score of steamed mussels stored at ice temperature under different preservation methods. The total sulfhydryl content and surface hydrophobicity of the samples， as well as the growth curves of two dominant bacteria of mussels (Bacillus subtilis and Pseudomonas)， the membrane potential， conductivity and nucleic acid leakage of the cell membrane of the bacteria were determined. The morphology of the two strains was observed by scanning electron microscopy. Results: Compared with the single preservative group and the low voltage variable frequency electric field group， the composite preservative combined electric field group had the highest comprehensive score， that is， the best preservation effect. Compared with the blank group， the total sulfhydryl group content in the combined group had the slowest decline rate， which was 19.46% and 44.92%， respectively， and the protein surface hydrophobicity only increased by 5.67%， indicating the best water holding capacity. The results indicated that the protein degradation of the combined group was minimal.

Abstract:To evaluate the putrefactive potential of dominant putrefactive bacteria in refrigerated large yellow croaker， seven putrefactive bacteria were isolated from fish meat at the end of storage， and analyzed the total bacterial count (TVC)， total volatile base nitrogen value (TNB-N) and volatile component composition of fish meat samples inoculated with 7 types of spoilage bacteria. The results showed that there was a significant difference in the TVC values among the fish samples inoculated with different strains (P<0.05). Among them， Pseudomonas weihenstephanensis， Shewanella baltica strain and Carnobacterium maltaromaticum grew slowly at the end of storage； The TNB-N values increased rapidly after inoculation with Serratia liquefaciens， Aeromonas molluscorum and Shewanella baltica， with increases of 7.31%， 4.92%， and 7.03% compared to the initial stage， respectively， while the control group only increased by 0.98%； The yield factor results showed that Shewanella baltica was the dominant spoilage bacterium during the storage period of vacuum packaged large yellow croaker， with a final value of 46.58 × 10-8 mg TVB-N/CFU， followed by Serratia liquefaciens， Aeromonas molluscorum； A total of 81 volatile flavor compounds were identified by gas chromatography-ion migration spectrometry (GC-IMS)， with the control group mainly producing ether， alcohol， ene， and thiazole compounds. Obviously different from the control group， The volatile components under the action of 7 types of spoilage bacteria were mainly esters， aldehydes and ketones， hydrocarbons， and nitrogen and sulfur compounds. After inoculation with different bacterial strains， the types of odor compounds in fish pieces showed significant differences and different inoculated fish pieces produced their unique flavor compounds. This study provides a reference for further exploring the spoilage mechanism of stored yellow croaker in the future.

Abstract:Molecular sensory science techniques such as quantitative sensory description， aroma extract dilution analysis technique， aroma activity values (OAVs) and aroma component recombination model were used to investigate the key contributing components of flavor differences between heat-treated and fresh bayberry juice by combining modern instruments such as gas chromatography-mass spectrometry (GC-MS)， gas chromatography-olfaction (GC-O) and electronic nose. The results of AEDA showed that after heat treatment， the FD of ‘green/grassy’ and ‘fresh’ aroma active components in bayberry juice decreased， and the FD of ‘sweet’ increased， and new aroma-active components such as ‘boiled melon’， ‘stimulating’， ‘putrid’ and ‘leather’ were produced. Combining the variable projection importance (VIP) and OAVs of the aroma active components， 13 key aroma variables were identified， including hexanal (green/grassy)， 3-hexenal (green/grassy)， (E)-2-octenal (sweet)， (E，Z)-3，6-nonadienal (watermelon peel)， (E)-2-nonenal (fatty)， (E，E)-2，6-nonadienal (cucumber/herbaceous)， (E，E)-2，4-nonadienal (shieldbug)， 2，5-dimethoxy-benzaldehyde (chicken fecal)， linalool (green apple)， 10，10-dimethyl-2，6-dimethylenebicyclo[7.2.0]undecan-5-ol (bitter)， pyrrolidine-2，4-dione (pungent/chemical)， β-damascenone (sweet)， (E)-2-(2-pentenyl) furan (melon) can be used as indicator compounds to distinguish heat-treated bayberry juice from fresh bayberry juice， with β-damascenone having the highest OAV value. This study could provide theoretical support for the product development and quality control of bayberry juice.

