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

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

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    Commissioned Contributions
    Advances in Localization of Food Electromagnetic Processing Technology and Equipment
    CAO Shilin, CHENG Junhu, YANG XiaO, CHEN Boru, MA Ji, LI Jian, ZENG Xinan
    2025,25(2):1-14, DOI: 10.16429/j.1009-7848.2025.02.001
    [Abstract] (108) [HTML] (77) [PDF 2.38 M] (86)
    Abstract:
    Traditional thermal processing methods in food production are increasingly inadequate to meet the rising consumer demands for food safety， nutrition， and sensory quality. Food electromagnetic processing technology， as a type of novel non-thermal treatment methods， exhibits distinct advantages in various fields such as food processing， extraction， and sterilization preservation. And it is expected to significantly promote the transformation and upgrading of the food industry. This paper reviewed the development trends， the status of domestic equipment， and the challenges faced by food electromagnetic processing technology， and provided a prospective outlook. The aim was to provide theoretical support for food electromagnetic processing technology， contribute to the high-quality development of the food industry， and ensure public food safety.
    Status and Trends of Near-infrared Intelligent Detection Equipment for Quality Control in Grain and Oil Processing
    XU Bin, GAO Tianhui, WANG Hongping, LIN Hao, CHENG Li, CHEN Zhongwei
    2025,25(2):15-26, DOI: 10.16429/j.1009-7848.2025.02.002
    [Abstract] (88) [HTML] (89) [PDF 2.58 M] (75)
    Abstract:
    As a core sector of the food industry， grain and oil processing urgently requires efficient and precise quality detection technologies to drive its intelligent transformation. Visible/Near-infrared (Vis/NIR) spectroscopy， with its advantages of rapid， non-destructive， and multi-parameter synchronous detection， has emerged as a pivotal tool for quality monitoring in grain and oil processing. This paper systematically reviewed the latest advancements in NIR detection principles， intelligent equipment development， and spectral data processing methodologies. At the hardware level， breakthroughs in miniaturization and anti-interference technologies had enabled portable and online monitoring devices to transition from laboratory research to industrial applications. Algorithmically， the integration of spectral preprocessing， variable selection， and intelligent modeling had significantly enhanced detection accuracy and robustness. In practical applications， the technology had been deployed across critical stages such as moisture regulation in grain processing chains and oxidation monitoring during oil refining， driving a shift toward data-driven quality control. However， challenges persist， including limited model generalization， weak adaptability to complex industrial environments， and the absence of standardized systems. Future advancements demanded collaborative innovation in 'algorithm-equipment-standard' systems through deep transfer learning， multi-source information fusion， and edge computing technologies to achieve real-time quality regulation and intelligent upgrades across the entire grain and oil processing chain.
    Fundamental Research
    Effects of Human Milk Oligosaccharides on the Barrier Function of Caco-2 Intestinal Epithelial Cells
    CAI Ran, LI Hongye, ZHENG Yuxing, CHEN Juchun, LIU Feitong, ZHANG Bin
    2025,25(2):27-38, DOI: 10.16429/j.1009-7848.2025.02.003
    [Abstract] (80) [HTML] (73) [PDF 2.44 M] (67)
    Abstract:
    Human milk oligosaccharides(HMOs)， a key active ingredient in human milk， have important physiological functions such as regulating intestinal microbiota， protecting intestinal barrier integrity， and regulating immunity. This study constructed the Caco-2 intestinal epithelial barrier dysfunction model by the treatment of the pro-inflammatory cytokines mixture. Three HMOs including neutral fucosylated， sialylated and neutral non-fucosylated HMOs， namely 2'-fucosyllactose (2'-FL)， 3'-sialyllactose (3'-SL) and lacto-N-neotetraose (LNnT)， were used for treatment. In order to explore the protective effect of HMOs on intestinal barrier function and the regulatory mechanism， this study characterized the intestinal barrier integrity by measuring transepithelial electrical resistance (TEER)， determined the secretion of inflammatory factors by enzyme-linked immunosorbent assay， and analyzed the expression level of tight junction and inflammation related genes by quantitative real-time PCR. The results showed that all three HMOs could increase TEER in a concentration dependent manner. All HMO treatments could reduce the secretion of IL-6 and IL-8， inhibit the gene expression level of IL-6， IL-8， IL-1β， TNF-α， COX-2 and iNOS， enhance the transcriptional activity of Claudin-1， Claudin-3， ZO-1， ZO-2， and Occludin， and inhibit the activation of NF-κB signaling pathway without concentration dependence. All HMO treatments could exert significant intestinal barrier protection and anti-inflammatory activity at high mass concentrations (2.4 mg/mL and 10 mg/mL). Our results provided scientific evidence for the HMO application to enhance intestinal barrier function and immunomodulatory function.
    Studies on Moringa oleifera Leaves Components against Hyperlipidemia through Network Pharmacology and Cell Model
    ZHENG Yueyan, ZHANG Ziyan, ZHOU Su, YAN Xiaoxue, LU Baiyi, JIANG Yihong
    2025,25(2):39-54, DOI: 10.16429/j.1009-7848.2025.02.004
    [Abstract] (69) [HTML] (69) [PDF 3.27 M] (73)
    Abstract:
    Objective: To explore the active compounds and integrative mechanism of Moringa oleifera leaves in the treatment of hyperlipidemia based on network pharmacology. Methods: The chemical components of Moringa oleifera leaves were obtained through literature mining and CNKI. Hyperlipidemia targets were obtained via Gencards， OMIM， and DrugBank and protein interaction analysis was carried out by String. Metascape was used to perform GO and KEGG analysis. Finally， the molecular docking was performed by AutoDock Vina； experimental validation was performed by MTT， oil red O staining， and qRT-PCR on 3T3-L1 cells. Results: The core ingredients of Moringa oleifera leaves were sinapinic acid， palmitic acid， naringenin， etc. The core targets were ALB， TNF， PPARG， PPARA， VEGFA， etc. The signaling pathways included AGE-RAGE and PPAR signaling pathway， lipid， and atherosclerosis， etc. The molecular docking indicated strong binding activities. The experiments of 3T3-L1 cells showed that the toxicity of flavonoids to cells was significant at high concentrations (50-100 μmol/L)， the fat content decreased by 8.45%， 16.28%， and 31.33%， respectively， after the intervention. PPARG， VEGFA， and TNF expression decreased and PPARA/CPT1A signaling pathway significantly increased after the intervention. Conclusion: Network pharmacology was used to predict the compounds and mechanism in Moringa oleifera against hyperlipidemia， which were confirmed by molecular docking and cellular assays， suggesting that Moringa oleifera leaves could be a potential therapeutic compound for reducing intracellular lipid levels.
    The Growth-promoting Effect of Ethanol-soluble Part of Moringa oleifera Aqueous Extract on Lacticaseibacillus casei
    LUO Kailian, TIAN Yang, LI Yanan, BI Xueyuan, ZHANG Xiaodi, ZHAO Yan, SHENG Jun, GAO Xiaoyu
    2025,25(2):55-69, DOI: 10.16429/j.1009-7848.2025.02.005
    [Abstract] (70) [HTML] (69) [PDF 2.36 M] (73)
    Abstract:
    Objective: The effects of Moringa oleifera leaf extract on the growth of Lactobacillus were systematically evaluated， and the characteristics of its growth-promoting effect were explored. Methods: The effect of M. oleifera leaves extract on the growth of Lactobacillus was evaluated by in vitro pure culture method， and the combination of M. oleifera leaves extract and Lactobacillus with promoting effect was screened； the main components of the ethanol-soluble part of M. oleifera leaves aqueous extract (MAES) were detected by plant MRM broad targeting metabonomics technology， and its growth-promoting characteristics were evaluated from the aspects of biofilm characteristics， extracellular protein， total sugar and reducing sugar content， freezing and salt tolerance. Results: The aqueous extract of M. oleifera leaves (MAE) and MAES showed low promotion or inhibition on the growth of Lactobacillus， MAES could stimulate the growth of Lacticaseibacillus casei (LCA) at low concentrations (0.08%) and the promotion rate was 16.63%. MAES was rich in flavonoids， amino acids and nucleotides， which could promote the formation of LCA biofilm and increase the adhesion， surface hydrophobicity and acid-base charge of the biofilm； at the same time， the secretion of extracellular protein was promoted， and the contents of reducing sugar and total sugar were increased (P < 0.01)； the antifreeze ability of LCA and the activity of β-galactosidase were also improved significantly (P < 0.01). In addition， MAES improved the NaCl tolerance of LCA. Conclusion: MEA had both low promoting effect and inhibiting effect on the growth of Lactobacillus. MAES could promote the growth of LCA by promoting the formation and adhesion of biofilm， increasing the content of extracellular protein， total sugar and reducing sugar， and enhancing the tolerance.
    Resveratrol Enrichment in Abiotic Sprouted Peanuts and Its Protective Effect on HEK293T Cells
    SUN Chang, XU Haoran, QIN Fengxian, LU Chengyu, LI Zhuolin, LIU Jian, LI Tiezhu
    2025,25(2):70-78, DOI: 10.16429/j.1009-7848.2025.02.006
    [Abstract] (45) [HTML] (70) [PDF 1.11 M] (55)
    Abstract:
    Objective: To investigate the effect of abiotic induction of germination on the enrichment of resveratrol (RES) in peanut， and to determine the protective effect of RES on the oxidative damage of HEK293T cells under the optimal enrichment conditions. Methods: Light type， ultrasound intensity， copper sulphate concentration and germination time were used as univariate conditions to induce peanut germination， and the effects of abiotic induction of germination on RES and the optimal enrichment conditions were investigated based on univariate and orthogonal experiments. The highest toxicity of RES on HEK293T cells was determined by cell viability assay. The protective effect of RES against H2O2-induced antioxidant damage in HEK293T cells was investigated by measuring intracellular reactive oxygen species (ROS) content， cellular superoxide dismutase (SOD) activity and catalase (CAT) activity. Results: Light， ultrasound and copper sulphate were all effective in promoting resveratrol content in germinated peanuts， and the combined germination showed a promoting effect on resveratrol enrichment. The optimal parameters for resveratrol enrichment in peanut buds were: Blue light irradiation， ultrasound intensity of 120 W/cm3， CuSO4 concentration of 0.6 mmol/L， and germination for 3 d. At this time， the resveratrol content of peanut buds was 35.79 μg/g. RES intervention treatment significantly restored the viability of H2O2-induced oxidative damage-producing HEK293T cells， reduced the production of intracellular ROS， and increased the viability of SOD， CAT viability. Conclusion: Multiple germination such as light could enrich resveratrol in germinated peanuts， and RES has a significant protective effect on cells against oxidative stress damage.
