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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    Special Topics of Academic Papers at the 28th Annual Meeting of the China Association for Science and Technology (1)
    Mechanism of Bound Polyphenols from Mung Bean Coat Dietary Fiber in Delaying Aging
    CHEN Xinyi, XIE Jiayan, LIU Danyang, FENG Jinghan, SONG Yiming, YU Qiang
    2026,26(5):1-23, DOI: 10.16429/j.1009-7848.2026.05.001
    [Abstract] (130) [HTML] (135) [PDF 81.66 K] (97)
    Abstract:
    Objectives: Mung bean， a traditional medicinal and edible substance， has garnered considerable attention for its biological activities. Preliminary studies have confirmed that bound polyphenols from mung bean coat dietary fiber (pMBDF-BP) possess antioxidant and intestinal protective effects， suggesting their potential in promoting healthspan. However， the anti-aging efficacy of pMBDF-BP has not been systematically investigated. Consequently， this study aimed to investigate the anti-aging effects and mechanisms of pMBDF-BP. Methods: Based on the physiological aging model and the Aβ-induced pathological aging model in Caenorhabditis elegans， combined with physiological phenotypic analysis， transcriptomic and genetics validation， the health-promoting effects of pMBDF-BP under different aging states were systematically evaluated. Results: 100 μg/mL pMBDF-BP extended the mean/maximum lifespan of wild-type C. elegans by 8.83%/19.05%， increased locomotor activity by 84.71% in late adulthood， enhanced SOD and GSH-Px activities by 59.67% and 128.43% respectively， strengthened resistance to heat， oxidative stress， and UV irradiation， reduced lipofuscin accumulation and intestinal damage， thereby improving basal healthspan. In the Aβ pathological model， pMBDF-BP treatment prolonged paralysis time by 14.27%， reduced Aβ and α-synuclein aggregation by 48.17% and 49.23% respectively， increased the chemotaxis index by 27.22%， and consequently delayed pathological aging. Transcriptomic analysis revealed that under physiological aging， pMBDF-BP might improve healthspan and lifespan by modulating longevity-regulating pathways such as IIS and p38 MAPK， as well as mediating tryptophan metabolism. Under Aβ-induced pathological aging， it established a multi-level protective network spanning from energy metabolism to neuronal function by inhibiting IIS and mTOR signaling， enhancing mitochondrial quality control， and reshaping sensory neural circuits. Conclusions: pMBDF-BP delayed physiological aging and attenuated neurodegenerative pathologies in C. elegans through a multi-target regulatory mechanism integrating basal defense and stress adaptation. This study provided a novel scientific rationale for the systematic exploration and high-value utilization of functional components from mung bean， while offering insights for the development of medicine-food homologous products tailored to multi-stage health demands.
    Analysis of the Key Active Ingredients in Chrysanthemum That Help Repair Retinal Photodamage
    LIU Gaigai, YU Chao, LIU Miaomiao, LU Jiamin, CHANG Xinyue, YAN Wenjie
    2026,26(5):24-42, DOI: 10.16429/j.1009-7848.2026.05.002
    [Abstract] (76) [HTML] (87) [PDF 71.29 K] (68)
    Abstract:
    This study integrates computational biology techniques， including network pharmacology， molecular docking， molecular dynamics simulations， and machine learning models， and combines them with animal experiments to identify the key bioactive components in chrysanthemum that alleviate light-induced retinal damage. Through network pharmacology screening， 51 active components of chrysanthemum and 341 targets related to retinal photodamage were identified. Protein-protein interaction (PPI) network analysis and functional enrichment revealed that their mechanisms of action involve core pathways such as inflammation and oxidative stress. Seven core candidate components were selected for molecular docking with seven key targets， including AKT1. After weighting using a combination of the analytic hierarchy process (AHP) and entropy weighting， the candidate compounds were comprehensively ranked using K-means clustering， logistic regression modeling (LRM)， and gaussian naive bayes (GNBM) models. Quercetin ranked first and was preliminarily identified as one of the core active components in chrysanthemum for improving retinal photodamage. Further validation via molecular dynamics simulations confirmed that the binding free energy of quercetin with the AKT1 protein reached -185.692 kJ/mol， indicating good binding stability and affinity between the two. In vivo experiments using a rat model of retinal photodamage demonstrated that quercetin ameliorated retinal injury in a dose-dependent manner. Compared with the normal group， the contents of TNF-α in the lacrimal gland， IL-1β and MDA in the retina of the model group increased by 18.10%， 39.22% and 134.09%， respectively， while retinal SOD activity decreased by 33.33%. Intervention with quercetin markedly regulated the above inflammatory factors and oxidative stress indicators. Specifically， the high-dose group reduced lacrimal gland TNF-α， retinal IL-1β and retinal MDA contents by 21.74%， 21.70% and 71.84%， and increased retinal SOD activity by 100.00%， showing the optimal overall intervention effect. Through precise screening using multidimensional computational biology techniques combined with in vivo experimental validation， this study had established that quercetin is the key active component in chrysanthemum's ability to alleviate retinal photodamage. By specifically binding to AKT1， quercetin exerts antioxidant and anti-inflammatory effects， providing a solid theoretical and experimental basis for the development and application of chrysanthemum in the field of retinal photodamage protection.
    Identification of Active Compounds in Rice with Anti-enteritis Properties Using Metabolomics and Network Pharmacology
    SHU Jun, LONG Zhao, ZHANG Jianan, FU Xiangjin, LIU Chun, LIN Qinlu
    2026,26(5):43-56, DOI: 10.16429/j.1009-7848.2026.05.003
    [Abstract] (69) [HTML] (122) [PDF 63.09 K] (67)
    Abstract:
    Objectives: To identify the active components in rice with anti-enteritis activity. Methods: Detection of small molecule compounds in rice based on UPLC-MS/MS. Prediction of compound targets for enteritis via Swiss ADME and Swiss Target Prediction platforms. Core targets of rice against enteritis identified via protein-protein interaction (PPI) network analysis. Key active components of rice against enteritis identified via component-target network analysis. Virtual validation of key active components using molecular docking. Results: A total of 3 864 small molecule compounds were detected across 35 rice samples. Following pharmacokinetic property analysis， 30 potential bioactive components were identified， and a total of 234 enteritis-related targets were predicted for these components. PPI network analysis revealed that the core targets for rice against enteritis were SRC， TP53， STAT3， AKT1， and EGFR. Through the compound-enteritis target network analysis， 12 key anti-enteritis active components were identified. Molecular docking results indicated that these key active components bind tightly to their core targets. Conclusions: The 12 key anti-enteritis active components in rice were sinapyl alcohol， ecabet， scutellarein 4'-methyl ether， lophachinin C， sterebin A， hispanolone， sebiferumnin K， yucalexin P15， dihydrorobinetin， annocherin A， abscisic acid， and 7，8，4'-trihydroxyflavanone. This study provided a theoretical reference for the development of the anti-enteritis function of rice and its by-products.
    Development and Quality Analysis of Dendrobium officinale-Angelica sinensis Compound Jelly
    LI Cuixue, LIU Suxin, PEI Yuxin, YANG Qihui, WANG Yuzhen, LIU Huilin
    2026,26(5):57-70, DOI: 10.16429/j.1009-7848.2026.05.004
    [Abstract] (80) [HTML] (116) [PDF 63.30 K] (77)
    Abstract:
    Dendrobium officinale and Angelica sinensis are excellent food and medicine homologous. This study， grounded in the concept of food and medicine homologous， aimed to develop a new jelly product with good sensory quality. The formulation used Dendrobium officinale and Angelica sinensis as the main raw materials， sodium carboxymethyl cellulose， carrageenan and agar as gelling agents， and xylitol and citric acid as flavoring agents. Using sensory score as the primary indicator， supplemented by texture and color difference metrics， the formulation process of the Dendrobium officinale and Angelica sinensis compound jelly was optimized through response surface methodology based on single-factor experiments. The results showed that the optimal formulation was: 5% Dendrobium officinale extract， 10% Angelica sinensis extract， 10% xylitol， 1.3% compound jelly powder (mcarrageenan∶msodium carboxymethyl cellulose∶magar = 7∶6∶3)， and 0.03% citric acid. The jelly prepared with this formulation had a complete surface， good elasticity， uniform texture， a pleasant sweet and sour taste， and exhibited a bright light-yellow color with the distinctive flavors of Dendrobium officinale and Angelica sinensis. Currently， there were few products combining Dendrobium officinale and Angelica sinensis. This study developed these two Chinese herbal medicines into a jelly formulation， breaking the traditional administration forms of Chinese medicine， and provided a technical reference for the subsequent development of related products.
    Optimization of Processing Conditions and Quality Evaluation of Alpinae oxyphyllae Fructus Scone Based on GA-BP Neural Network
    YAN Jingyun, JIANG Xudong, ZHENG Shaojun, YUE Shunxue, SHENG Jun, HUANG Yanping
    2026,26(5):71-84, DOI: 10.16429/j.1009-7848.2026.05.005
    [Abstract] (62) [HTML] (88) [PDF 68.97 K] (69)
    Abstract:
    Objective: To optimize the production process of Alpinae oxyphyllae Fructus scone， and analyze their nutritional， functional and quality characteristics. Method: The addition amounts of Alpinae oxyphyllae Fructus powder， butter and baking temperature were selected as the variable factors. The sensory evaluation score based on fuzzy mathematics was used as the standard. The response surface experiment combined with back propagation neural network was employed to optimize the optimal process of Alpinae oxyphyllae Fructus scone. The contents of active ingredients， dietary fiber， antioxidant properties and expected glycemic index (eGI) were determined， and the quality characteristics were analyzed. Results: The optimal formula was: 1.2 g of Alpinae oxyphyllae Fructus powder， 40 g of low-gluten flour， 12 g of butter， 6 g of white sugar， 8 g of eggs， 16 g of milk， 1 g of baking powder， baked at 191 ℃ for 15 min. Compared with ordinary scones， the contents of polyphenols， flavonoids， polysaccharides and dietary fiber significantly increased， and the DPPH and ABTS+ radical scavenging rate increased by 8.35% and 4.81% (P<0.05)， and the eGI decreased by 1.84 ± 0.61 (P<0.05). Conclusion: The optimal process conditions of Alpinae oxyphyllae Fructus scones were determined， aiming to provide a reference for developing functional products of Alpinae oxyphyllae Fructus as a carrier of common food.
