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Research Progress on Chemical Constituents, Pharmacological Actions and Application of Codonopsis Radix as Both Medicine and Food ZHANG Huan, LI Chao, JI Chenfeng FOOD SCIENCE    2024, 45 (23): 338-348.   DOI: 10.7506/spkx1002-6630-20240524-201 Abstract （1489）   HTML （114）    PDF（pc） （3589KB）（526）       Knowledge map    Save Codonopsis Radix, the dried roots of the genus Codonopsis of Platycodonaceae, has a very long history of culinary and medicinal use in China and is considered to strengthen the middle warmer and benefit vital energy as well as to benefit the stomach and help produce saliva in Chinese medicine. Codonopsis Radix contains a rich variety of chemical constituents, including flavonoids, alkaloids, polysaccharides, saponins, steroids, trace elements and amino acids, with many pharmacological effects, such as enhancing immunity, protecting the heart, nerve and gastrointestinal tract, regulating blood sugar, antioxidant, anti-fatigue, antibacterial, anti-virus, and anti-tumor functions, so it has been increasingly applied as both food and medicine. In this article, the chemical composition, pharmacological actions and application of Codonopsis Radix are reviewed so as to provide a reference for understanding the theoretical basis for the health benefits of Codonopsis Radix as well as for its development and application. Related Articles | Metrics

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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 （1433）   HTML （399）    PDF（pc） （1516KB）（1250）       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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Innovative Strategies Based on Delivery Technology to Improve the Absorption and Utilization of Functional Ingredients in Sports Nutrition Foods SONG Xinyu, LIU Xiangyu, YUE Qing, WEI Bing, SONG Guilin, ZHANG Hui, DU Pengcheng, SUN Congyu, ZHANG Ziyi, LÜ Mingchun, LI Yuan FOOD SCIENCE    2025, 46 (9): 411-424.   DOI: 10.7506/spkx1002-6630-20241009-037 Abstract （1249）   HTML （279）    PDF（pc） （3915KB）（985）       Knowledge map    Save Sports nutrition food is of great significance for sports persons to supplement essential nutrients timely and regulate their physical functions. Its important components include basic nutrients such as whey protein and functional ingredients such as taurine. Functional factors are crucial for enhancing athletic performance and reducing fatigue. However, they encounter challenges like poor stability, rapid degradation, and low absorption rates, which greatly restrict their health benefits. Consequently, the development of sports nutrition products featuring functional factors faces several obstacles. Delivery technologies including microcapsules, emulsions and gels have been shown to be effective in improving the stability and absorption of functional ingredients, thus having the potential to be an innovative strategy to develop functional foods. In this review, we first provide an overview of the classification and functions of sports nutrients and functional ingredients, and then introduce the mechanisms by which functional ingredients improve athletic performance. Besides, we discuss various delivery technologies suitable for sports nutrition foods and their applications and explore future directions for the sustainable development of the sports nutrition food industry. This review is expected to provide a theoretical basis and technical support for the development of highly absorbable sports nutrition food. Related Articles | Metrics

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Research Progress on the Degradation of and Preservation Techniques for Chlorophyll in Vegetables during Thermal Processing LONG Yangyang, LEI Yujie, MA Xiaoyun, MIN Tiantian, ZHAO Ting, YUE Jin FOOD SCIENCE    2025, 46 (4): 285-294.   DOI: 10.7506/spkx1002-6630-20240308-050 Abstract （1216）   HTML （157）    PDF（pc） （3010KB）（582）       Knowledge map    Save Chlorophyll imparts a green color to vegetables and possesses antioxidant, antimicrobial, immunomodulatory, and anticancer functions. However, it is unstable during thermal processing and easily degraded, resulting in loss of its bioactivity, thereby affecting the color and nutritional quality of vegetables. In plants, chlorophyll is normally degraded by pheophorbide oxygenase and also oxidized and degraded by chlorophyll peroxidase in the presence of phenolic substances. During thermal processing, chlorophyll is degraded through enzymatic and non-enzymatic reactions, the latter including the destruction of cell structure and chemical degradation reactions caused by heating. Additionally, factors such as temperature, pH, oxygen concentration and processing methods influence chlorophyll degradation during thermal processing. Physical, chemical, and biological methods are currently employed to prevent the degradation of chlorophyll through various mechanisms such as inactivating enzymes, enhancing the stability of chlorophyll by metal ions, promoting the formation of chlorophyll aggregates, and improving antioxidant capacity. This paper summarizes recent research on the degradation pathways and kinetics of chlorophyll in vegetables during thermal processing, and reviews and analyzes the techniques used to preserve chlorophyll during thermal processing. Related Articles | Metrics