Abstract:The taste of tea infusions is one of the important factors to evaluate the quality and classify the grade of tea. In order to explore the key components that cause the difference in different grades of Dianhong tea infusions， this study systematically studied the taste quality of different grades of Dianhong tea infusions by combining sensory evaluation， electronic tongue and ultra-performance liquid chromatography-quadrupole orbital trap mass spectrometry. The results showed that the taste attributes of 12 Dianhong infusions were divided into three groups (superior-quality group， good-quality group and poor-quality group) according to the sensory evaluation. The results of electronic tongue were consistent with the sensory evaluation. The response of electronic tongue sensors corresponding to different taste properties to the three groups of tea infusion was different. Further， the metabolomics were studied by ultra-performance liquid chromatography-quadrupole orbital trap mass spectrometry. A total of 116 compounds were detected， including 26 amino acids and their derivatives， 15 catechins and their polymers， 16 phenolic acids， 15 nucleotides and their derivatives， 20 flavonoids (alcohols) and their glycosides， 6 alkaloids， 11 organic acids， 2 sugars and 5 other classes. In addition， three groups of Dianhong tea infusions were well distinguished by using orthogonal partial least squares regression analysis (R2Y=0.985， Q2=0.902). In addition， based on VIP>1.2 and significance P<0.05， a total of 7 key differential components affecting different grades of tea infusions were screened out， specifically， arginine， gallatechin， epicatechin， uric acid， abscisic acid， niacin， adenosine-5 '-diphosphate. The results provided theoretical support for quality evaluation and quality control of different grades of Dianhong tea infusions.

Abstract:In order to explore the bacterial community composition of mung bean sour pulp， the core element of Luoyang traditional and special pulp noodles， the bacteria 16S rDNA of mung bean sour pulp from six pulp workshops in Luoyang was sequenced using Illumina MiSeq high-throughput sequencing technology. The results showed that 8 bacterial phyla were identified from 6 samples of mung bean sour pulp， involving 75 genera and 106 species； and Firmicutes is the dominant phylum (78.57%-97.17%)， Lactobacillus (20.95%-90.36%) and Lactococcus (3.26%-62.68%) are the dominant genus， Lactobacillus oligofermentans， unclassified_Lactococcus are the corresponding dominant species， while Lactobacillus plantarum， Lactobacillus curvatus and Lactobacillus manihotivorans are common sub dominant bacteria. These dominant bacteria are all lactic acid bacteria， which have extensive prebiotic effects. The functional prediction of the bacterial community in mung bean sour pulp showed that the carbohydrate metabolism and amino acid metabolism abundance of the bacterial community are high， especially the abundance of flavor amino acid metabolic pathway and L-lactate dehydrogenase are relatively high. It was inferred that the unique acid and flavor of mung bean sour pulp was related to the bacterial amino acid metabolism and lactic acid synthesis. The results of this study provided a theoretical basis for further study on the fermentation mechanism of mung bean sour pulp and development of corresponding starter.

Abstract:In order to screen lactic acid bacteria with good fermentation and probiotic properties from traditionally fermented Suanyu. The diversity of bacteria in Suanyu from 2 production areas was examined through high throughput sequencing technology. Lactic acid bacteria were screened by transparent circle method， and identified by physiological and biochemical experiments and 16S rDNA sequence analysis. The fermentation properties (acid production rate， acid tolerance， salt tolerance， amino acid decarboxylase activities) and probiotic properties (bile salt tolerance， hydrophobicity， auto-aggregation， antibiotic sensitivity， antibacterial activity) of the obtained strains were systematically analyzed. Results showed that Lactobacillus， Tetragenococcus and Weissella were the dominant bacteria in Suanyu， and three relative abundances were 40.73%， 34.27% and 6.42%， respectively. 24 strains of lactic acid bacteria were screened， including 13 strains of Lactiplantibacillus plantarum， 1 strain of L. futsaii， 2 strains of Companilactobacillus futsaii， 3 strains of Companilactobacillus alimentarius， 3 strains of Enterococcus faecium， 1 strain of Enterococcus faecalis and 1 strain of Pediococcus pentosaceus. Among them， L. futsaii and C. futsaii were isolated from Suanyu for the first time. Significant differences in phenotypic characteristics of 24 strains of lactic acid bacteria. Among them， L. plantarum S18， S21 and C. futsaii S20 have good fermentation properties， and strains S18 and S21 also have good probiotic properties. Strains S18， S20 and S21 have the potential to be used as starters of Suanyu.

