Journal of Chinese Institute of Food Science and Technology (International standard serial numbering ISSN 1009-7848; Chinese numbering CN 11-4528/TS) is published monthly by Chinese Institute of Food Science and Technology (CIFST). As an official magazine of the institute, it aims to present up-to-date progress of research and development in food science and technology being the sound base of modern food industry in China, and to promote the academic exchange for domestic and international food professionals. It represents the development level of China's food science and technology, reflecting new concepts, new achievements, and new developments and academic level in food science and technology and its interdisciplinary fields. It is China's authoritative academic journal widely recognized by food science and technology workers. It has been rated as an excellent journal in terms of social benefits and publishing quality by the China Association for Science and Technology for several consecutive years.

Journal of Chinese Institute of Food Science and Technology is the food publications on behalf of the Chinese food industry and the level of science and technology core journals of science and technology of China and the Chinese core journals. It has been included by many famous domestic and foreign literature retrieval institutions such as the Engineering Index (EI), Chemical Abstracts (CA), Food Science and Technology Abstracts (FSTA), Scopus, Chinese Science Citation Database (CSCD) journal, JSTChina, etc. The regular contents of the journal include original study reports, reviews, professional’s forum, academic activities, technology news, CIFST information etc. The topics cover food chain related areas: Raw material, ingredient, technology, packaging, machinery, detection methods, safety and security, circulation, comprehensive utilization, new product studying achievement, experiment and research report, monographic thesis of food and food industry development, and the review of international food consuming trends, food science and technology development, food policy and regulation.

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    Commissioned Contributions
    Cellular Uptake and Biological Effects of Foodborne Nanoparticles
    FANG Yapeng, SU Yuting, LU Wei
    2026(2):1-20, DOI: 10.16429/j.1009-7848.2026.02.001
    [Abstract] (95) [HTML] (41) [PDF 104.20 K] (141)
    Abstract:
    With the rapid advancement of nanotechnology across the entire food industry supply chain， exposure levels to various foodborne nanoparticles (FNPs)， derived from engineered additives， packaging migration， and processing， are steadily increasing in diets. Consequently， safety assessments have shifted from traditional single physicochemical property analyses toward in-depth studies of cellular and molecular biological effects. This paper introduced the diverse sources and physicochemical properties of FNPs， elucidated their cellular uptake mechanisms across the intestinal barrier and influencing factors (such as nanoparticle size， surface charge， and hydrophilicity/hydrophobicity)， and analyzed the cascade of biological effects induced by FNPs upon cellular entry (e.g. mitochondrial damage， oxidative stress， autophagy， lipid metabolism abnormalities) alongside related safety research progress. This paper aimed to elucidate the structure-effect relationship mechanisms between functional efficiency and potential toxicity of foodborne nanoparticles， analyzed lifecycle safety risks， and provided insights for comprehensively understanding the long-term health impacts of nanoparticles on humans. Finally， this paper proposed a research outlook shifting from simple ｀toxicity assessment' to ｀integrated safety and functionality design'. This approach aimed to precisely regulate the stability and degradation kinetics of FNPs within the gastrointestinal tract， preserving their efficient functions in nutrient delivery or cancer treatment while avoiding non-targeted damage to normal cells. This provided insights for establishing a full-lifecycle safety system for food nanotechnology.
    Edible Insect Proteins: Allergenic Risk Assessment and Control Strategies
    XIE Qiang, ZHANG Qiaozhi, FU Linglin
    2026(2):21-39, DOI: 10.16429/j.1009-7848.2026.02.002
    [Abstract] (56) [HTML] (39) [PDF 94.13 K] (110)
    Abstract:
    Guided by the ｀Big Food Vision' and sustainable development strategies， edible insects have emerged as a critical novel protein resource to alleviate the global protein supply crisis due to their superior nutritional efficiency and low carbon footprint. However， the safety risks associated with insect proteins， particularly their capacity to induce IgE-mediated cross-reactivity with crustaceans and dust mites owing to highly conserved pan-allergens like tropomyosin， constitute a major bottleneck restricting their industrial application. Current safety assessment models are often fragmented， and traditional thermal processing struggles to mitigate allergens due to their high stability. This article systematically reviewed the molecular characteristics and immune mechanisms of major insect allergens and proposed a comprehensive ｀precision identification - intelligent assessment - targeted mitigation' framework that integrates clinical case stratification， artificial intelligence-based prediction， and biological validation. Furthermore， the review critically analyzed the mechanisms of emerging processing technologies， such as enzymatic hydrolysis， fermentation， high-pressure processing， and ultrasound， in reducing allergenicity， while forecasting the potential of synthetic biology and 3D printing for source-based hypoallergenic innovation. This work aimed to provide theoretical support for establishing scientific regulatory guidelines and constructing an immune safety barrier for the insect protein industry.
    Fundamental Research
    Unlocking Enzyme Discovery: Construction of a High-resolution Phylogenetic Gene Cluster Database
    ZHANG Sidun, LIU Wenrui, HE Junlong, LIU Zimin, WU Junjun
    2026(2):40-47, DOI: 10.16429/j.1009-7848.2026.02.003
    [Abstract] (38) [HTML] (38) [PDF 31.40 K] (95)
    Abstract:
    High-throughput sequencing has driven an exponential expansion of global gene data (doubling approximately every seven months)， creating new opportunities for discovering high-performance biocatalysts. However， the high structural complexity of genomes substantially increases the difficulty of functional annotation， leaving a large fraction of sequences in massive datasets with insufficient high-quality， precise annotations. Conventional annotation strategies based on sequence alignment and homology inference provide only limited labels for highly similar sequences and face major bottlenecks when dealing with multifunctional enzymes (e.g.， catalytic promiscuity) and complex eukaryotic genome architectures such as nested genes and alternative splicing. This study developed an automated， cross-species genome annotation pipeline integrating gene structure prediction， domain identification， and metabolic pathway reconstruction， together with a function-oriented sequence mining framework based on multilocus phylogenetic analyses. Using these approaches， this study built a high-resolution phylogenetic gene-cluster database covering 430 000 bacterial and 20 000 fungal genomes. By analyzing multilocus tree topologies， this study precisely identified key enzymes in the r-BOX cycle for medium-chain fatty acid biosynthesis， including 17 135 fatty-acid β-oxidation multifunctional enzyme subunit(FadB)， 17 115 β-ketothiolase (BktB)， 18 985 enoyl-CoA reductase(Ter)， and 18 575 3-oxoacid CoA-transferase(YdiI)， none of which were found to be recorded in the NCBI database. To validate the utility of the database， this study targeted FadB and screened 10 uncharacterized homologs， of which three exhibited catalytic activity. Recombinant expression increased shake-flask production from 0.65 g/L to 1.1 g/L. In addition， this study deployed an openly accessible interactive platform (https://thezsd.github.io/) that enables user-driven enzyme mining and genome data submission to support accurate annotation. Collectively， this database-and-platform framework provided a data-driven solution for enzyme discovery and functional genomics in synthetic biology and metabolic engineering.
    Construction of a Screening Platform for Chitinase Inhibitors and Its Biological Activities Evaluation
    WANG Wendi, FAN Xiaoying, ZHAO Xue, XU Jianan, GOU Qiangqiang, DU Wentao, OMER Hassan Ali Hassan, ZHANG Xinguo
    2026(2):48-60, DOI: 10.16429/j.1009-7848.2026.02.004
    [Abstract] (45) [HTML] (42) [PDF 52.86 K] (100)
    Abstract:
    Objective: To establish a rapid screening platform for chitinase inhibitors， providing a new approach for the screening and development of chitinase inhibitors. Methods: Using colloidal chitin-remazol brilliant blue (CC-RBB) as the chromogenic substrate and chitinase as the target enzyme， riboflavin was used as a positive control. The ultraviolet spectrophotometry method was employed， and the reaction conditions were optimized. A total of 171 traditional Chinese medicines (TCMs) and 105 medicinal and edible herbs prepared by water extraction were screened and evaluated. Results: The optimal reaction conditions were as follows: Wave length of 595 nm， 400 μL of 8.0 mg/mL substrate， 400 μL of 2.5 U/mL chitinase solution， temperature of 40 ℃， and reaction time of 60 min. Riboflavin at 0.1 mg/mL was selected as the positive control. Among the 276 tested substances， the chitinase inhibition rates fell into three tiers: Four substances exhibited inhibition rates of 40.0%-49.9%， three substances exhibited inhibition rates of 50.0%-59.9%， and two substances demonstrated higher rates of 60.0%-69.9%， with Gallae chinensis (68.7%) and Prunellae spica (61.2%) being the most potent. Gallae chinensis exhibited the best chitinase inhibitory activity. TCMs with chitinase inhibition rates > 30.0% were further evaluated for antifungal and insecticidal activities. Gallae chinensis， sophorae flavescentis radix， and zanthoxyli pericarpium showed activity against all three tested fungi. At a mass concentration of 400 mg/mL， the aqueous extract of gallae chinensis exhibited an insecticidal activity of 62.0%， with an LD50 of 254 mg/mL. Conclusion: A rapid and effective screening platform for chitinase inhibitors was successfully established， providing a reliable screening method for the discovery of chitinase inhibitors.
    Transcriptomic Analysis of Ethanol Stress Response Mechanism of Meyerozyma guilliermondii
    SU Jie, LIU Lehong, LI Yunlong, WANG Yanrong
    2026(2):61-70, DOI: 10.16429/j.1009-7848.2026.02.005
    [Abstract] (32) [HTML] (33) [PDF 45.27 K] (104)
    Abstract:
    A strain of Meyerozyma guilliermondii was selected from naturally fermented grape mash in Wuhai area in our laboratory. The strain had strong tolerance to ethanol. In order to elucidate the response mechanism of this strain to ethanol stress， transcriptomic analysis was performed after it was treated with 6% ethanol for 2 h. The results showed that there were 1 576 differentially expressed genes. Functional enrichment analysis of differentially expressed genes showed that ethanol stress affected purine metabolism， pyrimidine metabolism， amino acid metabolism， ribosome metabolism， ABC transporter and longevity regulation pathway of M. guilliermondii， and stimulated cell response to drugs， biological stimulation and oxidative stress. The expression of key genes of purine metabolism， pyrimidine metabolism and amino acid metabolism was down-regulated under alcohol stress， which resulted in the decrease of purine nucleotide， pyrimidine nucleotide and amino acid levels in yeast. By upregating the ribosomal protein genes RPL21A and RPL44， yeast could enhance the synthesis ability of ribosomes and maintain the homeostasis of protein synthesis. The ABC transporter gene PXA1 was significantly upregulated， which might reduce the toxicity of ethanol by transporting fatty acids and regulating oxidative stress response. Yeast also upregated the expression of longevity regulation pathway genes， enabling cells to cope with ethanol stress and maintain normal functions by enhancing antioxidant defense， protein homeostasis and metabolic regulation， and activating autophagy and stress response. This suggested that M. guilliermondii's response to ethanol stress was a complex and comprehensive regulatory process. These results provided a theoretical basis for further study of the mechanism of ethanol stress on M. guilliermondii and the construction of molecular targets of genetically engineered strains with high tolerance to ethanol.
    The Inhibitory Effect of the Food Additive Methylethyl Sulfide on Phytopathogenic Fungi
    DAI Liming, HE Lili, LI Lanlan, LIU Yixian, SHI Yuping, XIONG Yanlin, CAI Zhiying
    2026(2):71-84, DOI: 10.16429/j.1009-7848.2026.02.006
    [Abstract] (33) [HTML] (34) [PDF 48.90 K] (96)
    Abstract:
    Objective: To investigate the inhibitory effects of the food additive methyl ethyl sulfide (MES) on fruit and vegetable pathogenic fungi， and explore its potential application in controlling postharvest diseases of fruits and vegetables. Methods: A sealed fumigation method with MES was adopted to explore the inhibitory effects of MES on mycelial growth of 12 species of fruit and vegetable pathogenic fungi and spore germination of 2 species of fruit and vegetable pathogenic fungi； transcriptomic technology was used to analyze the gene expression of Colletotrichum gloeosporioides (mango) under MES stress. Results: MES had inhibitory effects on the mycelial growth of all 12 species of fruit and vegetable pathogenic fungi， among which the inhibitory effect on Peronophythora litchi was the best， with a half effective concentration (EC50) of 9.12 μL/L， followed by the inhibitory effect on Phytophthora vignae. In the spore germination inhibition test， MES could effectively inhibit the spore germination of Pestalotiopsis microspora (nut pathogen) and Colletotrichum gloeosporioides (mango). Transcriptomic analysis showed that a total of 10 503 expressed genes were detected in C. gloeosporioides treated with MES， among which 1 425 genes were up-regulated and 1 650 genes were down-regulated. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis indicated that the significantly enriched terms were mainly related to metabolism. After MES treatment， 14 glucan synthesis-related genes， 17 chitin synthesis-related genes， 20 membrane protein-related genes and 3 sterol synthesis-related genes in C. gloeosporioides were down-regulated. Conclusion: MES can not only inhibit the mycelial growth and spore germination of various fruit and vegetable pathogenic fungi， but also exert its antifungal effect by interfering with the metabolic processes， cell wall biosynthesis and membrane integrity of pathogenic fungi. This study provides theoretical and experimental references for the application of MES as a new type of antifungal agent in the control of postharvest diseases of fruits and vegetables.