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Application of Deep Learning in Food Safety Detection and Risk Early Warning DING Haohan, WANG Long, HOU Haoke, XIE Zhenqi, HAN Yu, CUI Xiaohui FOOD SCIENCE    2025, 46 (6): 295-308.   DOI: 10.7506/spkx1002-6630-20241011-062 Abstract （1121）   HTML （164）    PDF（pc） （2537KB）（630）       Knowledge map    Save The application of deep learning in food safety detection and risk early warning is becoming more and more extensive, thus providing new opportunities for improving food safety, quality control and authenticity identification. This paper first introduces the basic concept of deep learning and its current development in the field of food safety, and discusses the application of convolutional neural network (CNN), recursive neural network (RNN), transformer architecture and graph neural network (GNN) in food safety detection and risk prediction. Although deep learning performs well in improving the efficiency and accuracy of food safety detection, its practical application still faces challenges such as poor data quality, weak privacy protection capacity and lack of model interpretability. Next, this paper analyzes potential risks that could be brought about by these problems and proposes possible solutions such as promoting data standardization, strengthening privacy protection, and promoting the formulation of policies regarding artificial intelligence. In the future, the combination of deep learning with the Internet of Things (IoT) and blockchain technology and further development of generative artificial intelligence will promote the digital transformation of the food industry and enable the whole-process traceability of food safety monitoring. Related Articles | Metrics

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Preparation and Stability of Resveratrol-Loaded Pickering Emulsion Stabilized by Walnut Protein/Cistanche deserticola polysaccharide Composite Nanoparticles LIU Zhanxia, LI Binbin, ZHAO Yue, WEI Changqing, FU Yini, WANG Ting, WU Hongbin, FU Xizhe FOOD SCIENCE    2024, 45 (23): 28-34.   DOI: 10.7506/spkx1002-6630-20240319-138 Abstract （968）   HTML （165）    PDF（pc） （4091KB）（597）       Knowledge map    Save In this study, walnut protein/Cistanche deserticola polysaccharide (WP/CDPS) composite nanoparticles were constructed and employed as a stabilizer to prepare a Pickering emulsion. The nanoparticles and the Pickering emulsion were evaluated in terms of particle size, polydispersity index and zeta potential. The effect of WP/CDPS mass ratio on the interfacial tension, storage stability, thermal stability, encapsulation efficiency, microstructure and oxidation stability of the Pickering emulsion was investigated. The results showed that with the increase in the proportion of CDPS, the zeta potential of the WP/CDPS nanoparticles gradually decreased from −22 to −37 mV. The Pickering emulsion (C1W1R) with a mass ratio of WP to CDPS of 1:1 had the smallest average particle size (5.927 μm), the lowest interfacial tension (11.88 mN/m), good storage stability and thermal stability. After 480 h of storage, the proportion of the emulsified layer was 95.6%. The particle size of C1W1R had the smallest change with temperature. The results of confocal laser scanning microscopy (CLSM) showed that the WP/CDPS-stabilized emulsion could effectively encapsulate resveratrol (RT) with an encapsulation efficiency of more than 85%, which was higher than that of WP-stabilized emulsion, and the encapsulation efficiency reached 92.9% after 35 days of storage. Pickering emulsions stabilized by WP/CDPS offer a promising alternative carrier for steady-state delivery of resveratrol in the functional food industry and other related industries. Related Articles | Metrics