    Mechanism of Polygonatum Polysaccharides Inhibiting Starch Digestion and Their Application in Low-GI Flour-based Products
    ZHANG Mengxiao, ZHOU Wenhua, ZHOU Chuanshun, CHENG Ming, TANG Min
    2026,26(5):85-98, DOI: 10.16429/j.1009-7848.2026.05.006
    [Abstract] (81) [HTML] (105) [PDF 82.37 K] (67)
    Abstract:
    Polygonatum sibiricum polysaccharide (PSPs) possess multiple bioactivities， including antioxidant and hypoglycemic effects. It is rich in hydroxyl groups and the triple helix structure of Broussonetia papyrifera， which endows it with the ability to bind with gluten proteins and starch through hydrogen bonds， hydrophobic interactions， and other mechanisms， thereby effectively improving the processing quality of flour-based products. Studies have shown that the polysaccharides in Polygonatum sibiricum powder can regulate the digestion of Triticum aestivum starch through multi-level interactions， thereby endowing products with low glycemic index (GI) functionality. This review systematically summarized the structural features of PSPs and the influences of processing (e.g.， steaming) and extraction methods on them. It focused on three key mechanisms: Molecular interactions (e.g.， hydrogen bonding)， physical barrier formation， and the regulation of starch gelatinization and retrogradation kinetics， providing an in-depth explanation of how PSPs delay starch digestion， increased resistant starch content， and reduced the predicted GI. Furthermore， the application effects of Polygonatum sibiricum in low-GI staple foods such as noodles， rice cakes， and rice flour were summarized， along with an analysis of its improvements on dough rheology and texture， as well as the associated challenges. By comparing PSPs with other common plant polysaccharides， this review highlighted their dual advantages of improving processing properties and actively regulating blood sugar. Finally， addressing the current lack of in-depth studies on microscopic interaction mechanisms， future research directions were proposed， including the use of computational simulations and advanced characterization techniques to elucidate their structure-activity relationships. This study aimed to provide a theoretical foundation for the further development and high-value utilization of Polygonatum sibiricum in the field of functional cereal foods.
    Optimization of the Extraction and Purification Process of Flavonoids from Loquat Flowers and the Antioxidant Activity Analysis of the Constituents
    CAI Xiulei, LU Yuxuan, TANG Yutao, ZHANG YaO, GUAN Rongfa, LIU Xiaofeng
    2026,26(5):99-113, DOI: 10.16429/j.1009-7848.2026.05.007
    [Abstract] (88) [HTML] (83) [PDF 73.20 K] (71)
    Abstract:
    Loquat flowers are by-product of loquat cultivation. They arerich in bioactive components such as flavonoids and have significant development potential. In this study， ultrasound-assisted extraction technology was used， and the total flavonoid extraction amount was taken as the indicator. Single-factor experiments were conducted to investigate the effects of solvent type， ethanol volume fraction， solid-to-liquid ratio， extraction time， and temperature. Response surface methodology (Box-Behnken design) was then applied to optimize the key process parameters. The in vitro antioxidant activity of the crude extract was evaluated using DPPH and hydroxyl radical scavenging assays. Five types of macroporous resins (AB-8， D101， HPD400， NKA-II， and HP-20) were systematically compared in terms of static adsorption and desorption performance. The best resin was selected， and the dynamic purification parameters were optimized. The results showed that the optimal extraction conditions were as follows: Ethanol volume fraction 60%， solid-to-liquid ratio 52∶1， extraction temperature 69 ℃， and extraction time 62 min. Under these conditions， the total flavonoid extraction amount reached 129.80 mg/g， relative standard deviation (RSD) = 1.95%. The crude extract exhibited significant scavenging activity against both DPPH· and ·OH. AB-8 resin demonstrated the best overall performance. The optimal dynamic purification parameters were a sample loading flow rate of 1.0 mL/min， elution with 70% ethanol at a flow rate of 1.0 mL/min， and an eluent volume of 80 mL. After purification， the relative content of total flavonoids increased to (74.47±1.89)%. HPLC analysis revealed that the main components were hyperoside， isoquercitrin， and quercetin glycoside. This study established an efficient and stable integrated process for the extraction and purification of flavonoids from loquat flowers. It provided technical support for the high-value utilization of loquat flower resources and the further development of their active components.
    The Structure and in Vitro Activities of Gardenia Husk Polysaccharides before and after Degradation
    ZHANG Jing, YUAN Tao, YIN Hongmei, SHI Yanru, LI Kangqin, DENG Shaoyong, SHI Xiaodan
    2026,26(5):114-125, DOI: 10.16429/j.1009-7848.2026.05.008
    [Abstract] (54) [HTML] (75) [PDF 62.15 K] (64)
    Abstract:
    Polysaccharides， the core bioactive components of gardenia husks， possess multiple physiological functions including antioxidant activity and intestinal microecology modulation. However， its poor solubility， caused by the high molecular weight， restricts the precise regulation of its biological activity and its industrial application. In this work， an ultrasound-Fenton synergistic system was applied to degrade gardenia husk polysaccharide(GHP)， yielding six fractions (GHP-D1 to GHP-D6) with varying degrees of degradation. The primary structures of GHP and its degraded products were systematically characterized， and the in vitro antioxidant and probiotic proliferation-promoting activities were evaluated. Results showed that， except for GHP-D1， the total sugar content of the degraded fractions was significantly elevated， with GHP-D6 reaching the highest level [(43.7±1.0)%]. GHP-D1 exhibited the highest uronic acid content(66.9%)， which was significantly higher than that of other fractions (42%-58%)， while no significant difference was observed in protein content among all fractions. High-performance gel permeation chromatography analysis confirmed that the molecular weight of GHP decreased from 309 ku to 8.1-11.2 ku with a more homogeneous distribution. Fourier transform infrared spectroscopy verified that the core characteristic functional groups of GHP were preserved， and the degree of esterification increased from 31.9% to 38.3%-49.6%. In vitro activity assays demonstrated that all degraded fractions showed significantly enhanced DPPH and ABTS+ free radical scavenging capacities compared to GHP in a mass concentration-dependent manner (P < 0.05)， with GHP-D5 displaying the optimal antioxidant activity (scavenging rate approaching 95% at 2.00 mg/mL). Additionally， GHP-D2， GHP-D5， and GHP-D6 significantly promoted the proliferation of Lactobacillus sakei (P < 0.05)， with the maximum proliferation activity observed at 24 h of culture. The corresponding proliferation-promoting effects were 1.64， 1.36， and 1.39 times that of the sugar-free control， respectively. Collectively， the ultrasound-Fenton synergistic technology could effectively tailor the primary structure of GHP， significantly improve its in vitro antioxidant and prebiotic activities， and offer a technical foundation and theoretical support for the high-value utilization of gardenia fruit husks.
    Effects of Drying Methods on the Quality of Dictyophora rubrovolvata from Yunnan and Guizhou Provinces
    WU Jiabin, LIU Xunye, LIN Zehao, WEN Shichao, MENG Lingqi, CHEN Feier, LU Zhichang, ZHANG Yi, PAN Lei
    2026,26(5):126-137, DOI: 10.16429/j.1009-7848.2026.05.009
    [Abstract] (64) [HTML] (110) [PDF 56.65 K] (64)
    Abstract:
    Dictyophora rubrovolvata is mainly dried by hot air to extend shelf life， while hot-air drying causes shrinkage in appearance and nutrient loss. Therefore， the effects of drying methods on the appearance， texture， flavor and other quality characteristics of D. rubrovolvata from different habitats were systematically studied in this paper， which aimed to enhance the economic value of D. rubrovolvata. The color， water distribution and flavor compounds of vacuum-dried and freeze-dried D. rubrovolvata were investigated using the colorimeter， low-field nuclear magnetic resonance and gas chromatography mass spectrometry. The results showed that no significant difference was observed in the distribution of bound water among hot-air， vacuum and freeze-dried D. rubrovolvata (P＞0.05). The browning index of vacuum dried D. rubrovolvata was significantly higher than that of hot-air drying， with increasing of 1.60-fold and 1.43-fold for Yunnan and Guizhou D. rubrovolvata， respectively. In contrast， freeze-drying significantly inhibited the browning of D. rubrovolvata， as the browning index of Yunnan and Guizhou D. rubrovolvata was 0.64-fold and 0.71-fold compared with hot-air dried samples， respectively. Texture profile analysis indicated that freeze-drying preserved the original hardness and cohesiveness of the D. rubrovolvata. Notably， the freeze-dried D. rubrovolvata exhibited a richer flavor profile compared with those of hot-air drying and vacuum drying. Furthermore， freeze drying preserved phenylethyl alcohol， 2，3-butanedione， and other characteristic flavor compounds of D. rubrovolvata. In conclusion， freeze drying is an effective method for treating D. rubrovolvata， which includes inhibiting the browning， and preserving the texture of the fungus. It is remarkable that the origin of D. rubrovolvata showed minimal impact on the quality of the fungus.