    Biosynthesis and Functional Characterization Analysis of Selenium Nanoparticles Using Lactobacillus brevis
    TAN Xiqian, XING Zhiqi, ZHOU Zhenyu, GAO Shuaibo, CUI Fangchao, LI Xuepeng, LI Jianrong
    2026(2):85-99, DOI: 10.16429/j.1009-7848.2026.02.007
    [Abstract] (44) [HTML] (40) [PDF 61.53 K] (111)
    Abstract:
    Se nanoparticles (SeNPs) are considered safer than selenium and could be applied in nutrient supplements. In this study， SeNPs were successfully synthesized through a selenium-tolerant strain， and its structure， antioxidant activity， α-amylase inhibition ability， and the cytotoxicity have been evaluated. The results showed that Lactobacillus brevis LHZ6， with the highest selenite conversion rate of (64.53 ± 0.40)%， could successfully synthesized SeNPs when co-incubated 10 mmol/L selenite medium. Structural characterization was performed using ultraviolet-visible spectroscopy (UV-Vis)， Fourier transform infrared spectroscopy (FTIR)， X-ray diffraction (XRD)， and scanning electron microscopy (SEM). The synthesized SeNPs had a characteristic absorption peak at 270 nm， its shape was spherical， with an amorphous structure， an average grain diameter of 460.15 nm， with negative charge， and could be stable at different pH value and temperatures. Protein and polysaccharide coatings were identified on the surface of the SeNPs. In addition， SeNPs had the talent to remove DPPH·， ABTS＋·， and hydroxyl radicals， the meantime could also inhibit α-amylase mass concentration-dependently， with the highest inhibition rate of (81.58 ± 2.27)% at 500 μg/mL. SeNPs had low toxicity to HK-2 cells. When the mass concentration of SeNPs was between 12.5-100 μg/mL， the survival was 96.35%-111.00%. The results of suggest that SeNPs synthesized by LHZ6 could be used as an alternative source of selenium supplementation.
    The Interaction Mechanism of Divalent Lead and Myosin of Large Yellow Croaker
    BU Ying, ZHANG Yu, LIU Yingnan, YIN Shiqiang, ZHU Wenhui, LI Jianrong, LI Xuepeng
    2026(2):100-111, DOI: 10.16429/j.1009-7848.2026.02.008
    [Abstract] (36) [HTML] (40) [PDF 52.63 K] (99)
    Abstract:
    Objective: To investigate the interaction mechanism between the heavy metal pollutant divalent lead (Pb2+) and myosin in large yellow croaker， providing a theoretical basis for assessing the harm of lead pollution to aquatic protein and preventing contamination in large yellow croaker. Methods: Multispectral technology， atomic force microscopy， dynamic rheology measurements， and molecular docking techniques were employed to systematically analyze the effects of Pb2+ on the structure， gel properties， and binding mechanism of large yellow croaker myosin. Results: Pb2+ accelerated myosin gel formation while enhancing gel elasticity and viscosity. Pb2+ addition induced myosin molecular aggregation， altering its morphology and increasing aggregation density. Surface hydrophobicity significantly increased with rising Pb2+ concentration. Compared to the control group， hydrophobicity rose by 121.338% at 15 μmol/L Pb(NO3)2 and by 139.415% at 60 μmol/L. Pb2+ induced relative disorder in myosin structure， converting most α-helices in yellow croaker myosin into β-folds， followed by β-turns and random coils. Fluorescence spectroscopy revealed static quenching between Pb2+ and yellow croaker myosin， with a protein binding ratio of approximately 1∶1. Thermodynamic results indicated ΔG < 0， ΔH = -99 385.6 J/mol， and ΔS = -275.285 J/mol·K， demonstrating spontaneous heat generation upon binding. Hydrogen bonding and van der Waals forces primarily facilitate Pb2+-myosin interaction， supplemented by hydrophobic interactions and disulfide bonds. Molecular docking results indicate the presence of an ionic bond between the lysine residue and Pb2+. Conclusion: Pb2+ spontaneously binds to yellow croaker myosin， forming a 1∶1 complex via a static quenching mechanism. This induced a secondary structural transition from α-helix to β-sheet in the protein， promoting myosin aggregation and enhancing gel properties. Hydrogen bonds， van der Waals forces， and ion bonds mediated by lysine residues constitute the primary binding drivers.
    Antioxidant Effect and Molecular Mechanism of Tripeptide Leu-Trp-Arg from Black-bone Chicken
    YANG Chengjun, MENG Ganlu, WANG Hui, CAO Ganggang, WANG Xinze, LIU Wenying, TIAN Rongrong
    2026(2):112-120, DOI: 10.16429/j.1009-7848.2026.02.009
    [Abstract] (41) [HTML] (68) [PDF 44.03 K] (107)
    Abstract:
    Antioxidant peptides have garnered significant attention due to their efficacy in scavenging free radicals and alleviating oxidative stress. In this study， the peptide Leu-Trp-Arg (LWR)， isolated from black-bone chicken oligopeptides， was investigated for its in vitro antioxidant activity and underlying mechanism. The antioxidant potential of LWR was evaluated by measuring hydroxyl radical scavenging ability， superoxide anion scavenging ability， oxygen radical absorbance capacity (ORAC)， and reducing power. Molecular docking was further employed to explore the binding mechanism between LWR and the Kelch-like ECH-associated protein 1 (Keap1). The results demonstrated that the IC50 values of LWR for hydroxyl radical and superoxide anion scavenging were (2.10±0.144) mg/mL and (3.03 ± 0.34) mg/mL， respectively. The ORAC value was (1 143.28±83.41) μmol/g， and the reducing power absorbance was 0.628±0.03. Molecular docking analysis revealed that LWR binds to Keap1 through hydrogen bonding and hydrophobic interactions， with a CDOCKER Interaction Energy (CIE) of -55.84 kJ/mol. In comparison， the CIE score of the control compound， (6aS，7S，10aS)-8-hydroxy-4-methoxy-2，7，10a-trimethyl-5，6，6a，7，10，10a-hexahydrobenzo[h] quinazoline-9-carbonyl chloride (TX6)， was -28.98 kJ/mol. These findings suggested that LWR could competitively bind to Keap1， inhibit the Keap1-Nrf2 pathway， activate antioxidant gene expression， and thereby exert antioxidant effects. This study not only provided a scientific basis for the functional characterization and practical application of LWR but also offers new insights into the prevention and treatment of oxidative stress-related diseases.
    The Combined Inhibitory Effect of Chrysin and Acarbose on α-Amylase
    WANG Kunshan, ZHAI Yingao, YU Zenghui, ZHANG Xuan, ZHOU Suzhen, FAN Jinbo
    2026(2):121-133, DOI: 10.16429/j.1009-7848.2026.02.010
    [Abstract] (34) [HTML] (34) [PDF 53.73 K] (86)
    Abstract:
    Type 2 diabetes is closely related to elevated blood glucose levels， and α-amylase (AMY) plays a crucial role in the digestion of carbohydrates. Although acarbose (Aca) is effective， it may cause adverse reactions. On the other hand， natural flavonoids such as chrysin (Chr) require high doses and have certain limitations. The combined use of Chr and Aca may enhance the inhibitory effect on AMY through a synergistic effect. This study investigated the inhibitory mechanism of Chr and Aca on AMY and constructed a combination index model. Subsequently， the interaction mechanisms and structural characterizations of AMY with Chr/Chr-Aca were studied in depth using multi-spectroscopy， differential scanning calorimetry， scanning electron microscopy， and molecular dynamics simulations. The results showed that the half-maximal inhibitory concentrations (IC50) of Chr and Aca were (26.76 ± 1.01) μmol/L and (1.19 ± 0.15) μmol/L， respectively. Both Chr and Aca bound to AMY mainly through a competitive inhibition mode. The combination index model indicated that the best synergistic effect was achieved when Chr and Aca were combined at a molar ratio of 3∶1. Fluorescence spectroscopy analysis confirmed that Chr and Chr-Aca bound to AMY through a static quenching mechanism. The binding constants at 298 K were 6.607×105 L/mol and 0.984×105 L/mol， respectively， and the number of binding sites was close to 1. Thermodynamic parameters showed that the binding of Chr to AMY was mainly driven by hydrophobic interactions， while Chr-Aca relied on hydrogen bonds. Synchronous fluorescence spectroscopy and ultraviolet-visible absorption spectroscopy revealed that Chr-Aca significantly altered the microenvironment of tryptophan residues in AMY， leading to a decrease in hydrophobicity. Thermodynamic measurements and scanning electron microscopy demonstrated that the addition of Chr-Aca significantly improved the thermal stability of AMY and induced surface crystallization. Molecular dynamics simulations further verified the structural stability of the complexes. This study provided a theoretical basis for the mechanism of the synergistic inhibition of AMY by flavonoids and has reference value for the development of functional foods for hyperglycemia and other applications.
    Characterization and Antioxidant Properties of Flaxseed Protein and Flaxseed Polyphenols Complexes
    ZHANG Yuting, TANG Xin, LIU Dunhua, WANG Xiaoya, YANG Long, JIN Wanhong
    2026(2):134-146, DOI: 10.16429/j.1009-7848.2026.02.011
    [Abstract] (34) [HTML] (34) [PDF 54.87 K] (99)
    Abstract:
    The aim of this study is to explore the characteristics and antioxidant properties of flaxseed protein and flaxseed polyphenols complexes formed by alkali method. The flaxseed protein with a purity of 86.60% was prepared by alkali dissolution and acid precipitation， and the complex between flaxseed protein and flaxseed polyphenols was prepared by covalent conjugation with alkali， and the structural characterization， functional properties and antioxidant activity were investigated. The results showed that Fourier transform infrared spectroscopy and gel electrophoresis confirmed the formation of the complexes， which showed that the maximum absorption wave length of the amide A， amide I and amide II bands were red-shifted or blueshifted， and the molecular weights of the complexes were mainly distributed in the range of 50-70 ku， and new bands appeared. After covalent polyphenols and protein， the content of tyrosine and proline increased， while other amino acids showed different degrees of decline， especially the depletion of nucleophilic lysine and methionine was significant (P<0.05). In addition， the antioxidant properties of the flaxseed protein-polyphenol complexes were significantly enhanced compared with the single protein， both DPPH and ABTS+ free radical scavenging rates were significantly higher than those of the single protein (P<0.05)， reaching 95.68% and 90.99% at a mass concentration of 10 mg/mL， respectively. In conclusion， this study demonstrated that the complexes of flaxseed protein and flaxseed polyphenols could improve its antioxidant properties by influencing the protein structure and properties， which provided a theoretical reference for the in-depth understanding and application of this natural complex.
    Effect of White Radish Dietary Fiber Prebiotic on Probiotic Characteristics of Lactic Acid Bacteria
    YUAN Shuo, REN Anqi, LIU Shuilin, LU Xinran, LI Jianrong, TAN Xiqian, CUI Fangchao, YU Zhangfu, SHEN Ronghu
    2026(2):147-158, DOI: 10.16429/j.1009-7848.2026.02.012
    [Abstract] (38) [HTML] (36) [PDF 54.26 K] (120)
    Abstract:
    Prebiotics serve as an ideal dietary supplement due to their ability to promote the growth and metabolism of probiotics. In this study， the white radish dietary fiber was extracted using enzymatic hydrolysis and its physicalchemical properties were analyzed. The effects of radish dietary fiber as a prebiotic on the probiotic properties of lactic acid bacteria (LAB) were analyzed by measuring the ability of acid resistance， bile salt tolerance， antioxidant activity， in vitro digestion and aggregation of the strain. The results showed that the radish dietary fiber was composed of eight monosaccharides， and its water holding capacity， oil holding capacity， and water swelling capacity were (14.24 ± 0.19) g/g， (3.93 ± 0.35) g/g， and (5.42 ± 0.12) mL/g， respectively. When the radish dietary fiber concentration was 0.5%~1%， Lactobacillus rhamnosus LGG and Lactobacillus plantarum GNL3 exhibited significantly improved acid and bile tolerance， and aggregation ability， as well as higher DPPH， hydroxyl， ABTS+ and superoxide anion radical scavenging rates compared with the control group. Its survival rates in simulated gastric juice were increased by 15.75%~19.53% and 24.25%~26.92%， respectively， and the survival rates in simulated intestinal fluid were increased by 29.36%~29.99% and 4.93%~10.28%， respectively， indicating that the supplementation of radish dietary fiber can enhance the probiotic characteristics of lactic acid bacteria. This study can provide reference for the development of functional foods that combine white radish dietary fiber prebiotics and probiotics.
    Effects of Waxy Rice Starch on the Quality of Extruded Reconstructed Rice and the Molecular Structure of Starch within Reconstructed Rice
    YU Xiaoshuai, MA Xiaoting, DUAN Yumin, ZENG Jiangkai, YANG Zhuang, YU Fan, XIAO Zhigang
    2026(2):159-169, DOI: 10.16429/j.1009-7848.2026.02.013
    [Abstract] (43) [HTML] (31) [PDF 52.25 K] (93)
    Abstract:
    To improve the quality and anti-digestion properties of extruded reconstructed rice， and enhance the addition amount of waxy rice starch on reconstructed rice. This study employed the extrusion technology to prepare reconstructed rice composed of waxy rice starch， japonica rice starch and rice glutelin. In this work， the impacts of addition amount of addition amount of waxy rice starch on cooking quality and digestive properties of reconstructed rice were studied. Additionally， X-ray diffraction (XRD)， Fourier infrared spectroscopy (FTIR) and 1H nuclear magnetic resonance (1H NMR) was employed to characterize the molecular structure of starch within reconstructed rice. With the increase of addition amount of waxy rice starch， the water absorption rate of reconstructed rice decreased from 432.09% to 387.89%， and its cooking loss rate reduced from 5.85% to 3.07%. The hardness of reconstructed rice declined simultaneously， but its adhesiveness increased. The addition of waxy rice starch improved the density of the internal structure of reconstructed rice. Compared with ERR-0% WS， the increase in waxy rice starch improved the short-range order of starch molecules in reconstructed rice by 2.42%， 10.04%， 13.31% and 15.37%， respectively， but reduced the branching degree of starch molecules within the reconstructed rice. Additionally， the chain length and molecular weight of starch molecules in the reconstructed rice enhanced with the increase of addition of waxy rice starch， and its relative crystallinity gradually increased from 2.48% to 4.52%. The multi-scale structural changes of starch molecules in the reconstructed rice resulted in ERR-20% WS exhibiting the highest pasting peak viscosity and resistant starch content. In conclusion， incorporating waxy rice starch could regulate the eating and nutritional quality of reconstructed rice， providing data support and theoretical basis for the development of reconstructed rice.