    Effects of Fermented Okara Supernatant on Glycolipid Metabolism in High-fat HepG2 Cells
    XIAO Yuyi, LI Pengcheng, LIU Ziqi, WANG Yubo, WANG Xiujuan, PIAO Chunhong
    2025,25(2):79-91, DOI: 10.16429/j.1009-7848.2025.02.007
    [Abstract] (41) [HTML] (62) [PDF 2.04 M] (51)
    Abstract:
    To reduce the waste of okara resources and to investigate the functional activities of fermented okara supernatant (FOS). FOS was prepared from fermented okara with Kluyveromyces marxianus C21 as the fermentation strain. Based on the analysis of the active components of FOS， the antioxidant capacity and in vitro improvement of glycolipid metabolism disorders were evaluated， and the mechanism of FOS was also evaluated. The results showed that the contents of total soluble sugar， free amino acid， and total phenol in FOS were significantly increased compared with those of NFOS (non-fermented okara supernatant) by 13.52%， 507.95%， and 16.67%， respectively， and the total antioxidant capacity was 8.57 μmol Fe2+/mL， which was enhanced by 39.15% compared with that before the fermentation. The experimental results of oleic acid-induced high-fat HepG2 cells showed that the intervention of FOS significantly reduced the lipid droplet number as well as the content of triglyceride (25.39%) and total cholesterol (26.90%)， and increased the glucose consumption (46.77%) and intracellular glycogen (51.29%) content of the cells， in comparison with that of NFOS. Western blot results showed that 400 μg/mL FOS significantly up-regulated the expression of glycolipid metabolism-related proteins， and PPARα， IRS1， and GLUT4 were up-regulated by 30.89%， 127.16%， and 22.84%， respectively， compared with NFOS. Overall， FOS significantly ameliorated oleic acid-induced glycolipid metabolism disorders in HepG2 cells， reducing intracellular lipid accumulation and enhancing cellular glucose uptake by activating the expression of PPARα， IRS1， and GLUT4 proteins. The results showed that FOS has a potential role in preventing and ameliorating obesity-induced hyperlipidemia and type 2 diabetes.
    Screening of Antimicrobial Peptides from Lactiplantibacillus plantarum LP315 and Mechanism of Action
    WANG Xiao, CHEN Yongfu, ZHA Musu
    2025,25(2):92-104, DOI: 10.16429/j.1009-7848.2025.02.008
    [Abstract] (48) [HTML] (61) [PDF 3.24 M] (51)
    Abstract:
    Lactic acid bacteria are an important source of antimicrobial peptides. The aim of this study was to screen antimicrobial peptides with good bacteriostatic activity from peptides derived from the fermentation supernatant of Lactiplantibacillus plantarum LP315 and to analyse their bacteriostatic properties and mechanism of action. The specific methods were firstly， virtual screening of antimicrobial peptides using computer prediction tools and databases， and ADMET prediction for evaluating their safety， followed by synthesis of the screened candidate peptides PLN-1 and PLN-2 using solid phase synthesis method. Then the bacteriostatic properties were analysed by MIC， time-kill curve and protease treatment experiments. Finally， the mechanism of action was investigated by scanning electron microscopy (SEM) and molecular docking experiments. PLN-1 (TELAKKLLVK) and PLN-2 (VVSGHRINGKNQLLISAGLK)， predicted to have good bacteriostatic activity were screened and evaluated as safe and reliable by ADMET. The peptides were chemically synthesised and examined for their antibacterial properties and were found to be inhibitory against S. aureus with a MIC of 5.47 mmol/L for PLN-1 and Escherichia coli with a MIC of 2.97 mmol/L for PLN-2. Both of them showed concentration- and time-dependent antibacterial activity. After partial protease treatment， the antibacterial activity of the peptides was lost， indicating that the antibacterial effect was exerted by the antibacterial peptides. The two peptides were observed to damage the cellular structure of S. aureus and E coil， respectively， by SEM. Molecular docking verified that the two antimicrobial peptides might bind to the peptidoglycan glycosyltransferase/transpeptidase of S. aureus and the lipopolysaccharide structure of E coil， respectively， through hydrogen bond and hydrophobic interactions to exert their antibacterial effects.
    Comparison of Stability of Macrobrachium nipponense Tropomyosin in Simulated Gastrointestinal Digestion
    CEHN Jiao, HUA Xiwei, LIU Xin, ZHENG Shuangyan, CHEN Hongbing, XIE Yanhai
    2025,25(2):105-114, DOI: 10.16429/j.1009-7848.2025.02.009
    [Abstract] (60) [HTML] (64) [PDF 1.93 M] (52)
    Abstract:
    In order to compare the effects of gastric and intestinal digestion on the digestive stability of Macrobrachium nipponense in adults and infants， static digestion models of adult and infants were constructed to digest tropomyosin (TM) in vitro. Then， Tricine-SDS-PAGE， RP-HPLC and MALDI-TOF-MS were used to determine the degree of hydrolysis of TM， the concentration of acid-soluble peptide and the molecular weight distribution of digestive products in stomach and intestine after the simulated digestion in vitro. The results showed that the hydrolysis degree of TM in the final stage of gastric digestion in simulated adults and infants was (17.99±1.41)% and (49.46±1.02)%， respectively. The degrees of TM hydrolysis in the final stage of intestinal digestion in simulated adults and infants were (9.92±1.50)% and (30.68±1.04)%， respectively. The mass concentrations of acid-soluble peptides at the final stage of gastric digestion in simulated adults and infants were (74.77±6.84) μg/mL and (46.39±7.5) μg/mL， respectively. The mass concentrations of acid-soluble peptides at the final stage of intestinal digestion in simulated adults and infants were (303.99±12) μg/mL and (175.93±11.53) μg/mL， respectively. In the final stage of simulated adult stomach and intestine digestion， the digestive fragments of TM were mainly distributed in the range of 15-30 ku and below 20 ku， while the final digestive fragments of simulated infant stomach and intestine were mainly macromolecules， mainly above 20 ku， indicating that the digestive capacity of adult simulated digestive fluid was stronger than that of infant simulated digestive fluid. TM was easily digested by adults， while infants and young children had incomplete digestion of TM， which might be more likely to cause allergic reactions. The difference in gastrointestinal digestion between adults and infants might be due to the fact that adults had a sound digestive system， while infants had less developed gastrointestinal function and low amount of digestive enzymes
    Screening and Virulence Characterization of Vibrio parahaemolyticus with High Production of AI-2
    YUAN Shuo, WANG Yanbo, LIU Shuilin, CUI Fangchao, TAN Xiqian, LU Xinran, LI Jianrong, LI Xuepeng, DONG Hao
    2025,25(2):115-123, DOI: 10.16429/j.1009-7848.2025.02.010
    [Abstract] (45) [HTML] (61) [PDF 1.99 M] (46)
    Abstract:
    Vibrio parahaemolyticus is a common foodborne pathogen whose motility， biofilm formation and virulence factor production are regulated by AI-2/LuxS quorum sensing system. In this study， V. parahaemolyticus with high yield of AI-2 signaling molecules was selected from nine strains Vibrio， and effects of exogenous AI-2 signaling molecules on biofilm， virulence factors and motility of V. parahaemolyticus were analyzed. The results showed that a strain of V. parahaemolyticus VP-4 with high production of AI-2 signaling molecules was obtained， and the promotion rates of biofilm， gelatinase， lecithin enzyme， amylase， motility， and hemolysis by adding exogenous AI-2 signaling molecules with different volume fractions (1%-7%) were 33.02%-67.87%， 1.67%-7.26%， 3.25%-48.15%， 1.21%-12.17%， 4.92%-35.98%， 4.15%-50.60%， and 2.06%-15.23%， respectively. Meanwhile， scanning electron microscope observation showed that the addition of exogenous AI-2 signaling molecules caused biofilm of V. parahaemolyticus to accumulate， increased in thickness and compact structure. The above results indicated that AI-2 signaling molecules could promote the formation of V. parahaemolyticus biofilm and the release of virulence factors， as well as enhance its motility. This study could provide a novel target for controlling the pathogenicity of Vibrio parahaemolyticus in seafood.
    Comparison of Anti-inflammatory Activity of Ganoderma lucidum Polysaccharides in Vitro by Different Extraction Methods
    DU Xiaoqin, XIA Yan, ZHANG Wanchao, HE Jingliu, ZHANG Xiaoqin, WU Zhongbao
    2025,25(2):124-133, DOI: 10.16429/j.1009-7848.2025.02.011
    [Abstract] (59) [HTML] (62) [PDF 1.21 M] (61)
    Abstract:
    To investigate the anti-inflammatory activity of Ganoderma lucidum polysaccharides (GLP) in vitro by different extraction methods in RAW264.7 macrophages stimulated by LPS. In this experiment， the extraction of GLP was carried out by hot water， multiple enzyme， fermentation with L. plantarum combined with hot water， fermentation with L. plantarum combined with multiple enzyme. In the process of in vitro experiments， after stimulation of GLP for 24 h， CCK8 assay was used to detect the effect of GLP on the proliferation of RAW264.7 macrophages. The mRNA expression levels of TNF-α， IL-6， IL-10 and iNOS in RAW264.7 macrophages was observed by qRT-PCR. The expression of phosphorylated JNK (P-JNK) and phosphorylated P38 MAPK (P-P38 MAPK) proteins was detected by Western blot. Results indicated that The survival rates of RAW264.7 cells treated with four types of GLP under mass concentration of 200 μg/mL were above 93%. Compared with LPS， the four types of GLP exhibited a more significant (P＜0.05) influence on the mRNA expression levels of TNF-α， IL-6， IL-10 and iNOS in RAW264.7 macrophages. GLP of fermentation with L. plantarum combined with hot water extraction had a more significant(P＜0.05) effect than GLP extracted by hot water alone on the mRNA expression levels of TNF-α， IL-6， IL-10. GLP of fermentation with L. plantarum combined with multiple enzyme extraction had a more significant (P＜0.05) effect than GLP extracted by other three extraction methods on the mRNA expression levels of iNOS. GLP of fermentation with L. plantarum had a more significant (P＜0.05) effect than GLP extracted solely by hot water and multiple enzyme on the expression levels of JNK/P38 MAPK signal pathway relatived proteins in RAW264.7 cells. This study demonstrated that GLP possesses significant anti-inflammatory activity in vitro， and the extraction methods greatly influenced the anti-inflammatory activity of GLP in vitro. GLP of fermentation with L. plantarum showed a more significant effect than GLP extracted by hot water and multiple enzyme in terms of anti-inflammatory activity.
    The Correlation between Bacillus cereus AI-2 and Protease at Different Culture Conditions
    QI Xuehe, JIA Ai, HUANG Yan, SONG Danliangmin, QIN Xue, ZHANG Wei, JIANG Yujun, MAN Chaoxin, YANG Xinyan
    2025,25(2):134-142, DOI: 10.16429/j.1009-7848.2025.02.012
    [Abstract] (44) [HTML] (66) [PDF 1.22 M] (49)
    Abstract:
    A strain of Bacillus cereus D8 isolated from raw milk with high enzyme activity in protease production was taken as the research object. The relationship between AI-2 and protease was clarified by adding signal molecule AI-2 and changing the culture conditions of the strain (temperature， pH， osmotic pressure， nutritional conditions)， and the correlation between the production of AI-2 and protease activity of the strain was explored. The concentration of signal molecule AI-2 and the activity of protease in supernatant were detected by HPLC and azo casein method. The results showed that the concentration of AI-2 was positively correlated with the activity of protease at different temperature， pH and osmotic pressure. Under hypotrophic stress， Bacillus cereus could induce more signal molecule AI-2， and the protease activity of Bacillus cereus decreased， and the two were negatively correlated. Conclusion: Different culture conditions affect the production of signal molecule AI-2 and the activity of protease， and there is correlation between the two.