    Analysis of Flavor Substance Differences in Pueraria lobata Beverages Using GC-IMS Combined with Chemometrics
    LIU Jiahui, TU Siwu, YANG Lingling, XI Huiting, XIE Liuming, CHEN Yuan, DONG Huanhuan, HUANG Yousheng
    2026,26(5):138-156, DOI: 10.16429/j.1009-7848.2026.05.010
    [Abstract] (81) [HTML] (138) [PDF 78.56 K] (73)
    Abstract:
    Objective: To systematically compare the differences in flavor composition of commercially available Pueraria lobata beverages， identify key flavor markers， and comprehensively characterize their odor profiles. Methods: Eight commercially available Pueraria lobata beverages were selected as research materials， and multi-dimensional flavor analysis was performed by integrating sensory evaluation， electronic nose (E-nose)， gas chromatography-ion mobility spectrometry (GC-IMS)， and chemometric methods. Results: Significant differences were detected in the sensory acceptability of the eight Pueraria lobata beverages； E-nose analysis demonstrated that S9 was the critical sensor for differentiating the volatile components of various Pueraria lobata beverages. A total of 65 volatile organic compounds (VOCs) belonging to 11 chemical classes were identified via GC-IMS， among which alcohols， aldehydes， and ketones accounted for more than 60% in total， serving as the core aroma components of Pueraria lobata beverages. Orthogonal partial least squares discriminant analysis (OPLS-DA) screened 27 key flavor markers with variable importance in projection (VIP) > 1. Cluster analysis revealed that the flavor characteristics of different Pueraria lobata beverages were closely associated with their production regions and raw & auxiliary materials. Pearson correlation analysis showed that roasted-flavor VOCs generated by the Maillard reaction were significantly positively correlated with sensory evaluation； conversely， excessive contents of fruity and grassy VOCs accompanied by prominent bitter and astringent notes were unfavorable to the overall flavor of Pueraria lobata beverages. Conclusion: This study provided a scientific basis for the flavor quality evaluation， process optimization， and product development of Pueraria lobata beverages.
    第二十八届中国科协年会学术论文专题（二）
    Recent Progress in Flavor Characteristic and Regulation Methods of Edible Insects
    NIU Liqiong, YANG Xinquan, HE Ronghai, ZHANG Jian, GUO Xueqian, LIU Yuan
    2026,26(5):157-170, DOI: 10.16429/j.1009-7848.2026.05.011
    [Abstract] (53) [HTML] (176) [PDF 78.96 K] (66)
    Abstract:
    Edible insects have long been an integral part of traditional diets in various cultures. In recent years， they have garnered attention as a sustainable food source due to their impressive nutritional profile， which includes high protein content， low fat levels， and a rich array of essential micronutrients and amino acids. Additionally， they offer significant environmental benefits， requiring fewer resources and generating lower greenhouse gas emissions compared to conventional livestock. However， introducing insect-based foods to the mainstream market presents several challenges. One major obstacle is off-flavor， such as earthiness and bitterness， often deter consumers. To address these challenges， researchers have increasingly focused on elucidating the factors contributing to insect flavor profiles， including species， farming conditions， and processing methods. A deeper understanding of these factors is essential for optimizing processing technologies and improving sensory acceptability. This review comprehensively examined the types and origins of key flavor compounds in edible insects and how they evolved during processing. It examined the roles of processes such as lipid oxidation， the Maillard reaction， and enzymatic breakdown in flavor development. The review further discussed recent advances in flavor regulation techniques， including fermentation， enzymatic hydrolysis， thermal processing， and flavor masking， all of which aim to enhance palatability. Building on China’s long-standing tradition of insect consumption and its existing industrial base， the article outlined a flavor-focused approach to the sustainable development of insect-based foods. The ultimate goal was to develop a new generation of nutritious， sensory-appealing， environmentally sustainable food products， providing both scientific insights and practical strategies for researchers and producers.
    Research Status and Development Trend of Flavor in Novel Protein Foods
    ZHAO Mingxia, LI Shiyu, LIANG Li, SUN Baoguo, ZHANG Yuyu
    2026,26(5):171-190, DOI: 10.16429/j.1009-7848.2026.05.012
    [Abstract] (55) [HTML] (70) [PDF 110.57 K] (73)
    Abstract:
    The development of novel protein foods is an effective approach to addressing the shortage of high-quality protein. They hold strategic significance for alleviating agricultural resource pressure， ensuring food security， and practicing the ｀all-encompassing approach to food'. Novel protein foods typically possess distinctive flavors that differ significantly from those of conventional dietary flavors. Employing appropriate processing technologies to enhance flavor quality is a crucial prerequisite for gaining wider consumer acceptance of novel protein foods. This paper summarized the application status， flavor characteristics， flavor design， and processing regulation of five major types of novel protein foods， including plant-based protein， microbial protein， cell-cultured meat， insect protein， and algal protein. It concluded the strategies and technical methods for flavor regulation of novel protein foods from the aspects of raw material pretreatment and processing technology. The challenge of flavor research on novel protein foods were analyzed， including unclear flavor substance basis and taste presentation mechanisms， lack of molecular basis for health effects， insufficient systematicness in flavor design， and technical bottlenecks in the directional transformation of flavor precursor substances. It also provides a prospect of future development trends: Flavor research on novel protein foods needs to achieve a strategic transformation from ｀off-flavor removal' to ｀flavor innovation'， focus on green intelligent processing and personalized nutrition customization， and promotes the high-quality development of the food industry toward health， intelligence， and greening by constructing a collaborative theoretical system of ｀chemical structure-sensory attributes-consumer preferences'.
    Application of Artificial Intelligence in Decoding Flavor Compounds and Olfactory Perception
    DUAN Yunhan, WANG Bei, JIANG TaO
    2026,26(5):191-202, DOI: 10.16429/j.1009-7848.2026.05.013
    [Abstract] (57) [HTML] (95) [PDF 58.43 K] (71)
    Abstract:
    Food flavor is the primary determinant of consumer acceptance. However， traditional research relies heavily on static chemical analysis and manual sensory evaluation， which fails to capture the dynamic and complex nature of human olfactory and gustatory perception. This complexity often obscures how specific flavor profiles are processed in real-world scenarios， making it difficult to bridge the gap between a product's chemical composition and the consumer's actual experience. This challenge is further compounded by the lack of standardized stimulus control， as environmental factors and inconsistent delivery timing often lead to variable physiological reception. Such a disconnect between physical stimuli and subjective perception severely constrains the accuracy of flavor prediction and the efficiency of product development. To address these systemic limitations， a transition toward more integrated and technologically advanced research methodologies is essential. This review introduced a novel framework that utilized advanced olfactory presentation technology for real-time， precise control over stimulus parameters. To quantify the sensory experience， the framework integrated multimodal measurement techniques， including the monitoring of brain activity via EEG and fMRI， alongside physiological indicators such as respiration and electrodermal activity. By placing cross-scale artificial intelligence at its core， this approach facilitated a systematic cycle of precise stimulation， quantitative measurement， AI-driven modeling， and closed-loop optimization. Within this paradigm， artificial intelligence decoded real-time physiological feedback to dynamically regulate the concentration and timing of stimuli. This enabled the establishment of clear mapping relationships between chemical molecules， neural responses， and subjective perception， effectively bridging the gap between material foundations and actual experience. The establishment of this paradigm provided flavor science with interpretable research tools and drives the food industry's transformation from experience-based approaches toward data-driven precision flavor design.
    Intelligent Screening of Novel Salty Peptides from Locusts and Their Molecular Interaction Mechanism with the TMC4 Receptor
    YAN Wenjing, MA Zhenren, SU Lijun, JI Huizhuo, ZUO Min
    2026,26(5):203-215, DOI: 10.16429/j.1009-7848.2026.05.014
    [Abstract] (52) [HTML] (68) [PDF 60.63 K] (66)
    Abstract:
    This study constructed a salty peptide prediction model using a dual-branch fusion strategy that integrates Evolutionary Scale Modeling Cambrian (ESMC) sequence semantic representations with APAAC global physicochemical features. A cross-attention mechanism was incorporated to identify the amino acid residues contributing most to the model's predictions. Locust proteins were used as the study subject； in silico digestion combined with bioinformatics methods was employed to construct a library of salty peptides， and the developed model was used to identify novel salty peptides. The interaction mechanisms between the salty peptides and the transmembrane channel-like 4 (TMC4) receptor were further elucidated through molecular docking. The model exhibited excellent performance and robustness in the salty peptide prediction task， achieving accuracy， precision， recall， F1 score， and AUC of 0.929， 0.939， 0.925， 0.927， and 0.960， respectively. Arginine， methionine， and glutamic acid were identified as key residues for the recognition of salty taste. A total of 46 salty peptides were identified from locust-derived proteins through in silico digestion， followed by screening for aqueous solubility， toxicity， and salt taste potential. Molecular docking analyses indicated that all screened peptides were successfully docked into an internal binding pocket of the TMC4. Cys475， Gln377， Glu235， Gly242， and Leu618 were identified as key amino acid residues involved in the interactions， and hydrogen bonds and hydrophobic interactions were determined to be the primary forces driving the binding of peptide and TMC4. This study established a high-throughput screening framework for the prediction and mechanistic elucidation of salty peptides by integrating deep learning， in silico enzymatic hydrolysis， and molecular docking. This approach provided a methodological foundation and candidate molecules for the identification of salty peptides derived from locust protein for the application in low-sodium foods.