Abstract:Inner Mongolia traditional dairy products are high quality medium for lactic acid bacteria. In order to preserve lactic acid bacteria resources in camel dairy products in Alxa region of Inner Mongolia and study the microbial diversity， the pure culture method and metagomic sequencing technology were respectively used to evaluate and preserve. Metagenomic results showed that the microbial diversity of fresh camel milk was significantly higher than that of sour camel milk， and 157 species were identified from 18 samples. Lactococcus lactis(13.22%) and Acinetobacter guillouiae (10.65%) were the dominant species. The dominant species were Lactobacillus helveticus (72.66%)， Lactobacillus kefiranofaciens (8.32%) and Lactococcus lactis (4.28%). A total of 121 strains of Lactobacillus were further isolated from the samples by pure culture and identified as 14 species of 4 genera， in which the dominant specie of fresh camel milk is Lactococcus lactis (62.00%). The dominant species were the Lactobacillus helveticus (40.00%) and the Lactobacillus kefiranofaciens (19.00%)， which were consistent with the metapomic results. The combination of metagomic sequencing and pure culture method effectively realized the microbial diversity analysis and Lactobacillus resource mining of camel milk samples， providing a theoretical basis for the industrial production of camel milk and the utilization of lactobacillus resources.

Abstract:Corn is easily infected by Aspergillus ochraceus， which is severely hazardous to human health. As the traditional methods for Aspergillus ochraceus detection are time-consuming and destructive， it is necessary to develop a rapid and non-destructive method for monitoring the growth of Aspergillus ochraceus in corn during storage. In this study， multispectral imaging technology combined with chemometric methods was used to obtain the optimal model for predicting the count of Aspergillus ochraceus quantitively and classifying the infection degree qualitatively. The results showed that compared with partial least square (PLS) and least square-support vector machine (LS-SVM)， back propagation neural network (BPNN) showed the best prediction performance with correlation coefficient of prediction (Rp) value of 0.9494， and the lowest root-mean-square error of calibration (RMSEC) and root-mean-square error of prediction (RMSEP) values of 2.6693 and 2.2743 CFU/g， respectively. In addition， for the classification experiment of the infective degree， BPNN was also the best prediction model with the accuracy of calibration(Ac) and the accuracy of prediction(Ap) both reached 100%. The results indicated that multispectral imaging combined with chemometric methods provided a promising technique to evaluate the infection of Aspergillus ochraceus in corn.

Abstract:The main objectives were to evaluate the substantial equivalence of metabolite composition in transgenic rice and its parents， and assess the risk factors in rice from two aspects of metabolomic variation and mycotoxin content. High performance liquid chromatography-mass spectrometry (HPLC-MS) was used to analyze Japonica rice varieties Nipponbare (FP1) and PJ574(FP2) and their corresponding transgenic lines (FT16 and FT23). The results were as follows: multivariate statistical methods such as principal component analysis and partial least squares discriminant analysis were used to detect 448 metabolites from rice samples. Different metabolites were screened and it was found that the concentration variations of zearalenone， L-lactate， 10E， 12Z-octadecanodienoic acid and spermine were significantly affected by gene modification or variety differences. There were 9， 23 and 13 unique differential metabolites in group FP1-FP2， FP1-FT16 and FP2-FT23， respectively， with the highest variation in FP1-FT16. The unique differential metabolites of group FP1-FT16 mainly included deoxyguanolate， coffee salt and gluconic acid. The distinct metabolites of FP2-FT23 were mainly prostaglandin B2， L-cystine， 16-hydroxypalmitic acid. The unique differential metabolites of FP1-FP2 consisted of inositol and stearate amides. The effects of transgenic breeding and variety differences were similar， both of which affect arginine biosynthesis and multiple amino acid metabolic pathways to a certain extent， but the variation of metabolic pathways in different varieties of transgenic rice was different. Enzyme-linked immunoassay (ELISA) showed that the zearalenone content in rice samples ranged from 4.2 to 6 μg/kg， with a significant difference between the two parent varieties(P<0.01)， but the content of zearalenone in transgenic rices was substantial equivalence to that in the parents. Fusarium was found to be a common endophytic fungus in rice by high-throughput sequencing. Conclusions: Although the variation of metabolic components and metabolic pathways induced by transgenic breeding may affect the nutritional quality of rice， the extent of variation is not greater than that of rice varieties， and it is within the safe range. A low dose(less than 6 μg/kg) of Fusarium toxin zearalenone was detected in rice samples from four rice samples by untargeted metabolomic analysis technique. Although lower than the national standard (60 μg/kg)， Fusarium toxin may be synthesized by endophytic Fusarium fungi in rice， and there is a risk of fungal outbreaks under certain conditions with significant accumulation of toxicity.