    Effects of Temperature and Metal Ions on the Stability of Anthocyanins from Black Rice
    ZHANG Xiaohua, GUO Yabin, ZHEN Yiyuan, ZHAO Siming, Niu Meng, ZHANG Binjia
    2025,25(2):143-157, DOI: 10.16429/j.1009-7848.2025.02.013
    [Abstract] (49) [HTML] (107) [PDF 3.24 M] (51)
    Abstract:
    The study focused on black rice anthocyanins， investigated the effects of temperature and metal ions (Na+， Ca2+) on the thermal stability， antioxidant capacity， and color of anthocyanins by simulating typical thermal processing environments (heating temperature 60-100 ℃， heating time 0-40 min， ion concentration 0-40 mmol/L) using methods such as color difference meter， UV-visible spectrophotometer， and fluorescence spectrophotometer. The results indicated that under the influence of temperature and metal ions， the stability of anthocyanins decreased. When anthocyanin solutions were treated at 100 ℃ for 40 min with Na+ and Ca2+ concentrations reaching 40 mmol/L， the retention of anthocyanins dropped to approximately 75%. As the temperature and metal ion concentration increase， the L and b values of the anthocyanin solution increased， while the a value decreased， indicating a reduction in the substituents or chromophore groups of anthocyanins， with a blue shift in the UV characteristic peak at 530 nm， although the UV characteristic absorption peak of anthocyanins remained at a wave length of 280 nm. Prolonged heat treatment (over 30 min) significantly reduced the antioxidant activity of anthocyanins. The degradation of anthocyanins followed first-order reaction kinetics， with an activation energy Ea of approximately 12.30 kJ/mol. The effects of temperature and metal ions accelerated the degradation rate of anthocyanins， with a retention rate of about 79.8% after heating at 100 ℃ for 30 min. Molecular dynamics simulation results confirmed the impact of metal ions， particularly Ca2+， on the stability of anthocyanins. Correlation analysis results indicated a highly significant negative correlation between Na+ and the reducing capacity of the anthocyanin solution system， while Ca2+ showed a significant negative correlation with the hydroxyl radical scavenging rate of the anthocyanin solution system.
    Construction of a Starch-thiamine Delivery System and Studies of Its Digestive Properties
    WANG Yan, XIE Jinhui, SUN Lirui, DOU Boxin, XIN Jiaying, ZHANG Na
    2025,25(2):158-168, DOI: 10.16429/j.1009-7848.2025.02.014
    [Abstract] (45) [HTML] (63) [PDF 1.72 M] (48)
    Abstract:
    The objective of this study was to address the challenges posed by the short retention time and inadequate targeting of thiamine in vivo. To this end， a rice starch-thiamine delivery system (DM-VB) was engineered through a hydrothermal method， whereby the opening and polymerization of the starch molecular structure were regulated. The impact of temperature， time， starch concentration， and thiamine addition on the structural stability， thiamine loading capacity， and release characteristics of the delivery system was thoroughly investigated. The structural integrity of the system was examined through scanning electron microscopy and X-ray diffraction. The findings revealed that the primary interaction mode between starch and thiamin was through hydrogen bonding， with a subset of thiamin molecules accessing the helical cavity of starch. The loading amount of thiamin exhibited a substantial influence on the release characteristics， with higher loading amounts correlating to higher contents of slow-digested starch. The results demonstrated that the constructed starch-thiamin delivery system exhibits excellent stability and slowed release， which suggested significant potential for application in the domain of functional foods. This finding not only unveiled a novel approach for the delivery of water-soluble small molecules but also provided a comprehensive understanding of the preparation method and release control mechanism of starch-based functional foods. This knowledge was of paramount importance for the advancement of functional food development.
    In Vitro Digestion of Four Types of Egg Products and Their Effects on Gut Microbiota
    CUI Baoyu, LU Haiqiang, WANG Yuyin, TIAN Hongtao, GU Xinxi
    2025,25(2):169-178, DOI: 10.16429/j.1009-7848.2025.02.015
    [Abstract] (48) [HTML] (61) [PDF 1.97 M] (42)
    Abstract:
    Objective: To evaluate the digestive characteristics of boiled， brined， tea-leaf and rotten eggs in the elderly in vitro and their effects on intestinal flora. Method: Three elderly in vitro digestion models [oral (E1)， oral and gastric (E2)， oral and gastrointestinal (E3)] were constructed， and healthy adult model (C) was used as a control for exploration. The results demonstrated that the protein content of the four types of egg products ranged from 11.84% to 13.40%， the fat content varied from 7.79% to 16.15%， and the moisture content fluctuated between 68.50% and 76.11%. Among the samples， rotten eggs exhibited the lowest protein content (approximately 11.84%)， while their fat content was the highest (approximately 16.15%). The in vitro digestion simulation results indicated that the protein digestion rate of rotten eggs was the lowest in elderly individuals (approximately 47%)， while the protein digestion rates of the other three types of egg products were comparable (approximately 70%). Furthermore， the study established that E2 model did not result in a decline in protein digestibility， while E3 model exerted a substantial impact on the digestion of egg protein， reducing it by approximately 12% to 21%. Subsequent analysis revealed that the relative content of functional amino acids in the stinky egg group was higher than in the other three groups， demonstrating strong biological activity. The study also found that four types of egg products caused changes in the gut microbiota structure of elderly people. A total of 56 genera were identified in the sample group， among which the relative abundance of Bifidobacterium genus was the highest. The relative abundance of Bifidobacterium in the brined egg group， rotten egg group， boiled egg group and tea-leaf egg group were 51.44%， 47.75%， 47.56% and 44.05%， respectively， and the B/E values of the four egg products were 1.27， 1.12， 1.09 and 0.92， respectively， indicating that brined egg and rotten egg had better ability to improve the structure of intestinal flora. A significant variation in the impact of four distinct categories of egg products on the composition of various short-chain fatty acids within the intestinal tract was observed. Notably， the stinky egg group exhibited the most pronounced effect on the release of propionic acid and butyric acid， with concentrations of 1.12 mmol/L and 0.38 mmol/L， respectively.
    Nutrition and Functions
    Transcriptomic Analysis of Lipid-lowering Mechanism of Heat-treated Adzuki Bean Protein Hydrolysates
    ZHAO Qingyu, HAO Zhihui, XI Mengyao, WANG Chao, XUE Yong, SHEN Qun
    2025,25(2):179-187, DOI: 10.16429/j.1009-7848.2025.02.016
    [Abstract] (56) [HTML] (55) [PDF 1.51 M] (52)
    Abstract:
    Transcriptomic analysis was used to investigate the effect of adzuki bean protein hydrolysates (HAPH) on lipid metabolism disorder in high-fat diet (HFD)-fed mice in this study. The results showed that HAPH changed the transcriptional profile of liver genes in HFD-fed mice. Compared with the model group， there were 730 differentially expressed genes (DEGs) in the liver of mice treated with HAPH， of which 390 genes were significantly up-regulated and 340 genes were significantly down-regulated. KEGG annotation analysis revealed that HAPH caused 32 DEGs to be annotated to lipid metabolism pathways. KEGG enrichment analysis further indicated that HAPH significantly altered the PPAR signaling pathway， arginine biosynthesis， alanine， aspartate and glutamate metabolism， and AMPK signaling pathway， with the PPAR signaling pathway being the most significantly enriched lipid metabolism related pathway. Combined with RNA-Seq technology and qPCR verification， HAPH could significantly down-regulate the expression of PPARγ， Cd36， Fabp2， and Me1， and up-regulate the expression of Cyp7a1， Angptl4， and Pck1 to improve the abnormal lipid metabolism. This study provided a new reference for the development of functional food of adzuki bean and the study of improving chronic metabolic diseases with bean protein.
    The Protective Effects of Prinsepia utilis Royle Peptide on the Renal of Hypertension Rats
    ZHANG Beibei, QIN Yu, ZHANG Wenwen, LI Wenwen, LI Lirong, HUANG Rui
    2025,25(2):188-200, DOI: 10.16429/j.1009-7848.2025.02.017
    [Abstract] (46) [HTML] (56) [PDF 2.58 M] (43)
    Abstract:
    Male 4-week-old SD rats were randomly divided into 4 groups (n=8): Normal group (Con)， model group (BP)， captopril group (Cap， 10 mg/kg captopril)， and Prinsepia utilis Royle peptide NLPLL intervention group (PP， 10 mg/kg NLPLL). Except for the normal group， which was fed ordinary feed and normal drinking water， the other groups were fed 20% fructose water and 8% high-salt feed. The model was established for 8 weeks， and the intervention was conducted for 8 weeks. The results showed that NLPLL increased the activity of superoxide dismutase (SOD) and catalase (CAT)， increased glutathione (GSH) content and total antioxidant capacity， and reduced the production of malondialdehyde (MDA) in kidney tissue， thereby reducing the oxidative damage to rat kidneys caused by high fructose and high salt. Alleviating the inflammatory response in the kidneys of hypertensive rats by reducing the levels of tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) and increasing the levels of the anti-inflammatory factor interleukin-10 (IL-10). NLPLL could exert antihypertensive effect by increasing the activity of NO and eNOS， and decreasing the levels of renin， ACE， Ang II， AT1R and PRR， and reducing renal interstitial fibrosis and inflammatory cell infiltration. NLPLL formed nine hydrogen bonds with six amino acid residues of ACE， including three key active site residues of ACE (Gln281， Lys511， and Tyr520). Additionally， NLPLL forms three hydrogen bonds with two residues of AT1R. In summary， NLPLL could reduce blood pressure in rats with dietary hypertension induced by high fructose and high salt， and by reducing oxidative damage and inflammation in the kidney， increasing NO and eNOS activities， and regulating the levels of key enzymes and molecules of the renin-angiotensin system， improve kidney damage caused by dietary hypertension. This study could provide a theoretical basis for the improvement of diet-induced hypertension and renal tissue damage by Prinsepia utilis Royle peptide and the development of natural antihypertensive functional factors.