    Analysis of the Olfactory-gustatory Cross-modal Mechanism of Esters Compounds
    YANG Yunlin, ZHANG Yimei, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo, SUN Jinyuan
    2026,26(5):216-226, DOI: 10.16429/j.1009-7848.2026.05.015
    [Abstract] (42) [HTML] (105) [PDF 52.37 K] (64)
    Abstract:
    Objective: To investigate the cross-modal enhancement effect of 30 key ester compounds in beverage alcohol on taste perception using a 40% ethanol aqueous solution as the medium， and to reveal the structure-activity relationship between this effect and molecular structure， physicochemical properties， and binding energy with olfactory receptors. Methods: Using a 40% ethanol aqueous solution as the matrix， the taste thresholds of 30 ester compounds were determined under both olfactory blocked and normal perception conditions by the ten-cup method， and the cross-modal taste enhancement multiple was calculated. Molecular docking technology was used to calculate the binding energy of each ester with the olfactory receptor OR51E2. Further， the carbon chain length， LogP， Henry's constant and other physicochemical parameters were correlated， and the key influencing factors were revealed through Spearman correlation analysis. Results: The taste enhancement multiple of the 30 ester compounds ranged from 1.0 to 8.5. Among them， the straight-chain saturated C6-C10 ethyl esters (such as ethyl caproate and ethyl octanoate) had the highest enhancement multiple， significantly higher than those of aromatic esters and lactic acid esters (P < 0.05). The introduction of branched structures and hydroxyl groups significantly weakened this enhancement effect (P < 0.05). The enhancement multiple was significantly negatively correlated with the binding energy of OR51E2 (r = -0.663， P < 0.0001) and Henry's constant (r = -0.700， P < 0.0001). Conclusion: The straight-chain saturated C6-C10 structure was the advantageous skeleton for ester compounds to exert cross-modal taste enhancement effects， and carbon chain length， volatility and olfactory receptor affinity were the core driving factors of this effect. This study revealed the structural basis of ester compounds enhancing taste perception through the olfactory pathway at the molecular level， providing quantitative basis and theoretical guidance for the flavor design and cross-modal flavor regulation of beverage alcohol.
    Production of the Yeast C-S Lyase Cys3 and Its Application in 2-Furfurylthiol Biosynthesis
    LUO Lizhi, ZHU Qi, MIAO Jingyu, YIN Sheng, LUO Yunbo
    2026,26(5):227-240, DOI: 10.16429/j.1009-7848.2026.05.016
    [Abstract] (37) [HTML] (72) [PDF 54.85 K] (61)
    Abstract:
    Objectives: To develop the biosynthetic methods of 2-furfurylthiol， this study aimed to achieve the heterologous expression and purification of the key C-S lyase Cys3 responsible for 2-furfurylthiol biosynthesis in Escherichia coli and to build and optimize the optimal conditions of 2-furfurylthiol biosynthesis by catalysis of Cys3. Methods: The C-S lyase Cys3 was cloned from Saccharomyces cerevisiae isolated from the sesame-flavor Baijiu starter culture and was over-expressed in E. coli. The recombinant protein of Cys3 was purified using nickel column affinity chromatography， and the elution condition were optimized for purified protein preparation. The enzymatic catalysis method for 2-furfurylthiol biosynthesis was built using the recombinant Cys3 and furfural and L-cysteine as substrates. The enzymatic reaction parameters were optimized by the single-factor experiment and response surface methodology to determine the optimal reaction conditions. Results: The recombinant Cys3 protein was successfully expressed in E. coli. 200 mmol/L imidazole buffer was determined as the optimal elution condition， by which the recombinant protein of Cys3 (42 ku， 6.17 mg/mL) was purified from E. coli. After optimization， the optimal catalytic conditions for 2-furfurylthiol biosynthesis were determined as follows: 188 μg/mL Cys3， pH 6.7， 16.5 mmol/L furfural， 16.5 mmol/L L-cysteine， 81.9 μmol/L pyridoxal phosphate， and reaction at 50 ℃ for 16.4 h. The maximum yield of 2-furfurylthiol reached 133.8 μmol/L under the optimal conditions. Conclusions: This study achieved the heterologous expression and purification of the key C-S lyase Cys3 for 2-furfurylthiol synthesis and established the optimal parameters for its catalysis in 2-furfurylthiol biosynthesis. The results provide an important technical support for the enzymatic biomanufacturing of 2-furfurylthiol.
    Activation Patterns of Seven Typical Food-medicine Homologous Compounds on T2R39
    WANG Yueming, CUI Zhiyong, ZHOU Tianxing, WANG Chengyang, LIU Yuan, WANG Wenli
    2026,26(5):241-249, DOI: 10.16429/j.1009-7848.2026.05.017
    [Abstract] (47) [HTML] (114) [PDF 40.39 K] (61)
    Abstract:
    Objective: Agonists for the bitter taste receptor T2R39 were explored. The activation regularities and molecular binding mechanisms of structurally different food-medicine homologous compounds on T2R39 were uncovered， and the inherent correlation between compound structure and receptor binding/activation was clarified. Combined with the physiological roles of T2R39 in metabolic regulation， intestinal homeostasis and dietary intervention， this study aimed to provide a theoretical basis for the development of T2R39-targeted functional foods and precise bitterness modulation. Methods: HEK293/Gα16-gust44 stable cells were used as the model， and T2R39 plasmid was transiently transfected with expression verified by Western blot. Calcium mobilization assay was performed to determine the activation effects and EC50 values of seven structurally representative food-medicine homologous compounds (myrcene， squalene， α-pinene， hesperidin， rutin， vanillin， succinic acid) screened in silico previously. Molecular docking was applied to analyze ligand-receptor binding modes and key interactions， and 100 ns molecular dynamics simulation was conducted to characterize conformational stability， hydrogen bond dynamics， residue flexibility and conformational remodeling of the complexes. Results: A specific band at approximately 38 ku was detected by Western blot， confirming successful expression of T2R39. Calcium flux indicated that succinic acid strongly activated T2R39 (EC50 = 4.15 nmol/L)， hesperidin and rutin exhibited potent activation (45-65 ΔF/F0)， α-pinene activated the receptor， myrcene and vanillin showed bell-shaped responses with inhibition at high concentrations， squalene displayed no obvious activation. Molecular docking and dynamics revealed that succinic acid activated T2R39 via an induced-fit mechanism， flavonoid glycosides maintained stable hydrogen-bonded conformations， and terpenoids bound through hydrophobic matching. Conclusion: T2R39 exhibited remarkable structure selectivity toward food-medicine homologous compounds， with hydrophobic interactions and hydrogen bond networks as the dominant binding forces. This study elucidated the structure-activity relationship of compound-receptor interactions and activation， laying a molecular foundation for the development of bitter taste receptor-targeted functional foods.
    Quality Attributes of Fermented Sausages with Partial Plant Protein Substitution:A Flavoromics Approach
    LI Ying, LIU Yuan, ZHOU Guanghong
    2026,26(5):250-263, DOI: 10.16429/j.1009-7848.2026.05.018
    [Abstract] (44) [HTML] (80) [PDF 65.56 K] (60)
    Abstract:
    Objectives: This study investigated the effects of partially replacing lean pork with various textured plant proteins (soy， pea， and peanut) on the quality characteristics of dry fermented sausages. The aim was to provide a theoretical foundation for the targeted development and flavor regulation of high-quality animal-plant hybrid meat products. Methods: Textured plant proteins produced via twin-screw extrusion were utilized to substitute part of the meat matrix， followed by starter culture inoculation and fermentation. The dynamics of physicochemical parameters were monitored throughout the process. Structural evolution and mechanical properties were analyzed using scanning electron microscopy (SEM) and a texture analyzer. Volatile and non-volatile flavor components were characterized qualitatively and quantitatively using flavoromics techniques， including electronic nose， gas chromatography-mass spectrometry (GC-MS)， and gas chromatography-ion mobility spectrometry (GC-IMS)， integrated with chemometric analysis. Results: The incorporation of textured plant proteins significantly decreased the final pH value (from 5.08 in the control group to 4.75 - 4.85) and the final water activity (from 0.857 to 0.786 - 0.816) of the samples (P < 0.05) ， accelerated moisture loss (with final weight loss reaching 46.11% - 48.07%)， and markedly increased product hardness (from 119.32 N to 137.51 - 159.64 N). Among the treatments， the pea protein group exhibited a well-organized porous network， with its hardness (147.12 N) and chewiness (3 317.34 N) profiles being the most similar to the control group. Free amino acid analysis revealed a significant decline in total free amino acids (from 295.58 mg/100 g to 186.12 - 214.51 mg/100 g) in the treatment groups， resulting in attenuated umami and more prominent sour and bitter notes(P < 0.05). Volatile profiling indicated that 329 and 399 volatile compounds were identified in the control and pea protein treatment groups， respectively； textured plant protein substitution masked certain characteristic meat aromas and significantly reduced the relative abundance of esters (P < 0.05). However， the substantial formation of 1-octen-3-ol and specific aldehydes imparted unique mushroom and fatty notes to the samples. The pea protein group demonstrated the highest overall sensory acceptability (5.89) among all textured plant protein-substituted treatments. Conclusions: Textured pea protein showed significant advantages in establishing a stable microstructure and maintaining core flavor profiles， identifying it as an ideal alternative protein for developing novel hybrid fermented sausages. This research provides systematic theoretical data and support for the quality optimization of hybrid protein meat products.
