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Mechanism by Which Exogenous Anthocyanin Treatment Regulates Antioxidant Capacity and Maintains Fruit Quality of Postharvest Blueberry DAI Hongyu, JI Shujuan, ZHOU Xin, ZHU Yuxuan, SONG Zichong, ZHOU Qian FOOD SCIENCE    2026, 47 (1): 283-290.   DOI: 10.7506/spkx1002-6630-20250724-191 Abstract （1195）   HTML （349）    PDF（pc） （1516KB）（1018）       Knowledge map    Save To improve the storage quality of postharvest blueberry and extend its shelf life, fresh blueberry fruits were sprayed with 3.0 g/L anthocyanin and stored at room temperature (20 ℃). Samples were taken every 4 days to measure their quality attributes, antioxidant enzyme activity, and gene expression. The results showed that anthocyanin treatment significantly delayed the softening of blueberry fruits, reduced the mass loss and water loss, and maintained the texture. Moreover, the treated fruits exhibited stronger resistance, with a 20% reduction in decay incidence and an over 2-fold extension of shelf life at room temperature. Further analysis revealed that anthocyanin treatment significantly increased the activity of antioxidant enzymes such as ascorbate peroxidase by upregulating the expression of key genes and delayed the decrease in phenolic content, thereby enhancing the antioxidant capacity in postharvest blueberry fruits and reducing quality deterioration. Therefore, 3.0 g/L anthocyanin treatment has a significant preservation effect, is safe and friendly, and can be promoted as a preservation technology for fruits such as blueberry at room temperature. Related Articles | Metrics

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Research Progress on Probiotic Regulation of Immune and Metabolic Functions via the Gut-Skin Axis for the Alleviation of Atopic Dermatitis ZHENG Shiqi, LI Ping, HUANG Zhoumei, DONG Li, LI Daotong, HU Xiaosong, CHEN Fang, MA Chen FOOD SCIENCE    2025, 46 (23): 347-358.   DOI: 10.7506/spkx1002-6630-20250515-096 Abstract （548）   HTML （101）    PDF（pc） （2029KB）（333）       Knowledge map    Save Atopic dermatitis (AD) is a chronic, inflammatory skin disease, primarily characterized by pruritus, dry skin, localized erythema, and scaling. It often coexists with allergic rhinitis and asthma, affecting approximately 5%–10% of adults and 15%–25% of children globally, with its incidence increasing annually. The pathogenesis of AD is complex, involving genetic factors, skin barrier dysfunction, immune dysregulation, and environmental factors. In recent years, studies have found that AD is closely related to the stability of gut microbiota: a reduction in gut microbial diversity and gut microbial dysbiosis may precede the onset of AD; dysbiosis of the gut microbiota can disrupt the gut barrier, trigger systemic immune responses, and exacerbate dermatitis symptoms. Probiotics, a low-side-effect therapy, can alleviate AD through multiple pathways. For instance, Lactiplantibacillus plantarum LM1004 has the ability to balance the Th1/Th2 immune response and regulate T-cell differentiation, thereby balancing immune responses; Lactobacillus paracasei KBL382 plays a positive role in regulating the intestinal microbiota, which in turn alleviates systemic inflammation; Bifidobacterium longum CCFM1029 can upregulate tryptophan metabolism to reduce the symptoms of atopic dermatitis; Lactobacillus sakei 65 can promote sebum production and repair impaired skin barrier. This review examines the intervening effects and mechanisms of probiotics on atopic dermatitis, highlighting that orally administered probiotics can alleviate the symptoms of atopic dermatitis by balancing systemic immunity, modulating microbiota structure, regulating metabolite secretion, and adjusting gene expression via the gut microbiota. Its aim is to provide a theoretical reference for the clinical treatment of atopic dermatitis. Related Articles | Metrics