    Processing and Manufacturing
    Quality Improvement of Fermented Milk by Lactococcus lactis subsp. lactis BL19 on Bifidobacterium animalis subsp. lactis
    LI Peipei, GUO Shuai, ZHANG Qihang, XU Weina, WANG Jicheng, ZHANG Heping
    2025,25(2):201-212, DOI: 10.16429/j.1009-7848.2025.02.018
    [Abstract] (55) [HTML] (54) [PDF 2.57 M] (44)
    Abstract:
    Bifidobacterium suffers from poor timeliness and poor flavor in fermented milk applications due to its own physiological properties. Lactococcus lactis subsp. lactis BL19 was compounded with four strains of Bifidobacterium animalis subsp. lactis for the preparation of fermented milk， and single-strain fermentation was used as a control. The pH value， titratable acidity， viable count， viscosity， water holding capacity， texture， electronic nose， electronic tongue and sensory evaluation of fermented milk in each group during fermentation and storage were measured to comprehensively evaluate the improvement effect of BL19 on the quality of Bifidobacterium animalis subsp. lactis fermented milk. The results showed that BL19 could shorten the fermentation time of Bifidobacterium animalis subsp. lactis fermented milk to 8 h compared with single-strain fermentation and and enable the viable count of Bifidobacterium animalis subsp. lactis to increase rapidly by more than 4 times in a short period. During the storage period， BL19 could reduce the post - acidification degree of Bifidobacterium animalis subsp. lactis fermented milk， maintaining the pH value above 4.33， increase the water - holding capacity to over 60%， keep the viscosity below 2 000 cP， and improve the texture of the fermented milk simultaneously. Moreover， the addition of BL19 enriched the volatile flavor substances in the fermented milk of Bifidobacterium animalis subsp. lactis， and improved the taste and odor of the fermented milk during the storage period. Conclusion: Lactococcus lactis subsp. lactis BL19 had a certain improvement effect on the quality of fermented milk of Bifidobacterium animalis subsp. lactis， which was intended to provide data reference for the application and promotion of probiotic fermented milk in the industrialization process.
    Screening of Pectinase-producing Strains with Low Pectin Esterase Activity and Its Application
    WEI Xiaohan, ZHANG Yujiao, JI Chaofan, DONG Liang, LIN Xinping, ZHANG Sufang
    2025,25(2):213-223, DOI: 10.16429/j.1009-7848.2025.02.019
    [Abstract] (43) [HTML] (61) [PDF 2.26 M] (39)
    Abstract:
    Actinidia arguta boasts a high pectin content， so processing it into juice requires the addition of pectinase to improve juice yield and clarity. However， it raises safety concerns due to increased methanol content， there is an urgent need for the development of a novel pectinase with low pectin esterase activity. In this study， a total of 30 strains with pectinase activity were screened from Pixian bean paste through the transparent circle and DNS methods. The top 10 strains with the highest pectinase activity were selected for further study and all of them were identified as Bacillus spp.， in which Bacillus velezensis W6 had the lowest pectin esterase activity and the highest pectinase activity. Subsequently， the pectinase named PBV produced by B. velezensis W6 was applied to A. arguta juice processing. Compared with the juice treated with commercial pectinase， the A. arguta juice treated with PBV demonstrated higher juice yield and clarity. In terms of methanol content， there was no significant difference between the PBV-treated juice (147.30 mg/L) and non-pectinase-treated juice (135.04 mg/L)， whereas the methanol content of the commercial pectinase-treated juice was significantly increased， with the methanol content of the Sunson pectinase-treated juice (229.85 mg/L) being 0.56 times higher than that of the PBV group. In addition， PBV treatment also increased the flavonoids in A. arguta juice. These findings offer innovative insights into pectinase production microorganisms and serve as a valuable theoretical and technical reference for the development of deep processing products of A. arguta.
    Studies on Preparation and Properties of Co-encapsulated Microcapsule of Hovenia dulcis and Phyllanthus emblica Extractive
    ZHANG Hongyuan, ZHANG Mei, LOU Benyong, ZHANG Yanjie, SA Rongjian, HUANG Zhiwei
    2025,25(2):224-237, DOI: 10.16429/j.1009-7848.2025.02.020
    [Abstract] (41) [HTML] (64) [PDF 2.41 M] (41)
    Abstract:
    In order to optimize the process of Hovenia dulcis-Phyllanthus emblica extract co-encapsulated microcapsules and improve the processing and storage characteristics of Hovenia dulcis-Phyllanthus emblica extract， the microcapsule was maded by spray drying method. Taking flavonoid embedding rate， polyphenol embedding rate， flavonoid drug loading and polyphenol drug loading as investigation indexes， the analytic hierarchy process-criteria importance though intercrieria correlation (AHP-CRITIC) method was used to determine the weight coefficients of each index and establish a comprehensive scoring system for microcapsules. Response surface methodology was used to optimize the preparation conditions of microcapsules. The physicochemical properties and structural characterization of microcapsules were analyzed. The results showed that the optimum conditions for the preparation of extract microcapsules by spray drying method of core-wall ratio， inlet-air temperature and wall material mass ratio (maltodextrin and gum arabic) were 2∶3.5， 162.5 ℃ and 1∶1.39， respectively. Under this condition， the microcapsules had uniform particle size and complete structure， with a particle size of about 3.833 μm and a comprehensive score of 67.498. The study on microcapsule performance showed that the wall material composition of maltodextrin and gum arabic could be a good co-encapsulate on the Hovenia dulcis-Phyllanthus emblica extractive， and improve the heat stability， moisture resistance and storage stability of the extractive.
    Extraction of Laver Protein by Enzymatic-hydrolysis-assisted pH-shifting
    JIA Xiaolei, SHEN Yuqing, GUO Chuanyu, PAN Jinfeng, DONG Xiuping, LI Shengjie
    2025,25(2):238-246, DOI: 10.16429/j.1009-7848.2025.02.021
    [Abstract] (46) [HTML] (51) [PDF 1013.94 K] (40)
    Abstract:
    Efficient supply of high-quality protein is very important to ensure China's food security， and the development of new high-quality protein is imminent. China is rich in seaweed resources， especially laver， which has a high protein content and potential development value. This study aimed to optimize the enzymatic-hydrolysis-assisted pH-shifting method for the extraction of laver protein. Firstly， single-factor experiments were performed to determine the optimal range of the amount of enzyme added， complex enzyme mass ratio， enzymatic hydrolysis pH value， enzymatic hydrolysis temperature， and enzymatic hydrolysis time. Afterwards， the enzymatic hydrolysis pH value， temperature and time of enzymatic hydrolysis were selected as the three variables to carry out a three-factor and three-level response surface experiment. Results showed that the best technological conditions were: Enzymatic hydrolysis pH 4.6， enzymatic hydrolysis temperature 52 ℃ and enzymatic hydrolysis time 115 min， the yield of laver protein was 34.25%. Meanwhile， through the analysis of variance， the effects of pH value， temperature and time on protein yield were as follows: Enzymatic hydrolysis time > enzymatic hydrolysis temperature > enzymatic hydrolysis pH value. The above results will provide theoretical basis and reference for the extraction of laver protein for the industry.
    Effects of Heat Treatment on Stability and Aroma Components of NFC Selenium-enriched Carrot Juice
    LU Meilin, CHEN Hongjie, LONG Wenjie, SONG Wenna, FAN Minghui, SONG Juan, LU Changxin
    2025,25(2):247-256, DOI: 10.16429/j.1009-7848.2025.02.022
    [Abstract] (40) [HTML] (54) [PDF 1.31 M] (44)
    Abstract:
    The effect of heat treatment on the stability and flavor of selenium-rich carrot juice was studied. The effects of different heat treatment temperature and time on juice yield， POD activity， PPO activity， color difference， turbidity， Zeta potential， centrifugal precipitation rate and rheological properties of selenium-enriched carrot juice were determined after heat treatment at 70-90 ℃. The results showed that: According to the analysis of the comparison between the heat treated group and the non-heat treated group， the juice yield increased by 13.26%， POD activity and PPO activity decreased to less than 5%， the color difference， turbidity and Zeta potential both increased， the centrifugal precipitation rate decreased by 7 times， and the viscosity decreased significantly. What's more， the relative contents of 1-caryophyllene and benzaldehyde were respectively decreased by 8.6% and 24.19%， while the relative contents of n-octyl aldehyde and ethyl 2-methylbutyrate were increased， and new flavor substances such as A-caryophyllene， nonylaldehyde， caproaldehyde and butyl butyrate were added. The selenium enriched carrot juice produced after heat treatment maintains good quality and flavor， which provided a theoretical basis and guarantee for the development of NFC selenium enriched carrot juice， reduced the production cost and increases the commodity value.
    Effect of Green-making Technology on the Taste and Aroma Quality of Yunnan Black Tea
    WANG Wenfu, YI Lunzhao, HU Yongdan, WANG Shaomei
    2025,25(2):257-269, DOI: 10.16429/j.1009-7848.2025.02.023
    [Abstract] (45) [HTML] (60) [PDF 1.74 M] (49)
    Abstract:
    In this study， ultra-high performance liquid chromatography-high resolution mass spectrometry and gas chromatography-mass spectrometry combined with sensory evaluation were used to investigate the effects of green-making technology on the taste and aroma quality of black tea. The results of sensory evaluation showed that the process of green-making tea increased the brightness of red tea score by 8.60 points and the aroma score by 7.00 points， enhanced the sweet and fruit aroma of black tea， and reduced the bitter taste of black tea infusion， and increased the taste score by 3.80 points. The contents of umami and bitter compounds in black tea were significantly reduced. Multivariate statistical analysis showed that seven components， including epigallocatechin， epicatechin， theaflavin-3'-gallate， theogallin， catechin， epigallocatechin gallate and theaflavin-3，3' -gallate， were the key compounds that had important effects on taste. The content of aldehydes increased by 1 160.42 μg/kg， ketones by 613.88 μg/kg， alkenes by 3 365.45 μg/kg， the content of alcohols decreased by 1 152.69 μg/kg， and the intensity of fruity and sweet flavors were significantly increased， resulting in phenylethyl alcohol and 2-phenylacetaldehyde contributing to sweetness， 3，5-octanediene-2-ketone， 2，4-hexadienal and other aroma compounds contributing to flowers. The research results could provide strong support for the optimization of black tea processing technology and the improvement of flavor quality.
    Effects of Cutting Method on Hot-air Drying Characteristics and Quality of Blueberry
    CHU Wenjing, GAO Haiyan, ZHONG Hualing, ZHAO Can, WU Yongxiang
    2025,25(2):270-279, DOI: 10.16429/j.1009-7848.2025.02.024
    [Abstract] (59) [HTML] (67) [PDF 1.50 M] (40)
    Abstract:
    In order to improve the drying efficiency and product quality of blueberries， the influence of different cutting methods (whole fruit， 1/2 fruit， 1/4 fruit and fruit pulp) and drying temperature (50， 60， 70， 80 ℃) on the drying characteristics and quality of blueberries were studied. The results showed that the cutting treatment shortened the drying time and increased the drying rate of blueberry， and the higher the hot air temperature， the shorter the drying time. At the same temperature， the order of drying rate was pulp > 1/4 fruit > 1/2 fruit > whole fruit. Through the model fitting， it was found that the Page model could accurately describe the moisture change of blueberry during hot air drying. Cutting could significantly reduce the activation energy (Ea) of blueberry drying and increase the effective moisture diffusion coefficient (Deff). The Ea of blueberry with different cutting methods ranged from 40.8587 kJ/mol to 53.2154 kJ/mol， and the order of Ea was whole fruit (53.2154 kJ/mol) > 1/2 fruit (50.0641 kJ/mol) > 1/4 fruit (44.2528 kJ/mol) > pulp (40.8587 kJ/mol). Compared with the fruit powder prepared by drying of whole fruit， cutting treatment could significantly increase values of L， a， the contents total phenols and anthocyanins in blueberry fruit powder， however， the DPPH free radical scavenging ability is reduced. The purpose of this study was to provide some reference for the cutting treatment of blueberry powder production.