    Effects of 4 Kinds of Polysaccharide Co-gelation Treatment on the Physicochemical and Flavor Characteristics of Germinated Glutinous Rice Paste
    LIU Shutong, ZHANG Huaju, WANG Xiuqi, HUA Dong, ZHANG Guangchen, LIU He
    2026(2):170-180, DOI: 10.16429/j.1009-7848.2026.02.014
    [Abstract] (34) [HTML] (38) [PDF 49.15 K] (107)
    Abstract:
    This study investigated the effects of co-gelation treatments involving four polysaccharides， soybean polysaccharide (SP)， pullulan (PL)， xanthan gum (XG)， and carrageenan (GC)， on the physicochemical and flavor characteristics of germinated glutinous rice paste. Rapid viscosity analysis (RVA)， rheological analysis， texture profile analysis (TPA)， Fourier transform infrared spectroscopy (FTIR)， X-ray diffraction (XRD)， scanning electron microscopy (SEM)， in vitro digestion experiments， and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to comprehensively compare the effects of these treatments. The results showed that， compared with the control， SP， PL， and XG treatments significantly increased the peak viscosity， with the PL group rising from 97.33 mPa·s to 253.67 mPa·s (P<0.05)， while the setback viscosity decreased from 21.33 mPa·s to 11.00 mPa·s. Rheological analysis indicated that G′ exceeded G″ in all samples， and tanδ in the PL group decreased from 0.167 to 0.117(P<0.05). TPA results showed that hardness decreased from 50.66 g to 40.36 g. Structural characterization revealed that， in the PL group， the R1047/1022 ratio increased from 0.94 to 1.12， and the relative crystallinity increased from 0.94% to 1.48%. SEM observations showed smoother particle surfaces and a more homogeneous pore distribution after polysaccharide co-gelation. In vitro digestion results showed that， in the PL group， RDS decreased from 65.85% to 40.53% and RS increased from 4.25% to 21.46% (P<0.05)， accompanied by an enrichment of flavor-related volatiles. These findings provide a theoretical basis for the industrial application of germinated glutinous rice paste and the high-value utilization of polysaccharide resources.
    Effects of Different Drying Processes on the in Vitro Digestion Performance of Skim Camel Milk Powder
    WANG Jiayu, WANG Tao, HE Jing, JI Rimutu
    2026(2):181-189, DOI: 10.16429/j.1009-7848.2026.02.015
    [Abstract] (32) [HTML] (33) [PDF 39.63 K] (92)
    Abstract:
    Using an in vitro static gastrointestinal digestion model， the effects of two processing methods， spray drying (SCM) and low-temperature vacuum drying(LCM)， on the physicochemical properties and digestive behavior of camel milk powder were compared. Changes in particle size distribution， Zeta potential， curd morphology， and microstructure of the two camel milk powders before and after digestion were measured. Combined with protein hydrolysis degree， free amino acid release， and the migration changes of protein bands in SDS-PAGE (sodium dodecyl sulfate-polyacrylamide gel electrophoresis) profiles， a comprehensive evaluation of the digestion process was conducted. The results showed that after the intestinal digestion phase， the particle size of the SCM group significantly decreased from (381.02±3.42) nm to (326.86±2.78) nm (P<0.05)， while the LCM group decreased from (370.01±2.39) nm to (344.59±1.92) nm， indicating that SCM was more easily hydrolyzed by enzymes during digestion， which may be related to its protein structure being more favorable for trypsin hydrolysis. Throughout the digestion process， the protein hydrolysis degree of both sample groups increased significantly over time: SCM increased from (12.6±1.2)% to (55.0±1.25)%， and LCM increased from (12.1±1.37)% to (50.3±1.3)%. Meanwhile， the free amino acid content also continuously increased， with SCM rising from (1 981.13±57.9) μg/mL to (3 975.65±39.21) μg/mL， and LCM from (1 779.75±23.4) μg/mL to (3 775.65±22.9) μg/mL. Further kinetic analysis indicated that the release rate constant k of free amino acids for SCM was 0.12±0.07， higher than that of LCM at 0.09±0.01， suggesting that camel milk powder processed by spray drying exhibits a higher protein digestibility during gastrointestinal digestion. This study revealed from multiple perspectives the impact of different drying processes on the digestive characteristics of camel milk powder， providing a theoretical basis for optimizing camel milk powder drying parameters and developing highly digestible functional camel milk products.
    Nutrition and Functions
    Regulatory Effects of Different Nuts on Learning and Memory Abilities in Mice
    CHEN Jiamin, NIU Ben, LIU Ruiling, FANG Xiangjun, CHEN Hangjun, YE Zihong, CHEN Qi, JIN Long, DENG Yangyong, GAO Junlong, WU Weijie, GAO Haiyan
    2026(2):190-205, DOI: 10.16429/j.1009-7848.2026.02.016
    [Abstract] (34) [HTML] (35) [PDF 47.10 K] (122)
    Abstract:
    Objective: This study aimed to investigate the effects of different types of nuts on learning and memory abilities， gut microbiota， and brain tissue metabolism in an Alzheimer's disease (AD) mouse model. Additionally， it evaluated the potential of nuts as a dietary intervention for AD treatment. Methods: AD mouse models were established using a scopolamine-induced method and divided into four groups: Normal control， model， positive control (piracetam)， and nut intervention groups (walnut， almond， and Torreya). The morris water maze (MWM) test was conducted to assess spatial learning and memory abilities. Gut microbiota changes were analyzed using 16S rDNA high-throughput sequencing， while metabolomic profiling of brain tissue was performed via liquid chromatography-tandem mass spectrometry (LC-MS/MS). Results: In the Morris water maze test， the escape latency of the model group was (45.56 ± 14.53) s， which was significantly shortened to (15.30 ± 3.38) s after walnut intervention， accompanied by a significant reduction in swimming distance. In the probe trial， the time spent in the target quadrant decreased to (11.86 ± 4.57) s in the model group and was significantly increased after nut intervention (P < 0.01). Gut microbiota analysis showed that the Chao1 and Faith's phylogenetic diversity indices were significantly reduced in the model group (P < 0.01) and significantly restored after nut intervention (P < 0.05)， along with a decreased Firmicutes/Bacteroidetes ratio. Metabolomic analysis revealed that 59 differential metabolites were identified in the model group， and 51 differential metabolites were regulated after walnut intervention， with the brain metabolic profile showing higher similarity to that of the normal control group. Conclusion: Nuts may exert intervention effects on AD by improving cognitive function， modulating gut microbiota structure， and restoring brain tissue metabolism through the gut-brain axis. Among the tested nuts， walnuts showed the most pronounced effects on cognitive improvement and brain metabolism， providing a potential dietary strategy for AD intervention.
    Isorhamnetin Inhibits Th2 Cell Differentiation and Alleviates OVA-induced Allergic Rhinitis in Mice
    KE Can, LI Jie, PU Shanyao, CHENG Dongyu, QIAN Lingbo, CHEN Fengyang
    2026(2):206-216, DOI: 10.16429/j.1009-7848.2026.02.017
    [Abstract] (35) [HTML] (37) [PDF 41.35 K] (93)
    Abstract:
    Objective: To find effective ingredients for the prevention and treatment of allergic rhinitis (AR) from plant-based foods. Method: In vitro models of mast cell degranulation and Th2 cell differentiation were used to screen the activity of some plant-based food ingredients. In vivo effects of the active substance isorhamnetin (iHN) were investigated in a mouse allergic rhinitis model induced by ovalbumin (OVA). After observing the behavioral characteristics of rhinitis， nasal tissue was collected for pathological examination， and OVA specific IgE and IgA antibody levels in serum were detected by Elisa method. The mechanism by which iHN inhibits Th2 cell differentiation was analyzed by transcriptome sequencing combined with bioinformatics techniques， and validated by western blot assay. Result: The two compounds， geniposide and vitexin， could inhibit the release of β-hexosidase from mast cells induced by C48/80， with inhibition rates of 16% and 10%， respectively. Isorhamnetin and cinnamaldehyde could effectively inhibit the differentiation of Th2 cells induced by IL-4， with inhibition rates of 28% and 19%， respectively. Nasal instillation of iHN could significantly reduce rhinitis symptoms in AR mice， reduce local tissue lesions and inflammatory cell infiltration in the nasal cavity， and inhibit the elevation of OVA specific IgE and IgA levels. Mechanism studies have shown that iHN significantly regulated T cell activation and Th2 cell differentiation related genes， downregulating IL-4/IL-13 pathway. iHN also significantly inhibited IL-4- induced STAT-6 phosphorylation. Conclusion: This study identified several chemicals derived from plant-based food that could interfere mast cell activation or Th2 cell differentiation. Among them， iHN could inhibit Th2 cell differentiation by downregulating the IL-4/STAT6 signaling pathway and effectively alleviate OVA- induced allergic rhinitis in mice.
    Mechanism of Quercetin Improving Alcoholic Liver Injury in Mice Based on Network Pharmacology
    TANG Xiaoshu, HU Bo, CHEN Xuemei, ZHANG Baixi
    2026(2):217-226, DOI: 10.16429/j.1009-7848.2026.02.018
    [Abstract] (39) [HTML] (41) [PDF 37.37 K] (112)
    Abstract:
    Objective: To investigate the potential mechanism of quercetin on alcohol-induced liver injury in mice through network pharmacology and animal experiments. Methods: The chemical constituents and their action targets of mulberries were obtained through database analysis， and the multilevel correlation network diagram of 'composition-target-pathway' was constructed to systematically reveal the potential action mechanism of mulberries. On this basis， the protective effect of quercetin on inflammation in vitro was verified by cell viability test of mulberry extract and the content of quercetin. Subsequently， the pathological changes of liver were observed by hematoxylin-eosin (HE) staining using acute alcoholic liver injury model. Enzyme-linked immunosorbent assay (ELISA) was used to detect the expression levels of liver function indexes (ALT， AST) in serum， oxidative stress indexes (MDA， SOD， GSH) and inflammatory factors (TNF-α， IL-6) in liver tissue of mice， and to evaluate the protective effect of mulberry on alcoholic liver injury. Results: Quercetin was identified as the primary bioactive component of mulberries via network pharmacology-based screening. In vitro cellular assays revealed that 10 μmol/L quercetin exerted the optimal protective effect on lipopolysaccharide (LPS)-induced RAW264.7 macrophages. Subsequent in vivo animal experiments further validated that quercetin could effectively mitigate inflammatory responses， with significant reductions in liver function markers including ALP， AST， TC， and TG， as well as the levels of pro-inflammatory cytokines tumor TNF-α and IL-6. Moreover， quercetin notably enhanced antioxidant capacity， as evidenced by elevated concentrations of SOD and GSH alongside reduced MDA levels， thereby ameliorating the oxidative stress status.
    Processing and Manufacturing
    Bioactivity and Key Components Analysis of Corn Silk Fermented with Lactobacillus rhamnosus L08
    TANG Xuewen, ZHANG Guofang, LIU Libo, SU Quan, WEI Jiazhou, CHEN Zhicheng, LI Chun
    2026(2):227-241, DOI: 10.16429/j.1009-7848.2026.02.019
    [Abstract] (30) [HTML] (39) [PDF 50.48 K] (85)
    Abstract:
    Ultrasound-assisted enzymatic hydrolysis was used to prepare corn silk extract， which was then fermented with Lactobacillus rhamnosus L08. Single-factor experiments were conducted to optimize the fermentation conditions， and the antioxidant capacity， in vitro hypoglycemic， and uric acid-lowering activities of the extract before and after fermentation were compared. Solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) was employed to analyze the changes in volatile compounds during fermentation， while quadrupole time-of-flight tandem mass spectrometry (Q-TOF MS) was used to investigate the variations in flavonoid composition and content. The results demonstrated that the optimal fermentation conditions were an inoculum size of 4%， an initial pH value of 6.5， a temperature of 37 ℃， and a fermentation duration of 24 h. After fermentation， the total flavonoid content of corn silk was (1.16±0.05) mg/mL (P<0.05)， accompanied by an enhancement in antioxidant capacity. The fermented extract exhibited inhibition rates of 77.57% and 40.09% against α-amylase and xanthine oxidase， respectively (P<0.05)， indicating a significant improvement in its hypoglycemic and uric acid-lowering effects. SPME-GC-MS analysis revealed that fermentation introduced 15 new volatile compounds while reducing the levels of undesirable flavor compounds responsible for earthy and oily odors. Additionally， Q-TOF MS analysis indicated that Lactobacillus rhamnosus L08 fermentation enriched the flavonoid profile of corn silk. This study provides scientific evidence supporting the functional development and potential applications of fermented corn silk.