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Exploring the Anti-inflammatory Components of Gastrodia elata B1 and Their Action Mechanism Based on UPLC-Q-TOF-MS/MS and Network Pharmacology XU Ningmeng, DONG Shihao, QIN Fen, SHEN Kaize, LI Weilan, HUA Yan, GUO Lei FOOD SCIENCE    2025, 46 (4): 30-43.   DOI: 10.7506/spkx1002-6630-20240430-291 Abstract （965）   HTML （158）    PDF（pc） （7912KB）（633）       Knowledge map    Save This study was carried out in order to explore the anti-inflammatory constituents of the tuber of Gastrodia elata B1 and their mechanisms of action. The petroleum ether extract and its sequential fractions: dichloromethane, ethyl acetate, n-butanol and water-soluble fractions were determined for their active ingredients as well as assessed for their bioactivities. The bioactive ingredients were identified by ultra-high performance liquid chromatography-quadrupole-time of flight-mass spectrometry (UPLC-Q-TOF-MS/MS), and network pharmacology was utilized to predict the potential anti-inflammatory components of the selected fraction and their targets. Furthermore, molecular docking was used to investigate the binding of the potential anti-inflammatory components to the core targets for treating inflammation. The results showed that the ethyl acetate fraction possessed the highest content of bioactive ingredients, with total polyphenol, total flavonoid and polysaccharide contents of (164.69 ± 1.57), (64.81 ± 3.21) and (279.64 ± 3.11) mg/g, respectively. The ethanol extract and its fractions possessed strong in vitro antioxidant and anti-inflammatory activities, among which the ethyl acetate fraction demonstrated the strongest 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging capacity and in vitro anti-inflammatory activity. Correlation analysis showed that the total polyphenol content was significantly (P < 0.05) and highly significantly (P < 0.01) correlated with the half maximal inhibitory concentration (IC50) against DPPH radical and 2,2’-biazobis(3-ethylbenzothiazoline-6-sulfonic acid) cationic radical, with correlation coefficients of −0.587 and −0.873, respectively. The total flavonoid content was significantly (P < 0.05) and highly significantly (P < 0.01) correlated with the IC50 values against NO and the denaturation of bovine serum albumin (BSA), with correlation coefficients of −0.780 and −0.842, respectively. Meanwhile, a total of 164 chemical constituents were identified from the ethyl acetate fraction, and core active ingredients including 5-(5-methoxycarbonyl-5,8a-dimethyl-2-methylidene-3,4,4a,6,7,8-hexahydro-1H-naphthalen-1-yl)-3-methylpentanoic acid, 4,4,8,10,14-pentamethyl-17-(4,5,6-trihydroxy-6-methylheptan-2-yl)-2,5,6,7,9,15-hexahydro-1H-cyclopenta[a]phenanthrene-3,16-dione, and simvastatin and key targets including TP53, SRC, PIK3R1, PIK3CA, and AKT1, which were mainly involved in cancer-related signaling pathways as well as the mitogen-activated protein kinase (MAPK) and cyclic adenosine monophosphate (cAMP) signaling pathways, were obtained by network pharmacology. The results of molecular docking showed that the core active ingredients had good binding activity with the key targets. Related Articles | Metrics

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Efficient Synthesis of Sweet Protein Brazzein by Komagataella phaffii GAO Peng, ZHANG Shengmeng, SUN Yuanwei, HUANG Weiwei, QIU Yibin, XU Hong, ZHANG Qi, LI Sha FOOD SCIENCE    2025, 46 (17): 111-119.   DOI: 10.7506/spkx1002-6630-20250311-087 Abstract （839）   HTML （78）    PDF（pc） （4377KB）（357）       Knowledge map    Save In this study, the expression system of Komagataella phaffii GS115 was optimized for improved secretion of the sweet protein Brazzein. The recombinant strain K. phaffii Bra-1 was successfully obtained, which produced 90.2 mg/L of Brazzein in shake flask fermentation under 2% methanol, 0.08% biotin, 30 ℃ and initial pH 6.0. Selection and optimization of expression elements showed that the endogenous alcohol oxidase 1 (AOX1) promoter had the best expression performance. The αΔ57-70 signal peptide increased the expression of Brazzein to 183.2 mg/L, which was further increased to 209.3 mg/L by the co-expression regulatory element, disulfide bond isomerase (PDI). In a 5 L bioreactor, fed-batch fermentation at an initial OD600 of 100 and a constant pH of 5.0 yielded 1.4 g/L of Brazzein. This study lays the foundation for the large-scale production and application of Brazzein. Related Articles | Metrics

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Research Progress in the Role of Microbial Interactions in Shaping the Flavor and Quality of Fermented Foods CHEN Chen, MO Haiwen, YU Haiyan, TIAN Huaixiang, GE Chang FOOD SCIENCE    2025, 46 (7): 1-10.   DOI: 10.7506/spkx1002-6630-20240808-069 Abstract （744）   HTML （82）    PDF（pc） （3033KB）（384）       Knowledge map    Save The flavor and quality of fermented foods are fundamentally influenced by microbial involvement. Microorganisms are the primary driving force behind the fermentation process, which is facilitated by microbial growth and reproduction, and especially by complex intra- and inter-species interactions, leading to the production of abundant nutritional components and unique flavor compounds. Numerous studies have been conducted on the community succession and individual contribution of microorganisms in fermented foods. In recent years, microbial interactions have gradually become the focus of research. This review delves into the core mechanisms by which microorganisms shape the flavor of fermented foods, with a focus on how quorum sensing (QS) regulates the metabolic activity and how group behavior of microorganisms and nutritional interactions promote the construction of microbial communities. It further examines the positive effects of different interaction types (mutualism, commensalism, amensalism, and competition) on the flavor profile of fermented foods. The review concludes by highlighting current problems and challenges, with the aim of providing insights for future research on microbial interactions and their impact on the flavor of fermented foods. Related Articles | Metrics