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Quality Analysis and Comprehensive Evaluation of 23 Varieties of Peach Fruits in Hunan LUO Xuting, LIU Wei, ZHANG Qun, WANG Chunfa, FU Fuhua, YANG Mingzhi FOOD SCIENCE    2025, 46 (20): 36-46.   DOI: 10.7506/spkx1002-6630-20250317-127 Abstract （536）   HTML （94）    PDF（pc） （3535KB）（304）       Knowledge map    Save To comprehensively and objectively evaluate the quality of different peach varieties, 23 peach varieties from Hunan Province were evaluated for 18 quality indicators. The core evaluation indicators were identified by variability analysis, correlation analysis, and principal component analysis (PCA), and their weights were determined by the entropy weight method. Subsequently, a comprehensive evaluation model of peach quality was established by grey relational analysis (GRA). The results showed significant differences (P < 0.05) in appearance, nutritional quality, and major functional components among the varieties, as well as varying degrees of correlation among the quality indicators. Based on the principal component loading matrix and coefficient of variation analysis, single fruit mass, soluble solids content, glucose content, flavonoid contents, citric acid content, and fruit shape index were identified as core evaluation indicators, with weights of 23.77%, 21.52%, 15.32%, 24.44%, 7.08%, and 7.87%, respectively. Grey relational analysis showed that ‘Yanlingjinxiu’ yellow peach, ‘Apple’ peach, and ‘Tianwudi’ peach ranked among the top three in terms of comprehensive quality, while ‘Zhongpan 7’ peach had the worst quality. According to cluster analysis, 23 peach varieties were divided into four categories. Category I was rich in total phenolics and anthocyanins, making it suitable for developing high-value-added health products with antioxidant effects. Category II had superior comprehensive quality and was suitable for fresh consumption or processing into high-quality not from concentrate (NFC) juice. Category III had relatively inferior comprehensive quality and could be considered for processing into products requiring the addition of sugar and acid, such as preserved fruits, jam, fruit wine, and fruit vinegar, thereby maximizing resource utilization. Category IV had a high solid/acid ratio and excellent flavor, making it suitable for fresh consumption. This study can provide a theoretical basis for the breeding, quality evaluation, and comprehensive utilization of peach varieties in Hunan province. Related Articles | Metrics

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Comparative Effects of Water Types on the Flavor Quality of Pu-erh Tea from Jingmai Mountain ZHAO Miaomiao, YAN Liang, DAI Yuqiao, PAN Ke, YIN Xiangyan, YANG Ruijuan, LÜ Caiyou, GAO Hui, LUO Chengyan FOOD SCIENCE    2026, 47 (13): 100-110.   DOI: 10.7506/spkx1002-6630-20251018-109 Abstract （509）   HTML （6）    PDF（pc） （2083KB）（11）       Knowledge map    Save This study aimed to clarify the effects of different water qualities on the flavor profile of raw and ripe Pu-erh tea from Jingmai Mountain. Eight typical water samples were used to brew the tea, and methods such as an electronic nose, electronic tongue, sensory evaluation, and color difference analysis were employed to systematically compare the aroma, taste, color, and physicochemical composition of the resulting tea infusions. The electronic nose results showed that the raw Pu-erh tea infusions brewed with BSS and NFSQ had the most distinct aroma profiles among the eight water types, mainly perceived by sensors W1W, W1S and W5S, and the aroma profiles were correlated with water mineralization and ionic strength; the tea infusion brewed with QCS was clustered close to multiple sensors, exhibiting a diverse aroma profile. The ripe Pu-erh tea infusions made with BSS and PESQ were separated most clearly from other samples, their aromas were mainly associated with the response of sensors W1W, W2W, and W2S and were correlated with changes in anion contents of brewing water. The QCS and NFSQ samples were clustered near the origin, indicating more balanced aroma composition. The tea infusions brewed with low-mineral soft and natural water such as QCS and NFSQ yielded higher sensory scores, with mellow taste, balanced aroma and bright color. In contrast, the tea infusion brewed with high-hardness tap water exhibited increased bitterness and astringency and darker color. Color analysis showed that high-hardness water decreased the brightness value of tea infusions and increased the redness and yellowness values, thereby enhancing the reddish-yellow hue. Higher Ca2+ and total dissolved solids levels were associated with restricted aroma release and increased extraction of tea polyphenols and caffeine, leading to enhanced bitterness and astringency. Low-mineral soft water promoted the extraction of volatile and taste-active compounds and enhanced the freshness and sweetness as well as overall flavor. Overall, raw Pu-erh tea is more sensitive to brewing water quality, with its infusions exhibiting greater changes in flavor and color compared with ripe Pu-erh tea. Low-mineral soft water (such as QCS and NFSQ) is suitable for brewing both raw and ripe Pu-erh tea from Jingmai Mountain, producing infusions with well-balanced aroma, taste and color, whereas high-hardness water results in poor infusion quality. These findings highlight that brewing water plays a decisive role in the quality of Pu-erh tea infusion, providing a scientific basis for the selection of suitable brewing water for Pu-erh tea. This study recommends using soft or softened water for brewing Pu-erh tea to fully highlight its flavor characteristics. Related Articles | Metrics