Abstract:Protein fibrils formed through self-assembly are expected to be used as a novel functional ingredient in food industry， on account of their abundant amino acids， straight morphology， and multi-level and multi-scale structures. The development and utilization of protein fibrils have become a research hotspot in the food field in recent years， notably the research on plant-derived protein self-assembled fibrils that are more in line with the needs of green and sustainable development has attracted considerable attention. In this paper， the formation mechanism and influencing factors of plant-derived protein fibrillization are introduced. Especially， the impact of fibrous self-assembly on the protein structure and techno-functional properties， as well as the application status and development prospects of protein fibrils in the food field are highlighted， with a view to provide a theoretical basis for the development and utilization of plant protein fibrils in the field of functional food.

Abstract:Docosahexaenoic acid (DHA) can effectively maintain the normal development of the brain and optic nerve and has the effects of protecting cardiovascular， anti-cancer and anti-inflammation. The heavy metals in algae oil are less. Therefore， compared with fish oil， DHA derived from algae oil is safer to be used as a dietary nutritional supplement. However， the DHA products of algae oil have the problems of low stability， poor oxidation resistance and the like. At present， the development of a steady-state delivery system of algae oil DHA has attracted extensive attention and many studies have been carried out. Among them， the emulsion delivery system has been proven to be effective in improving the stability and oxidation resistance of the emulsion. Therefore， in this paper， the common emulsion-based delivery systems of algae oil DHA and their delivery mechanisms were reviewed， with emphasis on the summary and discussion of the biopolymer-based algae oil DHA emulsion delivery systems and their applications in recent years， and the prospect for the construction of new emulsion delivery systems with antioxidant and other multifunctional algae oil DHA was prospected， to provide a theoretical reference for the stabilization of functional food components and the rational design of nutrition delivery systems.

Abstract:With the continuous research on functional factors， the essential components in functional foods， numerous functional factors have been developed and applied to functional foods. For instance， unsaturated fatty acids， polyphenols and carotenoids have their own low bioavailability due to their special physicochemical properties， thus restricting their application in food. Therefore， the development of functional factor transport systems to improve the utilization of functional factors in food organisms has become an urgent problem to be solved. In this paper， we systematically summarize the physicochemical properties of nanoemulsions， multilayer emulsions， solid-phase lipid particles， and gel particles based on recent research on functional factor delivery systems and explain the mechanism of action and application of various delivery systems. The target delivery system could help improve functional factors' problems and achieve the controlled release of targeted action sites in vivo. Conclusively， this paper aims to lay a theoretical basis for developing and applying targeted delivery systems for functional factors in the food industry.

Abstract:Radish is the second largest vegetable crop in China. In 2021， the total radish production was approximately 18.176 million tons in China， accounting for approximately 45% of the global radish production， and the annual harvest accounted for about 1/14 of the annual output of vegetables. Dried turnips are a special flavor radish food made of radish as raw material through curing and fermentation. It tastes crisp and nutritious. It has a long history of processing methods and is widely loved by people. Dried radish has various kinds and different production techniques. At present， the dried radish processing industry in China is still in the primary stage， with single variety and lack of high-value processing. This review briefly introduces the production technology， processing status and process optimization of dried radish at home and abroad， discusses the quality changes and influencing factors in the process of dried storage and processing of radish， and summarizes the measures of dried preservation of radish. Finally， the functional factors of dried radish and its potential high-value utilization techniques were discussed. This review has important guiding significance for improving the curing process of dried radish， improving product quality and safety， and promoting the high-value processing and utilization of dried radish.