    Flavor Analysis of Rehydrated Whole Yeast Powder Based on Combination of Sensory Evaluation， an Electronic Nose and GC-MS
    ZHANG Lili, LIU Yu, QI Qi, CHEN Jiahui, SUN Baoguo, ZHANG Yuyu
    2026,26(5):264-275, DOI: 10.16429/j.1009-7848.2026.05.019
    [Abstract] (38) [HTML] (79) [PDF 57.95 K] (58)
    Abstract:
    To explore the effects of different rehydration ratios on the aroma of yeast powder， and to provide data support for the application of yeast powder in food production. Methods: Sensory evaluation， electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to systematically analyzed the odor preference， overall odor fingerprint and volatile compound composition of the samples by sensory evaluation， electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results: The sensory evaluation results showed that yeast powder powder (unrehydrated sample， YN0) had the highest preference. The YN1 sample with a low rehydration ratio (mwhole yeast powder∶mwater=1∶1) had the lowest preference， and its adversed aroma intensity such as sour， sweaty and fermentation was higher than that of other samples. The YN2 (mwhole yeast powder∶mwater=1∶2)-YN6 (mwhole yeast powder∶mwater=1∶6) samples with a high rehydration ratio showed small differences among themselves and were all superior to YN1. The results of electronic nose analysis showed that the clustering trend of the samples was consistent with the sensory order， and sulfides and aromatic compounds were the key differentiating factors. The results of HS-SPME-GC-MS showed that the number of volatile compounds detected in yeast flour increased significantly (from 22 to 64， P < 0.05)， and the content of volatile compounds in the samples with low rehydration ratio (YN1) was significantly higher than that of other rehydration ratios (P < 0.05). After rehydration， the content of acids (acetic acid， isovaleric acid， etc.)， sulfur-containing compounds (methylmercaptan， etc.)， p-cresol， indole， benzaldehyde， etc. in yeast powder enhanced the undesirable aroma components such as sweat， sour， meaty， fermentation， and bitter almonds in yeast powder. Conclusion: Rehydration， especially the low rehydration ratio， played an important role in the release of undesirable aroma components in yeast powder.
    Multi-technique Analysis of the Effects of Astragalus - Angelica on the Quality and Flavor Characteristics of Chicken Soup
    GUO Xinjie, CUI Shuzhen, WEN Gang, YANG Hanshuo, CHANG Jianfeng, QIN Nan, LEI Yinfeng, SUN Yang, LI Yanjie
    2026,26(5):276-291, DOI: 10.16429/j.1009-7848.2026.05.020
    [Abstract] (41) [HTML] (128) [PDF 69.02 K] (58)
    Abstract:
    In order to explore the effects of two traditional medicinal and food homologous substances， Astragalus and Angelica， on the quality and flavor characteristics of chicken soup， this study took Astragalus and Angelica chicken soup with different solid-to-liquid ratios (1∶50， 1∶40， and 1∶30) as the research objects. The pH value， color difference， total phenolic content， total flavonoids content， organic acid content， and free amino acid content of the samples were determined. Electronic nose， electronic tongue and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to comprehensively analyzed the flavor of the samples. The results showed that the addition of Astragalus and Angelica could effectively increase the content of total phenols and flavonoids and enhance the antioxidant activity of chicken soup. Compared with CK group， the DPPH free radical scavenging rate of the soup was increased by 59.37%， 76.31% and 63.82%， respectively， and the yellow degree value of the soup was significantly increased (P < 0.05) at the ratios of 1∶50， 1∶40 and 1∶30. A total of 17 kinds of free amino acids were detected in the four groups of samples. The highest content of glutamic acid was 11.08 mg/100 mL in the group with solid-liquid ratio of 1∶30. In addition， the addition of Astragalus and Angelica significantly reduced the contents of oxalic acid and lactic acid， and increased the content of fumaric acid in chicken soup. GC-MS combined with relative odor activity value (ROAV) analysis showed that nonaldehyde and 2，4-di-tert-butylphenol were the characteristic flavor compounds of the chicken soup in the Astragalus and Angelicae treatment group， which were responsible for the fatty aroma and caramel aroma， respectively. Sensory evaluation， electronic tongue and electronic nose further confirmed that the addition of Astragalus and Angelica enriched the taste and aroma profile of the chicken broth. Based on the results of each index， the solid-to-liquid ratio of 1∶40 was better for the overall quality and flavor of chicken soup. The results of this study provided a theoretical basis for the application of food-medicine homology substances in the standardized processing of meat stew soup.
    Correlation between Emulsifying Properties and Flavor Release during Stewing of Chicken Bone Soup
    GUAN Haining, GUAN Qiao, ZHAO Shifa, LIU Dengyong, DIAO Xiaoqin, YOU Xiaoqiang, WANG Tingying
    2026,26(5):292-306, DOI: 10.16429/j.1009-7848.2026.05.021
    [Abstract] (39) [HTML] (76) [PDF 60.29 K] (60)
    Abstract:
    To investigate the effects of stewing time (30， 60， 90， 120， 150， 180， 210， 240 min) on the nutritional components， emulsification properties and the composition of volatile flavor substances of chicken bone soup， chicken bones were taken as the research object. The dissolution rules of nutrients in chicken soup and the changes in emulsification state at different times were analyzed， as well as the correlations between emulsifying properties， nutritional components， and volatile flavors. The results indicated that with the extension of stewing time， the total sugar， total protein， and solid content in chicken bone soup reached a dissolution equilibrium. The total fat and unsaturated fatty acid content first increased and then decreased， reaching the highest at 180 min of stewing. Among them， the maximum total fat content reached 0.20 g/100 mL， which was 4 times higher than that at 30 min， and the maximum proportion of unsaturated fatty acids reached 62.09%. At this time， the droplet size of the chicken bone soup reached its minimum， with a volume mean diameter (D43) of 1.068 μm and a surface area mean diameter (D32) of 0.441 μm. Meanwhile， the absolute value of the Zeta potential reached its highest level of 25.61 mV， indicating the strongest multiple light stability of the system. Microscopic observations showed that the droplet distribution became more dispersed and uniform， indicating optimal emulsion stability. Furthermore， a total of 91 volatile flavor compounds were identified using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS)， among which aldehydes were the most abundant. Correlation analysis revealed that aldehydes were significantly positively correlated with nutritional components and emulsification properties (P < 0.05). Meanwhile， under the traditional stewing method， the aroma of chicken soup gradually weakened due to steam loss as the stewing time increased. Considering comprehensively， 180 min was appropriate for the normal pressure stewing of chicken bone soup. This study provides a theoretical basis for the comprehensive utilization of chicken bone by-products and the precise processing and flavor quality control of high-quality chicken bone soup.
    Optimization of Subcritical Extraction of Tomato Seed Oil Based on GA-BP and Analysis of Its Characteristic Flavor
    XU Ya, LIANG Di, LI Chongda, REN Jiaoyan, ZHOU Qi
    2026,26(5):307-319, DOI: 10.16429/j.1009-7848.2026.05.022
    [Abstract] (51) [HTML] (107) [PDF 64.96 K] (62)
    Abstract:
    Objective: Tomato seed oil is a novel food ingredient. This study aimed to optimize the extraction process of tomato seed oil to improve oil yield while achieving optimal retention of functional components and flavor characteristics， thereby providing a basis for the preparation of high-quality tomato seed oil. Methods: Tomato seeds were treated using a steam explosion-subcritical extraction technique. Single-factor experiments and response surface methodology were employed to investigate the effects of solid-liquid ratio， extraction time， extraction temperature， and particle size on extraction yield. Furthermore， a backpropagation (BP) neural network coupled with a genetic algorithm (GA-BP) was established to predict and optimize process parameters. The fatty acid composition， functional components， and characteristic flavor compounds of oils obtained by different extraction methods (pressing and solvent extraction) were systematically compared. Results: After optimization by the GA-BP model， the optimal conditions were determined as follows: Solid-liquid ratio of 1∶11.90， extraction time of 63.16 min， extraction temperature of 46.60 ℃， and particle size of 40-60 mesh. The predicted extraction yield was 90.58%， while the experimental value was 90.09%. Compared with pressing and solvent extraction， subcritical extraction resulted in higher contents of cis-lycopene， phytosterols， and total phenols， reaching 86.49 mg/kg， 7 412.60 mg/kg， and 147.28 mg/kg， respectively. In addition， subcritical extraction significantly increased the content of ester compounds (30 188.49 μg/kg)， followed by steam explosion-pressing (30 188.49 μg/kg)， while steam explosion-solvent extraction showed the lowest level (23 875 μg/kg)， thereby enhancing the fruity and sweet aroma characteristics of the oil. Conclusions: Steam explosion-subcritical extraction can significantly improve the extraction yield of tomato seed oil and exhibit clear advantages in preserving functional components and flavor quality， demonstrating promising application potential.
    Multimodal Evaluation of Flavor Perception Characteristics of Three Typical Chinese Baijiu Aroma Types
    JIANG Xue, GENG Yuxin, CHEN Panpan, FAN Yuxia, ZHAO YajiaO, FENG XiaoxiaO, JIANG Shui, LIU Yuan
    2026,26(5):320-331, DOI: 10.16429/j.1009-7848.2026.05.023
    [Abstract] (43) [HTML] (106) [PDF 53.75 K] (61)
    Abstract:
    To explore the flavor perception characteristics of three typical Chinese Baijiu aroma types and establish a scientific multimodal flavor quality evaluation method， two representative products each of sauce-aroma， strong-aroma， and light-aroma Baijiu were selected as research objects. Check-all-that-apply (CATA) and quantitative descriptive analysis (QDA) were used for sensory evaluation， and the electronic tongue was used for intelligent taste detection. Physical and chemical indicators including viscosity， contact angle， volatile total acids， and volatile total esters were determined to compare the sensory and physicochemical differences among Baijiu of different aroma types. The results showed that significant differences (P<0.05) were observed in the ten key sensory attributes among the three aroma types of Baijiu. Specifically， sauce-aroma Baijiu exhibited prominent long aftertaste and rich mouthfeel， strong-aroma Baijiu featured soft， mellow， clean and harmonious taste， light-aroma Baijiu was characterized by the mellow and clean taste. Physicochemical results revealed a hierarchical difference in viscosity among different aroma types， with sauce-aroma Baijiu possessing the highest viscosity and light-aroma Baijiu showing the lowest overall viscosity. The strong-aroma Baijiu had significantly higher contents of volatile total acids and total esters， and the difference in contact angle was directly correlated with the oral spreadability and clean taste of Baijiu. The electronic tongue data combined with multivariate statistical analysis demonstrated that the cumulative variance contribution rate of the first three principal components reached 99.79%， indicating that the electronic tongue data could effectively characterize the taste profiles of Baijiu samples. Meanwhile， linear discriminant analysis (LDA) achieved a 100% accurate classification for all Baijiu samples. This study established a multimodal evaluation method for Baijiu flavor based on sensory evaluation， physicochemical detection， and intelligent sensory evaluation， which could provide technical support for the objective evaluation of flavor quality and process optimization of Chinese Baijiu with different aroma types.