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Research Progress on the Pathogenesis of Sarcopenia and the Mechanism of Action and Application of Natural Active Components in Alleviating and Preventing This Disease DING Xiaoyu, JIA Lei, LIU Huimin, LIU Jingsheng FOOD SCIENCE    2025, 46 (18): 1-13.   DOI: 10.7506/spkx1002-6630-20250128-206 Abstract （508）   HTML （37）    PDF（pc） （2533KB）（153）       Knowledge map    Save Sarcopenia is a progressive, systemic skeletal muscle disorder associated with aging. With the increase in the global aging population, sarcopenia has become a significant health issue for the elderly. Studies have shown that natural bioactive compounds, such as polyphenols, flavonoids, and alkaloids, play an important role in alleviating the progression of sarcopenia by regulating protein homeostasis, improving mitochondrial function, inhibiting inflammation, and mitigating neuromuscular junction (NMJ) degeneration. However, due to the diversity of natural bioactive compounds and the complexity of their molecular mechanisms, their application still faces some challenges. Therefore, this article systematically reviews the literature on the pathogenesis of sarcopenia, the mechanism of action of natural bioactive compounds in alleviating sarcopenia, and their application for preventing this disease, aiming to provide scientific references for the development and application of natural bioactive compounds in the prevention and treatment of sarcopenia. Related Articles | Metrics

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Rapid and Non-destructive Identification of Wuchang Daohuaxiang Rice Using Near-Infrared Spectroscopy and t-Distributed Stochastic Neighbor Embedding SUN Xinyue, LI Yanlong, CHEN Mingming, SONG Yan, QIAN Lili, ZUO Feng, GUAN Hai’ou, ZHANG Tao, LIU Xingquan, ZHOU Guoxin FOOD SCIENCE    2025, 46 (20): 318-326.   DOI: 10.7506/spkx1002-6630-20250430-261 Abstract （490）   HTML （59）    PDF（pc） （7439KB）（264）       Knowledge map    Save This study proposed a rapid, non-destructive method for identifying Wuchang Daohuaxiang rice based on near-infrared (NIR) spectroscopy combined with machine learning algorithms. NIR spectra of different varieties of rice were collected. First-order derivative was determined as the best spectral preprocessing method using partial least squares regression (PLSR). Two dimensionality reduction methods, principal component analysis (PCA) and t-distributed stochastic neighbor embedding (t-SNE), were compared, and five machine learning models including artificial neural network (ANN), K-nearest neighbors (KNN), random forest (RF), decision tree (DT), and Naive Bayes (NB) were constructed for variety classification and comparison. The results showed that t-SNE improved the Calinski-Harabasz index by 1 078.005 1, demonstrating better clustering performance. After t-SNE dimensionality reduction, the performance of all five models was superior to that without dimensionality reduction. The average classification accuracy was 95.78%. The accuracy of the NB model was improved most effectively (by 18.89%). The random forest model showed the best classification performance, with prediction accuracy and precision of 98.89% and 98.96%, respectively. This method provides a rapid, non-destructive solution for identifying Wuchang Daohuaxiang rice, which will contribute to brand protection and safeguarding consumer rights, and also offers a new approach for the identification of other geographical indication agricultural products. Related Articles | Metrics

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Effect of Partial Substitution of Wheat Flour with Kiwifruit Starch on the Quality and Storage Properties of Biscuits ZHAO Jingru, SHE Zhenyun, HOU Danting, LIAO Yunqi, ZHONG Caihong, LI Qingfeng, SUN Xiangyu, MA Tingting FOOD SCIENCE    2025, 46 (24): 115-124.   DOI: 10.7506/spkx1002-6630-20250613-091 Abstract （489）   HTML （134）    PDF（pc） （5079KB）（284）       Knowledge map    Save This study investigated the effects of partially replacing wheat flour with kiwifruit starch (KS) at varying ratios (15%, 20%, and 25%; m/m) on the properties of mixed flours, dough processing performance, biscuit quality, digestibility, and storage properties. The results indicated that KS substitution significantly improved the water-holding and oil-holding capacities of mixed flours, facilitated starch gelatinization, and increased the viscoelastic modulus of doughs, but it reduced the stability of the gluten network. Both the mass and thickness of biscuits decreased significantly with increasing KS substitution. The product with 15% and 20% KS substitution showed improved texture and was more crumbly and easier to chew, which was more aligned with the standards for high-quality crispy biscuits. The biscuit with 20% KS substitution received the highest sensory score (8.51) for overall acceptability, having the dual advantages of blood glucose regulation and good sensory acceptability. KS substitution significantly increased the resistant starch content in biscuits to 41.75%–50.11% while significantly decreasing the starch digestion rate and estimated glycemic index (eGI). Notably, 20% and 25% KS substitution reduced the glycemic index (GI) from high to low-medium. Additionally, KS substitution significantly reduced the rates of lipid oxidation and water absorption and improved the storage stability. This study provides theoretical support for the application of fruit-derived starches such as KS in low GI foods. Related Articles | Metrics