    The Influence of Drying Process on the Characteristics of Protein Hydrolysate from Harpadon nehereus
    HUANG Yangna, FU Jingjing, LONG Yongjie, GAO Yijun, CHEN Junhui, MAO Junlong, CHEN Yuewen
    2026(2):242-255, DOI: 10.16429/j.1009-7848.2026.02.020
    [Abstract] (41) [HTML] (35) [PDF 53.00 K] (87)
    Abstract:
    In order to enhance the added value of dragon head fish， the optimal drying process for preparing high-quality protein hydrolysate was screened. The effects of freeze-drying (FD)， spray drying (SD) and vacuum drying (VD) on the physicochemical properties， sensory properties and antioxidant activity of protein hydrolysate from Harpadon nehereus (HNPH) were studied. The results showed that the HNPH of FD (FD-HNPH) had the smallest average particle size [(0.18 ± 0.01) nm]， and its potential absolute value [(-45.63 ± 0.38) mV] was greater than 30 mV， indicating that its solution might have higher stability. The Fourier transform infrared spectroscopy results showed that compared with FD， significant protein degradation and Maillard reaction (MR) occurred in HNPH during SD and VD processes. The results of structural characterization and sensory characteristics research indicated that the MR of HNPH in VD process mainly stayed in the intermediate stage， which led to the production and accumulation of more flavor compounds in HNPH of VD (VD-HNPH). Therefore， VD-HNPH had good sensory characteristics. In addition， VD-HNPH had the strongest reducing ability (OD700nm=0.25 ± 0.00) and DPPH scavenging ability [(73.76 ± 0.81)%]， which might be related to its highest proportion of low molecular weight peptides (48.54%) and could also be attributed to the formation of MR intermediates during the VD process. Conclusion: The VD-HNPH exhibited better characteristics， such as lower relative molecular weight， stronger antioxidant activity， and better sensory flavor characteristics， and had potential functional food application prospects.
    Preparation of Emulsified Fish Protein Gelatin and Its Physicochemical and Structural Properties
    YANG Zixuan, WU Tingting, YANG Jiangwei, QI Shenyang, SHA Xiaomei
    2026(2):256-267, DOI: 10.16429/j.1009-7848.2026.02.021
    [Abstract] (27) [HTML] (30) [PDF 50.23 K] (99)
    Abstract:
    To analyze the optimal extraction methodology for emulsified fish protein gelatin and to examine the differences in physicochemical properties and structural characteristics among different protein gelatins. The research concentrates on the scales of silver carp and utilizes the hot water extraction method to extract fish protein gelatin. The objective is to investigate the influence of the solid-liquid ratio， extraction temperature， extraction time， and extraction pH on the emulsification characteristics of fish protein gelatin， as well as to establish the optimal extraction methodology for emulsified fish protein gelatin. The findings indicated that the optimal preparation parameters for emulsified fish protein gelatin were a solid-liquid ratio of 1∶2， an extraction time of 5 hours， an extraction temperature of 80 ℃， and a pH level of 7.0. Under these conditions， the emulsification activity index of the fish protein gelatin was recorded at 61.54 m2/g， while the emulsification stability index was determined to be 34.23%. In comparison to commercially available porcine and bovine protein gelatins， fish protein gelatin presented the best emulsification characteristics. Additionally， fish protein gelatin had lower gelling (19.31 ℃) and melting temperatures (26.42 ℃)， its gel strength (501.29 g) was second to that of bovine protein gelatin with 220 freezing powers. The substituent structure of fish protein gelatin was relatively intact， while its microstructure appeared relatively flat， exhibiting smaller voids. Meanwhile， fish protein gelatins exhibited smaller particle sizes and negative zeta potentials， signifying that the protein surfaces had more negative charges and stronger electrostatic repulsive forces. The exposure of hydrophobic amino acids within the protein and the extension of the protein structure enhanced the lipophilicity of the protein， consequently improving the emulsification properties of fish protein gelatin.
    The Optimization of Enrichment Medium of Lactiplantibacillus plantarum IMAU12341
    YUAN Baoyi, LI Jianan, GAO Ran, ZHAO Xin, BAO Qiuhua
    2026(2):268-282, DOI: 10.16429/j.1009-7848.2026.02.022
    [Abstract] (25) [HTML] (34) [PDF 47.28 K] (71)
    Abstract:
    Lactiplantibacillus plantarum (L. plantarum) IMAU12341 stands out as a lactic acid bacterium with potential probiotic properties. Originally isolated from traditional fermented dairy product kefir in Jiamusi， Heilongjiang Province， it exhibits promising probiotic characteristics. To achieve high-density cultivation of L. plantarum IMAU12341， the propagation medium was optimized based on its nutritional requirements using single-factor experiments， Plackett-Burman design， steepest ascent experiments， and response surface methodology. The optimal medium formulation was determined as follows: Sucrose 28.10 g/L， soybean peptone 13.36 g/L， yeast extract 6.68 g/L， beef extract 13.36 g/L， trisodium citrate 9.56 g/L， anhydrous sodium acetate 5.33 g/L， K2HPO4 7.42 g/L， MnSO4·5H2O 0.06 g/L， and Tween 80 1.14 mL/L. Using this optimized medium， the biomass density of L. plantarum IMAU12341 reached 6.7077， and the viable cell count was 7.85 × 109 CFU/mL， representing 1.59-fold and 2.14-fold increases， respectively， compared to the unoptimized medium. These results provide valuable data and technical support for the high-density cultivation of L. plantarum IMAU12341.
    Process Optimization for Extraction Technology of Flavonoids and Polyphenols from Bamboo Shoots Using Deep Eutectic Solvents
    WU Tianqi, PENG Cancan, WANG Fuyong, YANG Yuyao, LI Meiqun, ZENG Baiquan
    2026(2):283-294, DOI: 10.16429/j.1009-7848.2026.02.023
    [Abstract] (31) [HTML] (32) [PDF 49.45 K] (102)
    Abstract:
    In order to improve the resource utilization of bamboo shell as a by-product， the flavonoids and polyphenols from bamboo shoots were extracted by deep eutectic solvent method. The optimal deep eutectic solvent system was systematically screened and compared with traditional water extraction method and organic solvent extraction method. The optimal extraction process parameters were determined by single factor test and response surface optimization. The results showed that the deep eutectic solvent system of choline chloride and oxalate had the best extraction effect on total phenols and flavonoids. Compared with the traditional water extraction method， the extraction amount of total phenols and flavonoids was increased by 6.31 times and 2.90 times， respectively. Compared with the traditional organic solvent ethanol extraction method， the extraction amount of total phenols and flavonoids was increased by 2.14 times and 2.42 times， respectively. Response surface optimization yielded the optimal extraction parameters as follows: Extraction temperature 80 ℃， extraction time 35 min， liquid-solid ratio 21∶1. Under the optimized conditions， the extraction of flavonoids and total total phenols reached 21.86 mg/g and 54.47 mg/g， respectively. In conclusion， the extraction efficiency of this method was significantly improved， and it had the characteristics of green environmental protection and low cost， which could provide theoretical basis and technical support for the extraction and in-depth development of flavonoids and polyphenols from bamboo shells.
    The Changes of Quality and Volatile Component of Walnut Oil under Different Roasting Conditions
    WANG Qing, LIU Bing, LIU Kesheng, SUN Shutao, SUN Jinyue, LIU Chao
    2026(2):295-304, DOI: 10.16429/j.1009-7848.2026.02.024
    [Abstract] (44) [HTML] (31) [PDF 45.45 K] (97)
    Abstract:
    Objective: To investigate the effects of different roasting temperatures and oil extraction methods on walnut oil yield， physicochemical properties， fatty acid composition， and volatile compounds， thereby providing theoretical support for selecting optimal processing parameters such as roasting temperature and extraction techniques. Methods: Dehulled walnut kernels were subjected to three roasting temperatures (100， 150， and 200 ℃) at varying durations. Walnut oil was extracted via cold pressing， and physicochemical properties were analyzed. Four extraction methods， cold pressing， supercritical fluid extraction， organic solvent maceration， and water extraction were applied， and the physicochemical properties of walnut oil were examined. Using cold-pressed oil from each roasting temperature as the target sample， fatty acid composition was determined via GC， volatile compounds analyzed via GC-MS combined with headspace extraction， and Pearson correlation analysis explored compound interactions. Results: Under identical cold-pressing conditions， increasing roasting temperature from 100 ℃ to 200 ℃ and extending roasting time from 5 min to 25 min， the acid value increased from less than 0.2 mg/g to greater than 0.8 mg/g (200 ℃， 25 min)， the peroxide value increased from <0.1 g/100 g to a maximum of approximately 0.35 g/100 g (200 ℃， 25 min)， and the 2- thiobarbituric acid value rose from less than 0.025 to greater than 0.15 (200 ℃， 25 min). These upward trends indicated a deterioration in walnut oil quality. Walnut oil obtained through different extraction methods exhibited significant differences in extraction yield and physicochemical properties. Solvent extraction yielded the highest extraction rate [(99.02±0.77)% at 150 ℃]， followed by supercritical fluid extraction. Both supercritical fluid extraction and aqueous extraction effectively preserved oil quality， yielding oils with significantly lower acid value， peroxide value， and TBA value at high temperatures (150-200 ℃) compared to solvent extraction and cold pressing. Under cold-pressing conditions， excessively high roasting temperatures altered the composition of volatile compounds in walnut oil， with significant correlations observed among multiple compounds. Conclusion: In practical production， appropriate roasting temperatures and extraction methods should be selected based on specific requirements. Simultaneously， Pearson correlation analysis provided scientific basis for flavor regulation and quality enhancement. Future research might further optimize roasting conditions to precisely control the formation of volatile compounds， thereby enhancing the market competitiveness of walnut oil products.
    Preparation and Flavor Quality Analysis of Instant White Tea Powder with Aquilaria sinensis Leave
    WANG Yuwan, DUAN Min, GUO Xiongwei, LI Liting, CHEN Jianxin, YIN Junfeng
    2026(2):305-317, DOI: 10.16429/j.1009-7848.2026.02.025
    [Abstract] (29) [HTML] (37) [PDF 44.02 K] (99)
    Abstract:
    The study aimed to enhance the flavor profile and brewing convenience of Yunnan white tea with Aquilaria sinensis leave through the development of optimal instant tea preparation technology. Employing white tea as the primary raw material and Aquilaria sinensis leaves as the supplementary material， the process was optimized through orthogonal test and fuzzy comprehensive evaluation. The flavor quality of the product was assessed using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The results showed that the optimal process conditions for agarwood white tea instant tea were as follows: A white tea to Aquilaria sinensis leaf ratio of 3.5∶1， a material -to liquid - ratio of 1∶15， an extraction temperature of 85 ℃， and an extraction time of 40 minutes. Under these conditions， the product exhibited the best flavor， stable organizational state， and a sensory fuzzy comprehensive score of 101.76 ± 1.15. Further research revealed that the main aroma compounds (OAV > 1) in both instant Aquilaria sinensis leaf tea (ATL) and instant white tea (WTL) groups were hexanal， nonanal， phenylethanal， octanal， and β-ionone. Although there were some differences in other aroma compounds between the two groups， the dominant flavor profiles remained fresh fruity， woody， and floral. This phenomenon indicated a significant similarity and complementarity in the aroma characteristics of Aquilaria sinensis leaves and white tea， providing theoretical support for their synergistic application. This study not only revealed the intrinsic connection between Aquilaria sinensis leaves and white tea in terms of aroma composition but also lays a scientific foundation for developing instant tea products with unique flavor characteristics.
    Storage and Preservation
    UV-C Treatment Combined with Near-freezing Temperature to Allevite Mildew Rot Disease of Prunes by Phenylpropanoid Metabolism
    JIN Lili, SUN Lina, MA Wenqiang, YANG Zhongqiang, MA Junjie, CUI KuanbO
    2026(2):318-330, DOI: 10.16429/j.1009-7848.2026.02.026
    [Abstract] (26) [HTML] (33) [PDF 55.05 K] (81)
    Abstract:
    In order to explore the effects of ultraviolet (UV-C) treatment combined with near-freezing temperature (NFT) on mildew rot of postharvest prunes. Prunes was treated with 2.0 kJ/m2 dose of UV-C irradiation. The control group and UV-C group were placed at 1-2 ℃， the NFT group and UV-C+NFT group were placed at (-1.5 ± 0.5)℃， and the relative humidity of each group was 90%-95%. After 48 h， Penicillium crustosum injury inoculation test was performed. After 80 d of storage under the above conditions， the inoculation incidence， lesion diameter， phenylpropanoid metabolism and anthocyanin biosynthesis-related enzyme activities of Prunus fruits were determined regularly. The results showed that 2.0 kJ/m2 UV-C+NFT treatment significantly reduced the incidence of inoculation and the crease of lesion diameter of prunes. On the 50th day of storage， the inoculation incidence in the UV-C+NFT group was 2.22%， which was 97.78% and 66.72% lower than that in the UV-C group and the NFT group (P<0.05). The diameter of prune fruit spots in each group (CK， UV-C， NFT， UV-C+NFT) was 12.84， 9.53， 3.20， 3.11 mm， respectively， with the UV-C+NFT group being 75.78% lower than that of the CK group (P<0.05). UV-C+NFT treatment enhanced the activities of PAL， C4H， 4CL， increased the total phenols， flavonoids and lignin content. During the entire storage period， UV-C+NFT treatment promoted the accumulation of anthocyanin content in the prunes by enhancing the activities of CHS， CHI， F3H， DFR， ANS and UFGT. At the end of storage， the activities of CHS， CHI， F3H， DFR， ANS and UFGT in UV-C+NFT group were 1.94， 2.02， 1.31， 1.48， 1.57， 1.74 times higher than those in CK group (P<0.05)， and the total anthocyanin content was 42.81% higher than that in CK group (P<0.05). Therefore， UV-C+NFT treatment increased the content of secondary metabolites and the accumulation of anthocyanin in prune fruits by activating the phenylpropane metabolic pathway and anthocyanin biosynthesis， enhanced the resistance of prune fruits to mold rot， and inhibited the increase of inoculation incidence and lesion diameter of prunes. UV-C+NFT could be used as an environmentally friendly way to control the occurrence of postharvest diseases of prune， which could provide technical reference and theoretical basis for reducing postharvest mildew rot of prunes.