    Development of Hovenia acerba Lindl.-based Lu Jiu with Jiangxiangxing Baijiu as the Base and Its Flavor Profiling
    CHEN Chao, YANG Yubo, XIONG Xiaolin, LI Yongsu, CAO Nian, LIU Xuan
    2026,26(5):332-344, DOI: 10.16429/j.1009-7848.2026.05.024
    [Abstract] (48) [HTML] (97) [PDF 53.87 K] (61)
    Abstract:
    Objective: This study aimed to develop a Hovenia acerba Lindl.-based Lu Jiu using Jiangxiangxing Baijiu as the base， characterized by the typical sensory profile of Hovenia acerba Lindl. Furthermore， it sought to characterize the chemical composition responsible for its flavor， thereby addressing the research gap in the processing and flavoring of H. acerba-based Lu Jiu based on Jiangxiangxing base Baijiu spirits and promoting the high-value utilization of Hovenia acerba Lindl. as an edible-medicinal food source. Methods: Through a combination of single-factor and orthogonal experimental designs， key process parameters including the solid-to-liquid ratio (1∶7-1∶13)， alcohol content (38%Vol-53%Vol)， maceration time (20-50 d)， and the type of base Baijiu were optimized. Sensory evaluation was conducted according to the ｀Lu Jiu' standard (GB/T 27588—2011) and quantitative descriptive analysis (QDA). Flavor compounds were determined quantitatively using liquid-microextraction combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography (GC)， with key aroma contributors screened using the relative odor activity value (ROAV). Results: The optimal process for the H. acerba-based Lu Jiu was determined to be a solid-to-liquid ratio of 1∶9， an alcohol content of 43%Vol， and a maceration time of 30 d. The resulting product achieved a sensory score of 91.2， appearing golden and transparent， with prominent date-fruit and sweet aromas， and a soft， harmonious palate. A total of 59 volatile components were identified， among which 29 exhibited an ROAV>1 and 21 showed an ROAV>10. Nine compounds， including ethyl isovalerate， ethyl butyrate， and isovaleraldehyde， were the primary contributors to the fruity aroma； six compounds， such as acetal and n-pentanol， dominated the grassy aroma； while trimethylpyrazine and 3-hydroxy-2-butanone synergistically contributed to the nutty scent. Esters (9)， alcohols (4)， aldehydes (3)， and acids (3) constituted the core aromatic skeleton of the H. acerba-based Lu Jiu. Conclusion: The optimized process enabled the stable production of high-quality H. acerba-based Lu Jiu and clarified its skeletal aroma composition. This study provided a theoretical basis for product standardization and flavor modulation， demonstrated the application of Jiangxiangxing Baijiu in botanical Lu Jiu， and provided a viable path for the high-value utilization of edible-medicinal substances.
    Nutrition and Functions
    The Correlation between Different Binding Forms of Sialic Acid in Breast Milk from 0-6 Months and Infant Growth and Development
    ZHU Quansheng, JIA Longlong, ZHAO Junying, LIU Yanpin, RU Yuanpu, ZHANG Minghui, QIAO Weicang, LIU Bin, LI Xianping, MAN Chaoxin, CHEN Lijun
    2026,26(5):345-356, DOI: 10.16429/j.1009-7848.2026.05.025
    [Abstract] (34) [HTML] (100) [PDF 48.17 K] (59)
    Abstract:
    Objective: Sialic acid (SA) in human milk mainly exists in oligosaccharide bound state， accounting for about 70% of the total sialic acid， whereas in most infant formulas， most SA is in a protein-bound form. However， the differences in the effects of different binding forms of SA on short- and long-term outcomes and their mechanisms remain unclear. This study aimed to explore the relationship between different forms of SA in breast milk at various stages and infant growth and development within the first six months， providing a scientific basis for improving maternal and infant nutrition in early life. Methods: Based on the China maternal and infant nutrition and health birth cohort study， 29 mother-infant pairs who were exclusively breastfed within six months postpartum were selected for the study. Breast milk was collected at 0-7 days， 8-15 days， 1 month， and 2-6 months postpartum. Total SA content， oligosaccharide-bound SA content， protein-bound SA content， and lipid-bound SA content in colostrum， transitional milk， and mature milk were measured using high performance anion-exchange chromatography with pulsed amperometric detection. Infant growth and body composition indicators from 0 to 6 months were also measured. The associations between SA content in breast milk and infant growth and body composition indicators and their changes were analyzed. Results: Spearman partial correlation and linear regression analysis showed that total SA and oligosaccharide-bound SA in breast milk were negatively correlated with infant weight and head circumference (P<0.05). The head circumference of infants with high content of total SA and oligosaccharide-bound SA in breast milk was significantly lower than that of infants with low content(P<0.05). The head circumference at 1 month of age in infants from the high total SA group in colostrum was lower than that in infants from the low total SA group. The head circumference of infants in the high oligosaccharide-bound SA group in colostrum from January to May was lower than that in the low oligosaccharide-bound SA group. The head circumference of infants with high total SA content in transitional milk was lower than that of infants with low total SA content from 1 to 4 months， but there was no significant difference(P＞0.05). Conclusion: In order to meet the needs of neonatal brain SA， when the neonatal head circumference is small， breast milk could adjust adaptively and increase the total SA content. SA was negatively correlated with infant head circumference and weight， and its level could reflect the needs of infant growth and development， and provide a scientific basis for improving infant nutrition.
    Processing and Manufacturing
    Optimization of Enzymatic Hydrolysis Conditions of Waste Animal Protein and Evaluation of Protein Transfer Efficiency
    XIAO Xiaolan, QUAN Xinzhu, QIU Muyao, XU Yang, RUAN Wenquan
    2026,26(5):357-369, DOI: 10.16429/j.1009-7848.2026.05.026
    [Abstract] (49) [HTML] (103) [PDF 57.90 K] (65)
    Abstract:
    This study aimed to explore efficient methods for recycling slaughterhouse by-products by comparing the effects of single-enzyme and complex enzyme hydrolysis on the recovery of waste animal proteins， thereby providing a foundation for their high-value resource development. Employing single-factor experiments and response surface methodology (RSM)， This study investigated the impacts of enzyme dosage， hydrolysis time， and temperature on the quality and transfer efficiency of solid and liquid phase proteins using the meat and bone meal (MBM) as raw material. Product characteristics were analyzed through protein electrophoresis and free amino acid content. The results showed that the optimal volume ratio of alkaline protease to neutral protease was 7∶3. The optimized complex enzyme hydrolysis conditions were determined as pH 10， hydrolysis time 10.5 h， temperature 50 ℃， and enzyme dosage 13 000 U， achieving a protein transfer rate of 78.05%. The significance of factors affecting protein transfer rate followed the order: Enzyme dosage > hydrolysis time > temperature. Protein electrophoresis demonstrated that multi-enzyme hydrolysates had the smallest peptide molecular weight， with a negative correlation between product molecular weight and protein transfer efficiency. Free amino acid analysis indicated that the complex enzyme treatment group exhibited the highest content (4 088 mg/L). In conclusion， complex enzyme hydrolysis significantly enhanceed protein solubility and transfer efficiency. The optimized compound enzymatic hydrolysis process was feasible and provided theoretical and technical support for the further development of amino acid peptide water-soluble fertilizers.
    Optimization of the Formulation and Freeze-thaw Stability of Millet Glutinous Balls
    SANG Luman, LI Fangqian, MA Zhihao, ZHAO Qingyu, SHEN Qun
    2026,26(5):370-383, DOI: 10.16429/j.1009-7848.2026.05.027
    [Abstract] (37) [HTML] (65) [PDF 58.13 K] (60)
    Abstract:
    Objective: This study aimed to optimize the formulation of millet rice balls and improve their textural stability and sensory quality during frozen storage. It also sought to reduce quality defects， such as texture deterioration and surface cracking， which commonly occur in frozen coarse-grain dough products during freeze-thaw cycles. Methods: Millet flour and glutinous rice flour were used as the main raw materials. A single-factor experimental design was applied to optimize the basic formulation based on sensory evaluation and texture analysis. Different levels of pectin (0%， 2%， 4%， 6%， 8%， 10%， and 12%) were then added to evaluate their effects on rheological properties and freeze-thaw quality， including texture， cracking rate， expansion rate， and soup transmittance. Results: Based on the total mass of millet flour and glutinous rice flour (100%)， the optimal basic formulation was determined as follows: 30% millet flour， 70% glutinous rice flour， 15% tapioca starch， 1% yeast powder， 10% sucrose， and 70% water， with a fermentation time of 60 min. Compared with the control group without pectin， the addition of 2% pectin significantly increased the apparent viscosity and storage modulus (G'). After four freeze-thaw cycles， the 2% pectin group showed the highest expansion rate， reaching about 10%. The lowest cracking rate was observed in the 4% pectin group， at about 6.67%. At this level， soup transmittance increased to 72.98%. In general， the addition of 2%-4% pectin significantly improved all quality indicators compared with the control. Conclusion: The addition of 2%-4% pectin effectively improved the freeze-thaw stability and sensory quality of millet rice balls by strengthening the gel network structure. These findings provide theoretical support and practical guidance for improving the quality of frozen coarse-grain dough products， and they may support the industrial production and functional development of millet rice balls.