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Analysis of Flavor Quality and Key Aroma Compounds of Rizhao White Tea MAO Xingping, HUANG Xiaoqin, ZHANG Lixia, FU Huixin, ZHANG Yurou, ZHAO Bingfeng FOOD SCIENCE    2025, 46 (21): 201-210.   DOI: 10.7506/spkx1002-6630-20250403-030 Abstract （472）   HTML （112）    PDF（pc） （3109KB）（276）       Knowledge map    Save To investigate the current quality status of Rizhao white tea in Shandong province, the biochemical quality indicators of 18 Rizhao white tea samples were determined and their sensory quality was evaluated. Meanwhile, their key aroma compounds were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Three Fujian white tea samples were used as controls. The sensory evaluation results showed that Rizhao white tea was grayish-green in color and exhibited intact leaves with prominent bud cores. Fujian white tea had a pure and refreshing tip aroma and tasted mellow. Rizhao white tea had a delicate, sweet aroma with floral notes, and its taste was fresh, sweet and mellow. Both tea infusions had a light yellow, apricot-yellow or orange-yellow color and were bright and clear, and the infused tea leaves were soft to the touch. The soluble sugar and total flavonoid contents of most Rizhao white tea samples were higher than those of Fujian white tea, the average content of amino acid was slightly lower than that of Fujian white tea, the tea polyphenol content was slightly lower than that of Fuding white tea, while the differences in water extract and caffeine contents were not significant. A total of 172 aroma components were detected in the 21 white tea samples. Using the cutoff of variable importance in projection (VIP) score > 1 with a P value < 0.05, 9 differential volatile substances were selected between Rizhao and Fujian white tea made from one bud with one or two leaves, and 10 differential volatile substances were selected between Rizhao and Fujian tea samples made from single leaves (single leaves with stems). Based on relative odor activity values (ROAV), linalool, geraniol, benzyl alcohol, phenylethanol, leaf alcohol, methyl salicylate, trans-β-ionone, trans linalool oxide (furan), benzaldehyde, and 2-pentyl furan were identified as key aroma compounds in Rizhao white tea. Moreover, the ROAV of the aroma compounds geraniol, methyl salicylate, trans-β-ionone, and 2-pentyl furan were higher than those of Fujian white tea, indicating that Rizhao white tea was richer in key aroma compounds. Related Articles | Metrics

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Mutation Breeding and Optimization of Fermentation Conditions for Lipopeptide Production by Bacillus velezensis and Differential Genomic Analysis FANG Yin, SONG Wenjiao, XU Zheng, XU Xiaoqi, WANG Damao, LI Sha, XU Hong FOOD SCIENCE    2025, 46 (23): 139-149.   DOI: 10.7506/spkx1002-6630-20250610-062 Abstract （405）   HTML （61）    PDF（pc） （5085KB）（209）       Knowledge map    Save A mutant strain named BV227 with higher yield of antimicrobial lipopeptides was obtained from Bacillus velezensis BVQ121, a strain producing lipopeptides, by atmospheric and room temperature plasma (ARTP)-LiCl mutagenesis. Under optimized fermentation conditions, BV227 produced 122.31% more lipopeptides than did BVQ121. Liquid chromatography-mass spectrometry (LC-MS), whole-genome sequencing, and transcriptome analysis revealed that: 1) the mutant strain produced more types and larger amounts of fengycin homologs; 2) four key nonsynonymous single-nucleotide polymorphisms (SNPs) significantly affected the lipopeptide biosynthetic pathway; 3) genes involved in quorum sensing were significantly enriched; and 4) the alcohol dehydrogenase and fatty acid hydroxylase genes were significantly up-regulated, enhancing fatty acid precursor supply and increasing the structural diversity and bioactivity of lipopeptide. Antimicrobial assays using the Oxford cup method confirmed that the lipopeptides produced by the mutant strain exhibited strong inhibitory effects against Salmonella sp. and Edwardsiella ictaluri, and demonstrated excellent thermal stability. In summary, the mutant strain, in comparison to the parental strain, had an enhanced ability to produce lipopeptides under optimized fermentation conditions. Our findings confirmed the influence of genomic variation on the expression of key genes related to the synthesis of antimicrobial lipopeptides. This study provides a molecular foundation for establishing gene expression regulatory networks and rationally designing metabolic engineering strategies, and also offers a theoretical basis for the large-scale application of B. velezensis in food preservation and other fields. Related Articles | Metrics