    Effects of Drying Conditions on Rehydration Kinetics and Quality of Dried Sea Cucumber
    LIN Yawen, LI Aiqing, TAN Zhuohong, KE Changhao, LI Yingmei, MA Rongrong, LI Jianrong, LI Xuepeng
    2025,25(2):280-289, DOI: 10.16429/j.1009-7848.2025.02.025
    [Abstract] (44) [HTML] (58) [PDF 1.58 M] (39)
    Abstract:
    In order to investigate the effects of pulsed vacuum drying (PVD) on the rehydration kinetics and quality of dried sea cucumber after rehydration， the effects of different vacuum holding time (10 min and 20 min) on the rehydration kinetics， water retention， water state and distribution， microstructure， texture， polysaccharide and saponin of dried sea cucumber after rehydration were studied when PVD was held at atmospheric pressure for 5 min. Sea cucumbers dried by hot air (HAD) were used as control. The results showed that compared with the dried sea cucumber treated with HAD， the dried sea cucumber with PVD had higher rehydration ratio (improved by 3.24%-16.08%) and water holding capacity (improved by 5.06%-5.20%)， and the dried sea cucumber with PVD vacuum holding time of 10 min had the highest rehydration ratio and water retention capacity， which were 8.95 and 63.00%， respectively. The sea cucumber dried by PVD had larger porous structure after rehydration， and the relaxation time of immobilized water was shorter. MRI images showed that the proton signal intensity of sea cucumber dried by PVD was higher after rehydration. The sea cucumber with PVD vacuum holding time of 10 min after rehydration had the lowest hardness (377.44 N)， the highest polysaccharide and saponin contents (1.17 μg/g and 0.23 μg/g) and the highest amino acid contents (68.56 g/100 g). Compared with sea cucumbers dried by HAD， sea cucumbers dried by PVD had higher water rehydration ability by changing the tissue porous structure， and the dry sea cucumbers with PVD maintained higher nutrient content after rehydration. This study could help to elucidate the mechanisms by which PVD improved the rehydration characteristics and nutrient retention rates of sea cucumber， and provided a theoretical basis for finding suitable PVD conditions and obtaining high-quality rehydrated sea cucumber.
    Effects of Different Strains of Bacteria on the Quality and Flavor of Rgopecten Skirted Fermentation Liquid
    ZHAO Jinrong, WANG Yueyao, SANG Yaxin, GAO Jie
    2025,25(2):290-303, DOI: 10.16429/j.1009-7848.2025.02.026
    [Abstract] (43) [HTML] (52) [PDF 1.87 M] (38)
    Abstract:
    To enhance the quality and flavor of the byproduct skirt of Argopecten irradians， Lactobacillus plantarum subsp. Plantarum Lp-4 (Lp-4 group)， Lactobacillus casei Y5-2b (Y5-2b group)， Kluyveromyces marxianus FCC2181 (FCC2181 group)， and Pichia kluyveri F29-3-5 (F29-3-5 group) were used to carry out single-organism fermentation of irradians skirts， determined the changes of flavor substances in the fermentation broths of the inoculation of different fermentation strains， and analyzed the effects of free amino acids and free fatty acids as flavor precursors on the flavor substances in the context of the changes of flavor substances and the antioxidant capacity of the strains. The results showed that both lactic acid bacteria and yeast strains grew well during the fermentation process of the scallop skirt cooking liquid. The pH value of the fermentation liquid decreased significantly， and the fermentation promoted the formation of the skirt fermentation liquid flavor. Specifically， the viable cell counts of the Lp-4 group， Y5-2b group， FCC2181 group， and F29-3-5 group increased from 7.04， 6.99， 5.93， 6.07 lg(CFU/mL) to 8.49， 8.17， 8.01， 8.18 lg(CFU/mL)， respectively. After 36 hours of fermentation， the Y5-2b group had the lowest pH of 3.33， while the FCC2181 group had the highest pH of 5.52. The FCC2181 group had the highest content of flavor compounds， while the Lp-4 group had the least. Compared to other groups， the FCC2181 and F29-3-5 groups produced more alcohols， while the Lp-4 and Y5-2b groups produced more acids. The fermentation groups had more esters than the control group， and aldehydes were relatively high in all groups. At 36 hours of fermentation， the Y5-2b group had the lowest thiobarbituric acid value of 0.27 mg MDA/kg， corresponding to a lower content of free fatty acids， indicating a smaller degree of oxidation. In summary， fermenting the bay scallop skirt with the four different strains resulted in good flavor and quality. Lactic acid bacteria fermentation yielded acidity， while yeast fermentation accumulated more alcohol flavor compounds. The results of this study provide a scientific basis for further optimization of fermentation strains for scallop skirt.
    Effects of Temperature and Heating Method on Gel and Flavor Characteristics of Unwashed Surimi
    WANG Mengyu, MA Xingsheng, ZHANG Zhiming, WANG Wei, YI Shumin, LI Xuepeng, LI Jianrong, LIU Yingli
    2025,25(2):304-316, DOI: 10.16429/j.1009-7848.2025.02.027
    [Abstract] (36) [HTML] (69) [PDF 2.09 M] (41)
    Abstract:
    The effects of different gel temperatures (90， 115， 121 ℃) and methods (one-stage heating， two-stage heating) on the gel properties， microstructure， protein expression distribution， and flavor of unwashed silver carp surimi were analyzed. The results showed that the gel strength was the highest under the two-stage heating condition at 90 ℃， reaching 56.72 g·cm. Moreover， the gel strength formed by two-stage heating was higher than that of one-stage heating (39.76， 8.96， 8.05 g·cm). Among all the samples， the whiteness of surimi gel was the highest (72.41%) at 90 ℃ two-stage heating treatment. Two-stage heating at 90 ℃ could significantly increase the water holding capacity of surimi (P < 0.05). When the temperature was 90， 115 ℃ and 121 ℃， compared with one-stage heating treatment， the water holding capacity increased by 6.29%， 0.22% and 0.6%， respectively. The microstructure and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that two-stage heating could promote the formation of protein gel network of unwashed surimi， making its structure more compact and more evenly distributed. The GC-IMS analysis showed that 45 kinds of volatile flavor substances were detected in the unwashed surimi. The flavor of the fish sausages prepared by the two treatments at 90 ℃ was similar. The flavor of the four groups of fish sausages prepared by heating at 115 ℃ and 121 ℃ was similar， and the flavor substances were more than those of the 90 ℃ group. Conclusion: Two-stage heating at 90 ℃ could improve the gel properties of surimi， and two-stage heating at 115 ℃ could make the fish sausage have the best flavor.
    Separation Method of Eggshell Membranes Using Steam Flash-explosion with Pressure Compensation
    CHI Yuan, ZUO Daming, WANG Hailing, HUANG Zilong, CHI Yujie
    2025,25(2):317-328, DOI: 10.16429/j.1009-7848.2025.02.028
    [Abstract] (34) [HTML] (55) [PDF 2.62 M] (31)
    Abstract:
    In order to improve the separation rate of poultry eggshell membranes， a steam flash-explosion method with pressure compensation was designed. The effective separating of eggshell membranes from eggshells was realized through steam flash-explosion， which occurred by instantaneous pressure relief after saturated steam for heat transfer and compressed air for further pressure compensation. The key factors affecting separation power were analyzed and determined. The analysis results showed that with the increase of initial pressure， the power of separation was enhanced. The heat transfer models under different conditions were constructed， and the minimum time required for heat transfer was determined. The influence of various factors on the flash evaporation characteristics of superheated water film inside the eggshell was simulated and analyzed by using the Fluent software， and the experimental level range of each factor was determined through single factor experiments. The response surface optimization experimental method of four factors and three levels was applied， initial pressure， temperature， holding time and particle size were taken as test factors， and the separation rate was taken as evaluation index according to the theoretical analysis， numerical simulation， and single factor experimental results. The parameters of influencing factors were optimized and verified by tests. The results of experiments were that when the initial pressure was 1.2 MPa， the temperature was 130 ℃， the holding time was 37 s， and the particle size was 6 mm， the separation rate was 85.97%. The method showed a good separation effect， which could provide a reference for the research and optimization of the eggshell membrane separation.
    Storage and Preservation
    Effects of Glycine Betaine Treatment on Postharvest Ascorbic Acid Metabolism in Apple
    GAO Tian, QU Linhong, GUO Mi, HUANG Rui, LI Canying, GE Yonghong
    2025,25(2):329-341, DOI: 10.16429/j.1009-7848.2025.02.029
    [Abstract] (42) [HTML] (58) [PDF 1.62 M] (41)
    Abstract:
    Ascorbic acid is a nutrient in apple fruit， which plays a crucial role in human health. In order to elucidate the effects of exogenous glycine betaine treatment on ascorbic acid metabolism in apple fruit during storage. 'Qiujin' apple fruit was used as the material to investigate the impact of postharvest 10 mmol/L glycine betaine dipping on changes in ascorbic acid content， key enzyme activities and gene expressions related to synthesis and oxidation regeneration pathways. The results showed that glycine betaine treatment delayed the decline in ascorbic acid content in apple fruit throughout the entire storage period. By the end of the storage， the ascorbic acid content was 8.54 mmol/kg in the betaine-treated fruit compared to 8.23 mmol/kg in the control fruit. Glycine betaine up-regulated the relative expressions of MdPGI， MdPMI， MdPMM， MdGMP， MdGME， MdGGP1， MdGGP2 and MdGGP， as well as enhanced the activities of GalDH， GalLDH， GalUR， APX， DHAR， MDHAR and GR in the ascorbic acid biosynthesis and oxidation regeneration pathways. On the 12th day of storage， compared to the control group， the activities of GalDH， GalLDH， GalUR， APX， DHAR， MDHAR and GR in the glycine betaine-treated group were 1.07-， 1.09-， 1.30-， 1.12-， 1.17-， 1.12- and 2.97-times higher， respectively. Additionally， the relative expression levels of MdGalUR， MdAPX， MdDHAR， MdMDHAR and MdGR were 1.29-， 3.00-， 1.29-， 1.45- and 2.97-times higher than those of the control group， respectively. However， glycine betaine treatment down-regulated the activity and gene expression of ascorbate oxidase in fruit. On the 12th day of storage， AO activity and gene relative expression levels in the glycine betaine-treated group were reduced by 27.97% and 28.55% compared to the control group， respectively. Conclusion: These findings suggested that exogenous glycine betaine could enhance the antioxidant capacity of ‘Qiujin’ apple fruit by activating the activity and gene expression of the key enzymes involved in ascorbic acid biosynthesis and oxidation regeneration pathways.