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Research Progress on the Interaction between Taurine Metabolism and the Gut Microbiota YANG Xinyu, WU Qingjie, MI Shengquan, ZHANG Yanzhen, GUO Junxia FOOD SCIENCE    2025, 46 (3): 306-317.   DOI: 10.7506/spkx1002-6630-20240713-128 Abstract （731）   HTML （40）    PDF（pc） （2091KB）（208）       Knowledge map    Save Taurine is a non-essential sulfur-containing amino acid that is widely distributed in the human body, primarily supplemented through the diet. Taurine can combine with bile acids to form taurine-conjugated bile acids (Tau-Bas), which can be dissociated to release taurine by the gut microbiota. The interaction between taurine/Tau-Bas and the gut microbiota significantly influences both physiological and pathological processes. This article provides an overview of the gut microbiota and the sources and transformation of taurine in the body, and focuses on the interaction between taurine and the gut microbiota and the effect of taurine supplementation on reshaping gut microbiota homeostasis. The aim is to provide a scientific basis for the development of preventive and therapeutic measures for diseases related to gut microbiota imbalance. 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 （665）   HTML （130）    PDF（pc） （2029KB）（418）       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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Microbial Metabolism in Fermented Meat Products and Its Influence on the Formation of Flavor Compounds: An Update HU Yingying, Bayinbate·Bayierta, LIU Yue, XU Baocai FOOD SCIENCE    2024, 45 (22): 322-328.   DOI: 10.7506/spkx1002-6630-20240409-073 Abstract （660）   HTML （43）    PDF（pc） （2179KB）（141）       Knowledge map    Save Fermented meat products are a typical representative of traditional meat products, which are highly appreciated by consumers for their unique flavor, texture, and nutritional value. Traditional fermented meat products are often produced by natural fermentation, and different fermentation environments lead to variability in the flavor of fermented meat products. Microorganisms, especially common ones such as lactic acid bacteria, staphylococci, yeasts and molds, play a crucial role in the flavor formation of fermented meat products. Microorganisms in fermented meat products can promote the formation of flavor compounds through protein hydrolysis, amino acid and lipid metabolism, fatty acid metabolism, and carbohydrate metabolism. Herein, we review the types and formation mechanism of volatile flavor compounds in fermented meat products, focusing on the metabolic pathways of the major microorganisms (lactic acid bacteria, staphylococci, yeasts and molds) affecting the flavor formation of fermented meat products. Through this review, we hope to provide a theoretical basis for regulating the flavor properties of fermented meat products. Related Articles | Metrics

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Research Progress in Compositions, Contents and Functions of Oligosaccharides in Breast Milk and Cow’s Milk ZHANG Zhuoxing, XU Huihui, LIU Ruwei, ZOU Yunxia, AN Qin, ZHANG Yali FOOD SCIENCE    2024, 45 (24): 302-315.   DOI: 10.7506/spkx1002-6630-20240510-076 Abstract （654）   HTML （24）    PDF（pc） （3115KB）（142）       Knowledge map    Save Human milk oligosaccharides (HMOs), as the third largest solid component of breast milk, have been widely emphasized in recent years due to their important physiological functions. Bovine milk oligosaccharides (BMOs) have similar structures and functions to HMOs and similar complexity in composition, which make them high-quality ingredients in infant formula milk powder and functional foods. In this article, the structural compositions, quantitative distributions, physiological functions and industrial applications of HMOs and BMOs are reviewed to provide references for the research and development of HMOs and BMOs. Related Articles | Metrics