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Mechanism by Which Tartary Buckwheat-Derived Exosome-like Nanovesicles Regulate the Inflammatory Response and Polarization of RAW264.7 Cells in Vitro CAO Yanan, LIU Yizhi, PENG Lianxin FOOD SCIENCE    2025, 46 (22): 157-170.   DOI: 10.7506/spkx1002-6630-20250509-038 Abstract （401）   HTML （54）    PDF（pc） （7505KB）（186）       Knowledge map    Save Objective: To investigate the regulatory effect and underlying mechanism of tartary buckwheat-derived exosome-like nanovesicles (TELN) on lipopolysaccharide (LPS)-induced inflammatory response and polarization in murine macrophage RAW264.7 cells. Methods: TELN were extracted from tartary buckwheat using size-exclusion chromatography and characterized. RAW264.7 macrophages were divided into a control, an LPS-treated group, and an LPS + TELN-treated group. Transcriptomic analysis was performed to identify the differences in gene expression between these groups. The secretion levels of the key inflammatory cytokines interleukin (IL)-6, tumor necrosis factor-α (TNF-α), IL-1β, and IL-10 in cell culture supernatants were measured by enzyme-linked immunosorbent assay (ELISA). The mRNA expression of these cytokines was detected by real-time quantitative polymerase chain reaction (qPCR). The impact of TELN on LPS-induced macrophage polarization was analyzed using flow cytometry and Western blot. Results: TELN exhibited a homogeneous size distribution with an average diameter of 145.8 nm and a concentration of (1.305 ± 0.074) × 1010 particles/mL. The transcriptomic analysis revealed significant upregulation of the genes encoding macrophage-derived chemotactic factors, ubiquitinated proteins, phosphorylated proteins, and immune/inflammatory regulators (e.g., S100A8) in the TELN-treated group. The ELISA results demonstrated that compared with the LPS group, TELN significantly reduced the levels of the pro-inflammatory cytokines IL-6, TNF-α, and IL-1β in supernatants by (75.6 ± 0.9)% (P < 0.000 1), (10.9 ± 0.2)% (P < 0.000 1), and (57.8 ± 6.8)% (P < 0.000 1), respectively, while elevating the anti-inflammatory cytokine IL-10 by (69.7 ± 4.6)% (P < 0.000 1). The qPCR results confirmed that TELN significantly downregulated the mRNA expression of IL-6, TNF-α, and IL-1β and upregulated IL-10 mRNA expression at the transcriptional level. Flow cytometry and Western blot analyses consistently showed that TELN significantly suppressed the LPS-induced expression of the M1 polarization marker CD86. However, no detectable CD206 protein expression was observed, indicating that TELN did not promote M2 polarization. Conclusion: TELN exerts an anti-inflammatory effect by bidirectionally modulating cytokine secretion (effectively inhibiting the release of the pro-inflammatory cytokines IL-6, TNF-α, and IL-1β while significantly enhancing the level of anti-inflammatory IL-10) and suppressing M1 macrophage polarization. Particularly, TELN has a pronounced inhibitory effect on IL-6 expression, suggesting that its mechanism of action may be related to targeting signal pathways such as nuclear factor kappa-B (NF-κB). This study provides novel insights into the nutritional and immunomodulatory mechanisms of tartary buckwheat. Related Articles | Metrics