    Preparation of Ginger Essential Oil Microcapsule and Its Effect on the Quality of Chilled Pork
    GUO Jiagang, YANG Song, WU Yuhan, ZHU Qian, DU Jingjing, JIANG Jian
    2025,25(2):342-352, DOI: 10.16429/j.1009-7848.2025.02.030
    [Abstract] (39) [HTML] (59) [PDF 1.76 M] (44)
    Abstract:
    In order to investigate the effect of ginger essential oil on the quality of chilled pork， ginger essential oil (GEO) was microencapsulated by the coacervation method with hydrolyzed soybean protein (HSP) and gum arabic (GA) as wall materials. The properties of ginger essential oil microcapsules(GEO-MPs) were characterized by particle size， scanning electron microscopy(SEM)， Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). The antioxidant capacity of GEO-MPs was analyzed， and the effect of ginger essential oil microcapsules on pork quality was evaluated. The results showed that the optimum conditions of coacervation method were as follows: Mass ratio of HSP to GA was 5∶1， reaction pH value was 3.9. The microencapsulation rate of GEO-MPs prepared by the optimized process was 76.51%， and the particle size was 51.38 μm. The freeze-dried ginger essential oil microcapsules showed irregular flake structure， and maintained high thermal stability and antioxidant properties. The freeze-dried GEO-MPs showed irregular flaked structure and maintained high thermal stability and antioxidant properties. GEO-MPs were applied to meat preservation. Compared with the blank control， GEO-MPs effectively inhibited the increase of pH value， total volatile basic nitrogen (TVB-N) and the total bacterial count (TBC) of pork， better maintained the quality of pork， and extended the shelf life of pork. These results provided guidance for the development and application of plant essential oil preservatives.
    Studies on the Interaction between Acinetobacter and Shewanella in Channel Catfish by High Voltage Electrostatic Field
    WANG Xiaoyun, GAO Tianqi, SUN Weiqing, WU Wenjin, WANG Lan, XIONG Guangquan
    2025,25(2):353-364, DOI: 10.16429/j.1009-7848.2025.02.031
    [Abstract] (38) [HTML] (51) [PDF 2.00 M] (38)
    Abstract:
    This study aimed to explore the influence of high voltage electrostatic field (HVEF) treatment on the quorum sensing regulation of Shewanella mediated by Acinetobacter in channel catfish. The research involved the identification of acyl homoserine lactones (AHLs) types within Acinetobacter. The experimental design centered on mixed culture systems comprising radiation-resistant Acinetobacter (AR) by HVEF treatment， alongside Shewanella hafniensis (SH) and Shewanella putrefaciens (SP). A comprehensive analysis was conducted to assess the impact of HVEF treatment on various physiological attributes of Shewanella， including membrane potential， protease activity， biofilm development， extracellular polymeric substance production， cellular aggregation， and motility. In the mixed co-culture system， although strain SP and strain SH could not produce AHLs signaling molecules， they could be promoted by strain AR to improve the rot generating ability and biofilm forming ability. Upon co-cultivation of strain AR with strains SH and SP， a marked enhancement in various indicators was observed: protease activity escalated by 3.29-fold and 4.43-fold， biofilm formation was augmented by 5.00-fold and 4.60-fold， cellular aggregation was bolstered by 1.53-fold and 2.22-fold， swimming motility surged by 5.47-fold and 5.76-fold， and swarming motility was amplified by 4.89-fold and 2.21-fold， respectively. The co-culture system of strain AR treated with HVEF and strain SH and strain SP showed significant effect compared with the group treated without HVEF. The results of this study can provide a theoretical basis for the mechanism of bacterial interaction.
    Effect of High Barrier Film Packaging on Quality and Chlorophyll Degradation of Postharvest Brassica campestris L.
    AN Ronghui, ZHANG Yuanqi, LI Yan, WEI Wenwen, WANG Da, YANG Xiangzheng, JIA Lianwen
    2025,25(2):365-375, DOI: 10.16429/j.1009-7848.2025.02.032
    [Abstract] (44) [HTML] (57) [PDF 2.70 M] (42)
    Abstract:
    The aims of this study was to investigate the impact of high barrier film packaging on quality and chlorophyll degradation of Brassica campestris L. Brassica campestris L. was packaged using three different high barrier films (P1， P2， and P3) and then stored at (4±1) ℃. The changes of phenotype， oxygen and carbon dioxide in the bags， color， nutritional quality and chlorophyll derivatives of Brassica campestris L. were analyzed. The results indicated that compared with the control group， the high barrier film packaging could slow down the quality deterioration and chlorophyll degradation of Brassica campestris L. The high barrier film P1 and P2 packaging could maintain the low O2 and high CO2 environment in the bag， significantly inhibit the increase of L， a and b， and slowed down the decrease of carotenoid， lutein， ascorbic acid and soluble protein contents. The content of chlorophyll derivatives (chlorophyll a， chlorophyll b， chlorophyllide a， chlorophyllide b， pheophorbide a and pheophytin a) was maintained at a high level， the total chlorophyll content was 0.37 mg/g and 0.40 mg/g higher than that of the control group at 30 days of shelf life， respectively. thus delaying leaf yellowing and senescence. In general， high barrier films P1 and P2 could maintain high quality of Brassica campestris L.， inhibit chlorophyll degradation and prolong the storage life for more than 15 days.
    Analysis and Detection
    Whole Genome Analysis and Extracellular Polysaccharide Biosynthesis of Lacticaseibacillus paracasei ProSci-92
    WU Na, CUI Xinrui, HU Haimin, PENG Qingting, LIU Jinhui, DAN Tong
    2025,25(2):376-387, DOI: 10.16429/j.1009-7848.2025.02.033
    [Abstract] (38) [HTML] (52) [PDF 2.18 M] (43)
    Abstract:
    Exopolysaccharide produced by lactic acid bacteria (LAB) is the product of microorganism adapting to the environment， which has many beneficial effects such as inhibiting the growth of pathogenic bacteria， antioxidation， lowering blood sugar， and improving the taste， texture and flavor of fermented dairy products. In this study， Lacticaseibacillus paracasei(L. paracasei) ProSci-92， which was isolated from sour yak milk in Shangri-La Tibetan area， was used as the research object， and the whole genome of the strain was sequenced by Illumina Hiseq 4000 second-generation sequencing technology. The genome of L. paracasei ProSci-92 was 3 012 314 bp， encoding 2 975 genes. The results of gene annotation showed that L. paracasei ProSci-92 RAST a complete eps gene cluster. The length was 16 581 bp， including 19 genes related to extracellular exopolysaccharide (EPS) biosynthesis， such as wzb， LytR， wzg， epsC， epsD， glf1， glf2， glf3， wze， glf4， WelA and WelB. In addition， the results of real-time quantitative PCR (RT-qPCR) showed that almost all genes in eps gene cluster could be expressed， and the expression reached the maximum at 6 h. The smooth progress of this study provided help for the structural analysis of L. paracasei ProSci-92 EPS， and provided a theoretical basis for the industrial application of the strain.
    Analysis of Microbial Community and Metabolite Characteristics of Traditional Cheese Based on Multi-omics
    YAO Jianxia, WANG Dandan, XIA Yanan, CHEN Yongfu
    2025,25(2):388-398, DOI: 10.16429/j.1009-7848.2025.02.034
    [Abstract] (77) [HTML] (0) [PDF 2.88 M] (39)
    Abstract:
    Microorganisms are the drivers of flavor compound production in cheese， and their community composition， dynamic succession， and resulting metabolites all influence the flavor and quality of cheese. In this study， metagenomics and metabolomics techniques were employed to analyze the microbial diversity and metabolite composition of traditional cheese samples from Ordos， Inner Mongolia. The aim was to decipher the correlation between microbial communities and the formation of cheese metabolites. The results revealed the presence of 8 phylum， 98 genus， and 205 species in the traditional cheese from Ordos. The cheese samples could be divided into two groups by principal component analysis. In ERDS-1 group， the dominant bacteria species were Lactobacillus helveticus and Lactococcus lactis. The main dominant bacteria species of ERDS-2 group cheese were Delbrueckii and Streptococcus thermophilus. The microbial diversity of cheese in ERDS-1 group was higher than that in ERDS-2 group， and the metabolic pathway glycolysis IV (PWY-1042) was significantly different between the two groups (P<0.05). This may be due to the differences in the production process， production temperature and microorganisms of the milk source， which lead to the difference in the structure of cheese flora， resulting in differences in metabolites. A total of 744 metabolites belonging to 14 classes were detected in the cheese samples， and 26 metabolites with significant differences were identified. Significant correlations were observed between certain bacterial species， such as Lactobacillus delbrueckii and Streptococcus thermophilus， and metabolites content such as calcitriol， UDP-glucose， and lyso-phosphatidylcholine in the cheese. The results of this experiment provide a theoretical basis for the mining of core bacteria and key metabolites in cheese， and provide a reference for the industrial production of traditional cheese.
    Analysis of Microbiota and Acid-resistant Genes in Gas-producing Degenerative Vinegar
    ZHAO Kui, ZHOU Li, WANG Xingjie, LI Jianlong, ZHAO Ning, LIU Shuliang
    2025,25(2):399-410, DOI: 10.16429/j.1009-7848.2025.02.035
    [Abstract] (35) [HTML] (55) [PDF 2.41 M] (41)
    Abstract:
    The problem of gas-producing vinegar production seriously troubles production enterprises and causes certain economic losses. In this study， the microorganisms in gas-producing vinegar were isolated and identified， and the main microorganisms and their acid tolerance genes were revealed by metagenomic sequencing technology. Twenty-three bacterial strains were isolated from gas-producing vinegar， all of which were identified as Acetilactobacillus jinshanensise by 16S rDNA. The results showed that the microorganisms in gas-producing vinegar belonged to 24 phyla， 42 classes， 94 orders， 149 families， 233 genus and 450 species， among which the relative abundance of Acetilactobacillus jinshanensise in genera and species levels was greater than 98%， combined with the isolation and identification results of culture medium plate showed that the bacteria was a dominant bacteria in gas-producing vinegar. Egg-NOG database annotated to 2 176 COG functional units， KEGG database annotated to 46 KEGG pathways， CAZy database annotated to 81 carbohydrate active enzymes. The CARD database and VFDB virulence factor data annotations showed that Acetilactobacillus jinshanensise was a safe strain that does not produce toxins. Combined with the sequencing results and database analysis， a total of 13 suspected acid tolerance genes of Acetilactobacillus jinshanensise were screened， involving amino acid metabolism (patA， metE， lysC)， cell membrane fatty acid composition (fadB， fadA， fadI)， H+-ATPase (capB) and two-component system (luxS). The results provided a reference for elucidating the microbiota and prevention and control provide a theoretical basis of gas-producing vinegar.