Abstract:In recent years， inactivated bacteria， bacteria components or metabolites with healthy effects have attracted extensive attention from researchers at home and abroad， and the term definition of postbiotics has been put forward successively. Based on the definition of postbiotics proposed by Probiotics Society of Chinese Institute of Food Science and Technology in 2022， this paper used bibliometrics to statistically analyze the research literature on postbiotics in the databases of China National Knowledge Network (CNKI)， PubMed and Web of Science (WoS). Based on WoS database， the country distribution and research hotspots were analyzed. The results showed that in PubMed and WoS databases， the number of publications in the last three years exceeded the total number of publications in the last two decades (2000-2018)， and the number of publications reached the maximum in 2021， with 223 and 248 articles respectively. The research heat of the postbiotics was rising continuously， and Japan was the country with the largest number of postbiotics research literatures. The number of publications on postbiotics in CNKI database showed a fluctuating linear growth rate， with an average annual growth rate of 21.76%. In this paper， the health effects of postbiotics were reviewed from in vitro， animal and clinical studies. The analysis shows that postbiotics are mainly involved in promoting intestinal health and regulating immunity. Studies at home and abroad have shown that the composition and health effects of postbiotics prepared by different microbial inactivation processes are different. This paper compared and analyzed the effective components and health action mechanism of postbiotics under different inactivation methods， so as to provide certain reference for the preparation of postbiotics by different strains.

Abstract:Food authenticity， one of the three major attributes of food， is the property that the true state of food is corresponding to its claims and consumer expectations. The application of food authenticity is beneficial for boosting consumer confidence， improving regulatory efficiency， as well as promoting high-quality development of food industry. Food authenticity can be effectively supported by well-developed laws， regulations， standards， technology， and management systems. To guide scientific research on the food authenticity and promote high-quality development of the food industry， as well as to support government regulation， the relevant experts in academic and industrial circles were organized by Chinese Institute of Food Science and Technology to form this consensus after extensive discussions through enquiries， literature retrieval and seminars， which promotes to build a good ecological environment for social co-construction of food authenticity and finally guarantees food safety in China.

Abstract:Calcium β-hydroxy-β-methylbutyrate (CaHMB)， as a new food raw material， has obtained approval in multiple countries， including China. In China， CaHMB is allowed to be used in foods for special medical purposes. However， despite being approved in China for over a decade， no products containing CaHMB have been introduced as foods for special medical purposes to the market. Thus， there is a need to form a consensus on the health benefits， safety， dosage and other aspects of CaHMB to facilitate its application in the relevant food industry， regulatory authorities and consumer understanding， thereby advancing its application to better address the nutritional and health needs of the publication. This article provided comprehensive analysis of the global research and application of CaHMB， engaging relevant academic and industrial experts to form the scientific consensus on the application of CaHMB via literature analysis and scientific discussions， as: 1) CaHMB， as new food raw material and the calcium salt form of HMB， plays a crucial role to supplement HMB in promoting muscle protein synthesis and reducing muscle protein breakdown； 2) CaHMB supplementation is beneficial to correct the negative nitrogen balance and improving muscle health in the elderly and people with various diseases (such as sarcopenia syndrome， oncology， etc.)； 3) The safety of CaHMB is widely recognized， and appropriate increase its maximal daily intake limit locally can better support target population to receive health benefits and promote industrial application development. Recommendations: At the policy level， proactive measures can guide the appropriate increase in the maximal daily intake limit of CaHMB to better address the nutritional and health needs of the population； further strengthen scientific research and innovation on CaHMB to provide scientific and technical evidence supporting its optimal application and related policy development； promote CaHMB application in food industry， especially in foods for special medical purposes， to further forest high-quality development of related industries.

Abstract:Caffeine is a natural bioactive ingredient commonly found in plants such as coffee， tea and cocoa. It has been widely used in food globally for many years as functional supplement. Proper intake of caffeine can help healthy individuals improve their attention， exercise ability， and relieve their fatigue. Domestic and abroad food safety regulating administration agree that caffeine intake in daily diet is safe， but attention should be paid on individual differences， caffeine intake and frequency. Many countries and regions have established strict application limits and labeling requirements for caffeine application in food. In order to further enhance the public's scientific understanding of caffeine， eliminate the prejudice against caffeine， and promote the proper application of caffeine in related food industries， the Chinese Institute of Food Science and Technology organized experts in food science， public health， food safety and food nutrition， and representatives of related industries， to form a scientific consensus on caffeine， through consultation， literature retrieval and specialized workshop， so as to promote the proper use of caffeine in China.