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Correlation Analysis of Physicochemical Factors, Flavor Compounds, and Microbial Communities During Stack Fermentation of Taorong-type Baijiufermented grains 茜茜 翁 FOOD SCIENCE    0, (): 0-0.   Abstract （379）      PDF（pc） （1774KB）（211）       Knowledge map    Save To explore the brewing mechanism of the stacking fermentation process in Taorong-type Baijiu, this study collected fermented grain (jiupei) samples at different stacking stages using fermentation time as the variable. The Illumina MiSeq high-throughput sequencing platform was employed to analyze the microbial community structure and dynamic changes during stacking fermentation. Gas chromatography-mass spectrometry (GC-MS) was used to characterize the flavor compounds in jiupei, and redundancy analysis (RDA) combined with Spearman correlation coefficients was applied to assess the correlations among physicochemical factors, flavor compounds, and microbial communities.The results showed that Firmicutes was the dominant bacterial phylum throughout the stacking fermentation of Taorong-type Baijiu, with the relative abundance of Bacillus peaking at 63.47% at 24 h. The fungal community was primarily composed of Ascomycota, where Wickerhamomyces-Candida_clade was more abundant in the early stage (12 h), while Pichia increased continuously with stacking time. Starch was identified as the key physicochemical factor influencing microbial succession during stacking fermentation. Furthermore, correlation analysis revealed that certain fungal genera, such as Wickerhamomyces-Candida_clade, exhibited significant negative correlations (P＜0.05) with alcohols and esters, whereas bacterial genera like Weissella showed significant positive correlations (P＜0.05) with these flavor compounds. Notably, Bacillus was strongly negatively correlated (P＜0.01) with acids. These findings provide a theoretical foundation for further elucidating the fermentation mechanisms of Taorong-type Baijiu. Reference | Related Articles | Metrics

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Research Progress on the Conversion and Biosynthetic Technology of Rare Ginsenosides Pei-Xin WANG Zhang-Cheng LIANG FOOD SCIENCE    Accepted: 26 May 2026

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Research Progress on Bioactive Components and Health Benefits of Finger Citron and Prospects for Microbial Transformation LIU Heming, WU Yuxiao, ZHOU Aimei FOOD SCIENCE    2025, 46 (19): 399-413.   DOI: 10.7506/spkx1002-6630-20250514-081 Abstract （350）   HTML （39）    PDF（pc） （3907KB）（92）       Knowledge map    Save Finger citron is a medicinal and edible plant belonging to the Citrus genus in the Rutaceae family. It contains polysaccharides, essential oils, flavonoids, coumarins, dietary fiber and other bioactive components. The health benefits of finger citron mainly include antioxidant, anti-inflammatory, anti-tumor, anti-anxiety, anti-depression functions. This paper review recent findings of the bioactive components in finger citron and their health benefits and discusses the future prospects of microbial transformation, so as to offer guidance for the research, development and commercialization of functional foods based on finger citron. Related Articles | Metrics

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An Intelligent Question Answering System for Food Safety Regulation Based on Retrieval-Augmented Generation Framework MAO Dianhui, WANG Kehao, CHEN Junhua, XU Jingting FOOD SCIENCE    2025, 46 (22): 13-22.   DOI: 10.7506/spkx1002-6630-20250408-059 Abstract （349）   HTML （20）    PDF（pc） （4905KB）（121）       Knowledge map    Save The food safety regulation question answering (QA) task imposes high requirements on model accuracy, compliance, and interpretability. However, existing large language models (LLMs) face challenges in this domain, including imprecise knowledge retrieval, insufficient regulatory interpretation capabilities, and high computational costs. To address these issues, we proposed an intelligent question answering system based on the retrieval augmented generation (RAG) framework, with its core being the food safety regulation large language model (FSR-LLM). By optimizing database storage structures, retrieval strategies and the generator, FSR-LLM enhanced the quality and efficiency of food safety regulation QA. First, we constructed a food safety knowledge graph (KG) database to store regulatory provisions, food safety standards, and related data in a structured manner, improving the model’s capability to organize and utilize domain-specific knowledge. Additionally, we introduced an LLM-guided retrieval strategy, which enables intelligent query parsing and accurately extracts highly relevant information from the food safety regulation KG, reducing the retrieval of irrelevant or misleading contents. For the generator module, we fine-tuned Qwen-7B-Chat using low-rank adaptation (LoRA), ensuring better alignment with food safety QA tasks, while significantly reducing computational costs, allowing training on a single RTX 4090 GPU. Experimental results on the proposed dataset demonstrated that FSR-LLM outperformed baseline models in BLEU-4, Rouge-L, and accuracy, exhibiting higher precision and semantic coherence. This work provides a low-cost, high-performance, and scalable solution for intelligent food safety regulation. Related Articles | Metrics

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Development and Biocontrol Effect of a Composite Yeast Agent Against Strawberry Gray Mold cc cong longmei Jing-Ting DU FOOD SCIENCE    Accepted: 28 July 2026