    Microbial Community Structure and Function Prediction during the Fermentation of Stinky Mandarin Fish
    ZHOU Yingqin, WANG Hao, HUANG Jingjing, LUO Gege, YAN Yan, XIE Ningning
    2025,25(2):411-422, DOI: 10.16429/j.1009-7848.2025.02.036
    [Abstract] (41) [HTML] (55) [PDF 3.22 M] (34)
    Abstract:
    In this study， high-throughput sequencing was used to analyze the changes of bacterial community structure during fermentation of stinky mandarin fish， and PICRUSt was used to predict the metabolic function of bacterial community. The results showed that the bacterial community of stinky mandarin fish was mainly consists of Muribaculaceae， Burkholderia-Caballeronia-Paraburkholderia， Lactobacillus， Psychrophilic， Pantobacterium， Hafnia-Obesumbacterium， Citrobacillus， Serratia， etc. Based on OTU level， the samples of stinky mandarin fish could be clustered into three fermented stages including early stage (0-2 d)， middle stage (4-8 d) and late stage (10-16 d). The abundance of dominant bacteria at the middle and late stages of fermentation were higher than those at the early stages of fermentation. Lactobacillus occupied absolute advantage at the middle and late stages of fermentation， mostly of Lactobacillus sakei with the largest relative abundance of 43.43%， and played an important role during the formation of flavor quality in stinky mandarin fish. PICRUSt analysis showed that the bacterial community function in the fermentation system of stinky mandarin fish mainly focused on amino acid transport and metabolism， carbohydrate transport and metabolism， and the functional composition of samples at different fermentation stages was relatively similar. This study aimed to provide theoretical basis for the development and application of microbial resources of stinky mandarin fish by studying the changes of bacterial community structure and metabolic functions during its fermentation process.
    Ratiometric Electrochemical Mixed Aptamers Sensor Based on Catalytic Hairpin Assembly Detect Tetracycline in Milk
    HOU Xiaoqing, ZHANG Yunzhe, LI Zikun, LU Xin, YANG Qian, ZHANG Wei
    2025,25(2):423-432, DOI: 10.16429/j.1009-7848.2025.02.037
    [Abstract] (39) [HTML] (65) [PDF 1.86 M] (40)
    Abstract:
    Purpose: This study aimed to establish a ratiometric electrochemical mixed aptamers sensor based on catalytic hairpin assembly (CHA) for sensitive， accurate， and stable detection of tetracycline (TC). Method: This method improveed recognition ability by capturing the same target through two mixed aptamers. Realize enzyme free signal amplification of the target through CHA reaction， using ferrocene (Fc) and methylene blue (MB)， which were easily distinguishable from peak values， as signal switch molecules， labeled on DNA probes to generate proportional electrochemical response signals. Result: The linear range of TC detection by this sensor was from 50 fg/mL to 100 ng/mL， which was wider than the linear range of two single aptamer based sensors. The limit of detection (LOD) was 77 fg/mL， which was 8.6 times and 6.1 times lower than the LOD of two single aptamer based sensors， respectively. This sensor had specificity for TC， with a relative standard deviation (RSD) of 4.2% in repeatability evaluation. After 9 days of storage， the signal response of the constructed sensor could still maintain at 92% of the initial value， and it had been successfully used for the detection of TC in milk. The actual sample detection results had a spiked recovery rate (87.1%-107.2%) that was consistent with high performance liquid chromatography (HPLC) (92.1%-100.4%). Conclusion: The ratiometric electrochemical mixed aptamers sensor constructed in this study could be used for sensitive detection of TC in milk， and this method could provide reference for the detection of various antibiotics.
    Online Photochemical Oxidation Derivatization Combined with Fluorescence Spectrometry for the Determination of Folic Acid Based on Microtubule Reactor
    ZHANG Kailong, GUO Yuwei, CHEN Jinyi, GAO Jun, TAN Zhiwen, WANG Caisheng
    2025,25(2):433-440, DOI: 10.16429/j.1009-7848.2025.02.038
    [Abstract] (42) [HTML] (67) [PDF 1.99 M] (37)
    Abstract:
    Folic acid is an important food source vitamin. In order to improve the efficiency of folic acid determination， a system and method for the determination of folic acid by on-line photocatalytic oxidation derivatization combined with fluorescence spectrophotometry based on microtubular reactor was developed. System operating parameters were optimized， and the method was investigated and evaluated， then applied to the determination of actual samples. The results showed that nano-titanium dioxide catalyst was successfully corroded and coated in spiral tube quartz microreactor with small inner diameter， and folic acid on-line derivatization was realized by photocatalytic oxidation with ultraviolet light irradiation. The optimal derivatization pH was 4.2， flow rate was 250 μL/min， the maximum excitation and emission wave length were 280 nm and 442 nm. Under the optimal conditions. There was a good linear relationship between fluorescence intensity and folic acid concentration in the range of 0.1-2.0 mg/L. The standard curve equation was F=381.68c+10.53， the correlation coefficient and detection limit (3s/k) was 0.998 and 7.2 μg/L， respectively. The relative average deviation of operation stability was 0.9%-2.4%， meanwhile， it has excellent anti-interference ability to a variety of common substances. When the method was applied to folic acid tablets， it exhibited a relative error was less than 5%， the recovery rate was between 94.7% to 102.1%， and the relative average deviation was less than 2.1%.
    Fluorescent Probe of Biomass-based Nitrogen-doped Carbon Dots for Tyramine Detection
    DAI Zhuofan, ZHANG Yuhua, MA Yuanchen, WANG Shengnan, ZHANG Dianwei, WANG Fenghuan, LIU Huilin
    2025,25(2):441-450, DOI: 10.16429/j.1009-7848.2025.02.039
    [Abstract] (62) [HTML] (61) [PDF 2.52 M] (36)
    Abstract:
    Tyramine is an important biogenic amine， and its presence has a significant impact on food safety and human health. In this study， biomass materials were used as carbon sources to prepare biomass carbon dots. The addition of urea for nitrogen doping effectively improved the quantum yield of biomass carbon dots. Combined with molecular imprinting technology， a fluorescent probe specifically recognizing tyramine was prepared， and a rapid fluorescence detection method for tyramine in fermented food was established. The results indicated that at a mass concentration of 10-200 μg/L， the concentration of tyramine and the fluorescence intensity of the prepared fluorescent probe had a good linear correlation with a linear equation y=0.00192x+1.06263 (R2=0.98485)， and a detection limit of 5.48 μg/L. It had a good specificity for tyramine and no cross reaction with other biogenic amines and their structural analogues. Through the standard addition recovery experiment on fermented food samples such as bacon， yogurt， fermented bean curd， etc.， the standard addition recovery rate was 111.06%-122.03%， and the relative standard deviation was lower than 6.09%， and the results were consistent with the HPLC method. This method was rapid， sensitive， and highly accurate， and could be used for the detection of tyramine in fermented foods.
    Advances
    Influence of Fatty Acid Intake Forms on Intestinal Barrier and Exploration of Edible Oil Intake Patterns
    YE Zhan, LIU Yuanfa
    2025,25(2):451-462, DOI: 10.16429/j.1009-7848.2025.02.040
    [Abstract] (55) [HTML] (55) [PDF 2.20 M] (49)
    Abstract:
    The diversities of the fatty acid compositions contribute to the differences of the nutritional characteristics of the different edible oils. Long term unbalanced dietary edible oil or fatty acid consumption have been evidenced to be correlated with an increased risk of developing chronic metabolic diseases， and the gut mucosal barrier displayed prominent influences during this process. Therefore， in the present review paper， the types of the gut mucosal barrier， as well as the influences of the dietary oils intake on the gut barrier functions were introduced. Moreover， the research progress about the influences of dietary oil intake and the fatty acid species (i.e. saturated fatty acids， SFA； monounsaturated fatty acids， MUFA； polyunsaturated fatty acids， PUFA) on the intestinal barrier had been summarized. Considering the importance of the fatty acid intake ratio for maintaining the metabolic balance of the humans， the effects of ω6/ω3 PUFA intake ratio on gut barrier functions also had been elucidated. Finally， based on the forms of edible oil consumption by the Chinese residents and the current research status about the concepts of balanced fatty acids intake， several considerations were proposed for adjusting the edible oil intake mode based on optimizing the fatty acid intake ratio. All of the aims were to provide references for improving gut barrier functions and reducing the risks of chronic metabolic diseases. The present work could be of some significance for understanding the nutritional characteristics of different fatty acids， improving the processing and nutritional quality of the edible oils， optimizing fatty acid intake patterns， and assisting in achieving the strategic targets of 'Healthy China' from the perspective of improving intestinal barrier functions.
    Application of Curcumin Nanosensors in Food Rapid Detection
    JIA Mu, GAO Xue, ZHANG Hongmei, LIU Lu, LI Jianrong
    2025,25(2):463-478, DOI: 10.16429/j.1009-7848.2025.02.041
    [Abstract] (54) [HTML] (56) [PDF 2.88 M] (47)
    Abstract:
    Food safety has been faced with serious problems include residues of pesticides， veterinary drugs， non-standard use of food additives， and contamination of heavy metals， bacterial toxins. Therefore， establishing rapid and sensitive detection methods for the harm of pollutants to food is of great significance in ensuring food safety. Curcumin， as a fluorophore， has excellent fluorescence characteristics. As a natural pigment， it has a wide absorption peak. Its unique ketone enol tautomeric structure is prone to color changes in acidic and alkaline solutions and β-dione structure can chelate and coordinate with metal ions. In addition， curcumin can generate electrochemical signals due to electrical conductivity. Nanosensors have the characteristics of small size， large specific surface area， light weight， low consumption， and obvious optical properties. The curcumin-based nanosensors offer fast detection， high sensitivity， low cost， simple operation and so on. Combining the above advantages， curcumin is an ideal candidate material based on nanosensors for the detection of toxic and harmful substances in food. Based on the unique structure and properties of curcumin， this article reviewed the application of optics and electrochemistry nanosensors of curcumin in food rapid detection and highlighted their excellent detection performance. At the same time， this article pointed out the limitations of detection methods of curcumin nanosensor and the future development direction， and expected this review will provide a reference for the field of food analysis and detecting.