    Inhibitory Effects of Soy Protein Isolate-based Pickering Emulsion on Spoilage Bacteria in Refrigerated Hairtail
    LIU Yanwei, ZHENG Yan, LUO Yuting, CHEN Jiasheng, ZHANG Bin, CHEN Jing
    2026(2):331-341, DOI: 10.16429/j.1009-7848.2026.02.027
    [Abstract] (37) [HTML] (36) [PDF 49.32 K] (103)
    Abstract:
    To investigate the inhibitory effects of Pickering emulsion (PE) and tea tree oil (TTO) on Pseudomonas putida and their preservation efficacy in refrigerated hairtail (Trichiurus lepturus)， this study applied gradient treatments of minimum inhibitory concentration (1/2 MIC， MIC， and 2 MIC) to analyze the impacts of PE and TTO on bacterial growth curves， cell viability， biofilm integrity， and DNA damage. Based on a 4 ℃ refrigerated hairtail model， the regulatory effects of their respective MICs on quality indices were evaluated， including total viable count (TVC)， Pseudomonas count， pH value， and total volatile basic nitrogen (TVB-N). The results demonstrated that PE significantly suppressed P. putida activity by targeting and disrupting bacterial membrane integrity， thereby inducing intracellular protein leakage. At the MIC level， the antibacterial rate of PE was 49.15% higher than that of TTO， whereas TTO only temporarily delayed bacterial proliferation. In the refrigeration trial， PE treatment reduced TVC and Pseudomonas counts by 17.98% and 26.49%， respectively， compared with the control group. It also effectively lowered the pH value (from 7.4 to 7.1) and reduced TVB-N accumulation (by 51.76%)， extending the shelf life to 9 d， compared with 6 d for the control. This study confirmed that the PE system， as a green alternative to chemical preservatives， holds potential for suppressing specific spoilage organisms in aquatic products， maintaining sensory quality， and reducing environmental impact. It also provided a theoretical basis for designing plant protein-polysaccharide cooperative delivery systems.
    Analysis and Detection
    Multidimensional Analysis of Quality Characteristics of Different Varieties of Water Bamboo (Zizania latifolia) Shoots Based on the Entropy Weight Method
    ZHAO Xuening, LIU Ruiling, HAN YanchaO, WANG Guannan, SHENTU Xuping, YANG Mengfei, GAO Haiyan, CHEN Hangjun
    2026(2):342-354, DOI: 10.16429/j.1009-7848.2026.02.028
    [Abstract] (27) [HTML] (37) [PDF 53.26 K] (92)
    Abstract:
    Objective: Traditional quality evaluation standards for water bamboo (Zizania latifolia) shoots remain relatively simplistic， lacking a comprehensive multi-dimensional assessment system. This study systematically analyzed the major nutritional components and functional characteristics of sixteen different cultivars of water bamboo shoots to establish a scientific foundation for quality evaluation， variety breeding， and processing utilization. Methods: Sixteen Zizania latifolia cultivars were assessed for multiple quality dimensions， including sensory attributes (color parameters L*， a*， b*， texture characteristics of hardness and crispness)， cell wall composition (cellulose and lignin content)， nutritional components (soluble protein， soluble sugars， reducing sugars， and starch content)， and antioxidant capacities (total flavonoids， total phenolics， ascorbic acid content， DPPH free radical scavenging activity， and hydroxyl radical scavenging ability). Following dimension reduction of the multivariate data， a comprehensive evaluation was performed using the entropy weight method to identify high-quality cultivars. Results: Based on the comprehensive evaluation， the top five cultivars in descending order were: ｀Zhejiao No.12' ｀Suzhoujiao' ｀Longjiao No.2' ｀Zhejiao No.10' and ｀Guangxijiao'. Notably， ｀Xiaolatai' excelled in sensory attributes， securing a top-five position. In terms of nutritional quality， both ｀Deqingjiao' and ｀Zhongqiujiao' ranked among the top five cultivars. ｀Zhejiao No.8' distinguished itself with superior cell wall characteristics， earning its place in the top five rankings. Conclusions: This study pioneered the application of entropy weight method for comprehensive quality evaluation of water bamboo shoot cultivars， effectively differentiating quality characteristics among various varieties. The established evaluation system might serve as a reference for quality screening methodologies of other fruits and vegetables. Future research could integrate multi-omics technologies to further elucidate the mechanisms underlying quality formation in water bamboo shoots， thereby providing certain theoretical support for cultivar improvement and industrial applications.
    RGB-D Food Nutrition Assessment Driven by Progressive Bidirectional Fusion and Complementary Feature Activation
    YAO Pengquan, LIU Qian, LIU Libo
    2026(2):355-366, DOI: 10.16429/j.1009-7848.2026.02.029
    [Abstract] (31) [HTML] (36) [PDF 52.27 K] (102)
    Abstract:
    Objective: Food nutrition assessment plays a crucial role in guiding dietary health and disease prevention. However， existing RGB-D food nutrition assessment models suffer from inefficient interaction between hierarchical features， redundant hierarchical representations， weak correlation of multimodal features， and high computational costs. Methods: This paper proposed an RGB-D food nutrition assessment model driven by progressive bidirectional fusion and complementary feature activation. First， a Progressive Bidirectional Fusion Module was designed to exploit bidirectional information flows and two-stage progressive fusion. Specifically， it utilized high-level semantics to calibrate low-level details and low-level features to enhance high-level representations， thereby strengthening multi-scale feature correlations， suppressing redundancy， and yielding complementary RGB-D multimodal features through hierarchical concatenation. Second， a complementary feature activation module was constructed， jointly leveraging spatial domain local weighting from a reverse feature pyramid (RevFP) and channel domain dynamic interaction via efficient channel attention (ECA) to activate complementary multimodal features， enhancing intermodal correlations while reducing computational overhead. Results: The proposed method achieved an average PMAE of 17.7% on the Nutrition5k dataset， with PMAE values for calories， mass， fat， carbohydrates， and protein being 14.6%， 10.3%， 23.3%， 20.3%， and 20.0% respectively. In terms of computational costs， the model parameters， computational complexity， and inference speed reached 106.68×106， 64.52×109， and 16.1 frame/s， demonstrating its effectiveness. Conclusion: The proposed method provides an effective solution for food nutrition assessment tasks.
    Analysis of Fingerprints and Characteristic Components of Chrysanthemum from Different Origin
    CAO Junxi, KAN Qixin, CHEN Feilong, ZHOU Wenlu, SUN Jinling, ZHANG Xin, LIU Yaojun, HE Liping, HUANG Yansheng, XIAO Jie
    2026(2):367-378, DOI: 10.16429/j.1009-7848.2026.02.030
    [Abstract] (34) [HTML] (33) [PDF 45.73 K] (96)
    Abstract:
    The Hangbai chrysanthemum is one of the famous 'Eight Flavors of Zhejiang' and is rich in various bioactive compounds. Tongxiang， Zhejiang， is the origin of the Hangbai chrysanthemum. To systematically reveal the differences and fluctuation patterns of chemical components in chrysanthemums from different origins and distinguish the authentic Hangbai chrysanthemum from other chrysanthemum varieties， this study employed a combination of colorimetry， thin-layer chromatography (TLC)， and high-performance liquid chromatography (HPLC)， along with multivariate statistical methods such as principal component analysis (PCA) and hierarchical clustering analysis. A total of 16 chrysanthemum samples from different origins were systematically analyzed， and a liquid chromatography fingerprint was established. The experimental results showed that the powder of Gong chrysanthemum and Mao chrysanthemum exhibited significant differences in color compared to other chrysanthemum powders， but the color difference alone was not sufficient to completely distinguish authentic from non-authentic chrysanthemums. Chlorogenic acid， luteolin-7-O-glucoside， and 3，5-O-dicaffeoylquinic acid showed significant differences on the chromatographic plate， with Mao chrysanthemum displaying unique characteristic differences during the chromatographic development process， which could serve as its key marker component. The liquid chromatographic profile of Hangbai chrysanthemum from Anhui was found to be similar to that of the authentic variety， and PCA and clustering analysis further indicated a high degree of similarity to the authentic Hangbai chrysanthemum. The liquid chromatography fingerprint and the multi-modal analysis methods established in this study provided a reliable technical framework for the identification of authentic chrysanthemums， quality standardization evaluation， and the screening of characteristic markers.
    Quality Evaluation of 8 Kinds of Yunnan Characteristic Medicinal and Edible Plants Based on Partial Least Squares
    LU Yan, ZHOU Tianli, HU Yunfei, HE Jinsong, ZHAO Ming, TANG Qingyan
    2026(2):379-391, DOI: 10.16429/j.1009-7848.2026.02.031
    [Abstract] (31) [HTML] (30) [PDF 53.53 K] (108)
    Abstract:
    To investigate differences in the comprehensive nutritional quality among food-medicine homologous plants， eight characteristic Yunnan medicinal and edible plants， Angelica sinensis， stems and leaves of Panax notoginseng， Astragalus spp.， white hyacinth bean (Lablab purpureus)， Polygonatum kingianum， Gastrodia elata， monk fruit (Siraitia grosvenorii)， and Ganoderma lucidum， were selected as research objects. Their nutrient components， active component contents， and antioxidant activities， were determined. Correlation analysis， principal component analysis (PCA)， and partial least squares (PLS) methods were then applied to conduct a comprehensive quality evaluation of these eight species. The results showed significant differences (P < 0.05) in the contents of both nutrients and mineral elements among the eight medicinal and edible plants. The protein content ranged from 5.90% to 22.36%， fat content from 1.87% to 2.05%， moisture content from 6.89% to 13.27%， ash content from 0.89% to 10.78%， and carbohydrate content from 61.83% to 81.89%. The Cu content in Siraitia grosvenorii [(203.61 ± 57.92)mg/kg] and the Fe content in Angelica sinensis [(306.57 ± 21.74)mg/kg] were significantly higher than those in the other samples， respectively. Furthermore， Panax notoginseng stems and leaves exhibited significantly higher contents of multiple elements， including Zn， Mn， K， Mg， and Ca， compared to the other samples (P < 0.05). The contents of total phenols and total flavonoids were positively correlated with the DPPH and ABTS+ radical scavenging rates (P < 0.05). Correlation analysis revealed significant correlations among different nutritional components. Principal component analysis showed that the top three plants in terms of comprehensive nutritional quality were Panax notoginseng stems and leaves， White hyacinth bean， and Astragalus membranaceus. Partial least squares discriminant analysis (PLS-DA) could effectively distinguish the different types of medicinal and edible plants， and the model exhibited stable performance with good predictive ability. Furthermore， Fe， moisture， fat， total phenols， total flavonoids， Cu， Zn， and K were identified as the main differential marker components among the eight medicinal and edible plants.
    Real-time PCR for Detection and Quantitative Study of Four Mackerel Derived Components
    LI Jie, FU Lili, WANG Jiafang, XU Rong, CHEN Jian, QIAN Yunkai
    2026(2):392-403, DOI: 10.16429/j.1009-7848.2026.02.032
    [Abstract] (28) [HTML] (32) [PDF 47.40 K] (94)
    Abstract:
    Objects: In order to establish a real-time PCR rapid detection method for Scomber scombrus and Scomber japonicus， Scomber australasicus， Scomber colias. Methods: Two sets of primers and probes were designed using the mitochondrial cytb gene of S. scombrus and the universal mitochondrial cytb gene sequences of S. japonicus， S. australasicus， and S. colias as target genes. Real-time PCR amplification was performed. Results: This method had high specificity and sensitivity. In real-time PCR assay， the genomic DNA sensitivity of S. scombrus， S. japonicus， S. australasicus and S. colias could reach 10-2 ng. The mass fraction sensitivity of S. scombrus could reach 1%， while of S. japonicus， S. australasicus， S. colias could reach 0.01%. The mass fraction errors of S. scombrus were less than or equal to ±5.9%， and the mass fraction errors of S. japonicus， S. australasicus， S. colias less than or equal to ±6.6%. In dual real-time PCR assay， the DNA sensitivity of S. scombrus， S. japonicus， S. australasicus and S. colias could reach 10-2 ng. When S. scombrus and S. japonicus were mixed in different mass fractions， the mass fraction sensitivity of S. scombrus could reach 90%， and the mass fraction sensitivity of S. japonicus could reach 1%. When they were mixed in same mass fractions， S. scombrus could not be detected， and the mass fraction sensitivity of S. japonicus could reach 0.01%. Conclusion: This method could distinguish the authenticity of S. scombrus， S. japonicus， S. australasicus and S. colias.
    Rapid Quantitative Detection of Burkholderia gladioli pv. cocovenenans in Food
    LIANG Meidan, XIAO Jian, CHEN Kai, LEI Yan, CAO Xiafei, SUN Xueqi, ZHOU Weijie, BAI Weibin
    2026(2):404-415, DOI: 10.16429/j.1009-7848.2026.02.033
    [Abstract] (25) [HTML] (31) [PDF 49.16 K] (89)
    Abstract:
    A rapid molecular quantitative detection method for Burkholderia gladioli pv. cocovenenans in food was established by droplet digital PCR (ddPCR). Through sequence alignment analysis， the target gene bonM of B. gladioli pv. cocovenenans was selected， and primers and probes were designed and screened. The annealing temperature of the reaction system was optimized， and the specificity， quantitative linear range， stability， and accuracy of the method were validated using standard strains and artificially contaminated samples. The results showed that the amplification efficiency (E) of the primers and probes was 96.2%， with R2=0.996. The optimal annealing temperature for the ddPCR reaction was confirmed to be 53-55 ℃. The established ddPCR method enabled specific detection of B. gladioli pv. cocovenenans. A linear relationship was observed for the copy number of the target gene bonM within the range of 1.6-5 483.33 copies/μL (R2=0.999). In reproducibility tests at a DNA mass concentration of 1.6 pg/μL， the limit of quantification (LOQ) was determined to be 1.78 copies/μL， with a relative standard deviation (RSD) of 16.29%， meeting the requirements for precision and stability. The accuracy of the method was validated through artificially contaminating samples. The conversion of gene copy numbers of B. gladioli pv. cocovenenans to colony-forming units (CFU) showed that the relative error between the calculated and the actual added quantities ranged from 0.53% to 16.93%， demonstrating the capability for precise quantitative detection. The ddPCR method established in this study can be applied for the rapid and accurate quantitative detection of B. gladioli pv. cocovenenans in food， providing a molecular precision quantitative detection technology for food safety regulation.