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Effect of Nine Steaming-Sun Drying Cycles on the Contents of Polysaccharides and Irritant Components in Polygonatum kingianum Collett & Hemsl and Development of Evaluation Indicator for the Removal of Irritation HUANG Wei, LOU Wenyong, WANG Juan FOOD SCIENCE    2025, 46 (23): 294-303.   DOI: 10.7506/spkx1002-6630-20250610-064 Abstract （332）   HTML （12）    PDF（pc） （4379KB）（87）       Knowledge map    Save The effect of the traditional processing method of nine steaming-sun drying cycles on the contents of polysaccharides and irritant components (saponins, calcium oxalate, and n-hexanal) in Polygonatum kingianum Collett & Hemsl. By integrating chemical analysis, microscopic observation, and sensory evaluation, the study explored the pattern of compositional changes and its intrinsic link with the reduction of irritation. The results showed that the polysaccharide content decreased overall with increasing steaming-sun drying cycles, with a 70% reduction after nine steaming-sun drying cycles compared with the raw material. The saponin content showed a unimodal curve of first increasing and then decreasing, reaching its peak (46.78 mg/g) after three cycles. The calcium oxalate content was highly positively correlated with the sensory irritation (r = 0.94). Its acicular morphology gradually became blunted and eroded with increasing processing cycles, and its content continued to decline. With respect to volatile components, the content of n-hexanal sharply decreased after the first cycle (by more than 90%), the contents of aldehydes decreased in general, and the contents of acids and ketones increased. Time-intensity sensory evaluation indicated that the irritation of the raw material reached its peak within 30 seconds, while the sensory irritation of the sample subjected to six steaming-sun drying cycles basically disappeared within 120 seconds. Principal component analysis (PCA) showed that acicular calcium oxalate crystals were the major contributor to the irritation. Through correlation analysis, a comprehensive evaluation index for the removal of the irritation of P. kingianum Collett & Hemsl. was established: R/% =[1 − (0.272 × saponin content + 0.465 × calcium oxalate content + 0.262 × n-hexanal content)] × 100. This index can effectively quantify the removal of irritant components during the processing of P. kingianum Collett & Hemsl and has great practical application value. Related Articles | Metrics

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Recent Advances in Understanding the Metabolic Characteristics and Pathogenic Mechanism of Dietary Fructose Jiang Qihong, CHEN Jinyu, SHEN Guoxin, Chen Lin FOOD SCIENCE    2025, 46 (22): 101-111.   DOI: 10.7506/spkx1002-6630-20250412-100 Abstract （326）   HTML （14）    PDF（pc） （2703KB）（62）       Knowledge map    Save Fructose, valued for its intense sweetness and low cost, is widely used as a sweetener and serves as a key component in processed foods and sugar-sweetened beverages. However, excessive fructose intake has been confirmed to be closely associated with the occurrence and progression of various metabolic diseases, such as obesity, diabetes, hypertension, and cancer, and even significantly increases the risk of mortality. Recent studies reveal a ‌dose-dependent dual-pathway mechanism‌ in fructose metabolism. At low doses, fructose is primarily transported via intestinal glucose transporter 5 (GLUT5) located on the apical membrane of intestinal epithelial cells and undergoes first-pass metabolism catalyzed by ketohexokinase-C (KHK-C) into fructose-1-phosphate (F1P), thereby greatly reducing the fructose load entering the systemic circulation. When its intake exceeds the threshold, fructose “spills over” and unmetabolized fructose enters the liver via the portal vein, significantly activating the de novo lipogenesis (DNL) pathway. This process upregulates sterol-regulatory element binding protein-1c (SREBP-1c) and carbohydrate responsive element binding protein (ChREBP), enhancing lipid synthesis and ultimately inducing hepatic and systemic lipid accumulation, obesity, and non-alcoholic fatty liver disease (NAFLD), accompanied by insulin resistance. Mechanistic studies have shown that a high-fructose diet can reshape the composition of the gut microbiota, increasing the abundance of Bacteroidetes and Proteobacteria, while significantly down-regulating the expression of tight junction proteins (occludin, claudin-1, and ZO-1), thereby compromising the intestinal mucosal barrier. This facilitates the translocation of lipopolysaccharide (LPS) and activates Toll-like receptor 4 (TLR4)-mediated systemic low-grade chronic inflammatory responses. Moreover, high fructose intake can increase the production of intermediates in purine metabolism, enhancing uric acid synthesis and impairing vascular endothelial function, thereby exacerbating the onset and progression of hyperuricemia. This review comprehensively delineates the mechanisms of fructose absorption and metabolism and its pathogenic role in metabolic disorders, aiming to offer novel theoretical insights and strategies for targeted interventions. Related Articles | Metrics