    Research Progress in Variety Traceability of Citrus and Intelligent Sensory Evaluationof Its Essential Oils
    ZHAO Qian, YE Zhiyue, CHEN Jianle, CHEN Shiguo, YE Xingqian, CHENG Huan
    2025,25(2):479-491, DOI: 10.16429/j.1009-7848.2025.02.042
    [Abstract] (52) [HTML] (57) [PDF 1.55 M] (46)
    Abstract:
    Citrus， widely cultivated globally， has a complex genetic background， leading to ongoing debates about its origins and botanical classification. The consumption or processing of citrus fruits generates a substantial amount of citrus peel waste. Extracting citrus essential oil provides an effective means of utilizing citrus processing waste， promoting resource reutilization， and aligning with the principles of sustainable development. However， commercially available citrus essential oils vary greatly in quality and flavor， with prevalent issues of adulteration. The diversity of citrus varieties is a crucial factor contributing to the wide range of flavors in citrus essential oils， posing a challenge for flavor assessment. To deeply analyze the sensory characteristics of citrus essential oil， this paper first delved into the issue of citrus origins. Then provided detailed information to flavor characteristic of citrus essential oil and their primary application areas. Additionally， a systematic evaluation of the applications of sensory analysis techniques for citrus essential oil was conducted， including traditional sensory evaluation， human-machine integrated analytical devices， intelligent sensor technology， and modern sensory analysis techniques， along with their advantages and limitations， to provide a scientific basis for the quality evaluation of citrus essential oil. Finally， this paper presented future prospects for the flavor evaluation of citrus essential oils， proposing suggestions such as strengthening quality supervision， enhancing traceability management， and further refining flavor evaluation systems， aiming to enhance the sensory attributes of citrus essential oils and drive sustainable development of citrus industry.
    Research Progress on Saltiness Sensing Mechanisms and Animal-derived Saltiness Peptides
    LIU Qiang, LIU Haixia, CHEN Rui, WANG Shiyu, SUN Yuxuan, WANG Min, GAI Shengmei, HAN Tianlong, LIU Dengyong
    2025,25(2):492-506, DOI: 10.16429/j.1009-7848.2025.02.043
    [Abstract] (64) [HTML] (0) [PDF 2.45 M] (43)
    Abstract:
    Taste science has attracted much attention in recent years， and the perception mechanism of sour， sweet， and bitter taste has been clarified. However， the relationship between salty taste perception mechanism and salty peptide is still in the stage of research and verification. The purpose of this review was to summarize and discuss the latest progress in the field of salty taste perception. Salty taste was a basic quality in taste， and its perception mechanism involved many participating processes， including salty taste receptors， signal transduction pathways， and brain neural networks. The salty receptors， such as ENaC， ASIC1， TRPV1， and TMC4 receptors， and their roles in salty taste perception were deeply discussed. The taste characteristics and preparation and identification techniques of animal-derived salty peptides were introduced. The application and challenges of salty peptides in the food industry were summarized. These studies were of great significance in exploring the salty taste perception， the mechanism of salty peptides， the preparation and industrial application of animal-derived salty peptides， the relationship between salty taste and health， and the promotion of salt reduction， and provide insights into the future development of this field.
    The Formation Mechanism and Influencing Factors of Fat Taste
    WANG Min, YUAN Yue, YANG Huixin, WANG Ziyi, JIANG Zezhen, HAN Tianlong, LIU Dengyong
    2025,25(2):507-518, DOI: 10.16429/j.1009-7848.2025.02.044
    [Abstract] (44) [HTML] (51) [PDF 2.07 M] (45)
    Abstract:
    Foods rich in fat are loved by many consumers due to their unique taste and flavor. Researches on the perception mechanism of high-fat diets have shown that in addition to taste， smell and oral touch are also involved in the detection of fat taste. Current research has shown that long-chain fatty acids (LCFAs) combine with tongue taste bud fatty acid receptors (such as CD36 and GPR120) to produce adipose sensation， and involve Ca2+ signal transmission， ultimately being recognized and perceived by the brain. This article mainly summarized the taste perception mechanism of 'fat taste' in recent years， focusing on the receptors related to fat taste perception， their roles and influencing factors. Explored the contributions of smell and oral touch to the formation of fat taste， as well as the effects of the physicochemical properties of saliva， hormones and enzymes in saliva， body mass index (BMI)， and food appearance on the formation of fat taste. This article aimed to summarize the mechanism and influencing factors of fat taste formation， provide ideas and references for research on fat perception， and provide theoretical support for the development and application of fat substitute foods.
    Other
    Research Hotspots and Frontiers of Peptide Self-assembly-visualization Analysis Based on CiteSpace
    YIN Handi, LIU Yuanfa, ZHENG Zhaojun
    2025,25(2):519-531, DOI: 10.16429/j.1009-7848.2025.02.045
    [Abstract] (45) [HTML] (54) [PDF 3.19 M] (44)
    Abstract:
    In order to clarify the research hotspots and development trends of peptide self-assembly at home and abroad， 188 papers related to peptide self-assembly published on CNKI from January 1993 to July 2023 and 13 807 papers related to peptide self-assembly published on WoS core collection were used as samples. CiteSpace was used to draw visual maps of institutions， authors and Keywords， and statistical information was obtained for analysis and discussion. Studies had shown that peptide self-assembly research was currently in a stage of rapid development， and various institutions in the field were constantly exploring new research directions. At present， there were many core authors in this field. The research in the field of peptide self-assembly in China started late， and the cooperation ability between scholars and research institutions engaged in peptide self-assembly research was generally weaker than that of foreign scholars and research institutions. The research hotspots mainly focus on the preparation and application of peptide self-assembled hydrogels， the preparation of self-assembled nanomaterials， and the synthesis of polypeptides. Self-assembled antimicrobial peptides， self-assembled anti-tumor peptides and other less studied directions might become future research hotspots.
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    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] (328) [HTML] (1052) [PDF 1.78 M] (3807)
    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.
    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] (861) [HTML] (1736) [PDF 1.23 M] (2341)
    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] (1157) [HTML] (1772) [PDF 2.61 M] (2020)
    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] (782) [HTML] (1668) [PDF 1.36 M] (1951)
    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] (577) [HTML] (1607) [PDF 1.56 M] (1928)
    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] (730) [HTML] (1379) [PDF 1.15 M] (1897)
    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] (976) [HTML] (1761) [PDF 2.72 M] (1883)
    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.
    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] (710) [HTML] (1577) [PDF 1.15 M] (1876)
    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).
    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] (350) [HTML] (1686) [PDF 2.34 M] (1866)
    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] (517) [HTML] (1740) [PDF 1.42 M] (1852)
    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 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] (487) [HTML] (1643) [PDF 1.47 M] (1792)
    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.
    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] (605) [HTML] (1555) [PDF 1.03 M] (1772)
    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] (223) [HTML] (1518) [PDF 2.00 M] (1767)
    Abstract:
    In order to clarify the state and distribution of water in non-fermented frozen dough at different mixing times and during freezing storage， low-field nuclear magnetic resonance (LF-NMR) was used to determine the moisture state of dough and after freezing during the dough mixing process by farinograph. The results showed that: In the dough mixing process， the proportion of strongly bound water (A21) in the dough just after leaving 500 BU was the highest and the proportion of weakly bound water(A22) was the highest. At this time， the water binding state was the best， and the gluten was fully hydrated. Ice crystal pores with irregular shapes and uneven distribution appeared inside the dough with different stirring times after freezing. However， the A21 value of the dough that had just left 500 BU was still the highest after freezing， the number of internal ice crystal pores was small， and the area of ice crystal pores was small. The moisture binding state was better. Conclusion: The moisture binding state of the dough that just left 500 BU from the farinograph kneading process was the best， the gluten network structure was fully formed， and the mobility of internal water molecules was the lowest. After frozen storage， the moisture binding state of the dough that had just left 500 BU was still good， and the internal water molecules were relatively stable.
    Effect of 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] (602) [HTML] (1644) [PDF 2.01 M] (1748)
    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.
    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] (278) [HTML] (1578) [PDF 1.37 M] (1746)
    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] (677) [HTML] (1630) [PDF 1.07 M] (1731)
    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] (397) [HTML] (1682) [PDF 1.59 M] (1716)
    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.
    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] (397) [HTML] (1591) [PDF 1.91 M] (1710)
    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.
    Stability and Fat Adsorption Activity of the Complex of Soluble Dietary Fiber and Polyphenols from Lotus Root
    Lei Dan, Li Junsheng, Li Shuyi, Zhu Zhenzhou, He Jingren
    2022,22(2):31-39, DOI: 10.16429/j.1009-7848.2022.02.004
    [Abstract] (605) [HTML] (1668) [PDF 1.54 M] (1687)
    Abstract:
    The stability in different temperature and pH value of soluble dietary fiber-polyphenol complexes and their functions on lipids， cholesterol， cholesterol decreases， adsorption capacity and cation exchange capacity of bile salts， also the potential lipid-lowering activity in vitro experiments were explored， which aimed at providing a reference for the preparation of functional foods with lipid-lowering function. The datas showed that the stability of the compound decreased with the increase of temperature and pH value. The adsorption capacity of soluble dietary fiber-polyphenol complex to oil was better than that of soluble dietary fiber and physical mixture， whose results were significantal (P<0.01) different and the adsorption of lard and peanut oil showed the same trendency. The adsorption effect of the complex on cholesterol was significantly better than that of soluble dietary fiber (P<0.05) the simulated environment solution (pH 7.0) and the adsorption capacity of the complex on cholesterol in the simulated intestinal environment (pH=7.0) was significantly higher in a simulated stomach environment (pH=2.0). In addition， the interaction between soluble dietary fiber and polyphenols significantly promoted the adsorption effect of soluble dietary fiber on cholate (P<0.01) and improved the cation exchange capacity of soluble dietary fiber.
    Effects of Chlorogenic Acid Stress on the Physiological Characteristics of Saccharomyces cerevisiae during the Fermentation of Cider
    Yang Chao, Xiao Mei, Zhang Han, Peng Bangzhu
    2022,22(1):116-124, DOI: 10.16429/j.1009-7848.2022.01.013
    [Abstract] (202) [HTML] (1549) [PDF 1.35 M] (1684)
    Abstract:
    In the process of cider fermentation,Saccharomyces cerevisiae will make metabolic responses to various stresses and environmental changes.Chlorogenic acid is a relatively high content of apple polyphenols in apples and cider.This study selected chlorogenic acid as a representative apple polyphenol to investigate the effects of different concentrations on the physiological characteristic of Saccharomyces cerevisiae.The results showed that Saccharomyces cerevisiae CICC 31084 improved the resistance to stress by changing the activity of superoxide dismutase (SOD),catalase (CAT) and the content of intracellular malondialdehyde (MDA) under the stress of chlorogenic acid.Among them,SOD activity gradually increased with the increase of chlorogenic acid's concentration.The stress of low concentration of chlorogenic acid(0.01 g/L)promoted the increase of CAT activity of Saccharomyces cerevisiae.The content of MDA was reduced in the early fermentation stage,and increased in the late fermentation stage under the stress of chlorogenic acid.With the extension of the fermentation time,the concentration of key aroma substances in cider gradually increased,which reached the maximum in the middle of fermentation,and then gradually decreased and stabilized.Correlation analysis showed that the concentration of key aroma substances,such as phenylethyl alcohol,phenylethyl acetate,isoamyl acetate,and ethyl caprate were positively correlated with the concentration of chlorogenic acid,the correlation coefficients respectively were 0.133,0.253,0.026,0.114;ethyl caprylate and ethyl caproate were negatively correlated with the concentration of chlorogenic acid,the correlation coefficients were -0.012 and -0.248.
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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] (120) [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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