    Effects of Moisture Conversion Point on the Quality of Shepherd's Purse Powder during Microwave-far Infrared Drying
    LIU Shulong, FENG Lei, QIU Xuliang, XIONG Lingming, DAI Zhuqing, WU Haihong, JIN Peng, ZHENG Yonghua, LI Dajing
    2026,26(5):384-395, DOI: 10.16429/j.1009-7848.2026.05.028
    [Abstract] (40) [HTML] (95) [PDF 66.22 K] (57)
    Abstract:
    To address the issues of poor quality， severe nutrient loss， and undesirable flavor in shepherd's purse powder treated solely by microwave drying， this study investigated the effects of microwave-far infrared drying with different moisture conversion points (80%， 70%， 60%， 50%， 40%) on the drying characteristics， color， processing properties， active components， and flavor characteristics of shepherd's purse powder. The results showed that compared with single microwave drying (S0)， microwave-far infrared drying prolonged the drying time and reduced the drying rate 64.41%-92.88%， while increasing the a* value and decreasing the b* value of the shepherd's purse powder. The hygroscopicity， water holding capacity， and oil holding capacity were significantly (P < 0.05) improved， and the loss rates of total chlorophyll， total flavonoids， total phenols， and vitamin C were significantly (P < 0.05) reduced. In shepherd's purse samples treated by microwave-far infrared drying at the moisture conversion point， immobile water was the predominant water state. When the moisture conversion point was 60%， the reduction rates of total chlorophyll， total flavonoids， total phenols， and vitamin C in the shepherd's purse powder were 66.61%， 30.50%， 11.23%， and 71.29% of those in S0， respectively. Although microwave-far infrared drying altered the types and contents of volatile compounds in shepherd's purse powder， the overall flavor characteristics of the combined-dried shepherd's purse powder at different moisture conversion points showed no significant differences. In conclusion， microwave-far infrared drying could effectively enhance the hygroscopicity， water holding capacity， and oil holding capacity of shepherd's purse powder， reduce the loss of active components， and improve its flavor quality. In general， microwave-far infrared drying with a moisture conversion point of 60% yielded shepherd's purse powder with the best quality. These findings provide a technical reference for quality improvement and product development of shepherd's purse powder.
    Effects of Dynamic High-pressure Microfluidization on the Structure and Physicochemical Properties of Proso Millet Starch
    YUE Li, ZHANG Tingting, WANG Jiamin, MAO Hongyan, Zulipiya·MAIMAITI, HU Xiangwei, YU Ming
    2026,26(5):396-406, DOI: 10.16429/j.1009-7848.2026.05.029
    [Abstract] (39) [HTML] (75) [PDF 55.11 K] (59)
    Abstract:
    Dynamic high-pressure microfluidization (DHPM) technology was employed to modify the properties of proso millet starch and expand its applications. The effects of DHPM treatments at pressures ranging from 40 to 200 MPa on the multiscale structure and physicochemical properties of the starch were systematically investigated. Scanning electron microscopy(SEM)， differential scanning calorimetry (DSC)， fourier transform infrared spectroscopy (FTIR)， X-ray diffraction (XRD)， and rheological analyses were used to comprehensively elucidate the modification mechanism of DHPM. The results showed that DHPM treatment pressure had a significant interval effect on the modification of proso millet starch. At 40-80 MPa， starch granules showed surface roughening with D50 increasing from 10.20 μm to 13.10 μm and size distribution span widening from 1.19 to 1.49. Higher pressures (120-200 MPa) caused deformation and structural collapse， increasing D50 to 15.45 μm (51.47% increase). The 120 MPa treatment improved swelling power by 42.13%， enhanced the storage modulus， and increased the peak viscosity by 19.8%. Thermodynamic analysis showed that the gelatinization onset temperature decreased with pressure， with maximum enthalpy (14.95 J/g) at 40 MPa. Molecular structure characterization confirmed that the 80 MPa treatment induced changes in the short-range order (R1047/1020) of starch molecules. Crystallinity exhibited a ｀V'-shaped trend (40-120 MPa)， followed by a reduction at 160-200 MPa. These findings provide a theoretical basis for the development of physical modification technologies and functional applications of starch.
    Analysis and Detection
    Screening of Characteristic Quality Indicatorsfor Edible Lilies
    LI Shujie, GAO Hongjuan, HUANG Yufang, WANG Liguang, ZHANG Chaowei, TIAN Qing
    2026,26(5):407-418, DOI: 10.16429/j.1009-7848.2026.05.030
    [Abstract] (44) [HTML] (71) [PDF 56.20 K] (60)
    Abstract:
    This study addressed the common issues of indicator redundancy and lack of standards in the quality evaluation system of edible lilies. Using Lilium lancifolium， L. davidii， L. brownii and ornamental and edible lily as research subjects， 29 indicators were measured， including bulb morphological characteristics (10 items)， basic nutritional components (8 items)， bioactive substances (8 items)， and mineral elements (3 items). Multidimensional statistical analysis revealed the following: 1) At the morphological level， except for L. davidii， the scale shape index of the other three lilies remained stable across different origins within the same species (P>0.05)， indicating intraspecific morphological stability. In terms of quality， contents of crude fat， soluble sugar， neutral detergent fiber， and polysaccharides differed significantly across edible lily species (P<0.05)， serving as species specific quality traits with intraspecific stability. Other indicators exhibited significant differences both between species and among different origins within the same species (P<0.05)， reflecting the combined effects of genetic characteristics and cultivation environment. 2) Correlation analysis showed that， except for scale width and thickness， all other morphological indicators had significant positive correlations (P<0.01). Quality indicators formed a complex correlation network， with correlation coefficients |r| ranging from 0.35 to 0.99， of which 15.20% had |r| > 0.65. Among all indicators， the contents of total flavonoids and zinc had the lowest correlation coefficients with other indicators (|r| < 0.46). 3) Principal component analysis extracted five principal components with a cumulative contribution rate of 85.346%. Combined with correlation coefficients， 10 characteristic quality indicators were selected: Bulb weight， scale shape index， bulb shape index， neutral detergent fiber content， soluble sugar content， starch content， reginosin-H content， polysaccharides content， total flavonoids content， and zinc content. The results provided critical parameters and a theoretical basis for constructing a standardized quality evaluation system for edible lilies.
    The Flavor Characterization and Anti-hypoxia Efficacy of Lonicera caerulea L. Compound Beverage Using GC-IMS Method
    KAN Guizhen, CHEN Huizhi, WU Weijie, CHEN Hangjun, TONG Chuan, SHEN Chaoyi, HUO Junwei, LIU Ruiling, GAO Haiyan
    2026,26(5):419-431, DOI: 10.16429/j.1009-7848.2026.05.031
    [Abstract] (49) [HTML] (64) [PDF 57.31 K] (65)
    Abstract:
    Objective: This study aimed to construct a compound beverage system based on blue honeysuckle (Lonicera caerulea L.)， characterize its flavor profile， and evaluate its anti-hypoxia efficacy. Methods: The in vitro bile salt binding method was adopted to determine the ratio of core components of the beverage， and the response surface methodology was used to optimize the addition amount of auxiliary materials. The changes in the contents of polyphenols， flavonoids and anthocyanins were detected to determine the suitable storage conditions. The flavor characteristics of the beverage were analyzed by electronic nose， electronic tongue and GC-IMS， and the flavor difference mechanism related to each component was elucidated. A hypoxia-induced swimming fatigue model in mice was constructed， with salidroside as the positive control. The exhaustive swimming time of each group was detected， and the levels of serum urea nitrogen， lactic acid， liver glycogen and muscle glycogen were measured to verify the hypoxia tolerance efficacy of the beverage. Results: The optimal core ingredient ratio was determined as 70% blue honeysuckle enzymolytic juice and 30% siberian ginseng (Acanthopanax senticosus)-Chinese magnoliavine (Schisandra chinensis) extract (mass ratio 1∶2). The optimal auxiliary formula was established as 13% high fructose corn syrup， 0.5% sodium carboxymethyl cellulose， 0.18% blueberry flavor， and 0.03% potassium sorbate. After pasteurization， the beverage was stored at 4 ℃ under light-proof conditions， which effectively slowed down the degradation of active substances. Flavor analysis revealed that the bitterness and astringency of the beverage were significantly weakened， the flavor richness was increased， and the relative content of ester substances reached 46.02%. The beverage significantly prolonged the weight-loaded exhaustive swimming time of mice under hypoxic conditions， with blood urea nitrogen decreased by 3.47 U/L， blood lactic acid level decreased by 6.26 mmol/L， liver glycogen reserve increased by 4.08 mg/g， and muscle glycogen content increased by 0.18 mg/g， showing a favorable anti-hypoxia efficacy. Conclusion: The blue honeysuckle compound beverage prepared in this study has good sensory quality and stability， as well as a certain anti-hypoxia effect， which provided a reference for the development of functional beverages.