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Nanobody-Based Strategies for Rapid and Intelligent Detection of Foodborne Contaminants: Progress and Perspectives XU Zhenlin, LIANG Xiaomin, LIU Minling, AORI Qileng, SHEN Xing, WANG Hong FOOD SCIENCE    2025, 46 (23): 1-12.   DOI: 10.7506/spkx1002-6630-20250731-250 Abstract （323）   HTML （71）    PDF（pc） （4022KB）（209）       Knowledge map    Save As global trade continues to accelerate, there are a wide variety of foodborne hazards, and foods have a short consumption cycle, higher requirements are raised for the timeliness, sensitivity and intelligence of food safety testing. Immunoassay techniques, which rely on the specific binding between antigens and antibodies, have been widely applied in the field of food safety testing due to their high sensitivity, strong specificity, and operational simplicity. However, traditional murine or rabbit antibodies suffer from several limitations, including poor stability, limited amenability to engineering, high production costs, and reliance on animals. As a new type of biometric material, nanobodies derived from shark and camelids exhibit great potential in rapid food safety detection owing to their high affinity, robust stability, and easy expression and modification. This review systematically summarizes the structural characteristics and preparation methods of nanobodies, with a focus on recent progress in their application for the rapid and intelligent detection of common foodborne hazards. Furthermore, the application prospects and challenges of nanobodies in various fields such as food safety and environmental monitoring are discussed with the aim of providing support for the development and industrial application of analytical techniques based on nanobodies. Related Articles | Metrics

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Research Progress on the Efficacy and Processing Stability of the Major Active Ingredients in Gastrodia elata Bl. WU Siying, WU Xueju, HUANG Furong, ZHENG Jie FOOD SCIENCE    2025, 46 (22): 363-371.   DOI: 10.7506/spkx1002-6630-20250617-127 Abstract （317）   HTML （12）    PDF（pc） （2242KB）（90）       Knowledge map    Save Gastrodia elata Bl., a traditional Chinese medicinal and edible herb, is rich in active ingredients such as gastrodin, polysaccharides, p-hydroxybenzyl alcohol, and parishin. It possesses various physiological activities, including neuroprotection, antioxidation, anti-cancer, and immunomodulation. This paper reviews the chemical structures and pharmacological effects of the major active ingredients of G. elata Bl., and the effects of harvesting, initial processing, drying, storage, and transportation on their stability. Then, optimization of initial processing parameters, integration of modern drying technologies, and improvement of storage, transportation and preservation strategies are proposed to maximize the retention of active ingredients in G. elata Bl., which provides theoretical support for the development and industrialization of G. elata Bl. in the fields of health foods and medicine. Related Articles | Metrics

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Effects of Water Quality Parameters on Flavor Components and Sensory Attributes of Raw Pu-erh Tea Infusion FENG Min, FAN Xin, YUAN Xiaoping, CHAI Chunrong, FANG Mengdan, DENG Xiaohua, LI Siyu, YI Lunzhao, REN Dabing, WANG Gang FOOD SCIENCE    2025, 46 (24): 218-225.   DOI: 10.7506/spkx1002-6630-20250617-125 Abstract （314）   HTML （13）    PDF（pc） （3607KB）（58）       Knowledge map    Save In this study, our aim was to investigate the effect of water quality on the sensory characteristics and flavor components of tea infusion. Raw Pu-erh tea and 14 types of brewing water were selected. Through sensory evaluation and physicochemical analysis, it was found that the pH, electrical conductivity, total dissolved solids (TDS) content, and mineral composition of brewing water were the key factors determining the flavor variation of tea infusion. Water with a high TDS content tended to enhance the richness and smoothness of tea infusion. However, excess calcium and magnesium ions inhibited the dissolution of tea polyphenols. Near-neutral water (pH 6.5–7.5), on the other hand, was more conducive to the release of amino acids and aroma compounds, contributing to the formation of a fresh and delicate flavor profile. In addition, metasilicate ions, sodium, and potassium significantly affected the synergistic effects of flavor components by altering the extraction kinetics. This research provides data to support the establishment of a “raw Pu-erh tea-water compatibility” theory. It not only guides consumers in making informed choices regarding water selection for tea brewing, but also provides valuable references for establishing a standardized brewing system and regulating tea quality. Related Articles | Metrics