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Progress in Preparation, Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils ZHU Xiuqing, HAN Tianlu, LIU Jiyuan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin FOOD SCIENCE    2025, 46 (3): 296-305.   DOI: 10.7506/spkx1002-6630-20240527-220 Abstract （649）   HTML （38）    PDF（pc） （2913KB）（207）       Knowledge map    Save Soybean protein has high nutritional value and excellent functional characteristics, which has attracted much attention in the food industry, and is often used to improve the processing performance and nutritional value of foods. However, the functional characteristics of natural soybean protein are only limitedly applied, which cannot meet the needs of food processing, so modification of soybean protein has become a research focus. Modification technologies such as heat, high pressure and enzymatic treatments have been widely used and breakthroughs have been made. Soybean protein monomer or polypeptides can self-assemble and aggregate into amyloid-like fibrils under acid and high temperature conditions, resulting in changes the solubility and gelation properties of soybean protein. To enhance our understanding of recent progress in soybean protein amyloid-like fibrils (SPAF), this paper reviews the preparation methods and the formation mechanism of SPAF analyzes the influence of processing conditions on SPAF, and outlines the functional characteristics of SPAF such as solubility, gelation, foaming and emulsification properties. Furthermore, this review summarizes the application of SPAF and gives an outlook on future development in this field. It is our hope that this review will provide a reference for the application of SPAF in the food field. Related Articles | Metrics

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Detection of adulteration of milk in special milk based on quantitative real-time PCR Wei LI Guo-Dong SUN Jie yang FOOD SCIENCE    0, (): 0-0.   Abstract （647）      PDF（pc） （1173KB）（377）       Knowledge map    Save With the increasing demand for special milk, low value milk is often mixed into special dairy products, and the authenticity of dairy products attracts more and more attention. In this study, the adulterated milk components in special milk and its heat-treated products were detected based on SYBR Green quantitative real-time PCR and TaqMan quantitative real-time PCR, and the influence of different heat treatment methods on adulteration detection is discussed to meet the detection requirements of different commercial special dairy products. The results show that the designed bovine specific primers can amplify DNA in cow milk and have high specificity without cross-reactivity with non-target animals. The minimum detection limits of the two quantitative real-time PCR methods for milk DNA were 1 pg (SYBR Green) and 10 pg (TaqMan), respectively, and both of them could detect at least 0.1% (w/w) of milk adulteration in the special milk mixture. In order to evaluate the reproducibility of the adulterated simulation, a total of 9 repeated tests were carried out in 3 days to verify the high reproducibility of the method. In addition, the established quantitative real-time PCR method was used to analyze the authenticity of 20 commercial processed special dairy products. There are 7 products were detected to contain milk components, indicating deliberate adulteration. The experimental method is feasible for the authenticity detection of dairy products. Reference | Related Articles | Metrics

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Molecular Dynamics Simulation to Study the Oil/Water Interfacial Behavior of Nanoemulsions Stabilized by Different Emulsifiers YANG Yishuang, XIONG Housheng, XIE Xin’an, LI Pan, DU Bing, LI Lu FOOD SCIENCE    2024, 45 (23): 35-45.   DOI: 10.7506/spkx1002-6630-20240410-087 Abstract （643）   HTML （48）    PDF（pc） （35518KB）（248）       Knowledge map    Save To reveal the difference in the oil/water interfacial behavior of nanoemulsions prepared separately with three emulsifiers, octenyl succinic anhydride (OSA)-modified starch, Tween-80/Span-80 (T/S80), and lecithin, this study employed a rheometer and a contact angle meter to analyze the shear rheological properties and interfacial adsorption dynamics of the emulsion systems. Furthermore, molecular dynamics simulation was utilized to delve into the underlying mechanisms of their microscopic oil/water interfacial behavior. The findings revealed that OSA exhibited the lowest interfacial tension at the oil/water interface, while T/S80 demonstrated the highest diffusion rate within the oil/water interfacial layer. This was primarily attributed to the carbon chain-based structure of T/S80, which facilitated its dispersion in water. The number of hydrogen bonds formed between the OSA-modified starch-stabilized emulsion and water molecules was the largest, approximately 1 300, indicating stronger hydrophobic effect and explaining why the emulsion droplets were the closest to a sphere in shape. OSA-modified starch and T/S80 molecules tended to form van der Waals force with water molecules. In contrast, the two carbon chains of lecithin, with glycerol as its backbone, showed a more diverse range of weak interactions because of their mutual repulsion. Related Articles | Metrics