    Analysis of 8 Kinds of Water-soluble Vitamins in Submilliliter Volumes of Human Breast Milk by UPLC-MS/MS
    WANG Yaling, QIAO Weicang, ZHANG Minghui, LIU Yan, LIANG Chao, JIAN Liuyu, ZHAO Junying, CHEN Lijun
    2026(2):416-424, DOI: 10.16429/j.1009-7848.2026.02.034
    [Abstract] (33) [HTML] (28) [PDF 41.40 K] (96)
    Abstract:
    The content of water-soluble vitamins in human breast milk is crucial to the health of infants， serving as indispensable micronutrients for their growth and development. Accurate quantitation of these vitamins is a vital technical guarantee for studying their distribution patterns in human breast milk， developing infant formula foods， and ensuring the nutritional and health needs of both infants and mothers. Given the preciousness of human breast milk and the complexity of its matrix， current methods developed for detecting water-soluble vitamins in infant formula milk powder present issues such as large sample volumes， complex pretreatment procedures， and low detection throughput， rendering them unsuitable for human breast milk. In this study， a method using ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established for the detection of water-soluble vitamins in human breast milk. With only 0.5 mL of human breast milk required， the method allowed for the simultaneous detection of eight water-soluble vitamins-including thiamine， riboflavin， nicotinic acid， nicotinamide， pantothenic acid， pyridoxine， pyridoxal， and vitamin C-within 8 min. Methodological validation demonstrated excellent repeatability， high accuracy， and precision， indicating that this method could be used stably， rapidly， and simply for the detection of multiple vitamins in human breast milk. It provided data support for the development of infant formula milk powder.
    Advances
    Research Progress on Dietary Fiber Improving Alzheimer's Disease via the Gut-brain Axis
    HU Xinyu, JIA Mengzhen, YU Pinglian, NIU Liyuan, LIU Zhigang
    2026(2):425-440, DOI: 10.16429/j.1009-7848.2026.02.035
    [Abstract] (48) [HTML] (32) [PDF 69.15 K] (104)
    Abstract:
    Alzheimer's disease (AD) is the most common type of dementia， and there is currently no specific medication that can cure or effectively reverse its progression. Dietary intervention， as a safe and widely applicable strategy， has attracted increasing attention. Numerous studies have demonstrated that dietary fiber， particularly soluble dietary fiber (SDF)， can alleviate neuroinflammation associated with AD pathology. The gut-brain axis， a critical communication pathway connecting the gastrointestinal tract and the central nervous system， with its core component-the gut microbiota-is considered a key mechanism through which diet modulates brain health. This review summarized how dietary fiber， especially SDF， modulates AD-related physiological processes by reshaping the gut microbiota. The main mechanisms included the regulation of key metabolites， immune pathways， endocrine pathways， and vagus nerve signaling. Although current research still had certain limitations， existing evidence strongly suggested that diets rich in dietary fiber hold significant potential for maintaining cognitive health. These findings also provide important theoretical support for the food industry in developing functional foods aimed at promoting cognitive well-being. In the future， research on dietary fiber and the gut-brain axis was expected to drive innovations in food ingredient utilization， formulation optimization， and the synergistic application of prebiotics. This will offer new opportunities for food research and development and market expansion in the fields of healthy aging and brain health.
    Advances on Mechanisms and Applications of n-3 Polyunsaturated Fatty Acids in Preventing Food Allergies
    LI Shuting, LIU Qi, ZHANG Haoyue, ZHAO Yuqing, LU Yuanqiang, HAN Feifei
    2026(2):441-451, DOI: 10.16429/j.1009-7848.2026.02.036
    [Abstract] (40) [HTML] (35) [PDF 50.24 K] (93)
    Abstract:
    Food allergy， an increasingly severe public health issue globally， exhibits a rising prevalence year by year， yet effective treatments remain scarce. n-3 Polyunsaturated fatty acids (n-3 PUFA) have emerged as a research focus for preventing food allergies due to their immunoregulatory properties. By reviewing relevant epidemiological surveys， animal experiments， and human clinical trials， this paper systematically elaborated on the classification and sources of n-3 PUFA and their molecular mechanisms in preventing food allergies through interfering with immune cell functions. It also provided an in-depth analysis of the application effects of n-3 PUFA in different populations， including pregnancy， lactation， and infancy， thereby offering a comprehensive understanding of the progress in applied research on n-3 PUFA in preventing food allergies and providing references for future studies. The results indicated a significant association between n-3 PUFA intake and reduced food allergy risk， particularly when women supplement with n-3 PUFA during pregnancy and lactation， which could significantly enhance the offspring's allergy resistance and decrease the risk of related allergic diseases for both mothers and offspring. However， n-3 PUFA intake during infancy does not significantly prevent food allergies. This discrepancy might be related to factors such as dosage， timing， and duration of use. Therefore， future research should delve deeper into the specific mechanisms of n-3 PUFA in preventing food allergies and the optimal supplementation strategies for different populations.
    The Structural Properties， Preparation and Delivery Systems of Natural Flavonoids
    REN Likun, WANG Didi, WANG Dangfeng, CUI Fangchao, LI Tingting, WANG Shulin, LI Jianrong
    2026(2):452-462, DOI: 10.16429/j.1009-7848.2026.02.037
    [Abstract] (37) [HTML] (33) [PDF 54.91 K] (90)
    Abstract:
    Flavonoids are important secondary metabolites of natural polyphenols in plants， and have been widely concerned for their antioxidant， anti-inflammatory and other biological activities. According to the World Health Organization， chronic diseases such as cardiovascular disease and diabetes cause about 44.8 million deaths globally each year， and clinical studies have shown that daily dietary intake of foods high in flavonoids can significantly reduce the risk of chronic diseases by 10%-20%. However， the low extraction rate， low water solubility， poor stability and low bioavailability of flavonoids limit their application and development. The bioactivity and processing properties of flavonoids are closely related to their structure. At present， the overview of flavonoids mainly focused on activity verification and application development， and the systematic discussion of structural characteristics， structure-activity relationship and high-value utilization path was still insufficient， which was difficult to provide comprehensive guidance for the scientific development and application of natural flavonoids. Therefore， the classification and structural characteristics of flavonoids were systematically summarized in this paper， and the advantages and limitations of different extraction methods were deeply discussed， which provided a theoretical basis for improving the extraction efficiency of flavonoids. In addition， a novel nanodelivery system based on flavonoids and its action mechanism were described in this paper， which provided a theoretical basis for the industrial application of natural flavonoids in functional food， biomedicine and cosmetics.
    Application of Microparticle Treatment in Protein Modification
    WU Lanying, WANG Xufeng, HE Xiaohong, XU Zhou, CHENG Yunhui
    2026(2):463-472, DOI: 10.16429/j.1009-7848.2026.02.038
    [Abstract] (26) [HTML] (26) [PDF 51.68 K] (94)
    Abstract:
    Microparticles refer to protein particles with different sizes， morphology， surface properties， and functional properties obtained by different treatment methods. Microparticle proteins could not only be used as a fat substitute and ingredient in plant protein products， but also as food grade particles for the delivery of bioactive substances. In this paper， different preparation methods， functional properties， applications status and prospects of microparticle proteins were reviewed， ultimately proving a theoretical basis for the development of novel healthy foods and the advancement of high-value utilization of protein resources.
    The Effects of Superfine Grinding on the Structure and Activity of Dietary Fiber
    ZHU Danshi, XIE Binghan, DAI Xiangyu, WANG Yiwei, ZHANG Chuyan, GONG Dezhuang, LIANG Zhitang, ZHOU Xiyong
    2026(2):473-483, DOI: 10.16429/j.1009-7848.2026.02.039
    [Abstract] (47) [HTML] (40) [PDF 54.81 K] (100)
    Abstract:
    The physicochemical properties and bioactivities of dietary fiber are closely related to the particle size， structure， type and number of active groups. Superfine grinding treatment is often used for the extraction and modification of dietary fiber， which can improve physicochemical properties and bioactivities of dietary fiber by reducing the particle size and changing the structure. This paper reviewed commonly used ultrafine grinding techniques， including ball milling and high-pressure homogenization， and summarized the effects of ultrafine grinding on the physicochemical properties and biological activities of dietary fiber. It could provide some theoretical reference for improving the quality and comprehensive utilization of dietary fiber.
    Physicochemical Properties of Shellac and Its Applications in Food Industries
    LIU Zhe, WU Gang, LIU Xiyuan, SHI Aimin, WANG Qiang, LU Xin
    2026(2):484-494, DOI: 10.16429/j.1009-7848.2026.02.040
    [Abstract] (34) [HTML] (30) [PDF 60.55 K] (80)
    Abstract:
    Shellac， a natural resin secreted by insects， has emerged as a vital bio-based material in the food industry owing to its unique physicochemical properties. However， inherent limitations such as strong hydrophobicity， poor stability in alkaline environments， and limited functionality restrict its application in complex food systems. This article comprehensively reviewed the chemical composition and structural characteristics of shellac， with an emphasis on deciphering its physicochemical properties and modification strategies. Additionally， it summarized the construction of shellac-based systems and evaluates their applications in food coatings， packaging， and functional additives.
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    Influencing Factors of Low Salted Egg Yolk and Their Quality Evaluation
    CHEN Yanlin, WANG Xiujun, BAO Huanhuan, HU Rongnian, ZHANG Lu
    2025,25(6):239-250, DOI: 10.16429/j.1009-7848.2025.06.021
    [Abstract] (203) [HTML] (480) [PDF 49.58 K] (5022)
    Abstract:
    In order to explore the effect of low-salt salted salted egg yolk on its quality， the effects of salted egg white concentration， salting time and temperature， and the ratio of auxiliary materials on the salt content of salted egg white， salted egg yolk， heart permeability， sanding， chromaticity and sensory score were investigated by single factor experiment， and then the quality of salted egg yolk was preliminarily evaluated by orthogonal test. The optimal quality control points of salted egg yolk were obtained by range and variance analysis， that is， the mass fraction of salted egg yolk was 12%， the salting time was 6 weeks， and the salting temperature was 24 ℃， and the sensory score of salted egg yolk was 86.31， the sandiness was 0.82， the redness value was 16.01， and the comprehensive score was 0.81. The salt content of salted egg white was 4.45%， which was 38.11% lower than the sodium chloride content of 7.19% in the traditional saturated brine immersion method.
    Characteristics of Food Gel and Its Application in Oral Processing
    Zhang Fennan, Yu Jinghu
    2022,22(10):87-96, DOI: 10.16429/j.1009-7848.2022.10.010
    [Abstract] (621) [HTML] (1753) [PDF 1.78 M] (4265)
    Abstract:
    In recent years， the lack of basic data on the correlation between food texture and oral processing ability， which restricts the development and manufacture of food with good taste and matching with the oral processing ability of the elderly population， has aroused people's interest in the research of soft materials， especially food gel breakage behavior. By analyzing the variation law of the complete stress-strain curve of the composite gel with different mass concentration， the relationship between fracture stress， fracture strain， young modulus and specific perceptible texture characteristics was explored， and a regression equation model between texture characteristics and compression parameters was established， and a chewing experiment based on the biomimetic mastication platform was carried out. The number of fragments and the maximum masticatory force after chewing were analyzed， and the viscoelastic constitutive model of the gel was established. The results showed that the fracture stress and fracture strain had great influence on the breakage behavior of food gel， and the gel with lower fracture stress and lower fracture strain value was more easily decomposed into a large number of debris， and the specific compression parameters had a significant effect on the gel texture parameters. These results are of great significance for developing gel food materials for the elderly.
    Stabilization and Targeted Delivery of Food Functional Factor and Precision Nutrition
    Tan Mingqian, Cui Guoxin, Yu Xiaoting, Chen Yannan, Liu Kangjing, Huang Shasha, Li Jiaxuan, Song Yukun
    2022,22(7):1-20, DOI: 10.16429/j.1009-7848.2022.07.001
    [Abstract] (1233) [HTML] (1558) [PDF 5.10 M] (3572)
    Abstract:
    Dietary structure and nutritional balance are important for human health， and the irrational diet is closely related to the high incidence of chronic diseases. Precision nutrition aims to provide safe and efficient nutritional intervention according to individual background characteristics， improve dietary imbalance， maintain human health， and effectively prevent and control diseases. Functional factors in food can regulate human function by activating enzyme activity or other ways， which is an important material basis for precision nutrition and an important means for nutritional regulation. Aiming at the problems of poor solubility， stability and bioavailability of functional factors， the establishment of the steady-state targeted delivery system helps to improve the stability and bioavailability of functional factors， realize the controlled release of targeted action sites in vivo， and provide the pathways and methods of nutritional intervention for precision nutrition. In this paper， the key links between precision nutrition and life and health， the promotion effect of targeted delivery of food functional factors on the realization of precision nutrition， and the bottleneck problems were summarized， and the current situation of steady-state targeted delivery and controlled release of functional factors， as well as the internal relationship and important role of precision nutrition was discussed. The steady-state targeted delivery of active peptides， unsaturated fatty acids， polyphenols， and carotenoids， as well as their nutritional intervention effects on inflammatory bowel disease， cancer， alcoholic fatty liver， atherosclerosis， and obesity were introduced in detail. The development trends， opportunities， and challenges of precision nutrition industry in China were summarized and prospected， aiming to provide reference for steady-state targeted delivery of food functional factors to boost and promote the scientific research and industrial application of food functional factors.