    Advances
    Applications and Prospects of Artificial Intelligence in Food Microbiological Testing
    QU Tianming, WANG Ping, ZHAO Xiaomei, JI Qinglong, CHEN Ying
    2026,26(5):432-442, DOI: 10.16429/j.1009-7848.2026.05.032
    [Abstract] (71) [HTML] (84) [PDF 53.39 K] (71)
    Abstract:
    Artificial intelligence (AI) has revolutionized food microbiological testing through significant technological advances. This review highlighted core innovations including deep learning-enhanced microscopic imaging， machine learning-integrated Raman spectroscopy， intelligent metagenomic analysis， and reinforcement learning-optimized culture systems. These AI-driven approaches demonstrated superior performance in processing speed， sensitivity， and throughput compared to conventional methods. Convolutional neural networks achieved minute-level colony enumeration efficiency， while Transformer models attained over 90% accuracy in antibiotic resistance gene prediction. However， challenges persist regarded data biases， algorithmic interpretability limitations， and generalizability across diverse food matrices. Current systems particularly required improved compatibility with regulatory frameworks. Future development necessitates deeper integration of industrial needed through multimodal data fusion algorithms and adaptive detection models. Establishing comprehensive microbial databases and interpretable AI architectures would facilitate standardized intelligent testing systems， enabling end-to-end food safety monitoring from production to consumption.
    Research Progress on Dietary Protein Interferingin Bone Metabolism
    FENG Duo, MA Menghan, XU Ruiqi, MAN Wenjuan, LI Mengjie, FAN Jiayu, WANG Jing
    2026,26(5):443-453, DOI: 10.16429/j.1009-7848.2026.05.033
    [Abstract] (49) [HTML] (76) [PDF 57.62 K] (62)
    Abstract:
    With the increase of global aging population， the health problems related to bone metabolism among middle-aged and elderly people have become increasingly prominent， and the study of bone metabolism has gradually become one of the hot topics in the field of life science and nutrition. The purpose of this paper was to systematically explore the regulatory effect of protein on bone metabolism， analyze its potential mechanism from three aspects， plant protein， animal protein and dual-protein， and put forward the recommended intake and dietary suggestions around protein for people with unbalanced bone metabolism. Finally， to provide scientific basis for the application of nutrition intervention strategy in the prevention and management of bone metabolism diseases in protein.
    The Biological Activities and Application of Antimicrobial Peptides
    GUO Xiao, ZHENG Bogen, PAN Jianze, XU Gang, ZHOU Yue, FANG Meihan, HE Xiang, GUAN Yongguang
    2026,26(5):454-466, DOI: 10.16429/j.1009-7848.2026.05.034
    [Abstract] (56) [HTML] (116) [PDF 74.31 K] (66)
    Abstract:
    Overuse of antibiotics has aggravated bacterial drug resistance， creating an urgent demand for novel antibacterial agents. Antimicrobial peptides (AMPs)， cationic small peptides synthesized by organisms， serve as innate immune effector molecules with broad-spectrum inhibitory activities against bacteria， fungi， viruses and tumor cells. Distinct from conventional antibiotics， their multi-target mechanisms significantly reduce the risk of drug-resistant strain emergence and exhibit favorable biocompatibility， showing promise for extensive applications in food and pharmaceutical industries. This review systematically summarized the principal bioactivities， source classification and action mechanisms of AMPs， and highlighted their research progress in the food industry， including raw material quality control， food preservation and antimicrobial packaging materials. Challenges including poor stability under complex food conditions， obstacled in large-scale production and incomplete safety evaluation systems were discussed， and prospective development strategies were proposed to provide theoretical references for further exploitation and application of AMPs.
    Application of Starch-based Materials in 3D Printing Food
    CHEN Hui, WU An, NIE Xuyang, LI Mengqin, ZHANG Jian, LIN Shunshun
    2026,26(5):467-476, DOI: 10.16429/j.1009-7848.2026.05.035
    [Abstract] (48) [HTML] (91) [PDF 55.71 K] (61)
    Abstract:
    3D printing technology is a rapid prototyping technology based on the principle of additive manufacturing， which constructs three-dimensional objects by stacking materials layer by layer. In recent years， the application of 3D printing technology in the food industry has attracted more and more attention， especially in the field of personalized food manufacturing. Starch， as one of the most abundant sources of carbohydrates in the human diet， is considered as a potential 3D printing ink material due to its film forming， pseudoplastic， viscoelastic， gel behavior， and low cost. In this paper， the application research progress of starch raw materials in 3D printed food was reviewed， including the special physicochemical properties of starch， the printing performance of starch ｀ink' from different plant sources， and its specific application in biscuits， gels， desserts， and personalized food (functional food， elderly food， food for patients with dysphagia). At the same time， the future development trend and direction of 3D printing were discussed， aiming to provide theoretical reference for the development of diversified innovative food 3D printing technology.
    Biological Functions and Production Applications of Mulberry Anthocyanins
    YU Ruijie, REN Chaoqi, ZHAO Xin, YOU Chunxue, ZHANG Wenjuan, LIU DingkuO, LI Liuan, YU Xiaoxue
    2026,26(5):477-484, DOI: 10.16429/j.1009-7848.2026.05.036
    [Abstract] (43) [HTML] (69) [PDF 46.16 K] (64)
    Abstract:
    As a natural bioactive substance， mulberry anthocyanins are rich in polyphenolic components， predominantly cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside， which exhibit multiple physiological activities including potent antioxidant effects， suppression of inflammatory responses， inhibition of cancer cell proliferation， and improvement of glucose-lipid metabolism disorders， demonstrating diverse health-promoting effects. Currently， it has been widely applied in fields such as the food industry， pharmaceuticals， cosmetics， and animal husbandry， serving as natural colorants， functional additives， anti-aging ingredients， and other applications. This paper systematically reviewed the chemical properties， absorption-metabolism pathways， biological functions， and cross-industrial application advances of mulberry anthocyanins， providing a theoretical basis for their further development and value-added utilization.
    Safety Risk Prevention and Regulation of Alternative Protein Foods
    GONG Na, XING Ranran, ZENG Huajiang, DENG Tingting, CHEN Ying
    2026,26(5):485-495, DOI: 10.16429/j.1009-7848.2026.05.037
    [Abstract] (59) [HTML] (201) [PDF 62.70 K] (67)
    Abstract:
    The development of sustainable protein resources has become a research focus in addressing global food security and environmental challenges driven by population growth and climate change. This review systematically examined the development status of diverse alternative proteins guided by the concept of ｀all-encompassing approach to food' and comprehensively analyzed the safety of alternative proteins， including plant proteins， insect proteins， single-cell proteins， and cultured meat. Through bibliometric analysis and case studies， six major safety risks were identified: Microbial risks， allergenic risks， exogenous addition risks， genetically modified risks， adulteration risks， and nutritional safety risk. Furthermore， the current regulatory frameworks for alternative protein foods in various regions were compared and analyzed to provide scientific evidence for the risk assessment and regulatory system construction of alternative protein products.
    Other
    Scientific Consensus on the Strain-level Accurate Identification of Probiotics (2026)
    Society of Probiotics， Chinese Institute of Food Science, Technology
    2026,26(5):496-504, DOI: 10.16429/j.1009-7848.2026.05.038
    [Abstract] (104) [HTML] (221) [PDF 50.82 K] (80)
    Abstract:
    The health effects of probiotics are strain-specific， making precise strain-level identification a core prerequisite for scientific research and the standardized development of the industry. This article， based on a review of domestic and international standards， regulations， and regulatory requirements， systematically expounds on the hierarchical technical pathways from phenotypic identification， molecular typing identification to whole-genome sequencing (WGS)-based identification， after clarifying the taxonomic principles of probiotics and the definitions of genus， species， and strain. Among them， WGS can provide high-resolution genomic information and has become the internationally recognized ‘gold standard’ for strain identification. The average nucleotide identity (ANI) analysis， core genome multi-locus sequence typing (cgMLST)， and single nucleotide polymorphism (SNP) analysis are the key technical means and parameters for achieving precise identification. Given the differences in evolutionary rates and genomic stability among different species， the determination of strain consistency should establish a SNP threshold system differentiated by species and genus， and conduct a comprehensive assessment in combination with insertion and deletion (InDel) features. In the future， probiotic strain identification technology will develop towards a diversified system of ‘scenario adaptation’， constructing a ‘molecular ID card’ for strains based on WGS data and integrating cutting-edge technologies such as artificial intelligence， providing solid support for scientific regulation， and industrial innovation in the probiotic industry.
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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] (283) [HTML] (710) [PDF 49.58 K] (5032)
    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] (678) [HTML] (1915) [PDF 1.78 M] (4271)
    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] (1315) [HTML] (1797) [PDF 5.10 M] (3575)
    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] (1236) [HTML] (2731) [PDF 1.23 M] (2990)
    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] (1532) [HTML] (2782) [PDF 2.61 M] (2537)
    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] (1079) [HTML] (2633) [PDF 1.36 M] (2492)
    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] (912) [HTML] (2462) [PDF 1.56 M] (2461)
    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] (1098) [HTML] (2342) [PDF 1.15 M] (2400)
    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] (1326) [HTML] (2782) [PDF 2.72 M] (2379)
    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] (675) [HTML] (2572) [PDF 2.34 M] (2373)
    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] (822) [HTML] (2703) [PDF 1.42 M] (2338)
    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] (1029) [HTML] (2385) [PDF 1.15 M] (2325)
    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] (797) [HTML] (2518) [PDF 1.47 M] (2287)
    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] (690) [HTML] (2404) [PDF 1.91 M] (2264)
    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.
    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] (903) [HTML] (2310) [PDF 1.03 M] (2219)
    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.
    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] (537) [HTML] (2317) [PDF 2.00 M] (2218)
    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.
    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] (614) [HTML] (2350) [PDF 1.37 M] (2191)
    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] (1049) [HTML] (2438) [PDF 1.07 M] (2184)
    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] (732) [HTML] (2458) [PDF 1.59 M] (2178)
    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] (848) [HTML] (2444) [PDF 2.01 M] (2167)
    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] (508) [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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