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Effect of Cold Atmospheric Plasma on Postharvest Physiology and Storage Quality of Raspberry Fruits LI Yi, YANG Shuai, LIU Jiaqing, LIU Xinru, DONG Lulu, LONG Haitao, PU Lumei, DUAN Jianling FOOD SCIENCE    2025, 46 (4): 227-236.   DOI: 10.7506/spkx1002-6630-20240903-024 Abstract （639）   HTML （107）    PDF（pc） （5177KB）（438）       Knowledge map    Save This study investigated the effect of cold atmospheric plasma (CAP) at different combinations of power (0, 150, and 250 W) and time (0, 30 and 90 s) on the decay incidence, percent mass loss, respiration rate, total phenolic content, anthocyanin content, malondialdehyde (MDA) content, and H2O2 content of raspberry fruits during postharvest storage. The aim was to explore the effect and mechanism of CAP on the postharvest preservation of raspberry fruits. The results showed that CAP at 250 W, 90 s extended the storage life of raspberry fruits by 2–5 days. On the 5th day of storage, the decay incidence and percent mass loss of the treated fruit were 22.61% and 35.97%, which were both lower than those of the control group; however, there was no significant difference in juice yield or total soluble solid content between the two groups. Besides, the treatment maintained the titratable acid (1.16%), soluble protein (204.5 mg/100 g) and anthocyanin (107.7 mg/L) contents, increased the synthesis of total phenols (85.72 mg/100 g), inhibited the respiration rate (5.683 mg/(kg·h)), decreased the contents of malonaldehyde (30.99 mmol/g) and H2O2 (6.858 mmol/L), and improved the superoxide anion free radical scavenging capacity (4.21 U/g). Therefore, CAP is effective in extending the shelf life of raspberry fruits while maintaining its quality. 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 （628）   HTML （8）    PDF（pc） （2083KB）（29）       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 in Function and Processing of Wheat Oligopeptides WANG Zixi, SHEN Qun, WANG Chao, ZHAO Qingyu FOOD SCIENCE    2025, 46 (7): 337-345.   DOI: 10.7506/spkx1002-6630-20240828-206 Abstract （625）   HTML （41）    PDF（pc） （2196KB）（129）       Knowledge map    Save Wheat oligopeptides are a polypeptide mixture obtained from an enzymatic hydrolysate of wheat protein using specific small peptide separation techniques, which are rich in amino acids such as glutamic acid and proline, and can be easily digested and absorbed. Wheat oligopeptides have abundant bioactive functions, making them promising ingredients for functional products and conferring them potential value for processing and application. This article aims to review the primary preparation methods for wheat oligopeptides and analyze the in vivo and in vitro antioxidant, anti-inflammatory, immunoregulatory, antihypertensive, hypoglycemic and neuroprotective effects and mechanisms of wheat oligopeptides. Moreover, this article introduces the current status of the application of wheat oligopeptides in the fields of food, drug carriers and chemical products, and discusses the potential application value and future directions of wheat oligopeptides. It is expected to provide theoretical references for in-depth studies, processing and application of wheat oligopeptides. Related Articles | Metrics

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Liquid Chromatography-Mass Spectrometry-Based Untargeted Metabolomics Analysis of Differential Metabolites in Three Types of Boza Made from Different Raw Materials WANG Qi, GAO Yan, XUE Juanjuan, ZENG Jun, HUO Xiangdong, ZHAO Zhongkai FOOD SCIENCE    2024, 45 (23): 81-92.   DOI: 10.7506/spkx1002-6630-20240429-271 Abstract （622）   HTML （87）    PDF（pc） （19984KB）（334）       Knowledge map    Save Untargeted metabolomics based on ultra-high performance liquid chromatography-quadrupole-time of flight-mass spectrometry (UPLC-Q-TOF-MS) was adopted to study three types of Boza, made from different raw materials. Multivariate statistical techniques such as principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were used to screening for differential metabolites, and pathway enrichment analysis of differential metabolites was carried out. The results showed that there were significant differences in metabolites among the three types of Boza. Altogether, 109, 124 and 114 differential metabolites were identified in intangible cultural heritage (G1) vs traditional Talmi Boza (G2), G1 vs traditional corn Boza (G3), and G3 vs G2, respectively. These differential metabolites mainly included lipids and lipid-like molecules, organic acids and their derivatives, organic heterocyclic compounds, phenylpropanoids, and polyketones. The difference might be caused by the difference in raw materials. According to Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathway enrichment analysis, these differential metabolites mainly participated in the biosynthesis of various secondary metabolites in plants, the biosynthesis of phenylpropanoids, the biosynthesis and degradation of flavonoids, and other metabolic pathways. This study provides a theoretical basis for the comprehensive development and utilization of Boza. Related Articles | Metrics