    Research Advances on the Physiological Function of Flavonoids Based on Gut Microbiota
    Li Tao, Li Qili, Zhang Qun, Lai Dengni, Deng Fangming, Shan Yang
    2022,22(2):357-368, DOI: 10.16429/j.1009-7848.2022.02.038
    [Abstract] (1152) [HTML] (2548) [PDF 1.23 M] (2980)
    Abstract:
    Flavonoids are a kind of polyphenolic compounds with 2-phenyl flavone structure， which are widely found in fruits， vegetables and tea leaves， and have the functions of anti-oxidation， reducing blood lipids， regulating blood glucose and inhibiting inflammation. Numerous studies have corroborated that the metabolic absorption and physiological function of flavonoids in vivo are closely related to gut microbiota. In this paper， we elucidated the interaction between flavonoids and gut microbiota from the structure and function of gut microbiota， types and products of microorganisms involved in metabolism， types and activities of metabolic enzymes and other aspects， summarized the mechanism of flavonoids in preventing obesity， diabetes， irritable bowel syndrome， cardiovascular disease and Alzheimer's disease by regulating gut microbiota， so as to provide theoretical basis for the application of flavonoids in functional foods.
    Research Progress on Multi-scale Structure Change and Quality Function of Food
    Wang Qiang, Li Lin, Ju Xingrong, Zhao Guohua, Zhang Hongbin, Rao Pingfan, Wang Shaoyun, Xu Xiaojuan, Shi Aimin, Liu Hongzhi
    2022,22(1):1-11, DOI: 10.16429/j.1009-7848.2022.01.001
    [Abstract] (1451) [HTML] (2567) [PDF 2.61 M] (2530)
    Abstract:
    Food is a kind of multiphase and multicomponent complex system,and its component structure directly determines its quality function.With the in-depth understanding of the multi-scale structure changes of characteristic components in food processing and the in-depth intersection and integration of physics,chemistry,biology and material science,the multi-scale structure changes and quality function regulation of food also present a new direction and trend.In this paper,the basic concept,connotation and denotation of multi-scale structure of food were firstly proposed,and the research status and latest progress of multi-scale structure change and quality function of food were summarized,aiming to enrich the basic theoretical system of food structure-activity relationship and provide theoretical basis and technical approach for precise control of quality function in food processing.
    Induction of Plantaricin RX-8 from Lactobacillus plantarum RX-8 Production by Co-culture
    Nie Rong, Li Xue, Gao Yakun, Liu Guorong, Wang Chengtao, Sun Baoguo
    2022,22(1):21-30, DOI: 10.16429/j.1009-7848.2022.01.003
    [Abstract] (1014) [HTML] (2419) [PDF 1.36 M] (2487)
    Abstract:
    Objective:Lactobacillus plantarum RX-8 was isolated from Chinese traditional pickles and shown to produce plantaricin EF,a genetically characterized inducible class IIb bacteriocin.It has broad spectrum antibacterial ability,good processing application characteristics and great potential application as a natural food biological preservative.However,plantaricin EF encounter various limits both in industrial fermentation and application because of its low synthesis.This work aimed at showing the effect of exogenous microorganisms act as an environmental stimulus activating plantaricin EF production by Lactobacillus plantarum RX-8.Method:Based on the existing conventional pure culture conditions and the main influencing factors of bacteriocin production by strain RX-8,two pure culture model systems with low and no bacteriocin production were established.Aliquots of the 16 strains from different fermented food sources were added to fresh MRS broth containing Ca.108 CFU/mL of an overnight culture of Lactobacillus plantarum RX-8.By comparing the bacteriocin antibacterial activity in co-culture and pure culture,the best co-culture induced strains and their conditions were screened and determined.To study the specific types of induction,the inducing activity of different treatments with living-cells and supernatants were tested.Results:When Bacillus subtilis BS-15 from grain vinegar was co-cultured with the strain RX-8,it showed significant induction ability (P<0.01).The best bacteriocin production was induced by co-cultivation as follows:the optimal inoculation ratio of Bacillus subtilis BS-15 and Lactobacillus plantarum RX-8 was 10:1,and the inoculation concentration was 108 CFU/mL and 107 CFU/mL respectively.It was speculated that the induction was caused by the protein substances secreted by Bacillus subtilis BS-15.Conclusion:Taken together,the results suggest that the presence of specific microorganisms act as environmental stimulus activating plantaricin EF production.Microbial co-cultivation can be used as an important technical means to increase the production of lactic acid bacteria.
    Studies on the in Vitro Antioxidant Activity and Alleviation of DSS-induced Oxidative Damage in Mice Colon of Lactobacillus plantarum BF_15 Derived from Breast Milk
    Zhang Na, Zhao Lina, Li Chen, Niu Zhihua, Kang Hongyan, Tian Hongtao, Luo Yunbo
    2022,22(1):67-77, DOI: 10.16429/j.1009-7848.2022.01.008
    [Abstract] (855) [HTML] (2260) [PDF 1.56 M] (2459)
    Abstract:
    In this study,with Lactobacillus rhamnosus GG (LGG) as control strain,probiotic probiotic Lactobacillus plantarum BF_15,isolated from breast milk infant,was used as the research object to evaluate its antioxidant activity in vitro,safety and alleviation of the DSS-induced oxidative damage in the colon of mice.The results show that the test strain Lactobacillus plantarum BF_15 could tolerate high concentrations of H2O2 (3.5 mmol/L).In the fermentation supernatant,the scavenging ability of strain BF_15 on DPPH was lower than that of the control strain LGG (P＜0.01);the scavenging ability of oOH was higher than LGG (P＜0.05);the scavenging ability of ·O2- was higher than LGG (P＞0.05);anti-lipid peroxidation ability was lower than LGG (P<0.01).In the bacterial suspension,the scavenging ability of strain BF_15 on DPPH and ·O2- was higher than that of the control strain LGG (P>0.05);the scavenging ability on ·OH was higher than LGG (P＜0.01);the anti-lipid peroxidation ability was lower than LGG (P<0.01).Meanwhile,Neither the test strain BF_15 nor the control strain LGG produced harmful metabolites (bioamine,nitrite,indole),and had hemolytic properties.In animal experiments,the strain BF_15 could reduce the degree of intestinal mucosal damage and inflammatory cell infiltration,increase the activity of superoxide dismutase (SOD) (P<0.01),and reduce the level of malondialdehyde (MDA) content (P<0.01) through early intragastric administration,which effectively alleviated the symptoms of DSS-induced oxidative damage in the colon of mice;its effect was equivalent to that of the control strain LGG (P>0.05).This study provided a scientific basis for the development and application of probiotics derived from human breast milk infants and their early intervention to relieve intestinal diseases such as ulcerative colitis(UC).This study laid a solid foundation for probiotics in the prevention of intestinal diseases such as ulcerative colitis (UC),and provided a reference guide for oxidative stress as a new therapeutic target.
    Determination of Perchlorate and Chlorate in Milk and Infant Formula Powder by Ion Chromatography - Tandem Mass Spectrometry
    Zhang Minghui, Jia Ge, Qiao Weicang, Zhao Junying, Wang Yaling, Chen Lijun
    2022,22(9):239-247, DOI: 10.16429/j.1009-7848.2022.09.025
    [Abstract] (1008) [HTML] (2093) [PDF 1.15 M] (2399)
    Abstract:
    A method for the determination of perchlorate and chlorate in bovin milk and infant formula by high performance anion exchange chromatography-tandem mass spectrometry was developed. It was optimized about the protein precipitation reagent and the purification conditions of infant formula. The protein was precipitated by acetonitrile and the supernatant was purified by ion chromatographic pretreatment column. The separation was performed on a Dionex IonPac AS19 high performance anion column with gradient elution using potassium hydroxide eluent at the flow rate of 0.35 mL/min. The injection volume was 50 μL. The column temperature was 30 ℃. The results showed that the perchlorate and chlorate could be separated well under the experimental conditions and showed a good linear relationship with its corresponding quantitative ion peak area in a wide concentration range (R2>0.999). The limits of detection for perchlorate and chlorate were 7 ng/L and 1.7 ng/L， respectively， and the limits of quantification were 20 ng/L and 5 ng/L. The recoveries of milk and infant formula were 88.95%~102.33%， and the RSDs were 1.86%~3.21%. This method has the advantages of simple sample processing， low limit of detection， low limit of quantification， good stability， good repeatability and recovery， and could be widely used in the detection of milk and infant powder.
    Linear Epitopes Screening Study of Major Walnut Allergen Jug r 2 Based on Anti-digestion Peptides
    Hao Mengzhen, Li Xinrui, Mu Yao, Chen Xi, Che Huilian
    2022,22(2):1-10, DOI: 10.16429/j.1009-7848.2022.02.001
    [Abstract] (1265) [HTML] (2570) [PDF 2.72 M] (2373)
    Abstract:
    Jug r 2 is the major allergen of walnut. And the linear epitopes on Jug r 2 is a key factor in triggering a severe allergic reaction. Hence， the research on the efficient strategy for analyzing the linear epitopes of Jug r 2 is necessary. In our study， two immunoinformatic tools including DNAStar Protean and ABCpred were used to predict the B cells linear epitopes on Jug r 2. In vitro simulated gastrointestinal digestion and HPLC-MS/MS were used to identify anti-digestion peptides. And anti-digestion peptides were located on the 3D model of Jug r 2. The results showed that eight predicted B cells linear epitopes were AA186-199， AA226-230， AA257-263， AA284-289， AA373-382， AA389-398， AA408-414， AA472-487； eleven anti-digestion peptides were AA215~220， AA250~260， AA323~337， AA351~356， AA363~388， AA428~438， AA470~483， AA488~513， AA514~526， AA527~541， AA545~572. Of all anti-digestion peptides， four coincided with the predicted or true B cells linear epitope sequences and eight coincided with true T cells epitopes sequences. Anti-digestion peptides showed good antigenic properties in hydrophilic and flexible on the localization of Jug r 2 3D structure. Therefore， the anti-digestion property of food allergens may be a promising direction for studying linear epitopes of Jug r 2.
    Reduction of Whey Protein Antigenicity by Intracellular Crude Enzyme Treatment of Kluyveromyces marxianus Z17 Combined with Ultrasound Treatment
    Shu Qin, Zhao Wenjun, Liu Siyu, He Guoqing, Chen Qihe
    2022,22(2):11-22, DOI: 10.16429/j.1009-7848.2022.02.002
    [Abstract] (628) [HTML] (2419) [PDF 2.34 M] (2371)
    Abstract:
    In this study， the pre-treated whey protein by ultrasound was used as the substrate for enzymatic hydrolysis. OPA and ELISA method were used to analyze the optimal conditions of ultrasonic pretreatment - enzymatic hydrolysis for whey protein by the crude enzyme of Kluyveromyces marxianus Z17， in order to reduce the antigenicity of whey protein (characterized by the antigenicity of α-LA and β-LG). The results showed that the hydrolysis degree of whey protein was significantly affected by initial pH value and hydrolysis temperature， and the antigenicity of α-LA and β-LG was apparently influenced by initial pH value， and the interaction of ultrasonic interval time and ultrasonic power also played a role in affecting the antigenicity of α-LA and β-LG. The optimal conditions for enzymatic hydrolysis to transform whey protein by Kluyveromyces marxianus Z17 were obtained by response surface method: the reduction rates of α-LA antigenicity and β-LG antigenicity were predicted to reach the maximum at the ultrasonic interval time of 16 s， the ultrasonic power of 400 W， the initial pH of 6.16 and the enzymatic hydrolysis temperature of 18.48 ℃， which were 65.56% and 57.96%， respectively.
    Inhibitive Effects of SIRT3-augmenting Polyphenols on Cellular Oxidative Stress
    Chen Hui, Peng Yuxin, Xu Yinghao, Zhao Chong
    2022,22(1):12-20, DOI: 10.16429/j.1009-7848.2022.01.002
    [Abstract] (765) [HTML] (2507) [PDF 1.42 M] (2337)
    Abstract:
    In this study,the trans-well co-culture system of Caco-2 monolayer cells and HaCaT cells was established,and the effects of resveratrol,kaempferol,punicalagin,fisetin and oenothein B on SIRT3 expression were evaluated by the SIRT3-EGFP reporter gene system in HaCaT cells,as well as the protective effect of the selected SIRT3-augmenting polyphenols on UVB-induced oxidative stress in HaCaT cells were further investigated.The result showed that resveratrol,kaempferol and oenothein B significantly enhanced the expression of exogenous and endogenous SIRT3 gene;among them,oenothein B significantly reduced the level of ROS in HaCaT cells;however,knockdown SIRT3 expression significantly reduced the inhibitory effect of oenothein B on UVB-induced oxidative stress.In conclusion,the inhibition effect of oenothein B on UVB-induced ROS generation depends on SIRT3 in the co-culture system of Caco-2 cells and HaCaT cells.
    Effects of Simulated Gastrointestinal Digestion on Structure and Antioxidant Activity of Soybean Oligopeptides
    Liu Wenying, Feng Xiaowen, Zhao Xiaohan, Pan Xingchang, Gu Ruizeng
    2022,22(2):49-57, DOI: 10.16429/j.1009-7848.2022.02.006
    [Abstract] (946) [HTML] (2229) [PDF 1.15 M] (2319)
    Abstract:
    Soybean peptides (SOPs) are functional ingredients with good health benefits. The health benefits presented are highly dependent on the peptide structures. SOPs were prepared from soybean protein isolate by hydrolysis. Ultraviolet full wavelength scanning method and circular dichroism spectrophotometry were used to analyze whether the structure of SOPs was affected by pepsin， trypsin and the sequential treatment of pepsin and trypsin. ABTS free radical scavenging ability， DPPH free radical scavenging ability， oxygen radical absorbance capacity (ORAC) and ferric ion reducing antioxidant power(FRAP) of SOPs were measured in order to explore the changes of antioxidant capacity of SOPs before and after digestion. The results showed that SOPs were mainly composed of components with molecular weight less than 1 000 u， and the proportion of components less than 1 000 u increased after digestion， and the maximum proportion reached 88.46%. They all had maximum absorption peaks at 275 nm. In the secondary structure, the proportion of random curl in the four groups of SOPs was about 30%， accounting for about 1/3 of the total secondary structure composition, indicating high disorder and loose and open structure of SOPs. The ABTS free radical scavenging ability and iron reducing ability of SOPs were stable. After trypsin digestion， DPPH radical scavenging rate decreased and oxygen radical absorption capacity increased significantly (P < 0.01).
    Effects of Sulfation of Pectin Polysaccharides and Its Degraution Products from Citrus Segment Membrane on Antitumor Activity
    Zhu Kai, Liu Shanshan, Ye Xingqian, Chen Shiguo
    2022,22(2):23-30, DOI: 10.16429/j.1009-7848.2022.02.003
    [Abstract] (726) [HTML] (2345) [PDF 1.47 M] (2283)
    Abstract:
    Pectin is a polysaccharide that widely exists in plant cell walls and has a variety of physiologically active functions. Various studies have confirmed that modification of polysaccharide can improve its biological activity. Therefore， in this study， the citrus segment membrane pectin (PP) and its degraded oligosaccharides (POS1 and POS2) recovered from the citrus canning waste water were carried out sulfate esterification in order to increase their activity. Molecular weight and monosaccharide composition analysis showed that after sulfating by TBA and DMSO systems， the molecular weight of sulfated pectin polysaccharides and oligosaccharides were decreased， and the content of arabinose and galactose reduced significantly. FTIR and NMR results shown that the H4 of each component of galacturonic acid showed a low-field shift after sulfation. And the anomer hydrogen signals of galactose and arabinose from POS1 and POS2 shifted to the low field， respectively. Which indicating that the main chain and the side chain were sulfated. The in vitro results showed that the anti-tumor activity of sulfated POS1 and POS2 was further enhanced. Among them， POS1-T has the best effect， with an inhibition rate of 30.25%. In summary， the results of the study indicated that sulfation could increase the antitumor effect of pectin polysaccharide and its oligosaccharides.
    Effects of Shrimp Peptide on the Proliferation， Differentiation and Mineralization of MC3T3-E1 Osteoblasts
    Xiang Xingwei, Shao Wan, Shu Conghan, Li Jinhong, Chen Hui, Deng Shanggui, Zhou Yufang
    2022,22(10):116-125, DOI: 10.16429/j.1009-7848.2022.10.013
    [Abstract] (627) [HTML] (2242) [PDF 1.91 M] (2262)
    Abstract:
    Objective: To extract shrimp peptides from the by-products of red shrimp， and study its activity in promoting the proliferation， differentiation and mineralization of MC3T3-E1 cells. Methods: Firstly， the MTT method was used to detect the effect of different concentrations of shrimp peptides on the survival rate of MC3T3-E1 cells. After the concentration was selected， the osteoblasts were induced to differentiate and culture， and the alkaline phosphatase (ALP) activity was measured at 3 and 7 days of culture. Measure the content of osteocalcin (OCN) and type I collagen (COL-I) at 7 d and 14 d. Alizarin red staining is used to detect the degree of mineralization of cells induced and cultured at 21 d. QPCR and Western blot are used to study the expression of key genes and the proteins OPG， RANKL and RUNX2 in bone formation in the OPG/RANKL/RANK signaling pathway. Results: Shrimp peptide mass concentrations of 0.02， 0.05 mg/mL， and 0.1 mg/mL significantly promoted cell proliferation， ALP activity， OCN and COL-I content increased compared to the control group， and the area of mineralized nodules increased significantly (P < 0.05). Shrimp peptide up-regulates the expression of ALP， OCN， and COL-I genes， promotes the expression of OPG and RUNX2 genes and protein levels， and inhibits the expression of RANKL genes and protein levels. Conclusion: Shrimp peptide can promote the proliferation， differentiation and mineralization of MC3T3-E1 osteoblasts， and activate the OPG/RANKL/RANK signaling pathway to promote osteoblast differentiation and bone formation.
    Effects of Frozen Storage on Water State and Ice Crystal Form of Non-fermented Dough
    Chen Li, Zhang Yingquan, Wei Yimin, Guo Boli
    2022,22(2):77-87, DOI: 10.16429/j.1009-7848.2022.02.009
    [Abstract] (473) [HTML] (2168) [PDF 2.00 M] (2216)
    Abstract:
    In order to clarify the state and distribution of water in non-fermented frozen dough at different mixing times and during freezing storage， low-field nuclear magnetic resonance (LF-NMR) was used to determine the moisture state of dough and after freezing during the dough mixing process by farinograph. The results showed that: In the dough mixing process， the proportion of strongly bound water (A21) in the dough just after leaving 500 BU was the highest and the proportion of weakly bound water(A22) was the highest. At this time， the water binding state was the best， and the gluten was fully hydrated. Ice crystal pores with irregular shapes and uneven distribution appeared inside the dough with different stirring times after freezing. However， the A21 value of the dough that had just left 500 BU was still the highest after freezing， the number of internal ice crystal pores was small， and the area of ice crystal pores was small. The moisture binding state was better. Conclusion: The moisture binding state of the dough that just left 500 BU from the farinograph kneading process was the best， the gluten network structure was fully formed， and the mobility of internal water molecules was the lowest. After frozen storage， the moisture binding state of the dough that had just left 500 BU was still good， and the internal water molecules were relatively stable.
    Effect of Melatonin Treatment on Storage Quality of Brassica chinensis L.
    Lu Ruixue, Han Yanchao, Chen Hangjun, Fang Xiangjun, Wu Weijie, Liu Ruiling, Mu Honglei, Gao Haiyan
    2022,22(1):198-205, DOI: 10.16429/j.1009-7848.2022.01.022
    [Abstract] (852) [HTML] (2192) [PDF 1.03 M] (2214)
    Abstract:
    Brassica chinensis L.is a typical green leafy vegetable which is easy to senesce and yellow after harvest.The effects of different concentrations of melatonin (MT) (0.2,0.4,0.6,0.8 mmol/L) on the storage quality of Brassica chinensis L.were studied.The results showed that MT treatment could effectively delay the senescence,keep the good color,delay the increase of weight loss rate and yellowing rate,and keep the higher contents of chlorophyll,vitamin C,soluble solids and reduce sugar.In addition,MT treatment also significantly increased the activities of peroxidase and polyphenol oxidase.Among the four different melatonin concentrations,0.6 mmol/L melatonin was the most suitable for the storage and preservation of Brassica chinensis L.The results provided theoretical basis and technical support for the storage and preservation of Brassica chinensis L.
    Analysis of Fluid and Gelation Properties of Dendrobium officinale Polysaccharide
    Jing Yulin, Hou Furong, Tang Wen
    2022,22(2):88-97, DOI: 10.16429/j.1009-7848.2022.02.010
    [Abstract] (545) [HTML] (2226) [PDF 1.37 M] (2188)
    Abstract:
    The effects of mass concentration， temperature， inorganic cation type and pH on the fluid and gelation properties of polysaccharide from Dendrobium officinale(DOP) were evaluated by rheological analysis and FT-IR analysis in this study. The results showed that the DOP aqueous solution exhibited shear-thinning flow behavior under different concentration， temperature， inorganic cation type and solution pH. The viscosity of DOP solution increased with its increasing concentration and the pseudoplastic was more obvious. The viscosity of DOP solution decreased with the increasing of temperature in the range of 5~75 ℃. The addition of Na+ significantly increased the viscosity of DOP solution. However， the viscosity of DOP solution was decreased when K+， Ca2+， Al3+ were added respectively and the change trend was related to the inorganic cation concentration and valence. DOP extracted with hot water had good stability under acidic conditions. However， the viscosity of DOP solution significantly increased under alkaline conditions and the gelation of solution will be occurred under alkaline conditions (pH>10.0). The dynamic rheological results showed that the gel transition was enhanced with the increasing of polysaccharide mass concentration. The FT-IR results indicated that the gelation was related to the absorption peaks at 1 735 cm-1， 2 935 cm-1 and 2 881 cm-1. The above results suggested that the aqueous solution of DOP had unique fluid and gelation properties for processing. The results are useful for the formulation and processing of polysaccharide extracted from Dendrobium officinale.
    Studies on Antioxidant Activity,Hypoglycemic and Lipid-lowering Capacity of Flavonoids in Sweet Orange Peels in Vitro
    Yao Xu, Li Ping, Gu Qing
    2022,22(1):49-57, DOI: 10.16429/j.1009-7848.2022.01.006
    [Abstract] (970) [HTML] (2274) [PDF 1.07 M] (2176)
    Abstract:
    This study aims to explore the potential utilization of sweet orange peels.In this paper,flavonoid compounds in the peels of blood orange,navel orange,egyptian orange,and sunkist orange were extracted,and the contents of 11 flavonoid compounds were analyzed by HPLC.Then the bioactive functions in four sweet orange peels were investigated in vitro.The results manifested that there were abundant flavanone compounds in the sweet orange peels,such as eriocitrin,narirutin,and hesperidin,and the contents of polymethoxyflavonoids were less than that of flavanone compounds.The comprehensive APC index of flavonoids in sweet orange peels ranged from 86.20% to 99.47%.The inhibitory ratio of α-glucosidase varying from 46.16% to 70.18%.Moreover,the bile acid salt binding experiment indicated that sweet orange peels flavonoids could bind bile acid sodium,sodium taurocholate,and sodium glycocholate.The adsorption capacity was within the range of 0.359 to 0.460 μmol/mg.Pearson correlation analysis showed positive correlations between the biological activity and the total content of 11 flavonoids.This study provided theoretical support for the development of antioxidative,hypoglycemic,and lipid-lowering functional products using sweet orange peels.
    Starch-based Biodegradable Materials and It's Applications in Food Industry
    Chen Long, Cheng Hao, Wang Yi, Zhi Chaohui, Jin Zhengyu
    2022,22(1):364-375, DOI: 10.16429/j.1009-7848.2022.01.040
    [Abstract] (657) [HTML] (2299) [PDF 1.59 M] (2174)
    Abstract:
    The development of biodegradable materials as the substitute of plastics has been widely studied recent years due to the problem of plastic pollution.Starch,a common natural polysaccharide,has been considered as an ideal source of biodegradable materials because of its with low price and wide source.This paper reviewed the most advanced research progress of starch-based biodegradable materials,including the additives,preparation and characterization methods of starch-based biodegradable materials,as well as their applications in food industry.Finally,this article provides the perspectives on current challenges and share our outlook of starch-based biodegradable materials to provide reference and guidance for the future studies in this area.
    Effect of Camel Milk on Intestinal Flora of Mice with Chronic Alcoholic Liver Injury
    Bai Luping, Qiao Xiangyu, Hai Le, Qi Bule, Jirimutu, Ming Liang
    2022,22(1):78-87, DOI: 10.16429/j.1009-7848.2022.01.009
    [Abstract] (794) [HTML] (2298) [PDF 2.01 M] (2164)
    Abstract:
    Purpose:To explore the effect of camel milk on the diversity and structure of intestinal microflora in mice with chronic alcoholic liver injury.In this experiment,male C57BL/6NCr mice were randomly divided into 4 groups:control group (Con,n=6),model group (Et,n=6),camel milk dose group (EtCM,n=6) and cow milk dose group (EtNM,n=6);the experiment was conducted for 8 weeks,the first 4 weeks were fed with Lieber-DeCarli liquid feed (including control),and the following 4 weeks were fed with corresponding milk or saline on the basis of feeding Lieber-DeCarli liquid feed.After the gavage,the NIAAA model was established by gavage 31.5% alcohol solution at a dose of 5 g/kg.Serum LPS content was detected,and colonic feces of mice were collected under sterile conditions for 16S rRNA sequencing,and intestinal flora alpha diversity,beta diversity,and species structure based on genus and genus levels were analyzed.Serum index results showed that serum LPS of mice in EtCM group and EtNM group was significantly reduced (P < 0.01).16S rRNA sequencing results showed that camel milk and cow milk significantly increased the abundance and uniformity of the colonic intestinal flora of ALD mice,and better adjusted the structure of intestinal flora;among them,camel milk showed better alpha diversity than cow milk.At the phylum level,camel milk and cow milk significantly increased the abundance of Bacteroides phylum and decreased the abundance of thick-walled phylum.At the genus level,camel milk and cow milk significantly increased the abundance of Bacteroides,Bacteroides,and Ackermania,and reduced the abundance of the unknown genus Ruminococcaceae_UCG-013 under the Rumenaceae family.Among them,the beneficial bacteria abundance of camel milk is 9% higher than that of cow milk.Conclusion:Camel milk can adjust the intestinal flora structure by changing the intestinal flora environment of ALD mice.It shows that camel milk can be used as a functional dairy product to regulate intestinal flora,and can prevent intestinal barrier dysfunction caused by chronic ALD.
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    Discussion in Feasibility and Prospect of Dendrolimus spp.Being a Kind of New Resources Food
    刘高强, 魏美才, 王晓玲
    2003,0(Z1):504-507, DOI:
    [Abstract] (442) [HTML] (0) [PDF 0.00 Byte] (0)
    Abstract:
    松毛虫是我国危害最大的林业害虫之一.但其虫体却含有约60%的优质动物蛋白,8%左右的甲壳素/壳聚糖,还有Fe、Zn、Cu、Mn等微量元素和VA、VE等维生素.国内外一些少数民族地区的人群很早就有取食其虫蛹的习惯.作为一类潜在的食品资源,与其它昆虫相比,松毛虫资源量极大,而且易于捕获;此外,开发松毛虫新资源食品在一定程度上可以降低它的危害程度,可避免因大量使用农药而带来的环境污染,具有较大的经济和生态效益.

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